Looking for new and exciting recipes to try? This is a compilation of 82 recipes that will show you how to cook the best meals for your family. Whether you’re in the mood for something savory or sweet, these recipes will have you cooking up a storm.
From breakfast to dinner, these dishes will have you coming back for more. So what are you waiting for? Get cooking!
1. Air Fryer French Fries
Ingredients:
- 1/2 cup vegetable oil
- 3 cups frozen french fries
- 1/4 teaspoon salt
- 1 tablespoon chili powder
Instructions:
- Preheat the air fryer to 375 degrees Fahrenheit.
- In a bowl, combine the oil and frozen french fries. Sprinkle with salt and chili powder.
- Spread the mixture into an even layer in the air fryer basket.
- Cook for 10 minutes, or until golden brown and crispy. Serve hot!
2. Asparagus in the Oven
Ingredients:
- 1 pound asparagus
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 400 degrees F.
- Cut the asparagus into 1″ pieces and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, or until the asparagus is tender and slightly browned in spots.
- Sprinkle with Parmesan cheese and serve immediately.
3. Baked Oats
Ingredients:
- 1 cup old-fashioned oats
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions:
Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. In a medium bowl, combine oats, butter, brown sugar, cinnamon, nutmeg, and salt. Mix well.
Pour the mixture into the baking dish. Bake for 25 minutes or until golden brown.
4. Baked Spaghetti
Ingredients:
- 1 lb. spaghetti
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 (14 oz) can of diced tomatoes
- 1 (6 oz) can of tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 oz) block cream cheese, softened
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 375 degrees F. Cook spaghetti according to package instructions. Drain and return to pot. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
Add diced tomatoes, tomato paste, sugar, salt, and pepper; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in cream cheese and Parmesan cheese; heat until cheese is melted.
Pour mixture over cooked spaghetti; toss to coat. Place on a baking sheet and bake for 15 minutes, or until heated through.
5. Baked Tilapia
Ingredients:
- 6 tilapia fillets
- 1/2 cup bread crumbs
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 lemon, juiced
Instructions:
Preheat the oven to 400 degrees F. Place tilapia fillets into a shallow baking dish. In a small bowl, combine bread crumbs, black pepper, thyme, onion powder, and garlic powder.
Sprinkle mixture over tilapia fillets. Drizzle olive oil over fillets. Squeeze lemon juice over tilapia. Bake at 400 degrees F for 18 minutes or until fish flakes easily with a fork.
6. Banana Bars with Cream Cheese Frosting
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas, mashed
- 8 ounces cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1 tablespoon milk
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan. In a medium bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, baking powder, and salt.
Gradually add to creamed mixture; mix just until moistened. Spread batter in the prepared pan. Bake for 25 minutes or until golden brown. Cool completely before frosting.
In a medium bowl, beat cream cheese until smooth. Beat in confectioners’ sugar, milk, and 1 teaspoon vanilla extract. Frost cooled bars.
7. Banana Cream Pie
Ingredients:
- 1 pie crust
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 egg yolks
- 1/2 cup (1 stick) butter, melted
- 2 bananas, mashed
- 1 tablespoon vanilla extract
- 1 cup half and a half or heavy cream
- 1/4 cup confectioners’ sugar
Instructions:
Preheat the oven to 425 degrees F (220 degrees C). Beat egg yolks in a medium bowl until light and frothy. Add sugar, cornstarch, and salt; beat until well blended.
Stir in melted butter and bananas. Pour mixture into pie crust. Bake for 15 minutes.
Reduce oven to 375 degrees F (190 degrees C); continue baking for 45 minutes. Cool on the wire rack. Whisk together half and half, confectioners’ sugar, and vanilla extract; pour over banana cream pie.
Serve immediately or refrigerate for later.
8. Birria Tacos
Ingredients:
- 1 pound skirt steak
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 tacos shells
- 1 cup chicken broth
- 1/2 cup red enchilada sauce
- 2 tablespoons chopped fresh cilantro leaves
Instructions:
Preheat the oven to 400 degrees. Season the skirt steak with smoked paprika, chili powder, cumin, salt, and black pepper. Place the steak on a baking sheet and roast for about 8 minutes per side for medium-rare.
Allow the steak to cool slightly before slicing it into thin strips. In a large skillet over medium heat, sauté the onion and bell pepper in olive oil until softened. Add the garlic and cook for 1 minute more.
Add the roasted steak strips and chicken broth to the skillet and bring to a simmer. Simmer for about 10 minutes, stirring occasionally, or until the beef is cooked through.
Spoon the birria onto the taco shells and top with enchilada sauce, cilantro leaves, and any desired toppings.
9. Black Bean Burger
Ingredients:
- 1 can of black beans, drained and rinsed
- 1/2 cup bread crumbs
- 1/4 cup cilantro, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces ground beef
- 1 large egg
- 1 tablespoon olive oil or butter
- 1 tomato, diced
Instructions:
Preheat a skillet over medium heat. Add the ground beef and cook until browned. Drain any excess grease. Add the egg, garlic powder, salt, and pepper to the beef and mix well. Form the mixture into 4 patties.
Place the patties in the skillet and cook for about 5 minutes per side, or until the desired doneness is reached. Top each burger with a slice of tomato and a sprinkle of cilantro before serving. Enjoy!
10. Black Eyed Peas
Ingredients:
- 1 can of black-eyed peas
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- pinch of salt
- freshly ground black pepper to taste
Instructions:
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, cook the onions and garlic until softened.
