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Cracker Shake



 Ingredients

I box of Saltine Crackers

1 cup of Vegetable Oil

2 Tablespoons of Red Pepper Flakes

1/2 Teaspoon of Garlic Salt

1 Package of Dry Ranch Dressing Mix


Directions

Mix all ingredients together except crackers


I use a gallon glass jar to put mine in. So put your crackers in your jar then pour the wet ingredients over them. Put the lid on the jar and I just take the jar and go sit down cause your going to have to start turning it over and over! Takes a few minutes to get everything mixed up. I turn it every which way upside down roll it around 😂😂😂 but it’s worth it.. they are very addicting

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Philly Cheesesteak Sliders



 Ingredients :

☞ 1 1/2 lb thin slices of fondue beef

☞ 2 tbsp. tablespoon olive oil

☞ 8 oz white mushrooms, thinly sliced

☞ 1 large onion, thinly sliced

☞ 1/4 cup chicken broth

☞ 2 large spoon Worcestershire sauce

☞ 1 cup grated provolone or mozzarella cheese

☞ 4 submarine buns of 23 cm

☞ Iceberg lettuce, minced to taste

☞ Salt and pepper

Preparation:

Put the grill at the center of the oven. Preheat the oven to broiler.

In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.

In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.

Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .

Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices . ENJOY !!

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Cracker Shake

 


Ingredients


I box of Saltine Crackers

1 cup of Vegetable Oil

2 Tablespoons of Red Pepper Flakes

1/2 Teaspoon of Garlic Salt

1 Package of Dry Ranch Dressing Mix


Directions


Mix all ingredients together except crackers

I use a gallon glass jar to put mine in. So put your crackers in your jar then pour the wet ingredients over them. Put the lid on the jar and I just take the jar and go sit down cause your going to have to start turning it over and over! Takes a few minutes to get everything mixed up. I turn it every which way upside down roll it around 😂😂😂 but it’s worth it.. they are very addicting

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KFC ORIGINAL SECRET CHICKEN RECIPE

 

Ingredients

1 whole chicken, cut into pieces

3 beaten eggs

4 tablespoons oil


For the coating


2 cups flour

4 teaspoons paprika

1 teaspoons salt

1 teaspoon pepper

1 teaspoon poultry seasoning (or chicken stock powder)

1 teaspoon oregano

1 teaspoon tarragon

1 teaspoon parsley

1/2 teaspoon thyme

1 teaspoon chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon celery salt

Directions

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.


Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess

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Easy Miss Susan’s Pineapple Sheet Cake

 

Ingredient:

 

2cups flour

2cups sugar

2tsp. baking soda

1/4tsp. salt

2eggs

20 ounce can crushed pineapple

1tsp. vanilla

1/2cup nuts- I left out due to allergies

Icing

8ounces cream cheese

4T. butter

3cups confectioners sugar

1tsp. vanilla

1/2cup nuts- optional



Directions:


Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

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Campari-Fennel Aperitif

 

Ingredients

Handful of fennel fronds, plus 1 small sprig for garnish

3 lemon wheels

2 ounces dry sparkling wine

3/4 ounce Campari

1/2 ounce simple syrup (see Note)

One 2-inch-long strip of lemon peel

Ice



How to Make It

Step


In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into an ice-filled rocks glass. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve.


Notes

To make simple syrup, simmer 1/2 cup water with 1/2 cup sugar in a small saucepan over moderate heat, stirring until the sugar has dissolved. Let the syrup cool. The simple syrup can be refrigerated for up to 1 month.

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Most amazing and super easy beef pot roast in a slow cooker

 

Most amazing and super easy beef pot roast in a slow cooker

Ingredients :

1 (5 pound) bone-in beef pot roast

salt and pepper to taste

1 tablespoon all-purpose flour, or as needed

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 tablespoon tomato paste

2 1/2 cups chicken broth

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary



 


Directions :

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

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Dump And Bake Your Way To A Fantastic Meatball Casserole

 

Ingredients

1 (16 ounce) package Barilla uncooked rotini pasta

1 (25 ounce) jar marinara sauce

3 cups water

1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)

2 cups Kraft shredded mozzarella (or Italian blend) cheese

Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


Instructions


Preheat oven to 425 degrees F.

