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Awesome Recipes to Try, Cleveland, OH (2026)

08/20/2024

Stewed pork chop
I need some peoples to say [yummy😋😋😋] please thanks!
Delicious pork chop with vegetable stew
Ingredients:

1 kg pork chops
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 potatoes, in buckets
1 red pepper, in strips
1 can crushed tomatoes (400 g)
1 cup meat broth
1 bay leaf
Salt and pepper to taste
Fresh chopped parsley for garnish
Instructions:

Heat olive oil in a large pot over medium-high heat. Add pork chops and stir them all over. Remove ribs and set aside.
In the same pot, add onion and garlic, and sauté until golden brown.
Add carrots, potatoes and red pepper, and cook for a few minutes, stirring occasionally.
Stir in the crushed tomato, beef stock and bay leaf. Mix well.
Return the ribs to the pot, making sure they remain submerged in the sauce.
Reduce the heat to low, cover the pot and cook for 1 1/2 hours or until the meat is tender and falls easily off the bone.
Adjust the seasoning with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.
Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 50 minutes

08/19/2024

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!
♦️Easy Delectable Apple Salad
INGREDIENTS:
4 large Honeycrisp Apples cubed (see notes)
1 lemon juiced
⅓ cup mayonnaise
1 ½ tablespoons brown sugar
2 ribs celery thinly sliced
1 cup seedless red grapes halved
½ cup chopped pecans
½ cup dried cranberries.
INSTRUCTIONS:
Toss the cubed apples with the lemon juice. In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes, pecans, and cranberries. Stir to coat.
Cover and chill for at least 30 minutes prior to serving

08/19/2024

Crockpot French Onion Meatloaf with Melted Swiss Cheese 🥘👨‍🍳
Ingredients:
3-4 large sweet onions, sliced
4 tablespoons salted butter
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon coarse black pepper
1 teaspoon granulated sugar
1 pound ground beef
1 cup Italian herb bread crumbs
1 cup milk
1 egg
1 oz. package French onion soup mix
1/2 cup cooking sherry
1/2 teaspoon Worcestershire sauce
4 oz. Swiss, Gruyère, or provolone cheese
Fresh thyme sprigs for garnish
Directions:
Prepare the Onions:
Slice the onions and lay them evenly at the bottom of a 6 Qt. slow cooker.
Sprinkle with salt, pepper, and sugar, then dot with butter.
Set the slow cooker to LOW and cook for 9 hours to caramelize the onions.
Prepare the Meatloaf:
In a bowl, mix the ground beef, bread crumbs, milk, egg, and French onion soup mix until well combined.
Shape the mixture into a loaf.
Cook the Meatloaf:
Pour the cooking sherry and Worcestershire sauce over the caramelized onions in the slow cooker.
Place the meatloaf on top of the onions.
Cook on HIGH for 3 hours, or until the internal temperature of the meatloaf reaches 160°F.
Add the Cheese:
Once the meatloaf is fully cooked, top it with slices of Swiss, Gruyère, or provolone cheese.
Continue cooking for an additional 20-30 minutes, or until the cheese is melted and bubbly.
Serve:
Slice the meatloaf and serve with the caramelized onions and the juices from the slow cooker.
Garnish with fresh thyme sprigs.
Prep Time: 15 minutes
Total Time: 12 hours 15 minutes
Servings: 6 servings
Calories: Approximately 590 kcal per serving
Enjoy this hearty and flavorful Crockpot French Onion Meatloaf with rich caramelized onions and melted cheese!

08/19/2024

PLEASE S.A.Y S0METHlNG , lT HELPS Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U! ♥️
Dive into the coziness with our Hearty Bourguignon-Style Beef Stew - a sumptuous meal to warm you up from the inside out! 🍲❄️
Ingredients:
5 strips bacon, cut into 1" pieces
3 1/2 lbs beef chuck, cut into 2" pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
8 small baby potatoes
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups beef stock (instead of wine)
1 tablespoon Better than Bouillon beef bouillon
2 sprigs fresh thyme
2 bay leaves, dried or fresh
10 oz frozen pearl onions, defrosted and drained
16 oz cremini mushrooms, quartered
Kosher salt
Freshly cracked pepper
Directions:
Preheat an oven to 350 F.
Render the bacon in a Dutch oven over medium-low heat until browned. Remove with a slotted spoon to a bowl.
Season beef with salt and pepper, increase heat to medium-high, and sear until browned. Remove beef from the pan.
Add 2 tablespoons butter to the pot. Sauté onions, small baby potatoes and carrots for 2-3 minutes, add garlic, cook for another minute. Stir in tomato paste for 2-3 minutes until darkened.
Sprinkle flour over the vegetables, stir to incorporate, and cook for 2-3 minutes.
Add beef stock and bouillon, scraping up any browned bits. Return beef and bacon to the pot with thyme and bay leaves, and simmer.
Cover and transfer to the oven. Cook for 2 1/2 hours.
Sauté mushrooms and pearl onions in remaining butter, season, and add to the pot. Cook for another 45-60 minutes until beef is tender.
Prep Time: 30 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 4 hours | Kcal: 650 | Servings: 6

