best recipe

Ingredients 2 lbs Sirloin Steak Salt Pepper, and Steak Seasoning. 2 Tablespoons vegetable oil 3 cups of water divided 1 beef bouillon cube 1/4 cup all purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper 1/4 of a medium sweet onion diced. Instructions Season the sirloin steak with Salt, Pepper, and Steak Seasoning. Heat oil in a large frying pan over medium high heat. When the oil is hot sear all sides of the sirloin steak. About 1 minute per side.  ...................................... .............................................. Full Instructions : Click Here

A classic hearty meal. Make sure to cook the mushrooms until the pan is nearly dry, that's what makes them tasty and less rubbery. Ingredients For the steak: 1 pound ground beef 1/4 cup breadcrumbs 1 large egg 2 teaspoons Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon garlic salt 1/2 teaspoon mustard powder 1/4 teaspoon kosher salt lots fresh ground black pepper , or to taste 1 Tablespoon cooking oil , for searing beef patties For the Mushroom Gravy 3 tablespoons butter 8 ounces mushrooms , sliced 1 medium onion , sliced 2 cloves garlic , minced 1/2 cup flour 3 cups  broth (beef, chicken or vegetable) kosher salt or sea salt , or to taste black pepper to taste Directions In large bowl mix together all the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 oval patties. Heat large pan over med

A combination of two amazing flavors, authentic pound cake and fudge chocolate cake. This is one of the amazing versions of pound cake that I enjoy making for my family.  Ingredients 1 ¼ cup all-purpose flour Pinch of salt 1 teaspoon baking powder ½ cup unsalted butter 1 ½ cup sugar 3 large eggs at room temperature 1 ¼ teaspoon vanilla ¼ cup evaporated milk mixed with ¼ cup water OR 1/2 cup regular whole milk 1/3 cup unsweetened cocoa powder mixed with 4 tablespoon hot water Instructions Preheat oven to 350F/180C. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside. In a bowl, sift flour with salt and baking powder. Keep aside. In a different bowl, Add the butter and beat for 3 minutes until lighter in color. Add the sugar and beat until fluffy and much lighter in color, about 4 minutes on high speed.  .......................................... ................................................... Full Instructions : Click Here

Ingredients 1 cup butter 1/2 cup brown sugar packed 1 teaspoon vanilla extract 3 cups rolled oats 1 cup semisweet or dark chocolate chips 1/2 cup peanut butter Instructions Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhangs the edges of the foil to lift the bars easier from the baking dish. (You can use a 9x13-inch if you want thinner bars.) Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended.  .......................................... ................................................. Full Instructions : Click Here

Classic comfort food bread pudding, meets stewed rhubarb. Perfect use for your frozen rhubarb, but you can also make this with fresh rhubarb. I love to serve this with a Creme Anglaise sauce (recipe below), but it's lovely without it as well. Be sure to start with slightly stale bread. If your bread is fresh, simply slice, place on a baking sheet and pop into a 350° F. oven for a few minutes to dry it out a bit. Ingredients For the Creme Anglaise: 1/2 cup whole milk 1/2 cup whipping cream 1 tsp vanilla or vanilla bean paste 3 large egg yolks 3 Tbsp white sugar For the Stewed Rhubarb: 4 cups rhubarb chopped, fresh or frozen 1 cup white sugar 1 1/2 Tbsp water (omit if using frozen rhubarb) For the Bread Pudding: 1 Day-old baguette 4 large eggs 1/2 cup white sugar 1/2 cup whipping cream 2 1/2 cups whole milk 2 tsp vanilla or vanilla bean paste 1 Tbsp white sugar for topping Sliced or slivered almonds (Optional)

Healthy apple crumble that's perfect for serving with yogurt for breakfast. Refined sugar free and naturally sweetened with maple syrup and dates. INGREDIENTS APPLE FIILLING 5-7 apples, cored and cut into ½" slices (choose a mix of sweet and tart- I used Granny Smith and Honeycrisp) ¼ cup maple syrup ½ tsp cinnamon 2 TBS vanilla protein powder ½ lemon, squeezed ⅓ cup filtered water CRUMBLE TOPPING 1 cup GF old-fashioned rolled oats (or sub more nuts for grain-free) 1 cup raw almonds 1 cup dates, pitted ½ cup + 2 generous TBS runny almond butter handful (3-4) Vanilla Maple Coco-Roons For serving: unsweetened almond milk yogurt, Salted Caramel Coco-Thins INSTRUCTIONS Preheat oven to 350 and prepare a large baking dish (9x13) for use. Prepare the apple filling by adding the apples, maple syrup, cinnamon, vanilla protein powder, and lemon to a large mixing bowl and tossing until well coated. Add apples in the bakin

