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Authentic German Cheesecake
Courses: Dessert
Categories: Cake
Collections:
Serving size: 10
Preparation time: 30 mins
Cooking time: 1 hour
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IngredientsCRUST 1 1/2 Cups 180g flour 1 tsp baking powder pinch of salt 2 tsp vanilla sugar (or 1 tsp of vanilla extract) 1 tbsp finely grated lemon rind 1/4 cup 50g granulated sugar 6 TBSP 85g butter 1 egg (beaten) FILLING 3 egg yolks 3/4 Cup 150g granulated sugar 2 tsp vanilla sugar (or 1 tsp extract) 6 TBSP 85g butter (room temp) 3/4 cup 170ml heavy cream 2 Cups 450g plain Quark (or Greek yogurt) 1 1/2 tsp cornstarch 3 egg whites pinch of salt |
Directions1. Combine sifted flour, baking powder, salt, lemon zest, sugar, and vanilla sugar or extract. 2. Cut in the cold butter. Add the beaten egg and then use your hands to form into a dough. 3. Wrap dough in plastic and chill in the fridge for an hour. 4. After the dough has chilled, form it into a disc and then roll it out on a floured surface. Shape dough into a disc again, and roll it out once or twice more. I found the dough very crumbly and hard to work with at first, but after I rolled it out twice, it became much easier to work with. 5. Roll dough out once more and then transfer to a prepared 9-inch springform pan. (See photos above for how to fold and transfer the dough to the springform pan.) Use your fingers to press the dough so that it evenly covers the bottom and all the way up the sides of the pan. 6. Beat the egg yolks, sugar, and vanilla sugar until pale. Add softened butter and continue beating until well combined. Add the heavy cream and beat again. Add quark (or Greek yogurt or pureed cottage cheese) and beat one more time until everything is thoroughly combined. 7. Beat egg whites and salt to stiff peaks in a separate bowl. Fold egg whites and sifted cornstarch into cheesecake batter. 8. Pour cheesecake batter into a 9-inch springform pan and bake on 300°F for about 60 minutes. (My cheesecake needed 70 minutes.) The cheesecake is done when the edges are browned and a toothpick comes out clean. The center of the cheesecake will be a bit wiggly and it will fall as it cools - that's normal. 9. Let the cheesecake cool on the counter for an hour and then several hours in the fridge. It's best to make this cheesecake the day before you want to serve it. Enjoy! |
Use Deborah's whole milk!
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Baked Salmon Fillets Dijon
Courses: Main Dish
Categories: Fish
Collections: Tried and True
Serving size: 4 servings
Preparation time: 10 mins
Cooking time: 15 mins
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Ingredients4 (4 ounce) fillets salmon 3 tablespoons prepared Dijon-style mustard salt and pepper to taste ¼ cup Italian-style dry bread crumbs ¼ cup butter, melted |
Directions1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil. 2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter. 3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork. |
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Baker's Corner 100% Pure Pumpkin + Pumpkin Pie Recipe | ALDI REVIEWER
Courses: Dessert
Categories: Pie
Collections: Tried and True
Serving size:
Preparation time:
Cooking time:
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Ingredients1 can (15 ounces) Baker’s Corner Pumpkin 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 eggs 1 can (12 fluid ounces) Baker’s Corner Evaporated Milk 1 unbaked 9″ pastry shell whipped cream (optional) |
Directions1. Directions — 2. Preheat oven to 425 degrees. 3. Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl. 4. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. 5. Gradually stir in evaporated milk. 6. Pour mixture into a pastry shell. 7. Bake at 425 degrees for 15 minutes. 8. Reduce temperature to 350 degrees. Bake for 40-50 minutes or until a knife inserted near the center comes out clean. 9. Cool on a wire rack for 2 hours. 10. Serve immediately or refrigerate. Top with whipped cream before serving. 11. Keep in mind that pumpkin pie needs to be stored in the refrigerator once it’s initially cooled after baking. That’s because it’s what’s called an egg-rich pie, in the same family as custard, pecan, and meringue pies. 12. The Verdict: 13. Baker’s Corner 100% Pure Pumpkin is great for making pumpkin pie, pumpkin bread, or other seasonal dishes. It’s cheaper than name brands such as Libby’s and is closer in price to other store brands, and it works as well as pricier name brands. |
Banana Muffins
Courses: Dessert
Categories: Cake
Collections: Tried and True
Source: Recipe box
Serving size: 6
Preparation time: 20 mins
Cooking time: 20 mins
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Ingredients1/3 cup Sugar 2 tsp. Baking Powder 1 3/4 cup Flour 3/4 tsp. Salt 1/4 tsp. Baking Soda 1 cup Masked Ripe Bananas or 1 cup Chopped Apples and 1/2 cup Milk 1 Egg 1/3 cup Cooking Oil Topping 1/2 cup Flour 1/4 cup Brown Sugar 1/4 tsp. Nutmeg 1/4 cup Softened Butter or Margarine |
Directions1. Combine sugar and baking powder in a large bowl. 2. Combine mashed bananas, egg and cooking oil. 3. Spoon the wet mix into the dry ingredients. Mix this combination very lightly until the flour mix is just moistened. 4. Grease the muffin pans and fill 2/3 full of batter. 5. Bake at 400° for 18 to 20 minutes. Topping 1. Combine the dry ingredients. 2. Mix the butter or margarine into the dry mix. 3. Top each unbaked muffin with 1 tbsp. of the mix. |
1. Topping will cover 1 dozen muffins
Beef Stroganoff
Courses: Main Dish
Categories: Beef, Rice
Collections: Tried and True
Source: Mom
Serving size: 4
Preparation time: 10 mins
Cooking time: 50 mins
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Ingredients2 pounds lean sirloin beef or flank steak 4 tbsp. butter 1/2 pound fresh mushrooms washed and sliced 1/2 cup tomato juice (or V8) 4 oz.+ 1 clove garlic crushed 2 tsp salt 1/8 tsp pepper 1 can Cream of Mushroom 1 cup sour cream 2 cups rice and / or noodles |
Directions1. Trim fat off of meat and cut into 1" to 2" strips 2. Heat skillet to medium, melt 2 tbsp. butter, add mushrooms, sauté until golden brown and remove from heat. Set mushrooms aside. 3. Melt 2 tbsp. butter and add meat, salt, and pepper. 4. Stir 4 minutes, add tomato juice and garlic. 5. Cover when steaming 6. Simmer 40 to 50 minutes or until tender. 7. Cook rice 20 minutes before the meat completes simmering 8. Fold soup, and mushrooms into meat mixture just before serving |
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Beef Stroganoff III
Courses: Main Dish
Categories: Beef
Collections:
Serving size: 6 to 8 servings
Preparation time: 30 mins
Cooking time: 1 hour
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Ingredients2 pounds beef chuck roast ½ teaspoon salt ½ teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained ⅓ cup sour cream ⅓ cup white wine salt to taste ground black pepper to taste |
Directions1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. 2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. 3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. 4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. |
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Best Hamburger Patty Recipe (Grilled or Stovetop)
Courses: Main Dish
Categories: Beef
Collections:
Serving size: 6 patties
Preparation time: 15 mins
Cooking time: 8 mins
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Ingredients2 pounds ground chuck ½ cup crushed saltine crackers (or Panko breadcrumbs) 1 large egg 2 tablespoons Worcestershire sauce 2 tablespoons milk 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon black pepper |
Directions1. Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth. 2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties. 3. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper. 4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.) 5. For thick patties: Grill or fry the patties for 3-4 minutes per side. 6. For thin patties: Cook on the griddle for 2 minutes per side. 7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm. |
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Blueberry Cheesecake
Courses: Dessert
Categories: Cake
Collections:
Source: Recipe Keeper
Serving size: Serves 6-8
Preparation time: 10 mins
Cooking time: 1 hour
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Ingredients1 1/4 cups graham cracker crumbs / 8 digestive biscuit crumbs 1/4 cup/50g butter, melted 20 oz./600g cream cheese 2 tablespoons all-purpose flour 3/4 cup/175g caster sugar 2 eggs, plus 1 yolk small pot soured cream vanilla extract 1 cup / 300g fresh or frozen blueberries icing sugar |
Directions1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9-inch spring form pan. Bake at 325°F until the crust is set, about 10-12 minutes. Allow to cool. 2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured cream and vanilla extract with an electric mixer until light and fluffy. 3. Pour the mixture into the pan and bake for 35-40 minutes until set. Remove from the oven and leave to cool. 4. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few minutes. Add the remaining blueberries, remove from the heat and allow to cool. 5. Pour the blueberries over the cheesecake just before serving. |
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Blueberry Mint Kombucha
Courses: Beverage
Categories:
Collections: Tried and True
Serving size: 8 cups
Preparation time:
Cooking time:
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Ingredients2/3 cup blueberries (frozen or fresh) 6-8 mint leaves |
Directions1. Directions: Distribute the blueberries evenly in your 16 or 32 oz bottles, sprinkle in chopped mint leaves and pour home brewed kombucha to the top. Tightly seal bottles and store in a dark cabinet for 1-4 days. Refrigerate and enjoy! |
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Breakfast Casserole
Courses: Breakfast
Categories: Egg
Collections:
Serving size: 12
Preparation time: 10 mins
Cooking time: 55 mins
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Ingredients2 pounds pork sausage 12 eggs 1 cup sour cream ((light or regular)) 1/4 cup milk salt and pepper 4 green onions 1/2 green bell pepper (, diced) 1/2 red bell pepper (, diced) 2 cups shredded cheddar cheese |
Directions1. Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray. 2. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. 3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture. 4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine. 5. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly. 6. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. |
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Butter Chicken
Courses: Main Dish
Categories: Chicken
Collections:
Serving size: 5 - 6 people
Preparation time: 15 mins
Cooking time: 30 mins
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Ingredients28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces) 1/2 cup plain yogurt 1 1/2 tablespoons minced garlic 1 tablespoon minced ginger ((or finely grated)) 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon of salt 2 tablespoons olive oil 2 tablespoons ghee ((or 1 tbs butter + 1 tbs oil)) 1 large onion, (sliced or chopped) 1 1/2 tablespoons garlic, (minced) 1 tablespoon ginger, (minced or finely grated) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 teaspoon ground coriander 14 oz (400 g) crushed tomatoes 1 teaspoon red chili powder ((adjust to your taste preference)) 1 1/4 teaspoons salt ((or to taste)) 1 cup of heavy or thickened cream ((or evaporated milk to save calories)) 1 tablespoon sugar 1/2 teaspoon kasoori methi ((or dried fenugreek leaves)) |
Directions1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). 2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) 3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. 5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. 6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender. 7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. 8. Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread! |
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Butter Chicken Instant
Courses: Main Dish
Categories: Chicken, Rice
Collections:
Serving size: 5
Preparation time: 10 mins
Cooking time: 30 mins
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Ingredients3 tablespoons unsalted butter 5 cloves garlic about 5 teaspoons, minced or crushed 2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground turmeric ½ teaspoon chili powder optional 1 teaspoon salt add more if needed 2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces 17 oz (500g) tomato sauce or passata 1 cup (250ml) heavy whipping cream or coconut milk, or half and half* 2 tablespoons fresh parsley, mint, or cilantro for garnish |
DirectionsOn the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute). Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting. Add the chicken thighs, give everything a mix. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam. Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro. Serve with Instant Pot basmati or brown rice, and/or fresh naan. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days. Freeze in a freezer-safe container for up to 3 months. |
Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won’t be as creamy as if you use heavy cream.
This dish is medium spicy (heat), so if you’re feeding children then I recommend that you leave the chili powder out.
You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing.
Do not add the cream before pressure cooking as it might separate.
If you double the ingredients, do not adjust the cooking time.
You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.
