Beef and Mushroom Stroganoff with Egg Noodles
Beef and Mushroom Stroganoff with Egg Noodles Beef Dishes This Beef and Mushroom Stroganoff with Egg Noodles is a hearty and comforting dish that’s perfect for a cozy dinner. Tender strips of beef and earthy mushrooms are cooked in a rich, creamy sauce flavored with onions, garlic, and beef broth. Served over a bed of buttery egg noodles, this stroganoff is sure to be a hit with your family and friends. Ingredients 8 ounces egg noodles 1 pound beef sirloin, sliced into thin strips 1 tablespoon olive oil 1 tablespoon butter 1 onion, chopped 2 cloves garlic, minced 8 ounces sliced mushrooms 1 cup beef broth 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 cup sour cream Salt and black pepper, to taste Chopped fresh parsley, for garnish Instructions Cook the egg noodles according to the package directions until al dente. Drain and set aside. In a large skillet over medium-high heat, heat the olive oil. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside. In the same skillet, add the butter and chopped onion. Cook until the onion is soft and translucent, about 5-7 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and browned, about 5-7 minutes. Add the beef broth, Worcestershire sauce, and Dijon mustard to the skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Add the beef strips back to the skillet and cook for an additional 2-3 minutes, or until the beef is heated through. Remove the skillet from the heat and stir in the sour cream. Season with salt and black pepper to taste. To serve, spoon the beef and mushroom stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley, if desired. This Beef and Mushroom Stroganoff with Egg Noodles is a classic comfort dish that’s perfect for any occasion. Tender beef strips and earthy mushrooms are cooked in a rich, creamy sauce and served over buttery egg noodles. A perfect cozy dinner that’s sure to please. 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Spicy Chickpea and Spinach Curry with Basmati Rice
Spicy Chickpea and Spinach Curry with Basmati Rice Vegetarian This Spicy Chickpea and Spinach Curry with Basmati Rice is a flavorful and nutritious vegetarian meal. The dish is made with protein-rich chickpeas, spinach, and aromatic spices such as cumin, coriander, turmeric, and garam masala. Served with fluffy basmati rice, this curry is a perfect comfort food for any day of the week. Ingredients 1 cup uncooked basmati rice 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 1 tablespoon grated ginger 1 teaspoon cumin seeds 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon garam masala 1/2 teaspoon cayenne pepper (optional) 2 cans chickpeas, drained and rinsed 1 can diced tomatoes 1/2 cup vegetable broth 4 cups baby spinach leaves Salt and black pepper, to taste Fresh cilantro, chopped (optional) Instructions Rinse the basmati rice in cold water and drain. In a medium saucepan, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, cumin seeds, coriander, turmeric, garam masala, and cayenne pepper (if using) to the skillet. Stir well and cook for 1-2 minutes, until fragrant. Add the chickpeas, diced tomatoes, and vegetable broth to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the chickpeas are heated through. Add the baby spinach leaves to the skillet and stir well. Cook for an additional 2-3 minutes, or until the spinach is wilted and tender. Season with salt and black pepper to taste. Garnish with fresh cilantro, if desired. Serve the spicy chickpea and spinach curry over basmati rice. 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Authentic Italian Lasagna with Homemade Meat Sauce
