28 easy Recipes for Everyone Who Hates Doing the cook | haelthsnms.store

28 easy Recipes for Everyone Who Hates Doing the cook

We’ve rounded up 28 basic recipes that everyone should know how to cook, from FRIED RICE and Chicken and Rice soup…

Chicken Pot Pie


2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust


Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

source : tasteofhome.com

Pico De Gallo


° 1 tomato

° 2 green onions

° 2 tablespoons chopped cilantro

° Pinch of salt

° Lemon juice

Preparation steps:

Wash the tomatoes, and cut small cubes.

Chop the onion thin slices.

Place tomatoes in a bowl, add onions, chopped coriander, and stir well.

Add salt, lemon juice, and stir again.

Placed on a plate and served


Easy Chili Dogs


1 tablespoon olive oil
1 pound lean ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1 (15-ounce) can tomato sauce
1/4 cup ketchup
2 tablespoons Dijon mustard
8 all-beef hot dogs
8 hot dog buns
Optional for topping: grated sharp cheddar cheese, finely chopped red onion


Heat the oil in a large skillet over medium-high heat until shimmering. Add the beef, onion powder, garlic powder, kosher salt, and chili powder and cook until the beef is browned, mashing and breaking up any large pieces, about 8 minutes. Add the tomato sauce, ketchup, and mustard and reduce the heat to low. Simmer for 10 to 12 minutes to let the flavors meld. Meanwhile, grill the hot dogs.

Heat an outdoor grill to for direct, medium-high heat. Scrape the grill grates clean as needed. Place the hot dogs on the grill and grill until well-marked and heated through, about 2 minutes per side. Turn the heat off and gently toast the buns on the still-warm grill, about 2 minutes.

To serve, place a hot dog in each bun and top with the chili, cheddar cheese, and red onions, if desired.


How to Make Perfect Southern Fried Chicken


2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour

How to Make It

Beat the egg and milk together in a bowl.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.
Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
Drain it on paper towels and serve.




▢8 slices Texas Toast
▢3 cups spaghetti noodles
▢1 1/3 cup spaghetti sauce
▢8 slices mozzarella cheese
Garlic Butter:
▢1/2 cup butter softened
▢2-3 cloves minced garlic
▢1 tsp garlic powder
▢1 1/2 tsp Italian seasoning


Prepare pasta according to package directions.
Make your spaghetti sauce, you can make homemade or just use jarred with hamburger (our homemade is linked).
In a bowl stir together softened butter, minced garlic, garlic powder and Italian seasoning.In a large pan heat on low heat, spread some of your butter on one side of your Texas toast and place in pan.
Place one slice of mozzarella cheese on top then add a little bit of spaghetti, top with some spaghetti sauce then another slice of mozzarella cheese.
Finally add your other slice of texas toast and spread with a little more butter.
Cover your pan with a lid and let grill slowly, we do this to make sure the cheese melts and it browns well.
Flip your sandwich and repeat.
Remove from pan and let sit for a few minutes to let cheese really melt and then slice in half if desired.


Calories: 506kcal | Carbohydrates: 27.1g | Protein: 20.3g | Fat: 35.8g | Saturated Fat: 21.2g | Cholesterol: 94mg | Sodium: 601mg | Potassium: 1134mg | Fiber: 2.7g | Sugar: 6.1g | Vitamin C: 5.7mg | Calcium: 196mg | Iron: 7.4mg


Incredible Baked Meatballs


– 500 g of ground beef

– 1 egg

– 2 teaspoons of salt

– 1 small grated onion

– 1 clove of crushed garlic

– 1/2 teaspoon of dried oregano

– 1/2 teaspoon of dried thyme

– 1/2 teaspoon of dried basil

– 1 1/2 tbsp Worcestershire sauce

– 4-5 tbsp of breadcrumbs


1- Preheat the oven to 200 ° C.

2- Season the meat with salt, grated onion, crushed garlic, 3 herbs and Worcestershire sauce, then mix well. Then add the egg and breadcrumbs and mix well again.

3- Form meatballs the size of a walnut, and place them on a baking sheet covered with baking paper.