- Add the bell pepper, tomato, black-eyed peas, chili powder, smoked paprika, cumin, and salt; cook until the vegetables are slightly tender, about 5 minutes. Season with black pepper to taste.
- Transfer the mixture to a baking dish; bake until hot and bubbly, about 20 minutes. Serve hot.
11. Blueberry French Toast
Ingredients:
- 1 loaf of French toast bread
- 1 cup blueberries
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the top off of the French toast bread and butter on both sides. Place on a baking sheet and bake for 10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
- In a small bowl, mix together the blueberries, sugar, and butter.
- Spread one side of the toast with the blueberry mixture, then top with vanilla ice cream if desired. Eat immediately!
12. Bread and Butter Pudding
Ingredients:
- 1 cup bread crumbs
- 1/2 cup (1 stick) butter, melted
- 3/4 cup sugar
- large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions:
Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish. In a medium bowl, combine bread crumbs, butter, and sugar. Press the mixture into the bottom of the baking dish. Bake for 10 minutes or until lightly browned.
Remove from oven; let cool. In a large bowl, whisk together egg, vanilla extract, milk, and cinnamon. Pour mixture over crust. Bake for 25 minutes or until set. Cool before serving.
13. Buttery Cornbread
Ingredients:
- 1 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions:
Preheat the oven to 400 degrees F. Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together cornmeal, baking powder, baking soda, and salt. With an electric mixer on low speed, beat butter in a large bowl until creamy.
Add sugar and beat until combined. Increase speed to high and beat for 2 minutes more. Beat in eggs and vanilla extract. Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Pour batter into the prepared pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before cutting into squares.
14. Caramel Heavenlies
Ingredients:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter
- 3 cups heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Combine sugar, corn syrup, and butter in a medium saucepan over medium heat. Cook, stirring constantly until the mixture begins to boil.
- Reduce heat to low and continue to cook until the mixture turns a deep golden brown, about 10 minutes.
- Remove from heat and let cool slightly.
- Add cream and vanilla extract and stir well to combine. Pour mixture into a container and store in the fridge for 2 hours or until chilled. Serve chilled or at room temperature.
15. Chaffle
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 cups milk
- 11/2 cups vegetable oil, for frying
Instructions:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, using an electric mixer on medium speed beat butter until creamy.
- Add sugar and continue beating until light and fluffy. Beat in egg and vanilla extract. Pour in milk slowly, mixing well after each addition. Mix batter until it is just combined.
- Drop the batter by the tablespoon using a 1/4 cup measure or a rounded tablespoon onto the prepared baking sheet. Make sure to space chaffles about 2 inches apart on the prepared baking sheet. If the batter starts to clump together, stir in 1–2 tablespoons of flour until smooth before continuing to batter drop.
- Bake for 17 minutes or until golden brown around the edges. Let cool for 10 minutes before serving.
16. Cheesy Ham Chowder
Ingredients:
- 1 lb. ground ham
- 1 onion, chopped
- 2 cups chicken broth
- 1-quart heavy cream
- 1 cup shredded cheese (cheddar, Swiss, etc.)
- salt and pepper to taste
Instructions:
- In a large pot, cook the ground ham and onion over medium heat until the meat is browned and the onions are softened.
- Add the chicken broth and bring to a simmer.
- Reduce the heat and simmer for 10 minutes.
- Stir in the heavy cream and shredded cheese. Season with salt and pepper to taste. Serve hot.
17. Cherry Bars
Ingredients:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 large egg
- 2 cups pitted sour cherries, divided
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/4 cup finely chopped fresh mint leaves
- 3 tablespoons apricot jam or preserves
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish.
- In a medium bowl, whisk together sugar, flour, baking powder, and salt.
- In the same bowl, beat butter with an electric mixer on medium speed until smooth. Beat in egg until well combined.
- Add half of the cherry mixture to the dry ingredients and mix well. Spread mixture into the prepared pan.
- Bake for about 25 minutes, or until golden brown and set.
- Combine the remaining cherry mixture with cornstarch in a small saucepan over low heat; stir well and cook for 1 minute, or until thickened.
- Pour cherry mixture over crust; sprinkle with mint and jam.
- Bake at 375° for 35 minutes or until bubbly.
18. Chilean Sea Bass
Ingredients:
- 1 Chilean sea bass
- 1 lemon
- 1 lime
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons chopped cilantro
Instructions:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse the fish and pat dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the fish and cook for about 4 minutes per side, until golden brown and cooked through.
- Transfer the fish to a baking dish and bake for 10 minutes, or until just cooked through.
- Meanwhile, in a small bowl, combine the broth and lemon juice. Season with salt and pepper to taste. Bring to a boil over high heat and reduce by half, or until slightly thickened.
- Serve the fish topped with the cilantro broth and onions, if desired.
19. Chocolate Caramel Candy
Ingredients:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 6 ounces unsweetened chocolate, chopped
- 1/4 cup butter
- 3 tablespoons light corn syrup
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup caramels, unwrapped
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- In a medium saucepan, heat the cream over medium heat until hot.
- In a small bowl, whisk together the sugar, cornstarch, and vanilla extract.
- Gradually whisk in the hot cream until smooth.
- Pour the mixture into the prepared baking pan and spread evenly.
- Bake for 20 minutes, or until set.
- Remove from the oven and let cool completely in the pan on a wire rack.
