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PHILLY CHEESESTEAK CHEESY BREAD😋 


Cheesy and crunchy and full of delicious cheese steak flavors including rib eye steak, green bell peppers, onions and mushrooms.


INGREDIENTS:


8 ounces Rib eye Steak thinly sliced

1/2 teaspoon Kosher salt divided

1/4 coarse ground black pepper divided

1 tablespoon canola oil

1 tablespoon Worcestershire sauce

2 tablespoons butter

1 green bell pepper sliced

1 yellow onion sliced

4 ounces mushrooms sliced

1 loaf French bread cut in half lengthwise

1/3 cup mayonnaise

8 ounces Provolone cheese sliced


INSTRUCTIONS:


Preheat the oven to 375 degrees. Season the steak with half of the salt and pepper and all the canola oil.


Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stirring or flipping.


Add the Worcestershire sauce and stir. Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper. Cook for 3-4 minutes or until slightly browned.


Spread mayonnaise over both halves of the bread.

Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.

Cook for 15 minutes on the middle rack until browned.

PHILLY CHEESESTEAK CHEESY BREAD😋



Ingredients:

1 lb sirloin steak, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp cornstarch
2 tbsp water
1/2 cup beef broth
2 tbsp soy sauce
1 tbsp brown sugar
1 tsp dried thyme
1 tsp paprika
Salt and black pepper, to taste
Rice, for serving

Instructions:

In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
In another bowl, whisk together the beef broth, soy sauce, brown sugar, dried thyme, and paprika. Set aside.
Heat olive oil in a large skillet over high heat. Add the sliced steak and cook for 2-3 minutes, or until browned on all sides. Remove the steak from the skillet and set it aside.
In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for 3-5 minutes, or until the vegetables are tender and slightly caramelized.
Return the cooked steak to the skillet with the vegetables. Pour the beef broth mixture over the top and stir in the cornstarch mixture until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce has thickened and the steak is cooked to your liking. Stir occasionally.
Season the beef pepper steak with salt and black pepper to taste.
Serve the beef pepper steak over a bed of cooked rice.

Beef Pepper Steak


 

FAMOUS POUND CAKE

Ingredients

1 box Duncan Hines butter recipe cake mix

1 cupcake flour

1 cup sugar

1 cup sour cream, room temperature

1 stick butter, room temperature

5 Eggs, room temperature

1/4 cup oil

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon butter flavouring

1 teaspoon almond extract


How To Make FAMOUS POUND CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees.


Step 2: With Baker’s Joy, generously grease a tube bundt pan.


Step 3: Combine the cake ingredients (cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavouring, and almond extract) until smooth, making sure not to overmix.


Step 4: Into the prepared pan, pour the batter and place in the preheated oven. Bake for about 55 to 65 minutes until a fork or toothpick inserted in the centre of the cake comes out clean. Remove from the oven and let the cake cool for at least 10 to 15 minutes before inverting to a serving dish.


Step 5: In the meantime, whisk the powdered sugar and lemon juice to your desired texture. Since it is only a glaze, the consistency should be like thick nectar.


Step 6: A little at a time, pour the glaze over the cake and spread using the back of a spoon. This way the glaze will soak into the still-warm cake.


Step 7: Slice and serve warm or room temperature. Enjoy!

FAMOUS POUND CAKE

Baked Sweet and Sour Chicken

 Baked Sweet and Sour Chicken, how to make Baked Sweet and Sour Chicken, Baked Sweet and Sour Chicken near me.

Baked Sweet and Sour Chicken

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this Baked Sweet and Sour Chicken so i decided to give you this recipe, about how to make Baked Sweet and Sour Chicken quick and easy to make....


Ingredients

°one pound. From the chicken, you can cut it into small 1-inch strips.

°2 eggs, let come to room temperature.

°1 c of flour.

°2 c. of water to cook the rice.

°2 c of water.

