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 Hamburger Steaks with brown gravy The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy. Ingredients : Hamburger Steaks: 1 pound ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 tablespoons vegetable oil Brown Gravy: 1/4 cup pan drippings 1/4 cup flour 2 14-oz cans beef broth Salt & pepper to taste Instructions: Make the steaks: Crumble ground beef in a medium bowl and add salt, pepper, onion powder, and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about 1/2 inch thick). Heat vegetable oil in a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). Make the gravy: Reduce frying...

  Ingredients Flank or Skirt steak Raw shrimp Yellow corn tortillas (mission brand @ Walmart) Red onion Tomato Avocado Cilantro Lime Olive oil Plain Greek yogurt 3 blend Mexican cheese Shrimp I seasoned with old bay, coriander, black pepper, and fine pink sea salt. I seared them in unsalted butter. Steak I seasoned with black pepper, onion and garlic powder, tony Chachere's and taco seasoning, and 1/2 lime faced down. I prepared it in the slow cooker on low and it was the shit!!! 🔥 Don't skip this step and try to sear your steak you will dry it out. Sauce Put 1 avocado, greek yogurt, the juice from 1/2 lime, olive oil, salt, and pepper in the processor until smooth. I don’t measure so just play with your sauce until it’s how you like it. I highly recommend getting a cast-iron skillet or griddle for frying your shells if you don’t have one. Cast iron holds heat well and even if your burner is off your shells will still cook. Tag me if you make it

 Ingredients : hot dogs 8 hot dog buns 1 can of chili 1/2 an onion, diced cheddar cheese mayonnaise mustard sweet relish Directions : Line inside of hot dog buns with mayonnaise and sweet relish. (I know this sounds crazy, but the mayo did something magical to the bread! It stayed super soft and yummy!) Evenly add mustard (I added ketchup too). Fill with hot dogs and squish into a 13×9″ baking pan. Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes. Carefully remove from the pan with a spatula.

 Ingredients : 1 (9 inches) unbaked pie crust 1 egg white 4 large eggs 3/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 cup heavy cream 1 1/2 cups milk 1/4 teaspoon nutmeg, plus more for sprinkling Directions : Preheat oven to 400F. Brush crust with beaten egg white and bake it for 7-8 minutes. Let cool for 10 minutes. In a large bowl whisk together the remaining ingredients as well as any leftover beaten egg white. Pour egg mixture into the baked and cooled pie crust and sprinkle with nutmeg. Loosely wrap the edges of the pie to prevent them from burning. Bake for 35-45 minutes or until set. Cool completely and store in the fridge. until ready to serve.

Catfish Shrimp Alfredo Casserole Recipe Ingredients : 1/2 lb catfish, pieces boned 3 green onions, chopped 1 tbsp garlic-flavored olive oil 16 oz penne pasta, cooked 1 tsp parsley 1/2 lb shrimp, peeled 1 (6 oz) can mushrooms 16 oz alfredo sauce ragu garlic flavored 1/2 cup parmesan cheese Directions : 1 Cook catfish and green onions in garlic-flavored olive oil for 5 minutes. 2 Add to cooked penne with parsley and uncooked shrimp. 3 Add mushrooms, juice and all. 4 Toss with Ragu Garlic Alfredo Sauce. 5 Put the mixture in a Pam sprayed 9x11x2 inch pan. 6 Make sure noodles are covered with sauce. 7 Sprinkle parmesan cheese on top. 8 Bake at 425 degrees Fahrenheit for 25 minutes or until bubbly. ENJOY.

Pecan Praline Cake Praline Cream Cheese Filling: 1 8oz Philadelphia Cream Cheese ½ cup butter 4 cups powdered sugar 2 teaspoons vanilla flavor ¼ cup finely chopped pecans (You may add more or less if you’d like) Praline Topping: 1 1/2 cup evaporated milk 2 cups Sugar 1 stick butter (1/2 cup) 1 teaspoon vanilla flavor 1 ½ cups of pecan pieces An extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling: With a mixer, blend cream cheese and butter until smooth. Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor. Stir in pecans. Allow to slightly chill before frosting cake. Praline Topping: On a stovetop melt butter, sugar, and evaporated milk in a saucepan on medium heat. Stir to thoroughly combine. Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring. After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken. Cook while stirring, ma...

Beef and Cheese Chimichanga Ingredients 1 pound ground beef 1 can (16 ounces) refried beans 1/2 cup finely chopped onion 3 cans (8 ounces each) tomato sauce, divided 2 teaspoons chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 12 flour tortillas (10 inches), warmed. 1 can (4 ounces) chopped green chilies. 1 can (4 ounces) chopped jalapeno peppers. Oil for deep-fat frying. 1-1/2 cups shredded cheddar cheese. Direction In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll-up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. D...