Yummy Toasted

  INGREDIENTS 2-4 petite steaks salt and pepper to taste garlic powder to taste 1 tablespoon olive oil 2-4 pounds baby potatoes, diced 2-6 tablespoons salted butter, soft enough to mash with a fork one tablespoon per steak, plus two tablespoons for the potatoes 2 teaspoons minced garlic 1 teaspoon dried Italian herb blend 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh parsley HOW TO MAKE GARLIC BUTTER STEAK AND POTATOES SKILLET Step 1: Prepare the oven. Preheat it to 400 degrees. Step 3: Generously season the pieces of steak with salt, pepper, and garlic powder on each side. Step 4: Drizzle oil into a skillet and heat over medium-high heat. Add the steaks and sear for about 2 to 3 minutes on both sides until brown. Then, transfer the cooked steaks onto a plate. Set aside. Step 5: Add the potatoes into the same skillet. Generously season the potatoes with salt, pepper, and garlic powder. Cook and stir for about 3 to 5 minutes until browned. Step 6: Shove the potatoes to one sid

 INGREDIENTS :   500 g lean ground beef. 500 g Italian sausage.   1 can ricotta cheese. 2 can spaghetti sauce. 1 beaten large egg. 130 g shredded mozzarella cheese and 1 cup Parmesan cheese.   1/2 cup parsley flakes, divided. 1 box of lasagna noodles.   1 chopped inion. Salt, black pepper, and garlic powder. INSTRUCTIONS : Step 1: Pre-heat oven to 350 degrees F.   Step 2: Boil noodles, meanwhile, brown ground beef and sausage on medium heat. Add onion.   Step 3: In a large bowl, combine ricotta cheese, mozzarella, garlic powder, egg,   Italian seasoning, and parsley, mix well. Step 4: spread about 4 tbsp of meat sauce into the bottom of the baking dish. Step 5:   cook lasagna noodles and lay them over meat sauce, then add ricotta mixture and repeat for 4-5 times sauce meat, noodles, and cheese. Sprinkle with Parmesan. Step 6: Bake for 40 minutes.

 Ingredients: • 16 frozen meatballs or homemade below • 2 cups pasta sauce or marinara sauce • 4 hoagie rolls • 4 tablespoons garlic butter • 1 cup shredded provolone or mozzarella cheese • Meatballs (or use frozen meatballs if preferred) • 1 pound lean ground beef • 1 egg • ½ cup seasoned bread crumbs • ½ teaspoon Italian seasoning • ½ teaspoon onion powder • salt and pepper to taste Instructions: • Prepare meatballs as directed on package or for homemade meatballs, combine all meatball ingredients. • Roll into 1″ balls and place on a parchment lined pan. Bake at 350°F for 20 minutes or until cooked through. • Place cooked meatballs in a saucepan with pasta sauce and simmer covered 10 minutes. • Meanwhile, spread garlic butter inside each roll. Heat broiler and broil rolls until golden, about 3 minutes. • Arrange rolls in a 9×13 baking dish. Place 4 meatballs in each roll and top with a little bit of sauce and cheese. • Broil 2-3 minutes or until cheese is melted. Serve with additiona

 INGREDIENTS :  3 pounds skinless, boneless chicken thighs ½ cup dark brown sugar 8 cloves of garlic, minced or slivered 2 tbsp Sriracha sauce ¼ cup Soy Sauce ¼ cup Chicken Broth ½ tsp black pepper      INSTRUCTIONS :   Preheat the oven to 425* Pat the chicken dry using paper towels Place the ingredients for the sauce into a saucepan, the chicken broth, the soy sauce, sriracha, dark brown sugar, black pepper and heat over medium heat until the sugar dissolves Pour half the sauce into a baking dish and arrange the chicken on top of the sauce Pour the remaining sauce over the chicken thighs Place the casserole dish into the oven and bake for 35 to 40 minutes Every 10 minutes, spoon the sauce over the top of the chicken Garnish with parsley or cilantro when the chicken is done.

