General Recipes

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings

This was by far the best Pistachio Pudding Cake I have ever tasted! I am so excited to share this recipe with you today! Enjoy this moist cake in just an hour! Invite your friends over and surprise them with this delicious treat!

Ingredients:

1/2 c canola oil

1/2 c chopped walnuts

1 package (3.4 oz) of instant pistachio pudding mix

1 c of club soda

4 large Eggs

1 package yellow cake mix (regular size)

Icing:

1/2 c chopped walnuts

2 tsp confectioners’ sugar

1 package (3.4 oz) of instant pistachio pudding mix

3/4 c cold 2% milk

1 c cold heavy whipping cream

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 10-inch fluted tube pan.

Add the eggs, pudding mix, oil, soda, and cake mix into a large mixing bowl. Beat for about 2 minutes until well blended.

Add the walnuts, then stir until well incorporated.

Transfer the batter to the prepared pan and spread it evenly.

Place the pan inside the preheated oven and bake the batter for about 40 to 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool for a few minutes at room temperature.

Meanwhile, add milk, cream, confectioners’ sugar, and pudding mix into a large mixing bowl. Beat until they form stiff peaks.

Add the frosting over the cake and spread it evenly.

Sprinkle walnuts on top of the cake.

Place the cake inside the fridge to chill.

Serve and enjoy!

Notes:

You can use a 13×9-inch baking dish for this recipe.

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts

1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 7g protein.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 15 Servings

Everything about this cake is awesome! These ingredients complement well with each other to make such a delicious treat! You have got to give this recipe a try, I’m telling you! My favorite is the cranberry taste. It is so refreshing and gives a nice touch to each bite. Enjoy!

Ingredients:

1 c dried cranberries

1 Fuji apple, cored, peeled, and cubed

1 c pecans, chopped

2 tsp vanilla extract

2 tsp baking powder

¾ c unsalted butter at room temperature softened

1 c buttermilk

1 ¾ c granulated sugar or cane sugar

3 Eggs

2 ½ c all-purpose flour

powdered sugar for decorating

¼ tsp salt

Directions:

Add baking powder, salt, and 2 1/2 cups of flour into a mixing bowl. Whisk until well blended.

In another mixing bowl, add sugar and softened butter. Beat until smooth.

Add 2 tsp of vanilla extract and 3 eggs into the bowl with the butter-sugar mixture, then beat until well blended.

Transfer the flour mixture gradually into the bowl with the butter mixture, then beat every addition until well blended.

Add 1/3 cup of buttermilk, then beat until smooth.

Add 1/3 of the flour mixture, then beat until well blended. Repeat the process until everything is well mixed.

Add the chopped pecans, chopped apple, and dried cranberries, then stir until well incorporated.

Apply cooking spray and sprinkle flour on a Bundt cake pan.

Transfer the batter to the prepared pan and spread it evenly.

Put the pan inside the preheated oven and bake the batter for about an hour or until done.

Remove the cake from the oven and allow it to cool for at least 40 minutes.

Sprinkle powdered sugar over the cake.

Serve and enjoy!

Nutrition Facts:

Calories 348 Fat 15g 23% | Saturated Fat 6g 38% | Cholesterol 58mg 19% | Sodium 70mg | 3% Potassium 155mg 4% | Carbohydrates 49g 16% | Fiber 1g 4% | Sugar 31g 34% | Protein 4g 8% | Vitamin A 370IU 7% | Vitamin C 0.7mg 1% | Calcium 58mg 6% | Iron 1.4mg 8%

Prep Time: 20 mins | Cook Time: 3 hrs 30 mins | Total Time: 3 hrs 50 mins | Yield: 8 Servings

Falls off the bone meat that melts in your mouth. This dish is what you just need today to satisfy all your cravings! Try this recipe now, and I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

8 guajillo chiles, stems cut off and seeds removed

3 tablespoons chicken bouillon

1-2 teaspoon chili powder

5 bay leaves, dried

1 teaspoon Mexican oregano

1 garlic bulb, cut the narrow top off, no need to peel

1 large white onion, dry skins removed, cut in half crosswise

1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)

4 pounds chuck roast, cut into 4 large chunks

2 pounds short ribs (bone-in), or back ribs bone-in

1 teaspoon salt, (adjust to taste)

1 teaspoon ground cumin

7-8 c of hot water

QUESABIRRIA TACOS

2 c quesadilla cheese, or any good melting cheese

14-16 white corn tortillas

Directions:

Add garlic, carrots, meat, dried peppers, bay leaves, and onion into a large pot.