- In a medium saucepan, melt the chocolate and butter over low heat; stir in the corn syrup and baking powder.
- Cook for 2 minutes longer, or until smooth.
- Pour the chocolate mixture over the caramel layer in the baking pan and let set for about 1 hour.
- In a small bowl, beat the cream cheese until smooth.
- Spread the cream cheese mixture over the chocolate layer and refrigerate until hardened, at least 2 hours. Cut into squares to serve.
20. Coconut Macaroons
Ingredients:
- 1 cup shredded unsweetened coconut
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 tablespoon butter, melted
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a medium bowl, combine coconut, sugar, egg, vanilla extract, and baking powder. Mix well.
Add butter and mix until the mixture is smooth. Drop dough by rounded tablespoons onto a prepared baking sheet. Bake for 12 minutes or until golden brown.
Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
21. Corn Pudding
Ingredients:
- 1 can corn
- 1 cup milk
- 1 egg
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the corn, milk, egg, sugar, and salt. Stir in the butter and vanilla extract. Gradually add the flour until the mixture is smooth.
- Pour the batter into the prepared baking pan. Bake for 30 minutes or until golden brown. Cool before serving.
22. Cream Cheese Frosting
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 tsp vanilla extract
- pinch of salt
Instructions:
- In a bowl, using an electric mixer on medium speed beat the cream cheese and butter until creamy.
- Add the sugar, vanilla extract, and salt, and beat until well combined.
- Use frosting to decorate cakes or cupcakes as desired.
23. Creamy Coleslaw
Ingredients:
- 1/2 head cabbage, shredded
- 1/4 cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
Instructions:
In a large bowl, combine the cabbage, yogurt, mustard, honey, smoked paprika, and salt. Mix well and season with pepper to taste.
24. Creamy Macaroni and Cheese
Ingredients:
- 1 pound elbow macaroni
- 1 cup milk
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 3 cups shredded cheese (cheddar, mozzarella, fontina)
Instructions:
- Cook the macaroni in a large pot of boiling water for about 8 minutes, or until tender. Drain well.
- In a saucepan, bring the milk to a boil. Add the noodles and cook for 2 minutes more, or until heated through.
- Stir in the cheese and salt and pepper to taste.
- Melt the butter in a large skillet over medium heat. Add the flour and stir constantly until bubbly. Gradually add the milk, stirring constantly until thickened.
- Spoon the sauce over the noodles and sprinkle with the shredded cheese. Serve immediately.
25. Creamy White Chili
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- freshwater or low sodium chicken broth as needed
- salt and pepper to taste
Instructions:
Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the bell pepper and sauté for an additional 5 minutes.
Stir in the cumin, chili powder, black beans, tomatoes with their juice, tomato paste, chicken broth as needed (to cover), salt, and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
26. Dole Whip
Ingredients:
- 1 can of full-fat coconut milk
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/4 teaspoon almond extract
- 1 scoop of vanilla ice cream
Instructions:
Combine all ingredients in a blender and blend until smooth. Serve immediately with a scoop of ice cream.
27. Easy Peanut Butter Fudge
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts (pecans, almonds, hazelnuts)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking dish with cooking spray.
- In a medium bowl, combine the peanut butter, sugars, vanilla extract, and salt. Mix well until smooth. Stir in the chocolate chips and nuts. Pour the mixture into the prepared dish.
- Bake for 30 minutes or until set. Let cool before serving.
28. Egg Roll in a Bowl
Ingredients:
- 1 egg
- 1/2 cup cooked rice
- 1/4 green onion, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
Instructions:
- In a small bowl, whisk together the egg and rice. Set aside.
- In a large bowl, combine the green onion, soy sauce, sesame oil, ginger, and garlic powder. Add the egg mixture and mix well.
- Divide the mixture into 12 equal parts and roll each part into a ball.
- Place the balls on a baking sheet lined with paper towels. Let them sit for 10 minutes to firm up before serving.
29. Egg Roll Noodle Bowl
Ingredients:
- 1 package of egg roll wrappers
- 1 container of Chinese chicken broth
- 1/2 cup of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1/2 teaspoon of black pepper
- 1 cucumber, julienned
- 1 carrot, julienned
- 4 green onions, chopped
- 8 ounces of cooked and shredded chicken
- 4 teaspoons of peanut butter
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
- Place the wrappers in a bowl and cover them with cold water. Let them soak for about 10 minutes.
- Drain the wrappers and place them in a large bowl. Add the chicken broth, soy sauce, sugar, sesame oil, and black pepper. Mix well until all ingredients are fully combined.
- Divide the mixture evenly among the wrappers and fold them in half to form triangles or squares.
- Arrange the folded noodles in the prepared baking dish and bake for about 15 minutes or until they are heated.
- Remove from oven and top with cucumber, carrot, green onion, chicken, peanut butter, and cilantro. Serve with soy sauce on the side if desired.
30. Enchilada Casser-Ole!
Ingredients:
- 1 enchilada sauce
- 1 can of black beans
- 1 can corn
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, diced
- 8 ounces cheddar cheese, shredded
- 10-12 flour tortillas
Instructions:
Preheat the oven to 350 degrees F. In a large bowl, combine enchilada sauce, black beans, corn, red onion, green bell pepper, and jalapeño pepper. Pour the mixture into a baking dish.
Sprinkle with cheddar cheese. Bake for 15 minutes or until cheese is melted. Serve warm with tortillas and enjoy!
