MB Recipes

Dive into our handpicked recipes and daily culinary advice. Let's create happiness in the kitchen! 🍽️✨

07/22/2025

Rainbow Cookies

Ingredients:
- 8 ounces almond paste
- 1 cup butter, softened
- 1 cup white sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 6 drops red food coloring
- 6 drops green food coloring
- ¼ cup seedless red raspberry jam
- ¼ cup apricot jam
- 1 cup semisweet chocolate chips, melted

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
2. Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
3. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
4. Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
5. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
6. Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

Prep Time: 45 mins | Cook Time: 10 mins | Additional Time: 9 hrs 35 mins | Total Time: 10 hrs 30 mins
Servings: 96 cookies

07/22/2025

Million Dollar Lasagna

Ingredients:
For the Meat Sauce:
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 2 (24 oz) jars of marinara or spaghetti sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional for spice)
- Salt and pepper, to taste

For the Cheese Mixture:
- 16 oz ricotta cheese
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley (or 2 tsp dried)

For Assembly:
- 12–15 lasagna noodles (cooked al dente or use oven-ready noodles)
- 2 cups shredded mozzarella cheese (additional for layering)
- 1/4 cup grated Parmesan cheese (for topping)

Instructions:
Prepare the Meat Sauce:
1. Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked.
2. Add garlic and cook for 1–2 minutes until fragrant.
3. Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Mix the Cheese Filling:
1. In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy.

Layer the Lasagna:
1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
3. Add a layer of lasagna noodles (3–4 noodles).
4. Spread 1/3 of the cheese mixture over the noodles.
5. Add 1/3 of the meat sauce.
6. Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce.
7. Sprinkle the remaining 2 cups of mozzarella and 1/4 cup Parmesan over the top.

Bake the Lasagna:
1. Cover the dish with foil (to prevent sticking, spray foil with cooking spray).
2. Bake for 25 minutes. Remove foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly.
3. Let the lasagna rest for 10–15 minutes before slicing.

Prep Time: 30 minutes | Cooking Time: 45-50 minutes | Total Time: 1 hour 15 minutes
Kcal: 480 kcal | Servings: 8 servings

07/22/2025

Irish Champ

Ingredients:
- 2 pounds potatoes, peeled and halved
- 1 cup milk
- 1 bunch green onions, thinly sliced
- 1/4 cup butter, cut into pieces
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
Drain potatoes well, then return to the pot and cover with a clean dish towel. Place the pot over very low heat until potatoes are dry, 2 to 3 minutes.
Meanwhile, heat the milk and green onion in a saucepan over medium-low heat until warm, 3 to 4 minutes.
Once potatoes are dry, add butter and salt; mash with a potato masher until smooth. Stir in warm milk mixture until well combined, then season with pepper.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4

07/22/2025

Irish Soda Bread Scones

Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 5 tablespoons granulated sugar, divided
- ½ cup cold unsalted butter, cut into ½-inch pieces
- ½ cup raisins or dried currants
- ½ teaspoon grated orange zest
- ¾ cup plus 3 tablespoons cold whole buttermilk, divided

Directions:
1. Whisk together flour, oats, baking powder, salt, baking soda, and 1/4 cup sugar in a large bowl until combined.
2. Cut the butter into the flour mixture until the dough resembles coarse meal.
3. Add raisins, orange zest, and 3/4 cup plus 1 tablespoon buttermilk; stir until just combined.
4. Transfer the dough to a lightly floured work surface and pat it into a 7-inch circle, about 3/4-inch thick.
5. Cut the dough circle into 8 wedges and place them on a parchment-lined baking sheet.
6. Brush each scone evenly with the remaining 2 tablespoons buttermilk and sprinkle with the remaining 1 tablespoon sugar.
7. Place the baking sheet in the freezer and freeze until chilled, about 30 minutes.
8. Preheat the oven to 425 degrees F (220 degrees C).
9. Bake the scones in the preheated oven until bottoms and tops are golden, about 20 minutes.
10. Remove from the oven and let cool completely on the baking sheet, about 30 minutes. Serve warm or at room temperature with butter and jam if desired.