Bake in hot oven until meatballs are no longer pink in the center, about 20 to 25 minutes.


– If you have food intolerances, you can replace the breadcrumbs with oatmeal (I crush them between my fingers), and the egg with a little animal or vegetable milk. I have also happened to replace Worcestershire sauce with a soy and vinegar combination.

– If the meatballs are not cooked for children, do not hesitate to add pepper flakes to spice up a little more!


Slow Cooker Barbequed Beef Ribs


1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
3/4 cup brown sugar
1/2 cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs

Instructions :

1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

2.Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.


New Cilantro Lime Grilled Salmon


4 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
4 tbsp. butter
1/2 c. lime juice
1/4 c. honey
2 garlic cloves, minced
2 tbsp. Chopped cilantro


Season salmon with salt and pepper. Heat grill and place salmon on grill flesh side down.
Cook for 8 minutes then flip and cook on other side until salmon is cooked through, 6 minutes more. Let rest 5 minutes.
Meanwhile make sauce: In a medium saucepan over medium heat, add butter, lime juice, honey, and garlic. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
Pour sauce over salmon and serve.


Baked chicken wings and fried cabbage

PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES :6 to 8


1 teaspoon neutral oil, for greasing
1 tablespoon sesame oil
1/4 cup melted coconut oil or olive oil
3 tablespoons soy sauce
1 tablespoon rice vinegar (or other)
1 tablespoon Sriracha, optional
8 pieces bone-in, skin-on chicken thighs or drumsticks
1 pinch kosher salt and pepper to taste
1 head cabbage, 2 to 3 lbs.


Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper.

Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
Cut the cabbage in half through the core.

Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.

Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

Source: food52.com




100g dried rice vermicelli noodles

1 tbsp sesame oil

2 garlic cloves, finely chopped

1 long red chilli, finely sliced

300g peeled and deveined prawns

2 tbsp soy sauce

3 tbsp honey

1 tsp cornflour (cornstarch) mixed with 1 tsp water

2 cups finely sliced Chinese cabbage

1 cup shredded carrot

100g (3.5 oz) cooked and peeled edamame beans

1 cup Asian herbs (e.g. mint, Thai basil and/or coriander (cilantro))

1/3 cup Marion’s Kitchen Vietnamese-style Tangy Dressing

2 tbsp crispy fried shallots


Soak the noodles in hot water for 3-4 minutes or until just tender. Drain and use scissors to cut into more management lengths. Set aside to cool.

Heat the sesame oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 10 seconds. Then add the prawns and stir-fry for half a minute or until the prawns are pink and opaque. Then add the soy sauce and honey. Stir-fry to combine. Then add the cornflour mixture and stir-fry for another half a minute or until the sauce is thick and glossy. Turn off the heat and set aside.

Mix the cooked noodles, cabbage, carrot, edamame beans, herbs and the Vietnamese-style Tangy Dressing. Place onto a serving plate and top with the sticky honey prawns. Sprinkle over the fried shallots and serve.


Cajun Shrimp In Foil


1 tablespoon Cajun or Creole seasoning

24 (1 pound) cleaned large shrimp

1 1/2 cups corn kernels

1/4 cup chopped fresh Italian parsley leaves

1/4 cup chopped fresh basil leaves

1/4 cup dry white wine, such as Pinot Grigio

3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced

1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds

1 large red bell pepper, seeded and cut into thin strips

2 tbsp olive oil


In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.

Place 4 large (10 x 18-inch) pieces of industrial quality aluminum foil on a flat surface.

Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables within every center. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley, and 1 tablespoon of the basil. you’ll Like 5 Minute No Bake Hawaiian Pie

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Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each bit of the foil to make a packet, sealing tightly and leaving a touch room inside for air to circulate within the packet. The packets could also be refrigerated (or frozen) at this stage.

To cook:

Preheat the oven to 425F.
Arrange the packets on a baking sheet and cook until the shrimp is cooked through, and therefore the vegetables are crisp-tender, 13 minutes.
Open the packets slowly, being careful of the recent steam.
Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

To freeze and heat:

Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-sized bag). Freeze for up to 2 (2) months. There’s no got to thaw before cooking.

