YummyGateway, 221 Herzl Street (2026)

15/05/2025

Rustic Beef Stroganoff with Egg Noodles

Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)

Directions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the diced onion and garlic, sauté until softened and fragrant.
3. Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown.
4. Sprinkle the flour over the mushroom mixture, stirring well to coat. Cook for a minute to get rid of the raw flour taste.
5. Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.
6. Return the cooked beef to the skillet. Stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Simmer gently for a few minutes to allow the flavors to meld.
7. Serve the rustic beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and added freshness.
8. Enjoy your delicious and comforting Rustic Beef Stroganoff with Egg Noodles!

15/05/2025

One-Skillet Honey BBQ Chicken & Rice

Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- ½ cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish

Directions:
1. Season the chicken thighs with salt, pepper, and paprika.
2. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add diced onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
4. Add the rice to the skillet and toast it for about 1 minute, stirring constantly.
5. Pour in the chicken broth, barbecue sauce, and honey. Stir well to combine.
6. Return the chicken thighs to the skillet, nestling them into the rice mixture.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
8. Check the seasoning and adjust with salt and pepper if needed.
9. Once the rice is cooked and the chicken is done, remove the skillet from heat.
10. Garnish with chopped fresh parsley before serving.
11. Serve the One-Skillet Honey BBQ Chicken & Rice hot, straight from the skillet. Enjoy your delicious and flavorful meal!

15/05/2025

Koeksister Custard Eclairs

Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs

For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract

For the Syrup Glaze:
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice

Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. To make the choux pastry: In a saucepan, bring water and butter to a boil. Add flour and stir until the mixture forms a ball. Remove from heat and let it cool for 5 minutes.

3. Beat in the eggs, one at a time, until the mixture is smooth and glossy. Transfer the dough to a piping bag fitted with a round tip.

4. Pipe the dough onto the prepared baking sheet in long strips, about 4 inches in length. Bake for 25-30 minutes or until golden brown and puffed. Remove from the oven and let cool.

5. For the custard filling: In a saucepan, heat the milk until it just starts to simmer. In a separate bowl, whisk together sugar, cornstarch, egg yolks, and vanilla extract until smooth.

6. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and let it cool.

7. Once the custard and choux pastry are cooled, fill a piping bag with the custard and pipe it into the eclairs.

8. For the syrup glaze: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool slightly.

9. Dip the tops of the filled eclairs into the syrup glaze and let them set.

10. Serve the Koeksister Custard Eclairs chilled and enjoy the delightful combination of crispy choux pastry, creamy custard filling, and sweet syrup glaze. A perfect treat for any occasion!

15/05/2025

Crockpot Chicken Spaghetti

Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 oz spaghetti, uncooked and broken into halves
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)

Directions:
1. Place the chicken breasts at the bottom of the crockpot.
2. In a medium bowl, mix the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chopped onion, diced bell pepper, minced garlic, Italian seasoning, paprika, salt, and pepper.
3. Pour the soup mixture over the chicken in the crockpot, ensuring the chicken is well-coated.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Return the shredded chicken to the crockpot.
7. Add the uncooked spaghetti to the crockpot, stirring to combine with the chicken and sauce.
8. Cover and cook on high for an additional 30-45 minutes, or until the spaghetti is cooked al dente.
9. Sprinkle the shredded cheddar cheese over the top, cover, and let it melt for a few minutes.
10. Serve the chicken spaghetti hot, garnished with chopped parsley.
11. Enjoy your delicious and easy Crockpot Chicken Spaghetti!

15/05/2025

Healthy Chinese Ground Beef & Cabbage Stir Fry

Ingredients:
- 1 lb lean ground beef
- 1 small head of cabbage, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Cooked brown rice (optional, for serving)

Directions:

1. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.

2. In a large skillet or wok, brown the ground beef over medium-high heat until fully cooked. Remove the beef from the skillet and set aside.

3. In the same skillet, add a little oil if needed and sauté the onion until translucent. Add the garlic and ginger, and cook for another minute until fragrant.

4. Add the sliced cabbage to the skillet. Stir-fry for about 5-7 minutes until the cabbage starts to wilt but still has a slight crunch.

