Sunday, November 24, 2019

Ham and cheese quiche

Ham and cheese quiche


  • 1 package (14.1 ounces) refrigerated pie crust

  • 2 cups diced fully cooked ham

  • 2 cups shredded sharp cheddar cheese

  • 2 teaspoons dried minced onion

  • 4 large eggs

  • 2 cups half-and-half cream

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper


  • Preheat oven to 400°. Unroll pie crusts into two 9-in. pie plates; flute edges. Line unpricked pie crusts with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake until light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer or Cool on wire racks.

  • Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into crusts. Cover edges loosely with foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Friday, November 22, 2019

Brownie recipe from scratch

Brownie recipe from scratch

How do you make chocolate brownies from scratch?

These fudgy brownies are easy to make.
  1. In a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Heat just until the mixture is hot, but don’t let it bubble. Watch for it to start looking shiny as you stir it.

  2. Using a hand mixer, mix the eggs until they are frothy and well blended. This is what helps get that tissue paper top that everyone loves on brownies.

  3. Mix in the cocoa, salt, baking powder, and vanilla and mix until smooth.

  4. Add the sugar/butter mixture into the egg mixture and mix it well.

  5. Now it’s time to add in the flour and chocolate chips! We like to use mini chocolate chips and add them while the batter is warm. The chocolate will melt in a little which is what makes the brownies so fudgy.

  6. Mix again, just until well blended and the flour is mixed in.

  7. Put the batter in a lightly greased 9 x 13 pan. Bake at 350 for about 30 minutes. If you test it with a toothpick, remember that there are chocolate chips in there. If it looks done around the edges and slightly puffed up in the middle, take it out.

Wednesday, November 20, 2019

Canning recipes

Canning recipes


  • 2 cups tomato sauce

  • 2 cups tomato paste

  • 2 cups chopped onions

  • 1 cup chopped green pepper

  • 3 to 5 chopped jalapeno peppers, seeded

  • 1/2 cup chopped fresh cilantro

  • 6 garlic cloves, minced

  • 2/3 cup white vinegar

  • 1/3 cup sugar

  • 2 tablespoons canning salt

  • 2 teaspoons ground cumin

  • 2 teaspoons pepper

  • 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)


  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.

  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Tuesday, November 19, 2019

Enchilada recipes

Enchilada recipes

Verde Chicken Enchilada Casserole Ingredients:

The joy of enchilada casseroles is that they are super customizable when it comes to ingredients. So feel free to sub/add in any of your favorite fillings here. I like to use:
  • Cooked chicken: Either from baked chicken breasts recipe, or I often just shred a rotisserie chicken.

  • Veggies: The recipe below uses a quick blend of onion, poblano (or green bell) pepper, corn and fresh spinach. But feel free to add any other favorite veggies to the sauté.

  • Beans: Two cans of your faves. I used pinto beans for this version.

  • Enchilada sauce:Homemade or store-bought.

  • Corn tortillas: We’ll cut them in half, in order to help them layer a bit more evenly.

  • Shredded cheese: Any kind of Mexican blend, Monterrey Jack or Pepperjack will do.

  • Toppings: Chopped fresh cilantro, diced red onion, thinly-sliced green onion, diced avocado, sour cream, extra cheese…whatever sounds good to you.

How To Make A Chicken Enchilada Casserole:

To make this chicken enchilada casserole, simply:
  1. Cook your filling: Sauté the onion and pepper until soft. Then stir in the beans, corn, chicken and part of the green enchilada sauce until combined. This will be your main filling.

  2. Stack your layers: In this order: enchilada sauce, tortillas, chicken filling, cheese, tortillas, chicken filling, cheese, tortillas, chicken, enchilada sauce and cheese.

  3. Bake: Covered for 20 minutes, then uncovered for another 10 until the cheese is melted.

  4. Garnish: Sprinkle on any of your desired toppings. (I vote the more, the merrier for sure.)

  5. Serve warm: Or cover and refrigerate for up to 3 days. (The leftovers are fantastic!)

Monday, November 18, 2019

Chicken fried steak recipe

Chicken fried steak recipe


1 1/2 cups whole milk

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that's been extra tenderized)

1/2 cup canola or vegetable oil

1 tablespoon butter

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

Mashed potatoes, for serving


  1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

  2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

  3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

  4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

  5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

  6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

  7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Thursday, November 14, 2019

Cold cucumber soup

Cold cucumber soup


  • 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped

  • 1 1/2 cups plain Greek yogurt

  • 3 tablespoons fresh lemon juice

  • 1 small shallot, chopped

  • 1 garlic clove

  • 1/3 cup loosely packed dill

  • 1/4 cup loosely packed flat-leaf parsley leaves

  • 2 tablespoons loosely packed tarragon leaves

  • 1/4 cup olive oil, plus more for drizzling

  • Salt

  • Fresh ground white pepper

  • 1/2 red onion, finely chopped

Wednesday, November 13, 2019

Banana pudding from scratch

Banana pudding from scratch

How to Make the Custard for the Pudding:

  • Combine your flour, sugar, and salt in a large, heavy-bottomed saucepan.

  • Lightly beat your egg yolks and whisk to combine with milk in a large bowl or even use a large liquid measuring cup, such as a 4-cup.

  • Whisk your egg yolk mixture into your dry ingredients in the saucepan set over medium to low heat. Stir constantly until the custard is thickened, remove from the heat and stir in your vanilla extract.

How to Assemble Banana Pudding:

  • Arrange vanilla wafers on the bottom of a 2-quart dish, such as an oven-safe glass bowl or dish.

  • Slice bananas and place on top of the vanilla wafer layer.

  • Pour 1/3 of the pudding over the wafers and bananas.

  • Repeat layering process, ending with a layer of wafers.

Monday, November 11, 2019

Cranberry pie

Cranberry pie


  • 3-1/2 cups fresh or frozen cranberries

  • 1 cup sugar

  • 2 teaspoons grated lemon zest

  • 1 teaspoon grated orange zest

  • 1 small navel orange, peeled, sectioned and chopped

  • 2 tablespoons butter, melted

  • 4 teaspoons all-purpose flour

  • 1/4 teaspoon salt

  • Pastry for double-crust pie (9 inches)

  • 1 large egg, lightly beaten

  • Additional sugar


  • 1 cup heavy whipping cream

  • 1 tablespoon sugar

  • 2 teaspoons grated orange zest

  • 1/2 teaspoon orange extract, optional

  • Directions

    • Preheat oven to 450°. Toss together first eight ingredients.

    • On a lightly floured surface, roll one half of crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.