08/17/2024

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒"
Southern Fried Chicken Batter
Ingredients
2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour
Directions:
1. Beat the egg and milk together in a bowl.
2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3. Put the chicken in the bag, seal it and shake to coat it.
4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7. Drain it on paper towels and serve.
Enjoy ❤'

08/17/2024

I need your opinions please say yummy or something don't break my heart 🥰🥰🥰 thank you

Roast Chicken🍗

✓Ingredients :
•1 Whole chicken – approx 1.5kg - ideally free range
•1 tbsp olive oil
•½ tsp salt
•½ tsp black pepper
•¼ tsp dried thyme
•½ lemon - chopped into two wedges (optional)
Gravy:
Meat juices from your roasted chicken
•3 chicken stock cubes - crumbled
•720 ml (3 cups) hot vegetable stock - from your •boiled/steamed vegetables and potatoes
•¼ tsp salt
•¼ tsp black pepper
•¼ tsp gravy browning optional
•2 tbsp cornflour/cornstarch
•5 tbsp cold water

✓Instructions :

Roast Chicken:

Take the chicken out of the refrigerator 30-45 minutes before roasting to take the chill off it.

Preheat the oven to 180C/350F.

Place the chicken in a roasting tin (don’t wash it). Drizzle on the oil and rub into the skin with your hands.

Sprinkle on the salt, pepper and thyme and place the two lemon wedges inside the chicken.

Place the chicken in the oven for approx. 1 hour 20 to 1 hour 30 minutes – until the skin is golden and the juices run clear (you can test this by inserting a skewer in the thickest part of the thigh – the liquid that runs out should be clear). If you have a temperature probe, the internal temperature should be 75C/165F.

Remove from the oven and leave to rest for 10 minutes on a warm plate while you make the gravy. If you want the skin to remain crisp, don’t cover the chicken during resting.

Gravy:

For the gravy: Place the roasting tin on the hob and heat over a medium heat (if your roasting dish can’t be placed on the hob, then transfer any meat juices from the tin to a saucepan, scraping up any crispy bits in the tin. You can swill with a little water if you need to.).

Sprinkle on the crumbled stock cubes, and stir together whilst pouring in the hot vegetable water.

Bring to the boil and lightly season with salt and pepper.

Stir in the cornstarch slurry using a whisk, until the gravy thickens.

Stir in the gravy browning if you like a darker gravy. Allow to bubble then turn off the heat.

Serve the roast chicken and gravy with roast potatoes and veggies – such as green beans, carrots and easy cauliflower cheese.

08/17/2024

I 𝗡𝗘𝗘𝗗 𝟭𝟬𝟬 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 [𝗬𝗨𝗠𝗠𝗬🤩😋] 𝗣𝗟𝗘𝗔𝗦𝗘 𝗧𝗛𝗔𝗡𝗞𝗦❤
Cheese Stuffed Meatloaf
Ingredients:
2 lbs ground beef or turkey
6 cheese sticks or more if desired
1/4 cup bread crumbs optional
1 small onion grated
1/4 cup ketchup
1 1/2 tsp salt
1/4 tsp pepper
Instructions:
Preheat the oven to 375F. Line the baking sheet with foil or parchment paper.
In a bowl, mix the ground meat, bread crumbs, grated onion, salt and pepper. Put half of the meat mixture on a baking sheet and shape into a loaf.
Put the cheese sticks on top of the meat mixture. Cover the cheese sticks with the remaining meat mixture and shape into a meatloaf.
Put the ketchup on top and spread it to cover the meatloaf with ketchup. Put in the oven and bake for 1 hour.

