Mom’s Carne Guisada
Bite-sized chunks of round steak are sauteed with cumin and garlic, then simmered in flour-thickened sauce with onions and bell peppers. Good over rice, noodles, or in burritos.

Garlic powder, cumin, salt, and pepper, to taste, should all be used to season the meat.

In a big skillet, heat the oil over medium-high heat.

When the meat has browned on all sides, add it and cook for 5 to 10 minutes.

Sauté for another minute after adding the flour and stirring well.

Add the water gradually, breaking up any lumps of flour as you go.

After that, add the green bell pepper and onion, lower the heat, and let the mixture simmer for 15 to 20 minutes.

Add pepper and salt to taste.

Herb-Marinated Tenderloin
The king of steaks is the filet mignon. It can be cut with a butter knife and is lean and tender. You can also add any flavor you like, and it will take it all in. This meal is ideal for special occasions.

Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits.

Wrap the thyme sprigs around the fillet.

Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.

Preheat an outdoor grill for medium heat; lightly oil the grate.

Cut the tenderloin in half and season with salt and pepper.

Cook the fillets 4 to 6 minutes per side until no longer pink or to desired doneness.

Avocado and Black Bean Dip
A warm Cheddar cheese topping is added to warm avocado and black beans to create a vibrant and high-fiber dip. Serve with tortilla chips or pita.

Mix avocado black beans lime juice and garlic together in a microwave-safe bowl.

Sprinkle with Cheddar cheese.

Microwave dip on high until cheese is melted about 1 minute.

Season with sea salt if desired.

French Onion-Breaded Baked Chicken
Brushed with a mayo and garlic blend before they’re coated in French onion-seasoned bread crumbs, these quick and easy baked chicken breasts make a delicious weeknight meal.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

In a bowl, combine dry soup mix and bread crumbs.

In an additional bowl, combine the garlic paste and mayonnaise.

For 20 to 30 seconds, microwave on high to thin consistency.

Chicken breasts should be brushed with the mayonnaise mixture.

Add the crumb mixture on top.

Set in a baking pan.

Cook chicken on the middle rack of a preheated oven for about 20 minutes, or until the juices run clear and the chicken is no longer pink in the center.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

Chocolate-Dipped Coconut Macaroons
The secret to Chef John’s moist, tender, chewy coconut macaroons, which are simple to make and bring to potlucks, is condensed milk and tempered chocolate.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl, mix egg white, condensed milk, almond and vanilla extracts.

Stir everything together completely.

Add about 2 1/3 cups of coconut shreds.

Use a spatula to stir the mixture until it becomes sticky and holds together.

Scoop sorbet into balls using a spoon.

Roll the balls in the leftover coconut.

On a baking sheet lined with silicone, distribute the macaroons evenly.

For about 20 minutes, bake in the preheated oven until golden.

let cool for at least 20 minutes to reach room temperature.

Refrigerator Rainbow Carrot Pickles
Pickles made from multicolored carrots are tasty and eye-catching. Your pickles will be more red the more purple carrots you use.

Peel-free carrots should be thoroughly scrubbed, rinsed, and drained.

Slice into 1/8-inch-thick rounds with a mandoline or food processor, discarding the tops.

Place in a colander that is placed over a bowl.

Add 1 teaspoon each of salt and sugar.

After one hour, rinse with cold water and drain.

In a nonreactive 3-quart pot over medium heat, toast coriander or clove seeds until fragrant, about 1 minute.

Pour the water in with care.

Add the vinegar, honey, and final 3 teaspoons of salt.

Bring to a boil; add carrots and cook, stirring, for about 8 minutes, or until the brine returns to a simmer.

Indian Chicken Tikka Masala
Chicken breasts, garlic, ginger, yogurt, tomatoes, and curry paste come together quickly for an easy weeknight Indian tikka masala meal.

Tomatoes, yoghurt, garlic, and ginger should all be combined in a blender and blended until smooth.

Over medium heat, warm the oil in a sizable frying pan.

Add the onion and cook it for 3 to 4 minutes while stirring continuously.

Add the curry paste and stir occasionally for 1 more minute, or until fragrant.

Chicken and the tomato mixture should be combined in the pan.

Add salt and pepper to taste.

Take the pan off the heat.

In a bowl, combine the flour and the water.

Add to the frying pan with the chicken mixture.

Put the pan back on the heat and cook for 5 minutes while stirring constantly.

Cook with a lid on for another 15 minutes or until the sauce has thickened.

Serve right away after adding cilantro.

Very Moist and Flavorful Roast Turkey
Stuff a turkey with garlic cloves, apple, onion, and celery pieces and slide bits of butter beneath the skin for a perfectly roasted, juicy bird.

Preheat oven to 325 degrees F (165 degrees C).

Cut butter into 1-tablespoon pieces quarter the pieces and refrigerate butter until needed.

Use your fingers to loosen the skin over the turkey breast and thighs.

Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings).

Rub the entire skin with vegetable oil.

Gramma’s Date Squares
The best recipe for delicious date squares with layers of goodness made with butter and a crust made with chewy oatmeal. This sweet treat will be enjoyed by the entire family.

Preheat the oven to 350 degrees F (175 degrees C).

Combine oats pastry flour 1 cup brown sugar baking soda and salt in a large bowl.

Mix in butter until crumbly.

Press half of the mixture into the bottom of a 9-inch square baking pan.

Combine dates water and remaining 1/3 cup brown sugar in a small saucepan over medium heat.

Bring to a boil and cook until thickened.

Stir in lemon juice and remove from heat.

Spread the filling over the base and spread the remaining crumb mixture on top.

Bake in the preheated oven until the top is lightly toasted 20 to 25 minutes.

Cool before cutting into 12 squares.

Corn and Jalapenos
This side dish recipe combines corn and jalapeno peppers well.

Olive oil is warmed over a low heat.

Jalapeno peppers should be cooked and stirred in hot oil for 5 minutes or until soft.

Add onion; continue to cook and stir for another 2 minutes or until onion is soft.

include corn Mixture should be salted and peppered.

For about 5 minutes, keep stirring and cooking the corn until it is hot.

Stir the mixture, add the cilantro, and cook it for an additional 30 to 60 seconds.