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A very easy, devine salad dressing, a standout among vinaigrette recipes. This homemade balsamic vinaigrette strikes the perfect balance of sweet and tangy. Honey Mustard Balsamic Vinaigrette Elevate your salads with the delicious Honey Mustard Balsamic Vinegar Salad Dressing, a standout among vinaigrette recipes. This homemade balsamic vinaigrette strikes the perfect balance of sweet and tangy flavors. Learn how to make balsamic vinaigrette effortlessly with this easy-to-follow recipe. Whether you're in search of the best balsamic vinaigrette or a honey-infused version, this dressing adds a delightful touch to any salad, making it a versatile and flavorful choice for those who appreciate the classic taste of balsamic vinaigrette. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As an Walmart Creator, I earn from purchases. Sweet And Savory Vinaigrette 1/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 1 teaspoon Dijon mustard 1-2 cloves garlic, minced (adjust to taste) 1 teaspoon honey 1/2 tsp Salt 1/4 tsp freshly ground black pepper Thank you so much for supporting my site Salad Recipes Easy Garden Salad Summertime Cucumber Salad Southern Potato Salad Ultimate Pea Salad Chicken Garden Salad Salad with Strawberries, Feta and Vinaigrette Dressing How To Make Balsamic Vinaigrette Sweet And Savory Vinaigrette In a small bowl or a jar with a lid, add the balsamic vinegar and Dijon mustard. Finely mince the garlic cloves and add them to the bowl. Drizzle in the honey (or maple syrup for a vegan version) to balance the acidity of the vinegar. You can adjust the sweetness to your taste. Slowly pour in the extra-virgin olive oil while whisking the mixture vigorously. If you're using a jar, you can simply shake it well to combine the ingredients thoroughly. Continue to whisk (or shake) until the dressing is well emulsified, meaning that the oil and vinegar have combined into a smooth mixture. Season the vinaigrette with salt and freshly ground black pepper Taste the vinaigrette and adjust the balance of sweetness, acidity, and seasonings as needed. You can add a bit more honey, vinegar, or salt, depending on your taste. Once you're satisfied with the flavor, your balsamic vinaigrette is ready to drizzle over your salad. Thank you so much for supporting my site Balsamic Vinaigrette Variations Maple Balsamic Vinaigrette: Substitute honey with maple syrup for a natural sweetness. Dijon Balsamic Vinaigrette: Enhance the tanginess by adding more Dijon mustard. Garlic Balsamic Vinaigrette: Infuse minced garlic for a robust, savory flavor. Herb-Infused Balsamic Vinaigrette: Add chopped fresh herbs like basil, rosemary, or thyme for an herbal twist. Fruit-Infused Balsamic Vinaigrette: Blend in mashed strawberries, raspberries, or figs for a fruity dimension. Lemon Balsamic Vinaigrette: Squeeze fresh lemon juice into the mix for a citrusy zing. Spicy Balsamic Vinaigrette: Incorporate red pepper flakes or a dash of hot sauce for heat. Mediterranean Balsamic Vinaigrette: Include minced red onion, kalamata olives, and crumbled feta cheese for Mediterranean-inspired flavors. Orange Balsamic Vinaigrette: Use freshly squeezed orange juice and zest for a citrusy and sweet profile. Raspberry Balsamic Vinaigrette: Blend fresh or frozen raspberries into the mix for a vibrant color and sweet-tart taste. Pomegranate Balsamic Vinaigrette: Add pomegranate juice or seeds for a burst of fruity flavor. Asian-inspired Balsamic Vinaigrette: Mix in soy sauce, sesame oil, and grated ginger for an Asian twist. Yogurt Balsamic Vinaigrette: Combine plain Greek yogurt for a creamier and slightly tangy dressing. Avocado Balsamic Vinaigrette: Blend ripe avocado for a rich, creamy texture. Thank you so much for supporting my site How To Store Balsamic Vinaigrette Refrigeration: Balsamic vinaigrette should be stored in the refrigerator. The cold temperature helps preserve the freshness and prevents the growth of harmful bacteria. Airtight Container: Transfer the vinaigrette to an airtight container, such as a glass jar with a tight-sealing lid or a plastic container designed for liquids. Ensure that the container is clean and dry to prevent any contamination. Labeling: It's a good practice to label the container with the date you made the vinaigrette. This helps you keep track of its freshness. Avoid Light and Heat: Store the vinaigrette in the back of the refrigerator, away from direct light and heat sources, which can affect the quality and taste over time. Check for Separation: Balsamic vinaigrette may separate over time, with the oil rising to the top. This is normal. Before using, simply shake or stir the vinaigrette to re-emulsify the ingredients. Use Within a Reasonable Time: While balsamic vinaigrette can last for several weeks when refrigerated, it's best to use it within 2-4 weeks to ensure the best flavor and quality. Over time, the flavors may change, but it should remain safe to consume for a longer period. Inspect for Spoilage: If the vinaigrette develops an off smell, unusual appearance, or off flavors, it's best to discard it, as this may indicate spoilage. Remember that homemade vinaigrettes may have a shorter shelf life compared to commercially produced dressings with added preservatives. Always trust your senses (smell, taste, and appearance) to determine the freshness and safety of your stored balsamic vinaigrette. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

These sliders taste amazing and are about the size of a silver dollar making them great for tailgating, camping, picnics, potlucks and football game day! I made my french dip sliders with these and they are incredible. Perfect for making and sitting around watching a movie with someone you love Easy Mini Sliders These sliders taste amazing and are about the size of a silver dollar making them great for tailgating, camping, picnics, potlucks and football game day! I made my french dip sliders with these and they are incredible. Perfect for making and sitting around watching a movie with someone you love and sharing. This recipe makes a lot of mini sliders, or you can use a bigger cookie cutter and make regular sliders. sliders, but either way they are d elicious ! Proofing Dough In Your Instant Pot After needing, spray the inside of your instant pot (I used my 3 qt) roll ball of dough around so that oil covers the dough. Place your lid on, turn your valve to sealing (not venting) and press yogurt. Take it down to 1 hour. You Will Need: 3 TBSP Warm Water 1 TBSP Dry Active Yeast 1 Cup Warm Water 1 Egg 3 TBSP Sugar 3 1/4 Cup Flour 1 tsp Salt 4 Tbsp butter (diced small) Butter Cooking Spray Bread Machine Directions Gather the ingredients. Combine the yeast and 3 TBSP warm water in a large bowl. Let the mixture stand for about 10 minutes, until foamy. Add all wet ingredients to your bread machine, Cut 2 TBSP Butter into mixture, adding flour last Reserve 2 TBSP butter for tops Set your machine on dough cycle When dough is done (it will be soft and won't rise very much) but you want this. Sprinkle flour onto counter top and roll out dough till 1 1/2 inch thick. Use a large biscuit cutter and cut circles. (cut those circles in half and roll into balls. Place close together on a baking sheet. Make sure you spray your baking sheet with Butter Cooking Spray. Let Rise 1 to 2 hours in a warm place. Hint: I turned my oven on to 350 let it come to temperature and then turned it off. Place sliders inside oven and cover with a warm wet towel. Bake at 350 for 20 min on the top rack of your oven. (or your bottoms will get done faster) Top rack creates perfect bottoms. Dough By Hand Gather the ingredients. Combine the yeast and 3 TBSP warm water in a large bowl. Let the mixture stand for about 10 minutes, until foamy. Add all wet ingredients to a bowl Cut 2 TBSP Butter into mixture, Mix well, adding flour, Mix until dough forms a ball and is soft and pliable. Turn dough onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. If the dough starts to stick to your hands add a small amount of flour. (After needing spray dough with cooking spray. Let rise one hour covered by saran wrap (or a warm wet towel) Sprinkle flour onto counter top and roll out dough till 1 1/2 inch thick. Use a large biscuit cutter and cut circles. (cut those circles in half and roll into balls. Place close together on a baking sheet. Make sure you spray your baking sheet with Butter Cooking Spray. Let Rise 1 to 2 hours in a warm place. Hint: I turned my oven on to 350 let it come to temperature and then turned it off. Place sliders inside oven and cover with a warm wet towel. Bake at 350 for 20 min on the top rack of your oven. (or your bottoms will get done faster) Top rack creates perfect bottoms. Reserve 2 TBSP butter for tops Before baking brush tops with butter, and when they are done, brush again with butter. Use a bread knife to cut in half. Proofing Dough In Your Microwave Fill a microwave-safe glass with 1 cup (0.24 liters) of water. ... Microwave the glass of water on high for two minutes. ... Place the dough you'll be baking in a bowl. ... Set the bowl of dough in the microwave and shut the door. ... Let the dough rise for around 30 to 45 minutes.