Authentic Italian Lasagna with Homemade Meat Sauce Pasta & Noodles This classic Italian lasagna is made with layers of tender pasta, a hearty meat sauce, creamy ricotta, and melted mozzarella cheese. The homemade meat sauce is made with ground beef, tomatoes, garlic, and Italian herbs, which is then simmered to a rich, flavorful sauce. Perfect for a cozy family dinner or special occasion! Ingredients 9 lasagna noodles 1 pound ground beef 1 onion, chopped 4 cloves garlic, minced 28 ounces canned crushed tomatoes 6 ounces tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley 15 ounces ricotta cheese 1 egg 1/4 cup grated Parmesan cheese 2 cups shredded mozzarella cheese Instructions Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and onion is translucent, stirring occasionally, about 5-7 minutes. Add the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Bring to a simmer and let cook for 20-30 minutes, stirring occasionally, until the sauce has thickened and flavors have melded together. Stir in chopped parsley. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well. To assemble the lasagna, spread a layer of meat sauce in the bottom of a 9×13-inch baking dish. Top with a layer of lasagna noodles, then spread a layer of the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of meat sauce and shredded mozzarella cheese on top. Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Remove from the oven and let it cool for a few minutes before serving. This authentic Italian lasagna is the ultimate comfort food. Layers of pasta, homemade meat sauce, and melted cheese make it a delicious and hearty meal. 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Decadent Black Forest Cake with Cherry Compote
Decadent Black Forest Cake with Cherry Compote Cakes, Pies & Tarts This Decadent Black Forest Cake with Cherry Compote is a showstopper dessert that’s perfect for special occasions or indulgent treats. The rich chocolate cake is layered with whipped cream and tart cherry compote, then topped with more whipped cream and chocolate shavings for an impressive and delicious dessert. Ingredients For the chocolate cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 cup milk 1/2 cup vegetable oil 2 large eggs 2 tsp vanilla extract 1 cup boiling water For the cherry compote: 2 cups pitted cherries, fresh or frozen 1/2 cup granulated sugar 2 tbsp cornstarch 1/4 cup water For the whipped cream: 2 cups heavy cream 1/4 cup powdered sugar 1 tsp vanilla extract For assembly: Chocolate shavings, for garnish Instructions For the chocolate cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.Stir in the boiling water and mix until the batter is smooth.Divide the batter evenly between the two prepared pans.Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.Let the cakes cool completely in the pans before removing them. For the cherry compote: In a medium saucepan, combine the cherries, sugar, cornstarch, and water.Cook the mixture over medium heat, stirring occasionally, until the cherries have broken down and the mixture has thickened (about 10-15 minutes).Remove the saucepan from the heat and let the compote cool to room temperature. For the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.For assembly: Place one of the cooled chocolate cakes on a cake stand or serving plate. Spread a layer of whipped cream on top of the cake, followed by a layer of cherry compote. Place the second chocolate cake on top of the cherry compote and repeat the layers of whipped cream and cherry compote. Finish the cake with a final layer of whipped cream and sprinkle with chocolate shavings. Chill the cake in the refrigerator for at least 1 hour before serving. This Decadent Black Forest Cake with Cherry Compote is a chocolate lover’s dream come true! Layers of rich chocolate cake, whipped cream, and tart cherry compote are topped with chocolate shavings for a showstopping dessert that’s perfect for special occasions or indulgent treats. MORE TO DISCOVER Creamy Artichoke and Roasted Red Pepper Dip Authentic Chicken Fajitas with Homemade Seasoning Homemade Hummus with Pita Chips and Veggies Vegan Pad Thai with Tofu and Vegetables Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Beef and Broccoli Stir-Fry with Jasmine Rice Spicy Grilled Shrimp Skewers with Mango Salsa Homemade Strawberry Sorbet with Fresh Berries Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Spicy Thai Coconut Chicken Soup Lentil Soup with Vegetables and Herbs Moroccan-style Chicken Tagine with Olives and Preserved Lemon Wild Rice Pilaf with Cranberries and Pecans Fresh