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🥘 CROCKPOT HAM, GREEN BEANS, AND POTATOES

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INGREDIENTS

• 2 LBS FRESH GREEN BEANS
• 2 LBS HAM (CUBED)
• 4 BAKING POTATOES (PEELED & CUBED)
• 1 SMALL ONION (CHOPPED)

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OPTIONAL SEASONING

• SALT & PEPPER TO TASTE
• 1 TSP GARLIC POWDER OR MINCED GARLIC
• 1 CUP CHICKEN BROTH OR WATER (for extra moisture)

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INSTRUCTIONS

1. WASH AND PREPARE ALL INGREDIENTS.

2. PLACE GREEN BEANS, POTATOES, HAM, AND ONION INTO CROCKPOT.

3. ADD BROTH OR WATER IF USING.

4. SEASON WITH SALT, PEPPER, AND GARLIC.

5. COVER AND COOK:

   • ON LOW FOR 6–8 HOURS
   • OR ON HIGH FOR 3–4 HOURS
     UNTIL POTATOES ARE TENDER.

6. SERVE HOT AND ENJOY!

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PIZZA GRILLED CHEESE SANDWICH

MAKES: 2 SANDWICHES

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INGREDIENTS

• 4 SLICES OF THICK BREAD
• 1 CUP SHREDDED MOZZARELLA CHEESE
• 4 TABLESPOONS PIZZA SAUCE
• FRESH BASIL LEAVES (OPTIONAL)
• BUTTER (FOR SPREADING)
• ITALIAN SEASONING (A PINCH)
• EXTRA MOZZARELLA FOR TOPPING (OPTIONAL)

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INSTRUCTIONS

1. BUTTER THE BREAD

SPREAD BUTTER ON ONE SIDE OF EACH BREAD SLICE.

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2. ASSEMBLE THE SANDWICH

PLACE TWO SLICES, BUTTER SIDE DOWN.
SPREAD PIZZA SAUCE ON EACH.
ADD MOZZARELLA CHEESE.
ADD BASIL IF USING.
TOP WITH REMAINING BREAD, BUTTER SIDE UP.

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3. COOK

HEAT A PAN OVER MEDIUM HEAT.
COOK SANDWICHES 3–4 MINUTES PER SIDE,
UNTIL GOLDEN AND CHEESE IS MELTED.

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4. OPTIONAL: TOP WITH MORE CHEESE

ADD EXTRA MOZZARELLA ON TOP.
BROIL OR TORCH UNTIL BUBBLY AND BROWNED.

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5. SEASON AND SERVE

SPRINKLE WITH ITALIAN SEASONING.
CUT AND ENJOY!

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GARLIC BUTTER SHRIMP

 

GARLIC BUTTER SHRIMP

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INGREDIENTS

• 1½ POUNDS SHRIMP (PEELED AND DEVEINED)
• 3 TABLESPOONS BUTTER
• 4 CLOVES GARLIC (MINCED)
• 1 TEASPOON PAPRIKA
• 1 TEASPOON CAJUN SEASONING (OPTIONAL)
• SALT AND PEPPER TO TASTE
• JUICE OF ½ LEMON
• CHOPPED PARSLEY FOR GARNISH

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INSTRUCTIONS

1. PREP SHRIMP
   PAT SHRIMP DRY WITH PAPER TOWELS. SEASON WITH SALT, PEPPER, PAPRIKA, AND CAJUN SEASONING (IF USING).

2. COOK GARLIC
   IN A LARGE SKILLET, MELT BUTTER OVER MEDIUM HEAT. ADD GARLIC AND SAUTÉ FOR 1 MINUTE UNTIL FRAGRANT.

3. ADD SHRIMP
   ADD SHRIMP TO THE SKILLET. COOK 2–3 MINUTES PER SIDE UNTIL PINK AND COOKED THROUGH.

4. ADD LEMON JUICE
   SQUEEZE LEMON JUICE OVER THE SHRIMP AND GIVE A FINAL STIR.

5. GARNISH AND SERVE
   SPRINKLE WITH CHOPPED PARSLEY. SERVE HOT WITH RICE, PASTA, OR BREAD.

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ROASTED CAULIFLOWER AND MUSHROOMS

