Hassan Kitchen, 429 Meadowbrook Shopping Center, New York, NY (2026)

09/27/2026

**Egg Roll in a Bowl**

Craving the familiar flavor of an egg roll without the rolling and frying? This skillet‑only version delivers the same sweet‑savory bite in just a few minutes.

**Ingredients**
1 lb ground beef, 1 bag (about 12 oz) coleslaw mix, 1 Tbsp sesame oil, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp minced garlic, ½ tsp ground ginger, sliced green onions for garnish.

**Directions**
1️⃣ Heat a large skillet over medium heat and brown the ground beef, breaking it up with a spoon. Drain any excess grease.
2️⃣ Add the minced garlic and sauté until fragrant, about 30 seconds.
3️⃣ Toss in the coleslaw mix and stir to combine.
4️⃣ Drizzle the sesame oil, soy sauce, rice vinegar, and sprinkle the ground ginger over the mixture. Stir well and let the cabbage soften for 4–5 minutes—still crisp, not mushy.
5️⃣ Taste and adjust seasoning if needed.
6️⃣ Remove from heat, garnish with sliced green onions, and serve warm.

Yield: 4 servings.
**Tip:** Let the cabbage sit for a couple of minutes after adding the sauce before stirring; it helps keep a pleasant bite.

What low‑carb side dish would you serve alongside this skillet favorite?

09/27/2026

Old‑Fashioned Peanut Butter Fudge

This creamy, buttery fudge melts in your mouth and brings back the simple pleasures of a kitchen‑made candy. It’s perfect for a quick treat after dinner or to stash away for a rainy afternoon.

**Ingredients**
2 cups granulated sugar, 1/2 cup whole milk, 1 cup creamy peanut butter, 3 Tbsp unsalted butter, 1 tsp vanilla extract, ¼ tsp salt.

**Directions**
Line an 8 × 8‑inch baking pan with parchment paper, letting the paper hang over the sides for easy removal. In a medium saucepan combine the sugar and milk; stir over medium‑high heat until it reaches a rolling boil. Continue boiling, stirring often, for about 4‑5 minutes until the mixture thickens just a touch and the sugar is fully dissolved. Remove the pan from the heat and immediately stir in the peanut butter, butter, vanilla, and salt until the glaze is smooth and glossy. Pour the hot fudge into the prepared pan, spreading it evenly. Let it cool at room temperature, then chill for at least 2 hours or until firm to the touch. Once set, lift the parchment out and cut the fudge into 24 bite‑size squares.

**Tip:** For cleaner cuts, warm the knife under hot water, wipe dry, and slice the fudge while it’s still a little soft; the pieces will firm up again as they cool.

What’s your favorite way to enjoy a piece of homemade fudge?

09/27/2026

Old-Fashioned Creamed Chipped Beef
There’s nothing like a silky, beef‑laden sauce draped over buttery toast to start the day feeling cozy and satisfied.

**Ingredients**
8 oz dried beef, sliced; 3 Tbsp butter; 3 Tbsp all‑purpose flour; 3 cups whole milk; 1 tsp Worcestershire sauce; ½ tsp freshly ground black pepper; 6 slices Texas toast.

**Directions**
Toast the Texas bread until golden and set aside. In a 2‑quart saucepan over medium heat, melt the butter, then whisk in the flour and cook 1–2 minutes until fragrant. Gradually pour in the milk, whisking constantly until the mixture is smooth. Keep stirring until the sauce thickens, about 5 minutes. Fold in the sliced dried beef, Worcestershire sauce, and pepper; let it simmer a few minutes until hot and creamy. Spoon the rich gravy over the warm toast and serve immediately. (Serves 4; total time ≈ 20 minutes.)
*Tip: For a lighter version, swap the dried beef for low‑sodium corned beef and the whole milk for 2% milk.*

What’s your go‑to topping for a comforting breakfast toast?

09/27/2026

Old‑Fashioned Chocolate Fudge — rich, glossy, and just the right amount of sweet.

Ingredients
3 cups granulated sugar, ¾ cup unsalted butter, ⅔ cup evaporated milk, ¾ cup cocoa powder, 1 tsp vanilla extract, a pinch of salt. (All measured in U.S. cups and teaspoons.)