 ngredients: 2 tablespoon oil 250 g ground beef 2 tablespoon soy sauce 1 teaspoon grated ginger 2 teaspoon White pepper powder adjust to your liking 2 tablespoon corn flour 2 tablespoon spring onion chopped 120 g vermicelli more or less for two 2 tablespoon dark vinegar optional 2 tablespoon chilli oil optional Instructions: In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned. Add in the grated ginger and soy sauce, stir fry for 10-15 second. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles). Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside. Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening. Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar a

 Ingredients: 2 tbsp butter 1 medium onion chopped 1 1/4 pounds ground beef 8 oz. white button mushrooms sliced 1/3 pound coarsely chopped provolone cheese 1 (10.5 oz.) can French onion soup 8 oz. penne pasta 2 tbsp Worcestershire sauce Salt & pepper to taste 1 green pepper chopped 1 tbsp cornstarch Directions: Place a large pot on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook until firm to bite. Drain and set aside. Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate. In the same skillet, add 2 tbsp of butter and allow it to melt. Add the mushrooms and cook until soft and golden brown. Add the peppers and onions, then sauté until soft as well. Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended. Add the slurry and stir until well blended. Allow the mixture to b

 Ingredients +For cake °1 cup butter, softened °2 cups of sugar °4 large eggs, separated °3 cups all-purpose flour °1 tablespoon baking powder °1 cup milk °1 teaspoon vanilla extract °Lemon garnish +Cream Cheese Frosting   °2 cups sweetened shredded coconut °Lemon garnish °1 cup of sugar °1/4 cup cornstarch °4 egg yolks lightly beaten °2 teaspoons grated lemon zest °1/3 cup fresh lemon juice °2 tablespoons of butter +Cream cheese frosting °1/2 cup butter, softened °1 pkg  cream cheese °1 package (16 oz) powdered sugar °1 teaspoon vanilla extract °Grilled coconut °shredded or flaked coconut °Lemon garnish °1 cup of sugar °1/4 cup cornstarch °4 egg yolks lightly beaten  °1 package (16 oz) powdered sugar °1 teaspoon vanilla extract +Grilled coconut °shredded or flaked coconut *Methods : For the cake Beat butter on medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Adding egg yolks, 1 at  time, beating to well mixed after every add. Combine flour and bakin

 Ingredients 1 cup Cold Butter (cut into small cubes) 1 cup Brown Sugar ½ cup Sugar 2 large Eggs 1 teaspoon Vanilla 1 ½ cups Cake Flour (may substitute all-purpose flour) 1 ½ cups Flour 1 teaspoon Cornstarch ¾ teaspoon Baking Soda ¾ teaspoon Salt 2 cups Milk Chocolate Chips 2 cups Pecans (chopped) Instructions Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy. Scrape the sides of the bowl. Add eggs and vanilla and mix for 1 minute longer. Fold in cake flour, all-purpose flour, cornstarch, baking soda, and salt. Fold in milk chocolate chips and pecans. Place 5-ounce balls on light colored baking sheets (I line mine with parchment paper sheets). Bake for 9-12 minutes or until light golden brown on the outside. Remove from the oven and let sit for at least 10 minutes to allow the cookies to set up.

  INGREDIENTS: 1 package of cooked and cold screw noodles (500g) 1 cup (tea) of mozzarella cheese, in small cubes 1 cup (tea) of ham, in small cubes 1 cup (tea) of mortadella, in small cubes 2 diced seedless tomatoes 1/2 cup canned peas, drained 1 cup (tea) of mayonnaise 2 cans of sour cream 1 packet of powdered poultry seasoning Salt, pepper and chopped parsley to taste METHOD OF PREPARATION: In a bowl, mix the pasta, mozzarella, ham, bologna, tomato and peas. In another bowl, mix the mayonnaise, sour cream, seasoning powder, salt, pepper and parsley. Add to the pasta ingredients and mix until smooth. Refrigerate for 1 hour. Decorate as you wish and serve.