You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
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Calico Bean Bake
Courses: Main Dish
Categories: Beef, Casserole
Collections: Tried and True
Source: Recipe box
Serving size: 6
Preparation time: 40 mins
Cooking time: 20 mins
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Ingredients1 lb. Hamburger 3/4 cup Onion 1/4 lb. Bacon 1 can Kidney Beans (plus juice) 1 can Green Lima Beans (plus juice) 1 can Pork & Beans (plus juice) 3/4 cup Brown Sugar 1/2 cup Catsup 2 tsp. Mustard 2 tsp. Vinegar Pinch of Salt Pinch of Pepper |
Directions1. Pre-heat oven at 350° 2. Fry first 3 ingredients together. 3. Drain off fat. 4. Add in the remaining ingredients. 5. Bake at 350° for 40 minutes. |
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Chai Tea Latte Mix
Courses: Beverage
Categories:
Collections:
Source: https://www.thekitchenismyplayground.com/2011/02/would-you-like-cup-of-tea-chai-tea-that.html?m=1
Serving size: 6 cups dry mix
Preparation time: 15 mins
Cooking time:
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Ingredients1 c. nonfat dry milk powder 1 c. powdered nondairy creamer 1 c. French vanilla powdered nondairy creamer 1 1/2 c. granulated sugar 1 1/2 c. unsweetened instant tea 2 tsp. ground ginger 2 1/4 tsp. ground cinnamon 1 1/8 tsp. ground cardamom 1 1/8 tsp. ground cloves |
Directions1. In a food processor, combine all ingredients; cover and process until powdery. 2. Store in an airtight container in a cool dry place for up to 6 months. 3. To prepare 1 serving: Dissolve 3 T. of mix in 1 c. boiling water; stir well. |
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Chicken Biryani Recipe
Courses:
Categories:
Collections:
Serving size: 4 people
Preparation time: 1 hour
Cooking time: 25 mins
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Ingredients½ kg chicken ((1.l lbs)) 3 tablespoons plain yogurt ((curd or dahi)) 1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed)) ½ to ¾ teaspoon salt ((adjust to tase)) ¼ teaspoon turmeric ½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety)) ½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes)) 1 tablespoon Lemon juice ((optional)) 1 bay leaf ((tej patta)) 4 green cardamoms ((choti elaichi)) 6 cloves ((lavang)) 1 inch cinnamon ((dalchini)) 1 star anise ((chakri phool )) ¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin)) 1 strand mace ((javitri)) 2 cups basmati rice ((aged rice only)) 2 tablespoon ghee (or Oil) 1 large onion (sliced thinly) ¼ to ½ cup mint leaves (chopped fine (about 15 leaves)) 1 green chili ((slit or chopped)) ¼ cup plain yogurt ((Indian curd)) ¼ to ½ teaspoon red chili powder ((optional, for heat)) 1 teaspoon garam masala ((or biryani masala)) 3 cups water ((or coconut milk, 3½ cups for pot) (refer notes, more if needed )) ¾ teaspoon salt ((to stir in water)) 2 tablespoon fried onions ((optional)) 1 pinch saffron ((optional)(soaked in 2 tbsps hot milk)) |
Directions1. Preparation 2. To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red chili powder. 3. Mix up well and taste the marinade. Add more salt and spice if needed. 4. Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight. 5. Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins. 6. How to make Chicken Biryani 7. Heat ghee or oil in a pot or pressure cooker. 8. Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have. 9. When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt. 10. Add chicken & saute until pale for 5 mins on a medium heat. 11. Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot. 12. Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder & garam masala. 13. Layering 14. Mix everything well and layer chicken evenly at the bottom. (check video) 15. Spread drained rice in a layer over the chicken. 16. To a separate pot, pour water. If cooking in a pot use more water. 17. Add salt and mix. Taste the water. It must be slightly salty. Bring this to a rolling boil. 18. Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video) 19. Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally add fried onions & saffron soaked milk if using. 20. Pot method - If cooking in a pot, cover and cook on a medium flame until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still under cooked or hard & there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the kind of rice used and cook further. When done it has to be fully cooked, yet remain grainy but not mushy. 21. Cooker method - Set the flame to medium high. Cover & place the whistle. Cook until you hear 1 whistle. Move the cooker away from the burner to stop cooking further. 22. Rest until the pressure drops naturally. Fluff up the chicken biryani with a fork. 23. Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer. 24. Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy). |
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Chicken Chow Mein with the Best Chow Mein Sauce
Courses: Main Dish
Categories: Chicken
Collections:
Serving size: 8 servings
Preparation time: 15 mins
Cooking time: 20 mins
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Ingredients1 lb chicken breast (boneless, skinless) 3 tbsp oil 12 oz chow mein noodles ((uncooked noodles)) 2 cups cabbage 1 large carrot (julienned) 1/2 batch green onions 2 garlic cloves 6 tbsp oyster sauce 3 tbsp low sodium soy sauce 3 tbsp light sesame oil ((not toasted)) 1/2 cup chicken broth 1 tbsp cornstarch 1 tbsp granulated sugar |
Directions1. In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside. 2. Cook your noodles according to package instructions then drain, rinse with cold water and set aside. 3. Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside. 4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent. 5. Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes. 6. Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot! |
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Chicken Marinade
Courses: Main Dish
Categories: Chicken
Collections: Tried and True
Serving size: 4 servings
Preparation time: 5 mins
Cooking time: 10 mins
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Ingredients1 1/2 pounds boneless skinless chicken breasts, thighs, or tenders* 1/4 cup vegetable oil or olive oil 1/2 cup dry white wine or white vinegar 1 garlic cloves (minced or grated)° 1 finely chopped medium-sized onion 1/2 teaspoon celery salt 1/4 teaspoon dried thyme, tarragon or rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper |
Directions1. If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, you can skip the pounding). 2. With a fork, poke holes all over the chicken (this will allow the marinade to absorb). 3. In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper. 4. Add the chicken. Seal the bag, removing as much excess air as possible. 5. “Squish” the bag to coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks. 6. Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (I find about 5 to 6 hours is ideal, you can push to 24 hours if absolutely necessary). Do not let marinade for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking. 7. When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) or preheat your oven to 425 degrees F. Remove the chicken from the marinade, shaking off any excess. 8. To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook! 9. To bake: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 160 F to 165 degrees F on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes. 10. Remove the chicken to a plate and cover. Let rest for at least 5 minutes. Serve! |
For best results marinate overnight in the refrigerator.
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Chicken Salad with Grapes Recipe
Courses: Main Dish
Categories: Chicken, Salad
Collections:
Serving size: 8
Preparation time: 5 mins
Cooking time:
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Ingredients4 cups cooked, chopped chicken 1 cup chopped celery 1 cup red seedless grapes (halved) 1/2 cup dried cranberries 1/2 cup roasted pecans (chopped) 1 cup mayonnaise (or Greek Yogurt) 1/2 teaspoon salt 1/2 teaspoon ground black pepper celery leaves (chopped (optional)) |
Directions1. Add chopped chicken to a large bowl along with celery, grapes, dried cranberries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined. |
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Chocolate Chip Cookies
Courses: Snack
Categories: Cookie
Collections:
Source: Recipe Keeper
Serving size: 12
Preparation time: 5 mins
Cooking time: 12 mins
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Ingredients2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter 1 cup caster sugar 1 cup soft brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups dark chocolate, broken into small pieces |
Directions1. In a large bowl combine the flour, baking soda and salt. 2. In a separate bowl, mix the butter, caster sugar, brown sugar and vanilla extract until smooth. 3. Add the eggs and the flour to the mixture and beat to combine. 4. Add the chocolate pieces and stir. 5. Drop well rounded spoonfuls of dough onto a greased cookie sheet. 6. Bake at 375F for 8-10 minutes. 7. Remove from the oven and place cookies on a wire rack to cool. |
Corn Bread
Courses: Side Dish
Categories: Bread
Collections: Tried and True
Source: Recipe box
Serving size: 4
Preparation time: 20 mins
Cooking time: 25 mins
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Ingredients1 cup Corn Meal 1 cup Flour 4 cups Sugar 4 tbsp. Baking Powder 1/2 tsp. Salt 1 cup Milk 1 Egg 1/4 cup Vegetable Oil |
Directions1. Combine dry ingredients and mix. 2. Add milk, egg, vegetable oil. 3. Beat with fork until wet, about 1 minute. 4. Pour into a greased 8" square pan. 5. Bake at 425° for 20 to 25 minutes. |
Corn Bread Pudding
Courses: Side Dish
Categories: Bread
Collections: Tried and True
Source: Recipe box
Serving size: 8
Preparation time: 20 mins
Cooking time: 1 hour 10 mins
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Ingredients1/2 cup Butter - melted 1/2 cup Canola Oil 1 cup Sour Cream 1 cup grated Mild Cheddar Cheese 1 lb. bag Frozen Corn 2 boxes Jiffy Corn Muffin Mix 2 cans Cream Corn 6 Eggs |
Directions1. Pre-heat oven at 350° 2. Mix all ingredients together in large bowl. 3. Pour into greased 11 x 13 pan. 4. Bake at 350° for about 1 hour and 10 minutes. 5. Cover with aluminum foil until the last 20 minutes of baking. (This prevents corn bread pudding from drying out.) 6. Enjoy! 😊 |
Corned Beef & Cabbage Recipe | Ninja
Courses: Main Dish
Categories: Beef
Collections:
Serving size: Servings 6-8
Preparation time: 25 mins
Cooking time: 1 hour 18 mins
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Ingredients5 pounds corned beef brisket (seasoning packet included) 2 cups chicken stock 2 cups Irish extra stout beer 1 yellow onion, peeled, chopped 7 cloves garlic, peeled 7 sprigs fresh thyme 3 bay leaves 1 1/2 pounds red or gold baby potatoes 1 pound carrots, peeled, cut in 2-inch pieces (or baby carrots) 1 head green cabbage, cut in wedges Whole grain mustard, for serving |
Directions1. Place brisket in the pot, fat-side down. Add seasoning packet, stock, beer, onion, garlic, thyme, and bay leaves. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. 2. Select PRESSURE and set to HIGH. Set time to 1 hour 15 minutes. Select START/STOP to begin. 3. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 4. Transfer brisket to a plate and tent with foil. Using a wire mesh strainer, remove the herbs, onions, and aromatics from the liquid. 5. Place potatoes, carrots, and cabbage into the pot with the liquid. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. 6. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin. 7. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 8. Slice brisket across the grain. Top with whole grain mustard and serve with vegetables. |
Crepes
Courses: Breakfast, Main Dish
Categories: Bread
Collections: Tried and True
Source: Recipe box
Serving size: 6
Preparation time: 1 hour 15 mins
Cooking time: 30 mins
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Ingredients4 Eggs 1/4 tsp Salt 2 cups Flour 2 cups Milk 1/2 cup Melted Butter |
Directions1. Put all ingredients in a blender. Blend for 1 minute. Scrape down sides and blend for another 20 seconds. 2. Refrigerate batter for at least 1 hour. 3. Cook each crepe on a stainless steel or Teflon pan seasoned with Butter on medium-high heat for 30 to 45 seconds, flip and cook for 10 more seconds. |
1. Makes 20 to 30 crepes
2. If the temperature is too high the batter will spatter as it hits the pan and the crepes will have an odd doily pattern. If the batter seems too thick add 1 to 2 tbsp. of milk to the batter.
3. Use about 2 to 3 tbsp. of batter per crepe. Pour into the pan and immediately swirl the pan around until the batter coats the bottom. Crepe size should be 8 inches across.
Date Nut Refrigerator Muffins
Courses: Dessert
Categories: Bread
Collections: Tried and True
Source: Recipe box
Serving size: 4
Preparation time: 30 mins
Cooking time: 20 mins
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Ingredients2 Eggs 1 cup Honey 1/2 cup Oil 2 cups 40% Bran Flakes 1 cup Bran 1 3/4 cup Whole Wheat Flour 2 1/2 tsp Baking Soda 1 3/4 cup Buttermilk Nuts, Raisins or Dates |
Directions1. Combine all ingredients. 2. Bake in muffin tins 15 to 20 minutes at 400°. |
Can store for 6 weeks in the refrigerator.