5. Return the cooked ground beef to the skillet and pour the sauce mixture over the beef and cabbage. Stir well to combine all the ingredients.

6. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and cabbage evenly.

7. Season with salt and pepper to taste. Adjust seasoning if needed.

8. Remove from heat and garnish with chopped green onions.

9. Serve the Healthy Chinese Ground Beef & Cabbage Stir Fry hot over cooked brown rice, if desired.

Enjoy this flavorful and nutritious stir fry that's perfect for a quick and easy weeknight meal!

15/05/2025

Swedish Meatballs and Noodles

Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley for garnish

Directions:
1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Shape the mixture into small meatballs, about 1-inch in diameter.
3. In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the flour and whisk to combine with the remaining drippings to create a roux.
5. Slowly pour in the beef broth while whisking continuously to avoid lumps. Allow the mixture to thicken.
6. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer for a few minutes until it thickens slightly.
7. Return the meatballs to the skillet, coating them with the sauce. Simmer for an additional 5-7 minutes to allow the meatballs to cook through.
8. Serve the Swedish meatballs and sauce over cooked egg noodles.
9. Garnish with fresh parsley before serving.
10. Enjoy your delicious Swedish Meatballs and Noodles!

15/05/2025

Crockpot Philly Cheesesteak Pasta Casserole

Ingredients:
- 1 lb. thinly sliced beef steak
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups shredded provolone cheese
- 1 lb. pasta (such as penne or rotini)
- 2 tbsp olive oil

Directions:

1. Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef steak and cook until browned on all sides. Remove the beef from the skillet and set it aside.

2. In the same skillet, add the sliced green bell pepper and onion. Cook until they are softened and slightly caramelized.

3. Transfer the cooked beef, bell pepper, and onion to the crockpot. Add beef broth, heavy cream, garlic powder, onion powder, paprika, salt, and pepper. Stir to combine all the ingredients.

4. Cover the crockpot and cook on low for 4 hours.

5. After 4 hours, uncover the crockpot and add the shredded provolone cheese. Stir until the cheese is melted and well combined with the other ingredients.

6. In the meantime, cook the pasta according to the package instructions until al dente. Drain the pasta and add it to the crockpot. Gently mix the pasta with the cheesy beef mixture.

7. Cover and cook the pasta casserole on low for an additional 30 minutes to allow the flavors to meld together.

8. Once done, serve the Crockpot Philly Cheesesteak Pasta Casserole hot, garnished with extra shredded provolone cheese if desired.

Enjoy this delicious and hearty dish that combines the flavors of a classic Philly cheesesteak with comforting pasta in a convenient crockpot preparation.

15/05/2025

Mac and Cheese Meatloaf Casserole

Ingredients:
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 eggs
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce

Directions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.

2. In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.

3. Press half of the meat mixture into the bottom of the prepared baking dish, forming a flat layer.

4. Sprinkle half of the cooked macaroni over the meat layer, followed by half of the shredded cheddar cheese.

5. In a separate bowl, whisk together the milk, eggs, ketchup, and Worcestershire sauce. Pour half of this mixture over the cheese layer.

6. Repeat the layers with the remaining meat mixture, macaroni, cheese, and milk mixture.

7. Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes.

8. Remove the foil and bake for an additional 15-20 minutes, or until the meatloaf is cooked through and the cheese is bubbly and golden brown on top.

9. Let the casserole rest for a few minutes before serving. Enjoy your delicious and comforting Mac and Cheese Meatloaf Casserole!

