Mississippi Smokies

 

There are some recipes that just seem destined to become party staples, and these Mississippi Smokies most definitely fall into that category. With only a handful of ingredients and practically no prep work, you end up with a dish that’s bold, savory, and full of that signature you’d expect from a Mississippi Roast. All the beloved flavor in
a bite-sized party appetizer. Yes, it’s as good as it sounds!

 

Ingredients

• 3 (14 oz) packages lit’l smokies sausages
• 1 (16 oz) jar sliced pepperoncinis
• 1 (1 oz) packet au jus gravy mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup butter, sliced into pats

Preparation

Preparation
 

 

    Add all the Lit’l Smokies to a large slow cooker and pour the pepperoncinis with juices over the top.
    Add the gravy mix, garlic powder, and onion powder and mix to combine.
    Place the sliced butter pats on top and place lid on slow cooker.
    Cook on low for 2 hours stirring halfway through.

Banana Pudding From Scratch

 Banana Pudding From Scratch – Classic Southern Dessert

If there’s one dessert that captures the heart of Southern comfort food, it’s homemade
 banana pudding.  Creamy, nostalgic, and irresistibly delicious, this Southern Banana Pudding Recipe has been passed down through generations—an heirloom dish that brings families together around the table.

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This recipe delivers everything you love about classic banana pudding: velvety homemade custard, layers of ripe bananas and vanilla wafers, and a cloud-light meringue browned to perfection. It’s the kind of dessert that turns simple ingredients into unforgettable memories.
Why You’ll Love This Southern Banana Pudding

    Made completely from scratch—no instant pudding mix

    Rich, silky custard cooked slowly for depth of flavor

    Beautiful layers of nilla wafers and fresh bananas

    Traditional meringue topping that bakes to a golden finish



    Perfect for holidays, potlucks, Sunday dinners, or anytime you want true comfort food

    Groceries

What It Looks Like

Your photo shows a gorgeous bowl layered with pudding, bananas, and vanilla wafers—classic Southern style. It’s creamy, thick, and beautifully rustic.
Ingredients
For the Custard

    ½ cup sugar

    2 tbsp all-purpose flour

    ¼ tsp salt

   
    2 cups milk

    4 eggs, separated

    1 tbsp vanilla extract

For the Layers

    1 box Nilla vanilla wafers

    4 medium ripe bananas

    
For the Meringue Topping

    Egg whites from the 4 separated eggs

    ¼ cup sugar

How to Make Southern Banana Pudding From Scratch
1. Make the Custard

    In a saucepan over low heat, whisk together the sugar, flour, and salt.

    Slowly add in the milk, stirring constantly to avoid lumps.

    Cook for 15 minutes, stirring the whole time, until thickened.



    Beat the egg yolks in a separate bowl.

    Slowly temper the yolks by adding a small amount of warm custard to them, stirring fast.

    Pour the yolk mixture into the saucepan and cook 5 minutes more, stirring.

    Remove from heat and stir in the vanilla extract.

2. Assemble the Pudding

    In a glass casserole dish, layer:

        Vanilla wafers

        Banana slices

        Warm custard

    Repeat the layers, ending with custard on top.



3. Make the Meringue

    Beat the egg whites until stiff.

    Add ¼ cup sugar and whip until glossy peaks form.

    Spread the meringue over the pudding, sealing edges.

4. Bake

    Bake at 450°F (230°C) for 5 minutes, or until golden brown.

Serve & Enjoy

Let the pudding cool slightly, then serve warm—or refrigerate it for a cold, thick, creamy version. Either way, it tastes like childhood, comfort, and Southern hospitality.

Cream cheese frosting
Final Notes

This recipe takes a little time and patience, but the results are worth every second. Homemade custard makes all the difference, giving you a pudding that’s rich, silky, and full of flavor.

This Simple Garlic Trick Might Be the Secret to Beating Nail Fungus Naturally

 

Nail fungus, medically known as onychomycosis, is far more common than many people realize. It affects millions worldwide and tends to appear most frequently in older adults or those with weakened immune systems. This stubborn infection often targets toenails more than fingernails, leading to thickened, discolored, brittle nails that can become unsightly and sometimes painful.

While prescription antifungal medications and medicated nail lacquers are available, they can be expensive, slow to work, and occasionally come with side effects. For this reason, many people look for natural home remedies, hoping to find gentler, safer alternatives. One of the most popular natural treatments people swear by is garlic — yes, the same ingredient you keep in your kitchen.

Why Garlic May Help Fight Nail Fungus

Garlic isn’t just a flavorful seasoning. It’s been valued for centuries for its powerful medicinal properties, especially its ability to fight off infections. The secret behind garlic’s effectiveness lies in a compound called allicin.

When garlic cloves are crushed or chopped, allicin is released — and this compound has been proven in various studies to possess antifungal, antibacterial, and even antiviral effects. This makes garlic a natural powerhouse against a wide range of pathogens, including the fungi responsible for nail infections.

Applied topically, garlic may help to:

• Slow or stop fungal growth, preventing the infection from spreading.
• Disinfect the affected nail and surrounding skin, helping reduce the presence of harmful microbes.
• Soothe inflammation, minimizing redness, swelling, and discomfort.
• Reduce unpleasant odor, which sometimes accompanies fungal infections.

While garlic won’t deliver instant results, consistent use over time may lead to visible improvement in nail color and texture.

How to Use Garlic for Nail Fungus

There are two simple and effective ways to use garlic as a home remedy — as a fresh garlic paste or as a garlic-infused oil. Both methods rely on the active compounds in garlic to help target fungal growth directly at the source.

Option 1: Fresh Garlic Paste

• Peel and crush 2–3 garlic cloves until you have a smooth paste.
• Apply this paste directly onto the infected nail.
• Cover it with a clean bandage or a piece of gauze to keep it in place.
• Leave the paste on for about 30–45 minutes, then rinse thoroughly with water.

Repeat this process once daily for at least two weeks, or longer if needed.

This direct method delivers a concentrated dose of allicin to the infected area. However, because garlic can be strong on the skin, it’s important to monitor for irritation.

 

Option 2: Garlic-Infused Oil
If you prefer a gentler option, a garlic-infused oil works well and can be stored for multiple uses.
Crush a few garlic cloves and mix them with 2–3 tablespoons of olive oil.
Let the mixture sit for 24–48 hours to allow the allicin to infuse into the oil.
Strain out the garlic pieces, keeping the infused oil.
Apply a few drops directly to the affected nail, letting it absorb naturally.
Do this once or twice per day.
This method provides ongoing antifungal support without being too harsh on the skin.

⚠️ Important Precautions
Garlic is strong and may cause skin irritation or mild burns if left on too long. Always do a patch test before using it extensively. Apply a small amount on a less sensitive area of skin first to see how your body reacts. If you have sensitive skin, reduce contact time or dilute the garlic paste with a bit of olive oil.

Additional Tips to Prevent and Manage Nail Fungus
Treating nail fungus naturally takes patience and consistency. Alongside garlic application, these simple habits can help you get better results and prevent reinfection:

Keep your nails trimmed, clean, and dry at all times.
Wear breathable shoes made from natural materials and moisture-wicking socks to reduce sweat buildup.
Avoid walking barefoot in shared spaces such as public showers, pools, or locker rooms.
Disinfect your nail tools (clippers, files, etc.) after each use to prevent spreading the fungus.
When to See a Doctor
If your nail infection doesn’t improve after several weeks, becomes painful, or spreads to other nails or skin, it’s best to consult a healthcare provider. Severe or persistent infections may require prescription antifungal treatments, which can help eliminate the fungus more effectively when home remedies aren’t enough.