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Deviled Strawberries (Made with a Cheesecake Filling)
Courses: Appetizer, Dessert
Categories: Tart
Collections:
Serving size:
Preparation time:
Cooking time:
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Ingredients18-24 large strawberries 1 cup heavy whipping cream 1 (8 ounce) package of cream cheese ((softened)) 1/3 cup sour cream 2/3 cup white granulated sugar 1 tsp vanilla extract 1 tbsp fresh lemon juice ((optional)) 1/2 cup graham cracker crumbs |
Directions1. Prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). Pictorial Above 2. In a medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes). 3. In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth. 4. Fold the whipped cream into the cream cheese mixture until well incorporated. 5. Fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry. 6. Finish with a sprinkle of graham cracker crumbs. 7. Serve and enjoy! |
Douce Rosée Salad Dressing
Courses: Dressing
Categories: Salad
Collections: Tried and True
Source: Earnest
Serving size: Tablespoon
Preparation time:
Cooking time:
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Ingredients1 cup balsamic vinegar 1 cup light or extra light olive oil 1 cup of coconut oil 3 shallots diced small 3 cloves garlic crushed 1 tsp salt 1 tsp pepper 1/2 tsp of Thime (optional, earthy notes) |
DirectionsPut everything in jar and shake well. |
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Easy Sourdough Bagels
Courses: Breakfast, Snack
Categories: Bread
Collections:
Serving size: 12 -18 bagels
Preparation time: 45 mins
Cooking time: 15 mins
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Ingredients2 cups (400g) active sourdough starter, (fed in last 12 hours) 1 ¼ cups (300g) warm water ((if your starter is thick, use up to 1/4 cup more)) 1 tablespoon (13.63g) oil 5 ½ to 6 cups (687.5-750g) flour* 1 tablespoon (15g) salt optional ingredients for bagel dough 1 tablespoon (14.4) baking soda 1 egg* 1 tablespoon (14.8g) water Toppings of choice: (sesame or poppy seeds, dried onion flakes(rehydrated 10 minutes), cheese, Everything Bagel, etc.) |
Directions1. Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes. 2. Knead the dough in a stand mixer with a dough hook on low speed for about 4 minutes, or by hand 6-8 minutes. The dough will be very stiff. 3. Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to, sometimes I don't always remember both folds and it's okay). 4. Pour out the dough onto a floured surface (a lightly floured tea-towel works great), knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each). 5. Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) - they are known for sticking, so this will make removing them much easier. 6. Cover the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour. 7. Fill a large 12-inch skillet 1/2 to 3/4 full with water and add the tablespoon of soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time. 8. When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled. 9. Brush the bagels with an egg glaze (or milk) at this point if you wish, and top with your desired toppings. 10. Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack. |
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Favorite Corned Beef and Cabbage
Courses: Main Dish
Categories: Beef
Collections:
Serving size: 10 servings.
Preparation time: 10 mins
Cooking time: 2 hours 45 mins
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Ingredients1 corned beef brisket (about 4 pounds) with spice packet 2 tablespoons brown sugar 2 bay leaves 3-1/2 pounds small potatoes (10-15), peeled 8 medium carrots, halved crosswise 1 medium head cabbage, cut into wedges HORSERADISH SAUCE: 3 tablespoons butter 2 tablespoons all-purpose flour 1 tablespoon sugar 1 tablespoon cider vinegar 1/4 cup horseradish |
Directions1. Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours. 2. Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.) 3. Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm. 4. For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. 5. Cut beef across the grain into slices. Serve with vegetables and sauce. |
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Filet Mignon Recipe with Herb Butter
Courses: Main Dish
Categories: Beef
Collections:
Serving size: 4
Preparation time: 10 mins
Cooking time: 10 mins
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Ingredients4 10 ounce thick tenderloin beef filets (roughly 2 inches thick) 2-3 tablespoons butter salt and pepper to taste 1/2 stick of butter 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh tarragon 1/2 tablespoon minced garlic |
Directions1. For the herb butter 2. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet. 3. For the filets 4. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. 5. Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge. 6. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve. |
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French Onion Soup
Courses: Side Dish
Categories: Soup
Collections:
Serving size: 6
Preparation time: 20 mins
Cooking time: 1 hour
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Ingredients6 large red, yellow onions, sweet onions (improves caramelization) (about 3 pounds), peeled and quarter from root to stem, about 10 cups of sliced onions total 8 tablespoons butter Salt to taste 1/4 cup vinegar maximum - white balsamic 2 tablespoons 2 cloves garlic, minced 8 cups of beef stock, chicken stock , or a combination of the two (traditionally the soup is made with beef stock) 1 tablespoon (loose) of fresh thyme (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste) 1/2 teaspoon freshly ground black pepper 2 tablespoons vinegar 8 slices French bread or baguette cut 1-inch thick 1 1/2 cups of grated Swiss Gruyere or mozzarella |
Directions1. Peel and slice the onions: Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total. 2. Begin caramelizing the onions with butter: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions. avoid burning low heat then higher heat. the darker the better, deep brown, not black toast flour in a saute pan. 1/8 cup max - used to thicken later. hazelnut color when onions are done add 1/4 cup vinegar to lossen carmel. add 2 liters beef broth ( low sodium) 3 large garlic cloves, garlic press 1 tsp pepper 1/2 to 1/4 cup brith to make a rue with flour, taste soup to determine thinkness, mix rue to desired texture and flavor. mix to consistency and taste let soup simmer for 30 minutes use french baguette slices toasted in oven or large piece of bread. put cheese on bread, put in the oven at broil until cheese caramelizes let sit for 20 minutes 3. Sprinkle with the sugar, finish caramelizing, and add garlic: Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more. 4. Deglaze the pot with vinegar; Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go. 5. Add the stock, thyme: Add the stock, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. 6. Season and add the brandy: Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using. 7. Toast the French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned. 8. Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. |
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FRENCH'S Green Bean Casserole
Courses: Side Dish
Categories: Vegetable
Collections: Tried and True
Serving size: 6
Preparation time: 5 mins
Cooking time: 35 mins
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Ingredients1 can (10 1/2 oz) Cream of Mushroom Soup 3/4 cup milk 1/8 tsp black pepper ground 2 cans (14 1/2 ounces each) any style Green Beans drained 1 1/3 cups Crispy Fried Onions divided |
Directions1. Preheat the oven to 350°F. 2. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. 3. Stir in green beans and 2/3 cup Crispy Fried Onions. 4. Bake 30 minutes or until hot. Stir. 5. Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown. |
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Frittata Recipe, plus 5 Variations
Courses: Breakfast, Brunch
Categories: Egg, Vegetable
Collections: Tried and True
Serving size: 3 to 4
Preparation time: 5 mins
Cooking time: 25 mins
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Ingredients6 large eggs (use 8 eggs for a 12-inch skillet) ¼ cup unsweetened almond milk (or any milk) 2 garlic cloves (minced) ¼ teaspoon sea salt (more for sprinkling) Freshly ground black pepper Extra-virgin olive oil (for drizzling) Choose ingredients for one of the variations below: 6 scallions (chopped) 2 cups chopped broccoli or broccolini ⅛ teaspoon smoked paprika ¼ cup crumbled feta cheese 1 shallot (chopped) 2 roasted red bell peppers (chopped) 2 cups spinach ⅓ cup crumbled feta cheese 4 spring onions or scallions (chopped) ½ cup chopped asparagus (tender parts) ½ cup frozen peas (thawed) ½ cup halved mini mozzarella balls ¼ cup crumbled feta ¼ cup chopped tarragon or chives 1 shallot (chopped) 12 ounces mixed mushrooms (chopped) ¼ cup chopped tarragon ⅓ cup grated pecorino cheese 1 shallot (chopped) 2 cups halved cherry tomatoes ¾ cup halved mini mozzarella balls ½ cup sliced basil |
Directions1. Preheat the oven to 400°F. 2. Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below: 3. Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. 4. Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. 5. Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. 6. Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve. 7. Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve. |
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Garlic Butter Baked Pork Chops
Courses: Main Dish
Categories: Pork
Collections:
Serving size: 2 people
Preparation time: 5 mins
Cooking time: 18 mins
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Ingredients2 medium-sized pork chops salt and pepper 4 tablespoons melted butter 1 tablespoon fresh thyme (chopped) 2 cloves garlic (minced) 1 tablespoon extra virgin olive oil |
Directions1. Preheat oven to 375°F. Season the pork chops with salt and pepper, and set aside. 2. In a small bowl, mix together the butter, thyme, and garlic. Set aside. 3. In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side. 4. Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.* 5. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving. |
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Garlic Butter Baked Pork Chops
Courses: Main Dish
Categories: Pork
Collections:
Serving size: 2 people
Preparation time: 5 mins
Cooking time: 18 mins
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Ingredients2 medium-sized pork chops salt and pepper 4 tablespoons melted butter 1 tablespoon fresh thyme (chopped) 2 cloves garlic (minced) 1 tablespoon extra virgin olive oil |
Directions1. Preheat oven to 375°F. Season the pork chops with salt and pepper, and set aside. 2. In a small bowl, mix together the butter, thyme, and garlic. Set aside. 3. In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side. 4. Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.* 5. Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving. |
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German Potato Salad
Courses: Side Dish
Categories: Salad
Collections: Tried and True
Serving size: 6 servings
Preparation time: 20 mins
Cooking time: 30 mins
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Ingredients2 pounds Yukon potatoes 1 teaspoon salt (for boiling the potatoes) 12 ounces crispy bacon 1/3 cup apple cider vinegar 1 to 3 tablespoons granulated sugar* 1 tablespoon Dijon mustard 1/2 teaspoon salt (for seasoning the potato salad) Freshly ground black pepper 1 tablespoon minced fresh garlic (about 3 cloves) 1/2 cup chopped fresh parsley |
Directions1. Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes. 2. Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 1/4 cup). 3. Slowly and carefully add vinegar, sugar*, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden. 4. Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. 5. Transfer the potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers. |
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Ham Steaks
Courses: Main Dish
Categories: Pork
Collections:
Serving size: 2
Preparation time: 5 mins
Cooking time: 35 mins
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Ingredients1 cup water, or more as needed 3 tablespoons brown sugar 2 tablespoons Worcestershire sauce 5 whole cloves 2 slices ham steak |
Directions1. Preheat the oven to 375 degrees F (190 degrees C). 2. Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham. 3. Bake in the preheated oven until ham is tender, 35 to 45 minutes. |
Hamburger Stroganoff
Courses: Main Dish
Categories: Beef
Collections: Tried and True
Source: Recipe box
Serving size: 4
Preparation time: 15 mins
Cooking time: 20 mins
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Ingredients1 1/2 lbs. Ground Beef 1 tbsp. Butter 1 diced Onion 1 clove Garlic, crushed 1 1/4 cup Beef Bouillon 1 cup Dairy Sour Cream 1/2 cup Fresh Mushrooms sliced 1 tbsp. White Wine 1 tbsp. Worcestershire Sauce 15 oz. Stewed Tomatoes |
Directions1. Sauté meat, onion and crushed garlic until browned. 2. Add all other ingredients and keep hot but do not boil. 3. Serve over hot spaghetti. |
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Herb Rubbed Sirloin Tip Roast
Courses:
Categories: Beef
Collections:
Serving size: 6 servings
Preparation time: 15 mins
Cooking time: 1 hour
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Ingredients1 ¼ tablespoons paprika 1 tablespoon kosher salt 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon onion powder ½ teaspoon ground cayenne pepper ½ teaspoon dried oregano ½ teaspoon dried thyme 2 tablespoons olive oil 1 (3 pound) sirloin tip roast |
Directions1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. 3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. 4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing. |
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Home Brewed Lemon Ginger Kombucha - Brew Buch
Courses: Beverage
Categories:
Collections: Tried and True
Serving size: Servings: 8 Cup
Preparation time: 3 mins
Cooking time:
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Ingredients½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L 2 lemons ¼ cup lemon juice 1 thumb fresh ginger 1 Tbsp chopped or grated 2 tsp honey sub white sugar for vegan option |
Directions1. Prep: Juice the lemons (you need ¼ cup of juice). Finely chop or grate the ginger (you need 1 Tbsp). 2. Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Equally distribute lemon juice, ginger, and honey into bottles. Seal tightly. 3. Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates. 4. Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks. 5. *If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions. |
If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
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How to Cook Spaghetti Squash
Courses: Main Dish, Side Dish
Categories: Vegetable
Collections:
Serving size: 2 to 4
Preparation time: 5 mins
Cooking time: 35 mins
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Ingredients1 spaghetti squash extra-virgin olive oil |
Directions1. Preheat the oven to 400°F. 2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil. 3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash. 4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. |
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How To Cook the Best Lamb Chops