15/05/2025

Sausage, Egg, and Cheese Breakfast Roll-Ups

Ingredients:
- 8 large eggs
- 8 breakfast sausage links
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- Salt and pepper to taste
- Cooking spray

Directions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the eggs and season with salt and pepper.
3. Heat a skillet over medium heat and cook the sausage links until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, pour the whisked eggs and scramble until cooked but still slightly moist. Remove from heat.
5. Lay out the flour tortillas on a flat surface. Divide the scrambled eggs evenly among the tortillas, spreading them in a line down the center of each tortilla.
6. Place a cooked sausage link on top of the scrambled eggs on each tortilla.
7. Sprinkle shredded cheddar cheese over the sausage on each tortilla.
8. Roll up each tortilla tightly, starting from the bottom and tucking in the sides as you go.
9. Place the rolled-up breakfast wraps seam-side down on the prepared baking sheet.
10. Lightly spray the tops of the roll-ups with cooking spray.
11. Bake in the preheated oven for about 12-15 minutes or until the tortillas are golden brown and crispy.
12. Remove from the oven and let cool slightly before serving.
13. Optional: Serve with salsa, sour cream, or your favorite breakfast condiments on the side.
14. Enjoy these delicious Sausage, Egg, and Cheese Breakfast Roll-Ups for a satisfying breakfast or brunch option.

15/05/2025

Reuben Crescent Bake

Ingredients:
- 2 cans (8 oz each) refrigerated crescent rolls
- 1/2 cup thousand island dressing
- 1/2 pound thinly sliced deli corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 8 slices Swiss cheese
- 1 egg, beaten
- 1 tablespoon caraway seeds

Directions:
1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Unroll one can of crescent rolls and press into the bottom of the prepared baking dish to form a bottom crust. Press seams together to seal.
3. Spread the thousand island dressing over the crescent roll crust.
4. Layer the corned beef over the dressing, followed by the sauerkraut, and then the Swiss cheese slices.
5. Unroll the second can of crescent rolls and place over the top of the cheese to form a top crust. Press seams together to seal.
6. Brush the top crust with the beaten egg and sprinkle with caraway seeds.
7. Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown and the filling is heated through.
8. Allow the Reuben Crescent Bake to cool slightly before slicing and serving.
9. Enjoy this delicious twist on a classic Reuben sandwich in a convenient casserole form. Serve with extra thousand island dressing on the side for dipping, if desired.

This Reuben Crescent Bake combines all the flavors of a Reuben sandwich into a delightful casserole that is perfect for a comforting dinner or a crowd-pleasing party dish.

15/05/2025

Texas Roadhouse Butter Chicken Skillet

Ingredients:
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 can diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup butter
- Fresh cilantro, chopped (for garnish)

Directions:
1. Cut the chicken breast into bite-sized pieces and season with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add diced onion and garlic. Cook until softened and fragrant.
4. Stir in paprika, chili powder, cumin, coriander, turmeric, cinnamon, cayenne pepper, and salt. Cook for about a minute until the spices are aromatic.
5. Add the diced tomatoes with their juices and chicken broth to the skillet. Bring to a simmer.
6. Return the cooked chicken to the skillet and simmer for about 10 minutes, allowing the flavors to meld.
7. Stir in heavy cream and butter, allowing the butter to melt and the sauce to thicken slightly.
8. Taste and adjust seasoning if needed.
9. Serve the Texas Roadhouse Butter Chicken Skillet hot, garnished with fresh chopped cilantro.
Enjoy this flavorful and comforting dish with rice, naan, or your favorite side dishes.

15/05/2025

Philly Cheesesteak Pasta

Ingredients:
- 1 lb of ribeye or sirloin steak, thinly sliced
- 1 tablespoon of olive oil
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 8 oz of sliced mushrooms
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 8 oz of cooked pasta (such as penne or fusilli)
- 1 cup of beef broth
- 1 cup of shredded provolone cheese
- 1/4 cup of grated Parmesan cheese

Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes per side. Remove the steak from the skillet and set it aside.

2. In the same skillet, add the sliced bell pepper, onion, and garlic. Cook until the vegetables are softened, about 5-6 minutes.

3. Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they are tender.

4. Season the vegetables with salt, black pepper, smoked paprika, and dried oregano. Stir well to combine.

5. Return the cooked steak to the skillet and add the cooked pasta. Pour in the beef broth and stir everything together.

6. Sprinkle the shredded provolone cheese over the mixture and stir until the cheese is melted and the pasta is coated.

7. Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top.

8. Serve the Philly Cheesesteak Pasta hot, garnished with additional Parmesan cheese and fresh parsley if desired.

Enjoy this delicious twist on the classic Philly Cheesesteak in pasta form!

YummyGateway

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