Dascions Southern Home Cooking & Catering (2024)

28/06/2023

Still got it... I be so focused I'm like a machine... turn the music up and lemme go

17/05/2023

FRIED APPLE OR PEACH PIES 😋😋 Don't Lose This
Ingredients
8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying
How To Make FRIED APPLE or PEACH PIES
1. In saucepan, combine together apples and water then bring to a boil. Make sure to cover, reduce heat, and simmer until tender, about 30 minutes. Once done, remove from heat and let cool, mashing slightly if pieces are large. Then you may stir in sugar and butter; set mixture aside.
2. For the filling: If using fresh apples, you should add 2 TBS of butter to a large saute pan and melt. Immediately add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice together and cook over medium heat for 15 minutes, or until the apples are soft. Next, remove from the heat, mash slightly and cool.
3. Now please roll each biscuit into a 5-inch circle on a lightly floured surface, then place about 1 tablespoon apple mixture on half of each biscuit circle. Make sure to dip fingers in water and moisten edges of circles to seal pies. Remember to, fold in half, making sure edges are even, then press edges firmly together with a fork dipped in flour to seal.
4. When finished, pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Then immediately fry pies in hot oil (370°) over medium-high heat until golden, turning once. Make sure not to rush it because you want the biscuit cooked completely through.
5. Finally, drain well on paper towels. This should make 10 pies.

17/05/2023

FRUIT COBBLER 😍DON'T LOSE THIS DELICIOUS RECIPE😋
Ingredients:
Non-stick Cooking Spray (like PAM)
Pie Filling (use 1 can for an 8″ x 8″ pan OR 2 cans for a 9″ x 13″ pan)
Jiffy Golden Yellow Cake Mix (use 1 box for an 8″ x 8″ pan OR 2 boxes for a 9″ x 13″ pan)
Butter (1/2 – 3/4 stick)
Sugar
Cinnamon
Directions:
Spray the inside of the baking dish thoroughly with the non-stick cooking spray.
Next, empty Pie Filling into the baking dish and spread evenly.
Sprinkle Golden Yellow Cake Mix over the top of the Pie Filling, spreading evenly. DO NOT add any ingredients to the cake mix – Use it dry.
Cut thin slices (pats) of butter and place them over the entire top of the dry cake mix, with small spaces between.
Sprinkle sugar over the entire top.
Next, sprinkle Ground Cinnamon over the entire top.
Bake in a 350 degree oven for 25-35 minutes. My rule is – when it smells good enough to eat, it is! But, look for a golden brown color.
Allow to cool slightly. Serve warm with a scoop of ice cream (optional). Topping will be crispy…. YUM!

11/05/2023

BEST SOUTHERN PIE EVER 😋😋
Ingredients:
½ cup of buttermilk.
1 ¾ cups of sugar.
2 large eggs.
3 tbsps of flour.
A pinch of salt.
1 stick of butter.
1 tsp of vanilla.
Method:
In a large bowl, mix all the ingredients together until blended then pour the mixture in an unbaked 9 inch pie shell.
Sprinkle the top with some nutmeg then bake for 15 minutes in a preheated oven to 400 degrees. Reduce the temperature to 350 degrees and bake for an additional 45 minutes.
Let set and cool completely before serving.
Simple, easy and yummy! There’s no one who can resist the goodness of this pie. It’s like magic. You should really give it a try, you won’t regret it.
Enjoy ❤

11/05/2023

Baked Chicken Legs with Creamy Mushroom Sauce

Ingredients:

1/4 cup flour (you can use gluten-free flour)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lb chicken legs (about 3-4 large chicken legs)
2 tablespoons olive oil
10 oz mushrooms (each sliced in half)
3 garlic cloves, minced
1 tablespoon olive oil (if needed)
1 cup chicken stock
1/4 teaspoon salt
1/2 cup heavy cream
Directions:

Preheat the oven to 375°F (190°C).
In a small bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
On a large plate, dredge chicken legs in this seasoned flour mixture.
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.
Flip chicken legs over to the other side and brown the other side for about 3 minutes.
Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.
To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.
Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.
Place chicken legs back in the pan.
Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.
Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.
Remove the cooked chicken legs to a baking dish and keep warm.
Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.
Pour the mushroom sauce over the chicken legs and bake for 10-15 minutes, or until the chicken legs are crispy on top and the sauce is bubbly.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 430 kcal | Servings: 4 servings