    • Roll remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. Cover edges loosely with foil.

    • Bake 10 minutes. Reduce oven setting to 350°. Remove foil; bake until golden brown, 40-45 minutes. Cool on a wire rack.

    • Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

    Friday, November 8, 2019

    Cookies recipe

    Cookies recipe


    Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

    Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

    Beat in 2 tsp vanilla extract and 1 large egg.

    Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

    Add 200g plain chocolate chips or chunks and stir well.

    Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

    Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

    Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

    Thursday, November 7, 2019

    Ciabatta bread recipe

    • In a small bowl add 1/4 cup water, honey and yeast, let sit for 5 minutes, then stir.

    • In a large bowl add the flour.

    • Make a well in the centre and add the yeast mixture and the remaining water.

    • Mix with a wooden spoon, add the salt mix again.

    • The dough will be loose and sticky.

    • Sprinkle a little flour on top of the dough, cover the bowl and let the dough rise in a draft free area for 1 1/2 hours.

    • Lightly flour a parchment paper lined cookie sheet.

    • Gently move the dough from the bowl to the prepared cookie sheet, making sure the top of the dough (the floured part) remains on top.

    • With a spatula form the dough into an oblong shape and bake for approximately 20-30 minutes. Let cool and slice.

    Tuesday, November 5, 2019

    Chocolate mug cake recipe


    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp vegetable oil or sunflower oil

  • a few drops of vanilla essence or other essence (orange or peppermint work well)

  • 2 tbsp chocolate chips, nuts, or raisins etc (optional)

  • Method

    Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.

    Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.

    Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.

    Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

    Friday, November 1, 2019

    Best buttercream frosting


    • 1 pound (4 cups) of Powdered Sugar

    • 1 cup Butter (We use Salted Sweet Cream Butter)

    • 2-3 Tablespoons Eggnog

    • 1/4 teaspoon of Nutmeg

    • Wilton Color Right Food Coloring – Yellow

    • Decorating Bags

    • Wilton 2D Decorating Tip

    • Mixer


    1. Add powdered sugar to mixing bowl.

    2. Add softened sticks of butter

    3. Add 2 tbsps of eggnog

    4. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

    5. Add more eggnog, a little bit at a time until frosting is the proper consistency.

    6. Add Nutmeg.

    Thursday, October 31, 2019

    Chicken recipies

    Chicken recipies


    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    Olive oil

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • half a 125g ball light mozzarella, torn
  • Method

    Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

    Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

    Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

    Heat grill to High and cook the chicken for 5 mins each side, then remove.

    Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

    Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

    Serve with vegetables or salad and some pasta or potatoes, if you like.

    Wednesday, October 30, 2019

    Chili sauce recipe

    Chili sauce recipe


    • 1 cup water

    • 1 cup rice vinegar

    • 1 cup sugar

    • 2 teaspoons fresh ginger root, minced
    • 1 teaspoon garlic, minced

    • 2 teaspoons hot chile pepper, minced

    • 2 teaspoons ketchup

    • 2 teaspoons cornstarch

    • Add all ingredients to list

    Monday, October 28, 2019

    Honey roasted carrots

    Honey roasted carrots


    • 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots

    • 2 tbsp olive oil

    • 3 tbsp clear honey

    • 1 tbsp fresh lemon juice

    • 3–4 sprigs fresh thyme

    • salt and freshly ground black pepper


    Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways.

    Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together.

    Take the tin out of the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy.

    Friday, October 25, 2019

    Caramel apple recipe

    Caramel apple recipe


    • 8 to 12 small apples, refrigerated until cold

    • 4 ounces water (1/2 cup; 115g)

    • 9 ounces sugar (1 1/3 cups; 255g)

    • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

    • 9 ounces heavy cream (1 cup plus 2 tablespoons; 255g), chilled (see note)


    Skewer apples with popsicle sticks, then return to fridge. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Stir with a fork until sugar is fully dissolved and syrup comes to a rolling boil, about 4 minutes. Simmer, without stirring, until syrup is honey-gold, roughly 9 minutes.

    Immediately add cream (the mixture will sputter) and reduce heat to medium-low, stirring constantly with a heat-resistant spatula, until caramel registers 250°F (121°C) on a digital thermometer, about 7 minutes. Transfer to a small heat-resistant bowl and cool to about 212°F (100°C).

    Dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined cutting board. Let stand at room temperature until fully set, about 10 minutes, and serve.

    If you have fond memories of apples dipped in the sort of super-thick and chewy caramel that can really work your jaw, reduce the cream to 6 ounces (3/4 cup; 170g). Otherwise, proceed exactly as directed.

    Thursday, October 24, 2019

    Black bottom cupcakes

    Black bottom cupcakes


    • FILLING:

  • 1 package (8 ounces) cream cheese, softened

  • 1/3 cup sugar

  • 1 large egg

  • 1/8 teaspoon salt

  • 1 cup (6 ounces) semisweet chocolate chips


  • 1 cup sugar

  • 1 cup water

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1 tablespoon white vinegar

  • 1 teaspoon vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1/4 cup baking cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt


  • Sugar

  • Chopped almonds, optional
  • Directions

    • In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.

    • For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.

    • Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.

    • Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

    Tuesday, October 22, 2019

    Bread machine pizza dough


    • 3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)

    • 2 cups all-purpose flour

    • 1/2 teaspoon salt
    • 1/4 teaspoon white sugar

    • 1 teaspoon active dry yeast

    • 2 teaspoons olive oil

    • Add all ingredients to list


    1 h 15 m
    1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.

    2. Preheat oven to 425 degrees F (220 degrees C).

    3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.

    4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

    Monday, October 21, 2019

    Boil eggs

    Boil eggs


    If cooking more eggs, they should fit in the saucepan in a single layer.

    Add a few minutes cooking time for extra large eggs.

    For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.

    Cool eggs quickly once cooked by placing them in cold water. Rapid cooling helps prevent a green ring from forming around the yolks.

    To peel a hard boiled egg, crackle the shell all over by tapping the egg on a hard surface, then roll the egg between your hands to loosen the shell. Begin peeling at the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove the shell.

    Keep a supply of hard boiled eggs in your refrigerator for quick meals and snacks. Use hard boiled eggs within one week.

    To determine whether an egg is hard boiled or raw, spin it. If it spins round and round evenly, it is hard boiled. If it wobbles while spinning, it is a raw egg.

    Thursday, October 17, 2019

    Broccoli casserole recipes

    Broccoli casserole recipes


    • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

    • 1 cup sour cream


    • Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

    • Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

    Wednesday, October 16, 2019

    Best apple pie

    Best apple pie


    • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

    • Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

    • Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.

    • Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

    Monday, October 14, 2019

    Breaded pork chops

    Breaded pork chops


    • 1 large egg, lightly beaten

    • 1/2 cup 2% milk

    • 1-1/2 cups crushed saltine crackers

    • 6 boneless pork loin chops (1 inch thick)

    • 1/4 cup canola oil


    • In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.

    • In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

    Friday, October 11, 2019

    Homemade hamburgers

    Homemade hamburgers


    • 2 pounds ground beef

    • 1 egg, beaten

    • 3/4 cup dry bread crumbs

    • 3 tablespoons evaporated milk

    • 2 tablespoons Worcestershire sauce

    • 1/8 teaspoon cayenne pepper

    • 2 cloves garlic, minced

    • Add all ingredients to list


      35 m
    1. Preheat grill for high heat.

    2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.

    3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

    Wednesday, October 9, 2019

    Grilled green beans


    • 1 pound fresh green beans, trimmed

    • 2 tablespoons butter

    • 1 small shallot, minced

    • 1 garlic clove, minced

    • 1/2 cup grated Parmesan cheese


    • In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water.

    • In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir 2-3 minutes or until lightly browned. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry.

    • In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18-in. square) coated with cooking spray. Fold foil around beans, sealing tightly.

    • Grill, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until cheese is melted. Open foil carefully to allow steam to escape.

    Tuesday, October 8, 2019

    Au gratin

    Au gratin


    • 3 tablespoons butter

    • 3 tablespoons all-purpose flour

    • 1-1/2 teaspoons salt

    • 1/8 teaspoon pepper

    • 2 cups 2% milk

    • 1 cup Kerrygold shredded cheddar cheese


    • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.

    • Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

    Monday, October 7, 2019

    Cheesy potatoes casserole

    Cheesy potatoes casserole


    Butter, at room temperature

    1 shallot, minced

    2 cups heavy cream

    1 clove garlic, minced

    Kosher salt and freshly ground pepper

    3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick

    Friday, October 4, 2019

    Butter noodles

    Butter noodles

    Easy Buttered Noodles Recipe

    • Prep time: 10 minutes
    • Cook time: 8 minutes
    • Yield: Serves 4


    • 1/2 pound egg noodles
    • 2 Tbsp butter
    • 2 Tbsp grated Parmesan cheese
    • 1 Tbsp chopped fresh parsley
    • Salt and pepper to taste
    1 Cook the noodles: Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
    2 Add butter, cheese, parsley: Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

    Baked ziti recipe

    Baked ziti recipe


    2 tablespoons olive oil
    3 cloves garlic, minced
    1 large onion, diced
    1 pound ground beef
    1 pound Italian sausage
    Two 14.5-ounce cans tomato sauce or marinara sauce
    One 28-ounce can whole tomatoes with juice
    2 teaspoons Italian seasoning
    1/2 teaspoon red pepper flakes
    Salt and freshly ground black pepper
    1 1/2 pounds mozzarella, grated
    One 15-ounce tub whole-milk ricotta
    1/2 cup grated Parmesan
    2 tablespoons chopped fresh parsley, plus more for sprinkling


    1. Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
    2. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
    3. Preheat the oven to 375 degrees F.
    4. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
    5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
    6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
    7. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

    Thursday, October 3, 2019



    • 2 pounds beef round steak, reduce thin strips
    • 1/4 cup soy sauce
    • two tablespoons Worcestershire sauce
    • two tablespoons liquid smoke
    • two tablespoons brown sugar
    • 2 teaspoons salt
    • 1 teaspoon ground pepper
    • 1 teaspoon meat tenderizer
    • 1 teaspoon garlic clove powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • Add all ingredients to list out
    • Add all ingredients to list out


    12 h 20 m
    1. Place beef strips towards the bottom of a big bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic clove powder, onion powder, and paprika over beef. Mix to make sure all of the meat is also coated. Cover and marinate within the refrigerator for 8 hrs or overnight.
    2. Remove meat from bowl and put between two bits of plastic wrap pound to at least oneOr8-inch thickness.
    3. Arrange the meat strips around the tray of the dehydrator and dry at the dehydrator's greatest setting until done the way you like, a minimum of 4 hrs. Store within an airtight container or resealable bags.


    Ingredients for Keto Egg Roll inside a Bowl

    Here’s the thing you need for that recipe.

    • Ground pork.
    • Fresh garlic clove. Crush the cloves using the side of the knife, or simpler still, make use of a microplane to grate them right into a paste.
    • Fresh ginger root. Scrape the remove having a knife or perhaps the back of the spoon. You are able to mince it having a knife if you think positive about your talent — but it’s just like simple to grate it having a microplane.
    • Shredded cabbage or cabbage slaw mix. Crunchy and filled with nutrients.
    • Soy sauce, gluten-free tamari, or coconut aminos. Whatever matches your needs as well as your diet.
    • Grain vinegar. Double-look into the diet details about this one. Make certain you’re not using “Seasoned” grain vinegar, which often contains sugar.
    • Other veggie options: Eco-friendly onions, carrots, even broccoli.
    • Sesame oil.
    • Sriracha sauce, or perhaps your favorite hot sauce

    Steps to make Keto Egg Roll inside a Bowl

    • Gather your ingredients and let’s get began. Begin by browning ground pork inside a large skillet over medium heat. Add some onions, garlic clove, and fresh ginger root and prepare until softened and translucent. Add soy sauce, sesame oil, sriracha, and grain vinegar to season. Taste, and season with pepper and salt as needed.
    • Then, add some thinly sliced cabbage and carrots (if using). Add a little bit of water or stock, and toss to coat. Allow the cabbage prepare for around 3-a few minutes — or until it’s as soft as you desire.
    • Garnish with eco-friendly onions and sesame seeds, and dig in.

    Tuesday, October 1, 2019



    • 2 packages (1/4 ounce each) active dry yeast
    • 1/3 cup tepid to warm water (110° to 115°)
    • 1 cup warm dairy (110° to 115°)
    • 1 cup sugar,


    • Inside a large bowl, dissolve yeast in tepid to warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and three cups flour beat on medium speed until smooth. Stir in enough remaining flour to create a soft dough.
    • Turn dough onto a floured surface knead until smooth and elastic, about 6-8 minutes. Devote a greased bowl, turning once to grease the very best. Cover with plastic wrap let increase in a hot place until bending, about one hour.
    • Mix cinnamon and remaining sugar. Punch lower dough. Turn onto a gently floured surface divide in two. Roll each portion into an 18x8-in. rectangle sprinkle each about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll-up jelly-roll style, beginning having a short side pinch seam to close. Devote two greased 9x5-in. loaf pans, seam side lower.
    • Cover with kitchen towels let increase in a hot place until bending, about 1-1/2 hrs. Preheat oven to 350°.
    • Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to awesome.



