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Quick and Easy Recipes, 390 Lorimer Street, Brooklyn, NY (2026)

05/31/2026

Slow Cooker Amish-Style Beef and Noodles
Ingredients
12 oz wide egg noodles, uncooked
3 cups beef broth
1 lb cooked beef roast or stew meat, shredded or cubed
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet onion soup mix
1/2 cup sour cream
1/2 teaspoon black pepper
Instructions
Lightly grease the inside of a 5- to 6-quart slow cooker.
Spread the uncooked egg noodles evenly across the bottom of the slow cooker.
Scatter the cooked beef evenly over the noodles.
In a bowl, whisk together the cream of mushroom soup, onion soup mix, sour cream, black pepper, and 1 cup of the beef broth until smooth.
Pour the soup mixture evenly over the beef and noodles.
Pour the remaining 2 cups of beef broth over everything, making sure most of the noodles are covered.
Gently press the noodles down into the liquid.
Cover and cook on LOW for 3 to 4 hours, until the noodles are tender and the sauce is creamy.
Stir gently to combine all ingredients.
Let rest for 5 to 10 minutes before serving to allow the sauce to thicken.
Variations & Tips
Use leftover pot roast for extra flavor.
Substitute cream of mushroom soup with cream of beef or cream of celery soup.
Add frozen peas and carrots during the last 30 minutes for extra vegetables.
Add 1/2 to 1 cup more broth if you prefer a soupier consistency.
Garnish with fresh parsley and extra black pepper before serving.

05/31/2026

Slow Cooker Patriots Day Lasagna
Ingredients
12 dry lasagna noodles, broken into large pieces
1 (24-ounce) jar marinara or pasta sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 pound ground Italian sausage or ground beef, cooked and drained
Instructions
Lightly grease a 5- to 6-quart slow cooker.
Spread 1/2 cup of marinara sauce over the bottom of the slow cooker.
Add half of the broken lasagna noodles in an even layer.
Sprinkle half of the cooked sausage or beef over the noodles.
Mix the ricotta cheese with 1/2 cup of the mozzarella cheese.
Dollop half of the ricotta mixture over the meat layer.
Pour about half of the remaining marinara sauce over the top, making sure most noodles are covered.
Repeat the layers with the remaining noodles, meat, ricotta mixture, and sauce.
Top with the remaining 1½ cups mozzarella cheese.
Cover and cook on LOW for 3½ to 4½ hours, or until the noodles are tender and the cheese is melted and bubbly.
Let the lasagna rest for 15–20 minutes before serving.
Variations & Tips
Use ground turkey instead of beef or sausage for a lighter version.
Replace the meat with thawed, drained spinach for a vegetarian option.
Add 1 teaspoon Italian seasoning to the ricotta mixture for extra flavor.
For extra cheesiness, sprinkle an additional 1/2 cup mozzarella on top during the last 30 minutes of cooking.
Serve with garlic bread, a green salad, or roasted vegetables.
Storage
Refrigerate leftovers within 2 hours.
Store in an airtight container for up to 4 days.
Reheat until hot throughout before serving.

05/31/2026

Slow Cooker 5-Ingredient Apple Pie Pork Chops
Ingredients
4 boneless pork chops (about 1 inch thick)
1 (21-ounce) can or jar apple pie filling
1/2 cup unsweetened applesauce
2 tablespoons soy sauce
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
Instructions
Lightly spray a 4- to 6-quart slow cooker with nonstick cooking spray.
Arrange the pork chops in a single layer in the bottom of the slow cooker.
In a medium bowl, combine the apple pie filling, applesauce, soy sauce, cinnamon, and garlic powder.
Stir until everything is well blended.
Spoon the apple mixture evenly over the pork chops, covering them completely.
Cover and cook:
LOW: 5 to 6 hours
HIGH: 2½ to 3 hours
The pork chops are done when they are tender and reach an internal temperature of 145°F (63°C).
Taste the sauce and add a pinch of salt if desired.
Serve the pork chops topped with the warm apple mixture and extra sauce from the slow cooker.
Serving Suggestions
Creamy mashed potatoes
Buttered egg noodles
Steamed white rice
Green beans or broccoli
Dinner rolls or crusty bread
Coleslaw or pickles for a tangy contrast
Variations & Tips
For a less sweet version, use half the apple pie filling and add an extra 1/4 cup applesauce.
Add 1/4 teaspoon nutmeg or a pinch of cloves for extra fall flavor.
Bone-in pork chops can be used; add about 30 minutes to the cooking time.
Mash the apple pie filling before mixing if you prefer a smoother sauce.
Stir in 1 tablespoon Dijon mustard or apple cider vinegar for a sweet-tangy twist.
Garnish with fresh parsley or sliced green onions before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the microwave or on the stovetop until warmed through.