Courses: Main Dish
Categories: Lamb
Collections:
Serving size: 4
Preparation time: 8 mins
Cooking time: 12 mins
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Ingredients8 lamb loin or rib chops (1-inch thick) 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig 3/4 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 4 tablespoons unsalted butter, divided 1 small shallot, finely chopped 1 large garlic clove, smashed 1/2 cup dry white wine or low-sodium chicken broth 1 teaspoon freshly squeezed lemon juice 1 tablespoon finely grated lemon zest |
Directions1. Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes. 2. Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes). 3. Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more. 4. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat. 5. Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute. 6. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan. 7. Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately. |
Hungry Boy
Courses: Main Dish
Categories: Beef
Collections: Tried and True
Source: Mom
Serving size: 8
Preparation time: 1 hour
Cooking time:
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Ingredients2 28 oz. cans baked beans 1 pound ground beef 1 large onion chopped 3 stalks celery chopped 1 tsp garlic sauce 3/4 cups BBQ sauce |
Directions1. Sauté ground beef, onion, and celery together 2. Drain mixture 3. Add all other ingredients and heat through 4. Bake 30 to 40 minutes at 350° |
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Hungry Boy
Courses: Main Dish
Categories: Beef, Casserole
Collections: Tried and True
Serving size: 8
Preparation time: 20 mins
Cooking time: 40 mins
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Ingredients2 cans (28 ounces) Baked Beans, undrained 1 pound Ground Beef 1 large Onion, chopped 3 stalks chopped Celery 1 tsp. Garlic Salt ¾ cups BBQ Sauce |
Directions1. Preheat over to 350° 2. Combine ground beef, celery, onion, and garlic salt. Cook until meat is browned and vegetables are tender; drain. 3. Add the rest of the ingredients, stir and heat through. 4. Bake for 40 minutes at 350° |
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Instant Pot Butter Chicken
Courses: Main Dish
Categories: Chicken
Collections:
Serving size: 6 servings
Preparation time: 10 mins
Cooking time: 6 mins
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Ingredients3 tablespoons unsalted butter 5 cloves garlic (about 5 teaspoons, minced or crushed) 2 inch (5 cm) fresh ginger root (grated (about 2 tablespoons)) 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground turmeric ½ teaspoon chili powder (optional) 1 teaspoon salt (add more if needed) 2 pounds (900g) chicken thighs (skinless, boneless, diced into bite-size pieces) 17 oz (500g) tomato sauce (or passata) 1 cup (250ml) heavy whipping cream (or coconut milk, or half and half*) 2 tablespoons fresh parsley, mint, or cilantro (for garnish) |
Directions1. On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute). 2. Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting. 3. Add the chicken thighs, give everything a mix. 4. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam. 5. Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro. |
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Instant Pot Butter Chicken
Courses: Main Dish
Categories: Chicken
Collections:
Serving size: 6 servings
Preparation time: 10 mins
Cooking time: 6 mins
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Ingredients3 tablespoons unsalted butter 5 cloves garlic (about 5 teaspoons, minced or crushed) 2 inch (5 cm) fresh ginger root (grated (about 2 tablespoons)) 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground turmeric ½ teaspoon chili powder (optional) 1 teaspoon salt (add more if needed) 2 pounds (900g) chicken thighs (skinless, boneless, diced into bite-size pieces) 17 oz (500g) tomato sauce (or passata) 1 cup (250ml) heavy whipping cream (or coconut milk, or half and half*) 2 tablespoons fresh parsley, mint, or cilantro (for garnish) |
Directions1. On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute). 2. Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting. 3. Add the chicken thighs, give everything a mix. 4. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam. 5. Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro. |
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Instant Pot Wendy's Chili Copycat Recipe
Courses: Main Dish
Categories: Beef, Casserole
Collections:
Serving size: 6 Servings
Preparation time: 20 mins
Cooking time: 10 mins
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Ingredients2 pounds lean ground beef 1 large onion, peeled and diced 1/2 cup chopped green bell peppers 1 small jalapeno, seeded and diced 3 stalks celery, peeled and diced 1 package chili seasoning 1 cup water 15 ounces dark kidney beans 15 ounces pinto beans 15 ounces diced tomatoes with green chillies 15 ounces tomato sauce salt and pepper to taste |
Directions1. In your Instant Pot, add your meat. Then press the saute button and saute until the meat is browned. (remember to continue to stir it, so it doesn't stick to the pan and/or burn) 2. Once it's browned, add your vegetables, and saute until they are softened, about 5 minutes. Then add your water and chili seasoning, mix well. 3. Add your beans and the rest of the ingredients and mix well. 4. Add your lid, make sure the vent is sealed and set the manual high pressure for 10 minutes when the timer beeps, naturally release. 5. When the pressure is done, open your lid, mix well and ladle into bowls. 6. Plate, serve, and enjoy! |
Kielbasa and Veggies
Courses: Main Dish
Categories: Beef, Pork
Collections: Tried and True
Source: Dad
Serving size: 6
Preparation time: 20 mins
Cooking time: 20 mins
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Ingredients1 Kielbasa 6 medium potatoes 1 lb. 2 to 3 inch cut Green Beans 1 small diced Turnip 1 diced Parsnip 1 sliced Carrot 1 small chopped Onion 1 clove of crushed Garlic 1 tbsp Oregano 1 tbsp chopped Basil 1/2 tsp Ginger 1/4 tsp Sage 1/2 tsp Black Pepper 2 tbsp Olive oil |
Directions1. Saute onion in olive oil over medium heat with garlic until onion becomes translucent 2. Dice potatoes into 1/2 inch cubes and put them on the boil in a pot that allows them to be covered with water. Boil until firm but NOT soft. (A fork goes in and can grip the potatoes without it falling apart.) 3. Cut other vegetables and steam them for 20 minutes. 4. Diagonally cut the Kielbasa and brown in in the same pan as the onions after the onions / garlic are done and put in a bowl for later. 5. After the kielbasa has been browned drain the potatoes and add them to the Kielbasa. 6. Add all spices and onion mix to the Kielbasa mix on medium heat and mix. 7. Add all vegetables to the Kielbasa mix. Stir as little as possible to get them mixed in. Serve immediately. |
Many vegetable variations are possible.
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Kruidnoten
Courses: Dessert
Categories: Cookie
Collections:
Serving size: 45 pieces
Preparation time: 45 mins
Cooking time: 15 mins
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Ingredients4 cups flour (sifted) 1½ cup vergeoise (brown sugar) 1 cup unsalted butter (soft) 1 egg 4 tablespoons milk 1 teaspoon baking powder 1 tablespoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon ground cardamom ¼ teaspoon white pepper ¼ teaspoon ground anise ¼ teaspoon salt Stand mixer Baking sheet Parchment paper Cooling rack |
Directions1. In the bowl of a stand mixer, whisk the butter, sugar, salt and spices. 2. Add the egg and milk and mix with the flat beater. 3. Gradually add the flour mixed with the baking powder until obtaining a homogeneous dough. Do not knead the dough too long. 4. Wrap the dough with plastic wrap and refrigerate for 1 hour. 5. Preheat the oven to 375 F (190°C). 6. Cut the dough into 4 equal pieces and form 4 long rolls of ½ inch (1 cm) thick. 7. Cut the rolls into ½ inch (1 cm) pieces and roll each into balls. 8. Place the balls on a baking sheet lined with parchment paper and flatten them very slightly. 9. Bake for about 15 minutes until they turn light brown. 10. Remove from oven and let cool completely on a cooling rack. |
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Lemon Lime Mint Kombucha Recipe
Courses: Beverage
Categories:
Collections: Tried and True
Serving size: 1 Bottles
Preparation time: 10 mins
Cooking time:
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Ingredients16 Oz Kombucha from a completed primary fermentation. 1-2 TBSP Lemon (1/2 Lemon) 1-2 TBSP Lime (1/2 Lime) 1 Sprig Fresh Mint (or 3-5 large leaves) 16 Oz Swing Top Bottles Funnel Citrus Juicer |
Directions1. Using a funnel, fill clean bottle with juice from lemon and lime, add mint. 2. Top bottle off with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle. 3. Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold. 4. Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on. 5. Chill in the refrigerator once you're happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking. |
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Lemon Tart
Courses: Dessert
Categories: Tart
Collections:
Source: Recipe Keeper
Serving size: 8
Preparation time: 1 hour
Cooking time: 30 mins
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IngredientsFor the tart shell 1 1/2 cups all-purpose flour 1/2 cup icing sugar 2/3 cup softened butter pinch of salt 1 egg yolk For the lemon curd 6 lemons 6 large eggs 1 1/2 cups caster sugar 1 1/2 cups cream To serve Icing sugar Cream |
Directions1. In a large bowl mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly. 2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes. 3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes. 4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently. 5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set. 6. Sprinkle with a little icing sugar and serve with cream. |
Marbled Chocolate Banana Bread
Courses: Dessert
Categories: Cake
Collections: Tried and True
Source: Recipe box
Serving size: 10
Preparation time: 20 mins
Cooking time: 1 hour 15 mins
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Ingredients2 cups Flour 3/4 tsp. Baking Soda 1/2 tsp. Salt 1 cup Sugar 1/4 cup Softened Butter 1 1/2 cup Mashed Banana 1/4 cup Egg Substitutes or 1 Egg 1/3 cup Plain Low-fat Yogurt |
Directions1. Pre-heat oven to 350° 2. Combine flour, baking soda and salt with whisk 3. Cream sugar and butter; add banana, egg and yogurt, beat until blended. 4. Place chocolate chips in a microwave for about 1 minute, cool slightly. 5. Add 1 cup butter, stirring until well combined. 6. Spoon chocolate butter alternatively with plain butter into 8 1/2 X 4 1/2 loaf pan coated with cooking spray. Swirl batter together with a knife. 7. Bake at 350° for 1:15 hours. 8. Cool 15 minutes on a wire rack. 9. Remove from the pan and cool completely on a wire rack. |
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Matzo Ball Soup
Courses: Main Dish
Categories: Soup
Collections:
Serving size: 10 to 12
Preparation time:
Cooking time:
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Ingredients1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces (see note) 3 medium yellow onions, peeled and quartered 3 turnips, peeled and quartered (optional) 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots) 5 celery stalks with greens, roughly chopped 2 bay leaves About 10 fresh parsley sprigs ¼ teaspoon celery seed Salt White pepper About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix) ½ cup vegetable oil 4 large eggs 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix) 4 carrots, peeled and cut on the diagonal into 1-inch pieces ¼ cup freshly chopped parsley or dill |
Directions1. Place the chicken, onions, turnips (if using), carrots and celery in a large 12-quart stock pot. Add about 6 quarts of water to fill the pot, and bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, 1 teaspoon of salt, and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the pot in the refrigerator overnight. 2. The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve. 3. Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and and sit for 15 minutes. 4. Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.) 5. Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. The amount of seasoning you add will depend on your personal preference and how much water you used. I like a well-seasoned soup, so I add at least 2 tablespoons of bouillon powder, 2 teaspoons salt, and ¼ teaspoon pepper (in addition to the salt and pepper already added); just add the seasoning gradually, tasting as you go, until the soup tastes flavorful. 6. Add the carrots and cooked matzo balls to the pot and simmer until the carrots are tender and the matzo balls are hot throughout, 20 to 30 minutes. You'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill. 7. <strong>Freezer-Friendly Instructions:</strong> The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through, 20 to 30 minutes. 8. <strong>Note:</strong> If you don't have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots. If you'd like to use the meat from the chicken in the soup, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let cool slightly, pull the meat and reserve for the soup, then return the bones to the simmering broth.) |
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Mena's Baked Macaroni and Cheese with Caramelized Onion
Courses: Main Dish, Side Dish
Categories: Pasta
Collections:
Source: https://www.allrecipes.com/recipe/142500/menas-baked-macaroni-and-cheese-with-caramelized-onion/
Serving size: 6 servings
Preparation time: 20 mins
Cooking time: 1 hour 15 mins
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Ingredients6 tablespoons butter, divided 1 large Vidalia or other sweet onion, thinly sliced ½ teaspoon sugar 1 pinch salt 2 (8 ounce) box uncooked macaroni 1 cup plain bread crumbs ½ teaspoon dried mustard 1 clove garlic, minced 1 pinch cayenne pepper 3 tablespoons all-purpose flour 1 cup milk ¾ cup cream ¾ cup low-sodium chicken broth 8 ounces grated sharp white Cheddar cheese ½ cup grated Parmesan cheese salt and black pepper to taste |
Directions1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish. 2. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring often, until onions are caramel colored, 15 to 20 minutes. If mixture is too dry, add an additional tablespoon of butter. Set aside. 3. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes. Drain, cover and set aside. 4. Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the bread crumbs and toast lightly for a few minutes, stirring constantly. 5. Melt the remaining 3 tablespoons butter in a large pot over medium heat. Dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. Stir until fragrant, about 30 seconds. Sprinkle in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes. 6. Remove the pan from the heat and stir in the Cheddar and Parmesan cheeses until melted. Stir in the onions and season with salt and pepper. Add the drained macaroni and stir until blended. Pour into the prepared baking dish and top with bread crumbs. 7. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. |
I did not make with bread crumbs
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Mexican Lasagna
Courses: Main Dish
Categories: Beef, Pasta
Collections: Tried and True
Serving size: 12 servings.