    • 3 tablespoons country-style Dijon mustard
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh rosemary oil
    • 1 1/2 teaspoons pepper
    • 3 teaspoons kosher salt, divided
    • 1 cup panko (Japanese-style breadcrumbs)
    • 6 1/two tablespoons essential olive oil, divided
    • 4 (12-oz.) 1-inch-thick, bone-in, center-cut pork chops
    • 1 pound sweet taters, peeled and reduce 34-inch pieces (3 cups)
    • 4 shallots, halved
    • 8 ounces haricots verts (French eco-friendly beans)
    • 1 tablespoon apple cider vinegar treatment

    Steps to make It

    Preheat oven to 425°F with oven rack 6 inches from heat. Stir together mustard, thyme, rosemary oil, pepper, and 1 12 teaspoons from the salt in a tiny bowl. Reserve 2 teaspoons from the mixture.
    Stir together panko, two tablespoons from the oil, and 1 teaspoon from the salt inside a shallow dish. Rub pork chops with mustard mixture, and dredge 1 side of pork in panko mixture, pressing to stick. Place pork on the baking sheet lined with aluminum foil, with dredged side facing up.
    Toss together taters, shallots, 1 12 tablespoons the oil, and remaining 12 teaspoon salt inside a bowl. Arrange potato mixture around pork chops. Bake in preheated oven until a thermometer placed in thickest part of pork registers 118°F, 18 to twenty minutes.
    Increase oven temperature to broil. Toss haricots verts with 1 tablespoon from the oil, and scatter around pork chops. Broil until pork registers 135°F and vegetables are tender, about a few minutes. Let pork rest ten minutes (internal temperature increases to 145°F). Whisk together vinegar, reserved 2 teaspoons mustard mixture, and remaining two tablespoons oil drizzle over vegetables.



    In an exceedingly large saucepan, prepare the cauliflower in boiling salted water for five mins. Adding the broccoli and prepare for several mins more. Drain well and transfer to some large ovenproof dish.
    To help make the cheese sauce, melt the butter in a tiny pan. When foaming, add flour and mustard powder, and prepare for 1 min, stirring constantly. Remove heat and add some milk, just a little at any given time, stirring constantly to eliminate any protuberances. Once half the milk continues to be added, go back to heat and add some remaining milk. Keep stirring and produce towards the boil, then turn lower to some simmer and prepare for just two mins, until thickened and smooth. Add the majority of the cheese and a few seasoning then remove heat and add some chives.
    Pour the sauce within the vegetables and sprinkle using the remaining cheese. You can do this yesterday and stored covered within the fridge. Prepare within the oven using the pork for 35-40 mins until bubbling, allowing an additional 5-ten mins cooking if in the fridge. Serve using the pork.


    Other Blueberry Bread Ingredients

    • Butter: Use softened butter for any soft texture and irresistible butter flavor.
    • Brown Sugar: Make use of all brown sugar within this recipe. I’ve described before that brown sugar may be the offender behind soft and moist cookies. Well, brown sugar works that very same magic in blueberry bread, too. There's no regular granulated sugar within this blueberry bread recipe the sweetness originates from brown sugar and bananas. (And cream cheese frosting if you want to include it!)
    • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, in addition to a tender texture. You’ll need 2 large eggs within this blueberry bread recipe.
    • Yogurt: Yogurt adds much more moisture for this blueberry bread. I love to use yogurt whenever possible when I’m baking. Sour cream is an excellent substitution for plain yogurt. You should use the 2 interchangeably in many baking recipes.
    For blueberry nut bread, add 3/4 cup of chopped nuts towards the blueberry bread batter I love using either pecans or walnuts. I love their sweet, toasty, and slight crunch nestled within the soft blueberry bread crumbs. You can leave them out completely if you’re not keen on blueberry nut bread!

    How you can Freeze Blueberry Bread

    I’ve received lots of questions regarding freezing blueberry bread since i have printed the recipe, so allow me to share the things that work. You are able to freeze blueberry bread with such instructions to preserve its fresh flavor and texture for several weeks!

    1. Awesome baked blueberry bread completely.
    2. Tightly wrap the loaf or slices (individually or grouped) by 50 percent-3 layers of plastic wrap or aluminum foil.
    3. Place wrapped blueberry bread inside a large freezer-friendly storage bag or multiple-use container.
    4. Date the bag and freeze for approximately 3-4 several weeks. Thaw wrapped or unwrapped within the refrigerator or at 70 degrees. All methods work like no bodies business!


  • 10 whole pizza, reduce drumettes and flappers (learn to get it done here)
  • 1/2 cup to threeOr4 cup BBQ sauce

    1. Oil your grill racks after which ready your grill for direct grilling over medium heat, about 350F. Keep one burner off or on lower in situation some wings are cooked before others.
    2. Place the wings in one layer around the grill within the heat. Prepare the wings for around 20-25 minutes total. Begin by departing them on the website, lid closed, for any couple of minutes. Then use big tongs to possess look underneath all of them. Some have a tendency to get more dark faster because of locations around the grill. If many are beginning to char an excessive amount of, switch individuals over. Keep monitoring and flipping because they all darken. If your couple of pieces appear to become dark before others, shift these to a cooler area of the grill. They’ll keep cooking although not browning.
    3. After about 18 minutes of flipping and moving them around when needed, make use of an instant read thermometer in the heart of a couple of wings to make certain that they’ve all arrived at 165F. If some aren’t quite there, provide them with another a few minutes. What you would like are wings which are nicely charred on every side and cooked through.
    4. Use tongs to transfer fully-cooked wings to some bowl. Add BBQ sauce. Begin with 1/2 cup. Toss. If it’s a powerful-tasting sauce, don’t increase the. If it’s milder, equal to another 1/4 cup.