Our Easy Tater Tot Breakfast Casserole takes minutes to assemble and the result is a dish that's perfect for family breakfast, fancy brunch, or a church potluck! INGREDIENTS 2 (9 Ounce) Packages Breakfast Sausage Links 1 Pound Bacon 1 (32 Ounce) Package Tater Tots 12 Large Eggs 1/2 Cup Milk 1/4 Cup Green Onions Thinly Sliced 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 1 Cup Monterey Jack Cheese, Shredded 2 Cups Cheddar Cheese, Shredded~Divided 2 Tablespoons Green Onions, Thinly Sliced INSTRUCTIONS Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray. Cook the sausage in a skillet until cooked through. Remove to a paper towel-lined plate and drain skillet of all fat. Slice into 1/2 inch pieces.  ................................................. ........................................................ Full Instructions : Click Here

Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection. INGREDIENTS 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil INSTRUCTIONS Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.  .............................................. ......................................................... Full Instructions : Click Here

Perfectly creamy homemade shells and cheese made with chicken and broccoli. Everyone loves this easy weeknight meal! Ingredients 8 ounces medium shell pasta 3 cups broccoli, chopped into florets 2 chicken breasts, cooked and diced (see recipe here) 2 tablespoons unsalted butter ¼ cup all-purpose flour 1 cup milk 1 cup chicken broth ¼ teaspoon garlic powder ¼ teaspoon pepper ⅛ teaspoon salt 2 cups sharp cheddar cheese, shredded Instructions In a large pot of boiling salted water, cook pasta according to package directions. Add broccoli during last 2-3 minutes of cook time. Drain and set aside.  ............................................... ......................................................... Full Instructions : Click Here

This Vegan Jalapeño Spinach Dip is the perfect game day or party snack. No one will ever know this creamy deliciousness is even vegan. Ingredients 1 tbsp olive oil 3 cloves garlic peeled and diced 1 large jalapeño chopped 8 oz frozen spinach thawed and drained 1/4 cup vegan mayo 8 oz vegan cream cheese 1/2 tsp garlic powder 1/4 cup vegan parmesan salt & pepper to taste 1 sourdough bread bowl* Instructions Preheat oven to 350 degrees. Heat olive oil in a large pan over medium heat. Add the garlic and jalapeño and sauté for 3-5 minutes, or until the jalapeño is soft.  ......................................... ..................................................... Full Instructions : Click Here

Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving! Ingredients: Shrimp: 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off) 2 tbsp butter 1 tbsp minced garlic 1 tsp italian seasoning 1/4 tsp onion powder salt and pepper (to taste) 1/4 tsp smoked paprika (or regular) Asparagus: 1 tbsp butter 1 tbsp olive oil 1 lb asparagus salt (to taste) Garnishment: 2 tbsp parsley 1/2 lemon (juiced) Instructions: Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on t

Ingredients 3 tbsp olive oil 1/3 cup freshly squeezed lemon juice 1 tsp smoked paprika ½ tsp red pepper flakes 6 cloves garlic ,minced 1 tsp dried dill ½ tsp ground black pepper 1 tsp sea salt 1 lb halibut fillet Garnish (Optional) 1 tomato ,diced 2 tbsp chopped fresh parsley Instructions In a large casserole dish (9x13), mix the olive oil, lemon juice, smoked paprika, red pepper flakes, garlic, dill, black pepper, and sea salt. Place the halibut in the casserole dish. Spoon some of the marinade on top of the fish to make sure it’s well coated. Cover with plastic wrap and marinate in the fridge for 30 minutes to 2 hours.  ............................................ ..................................................... Full Instructions : Click Here

Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar! INGREDIENTS FOR AN 18-20 CM (7-8 INCHES) PAN: ½ cup + 1½ tablespoon (120 grams) granulated sugar 4 extra large eggs at room temperature a pinch of salt 1 teaspoon grated lemon zest or vanilla extract optional 1 cup + 1 tablespoon (120 grams) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup INSTRUCTIONS Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water. Preheat the oven to 170 degrees C (338 degrees F).  .......................................... ................................................... Full Instructions : Click Here