Remove the frozen packets from the luggage and place them on a baking tray during a cold oven set to 425F.

Once the oven involves temperature, still cook for 35-40 minutes.

source : alldelish.com




1 teaspoon olive oil
2 serrano peppers sub in jalapenos for less heat
1 small sweet onion chopped
2 cloves garlic chopped
8 ounces crab meat shredded
5 ounces goat cheese
1 cup shredded Parmesan cheese
1/4 cup Panko
1 tablespoon Old Bay seasoning
Salt to taste
1 tablespoon dried basil
4 large sweet peppers
1/2 cup fresh chopped basil divided
4 tablespoons butter
Juice from half a lemon


Heat a pan to medium heat and add olive oil. Add serranos and onion and cook about 5 minutes to soften.
Add garlic and cook another minute, until fragrant. Cool and add to a mixing bowl.
Add crab meat, cheeses, Panko, Old Bay, salt, and about half of the fresh basil. Stir.
Heat oven to 350 degrees.
Slice each sweet pepper in half lengthwise and scoop out the innards.
Stuff each pepper with the crab mixture and sprinkle with dried basil.
Set onto a lightly oiled baking sheet. Bake 20-25 minutes.
While stuffed peppers are baking, add butter, lemon juice and remaining basil to a small pot. Heat on low until butter melts. Swirl.
Drizzle the Lemon-Basil Butter over the stuffed peppers and serve.

NOTE: You can also prepare these on the grill over indirect medium heat.


Blackeye Peas over Grits


▢2 onions , diced
▢2 ribs celery , diced
▢1 cup diced green bell pepper
▢3-4 cloves garlic , minced
▢2 cups dried black-eyed peas , picked over and rinsed
▢6 cups water
▢1 pound collard greens , tough stems removed and greens chopped
▢1 1/2 teaspoons dried thyme (divided)
▢1 teaspoon oregano (divided)
▢1 16- ounce can tomatoes (fire-roasted preferred)
▢1 tablespoon hot sauce
▢1/4 teaspoon cayenne (to taste)
▢1/2 teaspoon chipotle pepper (to taste)
▢1/2 teaspoon smoked Spanish paprika
▢1 -2 teaspoons salt (to taste)
▢1 tablespoon double strength tomato paste (or 2 tbsp. regular)
▢1/4 teaspoon black pepper
▢additional water (or vegetable broth), as needed


Heat a pressure cooker or large pot and add the onions. (Electric pressure cooker users, use Sauté or Brown setting.) Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.
Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure.
If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add the reserved herbs and all remaining ingredients and simmer on low for at least 25 minutes to allow flavors to develop. If the soup is too thick, add up to two cups water or vegetable broth until it’s the consistency of soup. (Electric pressure cooker users, use the Sauté or Brown setting and adjust the heat to low if possible, or use Keep Warm.) Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)


New Stuffed Salmon with Crabmeat & Cream Cheese

I love recreating restaurant-style dishes in my home and sharing them with my friends. This easy to make Stuffed Salmon with Crabmeat & Cream Cheese will wow your family and friends.


24 ounces salmon fillets four fillets 6 ounces each, skin off
8 ounces crabmeat drained well lump, claw or backfin
4 ounces cream cheese softened use regular not whipped
1 large egg whipped
1 tablespoon mayonnaise
1/2 cup baby spinach cooked with excess liquid squeezed out
1 tablespoon roasted red peppers diced (or fresh red pepper)
1/2 cup mozzarella cheese shredded (or your favorite cheese)
1 teaspoon old bay
1/4 teaspoon sea salt adjust to taste
1/8 teaspoon black pepper adjust to taste
2 tablespoons panko bread crumbs or whatever type of bread crumb you prefer
US Customary – Metric


Preheat oven to 350 degrees
cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool
When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)
in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.
fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well-drained, squeezing out any excess water). Mix gently and if the mixture is too loose you may add a little bread crumb to tighten it up.
place salmon on a baking sheet and season with salt and pepper
portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.
pour a little water on the baking dish to help keep the salmon moist while it’s cooking
cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked
serve with your favorite sides