    Friday, September 27, 2019

    Banana desserts


    • Pastry for single-crust pie (9 inches)
    • 1 cup sugar
    • 1/4 cup cornstarch
    • 1/2 teaspoon salt
    • 3 cups 2% milk
    • 2 large eggs, lightly beaten
    • 3 tablespoons butter
    • 1-1/2 teaspoons vanilla extract
    • 2 large firm bananas
    • 1 cup heavy whipping cream, whipped


    • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
    • In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
    • Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
    • Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.
    I have made banana cream pies and deep dish banana cream pies and they both depend on the amount of time after adding all the in ingredients to make the pastry filling. I cook it until it is very thick and you do have to wait and be patient with the process. It will burn on the bottom if you up the stove temperature. It must be done slowly. I use pillsbury pie crust. Make sure the bottom is cooked otherwise it will be uncooked. I do add a layer of bananas first, then half the pastry cream then another layer of banana and then the last of the pastry cream. It has to cool in the refrigerator for at least 6-8 hours. Put a little lemon juice, just a little, to sprinkle over the bananas to keep from during brown. It’s not a recipe for people in a hurry. That goes for all cream pies.
    I usually use a graham cracker crust and pudding to make my banana cream pie and wanted to try one from scratch. This was easy and absolutely delicious. The pie was a hit. The custard was so delicious I was eating it out of the pan. My son liked it so much he asked if he could have some for breakfast because it had bananas in it. I let him this one time. I will make this again and again.
    A delicious cream pie for sure, but too sweet for me. I'm adjusting my notes to use 1/2 cup sugar.
    It states to use a 9" pie plate, so that's the size of crust. Although a pie dough crust is shown, I have not seen this pie on a buffet in anything other than a graham cracker crust. My step-grandmother loved using a coconut crust for hers.
    My husband LOVES this pie rates it a ten. Said it was the best he has ever eaten.
    You took a recipie with several important steps and tried to break it down into few steps. This has been the most ridiculous waste of time I have found on internet recipes ! You would be doing a good job if you were thorough. I’ll stay away from this website for a while.
    The recipe doesn't say what kind or size of crust to use.
    I've never made a banana cream pie and this one was delish! Some of the comments were leading me to believe It may be out of my league, but it was so simple. I doubled the recipe for my deep dish pie plate, used premade pie crust (cheetah), cut the sugar in half, used nonfat milk and loaded that baby with lots of bananas. Thickened up that heavy cream with a bit of powdered sugar and YUM! Use a quality pot to cook your filling, have patience when stirring to thicken and you will rock it out of the park.
    The Best pie, banana cream pie EVER. So good I made it twice within 3 day and had to share with friends and family. LOVE Is in the custard. Yum is in the pie!
    It takes patience to make custard. Follow the recipe and it makes the very best custard. I am never disappointed by this recipe.

    Baked potato soup recipe


    • 4 large baking potatoes (about 12 ounces each)
    • 2/3 cup butter, cubed
    • 2/3 cup all-purpose flour
    • 3/4 teaspoon salt
    • 1/4 teaspoon white pepper
    • 6 cups 2% milk
    • 1 cup sour cream
    • 1/4 cup thinly sliced green onions
    • 1 cup shredded cheddar cheese
    • 10 bacon strips, cooked and crumbled


    • Preheat oven to 350°. Pierce potatoes several times with a fork; place on a baking sheet. Bake until tender, 65-75 minutes. Cool completely.
    • Peel and cube potatoes. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in potatoes; heat through.
    • Remove from heat; stir in sour cream and green onions. Top servings with cheese and bacon.
    I prepared the potatoes a day ahead and kept them in the frig. I made the soup the next day and it only took about 15 minutes.
    This seems to be a slightly 'fancier' version of my dad's potato soup, only differences I see he cut potatoes & boiled, then cooked on stove on low for hours. he did the 'healthier' version, cutting the butter & mashing up some of the potato to thicken (towards the end). I do not think he added sour cream. but he did add celery! THAT "made" the soup, imo. and he likely added more pepper. I'm going to try it this way, then dad's. then decide how I need to 'adjust'. he also often used yellow cooking onions if he did not have any scallions. I'll epot back after evaluation. only I'm going to add some celery cut up fine, and maybe some celery seed to this version, as imo, celery in potato soup is 100% necessary.
    TASTE WAS PASTY. Not enough flavor. Won't make it again without changing the recipe. Really bland
    This is one o boy's favorite soups!!
    I made it as directed and if you love pure potato soup taste, I think it's great. I used pink Himalaya salt, so I had to add more regular salt. I will try other additions when I make it again if I want more zip and zest. I would have loved to use California Baker Potatoes, but I can only get those when we're in North Carolina for the summer. They are the best tasting potato I have ever had. I don't see them in Florida and wonder where I can get them.
    With the dairy and potatoes, this is probably not a good recipe to freeze.
    Can this be frozen ahead of time.
    Love this recipe. I made very little changes. I did add more potatoes than it called for as well as used Old cheddar cheese(and lots of it ) for that sharp cheddar flavor. I believe that any recipe is a starting block and we add to it or take away things to make it our own. This recipe need very little adjustment to make my family beg for seconds! And with 5 kids to please, when they all want more, i know I have hit the jackpot with this one!
    This recipe is a good start but is really quite bland. I added more salt and pepper, 1 can of chicken broth, 1/4 c chopped onion, and about 1/3 cup of cheddar cheese. So many people gave this a 5 star rating but go on to tell about all the extra ingredients they added. That's not really an accurate rating of the original recipe.
    This recipe is flawless! I have shared it so many times!

    Tuesday, September 24, 2019

    Coca cola cake

    Coca cola cake


    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 can (12 ounces) cola
    • 1 cup butter, cubed
    • 1/4 cup baking cocoa
    • 2 large eggs, room temperature
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • GLAZE:

  • 1 can (12 ounces) cola
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 4 cups confectioners' sugar, sifted

  • Directions

    • Preheat oven to 350°. Grease a 13x9-in. baking pan.
    • In a large bowl, whisk the first 5 ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
    • In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly.
    • Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
    • About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted; remove from heat. Add confectioners' sugar; stir until smooth. Pour immediately over hot cake.

    Chipped beef on toast


    • 8 ounce s Buddig original beef (see notes)
    • 1/4 cup butter
    • 1/4 cup all purpose flour
    • 1/2 teaspoon fresh ground black pepper
    • 2 pinches ground cayenne pepper
    • 2 cup s milk (see notes)
    • salt and pepper to taste


    1. Slice the beef in bite size pieces.
    2. Melt butter in a skillet over medium low heat. Whisk in the flour. Cook for 2 to 3 minutes; whisking constantly. Sprinkle in black pepper and cayenne pepper. Slowly whisk in the milk until smooth and creamy.
    3. Add the chopped beef and simmer for 3-5 minutes. Salt and pepper to taste. Serve over toasted bread, eggs, hash browns, or biscuits.
    • You can use any dried beef or pressed beef. Budding beef can be found in the packaged lunch meat section of your local grocery.
    • If the sauce is too thick whisk in 1/4 cup of milk at a time until desired thickness is reached.