Strawberry Shortcake with Homemade Biscuits Slow-Cooked Beef Ragu with Polenta Grilled Mahi-Mahi with Mango Salsa Decadent Black Forest Cake with Cherry Compote Spicy Thai Green Curry with Shrimp and Vegetables Pad Thai with Shrimp and Tofu Sauteed Spinach with Garlic and Lemon Pan-Seared Scallops with Lemon Butter Sauce Classic Pork Schnitzel with Lemon and Capers Sweet and Spicy Sriracha Popcorn Grilled Chicken Caesar Salad with Homemade Dressing Vegetarian Lasagna with Spinach and Ricotta Creamy Cauliflower Soup with Crispy Prosciutto Chicken Bruschetta Honey Glazed Carrots with Thyme Spicy and Smoky Chipotle Black Bean Soup Homemade Spinach and Ricotta Ravioli with Tomato Sauce Buffalo Chicken Macaroni and Cheese Beef Bourguignon with Red Wine, Mushrooms, and Bacon Classic Meatloaf with Homemade Ketchup Glaze Japanese Chicken Teriyaki with Sticky Rice and Vegetables Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Lamb Chops with Mint Chimichurri Sauce Korean-style Beef Bulgogi Classic French Onion Soup with Gruyere Croutons Delectable Stuffed Mushroom Caps Chocolate Peanut Butter Swirl Bars Quinoa and Black Bean Salad with Lime Vinaigrette
Spicy Thai Green Curry with Shrimp and Vegetables
Spicy Thai Green Curry with Shrimp and Vegetables Seafood Dishes This Spicy Thai Green Curry with Shrimp and Vegetables is a delicious and flavorful dish that brings together tender shrimp, crisp veggies, and aromatic herbs and spices in a creamy coconut milk base. It’s easy to make and perfect for a cozy weeknight dinner or a special occasion. Ingredients 1 lb shrimp, peeled and deveined 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, chopped 1 cup snow peas 1 can (14 oz) coconut milk 3 tbsp green curry paste 2 tbsp fish sauce 1 tbsp brown sugar 1 tbsp vegetable oil 1/4 cup fresh basil leaves, chopped Salt and pepper, to taste Instructions Heat the vegetable oil in a large pan over medium-high heat. Add the onions and sauté for 2-3 minutes until they begin to soften. Add the green curry paste and stir to combine with the onions. Add the bell peppers and snow peas and stir to coat in the curry paste. Pour in the coconut milk and stir to combine. Add the fish sauce and brown sugar and stir to combine. Bring the curry to a simmer and cook for 5-7 minutes until the veggies are tender. Add the shrimp and cook for an additional 3-5 minutes until the shrimp are pink and cooked through. Stir in the chopped basil and season with salt and pepper to taste. Serve the Spicy Thai Green Curry with Shrimp and Vegetables over rice or noodles. Get ready for a flavorful feast with this Spicy Thai Green Curry with Shrimp and Vegetables – a perfect blend of succulent shrimp, fresh veggies, and aromatic spices, all in a creamy coconut milk base. MORE TO DISCOVER Homemade Spinach and Ricotta Ravioli with Tomato Sauce Roasted Rack of Lamb with Rosemary and Garlic Beef and Broccoli Stir-Fry with Jasmine Rice Buffalo Chicken Macaroni and Cheese Korean-style Beef Bulgogi Spicy and Smoky Chipotle Black Bean Soup Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Authentic Chicken Fajitas with Homemade Seasoning Mushroom Risotto with Parmesan and Truffle Oil Pad Thai with Shrimp and Tofu Spicy Grilled Shrimp Skewers with Mango Salsa Classic Pork Schnitzel with Lemon and Capers Sweet and Spicy Sriracha Popcorn Vegetarian Lasagna with Spinach and Ricotta Grilled Chicken Caesar Salad with Homemade Dressing Grilled Mahi-Mahi with Mango Salsa Spicy Thai Green Curry with Shrimp and Vegetables Honey Glazed Carrots with Thyme Classic French Onion Soup with Gruyere Croutons Moroccan-style Chicken Tagine with Olives and Preserved Lemon Quinoa and Black Bean Salad with Lime Vinaigrette Pan-Seared Scallops with Lemon Butter Sauce Spicy Thai Coconut Chicken Soup Fresh Strawberry Shortcake with Homemade Biscuits Japanese Chicken Teriyaki with Sticky Rice and Vegetables Lentil Soup with Vegetables and Herbs Homemade Strawberry Sorbet with Fresh Berries Grilled Salmon with Mango Salsa Creamy Cauliflower Soup with Crispy Prosciutto Roasted Beet and Goat Cheese Salad with Candied Walnuts Wild Rice Pilaf with Cranberries and Pecans Classic Meatloaf with Homemade Ketchup Glaze Slow-Cooked Beef Ragu with Polenta Homemade Hummus with Pita Chips and Veggies Creamy Artichoke and Roasted Red Pepper Dip Vegan Pad Thai with Tofu and Vegetables Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Lamb Chops with Mint Chimichurri Sauce Sauteed Spinach with Garlic and Lemon Beef Bourguignon with Red Wine, Mushrooms, and Bacon Chicken Bruschetta Delectable Stuffed Mushroom Caps Chocolate Peanut Butter Swirl Bars
Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs
Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Breakfast & Brunch This breakfast skillet is a delicious and satisfying way to start your day. Crispy hash browns, mixed with sautéed veggies, and topped with perfectly poached eggs, make for a hearty and healthy breakfast that will keep you full until lunchtime. Ingredients 4 medium-sized potatoes, peeled and grated 1 red bell pepper, chopped 1 yellow onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil Salt and pepper to taste 4 large eggs Fresh herbs, such as chives or parsley, for garnish Instructions In a large non-stick skillet, heat the olive oil over medium-high heat. Add the grated potatoes to the skillet, pressing them down to form an even layer. Cook for 5-7 minutes or until crispy and golden brown. Using a spatula, flip the potatoes over and add the chopped onion, red bell pepper, and minced garlic to the skillet. Cook for another 5-7 minutes or until the veggies are tender and slightly caramelized. Using a spoon, create four small wells in the hash brown and vegetable mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes or until the eggs are cooked to your liking. Remove the skillet from the heat and sprinkle with fresh herbs, salt, and pepper to taste. Serve the crispy hash brown and veggie breakfast skillet hot and enjoy! Start your day off right with this crispy hash brown and veggie breakfast skillet topped with perfectly poached eggs. A hearty and healthy breakfast that will keep you full until lunchtime. MORE TO DISCOVER Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Grilled Chicken Caesar Salad with Homemade Dressing Grilled Lamb Chops with Mint Chimichurri Sauce Korean-style Beef Bulgogi Mushroom Risotto with Parmesan and Truffle Oil Grilled Salmon with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Roasted Beet and Goat Cheese Salad with Candied Walnuts Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Vegetarian Lasagna with Spinach and Ricotta Sauteed Spinach with Garlic and Lemon Grilled Mahi-Mahi with Mango Salsa
Roasted Beet and Goat Cheese Salad with Candied Walnuts
Roasted Beet and Goat Cheese Salad with Candied Walnuts Salads This salad is a perfect balance of sweet and savory flavors. Roasted beets are paired with creamy goat cheese and crunchy candied walnuts, all tossed in a tangy vinaigrette. It’s a delicious and healthy salad that’s perfect for any occasion. Ingredients 4 medium beets, peeled and chopped 4 cups mixed greens 4 oz crumbled goat cheese 1 cup candied walnuts 1/4 cup olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard Salt and pepper, to taste Instructions Preheat oven to 400°F (200°C). Toss the chopped beets in 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette. In a large bowl, toss the mixed greens with the vinaigrette. To assemble the salad, top the dressed greens with the roasted beets, crumbled goat cheese, and candied walnuts. Enjoy the perfect balance of sweet and savory flavors in this delicious Roasted Beet and Goat Cheese Salad with Candied Walnuts. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Lamb Chops with Mint Chimichurri Sauce Korean-style Beef Bulgogi Grilled Chicken Caesar Salad with Homemade Dressing Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Mahi-Mahi with Mango Salsa Sauteed Spinach with Garlic and Lemon
Grilled Lamb Chops with Mint Chimichurri Sauce