INGREDIENTS

• 1 MEDIUM HEAD OF CAULIFLOWER, CUT INTO FLORETS
• 8 OZ (225G) MUSHROOMS, SLICED
• 2–3 TABLESPOONS OLIVE OIL
• 3 CLOVES GARLIC, MINCED
• 1 TEASPOON DRIED THYME OR ITALIAN SEASONING
• SALT AND BLACK PEPPER TO TASTE
• CHOPPED FRESH PARSLEY (FOR GARNISH)
• OPTIONAL: LEMON JUICE OR GRATED PARMESAN

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INSTRUCTIONS

1. PREHEAT OVEN TO 425°F (220°C).

2. PLACE CAULIFLOWER AND MUSHROOMS IN A LARGE BOWL.
   ADD OLIVE OIL, GARLIC, THYME, SALT, AND PEPPER.
   TOSS TO COAT EVENLY.

3. SPREAD VEGETABLES ON A BAKING SHEET IN A SINGLE LAYER.

4. ROAST FOR 25–30 MINUTES, FLIPPING HALFWAY,
   UNTIL CAULIFLOWER IS GOLDEN AND MUSHROOMS ARE TENDER.

5. REMOVE FROM OVEN AND GARNISH WITH PARSLEY.
   ADD LEMON JUICE OR PARMESAN IF DESIRED.

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HOMEMADE KFC CHICKEN RECIPE

 

HOMEMADE KFC CHICKEN RECIPE

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INGREDIENTS

• 10 pieces of chicken (thighs and legs with skin)
• 2 cups wheat flour
• 5 tablespoons cornstarch
• 2 eggs
• 1 cup evaporated milk
• 1 tablespoon mustard
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper (optional)
• Oil for deep frying

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DIRECTIONS

1. MARINATE THE CHICKEN
   Mix eggs, mustard, evaporated milk, salt, pepper, and half the spices.
   Add chicken. Marinate for at least 2 hours (or overnight).

2. MAKE THE COATING
   In another bowl, combine flour, cornstarch, and remaining spices.

3. COAT THE CHICKEN
   Remove chicken from marinade. Dredge in the flour mix.
   Press flour on well to coat thoroughly.

4. DOUBLE COAT FOR EXTRA CRUNCH (OPTIONAL)
   Dip chicken again in the egg mixture, then coat again in flour mix.

5. FRY THE CHICKEN
   Heat oil to 350°F (175°C).
   Fry chicken in batches for 12–15 minutes until golden and crispy.

6. DRAIN AND SERVE
   Place on paper towels to drain. Serve hot and enjoy!

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CRISPY BAKED POTATOES

 

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CRISPY BAKED POTATOES

(With Butter and Green Onions)

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INGREDIENTS:

• 4 LARGE RUSSET POTATOES
• 2–3 TBSP OLIVE OIL
• COARSE SEA SALT
• BLACK PEPPER
• 4 TBSP UNSALTED BUTTER (1 tbsp per potato)
• 2 GREEN ONIONS, SLICED

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INSTRUCTIONS:

1. PREHEAT OVEN TO 425°F (220°C)

2. PREPARE THE POTATOES

   • SCRUB POTATOES CLEAN AND DRY THEM
   • PRICK EACH ONE WITH A FORK
   • RUB WITH OLIVE OIL
   • SPRINKLE WITH SALT & PEPPER

3. BAKE

   • PLACE POTATOES ON OVEN RACK OR BAKING SHEET
   • BAKE FOR 45–60 MINUTES
   • CHECK IF THEY’RE SOFT INSIDE AND CRISPY OUTSIDE

4. SERVE

   • SLICE OPEN EACH POTATO
   • FLUFF THE INSIDES WITH A FORK
   • ADD 1 TBSP BUTTER
   • SPRINKLE WITH GREEN ONIONS
   • ADD EXTRA SALT & PEPPER IF NEEDED

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OPTIONAL TOPPINGS:

CHEESE, SOUR CREAM, BACON BITS, BROCCOLI

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Cheese Shrimp Penne Pasta & Spinach

 

CHEESY SHRIMP PENNE PASTA WITH SPINACH

SERVES 4

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INGREDIENTS

• 8 oz penne pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• ½ teaspoon red pepper flakes (optional)

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INSTRUCTIONS

1. COOK THE PASTA

• Boil penne pasta in salted water until al dente.
• Drain and set aside.

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2. COOK THE SHRIMP

• In a large skillet, heat olive oil over medium heat.
• Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink.
• Remove shrimp and set aside.

