Italian Spaghetti with Chicken
3 plum tomatoes, seeded and chopped
2 medium zucchini, cubed
1 medium yellow summer squash, cubed
2 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces uncooked whole wheat spaghetti
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic powder
1/2 cup reduced-sodium chicken broth
1/3 cup dry red wine or additional reduced-sodium chicken broth
4 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
1/4 cup minced fresh basil
2 tablespoons minced fresh oregano
1/4 teaspoon salt
6 tablespoons shredded Parmesan cheese
Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender.
Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet.
Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened.
Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.
1-2/3 cups with 1 tablespoon cheese: 379 calories, 9g fat (2g saturated fat), 45mg cholesterol, 345mg sodium, 49g carbohydrate (14g sugars, 8g fiber), 26g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.
KFC ORIGINAL SECRET CHICKEN RECIPE
+One whole chicken, I cut into pieces( Breasts, Legs…)
- 3 Large eggs, beaten.
KFC ORIGINAL SECRET CHICKEN RECIPE
- 5 TBSP.Of Canola oil.
FOR THE COATING :
- 2 CUPS.Of All-Purpose flour.
- 4 TSP.Of paprika.
- 1 TSP.Of black pepper
- 1 TSP.Of Sea salt.
- 1 TSP.Of poultry seasoning, if you don’t have it you can use chicken stock powder.
- 1 TSP.Of Fresh chopped parsley.
- 1 TSP.Of Dried oregano.
- 1 TSP.Of tarragon.
- 1 TSP.Of chives.
- 1/2 TSP.Of Dried thyme.
- 1/2 TSP.Of onion powder
- 1/2 TSP.Of garlic powder.
- 1/2 TSP.Of celery salt
- Step I_Sift the flour and add in all the coating ingredients together and finely grind with a mortar and pestle and place it in a clean ziplock bag.
- Step II_Initially, cover each piece of chicken with the beaten egg, then with the mixture of flour in the bag.
Make sure that you fully cover each piece with flour.
- Step III_In a skillet, heat the canola oil, and cook the chicken uncovered. When browned, cover the skillet and keep frying until the chicken is thoroughly fried on very low heat.
- Step IV_To drain off the excess, place it on paper towels.
- Step V_Serve the chicken pieces with some cooked veggies, rice, and a dipping sauce.
HOW TO MAKE DEVILED EGGS:
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops
Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with the fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mix.
Strawberry Lemonade Moonshine
4 cup · Fresh lemon juice
12 cup · Water
4 cup · Sugar
1 pints · Strawberry purée
5 cup · Everclear (I use 190 proof )
1 Low heat mix water and sugar till dissolved
2 Cool to room temp
3 Add lemon juice and strawberry puree
4 Add everclear
5 Stir well
6 Strain out pulp
7 Jar it , and let it sit for a few weeks in the fridge
8 The longer it sits the better it gets
9 It yields 6 quarts plus a half pint , I always do a half pint to taste so you don’t have to open a quart jar if its not ready
10 You can use 3-5 cups of everclear , up to you and alcohol content you want
Source : cookpad.com
LOBSTER BLACKENED SALMON SCALLOPS AND GARLIC SPINACH
1 pound sea scallops (about 1 inch thick)
2 teaspoons cajun seasoning
1/2 tablespoon butter
1/2 tablespoon oil
1 clove garlic, chopped
1/2 cup heavy/whipping cream
1 tablespoon dijon mustard
2 teaspoons cajun mustard (or grainy mustard)
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon parsley, chopped
Pat the scallops dry and press on the cajun seasoning.
Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
Add the garlic and cook until fragrant, about a minute.
Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.
Deluxe Egg Salad
2 Tablespoons butter, room temperature
3 oz cream cheese, room temperature
2 Tablespoons celery, minced
1 Tablespoon Mayo (or more if desired)
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard boiled eggs, finely chopped or squished with a fork.
Croissants or Bread
Dill Pickle Relish (optional)
In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
Add eggs and mix well.
Cover and chill for 1 hour or longer.
Serve on bread or croissants
Sprinkle with paprika or add dill pickle relish or bacon if desired.
Copycat Cracker Barrel Hashbrown Casserole
1 bag about 30 oz Frozen Hash Browns, thawed
1 stick Butter melted
1 can Cream of Chicken Soup
1 small Onion chopped
8 oz Shredded Cheddar Cheese
1 tsp salt
1/2 tsp Black Pepper
1 cup Sour Cream
Grease 9×11″ baking dish.
Preheat oven to 350.
In a bowl mix onion, soup, black pepper and all but one cup of the cheese.
Add sour cream and mix well.
Add hash browns and melted butter. Mix well.
Transfer to prepared dish.
Bake 45-55 minutes until bubbly.