31. Fish and Chips
Ingredients:
- 1 frying pan
- 1 tablespoon oil
- 1 pound fish fillets (tilapia, cod, haddock, catfish)
- Salt and pepper to taste
- 1 bag of chips (preferably salt and vinegar flavored)
Instructions:
- Preheat your frying pan to medium heat.
- Add the oil and wait until it’s hot before adding your fish. Season it with salt and pepper as needed.
- Fry the fish for 3-5 minutes per side, or until it’s cooked through.
- Serve the fish chips with some tartar sauce on the side for dipping. Enjoy!
32. Flavorful Pot Roast
Ingredients:
- 1lbs. of beef roast
- 1 tbsp. of vegetable oil
- 1 cup of water
- 2 cloves of garlic, minced
- 1 onion, diced
- 3 carrots, peeled and sliced into thin strips
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tbsp. of flour
- 1 cup of beef broth
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the beef roast and cook for 3 minutes per side or until browned.
Add the garlic, onion, carrots, salt, and pepper and cook for 5 minutes more or until vegetables are tender.
In a small bowl, whisk together the flour and broth until combined. Pour the mixture into the skillet and cook for 3 minutes more or until the sauce is thickened.
Place the skillet in the preheated oven and bake for 30 minutes or until the beef is cooked through.
33. Forgotten Jambalaya
Ingredients:
- 1 pound andouille sausage
- 1 cup chopped onion
- 1 bell pepper, diced
- 1 green bell pepper, diced
- 1 can of black beans, drained and rinsed
- 1 can diced tomatoes (undrained)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions:
In a large skillet over medium heat, cook the sausage until it is no longer pink. Drain any excess grease.
Add the onion, bell peppers, black beans, tomatoes with their juice, chicken broth, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Bring to a simmer and cook for 15 minutes. Serve hot.
34. Fried Green Tomatoes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 cups diced green tomatoes
- 2 cups buttermilk
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- In a large bowl, combine flour, salt, and pepper. Stir in oil until the mixture is crumbly.
- Add green tomatoes and buttermilk. Stir until the mixture is moistened.
- Bake for 25 minutes or until golden brown. Sprinkle with parsley before serving.
35. Frosted Banana Bars
Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup vegetable oil
- 3 large ripe bananas, mashed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup chopped nuts, optional
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8 inch baking pan with parchment paper. In a large bowl, combine the granulated sugar, corn syrup, oil, and bananas. Beat together until smooth.
Stir in the egg and vanilla extract. In a medium bowl, whisk together the flour, baking powder, and salt. Stir into the banana mixture until well blended.
Pour batter into the prepared pan. Sprinkle nuts on top, if desired. Bake for 30 minutes or until golden brown.
36. Ham and Swiss Sliders
Ingredients:
- 6 slider buns
- 1/2 lb. sliced ham
- 1/2 cup shredded Swiss cheese
- 1/4 cup mayonnaise
- 1 tsp. prepared mustard
- Kosher salt and fresh ground black pepper, to taste
Instructions:
- Preheat the grill to medium-high heat.
- In a small bowl, combine the mayonnaise, mustard, salt, and pepper to taste. Set aside.
- Place the ham slices on the buns and top with the cheese mixture. Close the sandwiches and grill for about 4 minutes per side, or until the cheese is melted and bubbly. Serve immediately.
37. Hamantaschen
Ingredients:
- 6 tablespoons (90 grams) of unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups (300 grams) of all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 8 ounces (225 grams) of cream cheese, softened
- 2 tablespoons (30 grams) of honey
- 1 tablespoon poppy seeds
Instructions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan with butter.
- In a bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix well.
- Spread the mixture into the prepared pan.
- Bake for 25 minutes, or until golden brown around the edges.
- Let cool in pan for 10 minutes before slicing into squares.
- In a small bowl, combine honey and poppy seeds.
- Serve Hamantaschen warm or at room temperature.
38. Hamburger Bun
Ingredients:
- 1 Hamburger bun
- Mayonnaise
- Ketchup
- Mustard
- Hamburger patty
- Onion
Instructions:
- Preheat your grill to medium heat. Grill the hamburger patty until it’s cooked to your liking.
- Slice the onion and put it on the hamburger patty. Spread mayonnaise and mustard on top of the onion, then add ketchup. If you’d like, you can also add a slice of cheese on top.
- Close the sandwich and enjoy!
39. Homemade Peanut Butter Cups
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 tablespoon light corn syrup
- 6 ounces semi-sweet chocolate, melted
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- In a medium bowl, combine peanut butter, sugar, cornstarch, and salt. Stir in corn syrup until well blended. Pour the mixture into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before cutting into squares.
40. Ikea Meatballs
Ingredients:
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1 tbsp vegetable oil or butter
- 1 onion, diced
- 1 carrot, diced
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground beef, bread crumbs, salt, and pepper in a large bowl.
- In a separate bowl, whisk together egg, vegetable oil or butter, and onion and carrot. Add to the mixture and mix until well combined.
- Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Bake for 20 minutes or until cooked through. 5. Serve with a dipping sauce.
41. Italian Sausage and Peppers
Ingredients:
- 1 pound Italian sausage
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 1 tablespoon olive oil
- 1 can of sliced black olives, drained
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large skillet over medium heat, cook the sausage until it is browned. Drain any excess grease and remove it from the heat.
- Add the peppers and olive oil to the skillet and cook for 3 to 4 minutes until the peppers are soft.
