SALISBURY STEAK WITH MUSHROOM GRAVY

 

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🍽️ SALISBURY STEAK WITH MUSHROOM GRAVY (LARGE PRINT)

INGREDIENTS

For the Steaks

• 1 lb (450 g) ground beef
• 1/3 cup bread crumbs
• 1 egg
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Gravy

• 1 tbsp butter or oil
• 1 onion, sliced
• 1 cup mushrooms, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp flour (for thickening)
• Salt & pepper to taste

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INSTRUCTIONS

1. MAKE THE STEAK PATTIES

1. In a bowl, mix:
   • Ground beef
   • Bread crumbs
   • Egg
   • Worcestershire
   • Salt, pepper, garlic powder, onion powder
2. Shape into 4 patties.

2. BROWN THE PATTIES

1. Heat a skillet over medium-high heat.
2. Cook patties 3–4 minutes per side until browned.
   (They don’t need to be fully cooked yet.)
3. Remove and set aside.

3. MAKE THE GRAVY

1. In the same skillet, add butter or oil.
2. Add sliced onions and mushrooms. Cook until soft.
3. Sprinkle flour over the vegetables and stir.
4. Pour in beef broth and Worcestershire.
5. Stir until gravy thickens.

4. SIMMER

1. Add the patties back into the skillet.
2. Cover and cook 15–20 minutes until patties are fully cooked and gravy is rich.

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SERVING SUGGESTIONS

• Mashed potatoes
• Rice
• Egg noodles
• Steamed veggies

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If you want, I can also give you:
✅ A printable version
✅ A low-sodium version
✅ A Moroccan-style twist

Just tell me!

 

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STUFFED CABBAGE ROLLS (LARGE PRINT)

INGREDIENTS

• 1 large cabbage
• 500 g ground beef or lamb
• 1 cup uncooked rice
• 1 small onion, finely chopped
• 1 egg (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon paprika (optional)
• 2 cups tomato sauce or crushed tomatoes
• 1 cup water or broth

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INSTRUCTIONS

1. PREPARE THE CABBAGE

• Bring a large pot of water to a boil.
• Place the whole cabbage into the pot.
• Cook until the outer leaves become soft.
• Carefully peel off the softened leaves.
• Continue until you have about 12–16 leaves.

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2. MAKE THE FILLING

• In a large bowl, mix together:
  • ground meat
  • rice
  • onion
  • egg
  • salt and pepper
  • any optional spices
• Mix well until fully combined.

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3. ROLL THE CABBAGE

• Lay one cabbage leaf flat.
• Place 2–3 tablespoons of filling at the bottom of the leaf.
• Fold the sides in.
• Roll tightly from bottom to top.
• Repeat until all filling is used.

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4. COOK THE ROLLS

• Place the rolls seam-side down in a pot or baking dish.
• Pour tomato sauce over the top.
• Add 1 cup of water or broth.
• Cover with a lid or foil.

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COOKING OPTIONS

STOVETOP

• Simmer on low heat for 1 hour.

OVEN

• Bake at 180°C (350°F) for 1 hour.

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5. SERVE

• Spoon tomato sauce over the rolls.
• Enjoy warm!

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If you want, I can also make this in extra-large print, step-by-step with pictures, or Moroccan-style flavor.

 

 

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CRISPY HONEY GARLIC CHICKEN

(Large-Print Recipe)

INGREDIENTS

For the Chicken

• 500 g chicken breast or thighs
• 1 cup flour
• 1 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 eggs (beaten)
• Oil for frying

For the Sauce

• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 3–4 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tbsp vinegar (optional)
• 1 tsp chili flakes (optional for spice)

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INSTRUCTIONS

1. Prepare the Chicken

• Cut chicken into bite-sized pieces.
• In a bowl, mix flour, cornstarch, salt, pepper, garlic powder, and paprika.
• Dip chicken pieces in egg, then coat well in the dry mixture.

2. Fry the Chicken

• Heat oil on medium-high.
• Fry chicken until golden and crispy.
• Place on paper towel to drain excess oil.

3. Make the Sauce

• In a pan, combine:
  honey, soy sauce, ketchup, garlic, brown sugar, vinegar, chili flakes.
• Cook on medium heat until it thickens slightly.

4. Combine

• Add fried chicken to the sauce.
• Toss until every piece is coated and glossy.