Nutrition Facts (per serving):
- 318 Calories
- 13g Fat
- 45g Carbs
- 6g Protein

Prep Time: 10 mins | Cook Time: 20 mins | Additional Time: 30 mins | Total Time: 1 hr
Servings: 8 | Yield: 8 scones

07/22/2025

Potato Scones

Ingredients:
- 1 pound cooked potatoes
- 4 ounces self-rising flour
- 2 ounces butter
- 1/2 pinch salt

Directions:
Gather all ingredients. Heat a lightly greased griddle or cast iron skillet over medium-high heat.
Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms.
Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges.
Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 198 | Servings: 6 scones

07/22/2025

Irish Lamb Stew

Ingredients:
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2-inch pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ cup water
- 4 cups beef stock
- 2 teaspoons white sugar
- 4 cups diced carrots
- 3 potatoes, peeled and cubed
- 2 large onions, cut into bite-size pieces
- 1 cup white w**e
- 1 teaspoon dried thyme
- 2 bay leaves

Directions:
1. Place bacon in a large skillet and cook over medium-high heat until evenly browned. Transfer bacon to a paper towel-lined plate to drain.
2. In a large mixing bowl, toss lamb, flour, salt, and pepper to coat evenly. Brown lamb in bacon fat in the skillet. Transfer browned meat to a stockpot, leaving 1/4 cup of fat in the skillet.
3. Cook onion and garlic in reserved fat in the skillet until onion is golden. Deglaze the skillet with water, then pour the onion mixture into a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½ hours.
4. Add carrots, potatoes, onions, w**e, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.

Nutrition Facts (per serving):
Calories: 672
Fat: 39g
Carbs: 26g
Protein: 46g

Prep Time: 20 mins | Cook Time: 2 hrs 25 mins | Total Time: 2 hrs 45 mins | Servings: 10

07/22/2025

Instant Pot Shepherd's Pie

Ingredients:
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 cup onion, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon thyme
- 1 cup beef broth
- 2 cups frozen peas and carrots
- 3 medium potatoes, peeled
- ½ cup half-and-half
- 2 tablespoons butter
- ¼ teaspoon garlic salt

Directions:
1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot. Cook and stir ground beef, onion, garlic, salt, and pepper in hot oil until beef is browned and crumbly and onion is soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in broth. Stir in frozen peas and carrots until well blended. Turn off Sauté function.

2. Place the collapsible metal trivet in the pot so it rests just above meat-vegetable mixture. Place potatoes on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set the timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off the Instant Pot and carefully remove the hot trivet.

4. Add half-and-half, butter, and garlic salt to potatoes in the bowl; mash until well blended.

5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. Pour meat-vegetable mixture from the Instant Pot into an 8-inch square baking dish. Spoon mashed potatoes on top and spread out evenly.

7. Broil in the preheated oven until the top starts to turn golden and brown, about 3 minutes.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 347 kcal | Servings: 6 servings

07/22/2025

Stout-Braised Lamb Shanks

Ingredients:
- 1 tablespoon vegetable oil
- 4 lamb shanks
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste
- 1 (14 ounce) can beef broth
- 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and pepper to taste

Directions:
1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.

2. Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.

3. Return lamb shanks to the Dutch oven and pour in broth and stout b**r. Use kitchen tw**e to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.

4. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Prep Time: 25 minutes | Cooking Time: 2 hours 25 minutes | Total Time: 2 hours 50 minutes | Kcal: 348 kcal | Servings: 4 servings

07/22/2025

I Don't Know

Ingredients:
- 7 small baking potatoes, peeled and sliced
- 1 pound ground beef
- 1 (16 ounce) package frozen mixed vegetables, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- Salt and pepper to taste

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the mixed vegetables and mushroom soup. Set aside.

2. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil, then simmer over medium heat until tender, about 5 minutes. Drain and set aside.

3. Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned, stirring to break up large lumps. Drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. Pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. Season with salt and pepper. Sprinkle cheese over the top.

4. Bake uncovered for 25 minutes in the preheated oven, until the cheese is melted and the dish is heated through and bubbly.

Nutrition Facts (per serving):
- 471 Calories
- 20g Fat
- 49g Carbs
- 26g Protein

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6 servings

07/22/2025

Braised Corned Beef Brisket

Ingredients:
- 1 (5 pound) flat-cut corned beef brisket
- 1 tablespoon browning sauce (such as Kitchen Bouquet), or as desired
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 6 cloves garlic, sliced
- 2 tablespoons water

Directions:
1. Preheat the oven to 275 degrees F (135 degrees C).
2. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. Roast in the preheated oven until meat is tender, about 6 hours.
6. Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 6 hours 15 minutes | Total Time: 6 hours 30 minutes | Servings: 6

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