- Transfer the mixture to a baking dish and top with olives and Parmesan cheese. Bake for 15 to 20 minutes until the cheese is bubbly.
42. Key Lime Pie
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup sugar
- 3/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup key lime juice (from about 6 key limes)
- 1 tablespoon grated lime zest
- 2 tablespoons flour
- 1/2 cup milk
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C). Butter the pie crust.
- In a medium bowl, whisk together sugar, cornstarch, and salt. Add butter and eggs; whisk until well blended. Stir in lime juice, lime zest, and flour.
- Pour the mixture into the prepared crust.
- Bake for 10 minutes; reduce heat to 350 degrees F (175 degrees C), and bake for 45 minutes longer or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.
43. Li’l Cheddar Meat Loaves
Ingredients:
- 1 pound of ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated cheese
- 1 egg
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- Dash of salt and pepper
- 1/3 cup milk
- 1/3 cup ketchup
Instructions:
Preheat the oven to 375 degrees F. In a bowl, mix together ground beef, bread crumbs, grated cheese, egg, minced onion, minced garlic, and a dash of salt and pepper.
Shape the mixture into twelve small meatloaves. Place on a greased baking sheet and bake for 25 minutes or until done. Serve with ketchup.
44. Long Island Iced Tea
Ingredients:
- 6 cups of cold water
- 1 cup white sugar
- 1/2 cup blackstrap molasses
- 2 tablespoons honey
- 6 tea bags
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions:
- Combine the water, sugar, molasses, and honey in a medium saucepan over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes to combine the ingredients.
- Add the tea bags and let steep for 3 minutes. Remove the tea bags and stir in the ginger and cloves. Serve cold.
45. Mac and Cheese
Ingredients:
- 1/2 cup elbow macaroni
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 cups milk
Instructions:
- Cook the macaroni in salted water according to package directions. Drain and return to the pot.
- In a saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Gradually add the milk and bring to a low boil, stirring constantly.
- Add the cheeses and stir until melted. pour mixture over the cooked macaroni, and toss gently to combine.
- Bake at 350 degrees for 15 minutes or until heated through. Serve immediately.
46. Macaroni Coleslaw
Ingredients:
- 1 1/2 cups cooked, small macaroni
- 1/2 small head cabbage, shredded
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove of garlic, minced
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions:
In a large bowl, combine the cooked macaroni, cabbage, mayonnaise, vinegar, mustard, garlic, salt, and pepper. Mix well and toss with the parsley.
47. Mint Chocolate Chip Ice Cream
Ingredients:
- 1 cup chocolate chips
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 3 cups of full-fat milk
- 1/4 cup chopped fresh mint
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the chocolate chips, cream, sugar, salt, and peppermint extract. Pour the mixture into a saucepan and heat over medium heat until the chocolate chips are melted and the mixture is smooth.
- Pour the mixture into the prepared baking sheet. Spread it out evenly with a spoon or your hands.
- Bake for 10 minutes, or until the chocolate chips are melted and bubbly. Remove from the oven and let cool slightly.
- In a large bowl, combine 1 cup of milk with the chopped mint and the remaining 2 cups of milk. Pour this mixture over the chocolate chip ice cream and freeze for 4 hours, or until firm. Serve with your favorite toppings.
48. Mississippi Pot Roast
Ingredients:
- 1 beef roast
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- Kosher salt and fresh ground black pepper to taste
Instructions:
Preheat the oven to 375 degrees F. Season beef roast with salt and pepper. Heat a large Dutch oven over medium heat. Add beef and cook for 3 to 4 minutes per side until browned.
Remove from heat and add onion, carrots, celery, garlic cloves, and thyme.
Stir in chicken broth, tomatoes with their juices, vinegar, and sugar. Bring to a boil then reduce heat and simmer for 30 minutes. Season with salt and pepper to taste.
Place Dutch oven in the oven and roast for 90 minutes or until beef is very tender.
49. Meat Loaf
Ingredients:
- 1 pound of ground beef
- 1/2 cup bread crumbs
- 1/4 cup chopped onion
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup ketchup
- 3 tablespoons vegetable oil
Instructions:
Preheat the oven to 350 degrees. In a large bowl, combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, salt, and pepper. Mix well. Shape the mixture into a loaf and place it in a greased loaf pan.
Bake for 30 minutes or until the center is no longer pink. In a small bowl, mix together ketchup and oil. Pour over the meatloaf and bake for 5 minutes more or until the ketchup has absorbed into the meatloaf.
50. Monte Cristo Sandwich
Ingredients:
- 1 slice of bread
- 1/2 ham
- 1/4 cheese
- 1 Tbsp. mayonnaise
- 1 tsp. mustard
- 1 tsp. black pepper
- Salt to taste
Instructions:
- Spread mayonnaise on one side of the slice of bread.
- Layer ham, cheese, mustard, and black pepper on top of mayonnaise on the other side of the slice of bread.
- Add salt to taste if desired.
- Slice into 3-4 pieces and enjoy!
51. Peanut Butter Chocolate Dessert
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- 1/4 cup full-fat canned coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 inch baking dish with parchment paper. In a medium bowl, combine peanut butter, chocolate chips, coconut milk, honey, and vanilla extract.
Spread the mixture evenly in the prepared baking dish. Bake for 20 minutes, or until set. Let cool for 10 minutes before serving.