Most Tender Oxtail Ever

 Slow-cooked to perfection, this
 oxtail turns silky and fall-off-the-bone in a bold, aromatic gravy. A cozy, luxurious dinner with minimal hands-on time.

Serve with mashed potatoes, rice, or crusty bread to catch every drop.

Table of Contents

    Recipe Details
    Ingredients
    Step-By-Step Instructions
    Expert Tips & Variations
    Serving Suggestions
    Storage & Reheating
        For more recipes follow me in  Facebook , Pinterest !

Recipe Details

Author:tinsuf

Category: Main Course

Cuisine: Global



Prep: 15 minutes

Cook: 3 hours 30 minutes

Total: 3 hours 45 minutes

Yield: 4–6 servings


Ingredients

    1 kg oxtail, cut and trimmed
    1 cup red onion, diced
    1 1/2 Tbsp garlic, minced
    2 Tbsp tomato paste
    2 cups beef broth (or water + bouillon)
    2 Tbsp Worcestershire sauce
    1 tsp smoked paprika
    1 tsp dried thyme
    2 bay leaves
    Kosher salt & black pepper, to taste
    2 Tbsp olive oil
    Fresh parsley, chopped (garnish)

Step-By-Step Instructions


    Season: Pat oxtail dry; season well with salt and pepper.
    Sear: Heat oil in a Dutch oven over medium-high. Brown oxtail on all sides (2–3 minutes per side). Remove.
    Sauté aromatics: Add onion; cook until soft (~5 minutes). Stir in garlic for 1 minute.
    Build sauce: Stir in tomato paste, paprika, and thyme. Add broth and Worcestershire; scrape up browned bits.
    Braise: Return oxtail and any juices; add bay leaves. Cover and simmer gently on low 3–3 1/2 hours until ultra-tender and sauce is glossy and thick. (

     Slow cooker: LOW 8 hours.)
    Finish: Skim excess fat if desired; remove bay leaves. Adjust seasoning, garnish with parsley, and serve hot.

Expert Tips & Variations

    Degrease: Let the pot rest 5 minutes and spoon off fat, or chill and remove solidified fat before reheating.
    Veggie boost: Add carrots and celery during the braise for a stew-like finish.
    Heat: A pinch of chili flakes or Scotch bonnet (to taste) brings gentle warmth.
    Wine option: Replace 1/2 cup broth with dry red wine for deeper flavor.
    Oven braise: After searing, cover and bake at 325°F (165°C) for ~3 hours.

Serving Suggestions

Perfect over creamy mashed potatoes, buttered rice, egg noodles, or with crusty bread. For a Caribbean touch, serve with steamed white rice and sweet fried plantains.

Cream cheese frosting


Storage & Reheating

Refrigerate: Airtight up to 4 days. Freeze: Up to 3 months. Reheat: Gently on the stovetop until piping hot.
Recipe by tinsuf • Share your plate and tag us!

Ginger, Onion, Garlic, Lemon Juice, and Honey — Grated! You Won’t Believe What This Remedy Can Do

 Ingredients
Let’s break down what makes this natural mixture so effective:

Ginger – Known for its anti-inflammatory and antioxidant effects, ginger soothes the throat and reduces coughing.
Onion – Acts as a natural expectorant, helping to loosen mucus and clear the airways.
Garlic – Contains allicin, a powerful compound that fights bacteria and viruses.
Lemon Juice – Rich in Vitamin C, it boosts immunity and detoxifies the body.
Honey – Coats the throat, easing irritation and suppressing coughing, especially at night.
How to Prepare This Powerful Mix
Making this remedy is incredibly simple — and you probably already have all the ingredients at home.

Fresh ginger root
Raw garlic cloves
One medium onion
Freshly squeezed lemon juice
Organic honey
Step-by-step Instructions:
Wash and peel the ginger, garlic, and onion.
Grate each one separately using a fine grater.
Combine all the grated ingredients into a bowl.
Add in your lemon juice and a generous amount of honey.
Mix everything well and let it sit overnight.
The next day, stir thoroughly and strain the mixture to extract the liquid.
This liquid is your healing elixir.

How to Use It
Take 1 teaspoon in the morning on an empty stomach, and 1 teaspoon at night before bed.

This mix:

Soothes dry cough
Eases sore throat
Boosts your immune system
Improves respiratory health
Even better? It’s all-natural, with no chemicals or preservatives.

Why You Should Try This
Many people spend money on over-the-counter cough syrups that only mask symptoms. This simple remedy addresses the root causes — inflammation, infection, and throat irritation — using the healing power of nature.

And unlike many processed medications, this homemade solution is free from artificial sweeteners, dyes, or side effects.

Final Notes
Suitable for adults and teens, but consult a doctor for children under 12.
Store in a glass jar in the refrigerator for up to 5 days.
Always use fresh ingredients for best results.
Keywords to Optimize for SEO
Natural cough remedy
Ginger onion garlic lemon honey benefits
Home remedy for dry cough
Immune-boosting drink recipe
Natural sore throat treatment
Conclusion
You won’t believe how effective this remedy is — until you try it. When it comes to soothing coughs and strengthening your body naturally, this blend of ginger, garlic, onion, lemon, and honey might just become your go-to solution.

Simple, affordable, and powerful — straight from your kitchen to your health.

Homemade Saltine Crackers

 

Homemade Saltine Crackers
There is nothing like the snap of a fresh, butter-kissed saltine. This method gives you ultra-thin, shatter-crisp
 crackers with clean flavor and just the right salt.
Keep them classic or add spices and seeds for a gourmet twist.

Roll nearly paper-thin for maximum crunch and an even bake.

Table of Contents

    Recipe Details
    Ingredients
    Step-By-Step Instructions
    Why This Recipe Works
    Tips, Variations & Serving Ideas
    Storage
        For more recipes follow me in  Facebook , Pinterest !

Recipe Details

Author: tinsuf

Category:

 Snack / Cracker

Prep: 25 minutes


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Bake: 15–20 minutes

Yield: 80–120 crackers

Ingredients

    4 cups all-purpose flour
    1 tablespoon baking powder
    1/4 cup unsalted butter, cold and cubed
    1 1/3 cups milk (or unsweetened almond/oat milk)
    Coarse salt, for sprinkling
    1 egg white or 1 egg yolk + 1 tablespoon water, for egg wash
    Optional seasonings: garlic powder, onion powder, paprika, dried herbs, sesame seeds, cracked pepper, everything bagel seasoning

Step-By-Step Instructions


    Make egg wash: Beat egg with 1 tablespoon water; set aside.
    Combine dry: Whisk flour and baking powder in a large bowl. Stir in any optional seasonings.
    Cut in butter: Work in the cold butter until the mixture resembles coarse crumbs.
    Add milk: Pour in milk gradually, stirring just until a soft dough forms. Knead briefly to smooth.
    Divide & roll: Split dough into 4 pieces. Roll each piece on a lightly floured surface until almost paper-thin.
    Cut: Slice into small squares or rectangles. Transfer to ungreased baking sheets.
    Dock & finish: Prick each cracker several times with a fork. Brush lightly with egg wash and sprinkle with coarse salt or toppings.
    Bake: Heat oven to 325°F (165°C). Bake 15–20 minutes, rotating pans halfway, until golden and crisp.
    Cool & store: Cool completely on racks. Store airtight up to 2 weeks; they stay crispiest the first 7–10 days.


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Why This Recipe Works

    Cold butter + thin rolling create micro-layers that bake into a delicate shatter.
    Docking prevents puffing so crackers stay flat and evenly crisp.
    Moderate heat dries the crackers through without scorching the edges.