 📌Ingredients: * 1 Brisket Corned beef * 1 Onion yellow * 3 cloves Garlic * 2 Bay Leaves * 1 Cup Broth beef * 1 Tablespoon Vinegar apple cider * 2 teaspoons Sugar * 2 pounds Potatoes golden, quartered * 2 Carrots large, peeled and chopped * 1 head Cabbage small, cut into wedges Instructions: * Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet. * Pour broth, vinegar and sugar into slow cooker until it just about covers the corned beef. Add garlic and bay leaves. * Cook on low 8-10 hours. * After the initial 3 hours, add potatoes and carrots to the slow cooker. * Two hours before serving, add cabbage wedges to the slow cooker. * Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and

 ▫️Ingredients: 3 tbsp unsalted butter 1 medium onion 2 tsp fresh thyme 1/4 tsp salt 1/4 tsp black pepper 12 sweet rolls 10 slices provolone cheese 14 ounces sliced roast beef 1/2 cup unsalted butter 1 and 1/2 tbsp dried onion soup 1 packet au jus gravy mix 3 cups water resh chopped parsley for garnish ▫️Instructions: In a colossal skillet over medium force, break up the spread. Add the onions and coat in the spread. Cook, mixing intermittently, for around 12-15 minutes until the onions are sensitive and burned anyway not consumed. Add the thyme, salt, and pepper, blend to solidify, eliminate the power, and set aside. Preheat the oven to 350°F. Eliminate the rolls from the pack, leaving the rolls in salvageable shape. Take a colossal edge and cut the rolls across so you have the tops and base secluded. Place the base, cut side up into a 11×7 baking dish. Top with half of the cheddar. Add the dinner cheeseburger. Top with the onions, spreading them out. Add the overabundance cheddar, th

 Ingredients Chocolate Cake:     1 3/4 cup Flour     1 3/4 cup Sugar     3/4 cup Cocoa high quality     2 teaspoons Baking Soda     1 teaspoon Baking Powder     1 teaspoon Salt     1/2 cup Oil canola or coconut oil     2 Eggs     1 cup Buttermilk     1 1/2 teaspoons Vanilla     1 cup Hot Water Chocolate Buttercream:     1 1/2 cups Butter softened     1 cup Cocoa     5 cups Powdered Sugar     1/3 cup Cream Half n Half or Milk Instructions     Preheat oven to 350 degrees.     In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.     In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.     Spray two 9-inch cake pans with non-stick cooking spray. You can also use three 8-inch cake pans for this recipe

 Ingredients Eggplant: 4 grains Minced meat: half a kilo Red onions: 2 tablets Tomatoes: 3 pcs Salt: a pinch (or to taste) Black pepper: a pinch (or to taste) - Pine: 10 gm Rice: half a kilo Mozzarella cheese: a quarter of a kilo Vegetable oil: 250 grams - Noodles: a quarter of a package Water: as needed (for rice) How to prepare Start by cleaning the eggplant and cutting it in half, then frying it in oil until it turns golden, then bring the pan and put the amount of onions and my heart until it turns red, then add the minced meat with a pinch of salt and pepper and stir it until it is cooked. To prepare the sauce: Beat the tomatoes in a blender and put them in a saucepan with a pinch of salt and a pinch of spice, add a cup of water to it and bring it to a boil, then remove from the heat and drain, then put the minced meat over the eggplant halves, then pour the tomato sauceAnd sprinkle mozzarella cheese on top and put it in the oven for 5 minutes at a temperature of 190 degrees Celsi

for amounts Flour: 2 tablespoons (for desserts) Sugar: 2 tablespoons Milk: 5 tablespoons (liquid) Vanilla: a quarter of a teaspoon Baking powder: a teaspoon Butter: 1 tablespoon (melted) To decorate: Butter: a tablespoon (pistachio) Chocolate chips: as desired (ready) How to prepare To a large cup suitable for "microwave", add flour, cocoa and sugar, while stirring. Then, add the baking powder and the liquid butter, stirring lightly. Pour the milk gradually, while continuing to stir, until the mixture becomes thick.  The cup enters the "microwave", after adding the vanilla, stirring well, then set the "microwave" to maximum heat, for two minutes. After the cup cools down, it is coated with peanut butter, then chocolate chips are distributed over it, and it goes back to the "microwave", on the lowest heat, for thirty seconds.