05/31/2026

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05/31/2026

Slow Cooker Saltine Caramel Chocolate Dessert
Ingredients
1 sleeve (35–40) whole saltine crackers
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1½ cups semisweet chocolate chips
Instructions
Lightly spray a 4- to 6-quart slow cooker with nonstick cooking spray.
Arrange the saltine crackers in a single layer across the bottom of the slow cooker. Break a few crackers if needed to fill gaps.
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and bring the mixture to a gentle boil.
Continue stirring and cooking for 3–4 minutes, until the caramel becomes smooth and glossy.
Carefully pour the hot caramel evenly over the crackers.
Cover and cook on LOW for 1½ to 2 hours, until the caramel is bubbling around the edges and the crackers have softened.
Turn off the slow cooker and immediately sprinkle the chocolate chips evenly over the top.
Replace the lid and let sit for 10–15 minutes until the chocolate melts.
Spread the melted chocolate into an even layer using a spatula or the back of a spoon.
Let cool uncovered for 30–45 minutes before serving.
For firmer bars, refrigerate for 1–2 hours before slicing.
Optional Variations
Add ½–¾ cup chopped pecans or walnuts over the melted chocolate.
Sprinkle with flaky sea salt for a sweet-and-salty version.
Use milk chocolate, dark chocolate, or a combination of both.
Top with mini marshmallows, crushed pretzels, or toffee bits.
Serving Suggestions
Serve warm in bowls with vanilla ice cream.
Add whipped cream for an extra indulgent dessert.
Enjoy with coffee, tea, or a cold glass of milk.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Serve chilled as dessert bars or warm briefly before serving.

05/31/2026

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05/30/2026

Slow Cooker Lemon Butter Salmon (on Parchment)
Ingredients
1½–2 pounds salmon fillet, cut into 4 portions
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder or 2 cloves garlic, minced
4 tablespoons unsalted butter, melted
1 large lemon, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil (optional)
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
Parchment paper
Nonstick cooking spray or butter for greasing
Instructions
1. Prepare the Slow Cooker
Line the bottom of the slow cooker with a large sheet of parchment paper, leaving extra parchment hanging over the sides.
Lightly grease the parchment with cooking spray or butter.
2. Season the Salmon
Pat the salmon dry with paper towels.
Season both sides with salt, pepper, and garlic powder (or minced garlic).
Cut into four portions if needed.
3. Make the Lemon Butter Sauce
In a small bowl, whisk together:
Melted butter
Lemon juice
Olive oil (if using)
Parsley
4. Assemble
Place the salmon pieces on the parchment, skin-side down if using skin-on fillets.
Pour the lemon butter mixture evenly over the salmon.
Arrange lemon slices over the top.
5. Create a Parchment Tent
Fold the excess parchment loosely over the salmon to create a packet-like tent.
Do not seal tightly.
6. Cook
Cover with the slow cooker lid.
Cook on LOW for 1½–2½ hours.
Begin checking after about 1 hour 15 minutes.
7. Check for Doneness
Salmon is ready when:
It flakes easily with a fork.
The center is opaque.
Internal temperature reaches:
125–130°F for moist salmon
140°F for well-done salmon
8. Rest and Serve
Carefully remove the parchment packet.
Let rest for 3–5 minutes.
Spoon the buttery lemon sauce over the salmon before serving.
Serving Suggestions
White rice
Buttered egg noodles
Mashed potatoes
Roasted carrots
Steamed green beans
Roasted asparagus
Garden salad
Crusty bread
Variations & Tips
Add 1–2 teaspoons honey for a sweeter flavor.
Double the garlic for extra richness.
Sprinkle with Parmesan cheese before serving.
Swap parsley for fresh dill or chives.
Use half the butter and replace the remainder with broth for a lighter dish.
Add thinly sliced potatoes or carrots under the parchment for a complete meal.
Storage
Refrigerate leftovers for up to 3 days.
Reheat gently to avoid drying out the fish.

05/30/2026

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