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3. MAKE THE SAUCE

• In the same skillet, add garlic and sauté for 1 minute.
• Pour in heavy cream, bring to a light simmer.
• Stir in mozzarella and Parmesan cheese until melted.
• Add red pepper flakes if using.

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4. ADD SPINACH

• Add fresh spinach and cook until wilted (about 2 minutes).

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5. COMBINE EVERYTHING

• Add cooked pasta and shrimp into the sauce.
• Toss everything to coat well.
• Simmer for 1–2 minutes until heated through.

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6. SERVE HOT

• Garnish with extra Parmesan or parsley if desired.
• Enjoy!

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GRILLED CHEESE, HAM & VEGGIE SANDWICH

MAKES 2 SANDWICHES

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INGREDIENTS

• 4 slices sandwich bread
• 4 slices cheese (mozzarella or cheddar)
• 4 slices ham or deli meat
• 1 small tomato, sliced
• 2 tablespoons chopped onion
• 2 tablespoons chopped bell pepper
• 1 tablespoon chopped fresh parsley or coriander
• Salt and black pepper to taste
• 2 eggs (optional)
• Butter for grilling

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INSTRUCTIONS

1. PREPARE THE VEGGIE MIX

• Mix onion, bell pepper, and herbs in a bowl.
• Add salt and pepper to taste.
• (Optional: Beat eggs and mix with veggies to make an omelet.)

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2. ASSEMBLE THE SANDWICH

• Butter one side of each bread slice.
• On the unbuttered side, layer:
  • 1 slice of cheese
  • 1–2 slices of ham
  • Tomato slices
  • Veggie mix (or omelet)
  • 1 more slice of cheese
• Top with the second bread slice, buttered side facing out.

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3. GRILL

• Heat a pan over medium heat.
• Grill sandwiches 2–3 minutes per side until golden brown and cheese is melted.
• Press lightly with a spatula while cooking.

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4. SERVE HOT

• Slice in half and enjoy immediately!

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CHEESY BAKED VEGGIE SANDWICHES

 

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CHEESY BAKED VEGGIE SANDWICHES

INGREDIENTS (MAKES 4 SANDWICHES):

• 8 slices of sandwich bread
• 1 cup grated cheese (mozzarella + cheddar mix)
• 2 eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped (remove seeds)
• 1 small bell pepper, finely chopped
• 2 tbsp chopped coriander or parsley
• Salt and black pepper to taste
• ½ tsp chili flakes (optional)
• ½ tsp oregano or Italian seasoning
• 1 tbsp milk or cream
• Butter for greasing (optional)

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INSTRUCTIONS:

1. PREPARE THE TOPPING MIXTURE:

   • Beat 2 eggs in a bowl.
   • Add chopped onion, tomato, bell pepper, coriander, and grated cheese.
   • Mix in salt, pepper, chili flakes, oregano, and milk.

2. ASSEMBLE THE SANDWICHES:

   • Place 4 slices of bread on a tray.
   • Spread the veggie-cheese mixture on each slice.
   • Cover with the other 4 bread slices.
   • Spread more mixture on top and sprinkle some cheese.

3. BAKE:

   • Preheat oven to 180°C (350°F).
   • Bake for 15–20 minutes until golden brown.

4. SERVE:

   • Cool slightly.
   • Cut and enjoy with ketchup or dip!

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CLASSIC BEEF STEW

 

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CLASSIC BEEF STEW

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INGREDIENTS:

• 2 LBS BEEF STEW MEAT, CUBED
• 3 TBSP FLOUR (OPTIONAL, FOR COATING)
• 3 TBSP OIL (VEGETABLE OR OLIVE)
• 1 ONION, CHOPPED
• 3–4 CLOVES GARLIC, MINCED
• 4 CUPS BEEF BROTH
• 2 TBSP TOMATO PASTE
• 1 TBSP WORCESTERSHIRE SAUCE
• 1 TSP DRIED THYME
• 1 TSP ROSEMARY
• 1 BAY LEAF (OPTIONAL)
• 1 LB BABY POTATOES
• 1 LB BABY CARROTS
• SALT & PEPPER TO TASTE

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INSTRUCTIONS:

1. SEASON BEEF WITH SALT & PEPPER. COAT LIGHTLY WITH FLOUR IF USING.
2. HEAT OIL IN A LARGE POT. BROWN BEEF IN BATCHES. SET ASIDE.
3. SAUTÉ ONION & GARLIC UNTIL SOFT AND FRAGRANT.
4. STIR IN TOMATO PASTE, BROTH, WORCESTERSHIRE, THYME, ROSEMARY, AND BAY LEAF.
5. ADD BEEF BACK TO THE POT. COVER AND SIMMER 1 HOUR.
6. ADD POTATOES AND CARROTS. SIMMER 45–60 MINUTES UNTIL TENDER.
7. REMOVE BAY LEAF. TASTE AND ADJUST SEASONING IF NEEDED.
8. SERVE HOT WITH BREAD OR RICE.

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GARLIC PARMESAN CHICKEN WINGS

 

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GARLIC PARMESAN CHICKEN WINGS

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INGREDIENTS:

• 2 LBS CHICKEN WINGS
• 1 TBSP OLIVE OIL
• SALT & PEPPER TO TASTE
• 1/2 TSP GARLIC POWDER

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FOR THE SAUCE:

• 4 TBSP BUTTER (MELTED)
• 1/2 CUP GRATED PARMESAN CHEESE
• 2 CLOVES GARLIC (MINCED)
• 1/4 CUP MAYO OR RANCH DRESSING
• 1 TSP LEMON JUICE (OPTIONAL)
• 1 TBSP CHOPPED PARSLEY

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INSTRUCTIONS:

1. PREHEAT OVEN TO 400°F (200°C).
2. TOSS WINGS IN OLIVE OIL, SALT, PEPPER, AND GARLIC POWDER.
3. BAKE ON A FOIL-LINED TRAY FOR 40–45 MINUTES, FLIPPING HALFWAY.
4. IN A BOWL, MIX TOGETHER THE SAUCE INGREDIENTS.
5. TOSS HOT WINGS IN SAUCE OR DRIZZLE OVER THEM.
6. GARNISH WITH CHOPPED PARSLEY. SERVE WITH EXTRA SAUCE ON THE SIDE!

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PHILLY CHEESESTEAK MEATLOAF

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INGREDIENTS

For the Meatloaf:

• 1 ½ lbs Ground Beef (85/15 preferred)
• 1 Small Onion, Diced
• 1 Green Bell Pepper, Diced
• 1 Cup Mushrooms, Chopped (Optional)
• 2 Cloves Garlic, Minced
• 1 Cup Shredded Provolone or Mozzarella Cheese
• 1 Egg
• ¾ Cup Breadcrumbs (or Crushed Crackers)
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Ketchup or Steak Sauce
• Salt and Pepper to Taste
• 1 Tbsp Olive Oil (For Sautéing)

For the Topping:

• Extra Cheese Slices (Provolone or Mozzarella)
• Optional: Sautéed Onions and Peppers

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INSTRUCTIONS

1. PREHEAT OVEN to 375°F (190°C)

Grease a loaf pan or line it with parchment paper.

2. SAUTÉ THE VEGGIES

In a skillet, heat olive oil over medium heat.
Add onion, bell pepper, mushrooms, and garlic.
Cook until softened (about 5–7 minutes). Let cool slightly.

3. MIX THE MEATLOAF

In a large bowl, combine:

• Ground beef
• Cooked veggies
• Shredded cheese
• Egg
• Breadcrumbs
• Worcestershire sauce
• Ketchup or steak sauce
• Salt and pepper

Mix gently until just combined.

4. SHAPE AND BAKE

Place meat mixture into the loaf pan.
Shape into a loaf.
Bake for 35–40 minutes.

5. ADD CHEESE TOPPING

Top meatloaf with cheese slices.
Bake another 10–15 minutes or until internal temp is 160°F (71°C).

6. REST AND SERVE

Let the meatloaf rest for 10 minutes.
Slice and serve with mashed potatoes or on a hoagie roll!

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JUICY PORK CHOPS

 

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JUICY PORK CHOPS

INGREDIENTS:

• 4 Pork Chops (bone-in or boneless)
• 2 Tablespoons Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Paprika
• (Optional: Fresh Herbs – Rosemary or Thyme)

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INSTRUCTIONS:

1. PAT THE PORK CHOPS DRY with paper towels.
2. SEASON both sides with salt, pepper, garlic powder, onion powder, and paprika.
3. HEAT OLIVE OIL in a large skillet over medium-high heat.
4. ADD PORK CHOPS to the hot pan.
5. COOK FOR 4 TO 5 MINUTES per side, until browned and cooked through.
6. INTERNAL TEMP SHOULD BE 145°F (63°C). Use a meat thermometer.
7. LET CHOPS REST FOR 5 MINUTES before serving.