  Ingredients Cauliflower: head (chopped) Tomatoes: 800 g (chopped) Green beans: 2 cups Olive oil: 2 tablespoons Onion: 1 piece (large size / chopped) Carrots: 2 tablets (peeled and sliced) Garlic: 4 cloves (chopped) Chicken broth: 8 cups - Salt, to taste - Black pepper to taste Italian seasoning: 1 tablespoon How to prepare In a saucepan over medium heat, heat the oil, then add the carrots and onions, and saute them until they wilt for 7-10 minutes. Add garlic and my heart for a minute, then add cauliflower, beans, tomatoes, broth, Italian spices, and flavor with salt and black pepper. When the mixture boils, reduce the heat, put the lid on, and cook the soup for 10-20 minutes, until the vegetables are soft and serve hot.

 Ingredients: 120g (3/4 cup) fine semolina flour 150ml (1/2 cup + 2 tbsp) whole milk 100g (3/4 cup) plain flour 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 113g (1/2 cup) unsalted butter, softened 150g (3/4 cup) fine sugar 1 tsp vanilla extract Instructions: Soak the semolina flour in the milk for about 30min – 1 hour, or while the time preparing for the next steps. Sift the dry ingredients (plain flour, baking powder, baking soda, salt). Set aside. In a large bowl, add the softened butter and sugar. Mix them until creamy, fluffy and pale. Add vanilla extract. Mix until combined. Add in the soaked semolina flour. Mix until combined. Add in the sift ingredients in two batches. Fold in using a spatula to avoid over mixing. Add in the remaining dry ingredients. Fold in until combined. Transfer to a prepared 9x5x3-inch loaf pan, greased and lined with parchment paper.  Bake in preheated oven at Bake in preheated oven at 180°C/355°F for about 35-40 min or until the inserted skewer co

 Ingredients:     ●1 Pound Ground Pork Sausage     ●2 Tablespoons Butter     ●⅓ Cup Flour     ●3 Cups Milk     ●¼ teaspoon Garlic Powder     ●¼ teaspoon Seasoned Salt     ●¼ teaspoon Salt     ●1 teaspoon Black Pepper Instructions: Brown the sausage in a large skillet over medium-high heat until no longer pink. Add the butter to the pan and stir it around until melted. Sprinkle the flour over the sausage and stir for 2 minutes. Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth. Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary. Serve immediately with your favorite biscuits.

 Ingredients : 1 tablespoon butter 3/4 cup onions diced 2-3 teaspoons garlic minced 2 lbs quality, grass-fed beef tips olive oil for lightly coating beef 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano 2 ½ cups beef broth divided ¼ teaspoon red pepper flakes ½ teaspoon rosemary ½ teaspoon oregano ½ teaspoon sage ½ teaspoon thyme 1-2 tablespoons original steak sauce (I use A1) 1 bay leaf 1/4 cup cornstarch Directions : Melt butter in a large cast iron or stainless steel deep skillet. Add onions and saute until tender. Add garlic and cook until fragrant and golden. Remove onion and garlic from skillet and set them aside. Season beef generously with salt, black pepper, garlic powder, onion powder, and oregano. Heat the skillet over high heat and add the beef in a single layer. Sear the outside just until brown and slightly crisp (this will only take a few minutes). Remove beef from pan. Pour 1/2 cup of beef broth into the hot pan

 Ingredients: 3 cups of cooked chicken 2 cans Cream of Chicken 1 bag frozen veggies (3 cups veggies) 2 cups shredded cheese 2 cans Pillsbury biscuits (5 count) Grease pan Directions: Bake at 375 for 25 minutes Mix ingredients in bowl and spread evenly in pan Then cut biscuits into quarters. Toss in 2 tbsp melted butter and spread evenly on top. I baked until the top of the biscuits were crispy and the mixture was bubbling! cheap and easy.