Tips, Variations & Serving Ideas

    For extra snap, return baked crackers to a 250°F (120°C) oven for 5–8 minutes to dry further.
    Season boldly: rosemary, thyme, smoked paprika, Parmesan, sesame, or cracked pepper.
    Serve with cream cheese and cucumber, hummus or guacamole, tomato soup, or a cheese board.

    Cream cheese frosting

Storage

Cool completely and store in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp on a baking sheet at 250°F (120°C) for a few minutes.
Recipe by tinsuf. Want gluten-free or sourdough-discard versions? I can tailor the formula for you.

Gas bottle, with this trick it lasts you 4 months longer: stop spending money

 You probably don’t know the trick to making your gas cylinder last longer. If you want to know, you must read on and you’ll see how to do it.

Many people have a gas stove, which most of the time is powered by a gas bottle. With the rise in energy costs, the price of gas has also risen sharply, and you have to be careful not to overextend your gas cylinder. It all depends on the size of the tank.

In fact, cylinders come in different sizes. What we can tell you is that 1 kg of gas is consumed in an hour, so you can do the calculations based on cylinder size. Of course, we don’t always cook dishes that take a long time to prepare, and then we always have to make sure that the cylinder arrives full.

For this check, simply use the temperature. In fact, the part containing the gas is colder, whereas the empty part has a different temperature. Alternatively, you can buy a pressure gauge – there are cheap ones on the market too – and check that the LPG in the cylinder is correct. There’s another reason why you can waste gas and not make it last long enough.

Continued on next page

Gas cartridge: use the lemon method

As we’ve just said, in addition to checking that the gas cylinder is full, you also need to make sure that your burners are properly cleaned. And by cleanliness we mean not only the cleanliness of the hob and grills, but also that of the burners and nozzles, which is of prime importance.

In particular, these are the components from which the gas emerges. After that, the ignition of the spark burns the fuel and in this way the flame is generated that allows you to cook. So, if these are clogged with kitchen grease, they won’t work properly and could cause you to lose gas.

Cleaning them is not that difficult. First, you need to remove the grates and burners. Some models don’t have the nozzles right away, so in that case you’ll need a screwdriver to unscrew them and clean them better. Once you’ve got everything ready, simply take a lemon.

Take a lemon and cut it in half. Remove any seeds from the inside, then pour a few drops onto the nozzle. This can be one drop, or several if the burner is larger. Leave for a few minutes, then take a very fine needle and stick it into the nozzle.

As you’ll see, the nozzle will be much clearer now, and you can repeat the operation. Then wipe out the excess lemon with a tissue when you’ve finished. You’ll probably find your handkerchief dirty, as the lemon also dissolves any accumulated grease.

Now you can reassemble everything and check that it’s working properly. This way, the flame should come out better and fit more easily. Now all you have to do is check whether the gas bottle will last you at least another four months. All you have to do is try to believe it.

Sour Cream and Cornbread Cake

 Sour Cream and Cornbread Cake

Cream cheese frosting

Part
 cornbread, part snacking cake—this family classic bakes up plush and fragrant with a

 buttery cinnamon-sugar finish. It’s the kind of simple comfort you’ll want on repeat, and exactly the cozy bake readers love from tinsuf.
Serve warm with a pat of butter or a drizzle of honey.

    Author: tinsuf
    Category: Dessert
    Cuisine: American
    Prep: 10 mins
    Bake: 25–30 mins
    Total: ~40 mins
    Yield: 10–12 slices

    Dessert subscription box

Table of Contents

    Ingredients
        For the Cake
        For the Topping
    Instructions
    Troubleshooting & Tips
    Storage
        For more recipes follow me in  Facebook , Pinterest !

Ingredients
For the Cake

    1 cup all-purpose flour
    1 cup yellow cornmeal
    1/2 cup granulated sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 cup sour cream
    1/2 cup unsalted butter, melted
    2 large eggs
    1 teaspoon vanilla extract

    Baking ingredients online

For the Topping

    1/4 cup unsalted butter, melted
    2 tablespoons granulated sugar
    1 teaspoon ground cinnamon

Instructions


    Preheat —
    Heat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or line with parchment.
    Dry mix —
    Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
    Wet mix —
    In another bowl whisk sour cream, melted butter, eggs, and vanilla until smooth.
    Combine —
    Fold wet ingredients into dry until just combined; do not overmix.
    Pan —
    Spread batter evenly in the prepared pan.
    Topping —
    Stir melted butter with sugar and cinnamon; drizzle or swirl over the batter.
    Bake —
    Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
    Cool & serve —
    Cool 10 minutes in pan, then move to a rack to cool further. Slice and serve warm or at room temperature.

Cream cheese frosting
Troubleshooting & Tips

    Dry crumb: Measure flour by spoon-and-level. Do not overbake; pull when the tester shows a few moist crumbs.
    Swirl pattern: Use a knife or skewer to gently marble the cinnamon-butter over the surface before baking.
    Add-ins: Stir in 1/2 cup corn kernels or 1/2 cup diced apples for texture; reduce sugar slightly if adding sweet mix-ins.

Storage

    Room temperature: Cover and keep up to 2 days.
    Refrigerate: Up to 5 days; warm slices briefly for best texture.
    Freeze: Wrap slices and freeze up to 2 months; thaw at room temperature.

Recipe by tinsuf. For more nostalgic, family-favorite bakes, explore our dessert collection.

Decadent Creamy Coconut Cake – Moist, Sweet & Irresistibly Coconutty.

 

Description:
Indulge in this  creamy  coconut cake recipe! Moist white cake soaked in a sweet coconut-cream mixture, topped with whipped cream and flaked coconut. Perfect for parties or dessert lovers.

Why You’ll Love This  Creamy Coconut Cake

This creamy coconut cake is the ultimate dessert for coconut lovers. Moist, sweet, and rich, it combines a soft white cake base with a luscious coconut-cream filling and a fluffy whipped topping. The sprinkle of flaked coconut adds a delightful texture, making each bite heavenly. Perfect for birthdays, potlucks, or any celebration!

Ingredients

1 package (16 oz) white cake mix

1 can (14 oz) cream of coconut

1 can (14 oz) sweetened condensed milk

1 container (16 oz) whipped topping

1 package (10 oz) flaked coconut

Instructions

Read more on the next page

Instructions
Step 1: Bake the White Cake

Preheat your oven according to the cake mix instructions. Bake the cake in a 9×13-inch pan and allow it to cool completely.

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Step 2: Prepare the Coconut Cream Mixture

In a medium bowl, combine the cream of coconut and sweetened condensed milk. Stir until smooth and well combined.

Step 3: Soak the Cake

Using the handle of a wooden spoon or a fork, poke holes all over the cooled cake. Slowly pour the coconut cream mixture evenly over the cake, letting it seep into the holes for maximum flavor.

Step 4: Add the Whipped Topping

Spread the whipped topping evenly over the soaked cake, creating a fluffy, creamy layer.

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Step 5: Finish with Flaked Coconut

Sprinkle flaked coconut generously over the top of the whipped topping.

Step 6: Chill and Serve

Refrigerate the cake for at least 2–3 hours to allow the flavors to meld. Serve cold. For an extra touch, pair with vanilla ice cream or toasted coconut for crunch.

Pro Tips for the Perfect Coconut Cake

Use full-fat cream of coconut for a richer, creamier cake.

Toast the flaked coconut lightly for an added depth of flavor and texture.

Make ahead: This cake tastes even better when chilled overnight, allowing the coconut flavors to fully soak into the cake.

This creamy coconut cake is a crowd-pleaser every time—soft, moist, and packed with coconut goodness. Whether for dessert after dinner or a special occasion, it’s sure to impress.

Enjoy.