In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover; stir.

Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

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Crockpot Potato Broccoli Cheddar Soup



Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

 

32 oz frozen broccoli (fresh doesn’t stand up well)

2 Idaho potatoes cut up

1 can of cream of chicken

1 can of cream of mushroom

1 small sliced yellow onion

2 cloves garlic minced (1.5 tsp)

1 (14 oz) can of chicken broth

1/4 stick butter

1 block Velveeta cheese

1 Tsp flour

Salt and pepper to taste


How to make it :


Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and broccoli are to taste.

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7 Up Pound Cake

 

7 Up Pound Cake

This 7 Up Pound cake is AMAZING, dense, and super moist .

 

And the flavor is so out of control.


What are the ingredients for this Cake?


5 large eggs.

3 cups granulated sugar.

1 cup and half softened butter.

1 teaspoon vanilla extract.

2 teaspoons almon extract.

1 cup 7UP.

3 cups all-purpose flour.


INSTRUCTIONS:


STEP 1 : Preheat oven to 350℉ .


STEP 2 : In a large bowl , cream butter and granulated sugar until smooth.


STEP 3 : Add eggs , 1 at a time, mixing after each addition. Then add flour and 1 cup of 7UP alternately , mixing well.


STEP 4 : Pour the batter into a greased Bundt pan and bake for 60min to 80min, until the cake is firm.


ENJOY !!!!

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Lemon blueberry bread

 


Lemon blueberry bread

➩ 11 Ingredients :

 

☞ 1/2 cup melted butter

☞ 1/4 cup white sugar

☞ 1/2 cup freshly squeezed lemon juice

☞ 1-1/2 cups all-purpose flour

☞ 2 eggs

☞ 1 tsp baking spice

☞ 1 tsp salt

☞ 1 cup milk

☞ 2 tsp grated lemon zest

☞ 1 cup fresh or frozen blueberries

☞ 2 tsp all-purpose flour


➩ Directions :


☞ Preheat oven to 350 degree , and grease the butter tray with butter

☞ In a large bowl, beat together the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt In a separate bowl stir into egg mixture every other with milk, beating well after each addition. Fold in the blueberries, nuts and lemon juice .

☞ Bake in preheated oven for about 50 minutes, until a toothpick inserted into center of the loaf comes out clean ,Cool bread in pan and Serve it .

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Bacon Wrapped Smokies With Brown Sugar And Butter

 Bacon Wrapped Smokies With Brown Sugar And Butter



 




INGREDIENTS

1 pound Bacon, Cut Into Thirds

1 pound Lil’ Smokies (small sausages)

1 stick Butter

2 cups Brown Sugar


Directions

Preheat oven to 375F.

Cut the bacon into thirds and wrap each smokie.(small sausage)

Place all the wrapped smokies in a single layer in a baking dish.

Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.


Pour the butter and brown sugar mixture on the smokies and bacon.

Then take the other cup of brown sugar and sprinkle evenly over the smokies.


Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

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5 minutes Paula deen’s Fudge

 



Feel free to try this amazing ; it is simple and simple things are always beautiful


Ingredients :

☞ 1 (7 ounce) box milk chocolate chips

☞ 17 large marshmallows

☞ 1 tsp pure vanilla extract

☞ 1 cup chopped nuts

☞ 2 cups white sugar

☞ 2 cup evaporated milk

☞ 1 tsp unsalted butter

☞1 tsp salt


Preparation :

1 – Blend milk/sugar/butter and salt in a pot . bring to a boil , and cook 5 min , stirring permanently .


2 – and Add in chocolate chips; cook until melted.


3 – Remove of heat; add in vanilla ,marshmallows, and nuts. Mix well.

ENJOY FRIENDS !!

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MISSISSIPPI POT ROAST

 


Ingredients

3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat

1 packet au jus mix, (1 oz), or brown gravy mix

1 packet ranch mix, (1 oz)

1/4 cup unsalted butter

8-10 pepperoncini peppers

 

Instructions

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.

Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.


Notes

Don’t add liquid to the crockpot: There’s no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.

To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.

To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.

To freeze: You can also store it in a freezer-friendly container for up to 2 months.

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Tater Tot Casserole

 


Ingredients:

 

1 pound ground beef

1 1-pound package tater tots

2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)

1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)

Onion and garlic powder (optional)


Directions:


Preheat oven to 350 degrees.

While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.

Spread the beef in the bottom of a 2- to 2½-quart baking dish.

Drain the liquid off the vegetables and spread them over the meat.

Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.

Arrange a layer of tater tots over the top of that.

Bake, uncovered, at 350 degrees for 50 minutes.

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HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

 


INGREDIENTS: 

For the Dough: 

3¼ cups all-purpose flour 

½ cup yellow cornmeal 1

½ teaspoons salt 

2 teaspoons sugar 

2¼ teaspoons instant yeast 

1¼ cups water, room temperature 

3 tablespoons unsalted butter, melted

 4 tablespoons unsalted butter, softened 

1 teaspoon + 4 tablespoons olive oil, divided 

For the Sauce: 2 tablespoons unsalted butter
¼ cup grated onion ¼ teaspoon dried oregano
½ teaspoon salt
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 tablespoons coarsely chopped fresh basil
1 tablespoon olive oil
Freshly ground black pepper

For the Toppings:
1 pound mozzarella cheese, shredded (about 4 cups) (Pepperoni)
¼ cup grated Parmesan cheese

HOW TO MAKE IT: ⇆ HOW TO MAKE IT: Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle. Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F. Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball. For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.

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Coconut Cake with Seven-minute Frosting

 


This frosting is fool proof and delicious!

You’ll Need :


1-1/2 c. Sugar,

2 Tbsp corn syrup,

1/4 c.water,

6 egg whites,

tsp. Vanilla


Directions :


In a heat proof bowl of an electric mixer, mix all ingredients (except vanilla) and place the bowl over a saucepan of simmering water.

Whisk the mixture until it reaches 160 degrees using a candy or instant read thermometer.

Transfer the mixing bowl to your mixer, and with the whisk attachment, beat on high until stiff, glossy peaks form (about 6 minutes).

Whip in the vanilla. Frost cake immediately.

Enjoy!


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Mini Corn Dogs



INGREDIENTS

 

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)

1/4 cup Truvia Baking Blend

2 eggs

1 cup buttermilk (regular milk is fine)

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

1/2 teaspoon salt

8-10 all-beef hot dogs, cut into 1″ bites


INSTRUCTIONS


1- Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

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Sweet Blueberry Biscuits

 

Ingredients

Biscuits:


2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)

1 Tb. baking powder

1 1/2 tsp salt

3 Tb. sugar

1 stick unsalted butter (VERY cold)

3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)

1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)

1/2 stick melted salted butter


Sauce:

1 c. powdered sugar

3 Tb. milk (or more if not thin enough)

1/2 tsp. vanilla



How To Make Sweet Blueberry Biscuits

Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!


Preheat oven to 500 degrees.


Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.


Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.


Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.


Place biscuits in a cast-iron skillet and be sure biscuits are touching.


Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.

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THE ARE YOU KIDDING CAKE

 


INGREDIENTS:

 3 large eggs

 1 box cake mix (any flavor)

 1 can pie filling (any flavor)

 DIRECTIONS:

 Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9×13 pan.

 It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.

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Crock Pot Beef Tips & Gravy

 



Ingredients

 1 1/2 lbs beef stew meat, or chuck roast cubed

 1 1/2 teaspoons lemon pepper

 1 package dry onion soup mix

 1 can cream of mushroom soup

 14 oz can low sodium beef broth

 2 tablespoons butter

 3 tablespoons flour


 How to make it

 Place cubed beef in slow cooker and sprinkle evenly with lemon pepper. In a large bowl whisk together dry onion soup mix, cream of mushroom soup, and beef broth; pour over meat. Cover and cook on low for 8 hours.