 Ingredients: 14 oz. cream cheese ½ cup sugar 3 eggs 1 tsp vanilla ¼ cup sour cream 5 oz. milk chocolate 1 ½ cup sugar 1 cup+ 2 Tbsp. all-purpose flour ½ cup cocoa powder 1 tsp baking powder 1 tsp baking soda ½ tsp salt 2 eggs 2/3 cup milk 1/3 cup vegetable oil 1 ½ tsp vanilla extract 2/3 cup boiling water ½ cup unsalted butter 2/3 cup cocoa powder 3 cups powdered sugar 1/3 cup milk (or more if needed) 1 ½ tsp. vanilla extract Directions: First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add slightly beaten eggs and mix on low speed just to combine, do not overmix it.  Fold in sour cream. Finally, fold in melted chocolate. Pour in prepared springform pan and smooth the top.  Place springform pan in larger roasting pan and filled with hot water halfway through. Bake 40-50 minutes until the edges has set and the center is just barely jiggly, but firm to touch.  Lift springform pan from water bath and place it on the counter to cool at room temperature. Re

 INGREDIENTS 1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate 1-¾ cups sugar, divided ½ cup water 1-⅔ cups flour 1 tsp. baking soda ¼ tsp. salt ½ cup butter or margarine, softened 3 eggs ¾ cup milk 1 tsp. vanilla  Directions: MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans. BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.

 Ingredients 2 cups white sugar 1/2 cup cocoa 1 cup milk 4 tablespoons butter 1 teaspoon vanilla extract How to make it : Grease an 8×8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

 Ingredientes:   2 libras de carne de estofado de res   ½ taza de harina para todo uso   1 cucharada de sal de condimento   2 cucharadas de aceite de oliva   ½ cucharadita de pimienta negra   1 cebolla grande, picada   2 hojas de laurel   ¼ taza de salsa Worcestershire   2 tazas de agua   2 cucharaditas colmadas de demi-glace de carne de res (o carne de res Swanson Flavor Boost)   4 papas medianas a grandes de piel roja, lavadas y cortadas en cubitos   3 zanahorias grandes, peladas y en rodajas   1 tallo de apio, cortado en cubitos   Direcciones :   Mezcle la carne de estofado de res en una bolsa de plástico con cierre con harina y sal para sazonar hasta que se cubra uniformemente.  Caliente el aceite de oliva en una sartén;  agregue la carne guisada enharinada a la sartén y dore por todos lados.  Retire con una cuchara ranurada o pinzas y colóquelo en el fondo de una olla de cocción lenta.  Sazone con pimienta.   Saltee la cebolla picada en la misma sartén caliente durante 2 minutos. 

  Ingredients 2 tablespoons kosher for Passover vegetable oil 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds) Kosher salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, chopped 3 celery ribs, sliced 6 garlic cloves, smashed One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon 4 thyme sprigs 1 rosemary sprig 3 cups chicken stock Directions In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate ove

 INGREDIENTS: 1 1/2 c. heavy whipping cream 2 tbsp. unsweetened cocoa powder 3 tbsp. keto-friendly powdered sugar sweetener, such as Swerve 1 tsp. pure vanilla extract Pinch kosher salt DIRECTIONS: In a large bowl, combine cream, cocoa, sweetener, vanilla, and salt. Using a hand mixer or the whisk attachment of a stand mixer, beat mixture until stiff peaks form.  Scoop mixture into a Ziploc bag and freeze 30 to 35 minutes, until just frozen. Cut tip off a corner of the Ziploc bag and pipe into serving dishes.