Calories: 493kcal | Carbohydrates: 6g | Protein: 51g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1003mg | Potassium: 1047mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg


Shrimp, Spinach & Cheese Stuffed Salmon over Rigatoni Rasta Pasta

Shrimp Rasta Pasta with Salmon was a hit with my family. The flavor is spicy and rich. The salmon helps contrast the spiciness of the pasta. Rasta pasta is also colorful. This is a great dinner meal idea and was another meal inspired by my favorite places to eat. I’ve been asked a lot for the recipe to this many times:

Shrimp Rasta Pasta


1 pound of shrimp (deveined and shell off)

1 cup of half and half or coconut milk

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1 orange bell pepper (sliced)

2 tablespoons of olive oil

2 garlic cloves (minced)

1 onion (chopped)

1/4 cup of chicken broth


1 teaspoon allspice

2 teaspoons of dried thyme

2 teaspoons of cayenne pepper

2 teaspoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons of brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon of cinnamon

2 teaspoons ground pepper

1 pack of penne pasta


Boil penne pasta in a pan with water. Set drained pasta to the side after finished
Heat 2 tablespoons of olive oil in a pan and add onions and peppers. Then cook onions and peppers down until they soften.
Season shrimp with allspice, ground pepper, 1 teaspoon paprika, cayenne pepper, onion powder, garlic powder, nutmeg, brown sugar, cinnamon, and thyme
Cook the shrimp at medium heat until the shrimp is slightly brown
Add the shrimp and garlic to the onion and peppers and cook at medium heat
Add coconut milk or half and half and let it simmer. Add chicken broth so that it does not get too thick
Add parmesan cheese and 1 teaspoon of paprika and stir. Continue to let simmer
Toss penne pasta into the pan and it is now ready to serve




1 teaspoon allspice

2 teaspoons of dried thyme

2 teaspoons of cayenne pepper

2 teaspoons paprika

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons of brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon of cinnamon

2 teaspoons ground pepper

2 tablespoons of olive oil


Place salmon on plate and season with seasonings in ingredients
Warm up olive oil in pan on medium heat
Add seasoned salmon to the oil and cook for 6-7 minutes until browned


Seafood pot pie with lump crab


2 tablespoons butter, melted
1 teaspoon Dijon-style mustard
3 sheets frozen phyllo dough (17×12-inch rectangles), thawed
3 tablespoons butter
4 leeks, chopped
1/3 cup all-purpose flour
2 cups LACTAID® Reduced Fat Milk
1 pound crabmeat, flaked and cartilage removed
1 1/2 cups frozen peas
1 teaspoon seafood seasoning
1/8 teaspoon ground red pepper (optional)


Preheat oven to 375 degrees F.
In a small bowl stir together the 2 tablespoons melted butter and the mustard. Brush one sheet of phyllo dough lightly with butter mixture; fold in half crosswise. Brush again. Repeat with remaining sheets. Stack the sheets on a baking sheet to make 6 layers. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 8 to 10 minutes or until browned and crisp. Cool. Break into large shards; set aside.

In a large skillet heat the 3 tablespoons butter over medium heat. Cook and stir leeks or onion in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in LACTAID® Reduced Fat Milk; cook and stir until mixture is slightly thickened and bubbly. Stir in the crabmeat, peas, seafood seasoning, and, if desired, ground red pepper.

Spoon the crab mixture into a 2-quart square baking dish. Bake, covered, in a 375 degree F oven for 20 to 25 minutes until heated through. To serve, top with the shards of phyllo.




3 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2 1/2 cups broccoli florets, cut into bite sized pieces
2 1/2 cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
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In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium high and add chicken to the pan.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
Cook chicken and rice mixture covered for about 12 minutes.
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
Remove from heat and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.


Homemade Beanie Weenies


4-5 hot dogs sliced _1 28 oz can Bush’s Baked Beans Country Style is my favorite ¼ cup – ½ cup brown sugar


In a hot skillet, cook the sliced hot dogs until browned on medium heat. Sprinkle on the sugar , and stir the recent dogs. Pour within the can of Bush’s Baked Beans. Stir; cook on low/medium heat for quarter-hour .
_Alternate cooking method: Combine all ingredients during a crockpot. Cook on low for 2-4 hours.