Directions
Line a 9‑by‑13‑inch baking pan with parchment paper; set aside.
In a medium saucepan combine the sugar, butter, evaporated milk, and cocoa powder. Cook over medium heat, stirring frequently, until the butter melts and the mixture is smooth.
Bring the mixture to a rolling boil and continue cooking for about 5‑7 minutes, or until it thickens and a candy thermometer reads 234°F – the fudge will pull away from the sides of the pan.
Remove the pan from the heat and stir in the vanilla and a pinch of salt.
Pour the hot fudge into the prepared pan, spreading it evenly. Let it sit at room temperature, then chill for at least 2 hours until firm.
Once set, lift the parchment and cut into 24 squares.

Tip: For perfectly smooth squares, refrigerate the pan for 10 minutes before cutting; the fudge will snap cleanly.

What holiday or family gathering would you bring these fudge squares to?

09/27/2026

Butternut squash stuffed with ham and Boursin is a buttery, cheesy delight that fills the kitchen with a comforting aroma. The sweet flesh of the squash pairs perfectly with the savory ham and herb‑infused cheese for a truly satisfying dinner.

**Ingredients.** 2 medium butternut squashes, halved and seeded; 1 large egg; 6 oz Boursin garlic & herb cheese; 5 oz diced white ham; 3 oz shredded Gruyère; olive oil for brushing; salt and freshly ground black pepper.

**Directions.** Preheat the oven to 400 °F. Brush the cut sides of the squash halves with a little olive oil, then sprinkle with salt and pepper. Arrange them cut‑side up on a rimmed baking sheet and roast for 35–40 minutes, or until the flesh is tender when pierced with a fork. While the squash is baking, combine the Boursin, egg, diced ham, and Gruyère in a bowl; season lightly with pepper. Once the squash is soft, spoon the cheese‑ham mixture into each cavity, spreading it evenly. Return the stuffed halves to the oven and bake another 15–20 minutes, until the tops are golden and bubbling. Let them rest a few minutes before serving; the cheese should be nicely browned and the squash creamy inside. Serve hot with a simple green salad for a complete meal. *Tip: Save the roasted squash seeds, toss them with a pinch of salt, and enjoy as a crunchy snack later.*

What side dish would you pair with this cheesy stuffed squash?

09/27/2026

Pumpkin Spice Ice Cream Hot Chocolate

A velvety blend of pumpkin‑spice ice cream and rich chocolate makes this drink the perfect cozy treat for crisp autumn evenings. It’s quick to whip up and looks as festive as it tastes.

**Ingredients.** 4 cups whole milk, 1 pint pumpkin‑spice ice cream, 1 can (14 oz) sweetened condensed milk, ½ cup chocolate syrup, 1 tsp pumpkin pie spice, ½ cup chocolate chips, mini marshmallows or whipped topping, festive sprinkles for garnish.

**Directions.** In a medium saucepan (about 3‑quart), warm the milk over medium heat until it just begins to steam. Stir in the pumpkin‑spice ice cream, breaking it up until fully melted. Add the sweetened condensed milk, chocolate syrup, and pumpkin pie spice; whisk until the mixture is smooth and hot, about 3‑4 minutes. Toss in the chocolate chips and continue whisking until they melt into a glossy finish. Pour the hot chocolate into mugs, then crown each with a dollop of whipped topping or a handful of mini marshmallows. Finish with a drizzle of extra chocolate syrup, a sprinkle of festive sprinkles, and a pinch of pumpkin spice if you like.

*Tip:* For an extra silky texture, strain the hot chocolate through a fine‑mesh sieve before serving to remove any tiny milk solids.

Which topping do you reach for first—marshmallows or whipped cream?

09/26/2026

Taco Crescent Rolls – crispy on the outside, juicy taco filling on the inside, and ready in under half an hour. They’re the kind of finger food that disappears fast at any family gathering.

**Ingredients**
1 lb ground beef, 1 packet taco seasoning, 1 can diced tomatoes with chiles, 1 cup shredded cheddar cheese, 1 tube refrigerated crescent roll dough, sour cream for serving, and a handful of chopped cilantro or parsley.

**Directions**
Preheat your oven to 375°F and line a 13‑by‑9‑inch baking sheet with parchment. In a medium skillet, brown the ground beef over medium heat, then drain any excess grease. Stir in the taco seasoning and the diced tomatoes with chiles; let the mixture simmer a few minutes until it thickens and the flavors meld.

Unroll the crescent dough and separate it into the pre‑cut triangles. Spoon a generous tablespoon of the taco beef onto each triangle, sprinkle a little cheddar on top, then roll them up and place them seam‑side down on the prepared sheet.

Bake for 12–15 minutes, or until the dough is golden brown and the cheese is melted and bubbling. When they’re done, the rolls should feel firm to the touch and have a lovely flaky crust. Sprinkle with fresh cilantro or parsley and serve warm with a dollop of sour cream.