Preparation time: 20 mins
Cooking time: 1 hour 30 mins
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Ingredients12 uncooked Lasagna Noodles 2 pounds Ground Beef 1 chopped Onion 1 can (8 ounces) Refried Beans ½ tsp. Garlic Powder 2 tsp. Cumin 1 tsp. Oregano 2½ cups Mild Salsa 2½ cups Water 8 oz. Sour Cream ½ cup (4 ounces) chopped Green Chilies 8 oz. sliced Black Olives 1 cup Shredded Cheddar or Cheddar Jack cheese |
Directions1. Preheat oven to 350°. In a large skillet, brown beef and onion with spices over medium heat until meat is no longer pink; drain. 2. Stir in refried beans and a little bit of water to make the mix spreadable. 3. In a greased 13x9-in. baking dish, layer a third of the noodles and ½ of the meat mixture. 4. Lay out another third of the noodles and top with the other ½ of the beef and bean mixture. Layer the last third of the noodles on top. 5. Combine salsa and water; pour over top. Cover and bake at 350° for 1½ hour. 6. Top with sour cream, chilies and black olives. Bake, uncovered, 10 minutes or until cheese is melted. 7. Let stand 10 minutes before cutting and serving. |
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Molten Chocolate Cake
Courses: Dessert
Categories: Cake, Chocolate
Collections: Tried and True
Serving size: 4
Preparation time:
Cooking time: 35 mins
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Ingredients1 stick (4 ounces) unsalted butter 6 ounces bittersweet chocolate, preferably Valrhona 2 eggs 2 egg yolks 1/4 cup sugar Pinch of salt 2 tablespoons all-purpose flour |
Directions1. Gather the ingredients. 2. Preheat oven to 450°F. Butter and lightly flour four 6-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet. 3. In a double boiler, over simmering water, melt butter with chocolate. 4. In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale. 5. Whisk melted chocolate until smooth. 6. Quickly fold it into egg mixture, along with flour. 7. Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centers are soft. 8. Let cakes cool in ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately. |
Mom's Granola
Courses: Breakfast
Categories: Cereal
Collections: Tried and True
Source: Recipe box
Serving size: 32
Preparation time: 30 mins
Cooking time: 1 hour 15 mins
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Ingredients1 1/4 cup Honey 1 1/4 cup Olive Oil or Grapeseed Oil 1/2 cup Brown Sugar 1 tsp sea Salt 5 tsp Cinnamon 4 tsp Vanilla 8 cups 4 Grain 4 cups Rolled Oats 2 cups Slivered Almonds 2 cups Brown Rice Cacao Crisps |
Directions1. Mix together the honey, oil, brown sugar, salt, cinnamon and vanilla. 2. Microwave for about a minute and mix well 3. Pour this mixture over the grains, nuts and crisps - or - over 16 cups of oats. 4. Mix well 5. Bake at 300° for 1 hour and 15 minutes stirring every 15 minutes 6. Add optional ingredients after baking as desired. |
Optional ingredients: dried fruit, roasted nuts and toasted coconut
Mom's Peach Crisp
Courses: Dessert
Categories: Cake, Tart
Collections: Tried and True
Serving size: 8
Preparation time: 15 mins
Cooking time: 30 mins
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IngredientsIngredient Checklist 4 cups sliced fresh peaches ½ cup all-purpose flour ½ cup brown sugar ½ cup cold butter 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 cup rolled oats |
DirectionsStep 1 Preheat oven to 350 °F (175 °C). Step 2 Arrange peaches evenly in an 8x8-inch baking dish. Step 3 Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Step 4 Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Arrange peaches evenly in an 8x8-inch baking dish. Step 3 Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Step 4 Bake in the preheated oven until topping is lightly browned, about 30 minutes. Bake in the preheated oven until topping is lightly browned, about 30 minutes. |
I double it and put it in a 9x13" pan.
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Nigerian Fried Rice Recipe
Courses:
Categories:
Collections:
Serving size: 5 people
Preparation time: 10 mins
Cooking time: 15 mins
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Ingredients2 cups cooked rice 1/2 cup chicken stock 3 tbsp oil for frying 1 cup onion (diced) 1 cup mixed Vegetables (Carrots, Sweet Peas, Sweet Corn and green beans) 1/2 tsp thyme 1 tsp Curry powder 2 scallions (diced) 1 chicken stock cube 1 cup beef liver (cubed) salt (to taste) 1/4 tsp Cayenne pepper |
Directions1. Add the boiled rice to the stock in a medium pot and cook on medium heat until the water is dried up. 2. Preheat the oil in a pan on medium to high heat, throw in the onions, and fry for a minute or two; add the scallions, mixed vegetables, thyme, curry powder, salt, and stock Cube. 3. Throw in the beef liver and rice — Stir-fry for about 3 to 5 minutes on high heat. 4. Take it off the heat and serve. |
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Ninja Foodi Mac and Cheese - The Tasty Travelers
Courses: Main Dish, Side Dish
Categories: Casserole, Pasta
Collections: Tried and True
Serving size: Servings: 8
Preparation time:
Cooking time: 3 mins
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Ingredients16 Ounces Elbow Macaroni Large 4 Cups Chicken Broth 2 Tablespoons Butter ½ Teaspoon Salt ½ Teaspoon Pepper ¾ Cup Milk 1 sautéed onion 2 Cups Cheddar Cheese 8 ounces-Shredded-I used a mixture of sharp cheddar and smoked guda, but any cheddar cheese can be used. ¼ Cup Mozzarella Cheese 1 ounce-Shredded ¼ Cup Provolone Cheese 1 ounce-Shredded Optional Add-Ins Hot Sauce Garlic Powder Mustard |
Directions1. Turn Ninja Foodi on and add the macaroni, chicken broth, salt, and pepper. 2. Close pressure cooking lid, and move valve to the seal position. Pressure cook on high for 2-3 minutes. 3. *If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes. 4. Once the timer beeps and the Ninja Foodi is finished pressure cooking, move the valve to the vent position and quick release the pressure. If a lot of liquid starts to come out of the Ninja Foodi, close the vent, wait 3-5 minutes and then try to release the pressure again. Continue to do this until all pressure has been released. 5. Add the butter and onion, stir until melted and well combined. 6. Add ½ of the cheese and ½ of the milk. Stir until well combined. 7. Continue to add cheese and milk a little at a time, stirring frequently. You may want more or less milk based on your preference. Adjust accordingly. 8. It's time to eat! Enjoy!! 9. Notes 10. What if I want to cook a different type of pasta in the Ninja Foodi? 11. No problem! Simply use this calculation for al dente pasta: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes. 12. If you prefer your pasta cooked a little more: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 1. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 1. 5-1=4. Pressure cook for 4 minutes. 13. If you prefer your pasta completely cooked and tender: Take the recommended cooking time that is on the box of pasta and divide by 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Pressure cook for 5 minutes. |
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Old-Fashioned Ginger Snap Cookies
Courses: Snack
Categories: Cookie
Collections: Tried and True
Serving size: 3 dozen
Preparation time: 15 mins
Cooking time: 10 mins
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Ingredients2 cups (250g) all-purpose flour 1 tsp baking soda 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground cloves 1/4 tsp ground nutmeg 1 tsp salt 1 cup (200g) granulated sugar 2/3 cup (167ml) shortening or vegetable oil or Crisco Butter Flavored Shortening 1 large egg (beaten) 1/4 cup (63ml) molasses 1/4 tsp vanilla extract 1/4 cup (50g) granulated sugar, for rolling |
Directions1. Preheat oven to 350F and line 3 baking sheets with parchment paper. 2. In a medium bowl, whisk together the flour, baking soda, salt and spices. 3. In a large bowl, cream together the sugar and shortening until blended. Then whisk in the egg, molasses and vanilla extract until smooth. 4. Stir in flour mixture until no dry pockets of flour remains. 5. Roll the dough into 1″ balls and coat in sugar. Place about 2″ apart on the prepared baking sheets. Smash cookies flat with a sugared bottom cup. 6. Bake for about 10 minutes or just until the edges the edges are lightly browned and set. Be careful not to overbake. 7. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely. For firmer cookies, let them completely cool on the baking sheet. |
Modified Grandma Herberg recipe. Added nutmeg and vanilla extract.
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Oven Baked Chicken Breast
Courses: Main Dish
Categories: Chicken
Collections:
Serving size: 4
Preparation time: 5 mins
Cooking time: 18 mins
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Ingredients4 chicken breasts (, 150 - 180g / 5 - 6 oz each (Note 1)) 2 tsp olive oil 1 1/2 tbsp brown sugar 1 tsp paprika 1 tsp dried oregano or thyme (, or other herb of choice) 1/4 tsp garlic powder 1/2 tsp each salt and pepper Finely chopped parsley |
Directions1. Preheat oven to 425°F/220°C (200°C fan). 2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). 3. Mix Seasoning. 4. Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning. 5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can. 6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer. 7. Remove from oven and immediately transfer chicken to serving plates. 8. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale. |
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Oven Baked Tuna Steak Dinner Twenty-five Minutes
Courses: Main Dish
Categories: Fish
Collections: Tried and True
Serving size: 2
Preparation time: 10 mins
Cooking time: 15 mins
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Ingredients2 6 ounce Tuna Steaks (approximately 1" thick) 1 fresh lemon 6 tablespoons extra virgin olive oil (divided) 1 teaspoon salt (divided) 1/2 teaspoon black pepper (divided) 1 teaspoon dried dill weed 12 large stalks fresh Asparagus 1 teaspoon garlic powder 1/3 cup grated parmesan cheese |
Directions1. Set the oven at 400°F. Put the steaks in a bowl that is big enough to handle a little tossing and turning. Now zest and squeeze a lemon into the bowl. Then add the salt, pepper, dill weed and olive oil. 2. Gently turn the steaks over a few times to mix up all the ingredients and evenly coat the steaks. When that's done to your satisfaction line a baking pan, that is just big enough to handle your steaks, with aluminum foil. Use enough foil to stick up higher than the sides of the pan to save yourself some cleanup. Put the steaks and all of the other ingredients in the pan. Use a tablespoon to get the top of the steaks covered with all that good stuff. 3. Put that pan aside while you get the asparagus ready. Line a pan, that is just big enough to let all the of the stalks lay on the bottom, with aluminum foil. Again, use enough foil so that it sticks up past the sides of the pan. Cut the ugly end of the stalks off and lay them out in the pan. Cut the onion into strips and add it to the asparagus. Add the olive oil, salt, pepper, garlic powder and the grated parmesan and roll the stalks around getting them covered with all that good stuff. 4. Put the pans in the oven and after ten minutes check 'em. The narrower the asparagus stalks are the quicker they will cook. The steaks will get cooked medium well in 10-12 minutes. Poke the asparagus with a fork and the steaks with your finger. The softer the asparagus the more done it is. The firmer the tuna the more done it is. If you are unsure about the tuna just split a steak with the fork to see if it is how YOU like it. Some folks like it raw in the middle and some like it with no pink whatsoever. 5. Enjoy your Oven Baked Tuna Steak Dinner. An ice cold French Chablis or California Vermentino goes great. Bon Appetit! |
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Oven Roasted Potatoes
Courses: Side Dish
Categories: Vegetable
Collections:
Serving size: 6 servings
Preparation time: 1 hour 5 mins
Cooking time: 30 mins
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Ingredients2 pounds red or yellow skinned potatoes 2 tablespoons olive oil 1 teaspoon garlic powder 3 tablespoons fresh herbs (chopped (rosemary, parsley, thyme, basil)) ½ teaspoon paprika coarse salt and pepper (to taste) |
Directions1. Preheat oven to 425°F. 2. Scrub potatoes (do not peel them). Dice into 1” cubes. 3. If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required. 4. Toss potatoes, olive oil, herbs, and seasonings 5. Place on a baking sheet and bake for 30-35 minutes until browned and tender. |
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Pancakes
Courses: Breakfast
Categories:
Collections:
Source: Recipe Keeper
Serving size: 8-12 pancakes
Preparation time: 5 mins
Cooking time: 15 mins
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Ingredients3 cups/375g all-purpose flour 3 teaspoons baking powder 1 tablespoon caster sugar 1 1/2 cups/375ml milk 3 eggs 1/2 teaspoon salt |
Directions1. Sift the flour, baking powder, salt and caster sugar into a bowl. 2. Break the eggs into a separate bowl and whisk together with the milk. 3. Gradually add the milk and egg mixture to the flour mixture and whisk to a smooth batter. 4. Heat a frying pan over a medium heat and melt a small knob of butter. Pour the batter into the pan, using approximately 1/4 cup for each pancake. 5. When the top of the pancake begins to bubble, turn and cook the other side until golden brown. 6. Serve with butter and maple syrup. |
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Pasta Puttanesca
Courses: Main Dish
Categories: Pasta
Collections:
Source: Recipe Keeper
Serving size: 5
Preparation time: 5 mins
Cooking time: 10 mins
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Ingredients4 tablespoons olive oil 1/8 cup butter 2 cloves garlic 4 anchovy fillets 1lb plum tomatoes 1 tablespoon tomato puree 1/2 cup black olives 1/2 tablespoon capers 1lb Spaghetti or any other pasta Parmesan cheese |
Directions1. Cook the pasta as directed on the instructions. 2. At the same time, heat the oil and butter in a separate pan and gently fry the garlic and anchovies for 3-4 minutes. 3. Add the tomatoes, tomato puree, olives, capers and fry for 7-8 minutes, stirring from time to time. 4. Drain the pasta, pour over the sauce and serve with freshly grated Parmesan cheese. |
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Peanut Butter Blossoms
Courses: Dessert, Snack
Categories: Cookie
Collections: Tried and True
Serving size: 30 cookies
Preparation time: 15 mins
Cooking time: 8 mins
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Ingredients1 ½ cups all-purpose flour (spooned and leveled) ¾ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter (room temperature) ⅔ cup creamy peanut butter ¼ cup granulated sugar ½ cup packed light brown sugar 1 egg (room temperature) 1 teaspoon vanilla extract 1 tablespoon milk 30 to 36 Hershey's Kisses ½ cup granulated sugar (to roll cookies in) |
Directions1. In a medium bowl, whisk together the flour, baking soda, and salt together. Set aside. 2. Using a hand mixer or stand mixer, beat the butter and peanut butter together until creamy, about 1 to 2 minutes. 3. Add brown sugar and 1/4 cup granulated sugar and mix on medium speed until creamy and smooth, scraping down the sides of the bowl as needed. 4. Add the egg and beat on high until completely combined and incorporated. 5. Add the vanilla extract and milk and mix until combined. 6. Add the dry ingredients to the wet ingredients and mix on low just until combined. 7. Cover and chill the dough for 1 hour. (If you need to chill the dough for longer, you may need to let the dough sit at room temperature for 15 minutes or so until the dough softens enough that it can be scooped.) 8. Preheat the oven to 350°F. Line two large baking sheets (half sheets) with silicone baking mats or parchment paper and set aside. Place remaining 1/2 cup of granulated sugar in a small bowl. 9. Use a small cookie scoop or spoon to scoop about 1 tablespoon of cookie dough and roll into a ball with the palms of your hands. 10. Roll the ball in the sugar and place on the prepared baking sheet about 2 inches apart. Repeat with remaining cookie dough. 11. Bake for 8 to 10 minutes or until the tops of the cookies begin to shows small cracks. The cookies should not brown at all. Remove cookies from the oven and allow to cool for 5 minutes. 12. Gently press a kiss into the center of each cookie. Let cookies sit on baking sheet for another 5 to 10 minutes before carefully moving to a wire rack to cool. |
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Perfect Roasted Leg of Lamb
Courses: Main Dish
Categories: Lamb
Collections: Tried and True
Serving size: 8 people
Preparation time: 1 hour
Cooking time: 1 hour 25 mins
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Ingredients1 4 to 5 pound leg of lamb, (bone-in, fat trimmed) Salt and pepper Extra virgin olive oil 5 garlic cloves, (peeled and sliced; more for later) 2 cups water 8 gold potatoes, (peeled and cut into wedges) 1 yellow onion, (peeled and cut into wedges) 1 teaspoon paprika, (more for later) 1 teaspoon all-natural garlic powder Fresh parsley for garnish, (optional) 15 garlic cloves, (peeled) 2 tablespoons dried oregano 2 tablespoons dried mint flakes 1 tablespoons paprika 1/2 tablespoons nutmeg 1/2 cup Extra virgin olive oil 2 lemons, (juice of) |
Directions1. Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub. 2. Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance). 3. Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper. 4. Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F. 5. Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan. ## For Medium Roasted Lamb Leg ## 6. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. 7. Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F. 8. Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F). 9. Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. ## For Fall-Apart Slow Roasted Lamb ## 6. Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 1/2 hours. 7. Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat's internal temp reaches 160 degrees F. 8. Uncover and return the pan to the oven for another 15 to 20 minutes. 9. Rest. Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 175 degrees or beyond for fall-apart tender lamb). |
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Perfect Roasted Pork Tenderloin
Courses: Main Dish
Categories: Pork
Collections:
Serving size: 4 servings
Preparation time: 20 mins
Cooking time: 40 mins
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Ingredients1 pound pork tenderloin ¼ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon oil 1 tablespoon olive oil ½ onion (diced) 12 ounces sliced mushrooms (cremini or white) ¼ teaspoon dried thyme salt and ground pepper to taste ½ cup white wine 1 cup chicken broth 1 tablespoon Worcestershire sauce 1 tablespoon butter (softened) 1 tablespoon all purpose flour 3 tablespoons fresh parsley |
Directions1. Pork Tenderloin 2. Preheat oven to 400° F. Line a baking sheet with foil 3. Season the pork with salt and pepper (add chopped fresh herbs if desired). 4. Heat oil and brown the pork evenly in a frying pan. Place on baking sheet. 5. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F (While the tenderloin is cooking, begin to prepare the mushroom sauce) 6. Allow to rest for at least 5 minutes before slicing. 7. Mushroom Sauce 8. Saute onion in oil until softened, about 3-5 minutes. 9. Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices. 10. Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes. 11. Melt butter. Add the flour and parsley to melted butter. 12. Whisk into broth and bring to a boil. Let cook 1 minute. 13. Simmer until thickened and serve over sliced tenderloin. |
Pizza Crust
Courses: Main Dish
Categories: Bread
Collections: Tried and True
Source: Recipe box
Serving size: 4
Preparation time: 20 mins
Cooking time: 15 mins
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Ingredients2 cups Wheat Flour 3 cups Regular Flour 2 tbsp. Yeast 1 tbsp. Sugar 1 pinch Salt 1/3 cup Oil 2 cups Water |
Directions1. Dissolve yeast in water, add sugar. 2. Let sit for about 15 minutes 3. Add salt & oil 4. Add flour |
Makes 2 crusts
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Red Wine Pot Roast
Courses: Main Dish
Categories: Beef
Collections: Tried and True
Serving size: 6 servings
Preparation time: 30 mins
Cooking time: 4 hours
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Ingredients4-5 pound beef chuck roast 2 tablespoons canola oil 2 teaspoons Kosher salt 1 teaspoon ground black pepper 1 teaspoon fresh thyme (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1 yellow onion (finely diced) 1 yellow onion (quartered) 4 cloves garlic (minced) 4 cloves garlic (whole) 2 cups carrots (cut into 2-inch chunks) 1/4 cup tomato paste 2 cups beef broth 1 tablespoon worcestershire sauce 2 cups red wine 3 sprigs fresh rosemary 2 bay leaves |
Directions1. Preheat the oven to 325 degrees F. 2. Season the chuck roast with salt and pepper. 3. Place a large dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. Should be nicelyl browned!! 4. Add the diced onion, and minced garlic to the dutch oven, stir and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stirring frequently before adding in the tomato paste, cook for about 1 minute. 5. Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast. 6. Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves. 7. Cover and cook in the oven for 3-4 hours or until fork-tender. |
Sarah's Granola
Courses: Breakfast, Snack
Categories: Cereal
Collections: Tried and True
Source: Recipe card
Serving size: 4
Preparation time: 30 mins
Cooking time: 40 mins
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Ingredients4 cups Oats 1 cup Nuts - Peanuts and Almonds 1/4 cup Chia Seeds 1/4 cup Flax Seeds 1/4 cup Brown Sugar 1 sprinkle Cinnamon 1/4 tsp Salt 1 cup Apple Sauce 1/2 cup Peanut Butter 1/3 cup Honey 1 cup Dried Fruit |
Directions1. Mix all the dry ingredients together EXCEPT the dried fruit. 2. Pour the honey over the mix 3. Warm up the apple sauce, honey and peanut butter together and then pour this over the mix. 4. Mix all together until the mix is all "wet" 5. Bake for 40 minutes at 300° 6. Stir mix half way through the baking period 7. Add the dried fruit |
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Sausage Potato Soup
Courses: Main Dish
Categories: Soup
Collections: Tried and True
Serving size: 11
Preparation time: 20 mins
Cooking time: 45 mins
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IngredientsSeasonings 1 teaspoon dried basil ½ teaspoon dried parsley ½ teaspoon dried oregano ½ teaspoon mustard powder ¼ teaspoon pepper Soup 1 lb. ground Italian sausage, hot or mild 2 tablespoons butter 1 yellow onion, diced ½ cup diced carrots 2 ribs celery, diced 3 cloves garlic, minced 3 tablespoons flour 1 teaspoon soy Sauce 1 teaspoon hot sauce 5 cups chicken broth 1 cup heavy cream 1 ¼ lbs. red potatoes, about 6 small potatoes 2 cups shredded cheddar cheese, optional |
DirectionsCook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total. Set the sausage aside and reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.) Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 5 minutes. Add the garlic and cook for 1 minute Add the flour and cook for 2 minutes. Add the chicken broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup. Slowly stir in the heavy cream, hot sauce, soy sauce, and seasonings. Bring to a boil, then reduce to a simmer. Clean the potatoes and pat them dry. Cut into 1-inch cubes and add them to the soup. Simmer, uncovered, until the potatoes are fork tender, about 20-25 minutes. Add the sausage back and stir to combine. Reduce heat to low and stir in the cheddar cheese (if desired). Garnish with red pepper flakes and parsley. Serve! |
The mustard powder, hot sauce, and soy sauce are flavor enhancers and can't be tasted outright in this recipe. The hot sauce doesn't make this soup hot/spicy. I usually use Texas Pete Hot Sauce. (Frank's hot sauce is my trusty backup!)
