Old Fashioned Goulash

 

Old-Fashioned Goulash is a comforting, one-pot dish made with ground beef, elbow macaroni, tomatoes, and simple seasonings. It's an American-style goulash, different from Hungarian goulash, which is a slow-cooked stew with paprika and chunks of beef.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes (with juice)
• 1 cup beef broth (or water)
• 1 cup elbow macaroni (uncooked)
• 1 tsp Worcestershire sauce
• 1 tsp paprika (optional)
• 1 tsp Italian seasoning
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Brown the Beef: In a large pot or skillet, cook the ground beef over medium heat until browned. Drain excess grease.
2. Sauté Aromatics: Add diced onion and garlic. Cook for 2-3 minutes until softened.
3. Add Liquids & Seasoning: Stir in tomato sauce, diced tomatoes, Worcestershire sauce, beef broth, paprika, Italian seasoning, salt, and pepper. Bring to a simmer.
4. Cook Pasta: Add uncooked elbow macaroni, stir well, cover, and let simmer for about 12-15 minutes until the pasta is tender, stirring occasionally.
5. Finish & Serve: If using, stir in shredded cheese until melted. Serve hot and enjoy!

Would you like any variations or side dish recommendations?

Complete Recipes

 

Elevate your meals with homemade Asian sauces—bold, sweet, and savory!

Complete Recipes👇

1. Generel Tso’s Chicken 

1 1/2 lbs boneless skinless chicken thighs cut into 1 inch pieces

2 eggs lightly beaten

salt and pepper 

1/2 cup all purpose flour

1/2 cup corn starch

vegetable oil for frying

General Tso sauce:

2 teaspoons vegetable oil

2 teaspoons minced fresh garlic

1/2 teaspoon crushed red pepper flakes or more to taste

3/4 cup low sodium chicken broth

2 tablespoons hoisin sauce

2 tablespoons brown sugar

1/4 cup low sodium soy sauce

1 tablespoon corn starch

Instruction:

Place the eggs in a bowl; add salt and pepper.

Mix together the flour and corn starch and place in a shallow bowl or on a plate.

Heat 3 inches of oil in a deep pot to 350 degrees F. Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.

Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.

While the chicken is cooking, make the sauce.

Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook for 30 seconds. Whisk together the chicken broth, hoisin sauce, brown sugar, soy sauce and corn starch.

Add the liquid mixture to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.

Add the chicken pieces to the pan and toss to coat with the sauce. Transfer to the plate and serve with steamed broccoli if desired. Enjoy!

2. Beef and Vegetable Stir-Fry

For the Beef:

1 lb beef (flank steak, sirloin, or ribeye), thinly sliced

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp vegetable oil

1 tsp garlic powder

For the Vegetables:

1 cup broccoli florets

1 cup bell peppers, sliced

½ cup snap peas

½ cup mushrooms, sliced

½ cup zucchini, sliced

½ cup onions, sliced

Stir fry sauce:

1/4 cup soy sauce

1/4 cup chicken broth

1 tbsp shaoxing wine 

1 tsp sugar

1 tsp sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp cornstarch

1⁄4 cup water

Instructions:

Marinate the Beef:

In a bowl, mix sliced beef with soy sauce, cornstarch, garlic powder, and 1 tbsp oil. Let it marinate for at least 15 minutes.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and cornstarch slurry. Set aside.

Cook the Beef:

Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes, until browned but not fully cooked. Remove and set aside.

Stir-Fry the Vegetables:

In the same pan, add a little more oil if needed. Add harder vegetables (broccoli, carrots, bell peppers) first and cook for 2 minutes. Add softer vegetables (mushrooms, snap peas, zucchini, onions) and stir-fry for another 2-3 minutes until tender but crisp.