08/17/2024

Bacon Mac 'n' Cheese Stuffed Burger 🍔🧀🥓
Ingredients:
1 lb ground beef
Salt and pepper to taste
1 cup mac 'n' cheese (homemade or store-bought)
8 slices bacon, cooked and crumbled
4 hamburger buns
4 slices cheddar cheese
Lettuce, tomato, pickles (optional)
1 tbsp butter
Instructions:
Prepare Patties:
Season ground beef with salt and pepper. Divide into 8 equal portions. Flatten each portion into thin patties.
Stuff Patties:
Place a scoop of mac 'n' cheese and some crumbled bacon in the center of 4 patties. Top with the remaining 4 patties and seal the edges to enclose the filling.
Cook Patties:
In a skillet over medium-high heat, cook the stuffed patties for about 4-5 minutes per side, or until desired doneness. Top each patty with a slice of cheddar cheese during the last minute of cooking to melt.
Toast Buns:
In a separate skillet, melt butter over medium heat. Toast the hamburger buns until golden brown.
Assemble Burgers:
Place a stuffed patty on the bottom half of each bun. Add lettuce, tomato, and pickles if desired. Cover with the top half of the bun.
Serve:
Serve immediately with your favorite sides.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: Makes 4 burgers
Notes: A deliciously stuffed burger with a cheesy surprise inside. Perfect for an indulgent meal!

08/16/2024

🍲 Slow Cooker Pasta e Fagioli Soup 🍲
This Slow Cooker Pasta e Fagioli Soup is a comforting, hearty dish perfect for any time of the year. Packed with lean ground beef, fresh vegetables, beans, and pasta, it's a satisfying meal that requires minimal effort thanks to the slow cooker.
Ingredients:
1 tablespoon extra virgin olive oil
1 pound lean ground beef
2 whole carrots, diced
4 celery stalks, diced
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
2 (14.5 ounce) cans beef broth
1 tablespoon Italian seasoning
2 whole bay leaves
Salt and pepper to taste (I added 1 tsp salt and 1/4 tsp pepper)
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup ditalini pasta (uncooked)
Directions:
Brown the Ground Beef: Start by heating olive oil in a large skillet. Cook the lean ground beef until it’s browned and no longer pink. Transfer the cooked beef to your slow cooker.
Combine Ingredients in Slow Cooker: To the slow cooker with the browned beef, add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper. Stir everything together until well combined.
Cook Slow and Low: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. This allows the flavors to meld together while the ingredients cook to tender perfection.
Add Beans and Pasta: About 30 minutes before serving, stir in the drained and rinsed cannellini beans, red kidney beans, and uncooked ditalini pasta. Continue cooking until the pasta is al dente and the beans are heated through.
Season to Taste: Before serving, taste the soup and adjust seasoning with salt and pepper as needed. Remember to remove the bay leaves before serving to avoid any bitter flavors.
Serve and Enjoy: Ladle the hot soup into bowls and serve immediately. This slow cooker Pasta e Fagioli is perfect for a comforting family dinner or to warm up on a chilly evening."

08/16/2024

Take One Thing Off.

08/16/2024

Join Us in Cooking Up a Delicious Steak and Shrimp Stir Fry! Here’s How…
Steak and Shrimp stir fry recipe Here’s the recipe 1 package of hokkien stir-fry noodles
Ingredients :
1 whole sweet yellow onion
1 green pepper
1 yellow pepper and
1 red pepper
4oz boneless ribeye steak
1 pound of fresh uncooked raw shrimp
1bottle of General TSO spicy stir-fry sauce
1 bottle of Teriyaki sauce ( any brand)
2 tsp of crushed red pepper
1/2 cup of sweet red chili sauce (any brand)
Directions :
Mix all the peppers and onions (cut) into skillet on medium high with 2tbs of vegetable oil and sesame seed oil and season with salt and pepper for about 7 mins. Once vegetables are sauteed to your liking set aside. Slice ribeye steak into pieces and peel uncooked shrimp, season beef with meat tenderizer and Badia complete seasoning. Put sliced steak into skillet with butter and cook for 10 mins (or until your liking) once steak is done put another tbs of butter into skillet and cook shrimp for 5 mins or until tender ( do not cook shrimp over 5 mins) season with old bay and Badia complete seasoning while cooking. Once vegetables and meat are cooked and done add 1additional tbs of sesame seed oil and vegetable oil into skillet or wok along with your meat and veggies and stir in your sauces and also add your noodles, sprinkle with 2 tsp of crushed red pepper, also stir in 1/2 cup of sweet red chili sauce simmer for 5 mins and serve. Also let me see those plates y’all.

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