*Tip:* If you let the rolls sit for a couple of minutes after baking, the filling settles a bit, making them easier to pick up without spilling.

What side dish would you serve alongside these taco rolls?

09/26/2026

Lemon Butter Sauce – bright, buttery, and silky, it turns a simple chicken breast or a handful of steamed veggies into a restaurant‑quality plate.

This quick sauce comes together in under ten minutes, so you can dress up a weeknight dinner without any fuss.

**Ingredients**
14 Tbsp butter, divided; 3 Tbsp lemon juice; 2 Tbsp finely chopped shallot; 2 tsp minced garlic; 3 Tbsp white wine; 3 Tbsp heavy cream; ½ tsp salt; ¼ tsp black pepper; 2 Tbsp chopped fresh parsley.

**Directions**
In an 8‑inch saucepan over medium heat, melt 2 Tbsp of the butter. Add the shallot and garlic, cooking 2–3 minutes until softened and fragrant. Pour in the white wine and lemon juice, bringing to a gentle simmer for about 2 minutes to reduce slightly. Reduce the heat to low, stir in the remaining butter and the heavy cream, whisking continuously until the sauce is smooth and glossy, about 1–2 minutes. Season with salt and pepper, then fold in the fresh parsley. Serve the warm sauce over chicken, fish, pasta, vegetables, or potatoes—look for a glossy coat that clings nicely to the food.

Tip: If the sauce thickens too quickly, whisk in a splash of chicken broth to keep it silky.

What dish will you drizzle this buttery lemon sauce over tonight?

09/26/2026

Dutch Apple Pie

A warm slice of this Dutch‑style apple pie brings the comfort of a Sunday supper right to your kitchen. The buttery crumb topping adds a sweet, crisp finish that’s perfect for crisp fall evenings.

**Ingredients**
1 quart apples, peeled and sliced, ¾ cup sugar, ¼ tsp nutmeg, 3 Tbsp melted butter (or oleo), ¼ tsp cinnamon; topping – ¾ cup flour, ½ tsp cinnamon, ⅓ cup brown sugar, ⅓ cup butter (or oleo).

**Directions**
Preheat the oven to 375 °F. Arrange the sliced apples in an unbaked 9‑inch pie crust. In a bowl, combine the sugar, nutmeg, cinnamon, and melted butter; drizzle the mixture over the apples. In a separate bowl, mix the flour, cinnamon, brown sugar, and butter until the mixture resembles coarse crumbs, then sprinkle it evenly over the fruit. Bake 45–50 minutes, until the apples are tender and the topping turns a golden brown. Let the pie cool a few minutes before slicing; it serves about 8.

*Tip:* Toss the apple slices with a tablespoon of brown sugar before adding the butter mixture for an extra caramel note.

Which topping do you prefer on your apple pies—crumble, streusel, or a simple lattice?

09/26/2026

Cowboy Cornbread Casserole brings a hearty, southwestern comfort to the table—golden cornbread topping a savory, cheesy beef and bean mix. It’s the kind of one‑dish dinner that fills the whole family and leaves the kitchen smelling like a Sunday potluck.

**Ingredients**
For the ground‑beef mixture: 1 Tbsp olive oil, 1 medium yellow onion (diced), 2 lb ground beef, 1 packet taco seasoning, 1 can (10 oz) Ro Tel with liquid (or diced tomatoes with green chiles), 1 can (14.5 oz) corn (undrained), 1 can (14.5 oz) pinto beans (rinsed and drained).
For the cornbread topping: 2 boxes Jiffy cornbread mix, 2 eggs, ¾ cup milk. Optional: 1–2 cups shredded Mexican blend or cheddar cheese.

**Directions**
Preheat the oven to 375 °F. Heat the olive oil in a large skillet over medium heat, add the diced onion and sauté until softened, about 4 minutes. Add the ground beef, cooking until browned; drain any excess grease. Stir in the taco seasoning, Ro Tel, corn with its liquid, and the pinto beans, mixing well. Spread this beef mixture evenly in a greased 9×13‑inch casserole dish.

In a separate bowl, combine the Jiffy cornbread mix, eggs, and milk, stirring just until blended. Pour the batter over the beef layer, smoothing the top. If you like, sprinkle the shredded cheese over the surface. Bake for 30–35 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let the casserole rest a few minutes before serving so it sets up nicely.

What side dish would you pair with this cowboy‑style comfort meal?

Hassan Kitchen

09/27/2026

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