Red Potatoes are best for soups and stews because they hold their shape much better due to their waxier consistency and lower starch content. Yukon Gold Potatoes are a good backup, Russets may also be used but are starchier and don’t hold up quite as well.
Corn makes a good addition to this soup and can be added at the end of cooking.
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Scrambled Eggs
Courses: Breakfast
Categories: Egg
Collections:
Serving size: 1 to 2
Preparation time: 2 mins
Cooking time: 3 mins
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Ingredients3 large eggs 1 teaspoon milk, plant milk, or water Extra-virgin olive oil or butter (for the pan) Sea salt and fresh black pepper Chopped fresh chives (optional, for garnish) |
Directions1. Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining. 2. Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat. 3. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs. 4. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out. 5. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired. |
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Seared Scallops with Garlic Basil Butter
Courses: Main Dish
Categories: Fish
Collections:
Serving size: Makes 4 servings, 3 large scallops each
Preparation time: 5 mins
Cooking time: 5 mins
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Ingredients12 large sea scallops, 1 1/4 to 1 1/2 pounds 2 teaspoons all-purpose flour, optional, see notes Salt and fresh ground black pepper 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil 1 1/2 tablespoons butter 2 garlic cloves, minced 1 cup fresh basil leaves 3 to 4 lemon slices |
Directions1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper. 2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes. 3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper. 4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. 5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve. |
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Slow Cooker Chili II
Courses: Main Dish
Categories: Beef, Casserole
Collections:
Serving size: 8 servings
Preparation time: 15 mins
Cooking time: 8 hours
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Ingredients1 pound ground beef ¾ cup diced onion ¾ cup diced celery ¾ cup diced green bell pepper 2 cloves garlic, minced 2 (10.75 ounce) cans tomato puree 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans with liquid ½ tablespoon chili powder ½ teaspoon dried parsley 1 teaspoon salt ¾ teaspoon dried basil ¾ teaspoon dried oregano ¼ teaspoon ground black pepper ⅛ teaspoon hot pepper sauce |
Directions1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. 2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. 3. Cover, and cook 8 hours on Low. |
Multiply by 3 for our slow cooker
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Sourdough Whole Wheat Crackers
Courses: Appetizer, Snack
Categories: Bread
Collections: Tried and True
Serving size: 9 -10 dozen
Preparation time: 30 mins
Cooking time: 24 mins
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Ingredients1 cup sourdough starter 1/4 cup butter (or coconut oil, softened) 1 teaspoon honey 1 cup whole wheat pastry flour + extra for rolling 1/4 teaspoon sea salt 1/4 teaspoon baking soda olive oil + salt for topping |
Directions1. Mix the starter, butter, and honey in a large bowl. 2. In a small bowl, mix 1/4 cup of the flour with the salt and baking soda. Add to the large bowl and mix until smooth. 3. Add the remaining 3/4 cup flour, 1/4 cup at a time, until a smooth, stiff dough forms. You may need to add more flour, 1 tablespoon at a time, if the sourdough starter was "wet." 4. Let the dough rest for 10 minutes. 5. Preheat the oven to 350 degrees. 6. Turn the dough out to a well-floured surface and divide into three portions. Roll out one portion, keeping the remaining dough covered, until quite thin (1/8" or thinner). Use plenty of flour and turn as necessary to keep from sticking. 7. Use a pizza wheel or knife to cut into squares and place on a silicone or parchment lined baking sheet. Fill the pan- the crackers don't expand, so place them quite close together without touching. -OR- 8. Updated rolling & cutting technique: I now roll the dough out right on a piece of parchment paper, then use the pizza wheel to score the crackers and simply lift the whole thing right onto a baking sheet - so easy!!(The crackers separate some while cooking and it's easy to remove the outer browning crackers as needed and continue to cook the remaining crackers.) 9. Spray (or brush) the crackers with olive oil- it doesn't need to be even, just make sure all the crackers get a bit of oil- and sprinkle very lightly with a fine salt. Don't use too much- it really makes them too salty. 10. Bake for 8 to 9 minutes, rotating the pan as needed, until medium brown. Remove crackers to a cooling rack as they brown and return pan to oven as needed to brown all the crackers. 11. Repeat with remaining dough while the first batch is baking. |
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Spaghetti meatballs
Courses: Main Dish
Categories: Beef, Noodle, Pasta
Collections:
Serving size: 3 to 4
Preparation time: 35 mins
Cooking time:
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Ingredients2 lbs ground beef 2 garlic cloves (finely minced) 1 cup Italian breadcrumbs 1 teaspoon basil 1 teaspoon oregano 1⁄2 cup parmesan cheese 2 -3 eggs 1 teaspoon salt 1⁄4 teaspoon pepper |
DirectionsCombine the beef, finely minced garlic, Italian bread crumbs, basil, oregano, parmesan cheese, eggs, salt and pepper and mix together well. Shape into 1 inch size meatballs and place on a cookie sheet. Bake meatballs in 350 degree oven for 20 minutes. Or you can try them in a sauce pan. |
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Spaghetti Pie
Courses: Main Dish
Categories: Beef, Pasta
Collections: Tried and True
Serving size: 6 servings
Preparation time: 30 mins
Cooking time: 30 mins
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Ingredients12 ounces Spaghetti (use #2 measure x 2) 2 tablespoons Butter 3 Eggs ⅔ cup Parmesan Cheese 2 cups Cottage Cheese 1 pound Ground Beef 12 oz. Tomato Paste (2 x 6 oz. cans) ½ tsp. Garlic Salt 2 tablespoons Parsley ½ teaspoon dried Basil (or 1 tablespoon fresh) 2 tsp. Oregano 16 oz. Tomatoes (diced, drained) ½ cups Onion (chopped) 2 tsp. Sugar 1½ cup Mozzarella Cheese |
Directions1. Preheat oven to 350°F. 2. Cook spaghetti and drain. Toss with butter. Stir in eggs and parmesan cheese. 3. Place spaghetti in a greased deep dish 9" x 13' pan. Press to form a crust. 4. Combine 1 cup mozzarella cheese, parsley and basil. Spread mixture over spaghetti. 5. Brown beef and onion until no pink remains. Drain any fat. Add sugar, oregano, garlic salt, tomatoes and tomato paste. Simmer 10 minutes or until thickened. Spread over mozzarella cheese. 6. Bake uncovered for 20 to 25 minutes. Top with ½ cup mozzarella and bake an additional 5 minutes or until cheese is melted. 7. Cool 10 minutes before serving. |
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Spaghetti Sauce
Courses: Main Dish
Categories: Pasta
Collections:
Serving size: 4 servings
Preparation time: 10 mins
Cooking time: 20 mins
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Ingredients2 teaspoons olive oil ½ small onion, chopped 2 green onions, chopped 2 teaspoons crushed garlic 1 (28 ounce) can peeled and diced tomatoes 4 teaspoons dried basil 4 teaspoons dried oregano 1 teaspoon white sugar ½ teaspoon Salt |
Directions1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes. |
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Sriracha Aioli Recipe
Courses: Appetizer
Categories: Sauce
Collections: Tried and True
Serving size: 1 cup
Preparation time: 5 mins
Cooking time:
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Ingredients1 cup mayonnaise 2 teaspoons Sriracha 2 teaspoons fresh lime juice 1 garlic clove, finely grated Kosher salt |
Directions1. Add mayo, sriracha, lime juice and garlic to a medium bowl, whisking to combine. Season to taste with salt and more sriracha if needed. 2. If you're sensitive to spice, start by just adding 1 tablespoon of sriracha to the sauce, and increase to taste. I like a good amount of spice, so I used the full 2 tablespoons of sriracha in the aioli shown above. Store aioli in fridge for up to 2 weeks. |
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Strawberry Pretzel Salad
Courses: Dessert
Categories: Cake, Salad
Collections:
Serving size: 1 9x13 inch baking dish
Preparation time: 35 mins
Cooking time: 10 mins
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IngredientsCRUST 2 cups crushed pretzels ¾ cup butter, melted 3 tablespoons white sugar MIDDLE LAYER 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed TOP LAYER 2 (3 ounce) packages strawberry flavored Jell-O® 2 cups boiling water 2 (10 ounce) packages frozen strawberries sliced |
Directions1. Preheat oven to 400 °F (200 °C). 2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish. 3. Bake 8 to 10 minutes, until set. Set aside to cool. 4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. 5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set. |
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Super-Fast Thin-Crust Pizza
Courses: Main Dish
Categories: Bread
Collections: Tried and True
Serving size: two 12" pizzas
Preparation time: 15 mins
Cooking time: 12 mins
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Ingredients2/3 cup (152g) water lukewarm 1 1/2 teaspoons instant yeast or active dry yeast 2 cups (240g) King Arthur Unbleached All-Purpose Flour 1/2 to 3/4 teaspoon salt* 1 teaspoon baking powder 3 tablespoons (35g) olive oil |
Directions1. Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one. 2. In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves. 3. Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour. 4. Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot. 5. Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin. 6. Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings. 7. Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve., 8. If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve. |
Just how thin is thin? Dough rolled about 1/8" thick will bake into a crust about 1/4" to 3/8" thick. The longer the dough sits, the thicker the crust will be; for thinnest crust, shape and bake dough immediately, without any rest.
Tamale Pie
Courses: Main Dish
Categories: Beef
Collections: Tried and True
Source: Mom
Serving size: 8
Preparation time: 1 hour
Cooking time:
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Ingredients2 pounds ground beef 1 clove of garlic sliced 28 oz. can crushed tomatoes Flour 4 beef bouillon cubes 3 tsp chili powder salt to taste Corn meal mush 12 cups of water 3 cups corn meal 3 eggs 1 1/2 tsp salt |
DirectionsFilling 1. Put juice from the above mixture in a bowl and whisk in enough flour to make it pasty. Whisk back into mixture. Mush 1. Bring 12 cups of water to a boil, stir in corn meal and salt. 2. Cook and stir over low heat until it becomes thick. Cool slightly and add eggs. Putting it together 1. Line a greased casserole with 3/4ths of the mush mixture. 2. Pour in the meat mixture. 3. Dot this with balls of the remaining mush. 4. Bake at 350° for about 45 minutes |
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Tamale Pie
Courses: Main Dish
Categories: Beef, Casserole
Collections: Tried and True
Serving size: 6 servings
Preparation time: 15 mins
Cooking time: 45 mins
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Ingredients2 pounds lean Ground Beef 1 clove of Garlic 28 oz. can Crushed Tomatoes 4 Beef Bullion Cubes 3 tsp. Chili Powder X oz. White Flour Pinch of Salt 12 cups Water 3 cups Corn Meal 1½ tsp. Salt 3 Eggs |
Directions1. Preheat oven to 350°F. Grease a medium sized, 5 quart, oblong deep casserole. 2. Heat a large skillet over medium-high heat. Add ground beef and garlic and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan. 3. To the beef, stir in tomatoes, bullion, chili powder and salt. 4. Draw off the liquid from the mixture. Put it in a separate bowl and whisk in enough flour until it has a pasty consistency. Whisk this mixture back into beef mixture. 5. Bring 12 cups of water to a boil, stir in the corn meal and 1½ tsp. salt. 6. Cook and stir over low heat until it becomes thick. Cool slightly and add the eggs. 7. Line the casserole with ¾ of the corn meal mix. Pour in the meat mix. Dot the top of the meat mix with the remaining corn meal mix. 6. Bake covered at 350° oven for 45 minutes. The sauce should be bubbling up on the sides. |
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Tasmanian Scallop Pie
Courses: Main Dish
Categories: Fish
Collections:
Serving size:
Preparation time: 30 mins
Cooking time: 1 hour 20 mins
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Ingredients2 carrots, peeled and chopped into small pieces 2 potatoes, peeled and chopped into small pieces 3 tablespoons oil 50g/1.7ozs. butter 2 onions, peeled and finely diced 2 sticks celery, peeled and finely diced 3 cloves garlic, peeled and finely diced 1 tablespoon curry powder 100ml/3.5flozs. dashi stock or white wine 1 cup peas 1 cup corn kernels (from 1 cob) 125ml/4 flozs. cream 300g/10.6ozs. scallops, drained and patted dry 1 egg yolk Oil spray |
Directions1.5 sheets butter puff pastry, thawed in the fridge. Step 1 - Preheat oven to 180C/350F and line a baking tray with parchment. Toss the carrot and potato cubes in the oil and bake for 25 minutes or until golden. Set aside. Step 2 - Sauté the onions and celery in the butter for a few minutes on low heat making sure not to caramelise them. Add the garlic and sauté for a few minutes. Turn up the heat and add the curry powder and cook for 1 minute. Then add stock, peas, corn and cream and simmer until cream is thick. Add the carrot and potato cubes and cool completely. Step 3 - While it is cooling, spray a baking dish with oil spray and line with one sheet of puff pastry pinching the edges. Then cut out the top layer and cut out some leaves and place these on a tray and place the baking dish and top pastry in the fridge until you need it. Step 4 - Preheat oven to 210C/420F. Once the curried vegetables are cool, add the scallops and mix. Spoon into the pastry lined baking dish and top with the pastry lid. Brush with egg yolk and then affix the leaves and brush these with egg yolk too. Bake for 25-30 minutes or until golden. |
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Tater-Tot Hotdish
Courses: Main Dish
Categories: Beef, Casserole
Collections: Tried and True
Source: https://www.tablespoon.com/recipes/easy-tater-tot-hotdish/4ad6c17d-15e4-4088-a9c2-d1b3ee16f155
Serving size: 8
Preparation time: 10 mins
Cooking time: 1 hour
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Ingredients1 lbs. Ground Beef 1 Onion 1 lb. bag Tater-Tots 1 can Cream of Mushroom Soup 1 can Cream of Celery Soup 3 cans any vegetable: Carrots, Peas, Corn, Green beans 8 oz. Milk 1/2 teaspoon Salt 1/2 teaspoon Pepper |
Directions1. Preheat oven to 350° F. 2. Brown beef, with onion, pepper and salt, then drain. 3. Mix browned beef, pepper, soup and vegetables in order. Pour into casserole. 4. Pour one can of milk over the mixture. 4. Place tater-tots on top of beef mixture. 5. Bake covered until the last 10 minutes for one hour at 350° F. 6. Serve immediately. |
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Tender Beef over Noodles
Courses: Main Dish
Categories: Beef
Collections:
Serving size: 2 servings.
Preparation time: 15 mins
Cooking time: 5 hours 30 mins
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Ingredients1/2 pound beef stew meat 1/3 cup chopped onion 1 teaspoon canola oil 1 cup water, divided 1/3 cup ketchup 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1/2 teaspoon paprika 1/4 teaspoon ground mustard 3 tablespoons all-purpose flour 1 cup uncooked egg noodles Minced fresh parsley, optional |
Directions1. In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker. 2. In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. 3. Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. 4. Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef. |
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Thick & Rich Homemade Pizza Sauce
Courses: Main Dish
Categories: Pasta, Sauce
Collections:
Serving size: 3 cups
Preparation time: 5 mins
Cooking time: 20 mins
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Ingredients2 Tbsp olive oil ($0.26) 1 clove garlic, minced ($0.08) 1 28oz. can crushed tomatoes ($1.47) 1 6oz. can tomato paste ($0.59) 1/2 Tbsp sugar ($0.05) 3/4 tsp salt ($0.05) 1½ tsp dried basil ($0.10) 1 tsp dried oregano ($0.05) Freshly cracked black pepper ($0.05) 1 pinch crushed red pepper (optional) ($0.02) |
Directions1. Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. 2. Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine. 3. Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough). |
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Tuna Nicoise Salad
Courses: Main Dish
Categories: Salad
Collections:
Source: Recipe Keeper
Serving size: 4
Preparation time: 10 mins
Cooking time:
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Ingredients2 cooked tuna steaks or 2 cans of tuna 12 small potatoes 5oz fine French beans 4 tomatoes 1 large romaine lettuce 1 red onion, finely sliced 4 hard-boiled eggs, peeled and sliced 20 black olives Chopped fresh parsley 8 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar 2 garlic cloves, peeled and finely chopped 1 teaspoon salt 1 teaspoon ground black pepper |
Directions1. Cook the potatoes until just tender, cool in ice water and peel and quarter. 2. Top and tail the beans and boil in water for 5 minutes, cool in ice water. 3. Tear the lettuce into small pieces and arrange on a large plate. 4. Chop the tomatoes into quarters and add to the plate. 5. Cut the tuna into large chunks and add to the the plate. 6. Add the potatoes, beans, slice onion, eggs, olives and scatter over the chopped parsley. 7. In a small bowl mix the oil, vinegar, garlic, salt and pepper. Pour over the salad and serve. |
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Vegan Gluten-Free Black Bean Brownies
Courses: Dessert
Categories: Chocolate, Vegetarian
Collections: Tried and True
Source: https://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/#wprm-recipe-container-36227
Serving size: 12 (brownies)
Preparation time: 5 mins
Cooking time: 25 mins
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Ingredients2 heaping Tbsp flaxseed meal 6 Tbsp water 1 15-oz. can black beans ((well rinsed and drained // 1 can yields ~ 1 3/4 cups)) 3 Tbsp coconut oil ((melted // or sub other oil of choice)) 3/4 cup cocoa powder 1/4 tsp sea salt 1 tsp pure vanilla extract 1/2 heaping cup organic cane sugar ((slightly ground or pulsed in a food processor or coffee grinder for refined texture)) 1 1/2 tsp baking powder Crushed walnuts Pecans Dairy-free semisweet chocolate chips |
Directions1. Preheat oven to 350 degrees F (176 C). 2. Lightly grease a 12-slot standard size muffin pan (not mini // adjust pan size if altering batch size). Make sure you've rinsed and thoroughly drained your black beans at this point. 3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. 4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth. 5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. 6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. 7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. 8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25. 9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter. 10. Store in an airtight container for up to a few days. Refrigerate to keep longer. |
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Vegan White Bean & Kale Soup
Courses: Main Dish
Categories: Soup
Collections:
Serving size: 10, one cup servings
Preparation time: 10 mins
Cooking time: 20 mins
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Ingredients |
Directions |
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Vegetable Lasagna
Courses: Main Dish
Categories: Casserole, Pasta
Collections: Tried and True
Source: Recipe card
Serving size: 8 servings
Preparation time: 30 mins
Cooking time: 30 mins
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Ingredients2 bunches Fresh Spinach (steamed, drained, chopped) Do NOT add to other vegetables. 1 tablespoon Olive Oil 1 cup Diced Carrots 1 cup Fresh Mushrooms, sliced (add during the last minute or 2 of cooking) ½ cup Chopped Onion 1 clove minced garlic 2 cups Spaghetti Sauce (Ragu Homestyle) 2 1/4 oz. sliced Ripe Olives 1 1/2 tsp. Oregano Leaves 1 tsp. Basil Leaves 6 cups thin unpeeled Zucchini Slices 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese - or - 1 cup Mozzarella Cheese 1 cup Low-fat Cottage Cheese - or - 2 cups Tofu, well drained between paper towel at least 30 minutes, then crumbled 2 Eggs 1/4 cup Parmesan Cheese |
Directions1. Preheat Oven to 375°. 2. Sauté vegetables, except spinach, in oil until just tender 3. Steam chopped spinach until tender 4. Blend the sautéed vegetables with the spaghetti sauce, olives, oregano leaves and basil leaves and simmer for a few minutes. 5. While the sauce simmers prepare the zucchini, and grated cheese(s). 6. Blend the cottage cheese, eggs and Parmesan cheese together in a separate bowl. 7. Layer ingredients in lightly greased 9 x 13" pan in two layers: zucchini, cottage cheese mixture, spinach, sauce and grated cheese. 8. Bake uncovered at 375° for 30 minutes. |
Waffles
Courses: Breakfast
Categories: Bread, Cake
Collections: Tried and True
Source: Recipe card
Serving size: 4
Preparation time: 15 mins
Cooking time: 1 hour
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Ingredients1 3/4 cups All-purpose Flour 2 tsp Baking Powder 1 tbsp. Sugar 1 tsp Nutmeg 2 tsp Cinnamon 1/2 tsp Salt 3 Egg Yolks 1 1/4 cups Milk 1/2 cup Vegetable Oil 3 Egg Whites, beaten stiff |
Directions1. Measure dry ingredients into a mixing bowl. Blend. 2. Combine egg yolks and milk. 3. Stir into dry ingredients. 4. Stir in the cooking oil. 5. Carefully fold in the egg whites. Do not over mix. 6. Pour approximately 3/4 cup (Model 218) or 1 1/2 cups (Model 287) batter on to the preheated grid in an "X" pattern. Close and bake. Baking is complete when the preheat light comes back on. |
3 times this recipe for family
Yield: Model 218 - 8 waffles, Model 287 - 4 waffles
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Waffles Quick
Courses: Breakfast
Categories: Bread
Collections: Tried and True
Source:
Serving size: 5 servings
Preparation time: 10 mins
Cooking time: 25 mins
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Ingredients2 cups all-purpose flour (240g) 1 tablespoon baking powder 2 tablespoons sugar (25g 1 teaspoon salt 1 3/4 cups milk (420ml) 1/3 cup oil ((vegetable or canola) (80ml)) 2 eggs 1/2 teaspoons vanilla extract 1 teaspoon cinnamon 1/2 teaspoon nutmeg |
Directions1. Preheat the waffle iron. Recommend cooking longer for a crispier waffle. 2. In a large bowl whisk together the flour, baking powder, sugar, spices and salt. 3. In a medium bowl, whisk together the milk, oil, eggs, and vanilla. 4. Stir the milk mixture into the flour mixture. 5. Scoop about 3/4 cup of batter for each waffle into the hot iron. Cook according to the manufacturer's instructions. Serve hot with butter, syrup, berries, whipped cream, or favorite toppings. |
Could try separating the egg white from the egg yolks, beat the egg whites until standing and fold them into the mix after Step 4.
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Whole Wheat Bread
Courses:
Categories: Bread
Collections:
Serving size: 12 slices (one loaf)
Preparation time: 30 mins
Cooking time: 40 mins
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Ingredients1 cup water ¼ cup milk* 3 tablespoons honey 2 ¼ teaspoons active dry yeast (or instant yeast (1 packet)) 2 cups whole wheat flour* (plus more as needed) 1 cup unbleached white flour 1 ½ teaspoons salt 3 tablespoons unsalted butter (cut into 6 pieces and softened) |
Directions1. Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.) 2. Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast. 3. Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined. 4. Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula. 5. Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour, until it has doubled in size. 6. Grease a 9 x 5-inch or 8 ½ x 4 ½-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface and shape it into a ball. Then use your hands to gently pat the ball into a loaf shape. Put the dough in your greased bread pan. 7. Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F. 8. Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer. If using a glass baking pan, the bread will take 35 to 40 minutes. It will take 40 to 45 minutes in a metal pan. If desired, rub the top crust with butter as soon as the bread comes out of the oven. 9. Let the bread cool for 20 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. |
Zucchini Bread
Courses: Dessert, Snack
Categories: Bread
Collections: Tried and True
Source: Recipe Box
Serving size: 16
Preparation time: 30 mins
Cooking time: 1 hour
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Ingredients3 Eggs beaten 1 cup Sugar 1/2 cup Honey 3 tsp Vanilla 1 cup Oil 1 1/4 tsp baking powder 1/2 tsp salt 3 tsp Cinnamon 2 cups Zucchini grated 3 cups Flour |
Directions1. If new zucchini don't peel it. If old zucchini peel and take out the seeds 2. Mix all ingredients together in a mixing bowl. 3. Bake in two pans at 350° for 50 to 60 minutes. |
Makes 2 loaves