° Ground meat: 500 grams

° Garlic: 2 cloves (crushed)

° Onions: 1 piece (chopped)

° Basil: 1 tablespoon (fresh and chopped)

° Oregano: 1 teaspoon (dried)

° Brown sugar: 1 tablespoon

° Salt: 1 teaspoon

° Tomatoes: can (mashed)

° Tomato paste: 4 tablespoons

° Lasagna dough: 12 slices

° Eggs: 2 pieces (scrambled)

° Ricotta cheese: 2 cups

° Parmesan cheese: 12 cup

° Parsley: 2 tablespoons (chopped)

° Mozzarella cheese: 12 cup (grated)

How to prepare :

  1. Put the meat in a skillet over a medium heat and stir until the meat turns brown.
  2. Join garlic, onion, & stirring .
  3. Add the fresh chopped basil, oregano, brown sugar, salt, mashed tomatoes, and tomato paste, and leave the mixture on the stove until the tomatoes are mixed with the meat for 30 minutes.
  4. Preheated oven at 375 degrees .
  5. Boil lasagna in salted water for 5 minutes, then drain and set aside.
  6. Mix the scrambled eggs, ricotta cheese, Parmesan cheese and parsley
  7. Place a layer of the boiled lasagna in an oven dish and spread half the ricotta cheese mixture and half the grated mozzarella cheese.
  8. Spread one third of the tomato sauce with the minced meat and spread a pinch of Parmesan cheese.
  9. Add another layer of lasagna, then the mixture of ricotta cheese and the rest of the mozzarella cheese and tomato sauce with the meat and the rest of the grated Parmesan cheese.
  10. Put the dish in the oven for 30 minutes.
  11. Take the plate out of the oven, leave it for 10 minutes, then cut it and serve.


Sweet Potato Pie


3-4 baked sweet potatoes

1 tsp.nutmeg

1/2 tsp.cinnamon

1/2 tsp.allspice

1 tsp.vanilla extract

1 tsp. lemon extract ( optional )

1 cup evaporated milk more if needed

1 cup sugar

1/2 cup brown sugar

4 lg.eggs

1 stick butter ( soften )

2 reg. pie shells or 1 deep dish **Pet Ritz pie shells are very good for baking this pie

How to Make:

** Bake potatoes in advance or you can boil them if desired. I bake for me ..
Preheat oven to 350
The pie crusts are placed in the oven to turn very light brown
Mix all ingredients
*** Use a whisk while mixing to help release strands
Pour into pans and bake for 50 minutes. Depending on the oven temperature. Pies should be full and fir


Carne asada tacos

My dinner for today is…….. Carne Asada, rice, homemade beans with chilli ,and sauteed bell peppers with onion 🙂
Serves 4-6

Mamabears way

Carne asada

Marinate 2 pounds of flap steak meat for 2 hours with 1 cup of orange juice, juice from 2 squeezed limes , minced garlic, 2 packets of sazon goya ,about 1/2 cup of soy sauce,and 1/2 cup of worcestershire sauce, salt , and pepper. Grill with light oil until fully cooked.


Brown 2 cups of rice with oil , add 1/2 diced onion, minced garlic about 1/2 tablespoon, 3 tablespoons of Korr seasoning chicken bouillion , and 1 package of sazon goya seasoning. After it has browned add HOT water 1 inch above rice let it simmer , place lid on and cook for 20 min ,then turn it off and let it sit for 10 min to fluff. (Be careful with the hot water the steam from rice will be hot)

For the bell pepper with onion slice 1 green, 1 yellow, and 1 red add some olive oil on them lightly with lemon pepper and grill for 10-15 min.


Crispy Fried Chicken Drumsticks


16 chicken drumsticks (or a combination of drumsticks and thighs)
1 1/2 cups buttermilk
1 1/2 tablespoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
3 cups vegetable oil (for frying; approximately)
2 cups all-purpose flour
1 teaspoon cayenne pepper

Steps to Make It

Gather the ingredients.

