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10/01/2025

I've just reached 37K followers! Thank you for continuing support. I could never have made it without each one of you. 🙏🤗🎉

25/07/2024

Dump and Bake Meatball Casserole 🍝😋
Recipe:

This easy and delicious casserole is perfect for busy weeknights!

Ingredients:

1 lb frozen meatballs
12 oz uncooked pasta (penne or ziti)
3 cups marinara sauce
2 cups water
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Fresh basil, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).

Combine Ingredients:
In a large baking dish, combine the frozen meatballs, uncooked pasta, marinara sauce, water, garlic powder, onion powder, and Italian seasoning. Stir well to mix everything together.

Cover and Bake:
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the meatballs are heated through.

Add Cheese and Finish Baking:
Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Return the baking dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:
Garnish with chopped fresh basil before serving.

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: 450 kcal per serving
Servings: 6 servings

Enjoy this simple, tasty, and comforting Dump and Bake Meatball Casserole! 🍝🧀

21/07/2024

Just baked these Mini Pineapple Upside-Down Cupcakes and they're a hit! 😋😋 Recipe:

Ingredients:

1/4 cup butter, melted
1/2 cup brown sugar
1 can (20 oz) pineapple slices, drained and cut into small pieces
12 maraschino cherries, halved
1 box yellow cake mix
3 eggs
1/2 cup vegetable oil
1 cup pineapple juice (reserved from the can)
Whipped cream (optional, for serving)

Directions:

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each muffin cup.
Place a few pieces of pineapple and half a cherry on top of the butter and brown sugar mixture in each cup.
In a large bowl, prepare the cake mix according to the package instructions, using the eggs, oil, and pineapple juice instead of water.
Pour the cake batter over the pineapple and cherries in each muffin cup, filling them about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then run a knife around the edges to loosen them. Invert the cupcakes onto a wire rack to cool completely.

Serve with a dollop of whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 250 kcal per serving | Servings: 12 cupcakes

29/06/2024

Anti-Inflammatory Turmeric Chicken Soup 🍵😋
Recipe:

🕒 Prep Time: 15 minutes
🕒 Cook Time: 30 minutes
🍽 Servings: 4-6

Ingredients:

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, sliced
2 celery stalks, sliced
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup chopped kale or spinach
1/2 cup cooked quinoa or rice (optional)
1 lemon, juiced
Salt to taste
Fresh parsley for garnish

Instructions:

Sauté Vegetables:

Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Add the sliced carrot and celery, cooking for another 5 minutes until they begin to soften.

Add Spices:

Stir in the ground turmeric, ginger, cumin, and black pepper.
Cook for about 1 minute until the spices become fragrant.

Add Broth and Chicken:

Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat and let it simmer for about 10 minutes.

Combine Ingredients:

Add the shredded cooked chicken and chopped kale or spinach to the pot.
If using, add the cooked quinoa or rice.
Simmer for another 5-10 minutes until the greens are wilted and the soup is heated through.

Finish and Serve:

Stir in the lemon juice and add salt to taste.
Garnish with fresh parsley before serving.

Enjoy:

Serve the soup hot, and enjoy its nourishing, anti-inflammatory benefits! 🍵🌟
This turmeric chicken soup is perfect for a cozy, healing meal. Enjoy the warmth and health benefits!

21/06/2024

Philly Cheesesteak Garlic Bread 🌯🥖😋
Recipe:

Ingredients:

1 loaf Italian bread
2 teaspoons garlic, minced
½ cup unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon pepper
1 pound ribeye steak
Black pepper, to taste
1 tablespoon extra virgin olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
1 ½ cups mozzarella cheese, shredded
½ cup parmesan cheese
Parsley, chopped for garnish

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Slice the loaf of bread lengthwise into two halves. Place both halves of the bread onto the lined baking sheet, cut side up.
In a small bowl, combine the garlic, butter, salt, and pepper. Spread an equal amount of the mixture over the cut sides of the bread. Set aside while you make the Philly cheesesteak toppings.
Slice the meat into thin strips. Season strips with salt and pepper and set aside.
To a large cast-iron skillet over medium heat, add olive oil and butter. Once the butter is melted and the oil is hot, add onions. Cook, stirring frequently until caramelized (about 10-15 minutes). If using green peppers, add them to the skillet in the final 5 minutes of cooking the onions. Transfer onions (and peppers) to a plate and cover to keep warm.
To the same skillet over medium heat, add the ribeye slices.
Using two spatulas, shred the meat. Use one spatula to hold the meat in place and the other to pull it apart. (This step helps tenderize the meat while it cooks.)

Continue cooking until the meat is cooked through, but not crisp (about 2 minutes).
Divide the meat equally between both halves of the bread. Then, top each with onions and green peppers (if using). Top with shredded mozzarella and parmesan, ensuring all the meat is covered with cheese. Bake for 12-14 minutes or until golden brown.
Garnish with parsley. Slice the bread into 8 portions (or your desired servings) and serve

19/06/2024

Lobster Taco with Cheddar Bay Biscuit Taco Shell 🦞🌮🤩 Recipe:

Ingredients:

For the Cheddar Bay Biscuit Shells:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded
1 cup milk
1/3 cup unsalted butter, melted
2 tablespoons fresh parsley, chopped
For the Lobster Filling:
1 lb cooked lobster meat, chopped
1 avocado, diced
1/2 cup red cabbage, shredded
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

Directions:

Prepare the Biscuit Taco Shells:
Preheat your oven to 425°F (220°C).
In a large bowl, mix together flour, baking powder, sugar, garlic powder, and salt. Stir in the cheddar cheese.
Add the milk and melted butter to the dry ingredients, stirring until just combined. Fold in the parsley.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into 6-inch circles.
Drape each dough circle over an inverted muffin tin or taco shell mold to form a taco shape.
Bake for 10-12 minutes or until golden brown. Let cool before gently removing from the mold.
Prepare the Lobster Filling:
In a medium bowl, combine the chopped lobster, avocado, red cabbage, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
Assemble the Tacos:
Spoon the lobster filling into each biscuit taco shell.
Serve immediately, garnished with extra cilantro or lime wedges if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 6 servings

13/06/2024

Juicy Steak Bites with Garlic Bread and Tangy Horseradish Cream 🥩🥘🤩 Recipe:

Ingredients:

- 1 loaf of French bread, cut into slices
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 pound steak, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives

Directions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix the softened butter with minced garlic. Spread this mixture onto the slices of French bread.
3. Place the bread slices on a baking sheet and bake for 10 minutes, or until golden brown.
4. Season the steak bites with salt and pepper.
5. Heat olive oil in a large skillet over medium-high heat. Add the steak bites and cook for 3-4 minutes on each side, until browned and cooked to your desired level of doneness. Remove from skillet and set aside.
6. In another bowl, combine the sour cream, prepared horseradish, Dijon mustard, and chopped chives. Mix well.
7. Serve the steak bites on top of the garlic bread slices and drizzle with the horseradish cream sauce.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 450 kcal | Servings: 4 servings

12/06/2024

Irresistible Summer Peach Cake 🍑🍞🤩
Recipe:

If you're a fan of peaches, you have to try this Peach Drizzle Cake! 🍑👌 It's moist, sweet, and so delicious!

Ingredients:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh peaches, chopped
1/2 cup peach preserves

Directions:

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
Fold in the chopped peaches.
Pour batter into prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle peach preserves over the cooled cake before serving.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes

Kcal: 350 kcal | Servings: 8 servings

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