Add enough water to submerge all the ingredients.

Add the cumin, chicken bouillon, salt, and oregano. Stir everything until well blended.

Turn the heat to high and allow the mixture to boil.

Remove the impurities that surface on top after 30 minutes.

Transfer the pepper into a blender, then pulse until the texture becomes smooth.

Add the pureed peppers into the pot, then stir until well blended with the broth.

Add chili powder, then stir until well blended.

Cover the pot and simmer everything for another 3 hours or until the meat falls off the bone. Make sure to stir from time to time and add more seasonings if needed.

Slice the meat into large pieces.

Serve the meat with the broth and with a lemon wedge on the side. Enjoy!

Notes:

Sprinkle freshly chopped cilantro and onion slices over each serving to garnish.

Nutrition Facts:

Serving: 1serving, calories: 857 kcal, carbohydrates: 24g, protein: 77g, fat: 51g, saturated fat: 25g, cholesterol: 269mg, sodium: 857mg, potassium: 1232mg, fiber: 4g, sugar: 2g, vitamin a: 2305iu, vitamin c: 2mg, calcium: 511mg, iron: 8mg

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 6 Servings

Packed with delicious ingredients, these Korean Spicy Pork Bowls are a must-try! Enjoy the taste of pork, noodles, teriyaki sauce, and many more in one bowl! This recipe will be the best decision you will ever make today, I’m telling you! You won’t be needing anything else with these pork bowls. I mean, talk about a complete meal!

Ingredients:

1 pound pork loin, roast sliced thin

Marinade:

1 tablespoon sugar

1/3 c chopped green onion

1/2 tsp pepper

1 tablespoon sesame oil

1 small onion grated

1 pear grated

1/2 c gochujang

1/2 c soy sauce

1 Fuji apple, grated

5 cloves minced garlic

1 tablespoon grated ginger

Bowls:

White sesame seeds

Teriyaki Sauce

1-pound pkg rice noodles prepared according to pkg. directions

Green onions, sliced

Sriracha Mayo found at Walmart

2-3 c cooked white rice

Directions:

Add the meat slices inside a large resealable bag.

Add all the ingredients for the marinade into a large bowl. Whisk until well blended.

Add the mixture inside the bag with the meat slices. Seal the bag and shake it until the meat slices are well coated with the marinade.

Place the bag inside the fridge and marinate the meat slices for about 8 hours or overnight.

Place a large skillet on the stove and turn the heat to medium-high.

Add meat slices together with the marinade. Cook for a couple of minutes or until done.

To Assemble:

Add rice into a serving bowl.

Add noodles and slices of pork over the rice.

Add a drizzle of teriyaki sauce and sriracha mayo on top of the pork.

Garnish with green onions and sesame seeds.

Serve and enjoy!

Nutrition Facts:

Calories: 650 kcal | Carbohydrates: 99g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1268mg | Potassium: 492mg | Fiber: 4g | Sugar: 11g | Vitamin A: 115IU | Vitamin C: 9.5mg | Calcium: 51mg | Iron: 2.2mg

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

The sauce alone of this dish is more than enough to let you know that you are in for a treat! You will only use one pan for this recipe. It is ready in under an hour. Enjoy!

Ingredients:

2 tbsp unsalted butter

¼ tsp Salt and Pepper (each for seasoning chicken)

4 Chicken Breasts (boneless & skinless)

1 tsp Smoked Paprika (for seasoning chicken)

Creamy Paprika Sauce:

½ c chicken broth (sodium-free)

1 tsp paprika

½ c dry white wine

4 cloves garlic, minced

1 tbsp butter

2 c fresh spinach

½ tsp salt

½ c heavy cream

1 tsp fresh lemon juice (juice of squeezed, lemon)

1 tbsp flour (sifted)

Directions:

Chicken:

Sprinkle paprika, salt, and pepper over the chicken. Toss until well coated.

Place a large skillet on the stove and turn the heat to medium-high.

Add 2 tbsp of butter and allow it to melt.

Add the chicken, then cook each side for about 3 minutes or until they turn golden brown. Transfer the chicken onto a clean plate.

Creamy Sauce:

In the same skillet, add 1 tbsp of butter and allow it to melt.

Add the garlic, then sauté for a minute or until aromatic.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Pour in the wine, then stir until well blended. Simmer for about 2 minutes to remove the alcohol content.