°2 tsp sunflower oil.

°Green pepper, cut into cubes.

°Red pepper cut into cubes.

°Sour sauce, I used 8 oz.

°1 cup cornstarch.

°1 cup of basmati rice.

°green onions for garnish


Directions

Step 1:

In 3 different bowls, blend cornstarch with flour and 2 eggs. Using a whisk, I carefully beat the eggs.

Step 2:

Next, I dipped the chicken pieces in this mixture and coated them with this mixture, then dipped them in the egg, and finally sprinkled with flour.

Step 3:

I poured the canola oil into an instant pot, once heated over medium-high heat.

The fourth step:

Next, I cooked the chicken, covered, for 5 minutes on both sides.

Fifth step:

Next, I threw green and red pepper cubes with sour sauce, and mixed everything.

Sixth step:

In this step, it was necessary to ensure that the valve was closed and the vessel was set to seal, with the timer set for 3 minutes at high.

Seventh step:

As soon as the timer beeps, I open the valve, take the chicken out of the pot, and set it aside.

Step 8:

I put the instant pot in the pot and mixed it in basmati rice with two cups of water, covered the pot and closed it well.

Step 9:

I set timer for 3 minutes to highest level also then let it almost set free. 17 min normally.

Step 10:

Finally, I served sweet and sour chicken with rice on the side and garnished with chopped green onions.

So please try this Chinese recipe, and be sure that you will never regret it, it will be one of the famous recipes in your kitchen!


Baked Sweet and Sour Chicken

 

CLASSIC PASTA SALAD

CLASSIC PASTA SALAD, how to make CLASSIC PASTA SALAD, CLASSIC PASTA SALAD near me.

CLASSIC PASTA SALAD

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this CLASSIC PASTA SALAD so i decided to give you this recipe, about how to make CLASSIC PASTA SALAD quick and easy to make....


Ingredients

24 ounces tri-color rotini pasta uncooked

1 pint cherry tomatoes halved

12 ounces sliced pepperoni

1 red onion diced

1 green bell pepper diced

16 ounces mozzarella cheese cubed

1 cup grated parmesan cheese

8 ounces olives sliced

Vinaigrette dressing

1 ½ cups olive oil

½ cup red wine vinegar

2 tablespoons Italian seasoning

2 teaspoons garlic powder

1 ½ teaspoons salt

1 teaspoon pepper

½ teaspoon red pepper flakes


Directions

Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.

Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.

In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.

Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.


Enjoy !

CLASSIC PASTA SALAD

 

BEST HAM SANDWICHES YOU WILL EVER HAVE

BEST HAM SANDWICHES YOU WILL EVER HAVE, how to make BEST HAM SANDWICHES YOU WILL EVER HAVE, BEST HAM SANDWICHES YOU WILL EVER HAVE near me.

BEST HAM SANDWICHES YOU WILL EVER HAVE

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this BEST HAM SANDWICHES YOU WILL EVER HAVE so i decided to give you this recipe, about how to make BEST HAM SANDWICHES YOU WILL EVER HAVE quick and easy to make....


Ingredients

2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)

1 1/2 lbs of virginia ham (NOT honey ham)

12 slices swiss cheese

1 stick of real butter

2 teaspoons Worcestershire sauce

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon poppy seeds

Directions

You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan.

Place ham (about 2 shaved slices or so) on the rolls.

Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.

Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches.

Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature.

Enjoy!

BEST HAM SANDWICHES YOU WILL EVER HAVE

 

Stuffed Salmon Over Rice and Grilled Asparagus

Stuffed Salmon Over Rice and Grilled Asparagus, how to make Stuffed Salmon Over Rice and Grilled Asparagus, Stuffed Salmon Over Rice and Grilled Asparagus near me.

Stuffed Salmon Over Rice and Grilled Asparagus

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this Stuffed Salmon Over Rice and Grilled Asparagus so i decided to give you this recipe, about how to make Stuffed Salmon Over Rice and Grilled Asparagus quick and easy to make....