11/05/2023

Savory Steak and Cheese Egg Rolls with Peppers and Onions

Ingredients:

1 ½ tablespoons butter
1 green bell pepper, chopped
1/2 cup onion, chopped
1 pound boneless rib eye steak, sliced
Salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
Oil for frying
Ranch for dipping (optional)
Directions:

In a large pan, melt half of the butter over medium high heat and add the peppers and onion. Allow to cook for about 3-4 minutes or until softened.
Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the rib eye to the pan. Then add salt and pepper to taste.
Allow the steak to cook for 3-4 minutes or until browned. Place the peppers and onions back into the pan with the steak.
Lay out an egg roll wrapper and place half of a cheese slice in the center. Put about 2-3 tablespoons of steak filling onto each egg roll wrapper and fold accordingly, then use water to seal the edges.
Heat the oil to 350°F, pour 2-3 inches of oil into a deep pan and fry about 3-4 egg rolls at a time, seldom turning for about 3-5 minutes or until they are all brown.
Allow to drain on paper towels. You can serve with dipping sauce of your choice.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Servings: 12 egg rolls

11/05/2023

Creamy Macaroni Salad with Hard-Boiled Eggs and Veggies

Ingredients:

1 lb. salad macaroni
4 hard-boiled eggs, chopped
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
2 cups light mayonnaise (or Miracle Whip, See Notes)
1/2 cup sugar
1-2 Tbsp. yellow or Dijon mustard
2 Tbsp. dill pickle relish
1 Tbsp. white vinegar or apple cider vinegar
3/4 tsp. celery seed
1/4 tsp. salt
Paprika (to garnish)

Directions:

Bring a large pot of water to a boil over medium heat.
Cook the macaroni according to directions. When finished, drain well, rinse with cold water, and transfer to a large bowl.
While the pasta is cooking, combine the dressing ingredients and mix until well blended. Set aside.
Once the pasta has cooled, add chopped hard-boiled eggs, diced onion, diced celery, and diced sweet pepper.
Add the dressing mixture to the bowl and stir until well combined.
Chill the salad for at least 2 hours before serving. Garnish with paprika before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 25 minutes
Kcal: 389 kcal | Servings: 10 servings

11/05/2023

Classic Southern Fried Chicken with a Crispy Golden Crust

Ingredients:

2 large eggs
1 cup of milk
2 teaspoons of paprika
½ teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoons black pepper
2 cups of all-purpose flour
4 lbs. chicken pieces
Oil for frying

Directions:

Lightly beat the eggs and milk together in a small bowl.
Pour the flour, garlic salt, pepper, poultry seasoning and paprika in a plastic bag and mix them together.
Put the chicken in the bag, seal the bag and then shake so that the flour mix covers the chicken.
Take out the flour-covered chicken from the bag, dip into the egg mixture, and then back into the flour mixture.
In a medium skillet, preheat oil to 365 degrees.
Fry the chicken in the hot oil till it becomes brown. Reduce the heat to medium intensity and allow to cook for about 30 minutes.
Drain the chicken on paper towels and serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 510 kcal | Servings: 8 servings

11/05/2023

Aromatic Blueberry Cake with a Tangy Raspberry Twist
Ingredients:

1.5 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, room temperature and very soft
1 cup granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 cup blueberries
1 cup raspberries

Directions:

Preheat the oven to 325 degrees Fahrenheit. Lightly flour the inside of a loaf pan after coating it with shortening or butter.
Combine the flour, baking powder, and salt in a sifter and whisk to combine thoroughly. Remove the item from circulation.
In a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes, or until light and fluffy.
Gradually add the sugar and continue beating until the mixture is light and fluffy.
One at a time, add the eggs, then the vanilla extract, scraping down the sides of the bowl as needed until evenly combined.
Add all of the flour mixture, except 1 tablespoon, in a slow, steady stream until mixed. Avoid over mixing the ingredients.
Toss the blueberries and raspberries gently in the remaining flour, then use a spoon or silicone spatula to fold them in and any loose flour.
Pour the batter into the prepared pan and smooth it out with a spatula.
Bake for 70-90 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before removing from the pan.
Cut into slices and serve.