Add lemon juice, chicken broth, and heavy cream. Stir until well blended.

Season with paprika and salt to taste. Simmer the sauce for another 2 minutes. Add more seasonings if needed. Make sure to taste first before adding anything.

Add the spinach, then cook for about 2 minutes or until wilted completely.

Put the chicken back into the skillet, then toss until well-coated with the delicious sauce. Cook for another 5 minutes or until done.

Remove from the heat, and then sprinkle your preferred herbs on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories 330 | Calories from Fat 180 | Fat 20g31% | Saturated Fat 11g69% | Cholesterol 128mg43% | Sodium 726mg32% | Potassium 624mg18% | Carbohydrates 6g2% | Fiber 1g4% | Protein 25g50% | Vitamin A 2585IU52% | Vitamin C 15.8mg19% | Calcium 51mg5% | Iron 1.4 mg8%

Prep Time: 10 mins | Chill Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 35 to 40 Servings

The perfect party food ever! These Million Dollar Tortilla Roll-Ups are total crowd-pleasers! They are easy to make with a very minimal set of ingredients! In just 10 minutes, you can serve them, but I suggest you chill them first for at least 2 hours for the best result! This recipe can yield up to 40 servings. How awesome is that? I can’t think of any reason why you shouldn’t give this recipe a try. It is simply the best and I am sure everyone is going to love it. Don’t forget to share this with your friends as well. Enjoy!

Ingredients:

3 ounces package real bacon bits or 1/2 c cooked bacon, crumbled

5 green onions, chopped

1 c mayonnaise

2 c cheddar cheese, shredded

8 ounces cream cheese, whipped

4 (6 inches) large flour tortillas

1/2 c slivered almonds

Directions:

Add all the ingredients into a large mixing bowl aside from the tortillas. Stir until well blended.

Add a tortilla onto a clean plate, then add 2 tbsp each of the almond, bacon, and cheese mixture over. Spread them evenly.

Roll the tortilla from end to end. Place it onto a clean plate. Repeat the process with the rest of the ingredients.

Place the rolls inside the fridge to chill for about 2 hours.

Slice each tortilla into small round shapes.

Place them onto a clean serving plate.

Sprinkle sliced green onions on top to garnish.

Serve and enjoy!

Notes:

The tortillas should be at room temperature before you roll them.

You can serve these rolls right away without chilling them. However, they taste better chilled.

Serve these as appetizers or snacks.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 10 Servings

The combination of ground beef, mashed potatoes, and veggies made this Shepherd’s Pie a complete meal! Lunch or dinner will be awesome again with this amazing pie. Enjoy!

Ingredients:

Mashed Potato Topping:

¼ to ½ c milk

¼ c sour cream

4 tbsp butter

salt and pepper to taste

2 lbs. potatoes, peeled and cut into big chunks

Filling:

2 tbsp flour

1 tbsp Worcestershire sauce

1 lb. ground beef

2 cloves garlic, minced

1 tsp rosemary

½ tsp thyme

2 c frozen peas, carrots, and corn medley

1 tbsp tomato paste

½ c beef broth

1 small onion, diced

1 bay leaf

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Place a large pot with water on the stove and turn the heat to high.

Add the potatoes, then cook for a few minutes until easily pierced with a fork. Drain and put into a large mixing bowl.

Add milk, butter, salt, pepper, and sour cream into the bowl with the potatoes. Mash until well blended and smooth.

Place a large skillet on the stove and turn the heat to medium.

Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

Add 2 cups of frozen veggies, garlic, and onion into the skillet with the ground meat. Saute for about 5 minutes or until soft and aromatic.

Add flour, then stir until well mixed.

Add tomato paste, then stir and cook for about a minute to remove the raw taste.

Add rosemary, beef broth, bay leaf, thyme, and Worcestershire sauce. Stir until well blended.

Bring the mixture to a simmer, then turn the heat down to low. Cook for about 10 minutes. Add more broth if needed.

Remove the skillet from the stove, then transfer the mixture into the prepared baking dish and spread it evenly.

Add the mashed potatoes over the meat layer and spread it evenly.

Place it inside the preheated and bake for about 30 minutes or until the top turns brown. Broil for 2 more minutes.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Sodium: 163mg | Calcium: 63mg | Vitamin C: 24mg | Vitamin A: 432IU | Sugar: 3g | Fiber: 4g | Potassium: 636mg | Cholesterol: 48mg | Calories: 261 kcal | Saturated Fat: 7g | Fat: 15g | Protein: 13g | Carbohydrates: 19g | Iron: 4mg

You haven’t had the best lasagna until now! Allow me to share this awesome recipe with you. This Taco Lasagna is simply the best. I’ve been making this lasagna for years and I’m still in love with it! I’m you will too. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! The best thing about this is that you don’t need to cook the lasagna because it is already precooked so it’s less time! This Taco Lasagna with a twist is a must-try!