Autumn Harvest Fruit Salad

 This vibrant bowl balances crisp  apples and pears with sweet

 grapes and jeweled pomegranate, all glossed with a bright maple–lemon glaze and a final crunch of toasted nuts. It is the refreshing side your fall table needs—quick to assemble, make-ahead friendly, and right at home on tinsuf.
Serve chilled or at room temperature; the flavors deepen as it rests.

    Author: tinsuf
    Cuisine: American
    Category: Salad, Side Dish
    Keywords: fall fruit salad, apple pear salad, maple lemon glaze, deesviral
    Prep Time: 15 mins
    Total Time: 15 mins
    Yield: 6–8 servings

Table of Contents

    Ingredients
        Optional Add-Ins
    Instructions
    Troubleshooting & Tips
    Storage
        For more recipes follow me in  Facebook , Pinterest !

Ingredients

    2 apples, cored and chopped
    2 pears, cored and chopped
    1 cup seedless red grapes, halved
    1 cup pomegranate arils
    1/2 cup dried cranberries
    1/2 cup pecans or walnuts, toasted
    1 tablespoon lemon juice
    1 tablespoon maple syrup or honey
    1 teaspoon ground cinnamon (optional)

Optional Add-Ins

    1 cup sliced persimmons
    1/2 cup shredded coconut
    1 cup cubed sharp cheddar cheese

Instructions


    Prepare fruit —
    Core and chop apples and pears. Add to a large bowl and toss with lemon juice. Mix in grapes, pomegranate arils, and dried cranberries.
    Toast nuts —
    Toast pecans or walnuts in a dry skillet over medium heat 2–3 minutes until fragrant; let cool slightly.
    Dress & season —
    Drizzle maple syrup or honey over the fruit; sprinkle cinnamon if using. Add any optional ingredients and toss gently to coat.
    Finish & serve —
    Fold in toasted nuts just before serving. Enjoy chilled or at room temperature. Garnish with fresh mint or a light drizzle of balsamic glaze if desired.

Troubleshooting & Tips

    Prevent sogginess: Pat apple and pear pieces dry; add nuts right before serving.
    Make-ahead: Toss apples and pears with lemon; combine with other fruit except nuts up to 6 hours ahead. Chill covered.
    Flavor swaps: Use orange juice instead of lemon; add a pinch of ground ginger or cardamom.

Storage

    Refrigerate: Cover and chill up to 2 days. Stir and refresh with a splash of lemon juice before serving.

This recipe is brought to you by tinsuf. Discover more fresh, seasonal sides and salads in our collection.

Mocha layer cake filled with chocolate and rum

 

*Ingredients

+ 8 people

+ Pour the chocolate wipe cake

°5 eggs

°120 g flour

°120 grams of sugar

° 30 g of cornstarch

° 30 g of biting cocoa powder

°5 grams heating powder

° Pour the drink

° 120 ml water

°70 grams of sugar

° 20 g of golden syrup

+ Italian meringue molding

° 125 grams of sugar

°70 g egg white

°40 grams of water

+ pour butter

°360 grams butter

°5 egg yolks

°240 grams of sugar

° 100 g of water

° 1.5 tablespoons of moment coffee

+ for decoration

°100 gm peeled almonds

*Instructions

1To plan the wipe cake, attempt isolating the egg whites from the yolks and after that whisk the yolks with 50g of sugar in a bowl until the blend is white.

2In another bowl, whisk the egg whites, including the rest of the sugar later.

3Gently include the beaten egg whites to the bowl with the yolks employing a spoon.

4Gradually include the flour, cornstarch, biting cocoa and preparing powder until a smooth mixture is gotten.

5Place a sweet circle on a heating plate lined with material paper.

6The wipe cake will swell a part amid cooking. To extend the tallness of the circle, line it with a strip of butter paper.

Seven

Pour the batter into the ring and prepare for 20 minutes in an stove preheated to 180 ° C.

8Remove the wipe cake when it comes out of the stove and let it cool on a wire rack.

9To plan the syrup that will drench the wipe cake, bring the water blended with sugar to a bubble in a little pan, at that point turn off the warm and pour the rum. Let the drink cool.

10For the Italian meringue, warm the water and sugar in a little pot to 121°C to urge a syrup.

Enjoy !

 Angel Biscuits

These Angel Biscuits are a true Southern treasure — light, fluffy,
 buttery, and perfectly golden.
Combining the best of classic

 buttermilk biscuits and yeast rolls, this recipe delivers an irresistibly soft, airy texture that lives up to its name.
Whether served warm at breakfast, brunch, or alongside a savory meal, these biscuits melt in your mouth with each bite.
This reliable version from tinsuf gives you all the comfort of Southern baking with simple, consistent results every time.

Recipe Details

    Author: tinsuf
    Cuisine: Southern American
    Category: Breakfast, Bread
    Keywords: angel biscuits, Southern biscuits, buttermilk biscuits, yeast biscuits, fluffy biscuits
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Rest Time: 15 minutes rise time
    Total Time: 55 minutes
    Yield: 24 biscuits

Ingredients
Dry Ingredients

    5 cups (625 g) all-purpose flour
    1/4 cup (50 g) sugar
    1 teaspoon baking soda
    3 teaspoons 

     baking powder
    2 teaspoons salt

Wet & Yeast Ingredients

    1 package (1/4 oz or 2¼ tsp) active dry yeast
    1/4 cup (60 ml) warm water, 110–115°F (43–46°C)
    1 cup (190 g) shortening
    2 cups (480 ml) buttermilk
    Melted butter, for brushing

Instructions


    Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt until evenly distributed.
    Activate yeast: In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy, showing that the yeast is active.
    Cut in shortening: Using a pastry cutter or your fingertips, blend the shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
    Combine liquids: Stir the yeast mixture and buttermilk into the flour mixture until a sticky dough forms. Avoid overmixing.
    Knead and shape: Turn the dough onto a floured surface. Knead gently 1–2 minutes, then roll out to ½-inch thickness. Cut with a 2½-inch biscuit cutter.
    Rise: Arrange biscuits on a greased or parchment-lined baking sheet. Cover with a towel and let rise in a warm place for 30 minutes, until nearly doubled in size.
    Bake: Preheat oven to 400°F (200°C). Bake 12–15 minutes or until tops are golden brown.
    Finish and serve: Brush the tops with melted butter immediately after baking. Serve warm with honey, jam, or gravy.

Troubleshooting & Consistency Tips

    Flat biscuits? Check yeast freshness and ensure the dough rises in a warm, draft-free place.
    Dense texture? Don’t over-knead — light handling preserves flakiness.
    Tough bottoms? Use a light-colored baking sheet or double-pan to prevent over-browning.
    Dry dough? Add 1–2 tablespoons of buttermilk if the dough feels too stiff.
    Over-proofed? Bake immediately after rising; letting them sit too long can cause collapse.


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Buttermilk
Muffin
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CAKES
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dough
shortening
butter
baking powder
Storage & Make-Ahead

    Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
    Refrigerate: Keeps up to 5 days. Reheat at 325°F (165°C) for 6–8 minutes.
    Freeze: Freeze baked or unbaked biscuits for up to 2 months. Bake unbaked biscuits directly from frozen, adding 3–5 minutes to the baking time.
    Make ahead: Prepare dough, cut biscuits, cover, and refrigerate overnight. Bake the next day.

Why This Recipe Works

Angel Biscuits succeed because they bridge two baking worlds: the yeast roll and the buttermilk biscuit.
The yeast provides a gentle rise, while the combination of baking powder and soda ensures lift and tenderness.
The shortening keeps the crumb moist and flaky, and buttermilk adds a subtle tang and structure.
Together, they create a foolproof recipe that rises high, bakes golden, and remains light as air.