Pat the chicken with paper towels to dry. Do not rinse your chicken, as the splatter of water and raw chicken juices can only increase the chance of cross-contamination in your kitchen.

In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of the black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).

After the marinating period is done, remove the chicken from the buttermilk and let any excess buttermilk drip off. If you have a cooling rack, put the chicken pieces on it, placing paper towels underneath to collect the drippings.

Heat the warming drawer or oven to 200 F.

In a large, heavy saucepan, deep skillet, or sauté pan, heat at least 3 cups of oil to about 350 F.

In a large clean bowl, combine the flour, the remaining black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on the rack while waiting for the oil to heat to the right temperature.

Once the oil has reached 350 F, place the chicken pieces in the oil, working in batches. Fry the chicken for about 10 minutes on each side, or until golden brown and cooked through. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, away from bone or fat. The minimum safe temperature for poultry is 165 F.

Once done, remove the chicken pieces to paper towels to drain.

Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.




1 tbsp Dijon mustard
2 cloves garlic minced
3 tbsp olive oil
2 tsp fresh rosemary finely chopped
1/2 tsp salt
1/4 tsp pepper
4 lamb loin chops aprrox 2 lbs with bone-in


Whisk together Dijon mustard, garlic, olive oil, rosemary, and salt and pepper in a bowl. Place lamb chops in a large zip-top bag or other airtight container. Coat lamb with Dijon mixture on both sides. Let marinate in the fridge for at least 30 minutes, but up to 24 hours.

Position an oven rack to the highest position in the oven and line a broiler pan with aluminum foil.
Take lamb chops out of the bag and place onto prepared pan. Set oven to broil on high and place pan into the oven.

Cook lamb chops for 8 minutes, until brown, and then flip and cook for an additional 3-5 minutes depending on the doneness you like your meat. (3 minutes for medium rare, 4 for medium, 5 for well done)

If using a meat thermometer, 145 degrees will be medium rare, 160 degrees will be medium, and 170 degrees is well-done.


Hershey’s syrup brownies

  • Preparation time : 1h30
  • Cooking time : 40 minutes
  • Difficulty : Easy

Ingredients :

° 110 g of flour

° 1/2 c. teaspoon salt

° 220 g of sugar

° 120 g butter, softened

° 4 large eggs, lightly beaten, at room temperature

° 1/2 liter of chocolate syrup (Hershey style)

° 1 c. vanilla extract

° 1 good handful of coarsely chopped walnuts

  • For the mint filling:

° 120 g butter, softened

° 200 g icing sugar

° 6 cl of cream of mint liqueur

  • For the top icing:

° 6 cl of water

° 45 g butter, cut into small pieces

° 180 g semi-sweet chocolate chips


Preheated oven 180 ° C. Line a rectangular mold of about 32 cm x 12-15 cm with household aluminum, extending it 4 – 5 cm on every side lengthwiise . Lightly butter bottom and sides of lined mold.

In a bowl, blend flour also saalt .

With an electric mixer, cream sugar and butter for 2 to 3 minutes, until a light mixture is obtained. Minimize speed of mixer and add eggs to incorporaate them. The blending wiill not be smootth .

With a wooden spoon, incorporate chocolate syrup also vanilla, then flour mixture, until a smooth paste is obtaained. Finally add nuts.

Pour this paste into the prepared mold. Bake, 30 to 35 minutes, until a skewer comes out pretty much clean (with just a few small chips). Remove from the oven and let cool completely on a rack (without unmolding).

++ To prepare the mint filling:

In a large bowl, beat the butter, icing sugar and crème de menthe liqueur for 2 to 3 minutes, until the mixture is smooth and light. Optionally add a little icing sugar if the consistency requires.

With a metal spatula, spread this mixture evenly over the cooled cake. Putting in refrigerator about at least 1 h .

  • For the icing:

In a small saucepan, bring the water and butter to a boil, stirring constantly. Off the heat add the chocolate chips and stir to obtain a smooth mixture. Let cool for 5 minutes.

Spread over the mint filling using a metal spatula and return to the refrigerator for at least 15 minutes.


Super Nacho Platter


1 lb. ground beef (or turkey)
1 pkt. La Preferida Taco Seasoning
16oz can La Preferida Authentic Refried Beans
15oz can La Preferida Nacho Cheese Sauce
16oz jar La Preferida Thick ‘N Chunky Salsa, Mild
11.5oz jar La Preferida Nacho Slices, Mild
1 bag tortilla chips
2 tomatoes, diced
garnish: sour cream, avocado, black olives


Prepare ground beef with taco seasoning according to package instructions.

In a separate pot, heat refried beans. On a platter or large plate, place chips and layer beans, beef, and rest of ingredients.


Grandma’s Strawberry-Rhubarb Pie

Hard to find the best recipe for rhubarb pie but this one is foolproof! Grandma said so! If you never tried to make this before
it’s easy and so delicious. The Strawberries and Rhubarb are the perfect match for this pie. A little tart and a little sweet.

The Best Pies

Of course growing up you always remember grandma making the best of everything.
This is one pie that stands out in my mind because everything from crust to pie filling was made from scratch.
It was a rich in flavors and a labor of love making this pie!
To this day all I can think of is her rolling the dough and me anxiously waiting to get that pie out of the oven!
Of course, you can just make a whole top crust, if you don’t want to get fancy with lattice!


2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft As Silk)

3 teaspoons sifted powdered sugar

1/2 cup butter-flavored shortening (recommended: Crisco)

1/4 cup salted butter

Pinch salt

1 egg

2 teaspoons vinegar

1/4 cup ice cold water

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar


Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.


Chicken and Rice soup


1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves , minced
1 onion , chopped
3 carrots , halved then cut into 1cm / 2/5″ slices (quarter if really thick)
3 celery ribs , cut into 1 cm / 2/5″ slices
3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper , finely ground
4 cups (1 litre) chicken broth , low sodium
4 cups (1 litre) water
600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
1 cup (180g) long grain white rice , uncooked (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)

Instructions :

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
Add carrots and celery, stir for 1 minute.
Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
Remove lid, add rice. Stir, cover, simmer 15 minutes.
Remove soup from stove.
Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

source : recipetineats.com




One of my favorite take-out dishes has always been fried rice. What about you?
Many people certainly think it aside, but I personally only enjoy it like the main meal. A generously sized cup of it, drizzled over the top with plenty of soy sauce.
This recipe for fried rice is deliciously tasty, super hearty and perfectly filling, and amazingly simple to prepare! And that’s as good as what you can find in restaurants.
Plus, mixing up and using other veggies or meats you want is fast.
I love that it uses ingredients that I usually stock, and it’s pretty easy to find a substitute for the few you do not.
I just used ingredients that all of us have in their kitchen.

all you need is:

4 C.Of cooked and chilled rice.

3 minced garlic cloves.

3 green onions, I thinly sliced them.

1/2 C.Of frozen peas

3 T.Of butter.

2 whisked eggs.

2 medium carrots, I peeled and diced them.

1 small white onion, I diced it.

5 T.Of soy sauce.

2 t.Of oyster sauce, it’s optional but It gives a great taste!!!

1 t.Of toasted sesame oil.

Salt+black pepper- to taste-.


Step 1:

In a large saucepan, I heated over medium-high heat 1/2 tablespoon of butter until melted.

Step 2:

I added one egg and cooked, stirring regularly until scratched.

Step 3:

I removed the egg, and transfer it to a different dish.

Step 4:

I added to a pan a further 1 tablespoon of butter and cook until melted.

Step 5:

I seasoned with a generous pinch of sea salt and black pepper and I added the diced carrots, onion, peas, and minced garlic.

Step 6:

I sauteed until the onion and carrots are tender, for around 5 minutes.

Step 7:

I added the remaining 1 tablespoon and half of the butter and I stir until melted.

Step 8:

I raised the heat to high, and I added the cooked rice, green onions, soy, and oyster sauce immediately, and I stir until mixed.
To fry the rice, I keep stirring for an additional 3 minutes.
I added the shells, and I stir to mix.

Step 9:

I pour the sesame oil and stir and I removed the mixture from the heat.
And now it’s ready to serve.