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ENJOY WITH:

Mashed potatoes, veggies, or rice!

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CRAB CRUNCHIES RECIPE

INGREDIENTS

• 1 can (6 oz) crab meat
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon mustard
• 1/2 teaspoon Old Bay seasoning (optional)
• Salt and pepper to taste
• Oil for frying

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INSTRUCTIONS

1. DRAIN the crab meat.
2. MIX crab, breadcrumbs, egg, mayonnaise, mustard, and seasoning in a bowl.
3. SHAPE into small balls or patties.
4. HEAT oil in a pan over medium heat.
5. FRY the patties until golden brown (2–3 minutes per side).
6. DRAIN on paper towels.
7. SERVE hot with your favorite dipping sauce.

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HONEY GARLIC ROSEMARY BAKED CHICKEN

INGREDIENTS

• 2 LARGE CHICKEN BREASTS
• 3 TBSP OLIVE OIL
• 3 TBSP HONEY
• 1 TBSP DIJON MUSTARD
• 3 CLOVES GARLIC, MINCED
• 1 TBSP FRESH ROSEMARY (OR 1 TSP DRIED)
• SALT AND PEPPER TO TASTE

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INSTRUCTIONS

1. PREHEAT OVEN TO 400°F (200°C).

2. PLACE CHICKEN BREASTS IN A BAKING DISH.

3. MIX OLIVE OIL, HONEY, MUSTARD, GARLIC, ROSEMARY, SALT & PEPPER IN A BOWL.

4. POUR MIXTURE OVER CHICKEN. COAT EVENLY.

5. BAKE FOR 25–30 MINUTES, UNTIL GOLDEN AND COOKED THROUGH.

6. (OPTIONAL) BROIL FOR 2–3 MINUTES TO CARAMELIZE TOP.

7. LET REST FOR 5 MINUTES BEFORE SERVING.

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ENJOY YOUR MEAL!

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SIZZLING BEEF STIR-FRY

 

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SIZZLING BEEF STIR-FRY
Serves: 4 | Prep Time: 15 min | Cook Time: 15 min

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INGREDIENTS:

• 1 lb (450g) beef sirloin, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp hoisin sauce (optional)
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 3 tbsp oil (vegetable or sesame)
• Salt & pepper to taste

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INSTRUCTIONS:

1. MARINATE BEEF:
   In a bowl, mix beef with 1 tbsp soy sauce, 1 tbsp oil, and cornstarch. Let sit for 10 minutes.

2. HEAT PAN:
   Heat 2 tbsp oil in a large pan or skillet over high heat.

3. COOK BEEF:
   Add beef and cook until browned. Remove and set aside.

4. STIR-FRY VEGGIES:
   Add peppers, onion, and garlic to the pan. Stir-fry 3–4 minutes.

5. ADD SAUCE:
   Return beef to the pan. Add remaining soy sauce, hoisin, and oyster sauce. Stir well.

6. SERVE HOT:
   Serve on a hot skillet or plate. Enjoy with rice or noodles!

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CHEESY MEAT CASSEROLE

 

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CHEESY MEAT CASSEROLE

INGREDIENTS:

• 1 lb ground beef (or sausage)
• 1 small onion, chopped
• 1/2 cup chopped bell pepper (optional)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1½ cups shredded cheese (cheddar, mozzarella, or mix)
• 1 tbsp chopped parsley or dill (optional)

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INSTRUCTIONS:

1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
2. Cook ground beef with onion and bell pepper until browned. Drain fat.
3. Season with garlic powder, Italian seasoning, salt, and pepper.
4. Spread meat mixture evenly in baking dish.
5. In a bowl, whisk eggs, milk, and flour. Pour over the meat.
6. Top with shredded cheese and sprinkle herbs (if using).
7. Bake for 30–35 minutes or until golden and set.
8. Cool slightly, slice, and serve!

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CHEESY CHICKEN TAQUITOS

 

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CHEESY CHICKEN TAQUITOS

INGREDIENTS

• 2 cups cooked, shredded chicken
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1/2 cup cream cheese (softened)
• 1/4 cup cooked bacon bits (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 10 small flour tortillas
• 1/2 cup shredded cheese (for topping)
• Chopped parsley or cilantro (for garnish)

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INSTRUCTIONS

1. Preheat oven to 400°F (200°C).

2. In a bowl, mix chicken, cream cheese, shredded cheese, bacon (optional), garlic powder, onion powder, salt, and pepper.

