Shoney's Country Fried Steak from Top Secret Recipes (altered a bit)

2 cups all purpose flour
1 tablespoon salt
1/4 tsp pepper
2 cups water
4 4oz cube steaks
vegetable oil for frying

Country Gravy
1 1/2 tablespoons ground beef
1/4 cup flour
2 cups chicken broth
2 cups whole milk
1/4 teaspoon pepper
1/4 teaspoon salt

1.  Prepare steaks at least several hours before you plan to serve meal.  First, mix flour, salt and pepper together in large, shallow bowl.  Pour water into another shallow bowl.

2.  Trim steaks of any fat, then use hand to press down firmly on each cube steak on hard surface to flatten out a bit.  You don't want steaks too thick.

3. Dredge each steak, one at a time, first in water and then in flour.  Repeat this one more time so that each steak has been coated twice.

4.  When all four steaks have been coated, place them on waxed paper and put in freezer for several hours until solid.  This is same technique used at restaurants to ensure that the flour coating won't fall off when frying steaks.

5.  about 10 minutes before ready to cook steaks, prepare the gravy by browning the ground beef in small frying pan.  Crumble meat into tiny pieces as you cook it.

6. Transfer meat to medium saucepan over medium heat.  Add 1/4 cup flour and stir it in with ground beef.  Add remaining ingredients for gravy and bring to boil, stirring often.  Cook for 10-15 minutes until thick.  Reduce heat to low to keep gravy warm while steaks are prepared.

7.  As gravy is cooking, heat oil in deep frying pan over medium/high heat to 350 degrees.  You want enough oil to cover steaks when frying.

8.  When oil is hot, drop the steaks into oil. Fry 8-10 minutes or until golden brown, then drain on paper towels.

9.  Serve the steaks with gravy poured over top, with side of mashed potatoes. 

Applebee's Quesadilla from Top Secrets Recipe book (altered a bit)

flour tortilla
butter
monterey jack cheese
cheddar cheese
chopped tomatoes
1-2 slices bacon, cooked
1/4 tsp cilantro, chopped
diced onion, if want (I don't)
diced jalapeno, if want (I don't)

ON THE SIDE
sour cream
guacamole
salsa

1.  Heat large frying pan over medium heat
2.  spread butter on on one side of tortilla, place butter side down in hot pan
3. spread cheese evenly onto half of tortilla
4. sprinkle tomato (onion and jalapeno if want)
5. crumble cooked bacon and sprinkle over tomatoes
6. sprinkle cilantro over quesadilla
7. fold over other half of quesadilla and let finish cooking (give time for cheese melt)
8. cut with pizza cutter and serve with sour cream, guacamole and salsa.

Swedish Meatballs

YIELDS SERVES 4 TO 6 PEOPLE

SUPER EASY SWEDISH MEATBALLS

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Ingredients

• 25 to 30 Frozen Meatballs or fresh meatballs
• 6 tbsp butter
• 1/3 cup flour
• 3 1/2 cups beef broth
• 3/4 cup sour cream
• Salt and pepper to taste
• 1 tbsp finely minced parsley, divided

Instructions

1. If you're using frozen meatballs, place them on a microwave safe dish in a single layer and microwave for 1 minute. Turn them over and microwave for one more minute. Set aside. If using freshly made meatballs just set them aside for now.
2. In a large pan melt the butter over medium heat. Once it's melted gradually whisk in the flour until it's thick and somewhat crumbly.
3. Slowly pour in the beef broth while whisking constantly until it's all added. Cook over medium heat, stirring constantly for 1 to 2 minutes.
4. Add in the sour cream and whisk to combine. Season with salt, pepper and half of the parsley.
5. Add the meatballs to the gravy and reduce heat to a simmer. Let simmer for 5 minutes, or until meatballs are heated through.
6. Serve meatballs over warm mashed potatoes and garnish with the extra parsley. Enjoy!

Notes

recipe adapted from Damn Delicious

Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.

Course: Main Course

Cuisine: Mediterranean

Servings: 8

Calories: 187 kcal

Author: Delicious Meets Healthy

Ingredients

• 1 lb Great Northern beans soaked for 1 hour (see notes)
• 1 Tbsp olive oil
• 1 medium carrot chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 medium tomato peeled and chopped
• 1 lb ham cubed
• 4 cups vegetable stock
• 2 cup water *
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp dried mint
• 1 tsp thyme
• 1 tsp paprika

Instructions

Instant Pot Instructions

1. Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
2. Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move the valve to sealing and cook on Manual for 15 minutes. 
3. When the ham and bean soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. 
4. Open lid and serve warm.

Slow Cooker Instructions

1. Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
2. Serve soup warm. 

Stove Top Instructions

1. Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
2. Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
3. Serve soup while it's warm.

Recipe Notes

Quick Soak - Place the beans in large saucepan with about 7 cups water. Bring to rapid boil on medium high heat, and boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain soak water and rinse beans.
Overnight Soak - Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. 