This recipe is really easy and great for OAMC (Once A Month Cooking) When you are making your freezer meals, add a few drops from the bag to add great garlic/onion flavor to any recipe. Perfect addition to soups, stews sauces Garlic Onion Drops Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This recipe is really easy and great for OAMC (Once A Month Cooking) When you are making your freezer meals, add a few drops to the bag to add great garlic/onion flavor to any recipe. If you have an overload of garlic and onion in your garden, this unique recipe is perfect. Add to soups, stews sauces, and so much more. You can sauté meats, just add 2 TBS butter and brown on all sides. Don't forget to add your favorite seasonings for melt in your mouth meats. You Will Need Steamer basket Equal amounts of garlic and onion 1 TBSP Salt 1 1/2 cup water Food Processor Thank you for supporting our site! Directions 1. Add ingredients to your instant pot 2. On your pressure cooker, press steam (or rice setting) and set for 10 min. 3. when your timer goes off, let it natural release. 4. When cooled, get out your food processor because we are going to do some magic. Start with your garlic, and remove all skins, this is really easy they just pinch right out. 5. Then place onions and garlic into processor and process until smooth. 6. Use a 1 TBSP spoon to scoop and drop on the cookie sheet , 6. Use a butter knife to smooth into drops and flash freeze until almost frozen. 7. At this stage, place into 1 qt freezer bags to have roasted garlic and onion anytime you need it for a recipe! This roasted onion and garlic puree can be added to soups stews or sauces. Thank you for supporting our site! Is frozen garlic just as good as fresh? Frozen garlic lacks the crunchy texture of fresh, but the flavor remains strong—and definitely lacks the chemical taste that sometimes accompanies jarred garlic . What are Roasted Garlic and Frozen Onions Used For? Making Frozen Garlic Drops not only saves time later, they are so convenient ! Instead of spending five minutes peeling and chopping the garlic and onion, I just remove a drop or two and toss them right into soups , stews, and sauces. or any number of recipes. They are great busy weeknight meals. How long do frozen roasted garlic and onions last in the freezer? 2 to 3 months Place them in an airtight container, freezer bag, Cooked onions can be frozen for up to 2 or 3 months when stored in an airtight container or freezer bag. Thank you for supporting our site! How-To Video

Roux is the secret ingredient that gives a luxurious finish to some of our favorite dishes. it makes a wonderful creamy sauce for macaroni and cheese. Learning to make a simple roux is easy with our  step by step recipe. We even show you how to turn it into cheese sauce! How to make Roux with no lumps Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Roux is the secret ingredient that gives a luxurious finish to some of our favorite dishes. it makes a wonderful creamy sauce in macaroni and cheese and transforms meat drippings into a savory gravy that we drizzle over pot roast and other cooked meats . Learning to make a simple roux is easy with our step by step recipe below. We even show you how to turn it into cheese sauce! You Will Need 3 tablespoons butter 3 tablespoons all-purpose flour Liquid-such as Milk, beef stock, chicken stock etc. As much liquid as you need in your recipe. If you want 3 cups of Bechamel (white sauce) use 3 cups of milk, gravy, use 3 cups of chicken broth or beef broth. If you are making more then 3 cups, you can double this recipe. What is the basic formula of roux? The method for making roux uses 1 part oil or fat to 1 part flour, whisked constantly over heat until it reaches an optimal shade of color—ranging from white to dark brown. The finished base can be used to thicken sauces, gravies, and soup. For a darker gravy use-Kitchen Bouquet Browning and Seasoning Sauce 4-Ounce Bottles (Pack of 2) Turn this Roux Into this Cheese Sauce Bezrat Large crystal Coupe Shaped Gravy Sauce Boat Bechamel Sauce-Basic White Sauce Directions Add butter to warm pan Add flour and whisk well, it should look like a thick paste. Cook for two or three minutes to lose the “floury” taste, but not so long it begins to color (this is your roux) Add your liquid (and mix well.) (until flour dissolves into the liquid. You should see no lumps Note: Make a cheese sauce below by adding milk and cheese. I used 20 ounces of milk to 1 1/2 cups cheese. (add milk slowly and whisk) when it starts to get a little thick add more milk. Wisk until your desired thickness is reached. At this point you can add your cheese for a basic cheese sauce 1 1/2 cup for 20 ounces sauce. When cheese is added to a white sauce, it’s called Mornay sauce. Roux Tips: Don't give up, it's easy to get frustrated making a roux. you have to be patient and continually whisk, you can use a fork to mash down lumps and separate the flour and butter into the milk.

Our bbq Stir-Fry with Shrimp and pineapple packs this stir-fry full of flavor without tons of time or effort! Simple and fast, you can serve over noodles or rice. Sweet pineapple and tangy barbecue Chinese-style shrimp make for a grown-up version of a sweet and sour stir-fry. Pineapple Shrimp Stir-fry Sweet & Spicy Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Our bbq Stir-Fry with Shrimp and pineapple packs this stir-fry full of flavor without tons of time or effort! Simple and fast, you can serve over noodles or rice. Sweet pineapple and tangy barbecue Chinese-style shrimp make for a grown-up version of a sweet and sour stir-fry. You can use fresh or canned pineapple. You Will Need 4 Cups Fresh Pineapple (or 1 canned, drained) 1 8oz Bag Sugar Snap Peas 2 Red Bell Peppers Cubed 3 tbs Butter 1/2 Cup Of Your favorite BBQ Sauce 1 16oz bag medium shrimp salt and pepper to taste Other Recipes you might like Crab, Cheese Balls Crab Casserole Crab Ricotta Cheese Appetizers Seafood Pasta Salad Parmesan Potato Bites Sauted Onion and Imitation Crab Directions If using fresh pineapple (cube) If using Canned Pineapple (drain) Remove tails from shrimp and set aside. Add 3tbs of butter to a medium skillet. Add your cubed pineapple, your 8oz bag of sugar snap peas and your red bell pepper. Cook on medium heat for 10 min or until vegetables are almost soft. Add your shrimp and your BBQ sauce and simmer for another 5 to 8 minutes. Remove from heat, serve with rice or noodles and enjoy!