    Tuesday, September 17, 2019

    Honey walnut shrimp

    Honey walnut shrimp


    • 1 cup water

    • 2/3 cup white-colored sugar

    • 1/2 cup walnuts

    • 4 egg-whites

    • 2/3 cup mochiko (glutinous grain flour)
    • 1/4 cup mayonnaise

    • 1 pound large shrimp, peeled and deveined

    • two tablespoons honey

    • 1 tablespoon canned sweetened condensed milk

    • 1 cup vegetable oil for frying

    • Add all ingredients to list out
    • Add all ingredients to list out


    30 m

    1. Stir together water and sugar in a tiny saucepan. Provide a boil and add some walnuts. Boil for just two minutes, then drain and put walnuts on the cookie sheet to dry.

    2. Whip egg-whites inside a medium bowl until foamy. Stir within the mochiko until it features a pasty consistency. Heat the oil inside a heavy deep skillet over medium-high temperature. Dip shrimp in to the mochiko batter, after which fry within the herbal until golden brown, about a few minutes. Remove having a slotted spoon and drain in writing towels.

    3. Inside a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat using the sauce. Sprinkle the candied walnuts on the top and serve.

    Corn on the cob

    Corn on the cob

    It is not summer time until you have had corn around the cob. It's at each barbecue, it can make the right side dish to, umm, everything, and unless of course you are Michael Bubl, nobody idol judges you while gobbling one lower with hands. Fortunately, the summer time staple is fast and simple and does not even need picky toppings (unless of course you would like them — we've a lot of fun suggestions for how you can top corn). Only a pat of butter along with a generous seasoning of pepper and salt.

    1. Boil in VERY salty water.

    Make use of the largest pot you've, grow it with water, and salt it really well. Among the first training I recall at culinary school was my chef calling many of us over and getting us taste a spoonful of his pot of salted water. It sampled such as the sea and that he proudly mentioned that each single pot of salted water we use for boiling ANYTHING should taste like this. So you shouldn't be shy. Your corn will not taste salty within the finish — the salt will undoubtedly help enhance its flavor. Take the nicely salted water to some boil.

    2. Shuck it good.

    While your water is warming up, accomplish your corn husks. This could get untidy because of all of the small strings, therefore we recommend doing the work more than a rubbish bin. Beginning in the tip, grab all the husk and because the strings as you possibly can and rip lower. Repeat until all the husk is off. Chafe because the lingering strings as you possibly can. (You'll frequently observe that a hack for taking out the strings is by using a clear toothbrush — we do not purchase it.)

    3. Boil Them quick.

    Using tongs, drop your corn in to the boiling water. Return water to some boil, then prepare your corn for 5-10 minutes. Set a timer if you enable your corn overcook the kernels may become tough. The aim is juicy, crunchy kernels, not mushy dry ones.

    4. Butter up.

    Brush with melted butter, season with pepper and salt, and let summer time begin.

    Pasta carbonara

    Pasta carbonara

    Uncover steps to make superb spaghetti carbonara. This cheesy pasta dish is definitely an Italian favourite along with the right technique, you may make it perfect each time

    Diet and additional info

    • kcal 655

    • fat 31g

    • saturates 16g

    • carbs 66g

    • sugars 0g

    • fibre 3g

    • protein 32g

    • salt 2.02g


    Pancetta is Italian cured pork belly - the same as streaky bacon. It features a deep, strong,…


    Parmesan is really a straw-coloured hard cheese having a natural yellow rind and wealthy, fruity flavour. It…

  • 3 large eggs

  • 350g spaghetti

  • 2 plump garlic clove cloves, peeled and left whole

  • 50g unsalted butter

  • ocean salt and freshly grated pepper

  • Method

    Place a large saucepan water onto boil.

    Finely chop the 100g pancetta, getting first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and blend them together.

    Beat the three large eggs inside a medium bowl and season after some freshly grated pepper. Set everything aside.

    Add 1 teaspoon salt towards the boiling water, add 350g spaghetti so when water returns towards the boil, prepare in a constant simmer, covered, for ten minutes or until al dente (just cooked).

    Squash 2 peeled plump garlic clove cloves using the blade of the knife, simply to bruise it.

    As the spaghetti is cooking, fry the pancetta using the garlic clove. Drop 50g unsalted butter right into a large fry pan or wok and, when the butter has melted, tip within the pancetta and garlic clove.

    Leave to prepare on the medium heat for around a few minutes, stirring frequently, before the pancetta is golden and crisp. The garlic clove has imparted its flavour, so remove it having a slotted spoon and discard.

    Keep your heat underneath the pancetta on low. Once the pasta is prepared, lift it in the water having a pasta fork or tongs and set it within the fry pan using the pancetta. Don’t worry if your little water drops within the pan too (you would like this to occur) and don’t toss the pasta water away yet.

    Mix the majority of the cheese along with the eggs, keeping a little handful back for sprinkling over later.

    Go ahead and take pan of spaghetti and pancetta from the heat. Now rapidly pour within the eggs and cheese. While using tongs or perhaps a lengthy fork, pick up the spaghetti therefore it mixes easily using the egg mixture, which thickens but doesn’t scramble, and things are coated.

    Add extra pasta cooking water to help keep it saucy (several tablespoons must do it). You don’t need it wet, just moist. Season after some salt, as needed.

    Make use of a lengthy-pronged fork to twist the pasta to the serving plate or bowl. Serve immediately after some sprinkling from the remaining cheese along with a grating of pepper. When the dish does obtain a little dry before serving, splash in certain more hot pasta water and also the glossy sauciness is going to be elevated.

    Monday, September 16, 2019

    Enchilada recipe

    Chicken enchiladas 2

    This simple chicken enchiladas recipe is undoubtedly an genuine Mexican food staple. Tender items of shredded chicken breast are rolled in flour tortillas and topped with a do-it-yourself enchilada sauce. The casserole is prepared until the cheeses is popular and melted.

    Poultry enchiladas is an easy casserole meal intended to feed a masses. Toned bright white beef is sauteed, shredded and tossed in strong seasoning for max flavoring inside of warmed flour tortillas. A realistic enchilada marinade is produced with a tomato based marinade, chipotle peppers, fowl broth, and seasonings to layer each and every serving.

    A combination of cheddar and Monterey Jack cheeses are scattered ahead, as well as the dish is cooked up until the cheese is warm and bubbly. It’s a satisfying food that could be prepped ahead of time for active weeknights or designed for unique activities like Cinco De Mayo.