*Initially, the recipe called for 4 cups water. I reduced it to 2 cups after some readers' feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.

Nutrition Facts

Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

Amount Per Serving

Calories 187Calories from Fat 62

% Daily Value*

Total Fat 6.9g11%

Saturated Fat 2g10%

Cholesterol 32.3mg11%

Sodium 1469.2mg61%

Total Carbohydrates 17.6g6%

Dietary Fiber 4.4g18%

Sugars 2.3g

Vitamin A9%

Vitamin C12%

Calcium6%

Iron10%

* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Carne Asada Tacos

Ingredients


2 lbs of beef bottom round roast, sliced into 1/4 pieces
1 onion, finely chopped
1/2 cup Pico De Gallo
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup soy sauce
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 teaspoon chopped garlic
1 teaspoon salt
1 Tablespoon chile powder, to taste
1 tsp cumin
1/2 teaspoon cayenne pepper
Cilantro, chopped
Corn tortillas
Instructions

In a medium bowl, combine the lime juice, lemon juice, orange juice, apple cider vinegar, soy sauce, chopped garlic, salt, chile powder, cumin, and cayenne pepper.
Place steak into bowl and let marinate for 3 hours in the fridge, or overnight.
Once marinated, cut the steak into 1/4 in pieces.
Turn on your IP to the sauté setting, add the oil and the majority of the chopped onions (save about 1/4 cup for garnish) and saute for 2 minutes until translucent, stirring occasionally.
Add the meat and at least 1/2 cup of the marinade (you can add it all if you'd like).
Place the lid on the Instant Pot and turn off to switch to the Meat/Stew setting. Seal and adjust the time to 6 minutes.
Allow the pressure to naturally release after the cooking time (at least for 2 minutes) and then shred the beef with two forks.
Combine the reserved onions and chopped cilantro and mix in some pico de gallo for your garnish.
Portion 1/2 cup of shredded beef into each taco and top with a sprinkle of the pico-cilantro-onion mixture.

The Best Damn Chicken Noodle Soup on Earth!!!
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TOTAL TIME6 HR
Ingredients
3 quarts chicken broth
1/2 yellow onion, diced
3 garlic cloves, diced
1 rotisserie chicken
Fresh thyme, rosemary, and sage (poultry herb pack)
4 tbsp unsalted butter
3 carrots
3 celery stalks
2 tsp or cubes chicken bouillon
4 cups egg noodles
Instructions
Set the slow cooker on low.
Add broth, onion, garlic, rotisserie chicken, and herbs.
Allow to cook for 3 hours
Remove herbs and add carrots, celery, and bouillon
Allow to cook for 2 hours
Remove whole chicken and shred meat.
Return meat to soup and add noodle.
Allow noodles to cook for 45 minutes.

Broccoli Cheddar Soup - Instant Pot

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

A comforting Creamy Broccoli Cheddar soup loaded with veggies and cheddar cheese made in the instant pot. 

Course: Soups

Cuisine: American

Servings: 6

Calories: 317 kcal

Author: Piping Pot Curry

Ingredients

• 2 cups Cheddar Cheese grated
• 3 cups Broccoli cut into small pieces
• 1 cup Carrots shredded
• 1/2 cup Onions diced
• 1/4 cup Butter
• 1 tbsp Garlic minced
• 3 tbsp All purpose flour
• 2 cups Broth Veggie or Chicken
• 1 cup Cream heavy whipping

Seasoning (adjust to taste)

• Salt to taste
• 1/4 tsp Black Pepper
• 1/4 tsp Red Chili Flakes

Instructions

1. Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes. 
2. Add flour and saute for a minute until it is cooked. Add the broth and mix it well with the flour to a smooth consistency. 
3. Add broccoli, carrots and seasoning. Press Cancel and close the instant pot lid with vent in sealing position. 
4. Set the instant pot on MANUAL or pressure cook mode at high pressure for 8 minutes. 
5. When the instant pot beeps, quick release the pressure manually. Open the lid and Stir in the cream. 
6. Change the instant pot to SAUTE mode. Stir in the cheddar cheese gradually, stirring continuously, until it melts. Press Cancel.  
7. Soup is ready to be served. 

Recipe Notes

• I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. 
• I used only cheddar cheese in this recipe. If you like, you can add other cheeses you love. 
• Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free. 

Nutrition Facts

Broccoli Cheddar Soup - Instant Pot

Amount Per Serving (224 g)

Calories 317Calories from Fat 230

% Daily Value*

Total Fat 25.57g39%

Saturated Fat 15.145g76%

Trans Fat 0.444g

Cholesterol 76mg25%

Sodium 505mg21%

Potassium 280mg8%

Total Carbohydrates 11.3g4%

Dietary Fiber 2.1g8%

Sugars 3.41g

Protein 11.85g24%

Vitamin A188%

Vitamin C57%

Calcium31%

Iron5%

* Percent Daily Values are based on a 2000 calorie diet.