TodoMeals recipes, New York, NY (2026)

06/09/2026

Herb-Crusted Garlic Prime Rib Roast

Ingredients:

- 4 lb beef rib roast (prime rib)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard

Directions:

1. Remove the beef rib roast from the refrigerator 1 hour before cooking to allow it to come to room temperature.
2. Preheat the oven to 450°F (230°C).
3. In a small bowl, combine olive oil, garlic, rosemary, thyme, black pepper, salt, onion powder, smoked paprika, and Dijon mustard to create a flavorful paste.
4. Pat the roast dry with paper towels and rub the herb mixture evenly over the entire surface of the meat.
5. Place the roast on a rack in a roasting pan with the fat side facing up.
6. Roast at 450°F (230°C) for 20 minutes to develop a rich crust.
7. Reduce the oven temperature to 325°F (165°C) and continue roasting for 60–80 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
8. Remove the roast from the oven and loosely tent it with foil.
9. Let the meat rest for 20 minutes to allow the juices to redistribute throughout the roast.
10. Slice into thick portions and serve with roasted vegetables, mashed potatoes, or a fresh green salad.
11. Spoon any pan juices over the sliced beef before serving for extra flavor.

Prep Time: 15 minutes | Cooking Time: 1 hour 40 minutes | Total Time: 1 hour 55 minutes

Kcal: 520 kcal | Servings: 6 servings

06/05/2026

Hearty Sunrise Breakfast Platter 🍳🥓🍅

Ingredients:

- 4 slices beef bacon
- 4 beef breakfast sausages
- 4 large eggs
- 2 slices thick-cut bread
- 1 tablespoon butter
- 1 can baked beans (400 g)
- 4 small tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon chopped parsley (optional)

Directions:

1. Heat a large skillet over medium heat and cook the beef bacon until crispy and golden. Transfer to a plate lined with paper towels.
2. In the same skillet, cook the beef sausages for 10-12 minutes, turning frequently until browned and fully cooked.
3. Lightly score the tomatoes and place them in the skillet with a drizzle of olive oil. Cook for 4-5 minutes until softened and slightly blistered.
4. Warm the baked beans in a small saucepan over low heat, stirring occasionally.
5. Toast the bread slices until golden brown and crisp.
6. Spread butter over the hot toast for extra flavor.
7. Heat a non-stick frying pan and crack in the eggs. Cook until the whites are set and the yolks remain slightly runny, or to your preferred doneness.
8. Season the eggs with salt, black pepper, and paprika.
9. Arrange the toast on serving plates alongside the eggs.
10. Add the crispy beef bacon, grilled sausages, roasted tomatoes, and warm baked beans.
11. Sprinkle with chopped parsley if desired.
12. Serve immediately while hot for a satisfying breakfast feast.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 690 kcal | Servings: 2 servings

06/04/2026

Smoky Herb Grilled Chicken with Crispy Fries 🍗🍟🌿

Ingredients:

- 4 chicken leg quarters
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large potatoes, cut into fries
- Vegetable oil for frying
- 1 tablespoon chopped fresh parsley
- 1 large red onion, thinly sliced
- 2 tomatoes, sliced

For the Herb Yogurt Sauce:

- 1 cup plain yogurt
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- Pinch of salt

Directions:

1. In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, sweet paprika, oregano, cumin, salt, and black pepper.
2. Add the chicken leg quarters and coat thoroughly with the marinade.
3. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
4. Preheat the oven to 425°F (220°C) or prepare a grill over medium-high heat.
5. Arrange the chicken on a baking tray and roast for 40-45 minutes, or grill for 35-40 minutes, turning occasionally, until golden brown and fully cooked.
6. While the chicken cooks, soak the potato fries in cold water for 20 minutes, then drain and pat dry.
7. Heat vegetable oil to 350°F (175°C) and fry the potatoes in batches until golden and crisp, about 6-8 minutes per batch.
8. Transfer the fries to paper towels and season lightly with salt.
9. In a small bowl, mix together the yogurt, parsley, dill, garlic, lemon juice, and salt until smooth.
10. Sprinkle the cooked chicken with freshly chopped parsley.
11. Arrange the grilled chicken, crispy fries, sliced red onion, and tomato slices on serving plates.
12. Serve with the chilled herb yogurt sauce on the side for dipping.
13. Enjoy immediately while the fries are hot and the chicken is juicy and flavorful.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes

Kcal: 720 kcal | Servings: 4 servings

06/04/2026

Cheesy Baked Chicken Fillets with Crispy Potato Wedges 🧀🍗🥔

Ingredients:

- 4 boneless skinless chicken breast fillets
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup tomato pasta sauce
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 6 medium potatoes, cut into wedges
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 2 tomatoes, sliced
- 1 cucumber, sliced
- 2 tablespoons mayonnaise