Ingredients

Salmon:

4 skinless salmon fillets

salt and pepper to season

2 tablespoons lemon juice

2 tablespoons olive oil divided

1 tablespoon unsalted butter

Filling:

4 oz (120 g) cream cheese at room temp

4 oz (120 g) frozen spinach thawed

1/4 cup finely grated parmesan cheese

2 teaspoons minced garlic

Salt and pepper, to taste

Optional Garlic Butter:

1 tablespoon unsalted butter

1 tablespoon minced garlic

1 tablespoon lemon juice

Grilled Asparagus

1 pound asparagus (choose thick spears)

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

lemon wedges , if desired


Directions

Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil, and lemon juice.

Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.

Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese, and garlic. Season with salt and pepper.

Fill salmon ‘pockets’ with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes).

Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).

Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through.

Transfer to a warm plate to make garlic butter.

Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon.

Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in center, and flakes easily with a fork.

Pour pan juices out into a skillet or frying pan. Add butter, garlic, and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Grilled Asparagus:

Preheat the grill to medium heat, about 350° to 400°F, and brush the grill grates clean.

Remove the woody ends of the asparagus by snapping the ends off. Bend each stalk gently about 2/3 of the way down the stalk until it naturally breaks where the woody part begins. If desired, use a knife to trim the ends of the stalks to tidy up the cuts. Discard the ends.

Place the asparagus spears in a shallow bowl or on a platter or baking sheet. Drizzle with the olive oil and toss the spears with your hands to coat. Season with kosher salt and freshly ground black pepper and toss again.

Place the asparagus across the grill grates perpendicular to the bars. Grill with the lid closed for 6 to 10 minutes or until the spears are tender and crisp. Use tongs to roll the spears for even grill marks.

Transfer to a platter and if desired, drizzle with more olive oil and a squeeze of lemon. Can be served warm or at room temperature.

Stuffed Salmon Over Rice and Grilled Asparagus

 

Butter Pecan Cake

Butter Pecan Cake, how to make Butter Pecan Cake, Butter Pecan Cake near me.

Butter Pecan Cake

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this Butter Pecan Cake so i decided to give you this recipe, about how to make Butter Pecan Cake quick and easy to make....

Ingredients

°1-1/4 c soft butter
°2 tsp baking powder
°2-2/3 c pecans
°2 teaspoons of vanilla extract
°three cups flour
°half of teaspoon salt
°2 cups of sugar
°1 cup milk
°four eggs
°Freeze: or buy
°eight to eight-half of cups confectioners’ sugar
°1 can (five ounces) evaporated milk
°2 teaspoons of vanilla extract
°1 cup butter

Directions

Put the pecans and 1 / 4 cup of butter in a baking tray. Bake at 350 levels for 20-25 mins or till toasted, stirring frequently. Sit aside.
In a massive bowl, cream the sugar and closing butter till mild and fluffy. Add eggs, one at a time, beating properly after every addition. Add the vanilla. Combine flour with baking powder and salt; Add to creamy mixture alternately with milk, beating properly after every addition. Stir in 1-1/three cups of toasted pecans.


Pour into 3 greased and floured nine inch. Round baking pans. Bake at 350 degrees for 25-half-hour or till a toothpick inserted near the middle comes out clean. Cool for 10 mins earlier than getting rid of from pans to twine racks to chill completely.
To make butter cream, cream butter and confectioners’ sugar in a massive bowl. Add milk and vanilla. Beat till smooth. Stir withinside the closing toasted pecans. Distribute the decorating cream among the layers and the pinnacle and facets of the cake.

Enjoy !

Butter Pecan Cake


 

Mini Cherry Cheese Danishes

Ingredients:

1 roll Pillsbury Crescent Rolls

flour, just for dusting


Filling

4 ounces soft cream cheese
⅓ cup sugar
splash vanilla
1 can cherry pie filling

Glaze

⅓ cup powdered sugar
2 tsp. milk


Instructions:

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.