Combine Everything:

Return the beef to the pan and pour in the stir-fry sauce. Toss everything together and cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice 

3. Orange Chicken

Ingredients:

1 lb Boneless Skinless Chicken Breasts cut into bite-size pieces

3 Eggs whisked

1/3 cup Cornstarch

1/3 cup Flour

1 tsp garlic powder 

Salt and black pepper 

Oil for frying

Orange Sauce:

1 cup orange Juice

1/3 cup brown sugar

2 tablespoons rice vinegar

1/4 cup soy sauce

1 tablespoon fresh ginger minced

2 cloves garlic finely diced

1 teaspoon red pepper flakes

1 orange zested

1 tablespoon cornstarch

Garnish:

Green Onions

Sesame seeds 

Instructions:

In one bowl, mix cornstarch, flour, salt, black pepper, and garlic powder. In another bowl, beat the eggs. Dip each piece of chicken into the egg, then coat in the flour-cornstarch mixture.

Heat oil in a pan (about 350°F and fry chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on a paper towel.

Make the Orange Sauce:

In a saucepan over medium heat, whisk together orange juice, soy sauce, brown sugar, vinegar, ginger, garlic, red pepper flakes, and orange zest. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens (about 2 minutes).

Combine and Serve:

Toss the fried chicken in the orange sauce until evenly coated.

Garnish with sesame seeds and sliced green onions. Serve over steamed rice or with stir-fried vegetables.

4. Sweet and Sour Chicken 

1 lb Boneless Skinless Chicken Breast (cut into bite-size pieces)

Salt

1/2 cup flour 

1/2 cup cornstarch 

3 eggs beaten 

1 cup homemade sweet and sour sauce

Red, Yellow, or Orange Pepper (cut into bite-size)

1/4 White Onion (cut into bite-size pieces)

Fresh Pineapple (cut into chunks)

Oil for frying 

Sweet and sour sauce:

1 cup canned pineapple juice 

3/4 cup light brown sugar

1/3 cup rice vinegar 

3 tablespoons ketchup

2 tablespoons soy sauce 

1/4 teaspoon garlic powder 

1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Instructions:

Place all of the sauce ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. Set aside.

Chicken:

Sprinkle chicken with salt. Place flour and cornstarch in a shallow dish. Whisk eggs in another shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on a plate.

Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, let it reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 3-4 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

In a separate large pan or wok over medium high heat, add tablespoon of oil. Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender. Add 1 cup of homemade sweet and sour sauce and stir to coat the pieces and cook for 30 seconds. Add the chicken pieces back in and stir until the sauce has thickened. 

Serve immediately, with optional garnishes of sesame seeds or green onions.

Famous Butter Cake

 

Famous Butter Cake is a rich, moist, and buttery classic that melts in your mouth. It has a dense yet tender crumb and a golden crust, making it perfect for any occasion.

Ingredients:

For the Cake:

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk

For the Butter Glaze:

• ⅓ cup (75g) unsalted butter
• ¾ cup (150g) granulated sugar
• 2 tbsp water
• 2 tsp vanilla extract

Instructions:

1. Preheat Oven & Prep Pan:

   • Preheat oven to 325°F (165°C).
   • Grease and flour a 10-inch bundt pan or a 9x13-inch baking pan.

2. Make the Cake Batter:

   • Cream butter and sugar until light and fluffy (3–5 minutes).
   • Add eggs one at a time, beating well after each. Mix in vanilla.
   • In another bowl, whisk flour, baking powder, and salt.
   • Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
   • Mix until just combined (do not overmix).

3. Bake:

   • Pour batter into the prepared pan.
   • Bake for 60–70 minutes (bundt pan) or 45–50 minutes (9x13 pan), until a toothpick inserted comes out clean.

4. Prepare the Butter Glaze:

   • In a small saucepan, melt butter over low heat.
   • Stir in sugar, water, and vanilla, and heat until sugar dissolves (do not boil).

5. Glaze & Serve:

   • While the cake is still warm, poke holes with a skewer or fork.
   • Slowly pour the warm glaze over the cake, letting it soak in.
   • Let the cake cool before slicing.

This cake gets even better the next day as the flavors deepen! Would you like any variations, like adding citrus zest or rum?

