General Recipes

Prep Time: 10 mins | Total Time: 10 mins | Yield: 3 Servings

This awesome Chocolate Buttercream recipe will surely make you very happy today! This recipe has always been a part of my family since I was a little kid. I remember my Grandma used to make this all the time! You should have seen her worked around the kitchen. Oh, man, she was a wizard! I learned a lot from her and this recipe is just one of them. I am so grateful to her for a lot of things. Now, I get to share it with you as well! How awesome is that? I will never get tired of recommending this to my friends because it is just too perfect! Anyway, enough with the long introduction. It is time to go to your kitchen and start preparing. Am I right? I have listed all the ingredients and directions so you just have to follow them for they will guide you to perfection! Have a wonderful day, everyone, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

2 Sticks Butter

5 c Powdered Sugar

1/2 c Cocoa Powder

1/2 – 1 c Milk

1 teaspoon Vanilla Essence

Directions:

Add butter into the bowl of a stand mixer. Beat for 5 minutes or until creamy.

Add the sugar gradually and beat every addition.

Add the cocoa powder and beat until well mixed.

Add 1/2 cup of milk and beat until well mixed.

Use a spatula to scrape the bottom of the bowl.

If the texture becomes too thick, add more milk.

Add the vanilla essence and beat until well blended.

Decorate the cupcakes with buttercream.

Serve and enjoy!

Nutrition Facts:

Calories: 893kcal | Carbohydrates: 214g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 379mg | Fiber: 5g | Sugar: 202g | Vitamin A: 198IU | Calcium: 156mg | Iron: 2mg

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 24 Cookies

These heavenly treats will surely satisfy all your cravings for sweets! A big thanks to my dear friend, Louise, for this awesome recipe! I am so glad that I gave it a try because I never would have tasted perfection! As perfect as this recipe may be, feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this very simple recipe to the next level! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have the most beautiful day, friends, and I hope you are all well today. By the way, make sure to share this recipe with your loved ones as well. Enjoy!

Ingredients:

2 Egg whites, at room temperature

1/4 tsp cream of tartar

A pinch of salt

1/2 c sugar, superfine preferred, but not necessary

Directions:

Prepare the oven and preheat 107 degrees C or 225 degrees F.

Line with parchment paper a baking sheet.

In a mixing bowl, add the egg whites and beat until creamy.

Add salt and the cream of tartar. Beat again until it forms stiff peaks.

Add sugar gradually and beat until well blended.

Transfer the meringue in spoonfuls onto the lined baking sheet. Make sure to leave a space between each meringue.

Place them inside the preheated oven and bake for about 45 minutes.

Turn off the oven and let the meringue rest inside for another hour.

Serve warm and enjoy!

Note:

Place any leftovers inside an airtight container.

Nutrition Facts:

Amount Per Serving: Calories: 35 | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Unsaturated Fat: 0g | Cholesterol: 0mgSodium: 20mg | Carbohydrates: 8g | Fiber: 0g | Sugar: 8g | Protein: 1g

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings

This will be the best dessert you will ever try! I love how the bananas and the rest of the ingredients complement each other to make such a delicious dessert! This recipe is a must-try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow the step by step and you are good to go! By the way, make sure to let it chill inside the fridge first before serving for the best result! Have a blessed day, friends, and I hope you all love and appreciate this very simple recipe today. Enjoy!

Ingredients:

2 boxes Vanilla Wafers

6 to 8 bananas, sliced

2 c milk

1 (5 ounces) box French Vanilla pudding

1 (8 ounces) package cream cheese

1 (14 ounces) can sweeten condensed milk

1 (12 ounces) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Arrange 1 bag of cookies onto the bottom of a 13×9-inch baking dish.

Place the bananas over the cookies.

Add the pudding mix and milk into a mixing bowl. Beat until well combined.

In another mixing bowl, add the condensed milk and cream cheese. Beat until well blended.

Add the whipped topping into the cream cheese mixture and beat until well combined.

Transfer the cream cheese mixture into the pudding mixture and beat until well mixed.