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
3. Coat the chicken fillets evenly with the seasoning mixture and place them in a lightly greased baking dish.
4. Spread the tomato pasta sauce over each chicken fillet.
5. Sprinkle mozzarella and Parmesan cheese generously over the top.
6. Bake for 25-30 minutes until the chicken is fully cooked and the cheese is melted and golden brown.
7. Meanwhile, place the potato wedges in cold water for 15 minutes, then drain and pat dry.
8. Toss the wedges with cornstarch, smoked paprika, vegetable oil, and a pinch of salt.
9. Arrange the wedges on a baking tray in a single layer.
10. Bake for 30-35 minutes, turning halfway through, until crispy and golden.
11. Arrange the cheesy baked chicken on serving plates alongside the potato wedges.
12. Garnish the plates with sliced tomatoes and cucumber.
13. Drizzle a small amount of mayonnaise over the tomatoes for a classic finishing touch.
14. Serve immediately while hot and enjoy the combination of crispy potatoes and gooey melted cheese.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 610 kcal | Servings: 4 servings

06/04/2026

Herb-Garlic Golden Fries 🍟🌿

Ingredients:

- 4 large russet potatoes, peeled and cut into fries
- 6 cups cold water
- 1 tablespoon sea salt
- Vegetable oil, for frying
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Extra sea salt to taste

Directions:

1. Wash the cut potatoes thoroughly under cold water to remove excess starch.
2. Place the potatoes in a large bowl with cold water and 1 tablespoon sea salt. Soak for 30 minutes for a crispier texture.
3. Drain the potatoes and pat them completely dry using clean kitchen towels.
4. Heat vegetable oil in a deep fryer or heavy pot to 325°F (165°C).
5. Fry the potatoes in batches for 4-5 minutes until softened but not browned. Remove and place on a wire rack to rest for 10 minutes.
6. Increase the oil temperature to 375°F (190°C).
7. Fry the potatoes a second time for 3-4 minutes until golden, crispy, and lightly browned.
8. Transfer the fries to a large mixing bowl while still hot.
9. Combine the melted butter, minced garlic, parsley, thyme, black pepper, and paprika in a small bowl.
10. Drizzle the herb-garlic mixture over the fries and toss gently to coat evenly.
11. Sprinkle with additional sea salt to taste and serve immediately while hot and crispy.
12. Garnish with extra chopped parsley and thyme for a fresh finishing touch.

Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 4 servings

05/25/2026

🥩 Garlic Butter Steak Bites with Crispy Fries

Ingredients:

- 1 1/2 pounds beef sirloin steak, cut into bite-sized cubes
- 4 large potatoes, peeled and sliced into fries
- 3 tablespoons olive oil
- 3 tablespoons butter
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon chili flakes
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Oil for frying

Directions:

1. Place the sliced potatoes in a bowl of cold water for 20 minutes to remove excess starch.
2. Drain and dry the potatoes thoroughly with paper towels.
3. Heat oil in a deep fryer or large pot over medium-high heat. Fry the potatoes in batches for 4-5 minutes until lightly golden. Remove and let cool for a few minutes.
4. Fry the potatoes a second time until crispy and deep golden brown. Season immediately with salt, paprika, and a sprinkle of parsley.
5. Pat the steak cubes dry and season with onion powder, oregano, salt, black pepper, and chili flakes.
6. Heat olive oil in a large skillet over high heat until very hot.
7. Add the steak cubes in a single layer and sear for 2-3 minutes without stirring to develop a rich crust.
8. Flip the steak bites and cook another 2 minutes until browned and juicy.
9. Lower the heat slightly and add butter and minced garlic to the skillet. Stir continuously for 1-2 minutes until the garlic becomes fragrant and coats the steak pieces.
10. Sprinkle fresh parsley over the steak bites and spoon the garlic butter sauce over the top.
11. Serve the sizzling garlic butter steak bites beside the crispy fries while hot.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 710 kcal | Servings: 4 servings

05/25/2026

🥞 Ultimate Breakfast Comfort Platter

Ingredients:

- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 cups milk
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup for serving
- 1 tablespoon butter for topping

- 6 beef sausages or turkey sausages
- 6 chicken drumettes
- 1 cup barbecue sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder

- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste

- 4 eggs for scrambling
- 1 tablespoon butter
- Salt and black pepper to taste

- 2 cups diced potatoes
- 1/2 cup sliced bell peppers
- 1 teaspoon paprika
- 1 tablespoon olive oil

- 2 cups broccoli florets
- 1/4 cup cheese sauce

- 4 dinner rolls

Directions:

1. In a bowl, whisk together flour, sugar, and baking powder. Add milk, eggs, melted butter, and vanilla extract. Mix until smooth.
2. Heat a lightly greased skillet over medium heat and pour batter to form pancakes. Cook until bubbles appear, flip, and cook until golden brown. Stack and top with butter and maple syrup.
3. In a skillet, cook the sausages over medium heat until browned and juicy on all sides.
4. Season the chicken drumettes with garlic powder and bake at 400°F (200°C) for 30 minutes. Brush with barbecue sauce mixed with honey and bake another 10 minutes until sticky and glossy.
5. Boil macaroni according to package instructions and drain.
6. Melt butter in a saucepan, whisk in flour, then slowly add milk while stirring. Add cheddar cheese and stir until creamy. Mix in the cooked macaroni and season with salt and pepper.
7. Heat butter in a pan and scramble the eggs gently until soft and fluffy.
8. Toss diced potatoes and bell peppers with olive oil and paprika. Roast in the oven at 425°F (220°C) for 25 minutes until crispy and golden.
9. Steam broccoli until tender and drizzle with cheese sauce.
10. Warm the dinner rolls in the oven for 5 minutes before serving.
11. Arrange the pancakes, scrambled eggs, sausages, roasted potatoes, macaroni and cheese, barbecue chicken, broccoli, and rolls onto a large serving platter.

Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes

Kcal: 980 kcal | Servings: 4 servings

05/25/2026

🍟 Loaded Crispy Fries & Creamy Egg Salad Bowl

Ingredients:

- 4 large potatoes, cut into fries
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 beef sausages or turkey sausages, sliced
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped pickles
- 1 celery stalk, finely chopped
- 1 small tomato, diced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- 1/2 teaspoon smoked paprika for garnish
- Oil for frying

Directions:

1. Peel the potatoes and slice them into medium-thick fries. Soak them in cold water for 20 minutes to remove excess starch.
2. Drain the potatoes well and pat completely dry using paper towels.
3. Heat frying oil in a deep pan over medium-high heat. Fry the potatoes in batches for 4-5 minutes until lightly cooked but not browned. Remove and let rest for 10 minutes.
4. Fry the potatoes again for 3-4 minutes until golden and crispy. Sprinkle immediately with salt, paprika, garlic powder, and black pepper.
5. In a skillet over medium heat, cook the sliced beef or turkey sausages until caramelized and lightly crispy around the edges.
6. Chop the hard-boiled eggs into chunks and place them in a large bowl.
7. Add mayonnaise, Dijon mustard, lemon juice, chopped pickles, celery, parsley, and a pinch of salt and pepper. Gently mix until creamy while keeping some egg chunks intact.
8. Spoon the creamy egg salad into serving bowls beside the crispy fries.
9. Add the cooked sausage pieces and diced tomatoes around the bowl for a colorful finish.
10. Garnish with chopped chives, parsley, and smoked paprika before serving warm.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 620 kcal | Servings: 4 servings

05/19/2026

Creamy Herb Chicken with Garlic Mashed Potatoes

Ingredients:

- 4 bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley
- 1/2 teaspoon red pepper flakes
- 5 medium potatoes, peeled and cubed
- 3 tablespoons butter for mashed potatoes
- 1/4 cup milk
- 2 cups whole carrots
- 1 tablespoon honey
- 1 teaspoon olive oil for carrots

Directions:

1. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and black pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat.
3. Place the chicken thighs skin-side down and cook for 6-7 minutes until deeply golden and crispy.
4. Flip the chicken and cook for another 5-6 minutes until fully cooked through. Remove from the skillet and set aside.
5. In the same skillet, melt butter and sauté the minced garlic for 1 minute until fragrant.
6. Pour in the chicken broth and heavy cream, stirring well to combine.
7. Add thyme, Italian seasoning, parsley, and red pepper flakes. Let the sauce simmer for 4-5 minutes until slightly thickened.
8. Return the chicken thighs to the skillet and spoon the creamy herb sauce over the top.
9. Meanwhile, boil the potatoes in salted water for 15-18 minutes until fork tender.
10. Drain the potatoes and mash with butter and milk until smooth and creamy.
11. Toss the carrots with olive oil and honey, then roast at 400°F (200°C) for 20 minutes until tender and caramelized.
12. Serve the chicken over a generous spoonful of mashed potatoes with roasted carrots on the side and extra sauce drizzled over everything.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 640 kcal | Servings: 4 servings

05/19/2026

Garlic Butter Grilled Ribeye with Loaded Potatoes

Ingredients:

- 2 ribeye steaks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons butter
- 2 cloves garlic, minced
- 4 large potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 3 tablespoons butter for potatoes
- 2 tablespoons chopped green onions
- 1/2 cup beef gravy
- Fresh parsley for garnish

Directions:

1. Remove the ribeye steaks from the refrigerator 20 minutes before cooking to allow them to come to room temperature.
2. Rub the steaks with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper on both sides.
3. Preheat a grill or grill pan over medium-high heat until very hot.
4. Grill the steaks for 4-5 minutes per side for medium-rare, adjusting the cooking time to your preferred doneness.
5. While the steaks cook, melt butter in a small saucepan and stir in minced garlic. Brush the garlic butter over the steaks during the final minute of cooking.
6. Remove steaks from heat and let them rest for 5 minutes to lock in the juices.
7. Bake the potatoes at 400°F (200°C) for 45-50 minutes until fork tender.
8. Slice open the baked potatoes and fluff the centers with a fork.
9. Add butter, shredded cheddar cheese, and sour cream to the potatoes.
10. Spoon warm beef gravy over the potatoes and garnish with chopped green onions and parsley.
11. Serve the juicy grilled ribeye steaks hot alongside the loaded potatoes.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes

Kcal: 720 kcal | Servings: 2 servings

TodoMeals recipes

06/09/2026

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06/04/2026

06/04/2026

06/04/2026

05/25/2026

05/25/2026

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05/19/2026

05/19/2026

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