VeganOxtails Everything is Vegan
– 2 cups vital wheat gluten
– 2 tablespoons garlic
– 1 1/3 cup water
– 1/2 cup soy sauce
– 3 tablespoons cooked oil, or sesame oil
– 1/2 cup regular soy sauce (I recommend Pearl River Bridge)
– 1/3 cup dark soy sauce
– 5 cloves garlic, smashed
– 5 slices ginger
– 3 stars of star anise
– 1 tsp of Chinese 5 spice
– 1/4 cup rice wine
– 3 tablespoons sugar
– 1/4 cup oil
– 1/4 cup cornstarch
- To make the seitan, mix the gluten with the garlic, water, soy sauce, and sesame oil in a large bowl until all the gluten flour is incorporated. Knead for about 1-2 minutes, until the gluten ball is nice and holds together. It should hold together but look somewhat tired; the ball should slump over when you’re not holding it up. If it bounces and looks happy, you’ve probably not added enough liquid.
- Divide this seitan ball into two large lumps. DO NOT, I repeat, DO NOT try and speed up the process but cutting it into even smaller pieces at this stage. It will ruin the texture and you will end up with something that tastes like water.
- Bring a pot of water to a boil, then add the rest of your ingredients except the cornstarch. Add your two seitan lumps. Simmer for about 30 minutes.
- Using a pair of tongs, or heat resistant hands, fish your seitan lumps out. Cut these up into thick slices. It will not be fully cooked, as you will see by a darker colored and smooth inside. I like to make horizontal cuts (see above pictures) on the seitan slices to mimic “grain” on the “meat,” and to allow for the sauce to really permeate the seitan, but this is optional.
- Place these thick slices back into the water and simmer for about 1 1/2 hours longer, until cooked all the way through.
- Take the pieces from the liquid and allow them to drain on a paper towel.
- Bring the braising liquid in the pot to a rolling boil, until it is has about 1/3 of the liquid as before. Mix the 1/4 cup cornstarch with some cold water and mix this with that braising liquid, and simmer until thickened.
- Meanwhile, heat a wok or large pan to medium high and pour some vegetable oil on it. Stir fry the pieces of seitan until well browned on all sides, about 5 minutes. You should only stir fry a couple pieces at a time or else they won’t get a nice crispy crust on them.
- When all the pieces are browned and crispy, add in about 1/2 of the reduced liquid and stir to coat. Return to the wok to stir fry a bit more, until the sauce has permeated the crevices.
- Serve on a bed of rice or noodles, with extra sauce ladled on top.
Smothered chicken wings in mushroom gravy
▢600 g / 1.2 lb chicken breasts, boneless skinless, , 4 small ones (Note 1)
▢Salt and pepper
▢2 tsp olive oil
▢1 tbsp / 15g butter
▢2 tbsp / 30 g butter , separated
▢120 g / 4 oz mushrooms , sliced
▢1 garlic clove , finely chopped (or minced)
▢1/4 cup / 35g flour (3 tbsp)
▢2 cups / 500 ml beef broth (Note 2 for chicken broth)
▢Thyme or parsley
Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5″ thick. Sprinkle both sides generously with salt and pepper.
Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.
Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.
Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.
Turn heat DOWN to medium. Add flour and mix for 1 minute.
Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).
Cook gravy for about 2 minutes or until it thickens to your taste – remember it will thicken more as it cools when serving. Adjust salt and pepper.
If you want, return chicken to the pan and turn to coat in gravy.
Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!
- Or split larger ones in half horizontally to form steaks.
- If you prefer to use chicken broth instead, add 2 tsp Worcestershire Sauce for a touch of extra flavour. I like using beef broth because it gives the gravy better flavour and that deep brown colour.
- If you are a beginner cook, you may wish to take the safer option to ensure there are no lumps in your gravy. To do the easier option, before adding the second tbsp of butter to the mushrooms, remove the mushrooms. Turn heat down to medium, add the 1 tbsp butter + garlic, once melted, add flour, cook for 1 minute. Then gradually add the beef broth, stirring constantly. Use a whisk if needed to make it lump free. Return mushrooms to the gravy at the end once gravy is thickened.
- GLUTEN FREE: Skip the flour and mix 2.5 tsp cornflour / cornstarch with the same amount of water in a small bowl and add that in with the beef broth. Then as it simmers, it will thicken into a gravy!
- Nutrition per serving. Remember – plenty of gravy!
Best Ever Chinese Chicken
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MY DAUGHTER BROUGHT HOME HER FRIENDS FROM CHINA. I WANTED TO MAKE SOMETHING THEY COULD RELATE TO SO I TRIED THIS RECIPE. IT WAS EASY TO ASSEMBLE AND MAKE. NOT ONLY DID THE FRIENDS FROM CHINA LOVE IT BUT MY FAMILY ALSO LOVED IT. I WILL BE MAKING IT AGAIN.