Since it’s release in the UK in the past couple of days, I’ve clocked up over 12 kilometres travel from just wandering around building up and training my little squad. My boyfriend is home from Croatia tomorrow, and our plans above all else are to go Pokémon hunting around town and to be perfectly honest, I couldn’t be happier. As someone who has worked in a coffee shop for nearly two years, I’ve become one of those people who most often drinks their coffee black with no sugar or trimmings. However that doesn’t mean that I’m not partial to the gentle comfort of a milky coffee from time to time. This Vanilla Latte Cake is just that, a mellow, subtle, non-judgmental mouthful of coffee flavour laced with sweet vanilla. Something even those who only really like coffee for the sickly sweet syrup can enjoy. Ingredients For the cake: 200g (13 tbsp) softened butter/margarine 200g (1 cup) caster sugar 1 tbsp vanilla extract 4 eggs 200g (1 ½ cups) self-raising flour Pi

This Authentic Jamaican Style Chicken Curry recipe is loaded with traditional island flavor and will keep you begging for more and more!! INGREDIENTS 4 lb. whole chicken 2 T. lemon juice (to clean chicken) 3 tsp. kosher salt, divided ¾ tsp. black pepper 6 T. Chief Curry Powder, divided 4 Cloves garlic, minced ¾ c. red bell pepper, diced 1 large sweet onion, diced (about 2 cup) 3 scallions, sliced (about ½ cup) 1 small tomato, diced 2 T. olive oil 1 tsp. cumin seeds 1 sprig fresh thyme 1 tsp. ketchup 1 T. West Indian hot pepper sauce 3 cups chicken broth, divided 2 large white potatoes, cut in 8 pieces each 1 large carrot, sliced INSTRUCTIONS Cutting through the bones, cut breasts into about 4 pieces, thighs into about three pieces, drumsticks in half and remove and discard wing tips from the wings. Discard all of the skin. Pour lemon juice over the chicken pieces and wash in cold water; draining well then pat

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup! INGREDIENTS: 2 cans (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1/4 cup sun-dried tomato pesto (homemade or store-bought) 1 parmesan rind 4 cups vegetable stock 2 cups water 1 cup carrots, diced 1 1/4 cup celery, diced 1 1/2 cup white onion, diced 4 – 5 cloves garlic, minced 1 teaspoon dried oregano 1 sprig rosemary (or 1/2 teaspoon dried) 2 bay leaves salt and pepper to taste 1 can (15 oz) red kidney beans, drained and rinsed 1 can (15 oz) great northern beans, drained and rinsed 1 1/2 cups zucchini, diced 1 1/2 cups tubular (ditalini) pasta 1 cup frozen green beans, thawed 2 1/2 cups baby spinach, chopped Finely shredded Parme

INGREDIENTS 400 g / 14 oz firm (cotton) tofu, pressed* 4 tbsp soy sauce (or tamari for GF version) all purpose flour / rice flour for GF version salt about 1 cup gelatinous aquafaba**, homemade or from a tin of chickpeas or ½ cup cornflour mixed in with water 100 g / 3.5 oz panko breadcrumbs (or GF breadcrumbs if required) oil for shallow frying (I used rice bran oil) CURRY SAUCE 2 tbsp neutral tasting oil 1 white onion, finely diced 5 garlic cloves, finely diced 3 tsp ginger, finely grated 2 medium carrots, peeled and sliced 1 small Granny Smith apple, peeled and diced 4 tsp curry powder (I used hot madras curry powder) 1 tsp garam masala 1 heaped tbsp white miso paste (GF miso for gluten-intolerance) 4 tsp tamari or soy sauce 2 tsp rice vinegar 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste OPTIONAL EXTRAS 2 cups of your favourite rice, cooked assorted lettuce leaves pickled radishes

Ingredients 1 1/2 c. butter softened 1 c. sugar 1 egg 1 tsp vanilla extract 3 c. all-purpose flour 1/2 c. baking cocoa 2 tsp baking soda 1 12 oz pkg. semi-sweet chocolate chips 1 c. chopped pecans toasted 1/2 c. caramel ice cream topping 4 squares chocolate Candiquik Instructions In a mixing bowl cream together butter and sugar. Beat in egg and vanilla. In a small bowl combine flour, baking soda and cocoa; gradually add in to creamed mixture. Mix in caramel. Stir in chocolate chips and pecans. Drop dough onto cookie sheet. Press the bottom of a flat glass down on dough.  ............................................. ....................................................... Full Instructions : Click Here