Add the mixture on top of the bananas and spread it evenly.

Arrange the rest of the cookies over the pudding mixture.

Place inside the fridge to chill for a few hours.

Serve cold and enjoy!

Nutrition Facts:

Calories 129 | Total Fat 3g | Saturated Fat 2g | Trans Fat 0g | Unsaturated Fat 1g | Cholesterol 7mg | Sodium 49mg | Carbohydrates 25g | Fiber 2g | Sugar 14g | Protein 3g

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 to 6 Servings

This delicious dish will surely make your day extra special! Oh, man, you are so in for a treat! The rich flavour of the sauce is more than enough for me! Serve this Bourbon Chicken with a bowl of rice and you have yourself a meal to remember! By the way, feel free to tweak the recipe to your liking. I am sure that you can do a lot to take this very simple dish to the next level! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

2 pounds boneless, skinless chicken thighs (or breasts)

½ c apple juice

½ c Bourbon

¼ c soy sauce

½ c light brown sugar

¼ c ketchup

2 tablespoons honey

½ teaspoon crushed red pepper flakes

4 cloves garlic, pressed

½ teaspoon ginger

3 tablespoons cornstarch

3 tablespoons of water

3 green onions, sliced

Directions:

Add the soy sauce, apple juice, Bourbon, honey, brown sugar, fresh garlic, ketchup, ginger, and red pepper flakes into the Instant Pot. Stir everything until well mixed.

Cover the Instant Pot and cook for about 12 minutes on a high setting.

In a mixing bowl, add water and cornstarch. Stir until well blended.

Add the dissolved cornstarch into the pot and stir until well combined.

Remove the chicken from the pot and slice it into small cuts.

Put them back into the pot and cook for another 2 minutes.

Garnish with green onions.

Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories: 407 | Total Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 8g | Cholesterol: 184mg | Sodium: 950mg | Carbohydrates: 31g | Fiber: 0g | Sugar: 25g | Protein: 38g

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hr 10 mins | Yield: 6 Servings

You will surely love every bite of this luscious dish! In just about 1 hour, you will have the best food ever! Try this recipe now and I promise you that it will be worth all your time and efforts! Have a wonderful day, friends. Enjoy!

Ingredients:

1 1/2 pound sausage kielbasa or smoked sausage, sliced 1/4″ thick

2 pounds baby creamer potatoes, washed, sliced in half

2 15 ounces cans of green beans, drained

1/8 c vegetable oil

1/4 c butter

1 c onions, chopped

3 cloves garlic, minced

1 teaspoon Slap Ya Mama® seasoning

1 teaspoon garlic powder

1 teaspoon pepper

1/2 teaspoon red pepper flakes

1/4 c water

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

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

Slice the washed potatoes into two and add them inside a resealable bag.

Add the seasonings, oil, red pepper flakes, and pepper. Shake the bag until the potatoes are well coated.

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

Add the sausage and water. Cook until brown and dry.

Remove the sausage from the pan and allow them to cool.

Add the sausage inside the bag with the potatoes.

In the same pan, add butter and allow it to melt.

Add the garlic and onions. Sauté until aromatic and soft.

Remove from the heat and allow them to cool completely.

Add the sauteed onion and garlic inside the bag with the potatoes and sausage. Shake the bag until well combined.

Add the green beans and shake the bag again until well mixed.

Transfer everything onto the greased baking dish.

Cover the baking dish with aluminium foil.

Place it inside the preheated oven and bake for about 40 minutes or until the potatoes are fork-tender.

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

Serve warm and enjoy!

This Stuffed Pork Loin recipe is what you just might need today! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

4 Tbsp olive oil divided

2 slices bacon chopped

6 ounces brown mushrooms thinly sliced

1/3 c onion, chopped (from 1/2 small onion)

1 1/2 teaspoons sea salt divided

1/2 teaspoon black pepper divided

1 garlic clove minced

1/4 c fresh parsley chopped, plus more to garnish

1 1/2 pound pork tenderloin silver skin removed

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

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

Add oil and allow it to become hot.