Lay each slice on a parchment lined cookie sheet.

Use a measuring cup to flatten each roll out and build a small wall around the edge.

Use a drop of flour to prevent sticking and press with your fingertips, too.


Filling :

Electric mix cream cheese, sugar and vanilla until smooth.

Dollop a small amount into each "danish."

Add a teaspoonful of cherries.

Bake at 350 for 18-20 minutes.

Let cool and add a drizzle of glaze.


Glaze :

Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Mini Cherry Cheese Danishes


 A juicy Honey Baked Ham recipe. Oven-roasted and baked spiral cut ham with a delicious honey sugar glaze is an easy homemade recipe that’s perfect for a family dinner or Easter dinner. Made with the classic HoneyBaked Ham signature sugar crust.


Baked ham is a timeless classic at any time of the year. Like most other holiday roasts, baking a ham is easy and requires a really good recipe to pull it off. My Honey Baked Ham recipe is flavorful and is made with honey, different sugars, cinnamon, and seasoning. The entire ham is brushed in a glossy sweet honey glaze and it includes directions that yield a crunchy sugar crust on the outside.


HONEY BAKED HAM

A juicy Honey Baked Ham recipe. Oven-roasted and baked spiral cut ham with a delicious honey sugar glaze is an easy homemade recipe that's perfect for a family dinner or Easter dinner. Made with the classic HoneyBaked Ham signature sugar crust.


Ingredients

  • 6 to 8 pounds (3 to 4 kg) smoked ham, well cooked
  • Whole carnations, if desired
  • 1/4 ton (50 ml) honey
  • 1/4 tsp. 1 teaspoon (1 ml) ground cloves
  • 1/2 tsp. (2 ml) ground mustard

Steps :

  1. Place pork, fat side, on a wire rack in a shallow roasting pan. Insert a meat thermometer into the surface of the ham, at an angle or toward the bottom of the ham, so that it cuts through the thickest part of the ham without touching the bones or fat.
  2. Roast in a 325°F (160°C) oven for 12 to 16 minutes per pound, or until the thermometer reads an internal temperature of 120°F (50°C).
  3. Remove the pork from the oven. Pour the cooking juices from the roasting pan into a bowl. Remove the skin from the pork. Form a uniform diamond, using a knife, on the surface of the ham. Insert a whole lobe into each diamond.
  4. Combine honey, mustard and ground cloves; Grease the pork. Roast without a lid for 20 minutes or until the thermometer reads an internal temperature of 135°F (57°C).
  5. Cover the ham lightly with foil and let it rest for 10 minutes or until the thermometer reads an internal temperature of 140°F (60°C).

Enjoy!!

HONEY BAKED HAM


 

Prep Time 10 min

Cook Time 8 min

Total Time 18 min



Ingredients

2 lbs Catfish Nuggets

1 cup self-rising flour

1/2 cup yellow cornmeal

1/2 cup hot sauce

2 medium-sized eggs

2 tsp your favorite cajun seasoning

2- 2 1/2 cup oil to fry with

Instructions

Make sure that the fish is nice and clean before anything else, then set it to the side.

In a large bowl add the self-rising flour, cornmeal, and cajun seasoning. Mix well.

In a separate bowl beat the two eggs, then add in the hot sauce, and mix.

Next, add the fish into the bowl with the hot sauce & egg mixture.

Make sure that the fish is nicely coated with the wet mixture, then coat with the flour mixture.

Once all of the fish is coated, let it sit for about 5 minutes so that the cornmeal & flour mixture can stick well.

Heat the oil between 350 – 375 F.

Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd.

Fry the fish until golden brown, then remove from the oil, and set on a paper towel-lined plate or cookie sheet.

Enjoy

Spicy Fried Catfish

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