52. Pico De Gallo
Ingredients:
- 1/2 a red onion
- 1/2 a jalapeno
- 1/4 a lime
- 1/4 a tomato
- 1/4 an avocado
- 1 tablespoon cilantro
- 1 tablespoon olive oil
Instructions:
- Start by chopping up your onion and jalapeno.
- Peel and chop the tomato.
- In a blender, mix together the diced onion, jalapeno, tomato, avocado, cilantro, and olive oil until everything is smooth.
- Serve with chips or as a condiment on your next taco or burrito!
53. Porcupine Meatballs
Ingredients:
- 1 pound ground pork
- 1/2 cup bread crumbs
- 1 egg
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced parsley
- 1/4 cup olive oil
- 6 cups vegetable broth
Instructions:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a bowl, mix together ground pork, bread crumbs, egg, garlic powder, onion powder, salt, and pepper. Form into 1-inch balls and place on a prepared baking sheet.
- Bake for 20 minutes or until cooked through. Remove from oven and let cool slightly.
- In a small saucepan over medium heat, heat olive oil until hot. Add minced parsley and cook for 1 minute or until wilted. Remove from heat and set aside.
- To assemble meatballs, roll each meatball in Parmesan cheese mixture and parsley mixture. Serve immediately.
54. Pumpkin Bars
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- Dash of salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 3 large eggs, beaten
- 1/4 cup canned pumpkin puree
- 1 1/2 teaspoons distilled white vinegar
- 1/4 teaspoon ground cinnamon
Instructions:
Preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
In another medium bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the flour mixture to the butter mixture and mix until just combined.
Stir in pumpkin puree, vinegar, and cinnamon. Pour batter into prepared pan and bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan before cutting into bars.
55. Rhubarb Custard Bars
Ingredients:
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup seedless raspberry jam
- 3 tablespoons chilled heavy cream
- 1/4 cup chopped fresh rhubarb (about 2 ounces)
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour in an 8×8 inch baking pan. Sift together the flour, baking powder, and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the sugar and beat until well combined.
- Beat in the egg and raspberry jam until well combined. Pour the batter into the prepared pan, and spread evenly. Sprinkle the rhubarb over the top.
- Bake for 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before cutting into bars. Serve warm or at room temperature.
56. Ribs in the Oven
Ingredients:
- 4 racks of ribs
- 1 bottle of your favorite BBQ sauce
- 1 can of your favorite chili
- 1 bag of your favorite oven chips
Instructions:
Preheat the oven to 350 degrees. Place the ribs on a baking sheet and top with the BBQ sauce. Top with chili and bake for 30 minutes. Serve with oven chips.
57. Roasted Brussel Sprouts
Ingredients:
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup honey
Instructions:
Preheat the oven to 350 degrees. Cut Brussels sprouts in half and remove any damaged outer leaves. Toss with olive oil and salt and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender.
Drizzle with balsamic vinegar and honey, and serve hot.
58. Salmon in Air Fryer
Ingredients:
- 1 salmon filet
- 1 egg
- 1 tbsp. olive oil
- ½ cup plain yogurt
- 1 tsp. lemon juice
- salt and pepper to taste
Instructions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place the salmon filet on the prepared baking sheet. Beat the egg in a small bowl.
Drizzle the olive oil over the salmon filet, then whisk in the yogurt and lemon juice. Season with salt and pepper, to taste. Bake for 12 minutes, or until the salmon is cooked through. Serve immediately.
59. Sausage and Peppers
Ingredients:
- 1 pound Italian sausage
- 1 bell pepper, any color
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 400 degrees F.
- Cut the sausage into 1-inch pieces.
- Cut the bell pepper into 1-inch pieces.
- Heat the olive oil in a large skillet over medium heat.
- Add the sausage and bell pepper and cook until browned, about 5 minutes.
- Sprinkle with salt and black pepper and bake for 10 minutes more, or until vegetables are tender.
- To serve, spoon the sausage mixture into the bread.
- Sprinkle with feta cheese and top with onions and tomatoes.
- Serve hot with hummus on the side, if desired.
60. Shrimp and Grits
Ingredients:
- 1/2 cup grits
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1 clove of garlic, minced
- Salt and pepper, to taste
Instructions:
In a large saucepan, combine the grits and 1 cup of water. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes. Remove from the heat and stir in the shrimp.
In a large skillet over medium heat, melt the butter. Add the onion and garlic, and season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the shrimp mixture and cook until heated through.
61. Shrimp Scampi
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tsp dried oregano
- Freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 lemon, juiced
- Extra virgin olive oil for frying
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the shrimp and cook until pink, about 2 minutes per side.
- Stir in the wine and broth and bring to a simmer. Cook until the shrimp are cooked through, about 3 minutes.
- Stir in the oregano and black pepper to taste. Serve warm with Parmesan cheese and lemon juice on top. Drizzle extra virgin olive oil on top for frying.
62. Sirloin Tip Roast
Ingredients:
- 1 1/2-2 pound sirloin tip roast
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the sirloin tip roast with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat until hot. Add the roast to the skillet and cook for 3 to 4 minutes per side or until browned.
- Transfer the roast to a baking dish and bake for 10 minutes or until cooked through.
- In a small bowl, mix together red wine vinegar and Worcestershire sauce. Pour the vinegar mixture over the roast and bake for 5 to 7 minutes or until heated through.
63. Sloppy Joes
Ingredients:
- 1 lb. ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 can tomato sauce
- 1 can chili (or additional vegetables: green pepper, red pepper, etc.)