 Remove meat from crockpot with a slotted spoon, place in a bowl, and cover with foil. Set aside for now. In a large saucepan melt butter. Add flour and whisk well. Cook for about a minute. Whisk in the gravy/juices from the crockpot and heat until thickened and heated all the way through. Add in the set aside beef and simmer for a few minutes. Serve the beef tips and gravy over mashed potatoes, rice, or noodles.

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Great Cocktail Meatballs

 


Ingredients

 1 pound lean ground beef

 1 egg

 2 tablespoons water

 1/2 cup bread crumbs

 3 tablespoons minced onion

 1 (8 ounce) can jellied cranberry sauce

 3/4 cup chili sauce

 1 tablespoon brown sugar

 1 1/2 teaspoons lemon juice


 Directions

 Preheat oven to 350 degrees F (175 degrees C).

 In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

 Bake in preheated oven for 20 to 25 minutes, turning once.

 In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

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Best Ever Beef And Barley Soup





Servings 10 servings

Cook Time 40 minutes

Ingredients needed:


Chuck roast trimmed

Carrots thinly sliced

Celery thinly sliced

Onion chopped

Pre-sliced mushrooms 8-ounce

beef base

water

bay leaf

Ingredients

1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces

1 1/2 cups carrots thinly sliced

1 1/2 cups celery thinly sliced

2/3 cup onion chopped

1 package pre-sliced mushrooms 8-ounce

2 tbs beef base (this is different than beef broth it is a base that makes beef broth)

8-10 cups water

1 large bay leaf

1 cup uncooked pearl barley

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tbs garlic


Instructions


Brown beef in non-stick fry pan until browned, stirring frequently.

Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.

Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.

Discard bay leaf.

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Philly Cheesesteak Sliders

 


Ingredients :


☞ 1 1/2 lb thin slices of fondue beef

☞ 2 tbsp. tablespoon olive oil

☞ 8 oz white mushrooms, thinly sliced

☞ 1 large onion, thinly sliced

☞ 1/4 cup chicken broth

☞ 2 large spoon Worcestershire sauce

☞ 1 cup grated provolone or mozzarella cheese

☞ 4 submarine buns of 23 cm

☞ Iceberg lettuce, minced to taste

☞ Salt and pepper


Preparation:


Put the grill at the center of the oven. Preheat the oven to broiler.

In a great skillet over top heat, roan the meat in the oil, breaking it up with a wooden spoon. Salt and pepper. Reserve on a plate.

In the same skillet, brown the mushrooms and onion. Add more oil as needed. Salt and pepper. Return the meat to the pan. Add the broth, sauce and mix well . Adjust seasoning . Sprinkle with cheese and let it melt. Remove the pan from the heat.

Open the breads and place them flat on a baking sheet. Toast the buns in the oven on every part .

Place each loaf on a plate. Top with lettuce and top with meat mixture. Drizzle with the cooking juices . ENJOY !!

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Chicago-Style Deep Dish Pizza




Ingredients


 

Pizza Crust (makes 2)


3 and 1/4 cups (420g) all-purpose flour (spoon & leveled)

1/2 cup (60g) yellow cornmeal

1 and 1/4 teaspoons salt

1 Tablespoon (12g) granulated sugar

2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)

1 and 1/4 cups (300ml) slightly warm water

1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)

olive oil for coating

Tomato Sauce for Both Pizzas

2 Tablespoons (30g) unsalted butter

1 small onion, grated (about 1/3 cup)*

3/4 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional, but recommended)

3 garlic cloves, minced

one 28-ounce can (794g) crushed tomatoes*

1/4 teaspoon granulated sugar

Toppings for Both Pizzas


4 cups (about 16 oz) shredded mozzarella cheese*

1/2 cup (45g) grated parmesan cheese

optional and what I use: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)

additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms (add enough to suit your tastes)



Instructions

Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.

For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.


 


Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.

Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.

For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.

Preheat oven to 425°F (218°C).

Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then your toppings which I’ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups (300ml) of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.

Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

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