Slow-Cooker Pot Roast Recipe

 

Slow-Cooker Pot Roast 

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Ingredients:

• 3-4 lbs (1.3-1.8 kg) chuck roast (or bottom round roast)
• 1 tbsp olive oil (for searing)
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 3-4 medium potatoes, cut into chunks
• 2 cups beef broth (or 1 cup broth + 1 cup red wine for richer flavor)
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste (optional, for richness)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley for garnish (optional)

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Instructions:

1. Sear the Meat (Optional but Recommended):

   • Heat olive oil in a large skillet over medium-high heat.
   • Season the roast with salt and pepper, then sear on all sides for about 3-4 minutes per side until browned.
   • Transfer to the slow cooker.

2. Add the Vegetables:

   • Place onions, garlic, carrots, and potatoes around the roast in the slow cooker.

3. Prepare the Broth:

   • In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
   • Pour over the meat and vegetables in the slow cooker.

4. Cook the Pot Roast:

   • Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the roast is fork-tender.

5. Make the Gravy (Optional):

   • Remove the roast and vegetables from the slow cooker and set aside.
   • In a small bowl, mix cornstarch and water. Stir into the slow cooker juices and cook on HIGH for 5-10 minutes until thickened.

6. Serve:

   • Slice or shred the roast and serve with the vegetables and gravy.
   • Garnish with fresh parsley if desired.

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Tips for the Best Pot Roast:

• Chuck roast works best due to its marbling, which makes the meat tender and flavorful.
• Add mushrooms for extra depth of flavor.
• Leftovers taste even better the next day and can be used for sandwiches or tacos.

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Let me know if you'd like more variations or side dish ideas!

Traditional Recipe for Homemade Bread

 

traditional homemade bread 

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Ingredients:

• 4 cups (500g) all-purpose or bread flour (plus extra for kneading)
• 1 packet (2 1/4 teaspoons) active dry yeast or instant yeast
• 1 1/2 cups (360ml) warm water (about 110°F or 45°C)
• 2 tablespoons sugar (or honey for a natural touch)
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil, olive oil, or melted butter

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Instructions:

1. Activate the Yeast:

   • In a bowl, dissolve the sugar in warm water.
   • Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes frothy (if using instant yeast, you can skip this step and mix directly with flour).

2. Mix the Dough:

   • In a large mixing bowl, combine the flour and salt.
   • Add the activated yeast mixture and oil. Mix until a sticky dough forms.

3. Knead the Dough:

   • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
   • If the dough is too sticky, add a little flour, one tablespoon at a time.

4. First Rise:

   • Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

5. Shape the Dough:

   • Punch down the risen dough and shape it into a loaf or rolls.
   • Place it in a greased loaf pan or on a baking sheet.

6. Second Rise:

   • Cover again and let it rise for another 30-45 minutes until it puffs up.

7. Bake the Bread:

   • Preheat your oven to 375°F (190°C).
   • Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped.

8. Cool and Serve:

   • Let the bread cool on a wire rack before slicing.
   • Brush the top with melted butter for a softer crust if desired.

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Tips for Success:

• Use bread flour for a chewier texture, but all-purpose flour works well too.
• Ensure the water isn't too hot, as it can kill the yeast.
• Store in an airtight container for up to 3 days or freeze for longer storage.

Would you like a whole wheat variation?

Chicken Bubble Biscuit Bake Casserole

 

Chicken Bubble Biscuit Bake Casserole 

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 can (16 oz) refrigerated biscuits (like Pillsbury Grands), quartered
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (optional)
• 1/2 cup frozen peas and carrots (optional)
• 1/4 cup cooked and crumbled bacon (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Prepare the Mixture:
   In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

3. Add Biscuits:
   Gently fold in the quartered biscuit pieces and any optional ingredients (peas, carrots, bacon).

4. Assemble the Casserole:
   Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle extra shredded cheese on top if desired.

5. Bake:
   Bake uncovered for 25-30 minutes, or until the biscuits are golden brown and cooked through.

6. Garnish and Serve:
   Sprinkle with fresh parsley and serve warm. Enjoy!

Tips:

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute cream of chicken soup with homemade white sauce for a fresher taste.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Would you like variations or substitution ideas?

Homemade Banana Sweet

 

Homemade Banana Sweet 

1. Caramelized Banana (Banana in Syrup)

Ingredients:

• 3 ripe bananas (sliced or halved)
• ½ cup sugar (brown or white)
• ¼ cup water
• 1 tbsp butter
• ½ tsp vanilla extract (optional)
• A pinch of cinnamon (optional)

Instructions:

1. In a pan over medium heat, add sugar and water. Stir until sugar dissolves and starts to caramelize.
2. Add butter and stir well.
3. Add banana slices and cook for 3-5 minutes, gently turning until coated and softened.
4. Add vanilla extract and cinnamon if desired.
5. Serve warm over ice cream, pancakes, or eat as is.

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2. Banana Halwa (Indian-Style Sweet Banana Dessert)

Ingredients:

• 3 ripe bananas (mashed)
• ½ cup sugar
• 2 tbsp ghee (clarified butter)
• ¼ cup chopped nuts (cashews, almonds)
• ¼ tsp cardamom powder
• A pinch of salt

Instructions:

1. Heat ghee in a pan and fry the nuts until golden. Set aside.
2. Add mashed bananas to the same pan and cook for 5-7 minutes until thickened.
3. Stir in sugar and continue cooking until it dissolves and the mixture becomes glossy.
4. Add cardamom powder and salt, mix well.
5. Garnish with fried nuts and serve warm or chilled.

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3. Fried Banana Fritters (Maruya)

Ingredients:

• 2 ripe bananas (sliced lengthwise)
• ½ cup all-purpose flour
• ¼ cup sugar
• ½ cup milk (or water)
• 1 egg
• A pinch of salt
• Oil for frying

Instructions:

1. In a bowl, mix flour, sugar, egg, milk, and salt into a smooth batter.
2. Dip banana slices in the batter, coating them evenly.
3. Heat oil in a pan and fry the bananas until golden brown and crispy.
4. Drain excess oil and sprinkle with sugar before serving.

These banana sweets are quick and easy to make. Let me know which one you’d like to try!

italian drunken noodles

Italian Drunken Noodles 

Ingredients:

• 8 oz (225g) wide egg noodles or pappardelle
• 1 lb (450g) Italian sausage (mild or spicy), casings removed
• 2 tbsp olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tsp red pepper flakes (optional, for heat)
• 1 can (14.5 oz) diced tomatoes (with juice)
• ½ cup white or red wine (white for a lighter taste, red for deeper flavor)
• 1 tsp dried Italian seasoning (or mix of basil, oregano, and thyme)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ cup chopped fresh basil (for garnish)
• ¼ cup grated Parmesan cheese (for serving)

Instructions:

1. Cook the Pasta:

   • Boil water with a pinch of salt and cook the noodles until al dente. Drain and set aside.

2. Cook the Sausage:

   • In a large skillet, heat 1 tbsp olive oil over medium heat.
   • Add the Italian sausage, breaking it into crumbles, and cook until browned. Remove and set aside.

3. Sauté the Vegetables:

   • In the same skillet, add the remaining olive oil and sauté onions, garlic, and bell peppers until softened (about 3-4 minutes).
   • Sprinkle red pepper flakes for extra heat if desired.

4. Make the Sauce:

   • Pour in the wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2 minutes.
   • Add diced tomatoes, Italian seasoning, salt, and pepper.
   • Return the cooked sausage to the pan and let everything simmer for 5-7 minutes until the sauce thickens.

5. Combine and Serve:

   • Toss the cooked noodles into the sauce and mix well.
   • Garnish with fresh basil and Parmesan cheese.

Serving Suggestions:

• Serve with garlic bread and a side salad.
• Pair with a glass of the same wine used in the sauce for a perfect meal.

Let me know if you give it a try!

Quick and Easy 3-Minute Fudge Recipe

 

 Quick and Easy 3-Minute Fudge Recipe 

Ingredients:

• 2 cups semi-sweet chocolate chips (or milk chocolate)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup chopped nuts (optional)

Instructions:

1. Melt the Chocolate:

   • In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
   • Microwave on high for 1 minute, then stir well.
   • Continue microwaving in 15-second intervals, stirring in between, until smooth and fully melted (about 2 minutes total).

2. Add Flavoring:

   • Stir in the vanilla extract and salt. If using nuts, fold them in now.

3. Set the Fudge:

   • Pour the mixture into a greased or parchment-lined 8x8-inch pan.
   • Spread evenly and refrigerate for at least 1 hour to firm up.

4. Serve:

   • Cut into squares and enjoy!

Optional Add-ins:

• Crushed cookies or marshmallows for a fun twist
• A sprinkle of sea salt for a sweet-salty flavor
• Swirl in peanut butter for a marbled effect

This fudge is super easy and perfect for last-minute treats or gifting. Let me know if you try it!

Ganitong beef ribs na luto gusto ko Delicious

 

fall-off-the-bone beef ribs 

Ingredients:

• 1.5 to 2 kg beef short ribs (kaldereta cut or whole rack)
• 1 large onion, chopped
• 5 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp paprika (optional)
• 2 tbsp tomato paste (optional, for richer flavor)
• 2 cups beef broth or water
• 2 tbsp cooking oil
• Fresh thyme or bay leaves (optional for aroma)
• Chopped spring onions (for garnish)

Instructions:

1. Sear the Beef Ribs

1. Heat oil in a large pot over medium-high heat.
2. Sear the beef ribs on all sides until browned (about 3-4 minutes per side). This locks in the flavor.
3. Remove the ribs and set aside.

2. Sauté the Aromatics

1. In the same pot, sauté the onions until soft.
2. Add the garlic and cook until fragrant.
3. Stir in the tomato paste (if using) and cook for another minute.

3. Braise the Ribs

1. Return the beef ribs to the pot.
2. Add soy sauce, oyster sauce, Worcestershire sauce, sugar, black pepper, and paprika. Mix well.
3. Pour in the beef broth, ensuring the ribs are partially submerged.
4. Add thyme or bay leaves if using.
5. Cover and simmer on low heat for 2.5 to 3 hours or until the beef is tender and falls off the bone. (Alternatively, cook in a pressure cooker for 45-50 minutes.)

4. Reduce and Serve

1. Once tender, remove the ribs and let the sauce reduce until thick.
2. Taste and adjust seasoning if needed.
3. Serve the ribs drizzled with sauce, garnished with spring onions.

Serving Suggestions:

• Mashed potatoes or garlic rice
• Buttered vegetables on the side
• Serve with extra sauce for dipping

Pwede rin itong lutuin sa oven—slow roast at 160°C for 3-4 hours, covered with foil.

Sarap nito! Let me know kung gusto mo pa ng ibang style ng beef ribs.