Expert Tips

    Use fresh yeast for maximum lift — discard if it doesn’t foam after 5 minutes.
    Handle dough gently; overworking compresses the air pockets that make biscuits fluffy.
    For extra height, stack the scraps together (don’t re-roll flat) before cutting again.
    Chill the dough briefly before baking for a cleaner shape and layered texture.
    Brush with melted butter before and after baking for that signature golden sheen.
    Serve with country gravy, fried chicken, or fruit preserves for classic Southern comfort.

Recipe by tinsuf.
Experience the comforting charm of homemade Southern baking and discover more time-tested recipes on tinsuf.

Don’t throw away your tuna cans, they’re worth their weight in gold at home: how to reuse them

 

How many times have you thrown away dozens of cans of tuna? Wait until next time. We’ll show you how to reuse them: they’re truly valuable for your home.

Canned tuna: why you shouldn’t throw them away.
Tuna is one of the most consumed foods in Italy and elsewhere. Rich in omega-3 fatty acids, this fish, recommended by nutritionists, is a true panacea for the body. What could be more convenient than being able to do your body good by simply buying convenient cans for a quick and healthy meal?

Read more on the next page

Ton Scatoletta
Every day, millions of Italians buy canned tuna, stockpiling large quantities in their pantries. After consuming this product, the first thing you’ll probably do is throw away the can that contained the tuna.

Be careful next time. Did you know you can reuse them cleverly? Empty tuna cans are a valuable resource for your home. Wondering what you could use them for? We’ll tell you right now. Read on to discover some super cute and practical ideas.

How to reuse empty tuna cans
Continue reading on the next page

Every day, we throw away empty tuna cans. On the other hand, you might wonder, “Why not? What use can I have them?” Many would say no. In fact, we assure you that they can become a valuable resource for your home.

Read more on the next page

Your Latin?
Do you know how to use them intelligently? We’ll tell you right now. So, hold off on throwing them in the trash. The ideas we’re about to give you will leave you speechless.

First of all, did you know you can make flower pots from empty tuna cans? Yes, you read that right. What’s more, the process is quite simple: all you need are a few clothespins to decorate your pot.

Of course, you’ll need small plants, like succulents or miniature cacti, that fit perfectly in the box. Attach clothespins around the box and there you have it, a pretty pot!

You can also make pretty candle holders from tuna cans. The procedure is the same as for the jars: you will use clothespins which you will place inside the empty can, then you will insert a candle in a glass so that the flame does not damage the can or the wood of the jars.

Did you know that empty tuna cans can also be useful in the kitchen? Thanks to their small but ideal size, they can be used as molds for individual stews or for preparing delicious pastries. Of course, wash them thoroughly before use and remove the outer packaging. You can also use them as pudding molds.

Read more on the next page

What if we told you that you can also make curious and fun crafts for children using tin cans? An idea? A rattle to hang on the crib or even by the door!

Gather several empty tin cans, wash them and decorate them as you wish. Pierce holes in them, thread a hemp string or strong rope through them and hang them from a support that you can then place wherever you like: the whisper of the wind will encourage them to touch and play.

If you’re even more skilled and experienced with DIY projects, you can also use tuna cans to make a wall clock. In this case, you’ll also need a handle mechanism that you can attach to the empty can after carefully drilling holes in the necessary places. So, you see all the cute ideas you can come up with just by storing empty tuna cans?

Garlic & Herb Sautéed Mushrooms

 Garlic & Herb Sautéed Mushrooms

An elegant, quick side of caramelized mushrooms tossed with garlic and fresh
 herbs — recipe by tinsuf.

Recipe website template

Total time: 20 minutes • Prep: 10 minutes • Cook: 10 minutes

Yield: 4 servings

Table of Contents

    Introduction
    Ingredients
    Instructions
    Troubleshooting & Tips for Perfect Results
    Serving Suggestions
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips from tinsuf
        For more recipes follow me in  Facebook , Pinterest !

Introduction


These Garlic & Herb Sautéed Mushrooms are a deceptively simple side that elevates any meal. Quick to cook and full of umami, the mushrooms are seared until richly browned, then finished with bright garlic, fresh herbs and an optional splash of acid for balance. Perfect with steak, roasted chicken, tossed into pasta, or piled on toast, this recipe is a kitchen staple from tinsuf.
Ingredients

    1 lb (450 g) mushrooms (cremini, button, or shiitake), sliced evenly
    2 tbsp 

 olive oil or unsalted

     butter (or 1 tbsp each)
    3 cloves garlic, minced
    1 tbsp fresh parsley, chopped (or 1 tsp dried thyme/rosemary)
    Salt and freshly ground black pepper, to taste
    Optional: 1 tsp lemon juice or 1 tsp balsamic vinegar to finish
    Optional: 2 tbsp grated Parmesan for serving

Instructions

    Prep the mushrooms: Quickly wipe mushrooms with a damp cloth or rinse and pat dry. Slice evenly so pieces cook uniformly.
    Heat the pan: Warm a large skillet over medium-high heat until hot. Add oil and/or butter and swirl to coat.
    Sear the mushrooms: Add mushrooms in a single layer (do not overcrowd). Let them cook undisturbed 3–4 minutes to develop browning.
    Finish browning: Stir and continue to cook 3–5 more minutes, until browned and most liquid has evaporated.
    Add garlic and herbs: Lower heat to medium and add minced garlic. Sauté 30–60 seconds until fragrant, then stir in herbs, salt and pepper.
    Brighten and finish: Optional—add a splash of lemon juice or balsamic to deglaze the pan and lift flavors. Remove from heat and, if desired, stir in Parmesan and a small knob of butter for shine.
    Serve: Transfer to a warm dish and serve immediately.

Troubleshooting & Tips for Perfect Results

    Mushrooms steaming instead of browning: The pan is too crowded or not hot enough. Work in batches and ensure the skillet is hot before adding mushrooms.
    Garlic burns quickly: Add garlic after the mushrooms have browned and reduce heat to medium — garlic cooks fast and turns bitter if overdone.
    Too watery: Cook a bit longer to evaporate excess moisture or increase heat slightly while stirring frequently.
    Uneven color: Slice mushrooms uniformly; different sizes cook at different rates.

Serving Suggestions

    Serve alongside grilled steak or roasted chicken.
    Pile over creamy polenta, mashed potatoes, or buttered pasta.
    Spoon onto toasted sourdough or crostini and finish with Parmesan and microgreens.
    Stir into risotto, omelets, or grain bowls for extra depth.

    Cream cheese frosting

Storage & Make-Ahead

Refrigerate: Store cooled mushrooms in an airtight container for up to 3 days.
Reheat: Gently reheat in a skillet over medium heat (avoid the microwave to preserve texture); add a splash of stock or water if they seem dry.
Make-ahead: Sauté mushrooms fully, cool, and refrigerate; reheat and finish with fresh herbs and lemon before serving.

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Olive oil
Cookie
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mushrooms
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herbs
olive oil
Cake
Mushrooms
Why This Recipe Works

Browning (Maillard reaction) transforms the mushrooms’ natural sugars and amino acids into deep, savory flavors; cooking them undisturbed develops that caramelized crust. Waiting to add garlic and herbs prevents burning and preserves fresh aromatics. A small splash of acid at the end brightens the dish and balances richness.
Expert Tips from tinsuf

    For extra umami, sauté 1–2 finely chopped anchovies with the garlic — they melt into the pan and add depth without fishiness.
    Try finishing with a drizzle of good olive oil and a pinch of flaky sea salt for contrast.
    Use a heavy-bottomed skillet (cast iron or stainless steel) — it holds heat and encourages better browning.
    Toasting the parsley briefly in the pan at the end (10–15 seconds) intensifies its flavor without losing freshness.