Grilled Lamb Chops with Mint Chimichurri Sauce Lamb Dishes This recipe for Grilled Lamb Chops with Mint Chimichurri Sauce is a perfect choice for a special occasion or a weekend dinner. The juicy and flavorful lamb chops are marinated in a delicious blend of herbs and spices, then grilled to perfection and served with a refreshing mint chimichurri sauce. Ingredients 8 lamb chops, about 1 inch thick 1/4 cup olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Salt and black pepper, to taste 1 cup fresh mint leaves, finely chopped 1/2 cup fresh parsley leaves, finely chopped 1/4 cup red wine vinegar 1/4 cup olive oil Instructions In a large bowl, whisk together the olive oil, garlic, rosemary, thyme, salt, and black pepper. Add the lamb chops and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 1 hour. In a separate bowl, combine the mint, parsley, red wine vinegar, olive oil, salt, and black pepper to taste. Stir to combine and set aside. Preheat a grill to medium-high heat. Remove the lamb chops from the marinade and grill for 3-4 minutes per side, or until cooked to your desired doneness. Serve the grilled lamb chops with the mint chimichurri sauce on top. Impress your guests with this easy and flavorful recipe for grilled lamb chops with mint chimichurri sauce. MORE TO DISCOVER Sauteed Spinach with Garlic and Lemon Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Chicken Caesar Salad with Homemade Dressing Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Grilled Mahi-Mahi with Mango Salsa Korean-style Beef Bulgogi Grilled Lamb Chops with Mint Chimichurri Sauce
Grilled Mahi-Mahi with Mango Salsa
Grilled Mahi-Mahi with Mango Salsa Seafood Dishes This delicious and healthy grilled Mahi-Mahi with Mango Salsa recipe is perfect for a quick and easy weeknight dinner. The Mahi-Mahi is marinated in a zesty and spicy blend of lime juice, garlic, and chili powder, then grilled to perfection and served with a sweet and tangy mango salsa. Ingredients 4 Mahi-Mahi fillets (6-8 oz each) 2 limes, juiced 2 cloves garlic, minced 1 teaspoon chili powder Salt and black pepper, to taste 2 ripe mangoes, peeled and diced 1/2 red onion, diced 1 red bell pepper, diced 1 jalapeño pepper, seeded and minced 1/4 cup chopped fresh cilantro 2 tablespoons olive oil Instructions Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the spinach to the skillet and toss to coat with the garlic and oil. Cook for 2-3 minutes, or until the spinach has wilted and is bright green. Season with salt and black pepper to taste. Remove the skillet from the heat and stir in the lemon zest and juice. Toss to combine. Serve the sautéed spinach with garlic and lemon immediately. Bring the flavors of the tropics to your dinner table with this easy and healthy grilled Mahi-Mahi with mango salsa recipe. MORE TO DISCOVER Sauteed Spinach with Garlic and Lemon Delectable Stuffed Mushroom Caps Grilled Mahi-Mahi with Mango Salsa Korean-style Beef Bulgogi Slow-Cooked Beef Ragu with Polenta Grilled Chicken Caesar Salad with Homemade Dressing Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Sauteed Spinach with Garlic and Lemon
Sauteed Spinach with Garlic and Lemon Vegetables This simple and healthy side dish of sautéed spinach with garlic and lemon is a delicious way to incorporate more greens into your diet. The garlic and lemon add a burst of flavor to the spinach, making it a perfect accompaniment to grilled meats or roasted vegetables. Ingredients 2 tablespoons olive oil 4 cloves garlic, minced 1 pound baby spinach, washed and dried Salt and black pepper, to taste 1 lemon, zested and juiced Instructions Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the spinach to the skillet and toss to coat with the garlic and oil. Cook for 2-3 minutes, or until the spinach has wilted and is bright green. Season with salt and black pepper to taste. Remove the skillet from the heat and stir in the lemon zest and juice. Toss to combine. Serve the sautéed spinach with garlic and lemon immediately. Elevate your side dish game with this easy and flavorful sautéed spinach with garlic and lemon. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Delectable Stuffed Mushroom Caps Grilled Chicken Caesar Salad with Homemade Dressing Sauteed Spinach with Garlic and Lemon Korean-style Beef Bulgogi Slow-Cooked Beef Ragu with Polenta