Instructions:
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Stir in the tomato sauce and chili. Heat through, but do not let the mixture boil.
- Transfer the mixture to a greased casserole dish and bake for 30 minutes, or until heated through and bubbly. Top with additional vegetables of your choice before serving.
64. Slow Cooker Pot Roast
Ingredients:
- 4-6 pound beef roast
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can of tomato sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme leaves
- Sea salt and pepper, to taste
Instructions:
- Preheat your slow cooker to low heat.
- Season the beef roast with salt and pepper. Place the roast in the slow cooker and spread it out evenly.
- Add in the onion and garlic. Pour in the beef broth, tomato sauce, Worcestershire sauce, and thyme leaves. Stir everything together well and close the lid of the slow cooker.
- Let the roast cook for 8 hours or until it is cooked to your liking (rare or medium). Slice the meat off of the roast and serve warm!
65. Snow Ice Cream
Ingredients:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup ice cream
Instructions:
- Combine the heavy cream, milk, sugar, and vanilla extract in a bowl and stir until well combined.
- Place the ice cream in a freezer-safe container and pour the cream mixture over it. Freeze for at least two hours, or overnight.
- Serve icy cold and enjoy!
66. Steak in Air Fryer
Ingredients:
- 1 steak
- 1 tbsp olive oil
- 1/2 cup flour
- 1tsp salt
- 1/4 tsp pepper
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1 tbsp honey
- 1/4 tsp garlic powder
- 3 tbsp grapeseed oil
Instructions:
- Preheat the air fryer to 375 degrees F (190 degrees C).
- Coat the steak in olive oil, then season with flour, salt, and pepper. Then set it aside on a baking sheet.
- In a small saucepan, heat the chicken broth, soy sauce, honey, and garlic powder over medium heat until hot.
- Pour the sauce over the steak and bake for 10 minutes, or until the steak is cooked to your liking. Serve immediately with some grapeseed oil on top if desired.
67. Sticky Toffee Pudding
Ingredients:
- 1 cup sugar
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 large eggs
- 1/2 cup milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup toffee bits or chocolate chips (optional)
Instructions:
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish. In a large bowl, combine sugar, butter, flour, baking powder, and salt. Stir in eggs, milk, and vanilla extract until well combined.
Pour the batter into the prepared baking dish. Sprinkle toffee bits or chocolate chips on top (if using). Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cooling for 10 minutes before serving.
68. Strawberry Shortcake Ice Cream
Ingredients:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 6 cups strawberries, hulled and sliced
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1-quart ice cream, softened
- 1/4 cup strawberry jam or preserves
Directions:
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish. Blend cream, sugar, cornstarch, and vanilla extract in a medium bowl until smooth. Pour the mixture into the prepared baking dish.
Top with strawberries and graham cracker crumbs. Drizzle melted butter over top. Bake for 25 minutes or until lightly browned. Let cool for 10 minutes before serving. Serve with ice cream and strawberry jam or preserves.
69. Stuffed Bell Pepper
Ingredients:
- 1 bell pepper
- 1/2 lb. ground beef
- 1/2 onion, diced
- 1 green pepper, diced
- 1 can of black beans, drained and rinsed
- 1 can corn, drained
- 1/2 cup salsa
- 1/2 cup sour cream
- 1 tsp. chili powder
- 1/4 tsp. cumin
Instructions:
Preheat the oven to 375 degrees F. Cut bell pepper in half lengthwise and remove seeds. Mix ground beef, onion, green pepper, black beans, corn, salsa, sour cream, and chili powder together in a bowl.
Stuff mixture into bell pepper halves. Bake for 25 minutes or until vegetables is tender.
70. Sweet and Sour Fish
Ingredients:
- 1 pound of fish fillets (any kind)
- 1/2 cup white sugar
- 1/4 cup ketchup
- 1/4 cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- In a bowl, mix together the sugar, ketchup, vinegar, soy sauce, garlic powder, and pepper.
- Place the fish in the baking dish and pour the sauce over it. Bake for 15 to 20 minutes or until the fish is cooked through. Serve hot.
71. Taco Bell Mexican Pizza
Ingredients:
- 1 can of black beans
- 1 cup corn
- 1/2 red onion
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons olive oil
- 8 ounces of pizza dough
- 1/4 cup grated cheddar cheese
- 1/4 cup diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions:
Preheat the oven to 350 degrees Fahrenheit. In a bowl, mix together the black beans, corn, red onion, and jalapeño pepper. Set aside.
In a large skillet over medium heat, heat the olive oil. Add the bean mixture and cook until heated through.
Spread the pizza dough on a baking sheet. Spread the bean mixture over the pizza dough. Sprinkle with the cheese, tomatoes, chili powder, smoked paprika, and cumin. Season with salt and pepper, to taste.
Bake for 15 minutes or until the crust is golden brown.
72. Tennessee Peach Pudding
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup (2 tablespoons) butter, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs, beaten
- 1 1/2 cups whole milk
- 1 (14 ounces) can of diced sweetened pineapple, drained
- 1 (6 ounces) container peach jam, divided
Instructions:
Preheat the oven to 375 degrees F. Butter a 9×13 inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the same bowl, cream butter and sugars until light and fluffy.
Add eggs one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour. Stir in diced pineapple and 2 tablespoons of peach jam.
Pour batter into the prepared dish. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving.
