Recipes Only, 4206 Manning Lane, Dallas, TX, United States, New York, NY (2026)

03/29/2024

Cinnamon Sugar Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract

For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.

2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

3. In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well.

4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix, as it can result in dense muffins.

5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

6. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.

7. Drizzle the melted butter over each muffin. Sprinkle the cinnamon sugar mixture generously on top.

8. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack.

10. Serve warm or at room temperature. Enjoy!

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03/29/2024

Cabbage soup with smoked sausage
- 1 pound smoked sausage, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cabbage, chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. In a large pot or Dutch oven, cook the smoked sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside.
2. In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent and the garlic becomes fragrant.
3. Add the chopped cabbage, diced carrots, and diced celery to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.
4. Pour in the low-sodium chicken broth and diced tomatoes (including the liquid from the can). Stir in the dried thyme and bay leaf.
5. Return the cooked sausage to the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes or until the vegetables are tender.
6. Season the cabbage soup with salt and pepper to taste. Remove the bay leaf before serving.
7. Ladle the soup into bowls and garnish with fresh chopped parsley.

03/29/2024

Philly cheesesteak pasta
- 1 pound steak (sirloin or ribeye), thinly sliced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 ounces pasta (penne or fusilli)
- 2 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Fresh parsley, for garnish (optional)

Instructions:
1. Cook the pasta according to package
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the steak slices and cook until browned. Remove the steak from the skillet and set aside.
3. In the same skillet, add the sliced onions, green peppers, mushrooms, and minced garlic. Sauté until the vegetables have softened, about 5 minutes.
4. Return the cooked steak to the skillet and season with salt and pepper to taste. Stir in Worcestershire sauce and dried oregano. Cook for an additional 2-3 minutes.
5. In a separate saucepan, combine beef broth and heavy cream. Bring to a simmer over medium heat, then reduce the heat to low.
6. Gradually add the provolone and mozzarella cheeses to the saucepan, stirring until melted and smooth.
7. Add the cooked pasta to the skillet with the steak and vegetables. Pour the cheese sauce over the pasta mixture and stir well to combine.
8. Cook for a few minutes until the sauce is heated through and the pasta is well coated.
9. Remove from heat and garnish with fresh parsley, if desired.
10. Serve hot and enjoy!

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03/28/2024

Sweet Amish Macaroni Salad
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup white sugar
- 1/4 cup distilled white vinegar
- 2 tablespoons prepared yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/4 cup grated carrot
- 1/4 cup chopped sweet pickle
- 1/4 cup chopped onion

Instructions:
1. Cook the elbow macaroni according to package
1. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool down.
2. In a large mixing bowl, combine mayonnaise, white sugar, vinegar, mustard, salt, and black pepper. Mix well until the sugar is dissolved and the dressing is smooth.
3. Add the cooked macaroni to the dressing and toss until well-coated.
4. Add celery, red bell pepper, green bell pepper, carrot, sweet pickle, and onion to the macaroni mixture. Mix well to evenly distribute the vegetables.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors meld together.
6. Serve chilled and enjoy!

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03/28/2024

Banana Pudding Cups
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 1/2 cups vanilla wafer cookies, crushed
- Whipped cream, for topping
- Additional banana slices, for garnish (optional)

1. In a medium saucepan, whisk together the milk, sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
2. In a separate bowl, whisk the eggs. Slowly pour about 1/2 cup of the hot milk mixture into the whisked eggs while continuously whisking. This tempers the eggs and prevents them from scrambling.
3. Gradually pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
4. Continue cooking over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
5. Allow the pudding to cool for about 10 minutes, then cover with plastic wrap, ensuring that the plastic wrap is directly touching the surface of the pudding to prevent a skin from forming.
6. Place the pudding in the refrigerator and chill for at least 1 hour or until completely cooled.
7. To assemble the banana pudding cups, spoon a layer of crushed vanilla wafer cookies into the bottom of individual serving cups or glasses.
8. Top the cookie layer with a layer of sliced bananas, followed by a layer of chilled pudding. Repeat the layers until all the ingredients are used, finishing with a layer of pudding on top.
9. Refrigerate the pudding cups for at least 2 hours to allow the flavors to meld together and the cookies to soften slightly.
10. Before serving, top each pudding cup with a dollop of whipped cream and garnish with additional banana slices, if desired.

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03/28/2024

Noodle stew with minced meat
- 250g minced meat (beef, chicken, or pork)
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 carrot, peeled and sliced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 250g noodles of your choice (spaghetti, udon, or egg noodles)
- Fresh parsley or cilantro for garnish (optional)

Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the minced meat and cook until browned. Break up any clumps using a wooden spoon.
3. Add the diced onion and minced garlic to the pot. Sauté until the onion has softened.
4. Add the sliced carrot, diced bell pepper, and sliced zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
5. Pour in the chicken or vegetable broth, soy sauce, Worcestershire sauce, thyme, and paprika. Season with salt and pepper according to your taste.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld together.
7. While the stew is simmering, cook the noodles according to the package
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the minced meat and cook until browned. Break up any clumps using a wooden spoon.
3. Add the diced onion and minced garlic to the pot. Sauté until the onion has softened.
4. Add the sliced carrot, diced bell pepper, and sliced zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
5. Pour in the chicken or vegetable broth, soy sauce, Worcestershire sauce, thyme, and paprika. Season with salt and pepper according to your taste.
6. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, allowing the flavors to meld together.
7. While the stew is simmering, cook the noodles according to the package instructions. Drain and set aside.
8. Once the stew has thickened slightly and the vegetables are tender, add the cooked noodles to the pot. Stir well to combine.
9. Taste and adjust the seasoning if necessary.
10. Serve the noodle stew hot, garnished with fresh parsley or cilantro if desired.