Ingredients:

24 oz. mild Pace salsa

sour cream

1 package of lasagna noodles

1 Egg

5 c shredded Mexican style cheese

2 packages of taco seasoning

green onions

1 lb. lean ground beef

diced tomatoes

15 oz. ricotta cheese

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a skillet on the stove and turn the heat to medium.

Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.

Add the taco seasoning over the ground beef, then stir until well blended. Remove from the heat.

Add ricotta cheese and eggs into a mixing bowl. Whisk until well blended.

Add the lasagna noodles into a baking dish and lay them out.

Add ricotta mixture, beef, and 1/3 of salsa over the noodles. Top everything with cheese. Repeat the process until everything is arranged in layers.

Place it inside the preheated oven and bake for about 40 minutes or until done.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Top each serving with green onions, tomato slices, and a dollop of sour cream.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving

In less than an hour, you can have the best casserole to serve today! Perfect for dinner when everyone is around. Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

750 grams Lean Ground Beef, (1 1/2 lbs.)

1/2 teaspoon Paprika

600 grams canned Mushroom Soup, condensed (22.6 ounces)

500 grams of Pasta, your choice (16 ounces)

600 grams canned Tomato Soup, condensed (22.6 ounces)

1 tablespoon Olive Oil extra-virgin

Salt and Black Pepper, to taste

1 c Milk, (250 ml / 8.45 ounces)

1 Onion, chopped

1/2 teaspoon Dried Parsley

2 teaspoons Garlic, crushed

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a large casserole dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt, then cook for a few minutes, according to the directions provided in the package. Drain and rinse with cold water to stop the cooking process. Put it back into the pot.

Place a pan on the stove and turn the heat to medium.

Add the ground beef, then cook until crumbly and brown.

Add the garlic and onion, then saute until aromatic and translucent.

Add the mushroom soups, browned meat, and tomato into the pot with the cooked noodles.

Sprinkle salt and pepper to taste. Stir everything until well combined.

Move the mixture into the prepared casserole dish and spread it evenly.

Sprinkle parsley and paprika on top.

Place it inside the preheated oven and bake for about 25 to 30 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Note:

You can use egg noodles for this recipe.

Nutrition Facts:

Calories410 | Total Fat15g | Saturated Fat5g | Trans Fat0g | Unsaturated Fat7g | Cholesterol87mg | Sodium708mg | Carbohydrates32g | Fiber4g | Sugar4g | Protein35g

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 Servings

My family loves this Million Dollar Casserole! Weekend dinner is not complete without this dish! Layer after layer of delicious flavors, this casserole is total comfort food. Enjoy!

Ingredients:

¼ c butter (softened)

1 lb. ground beef (you could also use ground turkey)

1 c shredded cheddar cheese

¼ c sour cream

26 oz. spaghetti sauce (1 jar)

8 oz. cream cheese

8 oz. cottage cheese

8 oz. spaghetti noodles (uncooked)

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the noodles, then cook for a few minutes until al dente. Drain.

In a mixing bowl, sour cream, cottage cheese, and cream cheese. Stir until well blended.

Place a large skillet on the stove and turn the heat to medium.

Add ground beef, then cook for a few minutes or until crumbly and brown. Remove any accumulated fat.

Add the spaghetti sauce, then stir until well blended.

Apply cooking spray to a 9×13-inch baking pan.

Add 1/2 of the cooked noodles to the prepared baking pan and spread it evenly.

Add the cream cheese mixture over the noodles and spread it evenly.

Add the remaining noodles over the cheese layer and spread it evenly.

Add the red meat sauce over the noodles and spread it evenly.

Place the pan inside the preheated oven and bake for about 30 minutes.

Sprinkle cheddar cheese on top, then bake for 15 more minutes or until the top turns golden brown.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Calories: 414 kcal · Carbohydrates: 23 g · Protein: 19 g · Fat: 28 g · Saturated Fat: 14 g · Cholesterol: 88 mg · Sodium: 689 mg · Potassium: 491 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 946 IU · Vitamin C: 5 mg · Calcium: 153 mg · Iron: 2 mg