The Best Authentic Hot and Sour Soup features tender chicken, wood ear mushrooms, shiitake mushrooms, tofu, and silky egg ribbons in a savory, spicy broth. Authentic Hot and Sour Soup with Chicken This restaurant-style hot and sour soup is packed with bold flavors, featuring tender chicken, wood ear mushrooms, portobello mushrooms, carrots, and silky egg ribbons in a savory, tangy broth. Share Chinese Hot and Sour Soup Recipe Please Add items below to your Walmart Cart. As a creator I earn from Purchases. For the Broth: 4 cups Beef Broth 2 tbsp Soy Sauce (or to taste) 1 tbsp Shaoxing Wine or Dry Sherry 1 to 2 Chunked Carrots 4 TBSP plus 1 1/2 tsp Seasoned Rice Vinegar 1/2 tsp White Pepper ½ tsp Sugar 1/2 cup Wood Ear Mushrooms 1 (4 oz) Can Chunky Portabella Mushrooms 1 to 2 Boneless, Skinless Chicken Thighs pieces cut into strips 1 Egg (for ribbons) Optional 1 tbsp Corn Starch + 2 tbsp water (slurry for thickening) ( I did not thicken mine, and it was wonderful) 1 tsp Sesame Oil (optional, for fragrance) Thank you for supporting our site! Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce Egg Foo Yung How do you make Authentic Hot and Sour Soup with Chicken Prepare Ingredients: Soak Ear Wood mushrooms in warm water for 20-30 minutes until soft, then chop. Slice bamboo shoots and any other vegetables or proteins you're using. Make the Broth: In a pot, bring the beef broth to a simmer over medium heat. Stir in soy sauce, Sherry wine, and sugar. Flavor It: Add chopped Ear Wood mushrooms,canned mushrooms, fry chicken strips on the stove top with salt and pepper, when done add them to the broth. Add chunked carrots, Simmer for 15 to 20 minutes or until everything is tender. Stir in vinegar and white pepper—adjust to your desired level of tanginess and heat. Thicken the Soup: (Optional I didn't thicken mine ) Mix the cornstarch with water to make a slurry. Slowly stir it into the soup until it thickens slightly. Simmer for another 1-2 minutes. Add the Egg Ribbons: Turn off the heat and remove from burner, and while stirring the soup in a circular motion, slowly drizzle in the beaten egg. This creates delicate egg ribbons. I used a Slotted Spoon while my husband stirred in a circular motion. Finish and Serve: Drizzle in a little sesame oil for aroma if desired. Taste and adjust seasoning with more vinegar or white pepper if needed. Serve hot with chopped scallions or cilantro for garnish. Thank you for supporting our site! Tips For success Authentic Hot and Sour Soup with Chicken and Tofu Increase or decrease rice vinegar based on your preferred tanginess. Stir the cornstarch slurry well before adding to prevent lumps. Letting the soup rest before adding the eggs ensures soft, silky ribbons. Enjoy this bold and flavorful homemade hot and sour soup, just like your favorite Chinese restaurant! 🍜🔥 Thank you for supporting our site! How Do You Make The Perfect Egg Ribbons? Prepare the Eggs: (2) Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined. Slow, Steady Stream: When your hot and sour soup is near completion, set it to a low simmer. Ensure the soup is hot but not boiling vigorously. Create a Whirlpool: Using a spoon or ladle, start stirring the soup in a circular motion to create a gentle whirlpool in the center. Pour Eggs Gradually: While the soup is swirling, slowly and steadily pour the beaten eggs into the center of the whirlpool. Pouring the eggs in a thin stream ensures that they spread evenly and form delicate ribbons. Stir Slowly: Allow the eggs a moment to set slightly in the hot liquid. Then, using a chopstick or a fork, stir the eggs gently in the same circular motion. This will encourage the eggs to form ribbons as they cook. Do Not Over-Stir: Be cautious not to over-stir, as this can break the ribbons into smaller pieces. The goal is to maintain distinct, silky strands. Timing is Key: The egg ribbons cook quickly, usually within 30 seconds to 1 minute. Pay close attention and stop stirring as soon as the eggs set into ribbons. Serve Immediately: Once you achieve the desired egg ribbon consistency, remove the soup from heat immediately and serve. The residual heat will continue to cook the eggs slightly. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Easy Beef and Broccoli Stir-Fry recipe. Quick, delicious, and perfect for a homemade Asian-inspired meal.  Chinese restaurant  quality at home, fast and simple. Easy Mongolian Beef and Broccoli Stir-Fry with Carne Asada This Easy Mongolian Beef and Broccoli Stir-Fry with Carne Asada is a delicious, flavorful dish that combines tender strips of carne asada with crisp broccoli in a savory Mongolian-style sauce. Perfect for a quick weeknight dinner, this Chinese-inspired recipe is packed with bold flavors and is sure to satisfy your cravings for a hearty, comforting meal. Serve it over fluffy rice for a complete dish that everyone will love. Whether you're a fan of Mongolian beef or just looking for a simple stir-fry recipe, this easy-to-make dish will become a family favorite in no time! Share Authentic Chinese Beef and Broccoli Stir Fry Recipe Add items below to your Walmart Cart. As a creator I earn from Purchases. 1 pound of Carne Asada meat (thinly sliced) 2 tablespoons Oyster Sauce 2 tablespoons Soy Sauce 3 teaspoons Baking Soda (to tenderize the meat) 2 tablespoons Corn Starch 1 large Onion , cut into wide wedges 3 cups Broccoli Florets 1 teaspoon Minced Ginger 2 tablespoons Minced Garlic 1 cup Beef Broth 1 teaspoon Salt 1 tablespoon Vegetable Oil for stir-frying Cooked White Rice (for serving) Thank you for supporting our site! Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce/Gravy Instant Pot How Do You Make Beef and Broccoli Stir-Fry Homemade? Prepare the Carne Asada Meat: In a bowl, combine the thinly sliced carne asada meat with 3 teaspoons of baking soda. Mix well to coat the meat. Cover the bowl with plastic wrap and allow it to sit for 30 minutes. This helps to tenderize the meat. After 30 minutes, rinse the meat thoroughly to remove the baking soda and pat it dry with paper towels. Sauté the Meat: Set your Instant Pot to "Sauté" mode and add 1 tablespoon of vegetable oil. Once the pot is hot, add the thinly sliced carne asada meat and sauté for 2-3 minutes until browned. Add the minced ginger and garlic and sauté for another minute, until fragrant. Deglaze and Add the Sauce: Add 1 cup of beef broth to the Instant Pot, scraping up any brown bits from the bottom of the pot (this adds flavor to the sauce). Stir in the soy sauce, oyster sauce, and salt. Pressure Cook the Beef: Close the lid of the Instant Pot and set the valve to “Sealing.” Select “Pressure Cook” (or “Manual”) and cook on high pressure for 10 minutes. Once the cooking time is up, carefully do a quick release by turning the valve to "Venting." Prepare the Broccoli and Onion: While the beef cooks, blanch the broccoli florets in boiling water for about 2-3 minutes, until tender as you like. Drain and set aside. Heat a small pan over medium-high heat and sauté the onions for 5-6 minutes until softened and lightly caramelized. Thicken the Sauce: After releasing the pressure, open the Instant Pot and stir in 2 tablespoons of corn starch to the beef broth mixture. If you like, you can set the Instant Pot back to "Sauté" mode for 1-2 minutes to thicken the sauce, stirring occasionally. Combine Everything: Add the cooked broccoli and sautéed onions into the Instant Pot. Stir to combine and coat the vegetables and beef in the sauce. Serve: Serve the Mongolian Beef and Broccoli stir-fry over a bed of fluffy cooked white rice. Thank you for supporting our site! Stove Top Authentic Chinese Beef and Broccoli Stir Fry Recipe Prepare the Carne Asada Meat: In a bowl, combine the thinly sliced carne asada meat with 3 teaspoons of baking soda. Mix well to coat the meat. Cover the bowl with plastic wrap and allow it to sit for 30 minutes. This will tenderize the meat. After 30 minutes, rinse the meat thoroughly to remove the baking soda and pat it dry with paper towels. Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for about 2 minutes, or until they are tender as you like them. Drain and set aside. Cook the Onions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the onions to the skillet and cook for about 5-6 minutes, stirring occasionally, until the onions are softened and slightly caramelized. Cook the Meat: In the same skillet, add 1 tablespoon of oil if needed, then add the minced ginger and garlic. Sauté for 1 minute, until fragrant. Add the carne asada meat and cook for about 3-5 minutes until the beef is browned and cooked through. Sprinkle the meat with 2 tablespoons of cornstarch and stir well to coat. This will help thicken the sauce later. Make the Sauce: Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 cup of beef broth to the skillet. Stir to combine, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer for a few minutes until it thickens slightly. Combine and Stir-Fry: Add the cooked broccoli and onion wedges to the skillet, stirring gently to coat everything in the sauce. Continue cooking for 2-3 minutes, allowing the onions to soften further and the sauce to reduce, creating a nice glaze over the beef and vegetables. Serve: Serve the Mongolian Beef and Broccoli stir-fry over a bed of fluffy white rice. Enjoy the savory, tender beef paired with crisp-tender broccoli, caramelized onions, and a flavorful sauce. Thank you for supporting our site! Beef and Broccoli Stir-Fry: Storage and Tips Storage Tips: Refrigeration: Store any leftover Beef and Broccoli Stir-Fry in an airtight container in the refrigerator for up to 2-3 days. Separate Containers: If possible, store the cooked rice or noodles separately from the stir-fry to maintain their individual textures. Freezing: While the beef and vegetables may freeze well, the texture of the broccoli may change upon thawing. If freezing, consider blanching the broccoli before adding it to the stir-fry. Portion Control: If you plan to freeze portions, divide the stir-fry into individual servings before freezing for easier thawing and reheating. Reheating Tips: Microwave: Reheat individual portions in the microwave at 50% power to avoid overcooking and maintain the dish's quality. Stovetop: Reheat larger portions on the stovetop over medium heat. Add a splash of water or additional broth to prevent the dish from drying out. Freshen with Sauce: If the dish appears dry after reheating, add a small amount of soy sauce or beef broth while reheating to refresh the flavors. General Tips: Prep Ahead: You can marinate the meat and steam the vegetables in advance to save time when preparing the stir-fry. Vegetable Options: Feel free to customize the vegetable selection based on what's available or your preferences. Snow peas, bell peppers, or mushrooms make excellent additions. Adjust Seasoning: Taste the stir-fry before serving and adjust the seasoning if needed. You can add a bit more soy sauce, salt, or a splash of broth to achieve the desired flavor balance. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

You’re going to love this easy, restaurant-style Chinese sweet and sour sauce! Perfect blend of tangy and sweet. Perfect for spring rolls or stir-fry recipes Easy Restaurant-Style Sweet and Sour Sauce You’re going to love this easy, restaurant-style Chinese sweet and sour sauce! It’s the perfect blend of tangy and sweet, just like the sauce from your favorite takeout place. Use it as a dip for crispy spring rolls, a glaze for fried chicken, or even in your next stir-fry. It’s so versatile and simple to make, you’ll want to keep it on hand for all your favorite dishes. Trust me, this sauce will take all your Chinese meals to the next level! Share Easy Restaurant-Style Sweet and Sour Sauce Ingredients As an Walmart Creator, I earn from purchases. 1/2 cup white sugar 1/4 cup rice vinegar (or white vinegar ) 1/4 cup ketchup 2 tablespoons light soy sauce 1/2 cup pineapple orange juice 1/4 cup water 1 tablespoon cornstarch (mixed with 1 tablespoons of water to make a slurry) 2 Drops Red Food Coloring (optional) Thank you for supporting our site! Chinese Recipes Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Crab Sushi Beef & Broccoli Hot and Sour Soup Chinese Pork Fried Rice Restaurant Style Crab Casserole Egg Foo Young Sauce Egg Foo Yung How do you make homemade sweet and sour sauce? Prepare the Sweet and Sour Sauce Base: In a saucepan, mix white sugar, rice vinegar (or white vinegar), ketchup, light soy sauce, pineapple orange juice, and water. Heat the mixture over medium heat, stirring constantly until it gently simmers. Thicken the Sauce: Gradually stir in a slurry made from cornstarch and water while continuing to stir. Cook until the sauce thickens, becoming glossy and able to coat the back of a spoon. For a classic look, add a couple of drops of red food coloring. Taste and Adjust: Taste the sauce and tweak the sweetness or tanginess by adding more sugar or vinegar. Adjust the thickness with additional cornstarch slurry if necessary. Combine and Serve: Pour the sweet and sour sauce over your stir-fried ingredients or use it as a dipping sauce for items like egg rolls, spring rolls, dumplings, or chicken nuggets. Toss the ingredients until evenly coated, and serve immediately. Enjoy your easy homemade sweet and sour sauce! Thank you for supporting our site! Making and Freezing Sweet and Sour Sauce: Prepare the sweet and sauce recipe: Let the sauce cool completely to room temperature to avoid condensation when freezing. Once cooled, transfer it to an airtight container or freezer-safe bag, leaving some space for expansion during freezing. Seal tightly, removing as much air as possible to prevent freezer burn. Label the container or bag with the date and contents, then place it in the freezer. Tips for Using Frozen Sweet and Sour Sauce: Frozen sweet and sour sauce can be stored for 3-4 months. To use, thaw it overnight in the refrigerator or on the defrost setting in the microwave. Reheat gently in a saucepan, stirring occasionally, until warmed through. If the sauce has thickened too much during freezing, thin it with a little water or pineapple juice. Use the reheated sauce as you would fresh, whether as a dipping sauce or for cooking in stir-fries and other dishes. Freezing sweet and sour sauce is a practical way to keep homemade sauce ready whenever you need it, Thank you for supporting our site! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Seasoned ground beef, refried beans, and cheddar cheese, in a crispy tortilla, with zesty Sour Cream Sauce. with variations like chicken, seafood chimichangas. Beef Chimichangas with Sour Cream Sauce Imagine savoring seasoned ground beef, refried beans, melted cheese and a luxurious sour cream sauce, all enveloped in a golden, crispy tortilla. Our user-friendly recipe will guide you in creating these mouthwatering chimichangas. It's the type of dish that can transform your dinner routine, melding diverse textures and flavors to make every bite a joy for your whole family. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You Will Need As an Walmart Creator, I earn from purchases. For the Beef Filling: 2 pounds ground beef 2 small onions , finely chopped 4 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons chili powder Salt and pepper to taste 2 cups refried beans 2 cups shredded cheddar cheese 16 large flour tortillas For the Sour Cream Sauce: 2 cups sour cream 4 tablespoons mayonnaise 4 tablespoons fresh lime juice 4 teaspoons ground cumin 2 teaspoons chili powder Salt and pepper to taste For Frying: Vegetable oil for frying Thank you so much for supporting my site What Goes well with Chimichangas? Restaurant Style Mexican Rice Copycat Taco Bell's Pintos 'n Cheese Restaurant Style Guacamole Mexican Street Corn Copycat Taco Bell's Red Sauce Mexican Beef Casserole Mexican Taco Filling How Do You Make Chimichangas? You can pre-prep these burritos for make-ahead meals Directions are below along with Burrito Variations Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat. Add the chopped onion and minced garlic to the beef and sauté until the onion is soft and translucent. Stir in the ground cumin, chili powder, salt, and pepper. Cook for another minute to allow the spices to infuse the beef. Add the refried beans to the beef mixture and cook until well combined and heated through. Assemble the Chimichangas: Place a portion of the beef and bean mixture in the center of a tortilla. Sprinkle with shredded cheddar cheese. Fold in the sides of the tortilla, then roll it up tightly, creating a chimichanga. Secure the ends with toothpicks to hold them closed. Prepare the Sour Cream Sauce: In a bowl, whisk together the sour cream, mayonnaise, fresh lime juice, ground cumin, chili powder, salt, and pepper. Taste and adjust the seasoning as needed. Fry the Chimichangas: In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, seam side down, and fry until they are golden brown and crispy, usually about 3-4 minutes per side. Use tongs to turn them. Once the chimichangas are crisp and golden, remove them from the oil and drain on paper towels to remove excess oil. Serve: Serve the beef chimichangas with the sour cream sauce on the side or drizzled on top. Optionally, garnish with chopped fresh cilantro, sliced green onions, or diced tomatoes for added flavor and presentation. These Beef Chimichangas with Sour Cream Sauce are a delicious and satisfying meal with a flavorful kick. Enjoy! Thank you so much for supporting my site Steps for Once a Month Freezer Cooking (OAMC): In a large skillet, brown the ground beef with onions, garlic, ground cumin, chili powder, salt, and pepper until fully cooked and flavorful. Allow the seasoned ground beef to cool completely. Combine the cooled, seasoned ground beef with the refried beans and shredded cheddar cheese, creating a delicious beef, bean, and cheese mixture. Divide the beef, bean, and cheese mixture into portions suitable for individual chimichangas. Assemble the chimichangas by generously placing the beef, bean, and cheese mixture onto each tortilla. Roll up the tortillas, creating delightful bundles. If necessary, secure with toothpicks for easy handling. For freezing, wrap each chimichanga securely in plastic wrap and aluminum foil, ensuring an airtight seal to maintain freshness. Label with the date. Prepare the Sour Cream Sauce fresh on the day of serving: In a bowl, whisk together sour cream, mayonnaise, lime juice, ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste. To serve, thaw the chimichangas in the refrigerator overnight (if frozen) and then proceed to fry or bake until achieving a deliciously crispy texture. Drizzle the freshly prepared Sour Cream Sauce over the chimichangas before serving. Thank you so much for supporting my site Chimichanga Variations Chicken Chimichangas: Replace ground beef with shredded cooked chicken. Season the chicken with taco seasoning or a mix of cumin, chili powder, and garlic. Vegetarian Chimichangas: Use black beans, pinto beans, or a mix of beans as the main filling. Add sautéed vegetables such as bell peppers, onions, and zucchini. Include corn, diced tomatoes, and your favorite cheese. Seafood Chimichangas: Substitute the meat with cooked shrimp, crab, or a combination of seafood. Season with seafood-friendly spices like Old Bay seasoning or cajun seasoning. Breakfast Chimichangas: Fill with scrambled eggs, breakfast sausage or bacon, and cheese. Add diced green chilies or jalapeños for a bit of heat. Serve with salsa or a drizzle of hot sauce. Bean and Cheese Chimichangas: Create a simple filling with refried beans and your favorite cheese. Add a sprinkle of diced green onions or cilantro for freshness. Barbecue Beef Chimichangas: Mix the ground beef with barbecue sauce for a smoky flavor. Add shredded cheddar or Monterey Jack cheese. Top with coleslaw or serve with barbecue sauce for dipping. Mushroom and Spinach Chimichangas: Sauté mushrooms and spinach until tender and use as a filling. Mix with cream cheese for a creamy texture. Season with garlic, salt, and pepper. Sweet Dessert Chimichangas: Fill with a sweet mixture like cream cheese and fruit, such as sliced strawberries or bananas. Sprinkle with cinnamon and sugar before frying. Serve with a drizzle of chocolate or caramel sauce. Tex-Mex Chimichangas: Add a layer of Mexican rice to the filling. Include ingredients like black olives, corn, and green chilies for a Tex-Mex flair. Buffalo Chicken Chimichangas: Toss shredded cooked chicken with buffalo sauce. Mix in blue cheese or ranch dressing. Serve with extra buffalo sauce or dressing on the side. 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Let's get down to it, folks! Turkey can be a tricky bird, often coming out dry and tough. But don't worry, we've got a brine adventure that'll make your turkey turn into a juicy masterpiece. Rosemary and Thyme Turkey Brine Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Alright, let's talk turkey, my culinary comrades! Now, brining might not be up there with "world peace" or "finding the TV remote," but hear me out: Turkeys, especially the lean ones, often pull a disappearing act on us, turning dry and tough during the cooking extravaganza. But fear not, because we're about to embark on an epic brine adventure that'll have your turkey singing a juicy and tender tune. You Will Need 1 (14.88 lb) whole turkey 4 quarts cold water (plus more to cover the turkey completely, divided) 8 garlic cloves 2 sprigs rosemary 1/2 container fresh thyme 1/2 tablespoon black pepper (or peppercorns) 1 cup brown sugar 4 tablespoons lemon juice 3/4 cup kosher salt (or 3 tablespoons table salt) 2 large bay leaves 1/2 tablespoon sage (ground sage) 1 cup apple cider vinegar Other Recipes You might Like Oven Roasted Brined Turkey Old Fashion Stuffed Turkey Turkey Broth/Stock Old Fashion Turkey Gravy Left Over Turkey Omelet Thank you so much for supporting my site Rosemary and Thyme Turkey Brine Instructions Get ready for a fresh, homemade brine adventure that'll make your turkey the star of the show! Whether you're a brining rookie or a seasoned flavor ninja, we've got you covered with our step-by-step guide to crafting the ultimate turkey brine. Dive into the world of brining, where moist and flavorful turkey reigns supreme. Whether you prefer your turkey wet or dry, with a pinch of simplicity or a dash of extravagance, our fresh brine recipes are here to assist. Armed with our classified brine formulas, you'll be the magician behind savory perfection, making your turkey the town's favorite conversation starter! So, grab your apron and get ready to turn your kitchen into a fresh and brine-tastic wonderland! Prepare the Turkey: Start by prepping the turkey, removing all the innards. Set them aside if you plan to use them for giblet gravy. Prepare the Brine: In a large pot, bring 4 quarts of water to a boil. While the water is heating, add in the garlic cloves, rosemary, fresh thyme, black pepper, brown sugar, lemon juice, kosher salt, bay leaves, sage, and apple cider vinegar. Once the water reaches a rapid boil, reduce the heat and let it simmer for 5 minutes to infuse all the flavors. Cool the Brine: After simmering, remove the pot from heat and allow the brine to cool down to at least 40°F (4°C). It's essential to prevent bacterial growth in the meat. b. To speed up the cooling process, you can pour the brine over 6-8 cups of ice cubes while stirring gently until the ice has melted. Brine the Turkey: a. Carefully transfer the cooled brine and the turkey to a large food-grade container or a brining bag. b. Make sure the turkey is completely submerged in the brine. If necessary, add more cold water to cover it completely. Seal the container or bag and place it in the refrigerator for a brining time of 8 to 24 hours. Since you have a 14.88 lb. turkey, you brined it for 21 hours, but you can adjust the time based on your preference. Rinse and Prepare the Turkey: After the brining period, remove the turkey from the brine. Rinse it thoroughly under cold running water. This step helps remove excess salt from the surface, preventing it from being overly salty. Pat the turkey dry with paper towels. Cook Your Turkey: Now that your turkey is beautifully brined and prepared, you can proceed to cook it according to your desired recipe. Whether you roast, smoke, or deep-fry, this brine will infuse your turkey with incredible flavors and moisture. Enjoy your delicious Rosemary and Thyme Turkey! Thank you so much for supporting my site Tips for Perfecting Your Turkey Brine Gather 'round, fellow turkey enthusiasts! We've unearthed the secret scrolls of turkey triumph, presenting to you the best turkey brine recipe, tailor-made for the grand Thanksgiving extravaganza. Bid adieu to the era of parched poultry and say hello to our juicy, foolproof turkey brine—an her infused master piece that it will leave your taste buds singing. But here's the kicker: it's not just any brine; it's the no-fail, worry-free, turkey-that-hugs-you-back kind of brine. Your turkey is about to undergo a transformation so magical that it might start waltzing around the dinner table. So, grab your apron, put on your comfiest pajamas (we won't judge), and let's embark on this flavorful adventure. Your turkey is counting on you to make it a star, and we're here to make sure you succeed. Turkey Size: Ensure your turkey size matches the brine recipe. Adjust the quantities of ingredients accordingly if you have a larger or smaller turkey. Quality Ingredients: Use fresh and high-quality ingredients, especially herbs like rosemary and thyme, for the best flavor. Brine Container: Choose a food-grade container or brining bag that's large enough to comfortably hold your turkey and the brine. Make sure the turkey is fully submerged. Cooling Time: Allow the brine to cool sufficiently before immersing the turkey. Rapid cooling can be achieved by adding ice cubes and stirring gently. Brining Time: Stick to the recommended brining time, but don't over-brine. Longer isn't always better, and excessive brining can make the meat too salty. Rinse Thoroughly: After brining, rinse the turkey under cold water to remove excess salt. This step is crucial to prevent overly salty meat. Dry the Turkey: Pat the turkey dry with paper towels before cooking. A dry surface promotes crispy skin during roasting or frying. Flavor Combinations: Feel free to experiment with additional flavorings like citrus zest, whole spices, or other herbs to customize the brine to your taste. Safety: Maintain proper food safety practices during the entire process, especially when handling raw poultry. Clean all surfaces and utensils that come into contact with the turkey. Cooking Method: Choose your preferred cooking method (roasting, smoking, frying, etc.) and follow the appropriate guidelines for your turkey's size to ensure it's fully cooked and safe to eat. Resting Time: Allow the cooked turkey to rest before carving. This lets the juices redistribute, ensuring moist and tender meat. By following these tips, you can make the most of the Rosemary and Thyme Turkey Brine recipe and create a flavorful, succulent turkey for your meal. Thank you so much for supporting my site Variations for Herb-Infused Apple Cider Turkey Brine Citrus Twist: Add citrus flavors by including orange or lemon zest to the brine for a bright and zesty twist. Spicy Kick: If you enjoy a bit of heat, add crushed red pepper flakes or a sliced jalapeño to the brine for a spicy turkey. Maple Glaze: After brining, baste the turkey with a maple syrup glaze while roasting for a sweet and savory combination. Fresh Herbs: Experiment with different fresh herbs like basil, parsley, or tarragon to customize the herbaceous flavor. Garlic Lovers: Increase the garlic cloves if you love garlic for a more pronounced garlic flavor. Fruit Juices: Replace some or all of the apple cider with other fruit juices like pear or cranberry for unique fruity undertones. Alcohol-Infused: Consider adding a cup of white wine or bourbon to the brine for a sophisticated twist. Honey Sweetness: Swap out some of the brown sugar for honey to impart a distinct honeyed sweetness to the brine. Smoky Notes: Add a touch of smokiness by including a few smoked paprika or chipotle pepper flakes. Asian Fusion: Create an Asian-inspired brine by adding soy sauce, ginger, and star anise for an entirely different flavor profile. Heritage Herbs: Experiment with heritage herbs like marjoram, lovage, or savory for a unique twist on traditional herbs. Allspice and Cloves: Incorporate whole allspice berries or cloves for warm, aromatic notes. Remember to adjust the quantities of these ingredients based on your taste preferences and the size of your turkey. These variations can add exciting flavors to your brined turkey and make it a unique centerpiece for your meal.