Tender buttery thumbprint cookies are coated with sweet shredded coconut and filled with salty decadent caramel. Such a delicious cookie recipe! Ingredients Cookies 1 3/4 cup (150g) sweetened shredded coconut 1 large egg 1 cup (226g) unsalted butter, cold and diced into small cubes 1/2 cup (108g) granulated sugar 1/4 tsp Morton Fine Sea Salt or table salt 2 tsp real coconut extract 2 cups (283g) all-purpose flour Filling 28 (226g) soft caramels, such as Kraft 3 1/2 Tbsp heavy cream Morton Coarse Sea Salt, for topping Instructions For the cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.  Add coconut to a small mixing bowl. Add egg to a separate small mixing bowl and whisk well until blended. Set aside.  .......................................... .................................................. Full Instructions : Click Here

INGREDIENTS 1/2 cup packed light brown sugar 1 1/2 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 cup milk 1 large apple, peeled and finely chopped INSTRUCTIONS Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer, combine white sugar and butter until smooth.  ............................................. .................................................. ........................................................ Full Instructions : Click Here

This Nutella Chocolate Cake is a delicious combination of an incredibly moist chocolate cake and a sweet, delicious Nutella icing, all covered in chocolate ganache. Delish! INGREDIENTS CHOCOLATE CAKE 2 cups (260g) all purpose flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) water NUTELLA FROSTING 2 cups (448g) salted butter, room temperature 1 cup (189g) shortening 2 cups (620g) Nutella hazelnut spread 10 cups (1150g) powdered sugar 5-6 tbsp milk or water CHOCOLATE GANACHE 6 oz semi-sweet chocolate chips 1/2 cup (120ml) heavy whipping cream Ferrero Rocher candies INSTRUCTIONS Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, but

Rise and shine with a plan. A cheesy, crispy Loaded Denver Omelet Muffin plan that is! I'm loving brunch at home, no waiting in line for a table, just takes a little planning ahead. Ingredients 2 1/4 cups shredded hash browns (thawed and press with paper towel) 1 tablespoon olive oil 1 1/2 cup Cheddar/Jack Cheese  1/4 cup ham (diced into 1/4" pieces) 3 tablespoons green bell pepper (diced) 3 tablespoons red bell pepper (diced) 5 eggs (whisked) 2 tablespoons milk 3 green onion stalks (diced) salt and pepper to taste Instructions Preheat oven to 425 degrees F. Spray a muffin pan with cooking spray. In a large bowl, combine thawed hash browns, tablespoon of olive oil, use your fingers to press them tightly and shape them into muffin pan and add a tablespoon of cheese into each one.  ............................................ ..................................................... Full Instructions : Click Here

Ingredients 1/2 cup butter 1/2 cup shortening 1/2 cup brown sugar packed 2 eggs yolks separated from whites 1 tsp vanilla extract 2 cups all purpose flour 1/2 tsp salt 1 1/2 cups chopped pecans 1/2 cup warm caramel Instructions Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat. Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer. Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.  ........................................... .................................................... Full Instructions : Click Here

Ingredients 1 Cup Butter - softened 2 cups sugar 2 eggs 3 oranges - grated and juiced 6 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 1 cup milk 2 tsp vinegar Icing 16 oz powdered sugar 1 tbsp butter juice and rind of 1 orange Instructions Preheat oven to 350 degrees. Grate orange rinds to get zest. You will want the zest of all 3 oranges. After you have grated cut open and juice the oranges.  ............................................. ..................................................... .............................................................. Full Instructions : Click Here

As I happened to have a half jar of pesto lurking in my fridge, I decided to add that too to my cheese twists, but of course it’s up to you whether you add pesto or stick with plain cheese. These are incredibly simple little snacks to make. Literally all I do is unroll a sheet of ready-made puff pastry, spread with pesto and sprinkle with cheese, then fold the sheet in half and slice into 6 strips. Ingredients 1 sheet ready-made puff pastry mine was 11 ounces 3-4 tablespoons pesto grated cheese I used a couple of big handfuls of parmesan and strong cheddar, plus a bit extra for sprinkling at the end 1 whisked egg or a bit of milk for brushing Instructions Pre-heat the oven to 180C / 355F. Unroll the pastry out onto a floured board or work surface, then spread with the pesto.  .......................................... ................................................... Full Instructions : Click Here