Add the bacon and cook until brown.

Add the onions and mushrooms. Sauté until translucent and soft.

Add the minced garlic and sauté until aromatic.

Add the parsley, salt, and pepper to taste.

Remove from the heat onto a clean plate.

To Stuff the Pork Loin:

Discard the silver skin off the pork.

Slice the tenderloin like a book, then cover it with plastic wrap. Gently pound to about 1/2-inch thick.

Add the mushroom mixture over the tenderloin and spread it evenly.

Roll and season the whole loin with salt and pepper. Use toothpicks to seal the sides.

In the same skillet, add the loin and sear each side for 2 minutes.

Transfer it inside the preheated oven and cook for about 20 minutes or until done.

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

Slice into about six equal cuts.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 3 mins | Total Time: 13 mins | Yield: 2 to 3 Servings

This rich-tasting dish will surely make your day extra special! Oh, man, you are so in for a treat! Feel free to add more ingredients if you prefer. Have a wonderful day, friends, and I hope you are all well today. By the way, don’t forget to share this with your loved ones. Enjoy!

Ingredients:

1 pork tenderloin, 1.25lb – 1.5lb

2 tablespoons brown sugar

2 teaspoons coarse ground black pepper preference

1 ¼ teaspoons salt

1 teaspoon paprika

½ teaspoon onion powder

¼ teaspoon garlic powder

1 cup chicken broth

½ tablespoon Worcestershire sauce

1 teaspoon Liquid Smoke

Directions:

Rinse the pork tenderloin with water.

Use paper towels to pat them dry.

Slice the tenderloin into two even cuts, then drizzle oil all over.

In a mixing bowl, add all the dry ingredients and stir until well combined.

Add the meat slices and coat each generously with the mixed seasonings.

Press the “Sauté” button on the Instant Pot and allow it to become hot.

Add meat slices and cook each side until brown.

Press the “Cancel” button, then move the meat slices onto a clean plate.

In the same pot, add the chicken stock and scrape the bottom to get the brown bits.

Add Worcestershire sauce and liquid smoke. Stir until well mixed.

Put the meat slices back to the pot.

Seal and cook for another 3 minutes.

Do a natural release for about 15 minutes, then remove the meat slices from the pot.

Slice them into bite-size pieces.

For the Gravy:

Get 3 tbsp of the sauce from the pot and mix it with 2 tbsp of cornstarch.

Put it back to the pot and stir until well blended and thick.

Serve with the slices of meat and enjoy!

Yield: 4 to 5 Servings

This Swiss steak is what you just might need today! You have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Serve this delicious dish over rice and you have yourself a meal to remember! By the way, this recipe was given to me by my dear friend, Anita. I am so glad that I gave it a try because I never would have tasted perfection! Have a wonderful day, friends. Don’t forget to share this with your peers as well. Enjoy!

Ingredients:

For the Steak:

2 lbs sirloin roast, sliced into 5 pieces

¼ c all-purpose flour

½ tsp salt

¼ tsp black pepper

2 tbsp oil

For the Sauce:

1 medium green bell pepper, chopped

1 medium white onion, chopped

2 (16 oz) cans of diced tomatoes

1 tsp salt

1 tsp black pepper

Directions:

Season with salt and pepper on all sides of the meat.

Coat each side with flour.

Press the “Sauté” button on the Instant Pot.

Add oil and allow it to become hot,

Add 2 slices of meat at a time, then cook each side until brown. Remove from the pot onto a clean plate.

Repeat the process to the rest of the beef slices.

Put all the meat slices back to the pot and add the sauce.

Close and seal the pot.

Cook for about 30 minutes on a high setting.

Do a natural release for about 10 minutes.

Transfer the meat mixture onto a clean plate.

Serve and enjoy!

Note:

To Make the Sauce:

In a mixing bowl, add the onion, bell pepper, tomatoes, salt, and pepper. Stir until well combined.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 6 Servings

I love how all the ingredients complement each other to make such a delicious dish! These stuffed peppers will surely bring a huge smile to your face today! Give this recipe a try now and prepare to be amazed. Enjoy!

