Cheesesteak Tortellini in Rich Provolone Sauce

 

Ingredients:

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)
1 tablespoon olive oil
For the Cheesesteak Filling:
1 lb thinly sliced beef steak (such as ribeye or sirloin)
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
Salt and pepper to taste
For the Provolone Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded provolone cheese
Salt and pepper to tast

Directions:

Cook the tortellini:
Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the cheesesteak filling:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the provolone sauce:
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps.
Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and serve:
Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce.

Heat through, then serve immediately, garnished with additional provolone if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4 servings

Caribbean Beef Curry with Potatoes

Ingredients:

For the Curry:

2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 Scotch bonnet peppers, chopped (adjust to taste)
2 tablespoons curry powder (preferably Jamaican curry powder)
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
4 large potatoes, peeled and diced
2 cups beef broth
1 can (14 oz) coconut milk
2-3 sprigs fresh thyme
2 bay leaves
1 tablespoon soy sauce
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

For Serving:

Steamed white rice or coconut rice
Roti or naan bread (optional)

Step-by-Step Instructions

Step 1: Marinate the Beef

In a large bowl, season the beef with salt, pepper, and half of the curry powder (1 tablespoon). Let it marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.

Step 2: Brown the Beef

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the marinated beef in batches, browning it on all sides. This step locks in the flavor. Remove the beef and set it aside.

Step 3: Sauté the Aromatics

In the same pot, add a bit more oil if necessary, then sauté the chopped onion until softened and translucent, about 5 minutes.
Add the garlic, ginger, and Scotch bonnet peppers, and cook for another 2-3 minutes, until fragrant. Be careful with the Scotch bonnet peppers—they add heat, so adjust the amount according to your preference.

Step 4: Build the Curry Base

Add the remaining curry powder, ground allspice, turmeric, cumin, and coriander to the pot. Stir well to toast the spices for about 1 minute, releasing their aromas.
Return the browned beef to the pot, stirring to coat it in the spice mixture.

Step 5: Simmer the Curry

Pour in the beef broth and coconut milk, stirring to combine.
Add the diced potatoes, fresh thyme sprigs, and bay leaves. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let the curry simmer for 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

Step 6: Final Seasoning and Garnish

Stir in the soy sauce and lime juice, adjusting the seasoning with salt and pepper as needed.
Remove the bay leaves and thyme sprigs before serving.
Garnish with chopped fresh cilantro for a burst of color and flavor.

Serving Suggestions:

Serve over steamed white rice or coconut rice to soak up the rich sauce.
Pair with roti or naan bread for an authentic Caribbean experience.

Tips for Success:

Control the Heat: Scotch bonnet peppers are very hot, so use them sparingly if you prefer a milder curry.
Marinate for Maximum Flavor: If you have the time, marinating the beef overnight enhances the flavor.
Low and Slow Cooking: Simmer the curry slowly to ensure the beef becomes tender and absorbs all the flavors.

Fina del Thoughts:

This Caribbean Beef Curry with Potatoes is a true celebration of island flavors. It’s warm, comforting, and perfect for any occasion, from a weeknight dinner to a special gathering. The combination of spices, tender beef, and creamy coconut milk creates a dish that’s both hearty and soul-satisfying. Enjoy the rich, aromatic flavors with every bite!

Pastry Cream Filled Donuts

 

Pastry Cream Filled Donuts

 

Smaller than expected Warmed awesome CREAM FILLED BRIOCHE DONUTS!

INGREDIENTS:

8g of unused yeast

1 egg

100ml (1/2 holder) of milk

50g (1/4 holder) of butter (melted)

40g (1/4 glass) of sugar FACEBOOK

Vanilla extract

260g (2 mugs) of flour

5g (1 tsp) of salt

Oil for frying

Sugar

Custard

METHOD:

In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.

Let the mix rise for two hours.

After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.

Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.

Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun

into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.

shrimp fries🍤🍤 .... I sent it to whoever sent it Hi 🥞😍😍

 

SHRIMP PASTA, how to make SHRIMP PASTA, SHRIMP PASTA near me.

SHRIMP PASTA

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this SHRIMP PASTA so i decided to give you this recipe, about how to make SHRIMP PASTA quick and easy to make....

Ingredients:

• 1 lb medium shrimp, deveined and tails removed
• 1 lb spaghetti noodles (more or less, depending on family size)
• 6 -8 garlic cloves, according to personal taste, minced
• 1/4 cup butter
• olive oil (3 drizzles)
• italian seasoning
• fresh ground pepper
• red pepper flakes
• salt
• herbs (according to taste)

• Directions:

  1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  2. While pasta is boiling, wash shrimp.
  3. Melt butter over medium heat. Add shrimp.
  4. Let cook till a little pink and starting to curl. Then add garlic.
  5. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  6. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  7. Keep tossing all ingredients around in skillet till all is incorporated and hot.

  
  

   Enjoy

  
  

  14 Facts about pasta :

  1.Spaghetto is the singular word for spaghetti.

  2. Before machinery, pasta was kneaded by foot.

  3. Al dente pasta not only tastes better, it keeps you full longer.

  4. There are approximately 350 shapes of pasta...

  5. The average Italian eats 60 pounds of pasta per year...

  6. And a typical portion is only 100 grams.

  7. People were once fooled into thinking spaghetti grew on trees.

  8. October 25 is World Pasta Day...

  9. Most dried pastas are made with only two ingredients.

  10. Which is why the word pasta comes from the Italian word for "paste."

• 11. Italy produces between 1,700,000 and 3,300,000 TONS of pasta per year.

  12. The most popular brand of dried pasta in Italy is Barilla. 

  13. The three most popular shapes of pasta are spaghetti, macaroni, and penne.

  14. The first pasta factory in the U.S. was built in Brooklyn.

Smothered Chicken

 

Smothered Chicken, how to make Smothered Chicken, Smothered Chicken near me.

Smothered Chicken

When i check search in google about this recipe i found a lot of people looking for restaurant or place where they can find and eat this Smothered Chicken so i decided to give you this recipe, about how to make Smothered Chicken quick and easy to make....

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon.

Ingredients

2lbs Chicken wings
2 T Butter
2 T Wheat Flour
6 C Chicken broth
1 tsp Bouillon cube
2 tsp Salt, Pepper, Garlic and Onion Powder, Celery Salt
1 T Canola oil
Optional (1/2 C Mushrooms, Chopped Celery, and onions)

 

Instructions

 

1. Season chicken with 1 tsp of seasonings. Toss to coat.

2. In a large skillet over medium-high heat add oil. Brown chicken on all sides for about 6-8 mins. Set aside.

3. In the same skillet, deglaze the pan by scraping bits from the bottom. Add butter and flour to make the roux. Whisk until caramel-colored about 4-6 mins. (If using celery and onions, add them here and cook for 1 additional minute)

4. Add broth and remaining seasonings. Whisk once more until gravy is slightly thickened. Add 1/3 C water to thin if gravy is too thick.

5. Add chicken back to the pan, lower heat to medium-low. Cover and let simmer for 30-45 minutes or until chicken is fully cooked through.