Cheesy Mashed potato puffs

 

Cheesy mashed potato puffs are crispy, golden bites of mashed potatoes mixed with cheese, eggs, and seasonings, then baked until fluffy and irresistible. They’re perfect as a side dish, appetizer, or snack!

Ingredients:

• 2 cups mashed potatoes (leftover or freshly made)
• 2 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or a mix)
• ¼ cup grated Parmesan cheese
• ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
• 2 tbsp chopped chives or green onions (optional)
• ½ tsp garlic powder
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tbsp melted butter (for richness)

Instructions:

1. Preheat Oven: Set to 200°C (400°F). Grease a muffin tin or line with silicone liners.
2. Mix Ingredients: In a bowl, combine mashed potatoes, eggs, cheeses, flour, chives, garlic powder, salt, and pepper. Stir well.
3. Fill Muffin Tin: Spoon the mixture into the muffin cups, filling each about ¾ full. Smooth the tops slightly.
4. Bake: Bake for 20–25 minutes, or until golden and crispy on top.
5. Cool & Serve: Let them cool for a few minutes, then gently remove. Serve warm with sour cream or dipping sauce.

Would you like any variations, like adding bacon or making them extra crispy?

zero-carb chocolate mousse

 

Here’s a zero-carb chocolate mousse that’s rich, creamy, and completely guilt-free!

Ingredients:

• 1 cup heavy whipping cream
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered erythritol (or your preferred keto sweetener)
• ½ tsp vanilla extract
• A pinch of salt

Instructions:

1. Whip the Cream – In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Add Cocoa & Sweetener – Sift in the cocoa powder, add sweetener, vanilla, and salt. Continue whipping until smooth and fluffy.
3. Chill (Optional) – For a firmer texture, refrigerate for 30 minutes before serving.
4. Serve & Enjoy! – Top with shaved dark chocolate or a few berries (if low-carb).

Would you like a dairy-free version?

Recipes Rich Banana Bread

 

Here’s a rich and moist banana bread recipe that’s full of flavor and perfect for any occasion!

Ingredients:

• 3 ripe bananas, mashed
• ½ cup (115g) butter, melted
• ¾ cup (150g) sugar (brown sugar for deeper flavor)
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional, for warmth)
• ½ cup sour cream or Greek yogurt (for extra moisture)
• ½ cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Mix wet ingredients: In a bowl, whisk mashed bananas, melted butter, sugar, eggs, and vanilla until smooth.
3. Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon.
4. Mix everything: Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in sour cream/yogurt and nuts/chocolate if using.
5. Bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool before slicing and enjoy with butter or honey!

Would you like a gluten-free or nutty version?

Potato Rolls with Chicken

 

Here’s a delicious and easy Potato Rolls with Chicken recipe—crispy on the outside, soft on the inside, and packed with flavor!

Ingredients:

For the Potato Dough:

• 3 large potatoes, boiled and mashed
• 1 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• ¼ cup cornstarch (for binding)

For the Chicken Filling:

• 1 cup cooked and shredded chicken
• ½ onion, finely chopped
• 1 garlic clove, minced
• ½ tsp paprika
• ½ tsp cumin (optional)
• ¼ tsp salt & pepper
• 2 tbsp chopped parsley or coriander

For Coating & Frying:

• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying

Instructions:

1. Prepare the Potato Dough: Mash the boiled potatoes while warm. Add butter, salt, black pepper, and cornstarch. Mix until smooth. Let it cool slightly.
2. Make the Chicken Filling: In a pan, sauté onions and garlic until soft. Add shredded chicken, paprika, cumin, salt, and pepper. Stir well and cook for 2 minutes. Add parsley and remove from heat.
3. Shape the Rolls: Take a small portion of the mashed potatoes, flatten it in your palm, and place a spoonful of chicken filling in the center. Seal and shape into a roll or patty.
4. Coat and Fry: Dip each roll in beaten egg, then coat with breadcrumbs. Fry in hot oil until golden brown and crispy.
5. Serve Hot! Enjoy with yogurt dip, ketchup, or spicy harissa sauce.

Would you like a baked version instead?