    Steps To Make Chicken breast Enchiladas

    Poultry enchiladas really are a cooked casserole recipe made with 4 important parts.

    • Shredded Fowl:Sauteed chicken breast boobies are expert before and after cooking with a mix of cumin, paprika, sea salt, pepper, garlic herb, powder, and chili pepper.
    • Tortillas: 6-" rounded flour tortillas are casually charred within a pan or over the direct heat of the gasoline burner just for a few seconds to ensure they more pliable and include a smoky flavoring. Corn tortillas bring a gluten-cost-free replace.
    • Enchilada Sauce: It’s straightforward to make home made enchilada marinade. Crushed tomatoes, chipotle chilis in adobo sauce, chicken breast broth, cumin, chipotle chili natural powder for the smoky and somewhat hot and spicy flavoring.
    • Cheddar cheese: A mixture of 2 kinds of dairy products, distinct cheddar and Monterey Jack give the proper dissolved regularity.

    The heated tortillas get softly dipped from the enchilada sauce and after that filled up with poultry. Other components like diced green chilis or made corn can also be additional for more taste. The jammed tortillas are rolled and positioned seam aspect straight down within a baking meal, so they tend not to unlock when servicing.

    Right before cooking, two cups of cheddar cheese are layered on top of the enchiladas. In order to turn this plate before hand or come up with a fridge meal, this is actually the excellent spot to stop. The pan might be covered and refrigerated or frozen until finally ready to bake and assist.

    I’ve found out that within the casserole with foil and baking for approximately 20 minutes will keep the cheddar cheese very hot and dissolved. Preparing food without being covered to have an extended period dries out out your chicken breast and helps make the cheese more challenging in texture.

    These shredded poultry enchiladas are a family members-helpful meal everyone will devour! Serve some toppings around the area like sour product, tomatoes, cilantro, eco-friendly red onion, diced avocado or sliced jalapenos for added heating. Anytime I have left over roasted chicken breast, I prefer it in this particular dish to have an even faster meal.

    If you make this dish, make sure you tell me! Depart a remark, price it, and don’t overlook to tag a photo #jessicagavin on Instagram. I’d like to see what you come up with. Cheers, good friends!

    It’s essential to select the right kind of dairy products for casserole variety dishes. A better in moisture content company cheddar cheese, like cheddar and Monterey Jack, gives the ideal melt uniformity.

    Distinct cheddar is old longer and provides far more flavoring, whilst Monterey Jack is milder and slightly wonderful. The mix performs beautifully together for your enchiladas. Dust on gentle cheddar cheese like cotija or harder cheeses like Parmesan prior to serving.

    Crockpot meatballs

    Crockpot meatballs

    Try these slow cooker meatballs to get a scrumptious household dish. Turkey mince can make lighter in weight meatballs which children love. They also freeze out effectively to help you set cook

    Nutrients and further facts


    Rapeseed oil

    If you prefer a light replacement for other cooking natural oils, rapeseed is a great decision and has…
    Onions are endlessly versatile plus an essential ingredient in countless quality recipes. Indigenous to Asia…

    The carrot, featuring its exclusive brilliant orange color, is amongst the most flexible root…
    One of the most ubiquitous herbal treatments in British cookery, parsley is additionally popular in Western and…

    While it's the regular Christmas time parrot, turkey is good to consume throughout every season, though…

    A spruce that's core to Hungarian cuisine, paprika is made by drying a certain sort of…

  • 1 garlic clove, crushed
  • mist of oil

  • Warmth the crock pot if required. Heating the oil in a low-put frying pan and put the onion, green beans, celery and garlic herb and fry lightly to get a second. Dump inside the passata, put the parsley and stir, then shift the good deal towards the slow cooker.

    To help make the meatballs, hint the mince into a huge pan. Add the oats, paprika, garlic clove and plenty of dark pepper, and blend almost everything with your fingers. Split the mixture into 20 piles about how big a walnut and roll each piece into a meatball. Spray or run a no-stay pan with some essential oil and delicately prepare food the meatballs right up until they start to dark brown.
    Put these to the tomato foundation and prepare on Lower for 5 hrs. Assist around rice or pasta if you want, or having a environmentally friendly greens.

    Friday, September 13, 2019

    Alfredo sauce

    Alfredo sauce

    Greatest Homemade Alfredo Marinade is abundant, creamy, and full of garlic clove parmesan flavoring! This Alfredo Sauce is not hard to help make and perfect with your favored pasta!

    Alfredo Sauce:

    Alfredo marinade is among my favorite items to have with a big bowl of spaghetti! It’s an incredibly rich and indulgent take care of for dinner. Furthermore, i adore that it only takes about 5-10-20 minutes to whip up a set! This recipe will generate about two cups of marinade overall. It can easily be doubled in case you are serving a masses or want added for in the future. The bottled Alfredo just doesn’t compare to this tasty homemade edition!

    Precisely what is Alfredo Sauce?

    Traditional Alfredo marinade is a simple white colored/product sauce. It is made of butter, hefty product, and parmesan cheeses. Whilst the authentic type is great, I basically want to put garlic clove, sea salt, pepper, and Italian seasoning to help make Alfredo sauce flavor even better!

    How to Make Alfredo Sauce:

    • The first task to earning Alfredo sauce would be to cozy your butter and cream inside a large saucepan above low temperature. You may allow it to simmer (although not boil) for roughly 2 moments.
    • After that, you will whisk within your garlic cloves and spices. Whisking continually for about 1 minute simply to allow the garlic cloves cook.
    • Finally, you are going to include your parmesan cheese and blend just before the cheese has melted as well as your marinade is easy.
    Remember that it is best to use newly grated parmesan cheddar cheese right from the block which means that your marinade isn’t grainy. I actually do not suggest utilizing the “shaker” design compartment grated cheeses with this menu.

    The Parmesan will thicken this marinade up. Whether it isn’t very dense adequate, permit the sauce to face for two-3 moments before helping.
    If you enjoy making your own personal noodles marinade in your house, make sure to consider my Straightforward Do-it-yourself Pesto too!

    Bisquick sausage balls

    Bisquick sausage balls 1

    These Effortless Bisquick Sausage Balls certainly are a classic holiday break appetizer that are an ideal tasty celebration mouthful that the company will be unable to give up eating!

    If you are searching for this classic sausage ball dish that you simply matured ingesting – this can be it!
    Some recipes, like vacation recipes you matured having, you simply desire them to flavor like the things you got growing up.
    For me personally, which is Bisquick Sausage Balls. Nevertheless, I truly do prefer to gown them with selfmade sauces!
    With this sausage balls recipe, I created two simple and easy , speedy sauces: Darling Mustard and Rich and creamy Wonderful Chili Sauce.