5. Serve

• Sprinkle with chopped parsley or green onions.
• Serve with rice, fries, or noodles.

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If you want this in extra-large print, PDF, step-by-step photos, or air-fryer version, just tell me!

Gourmet Seafood Cassolette Recipe

 

Here’s a large-print recipe for a creamy, elegant Gourmet Seafood Cassolette 🦞🦐🐟✨

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GOURMET SEAFOOD CASSOLETTE

INGREDIENTS:

• 200 g shrimp (peeled & deveined)
• 200 g scallops (or firm white fish cubes)
• 200 g mussels or clams (cleaned)
• 2 tbsp butter
• 2 tbsp olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• ½ cup white wine (optional, or seafood stock)
• 1 cup heavy cream
• ½ cup seafood stock
• ½ cup grated Gruyère or Parmesan cheese
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley (chopped)
• Salt & black pepper (to taste)
• Pinch of nutmeg (optional)
• Bread crumbs (for topping)

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INSTRUCTIONS:

1. HEAT butter + olive oil in a pan.
2. SAUTÉ onion and garlic until soft and fragrant.
3. ADD shrimp, scallops, and mussels → cook 2–3 minutes until just starting to turn opaque. Remove and set aside.
4. DEGLAZE pan with white wine (or stock) → simmer 2 minutes.
5. POUR in cream + seafood stock → stir well.
6. SEASON with mustard, nutmeg, salt, and pepper.
7. RETURN seafood to the sauce → simmer gently 2 minutes.
8. TRANSFER mixture into small baking dishes (cassolette style).
9. TOP with cheese + bread crumbs.
10. BROIL/BAKE at 200°C (400°F) until golden and bubbling (about 8–10 minutes).
11. GARNISH with parsley → serve hot with crusty bread.

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🔥 TIP: Add lobster chunks or a splash of cognac for a true fine-dining twist.

Would you like me to also write a lighter Mediterranean-style version (with olive oil, lemon, and herbs instead of cream)?

Crispy Cabbage and Egg Fritters

 

Perfect choice 👌 Here’s a large-print recipe for Crispy Cabbage and Egg Fritters:

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CRISPY CABBAGE & EGG FRITTERS

INGREDIENTS:

• 2 cups cabbage (shredded)
• 2 eggs
• ½ cup all-purpose flour
• ¼ cup corn starch (for extra crisp)
• 2 green onions (chopped)
• 1 small carrot (grated, optional)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• Oil for frying

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INSTRUCTIONS:

1. PREPARE cabbage, carrot, and green onions.
2. BEAT the eggs in a large bowl.
3. ADD flour, corn starch, garlic powder, salt, and pepper → mix into a thick batter.
4. MIX IN shredded cabbage (and carrot if using) until coated.
5. HEAT oil in a pan over medium-high heat.
6. DROP spoonfuls of the mixture into the hot oil.
7. FRY until golden brown and crispy on both sides (about 3–4 minutes each).
8. REMOVE and drain on paper towels.
9. SERVE hot with chili sauce, ketchup, or yogurt dip.

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🔥 TIP: For extra flavor, add a pinch of chili flakes or curry powder to the batter.

Do you want me to also give you a no-fry (air fryer or pan-seared) version of these fritters?

 

Got it 👍 Here’s a large-print recipe for crispy fried mushrooms with hot sauce (similar to what’s in the image):

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CRISPY FRIED MUSHROOMS

INGREDIENTS:

• 500 g fresh mushrooms
• 1 cup all-purpose flour
• ½ cup corn starch
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cold water (or soda water for extra crisp)
• Oil for frying
• Hot sauce (for dipping)

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INSTRUCTIONS:

1. CLEAN mushrooms and pat dry.
2. MIX flour, corn starch, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
3. ADD cold water slowly to make a thick batter.
4. HEAT oil in a deep pan (180°C / 350°F).
5. DIP mushrooms in the batter, then carefully place in hot oil.
6. FRY until golden brown and crispy (about 3–4 minutes).
7. REMOVE and drain on paper towels.
8. SERVE hot with your favorite hot sauce.

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🔥 TIP: For extra crunch, double-dip: batter → flour → batter → fry.

Would you like me to also make a spicy version of the batter so it already has heat without needing hot sauce?

 

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🍔 PIONEER WOMAN CHEESEBURGER PIE

INGREDIENTS

• 1 LARGE ONION, CHOPPED
• 1 POUND GROUND BEEF
• ½ TEASPOON SALT
• 1 CUP GRATED CHEDDAR CHEESE
• 1 PIE CRUST (UNBAKED)
• ½ CUP MAYONNAISE
• ¼ CUP MILK
• 2 EGGS

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INSTRUCTIONS

1. PREHEAT OVEN TO 350°F (175°C).
2. COOK GROUND BEEF + ONION IN A SKILLET UNTIL BROWNED. DRAIN FAT. ADD SALT.
3. PLACE MEAT MIXTURE INTO PIE CRUST.
4. SPRINKLE WITH CHEDDAR CHEESE.
5. WHISK TOGETHER MAYONNAISE, MILK, AND EGGS.
6. POUR MIXTURE OVER MEAT AND CHEESE.
7. BAKE 30–35 MINUTES UNTIL GOLDEN AND SET.
8. LET REST 5 MINUTES BEFORE SLICING.

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Would you like me to prepare this in a 1-page printable recipe card PDF for your kitchen?

Shrimp is ready !

Niturition of Shrimp:

Shrimp is one of the most commonly consumed types of shellfish.

It is quite nutritious and provides high amounts of certain nutrients, such as iodine, that aren’t abundant in many other foods.

On the other hand, some people claim that shrimp is unhealthy due to its high cholesterol content.

Additionally, it is commonly believed that farm-raised shrimp may have some negative health effects compared to wild-caught shrimp.

This article will explore the evidence to determine if shrimp is a healthy food to include in your diet.

Here is an overview of the nutrients in a 3-ounce (85-gram) serving of shrimp :

• Calories: 84
• Protein: 18 grams
• Selenium: 48% of the RDI
• Vitamin B12: 21% of the RDI
• Iron: 15% of the RDI
• Phosphorus: 12% of the RDI
• Niacin: 11% of the RDI
• Zinc: 9% of the RDI
• Magnesium: 7% of the RDI

Ingredients :

• 4 cloves garlic
• 1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
• kosher salt to taste
• 1 teaspoon hot smoked paprika (optional)

• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry sherry
• 1 tablespoon chopped Italian flat-leaf parsley

Directions :

1. Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
2. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Salmon Patties

 

Facts about Salmon:

1. A female spring Chinook salmon can carry more than 4,000 eggs. 2. The oldest salmon fossil found is 50 million years old. 

3. Salmon do not eat any food during the time they swim upstream to spawn. 

4. The longest known trip ever taken by a salmon was a Chinook salmon that traveled 3,845 km (2,389 miles) upstream to spawn. 

5. When salmon are swimming upstream, they can jump two yards into the air. 

6. Most salmons will die as a result of exhaustion after spawning. Small percent of survived salmons will spawn few more time in their lifetime. 

7. Salmon are rich in essential vitamins and can decrease the risk of coronary disease and certain cancers.

Ingradients:

1 410 g tin of pink salmon
1 stick of celery finely diced
1 large potato cooked and mashed
1 medium carrot grated
2 eggs
Salt,  pepper,  parsley,  dried onion flakes and garlic granules to taste
1/2 cup of dried seasoned bread crumbs
Juice of 1 lemon
¾ cup of milk
1 cup of plain flour
1 ½ cups of dried seasoned bread crumbs
Olive oil for cooking

Directions:

Drain the juices from the salmon and flake it in a large bowl.  Add the celery,  potato,  carrot,  1 egg,  lemon juice, 1/2 cup of bread crumbs and seasonings.  Mix well.  Line up three bowls on the bench.  One with flour,  one with egg and milk mixed together and the last one with the seasoned bread crumbs.
Spoon the salmon mixture into balls using a dessert spoon.  Roll in the flour,  roll in the egg mixture then coat with the bread crumbs.  Once all the patties are done,  cook in a fry pan with some olive oil until browned on each side.  Flatten the patties with a spatula while they cook. Alternatively,  spray the patties with olive oil and cook in the oven for about 40 minutes at 180 degrees.
Makes about 12 – 15 patties which is enough for  5 – 6 people.

ENJOY!

