Tonight will be my 3rd time making this recipe

 

Here's a recipe for Smothered Hamburger Steaks with Caramelized Onions—a classic comfort dish packed with flavor!

Ingredients:

For the Hamburger Steaks:

• 1 lb ground beef (80/20 works best)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Worcestershire sauce
• ¼ cup breadcrumbs (optional, for texture)
• 1 egg (optional, helps bind the patties)

For the Onion Gravy:

• 1 large onion, sliced into rings
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional, for extra depth)
• 1 tbsp flour (to thicken the gravy)
• ½ tsp black pepper
• ½ tsp garlic powder

Instructions:

1. Make the Hamburger Steaks

   • In a bowl, mix ground beef, salt, pepper, garlic powder, onion powder, Worcestershire sauce, breadcrumbs, and egg.
   • Form into 3-4 patties, pressing a small dent in the center to prevent puffing while cooking.
   • Heat a cast-iron skillet or pan over medium heat and cook the patties for about 4-5 minutes per side, until browned and cooked through. Remove and set aside.

2. Prepare the Onion Gravy

   • In the same skillet, melt butter with olive oil. Add the sliced onions and cook over medium-low heat, stirring occasionally, until caramelized (about 10-15 minutes).
   • Stir in the flour and cook for 1 minute.
   • Slowly add the beef broth, Worcestershire sauce, soy sauce (if using), garlic powder, and black pepper. Stir and let simmer until thickened (about 5 minutes).

3. Combine and Serve

   • Return the hamburger steaks to the skillet, coating them with the onion gravy. Let simmer for 5 minutes to absorb the flavors.
   • Serve hot with mashed potatoes, rice, or buttery biscuits.

Would you like any variations, like adding mushrooms or making it spicier?

PILLSBURY BISCUIT GARLIC BUTTER CHEESE BOMBS

 

Pillsbury Biscuit Garlic Butter Cheese Bombs are easy, cheesy, and absolutely delicious! Here’s how to make them:

Ingredients:

• 1 can (8-count) Pillsbury biscuits (Grands! Flaky Layers work well)
• 8 mozzarella cheese cubes (or string cheese cut into pieces)
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• ¼ tsp salt
• ¼ tsp Italian seasoning (optional)
• ¼ cup grated Parmesan cheese (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the biscuits: Separate the biscuits and flatten each one slightly.
3. Add cheese: Place a cube of mozzarella in the center of each biscuit. Fold the edges over the cheese and pinch to seal, forming a ball.
4. Arrange on the baking sheet, seam side down.
5. Make garlic butter: Mix melted butter, minced garlic, parsley, salt, and Italian seasoning.
6. Brush & bake: Brush half of the garlic butter over the biscuit balls. Bake for 12-15 minutes, or until golden brown.
7. Final touch: Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with Parmesan cheese if desired.
8. Serve warm with marinara sauce for dipping!

Would you pair these with a meal, or just have them as a snack?

Indulge in three appetizing flavors to cook your favorite chicken wings.

 

Indulge in three appetizing flavors to cook your favorite chicken wings.

Recipes👇

1. Garlic Parmesan Wings

2 pounds split chicken wings

1/2 tablespoon avocado oil

1 tablespoon baking powder

4 cloves garlic, grated 

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Garlic Parmesan Sauce:

4 tablespoons butter, diced

4 cloves of garlic, finely minced

1 tsp lemon zest

1 1/2 tablespoons chopped fresh parsley

1/4 cup grated parmesan, plus more for garnish

Instructions:

Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.

Pat the chicken wings dry and then add them to a large mixing bowl. Add the avocado oil, baking powder, salt, grated garlic, lemon pepper seasoning, garlic powder, onion powder, and paprika to the wings and until well coated.

Place the chicken wings on a baking sheet in a single layer. Bake the wings for 40-45 minutes until golden brown and the skin is crispy, flipping halfway through.

When the wings are almost done, make the garlic herb sauce. Add the minced garlic, lemon zest, and fresh parsley to a small mixing bowl. Melt the butter over medium low heat in a small saucepan. Pour the warm butter over the garlic mixture and stir until well combined.