Recipe provided by tinsuf. If you want a printable card, metric conversions, or a mushroom-forward main course (creamy mushroom stroganoff or mushroom tart), tell me which and I’ll prepare it.

BEAN AND HAM HOCK SOUP

 Bean and  Ham Hock Soup
Bean and

 ham hock soup is a comforting and hearty dish that brings warmth and satisfaction to any meal.
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BEAN
beans
Beef
meat
Ham
Bean
bean
Seasoning
SOUP
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The combination of tender

 beans, savory ham, and rich, smoky flavors from the ham hocks makes it a beloved dish across many cultures.
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SOUP
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Ham hocks
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ham hock
beans
Ham Hock
Ham
jambon
HAM HOCK

Perfect for chilly days, this soup is not only delicious but also easy to make, requiring simple ingredients and slow cooking to allow the flavors to meld beautifully.
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ham hock
SOUP
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HAM
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BEAN
ham

It’s a meal that can be enjoyed by the whole family, filling both the stomach and the soul.

Ingredients
Dried beans (such as navy, pinto, or great northern beans)
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HAM HOCK
ham hocks
Ham
Beef
Vegetable
SOUP
HAM
beans
bean
Common bean


Ham hocks (or leftover ham)
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vegetables
jambon
ham hock
BEAN
Bean
Seasoning
HAM
ham hocks
Soup
Ham Hock


Onions (diced)
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bean
Bean
HAM HOCK
ham hock
Ham Hock
HAM
Soup
ham hocks
beans


Carrots (sliced)
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Broth
Ham
Soup
beans
HAM HOCK
seasoning


Celery (chopped)
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beans
bean
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ham hock
Meat
Vegetable
HAM HOCK
Ham
HAM
soup


Garlic (minced)
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Bean
jambon
beans
broth
chicken broth
seasonings
Ham hock
ham hocks


Bay leaves
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ham hock
BEAN
ham
Ham Hock
Ham hocks
vegetables
Meat
Broth
Beef
Vegetable


Thyme (dried or fresh)
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bean
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broth
vegetables
Ham hock
Vegetable
ham hock
soup
Ham


Salt and pepper to taste
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Bean
seasoning
chicken broth
HAM
jambon
Soup
Ham hocks
vegetables
Ham hock
Ham


Water or low-sodium chicken broth
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SOUP
Broth
Meat
Vegetable
broth
Soup
seasonings
Ham hocks
Ham
bean


Olive oil (for sautéing)
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Ham hock
Meat
HAM
Bean
ham hocks
SOUP
vegetables
Common bean
seasoning
ham


Chopped fresh parsley (optional, for garnish)
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Seasoning
BEAN
vegetables
soup
chicken broth
Bean
Soup
seasoning
meat
Ham hocks

Instructions

Start by soaking the dried beans in water overnight or using the quick soak method by bringing them to a boil and letting them sit for an hour.

This step will help soften the beans and reduce the cooking time. Once the beans are ready, drain and rinse them.

In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, cooking for about 5 minutes untilthe.

vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Add the soaked beans, ham hocks, bay leaves, thyme, and enough water or chicken broth to cover the ingredients by about two inches.

Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the ham hocks are cooked through.

During the cooking process, check the soup occasionally to ensure there’s enough liquid, adding more water or broth if necessary.

The beans should be tender but not mushy, and the ham hocks should be easy to shred.

Once the beans and ham hocks are cooked, remove the ham hocks from the pot. Let them cool slightly.

then shred the meat, discarding any bones and skin. Return the shredded ham to the pot and stir it into the soup.

Taste the soup and adjust the seasoning with salt and pepper to your preference. If you like a thicker soup.

you can mash some of the beans with a spoon or immersion blender to give it a creamier texture.

Serve the soup hot, garnished with fresh parsley if desired. It pairs wonderfully with crusty bread for dipping.

How to Make
Making bean and ham hock soup is simple and straightforward. Begin by preparing your ingredients.

including soaking the dried beans if you’re using them. This soaking process helps the beans cook more evenly and reduces cooking time.

Once your beans are ready, heat olive oil in a large pot. Sauté the vegetables until they soften and release their flavors.

Adding garlic at the end of the sautéing process will give it that aromatic richness that enhances the overall taste of the soup.

The next step is to add the ham hocks, beans, and seasonings, along with enough liquid to cover everything.

Bringing the mixture to a boil helps infuse the flavors, but after that, it’s important to lower the heat and allow it to simmer for a long time. The longer it cooks, the more flavorful the soup becomes.

As the soup simmers, be sure to check on it occasionally to stir and ensure the liquid level stays consistent.

If it looks like the liquid is evaporating too quickly, add more water or broth to keep everything submerged. This will allow the beans to soften completely without drying out.

Once the soup is done simmering and the

 ham hocks are tender, carefully remove them from the pot.

Shred the
 meat and return it to the soup, giving it a good stir to incorporate the smoky

 ham flavor throughout the beans.

At this point, adjust the seasoning. You may want to add more salt or pepper depending on your taste.

For a heartier texture, use a potato masher or immersion blender to mash some of the beans. This adds thickness without the need for cream or flour.

Finally, serve your soup in bowls, topping each with fresh parsley if desired. The soup can also be enjoyed with a side of warm cornbread or crusty bread for dipping.

Tips
To make your soup even more flavorful, consider adding a few slices of smoked sausage or bacon when sautéing the vegetables. This will deepen the smoky undertone of the soup.

If you prefer a quicker version of this soup, you can use canned beans instead of dried beans. Just be sure to drain and rinse them well before adding to the pot.

For extra depth of flavor, try using homemade chicken broth instead of water or store-bought broth. The rich, homemade broth will add a special touch to the soup’s overall taste.

If you don’t have ham hocks, you can substitute with a ham bone or even leftover cooked ham.

Just make sure the meat is fully cooked and has enough fat to give the soup a rich taste.

Feel free to add more vegetables like potatoes, bell peppers, or spinach to give the soup more texture and nutrition.

Just remember that adding extra ingredients may require a little more liquid.

For a thicker, creamier soup, blend a portion of the soup once the beans are fully cooked.

You can use an immersion blender or a regular blender for this, depending on your preference.

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.

Conclusion
Bean and ham hock soup is a versatile and delicious meal that can be made with just a few basic ingredients.

yet yields rich, complex flavors. It’s the perfect dish for a cozy winter evening or a meal to share with loved ones.

Whether you make it with leftover ham or freshly cooked ham hocks, this soup will never disappoint.

Its simplicity and heartiness make it a true comfort food that can be enjoyed on any occasion, and it’s sure to leave everyone asking for seconds.

Garbage Bread

 🍞 Garbage Bread (Beef Version)
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Garlic
stuffing
French
bread
garlic
seasoned
Filling
Seasoning
Cheese
cheesy

Introduction (short)

This Beef Garbage Bread is the ultimate comfort food loaf — filled with juicy seasoned beef, gooey melted
 cheese, and wrapped in a golden, crusty bread. It’s easy, delicious, and perfect for parties, family dinners, or game day!