The exquisite and mouthwatering flavor of this homemade spaghetti sauce is truly exceptional! With a track record of over two decades, I've honed and refined this recipe to perfection. Whether you opt to freeze it or preserve it in jars, prepare it effortlessly using an instant pot, stovetop, or even a crockpot - each method yielding exceptional results. You have full awareness of what goes into your meal. Spaghetti Sauce Canning Recipe Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share The exquisite and mouthwatering flavor of this homemade spaghetti sauce is truly exceptional! With a track record of over two decades, I've honed and refined this recipe to perfection. Whether you opt to freeze it or preserve it in jars, prepare it effortlessly using an instant pot, stovetop, or even a crockpot - each method yielding exceptional results. This homemade spaghetti sauce boasts both simplicity and scrumptiousness, rendering store-bought alternatives obsolete. Beyond the taste, the added benefit lies in the transparency of its ingredients. You have full awareness of what goes into your meal. Whether employing fresh garden tomatoes or opting for the convenience of canned, including organics, the outcome remains remarkable. Give it a chance, and I'm confident you won't look back. You Will Need 20 pounds tomatoes 4 cups Bone Broth (or chicken broth ) 1 very large onion, diced 1 tablespoon Zesty Italian Seasoning Blend 1 teaspoon Oregano 1 teaspoon Basil 1 tablespoon Onion Powder 3 Bay leaves 2 heaping tablespoons Onion Powder 1 tablespoon Salt (or to taste) 1 tablespoon Pepper 1 can Tomato Paste (2 cans for thicker sauce) 12 tablespoons Lemon Juice Equipment: Pressure Cooker 4 quart Canning Jars Canning Jar Lifter Seals and Rings Food Mill 1 Butter knife OR Air Bubble Remover Tongs Paper Towels Thank you so much for supporting my site Canning Recipes Southern Chow Chow How To Can Chicken Broth Storing and rehydrating Shiitake Mushrooms Approximate Processing Times for Pressure Canning: Sea Level (0-1,000 feet): Poultry, meats, and vegetables: 75-90 minutes Low-acid vegetables (without meat): 20-40 minutes 1,001-3,000 feet: Poultry, meats, and vegetables: 75-90 minutes (increase pressure if necessary) Low-acid vegetables (without meat): 20-40 minutes (increase pressure if necessary) 3,001-6,000 feet: Poultry, meats, and vegetables: 75-90 minutes (increase pressure further if necessary) Low-acid vegetables (without meat): 20-40 minutes (increase pressure further if necessary) How To Can Spaghetti Sauce Canning spaghetti sauce step-by-step instructions: Preparation: Wash the tomatoes thoroughly. Remove stems and make a small 'X' shaped incision on the bottom of each tomato. Fill a large pot with water and bring it to a boil. Blanching the Tomatoes: Prepare a bowl of ice water and keep it nearby. Using a slotted spoon, carefully lower a few tomatoes at a time into the boiling water. Allow them to blanch for about 30 to 60 seconds, or until you notice the skins starting to loosen. Use the slotted spoon to immediately transfer the blanched tomatoes into the bowl of ice water. This stops the cooking process and helps to easily peel off the skins. Peeling and Chopping: Once the blanched tomatoes are cool enough to handle, use your fingers or a paring knife to peel off the loosened skins. Cut the peeled tomatoes into halves or quarters, removing the core and any tough parts. Cooking the Sauce: In a large pot or Dutch oven, combine the diced onion, bone broth, Italian seasoning, oregano, basil, onion powder, bay leaves, onion flakes, salt, and pepper. Add the prepared tomatoes to the pot and bring the mixture to a gentle simmer over medium heat. Allow the tomatoes to cook down, stirring occasionally, for about 30 minutes. Once the tomatoes have softened and the flavors are melded, remove the pot from heat. Processing the Sauce: Set up your food mill over a clean pot or large bowl. Pass the cooked tomato mixture through the food mill to create a smooth sauce. Discard any remaining solids in the food mill. Return the smooth sauce to the cooking pot. Adjusting Consistency and Flavor: Place the pot with the smooth sauce back on the stove over low heat. Stir in the tomato paste to thicken the sauce. Adjust the thickness to your preference by adding more paste if needed. Stir in the lemon juice. Taste the sauce and adjust seasoning as desired. Simmer the sauce for an additional 10-15 minutes to let the flavors meld. Canning the Sauce: While the sauce is simmering, prepare your canning jars by placing them in the water-bath canner filled with enough water to cover the jars. Bring the water to a simmer to sterilize the jars. Using tongs, carefully remove a sterilized jar from the canner, pouring out the water. Fill the jar with the hot spaghetti sauce, leaving about 1/2 inch of headspace at the top. Wipe the rim of the jar with a clean, damp paper towel and vinegar to ensure a good seal. Place a lid on the jar and secure it with a ring, tightening it just until it's snug but not overly tight. Load Jars into Canner: Using a jar lifter, carefully lower the filled jars into the simmering water in the pressure canner. Close Canner Lid: Once all the jars are loaded into the canner, carefully close and lock the lid of the pressure canner according to the manufacturer's instructions. Venting and Building Pressure: Allow steam to escape from the vent for about 10 minutes before closing the vent and building pressure. Follow your canner's instructions for building pressure based on whether you have a dial-gauge or weighted-gauge canner. Processing Time: Once the canner reaches the appropriate pressure, start the processing time. For quart-sized jars of tomato and bone broth spaghetti sauce with meat, the processing time will be approximately 90 minutes at the specified pressure for your altitude. Cooling and Opening Canner: After the processing time is complete, turn off the heat and allow the pressure to naturally decrease. Wait for the pressure to return to zero and the canner's lock to release before opening the lid. Removing Jars: Using a jar lifter, carefully lift the jars out of the canner and place them on a towel or cooling rack. Leave them undisturbed for 12 to 24 hours. Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, the jar has sealed properly. If a jar hasn't sealed, store it in the refrigerator and use its contents promptly. Label and Store: Once sealed, label the jars with the contents and date. Store the sealed jars in a cool, dark, and dry place. Enjoying the Sauce: This homemade spaghetti sauce can be used in a variety of dishes, not just spaghetti! Use it in lasagna, pizza, or any other recipes that call for seasoned tomato sauce. Thank you so much for supporting my site Tomato Sauce Variations Always use a pressure canner when canning anything with meats or low acid vegetables. Roasted Red Pepper Tomato Sauce: Roast 2-3 red bell peppers until charred. Remove the skins, seeds, and stems. Blend the roasted red peppers with the tomato sauce for a smoky and slightly sweet flavor profile. Spicy Arrabbiata Sauce: Add 1 teaspoon red pepper flakes or chili powder for a spicy kick. Enhance the heat by using spicy Italian sausage instead of regular sausage. Mushroom and Herb Tomato Sauce: Sauté 1 cup of sliced mushrooms in olive oil until they're golden brown and tender. Add them to the sauce. Increase the Italian seasoning blend, oregano, and basil for an herbaceous twist. Mediterranean Olive and Capers Sauce: Stir in 1/2 cup of chopped Kalamata olives and 2 tablespoons of capers to the sauce for a tangy and briny flavor. Reduce the salt slightly to balance the saltiness from the olives and capers. Meaty Bolognese Sauce: Brown 1 pound of ground beef or ground pork before adding the onions. Sauté until cooked through, then proceed with the recipe. This hearty variation adds a rich meatiness to your sauce. Herb-Infused Tomato Sauce: Experiment with fresh herbs like thyme, rosemary, or marjoram to add layers of aromatic flavors. Simmer the herbs with the sauce for a few extra minutes before removing them. Garden Veggie Tomato Sauce: Dice and sauté an assortment of garden vegetables such as zucchini, bell peppers, and carrots. Add them to the sauce for added texture and nutrients. Chunky Tomato and Meatball Sauce: Make small meatballs using a mixture of ground beef and Italian sausage. Brown them in a separate pan before adding to the sauce. This variation offers hearty meatballs alongside the tomato sauce. Lemon Zest and Herb Tomato Sauce: Add the zest of one lemon to the sauce for a citrusy brightness. Amp up the fresh herbs like basil, oregano, and thyme for a vibrant herbaceous flavor. Feel free to mix and match these variations, adjusting the ingredients to your taste preferences. Each twist can bring new dimensions to your homemade spaghetti sauce, making it a versatile staple in your kitchen. Thank you so much for supporting my site Canning FAQs What is Pressure Canning? Pressure canning is a preservation method used to safely preserve low-acid foods, such as vegetables, meats, and sauces, by using a specialized pressure canner. The canner raises the internal temperature above boiling, destroying harmful microorganisms and ensuring the safety and shelf stability of canned foods. Why Do I Need a Pressure Canner for Low-Acid Foods? Low-acid foods have a pH level above 4.6, which allows harmful bacteria like Clostridium botulinum to thrive. Pressure canners create higher temperatures than water bath canners, ensuring that low-acid foods are processed at temperatures that eliminate these dangerous microorganisms. Can I Use My Pressure Cooker for Canning? No, pressure cookers are not recommended for canning. Pressure canners and pressure cookers are distinct devices. Pressure canners are specifically designed to reach and maintain the necessary high temperatures for safe canning. Using a pressure cooker for canning can result in underprocessed and unsafe food. How Do I Know if My Jars Sealed Properly? After the jars have cooled for 12 to 24 hours, gently press the center of each lid. If the lid is firm and doesn't flex or pop, the jar has sealed properly. If the lid moves or makes a clicking sound, the jar did not seal. Unsealed jars should be refrigerated and used promptly. What Should I Do If a Jar Didn't Seal? If a jar didn't seal, refrigerate its contents and use them within a few days. Alternatively, you can reprocess the contents using a new lid and proper processing time. Make sure to follow the recommended guidelines for reprocessing. Can I Adjust Processing Times Based on Jar Size? Processing times are determined by factors such as the type of food, jar size, altitude, and pressure canner used. It's crucial to follow tested recipes from reputable sources and adhere to the specified processing times for the jar size mentioned in the recipe. How Do I Adjust Processing Times for Altitude? Higher altitudes require adjustments to processing times and pressure settings. Consult an altitude-adjustment chart provided by your canner's manufacturer or a trusted canning resource. Typically, you increase pressure by 1 pound for every 2,000 feet above sea level. What Are Some Signs of Spoiled Canned Food? Signs of spoiled canned food include off-putting odors, unusual colors, bubbling, mold growth, and spurting liquid when the jar is opened. If you encounter any of these signs, discard the contents and do not consume them. Can I Reuse Canning Lids? No, canning lids are designed for one-time use. The sealing compound can become compromised after the initial use, leading to potential sealing failures during subsequent uses. It's recommended to use new, unused lids for each canning session.

This unstuffed cabbage rolls recipe has become one of my go-to recipes, especially when I need to feed a large crowd. It's a lifesaver for busy weeknights. Deconstructed Cabbage: Two Cooking Methods This unstuffed cabbage rolls recipe has become one of my go-to recipes, especially when I need to feed a large crowd. It's a lifesaver for busy weeknights, providing an easy dinner idea that doesn't skimp on flavor. Using simple, everyday ingredients like ground beef, cabbage, tomatoes, and rice, this recipe brings together a comforting blend of tender cabbage and savory meat, all enhanced by aromatic herbs. Every time I make it, I'm reminded of how amazing the flavors are, and it's always a hit with family and friends. Whether you're cooking for a big family or hosting a get-together, this unstuffed cabbage rolls recipe will surely impress everyone at the table. Share You Will Need Unstuffed Cabbage Rolls Recipe Ingredients: 1.5 lb ground beef (or ground turkey) 1 medium onion, chopped 3 cloves garlic, minced 1 medium cabbage, chopped 2 cans (14.5 oz each) diced tomatoes 1 can (8 oz) tomato sauce 1.5 cups cooked rice 2.5 cups water 4 beef bouillon cubes 1.5 teaspoons dried oregano 1.5 teaspoons dried basil 1.5 teaspoons salt 0.5 teaspoon pepper Optional: shredded cheese for topping Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site Side Dish Recipes Easy Garden Salad Spinach Salad with Strawberries Southern Kicked-up Green Beans Instant Pot Rice Buttery Parmesan Corn On The Cob Parmesan Buttery, Garlic Potatoes Kielbasa Stir-Fry How to make lazy man cabbage rolls In The Instant Pot Stovetop Directions Below Saute the Beef and Vegetables: Turn the Instant Pot to the "Sauté" setting. Add the ground beef and cook until it's browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the Instant Pot. Cook for a few minutes until the onion is soft and translucent. Add Cabbage and Liquids: Stir in the chopped cabbage and cook for another 2-3 minutes until it starts to wilt. Dissolve the beef bouillon cubes in 2.5 cups of hot water. Add the diced tomatoes, tomato sauce, water with dissolved bouillon cubes, oregano, basil, salt, and pepper to the Instant Pot. Stir everything together until well combined. Pressure Cook: Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 15 minutes on high pressure. Release Pressure: When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to "Venting." Add Cooked Rice: Open the Instant Pot and stir in the cooked rice. Mix until well combined and allow the mixture to heat through for a few minutes on the "Keep Warm" setting. Serve: Taste and adjust the seasoning if needed. Serve the unstuffed cabbage rolls hot, optionally topping with shredded cheese if desired. Thank you so much for supporting my site How to make Unstuffed Cabbage Rolls On The Stove Top Instructions: In a large skillet or pot, cook the ground beef over medium heat until it's browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for a few minutes until the onion is soft and translucent. Stir in the chopped cabbage and cook until it starts to wilt, about 5-7 minutes. Dissolve the beef bouillon cubes in 2.5 cups of hot water. Add the diced tomatoes, tomato sauce, water with dissolved bouillon cubes, oregano, basil, salt, and pepper to the skillet. Stir everything together until well combined. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20-25 minutes, or until the cabbage is tender. Once the cabbage is cooked to your liking, stir in the cooked rice and mix until well combined. Allow the mixture to heat through for a few more minutes. Taste and adjust the seasoning if needed. Serve the unstuffed cabbage rolls hot, optionally topping with shredded cheese if desired. Enjoy your deconstructed cabbage rolls! Thank you so much for supporting my site Tips To Make This Deconstructed Cabbage Recipe A Success: General Tips for Both Methods: Use Lean Ground Meat: Opt for lean ground beef or turkey to reduce excess grease in the dish. If using higher-fat meat, make sure to drain the fat well after browning. Chop Ingredients Evenly: Ensure the cabbage, onion, and garlic are chopped evenly. This helps in cooking them uniformly and enhances the texture of the dish. Dissolve Bouillon Cubes Properly: Make sure the beef bouillon cubes are fully dissolved in hot water before adding to the pot to ensure an even distribution of flavor. Season to Taste: Taste the dish after cooking and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your preference. Garnish and Serve: Top with shredded cheese or fresh herbs like parsley for added flavor and presentation. Serve hot to enjoy the full, comforting flavors of the dish. Stovetop Tips: Use a Large Enough Pot: Use a large skillet or pot to ensure there is enough room for the ingredients to cook evenly without overcrowding. Cook the Cabbage Properly: When adding the chopped cabbage, cook until it starts to wilt before adding the liquids. This helps in reducing the overall cooking time. Stir Frequently: Stir the mixture occasionally while simmering to prevent sticking and to ensure even cooking. Add Cooked Rice Last: Stir in the cooked rice after the cabbage is tender and the flavors are well combined. This prevents the rice from becoming mushy and helps maintain its texture. Instant Pot Tips: Don't Overcrowd the Instant Pot: If your Instant Pot is smaller, consider halving the recipe or cooking in batches to avoid overcrowding, which can affect cooking efficiency. Deglaze the Pot: After sautéing the meat and vegetables, deglaze the pot with a bit of water or broth to avoid the "Burn" warning. This involves scraping up any browned bits from the bottom of the pot. Check the Seal and Vent: Ensure the Instant Pot lid is properly sealed and the vent is set to "Sealing" to build up the necessary pressure for cooking. Natural Pressure Release: Allow the Instant Pot to naturally release pressure for at least 10 minutes before quick-releasing the remaining pressure. This helps in achieving the perfect texture for the cabbage and prevents splattering. Add Cooked Rice at the End: Stir in the cooked rice after the pressure cooking is complete. This prevents the rice from becoming too mushy and helps maintain its texture. By following these tips, you can ensure that your deconstructed cabbage rolls are flavorful, well-cooked, and satisfying whether you make them on the stovetop or in the Instant Pot. Enjoy your deconstructed cabbage dish, and don't be afraid to get creative with the ingredients and flavors to make it your own! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter