Salisbury Steak with Onion Gravy

 

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE 

Salisbury Steak with Onion Gravy

INGREDIENTS:

• 1 pound ground beef

• ⅓ cup bread crumbs

• 2 teaspoons ketchup

• 1 teaspoon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy:

• 1 onion – small

• 1 teaspoon oil

• 2 cups beef broth

• 4 tablespoons flour

• 1 teaspoon ketchup

• ½ teaspoons Worcestershire sauce

DIRECTIONS:

1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.

3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.

4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.

Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.

7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.

8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish

Banana Cream Cheesecake

 Banana Pudding Cheesecake

Craving a dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding? This Banana Pudding Cheesecake is a perfect blend of both, offering a luscious, banana-filled treat with a crunchy cookie crust. It’s an indulgent twist on a beloved classic!

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Mix in the sour cream and flour until well combined.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Stir in the banana pudding mix and vanilla extract.

Fold in the mashed bananas.

Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.

4. Prepare the Whipped Cream Topping:

In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

5. Finish and Serve:

Once the cheesecake is chilled and set, remove it from the springform pan.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with sliced bananas and extra vanilla wafers for a classic touch.

Slice and enjoy!

This Banana Pudding Cheesecake combines the best of both worlds—creamy, dreamy cheesecake with the comforting flavor of banana pudding. It’s sure to be a hit with anyone who loves a classic dessert with a twist! 

Classic roast with vegetables

 

Classic Pot Roast with Vegetables 

Ingredients:

3-4 lbs beef chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into large chunks

4 potatoes, peeled and quartered

3 celery stalks, chopped

2 cups beef broth

1 cup red wine (optional; can substitute with more beef broth)

2 tbsp tomato paste

2 tsp Worcestershire sauce

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Beef:

Season the beef chuck roast generously with salt and pepper on all sides.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.

Deglaze the Pot:

Pour in the red wine (if using) and stir, scraping up any browned bits from the bottom of the pot.

Let the wine reduce by half, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Add the Vegetables:

Return the seared beef to the pot, nestling it among the vegetables (carrots, potatoes, and celery).

Bring the mixture to a simmer, then cover with a lid.

Slow Cook the Roast:

Preheat your oven to 300°F (150°C).

Transfer the pot to the oven and cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft.

Alternatively, you can cook the pot roast on the stovetop over low heat or in a slow cooker on low for 8 hours.

Serve:

Remove the pot roast from the oven. Discard the thyme, rosemary, and bay leaves.

Slice the beef or shred it with a fork, and arrange it on a serving platter with the vegetables.

Spoon the rich gravy over the top and garnish with freshly chopped parsley.

Notes:

For a thicker gravy, remove the meat and vegetables, then simmer the remaining liquid on the stovetop until reduced, or stir in a cornstarch slurry.

This dish is perfect served with crusty bread or mashed potatoes to soak up the delicious gravy.

Prep Time: 20 mins | Cooking Time: 3-4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 per serving (depending on portion size) | Servings: 6-8

Oven Fried Chicken Legs

 

Oven Fried Chicken Legs

 INGREDIENTS :

• 1 pkg. ranch salad dressing mix

• 1/2 tsp. cayenne pepper

• 4-5 dashes of hot sauce

• 1/2 C. all purpose flour

• 1 tsp. cornstarch

• 5-6 chicken legs

• 1/2 tsp. paprika

• 1 T. pickle juice

• 1 C. buttermilk

• 1 T. veg. oil

• 1 T. butter

 INSTRUCTIONS:

Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

Enjoy

The Inspiration Behind Lemon Cheesecake Mousse

 

Ingredients:

• Crust:
  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy

Savory Pork and Pepper Pie

 

Ingredients

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– **For the Pie Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water

– **For the Filling:**
– 1 pound pork tenderloin or pork shoulder, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced

– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, chopped

Instructions

1. **Prepare the Pie Crust:**
– In a large bowl, combine the flour and salt.
– Add the diced butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Stir in the ice water, a tablespoon at a time, until the dough comes together.
– Wrap in plastic and refrigerate for at least 30 minutes.

2. **Prepare the Filling:**

– In a large skillet, heat the olive oil over medium heat.
– Add the diced pork and cook until browned on all sides. Remove and set aside.
– In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened.
– Stir in the paprika, thyme, salt, and pepper.
– Return the pork to the skillet, add the chicken broth, and simmer for about 10 minutes until the liquid reduces slightly.
– Stir in the heavy cream and cook for another 2 minutes. Remove from heat and let cool slightly.

3. **Assemble the Pie:**
– Preheat the oven to 375°F (190°C).
– Roll out the pie crust on a floured surface and fit it into a pie dish.
– Pour the pork and pepper filling into the crust.
– If desired, you can create a lattice top or cover the pie with another crust layer, sealing the edges.
– Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

4. **Serve:**

– Allow the pie to cool for a few minutes.
– Garnish with chopped parsley before serving.

Enjoy your savory pork and pepper pie!

Lobster Ravioli in Creamy Sauce

  

Lobster Ravioli with Creamy Sauce 

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Ravioli:

1 package (about 12 ounces) lobster ravioli (fresh or frozen)

Salt, for pasta water

For the Creamy Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken or seafood broth

1/2 cup grated Parmesan cheese

1/4 cup dry white wine (optional)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon lemon juice

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Add the ravioli and cook according to the package instructions, usually about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.

Carefully drain the ravioli and set aside.

Prepare the Creamy Sauce:

4. In a large skillet, melt the butter over medium heat.

5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

6. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.

7. Add the heavy cream and broth to the skillet, stirring to combine.

8. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.

9. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.

10. Season with salt and pepper to taste.

Combine and Serve:

11. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.

12. Serve the ravioli with the sauce topped with fresh parsley.

Tips:

For added flavor, you can sauté some chopped shallots along with the garlic.

A sprinkle of extra Parmesan cheese on top of the finished dish can enhance the richness of the sauce.

If you have leftover lobster meat, you can add it to the sauce for extra lobster flavor.

Enjoy your indulgent Lobster Ravioli with Creamy Sauce!