73. Thai Green Curry
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 Thai green curry paste (available in most supermarkets)
- 1/2 cup heavy cream
- 3/4 cup fresh cilantro leaves, chopped
Instructions:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell pepper and jalapeno pepper and cook for another 5 minutes.
- Add the cumin and coriander and cook for 1 minute longer. Add the tomatoes and bring them to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- Stir in the chicken broth and curry paste. Simmer for another 5 minutes to blend the flavors. Stir in the heavy cream and cilantro leaves and serve hot.
74. Thai Red Curry
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 2 cans (14.5 oz each) of light coconut milk
- 1 tablespoon red curry paste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Stir in the ginger, cumin, garlic, and coconut milk. Bring to a simmer and cook until the mixture thickens about 10 minutes.
- Stir in the curry paste and salt and pepper to taste. Serve hot with shredded Thai green papaya on top if desired.
75. Turkey Pot Pie
Ingredients:
- 1 turkey breast, diced
- 1 onion, diced
- 1 green pepper, diced
- 1 can of corn, drained
- 1 can of black beans, drained
- 2 cups of frozen mixed vegetables
- 1 cup of shredded cheese
- 2 pie crusts
Instructions:
- Preheat the oven to 375 degrees.
- In a large skillet over medium heat, brown turkey and onion.
- Add in green pepper and corn and cook until vegetables are soft.
- Spread mixture into two 9×13 inch baking dishes.
- Top each dish with black beans and cheese and bake for 15 minutes or until cheese is melted.
- Let cool for 5 minutes before serving.
76. Vanilla Ice Cream
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 vanilla bean, split lengthwise
- Pinch of salt
- 2 cups ice cream (your favorite flavor)
Instructions:
- Heat the cream, milk, sugar, and vanilla bean in a medium saucepan until just simmering. Do not let it boil.
- Pour the mixture into a blender and blend until smooth. Pour the mixture into a container and refrigerate for at least 2 hours, or overnight.
- Freeze the mixture according to your ice cream maker’s instructions. Serve cold with your favorite toppings.
77. Vegetarian Linguine
Ingredients:
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounces) can of diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 3 tablespoons tomato sauce
Instructions:
Cook spaghetti in a large pot of salted water according to package directions. Drain. Add oil to a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Add salt and pepper and cook for 1 minute more. Add tomatoes, parsley, basil, Parmesan cheese, and tomato sauce. Simmer for 10 minutes to allow flavors to blend. Serve with cooked spaghetti.
78. Vietnamese Spring Rolls
Ingredients:
- 1 bun
- 1/2 cucumber
- 1/4 carrot
- 1/4 red pepper
- 3 tablespoons olive oil
- 1 tablespoon fish sauce
- 1 teaspoon Sriracha sauce
- 1 roll of rice paper
Instructions:
- Slice the bun in half and then slice the bottom off so that it forms a V shape. Use a spoon to scoop out the insides of the bun and set them aside.
- Peel and chop the cucumber, carrot, and red pepper. Heat up the olive oil in a pan over medium heat, and then add the cucumber, carrot, and red pepper.
- Cook for 5 minutes until they start to soften. Remove from heat and mix in the fish sauce and Sriracha sauce. Set aside.
- Take one sheet of rice paper and place it on a cutting board. Put 1/4 of the vegetable mixture on top of the rice paper, spreading it out evenly with your fingers. Then top that with 1/2 of the bun insides (set aside earlier).
- Carefully roll up the rice paper jellyroll style, making sure to tuck in any exposed edges. Cut into 1-inch pieces before serving.
79. Whipped Coffee
Ingredients:
- 1 cup of coffee
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1 egg white
- 1 tablespoon of milk
Instructions:
- Add all the ingredients to a blender and blend until smooth.
- Pour the mixture into a mug and enjoy!
80. White Sauce Pasta
Ingredients:
- 1 lb. pasta
- 1/2 cup white sauce
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
- Cook pasta according to package instructions. Drain and return to pot.
- In a small saucepan, heat white sauce over medium heat until hot.
- Add Parmesan cheese, butter, salt, and pepper; cook until cheese is melted.
- Add pasta to the saucepan; toss to coat. Serve warm.
81. Winning Apple Crisp
Ingredients:
- 6 cups peeled and cored tart apples
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon light corn syrup
- 3 tablespoons brown sugar, packed
- 2 tablespoons whole milk
Instructions:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, and cloves.
- In a large bowl, mix together butter, granulated sugar, corn syrup, brown sugar, and milk until well blended. Stir in the flour mixture until well combined.
- Add apples and toss to coat. Spread the apple mixture into the baking dish.
- Bake for 40 minutes or until bubbly and golden brown on top.
82. Yeast Rolls
Ingredients:
- 1/3 cup warm water
- 1/4 teaspoon active dry yeast
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions:
- Combine the water, yeast, sugar, and salt in a small bowl. Stir until the yeast is dissolved. Let the mixture stand for 5 minutes to proof.
- Heat the oil in a large bowl. Add the egg and stir until well blended. Stir in the proofed yeast mixture and the flour and baking powder. Mix until well combined.
- Place a greased loaf pan on a lightly floured surface. Pour the dough into the pan and smooth it out with your hands. Let the dough rise in a warm place for 30 minutes or until it has doubled in size.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 30 minutes or until golden brown.
Conclusion
There are many delicious and trending recipes that can be made with simple ingredients. Whether you are looking for a new recipe to try or want to find ideas for a themed party, these recipes are sure to please. So get cooking and enjoy!