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03/28/2024

Cinnamon Rolls
- Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1 cup milk, warmed to 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs

- Filling:
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened

- Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract

1. In a large mixing bowl, combine the flour, granulated sugar, salt, and yeast. Mix well.
2. In a separate bowl, whisk together the warmed milk, melted butter, and eggs.
3. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. Place the dough on a lightly floured surface and knead for about 5-10 minutes, until smooth and elastic.
5. Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Meanwhile, prepare the filling by combining the brown sugar, ground cinnamon, and softened butter in a small bowl. Mix until well combined.
7. Once the dough has doubled in size, punch it down to release the air. Roll it out on a lightly floured surface into a 12x18-inch rectangle.
8. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
9. Starting with the long side, tightly roll the dough into a log. Pinch the edges to seal.
10. Cut the log into 12 equal slices and place them in a greased 9x13-inch baking dish. Cover and let them rise for an additional 30 minutes.
11. Preheat the oven to 350°F (175°C).
12. Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
13. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
14. Remove the rolls from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls.
15. Serve the cinnamon rolls warm and enjoy!

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03/28/2024

Stuffed Pepper Soup
- 1 lb ground beef
- 1 onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) beef broth
- 1 cup cooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, chopped fresh parsley

1. In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into crumbles. Drain excess fat.
2. Add the diced onion, bell peppers, and minced garlic to the pot. Cook until the vegetables have softened, about 5 minutes.
3. Stir in the diced tomatoes (with juices), tomato sauce, beef broth, cooked rice, Worcestershire sauce, dried basil, dried oregano, salt, and black pepper.
4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld together.
5. Serve hot, garnished with shredded cheese and chopped fresh parsley, if desired.

03/28/2024

No-Bake Peanut Butter Pie
For the crust:
- 2 cups crushed chocolate sandwich cookies (about 20 cookies)
- 1/2 cup melted unsalted butter

For the filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped

For the chocolate ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream

Optional toppings:
- Whipped cream
- Chopped peanuts
- Chocolate shavings

1. In a medium bowl, combine crushed chocolate sandwich cookies and melted butter for the crust. Mix until the crumbs are evenly coated. Press the mixture onto the bottom and sides of a 9-inch pie dish. Place the crust in the refrigerator to set while preparing the filling.

2. In a large mixing bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and well combined.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

4. Remove the crust from the refrigerator and pour the peanut butter filling into the pie dish. Smooth the top using a spatula or the back of a spoon.

5. In a small saucepan, heat the heavy cream for the chocolate ganache over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a separate bowl. Let it sit for a minute, then stir until smooth and glossy.

6. Pour the chocolate ganache over the peanut butter filling, spreading it evenly with a spoon or spatula. Place the pie in the refrigerator to chill for at least 4 hours or overnight, until firm.

7. Before serving, garnish with whipped cream, chopped peanuts, and chocolate shavings if desired. Slice and serve chilled.

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03/28/2024

Baked Chicken Thighs
- 8 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Pat the chicken thighs dry with paper towels to remove excess moisture.
3. In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper to create a spice rub.
4. Place the chicken thighs on the prepared baking sheet, and generously rub the spice mixture all over each thigh, ensuring they are well coated.
5. Arrange the chicken thighs so they are not touching each other on the baking sheet.
6. Bake the chicken thighs in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
7. Remove the chicken thighs from the oven and let them rest for a few minutes before serving.

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03/28/2024

Crepes
- 1 cup all-purpose flour
- 2 eggs
- 1 ¼ cups milk
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
- Butter or cooking spray, for greasing the pan

1. In a large mixing bowl, whisk together the flour and eggs until well combined.
2. Gradually add in the milk while whisking to avoid lumps.
3. Stir in the salt, melted butter, and vanilla extract (if using). Mix until the batter is smooth and silky.
4. Let the batter rest for 15-20 minutes at room temperature to allow the gluten to relax and ensure tender crepes.
5. Heat a non-stick skillet or crepe pan over medium heat. Grease it lightly with butter or cooking spray.
6. Ladle a small amount of batter (around ¼ cup) onto the pan, then quickly tilt and swirl the pan to evenly coat the bottom.
7. Cook the crepe for about 1-2 minutes, or until the edges start to turn golden brown.
8. Flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side.
9. Transfer the cooked crepe to a plate and repeat the process with the remaining batter. Stack the cooked crepes on top of each other, separating them with wax or parchment paper to prevent sticking.
10. Serve the crepes warm with your choice of sweet or savory toppings.

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