 Ingredients: ½ tsp salt 2 c granulated sugar 1 c milk (suggest using 2% or whole) ¾ c cocoa powder 3 sticks (24 tbsp) unsalted butter, room temperature 2 c all-purpose flour 2 large eggs, room temperature 1 tsp pure vanilla extract Frosting: ½ tsp salt 6 tbsp unsalted butter 1½ c granulated sugar 1 c chocolate chips (milk chocolate or semi-sweet) 6 tbsp milk (use at least 2% milkfat) Directions: Prepare the oven and preheat to 175 degrees C or 350 degrees F. Apply cooking spray to a 9×13-inch baking pan. Add sugar and butter into a medium bowl, then beat until well blended and smooth. Make sure to scrape the sides of the bowl if you have to. Add vanilla and eggs, then beat until well incorporated. In a separate bowl, add cocoa powder, salt, and flour. Whisk until well blended. Add the dry mixture and milk into the bowl with the butter mixture, then beat until well blended. Pour the batter into the prepared baking pan and spread it evenly. Place it inside the preheated oven and bake fo

  INGREDIENTS : 12 ounces green beans, washed and trimmed 1 tablespoon oil 1 clove garlic, minced 1/2 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon pepper INSTRUCTIONS : In a large bowl, mix the green beans, oil, garlic, onion powder, salt, and pepper, toss until the green beans are well coated. Place the green beans into the air fryer. Turn it on to 400°F for 16 minutes and stir it halfway through. DONNA’S NOTES Can you use frozen green beans? Yes, add 2-3 minutes to the cooking time, and no need to thaw them out beforehand. Can you use canned green beans? Yes, you can, but it will be completely different. You will need to reduce the heat to 350ºF for 4 minutes. Can I use garlic powder instead of fresh garlic? Yes, I would recommend using ½ teaspoon of garlic powder instead.

 Ingredients: 1 egg salt and pepper 1 teaspoon garlic powder 1 teaspoon Italian Seasoning 1 cup Parmesan cheese (grated or shredded) ½ cup bread crumbs ¼ cup flour 1 lb chicken breasts (thin, 4 pieces) 1 tablespoon butter 1 tablespoon olive oil Instructions: First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly.  The second bowl is for the parmesan, bread crumbs and flour. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick). PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one

 INGREDIENTS • 1 pound ground beef • 1 tablespoon Worcestershire sauce • ½ teaspoon salt • ½ teaspoon ground black pepper • 2 tablespoons butter • 1 yellow onion, chopped • ½ green bell pepper, chopped • 24 egg roll wrappers • 12 slices American cheese • ¾ cup vegetable oil for frying DIRECTIONS • Step 1Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan. • Step 2Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers. • Step 3Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as y

 Ingredients: 3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional) Directions: Step1: Heat the milk in a small saucepan until it bubbles, then remove from heat.  Step2: Mix in margarine; stir until melted. Let cool until lukewarm. Step3: In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.  Step4: Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Step5: Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Step6: Roll out dough into a 12×9 inch rectan

 Ingredient: 1 cup all-purpose flour 2 eggs ½ cup milk ½ cup water ¼ teaspoon salt 2 tablespoons butter, melted Instructions: Step 1 In a large mixing coliseum, whisk together the flour and the eggs. Gradationally add in the milk and water, stirring to combine. Add the swab and adulation; beat until smooth. Step 2 Heat a smoothly waxed griddle or frying visage over medium high heat. Pour or lade the batter onto the griddle, using roughly1/4 mug for each waffle. cock the visage with a indirect stir so that the batter fleeces the face unevenly. Step 3 Cook the waffle for about 2 twinkles, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

