Hyderabaldi dalcha

1 1/3 cups lentils

1/4 tsp tumeric

Cook together on medium heat til it boils then put a lid on it on low for 30 min

In a pan cook

1-2 lbs ground beef

1 tsp cinnamon

2 tsp cardamom

2 tbsp onion powder

2 tsp garlic powder

1 tbsp garlic powder

4 tbsp tomato paste

1 tbsp tamarind concentrate or lemon juice

1 tsp chili powder

Add lentils til warm

Tamatar gosht

3 tsp garlic powder

1 tsp ginger

1 tsp red chili flakes

1 onion chopped

1 tsp tumeric

3 tsp coriander

1 tsp cumin

2 tsp salt

2 lbs ground beef

1 540 ml can diced tomatoes

Put everything in a crock pot on low 8 hours

Hamburgers

2 lbs ground beef

2 tsp onion powder

1 tsp paprika

1 tsp kosher salt

Mix into 12 patties and freeze to help them hold together. 

Hamburger soup

Hamburger soup

1 lb ground beef

1 onion diced

2 tsp garlic powder

4 potatoes diced 

3 1/2 cups beef broth

1 28 ounce can diced tomatoes

10 ounces tomato soup

2 tsp Worcestershire sauce

1 bay leaf

1 tsp oregano

1 tsp basil

1 tsp thyme

1 tsp salt

1/2 tsp pepper

3 cups diced mixed vegetables

Cook in a slow cooker or instant pot on low for 8 hours.

Spaghetti squash

Cut squash in half and spread with olive oil, salt and pepper.  Bake face down on a cookie sheet at 400 for 30 minute.  Shred with a fork and mix with some butter and salt to taste. 

Cheesy Instant pot chicken

3 chicken breasts

1/2 cup chicken broth

1 tsp basil

1 tsp oregano

1/2 tsp thyme

1 tsp garlic powder

2 tsp garlic powder

1 tbsp parsley

2 tbsp ranch powder (opp)

Add all those ingredients to the instant pot then set to pressure cook and 15 minutes.  Allow to sit 10 minutes until it naturally releases the steam.  

Pull chicken out and shred it.  

Meanwhile add the following to the instant pot:

1 cup cheddar cheese

1/4 cup parmasean cheese

1/2 cup cream cheese

Whisk together then add the chicken back in.  

This is delicious served on a bun or on pasta. 

Tre Leches Cake

Cake:

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs 

1 cup sugar

1/3 cup milk

1 tsp vanilla

Milk mixture:

1 can evaporated milk

1 can sweetened condensed milk

1/4 cup milk

Whipped topping:

2 cups whipping cream

3 tbsp icing sugar 

1/2 tsp vanilla 

sprinkle with cinnamon

Make cake and pour into a sprayed 9 by 13  pan.  Bake for 25-35 minutes.

Combine milk mixture in a bowl and once the cake is cool poke holes with a fork and then pour milk mixture on top.  

Refrigerate at least 1 hour to allow the milk mixture to absorb.  

Make whipped topping by mixing ingredients with an electric mixer until stiff peaks form.  Spread on top of the cake and serve or you can refrigerate for up to 3 days. 

This cake can also be frozen and thawed.