Groceries
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seasoned
Cheese
Filling
seasoning
beef
stuffing
garlic
Hamburger
Stuffing
cheese

⸻

Ingredients
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beef
Seasoning
Bread
bread
burger
Beef
Meat
stuffing
Garlic
Hamburger

• 1 lb (450 g) ground beef

• 1 small onion, finely chopped
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cheesy
Hamburger
seasoned
beef
garlic
bread
seasoning
Cheese
Stuffing
filling

• 1 teaspoon garlic powder

• ½ teaspoon salt
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seasoning
bread
cheese
Cheese
French
burger
stuffing
Bread
garlic
Meat

• ½ teaspoon black pepper

• ½ cup ketchup

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seasoning
burger
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Hamburger
garlic
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meaty

• 1 tablespoon mustard (optional, for a burger-style flavor)

• 1 cup cooked bacon pieces (optional, for extra flavor)
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burger
seasoned
Beef
cheese
Meat
garlic
Cake
Cheese
Filling
Stuffing

• 2 cups shredded cheddar or mozzarella cheese (or a mix)

• 1 loaf French or Italian bread (large and crusty)
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bread
seasoned
Cheese
French
Filling
cheese
stuffing
Hamburger
garlic
beef

• 2 tablespoons butter, melted

• Fresh parsley, chopped (for garnish)
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Meat
Bread
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cheesy
garlic
Seasoning
bread
Beef
burger
meaty

⸻

Instructions

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Beef

Step 1: Preheat the Oven

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Preheat your oven to 375°F (190°C).
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cheesy
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beef
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garlic
Filling

Line a baking sheet with parchment paper.

⸻

Step 2: Cook the Beef Mixture
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Seasoning
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beef
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In a large skillet, cook the ground beef and chopped onion over medium-high heat until browned.
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cheese
stuffing
garlic
meaty
seasoning
seasoned
Bread
burger
Meat
Hamburger

Drain excess fat.

Stir in garlic powder, salt, pepper, ketchup, and mustard.
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cheesy
Cake
Seasoning
Garlic
bread
Stuffed
Beef
cheese
seasoning
Hamburger

Mix well and simmer for 2–3 minutes until the sauce thickens slightly.

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filling
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Stuffing
meaty
bread

Remove from heat and let cool for a few minutes.

⸻

Step 3: Prepare the Bread

Cut a large loaf of French or Italian bread lengthwise (like a canoe) and hollow out the center, leaving about ½ inch of bread on all sides to form a shell.

⸻

Step 4: Fill the Bread

Spoon the beef mixture evenly inside the hollowed bread.

Sprinkle the shredded cheese generously over the top.

Cottage cheese maker

If using, add the bacon pieces for extra smoky flavor.

Place the top of the bread back on.

⸻

Step 5: Brush and Bake

Brush the top with melted butter for a golden, crispy crust.

Wrap the loaf loosely in aluminum foil and place it on the baking sheet.

Bake for 15–20 minutes, or until the cheese inside is melted and the bread is crisp on the outside.

⸻

Step 6: Slice and Serve

Let the loaf rest for 5 minutes, then slice into thick, hearty pieces.

Garnish with fresh parsley if desired, and serve with ketchup, mustard, or your favorite dipping sauce.

⸻

How to Make (quick summary)

1. Cook beef and onion; add ketchup and
 seasoning.

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2. Hollow a loaf and stuff with the beef mixture.

3. Top with cheese and bacon.

4. Brush with butter and bake until golden.

5. Slice, garnish, and enjoy!

⸻

Variations

• Cheeseburger Style: Add diced pickles and drizzle with

 burger sauce before baking.

• BBQ Beef Bread: Swap ketchup for BBQ sauce for a smoky-sweet version.

• Spicy Kick: Mix in jalapeños or hot sauce.

• Loaded Version: Add sautéed mushrooms and onions for extra richness.

⸻

Tips

• Use sturdy bread to hold the filling and prevent sogginess.

• Let the beef cool slightly before stuffing — it helps keep the bread crisp.

• Bake uncovered for the last few minutes for extra crunch.

• Leftovers can be reheated in the oven at 350°F (175°C) for 10 minutes.

⸻

Conclusion (short)

Packed with cheesy, meaty goodness and baked to perfection, this Beef Garbage Bread is a crowd-pleaser every time — quick to make, fun to serve, and bursting with flavor in every bite!

Cottage cheese maker

⸻

Would you like me to include a homemade dough version (instead of using French bread)? It gives a softer, bakery-style texture.

Complete Recipe for Dulce de Leche Squares

 Squares are a delectable and indulgent treat that combines the rich, caramel-like flavor of

 dulce de leche with a soft, melt-in-your-mouth texture.
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Dough
milk powder
creamy
Sugar
powdered sugar
dulce de leche
Powdered milk
Chocolate
Dulce de Leche
dough

These squares are simple to make and perfect for a variety of occasions, whether you’re serving them at a party or enjoying them with a cup of coffee.
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Sugar
Leche
Powdered milk
dulce de leche
powdered milk
Dough
dough
Milk
chocolate
powdered sugar

The recipe requires minimal ingredients, making it a fantastic option for those looking for a quick yet flavorful dessert to satisfy their sweet tooth.

Kitchen ingredient delivery
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Powdered milk
Leche
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Dulce de Leche
powdered sugar
dough
Cream
Caramel
dulce de leche

Ingredients
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Powdered milk
Dulce de leche
Cake
milk powder
caramel
milk
Chocolate
sugar
Cream
Sugar

To prepare Dulce de

 Leche Squares, you will need:

400 g of powdered milk
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dough
Powdered sugar
dulce de leche
Sugar
milk
creamy
powdered milk
Leche
Dulce de leche
Dulce de Leche

400 g of creamy dulce de leche

These two ingredients are all that’s needed to create a smooth, caramelized treat that is easy to make and incredibly satisfying.
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Sugar
sugar
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Dulce de Leche
dulce de leche
Caramel
powdered milk
dough
Dough
Cake

Instructions


Start by placing the powdered milk into a large mixing bowl. The key is to ensure that the bowl is large enough to allow for easy mixing later on. Once the milk powder is in, you can move on to the next step.
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Powdered milk
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dough
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caramel
milk powder
chocolate

Next, add the creamy dulce de leche to the powdered milk. This sweet, caramel-flavored treat will form the base of your squares.
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powdered milk
Powdered sugar
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Milk
powdered sugar
Dough
caramel
Dulce de leche
dough
leche

providing that rich taste. Stir them together gently at first to make sure they’re evenly distributed.

Continue mixing the ingredients until they form a dough-like consistency. It might take a few minutes of stirring.
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leche
Cake
Leche
dulce de leche
Powdered milk
powdered sugar
creamy
Dulce de leche
Dulce de Leche

but the mixture will eventually come together. You’ll want the dough to be soft yet firm enough to hold its shape when pressed into a pan.
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Dulce de leche
Caramel
Dough
milk powder
creamy
Leche
milk
Powdered milk
powdered sugar
Milk

Once the dough has formed, take a baking dish or any suitable rectangular pan and lightly grease it with butter or cooking spray.

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powdered milk
Dulce de leche
powdered sugar
leche
Cream
caramel
Caramel
Dough
Sugar
Powdered sugar

This ensures that the squares won’t stick to the pan once they are set.

Press the dough mixture evenly into the prepared pan. You can use the back of a spoon or your hands to ensure it’s compacted evenly and smoothly across the surface.
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sugar
leche
chocolate
dulce de leche
Milk
Dulce de leche
creamy
Cake
Powdered sugar
Caramel

Let the mixture set in the pan for about 30 minutes at room temperature. This allows it to firm up slightly, making it easier to cut into squares.
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dulce de leche
Powdered sugar
milk
Dulce de Leche
Dough
Dulce de leche
caramel
sugar
dough
Caramel

After 30 minutes, take the pan out and use a sharp knife to cut the mixture into squares or rectangles.
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milk powder
powdered milk
Cake
Cream
Powdered sugar
sugar
dulce de leche
Caramel
Milk
Dulce de leche

These pieces should be easy to handle and serve, with a soft but firm texture that holds its shape when lifted.
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creamy
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Leche
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Powdered sugar
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How to Make

Making Dulce de Leche Squares is simple yet requires a little patience to achieve the perfect texture.