Add the baked chicken wings to a large mixing bowl and drizzle the garlic herb butter over the wings. Add the grated parmesan and toss until the wings are well coated.

Transfer the wings to a serving platter and garnish with additional parmesan and serve with celery, carrots, and blue cheese dressing or ranch.

2. Sticky Asian Wings

5 lbs Chicken wings 

2 tbsp Olive oil

1 tsp salt

1 tsp Black pepper

2 1/2 tbsp Garlic powder

Sauce:

1/2 cup Soy sauce 

1/4 cup Brown sugar

1/2 tbsp Rice vinegar

1/2 tbsp Sesame oil

1/2 tbsp Minced garlic

1 tsp Minced ginger

2 tbsp Ketchup

Slurry:

1 1/2 tbsp Cornstarch

1 1/2 tbsp Water

Season the chicken wings with olive oil, salt, pepper and garlic powder. Bake at 400F for 50-60min. Flip Halfway.

In a sauce pan add all the ingredients listed above. Once the sauce is simmering add the slurry, mix and turn off the heat.

Drizzle the sauce over cooked chicken wings and toss everything together and sprinkle with sesame seeds and green onion.

3. Crispy Buffalo Wings

3 lb chicken wings, wings and drummettes split, wingtips removed

1 Tbsp baking powder

1 tsp fine sea salt

2 tsp garlic powder

Buffalo Sauce

1/4 cup unsalted butter, melted

1/4 cup Franks Original Red Hot Sauce

1 tbsp granulated sugar, or brown sugar

Instructions:

Thoroughly pat dry the chicken with a paper towel. Preheat the oven to 450˚F. Line a rimmed baking sheet with foil and place a wire rack over the pan.

Combine the baking powder, salt and garlic powder in a bowl, sprinkle over the chicken and toss to combine. Arrange chicken on the prepared wire rack.

Bake the chicken for 25 minutes, flip it over and bake for another 25 minutes or until crisp and cooked through.

In a medium-size bowl combine sauce ingredients. Remove chicken from the baking sheet to a bowl. Drizzle the sauce over the chicken. Toss to coat the chicken in the sauce. Serve with your favorite dipping sauce.

Crispy Fried Onion Rings

 

Crispy Fried Onion Rings

Recipe: 

1 large sweet onion

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 large egg

3/4 cup bread crumbs

Oil for frying

Steps:

Slice onions in rings. Set aside. 

Prepare a bowl with flour, baking powder and salt. In another bowl, beat the eggs and milk. Then, on the third bowl, add the bread crumbs.

Dip each onion ring into the flour mixture, until fully coated. Transfer to the egg mixture and use a fork to turn until coated. Then, place onion in the bread crumbs and turn several times until fully coated. Repeat until done.

Heat a deep frying pan and fill with oil. Fry onion rings in batches about 3-4 pieces until golden brown. Serve with ketchup or mayonnaise. Enjoy!

Creamy Milk Pudding Recipe

 

The dessert in the image looks like a Portuguese Milk Pudding (Pudim de Leite) or a Creamy Custard Pudding. Here's a simple recipe to recreate it at home.

Creamy Milk Pudding Recipe

Ingredients:

• 4 cups (1 liter) milk
• 1 cup (200g) sugar
• 4 eggs
• 4 tablespoons cornstarch
• 1 teaspoon vanilla extract
• A pinch of salt
• Ground cinnamon (for garnish)

Instructions:

1. Prepare the mixture: In a blender, mix the milk, sugar, eggs, cornstarch, vanilla, and salt until smooth.
2. Cook the custard: Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens.
3. Pour into a mold: Transfer the custard into a greased baking dish or individual ramekins.
4. Bake (Optional): Some versions are baked in a water bath at 160°C (320°F) for about 40 minutes until set.
5. Chill: Let the pudding cool to room temperature, then refrigerate for at least 4 hours.
6. Garnish and serve: Sprinkle cinnamon on top and serve chilled.

Would you like variations, such as a caramelized version or a different texture?