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star… and a Blue Ribbon!
4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 c cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepperSAUCE
6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
Return chicken to pan with vegetables, add sauce and stir.
Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.
Old Fashioned Beef Stew with Mushrooms
6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping
Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes.
Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
MOM’S SEVEN LAYER DIP
Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for parties and family get-togethers. I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone.
2 avocado, NS as to Florida or Californias avocados – peeled, pitted and diced
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 plum tomato (blank)s roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives – drained and finely chopped
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
Red Velvet Cake
For the red velvet cake:
2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
1/4 cup (22 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter softened to room temperature
1 and 3/4 cups (350 grams) granulated sugar
2 large eggs room temperature
1/2 cup (120 ml) canola or vegetable oil
1 (1-ounce) bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups (320 ml) buttermilk room temperature
For the cream cheese frosting:
12 ounces cream cheese softened
3/4 cup (175 grams) unsalted butter softened to room temperature
3 cups (360 grams) powdered sugar
1 and 1/2 teaspoons pure vanilla extract
To make the red velvet cake:
Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
To make the cream cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Store leftover red velvet cake in an airtight container in the refrigerator for up to 3 days.
Freezing instructions: Cake will freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature. Frosting will also freeze for up to three months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.
Buttermilk Substitute: If you don’t have any buttermilk on hand, you can use my homemade buttermilk substitute.
To make a 9×13 cake: Spray a 9×13 pan well with nonstick cooking spray. Pour the batter into the prepared baking pan and spread it around into one even layer, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
To make cupcakes: Line 30-32 cavities in muffin pans with cupcake liners, evenly divide the batter between all of the liners. Bake for 15-18 minute or until a toothpick inserted into the center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in half to make 15-16.
Homemade Chicago Style Deep Dish Pizza
3 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
2 1/4 teaspoons instant yeast
11/4 cups water, room temperature
3 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, softened
1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce:
2 tablespoons unsalted butter
1/4 cup grated onion
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper
For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups)
1/4 cup grated Parmesan cheese
Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.
Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)
Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.
Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.
Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust the oven rack to lower position and preheat the oven to 425 degrees F.
Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If the dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.
For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.
Philly Cheesesteak Cheesy Bread
Philly Cheesesteak Cheesy Bread is cheesy and crunchy and full of delicious cheese steak flavors including ribeye steak, green bell peppers, onions and mushrooms.
8 ounces Ribeye Steak thinly sliced
1/2 teaspoon Kosher salt divided
1/4 coarse ground black pepper divided
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper sliced
1 yellow onion sliced
4 ounces mushrooms sliced
1 loaf French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces Provolone cheese sliced
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 375 degrees.
Season the steak with half of the salt and pepper and all the canola oil.
Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
Add the Worcestershire sauce and stir.
Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
Cook for 3-4 minutes or until slightly browned.
Spread mayonnaise over both halves of the bread.
Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
Cook for 15 minutes on the middle rack until browned.
Cajun Shrimp Scampi
1 tablespoon (15 ml) olive oil
1/2 onion, chopped (about 1 cup)
2 garlic cloves, minced
2 bell peppers, chopped
2/3 cup (170 mL) corn (frozen and thawed or canned, drained)
1 1/2 lb (680 g) shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Freshly ground black pepper
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) chopped parsley
In a large skillet, heat about ½ tablespoon of olive oil over medium heat. Add onion and peppers and sauté until tender, about 5 minutes.
Stir in the garllic and corn and cook for 1 minute more. Then transfer the vegetables to a bowl and set aside.
Add the rest of the oliive oil to the pan. Add the shrimp in a singlle layer and season with S&P and Cajun seasoning.
Cook until shriimp are no longer pink, about 1-2 minutes per side.
Add the vegetables and lemon juice and mix until well combined.
Garnish with chopped parsley, then serve with your choice of sides.
Loaded Steak Quesadillas
-1-For the Steak :
3/4 – 1 lbs sirloin steak
1 teaspoon ancho chili powder
1/2 teaspoon paprika
1/4 teaspoon ground mexican oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1/4 teaspoon salt
-2-For the Quesadillas :
4 large flour tortillas
2 cups Mexican Cheese Blend
1/2 cup cherry tomatoes, thinly sliced
1/2 cup canned fire roasted corn kernels, drained
1/2 cup canned black beans, drained
1/2 an avocado, diced
Limes wedges and fresh minced cilantro for garnish
Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear steak, no more than 3 minutes per side. The steak will cook more in the oven so make sure it’s just a sear! Remove from heat and let rest for 5 minutes while prepping quesadillas.
Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.
Top with tomatoes, corn, black beans, and avocado.
Thinly slice steak against the grain. Place slices on top of the loaded tortillas.
Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
Remove from oven and slice as desired. Top with cilantro and serve with lime wedges, a dollop of sour cream and your favorite salsa and guacamole!