Cajun Honey Butter Salmon

 Salmon nutrition:

Farmed salmon is an excellent source of protein, healthy fats in the form of omega-3 and several essential vitamins and minerals. The average 3.5 oz. (100 g) portion of farmed salmon contains 41% of the recommended daily intake of protein and at least 20% of the recommended daily intake of vitamins B3, B5, B6, B12, vitamin D, vitamin E and selenium. It is also a good source of potassium, which is a nutrient of public health concern in the United States.

On average a 3.5 oz. (100 g) portion of farmed salmon also contains ~2g of the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are unique to seafood and the best dietary sources are found in oily fish. These two omega-3s are important for human health and are associated with multiple improved health outcomes, especially when consumed from fish.

INGREDIENTS

3 Salmon Fillets

1 tbsp Olive Oil, divided

1 tsp Dried Parsley Flakes

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Smoked Paprika, or Regular Paprika

2 tsp Cajun or Creole Seasoning

1/4 tsp Freshly Ground Black Pepper

1/2 tsp Salt, more or less to taste

4 tbsp Butter, softened or room temperature

3 tbsp Pure Honey

Fresh Parsley or Cilantro Leaves for Garnish, as desired

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, combine all the dry seasoning – dried parsley flakes, garlic powder, onion powder, smoked paprika or paprika, cajun seasoning, black pepper, and salt and set aside.

In another bowl, combine butter and honey, mix until well combined, set aside.

Pat dry salmon, then add a drizzle with olive oil on each fillet.

Season both sides of salmon generously with dry seasoning, and add a squeeze of fresh lemon juice.

Add a drizzle of olive oil to a skillet or oven-safe dish and place salmon fillets in the pan with a dollop of honey butter on each – do not overcrowd your pan. Set aside the remainder of honey butter.

Depending on the thickness of your salmon, bake for 10 -12 minutes or until flaky and internal temp reads 145°F.

When salmon near done, around the 7-8 minute mark, add the remainder of honey butter to the skillet.

Remove from oven when done, spoon the sauce overtop of salmon, garnish with fresh parsley or cilantro and serve.

Catfish Fried

10 facts about seafood :

1. Fish should always be cooked at a low to medium temperature. When you do this, you are going to ensure that all of the moisture that the fish has is preserved is still there upon consumption. Never cook fish at a temperature more than 350 degrees. At the kind of heat, you’re risking losing a ton of flavor.
2. You can tell if a piece of fish is fresh by doing your own little test. Get a pot of cold water and put the piece of fish in the water. If the fish floats, it means that it has been caught pretty recently. If the fish sinks, it may not be as fresh as you would like for it to be.
3. The best way to thaw fish is by using milk. Take frozen fish and place it in milk to allow it to give it a great color and give you a great flavor.
4. Having trouble getting oysters out of their shell? Try to get some club soda and let the oysters soak in it for a few minutes. It can help with the process of getting them out of their shells.
5. Fish are full of Omega-3 fatty acids. Salmon, tuna, trout and herring are all fish with high levels of Omega-3. This is considered the good fat and can actually be very healthy to your heart.
6. Pregnant women should not eat fish of any type more than twice in any given week. The reason for this is that fish can be contaminated with different types of bacteria as well as mercury that can be harmful to the unborn child.
7. Comparing the protein content of sardines against a steak is pretty impressive. Eating 100 grams of sardines is going to give you more protein than eating a steak of the same weight.
8. Fish can counter your sodium intake. When you consume a lot of fish, you can actually reduce some of the negative impact that your body is going to get from consuming a great deal of sodium.
9. Halibut and tuna are the safest fish to eat in terms of bacteria. Sole is also typically seen as a very safe fish to eat.
10. Shellfish have the ability to filter through roughly 15 to 20 gallons of water every single day.  Shellfish survive by filtering this water out.

Ingredients:

1 lb catfish(4-6 fillets)

1 cup milk

2 tbsp vinegar

3/4 cup cornmeal (finely ground)

1/2 cup ap flour

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/4 tsp celery salt

1 salt

1 oil for frying

Direction :

Heat 1/2″ cast iron oil pan to 350*

Soak fish in milk and vinegar while the oil is heated

In a medium bowl, mix cornmeal, flour, and herbs

Remove fish from milk, sprinkle with salt and clay in flour mixture

Shake the excess bread and put it in oil

Bake for 2-3 minutes (until golden brown); Flip and bake for another 2-3 minutes

Sinks on paper towels

ENJOY!