The key is mixing the powdered milk and dulce de leche thoroughly. If the dough feels too sticky, you can add a little extra powdered milk until it reaches a consistency that you can easily press into the pan.

When pressing the dough into the pan, be sure to apply even pressure to avoid any air pockets or uneven spots.

This ensures that the squares have a uniform texture and will cut cleanly into neat pieces.

If you’re looking to enhance the flavor, consider adding a touch of vanilla extract to the mixture. This will add a depth of flavor to the dulce de leche, making the squares even more delightful.

Patience is important when it comes to letting the mixture set. While it may be tempting to dive in immediately.

allowing the squares to rest for 30 minutes makes them firmer and easier to cut. You can also chill them in the refrigerator if you want them to set faster.

The finished squares should have a smooth, caramelized flavor and a creamy texture that is not overly firm. They should melt in your mouth, offering a perfect balance of sweetness and richness.

These squares are great for serving at a party, but they also make a fantastic treat for an afternoon snack or a dessert after dinner.

They pair wonderfully with coffee or tea and can easily be packaged for gift-giving.

 Dulce de Leche Squares are also incredibly versatile. You can experiment with adding other ingredients.

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like shredded coconut or chopped nuts, for a twist on the classic recipe. Don’t be afraid to get creative and make them your own!

Tips

When making Dulce de Leche Squares, one of the most important things to keep in mind is the texture of the mixture. If it’s too soft or sticky, the squares may not hold their shape when cut.

If needed, you can adjust the amount of

 powdered milk until you achieve a firm yet soft dough.

For a more flavorful twist, try adding a pinch of sea salt to the mixture. The salt complements the sweetness of the

 dulce de leche and enhances the overall taste of the squares.

If you’re finding that the mixture is difficult to work with or too sticky, dust your hands with a little powdered milk to make handling it easier.

This will prevent the dough from sticking to your hands and help you shape it into an even layer in the pan.

If you want to make the squares even more indulgent, consider drizzling melted chocolate over the top once they’ve set.

This will add an extra layer of sweetness and richness to the already delicious treat.

To ensure that the squares are easy to cut, let them cool completely before slicing. If you’re in a rush, you can place the pan in the refrigerator to speed up the process.

If you want to make these squares ahead of time, they store well in an airtight container for up to a week. This makes them perfect for meal prep or for a simple grab-and-go snack.

For an extra touch, you can dust the squares with powdered sugar before serving. This gives them an elegant look and adds a little more sweetness to each bite.

Conclusion

Dulce de Leche Squares are a simple yet delicious dessert that can be made with just two ingredients. The recipe is easy to follow.

making it a great option for both novice and experienced bakers. Whether you’re craving a sweet snack or looking for a dessert to share with others, these squares are sure to satisfy.

With their smooth texture, caramel-like flavor, and the option to customize with additional ingredients.

Dulce de Leche Squares are a perfect treat for any occasion. Enjoy the sweet, melt-in-your-mouth goodness, and share the love with family and friends.

Beef and Gravy Over Mashed Potatoes

 Beef and Gravy Over Mashed Potatoes
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potato
gravy
Spicy
Turkey
Spice
Creamy
Turkey meat
spice
Cream
milk

A comforting, hearty dish perfect for weeknight dinners or a cozy weekend meal.

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Cream
Spicy
Ground beef
milk
Spice
creamy
Spiced
potatoes
Milk
Beef

 Creamy mashed potatoes topped with savory

 ground beef and rich gravy make this an instant favorite.
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spice
Vegetable
beef
Turkey
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Potato
Beef
Milk
potato
turkey

Ingredients
For the Mashed Potatoes

    4-5 russet potatoes, peeled and cubed
    2 tablespoons butter

    1/2 cup 

     milk (more if needed)
    Salt and black pepper, to taste

Vanilla cream filling
For the Ground Beef and Gravy

    1 pound lean ground beef
    1 medium onion, chopped
    2 tablespoons all-purpose flour

    2 cups beef broth
    1 tablespoon Worcestershire sauce
    Salt and black pepper, to taste

Instructions

Mashed Potatoes

Cook Potatoes: Place cubed potatoes in a large pot of salted water.

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ground beef
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Bring to a boil and cook until tender (about 15-20 minutes).

Mash: Drain the potatoes, then return them to the pot.
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creamy
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Creamy
Gravy
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Ground beef
Ground Beef
beef
Spiced

Mash with butter, milk, salt, and black pepper until smooth and creamy.

Adjust milk as needed for desired consistency.
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Potatoes
beef
Creamy
potatoes
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Spice
Turkey meat
Turkey
spice
Milk

Ground Beef and Gravy

Cook Beef: In a large skillet, cook the ground beef over medium heat until browned.
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Spice
Potatoes
Milk
creamy
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beef
spice
potatoes
milk

Drain excess fat if necessary.

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Add Onions: Stir in chopped onion and cook until softened, about 3-4 minutes.
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Ground Beef
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beef
ground beef
Milk
Creamy
milk
Cream
potatoes
potato

Make a Roux: Sprinkle the flour over the beef and onion mixture. Stir well to coat.

Add Broth and Seasonings: Gradually stir in beef broth.
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Potatoes
creamy
Ground beef
Spice
ground beef
beef
Beef
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spice
gravy

Add Worcestershire sauce, salt, and pepper.

Cook, stirring frequently, until the gravy thickens (about 5-7 minutes).
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Creamy
Ground Beef
milk
Spice
Milk
Turkey
potatoes
Turkey meat
spice
Groceries

Assemble: Serve the beef and gravy over a bed of mashed potatoes.

Tips

    Make Ahead: The mashed potatoes can be made ahead and reheated with a splash of milk to refresh them.

    Vanilla cream filling

    Texture: For extra-creamy mashed potatoes, use a potato ricer.

    Season Gradually: Taste and adjust salt and pepper in both the mashed potatoes and gravy as needed.

    Add Veggies: Stir in peas, carrots, or mushrooms to the gravy for added flavor and texture.

Variations
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Creamy
Turkey meat

Turkey or Chicken: Substitute ground turkey or chicken for a lighter option.

Garlic Mashed Potatoes: Add roasted garlic or garlic powder to the potatoes for extra flavor.
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Turkey meat
Potatoes
creamy
turkey
ground beef
potatoes
Ground beef
milk
Cream
potato

Cheesy Potatoes: Mix shredded cheddar cheese into the mashed potatoes for a cheesy twist.

Spiced Beef: Add a dash of smoked paprika or cayenne pepper for a hint of spice.

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Spicy
Spice
Spiced
gravy
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milk
turkey
Turkey meat
Creamy
beef

Gluten-Free: Use cornstarch instead of flour to thicken the gravy.

How to Store

    In the Fridge: Store leftovers in an airtight container for up to 3 days.

    Reheat: Warm in a skillet or microwave, adding a splash of water or broth to keep the gravy from drying out.

    Freezing: Freeze the beef and gravy in a freezer-safe container for up to 2 months. Mashed potatoes can also be frozen, though their texture may slightly change upon thawing.

Conclusion
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Turkey
Potato
Cream
milk
Veggies
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ground beef
Spice
Spiced
creamy

This simple yet satisfying dish is a timeless classic that brings warmth to any table.
Comfort food recipes

Comfort food recipes
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beef
turkey
milk
Creamy
Milk
Spice
Turkey meat
Ground Beef
Potatoes
ground beef

With creamy potatoes and savory beef gravy, it’s a recipe you’ll want to make again and again.

Vanilla cream filling

Customize it with your favorite additions or enjoy it just as is—comfort food at its best!