INGREDIENTS: 240 ml (1 cup) warm milk 75 g (¼ cup) condensed milk 1 egg 30 g (2 tbsp) sugar 7 g (2 ¼ tsp) dry yeast 520 g (4 ¼ cup) flour 1 tsp salt 50 g (¼ cup) butter, softened 45 g (3 tbsp) butter 45 g (3 tbsp) condensed milk METHOD: Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again. Combine liquids with dry ingredients - flour and salt. Work the dough with the dough hooks until it comes together. Add butter and knead for 10 minutes. Set the dough aside for 1 hour. Cut ⅔ of the dough and roll it out into a 25x40 cm rectangle. Roll the dough into a log and cut this log into pieces. Place pieces of dough into a prepared baking pan and set aside. To make smaller buns repeat the same process with leftover ⅓ of dough. Set the buns aside for 1 hour. Brush the top of each bun with egg wash before baking. Bake at 180C/350F for 25-30 minutes. For smaller buns, 20 minutes will be enough. Whisk equal parts of butter and condensed milk. Brush buns with thi

 INGREDIENTS : Cake : 3 eggs 100 g sugar 50 g of T 65 flour 25 g cocoa 75 g butter Icing : 150 g dark chocolate 20 g of oil 20 g of hazelnuts 30 g of sugar Preparation Join oru backup group: easy cheap recipes Whisk the eggs and vanilla sugar at maximum speed for five minutes. They must triple in volume. Preheat the oven to 150 °. Sift the flour and cocoa. Melt the butter. Mix two tablespoons of the preparation in the butter and add the butter to the first mixture. When the dough is homogeneous, pour it into a small 15 cm silicone or buttered mold. Bake for 40 minutes. Unmould the cake on a pan and let it cool. Crack the hazelnuts and dry roast them in a pan. Mix them with the sugar to obtain a praline. Meanwhile, in a small bowl, melt the dark chocolate in the microwave at 450 W for four minutes. Add the oil then the praline (sugar and hazelnuts). Mix everything well Cover the cake with this frosting. Store the cake in the fridge until ready to serve

 *Ingredients: 8 medium fresh beets 1 cup vinegar 1/2 cup sugar 1-1/2 teaspoons whole cloves 1-1/2 teaspoons whole allspice 1/2 teaspoon salt *Directions: Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

INGREDIENTS: 1 1/4 cups of flour 3 TBSP of cornstarch 1/2 TSP salt 1/2 TSP baking soda 1 cold stick of butter (1/2 cup) 6 TBSP of granulated sugar 6 TBSP brown sugar 1 egg 1/2 TSP of vanilla extract 1 bag of semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate) 1/4 cup of walnut pieces (optional) PREPARATION: Preheat oven to 475° Prepare baking sheets with parchment paper to prevent sticking In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda Cut stick of butter into smaller pieces (as seen in the video) In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture (as seen in the video) Add in chocolate chips and optional walnuts. Mix gently until fully combined Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet Bake for 6-7

INGREDIENTS 8 ounces Ribeye 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

  Ingredients 2 lbs Ground Chuck 1 Yellow Onion thinly sliced 16 oz mushrooms I used a blend of cremini and shitaki 2 cups beef broth – divided. I use canned fat-free low sodium 2 tbsp all-purpose flour 6 tbsp butter 4 sliced scallions white and green sections salt and pepper to taste . Instructions Official group: Easy Cheap Recipes Divide meat into 6 equal-sized patties. Salt and pepper each side liberally. Melt 2 tablespoons of butter in the skillet. Add the onion and mushrooms and cook over medium heat until browned. Remove from the pan and set aside Melt 2 additional tablespoons of butter in the skillet and sear the beef patties 3 minutes on each side or until beef reaches 120°F. Remove from the skillet. Add the last 2 tablespoons of butter to the skillet. Add 1½ cups beef broth. Bring to a simmer and whisk in the flour. Cook until thickened. If the gravy gets too thick, add the remaining 1/2 cup of broth. Add beef patties, mushrooms and onions back to the hot gravy. Salt and pepp