Christmas baklava recipe
Cooking time: 40 minutes
Recipe type: Medium
A thousand health and emotions tried it wonderful taste
the ingredients :
° Gelash ready Sunbulah box
° Zed butter finger
° Kilo pistachios crushed
° A cup of blossom water
° 4 tablespoons of sugar for a filling
° 3 cups of sugar, for syrup
° And a lemon squeeze
We take the gelash dough and put it on a cloth so that it does not crack and stiffen the filling. Put blossom water with sugar over the pistachios and mix them well
Step 1 of the Baklava with Pistachio recipe
We take a layer of chips, spread them with butter, add another layer and spread it with butter
Step 2 of the Baklava with Pistachio recipe
Put the filling on the end of the foil, roll it and squeeze it well when a thousand so that the air escapes from it
When the wrapping is finished, we cut it into small pieces of the size we want and describe it with a plate of painted Pyrex butter
Step 4 of the Baklava with Pistachio recipe
We cover the Pyrex plate with a piece of cloth so that our baklava pieces will not be stiff and cracked
Step 5 of the Baklava with Pistachio recipe
When the dough is finished, heat the oven and put the Pyrex dish into the oven
Turn on the oven only from the bottom until the color of the baklava becomes blossom, turn off the oven from the bottom and start from above
Step 7 of the Baklava with Pistachio recipe
And when its color becomes dark pink and ripened, we take it out of the oven.
Step 8 image of the baklava with pistachio recipe
When we are done, we pour the cold syrup on it and sprinkle it on the face of soft pistachios, for decoration
Step 9 of the Baklava with Pistachio recipe
STUFFED BELL PEPPERS
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavour
1 (16 ounce) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Place peppers in a baking dish.
Combine ground beef and onion and cook together until done.
Drain and set aside.
Prepare Rice-A-Roni according to package directions.
When rice is done,combine it with the beef and onion.
Fill peppers with rice mixture.
Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Cover the baking dish.
Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Bake uncovered for about 5 minutes more to melt cheese.
Serve with the tomato sauce.
Hearty Crockpot Cowboy Soup
2 Lbs Ground beef
4 Yukon Gold Potatoes
2 Cans Mixed vegetables Undrained
1 Can Sweet corn Undrained
1 Can Condensed tomato soup
1 Can Petite diced tomatoes
1 Can Cut green beans Undrained
2 Tablespoons Sugar
Peel potatoes and cut into small cubes.
Brown and drain ground beef
Place beef and potatoes in large slow cooker.
Add all cans of vegetables, can of tomato soup, and diced tomatoes.
Salt and pepper to taste.
Finally, add the secret ingredient that sets this apart from your average soup- sugar (thanks to my grandma Hazel)!!
Mix together well and cook on low for 2-3 hours in slow cooker
Of course you can substitute fresh or frozen veggies, but would need to add a can or two of beef stock to this. No need to add this if using canned veggies, as you will be adding the cans undrained-which provides both liquid and flavor. Yum
Panera Broccoli Cheese Soup
Panera Bread knows how to do soup right and their ahhhh-mazing broccoli cheese soup is no exception. Every time we order it, we wonder how they create something so creamy and cheesy and rich in veggie flavor. Well, mystery finally solved. This recipe lets you create that signature Panera soup flavor in your very own home. And soup season or not, we just might be making this one every few days. It’s that good.
The nice thing about this soup is that it’s chock full of healthy broccoli and carrots, and they make the perfect contrast to the other indulgent creamy, cheesy qualities of this soup. It’s easy to put together, but letting it simmer for a while really lets the flavors develop. We think that’s what makes the Panera version taste so darn good.
You can puree the soup a lot, or just a little, or not at all depending on what texture you tend to like your soup. We like to puree about half, so there are still some toothsome chunks, but most of the soup is velvety-smooth.
All in all, it’s pretty hard to believe how easy it is to get that Panera Bread flavor at home. Add a tender, doughy bread bowl and you’re in soup heaven!
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
How to make it :
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
dd salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
Cherry Filled Crescent Rolls
Definitely a big hit !! These Cherry Filled Crescent Rolls are perfect after a nice meal..they make an excellent snack dessert with no need of fork or spoon. My weakness with some coffee, tea, or hot chocolate !!
TO MAKE THIS RECIPE YOU’LL NEED THE FOLLOWING INGREDIENTS :
– 8 rolls
– 1 (8 count) can of crescent rolls
– 1 ½ cups of cherry pie filling
– ½ cup of confectioners sugar
STEP 1 :
Make sure to unroll the crescent rolls dough and fill with 2 tbsps of cherry pie in each one. Once done, roll up the dough.
STEP 2 :
Then please bake according to the instructions on the can and sprinkle with confectioners sugar.