Tips:

You can substitute any other type of berry for the blueberries and raspberries.
Be sure to use room temperature eggs and butter to ensure the batter mixes evenly

11/05/2023

Homemade Chicken Pot Pie with Creamy Filling

Ingredients:

2 cups chicken broth
2 pounds boneless, skinless chicken breasts
1 1/2 cups half and half
3 tablespoons unsalted butter
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1 medium onion, chopped
1 cup chopped celery
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed
2 medium potatoes, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pie crusts (for double crust pie)
1 egg, lightly beaten

Directions:

In a large saucepan, combine the chicken broth, chicken breasts, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the chicken is no longer pink and the juices run clear.

Remove the chicken from the broth and let it cool. Cut into 1/2 inch pieces.

Skim off the fat from the broth and measure 1 cup. Add canned broth, if needed, to make 1 cup. Stir in 1 1/2 cups half and half.

In a large skillet, melt butter over medium heat. Add onions and celery and sauté for about 3 minutes.

Add flour, thyme, and parsley, stirring to combine. Gradually add the broth mixture and stir until smooth. Cook until thickened and bubbly.

Add vegetables and chicken to the skillet, stirring to combine. Remove from heat.

Preheat oven to 400°F. Roll out one pie crust and place it in a 9-inch pie dish.

Pour the chicken mixture into the crust. Cover with the second pie crust, pinching the edges to seal. Cut slits in the top to vent steam.

Brush the top with beaten egg. Use the leftover pie crust scraps to make a decorative design on top.

Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes

Kcal: 490 kcal | Servings: 8 servings

11/05/2023

Silky Sweet Potato Pie with a Buttery Crust

Ingredients:

½ cup canned sweet potatoes, alternatively use 2-3 roasted, peeled, or pureed sweet potatoes
¾ cup sugar
2 big eggs
¼ cup milk
1 teaspoon vanilla extract
4 tablespoons softened butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
Pinch of salt to taste
1 unbaked 9-inch pie shell, homemade or bought.
Directions:

Preheat the oven to 300 degrees Fahrenheit.
In a large mixing bowl, combine the sweet potatoes, a half cup of sugar, eggs, butter, milk, vanilla, cinnamon, nutmeg, and salt. Mix with an electric mixer until smooth and without lumps.
Pour the blended mixture into the pie shell and sprinkle with the remaining one quarter of sugar on top. Let the pie sit for 15 minutes before baking to allow the sugar to melt well.
Bake the pie for an hour or until it is done. To check if it's properly done, insert a toothpick in the center. If it comes out clean, then the pie is done. Leave it to cool before serving and enjoy the taste.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 320 kcal | Servings: 8 servings

11/05/2023

Cheesy Chicken Broccoli Rice Casserole

Ingredients:

2 cups water
2 cups uncooked long grain rice
2 cans chunk chicken, drained
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1/4 cup butter
1 cup milk
16 ounces frozen chopped broccoli
1 small white onion, chopped (optional)
1 lb processed cheese food, cubed
Directions:

Preheat oven to 375°F (190°C).
Boil the rice in a medium-sized pan for 18-20 minutes, or until tender. When it's done, allow it to stand for 5 minutes.
In a 9 x 13-inch baking dish, combine the boiled rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
Bake for 30-35 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!
Prep Time: 5 minutes | Cooking Time: 50 minutes | Total Time: 55 minutes

Kcal: 478 kcal | Servings: 8 servings

11/05/2023

Cinnamon Swirl Buttermilk Bread

Ingredients:

For the Bread:

1 cup (2 sticks) Challenge butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups buttermilk
4 cups all-purpose flour
2 teaspoons baking soda
For the Topping:

⅔ cups of granulated sugar
2 teaspoons ground cinnamon
Directions:

Preheat the oven to 350 degrees Fahrenheit, then grease two loaf pans and set them aside.
In a small bowl using a handheld mixer, cream together the butter, sugar, eggs, and vanilla. Add the buttermilk, flour, and baking soda using a rubber spatula until combined.
In a separate small bowl, combine the cinnamon-sugar topping ingredients and mix well. Divide half of the batter between the pans and sprinkle ¾ of the cinnamon-sugar mixture over the batter in both pans evenly. Spread the remaining batter over the top of both pans and sprinkle the remaining cinnamon-sugar over the top of both loaves evenly. Then cut a few curl marks in both pans through the batter.
Allow to bake for 45 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool for about 20 minutes before placing it on a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 182 kcal | Servings: 24 servings

11/05/2023

Decadent Vanilla Buttermilk Cake with Irresistible Caramel Icing

Ingredients:

For the Cake:

1 cup butter (2 sticks) – softened to room temperature
2 cups sugar
4 eggs – room temperature
3 cups self-rising flour
1 cup buttermilk
2 tsp. vanilla extract
For the Icing:

4 cups sugar
2 cups buttermilk
1 cup Crisco or preferred solid vegetable shortening
1 cup butter
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
Directions:

For The Cake:

Preheat oven to 350°F (175°C).
Grease or butter three (3) 9-inch cake pans and then dust the entire greased area with flour to lightly coat. Set aside.
In a large mixing bowl, cream the butter until fluffy, then add the sugar and cream for about 5-6 more minutes.
Add eggs, 1 at a time, and combine well after each.
To the butter mixture, mix in the flour and buttermilk, alternately, beginning and ending with flour. After each ingredient addition, mix just until incorporated.
Add vanilla and beat well.
Divide evenly among the pans and bake for 25-30 minutes until set and a toothpick inserted into the center comes out clean.
Let pans rest for 5 minutes. Then, turn the cakes out of the pans onto cooling racks and allow to cool completely.
For the Icing:

In a cast iron Dutch oven or other heavy pot, mix all ingredients except for vanilla and place over medium heat.
Clip a candy thermometer onto the side of the pot so you can monitor the temperature carefully.
As the ingredients heat to a simmer, stir with a wooden spoon to keep ingredients moving in the pan.
Cook to softball stage 235º – 245º on a candy thermometer.
Remove from heat and stir in the vanilla extract.
Beat with a wooden spoon until creamy and ready to spread. If using a mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 450 kcal | Servings: 12 servings

11/05/2023

No-Bake Chocolate Eclair Cake

Ingredients:

2 (14.4-ounces) boxes graham crackers
2 (3.4-ounces) boxes instant vanilla pudding
8 ounces cool whip, thawed
3 1/2 cups whole milk
6 tablespoons butter
6 tablespoons whole milk
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
Directions:

Line the bottom of a 9 X 13-inch pan with a single layer of graham crackers, cutting them as need be to cover them completely.
In a large mixing bowl, mix the pudding mix (2 boxes) and milk (3 1/2 cups) with a handheld electric mixer on medium, for 2 minutes. Fold in the Cool Whip (8 ounces).
Spread half the pudding mix over the layer of graham crackers, taking care to level the top.
Place another layer of graham crackers over the pudding mixture then spread the remaining pudding mixture over the top. Place a final layer of graham cracker on top, smooth side of the crackers facing up.
Meanwhile, make the glaze: In a medium microwave-safe bowl, melt butter (6 tablespoons) with milk (6 tablespoons) (doesn't need to boil). Mix in vanilla (1 teaspoon), and cocoa (1/4 cup), then mix in powdered sugar (2 cups) until the glaze is smooth. Evenly pour glaze over the top of the graham cracker.
Refrigerate overnight.
Prep Time: 20 minutes | Total Time: Overnight

Kcal: 350 kcal | Servings: 12 servings

11/05/2023

Old-Fashioned Custard Pie

Ingredients:

3 cups milk
1 cup sugar
6 large eggs
2 teaspoons vanilla extract
A dash of nutmeg
1 frozen, unbaked pie crust
Directions:

Preheat oven to 350°F (175°C).
Lightly spray a 9 ½ inch pie pan with nonstick spray.
Place the unbaked pie crust in the pie pan, pressing the dough against the sides of the pie pan.
In a large bowl, beat together the sugar, eggs, nutmeg, and vanilla. Add the milk and whisk until smooth.
Pour the mixture into the pie shell.
Sprinkle nutmeg lightly on top of the custard.
Bake for 45 minutes or until set.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 365 kcal | Servings: 8 servings