    Sausage Balls created using Bisquick

    The very first sausage balls dishes had been made using bisquick and it is how many of us matured eating them!
    It will make the sausage balls recipe come together so quickly and easily with just some ingredients.
    If you wish to make the personal home made bisquick mixture, keep to the listed below recommendations:
    Home made Bisquick Menu
    3 servings all-objective flour
    1 1/2 tablespoons baking powder
    1/2 tablespoon sea salt
    1/2 mug vegetable shortening

    1. Sift flour, cooking powder and sodium 3 x into a big bowl.
    2. Minimize in shortening with a pastry mixer right up until mixture appears like fine crumbs.
    3. Utilization in below sausage soccer ball recipe where by bisquick is known as for!

    Sausage Balls Elements

    Sausage balls are typically made using floor pork. I like to use a mixture of spicy pork sausage and standard pork sausage.
    It maintains them seasoned and delicious, but not also spicy for that typical person.
    Nonetheless, Indeed, you may use all hot soil pork sausage so they are hot and spicy sausage balls or all plain pork sausage to avoid any minor temperature.
    You will also want to use good razor-sharp cheddar dairy products and milk to ensure they are wet!
    And finally, I always give a a little Worcestershire marinade and Italian seasoning to provide a range of taste.

    How to make Bisquick Sausage Balls

    These Bisquick Sausage Balls couldn’t be any much easier to whip together and the kids enjoy to assist roll them!
    All that you should do is combine all components in the large container (a hand blender or stand up blender get this much easier).
    Then roll the mixture together with your fingers into golf soccer ball size balls and put over a preparing page.
    Make them for 25 to 25 moments and they are generally ready to serve!

    Is it possible to prepare sausage balls before hand?

    Of course! Not merely are these sausage balls delicious, but they are another wonderful make ahead bash appetizer.
    You are able to roll them and put them on cookie sheets after which place them cling place.
    Store from the freezer for about 24 hours before the bash and burst them to the stove once your friends show up.

    Can you freeze sausage balls?

    Also, YES! You are able to lock uncooked sausage balls in an air-tight box for up to 4 months.
    Place the sausage balls over a baking sheet in the fridge and as soon as they’re frosty, it is possible to transfer them to a ziplock freezer handbag.
    While you are willing to bake them, take them out from the freezer and allow them to thaw for 20 to 30 minutes or so and then prepare.
    If you are looking for the best timeless sausage balls menu you grew up having every Xmas time of year, here is the recipe you might have been seeking!
    Your invited guests will really enjoy these very little appetizers and you will definitely be surprised at how quickly they disappear altogether. Its a very important thing this formula will make a lot.
    Once you do this Bisquick Sausage Tennis ball Menu, you should abandon a comment listed below letting me know your opinion!

    Thursday, September 12, 2019

    Pulled pork


    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • a mugful of a good smoky barbecue sauce
  • soft white rolls
  • coleslaw (see 'Goes well with…' below)

  • Mix together 2 tsp each smoked paprika, groundcumin and pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
    Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
    Cover with a cook and lid in the oven at 150C/130C fan/gas 2 for anywhere between 8 and 4 hrs until falling apart. If it does, add another mugful of cider, check every few hours in case it gets dry –.
    Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

    Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
    Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
    Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
    Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.

    Lemon curd

    Lemon curd

    less than 30 mins

    Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars
    Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety.
    less than 30 mins


    Put the lemon juice and zest, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

    Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
    Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.
    To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes.

    Wednesday, September 11, 2019

    Ribs recipe

    Ribs recipe
    This post may contain affiliate links. Please read my disclosure policy.
    Ribs in the oven are easy to come and make out perfectly tender every single time. These barbecue ribs have been dubbed the “best ribs ever” by my friends and family every time I make them.
    I start by cooking seasoned baby back ribs in the oven at a low temperature and then flash grill them with either salt & pepper or my fave quick barbecue sauce below. We serve these with corn on the cob and of course Classic Crock and Coleslaw Pot Baked Beans! Once you try this method, it’ll become your go-to!
    Perfectly tender finger-lickin’ ribs are actually pretty easy to make! No matter the weather, because no barbecue is actually required, you can whip up a batch of these delicious barbecue ribs! This recipe has been perfected over the years from my Mom (who is literally the best cook on the entire planet! ).
    I cook these oven ribs often because they are definitely a family favorite! We make them two ways, I love mine all sticky with barbecue sauce… and my husband likes his with salt and pepper! You can do both ways at the same time!
    Before grilling, we always cook our ribs slowly to make them tender… often people BOIL their ribs. Boiling ribs will make all their succulent flavor seep out into the water making them flavorless! Try this method below and you will NEVER go back to boiled ribs again!

    How to Cook Ribs in the Oven

    Baby Back (or Pork Back Ribs) are the best choice, they cook to tender perfection. Although the cost is slightly more, this is one place I feel is worth it. In this recipe, the ribs are roasted low and slow to get the most melt in your mouth tender meat. Before cooking

  • Rinse your ribs in cold water and dab dry,

    1. Peel the thin silvery skin off the back. (They often have small bone shards).
    2. Add your rib rub and massage into the meat.
    3. Place meat down and cover with onion and garlic.
    4. Seal and bake at a low temperature until tender.
    5. Grill or broil to finish. If they are not tender, they need MORE time,

    After roasting. After a couple of hours, I pull a little piece off to test. Add another 20-30 minutes if it’s not melt in your mouth tender. If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven.

    How Long to Cook Ribs in the Oven

    My preferred method is a low temperature for a longer period of time. I most often cook baby back ribs in the oven at 275°F for about 2-2.5 hours.
    If you’re looking to cook ribs quickly, Instant Pot Ribs are a great option. They come out tender and delicious and cook in about 25 minutes!

    Recipes with chicken

    Recipes with chicken
    This is our most dangerously addictive sauce EVER. Once you start, you literally can't stop. Once we can almost guarantee you'll be hooked after making it. (Beware: This is pretty much a gateway recipe to Crack Chicken Tacos and Crack Chicken Dip—which are even more insane.)
    panko bread crumbs
    Freshly ground black pepper
    Juice of 2 limes
    Ranch dressing, for serving (optional)
    1. Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
    2. Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking season and sheet generously with salt and pepper.
    3. Bake until crispy and golden, 20 to 25 minutes.
    4. Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
    5. In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.
    GET CRACKIN’! This sauce makes everything it touches infinitely more addictive. Try it on Brussels sprouts, pork chops, and burgers.