3. Spoon the mixture into each tortilla and roll tightly.

4. Place the rolled tortillas seam-side down on a baking tray.

5. Sprinkle extra cheese on top.

6. Bake for 15 to 20 minutes or until golden and crispy.

7. Garnish with chopped parsley or cilantro.

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SERVE HOT AND ENJOY!

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Smoked Brisket Pie Recipe

 

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SMOKED BRISKET PIE (WELLINGTON STYLE)

INGREDIENTS:

FOR THE FILLING:

• 2–3 CUPS COOKED SMOKED BRISKET (SHREDDED OR CHOPPED)
• 1 TBSP OLIVE OIL
• 1/2 ONION, DICED
• 1/2 GREEN BELL PEPPER, DICED
• 1/2 RED BELL PEPPER, DICED
• 1 GARLIC CLOVE, MINCED
• 1/2 CUP BBQ SAUCE (OPTIONAL)
• 1/2 CUP BEEF BROTH
• 1 TBSP FLOUR
• 1 CUP SHREDDED CHEESE (CHEDDAR OR MONTEREY JACK)
• SALT & PEPPER TO TASTE

FOR THE CRUST:

• 1 SHEET PUFF PASTRY (THAWED)
• 1 EGG (FOR EGG WASH)

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INSTRUCTIONS:

1. COOK THE VEGGIES:

• HEAT OLIVE OIL IN A SKILLET.
• ADD ONION, PEPPERS, AND GARLIC.
• SAUTÉ UNTIL SOFT (ABOUT 4–5 MINUTES).

2. ADD BRISKET & SAUCE:

• STIR IN BRISKET, BBQ SAUCE, AND BEEF BROTH.
• SPRINKLE IN FLOUR TO THICKEN.
• COOK UNTIL MIXTURE IS THICK (5–7 MINUTES).
• SEASON WITH SALT AND PEPPER.
• LET IT COOL, THEN MIX IN CHEESE.

3. ASSEMBLE THE PIE:

• PREHEAT OVEN TO 400°F (200°C).
• LAY OUT PUFF PASTRY ON A BAKING SHEET.
• ADD FILLING TO CENTER, LEAVING EDGES CLEAR.
• FOLD OR COVER WITH ANOTHER SHEET AND SEAL.
• BRUSH TOP WITH BEATEN EGG.

4. BAKE:

• BAKE FOR 25–30 MINUTES UNTIL GOLDEN BROWN.
• LET REST FOR 5–10 MINUTES BEFORE SLICING.

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Classic Cabbage Rolls

 

Ingredients:

1 large head of cabbage 🥬

1 lb ground beef 🐄

1/2 lb ground pork 🐖

1 cup cooked rice 🍚

1 small onion, diced 🧅

2 cloves garlic, minced 🧄

1 egg 🥚

Salt & pepper 🧂

1 can (15 oz) tomato sauce 🍅

1 can (14 oz) diced tomatoes 🍅

1 tbsp sugar (optional) 🍬

Instructions:

1. Boil cabbage leaves for 3–5 mins until soft. Drain and set aside. ♨️

2. In a bowl, mix beef, pork, rice, onion, garlic, egg, salt & pepper. 🥄

3. Place meat mixture in center of each leaf, roll tightly like a burrito. 🌯

4. Layer rolls in a baking dish.

5. Mix tomato sauce, diced tomatoes, and sugar, then pour over rolls. 🍅

6. Cover with foil and bake at 350°F (175°C) for 1 hour. ⏱️

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Keto Cabbage Rolls 🥬🧀🥩 (No Rice!)

Ingredients:

1 large head of cabbage 🥬

1 lb ground beef 🐄

1/2 cup riced cauliflower (optional) 🥦

1/2 cup shredded cheese 🧀

1 small onion, diced 🧅

2 cloves garlic, minced 🧄

1 egg 🥚

1/2 cup sugar-free marinara sauce 🍅

Salt, pepper, Italian seasoning 🌿

Instructions:

1. Soften cabbage leaves in boiling water. ♨️

2. Mix beef, cauliflower, cheese, onion, garlic, egg, and seasoning. 🥄

3. Roll filling into cabbage leaves and place in a baking dish. 🌯

4. Pour marinara sauce over the top. 🍅

5. Cover and bake at 375°F (190°C) for 40–50 minutes. ⏲️

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