11/05/2023

Creamy and Delicious Cheesy Smoked Sausage and Potatoes Casserole

Ingredients:

3 cups potatoes, peeled, boiled, and diced while cool
4 teaspoons butter
4 teaspoons of flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 kilo of Velveeta cheese, cut into cubes
1/2 cup shredded sharp cheddar cheese
1 pound skinless smoked sausage
1/8 teaspoon paprika
Directions:

Cut the skinless smoked sausage in half, lengthwise, then cut into ½ inch “half moon” pieces. Cook in a cast iron skillet for about 15 minutes, stirring frequently, to brown slightly.
Meanwhile, place the cooked and diced potatoes into a 2-quart saucepan. Add the cooked meat and stir gently.
Blend all remaining ingredients, except the shredded cheddar cheese and paprika, in a saucepan on heat until warm, melted, and soft. Use a whisk and stir constantly.
Pour the white cheese sauce over the potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, then evenly sprinkle paprika on top.
Bake in a preheated 350°F oven for 35-45 minutes (watch until golden brown on top).
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 8 servings

Kcal: 580 kcal

11/05/2023

Delicious and Fluffy Homemade Soft Rolls

Ingredients:

5 cups cake flour
1 teaspoon salt
1 tablespoon sugar
1 packet yeast (10g)
1 cup boiling water
1 cup lukewarm milk
1/2 cup oil
Directions:

In a large mixing bowl, mix the wet ingredients together and add to the dry ingredients.
Knead the dough for 7-8 minutes until it becomes smooth and elastic.
Leave the dough to rise in a warm place until it doubles in size, about 1 hour.
Knead the dough again and then divide it into small balls, around 12-14 pieces.
Line a baking pan with baking paper or grease the pan with margarine/butter and place the balls in it. Leave to rise for another 15 minutes.
Preheat the oven to 375°F (190°C) and bake the rolls for 16-18 minutes until they are golden brown.
Brush the rolls with butter or margarine when they are still hot.
Serve and enjoy your homemade soft rolls!
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 1 hour 45 minutes | Servings: 12-14 rolls

Kcal: 290 kcal per roll

11/05/2023

Philly Cheesesteak Egg Rolls - A Delicious Twist on a Classic Dish

Ingredients:

1 pound ground beef
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons butter
1 yellow onion, chopped
½ green bell pepper, chopped
24 egg roll wrappers
12 slices American cheese
¾ cup vegetable oil for frying
Directions:

Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes.
Add Worcestershire sauce, salt, and pepper. Stir gently and remove mixture from pan.
Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes.
Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each.
Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
Heat about 1 inch oil in a large saucepan over medium-high heat.
Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 365 kcal | Servings: 8 servings

11/05/2023

Savory Pasta Shells With Ground Beef in Spicy Tomato Sauce

Ingredients:

1.5 pounds ground beef
1 medium garlic clove, chopped
Black pepper
Sazon perfecta seasoning
2 cups medium-sized pasta shells
1/4 cup oil
4 cups water
2 tablespoons granulated knorr chicken bouillon
4 tablespoons granulated knorr tomato bouillon
3 serrano chiles, diced
1/2 onion, chopped
1 can Rotel
A handful of chopped cilantro
Garlic and onion powder to taste
2 packets red Sazon
1 bay leaf
Directions:

In a deep skillet, brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning over medium-high heat.
In the meantime, brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni) in a deep skillet.
Drain the grease from the ground beef and add the meat to the pasta shells.
Add water, granulated knorr chicken bouillon, diced serrano chiles, granulated knorr tomato bouillon, half of the onion, Rotel, a handful of chopped cilantro, red Sazon, bay leaf, and garlic and onion powder according to your taste.
Stir and cover. Finally, cook on medium-high until the shells are aldente.
Immediately serve and enjoy.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 429 kcal | Servings: 6 servings

11/05/2023

Flavorful Beef Short Ribs Braised in Red Wine Sauce

Ingredients:

2 tablespoons kosher for Passover vegetable oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, chopped
3 celery ribs, sliced
6 garlic cloves, smashed
One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
1 rosemary sprig
3 cups chicken stock
Directions:

In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes

Kcal: 500 kcal | Servings: 6 servings

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