Recipes Dinner

recipes dinner, looking for these recipes? check this for 4 best recipes dinner: Stilton Spaghetti Carbonara , Tex-Mex Shepherd's Pie , Shepherd pie keto style , Mozzarella Portobello Parmesan smothered sirloin steak

Tex-Mex Shepherd's Pie

image credit: Alexis cookpad.com

Ingredients

  • 3 lbs. Lean ground beef
  • 3 pkgs Taco seasoning
  • Small amount of flour or cornstarch
  • 1 sm. Bag potatoes; cooked & mashed (or can you use instant)
  • 1 Lrg. Can corn, drained
  • 1 Lrg. Can green beans, drained
  • 1 med. Can diced tomatoes, drained
  • 1/2 med. Onion, chopped (optional)
  • Velveeta cheese slices (or block if you prefer cutting your own)
  • Steps

  • Peel, cook, and mash your potatoes as you normally would. Set aside.
  • Brown your ground beef, drain, and add taco seasoning according to package instructions.
  • Once your ground beef is done, add in just a little flour or cornstarch to slightly thicken the sauce, careful to avoid lumps.
  • Add in your drained vegetables one can at a time, stirring to distribute them evenly.
  • Pour into 13″x9″ casserole dish plus an extra 9″x9″ casserole dish, pressing it down and spreading evenly across the bottom.
  • Layer your Velveeta slices across the top of the meat & veggie mixture. Go as cheesy as you want with it. I personally like mine really cheesy!
  • Get your oven preheating to 400°. Start layering on those mashed taters! Spread them evenly across the top of everything, layer them as thick as you want, so long as you have enough for both casserole dishes.
  • Pop them in the oven for about 45 mins until bubbly and heated all the way through.
  • Optional: broil the last few minutes to form a golden brown crusty layer to your mashed potatoes…we were starving so we didn’t bother with this step this go around LOL!
  • Scoop it out into bowls and enjoy!!!
  • Shepherd pie keto style

    image credit: Layla Al Dabean Zawaideh cookpad.com

    Ingredients

  • 3 cup cauliflower rice
  • 2 eggs
  • 1 teaspoon hot pepper
  • 2 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 cup ricotta cheese
  • 3 tablespoon Parmesan cheese
  • The stuffing
  • 3 teaspoon oil
  • 2 pound meat ground chicken beef or turkey
  • 1 teaspoon salt
  • 1 teaspoon all spices
  • 1 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 chopped onion and squeezed
  • 2 tablespoon tomatoes paste
  • Steps

  • Mash the cauliflower rise with eggs and spices and cheese looks like mash potatoes
  • Making the stuffing mix everything from the meat with spices and onion
  • Lay the stuffing first then the cauliflower mash over cook for 45 minutes at 350 f Change
  • Stilton Spaghetti Carbonara

    image credit: Jimphras Kitchen cookpad.com

    Ingredients

    3-4 servings

  • 300 g Spaghetti or Any other pasta like Rigatoni
  • 4 eggs
  • 100 g Parmigiano Reggiano if you don't want to use blue cheese then use 150g of parm
  • 50 g Stilton or half the amount of Parm cheese
  • 2-4 cloves Garlic alternatively you could just use 2tspn of Garlic powder to save a step and garlicky fingers
  • 1 tbsp Black Pepper everyone loves a peppery Carbs right?!
  • 200 g Lardon or any kind of bacon will do
  • Steps

    10 mins

  • Start by putting the salt into a pot of water and bring it to a boil then put in the spaghetti when the water is at a rolling boil.
  • Now while the pasta is cooking we can get everything ready for the dish. Get the garlic, crush, peel the skin and coarsely chop and save for later(if you’re using the powder you can ignore this bit.)
  • Get your eggs and split 3 yolks from the whites with your last egg, crack and put the whole thing whites and all into the yolk bowl. Now you should have 3 egg yolks and 1 whole egg in a bowl. Leave the whites, make a healthy omelette later or whatever.
  • Get your Parmesan cheese and grate it all in or if you used pre-grated just plop it in.
  • Corsley chop your blue cheese as much as you can depending on which one you get like the harder ones you can just crumble it and put it into the parm and egg mixture and whisk briefly.
  • It’s time to fry up the bacon bits! Slice up your bacon and throw it into a pan on med/high heat, your pasta should be half down around now depending on how fast or slow you’re working.
  • While the bacon is browning, grab your egg mixture and begin whisking again, while whisking slowly pour in a ladle of pasta water and your pepper once incorporated stop whisking. this process loosens the mixture a little bit and will help make a beautiful cheese sauce when poured onto the pasta it’ll also temper the eggs if that’s the right word?
  • The bacon should be browning and crisping up now. They’ll also release all this fat and beautiful flavour into the pan and by this point, you can add the garlic don’t cook or brown the garlic too much.
  • After the garlic gets fragrant and fills the air the pasta should be ready. Turn off the heat to everything, put your bacon and garlic pan away from the heat, drain the pasta and pour it into the bacon and garlic tossing it around.
  • While the pan is off the heat it’ll still be hot and ready for the eggs, now pour the eggs all around the pan and mix into the pasta. It is crucial at this point that this pan is definitely off the heat otherwise you’ll get scrambled cheesy pasta eggs and its not too appetizing.
  • You’re ready to serve! After mixing all these beautiful ingredients they’ll all start emulsifying together and really start getting to know each other. I like serving it in the pan and letting everyone help themselves. Oh and you cant put some more parm on top to add that little bit more cheesy flavour! Change
  • Mozzarella Portobello Parmesan smothered sirloin steak

    image credit: Chef Nena cookpad.com

    Ingredients

  • 4 petite sirloin steaks
  • 2 tablespoons oil
  • to taste Salt, pepper, garlic powder and onion powder
  • 1 cup whole or half and half cream
  • 2 tablespoons balsamic vinaigrette
  • 1/2 teaspoon minced garlic
  • 2 cups sliced fresh baby portobellos or any small mushrooms
  • 3 tablespoons butter
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • Steps

  • Take steaks out of fridge and rub down with oil and dry spices and let sit at room temp for 30 before cooking.
  • Heat cast iron skillet or fry pan to medium high heat and place two tablespoons of oil in pan. Place steaks in pan. I cook mine about 4 minutes per side because I love mine rare.
  • Use 1/4 teaspoon of butter to melt over each steak after removing from pan and let rest for 10 min before serving.
  • Using the same skillet add in remaining butter, sliced mushrooms, vinaigrette, minced garlic and cook until mushrooms are tender. About 5 minutes.
  • Stir in cream and mozzarella and Parmesan and pour over steaks.
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