Japanese secret! 🌿 Apply a cabbage leaf to your joints even at 70 years old

 

The idea of using cabbage leaves for joint pain is a popular natural remedy, often associated with traditional medicine, including Japanese and European folk remedies. Cabbage leaves are believed to have anti-inflammatory properties and may help relieve swelling, pain, and discomfort in joints.

How to Use Cabbage Leaves for Joint Pain

Ingredients:

• Fresh green cabbage leaves (preferably organic)

Instructions:

1. Prepare the leaves: Wash the cabbage leaves thoroughly and pat them dry.
2. Slightly crush the leaves: Use a rolling pin or your hands to gently crush the leaves to release their juices.
3. Apply to the joint: Wrap the affected area (knees, elbows, hands, etc.) with the cabbage leaves.
4. Secure it: Use a bandage, gauze, or cling wrap to hold the leaves in place.
5. Leave it on: Let it sit for 1-2 hours or overnight for maximum effect.
6. Repeat daily: Do this once or twice a day as needed.

Additional Tips:

• Some people slightly warm the cabbage leaves before applying for extra soothing benefits.
• You can store cabbage leaves in the refrigerator before use for a cooling effect on swollen joints.

While there is limited scientific evidence, many people find this remedy helpful. Have you tried it before, or are you looking for more natural remedies?

For French fries

 

For crispy and golden French fries, here’s a classic method:

Ingredients:

• 4 large russet potatoes
• 4 cups cold water (for soaking)
• 1 quart vegetable oil (for frying)
• 1 tsp salt (or to taste)
• ½ tsp black pepper (optional)
• ½ tsp paprika or garlic powder (optional)

Instructions:

1. Prepare the Potatoes:

• Peel (optional) and cut potatoes into ¼-inch thick sticks.
• Place them in a bowl of cold water for at least 30 minutes (or up to overnight) to remove excess starch—this helps them get crispy.

2. Dry the Potatoes:

• Drain and pat the fries completely dry with a towel to prevent splattering when frying.

3. First Fry (Blanching):

• Heat oil to 325°F (163°C) in a deep fryer or heavy pot.
• Fry in small batches for about 3–4 minutes, until soft but not browned.
• Remove and drain on a wire rack or paper towel. Let them rest for 15 minutes (or freeze for extra crispiness).

4. Second Fry (Crisping):

• Heat oil to 375°F (190°C).
• Fry again in batches for 2–3 minutes until golden brown and crispy.
• Drain on paper towels and season immediately with salt and desired spices.

5. Serve & Enjoy!

• Serve hot with ketchup, mayo, aioli, or your favorite dipping sauce.

Would you like a seasoned version, like Cajun or garlic parmesan fries?

BEAN AND HAM HOCK SOUP

 

Bean and ham hock soup is a hearty and flavorful dish, perfect for colder weather. Here’s a simple recipe:

Ingredients:

• 1 lb dried beans (navy, great northern, or mixed)
• 1 large smoked ham hock
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups water or chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil (optional)
• Chopped parsley for garnish (optional)

Instructions:

1. Prepare the Beans:

   • Rinse and sort through the beans.
   • Soak overnight in water, then drain. (For a quick soak, boil for 2 minutes, cover, and let sit for 1 hour, then drain.)

2. Sauté Aromatics (Optional):

   • In a large pot, heat olive oil over medium heat.
   • Sauté onions, carrots, celery, and garlic until softened, about 5 minutes.

3. Cook the Soup:

   • Add the ham hock, beans, water (or broth), bay leaf, thyme, and black pepper.
   • Bring to a boil, then reduce heat and simmer for about 2–3 hours, or until beans are tender and flavors meld. Stir occasionally and add water if needed.

4. Shred the Ham:

   • Remove the ham hock, shred the meat, and return it to the pot. Discard bones and excess fat.
   • Taste and adjust seasoning with salt if needed.

5. Serve:

   • Remove the bay leaf and ladle into bowls. Garnish with chopped parsley if desired.
   • Serve with crusty bread or cornbread for a complete meal.

Would you like any variations, like adding tomatoes or spice?