1.5 lb. lean ground beef
4 garlic cloves
1 cup frozen peas
1 cup chopped carrots
1/2 cup chopped onion
1 can condensed cream of celery soup
1/3 cup milk
3 large potatoes
4 tablespoons butter
1 cup sour cream
3.5 cups shredded cheddar cheese
1 tablespoon garlic powder
dash of salt and pepper
Step 1. peel and cut potatoes, cover with water and bring to a boil 20 or 30 minutes until tender.
step 2. While potatoes are cooking fry Berger, onions and garlic. When browned, add can of soup, carrots, peas, and milk. Simmer on low,
step 3. Strain potatoes, grab a mixer combine sour cream, 1/2 cup cheese, butter, garlic powder, salt and pepper, and whip.
step 4. Preheat oven to 350 degrees, grab a 9 x 13-inch pan, place meat with veggies, spread evenly, spread 1 cup cheddar cheese over meat. Place whipped potatoes on top. Add remaining cheese, cover with foil, bake 35 minutes, remove foil and bake 5 minutes until golden brown.
step 5. eat and enjoy!
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Moms Lemon Bread
6 tbsp. butter
1 1/4 cup sugar
1/4 tsp. orange extract
1/4 tsp. lemon extract
zest of one lemon
1/2 cup milk
1 1/2 cup plus 1 tbsp. flour
1 1/2 tsp. baking powder
1/3 tsp salt
1/8 tsp ground clove
juice of one lemon
1/4 cup sugar
cream butter and sugar, add 2 beaten eggs, orange and lemon extract, blend with lemon zest. sift flour, baking powder, salt, and clove. combine dry and wet pour in milk and mix well.
Preheat oven to 350 degrees, grease one loaf pan, pour in batter and bake approx. one hour test with toothpick till it comes out clean.
allow to slightly cool 5 to 7 minutes. Meanwhile combine the juice of 1 lemon with 1/4 cup sugar, mix until all sugar dissolves. Pour over warm cake let rest for 20 minutes. slice and savor.
Carla’s French Dip
3 lb. chuck roast
1/4 cup vinegar
5 garlic cloves crushed
1 onion left whole
salt and pepper to taste
put all ingredients in a crockpot, cover and cook on low for 6 to 8 hours. when the meat falls apart, remove the roast and shred it on a plate or platter.
1 cup mayo
1 tbsp. grated horseradish
mix together and done.
now get some really nice Bulky rolls, place shredded chuck and a healthy slice of aged cheddar on a roll, melt cheese under the broiler, take the drippings from the meat inside the crock pot and place in dipping bowls. add the horseradish sauce to your liking. and dip sandwich into au jus (the drippings) enjoy one bite at a time or maybe two.
Plumps strawberry short-cake
Slice a pint of strawberries, place in a bowl and cover in sugar and cover with wrap. Let the bowl sit out for an hour or 2 until sugar makes a syrup. buy some grand biscuits or Pillsbury biscuits follow directions, I like the ones in the tube every one loves those. Cut biscuit in half, spoon strawberries and syrup on one half and cover in whip cream, cap it with the other half of the biscuit and shake some confectionary sugar on top, this is optional as it is already very sweet.
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David’s Indian Chicken Curry
Instant Pot Indian Curry
- Turn instant pot on manual medium heat
- 3 tablespoon butter or ghee
- 1 large bay leaf
- 2-inch cinnamon stick
- 1/2 teaspoon cumin seeds
- Cook 2-3 minutes to bloom spices
- 2 cups onions chopped fine
- 1 tbsp. garlic minced
- 1 tablespoon Ginger minced
- Cook over medium heat 5-7 till caramelization starts
- 2 tablespoon tomato paste
- Two tbsp. water
- Cook 2 minutes, add more water if gets dry
- Turn off heat and add
- 1 1/2 tablespoons coriander powder
- 3/4 teaspoons turmeric powder
- 3/4 teaspoons ground black pepper
- 3/4 teaspoon Indian chili powder or cayenne, or to taste
- 1 1/2 teaspoon salt or to taste
- Stir two minutes with heat off to bloom spices turn on medium heat
- 4 pounds boneless skinless chicken thighs stir to coat
- 1 cups potato cut into 1 1/2 inch cubes
- 1/2 cup Water or chicken broth
- 1 1/2 teaspoon garam masala
- Cook on manual 6 minutes then quick release
- 2 tablespoons cashew paste
- 1/2 cup of coconut cream
- Turn heat to high stir gently for two minutes till thickened
- Serve over Jasmin rice and a side of Naan bread.
- Tater Tots (pre-cooked at least ¾ of the way)
- Breakfast meat(s) of your choice (pre-cooked)
- 8 oz. Shredded cheese
- 6 eggs
- 3 cups milk
- ½ cup small chopped onion, optional
- ½ cup chopped pepper, optional
- Add Mushrooms or any other veggies you desire; avoid tomatoes, they’re often too runny
- 1 tbsp. Worcestershire sauce
- ½ tbsp. Ground pepper
Layer pre-baked tots in a large casserole dish then top with pre-cooked breakfast meat of your choice. Add a layer of shredded cheese. In a separate bowl, whisk eggs and milk then stir in onion, (veggies, if others), ground pepper and Worcestershire sauce. Pour this mixture into casserole dish. Melt butter and pour over casserole. Bake at least 45 minutes at 375°.
GREAT for hangovers! 😉
Zulu, South African stove top steam bread recipe.
5 cups all-purpose flour
2 tablespoons yeast or 2 x 7g packets
2 tablespoons sugar
1 teaspoon Salt
2 cups warm-hot water.
1/4 cup cooking oil
put 4 cups flour, sugar, salt, yeast, into a large bowl, pour in warm water and oil, mix until combined it should be sticky. Add a bit of flour at a time until dough is no longer sticky.
Knead dough for about 5 mins until dough is elastic and smooth.
Place in a bowl cover it with a damp towel and let rise until it is about double in size. about 30 to 40 mins usually. punch it down, then place the dough in a greased cooking pot that will fit in a bigger cooking pot and then let it rise again.
Place a cup or so of water inside the big pot, put the small pot with dough inside, cover both pots with a lid and bring water to a boil.
Cook for about 2 hours.
A special thanks to Letticia (a Twitter Family member) for sharing her recipe.
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