Ingredients:

Perfect Instant Pot Rice:

1 c basmati rice (uncooked)

2 c water

1 tbsp olive oil

1/4 tsp salt

Stuffed Bell Peppers:

5 medium or 4 large bell peppers

1 pound ground beef (chicken or turkey)

1 – 1 1/2 c cooked rice

1 small sweet onion (diced)

1 small tomato (diced)

1 tbsp minced garlic

1 tbsp tomato paste

1 tsp paprika

1 tsp oregano

1 tsp Italian seasoning

1/2 tsp salt (or more based on preference)

1/2 tsp ground black pepper

1/4 tsp red pepper flakes

1 tbsp Worcestershire sauce

1 tbsp breadcrumbs

2 tbsp fresh parsley (chopped)

1 c water

Optional Garnish:

8 tbsp marinara sauce

8 tbsp shredded mozzarella cheese

Fresh parsley (chopped)

Directions:

Add 1 cup of water, rice, salt, and olive oil into an Instant Pot. Stir until well mixed.

Cover the pot with aluminium foil and poke small holes for the steam to escape.

Add a trivet and add the rest of the water.

Place the pot with the rice over the trivet.

Seal the pot and cook for about 15 minutes in a high setting.

Do a natural release, then open the pot.

Remove the pot with the rice and allow it to rest for about 10 minutes.

Remove the foil cover and use two forks to stir.

Stuff each pepper with the rice. This will take about 1 1/2 cups.

For Stuffed Peppers:

Prepare the peppers by cutting off the tops and discarding the seeds.

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

Add beef and cook until brown.

Add all the ingredients for the stuffed peppers. Stir until well mixed.

Stuff each pepper generously with the mixture.

To Cook:

Place a trivet over the Instant Pot.

Pour in one cup of water and place the peppers over the trivet.

Cover the pot and cook for about 7 minutes on a high setting.

Do natural release, then open it.

Remove the stuffed peppers from the pot.

Serve and enjoy!

Nutrition Facts:

Serving: 0g | Calories: 426kcal | Carbohydrates: 55g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 651mg | Potassium: 727mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3835IU | Vitamin C: 136.6mg | Calcium: 173mg | Iron: 3.4mg

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

I have never tried anything like this before! Oh, man, you have got to give this recipe a try, I’m telling you! I have listed all the things you will be needing. Just follow them for they will guide you to perfection! Have a blessed day, friends, and I hope you are well today. Enjoy!

Ingredients:

For the sauce:

¼ c low-sodium soy sauce

¼ c water

2 tbsp wine vinegar or apple cider vinegar

1 tbsp fresh ginger grated – or from a jar

2 cloves garlic minced

1 tbsp granulated sugar or honey or maple syrup

¼ tsp ground white pepper or black pepper

For the chicken and vegetables:

1½ pounds (700 grams) chicken breast cut into bite-size pieces

2 zucchinis sliced into ¼-inch rounds then halved

1 onion sliced or quartered

6 mushrooms sliced into ¼-inch slices

To Garnish:

green onion chopped

toasted sesame seeds toasted

Directions:

In an Instant Pot, add the garlic, ginger, soy sauce, water, vinegar, peppers, and sugar.

Add the onion, chicken, mushrooms, and zucchini. Stir everything until just mixed.

Seal the pot and press the “Pressure Cook” button. Set the time to about 10 minutes. Do a quick release.

In a small mixing bowl, add water and cornstarch. Stir until well blended.

Press the “Sauté” button, then add the dissolved cornstarch. Stir until well combined and thick.

Sprinkle chopped green onions and sesame seeds on top.

Serve with rice and enjoy!

Note:

Make sure to use low-sodium soy sauce to control the saltiness of the entire dish.

Nutrition Facts:

Calories: 448kcal | Carbohydrates: 12g | Protein: 38g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1755mg | Potassium: 827mg | Fiber: 2g | Sugar: 8g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg