Bitluxy

Thu, 16 Jul 2026 00:00:00 GMT

Oven Pop-Up with Apples

Ingredients

1 tablespoon butter
3 eggs
3/4 cup flour
3/4 cup milk
1 teaspoon vanilla
4 apples peeled, sliced
cinnamon have ready for sprinkling
maple syrup

Instructions

In a 2 quart baking dish, put butter. Set baking dish with butter into hot, 425 degree, oven. While butter melts, blend together eggs, flour, milk, and vanilla with an egg beater or food processor. Swirl melted butter around bottom of heated pan and pout in egg mixture. Bake for about 20-25 minutes, when it should be popped up and nicely browned.
While it is baking, saute apple slices in a little butter or oil in medium-hot skillet so that they brown a little. Turn them gently with a spatula, while they are cooking. They should be soft but not mushy. Sprinkle cinnamon over them.
As the pop-up comes out of oven, it will fall. Spoon apples over it, cut up, and serve immediately. Each person should help self to maple syrup.

Thu, 16 Jul 2026 00:00:00 GMT

Brunch Oven Omelet with Canadian Bacon

Ingredients

1 pound Canadian bacon sliced
1/4 cup Maple syrup
1/4 cup Butter
1 cup Sour cream
1 cup milk
2 teaspoons Salt
1/4 cup Green onion chopped
1 tbs Parsley chopped

Instructions

Heat oven to 325. Prepare Oven Canadian Bacon; reserve. (Reassemble slices of bacon on aluminum foil. Pour syrup over bacon. Wrap & place in pan.)
Heat butter in rectangular baking dish, 13x9x2 inches, in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk & salt in large bowl until blended. Stir in onions. Pour into dish. Bake omelet mixture & bacon about 35 mins or until eggs are set but moist & bacon is hot. Arrange omelet on large platter with bacon. Sprinkle with parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Little Smokies Appetizer Recipe

Ingredients

1 small jar grape jelly
2 jars Heinz Chili Sauce
2 packages Little Smokey Sausages

Instructions

Mix jelly and sauce together in a crock pot.
Heat, stirring occasionally until jelly melts.
Drain Little Smokies and add to sauce.
Simmer over low heat 2 - 3 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Classic Slow Cooker Beef Stew

Ingredients

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
6 garlic cloves, thinly sliced
1 (12-ounce) nut brown ale
1 ¼ cups unsalted beef stock (such as Swanson), divided
1 ½ pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
4 thyme sprigs
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
¼ cup flat-leaf parsley leaves

Instructions

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Eggless Carrot Cake Recipe

Ingredients

1 cup + 2 tablespoons all-purpose flour (or whole wheat pastry flour)
¾ teaspoon baking soda
¾ teaspoon baking powder
1 pinch salt
¼ to ½ teaspoon cinnamon powder ((optional) (I use ½ tsp))
1 large pinch nutmeg powder ((optional))
4 tablespoons (¼ cup) oil ((I use virgin coconut oil))
½ cup + 2 tablespoons sugar
¼ cup + 2 tablespoons (90 ml) milk ((room temperature or warm))
1 tablespoon vinegar ((minimum 5% acidity))
1 teaspoon vanilla extract
¾ cup carrot (grated very finely (room temperature))
½ cup cream cheese ( or homemade paneer (refer instructions to make))
1 tablespoon butter (softened)
3 to 4 tablespoon sugar (powdered )
1 teaspoon vanilla extract
2 tablespoon nuts (fine chopped (or toasted coconut))

Instructions

Preparation
Grease a 6 inch pan and line it. Preheat the oven to 340 F or 170 C for at least 15 mins.
Mix together milk, vinegar, sugar, vanilla & oil. Stir well until uniform & sugar dissolves completely.
Fluff up the flour in the jar/pack first and then spoon it to the measuring cup. Then level it.
Sieve together flour, baking soda, baking powder, cinnamon, nutmeg & salt. Mix well.
Stir the milk mixture well and pour to the dry ingredients. Mix until just combined. Ensure there are no lumps.
Add the grated carrots & mix gently until just combined.
How to Make Eggless Carrot Cake
Tap the cake pan twice to the kitchen counter and bake for 28 to 30 mins.
When the cake is done, tester inserted comes out clean.
Cool the cake pan on the cooling rack for 10 mins. Invert on a cooling rack. Cool completely before slicing.
Frost the Cake (optional)
You can use brick cream cheese for frosting or make your own at home.
I boiled about 4 cups milk & curdled it using some lemon juice.
Then drained to a muslin cloth.
Made a knot & hung it for 2 hours to drain the whey completely.
Then pulsed it in a processor until smooth. Use it as cream cheese for frosting.
Add the cheese and butter to a mixing bowl. Whisk it well until smooth.
Then add powdered sugar and beat until smooth, light, fluffy & creamy.
It should be thick & of spreading consistency.
You can add more sugar to suit your taste.
If the frosting is too thick drizzle 1 tbsp milk or little powdered sugar and beat for a while.
Transfer the frosting to the cake and spread it. Sprinkle some chopped nuts.
Slice the eggless carrot cake and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Crisped Wonton Chips

Ingredients

Vegetable cooking spray
1/2 pk Won-Ton Wrappers

Instructions

Preheat oven to 350F. Place wrappers on two nonstick cookie sheets. Coat each wrapper with vegetable cooking spray. Cut wrappers into three strips. Bake until chips are lightly browned. Work Time: 5 min Total Time: 30 min Entered into MasterCook by Reggie Dwork NOTES : Cal 0.2 Total Fat 0 g Sat Fat 0g Carbs 0 g Dietary Fiber 0 g Protein 0 g Sodium 0 g CFF 0% Posted to EAT-LF Digest by Reggie Dwork on Nov 03, 1999,

Thu, 16 Jul 2026 00:00:00 GMT

Easy Egg Bake Casserole

Ingredients

1 pound sliced bacon diced
1 sweet onion chopped
4 cups frozen shredded hash brown potatoes thawed
9 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl.
Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Lasagna

Ingredients

4 cups Bolognese sauce (recipe below)
9 lasagna sheets, uncooked
1 1/2 cups Ricotta filling (recipe below)
3/4 cup CF® Finely Shredded Asiago & Parmesan Cheese
1/4 cup Crystal Farms® Shredded Mozzarella Cheese
1/4 cup Crystal Farms® Grated Parmesan Cheese
1 tablespoon basil de-stemmed and chopped
1/2 tablespoon Italian parsley chopped
1 garlic clove
6 ounces Crystal Farms® Shredded Mozzarella Cheese
1/2 cup Crystal Farms® Part-Skim Ricotta Cheese
1 egg
1 tablespoon extra virgin olive oil
8 ounces ground beef
8 ounces ground pork
1/2 yellow onion diced
1/2 carrot diced
1/2 celery stalk diced
1 1/2 garlic cloves minced
1/3 cup red wine (dry)
1 can (28 oz.) tomatoes, crushed
1/2 teaspoon kosher salt
1/4 teaspoon oregano, dried crushed
1/4 teaspoon basil, dry flakes

Instructions

Lasagna:
1. Spread 1 cup of Bolognese sauce on the bottom of a greased slow cooker. Spread the sauce evenly on the bottom of the slow cooker.
2. Top with a single layer of three uncooked pasta sheets.
3. Top with 1 cup of Bolognese sauce and spread evenly over the pasta, making sure the sauce covers all of the pasta.
4. Evenly spread ¾ cup of Ricotta filling over the Bolognese and then top with a ¼ cup of shredded Asiago & Parmesan cheese.
5. Repeat steps 2-4.
6. Top with another layer of pasta, followed with the final cup of Bolognese sauce.
7. Top with ¼ cup of shredded Mozzarella cheese and ¼ cup of shredded Asiago & Parmesan cheese.
8. Cook lasagna on high for 2 ½-3 hours, or until a knife can be easily inserted and removed and the pasta is fully cooked.
9. Serve.
Ricotta Filling:
1. Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
2. Add the Mozzarella cheese, Part-Skim Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
Bolognese Sauce:
1. Heat a large 12-quart stock pot over medium heat.
2. Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
3. Add the onions, carrot, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
4. Pour red wine into the saucepot and reduce until almost dry.
5. Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Fried Chicken Recipe

Ingredients

2 1/2 - 3 lbs chicken pieces
1 cup dried bread crumbs
1 cup mashed potato flakes
seasoning as desired ( salt, pepper, garlic, paprika, etc. )
2 cups of a liquid: beer, cola, lemonade or even buttermilk

Instructions

Remove skin from chicken if desired.
Immerse chicken in liquid of choice and then roll in combined bread crumbs, potato flakes and seasoning ).
Place in single layer in roasting pan.
Bake 375 about 1 hour or tested done and golden .
Serves 4
Note: I like beer for the recipe!

Thu, 16 Jul 2026 00:00:00 GMT

Ginormous Oven-Baked Omelette 140

Ingredients

2 cups fat free egg substitute
1/2 cup fat free milk
1/2 cup reduced fat cheese shredded
1 cup bell peppers sliced
1 cup mushrooms sliced
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tablespoons reduced fat parm
3/4 teaspoon garlic powder
1/8 teaspoon black pepper

Instructions

Preheat oven to 375 degrees
Spray a deep round casserole dish with spray. Pour egg and milk into dish. Add cheese, tomatoes, garlic powder and black pepper and stir until mixed well. Set aside.
Bring a large pan sprayed to high heat over stove. Saute peppers, mushrooms and onions for about 2 minutes, stirring occasionally, just long enough to brown the outsides of the veggies. Add the veggie mixture to the casserole dish and mix well.
Bake in the oven for 30 minutes. Carefully remove dish from the oven and evenly cover with Parm.
Return dish to the oven and bake for 20 to 25 mintues, until the top has puffed and the omlette is firm.
Allow to cool slightly before serving, then cut into four slices

Thu, 16 Jul 2026 00:00:00 GMT

Bacon-oven cooked

Ingredients

Bacon

Instructions

Place Bacon on foil lined baking sheet. Put bacon into cold oven, turn on to 400 degrees. Do not preheat oven to slow cook the bacon for 20-25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Stovetop One Pan Chicken Recipe Recipe

Ingredients

4 pieces boneless, skinless chicken breasts
Olive Oil (Enough to coat large pan)
mrs. dash (to taste)
garlic powder (to taste)
paprika (to taste)
2 cans of Campbell's chicken and broccoli soup
1/8 cup white wine

Instructions

In a large pan, put in enough olive oil to coat and heat on low/medium heat.
Season chicken breasts on BOTH sides (to taste)
When olive oil is "rippled", place breasts in pan.
Brown on each side for 6 minutes on medium heat.
When done browning, remove chicken from the pan onto a plate.
REMOVE PAN FROM FLAME and add wine to de-glaze.
Return pan to heat and place the chicken back in.
Add one can of the soup to top each breast and then cover pan.
Cook on med/low heat for 25 minutes, or until the chicken can be cut and juices are clear.
Remove the Chicken From the pan and Place on a Plate.
Add the other can of soup to the liquid in the pan and mix together until combined.
Pour over chicken (and rice) and serve.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Turkey Club Bake

Ingredients

6 slices bacon
2 cups bisquick
1/3 cup mayonnaise
1/3 cup milk
2 cups cooked cubed turkey
2 medium green onions, sliced
1/4 cup mayo or garlic-herb spreadable cheese
1 large tomato, chopped
1 cup Shredded cheddar cheese

Instructions

Heat oven to 450 degrees.
Spray a cookie sheet with cooking spray.
Cook and crumble bacon.
Meanwhile, in a medium bowl, stir Bisquick, 1/3cup mayo and the milk until
a soft dough forms. Press dough into a 12x8-inch rectangle on cookie
sheet. Bake 8-10 minutes or until crust is golden brown.
In a medium bowl, mix turkey, onions, bacon and ? cup mayo/cheese. Spoon
over crust to within ?-inch of edges. Sprinkle with tomato and cheese.
Bake 5-6 minutes or until mixture is hot and cheese is melted.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Rotisserie Chicken Pot Pies

Ingredients

4 tbsp. unsalted butter
1 medium carrot, peeled and diced
2 ribs celery, diced
1 small onion, diced
1 clove garlic, minced
1 tbsp. fresh thyme leaves
kosher salt
Freshly ground black pepper
1/4 c. all-purpose flour
1/4 c. dry white wine
3 c. chicken stock
2 c. rotisserie chicken
3 c. baby spinach
1 sheet frozen puff pastry, thawed
1 large egg

Instructions

Preheat oven to 400°.
In a large pot over medium-high heat, melt butter. Add carrot, celery, onion, garlic, and thyme and cook, stirring regularly, until tender and fragrant, 5 minutes. Season with salt and pepper.
Stir in flour and whisk constantly until golden brown, 3 minutes, then stir in white wine and let simmer until absorbed, about 2 minutes. Add chicken stock, stirring to combine. Bring mixture to a boil, then reduce heat to low and simmer until thickened, 6 to 8 minutes.
Stir in rotisserie chicken and spinach and cook until chicken is heated through and spinach slightly wilted, 2 minutes more. Season with salt and pepper.
On a floured work surface, roll out puff pastry to 1/4" thickness. Using a 10-ounce ramekin as a guide, cut out 4 circles one inch larger on all sides than the ramekin.
Spoon chicken filling into four ramekins and cover each with a puff pastry circle. Using a sharp knife, cut slits across the top.
In a small bowl, whisk together egg and 1 tablespoon water and brush on tops of puff pastry.
Bake until pastry is puffed and golden, 15 to 18 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Roast Chicken with Garlic New Potatoes

Ingredients

3 pounds chicken
salt and pepper
1 large garlic head separate not peeled
4 bay leaf
1 1/2 teaspoons dried rosemary crumbled
1/4 cup olive oil
6 small new potatoes halved
1/2 large lemon
french bread

Instructions

Preheat oven to 375 degree Season chicken cavity with salt and pepper Halve 2 garlic cloves and place in cavity with 2 bay leaves.
Tie chicken legs together to hold shape Rub rosemary into chicken Season with salt and pepper
Heat oil in heavy large ovenproof skillet over high heat. Add remaining garlic cloves and stir 30 seconds Add chicken potatoes and remaining 2 bay leaves Season potatoes with salt and pepper Brown chicken on all sides Squeeze lime over chicken and potatoes
Transfer skillet to oven and roast until juices run clear when chicken is pierce in thickest part of thigh Basting occasionally about 1 hour Transfer chicken garlic and potatoes to platter Degrease juices if desired Carve chicken and spoon pan juices overs Serve with garlic potatoes and bread spreading garlic on bread

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Chicken with Biscuits and Peaches

Ingredients

1/4 cup Vegetable Shortening
4 tbsp Butter or Margarine
1 cup Flour
2 tbsp Flour
2 tsp Paprika
1/4 tsp Salt
Freshly Ground Pepper
1 ea Chicken 3 pounds, cut up
1 can Refrigerator Biscuits 6 ounces
1 can Cling Peach Halves 30 ounces, drained
Whole Cloves
1 1/2 cups Hot Milk

Instructions

1) Preheat oven to 425 degrees. Place shortening and butter in 1 13x9x2 inch baking dish and set in oven until melted. In a plastic or paper bag, combine 1 cup flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, and shake to coat thoroughly. Place chicken skin side down in hot shortening. Bake 45 minutes, then turn.
2) Push chicken to one end of pan. At the other end, arrange uncooked biscuits in a single layer, without draining off shortening. Stick each peach half with a clove and place on top of chicken. Bake 15 minutes.
3) To make gravy, remove chicken, biscuits, and peaches to a serving platter. Pour pan drippings into a medium-size saucepan and place over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until thick and smooth. Serve with chicken and biscuits.

Thu, 16 Jul 2026 00:00:00 GMT

Hard Boiled Eggs in Oven

Ingredients

Eggs

Instructions

Fill muffin pan with eggs. Bake at 325 degrees for 30 minutes. Put cooked eggs in ice bath (fill bowl with ice and water), cover eggs, leave in for 10 minutes and then peel.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner Rolls (Bread Machine)

Ingredients

1/2 cup Water warm to 110
1/2 cup milk warm
1 large egg
1/3 cup Butter softened
2 tablespoon sugar
1 teaspoon salt
3 3/4 cup flour
2 1/4 teaspoon yeast .25 oz

Instructions

Put on dough cycle.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie

Ingredients

2 tablespoons Margarine
1 bag frozen mixed vegtables chopped
1 can Mushroom soup
1/2 cup milk
1 can (16 oz) Chicken
1/2 cup Cheddar cheese shredded
1 box Pie crust

Instructions

Cook vegtables in margarine until tender, blend soup, milk and herbs and add to onion, heat well. In pie dish, put crust then put drained chicken and . Pour soup mixture over this and top with additional pie crust. Cut slits in pie crust. Bake 35 min. in 450 oven.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Roasted Vegetables

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

Instructions

Chop all the vegetables, as specified in the ingredient list.
Preheat oven to 450 degrees F.
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
Stir until all the vegetables are coated evenly.
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie

Ingredients

1 2/3 cups frozen mixed vegetables thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick� baking mix
1/2 cup milk
1 egg

Instructions

1. heat oven to 400*. Mix vegetables, chicken and soup in ungreased 9" Pie plate.2. Stir remaining ingredients until blended. Pour into pie plate.3. Bkae about 30 minutes or until golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Gluten-Free Babka with Chocolate Filling

Ingredients

1 cup (227g) water lukewarm
2 large eggs
1 tablespoon (9g) instant yeast
1/4 cup (50g) granulated sugar
5 tablespoons (71g) butter softened
1 1/4 teaspoons table salt
1 1/2 teaspoons King Arthur Pure Vanilla Extract
3 1/4 cups (390g) King Arthur Gluten-Free Bread Flour
1/2 cup (99g) granulated sugar
1/2 teaspoon cinnamon
1/3 cup (28g) unsweetened cocoa Dutch-process or natural
4 tablespoons (57g) butter melted
1/2 cup (89g) mini chocolate chips or semisweet chocolate finely chopped
1/2 cup (57g) pecans or walnuts diced; toasted if desired
1 large egg beaten with 1 tablespoon water

Instructions

In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that's OK. It’s normal for the mixture to resemble cake batter at this stage.
, Cover the mixture and set aside for 20 minutes. It will begin to firm up slightly during this time and look more like dough than batter. Then, on a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease) as needed to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of kneading.
, Return the dough to the mixing bowl, cover, and allow it to rise for 40 minutes, or until slightly puffy.
, In a medium bowl, combine all the filling ingredients except the chocolate and nuts. Stir until a very soft paste is formed. Set aside.
, On a greased or floured surface, gently deflate the dough and pat or roll into an 8" x 16" rectangle. Don’t worry if it isn’t perfectly 16" long. The dough will feel soft and spongy at this point.
, Use a small offset spatula or the back of a spoon to spread the chocolate filling evenly over the dough leaving a 1" border bare on every side. Scatter the chocolate and nuts over the surface evenly.
, Starting on a short side, roll the dough gently into an 8" to 9" log, then pinch the seam and ends closed to seal the filling inside.
, Use a serrated knife or kitchen scissors to cut the log in half lengthwise to make two pieces of dough, each about 9" long; cut carefully to prevent too much filling from spilling out. With the exposed filling side up, gently twist the two pieces together, tucking the ends underneath. It’s OK if one or two of the now-exposed inner dough coils tears slightly at this point. Place the log into a lightly greased 8 1/2" x 4 1/2" loaf pan.
, Brush loaf with egg wash (reserve any excess), cover, and allow it to rise for 30 to 45 minutes, or until the loaf is puffy and has risen above the edge of the pan by about 1" in the center.
, While your dough is rising, preheat your oven to 350°F.
, Before baking, brush the gluten-free babka with the egg wash once more.
, Bake the gluten-free babka for 30 minutes, then tent with foil and continue baking for 25 to 30 minutes, or until the babka is a deep golden brown. To ensure the loaf is baked through, insert a digital thermometer into the center of the loaf. It should register at least 190°F when it’s done.
, Remove the gluten-free babka from the oven and immediately loosen the edges with a heatproof spatula or table knife. Let the babka cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve at room temperature.
, Storage information: Store any leftover gluten-free babka, well wrapped, at room temperature for up to 2 days. After 2 days, rewarm individual slices briefly in a toaster, if desired. Freeze for longer storage.

Thu, 16 Jul 2026 00:00:00 GMT

Individual Hand-Held Crescent Dough Pot Pies

Ingredients

1 can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
1/3 cup Betty Crocker™ mashed potatoes
1/2 cup frozen mixed vegetables, cooked
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 tablespoon butter, melted

Instructions

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Perfectly Easy Dinner Rolls

Ingredients

1 cup warm water 105 degrees to 115 degrees
2 packets active dry yeast
1/2 cup Butter melted
1/2 cup sugar
3 Eggs
1 teaspoon Salt
4 cups unbleached all-purpose flour; up to 4 1/2
Additional melted butter

Instructions

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a t 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with belted butter, if desired. Break rolls apart to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Jan's Autumn Chicken Pot Pie

Ingredients

1 cup Plain flour
1 teaspoon ginger root fresh grated
1 teaspoon Lemon zest grated
1/2 teaspoon Salt
1/3 cup Butter softened
3 tablespoon Water cold
2 cups chicken cooked, chopped (leftover from roast chicken or freshly poached)
1 425-gram can cream of chicken soup
1 small Onion diced
2 small carrots diced
1/3 cup Dried Apricots diced
2 small Red apples cored and diced
1 tablespoon ginger root fresh minced
pinch Salt and black pepper
1/2 teaspoon Vege-spice
2 tablespoon Butter
1/4 cup Plain flour

Instructions

DOUGH
In large bowl combine flour, ginger, lemon zest and salt.
With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450F
In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
Reduce heat to low and gradually whisk in chicken soup.
Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Bacon & Tomatoes

Ingredients

3 slices Bacon
1 extra large Tomato Chopped
2 buttons bella mushrooms

Instructions

Broil or Fry Both

Thu, 16 Jul 2026 00:00:00 GMT

Warm Dinner Rolls

Ingredients

1 1/4 cups milk
1/2 cup vegetable shortening
3 3/4-4 1/4 cups all-purpose flour, divided
1/4 cup granulated sugar
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 large eggs

Instructions

Heat milk and shortening over low heat until temperature reaches 120°F to 130°F
Combine 11/2 cups flour, sugar, yeast and salt in bowl; set aside.
Slowly beat milk mixture into flour mixture until well blended.
Beat in eggs and 1 cup flour.
Beat 2 minutes, scraping down sides of bowl.
Stir in enough additional flour, about 11/4 cups, to make a soft dough.
Knead dough on a floured surface until smooth and elastic, about 10 minutes; add more flour, if necessary, to prevent sticking.
Shape dough into a ball.
Place in oiled bowl; turn over to oil surface. Cover; let rise in warm place until double in size, about 1 hour.
Punch down dough.
Knead on floured surface 1 minute. Cover with towel; let rest for 10 minutes.
Grease two 8-inch square baking pans. Divide dough in half.
Reserve one half; cover.
Shape one half into 12 balls.
Place in 1 prepared pan. Repeat with remaining dough.
Cover; let rise in warm place until double in size, about 30 minutes.
Preheat oven to 375°F
Bake until golden, about 15 minutes. Remove immediately from pans.

Thu, 16 Jul 2026 00:00:00 GMT

Lobster Pot Pie | Recipes

Ingredients

1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not “baby” peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
Pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Instructions

Sauté the onions and fennel with the butter in a large sauté pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Preheat the oven to 375 degrees.
Divide the dough in half and roll out each half to fit a 9- or 91/2-inch-round by 2-inch-high ovenproof glass or ceramic baking dish. Place one crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Thu, 16 Jul 2026 00:00:00 GMT

Oven fried fish

Ingredients

4 tablespoons of butter
1 cup Italian bread crumbs
1/2 cup parmesan cheese
6 fish fillets

Instructions

Preheat oven to 375 degrees. Melt butter and spread on bottom of 13x9 Pam. Crush Italian bread crumbs in a plastic bag with a rolling pin. Mix bread crumbs and cheese well in a pie pan. Dip fish in butter then coat in bread crumbs. Bake fish for 15-20 minutes or until fish flakes with fork.

Thu, 16 Jul 2026 00:00:00 GMT

Classic Chicken Pot Pie

Ingredients

8 whole boneless skinless chicken thighs
3 tablespoons extra virgin olive oil
1/2 cup canadian sherry wine, divided into 1/4
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
2 bay leaves
2 celery ribs, sliced
2 carrots, sliced
5 whole cloves
1 tablespoon dried savory
1 whole medium onion
2 tablespoons unsalted butter
2 large carrots, sliced
2 celery, sliced
10 -15 white mushrooms, sliced
2 cups chicken broth, from cooking chickens
4 tablespoons all-purpose flour
1 1/2 cups milk
3 tablespoons pimientos
2 tablespoons of canadian sherry wine
1 pastry crust, for top (leftover from a pie, preferably Pate Brisee)
1 tablespoon milk

Instructions

Sauté chicken on Med High in the olive oil, using a Dutch Oven.
Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Sauté till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
Simmer for 2 hours on Low. It should be slightly simmering.
Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
Sauté the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
Add the chicken broth and simmer for 10 minutes.
Remove vegetables from the Dutch Oven.
Preheat oven to 350°.
Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
Mix together gently so as not to break up the chicken pieces.
Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
Serve with nice French crusty bread.

Thu, 16 Jul 2026 00:00:00 GMT

One Minute Microwave Quiche in a Mug

Ingredients

1 large egg
1 1/2 tablespoons Whole milk
1 teaspoon Melted Butter
pinch salt
pinch Pepper
4 grape tomatoes halved or use diced tomato 1/8 cup
1 tablespoon grated cheese cheddar, swiss, ?, you choose!
1/8 cup fresh bread torn or chopped into small cubes
1 teaspoon fresh herbs chopped more for garnish
optional cooked bacon, avocadoes, onion, mushrooms, salsa

Instructions

1. Crack egg and empty it into a microwavable mug. Add milk, melted butter, salt, and pepper. Mix well with a whisk or fork.
2. Add other ingredients to taste, cheese, bread, tomatoes, herbs, bacon/ham, avocadoes, etc. and gently stir together to get all of the ingredients moist.
3. Microwave on high for 1 minute, until the egg is cooked and the quiche is slightly puffed.
4. Garnish with herbs and eat immediately. Add a little salsa on top if you want a spicier quiche.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Almond Cakes

Ingredients

1 ⅔ cups flour
1 ½ cups sugar
1 cup unsalted butter, melted
2 eggs, lightly beaten
2 tablespoons almond extract
¼ teaspoon salt
Cooking-oil spray
2 ½ ounces (about 1/2 cup) sliced almonds

Instructions

Preheat oven to 350°. In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt. Spray two 9-in. pie pans with cooking oil. Divide batter evenly between pans and sprinkle each with half of the almonds. Bake until light brown around edges, about 30 minutes. Serve warm or at room temperature.
The Twist: Layer Them. To quickly transform these modest cakes into showpieces, use a serrated knife to carefully slice each cake horizontally into 2 even layers. Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries. Add top layers and spread with remaining whipped cream; top with more raspberries. (If you only want to layer 1 of the cakes, just halve the amounts here.)
Note: Nutritional analysis is per serving.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Fish

Ingredients

1 pound cod fillets
1 egg , beaten
1/2 cup Dry bread crumbs
1/4 cup butter , melted
1 tablespoon lemon juice

Instructions

Dry fish & salt.
Dip into butter and bread crumbs, place on baking dish.
Melt butter and mix with the lemon juice. Pour over fish. Cook at 500 degrees.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Baked Corn Dogs

Ingredients

10 hot dogs
16 ounces corn muffin mix
1/4 cup butter, Melted
1 1/4 cups milk
2 eggs
1/4 teaspoon salt

Instructions

In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Stove Top Easy Turkey Bake

Ingredients

1 2/3 cups Water hot
1 package (6 oz) Stuffing Mix low sodium
4 cups Turkey chopped and cooked
1 package (14 oz) Broccoli Florets thawed and drained
1 can (10-3/4 oz) Cream of Chicken Soup low sodium
3/4 cup Milk
1 1/2 cups Cheddar cheese shredded
1 cup Rice Instant

Instructions

HEAT oven to 350F.
ADD hot water to stuffing mix; stir just until moistened.
COMBINE turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
BAKE 30 min. or until heated through.

Thu, 16 Jul 2026 00:00:00 GMT

Skillet Turkey Pot Pie

Ingredients

1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
4 oz. reduced-fat cream cheese, at room temperature
1 lemon
3/4 c. low-fat sour cream
1 tbsp. Dijon mustard
1 tbsp. fresh thyme leaves
Kosher salt and pepper
2 1/2 c. shredded leftover turkey or rotisserie chicken
3 oz. Gruyere cheese, coarsely grated
3 oz. leftover sliced ham or thick sliced deli ham, torn into ½- inch pieces (about ½ cup)
2 scallions, finely chopped
1/2 c. fresh flat-leaf parsley, chopped

Instructions

Heat oven to 425°F and line a large baking sheet with parchment. Unfold the pastry and cut into a 9 to 10-inch round. (Reserve pastry trimmings for another use.) Transfer to the prepared pan. Brush with the egg and bake until puffed and golden, 18 to 22 minutes.
Meanwhile, squeeze 2 tablespoon juice and grate 2 teaspoon zest from the lemon. In a 9- to 10-inch skillet, heat the cream cheese, lemon juice and 2 tablespoon water over low heat until melted and smooth. Stir in the sour cream, mustard, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the turkey, gruyere, ham, scallions and parsley and cook until heated through, about 3 minutes.
Top with puff pastry.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Veggie Pot Pie

Ingredients

1 container frozen puff pastry sheets or cresent rolls I use trader joe's
4 cups vegetable broth
5 cloves garlic chopped
1 medium yellow onion diced
1 tbsp olive oil
1 tbsp butter or earth balance
1 8 ounce container mushrooms chopped or halved
2 medium russet potatoes
1 cup carrots chopped
1 cup green beans chopped
3/4 cup celery chopped
1 cup frozen peas
1/3 cup reduced fat fream cheese
1 bunch fresh parsley chopped
dash salt and pepper to taste
1/4 cup milk or soymilk (optional)

Instructions

Boil the potatoes and carrots in a large stock pot until the potatoes are almost done. Add green beans for about 3 more minutes or until bright green. If there is liquid left in the pot, reserve it and set aside.
Saute the onions, garlic, and celery in the olive oil in a large pot. Add butter, mushrooms, and frozen peas. Cook over medium heat until done.
Add potatoes, carrots, green beans, and cream cheese into the pot and stir everything together. If you would like to thin the mixture add the milk or reserved broth. This depends on how thick you like the inside of your pot pies.
Season with salt and pepper to taste and add the chopped parsley. Bring the pot to a boil, then reduce the head and allow to simmer for about 5 more minutes.
Cut the puff pastry or crescent roll dough to the approximate size of then oven safe bowls, glass pyrex, or ramekins you will be using to cook the pot pies. Fill the bowls with your vegetable mixture and top with you pastry dough, it can either be tucked into the bowl or draped over the side.
Cook at 400 degrees for about 30 minutes or until the pastry tops are done and golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Pumpkin Chocolate Chip Bread

Ingredients

2/3 cup shortening (4-1/8 oz) or 1 cup (5-1/2 oz) vegetable oil
2-2/3 cups sugar 18-1/2 oz
4 large eggs
2 cups pumpkin one 15 oz can (not pumpkin pie filing)
2/3 cup water 5-1/4 oz water
3-1/3 cups unbleached all-purpose flour 13-3/4 oz
1/2 teaspoon Baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans 4 oz (optional)
1-1/2 cups chocolate chips 9 oz

Instructions

Preheat oven to 350 deg.
In large bowl, cream together shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg and vanilla, stirring to blend and mix in chips and nuts (optional).
Spoon batter into lightly greased bundt pan or 2 9x5 in loaf pans. Bake 1 hour or until tester comes out clean. Remove and cool on rack. When completely cool, wrap in plastic wrap and store overnight before serving.
If desired, just before serving, drizzle with icing made of 1 cup confectioners sugar or glazing sugar, 2 T of melted butter, and 1 T milk.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Cheese Grits Casseroles Recipe

Ingredients

4 1/2 cups water
1 1/2 cups uncooked quick-cooking grits
2 teaspoons salt, divided
1 cup half-and-half
1 teaspoon dry mustard
1/4 teaspoon black pepper
2 large eggs
1 large egg yolk
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
2 tablespoons chopped fresh chives

Instructions

Bring water to a boil in a medium saucepan over high. Add grits and 1 teaspoon of the salt. Reduce heat to medium-low, and cook, stirring occasionally, until grits are thickened and tender, about 5 minutes. Remove pan from heat; cover and let stand 5 minutes.
Meanwhile, whisk together half-and-half, mustard, pepper, eggs, egg yolk, and remaining 1 teaspoon salt. Stir in grits and cheese until cheese is melted. Divide mixture evenly among 6 (8-ounce) lightly greased ramekins. Cover and chill 8 hours or overnight.
Preheat oven to 350°F. Uncover ramekins, and place on a baking sheet; let stand at room temperature while oven preheats, 15 to 20 minutes. Bake in preheated oven until puffed and edges are set, about 42 minutes. Let stand 10 minutes. Sprinkle with chives, and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Jackie's Easy Au Gratin Chicken Bake

Ingredients

1 (14 ounce) package frozen broccoli florets, thawed, and drained
1 (7 7/8 ounce) box betty crocker deluxe creamy cheddar au gratin potato mix
2 cups boiling water
2 tablespoons margarine or 2 tablespoons butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 pounds)
2 slices cheddar cheese, cut diagonally in half (1 oz. slices)

Instructions

Heat oven to 400.
Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
Spread broccoli in baking dish.
Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
Stir in milk.
Spread over broccoli.
Place chicken breast halves on potato mixture.
Bake uncovered for 30 minutes.
Place cheese slices on chicken.
Sprinkle with topping.
Bake 3-5 minutes longer, or until cheese is
melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
Let stand 5 minutes, or until sauce is as
thick as desired.

Thu, 16 Jul 2026 00:00:00 GMT

Microwave Two Ingredient Mini Cake

Ingredients

1 1/2 tablespoons Dark chocolate chips
2 tablespoons Sunflower Seeds Unsalted & Roasted

Instructions

Mix ingredients in Dixie mini paper cup. Microwave uncovered for 20 seconds or until chocolate has melted slightly. Take out and mix. Then press down the mixture with the bottom of another Dixie cup. Then rip the empty cup you used to press down the mixture along the seam. Then remove the bottom of the cup so that you are left with the curled sides of the cup. Then flip the mixture onto a small plate and try to keep its shape. Incorporate the parts that did fall of and reshape the mixture by placing the ripped Dixie cup top down on the plate. It should now look like a cup again with the plate being the bottom of the cup. Then, keeping the ripped cup's top facing the plate, scrape the mixture to the already shaped pile. Then put the Dixie cup around the mixture and reshape it. Garnish with leftover sunflower seeds or other snacks.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Shrimp On A Chip Recipe

Ingredients

Cooked shrimp
tortilla chips
Mozzarella cheese
sliced jalapeno peppers
lettuce shredded into small pieces
pico de gallo
Guacamole
sour cream

Instructions

cook your shrimp for this dish here are some ways to do so:
you can grill them on the grill/pit with butter and garlic
or
you can saute' them which I do for quick dish
one small skillet add some butter about 2 tablespoos
1 clove of garlic mashed add to the butter
then add shrimp let cook for about 10 minutes
Place chips on a baking pan
add little shredded mozzarella
add shrimp with one slice of japaleno pepper
then add some more mozzarella
place in oven for 350 degrees
cook until cheese is melted
then serve with :
remaining ingredients:
lettuce
pico de gallo
guacamole
sour cream
This is easy and soooo Good!!

Thu, 16 Jul 2026 00:00:00 GMT

Olive Gardens Chocolate Ricotta Pie Recipe

Ingredients

1 1/4 cups graham cracker crumbs
2 1/2 ounces butter, melted
2 tbls. sugar
1 pound ricotta
3/4 cup powdered sugar
1 tsp. almond extract
1 cup almonds, toasted
1/2 cup semisweet chocolate chips
1 1/4 cups heavy cream
Mix graham crackers, butter, and 2 tbls. sugar together
Shape into 9-in. pie plate
Bake at 350 for 10 minutes
Let chill

Instructions

In large bowl add ricotta, sugar, and extract and mix until blended
Put nuts and chocolate into processor and pulse until all ground up ( Do Not grind fine)
Fold into cheese mixture and chill
Whip heavy cream until stiff
Fold into ricotta and chocolate mix half at a time
Spoon into chilled crust and let chill overnight

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie Recipe

Ingredients

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)* or Chicken Soup with Herbs
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Instructions

Preheat oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix.
Pour over chicken mixture.
Bake 30 min. or until golden.

Thu, 16 Jul 2026 00:00:00 GMT

Roasted vegetable lasagne

Ingredients

2 red onions, cut into wedges
1 each small red and yellow pepper, deseeded and cut into 2cm (3/4in) pieces
2 medium courgettes, sliced into 2cm (3/4in) rounds
2 garlic cloves, crushed
3 tbsp. olive oil
225 g cherry tomatoes
390 g tin artichoke hearts, drained and cut into quarters
3 tbsp. tomato puree
75 g pitted black olives
500 g passata
2 x 125g balls mozzarella, torn
10 sheets 'no pre-cooking required' lasagne
25 g butter
25 g plain flour
600 mL whole milk
50 g Cheddar, grated

Instructions

Preheat oven to 220°C (200°C fan oven) mark 7. Mix onions, peppers, courgettes and garlic in a large roasting tin. Drizzle over the olive oil, season well and toss together. Roast for 30min, stirring occasionally.
Meanwhile, make the white sauce: melt the butter in a medium pan. Stir in the flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in half the Cheddar. Check seasoning. Cover surface with clingfilm to prevent a skin forming. Set aside.
Remove roasting tin from oven, then mix through cherry tomatoes and artichokes. Cook for a further 20min until vegetables are slightly charred at the edges. Remove from the oven and stir through tomato purée, olives and the passata. Reduce the oven temperature to 200°C (180°C fan oven) mark 6.
To assemble, add 1/2 the vegetable sauce to the base of a deep 2 litre (31/2 pint) ovenproof serving dish, dot over half the mozzarella, then lay on a single layer of half the lasagne sheets to cover. Top with half the white sauce. Repeat once more, ending with the final amount of white sauce. Sprinkle over remaining Cheddar.
Cook in oven for 35-40min until golden and bubbling at the edges. Serve with a green salad, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Veggies Recipe

Ingredients

1 ½ C. Italian seasoned bread crumbs
½ C. grated parmesan cheese
1 C. mayo
2 tsp garlic pepper seasoning
2 C. mixed broccoli and cauliflower florets
½ lb zucchini, cut in strips like French fries
½ lb eggplant, cut in strips like French fries
1-12 oz pkg. frozen artichoke hearts, thawed and drained
1 bell pepper, cut in strips
½ lb whole small mushrooms

Instructions

Mix bread crumbs and cheese in a 1 gallon plastic food bag and mix.
Mix mayo and garlic pepper.
In a large bowl combine veggies with mayo. Make sure all veggies are coated with mayo.
Place a couple handfuls of veggies in bag with crumbs and shake to coat.
Place coated veggies on baking tray, so they are not touching. Repeat till all veggies are done.
Bake in preheated 425°F oven for 15 min, or until crisp and golden brown. Cool on baking sheet.
Serve with ranch, or whatever dip strikes your fancy.
To freeze place baking sheet in freezer. When frozen, remove and place veggies in freezer bags.

Thu, 16 Jul 2026 00:00:00 GMT

Mince pies

Ingredients

1 large jar mincemeat (about 600g)
2 satsumas, segmented and finely chopped
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Instructions

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
Add 125g caster sugar and 1 large beaten egg, and mix together.
Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
Wrap the pastry in cling film and chill for 10 mins.
Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
Heat oven to 220C/200C fan/gas 7.
Roll out the pastry to 3mm thick.
Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Pot Pie Bundles

Ingredients

1 1/2 tablespoons canola oil, divided
1 large carrot, peeled and cut into 1/4-inch dice (about 1 c.)
1/2 small onion, cut into 1/4-inch dice (about 1/2 c.)
2 garlic cloves, minced
1 lb chicken breast halve, boneless, skinless, cut into 1/2-inch dice
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
1 pinch black pepper
1 cup chicken broth, I use low sodium
4 teaspoons cornstarch
3/4 cup frozen petite peas, thawed
3/4 cup frozen corn kernels, thawed
2 tablespoons parmesan cheese, grated
12 egg roll wraps (NOT the smaller wonton wrappers)

Instructions

Preheat the oven to 350.
Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, and cook 1 minute more.
Stir in the chicken, tarragon, salt, and pepper.
Cook until the chicken is no longer pink, about 5 minutes.
Place the broth and cornstarch in a bowl, and whisk until well combined.
Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray).
Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top.
Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!).
Brush the remaining oil on top of each bundle.
Bake until golden and crisp,12-15 minutes.
Cool slightly before eating.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Baked Beef Brisket

Ingredients

4 lbs boneless beef brisket (NOT corned beef)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 clove garlic, minced
3 medium onions, peeled and thickly sliced
1 cup hot water
1 envelope dry onion soup mix
4 carrots, peeled and cut into 2 inch chunks
4 stalks celery, cut into 2 inch chunks
French roll

Instructions

Preheat oven to 350°.
Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
Remove from oven; separate meat from sauce and refrigerate both overnight.
The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
Serve sliced meat with au jus on French rolls.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie

Ingredients

1 can (10 3/4 oz.) Campbell's Cream of Potato Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/4 cup Milk
2 tablespoons Flour
Pepper
1 cup cheddar cheese

Instructions

PREHEAT oven to 400F.
MIX soup, vegetables, chicken, and cheese in 9" pie plate.
MIX milk, flour, and pepper. Pour over chicken mixture. Bake 30 min. or until golden.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Broiled Back Ribs Recipe

Ingredients

4 racks of back ribs
one large onion (unpeeled cut in quarters)
1 bulb of garlic (cut in half)
2 carrots (ends cut off cut in large chunks)
2 stalks of celery (cut in large chunks)
4 bay leaves
20 peppercorns
1/2 cup ketchup
6 beef bouillon cubes
water to just about cover
bbq sauce
1/4 cup brown sugar
2 tsp garlic salt
1/4 tsp thyme
1 medium onion minced
juice of 1 lemon
1 cup ketchup
1/2 cup water
2 tbsp worchestershire sauce
2 tsp prepared mustard

Instructions

Cut racks of ribs in half and place in a large roasting pan
add vegetables, bay leaves, pepper, bouillon cubes, ketchup and water. Add water to just about cover ribs
Cover and cook at 400 degrees for approximately 2 hours or fork tender
Mix together bbq sauce ingredients and simmer uncovered low heat 15 minutes...let cool
place racks of ribs on a broiler pan
broil 3 minutes
brush a generous amount of bbq sauce on ribs and broil 3 minutes
repeat 3 times

Thu, 16 Jul 2026 00:00:00 GMT

Microwave Easy Mac and Cheese

Ingredients

2 cup Elbow Macaroni Noodles
2 cup Hot water
1 cup Evaporated milk skim is fine
1 1/2 cup Cheddar shredded

Instructions

Combine macaroni, hot water and evap milk in a 2 quart glass or ceramic casserole.
Microwave uncovered on high for 12 minutes or til macaroni is soft and ost of the liquid has evaporated, stirring twice.
Stir in cheese til melted.
Salt and pepper to taste; can also add herbs.

Thu, 16 Jul 2026 00:00:00 GMT

Tebit (Chicken Baked in Rice)

Ingredients

3 1/2 cups uncooked long-grain rice (such as Carolina Gold), soaked overnight
1 large (5-ounce) boneless, skinless chicken thigh, cut into 1/2-inch pieces
3/4 cup tomato paste, divided
1 tablespoon baharat spice blend (such as Burlap & Barrel)
2 tablespoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 teaspoon ground cardamom
1 (4-pound) whole chicken
1/4 cup olive oil, divided
1 (14.5-ounce) can diced tomatoes, drained
2/3 cup chopped yellow onion (about 1 small onion)
2 teaspoons ground cinnamon
2 teaspoons paprika
4 cups water
1 (8-ounce) can tomato sauce
1 chicken bouillon cube

Instructions

Drain soaked rice in a colander, and rinse well with cold water. Combine 2/3 cup rice, chopped chicken thigh, 2 tablespoons tomato paste, baharat, 2 teaspoons salt, 1/2 teaspoon black pepper, and cardamom in a medium bowl; stir until mixture is well combined. Set remaining soaked rice aside until ready to use.
Gently loosen the breast skin from the whole chicken using your fingers. Stuff rice mixture under breast skin (about 1/4 cup) and into chicken cavity (about 3/4 cup). Prick chicken skin using a fork or a sharp paring knife. Set aside.
Preheat oven to 350°F with rack positioned in bottom third of oven. Heat 2 tablespoons oil in a large nonstick pot or Dutch oven over medium-high. Add diced tomatoes, chopped onion, cinnamon, paprika, remaining 1/2 cup plus 2 tablespoons tomato paste, and remaining 1/2 teaspoon black pepper; cook, stirring occasionally, until mixture is fragrant and tomato paste darkens slightly, about 5 minutes. Remove from heat, and transfer to a medium bowl. Wipe pot clean.
Coat bottom of pot with 1 tablespoon oil. Fit a circle of parchment paper into bottom of oiled pot, and drizzle paper with remaining 1 tablespoon oil. Add diced tomato mixture, 4 cups water, tomato sauce, bouillon, and remaining 4 teaspoons salt; bring to a boil over high. Add reserved soaked rice; reduce heat to medium, and simmer, undisturbed, 20 minutes. Nestle chicken, breast side up, into center of rice mixture. Spoon some of the simmering liquid over chicken; cook over medium, undisturbed, 10 minutes.
Cover pot with lid, and transfer to preheated oven; roast until an instant-read thermometer inserted in thickest portion of breast registers 165°F, 1 hour and 20 minutes to 2 hours. Uncover pot; increase oven temperature to 425°F, and roast until chicken is browned in spots, about 10 minutes. Remove from oven, and let cool 20 minutes. To serve, carefully transfer chicken to a plate, and set aside. Invert pot onto a large round platter to release the rice; remove and discard parchment paper. Transfer chicken to the platter, nestling it into the center of the rice. (Alternatively, remove chicken from pot; set aside. Spoon rice onto large platter, placing crispy rice on top. Place chicken over rice, and serve.)

Thu, 16 Jul 2026 00:00:00 GMT

Marinated Oven-Fried Chicken

Ingredients

2 1/2 pounds Skinless chicken pieces
3/4 cup Mayonnaise (I use Hellmann's) (you can use lowfat if desired)
1 tablespoon Lemon juice freshly squeezed
1/2 teaspoon Salt or to taste
1 teaspoon Worcestershire Sauce
1/2 teaspoon Louisiana-Style hot sauce or to taste (I use Frank's or Crystal)
1/2 teaspoon Garlic powder
1/2 teaspoon Celery salt
1/2 teaspoon Dry mustard
1/4 teaspoon Black Pepper freshly ground
1/4 teaspoon Sweet paprika
1 1/2 cups Dry bread crumbs
2 tablespoons Flat leaf parsley chopped

Instructions

In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well. Add chicken pieces and toss to coat. Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).
After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees F. Place breadcrumbs and parsley in a shallow dish, mixing together well. Roll marinated chicken pieces in crumb mixture to coat evenly on all sides. Place chicken pieces in a single layer on a large baking pan.
Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you're using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time. Remove to a warm platter and serve. We like to serve this with mashed potatoes and gravy.

Thu, 16 Jul 2026 00:00:00 GMT

No-Bake French Silk Pie

Ingredients

2 cups (227g) chocolate sandwich cookie crumbs (from about 18 to 20 cookies such as Oreos)
pinch of table salt
3 tablespoons (43g) unsalted butter melted
3 large eggs at room temperature
3/4 cup (149g) granulated sugar
1/2 cup (85g) semisweet chocolate or bittersweet chocolate*
1 1/2 teaspoons King Arthur Pure Vanilla Extract
1/2 teaspoon table salt
1/4 teaspoon espresso powder optional
3/4 cup (170g) heavy cream cold
6 tablespoons (85g) unsalted butter softened
3 tablespoons (43g) cream cheese softened
3 tablespoons (43g) cream cheese softened
1 cup (227g) heavy cream cold
2 tablespoons (14g) confectioners' sugar
1 teaspoon Instant ClearJel optional
pinch of table salt
chocolate bar for shaving; optional

Instructions

To make the crust: In a medium bowl, stir together all of the crust ingredients until thoroughly combined and the texture of wet sand. Alternatively, use a food processor to combine the cookies and salt; pulse until you have fine crumbs, then stream in the melted butter and process until the mixture looks damp and holds together when squeezed., Transfer the mixture to a 9" tart pan (preferably with a removable bottom), then use the bottom of a measuring cup or glass, plus the pads of your fingers, to press it evenly into the bottom and the sides. Place the tart pan in the freezer while you make the filling and topping, at least 1 hour. (This step can be done up to 3 days ahead; cover the tart pan and store in the freezer.) , To make the filling: Set up a double boiler by filling a medium saucepan with 1" of water and bringing it to a simmer. In a large bowl that will nest in the pot above the water, whisk the eggs and sugar until well combined. Set the bowl over the simmering water and cook, whisking constantly, until the mixture reaches 160°F on a digital thermometer, 2 to 3 minutes; it should be thick enough to coat the back of a metal spoon. Remove the bowl from the heat, add the chocolate, vanilla, salt, and espresso powder, and whisk gently until the chocolate is completely melted. Set aside to cool to room temperature, for at least 30 minutes. , Meanwhile, whip the cream to soft peaks in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Transfer to a separate small bowl or container, cover, and place in the refrigerator. , Rinse out the mixing bowl, then use the flat beater attachment to beat the butter and cream cheese together on medium speed until light and fluffy, 3 to 4 minutes. Add the cooled chocolate mixture and beat until light in color and fully incorporated, 2 to 3 minutes. Scrape down the bowl and beat once more to ensure that all of butter is fully incorporated. , Working by hand, use a whisk to gently stir in about a third of the chilled whipped cream; this will lighten up the mixture so that the rest of the whipped cream can be incorporated more easily. Add the remaining whipped cream and fold gently until no white streaks remain. , Transfer the filling to the frozen tart crust, spread into an even layer, cover, and chill in the refrigerator until set, about 2 hours. , To make the topping: When ready to serve, beat the cream cheese in the bowl of a stand mixer fit with the flat beater attachment until completely smooth. Switch to the whisk attachment, add the cream, and whip until bubbles form all over the surface, about 30 seconds. Sift together the confectioners’ sugar, Instant ClearJel, and salt. With the mixer on medium, gradually sift in the sugar mixture, then beat to soft peaks., Spread the whipped cream topping over the center of the chilled tart, leaving the edges bare. If you’d like, use a vegetable peeler to shave the chocolate bar over the topping to make curls. Keep the tart refrigerated until ready to serve, then cut into slices., Storage information: Store the tart, without the whipped cream topping, in the refrigerator, covered, for up to 4 days. Once topped, store in the refrigerator for up to 2 days.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pie Dough

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled
1 tsp. Kosher salt
1 tsp. sugar
1 c. cold unsalted butter, cut up
1/4 c. ice water

Instructions

Whisk together flour, salt, and sugar. Cut in butter until it resembles coarse meal with several pea-size pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to an additional 2 tablespoons of water if needed).
Divided dough into two piles; wrap each in plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
Bring dough to room temperature and roll out on a counter or cutting board lightly dusted with flour until 1/8 inch thick. Then press into pan and par-bake or fill as pie recipe instructs.

Thu, 16 Jul 2026 00:00:00 GMT

Easiest No Bake Pumpkin Pie

Ingredients

1 8-inch graham cracker (to 9-inch)
1 c Heavy cream
1 sm package vanilla instant pudding
1/2 c milk
1 c Pumpkin pie filling mix
Cinnamon for garnish

Instructions

1. With electric mixer on high speed, whip cream until stiff peaks form. Set aside. 2. In second bowl, add pudding mix; whisk in milk. 3. Stir in pumpkin pie filling, combining well. 4. Fold in whipped cream until no white streaks remain. 5. Spoon mixture into pie shell; sprinkle with cinnamon. 6. Refrigerate at least 2 hours. Variation: This pie can also be made in mini graham cracker crusts. Recipe by: LSS Files Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 28, 1998,

Thu, 16 Jul 2026 00:00:00 GMT

Walnut and Rosemary Oven-Fried Chicken (6 Pts)

Ingredients

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425(F).
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425? for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Never Fail Pastry

Ingredients

1 1/4 cups Shortening very chilled
3 cups All purpose flour
1 teaspoon salt
1 large egg beaten
5 tablespoons Ice water
1 tablespoon white vinegar

Instructions

1. Cut the shortening into the flour and salt. This can be done in a food processor but I use a traditional pastry blender. The shortening/flour mixture should be cut to about the size of small peas.
2 Mix the egg, ice water and vinegar until just mixed thoroughly.
3. Pour the liquid into the shortening/flour mixture and stir just until it is holding together.
4. Shape into 2 rounds. Chill until you are ready to use.
5. Roll out each round to fit your pie pan.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Chicken Pot Pie

Ingredients

1 (8 ounce) package chicken stove top stuffing mix
3 tablespoons unsalted butter, in small pieces
1 1/4 cups hot water
1 (10 ounce) can low-sodium condensed cream of chicken soup
1 cup 1% low-fat milk
3 cups cooked chicken breasts, cubed
1 (16 ounce) package frozen mixed vegetables
1 tablespoon garlic, minced
1 tablespoon lime juice

Instructions

Preheat oven to 350°F.
Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Marcus's mince pies

Ingredients

75g of unsalted butter, softened
40g of icing sugar
1 egg, beaten
1 pinch of salt
150g of plain flour, plus extra for dusting
100g of caster sugar
100g of butter, softened
2 eggs
100g of ground almonds
50g of flour
500g of mincemeat
1 Bramley apple, peeled and grated
1 orange, zested
50g of pitted prunes, finely chopped
25g of dried cranberries, finely chopped
1 tsp black treacle

Instructions

To make the pastry, combine the butter and icing sugar in a large bowl and using a wooden spoon or electric whisk, cream until pale, light and fluffy
Add the egg and salt and mix well to combine. Sprinkle in the flour and mix in gently to form a dough. Be careful not to over-mix or your finished pastry will not be as crispy
Place the dough on a lightly floured work surface and shape into a flat round disc. Cover with cling film and place in the fridge to rest
Remove the pastry from the fridge and dust in flour, place onto a large sheet of baking paper. Roll the dough out to a thickness of 3mm. Place back in the fridge for 30 minutes
Remove from the fridge and use the pastry cutter to make 12 circles. Lightly flour each one as you go and set aside in the fridge while you make the mincemeat mix
Combine all of the mincemeat ingredients in a bowl
For the frangipane, cream together the sugar and butter until fluffy. Beat in the eggs one at a time and gently fold in the rest of the ingredients to combine
Fill a piping bag with a 1cm nozzle with the frangipane mix and set aside
Preheat the oven to 180°C/gas mark 4
Remove the pastry rounds from the fridge and lightly grease the pastry tin holes with a little butter or vegetable spray. Line each hole, ensuring the pastry is firmly in place
Spoon in the mincemeat mix so it comes two thirds of the way up each mould
Pipe a dollop of frangipane on top of the mix to just cover up the mince mix and place in the oven for 15 minutes, until the frangipane is a pale golden brown colour and the pastry is cooked through

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Chicken (uses instant mashed potatoes)

Ingredients

2 TB milk
2 TB ranch dressing
8 oz. chicken breasts (or preferred parts)
1/3 cup instant mashed potato flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 TB butter melted - optional

Instructions

1. Heat oven to 375. Spray a pan with non-stick spray.
2. Mix ranch dressing and milk in a bowl. Add a dash of salt and pepper. Put the potato flakes and remaining ingredients in another bowl.
3. Brush chicken with melted butter, then dip chicken first in milk, then coat with potato flakes.
4. Bake uncovered for 30 minutes (or until tender)

Thu, 16 Jul 2026 00:00:00 GMT

Walnut and Rosemary Oven-Fried Chicken

Ingredients

¼ cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
⅓ cup panko (Japanese breadcrumbs)
⅓ cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
¾ teaspoon minced fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Instructions

Preheat oven to 425°.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Popovers

Ingredients

3 tablespoons unsalted butter, melted, plus more for the pan
1 ½ cups all-purpose flour, spooned and leveled
1 ½ cups whole milk
4 large eggs
½ teaspoon kosher salt

Instructions

Heat oven to 400° F. Brush the cups of a 12-cup nonstick muffin tin with butter.
In a large bowl, whisk together the flour, milk, eggs, butter, and salt until only a few lumps remain (do not overmix).
Divide the batter among the prepared muffin cups and bake until puffed and a deep golden brown, 30 to 35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove 1 popover to check that the underside is browned.) Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Braised Pot Roast

Ingredients

1 ½ tablespoons olive oil
1 (4 1/4-lb.) boneless chuck roast
1 ¼ teaspoons kosher salt
1 teaspoon black pepper
8 ounces frozen pearl onions (about 2 cups), thawed
3 garlic cloves, smashed
2 tablespoons unsalted tomato paste
¾ cup dry red wine
3 cups unsalted beef stock
¾ pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
4 large carrots, peeled and cut diagonally into 2-inch pieces
2 rosemary sprigs
¼ cup chopped fresh flat-leaf parsley

Instructions

Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.
Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325°F until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with vegetables; top with parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Apples Recipe

Ingredients

6 baking apples
1/2 cup brown sugar
1/2 cup water
2 Tbs butter
1 sliced orange
Directions
Preheat oven to 350
Core baking apples, place in casserole
In a saucepan combing brown sugar, water, butter and sliced orange
Bring to a boil
Pour mixture over apples
Baked uncovered for 1 hour

Instructions

Preheat oven to 350
Core baking apples, place in casserole
In a saucepan combing brown sugar, water, butter and sliced orange
Bring to a boil
Pour mixture over apples
Baked uncovered for 1 hour

Thu, 16 Jul 2026 00:00:00 GMT

Little Smokies In A Crock Pot Recipe

Ingredients

2 large bags little smokies
1 bottle your favorite bbq sauce
1 small jar grape jelly (apricot can also be used)

Instructions

Mix well all ingrdients.
Cook in crock pot on low heat, stir occasionally.
This is a great tailgate recipe.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Pot Pie Recipe

Ingredients

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables- I pick the peas out.
2 cups cooked, diced chicken - rotisserie chicken is very tasty
1/2 cup milk - 1/2 & 1/2 or cream
1/2 tsp. thyme
1/2 tsp. black pepper
sprinkle of salt
2 (9 inch) frozen pie crusts, thawed

Instructions

Combine first 6 ingredients. Spoon into prepared pie crust sprinkle with a little salt to taste.
Cover with top crust; crimp edges to seal. Slit top crust.
Bake at 375 degrees for 40 minutes. Cool 10 minutes before cutting so it's not so runny.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Stove Top Chicken Bake

Ingredients

1 1/2 pound Chicken breast halves boneless, skinless, cut in 1-inch pieces
1 package Stove Top stuffing mix chicken flavor
1/3 cup Sour cream
1 can Cream of Chicken Soup
16 ounce Frozen mixed vegetables thawed, drained

Instructions

Preheat oven to 400? F.
Prepare the stuffing mix as directed on box and set aside.
Mix the chicken, sour cream, cream of chicken soup and frozen vegetables in a 13x9-inch baking dish and top with the stuffing mixture.
Bake for 30 minutes or until chicken is cooked through.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chocolate Chip Cookies

Ingredients

8 tablespoons (113g) unsalted butter room temperature
1/3 cup plus 1 tablespoon (85g) granulated sugar
1/3 cup (71g) light brown sugar or dark brown sugar packed
1/2 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (28g) milk optional for cakier cookies
2 cups (227g to 340g) chips nuts and/or dried fruit optional

Instructions

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment., Beat together the butter, sugars, vanilla, salt, baking powder, and baking soda till well combined and lightened in color., Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again till smooth., Add the flour, mixing it in completely., If you're making cookies using chips, nuts, etc, beat in the milk, then the add-ins. If you're making plain cookies, without add-ins, omit the milk., Drop the cookies by the generous tablespoon onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here., Bake the cookies for 10 to 14 minutes (or up to 16 minutes; ovens may vary). The cookies should be a light golden brown, and a bit darker around the edges. For softer cookies, bake the shorter amount of time; for crunchy cookies, bake longer., Remove the cookies from the oven, and cool right on the baking sheets., Store these chocolate chip cookies airtight at room temperature for several days. Freeze for longer storage.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Buffet Bake

Ingredients

Cooking spray
8 frozen hash brown patties (from 1 [21.16-oz.]) pkg.) (such as Pacific Valley Tater Patties)
1 (1-lb.) pkg. ground sausage (such as Jimmy Dean Original Pork Sausage)
1 tablespoon canola oil
3 cups sliced yellow onion (from 1 large [12 oz.] onion)
1 cup sliced red bell pepper (from 1 medium [8 oz.] pepper)
1 cup sliced yellow bell pepper (from 1 medium [8 oz.] pepper)
1 ½ teaspoons kosher salt, divided
6 large eggs
1 cup heavy cream
½ teaspoon black pepper
1 (8-oz.) block sharp Cheddar cheese, shredded (about 2 cups)
¼ cup thinly sliced scallions (from 3 scallions)
3 bacon slices, cooked and crumbled

Instructions

Preheat oven to 450°F. Lightly coat a 13- x 9-inch glass baking dish with cooking spray. Arrange hash brown patties in a single layer in baking dish (trimming patties as needed to fit). Bake in preheated oven until potatoes are golden and cooked through, about 15 minutes. Remove from oven, and set aside. Reduce oven temperature to 350°F.
Heat a large cast-iron skillet over medium-high. Add sausage; cook, stirring occasionally, until crumbled and browned, about 8 minutes. Transfer sausage to a plate lined with paper towels; reserve drippings in skillet.
Add canola oil to drippings in skillet; heat over medium-high. Add onion and bell peppers; cook, stirring occasionally, until softened, about 10 minutes. Sprinkle with 1/2 teaspoon of the salt. Spoon mixture in an even layer over cooked hash browns in baking dish; sprinkle evenly with cooked sausage.
Whisk together eggs, cream, black pepper, and remaining 1 teaspoon salt in a bowl. Pour mixture over sausage (mixture will seep through to bottom of baking dish). Sprinkle evenly with cheese.
Bake at 350°F until eggs are set, about 25 minutes. Remove from oven; sprinkle with scallions and bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Swiss Apple Pie

Ingredients

1 egg, beaten
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup apple, peeled and chopped
1/2 cup chopped nuts (optional)

Instructions

In a bowl mix together egg and sugar.
Add flour, baking powder, salt, apple, and nuts (if using).
Fold into a greased pie plate.
Bake at 350 for 25-30 minutes.
Serve with whipped cream or vanilla ice cream.

Thu, 16 Jul 2026 00:00:00 GMT

Impossibly Easy Mini Cheeseburger Pies

Ingredients

1 lb lean ground beef (at least 80%)
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded cheddar cheese (4 oz)
1/2 cup milk
1/2 cup Bisquick baking mix, Original
2 eggs
12 kosher dill pickles, mini
1 medium tomatoes, chopped
mustard
ketchup

Instructions

Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
Step 2 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
In medium bowl, stir baking mixture ingredients (1/2 cup milk, 1/2 cup Original Bisquick® mix, 2 eggs) with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes (mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was shared by Bisquick®.

Thu, 16 Jul 2026 00:00:00 GMT

Brick-Oven Grilled Pizza

Ingredients

1 1/6 cup Water
1 1/2 tablespoon Oil
3 cups Flour
2 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Garlic minced
1/2 teaspoon Italian seasoning
2 teaspoons Yeast
Mozzarella shredded
Pizza toppings

Instructions

Combine water, sugar, and yeast, then rest of ingredients and knead; then let rise for 20 minutes. Light grill to medium high. Once dough is formed, divide into four balls. Roll each out to desired shape/size and spray each side with cooking spray. When grill is ready, put pizza dough directly on grill (two at a time). Cook on one side, then flip. Immediately add desired toppings while the second side is cooking. Keep in the grill until cheese is melted. Check frequently that the bottom doesn't burn. Makes four individual pizzas.

Thu, 16 Jul 2026 00:00:00 GMT

My Food Bag: Beef and cheese pastry topped pie with steamed vegetables

Ingredients

600 g beef mince
1 tbsp olive oil
1 onion diced
2 celery stalks diced
1 Garlic cloves roughly chopped
1 jar tomato passata 640 ml?? (no more)
1 tbsp Worcestershire sauce
1 cup grated tasty cheese
350 g flaky puff pastry thawed
1 egg beaten (optional)
1 bunch baby carrots or normal carrots
2 cups Frozen Peas
1 knob Butter

Instructions

Preheat oven to 200°C. Line a baking tray with baking paper. Bring a large pot of salted water to the boil.
Heat a large fry-pan on high heat and brown mince for 6-8minutes. Set aside.
Heat olive oil in the same fry-pan and fry onion, celery and garlic until soft, 3-4minutes - add a splash of water if vegetables are sticking. Stir in tomato passata and worcestershire sauce. Add beef back to pan and simmer on low heat until reduced slightly, 5-7 minutes.
Pour mixture into a baking dish and sprinkle over cheese. Lay pastry on prepared tray and cut into shapes using a pastry cutter or a sharp knife. Brush pastry with egg if using to give pastry a golden colour. Cook mince and pastry shapes for 15-20 minutes until cheese is melted and browned and pastry is puffed and golden.
Trim carrots and cut any larger ones in half lenghtways. Boil peas and carrots for 3-4minutes, until carrots are tender. Drain and toss with butter.
To serve: spoon out mince onto plates and top with a pastry shape Serve with steamed veges on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Low Country Boil

Ingredients

3 lemons sliced
2 onions sliced
1 tablespoon parsley chopped
1 tablespoon Old Bay seasoning
2 cups cider vinegar
2 tablespoons Salt
1 package Zatarain's crab boil
8 medium new potatoes halved
2 pounds Polish sausage sliced
8 ears corn on the cob broken in half
2 pounds shrimp

Instructions

Fill a LARGE pot half full of water. Add first 10 ingredients (everything but the shrimp) and bring to boil. Boil for 7 minutes. Cut off heat, cover and let stand 15 minutes. Add shrimp and boil 2 minutes. Pour off water and serve with cocktail sauce.
NOTES : This dish takes a really large pot!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Fried Rice

Ingredients

4 cups uncooked long grain rice
7 1/2 cups water (I used part chicken broth)
1/3 cup soy sauce
1/4 cup oil
1 chopped onions or 1 green onion
1 envelope Lipton onion mushroom dry soup mix (or 1 envelope dry onion soup mix plus 1 Cup-a-Soup envelope Cream of Mushroom flavor)
1 can mushroom, chopped
celery salt (optional)
garlic powder (optional)
3 eggs, scrambled
cooked chicken breasts or cooked pork, cubed
1/4 cup honey garlic sauce, from a jar

Instructions

Preheat oven to 350 degrees.
Place all ingredients EXCEPT (eggs/meat/honey garlic sauce) in a large roast pan and stir.
Cover with lid and bake for 1 hour.
Scramble eggs while rice is cooking and cube meat.
Add both to cooked rice.
Pour honey garlic sauce over& stir to mix.
Bon Appetit!

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Pumpkin Pie

Ingredients

4 eggs, beaten
1 15 oz can pumpkin
1 12 oz can evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 18.5 oz package yellow cake mix
1 cup chopped pecans or walnuts
1 cup butter, melted
whipped cream, chopped nuts and cinnamon as toppings

Instructions

combine eggs, pumpkin evaporated milk, sugar, spice, and salt. mix well; pour into an ungreased 13 by 9 baking pan.
sprinkle dry cake mix and nuts over the top. drizzle with butter. do not stir!
bake at 350 degrees for 45 to 60 minutes, testing for doneness with a toothpick.
serve with whipped cream, nuts and cinnamon.

Thu, 16 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 12 oz pkgs bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded Cheddar
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Baked French Toast

Ingredients

1 stick Butter melted
1 cup Brown sugar packed
1 teaspoon Cinnamon
8 slices Texas toast (or whatever fills pan)
6 large Eggs
2 cups Milk
1/2 cup Pecans chopped

Instructions

Preheat oven to 350(F). Spray pan well with nonstick spray. Melt butter and add sugar, cinnamon, eggs and milk. Cut bread in half and place in baking dish in 2 layers. Pour the egg and milk mixture over the bread, and sprinkle with pecans. Bake for 45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Potato Biscuit Sandwiches with Egg, Kale & Cheddar

Ingredients

1 medium sweet potato (12 ounces), scrubbed
3 cups packed chopped kale
2 tablespoons extra-virgin olive oil, divided
2 teaspoons lemon juice
1 teaspoon salt, divided
0.75 cup all-purpose flour
0.75 cup white whole-wheat flour
1 tablespoon baking powder
4 tablespoons (1/2 stick) cold unsalted butter, cut into 4 pieces
0.75 cup buttermilk
8 large eggs
2 tablespoons chopped fresh chives
0.25 teaspoon ground pepper
3 ounces sharp Cheddar cheese, cut into 8 pieces

Instructions

Preheat oven to 425°F. Line a small baking pan with foil and a baking sheet with parchment paper.
Poke sweet potato all over with a fork and place on the foil-lined pan. Roast until tender, about 40 minutes. Let stand until cool enough to handle, about 15 minutes. Slice open, scoop out the flesh and mash until smooth. Refrigerate the mashed sweet potato. Increase oven temperature to 450°F.
Meanwhile, place kale, 1 tablespoon oil, lemon juice and ¼ teaspoon salt in a large bowl. Rub the kale until it turns a darker shade of green and reduces in volume. Set aside.
Combine all-purpose flour, whole-wheat flour, baking powder and 1/2 teaspoon salt in a large bowl. Add butter and use a pastry blender or 2 knives to cut it into the flour mixture until pea-size lumps form.
Combine buttermilk and the mashed sweet potato in a medium bowl or measuring cup. Make a well in the middle of the flour mixture and gradually pour in the sweet potato mixture. Gently fold the mixture into the flour with a flexible spatula. Stop mixing just when there is no dry flour visible and the dough begins to pull away from the sides.
Divide the dough into 8 pieces and roughly shape into biscuits. Space the biscuits 2 inches apart on the prepared baking sheet. Bake until light golden on top, about 15 minutes. Transfer the biscuits to a wire rack and let cool for 15 minutes.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Crack all 8 eggs into the pan and cook for 1 minute. Cover the pan and cook until the whites are set, but the yolks are still runny, 1 to 2 minutes more. Remove from heat. Sprinkle the eggs with chives, pepper and the remaining ¼ teaspoon salt. Partially cover to keep warm.
Slice the biscuits. Place a piece of Cheddar on each of the bottom halves and top with an egg and some of the kale. Cover with the biscuit tops.

Thu, 16 Jul 2026 00:00:00 GMT

Sourdough cinnamon rolls

Ingredients

FOR THE DOUGH
* 1 cup (8 oz 224g) active sourdough starter (100% hydration)
* 1/4 cup (2 oz 30ml) warm water
* 1 cup (8 oz 240ml) warm milk (110°F)
* 4 cups (20 oz 560g) unbleached all purpose flour
* 1/3 cup (3oz 84g) sugar
* 1/4 cup (2oz 56g) unsalted butter melted
* 1 large egg
* 1 teaspoon salt
FOR ASSEMBLY:
* 1/4 cup (2 oz 56g) unsalted butter, melted
* 1/2 cup (4 oz 112g) granulated sugar
* 1/2 cup (4 oz 112g) brown sugar
* 1/2 cup raisins
* 1 tablespoon ground cinnamon
* 1 egg for egg wash
FOR THE ICING
* 1/4 cup (2 oz 56g) cream cheese, room temperature
* 1/2 stick (2 oz 56g) softened butter, room temperature
* 3/4 cup (3 oz 84g) confectioner's sugar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon lemon juice (optional)

Instructions

INSTRUCTIONS
1. In a mixer bowl combine the starter, water, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes.
3. Add the sugar, melted butter, egg and salt then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low add the remaining flour(2 cups)1/2 cup at a time. The dough should be soft and elastic, will clear the sides of the bowl and gather on the hook. Knead for 2-3 minutes. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.
4. Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
6. Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. Generously brush the surface of the dough with egg wash. You should use almost 1/2 the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough. Sprinkle on the raisins
7. Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it's of even thickness and is 18" 46cm) long (see note 1).
8. Use a serrated knife to cut the log into twelve 1.5" (3.5cm) wide buns. Place the buns in the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note 2).
10. In the morning take the pan out of the refrigerator. You'll see some melted sugar in the bottom of the pan, this will form a sticky bottom as the buns bake. Allow the buns to proof at room temperature until they’re puffy and almost filling the pan, about 1.5 - 2 hours. The exact time needed for proofing will vary depending how active your starter was and the temperature of your kitchen. (see note 3) hrs
12. Preheat the oven to 375°F (190°c) Bake the buns until they're until golden brown and set in the center, 25-30 minutes
1. While the buns are baking, make the icing. Combine the butter and sugar in a mixing bowl and cream until well combined. Add the cream cheese and whip until well aerated. Add the vanilla and optional lemon juice. The lemon juice will spark the flavor of the icing but it's ok to go without.
2. Remove the buns from the pan to a serving plate while they are still warm. Spread cream cheese icing generously over the buns

Thu, 16 Jul 2026 00:00:00 GMT

Savory Shrimp Pie With Vegetables

Ingredients

1 medium red potato (cut into small cubes, peeled or not)
6 tablespoons butter ( divided )
4 to 6 ounces mushrooms (sliced)
1/4 cup onion ( finely chopped )
1 1/2 pounds medium shrimp , cooked* (cleaned and shelled)
1/4 cup all-purpose flour
1 teaspoon kosher salt or to taste
1/8 teaspoon freshly ground black pepper or to taste
2 cups milk or 1 cup milk and 1 cup half-and-half
1 tablespoon dry sherry, optional
1 tablespoon chopped fresh parsley
1/2 to 3/4 cup frozen peas with carrots (cooked just until tender and drained)
homemade or purchased pastry for a 1-crust 9-inch pie, unbaked
1 large egg white
Optional: sesame seeds

Instructions

Put the diced potato in a saucepan and cover with water. Add about 1/4 teaspoon of salt. Bring to a boil. Cover and reduce the heat to medium-low. Cook just until the potato is tender, about 5 minutes. Drain and set aside to cool.
Melt 3 tablespoons of the butter in a skillet or saute pan over medium-low heat. When the butter is hot, saute the mushrooms and onion until the mushrooms are tender and the onion is translucent, or about 5 to 8 minutes. Stir in shrimp and remove from the heat.
Meanwhile, make a white sauce. In a saucepan over medium-low heat, melt remaining 3 tablespoons butter; stir in flour, 1 teaspoon salt, and pepper. Cook for 1 minute, while whisking constantly. Gradually add milk, whisking constantly. Add the sherry, if using. Continue to cook, stirring, until thickened.
With a slotted spoon, add the shrimp and mushroom mixture to the sauce along with the cubed cooked potatoes, the parsley, and the cooked peas and carrots. Add more liquid from cooking the mushrooms, as needed, to thin the sauce to desired consistency. Taste and adjust seasonings.
Spoon the shrimp mixture into a 1-quart baking dish (an 8-inch round layer cake pan or 9-inch pie plate). Set aside.
Heat the oven to 425 F.
Roll out the pastry to about 11 inches in diameter. Fit the pastry over the shrimp filling. Trim and tuck the overhang under; flute as desired.
Combine the egg white with 2 teaspoons of water and whisk to blend.
Brush the pastry lightly with the egg wash mixture and then sprinkle with sesame seeds, if using.
With a sharp knife, cut several vents in the top of the crust to let steam escape.
Bake in the preheated oven for 20 to 25 minutes or until the crust is nicely browned and the filling is bubbly. *To cook the shrimp, first peel and devein them . Put the shrimp in boiling water and cook for 1 to 3 minutes or until they are pink and just becoming opaque. Do not overcook or they will be tough.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Bans

Ingredients

3 28 oz Cans of Prepared Pork & Beans
1 teaspoon Minced Onion- I chop an onion into small pieces
1 teaspoon spicy brown mustrard
1 cup packed brown sugar
3/4 cup Ketchup Plus
1 tablespoon Ketchup
5 slices crispy Cooked bacon crumbled

Instructions

Preheat oven to 300
Combine all ingredients and place in a greased 3 quart baking dish
Bake uncovered for 2 hrs

Thu, 16 Jul 2026 00:00:00 GMT

Instant Pot Pork Chop Marsala

Ingredients

1.22 pounds Boneless Pork Chops Loin, center cut
8 ounces Baby Bella Mushrooms Slice each mushroom into halves
2 Shallots finely chopped
1 tablespoon minced garlic
1/2 cup Marsala wine or any dry or sweet
1/4 cup heavy whipping cream gently warmed in microwave
1/2 cup chicken stock 3/4 cup for more sauce(use one better than bouillon cube diluted in hot water)
3 tablespoons olive oil light or extra light
2 tablespoons unsalted butter
1/4 cup All-purpose flour
1/2 teaspoon parsley
1/4 teaspoon paprika
1/2 teaspoon ground black pepper
1 1/2 tablespoons all-purpose flour
1/4 cup Fresh flat leaf parsley

Instructions

Dredge the Pork Chops
1. Prepare the flour mixture: In a clean dry bowl add all the ingredients mentioned above in the For Dredging the Pork Chops section and whisk with a fork to mix well.
2. Dredge the pork chops: Pat the pork chops both sides with the help of a paper towel and set them aside on a plate. Now, take a single pork chop and coat it both sides with the dry flour mixture. Shake off tthe excss coating and keep them on a dry plate. Repeat the process until yu are done dredging all the pork chops.
Sear the Pork Chops
1. Set the Instant Pot: Set the Instant Pot on SAUTE function and set it on HIGH heat setting.
2, Sear the pork chops: Add oil & when the oil becomes moderately hot gently release the dredged pork chops and sear them bot sides until the chops turn golden brown. Set them aside.
Pressure Cook Pork Chops Marsala
1. Saute the aromatics: Use the same pot and the same settings. Add Butter. Gently release the chopped shallots and garlic and saute them until the shallots turn soft.
2. De-glaze Pot: Pour the Marsala wine and stir briskly, de-glaze the pot scraping the sides and the bottom of the pot with the help of a spatula. Allow the alcohol to evaporate a bit. Now add the chicken stock and de-glaze the pot really well following the same technique. There should not be any stuck food particles. This will help jprevent the BURN error.
3. Pressure Cook Pork Chops: CANCEL the SAUTE function. Pressure cook Pork Chops Marsala. Now, throw in the sliced mushrooms and layer them in a single layer. DO NOT stir or mix. Lay the seared pork chops on top of the mushrooms in a single layer. DO NOT mix or stir. Close the lid, seal the valve and PRESSURE COOK on HIGH for 10 minutes.
4. Natural Pressure Release: Once the pressure cooking cycle is over, wait for Natural Pressure Release (NPR) for 10 minutes. Then, release the rest of the pressure manually by moving thevalve from the sealing to the venting position. Open the lid carefully.
Prepare the creamy Marsala Sauce
1. Fish out the pork chops: Fish out the Pressure cooked pork chops onto a dry plate. We'll be making the creamy marsala sauce now.
2. Prepare the Thickener: Now warm up the heavy whipping cream for a few seconds in the microwave oven. Add 1.5 tablespoons flour into the cream - use the left over flour mixture that we used for dredging the pork chops. Whisk the flour really well into the cream so that there are absolutely no lumps.
3. Make the creamy marsala sauce: Now, add the cream flour mixture into the pot and stir to mix well. Hit back the SAUTE mode and set it on the LOW heat setting. Simmer the sauce until it thickens to your preferred consistency.
4. Pork Chops in the Sauce: Add back the pressure cooked pork chops into the creamy sauce and simmer for just 1 minute. Serve hot and garnish with chopped fresh parsley,

Thu, 16 Jul 2026 00:00:00 GMT

Pie crust

Ingredients

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter cut into 1/2-inch cubes
1/4 cup chilled non-hydrogenated solid vegetable shortenin cut into 1/2-inch cubes
1/4 cup (or more) ice water

Instructions

Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling

Thu, 16 Jul 2026 00:00:00 GMT

Baked Roast

Ingredients

2 -3 lbs roast (beef)
2 tablespoons butter
4 -5 tablespoons Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
1 (10 1/2 ounce) can water
vegetables, can be added

Instructions

Put the butter and worcestershire sauce in a 10 inch skillet and melt. Then put the roast into the skillet with the butter and worcerstershire sauce and brown it on all sides. This will help seal in the juices of the meat.
In a dutch oven or any pan that is big enough or small enough to put your roast in, that has a lid and is made for the oven, put the cream of mushroom and cream of celery soup with the water in the baking pan. Mix it well.
Then after browning the meat as directed put it into the soup. Pour remaining mixture of butter and worcestershire sauce over the meat. You may add vegetables of your choice at this time with the meat and soup mixture. Which can turn this main course meal into a One-Dish meal too. Cook @ 350 degrees for 2 hours, then eat. You will love this.

Thu, 16 Jul 2026 00:00:00 GMT

baked brie

Ingredients

2 8 oz refrigerator crescent rolls
1/3 cup cranberry sauce
8 ounces brie cheese
1/2 cup chopped pistachios
1/2 cup Cranberries
1 egg beaten
1 tablespoon chopped fresh rosemary
1 teaspoon flaky sea salt
2 tablespoons Honey

Instructions

preheat oven to 375. line baking sheet with parchment paper.
separate crescent rolls into triangles and spread around small overturned bowl onto baking sheet. press down overlapping area to flatten. spread cranberry preserves. top with brie cut into 1/2 inch cubes.
sprinkle with 1/2 chopped pistachios and 1/2 cranberries.
remove bowl and close up crescent dough making sure all seams are sealed so that cheese doesn't ooze out during baking.
beat egg in small bowl and brush over entire crescent ring. bake at 375 for 18-20 minutes or until golden brown.
drizzle top of wreath with honey. garnish with remaining shopped pistachios and cranberries. sprinkle with flaky sea salt and garnish platter with rosemary sprigs.
serve warm with crackers and/or bread slices

Thu, 16 Jul 2026 00:00:00 GMT

Mini Quiches Recipe

Ingredients

12 slices sandwich bread
butter
1 large tomato
3 spring onions
4 rashers bacon
1 cup grated cheddar cheese
1/4 cup milk
2 eggs
1/4 tsp salt

Instructions

Pre-heat oven to 375F
Place a slice of bread on chopping board and cut circles of 5cm with a scone cutter or tea cup.
Spread with a thin layer of butter. Place a bread round into muffin tins, buttered side down.
Cut tomato in half and scoop seeds out and discard. Chop the flesh. Chop spring onions and also the bacon (scissors).
Combine the cheese,onion,tomato,bacon in a mixing bowl. Lightly beat the milk and eggs in a measuring jug.
Combine with other ingredients and then pour or spoon mixture into bread cases.
Bake in pre-heated oven for 10 to 15 minutes or until golden and set.
Leave to stand 5 minutes and lift quiches from muffin pans. Makes 12.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven-Baked Bacon

Ingredients

Bacon

Instructions

1.Line a baking sheet with foil. This will make cleanup easier later.
2.Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400?F. Walk away.
3.Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4.Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.

Thu, 16 Jul 2026 00:00:00 GMT

Oh My, Chicken Pie!

Ingredients

1 lb boneless skinless chicken thighs (breasts can be used too, I prefer thighs)
1 cup white wine
1 (1 lb) bag cleaned spinach
2 large onions, chopped (4 cups approximately)
3 tablespoons olive oil
1 lb portabella mushroom, chopped
2 garlic cloves, minced
6 ounces bacon, chopped
8 ounces feta, crumbled
1 1/2 cups gouda cheese or 1 1/2 cups swiss cheese, shredded
1 cup parmesan cheese, grated
1/2 cup heavy cream
5 eggs, beaten lightly
1 lb phyllo pastry, thawed (filo)
3/4 cup melted butter (olive oil can also be used)

Instructions

Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won’t need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
Preheat oven to 375°F.
Butter your one large pan (or two smaller ones – if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) – these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).

Thu, 16 Jul 2026 00:00:00 GMT

Easy Frittata in the Microwave

Ingredients

4 eggs (beaten)
1 tbsp of butter
1 cube of cooked ham (optional)
½ cup chopped green pepper
½ cup spinach
⅓ cup of cheese (of choice)
Cherry tomatoes (sliced)
Salt & pepper

Instructions

Place butter in a microwave safe bowl, cover with a plate, and microwave on high for 30 seconds or until butter is melted.
To the butter, add in ham, green peppers, and spinach (or whatever ingredients you choose), microwave on high for 1 minute.
Stir in beaten eggs, salt and pepper, microwave on high for 1-2 minutes or until a knife can be inserted and removed clean.
Sprinkle cheese on top and microwave for an additional 15 seconds or until cheese melts.
Cut into slices, top with tomato slices, and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Beef Bake

Ingredients

Flavor mushroom soup mix
1 pk Onion and mushroom or beef
3 c Hot mashed potatoes
Cheddar cheese shredded
1/4 c Ketchup
1 lb Ground beef
1/2 c Soft bread crumbs
1 md Egg
1/4 c Water

Instructions

Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Tex-Mex Onion Rings

Ingredients

1/2 cup Plain Dry Bread Crumbs
1/3 cup Yellow Corn Meal
1 1/2 teaspoons Chili Powder
1/8 teaspoon Ground Red Pepper add more if wanted
1/8 teaspoon Salt
5 1/2 teaspoons Margarine melted
2 medium Onions sliced 3/8" thick
2 Egg Whites

Instructions

1. Preheat oven to 450(F) degrees. Spray large nonstick baking sheet with nonstick cooking spray; set aside.
2. Combine bread crumbs, corneal, chili powder, pepper and salt in medium shallow dish; mix well. Stir in margarine and 1 teaspoon water.
3. Separate onion slices into rings. Place egg whites in large bowl; beat lightly. Add onions; toss lightly to coat evenly. Transfer to bread crumb mixture; toss to coat evenly. Place in single layer on prepared baking sheet.
4. Bake 12 - 15 minutes or until onions are tender and coating is crisp.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Roast

Ingredients

3 pound Rump Roast
4 Baking potatoes
3 cans Corn
2 cans Mushroom
Worchestershire
Lawry's Seasoned Salt
Montreal Steak Rub
Olive Oil
Corn Starch
Flour

Instructions

Preheat oven to 425
Rub olive oil to roast.
Cook uncovered for 30 minutes (No Salt)
Afterwards, set oven to 250-275.
Season roast with worchestire, Lawry's, and Montreal Rub.
Cook 25 minutes per pound (No Longer than 3 hours)
Half way through, add mushrooms.
The drippings will be used for the gravy.
Mash the potatoes and season to taste.
Cook corn and season to taste.
When roast is finished, remove from pan and place the pot on the stove.
Mix 2 cups hot water and 2 large spoonfuls of Corn Starch (or flour) and stir until lumps are gone.
Slowly mix into drippings while stirring until it reaches the consistancy you prefer.

Thu, 16 Jul 2026 00:00:00 GMT

Mini mincemeat crumble pies

Ingredients

140g ready-washed luxury mixed fruit (cut any cherries into quarters)
50g seedless red grapes , chopped small
25g chopped almonds
finely grated zest of 1 lemon
1 tbsp lemon juice
2 tbsp orange juice
1 tsp ground mixed spice
3 tbsp brandy
85g butter , chilled and cut into cubes
175g plain flour , plus extra for dusting
1 tbsp light muscovado sugar
finely grated zest of 1 small orange
knob of cold butter
25g plain flour
1 tbsp light muscovado sugar
1 tbsp almonds , finely chopped

Instructions

Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.
Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.
In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.
Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.

Thu, 16 Jul 2026 00:00:00 GMT

Impossible Bacon Pie

Ingredients

12 slices bacon, crispy fried and crumbled
1 cup shredded natural swiss cheese
1/3 cup onion, chopped
2 cups milk
1 cup Bisquick baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Heat oven to 400*F; Grease 10-inch quiche dish or pie plate.
Sprinkle bacon, cheese and onion into plate.
Beat remaining ingredients together until smooth, 15 seconds in the blender or 1 minute with hand beater.
Pour into pie plate.
Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
Cool 5 minutes.
VARIATION: Can substitute crab meat for the bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Batch Pie Crusts

Ingredients

5 heaping cups unbleached flour
1 tbs sugar
2 tsp salt
1/2 lb lard
1 tbs cider vinegar
2 large Eggs
1/3 cup cold water
1/2 lb butter

Instructions

Mix dry ingredients. Cut lard and butter into dry mixture with pastry blender until crumbly—no loose flour remaining. Beat together vinegar, egg, and water and add to dry ingredients, tossing lightly until thoroughly mixed. Divide dough into 5-6 portions shaped like 1 inch thick disks. Chill 1/2 hour. Roll into crusts.
TIPS: Use floured pastry cloth and a cloth sock over the rolling pin. Roll from the center out in all directions..Freeze disks & thaw
individually for future pie crusts..For a golden top crust, brush with egg & water mixture..Sprinkle with sugar for fruit pies.

Thu, 16 Jul 2026 00:00:00 GMT

Perfect Chicken Cutlets Recipe

Ingredients

4 boneless chicken breasts
4 cups hot, not boiling, water
1/4 cup kosher salt
1 Tablespoon sugar
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon each: dried rosemary, dried marjoram, dried basil
6 ice cubes
3 eggs, beaten with 1 Tablespoon water
2 cups breadcrumbs
olive oil for frying

Instructions

Stir salt, sugar, herbs and spices into hot water until dissolved.
Put chicken breasts and ice cubes into brine, making sure chicken is submerged.
Remove chicken and discard brine after 30 minutes.
Slice chicken breasts in half horizontally to make 2 thinner cutlets from each breast.
Heat pan on medium high.
Dip each chicken cutlet in egg and then breadcrumbs.
Add oil to pan, and fry cutlets in batches without crowding.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Individual mushroom and chicken mousse bombes

Ingredients

500g of puff pastry
12 large field mushrooms
8 oyster mushrooms, or chestnut mushrooms if unavailable
1 bunch of chives, finely chopped
1 tsp truffle oil
1 egg yolk, beaten, to glaze
1 chicken breast, roughly chopped
1 egg white
salt
pepper
1 pinch of cayenne pepper
100ml of cream
1 egg
75g of plain flour
200ml of milk
1/2 tbsp of chives, chopped
salt
pepper
250g of chicken wings, chopped
2 shallots, sliced
50g of button mushrooms, sliced
3 garlic cloves, roughly chopped
1 tsp sherry vinegar
100ml of Madeira
250ml of veal stock
250ml of chicken stock
1 bay leaf
1 sprig of thyme
2 tsp double cream
10g of butter
olive oil
salt
pepper

Instructions

To make the sauce, sauté the chopped chicken wings in a large pan with a little olive oil until golden brown, then drain and reserve. Add the button mushrooms and shallots to the pan and allow to soften before adding the garlic. Once lightly coloured, deglaze the pan with the vinegar, then add the Madeira and let the liquid reduce by half
Return the chicken wings to the pan with the stocks and herbs and cook gently for an hour. Strain the liquid into a clean pan, return to the heat and simmer until reduced by half. Whisk in the cream, butter and some seasoning and keep warm
For the pancake mixture, in a large jug, whisk the egg into the plain flour, then whisk in the milk, chives and some seasoning. Cover and rest in the fridge for at least 30 minutes
While this rests, make the chicken mousse by blitzing the chicken with a hand blender until smooth. Add in the egg whites and blitz again until the mixture is glossy, then season with salt, pepper and a pinch of cayenne pepper. Add the cream and continue to pulse until combined and smooth. Transfer to the fridge until needed
Cook the pancakes by pouring a thin layer of the mixture into a hot pan. When the base has set, flip the pancake and lightly cook the other side. Repeat to make four pancakes and set aside, separated by layers of baking parchment
For the filling, trim the stalks off the field mushrooms and sauté in a pan until softened, then allow to cool on kitchen paper. Repeat with the oyster mushrooms, trimming off the stalks and sautéing in the same pan. Leave to cool, but keep both mushrooms separate
Roughly chop the oyster mushrooms and add to a bowl with the chopped chives, truffle oil and 4 tbsp of the chicken mousse. Fold together until combined
Place a large spoonful of the mousse mixture into the centre of each pancake, then top with 3 field mushrooms and wrap the pancake around the filling to form a parcel. Repeat for all four pancakes
Divide the pastry into four, then roll out each piece to a rectangle of about 3mm thickness. Cut each rectangle in half (so you have eight pieces of pastry) and trim to make eight circles (or use a 10cm pastry cutter). Place a pancake parcel into the centre of one piece and brush the edges with egg yolk. Top with another piece of pastry and press down gently on the edges to seal
Repeat with the other three parcels, then transfer to a baking tray and place in the fridge to firm up
Preheat the oven to 180°C/gas mark 4
Bake the pastry bombes for 30–40 minutes until golden brown, then serve with the warm Madeira sauce

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Bake

Ingredients

1 6 oz pkg Stove Top Stuffing Mix Savory Herb
1 1/2 pound cooked chicken cut into strips
1 15 oz can cream of chicken soup
1/3 cup sour cream more if desired
1/3 cup cooked carrots diced
1/2 cup cooked string beans
1/3 cup frozen peas
1/3 cup celery thinly sliced
1/3 cup white onion diced
chicken stock

Instructions

Preheat oven to 400. Place sour cream, soup and vegetables in bowl and mix. Mix together enough chicken stock to moisten. Bake 30 min in 13x9 greased dish. Add more stock if necessary.

Thu, 16 Jul 2026 00:00:00 GMT

Smoky Oven-Fried Chicken Recipe by Tasty

Ingredients

2 cups buttermilk
2 tablespoons hot sauce
1 tablespoon McCormick® Smokehouse Maple Seasoning, divided, plus 2 teaspoons
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
8 chicken drumsticks
1 cup panko bread crumbs
1 cup corn flakes cereal, crushed
nonstick cooking spray, for greasing

Instructions

In a large bowl, whisk together the buttermilk, hot sauce, 2 teaspoons of smokehouse maple seasoning, the onion powder, garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.
Add the drumsticks to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
In a separate large bowl, whisk together the panko, crushed corn flakes, remaining tablespoon of smokehouse maple seasoning, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
Remove the chicken from the marinade and pat dry with paper towels. Add the drumsticks to the panko mixture and turn until well coated, pressing the breading into the chicken. Set the chicken on the prepared baking sheet.
Bake for 50 minutes, turning halfway, until golden brown and crispy and the internal temperature reaches 165°F (75°C).
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Soft Dinner Rolls

Ingredients

1 1/4 cups Whole milk warm (110 to 115 degrees F)
2 tablespoons Sugar
3/4 teaspoon Kosher salt
2 1/4 teaspoons Instant yeast
3 tablespoons Unsalted butter melted and cooled
1 large Egg at room temperature and beaten
3 cups Unbleached all-purpose flour

Instructions

To make the dough: Using the paddle attachment on a stand mixer, dissolve sugar, salt and yeast in warm milk. Add melted butter and beaten egg and mix well. Still using the paddle attachment, slowly add in flour 1/2 cup at a time. Once fully incorporated, replace paddle with dough hook and knead until dough pulls away from the sides of the bowl, approximately 8 to 10 minutes. (The dough will be quite sticky but should clear the bowl, but sticking a bit at the bottom.) Remove mixing bowl from stand mixer and cover bowl with plastic wrap. Allow dough to rise, in a draft-free warm place, until nearly doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
To shape the rolls: Punch down risen dough and turn out onto a lightly floured surface. Lightly knead dough to remove any large air bubbles and form into a flattened ball. Allow dough to rest about 10 minutes. Lightly grease or line a half sheet pan with a silicon baking pad (e.g., Silpad) or parchment paper. Use a bench scraper or knife to divide the dough in half, then divide each half in half, then divide each quarter into three even pieces, for a total of 12. Shape pieces into smooth balls by cupping your hand over each piece, and using your thumb and pinkie to keep piece inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion to form a smooth ball. Repeat with remaining dough pieces. Space balls about 2-inches apart on prepared baking pan. Loosely cover with a clean damp towel or lightly greased plastic wrap and let rise, in a draft-free warm place, until doubled in bulk, about 1 hour (rolls should be very puffy and touching one another at this point).
Place oven rack in middle position and preheat oven to 350 degrees F. Bake rolls until golden brown, about 20 minutes. Watch closely to avoid overbaking. Transfer rolls to a wire rack to cool slightly, and brush tops with melted butter or margarine, if desired. Serve rolls warm, or store in an airtight container.
-- Variations --
Mixing in whole wheat flour gives great flavor; start by substituting a quarter cup and see what ratio works for you.
Brush hot-from-the-oven rolls with melted butter for a soft, buttery crust.
For snowflake rolls, gently shake flour from a sieve atop the warm rolls.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken & Potato Bake Recipe

Ingredients

2 1/2 to 3# frying chicken pieces skins removed (optional)
3 large potatoes cut into wedges
2 medium onions, diced
1 1/2 tsp. garlic salt
1/4 tsp. pepper
2 (14 1/2-oz) diced tomatoes (drained)
1/4 cup chopped parsley

Instructions

Preheat oven to 350 degrees
Place chicken pieces in a 13x9x2 inch baking dish
Arrange potatoes over chicken; top with onion
Sprinkle garlic salt & pepper evenly over onion
Spoon tomatoes over dish & top with parsley
Cover with foil & bake @ 350 degrees for 1 1/2 hr. or until
chicken is no longer pink in the center & potatoes are tender

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Quiche

Ingredients

1 tbsp. olive oil
1 lb. loose sweet Italian sausage
2 tbsp. salted butter
2 c. frozen shredded hash browns
1 medium green bell pepper, diced
1 medium yellow onion, diced
1 1/4 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
12 large eggs
3/4 c. heavy cream
8 oz. pepper jack cheese, grated (about 2 c.)
2 tbsp. roughly chopped flat-leaf parsley, for topping
2 tbsp. sliced chives, for topping

Instructions

Preheat the oven to 375°F. Heat a 12-inch ovenproof nonstick skillet over medium-high heat. Add the olive oil to the pan and allow it to heat up. Add the Italian sausage, breaking it up with the back of a spoon. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, remove the sausage from the pan and transfer to a paper towel-lined plate to drain.
Add the butter to the pan. Once it's melted and bubbling, carefully add the hash browns. Cook without stirring until just beginning to turn golden at the edges, 3 to 5 minutes. Add the bell pepper and onion, along with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Continue to cook, stirring occasionally, until the pepper and onion have softened and the hash browns are golden brown, 8 to 10 minutes more.
While the vegetables are cooking, whisk together the eggs, cream, and remaining 3/4 teaspoons salt and 1/4 teaspoon black pepper in a large bowl. Stir in the cheese and set aside. When the vegetables are ready, add the sausage back to the pan and pour in the egg mixture. Stir gently to evenly distribute everything, then continue cooking, undisturbed, until the edges of the quiche are just set, about 1 minute. Carefully transfer to the oven and bake until set and lightly golden, 18 to 20 minutes.
Remove from the oven and set aside to cool slightly, about 5 minutes. Top with parsley and chives before slicing and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Pot Stickers Recipe

Ingredients

Prep and cooking time does not include resting time for the dough.
2 cups all purpose flour
3/4 cup plus 2 tablespoons of boiling water
1/2 cup very finely chopped napa cabbage
8 oz lean ground pork
2 tablespoons finely chopped water chestnuts
1 green onion finely chopped
1 and 1/2 teaspoons soy sauce
1 and 1/2 teaspoons dry sherry (optional)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 and 1/2 teaspoons cornstarch
2 tablespoons vegatable oil
3/4 cup chicken broth

Instructions

Place flour in a large bowl
make a well in the center of flour
pour bowling water into the well in the flour stirring with a wooden spoon until the dough begins to hold together
knead dough on a lightly floured surface until smooth and stainy about 5 minutes
cover and let rest 30 minutes
While dough is resting prepare filling
squeeze cabbage to remove as much moisture as possible
add pork, water chestnuts, onion, soy sauce, sherry, ginger cornstarch, sesame oil and sugar mix well
divide dough into 2 equal portions
cover one portion with plastic wrap while you work with the other
roll dough to 1/8 th inch thickness on lightly floured surface
cut out 3 inch circles
place a rounded teaspoon of filling mixture in the center of dough circle
lightly moisten the edges of the circle with water
fold in half over the filling
starting at one end pinch dough together making 4 pleats along the edge. cover finished pot stickers while you make the rest of the dumplings
(pot stickers may now be cooked immediatly, refrigerated for up to 4 hours, or frozen in a sealed plastic bag until needed)
Heat 1 tablespoon of oil in large nonstick skillet
set 1/2 of the pot stickers in pan seam side down ( if frozen no need to thaw)
cook until bottoms are a golden brown about 5 or 6 minutes
pour 1/3 cup chicken broth into skillet
cover tightly reduce heat and cook until all the liquid is absorbed about 10 minutes for thawed 15 for frozen
repeat for remaining pot stickers
serve pot stickers with your favorited dipping sauces

Thu, 16 Jul 2026 00:00:00 GMT

Barbecue Beef and Potato Bake

Ingredients

1 package Betty Crocker? roasted garlic mashed potatoes (7.2 ounces)
2 cups Hot water
1 1/3 cups milk
1/4 cup butter or margarine
1 container Refrigerated original barbecue sauce with shredded (18 or 20 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup French-fried onions (from 2.8-ounce can)

Instructions

1.
Heat oven to 350F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2.
Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
3.
Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.
High Altitude (3500-6500 ft) Make potatoes following high altitude directions on package.

Thu, 16 Jul 2026 00:00:00 GMT

Microwave New England Boiled Dinner

Ingredients

Hungarian paprika --
3 Potatoes -- sliced
1 Cabbage head
2 Bay Leaves
4 Carrots -- sliced
Optional
Sliced
2 Garlic cloves -- minced
3 1/2 lb Corned beef brisket
1 Bermuda onion -- thinly
Black pepper -- to taste

Instructions

1. Place the brisket in a 3-quart casserole dish; add 3 cups water. Lay slices of onion over top; add garlic, bay leaves and black pepper. Cover and microwave on high power for 10 minutes. 2. Turn brisket over and cover again. Microwave on low for 70-80 minutes, turning meat every 25 minutes. 3. Add sliced potatoes and carrots to broth. Cut cabbage into 6 wedges and arrange in a circular design on top of meat. Add a dusting of Hungarian paprika to potatoes and cabbage if you prefer. 4. Cover and cook at high temperature for 25-30 minutes, rearranging vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Thu, 16 Jul 2026 00:00:00 GMT

Savory Pastries Filled with Chicken (Empanadas)

Ingredients

6 oz Lard; (pork) at room temp
2 oz Granulated sugar
2 oz Solid vegetable shortening
1 tb Water; up to 2
1/2 ts Salt or adjust amount to taste
1/2 c Zucchini; cubed and cooked
2 1/2 c Poached chicken; finely
3 Egg yolks
1 lg (1/2-lb) tomato; peeled and
Freshly gound black pepper
2 oz Fine cake flour; or
2 Chiles serranos; or any
1 oz Unsalted butter
1/4 sm White onion; chopped
3 tb Or more melted lard; for
3 Whole eggs; plus
1/2 c Carrots; cooked and cubed
14 oz Unbleached all-purpose flour
3/4 ts Salt
1 tb Safflower oil

Instructions

Sift the flour, cornshtarch, and salt together, then put on a clean, smooth working surface and make a well in the center. Put the soft lard, shortening, and butter, together with the water, eggs, and egg yolks, into the well and work them togehter with your fingers until you have a smooth emulsion. Gradually work in the flour and knead the dough well until it is soft and smooth. Divide the dough into three equal balls about 10 ounces each. Brush them liberally with melted lard, cover with a towel and set them aside (not in the refrigerator) for at least 2 to 3 hours. One by one, flatten each of the balls and roll them into 9 x 9 inch squares about 1/4 inch thick. Brush the surfaces liberally with melted lard, sprinkle with flour, and put one on top of the other. Roll them out to make one slightly bigger square, about 11 x 11 inches. Carefully roll the three layers together, not too tightly but not too loosely, into a sausage shape about 11/2 inches in diameter. Brush the roll with plenty of melted lard and set aside for another 2 hours. Meanwhile, prepare the filling. Heat the oil and fry the onion, chiles, and tomato together until they are well cooked and have a sauce like texture. Stir in the vegetables and chicken, season, and let the mixture cool off thoroughly before filling the Empanadas. Preheat the oven to 425 degrees. Cut the roll into rounds about 1/2 inch thick and roll each one out into a circle about 4 inches across. Put about a heaped tablespoon of the filling onto one side of the dough, then fold the other side over to cover the filling. Pinch the semicircular edges together firmly, twisting with your fingers to form little scallops around the edge. Place the empanadas well apart on an ungreased baking sheet and bake for about 25 minutes, until well browned. Sprinkle with the sugar and serve immediately, as a light supper dish or hors doeuvre. Notes: Empanadas de San Cristobal de las Casas If you are ambitious and/or desire a very portable meal, try the savory chicken pastries, Empanadas de San Cristobal de las Casas. [Makes 2 dozen pastries] Recipe by: Mexican Regional Cooking by Diana Kennedy Recipe by "Pillsbury Kitchens Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh on Feb 17, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker

Ingredients

5 lbs boneless beef chuck shoulder pot roast, tied with string
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 cups onions, roughly chopped
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can condensed French onion soup
2 bay leaves
8 large potatoes, scrubbed (leave whole)
12 large garlic cloves, peeled
2 tablespoons butter
3 tablespoons fresh parsley, roughly chopped (for garnish)

Instructions

Season roast well with salt and pepper (or seasoning mix of your choice).
Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
For stovetop pressure cooker, allow pressure to fall naturally.
Unlock pressure cooker and remove lid.
Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Crustless Pumpkin Pie

Ingredients

1 (15 ounce) can pumpkin
0.33333334326744 cup sugar or sugar substitute (see Tips)
2 tablespoons honey
1.5 teaspoons pumpkin pie spice
0.5 cup refrigerated or frozen egg product, thawed (see Tips)
1 teaspoon vanilla
0.75 cup evaporated fat-free milk
0.5 cup lightly sweetened toasted oat bran cereal flakes with oat clusters (such as Smart Start®)
0.33333334326744 cup coarsely chopped almonds, toasted
0.25 cup dried cranberries
0.5 teaspoon finely shredded orange peel
8 gingersnaps, broken
2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped
2 teaspoons finely chopped crystallized ginger
2 gala or Jonathan apples (or 2 ripe pears)
0.25 cup water
0.25 cup chopped walnuts or pecans, toasted
1 tablespoon pure maple syrup

Instructions

Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)
Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Omelet

Ingredients

8 eggs
1 cup shredded cheddar cheese
1/2 cup milk
1 cup chopped ham
1/2 cup diced onion
1/2 cup bell pepper (any color you like)
1/2 teaspoon pepper

Instructions

Beat eggs.
Add all other ingredients to eggs and blend.
Pour into an 8x8 greased baking dish.
Bake at 350 for about forty minutes, or until set.

Thu, 16 Jul 2026 00:00:00 GMT

Stovetop Saute Of Pork N Veggies Over Yellow Rice Recipe

Ingredients

1-1 1/2 pounds of pork cut for stew and pounded
seasoned flour to coat
sesame oil
dash of white wine
1 small pat butter
1 bunch green onions chopped in 1 inch pieces
1 small bag chopped frozen vidaila or Texas sweet onions
sliced large green pimento olives
leftover veggies:
I had a handful of peas
about 8 string beans
chopped tomatoes ( from tacos)
spoonful sour cream
4 red or green chili peppers sliced very thin
frozen and thawed pork gravy
rice in broth

Instructions

Start rice so it finishes cooking in about 25 minutes
I subbed broth for water
Heat saute pan
on medium heat
add butter and oil
when hot add floured meat
should cook in about 4 minutes and remove from pan
add onion and peppers cook about 2-3 minutes
add gravy
add sour cream and dash of wine
add eat and all veggies to heat
Place cooked creamy rice on platter(cooked according to package directions with added oil or butter)
Pour meat mixture over
Serve and enjoy with a glass of chilled Greenleaf Zinfandel
Hot biscuits go well also or french bread

Thu, 16 Jul 2026 00:00:00 GMT

Easy Mexi Bake (Low Fat)

Ingredients

1 (16 ounce) can kidney beans
1 (14 ounce) can diced tomatoes
1 (4 ounce) can green chilies, chopped
2 cups corn kernels
2 scallions, finely chopped
1/2 teaspoon cumin (or to taste)
1/2 teaspoon oregano (or to taste)
8 corn tortillas
1 1/2 cups reduced-fat cheddar cheese (or use full-fat cheese)

Instructions

Set oven to 400 degrees.
Combine first 7 ingredients in a mixing bowl and mix thoroughly.
Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
Repeat the layers.
Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
Top with low-fat sour cream and salsa.

Thu, 16 Jul 2026 00:00:00 GMT

Easy-Bake Oven Wacky Cake

Ingredients

4 1/2 teaspoons flour
1 tablespoon sugar
1/4 teaspoon cocoa
1/8 teaspoon baking powder
1 dash salt
1/8 teaspoon vanilla
1/8 teaspoon vinegar
1 1/2 teaspoons vegetable oil
1 tablespoon water

Instructions

Mix together flour, sugar, cocoa, baking powder and salt.
Add vanilla, vinegar and vegetable oil.
Place in a greased toy cake pan.
Pour 1 tablespoon water over batter; mix lightly with a fork but do not beat.
Bake 10 minutes or according to manufacturer's directions for child's oven.

Thu, 16 Jul 2026 00:00:00 GMT

Biscuit Topped Seafood Gumbo Pie

Ingredients

3 tb Plus 1 teaspoon vegetable
6 1/2 tb Cold butter
2 c All-purpose flour
2 ts Fresh Lemon Juice
3/4 lb Smoked sausage; sliced
1 sm Celery rib; minced
1/2 lb Okra; sliced
2 Garlic minced
1 Tablspoon baking powder
1/2 ts Cayenne pepper
1/2 Green bell pepper; chopped
2 c Chicken Stock
Salt
3/4 c Buttermilk
1/2 Red bell pepper; chopped
2 ts Sugar
1/2 ts Salt
3 tb All-purpose flour
3/4 lb Cooked bonelss ham steak;
3 tb Butter
1 lg Onion chopped
3/4 lb Shrimp; shelled
1/2 ts Baking soda
3 tb Rice

Instructions

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderatly low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. Do not let burn. Immediately remove from heat. In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate heat until well browned, about 5 minutes. Transfer to a plate with a slotted spoon. Add the ham strips to the casserole and cook until lightly browned, about 7 minutes; add to the plate with the sausage slices. Add the remaining 1 tablespoon butter and the onion to the casserole. Cook over moderate heat, stirring constantly, until softened and translucent, about 2 minutes. Reduce the heat to moderately low and add the garlic, green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes longer. Reheat the brown roux if necessary. Scrape it into the casserole with the vegetables and rice. Stir in the chicken stock and lemon juice. Bring to a boil over high heat. Add the sausages and ham, reduce the heat to moderately low and cook, covered, for 25 minutes. Stir in the cayenne, shrimp and okra and season with salt and black pepper to taste. Cook, stirring once or twice, for 2 minutes. Remove from the heat. Make the topping: Preheat the oven to 450F. In a medium bowl, combine the flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 1/2 inch round cutter, stamp out 12 biscuits. Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9 inch round baking dish. Arrange the bicuits on top and brush with the melted butter. Bake until the biscuits are puffed and golden brown, about 20 minutes. Typos By Jim Kirk - captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993 Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct 24, 1997

Thu, 16 Jul 2026 00:00:00 GMT

French Toast Bake

Ingredients

1 cup half-and-half
3 large Eggs
2 tablespoons honey warmed in microwave for 20 seconds
1/4 teaspoon Salt
8 slices challah bread
4 tablespoons Butter

Instructions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Thu, 16 Jul 2026 00:00:00 GMT

Apple Pie Recipe - Southern Living

Ingredients

Pastry for double crust pie
6 cups Apple peeled and sliced
1 tablespoon Lemon Juice
1/2 cup Sugar
1/2 cup Brown sugar firmly packed
2 tablespoon All purpose flour
1/2 teaspoon Cinnamon ground
1/4 teaspoon Nutmeg ground
2 tablespoons Butter `
1 Egg lightly beaten
2 teaspoons Sugar Optional
1/8 teaspoon Cinnamon ground, optional

Instructions

1. Roll half of pastry into 1/8" thickness on a lightly floured surface. Place in 9" pie plate; set aside.
2. Combine apple and lemon juice in a large bowl.
3. Combine sugar and next 4 ingredients, mixing well. Spoon over apple mixture, tossing gently.
4. Spoon filling mixture into pastry shell, and dot with butter.
5. Roll remaining pastry to 1/8" thickness; transfer to top of pie.
6. Trim off extra pastry along edges. Fold edges under and crimp.
7. Cut slits in top crust to allow steam to escape. Brush pastry lightly with beaten egg yolk. If desired, combine optional sugar and cinnamon and sprinkle on pie.
8. Cover edges of pastry with aluminum foil to prevent excessive browning. Bake at 450° for 15 minutes; reduce heat to 350° and bake an additional 50 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken & Vegetable Bake

Ingredients

1 10.75-oz can Campbell's® Condensed Cream of Ce
1/2 cup milk
1 cup broccoli flowerets cooked
1 OR cauliflowerets
1 cup carrot cooked, sliced
1 cup green beans cooked, cut
2 4.5-oz can Swanson® Premium White Chunk Chi drained
1 dash Ground black pepper
1 2.8-oz can French's® French Fried Onions
1/4 cup red pepper strips (optional) cooked

Instructions

* Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.
* Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.
* Bake for 5 minutes or until the onions are golden brown.
* Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Caramelized Onions

Ingredients

2 medium red onions
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
2 tablespoons balsamic vinegar
4 sprigs rosemary (or both) or 4 sprigs thyme (or both)
salt and pepper

Instructions

Preheat oven to 400 degrees.
Remove papery skin from onions. Slice onions in quarters from top to bottom so each quarter includes some of the core to hold it together.
Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Quiche Lorraine

Ingredients

1 tsp. extra-virgin olive oil
3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting)
1 medium shallot, thinly sliced
6 large eggs
1/4 c. milk
1/8 tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
1 c. shredded Gruyère cheese
Chives, for garnish
Green salad, for serving

Instructions

In an 8" oven-safe nonstick skillet, heat olive oil on medium. Add bacon and shallot; cook 6 minutes, stirring occasionally.
Whisk eggs, milk, salt, and pepper until combined; stir in Gruyère. Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow runny egg to flow to bottom of pan.
Bake at 375 degrees F for 8 minutes or until top is set. Garnish with chives. Serve with green salad.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Elegant No-Bake Cheesecake

Ingredients

1 1/4 c Graham cracker crumbs
16 oz Cream cheese softened
2 tb Sugar
1/3 c Butter melted
2/3 c Water
1 c Whipping cream whipped
1 Envelope gelatin
14 oz Sweetened condensed milk
Crust
12 oz Semisweet chocolate chips Melted and cooled

Instructions

For Crust: Mix crumbs, butter and sugar together in 9-inch springform pan; press firmly onto bottom. For Cheesecake: Sprinkle gelatin over water in small saucepan. Let stand for 1 min. Stir over low heat just until gelatin dissolves. Remove from heat. Beat cream cheese with chocolate in large mixer bowl until fluffy. Gradually beat in condensed milk. Stir in gelatin mixture. fold in whipped cream. Pour into prepared pan. Chill about 3 hours or until set. Run spatula around edge before removing rum. Recipe By : Carnation - Nestle

Thu, 16 Jul 2026 00:00:00 GMT

Walnut-Crusted Apple Pie

Ingredients

1 pound Pink Lady apples (about 2), peeled, cored, and thinly sliced
1 pound Golden Delicious apples (about 2), peeled, cored, and thinly sliced
¼ cup packed brown sugar
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup coarsely chopped walnuts
6 ¾ ounces all-purpose flour (1 1/2 cups)
3 tablespoons packed brown sugar
¼ teaspoon salt
5 tablespoons cold butter, cut into pieces
3 tablespoons ice-cold vodka
Cooking spray
1 tablespoon 2% reduced-fat milk
1 large egg yolk

Instructions

Combine first 8 ingredients; toss to coat.
Place nuts in a food processor; process until finely ground. Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Add flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to food processor; pulse 5 times. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly add vodka through food chute, processing just until combined (do not form a ball). Turn dough out onto a lightly floured surface. Knead 3 to 4 times. Divide dough into 2 equal portions. Gently press each portion into a 4-inch circle on plastic wrap. Cover with plastic wrap; chill 30 minutes.
Preheat oven to 425°.
Unwrap and place 1 dough piece on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Place into a 9-inch pie plate coated with cooking spray. Spoon apple mixture into pie plate.
Unwrap and place remaining portion of dough on plastic wrap. Cover with 2 sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place over apple mixture. Press edges of dough together. Fold edges under; flute. Cut slits in top of dough to allow steam to escape.
Combine milk and egg yolk, stirring with a whisk. Gently brush top of dough with milk mixture. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes in the lower third of oven. Shield edges of piecrust with foil. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 30 minutes or until browned. Cool on a wire rack.

Thu, 16 Jul 2026 00:00:00 GMT

Easy oven eggs & bacon

Ingredients

1/2 lb Bacon cooked
1/2 cup baking mix (such as Bisquick)
1/2 cup Onion chopped
3 eggs beaten
1 1/4 cups Lowfat Milk
1/4 teaspoons Salt
1/8 teaspoons Black pepper
1/2 cup shredded cheese cheddar or swidd

Instructions

Spray round casserole dish with baking spray well.
Cut prepared bacon slices into thirds. Place in bottom of casserole dish. Add onion to this.
In separate bowl, beat eggs, milk, baking mix, salt and pepper until is smooth. Pour mixture over bacon/onion.
Sprinkle cheese on top
Bake in 375 degree oven for about 35 minutes or until knife inserted in center comes out clean. Can also microwave on high for about 15-20 minutes. Check after 25 if microwaving.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken stir-fry bake

Ingredients

2 Cups Uncooked instant rice
8 Ounce Sliced water chestnuts Drained
2 Cups Cooked chicken Cubed
16 Ounce Frozen stir fry vegetables Thawed
14 1/2 Ounce Chicken broth
1/4 Cup Soy sauce
1 Garlic clove Minced
1/2-3/4 teaspoon Ground ginger

Instructions

Place rice in an 11-in x 7- in x 2- in baking
duag. Layer with water chestnuts, chicken
And vegetables.
Combine the remaining ingredients; pour
over chicken and vegetables.
Cover and bake at 375 degrees for 25
Minutes or until rice is tender.

Thu, 16 Jul 2026 00:00:00 GMT

6-Hour Lasagna Recipe by Tasty

Ingredients

1 tablespoon olive oil
4 oz pancetta, small diced
1 medium yellow onion, small diced
1 medium carrot, small diced
1 celery, small diced
3 sprigs fresh thyme, leaves picked
3 cloves garlic, minced
½ lb ground pork
½ lb ground beef
2 teaspoons kosher salt
1 cup dry white wine
56 oz whole peeled tomato, crushed with your hands
1 cup whole milk, room temperature
1 cup chicken stock
4 ½ cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt, plus more for boiling
6 large eggs, room temperature
1 tablespoon water, if needed
olive oil, for greasing
1 stick unsalted butter
½ cup all-purpose flour
4 cups whole milk, room temperature
⅛ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1 cup freshly grated parmesan cheese
1 ½ cups shredded mozzarella cheese
4 oz fresh mozzarella cheese, torn into small pieces
torn fresh basil, for garnish

Instructions

Make the bolognese: Heat the olive oil in a large pot over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5–7 minutes. Remove the pancetta from the pot with a slotted spoon and transfer to a small bowl, leaving the rendered fat behind.
Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook until softened, 5–7 minutes. Add the thyme leaves and garlic and sauté until fragrant, about 1 minute.
Add the ground pork and beef and season with 2 teaspoons of salt. Use the spoon to break up the meat into very small pieces. Cook until no longer pink, about 5 minutes. Drain any excess fat from the pot, then return to the heat.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot, and cook until the liquid is reduced by half, 4–5 minutes.
Add the crushed tomatoes, milk, chicken stock, and cooked pancetta. Bring to a boil, then reduce the heat to low and simmer for 3 hours, until the sauce has thickened.
Meanwhile, make the pasta dough: Add the flour and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds, just until evenly combined. Add the eggs and mix on medium speed until the dough is smooth and elastic, about 5 minutes. If the dough seems too dry, add 1 tablespoon of water to help bring it together.
Wrap the dough in plastic wrap and let it rest for at least 1 hour, until the dough does not bounce back when pressed.
Bring a large pot of salted water to a boil. Dust a baking sheet with flour and grease another with olive oil.
After the dough has rested, cut into 6 equal pieces. Cover with plastic wrap to prevent it from drying out.
Set the pasta machine to the widest setting. Flatten a dough portion slightly and gently feed through the machine. Continue running through the machine, gradually working down to smaller settings, until the dough is ¹⁄₁₆ inch thick. Lay on the baking sheet dusted with flour and repeat with the remaining dough. Cut the noodles crosswise into 8-inch-long rectangles.
Cook the lasagna noodles in the boiling water until just tender, 30–60 seconds. Remove from water and lay on the oiled baking sheet.
Make the béchamel: Melt the butter in a large pot over medium heat. Once the butter starts to foam, add the flour. Cook, whisking constantly to prevent lumps from forming, for about 3 minutes, until the raw flour taste has cooked out but the roux has not browned. Slowly pour in the milk and whisk until evenly incorporated. Whisk in the nutmeg and salt. Bring to a low simmer and cook, stirring often, until the sauce has thickened enough to coat the back of a spoon, 8–10 minutes. Remove the pot from the heat and let the sauce cool to room temperature.
Assemble the lasagna: Preheat the oven to 350°F (180°C).
Spread ½ cup of the bolognese on the bottom of the prepared baking dish. Add a layer of lasagna noodles. Top with another ½ cup of bolognese and sprinkle with 2 tablespoons of Parmesan. Add another layer of noodles and top with about ⅓ cup of béchamel and about ¼ cup of shredded mozzarella. Repeat to make 4 more layers, ending with a layer of lasagna noodles. Spread 1 cup of bolognese over the noodles. Top with the fresh mozzarella and ¼ cup Parmesan cheese.
Cover the baking dish with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove the foil and cook for another 25–30 minutes, until the cheese is melted and bubbling. Remove from the oven and let sit for 20 minutes.
Garnish the lasagna with torn fresh basil, then serve with remaining bolognese sauce.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Chicken with Sweet Onion-Mushroom Gravy

Ingredients

2 tablespoons salt
1/2 cup packed brown sugar
1 tablespoon molasses
1 tablespoon paprika
2 cloves garlic, smashed
1 dried bay leaf
3 1/2 cups buttermilk
5 boneless skinless chicken breast halves (about 1 1/2 lb)
5 boneless skinless chicken thighs (about 1 lb)
2 cups all-purpose flour
2 teaspoons freshly ground pepper
1 egg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoons Dijon mustard
1/2 cup buttermilk
1/4 cup butter
2 teaspoons vegetable oil
1 tablespoon butter
1 large sweet onion, thinly sliced (1 1/2 cups)
1 teaspoon packed light brown sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 cup finely chopped mushrooms
1/4 cup dry white wine or nonalcoholic wine
2 tablespoons all-purpose flour
1 1/2 teaspoons chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1 3/4 cups chicken broth

Instructions

In 2-gallon resealable plastic food-storage bag, mix all brine ingredients except buttermilk. Add 3 1/2 cups buttermilk and seal bag. Use your hands to knead bag to mix in salt and spices, about 2 minutes. Add chicken to bag and reseal bag. Refrigerate at least 3 hours but no more than 5 hours.
In 1-gallon resealable plastic food-storage bag, mix 2 cups flour, and the ground pepper. Place large wire rack on 15x10x1-inch pan. Remove chicken from brine and pat dry on paper towels. Place chicken pieces, two at a time, in bag of seasoned flour; seal bag and shake well to lightly coat. Remove chicken and place on wire rack. Repeat with remaining chicken. Set bag of remaining seasoned flour aside. Discard brine. After chicken is coated, refrigerate uncovered at least 15 minutes.
In medium bowl, beat egg, baking powder, baking soda and mustard with wire whisk until well blended. Add 1/2 cup buttermilk and beat well until blended.
Dip each piece of chicken into egg mixture and return to bag of seasoned flour. Shake dipped chicken again, remove from bag and return to wire rack.
Adjust oven rack to middle position. Heat oven to 425°F. Place 1/4 cup butter in 15x10x1-inch pan; place in oven to melt.
Remove pan from oven and place chicken in melted butter in pan. Bake 20 minutes. Remove from oven and turn chicken pieces over. Bake 10 to 20 minutes longer or until coating is golden brown and crispy, and juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs).
As soon as chicken is in oven, in 10-inch skillet, heat oil and 1 tablespoon butter over medium heat until butter stops sizzling. Add onion, brown sugar and 1/4 teaspoon salt. Cook 20 minutes, stirring occasionally, until onion is soft and golden brown. (Do not rush by turning up the heat.) Remove onion from skillet, using slotted spoon; set onion aside.
Add remaining 1 tablespoon butter and the mushrooms to skillet. Cook over medium heat 4 minutes, stirring occasionally, until mushrooms lose some liquid and brown around edges. Add wine and quickly stir and scrape any browned bits of mushroom or onion that may be stuck to pan. Cook 3 minutes longer or until wine evaporates. Return onion to skillet and sprinkle 2 tablespoons flour and the sage over mushrooms and onion. Stir well and cook 2 minutes, stirring constantly.
Slowly stir in broth. Cook, stirring constantly, until gravy comes to a simmer. Simmer 4 to 5 minutes or until thickened. Serve gravy with chicken.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Green Tomatoes - the Easy Way!

Ingredients

2 medium green tomatoes
1/2 teaspoon kosher salt
1/4 cup cornmeal
1/4 teaspoon cayenne pepper
1 tablespoon coconut oil or 1 tablespoon other oil

Instructions

preheat oven to 450°
slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes.
line a baking sheet with parchment paper and lightly smear with half the oil.
dip the tomato slices directly into the cornmeal-cayenne mixture. No additional salt is needed.
place on parchment lined baking sheet. Bake 20 minutes. Dot the tops with the remaining oil and turn to "fry" the other side another 20 minutes. Total baking time 40 minutes, or until golden brown.
If you like a darker finished product, you can add a little paprika to the cornmeal mixture.

Thu, 16 Jul 2026 00:00:00 GMT

Pot Roast with Basil Mashed Potatoes

Ingredients

2 Carrots cut into 1/2 inch pieces
1 medium Turnip peeled & cubed
1 small Onion chopped
1/2 cup Snipped dried tomatoes not oil-packed
1 clove Garlic minced
1 teaspoon Instant beef bouillon granules
1/2 teaspoon Dried basil crushed
1/2 teaspoon Dried oregano crushed
1/8 teaspoon Pepper
1 1.5-2 pound Boneless beef chuck pot roast
1 cup Water
1 10 oz. package Frozen lima beans or whole kernel corn
1 cup Frozen peas
1 20 oz. package Refrigerated mashed potatoes
1 tablespoon Fresh basil finely snipped

Instructions

In a 3.5 or 4-quart crockery cooker combine the carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper. Trim fat from meat. If necessary, cut roast to fit into cooker. Place meat on top of vegetables. Pour water over all.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Stir in lima beans or corn and peas. Let stand, covered, for 10 minutes.
Meanwhile, prepare mashed potatoes according to package directions, except stir the 1 tablespoon fresh basil into potatoes just before serving. Remove meat and vegetables from cooker with a slotted spoon. If desired, reserve cooking juices. Serve meat and vegetables over hot mashed potatoes. If desired, serve cooking juices over meat.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Pot Pie - Quick & Easy

Ingredients

2 cups chopped cooked chicken breast
2 hard-boiled eggs sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Instructions

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
In a bowl, mix together the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers.
Stir together the biscuit mix and milk, and pour this over the casserole.
Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Basic Pie Dough

Ingredients

1½ cups all-purpose flour (plus more for dusting the work surface (7½ ounces))
2 teaspoons sugar
½ teaspoon salt
6 ounces unsalted butter (cut into cubes and well chilled (1½ sticks))
½ teaspoon lemon juice
4 to 6 tablespoons ice-cold water (as needed)

Instructions

This recipe makes pastry for one 10-inch pie circle, so if you are making a pie and want both a bottom and top crust, double the recipe and divide into two disks.
By hand: Mix the flour, sugar and salt together in a bowl. Use a pastry cutter to cut the cold butter into the flour, or pinch the butter in the flour with your fingers, until it has the consistency of coarse meal.
Add the lemon juice and 4 tablespoons of water, drizzling it as evenly over the flour as possible. Fold the dough together with your hands until you are able to collect it into a dough ball. You may need to add more water in order to get to this stage.
Shape the dough into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes before proceeding to step 7.
Using a food processor: Freeze the butter cubes for 15 minutes before starting. Blend the flour, sugar and salt together in the food processor bowl. Add the semi-frozen butter cubes and pulse together with the flour until the butter chunks in the flour are about the size of peas.
Add the lemon juice and 4 tablespoons of water, drizzling over the flour as evenly as you can, and pulse the mixture again to get the dough to come together. You may need to add more water in order to get to this stage.
Transfer the dough to a counter dusted with flour, and shape the dough into a disk. You may need to knead the dough a little or add a little more water to get the dough to come together as a ball. Wrap the dough in plastic wrap and refrigerate the dough for at least thirty minutes before using.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Easy Pot Roast

Ingredients

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Instructions

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Casserole With Potato Chip Topping

Ingredients

Unsalted butter, for greasing pan
3 pounds cooked boneless chicken breasts
1 cup chopped celery
1 cup reduced-fat mayonnaise
1 (10.5-ounce) can cream of chicken soup
8 ounces sour cream
1 (8-ounce) can sliced water chestnuts
2 tablespoons finely minced onion
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Crushed potato chips
1 sprinkle paprika

Instructions

Gather the ingredients. Preheat the oven to 350 F.
Butter a 2- to 2 1/2-quart casserole dish.
Cut the cooked chicken into bite-sized pieces.
In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
Pour the chicken mixture into the prepared casserole dish.
Top with crushed potato chips and sprinkle on paprika.
Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Cal Macaroni Bake

Ingredients

2 ts Parsley
1 Onion chopped
2 tb Margarine
2 c Low fat cottage cheese
1/4 c Flour
2 c Macaroni, cooked
2 c Skimmed milk
2 ts Dill weed
1 pn Paprika
1/3 c Bread crumbs
1/2 ts Pepper
1/8 ts Garlic powder

Instructions

Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Monte Cristo Casserole

Ingredients

1 loaf French bread cut into 20 slices
2 tablespoons Dijon mustard
1/2 pound Deli Ham Boars Head Tavern
1/2 pound Baby Swiss
1/2 pound Turkey optional
6 large Eggs
1 cup Milk
1/2 cup Cream or sub with milk
2 teaspoons Vanilla
Cinnamon add to egg mixture
TOPPING
1/2 cup Brown sugar packed
1/4 cup Butter softened
1/2 teaspoon Cinnamon ground
RASPBERRY SAUCE serve on side, optional
12 oz Raspberries Fresh or frozen
1/2 Lemon freshly squeezed
1 tablespoon Butter salted or unsalted
1 pinch Salt possibly more
1 1/2 cup Sugar more to taste
2 tablespoon Cornstarch
2 tablespoon Water
4 tablespoon dark rum
1 tablespoon Vanilla

Instructions

1. Lined a greased 13 x 9 baking Dish with half the bread. Spread mustard over bread. Layer with ham, cheese, (and turkey). Top with remaining bread.
2. In a large bowl, whisk eggs, milk, sugar, and vanilla. Sprinkle in cinnamon to taste. Pour over top. Refrigerate, covered overnight.
3. Preheat oven to 375. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients, spread on top of bread.
4. Bake uncovered, until golden brown, 30 - 40 minutes.
5. In a small saucepan mix raspberries, lemon, sugar, butter, and salt. Bring to a soft boil until raspberries are broken down. Remove from heat. Mix corn starch and water and add to mixture along with vanilla and rum. Mix well.
6. Let casserole stand before cutting. Serve with sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Au Gratin Chicken Bake

Ingredients

2 cups chopped cooked chicken
10 ounces cream of celery soup
8 ounces water chestnuts, drained and sliced
4 ounces spaghetti, cooked and drained
1 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons chopped pimiento

Instructions

Combine the chicken, soup, water chestnuts, spaghetti, 1/2 cheese, milk, and pimentos.
Mix lightly.
Spoon into 1-1/2 quart casserole dish.
Bake at 350°F for 45 minutes.
Top with remaining cheese and continue baking until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Cottage Pie

Ingredients

1/2 cup carrots diced
1 cup onions chopped
2 tablespoons Olive oil
1 clove Garlic minced
1/2 pound Ground beef extra lean
2 teaspoons Italian seasoning
8 ounce jar of mushrooms
1/4 cup All purpose flour
1/4 cup red wine
1 1/2 cups Beef broth
1 tablespoon Tomato paste
1 tablespoon Worcestershire sauce
1/4 teaspoon Kosher Salt
1/8 teaspoon Black pepper
1/2 cup Frozen corn
1/2 cup Frozen Peas
3 pounds Yukon Gold potatoes
1/2 cup Buttermilk
1/2 cup Butter
1/2 teaspoon Kosher Salt
1/4 teaspoon Black pepper
1/2 cup herb garlic cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Saute the carrots and onion for 3-4 minutes in olive oil in a large skillet; add garlic and cook for 1 minute.
3. Add the beef and cook over media-high heat until beef is browned, stirring to crumble.
4. Stir in Italian seasoning and cook over medium-high heat for 1 minute.
5. Add mushrooms; cook 2 minutes. Stir in flour. Gradually add wine and beef broth, stirring constantly.
6. Add tomato paste, Worcestershire sauce, salt, and pepper and cook 2 minutes or until thickened.
7. Remove from heat and stir in corn and peas. Spoon mixture into a 2 1/2 quart casserole coated with cooking spray.
8. Cover with foil and bake 30 minutes.
For the Mashed Potatoes:
1. Cook potatoes until tender and drain. Add milk, buttermilk, salt and pepper and beat at medium speed of a mixer just until mixed. Fold in herb garlic cheese.
2. Spread on top of meat mixture and put back in the oven and broil for about 5 minutes or until lightly brown.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Stew (Oven or Slow Cooker)

Ingredients

2 pound Beef lean, 1 inch cubes
4 small Potato peel, cut in half
4 small Onion cut in quarters
2 cups Celery sliced
4 each Carrot chunks, or use baby carrots
16 ounce Tomato sauce 1 can Hunt's
8 ounces Water
1/4 cup All purpose flour
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1 teaspoon Paprika
2 tablespoons Canola Oil

Instructions

Mix flour, salt, pepper, and paprika. Add beef cubes and toss to coat, then add oil and toss again.
If making in oven:
Put coated meat in 4 qt oven proof dutch oven in 400 degree oven uncovered for 1/2 hour, stirring once.
Add vegetables, tomato sauce and water. Cover tightly,reduce heat to 350 degrees and return to oven for 1 1/2 to 2 hours, stirring occasionally, until veggies are tender and meat is done.
If making in slow cooker:
Place vegetables in the bottom of the cooker. Put coated meat on top of veggies. Mix tomato sauce and water, pour evenly over the meat and veggies. Cover, cook 10-12 hours on low.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesecake Factory Luau Salad

Ingredients

6 cups mixed greens
3 chicken breasts, grilled & sliced into thin strips
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 1/2 cups fresh green beans, blanched, cut into 3-inch pieces
1 cucumber, sliced
1 red onion, cut into small pieces
1 fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6 inch) egg roll wraps, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onion, sliced into 1-inch thin strips

Instructions

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.

Thu, 16 Jul 2026 00:00:00 GMT

Roasted Vegetable and Pasta Bake

Ingredients

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

Instructions

1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
4. Bake for 20 minutes or until heated through. Serve with a green salad.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie

Ingredients

1 15 oz. Can Cream of Chicken Soup
1/4 cup Shredded or Cubed Rotisserie Chicken
1/4 cup Frozen Peas and Carrots Blend
3 Crescent Roll Doughs
Salt and Pepper (to taste)

Instructions

In a large microwave safe mug, combine cream of chicken soup, cubed chicken, vegetables, salt, and pepper.
Stir it together and microwave on high for 1 minute.
Remove from the microwave and layer 3 crescent rolls over the heated filling to make a crust. Use a fork to push down the edge and poke a hole for air to vent out of.
Microwave on high for 2 minutes until the crust is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Orange & Almond Coffee Cake

Ingredients

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
0.33 cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
0.25 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup all-purpose flour
0.5 cup extra-fine almond flour
1 teaspoon baking powder
0.75 teaspoon baking soda
0.5 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1.25 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
0.5 cup unsweetened applesauce
0.5 cup plain yogurt

Instructions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

Thu, 16 Jul 2026 00:00:00 GMT

Louisiana Fried Meat Pies with Cajun Tartar Sauce (Natchitoches Pies)

Ingredients

1 teaspoon vegetable oil
1 pound lean ground beef
1/2 pound ground pork
1 onion finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup green onion sliced thin
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons shortening
1 egg
3/4 cup milk
1 large Egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onions
1/2 cup vegetable oil
1/2 cup olive oil
1/4 teaspoon cayenne
1 tablespoon creole mustard
1 teaspoon salt

Instructions

In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
Instructions for Cajun Tartar Sauce:.
Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

Thu, 16 Jul 2026 00:00:00 GMT

French-Style Pot Roast

Ingredients

1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 pounds)
2 teaspoons kosher salt
1 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 tablespoons minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 ounces thick-cut bacon, cut into 1/4-inch pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups beef broth
4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water
1/4 cup cold water (to bloom gelatin)
10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 tablespoon powdered unflavored gelatin

Instructions

Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Fruit Pie

Ingredients

1/4 butter
1 cup milk
1 cup sugar
1 cup flour
1 1/2 teaspoon Baking powder
1/2 teaspoon salt
1 can pie filling (approx 21 ounces)

Instructions

Preheat oven to 375 degrees
Place butter in 9x13 and put in oven to melt.
Mix milk, sugar, flour, baking powder and Salt. Don't over mix.
Remove pan from oven and pour batter into pan. Tip to spread over entire bottom.
Spoon pie filling over batter but do not mix in. Spoon evenly.
Bake for 45 minutes or until golden brown on top, serve warm.
Best with whipped topping or ice cream!
variation - add 1/4 cup cocoa powder and 1 tsp vanilla to make chocolate batter. Good with blueberry or cherry filling?

Thu, 16 Jul 2026 00:00:00 GMT

Perfectly Easy Dinner Rolls

Ingredients

1 cup warm water (105 to 115 degrees)
2 packages active dry yeast
1/2 cup butter melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-1/2 cups all purpose flour

Instructions

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.
Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed.). Cover and refrigerate for 2 hours or up to 4 days.
Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal sized pieces. Roll each piece into a smooth, round ball. Place balls in even rows into prepared pan. Cover and let dough balls rise until doubled in size, about 2 hours.
Bake until rolls are golden brown, about 15-20 minutes. Brush warm rolls with melted butter, if desired. Bread apart rolls to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Pot Pie Soup

Ingredients

2 Tablespoon Olive oil
1 pound Chicken breast Boneless, skin;ess
1 cup Celery Diced
1 cup Carrot Curt in 1/4 inch thick small circles
1 cup Onion Finely chopped
1/2 tablespoon Garlic Finely minced
2 cups Yukon gold potatoes Peeled and cut into 1 inch pieced
1 cup Yukon gold potatoes Peeled and cut into quarters so that you can remove them at the end
1/4 teaspoon Pepper
1/4 teaspoon Salt
1/4 teaspoon Dried parsely
3 cups Chicken broth (Or bone broth-low sodium)
1/4 teaspoon Dried basil
1/4 teaspoon Dried rosemary
1 tablespoon Fresh parsley For garnish
1/2 cup Milk Choice of almond, whole, any will work

Instructions

INSTANT POT INSTRUCTIONS
1. Set instant pot to regular sauté function. Add olive oil to pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
2. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes and stir.
3. Lay chicken breasts on top of vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
4. Turn instant pot to high pressure (manual on older models), sealing and cooking. For 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually releases the rest of the pressure after 5 minutes.
5. Remove the large potato pieces and the chicken.
6. Place large potato quarters, milk and 1/2 cup broth *from the pot* (a few ladles full!) into blender until smooth. Add back to pot.
7. Place chicken on cutting board and shred. Place chicken back into pot.
8. Stir together until combined and smooth. Garnish with parsley and serve.
CROCKPOT INSTRUCTIONS
1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover and set to low for 6 hours.
3. Once cooked, remove the large potato pieces and the chicken breasts.
4. Place large potato pieces , milk and 1/2 cup of broth *from the pot* (a few labels full!) into a blender until smooth. Add back to pot.
5. Place chicken on a cutting board and shred. Put chicken. Back into the pot.
6. Stir everything together until combined and smooth. Garnish parsley and serve.
STOVETOP INSTRUCTIONS
1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
2. Add raw chicken, potatoes and chicken broth to the pot. Bring to a boil. Once boiling, ;owner heat to a simmer and cook on medium heat for 30 minutes.
3. Once cooked, remove the large potato pieces and the chicken breasts.
4. Place large potato pieces , milk and 1/2 cup of broth *from the pot* (a few labels full!) into a blender until smooth. Add back to pot.
5. Place chicken on a cutting board and shred. Put chicken. Back into the pot.
6. Stir everything together until combined and smooth. Garnish parsley and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Instant Pot Pot Roast

Ingredients

1 (3-lb.) boneless chuck roast or brisket, trimmed
1 Tbsp. kosher salt
2 tsp.s black pepper
1 Tbsp. canola oil
2 medium-size (10 oz. each) yellow onions, sliced into 1-in.-thick rounds (about 2 cups)
1 lb. large carrots, cut diagonally into 1 1/2-in. pieces (about 4 cups)
3 large garlic cloves, smashed
5 thyme sprigs, plus more for garnish
1 dried bay leaf
1/2 cup (4 oz.) Madeira
2 Tbsp.s tomato paste
1 Tbsp. whole-grain mustard
2 cups beef broth, divided
1 1/2 lb. baby Yukon Gold potatoes
1/4 cup cornstarch
1 Tbsp. sherry vinegar

Instructions

Rub roast all over with salt and pepper. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and roast to cooker. Cook, undisturbed, until browned on 4 sides, 4 to 5 minutes per side. Transfer roast to a plate; set aside.
Add onions, carrots, garlic, thyme sprigs, and bay leaf to drippings in cooker. Cook on HIGH, stirring often, until coated in browned bits, 1 to 2 minutes. Add Madeira; cook, undisturbed, until slightly reduced, about 1 minute. Press CANCEL.
Whisk together tomato paste, mustard, and 1 3/4 cups of the broth in a small bowl. Place roast over vegetable mixture in cooker; pour broth mixture over roast. Scatter potatoes evenly on top. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes, or 25 minutes per lb. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
When cooking has finished, let the pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.) Remove lid from cooker.
Carefully transfer roast to a cutting board; let rest 10 minutes. Meanwhile, transfer vegetable mixture to a large platter using a slotted spoon. Remove and discard thyme sprigs and bay leaf. Select SAUTÉ setting on cooker; select HIGH temperature setting, and bring broth mixture to a boil. Boil, undisturbed, until reduced by half, about 10 minutes. Whisk together cornstarch and remaining 1/4 cup broth in a small bowl until smooth. Slowly drizzle cornstarch mixture into broth mixture in cooker, whisking constantly, until sauce is thickened, about 1 minute. Press CANCEL. Stir in vinegar. Arrange roast alongside vegetable mixture on platter. Garnish with additional thyme sprigs, and serve alongside sauce.

Thu, 16 Jul 2026 00:00:00 GMT

No-Roll Pie Crust

Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour
heaping 1/2 teaspoon table salt
1 teaspoon granulated sugar
3/8 teaspoon baking powder
7 tablespoons (85g) canola oil vegetable oil olive oil or peanut oil your choice
1/4 cup (57g) water cold

Instructions

Whisk together the flour, salt, sugar and baking powder., Whisk together the oil and water, then pour over the dry ingredients., Stir with a fork until the dough is evenly moistened., Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom., Crimp the edge, or flatten with the tines of a fork., Fill the crust as desired, and bake., Yield: one 9" no-roll pie crust.

Thu, 16 Jul 2026 00:00:00 GMT

Fish tray bake with salsa verde

Ingredients

500 g (1lb 2oz) baby new potatoes, quartered
1 tbsp. olive oil
1 courgette
4 x175 g cod, or other firm white fish fillets, skinless and boneless
4 lemon slices
300 g (11oz) cherry tomatoes, on the vine, snipped into bunches
25 g (1oz) pack fresh basil
25 g (1oz) pack fresh mint, tough stalks removed
25 g (1oz) pack fresh parsley
1 tbsp. capers, drained and rinsed
3 anchovy fillets
1 small garlic clove
1 tsp. Dijon mustard
Juice 1 lemon
50 mL (2 fl oz) olive oil

Instructions

Preheat oven to 220°C (200°C fan) mark 7. Scatter potatoes into a large, shallow baking tray. Mix through oil and some seasoning and roast for 15min.
Meanwhile, whiz salsa verde ingredients (basil, mint, parsley, capers, anchovy, garlic, mustard, lemon, olive oil) in a food processor until finely chopped. Set aside.
Using a Y-shaped vegetable peeler, peel courgette into long ribbons, stopping when you reach the seedy centre (discard this).
Reduce oven temperature to 200°C (180°C fan) mark 6. Toss potatoes, then mix through courgette ribbons. Place the fish fillets on top, with a lemon slice on each. Dot around the tomato bunches. Return tray to oven for 10-15min until fish is cooked and flakes easily when pressed. Serve drizzled with the salsa verde.

Thu, 16 Jul 2026 00:00:00 GMT

Pan Fried Pork and Shrimp Potstickers Recipe

Ingredients

1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water
cooking oil
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

Instructions

Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Bake Oven White Cake Mix

Ingredients

1 cup sugar
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening

Instructions

In a medium bowl, combine sugar, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 10 packages Cake Mix.
---------------------------------.
TO USE:
1 pkg. Children's White Cake Mix (above).
4 teaspoons water.
Preheat oven for 15 minutes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
When cool, frost with Children's White Frosting if desired.
Serves 2 children.
NOTES: If you like, a drop or two of vanilla may be added at the time the cake is prepared.

Thu, 16 Jul 2026 00:00:00 GMT

French Toast - Oven-baked

Ingredients

4 Eggs
200 ml Milk
dash Vanilla extract
medium Baguette cut diagonally into 2cm thick slices

Instructions

Preheat oven to 200C (fan).
1. Mix together the eggs, milk and vanilla extract.
2. Put the slices of bread in the egg mixture and leave the liquid to absorb for a few minutes on both sides.
3. Very generously grease a non-stick baking tray with butter. Cook the bread in the oven for 15 minutes, turning the slices over after about 10 minutes.
4. Leave the slices to cool down a bit. They are likely to have puffed up a little in the oven, but will deflate when they cool.
5. Serve the toasts warm - with your choice of jams, marmalade, syrup or honey.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven-fried Chicken Breasts Recipe

Ingredients

4 boneless chicken breast halves
1 1/2 C. cornflakes, crumbled
1/2 tsp. garlic salt
1/8 tsp. paprika
3 eggs, beaten
1/2 C. cooking oil

Instructions

Preheat oven to 350°F.
Combine cornflake crumbs with garlic salt and paprika.
Dip the breast pieces in the egg and then roll them in the seasoned cornflake crumbs.
Line a shallow baking dish with aluminum foil and place the chicken breasts on foil and bake for 10 minutes.
Meanwhile, heat the oil in a frying pan.
When very hot, drizzle the oil over chicken.
Bake uncovered for about 40 minutes or until juices run clear.

Thu, 16 Jul 2026 00:00:00 GMT

Classic Chicken Pot Pie

Ingredients

2 1/2 cups all-purpose flour
2 sticks unsalted butter, cut into cubes
Kosher salt
5 to 7 tablespoons cold water
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
3 large carrots, cut into chunks
1 baking potato, peeled and cut into chunks
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
3 cups chicken stock or low-sodium broth
2 cups shredded rotisserie chicken
1 large egg, lightly beaten with a pinch of salt

Instructions

In a bowl, blend together the flour, butter and 1 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 5 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining water, 1 tablespoon at a time. Gather the dough into a ball, then form it into 2 disks and wrap each disk in plastic wrap. Chill the dough at least 1 hour.
On a floured work surface with a floured rolling pin. roll the dough out into 2 11-inch rounds. Place 1 round of dough into a 9-inch pie place and rim the dough so that there is 1-inch of overhang. Chill the dough until ready to use. Preheat the oven to 400°F. Make the filling
In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, potato, 3/4 teaspoon salt and 1/2 tea-spoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste.
Let the filling cool to warm then place the filling in the pie shell. Place the remaining round of pastry dough over the filling and trim and crimp the edge. Brush the top crust with the egg mixture, then cut steam vents in the top crust. Bake until the filling is bubbling and the pastry is golden, 40 to 45 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Cal Hamburger Minestrone Recipe

Ingredients

1 pound ground beef 93%
1 medium onion chopped
1 tablespoon minced garlic- more if you like
1 cup of thin chopped celery
2 cups of water
1 zucchini chopped
1 summer squash chopped
2 cups of cole slaw mix (if not just use shredded cabbage)
1/2 cup of uncooked elbow macaroni or broken pasta
2 boulion cubes or granule packets about 2 teaspoons
1 teaspoon of Italian Seasoning
1 can (28 ounces) whole tomatoes undrained
1 cup of kidney beans
salt and pepper to your taste.

Instructions

Cook ground beef, onion and garlic in pot until beef is brown,
stir in the remaining ingredients, breaking up tomatoes.
heat to a boiling
cover and simmer for about 1/2 hour, until macaroni is tender. I like it cooked longer to mesh the flavors together more.
Serve with grated cheese if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Crockpot Vegetarian Lasagna

Ingredients

2 TBS Olive oil
2 Onions diced
3 Garlic cloves minced
12 oz. Tomato paste
1360 mls. Tomato Sauce
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 cups sliced mushrooms
1 tsp. Dried oregano
750 grams Ricotta Cheese part skim
4 cups fresh spinach rinsed
1/2 cup Parmesan cheese grated
750 grams Lasagna noodles oven-ready
16 ozs. Shredded mozzarella cheese

Instructions

Directions:
1
In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
2
Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
3
Remove sauce from heat and set aside.
4
In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
5
Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
6
Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
7
Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
8
Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
9
Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Simple Flourless Chocolate Cake

Ingredients

10 oz Semi-sweet chocolate
7 large Eggs
7 tb Unsalted butter at room temp
Powdered sugar for garnish
1/3 c Sugar

Instructions

Madame Chocolates Book of Divine Indulgences Contemporary Books, Inc., Chicago, 1984 1. Preheat over to 250 degrees F. Butter and flour a 9-inch springform pan and set aside. 2. Prep work: Carefully separate eggs and set bowls aside. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler over hot, not boiling, water. When the chocolate is melted, remove the pot from the heat and cool to room temperature. (Be sure the mixture is smooth by stirring frequently.) 3. Beat the whites until foamy. Slowly add the sugar and beat until stiff. Mix yolks with a whisk and then stir into the chocolate mixture. Add the whites to the chocolate mixture and fold in carefully. Pour the batter into the prepared pan and smooth the top. 4. Bake for 1 hour and 15 minutes. 5. Cool cake in the pan. Remove the sides. Just before serving, sprinkle top with powdered sugar. (This cake can be frozen if wrapped well, first in plastic wrap and then in aluminum foil.) NOTE: Having few ingredients other than chocolate, this cake is excellent for comparing brands of chocolate. Nestles, Burgundy, Guittard French Vanilla, Ghirardelli Queen, Lindt Excellence, Carma Bourbon-Vanilla, and Callebaut Semisweet are high-quality brands. Posted to Kitmailbox Digest by ADeNitto@aol.com on Mar 10, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Brunswick Stew (Cooking Light Fresh Food Fast 24/7

Ingredients

1 cup pork pulled
1 cup chicken pulled
1 cup chicken broth
14.5 oz can tomatoes fire-roasted, diced
1/2 cup baby lima beans frozen
1/2 cup whole-kernal corn frozen
1/4 cup Carolina sweet barbecue sauce
1/4 tsp ground pepper

Instructions

Combine all ingredients in Dutch oven. Bring to boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.

Thu, 16 Jul 2026 00:00:00 GMT

Real And I Mean Real German Chocolate Cake Recipe

Ingredients

3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans
FILLING/FROSTING:
2 cups (12 ounces) semisweet chocolate chips, melted
2/3 cup mayonnaise*
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

Instructions

In a mixing bowl, cream butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine dry ingredients; add to the creamed mixture alternately with water.
Fold in sauerkraut, coconut and pecans.
Pour into three greased and floured 9-in. round baking
pans.
Bake at 350 º for 20-24 minutes or until a toothpick inserted near the
center comes out clean.
Cool for 10 minutes before removing from pans to wire
racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise.
Set aside 1-1/4 cups for frosting.
To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake.
Store in the refrigerator.
Slice with a serrated knife.

Thu, 16 Jul 2026 00:00:00 GMT

Stovetop Chicken Pot Pie

Ingredients

4 frozen buttermilk biscuits
1 1/2 c. chicken stock
1 c. whole milk
3 tbsp. all-purpose flour
1 1/2 tsp. poultry seasoning
1 chopped small onion
1 c. matchstick carrots
3 tbsp. butter
2 c. shredded rotisserie chicken
1 c. frozen cut green beans
2 tbsp. chopped fresh flat-leaf parsley
Biscuits, for serving

Instructions

Prepare 4 frozen buttermilk biscuits according to package directions.
Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooked Smokies Appetizer

Ingredients

1 package Miniature smoked sausage links 1lb
1 bottle (28oz) Barbecue sauce
1 1/4 cup Water
3 tablespoon Worcestershire sauce
3 tablespoon Steak sauce
1/2 tsp Pepper

Instructions

In a slow cooker, combine all ingredients; mix well
Cover and cook on low for 6-7 hours
Serve with a slotted spoon

Thu, 16 Jul 2026 00:00:00 GMT

Egg Rolls Recipe

Ingredients

1 (4 ounce) can shrimp, drained
1/2 cup fresh bean sprouts
2 tablespoons chopped onion (optional)
1 celery stalk, diced
1 egg, beaten
20 egg roll wrappers
2 tbsp soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 carrot, shredded
cornstarch
6 cups cabbage, shredded
vegetable oil for frying

Instructions

In a good sized bowl, mix up the following: carrots, cabbage, celery, sprouts, and onion. Stir in your shrimp (or other meat), soy sauce, black pepper, and garlic powder.
Pour a beaten egg into a skillet on medium heat; cook nice and thin, flipping one time, until it's done. Remove from your skillet, cool, and chop it up finely. Stir the egg into the cabbage mixture. Sprinkle the top with cornstarch, then mix it up and let sit for about 10 minutes (don't skip this last part for you impatient ones).
Mix 1 tbspn cornstarch with 2 tablespoons cold water. Set aside.
Put 2 or 3 tbspns of the shrimp mixture (or whatever your meat is) into the middle of an egg roll skin. Dunk a spoon into the water and cornstarch mix and moisten the corners, except the bottom one. Fold the roll skin from the bottom over the top being sure to make a tight tube of the shrimp (meat) mixture. Fold the corners in from the sides then press to stick them against folded roll. Then simply roll up the rest of the way and repeat with the rest of your egg roll wrappers.
Pour vegetable oil into a frying pan to a depth of 3 or 4 inches (yes it needs to be this deep), and heat oil to 350 degrees F (or 175 degrees C). Carefully place your prepared egg rolls into the hot oil and fry them until golden brown. Place them on a paper towel to drip and voila you now have some beautiful egg rolls that are sure to be a hit (if you don't eat them first)!

Thu, 16 Jul 2026 00:00:00 GMT

Impossible Bacon Pie

Ingredients

12 slices Bacon crispy fried and crumbled
1 cup Shredded Swiss cheese (about 4 oz.)
1/3 cup Finely chopped onions
2 cup Milk (1 1/2 if using 9" pie plate)
1 cup Bisquick
4 Eggs
1/4 tsp Salt
1/8 tsp Pepper

Instructions

1. Heat oven to 400°F. Sprinkle bacon, cheese and chopped onion into greased 9 - 10 inch pie plate
2. Mix together: Milk, bisquick, eggs, salt & pepper until well blended.
3. Pour into pie plate. Bake 35 - 40 mins until golden brown and knife inserted in center comes out clean. Let stand 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Bake

Ingredients

1 can diced tomatoes 28 ounces
1 package stuffing mix 6 ounces
2 cloves garlic minced
6 small chicken breast halves boneless and skinless
1 teaspoon basil dried
1 cup mozzarella cheese shredded
6 large sheets heavy-duty foil sprayed

Instructions

Heat oven to 400 degrees.
Combine tomatoes, stuffing mix, and garlic just until moistened.
Place 1 chicken breast on center of foil sheets. Top with basil, stuffing mixture and cheese. Bring up sides of foil, double fold top and ends to seal each. Leave room inside for heat circulation. Place in baking dish.
Bake 30 to 35 minutes, or until chicken is done (165 degrees). Cool for 5 minutes. Cut slits in foil to release steam before opening packets.

Thu, 16 Jul 2026 00:00:00 GMT

Lowcountry Shrimp and Grits

Ingredients

4 center-cut bacon slices, chopped
½ cup chopped onion
1 tablespoon chopped fresh thyme
8 ounces cremini mushrooms, quartered
5 garlic cloves, chopped
3 ¼ cups unsalted chicken stock, divided
¾ cup black coffee
½ cup lower-sodium tomato juice
1 tablespoon red wine vinegar
1 teaspoon sugar
½ teaspoon ground red pepper
¼ teaspoon kosher salt, divided
2 tablespoons cornstarch
1 pound peeled and deveined medium shrimp
2 cups whole milk
1 cup uncooked quick-cooking grits
½ cup chopped seeded tomato
2 green onions, chopped

Instructions

Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; sauté 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.
Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.
Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-baked Beef Short Ribs Recipe

Ingredients

Ingredients:
5 lbs. short ribs of beef
5Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
4 tbsp. bacon drippings or olive oil
2 onions, chopped
3 cloves garlic, minced
1/2 cup parsley, chopped
3 tbsp. brown sugar
3 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 cup Heinz Chili Sauce or any BBQ sauce
2 tsp. Worcestershire sauce
1 cup red wine
1 cup beef broth
8-12 pearl onions, peeled
8-12 baby carrots, chopped

Instructions

Use a cast iron or other heavy wide skillet or pan that is also ovenproof.
Remove any membranes (or silverskin) from short ribs.
Combine flour, salt, and pepper and rub into the ribs.
Brown them in the bacon fat or olive oil in a large skillet, turning as they brown. Add chopped onions, garlic and parsley.
When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.
Bring the sauce to a boil, then cover the pan and transfer to a preheated 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F and bake for another hour or until ribs are fork tender, basting occasionally.
These ribs are excellent when cooked on the grill or in a smoker. Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon and Veggie Crustless Quiche Recipe

Ingredients

4 pieces bacon
1/2 cup milk
1/2 cup onion
1 teaspoon dil weed
1 teaspoon soy sauce
2 egg whites
1/2 cup monterey jack cheese
1/2 cup broccoli
1/2 carrot
1 egg

Instructions

Start with preheating the oven at 170 degrees C. Meanwhile, chop bacon, carrots and onions into small pieces. Break broccoli into small florets and grate the cheese finely.
In a frying pan, add some oil and cook bacon for around 5 minutes. Once done, add the vegetables, dill and soy sauce to the bacon and cook for 10 more minutes.
Now, whisk the eggs in a bowl along with milk and blend them properly. Add the vegetable mixture to the eggs and pour all of it in a baking pan. Remember to spray oil in the baking pan. Bake for 40 minutes.
To check if its done, insert a knife and if the knife comes out clean, youre good to go! Serve hot!

Thu, 16 Jul 2026 00:00:00 GMT

Chocolate No Bakes

Ingredients

2 cups sugar
1/2 cup butter
1/2 cup milk
3 tablespoons cocoa powder
1/2 cup peanut butter
3 cups instant oatmeal
2 teaspoons vanilla

Instructions

mix sugar, butter, milk and chocolate powder in a pot and bring to a boil.
Let boil for 2 minutes.
Add remaining ingredients. Place on wax paper in spoonfuls and let cool.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Bake Oven English Muffin Pizza

Ingredients

1/2 English muffin
1 tablespoon tomato sauce
1 tablespoon shredded mozzarella cheese
ground beef or sausage
bell peppers or onion

Instructions

Separate the English muffins and place on a baking sheet. Top each with about 1 Tbs. of prepared sauce. Top with any additional pre-cooked toppings. Top with shredded cheese. Bake in your EASY-BAKE Oven for about 15-20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Apple Pie Baked in a Brown Paper Bag

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 pinch salt
1 cup cold unsalted butter, cut into pieces
1/3 cup ice water
5 granny smith apples, peeled and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces

Instructions

In a food processor combine flour, sugar and salt. Add butter and pulse into pea-sized pieces. Add water and pulse briefly, it will still look crumbly. Transfer the crumbs to 2 pieces of wax paper and form into 2 disks. Wrap with plastic wrap and chill overnight.
Roll out disks on a lightly floured workstation to 2" bigger than the 9" pie plate. Line the plate with one disk, and chill the other.
Preheat oven to 375 degree F.
Filling:.
Toss apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together. Transfer to pie shell and dot with butter. Brush edges of crust with water and place top crust on and pinch the edges together.
Slide pie into a brown paper bag and fold top down. Staple and bake for 1 hour.
Remove pie from oven and cut a large circle in the top of the bag and return to the oven to brown the crust. It should take approx 15-25 minutes.
Let pie cool at least 30 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven-Fried Chicken

Ingredients

1 qt. whole buttermilk
1 tablespoon kosher salt
2 teaspoons hot sauce (such as Tabasco)
3 pounds assorted skinless, bone-in chicken pieces (thighs and drumsticks; breasts cut in half crosswise)
Cooking spray
1 ½ cups panko (Japanese breadcrumbs)
¾ cup whole-wheat flour
2 ounces finely grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika

Instructions

Combine first 3 ingredients in a large bowl; stir until salt dissolves. Add chicken; submerge to fully coat with buttermilk mixture. Cover bowl. Refrigerate 8 hours (or at least 2 hours and up to 24 hours).
Preheat oven to 400°F.
Place a wire rack on a baking sheet; coat rack with cooking spray. Combine panko and remaining ingredients in a large bowl; stir well. Remove chicken from marinade, one piece at a time, letting excess drip off; dredge in panko mixture to coat. Place coated chicken on prepared rack. Repeat with remaining chicken and panko mixture. Spray coated chicken with cooking spray. Place chicken in oven; bake at 400°F for 30 minutes or until browned and meat is done. Let stand 10 minutes; serve.

Thu, 16 Jul 2026 00:00:00 GMT

Sister Pie All-Butter Pie Dough

Ingredients

Ice cubes
Cold water
1 tablespoon apple cider vinegar
2.5 cups unbleached all-purpose flour (about 10 5/8 ounces), plus more for rolling
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup European-style unsalted butter (8 ounces), chilled
Softened butter, for greasing

Instructions

Fill a 1-cup liquid measuring cup with ice cubes. Add cold water to fill (at least 1/2 cup). Stir in apple cider vinegar. Set aside.
Stir together flour, sugar, and salt in a large bowl. Add butter, and toss to coat in flour mixture. Using a bench scraper, cut butter into roughly 1/2-inch cubes. Using your hands, quickly separate butter cubes, and toss to coat in flour mixture. Using bench scraper, cut butter pieces in half to form 1/4-inch pieces. Using a pastry blender, cut in butter, rotating bowl after each cut, until mixture is crumbly with a few larger pea-size pieces of butter, stopping to clean pastry blender as needed.
Add 6 tablespoons vinegar mixture. Using a bench scraper, pull flour mixture from one side of bowl to the other until there are no longer visible pools of liquid. Using your hands, scoop up a large handful of dough mixture and press firmly down into bowl. If dough doesn't begin to stick together, add an additional 2 tablespoons vinegar mixture, 1/2 tablespoon at a time, mixing well after each addition. Rotate bowl a quarter turn, and repeat scooping and pressing until a rough ball of dough forms.
Divide dough in half. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough disks at least 8 hours. To Roll Pie Dough:
Place 1 dough disk on a lightly-floured surface. Pound dough disk about 4 times with a rolling pin to begin flattening. Rotate dough 180 degrees; repeat pounding once.
Using tapered end of a wooden French rolling pin, press and roll along edge of dough to enlarge dough disk, flouring surface as needed to prevent sticking. Rotate dough disk, and repeat rolling until dough forms an 8-inch circle. (Dough will be thicker in center.)
Place rolling pin in center of dough circle, and press firmly as you roll away from yourself, stopping about 1 inch from edge to avoid over-rolling. Repeat rolling procedure, rotating dough 45 degrees after each pass, until dough forms a 13-inch circle (about 1/8-inch thick), flouring surface as needed to prevent dough from sticking. If top of dough starts to stick to the rolling pin, flip dough over and roll other side. Run rolling pin over dough circle once more to ensure even thickness.
Using a knife, trim any jagged edges to form an even 13-inch circle. Lightly grease a 9-inch disposable aluminum pie pan with softened butter. Fold dough in half, and transfer to prepared pie pan. Unfold dough, and gently press into bottom and up sides of pan. Proceed with crimping instructions, or, if making a lattice-topped pie, chill pie shell while preparing filling and rolling top pie dough. To Make a Lattice:
Roll both dough disks into 13-inch circles according to instructions above. Arrange one dough circle in prepared pie pan as instructed. Cut remaining dough circle into 6 (2-inch-wide) strips. Transfer to a baking sheet lined with parchment paper, and chill until ready to assemble pie.
Place one dough strip across center of filled pie. Place a second strip across center perpendicular to the first, creating a cross. Arrange next two strips parallel to first strip, placing on either side. Working with original strip, fold back both ends toward center. Place last two lattice strips on either side of the second (perpendicular) strip. Fold original strip back down so that it lies across and on top of newly-placed strips. Trim overhanging lattice strips flush with edge of pie pan. Proceed with crimping instructions. To Crimp:
Using your fingers, tightly roll dough overhang toward center of pie, creating a ring of dough that rests on lip of pie pan. Using your thumb and index finger, form a "C," and position that hand in the very center of the pie pan. Position your opposite thumb on outside of pan. Use "C" fingers to push and press rim of dough up and away from pan, simultaneously pressing the thumb of your other hand into the opening of the "C" to make a crimp. Continue until entire ring of dough is crimped. Freeze crust until hardened, at least 15 minutes or up to 8 hours. Proceed to baking, or wrap tightly in plastic wrap, and freeze up to 1 year. To Blind Bake:
Preheat oven to 450°F with rack in lowest position. Line frozen piecrust with a piece of aluminum foil that fully covers crust and edges. Fill crust to bottom of crimps with dried beans (about 1 1/2 pounds), and place pie pan on a baking sheet. Bake in preheated oven until edges are light golden brown, 25 to 27 minutes. Remove baking sheet from oven, and transfer to a cooling rack. Leaving beans in crust, let cool 6 minutes. Carefully remove foil and beans. Set pie shell aside on wire rack to cool completely, about 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Vidalia Onion Pie

Ingredients

1 pie shell, baked
3 cups vidalia onions, thinly sliced
3 tablespoons butter, melted
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon salt
2 eggs, beaten
3 tablespoons flour
2 crisp bacon, crumbled

Instructions

cook onion in butter until slightly browned; spoon into pastry shell.
add milk, 1 1/4 c sour cream. blend flour with 1/4 c sour cream.
combine egg with mixture; pour over onion mixture; bake in slow oven 325° for 30 minutes or until firm in center. garnish with fried bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Brunswick Stew

Ingredients

1 Wh Chicken Boiled
1 8oz Tomato s Can
1 15oz Stewed tomatoes Can
1 Small Tomato paste Optional
1 Lb Okra Hold til last
1 Lb Corn Hold til last
1 Lb Frozen lima beans Hold til last
1 Celery chopped Cook 30 min steam
1 Onion diced Cook 30 min steam
1 Carrots Cook 30 min steam
2 Tbsp Worcestershire sauce
1/4 Tsp Poultry Seasoning
Black pepper

Instructions

Cook

Thu, 16 Jul 2026 00:00:00 GMT

Simple Boil and Bake Crispy Chicken Wings

Ingredients

1 lb chicken wings
1/2 cup barbecue sauce

Instructions

Boil wings in a large pot of water for about 15 minutes.
Broil wings in oven for about 5-10 minutes per side depending on how your oven works) until nicely browned and crisp.
I put the bbq sauce in the bottom of a big metal bowl and keep it on the stove near the oven vent so that is warms up a bit.
Remove the wings from the oven and pat with paper towels to remove more grease if necessary (I bake mine on parchment paper, so that absorbs some of the grease for me).
Toss wings in bowl with bbq sauce (or any sauce you want) until well covered.

Thu, 16 Jul 2026 00:00:00 GMT

Diamond Apple Pie

Ingredients

2 tablespoons unsalted butter
3 pounds assorted baking apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch slices
1 tablespoon fresh lemon juice
0.5 cup granulated sugar
0.5 teaspoon ground cinnamon
0.125 teaspoon kosher salt
2 tablespoons unbleached all-purpose flour, plus more for dusting
1 recipe Test Kitchen's Favorite Pate Brisee
1 large egg white, plus 1 large egg yolk
Fine sanding sugar, for sprinkling

Instructions

In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, granulated sugar, cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet. Refrigerate until firm, about 30 minutes.
Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water.
For top dough, use a 2 1/4-inch diamond cookie cutter to stamp out 16 diamonds (reroll scraps, if needed). Freeze cut shapes on parchment-lined baking sheets until very firm, 15 minutes. Trim bottom dough flush with pie-dish rim. In a small bowl, whisk egg white and 1/2 tablespoon water with a fork. In another small bowl, whisk egg yolk and 1/2 tablespoon water. With a small pastry brush, brush every other tile with egg white and sprinkle with sanding sugar. Brush remaining tiles with yolk. Starting in center of pie, arrange diamonds over filling, alternating between egg-wash finishes. Using kitchen shears, trim diamond edges flush with pie-dish rim. Refrigerate until dough is firm, 30 minutes.
Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Apple Pies

Ingredients

3 large baking apples, halved vertically and cored
6 tbsp. melted butter, divided
1/4 c. granulated sugar, plus more for sprinkling
1 tsp. ground cinnamon
2/3 c. old-fashioned rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling

Instructions

Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.
Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar.
Bake until apples are soft and caramelized, about 25 minutes.
Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits.
Return to oven and bake 10 minutes more.
Top each with a scoop of ice cream, then drizzle with caramel before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Roast Chicken

Ingredients

Barbecue sauce
1 Fryer chicken
Water
1 Onion; peeled
salt and pepper to taste

Instructions

Preheat oven to 350F (180C). Take packaged organs out of a fryer chicken, replace with a whole peeled onion. Sprinkle salt and pepper inside chicken, smother outside with barbecue sauce. Place in metal oven pan, cover pan bottom with cold water. Cook in oven, 1-1/2 hrs or until breastbone flesh gives way when prodded with fork. Pour juices from pan over chicken with a ladle every 15 minutes. If chicken starts to burn on top, cover with a sheet of tinfoil. Serve whole, sliced or jointed, hot or cold. NOTES : This is a quick, delicious roast chicken for when youre tired, yet fancy roast chicken. You can also use it for sandwiches with lettuce, salt, pepper and mayonnaise. If youre really tired, put the chicken in a microwave and cook until the skin begins to turn grey, then proceed as below, shortening cooking time. Considering how unpleasant this sounds, the result is surprisingly tasty.

Thu, 16 Jul 2026 00:00:00 GMT

Low Cal Macaroni Bake

Ingredients

2 c Macaroni; cooked
2 tb Margarine
1/2 ts Pepper
1 Onion chopped
1/4 c Flour
1/8 ts Garlic powder
2 c Low fat cottage cheese
2 ts Parsley
1/3 c Bread crumbs
2 ts Dill weed
1 pn Paprika
2 c Skimmed milk

Instructions

Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. By Low Cal Macaroni Bake on Cal Low, Macaroni Bake

Thu, 16 Jul 2026 00:00:00 GMT

Sheet-Pan Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Ingredients

1 lemon
1 tablespoon olive oil
1 tablespoon crumbled feta cheese
0.5 teaspoon honey
2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
0.25 cup light mayonnaise
6 cloves garlic, minced
0.5 cup panko bread crumbs
3 tablespoons grated Parmesan cheese
0.5 teaspoon kosher salt
0.5 teaspoon black pepper
Nonstick olive oil cooking spray
2 cups 1-inch pieces asparagus
1.5 cups sliced fresh cremini mushrooms
1.5 cups halved grape tomatoes
1 tablespoon olive oil
Snipped fresh dill

Instructions

Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Chicken Wings Al Pastor Recipe

Ingredients

6 guajillo chilies
1 small white onion, coarsely chopped
3 1/2-inch thick pineapple rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 large or 2 small chipotle chilies in adobo
1 teaspoons adobo from canned chipotle chilies in adobo
3 lbs chicken wings, cut into drumettes and flats
2 tablespoons chopped fresh cilantro
1 lime

Instructions

Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Seed chiles, tear into pieces, and process in a spice grinder into a fine powder.
Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in the jar of a blender. Add orange juice, vinegar, chili powder, garlic, salt, oregano, cumin, chipotles, and adobo; puree marinade until smooth. Place chicken wings in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours to overnight.
Pre-heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and lay a wire rack inside. Arrange chicken wings on rack, leaving a little space between each wing. Place in the oven and cook until deeply browned, about 45 minutes.
Finely dice the remaining pineapple round. Move wings to a platter, sprinkle with pineapple, cilantro, and the juice of 1 lime. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl

Ingredients

1 cup semisweet chocolate, chopped (or use chips)
1/2 cup unsalted butter
3/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons espresso powder (but oh so good) (optional)
3 large eggs
1/2 cup unsweetened cocoa powder
glaze
1 cup semisweet chocolate (or chips) (optional)
1/2 cup heavy cream
1/4 cup sliced almonds, toasted (optional)

Instructions

Preheat oven to 375°F.
Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
Add the sugar, salt and espresso powder.
Add eggs, beating briefly until smooth.
Add cocoa powder and mix just to combine.
Spoon batter into prepared pan.
Bake cake for 25 minutes; the top will have formed a thn crust.
Remove from oven and cool in the pan for 5 minutes.
Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
Allow cake to cool completely before glazing.
GLAZE.
Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
Spoon glaze over the cake, spreading it to drip over the sides a bit.
Garnish with toasted almonds if desired.
Allow glaze to set for several hours before serving cake.

Thu, 16 Jul 2026 00:00:00 GMT

Easy-Bake Oven Cake Using Commercial Cake Mixes

Ingredients

3 tablespoons cake mix, any flavor
1 tablespoon milk

Instructions

Grease and flour pan.
Mix cake mix and milk until smooth. Pour into pan.
Bake in preheated Easy-Bake Oven about 15 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Bake Oven Chocolate Cake Mix

Ingredients

1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

Instructions

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 11 packages Children's Chocolate Cake Mix
-----------------------------.
TO USE:
1 Pkg Children's Chocolate Cake Mix (above).
4 tsp Water
Preheat Easy Bake Oven for 15 minutes
Preheat Easy Bake Oven 15 minutes
To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes.
Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
Serves 2 children.

Thu, 16 Jul 2026 00:00:00 GMT

Apple Brined Turkey Recipe

Ingredients

1-12 to 13 pound turkey
8 cups Apple Juice
1 ½ cups orange juice
1 ½ cups kosher salt
1-cup lt. brown sugar
4 bay leaves
¼ cup fresh rosemary (finely chopped)
3 to 4 tbs. rubbed sage
2 tbs. adobo seasoning2 tbs. onion powder
2 tbs. garlic powder
2 tbs coarsely ground black pepper
1 tsp ground thyme
6 tbs first cold pressed olive oil
2 tbs meat tenderizer

Instructions

Put all in a non-reactive pot (not aluminum) bring to a boil.
Boil for 10 to 20 minutes or until all ingredients have infused into mixture.
Cool to room temperature.
Wash turkey and remove any parts from cavities i.e. neck, gizzard, ect.
Place turkey in a large baking bag.
Pour cooled brine solution into the bag.
Seal bag by twisting the end and folding over, then wrap a strong rubber band around
end until it is very tight.
Use some sort of pan or plastic trash bag to put bagged turkey in, in case it breaks.
Marinate in the refrigerator for a minimum of 48 hours.
Start with the back down in the solution for 4 hours then turn and put breast side down for 8 hours.
Repeat this process until at least 48 hours have gone by.
Remove turkey from brine solution. Discard the solution.
Don’t pour down the drain, or it will clog your drainpipes.
Thoroughly wash the turkey inside and out. The rosemary will stick so make sure that you get it all or it will burn in the cooking oil.
Dry turkey as best you can inside and our pay close for liquid hidden in the cavities.
Put turkey back in the refrigerator uncovered and leave at least 4 hours so the evaporative process of the fridge will help dry any remaining moisture.
Mix 2 extra cups of Kosher salt and 1 cup black pepper in a small bowl.
After the turkey is very dry....rub the inside and outside with this mixture.
The bird is ready to fry.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Meatballs

Ingredients

1/2 c. panko bread crumbs
2 oz. Parmesan cheese, grated (about 1/2 cup)
1/3 c. chopped fresh flat-leaf parsley leaves
1/3 c. milk
1 large egg
7 large garlic gloves, finely chopped, divided
2 lb. 85-percent lean ground beef
1/2 lb. Italian sauage, casings removed
Canola oil, for baking sheet
1 medium sweet onion, finely chopped
2 tbsp. olive oil
2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato sauce
2 tsp. sugar
1 small bunch fresh basil, finely chopped

Instructions

Preheat oven to 425°F. Combine panko, Parmesan, parsley, milk, egg, and 3 garlic cloves in a bowl; let stand 10 minutes. Add beef and sausage; gently combine using your hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed baking sheet with foil and lightly grease with canola oil. Place meatballs on baking sheet and bake until browned, 15 minutes. Drain well.
Combine onion, olive oil, Italian seasoning, red pepper, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave, stirring once, until onion is tender, 3 to 4 minutes. Combine onion mixture, crushed tomatoes, diced tomatoes, tomato sauce, and sugar in the bowl of a 6-quart slow cooker. Gently stir meatballs into sauce. Cover and cook on low, until the flavors are combined, 8 to 9 hours. Stir in basil.

Thu, 16 Jul 2026 00:00:00 GMT

The Perfect Chocolate Chip Cookies (Whole Wheat)

Ingredients

3/4 cup unsalted butter (soft)
1/4 cup honey (raw is best)
1 tablespoon pure vanilla extract
1 cup sucanat (brown sugar will do though not as good)
1 egg
1 cup fresh ground soft whole wheat pastry flour
3/4 cup hard whole wheat flour (bread, can substitute 1 3/4 cup total store bought whole-wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats (not quick)
3/4 cup ghirardelli bittersweet chocolate chips
3/4 cup Nestle milk chocolate and caramel swirled morsels
3/4 cup sliced almonds (optional)

Instructions

Cream together butter, honey, vanilla and Sucanat (brown sugar).
Add in egg. Cream well.
In a separate bowl, stir together flour(s), salt, baking soda and powder.
Slowly add flour mixture to creamed mixture.
Add oats, then chocolate chips and almonds (optional).
Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.

Thu, 16 Jul 2026 00:00:00 GMT

Best Pork And/Or Shrimp Egg Rolls

Ingredients

2 tablespoons peanut oil
1 teaspoon ground chinese ginger
3/4 cup green onion, diced
1 celery rib, minced
4 cups napa cabbage, shredded and chopped
1/2 cup bean sprouts
1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
1/2 cup diced shrimp
1/2 cup chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon sesame oil
1 dash salt, to taste
1 dash black pepper, to taste
1 cup boiling water
2 tablespoons cornstarch, dissolved in
3 tablespoons water
12 egg roll wraps
vegetable oil, for deep frying

Instructions

In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Baked Potatoes

Ingredients

1/4 ts Pepper
1/4 ts Celery seeds
3/4 ts Salt
6 md Potatoes unpeeled
6 md Onions
1/2 c Butter or margarine
1/4 ts Paprika
1 Garlic crushed

Instructions

Cut potatoes & onions into 1/4-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13x9x2-inch baking dish. Combine next 5 ingredients. Drizzle over potato & onion slices. Cover & bake at 400 for 40 minutes. Sprinkle with paprika & bake, uncovered for 20 additional minutes. PAT RINKE From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Bruschetta (Pillsbury Bake-Off Winner)

Ingredients

4 boneless skinless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 (4 1/2 ounce) jar sliced mushrooms, drained
5 garlic cloves, minced
1/4 teaspoon salt
1/2 cup chopped red onion
1/2 cup loosely packed chopped fresh basil or 1 teaspoon dried basil leaves
3 medium Italian plum tomatoes, seeded, chopped
4 teaspoons balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 ounce shredded fresh parmesan cheese
fresh basil sprig, if desired

Instructions

Spray broiler pan with nonstick cooking spray.
Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan.
Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot.
Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally.
Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated.
To serve, arrange chicken on individual plates.
Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese.
Garnish with basil sprigs.

Thu, 16 Jul 2026 00:00:00 GMT

Emeril's Oven-Roasted Chicken Wings

Ingredients

4 pounds chicken wings, cut in half at joint (wing tips removed)
0.25 cup fresh lemon juice (from 2 lemons)
1 tablespoon ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons coarse salt
2 teaspoons dried thyme
0.5 teaspoon cayenne pepper
0.25 cup (½ stick) unsalted butter, melted
Blue cheese or ranch dressing, or barbecue sauce, for dipping

Instructions

Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, toss chicken wings with lemon juice. Add pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then arrange wings in one layer on baking sheet.
Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes. Serve with desired dipping sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Applesauce Donuts

Ingredients

Nonstick cooking spray
1 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. apple pie spice
1/2 tsp. kosher salt
4 tbsp. unsalted butter, at room temperature
1/4 c. packed dark brown sugar
2 tbsp. granulated sugar
1 large egg, at room temperature
1/2 tsp. pure vanilla extract
1/3 c. Easy Homemade Applesauce or store-bought applesauce
3 tbsp. whole milk
1/3 c. granulated sugar
1/2 tsp. apple pie spice
1 tbsp. unsalted butter, melted

Instructions

Heat oven to 350°F. Coat 6-cavity donut pan (31/4-inch-diameter cavities) with nonstick spray.
In bowl, whisk together flour, baking powder, apple pie spice, and salt. In stand mixer on medium, beat butter and sugars, scraping bowl halfway through, until light and fluffy, 2 to 3 minutes. Beat in egg and vanilla until incorporated, then applesauce. On low, add half of flour mixture, then milk; beat until just combined. Beat in remaining flour mixture until just combined.
Transfer batter to large piping bag and pipe into prepared pan, filling each cavity three-fourths full; using wet finger, smooth tops. Bake, rotating pan halfway through, until wooden pick inserted in center comes out clean, 20 to 22 minutes.
Meanwhile, make coating: In bowl, combine sugar and apple pie spice. Let donuts cool 1 minute; carefully remove from pan. Working with 1 donut at a time, lightly brush with melted butter and coat in spiced sugar. Transfer to wire rack and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cornbread

Ingredients

8 ounces cream cheese
3 eggs
3 tablespoons Splenda sugar substitute
1/3 cup Atkins baking mix
1/2 teaspoon baking powder
1/2 cup soy grits
1/4 cup buttermilk
2 tablespoons bacon grease or 2 tablespoons oil

Instructions

beat cream cheese in mixer, adding other ingredients slowly until incorporated.
allow to sit at least 5 minutes.
preheat oven to 350 with a cast iron skillet inside.
move skillet to stovetop and add bacon grease or oil, coating the sides and bottom.
pour excess oil into your batter, mixing well.
pour batter into pan and bake until golden.

Thu, 16 Jul 2026 00:00:00 GMT

Turkey Pizza Bake

Ingredients

1 pound ground turkey 99% fat free
3 cloves garlic chopped
1 can diced tomatoes 28 ounces
1 can tomato sauce 14 ounces
1 cup Light mozzarella cheese shredded
1/2 cup grated parmesan cheese
1/2 cup spinach thawed or fresh
1 medium Roma tomato sliced

Instructions

Cook the ground turkey in a large, oven-safe, open-saute pan (this will allow for one-skillet cooking). Add the chopped garlic, cook on medium for about a minute.
Stir in the tomato sauce. Drain the diced tomatoes and add to the mixture. Cook for another minute.
Reduce heat and top with mozzarella cheese, tomato slices, spinach, and parmesan cheese. Add other spices to taste.
Cook in oven safe skillet for 15-20 minutes at 400 degrees or until cheese begins to brown.
Serve with a salad.

Thu, 16 Jul 2026 00:00:00 GMT

Crock Pot Roast, Carrots, and Potatoes

Ingredients

4-6 lb Roast
4 to 8 medium Potatoes cut into quarters
1/2 to 1 full bag Baby carrots
1 can Campbells Cream of Mushroom
1/4 cup Beef broth
1/4 cup Soy sauce
1/8 cup Worcestershire sauce
1 package Dry onion soup mix
2 tsp Pepper

Instructions

1. Spray crock pot with cooking spray and turn on low.
2. Place thawed roast in crock pot.
3. Quarter potatoes and place potatoes and carrots in crock pot around roast.
4. Mix all remaining ingredients together and pour over roast and vegetables.
5. Cook on low 9-10 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pie

Ingredients

2 x 400 g tins mushroom soup
2 tbsp. mayonnaise
4 skinless cooked chicken breasts, cut into bite-sized pieces
200 g (7oz) tenderstem broccoli, trimmed and very roughly chopped
200 g (7oz) peas (frozen or fresh)
1 tbsp. wholegrain mustard
100 g (3½oz) ciabatta bread, roughly torn

Instructions

Preheat oven to 180°C (160°C fan) mark 4. In a large bowl, mix together the soup, mayonnaise, chicken, broccoli, peas, mustard and some seasoning.
Transfer the mixture to a roughly 1.6 litre (2¾ pint) ovenproof serving dish. Top with the chunks of bread and cook in the oven for about 35min or until the bread is golden and the filling is piping hot. Serve with a crisp green salad.
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Thu, 16 Jul 2026 00:00:00 GMT

Easy Feta Chicken Bake

Ingredients

6 Boneless chicken breasts
2 tablespoons Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Black Pepper ground
4 ounces feta cheese crumbled
1/4 cup Roasted red bell peppers diced
1/4 cup Cilantro chopped
Extra Virgin Olive Oil

Instructions

Preheat oven to 350F.
Drizzle extra virgin olive oil in bottom of a 9x13" glass baking dish. Chop cilantro & set aside. Chop roasted red bell pepper and set aside.
Slice chicken horizontally creating a pocket. Season inside pocket of chicken with salt and pepper. Stuff with feta cheese, roasted red bell pepper and cilantro. Close pocket.
Drizzle top of chicken breasts with lemon juice and extra virgin olive oil. Season with salt & pepper. Sprinkle with remaining feta cheese, roasted red bell pepper and cilantro.
Place in oven and bake for 35-40 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Fish

Ingredients

1 cup Panko
1 teaspoon Dried Thyme
1/2 teaspoon Dried sage
1/4 teaspoon Celery seed
1/4 teaspoon Ground red pepper
2 tablespoon Water
1 large Egg Lightly beaten
1/2 Cup Flour
4 6-ounce Fish fillets

Instructions

1. Place panko, thyme, sage, celery seed and red pepper in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
2. Place panko mixture in a shallow dish.
3. Combine water and egg in a shallow dish.
4. Place flour in a shallow dish.
5. Sprinkle fish with salt. Dredge fish in flour; dip in egg mixture. Place fish in panko mixture, turning to cost.
6. Arrange fish on a baking sheet coated with cooking spray. Bake at 400 degrees for 15 minutes or until done.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Microwave Pie

Ingredients

1 apple
40 g sugar
60 g flour
1 egg

Instructions

Dice apple in pieces and dump in a greased microwave bowl.
In another bowl, mix egg till fluff. Add sugar and mix again. Add flour.
Pour over the apples.
Put the lid of the bowl on it. Put in microwave for 10 minutes (this can be diffrent, my microwave is quite quick). Check the dough in between by poking in a toothpick. if it comes out clean the pie is done.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Oven-Baked Fish and Sweet Potato Chips

Ingredients

1 pound cod or tilapia about 1/2" thick
1 pound sweet potatoes cut into 1/4" slices
1 tablespoon Olive oil
1 teaspoon old bay seasoning or seafood seasoning
2 1/2 teaspoons Chili powder
3/4 teaspoon salt
1 Egg lightly beaten
1/3 cup All purpose flour
1/3 cup fine dry bread crumbs
1 teaspoon Paprika
1/4 teaspoon Ground black pepper
Lemon wedges Optional
Snipped fresh parsley optional

Instructions

1. Thaw fish, if frozen. Cut fish into 3x2 inch pieces. Rinse fish with cold water; pat dry with paper towels. Cover and chill until needed.
2. Preheat oven to 425. Line an extra large baking sheet with foil; lightly coat with cooking spray; set aside.
3. For chips, pat sweet potatoes dry with paper towels; place potatoes in a large bowl. Add oil, old bay seasoning, 1/2 teaspoon of the chili powder, and 1/2 teaspoon of the salt. Toss to coat. Arrange potatoes in a single layer on one half of the prepared baking sheet. Bake for 10 minutes.
4. Meanwhile, for fish, place egg in a shallow dish. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, the remaining chili powder, the paprika, the remaining 1/4 teaspoon salt, and the pepper. Coat fish pieces with flour. Dip in the egg, then in the bread crumb mixture. Generously coat crumb mixture with cooking spray.
5. Remove baking sheet from oven. Using spatula, carefully turn potatoes over. Place fish on the other half of the hot baking sheet; return to oven. Bake for 10 to 15 minutes more or until potatoes are golden brown and fish flakes easily when tested with a fork. If desired, serve with lemon wedges and garnish with parsley.
349 calories, 6g fat, 1g saturated fat, 95mg cholesterol, 838mg sodium, 39g carbs, 5g fiber, 26g protein

Thu, 16 Jul 2026 00:00:00 GMT

Easy Apple Pie Foldover

Ingredients

1 1/2 cups Applesauce peeled, thinly sliced
1/4 cup Brown sugar packed
2 tablespoon Water
1 teaspoon Lemon juice
1 tablespoon Flour
1 tablespoon Sugar
1/4 teaspoon Salt
1 tablespoon Butter
1/2 teaspoon Vanilla
1 Pillsbury refrigerated pie crust softened
1 Egg

Instructions

In 2 qt. saucepan, mix apples, brown sugar, 1 T of the water & the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. REduce heat to low; cover & cook 6 to 8 minutes, stirring occasionally, until apples are tender.
In small bowl, mix flour, sugar & salt. Gradually stir into apple mixture, cooking & stirring until mixture thickens. Remove from heat; stir in butter & vanilla. Cool 15 minutes.
Meanwhile, heat oven to 375. Let pie crust pouch stand at room temp for 15 minutes.
Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2" of edge.
In small bowl, beat egg & remaining 1 T water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with egg mixture.
Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Garlic Herb Wings Recipe by Tasty

Ingredients

1 lb chicken wings
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat oven to 400˚F (200˚C).
Remove excess moisture from chicken wings with a paper towel.
In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
In a skillet, heat olive oil and garlic on medium heat for about 30 seconds, or until garlic starts to release its flavor.
Stir in remaining herbs and spices.
Once combined, add in chicken wings and stir until fully coated.
Serve with your favorite side dish or dipping sauce.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Baked Brie

Ingredients

16 ounce Brie
1 package cresent rolls baking sheet
1/4 cup Honey
1/4 cup Walnuts chopped
handful dried cranberries, apricots, figs or dates chopped
1 or 2 Apples cored and thinly sliced

Instructions

Preheat oven to 375 degrees and lightly grease a cookie sheet with cooking spray (or use parchment paper). Roll dough out and create a 12 - 14 inch square and place on cookie sheet. Center Brie on the pastry square and top with honey/walnut/dried fruit mixture. Fold ends of the pastry over the top of the Brie, cutting off any excess pastry. Seal pastry tightly. You can use excess pastry for leaf decoration on the top.
Bake for 20-22 minutes or until pastry is golden brown. Cool for 5 minutes and serve with thinly sliced apples.

Thu, 16 Jul 2026 00:00:00 GMT

Bryan And Loris Pulled Pork Bbq Or Ribs Recipe

Ingredients

1 - 7 lb Pork Shoulder or Boston Butt
Olive Oil
1 t. Seasoned Salt
1 T Garlic Pepper
1 t cumin
1 t poultry seasoning
1/2 t smoked paprika
1/4 t dry mustard
1 c water
1 c chicken stock - and if you happen to be drinking beer...add half of it to the chicken stock and water!! Wonderful flavor
1 yellow onion (or any)
1 yellow bell pepper
2 stalks celery
ALMOST HOMEMADE BBQ SAUCE:
3 bottles Jack Daniels BBQ or Sweet Baby Rays BBQ Sauce
1/4 white onion, diced
2 T margarine
2 T worcestershire
1 T heinz 57
1 lemon wedge
1/2 t liquid smoke
2 zo black label Jack Daniels (or beer) OPTIONAL
3 - 4 dashes hot sauce
GARNISHES
Good dill hamburger chips
Buns

Instructions

Preheat oven to 300
Bring roast to room temp
Mix together seasoned salt, garlic pepper, cumin, poultry seasoning, smoked paprika and mustard
Drizzle roast with olive oil
Rub dry mixture on roast (don't feel like you have to use it all. I usually have some left)
Place fat side up in pan lined with aluminum foil
pour water & chicken stock in pan (can use all water)
Cut onion, pepper, and celery in large chunks and place around roast
Cover with foil and bake 4 hours
Remove foil and bake 2 hours longer
About 45 minutes before raost is done,
Mix 2 bottles BBQ sauce, onion, margarine, worcestershire, heinz 57, juice from lemon wedge, liquid smoke, jd or beer, and hot sauce
Simmer sauce on low until roast is done
Allow roast to rest 10-15 minutes before cutting
Remove fat layer. (Juicier and more tender by removing fat after cooking!)
Pull roast using hands or two forks
Stir in with sauce
Simmer together 20-30 minutes longer, adding sauce as needed from 3rd bottle
Butter insides of buns, turn upside down and broil or place on grill
Place a scoop of BBQ and several pickles on each sandwich
Serve with slaw, baked beans, and grilled corn on the cob
**Could use apple juice and water instead of chicken stock""
For ribs, rub as you would the roast. Bake (with the stock), covered, at 275 for 3-4 hours. Finish the last 20 minutes on the grill, turning every 5 minutes, basting with the sauce the last 10 minutes. .

Thu, 16 Jul 2026 00:00:00 GMT

Mini Chicken Pot Pies Recipe

Ingredients

1 container (about 16 onces) refrigerated reduced-fat-buttermilk biscuits
1 1/2 cups milk
1 package (1.8 ounces ) white sauce mix (you can get this at the sauce , and gravy package aisle )
2 cups cut-up cooked chicken
1 cup frozen assorted vegetables, partially thawed
2 cups shredded Cheddar cheese
2 cups French's French Fried Onions

Instructions

1. Preheat oven to 400 degrees. Separate biscuits, press into 8 (8 ounce ) custard cups, pressing up sides to form crust.
2. Whisk milk and sauce mix in medium saucepan. Bring to boiling over medium-high heat. Reduce heat to medium-low; simmer 1 minute, whisking constantly, until thickened. Stir in chicken and vegetables.
3. Spoon about 1/3 cup chicken mixture into each crust. Place cups on baking sheet. Bake 15 minutes or until golden brown. Top each with cheese, and French Fried Onions. Bake 3 minutes or until golden. To serve, remove from cups and transfer to serving plates.

Thu, 16 Jul 2026 00:00:00 GMT

Mini Burger Buns Recipe by Tasty

Ingredients

1 cup lukewarm water
1 tablespoon active dry yeast
3 tablespoons granulated sugar
3 ½ cups all purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg
nonstick cooking spray, for greasing
3 tablespoons melted unsalted butter, for finishing

Instructions

Add the lukewarm water to a 2-cup liquid measuring cup or medium bowl. Add the yeast and sugar and stir to combine. Let sit for 5–10 minutes, until frothy and doubled in volume.
In a large bowl, whisk together the flour and salt. Add the butter, egg, and the yeast mixture and stir with a rubber spatula into a shaggy dough.
Turn the dough out onto a clean surface and knead until smooth and soft, about 4 minutes. Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 hour.
Preheat the oven to 400°F ( 200°C). Line a baking sheet with parchment paper.
Lightly grease a clean surface and place the dough on top. Pat down with your hands to about ¼-inch thick. Use a ¾-inch (2-cm) round cutter to cut out small circles. Place on the prepared baking sheet.
Brush the tops of the buns with melted butter, then bake for 7–10 minutes, or until the tops are golden brown.
Remove the buns from the oven and brush with more melted butter while they are still warm. Let cool for at least 5 minutes before serving.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Savory Pot Roast Recipe

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 pouch (2 ounces) Campbell's® Dry onion Soup & Recipe Mix
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 1/2- to 4-pound boneless beef bottom round roasts or chuck pot roast
chopped jalepenos optional
garlic cloves optional

Instructions

Stir the mushroom soup, onion soup mix, potatoes and carrots in a 3 1/2-quart slow cooker. Add the beef and turn to coat.Add wine.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Add peas last 5 minutes.
*Or on HIGH for 4 to 5 hours.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Butter Chicken Recipe by Tasty

Ingredients

2 lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
2 teaspoons chili powder, divided
½ teaspoon turmeric
6 tablespoons unsalted butter, divided
1 ½ cups diced yellow onion
3 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon grated ginger
3 cloves garlic, minced
1 3-inch cinnamon stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
cooked rice, for serving
chopped fresh cilantro, for garnish

Instructions

In a large bowl, season the chicken with salt, pepper, 1 teaspoon of chili powder, and the turmeric. Let sit for 15 minutes to marinate.
Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt, and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for 10-15 minutes.
Stir in the remaining 2 tablespoons of butter and season with more salt and pepper to taste.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Microwave “Fried” Rice Recipe by Tasty

Ingredients

½ cup rice
1 cup water
1 tablespoon soy sauce
1 teaspoon sesame oil
2 strips bacon, chopped
½ cup frozen pea and carrot
2 eggs
salt, to taste
1 tablespoon fresh scallion, to garnish

Instructions

In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.
Mix the frozen peas and carrots into the rice.
In a microwaveable mug, beat the eggs with the salt.
Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.
Break up the egg into small bits, then mix it in with the rice.
Garnish with scallions, then serve!
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Banana Cake without Oven and Egg Recipe

Ingredients

2 banana
1/2 cup refined oil
1 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoon raisins
3/4 cup sugar
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon powdered cinnamon
2 tablespoon walnut

Instructions

To prepare this easy recipe, add bananas, sugar, refined oil and milk in a blender jar. Blend well to make a smooth paste.
Transfer paste to bowl and add wheat flour, baking powder, baking soda and cinnamon powder. Combine all the ingredients gently to form a smooth batter. Add walnut and raisin to the cake batter.
Now, take a cake mould and grease it with some oil. Then, transfer the batter to the mould. Now, place the mould over a wire stand in a preheated curry pan. Bake for 45 minutes in low flame and the cake will be ready. After baking let it cool completely and then de-mould it for serving.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Pot Pie

Ingredients

2 c. cooked shredded chicken
1 can Pillsbury Grands Biscuits
1/3 c. butter
2/3 c. flour
4 c. heavy cream
1/4 c. chicken stock
1 Tbs. garlic minced
1/2 c. onion diced
1 can diced potatoes
1/2 c. carrots cooked and diced
1/2 c. peas

Instructions

In a saucepan, combine flour and butter, stirring constantly until thoroughly mixed.
Slowly add heavy cream and chicken stock.
Add garlic, onion, potatoes, carrots and peas.
Cook on med-low, stirring occasionally for 5 minutes.
Pour into individual ramekins or custard cups.
Slice biscuits into thin strips and weave on top of chicken mixture to make crust.
Bake at 350 for 18-20 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Chicago-Style Deep Dish Pizza

Ingredients

4 cups (480g) King Arthur Unbleached All-Purpose Flour
3 tablespoons (35g) yellow cornmeal
1 3/4 teaspoons (11g) table salt
2 3/4 teaspoons instant yeast
2 tablespoons (25g) olive oil
4 tablespoons (57g) butter melted
2 tablespoons (25g) vegetable oil
1 cup + 2 tablespoons (255g) lukewarm water
3/4 lb mozzarella cheese sliced
1 pound Italian sweet or hot sausage cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
28-ounce can plum tomatoes lightly crushed; or 28-ounce can diced or chopped tomatoes
2 to 4 garlic cloves peeled and minced optional
1 tablespoon granulated sugar optional
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano basil rosemary) to taste
1 cup (113g) freshly grated Parmesan or Asiago cheese
2 tablespoons (25g) olive oil to drizzle on top

Instructions

To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix flour with the rest of the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer., Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes., While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides., Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands., Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for 15 minutes. Preheat the oven to 425°F while the dough rests., Continue to stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for another 15 minutes., Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling., Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning., Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture., Sprinkle with the grated Parmesan, and drizzle with the olive oil., Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-roasted tomato, garlic & butterbean soup

Ingredients

1 can Butterbeans
1 Vegetable stock pot
1 Red chile deseeded and roughly chopped
1 Onion roughly chopped
1 pinch Salt
1 pinch Black pepper
5 cloves Garlic
12 Tomatoes
1 pinch Brown sugar
300 ml Water
30 ml Olive oil

Instructions

Preheat oven to 220°C.
Place the halved tomatoes and garlic cloves into a roasting tray – drizzle with olive oil and season with salt and black pepper.
Roast in the oven for 20 minutes or until the tomatoes are just about to collapse.
Meanwhile heat the remaining olive oil in a pot and sauté the onion and chile until soft then add the Vegetable Stock Pot and water and simmer for 5 minutes.
When the tomatoes are ready add this to the pot together with the butterbeans and simmer for a further 5 minutes.
Blend with a hand blender until smooth and adjust the acidity of the soup by adding the brown sugar.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven Fried Fish Recipe

Ingredients

1 lb. haddock, cod, or any white fish
2 tbls. plain yogurt
2 tbls. dijon mustard
1 tbls. chives, finely chopped
Dash of red pepper flakes
Dash of chili powder
2/3 cup bread crumbs
2 tbls. butter, melted
lemon, to garnish

Instructions

Preheat oven to 450
Cut fish into 4 servings size pieces, tucking under thin edges so
fish cooks evenly
Combine yogurt, mustard, chives, red pepper, and chili powder
Coat fish on all sides with yogurt mixture
Roll in bread crumbs to coat evenly
Put fish on baking sheet and drizzle with butter
Bake for 6-10 minutes...Fish should flake easily

Thu, 16 Jul 2026 00:00:00 GMT

Oven Roasted Carrots

Ingredients

4 large carrots peeled and sliced
1 tbsp Extra virgin olive oil
1 tsp fresh dill or other seasoning as you prefer
Salt and pepper to taste
juice of 1/2 lemon I prefer Meyer

Instructions

Set the oven to 450 degrees F
peel and slice the carrots on the diagonal so you get long thin slices(about 1/4 inch thick)
spread the carrots in a baking dish. Pour the olive oil over the carrots and using your hands, ensure the carrots are completely covered with olive oil.
Add the salt and pepper
Place in oven.
After 5 minutes, stir the carrots around and add the dill.
cook for approximately 10 minutes until slightly soft (carrots will continue to cook after removed -- Do not overcook!!!). Continue to monitor and mix carrots as cooking times vary depending on oven.
place in heated plate and squeeze the juice of 1/2 lemon over the cooked carrots.

Thu, 16 Jul 2026 00:00:00 GMT

Food Processor Pie Crust

Ingredients

8 tablespoons (113g) unsalted butter cold cut into 1/2" cubes
1/2 cup (92g) vegetable shortening
3 cups (360g) King Arthur Unbleached All-Purpose Flour or 3 cups (318g) King Arthur Pastry Flour
1 teaspoon table salt
2 teaspoons cider vinegar or white vinegar
1/4 to 1/2 cup (57g to 113g) ice water

Instructions

Place the butter and shortening in the freezer to firm up for 20 to 30 minutes., Meanwhile, place the flour and salt in the bowl of your food processor fitted with the chopping blade. Pulse for 5 seconds to mix the dry ingredients. , Add the chilled butter and shortening and pulse for 2 seconds. Repeat three times., Sprinkle the vinegar and 1/4 cup (57g) of water over the dough. Pulse for 1 second. The dough will be crumbly., Transfer the dough to a mixing bowl or lightly floured work surface, pushing it down gently; you want it slightly flattened, not in a round ball. Chunks of butter should still be visible in the shaggy mass, which should be almost moist enough to hold together., Sprinkle 1 tablespoon of water at a time over the dough, gently kneading until it can be squeezed into a ball. Don’t work the dough any more than necessary; handling it gently at this point will help prevent a tough crust., Divide the dough into two pieces and form each into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to overnight. , When you're ready to bake a pie, remove the dough from the refrigerator and let it rest at room temperature for about 30 minutes, or until it's still cool but soft enough to roll easily, without cracking., For complete details on making pie (including rolling the pastry, transferring it to the pan, adding filling and top crust, and baking), please see our Pie Baking Guide.

Thu, 16 Jul 2026 00:00:00 GMT

Luscious Baked Fruit Compote Recipe

Ingredients

1 lg. can sliced peaches
1 lg. can plums or pears
1 lg. can apricots
1 lg. can bing cherries
1/4 c. butter
2 c. sour cream
1 c. dark brown sugar

Instructions

An hour (or more) before serving, put sour cream in a sauce boat from which it will be served, and pack the brown sugar on top of it.
DO NOT STIR!
Let it stand at room temperature.
The sugar will melt and bubble on top of the cream.
Drain all the fruit, reserving the juices mixed together.
Gently mix all fruits, and put in a large, deep casserole dish.
Fill the casserole 3/4 full with the blend of fruit juices.
Dot with butter on top.
Cover and bake in a 350 degree oven for 30 to 40 minutes, until the fruit and juice is nicely hot.
Serve hot, and pass the sour cream mixture to each person to top his or her portion.
Be sure to dip down to the bottom to get both the cream and the brown sugar.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried Shrimp

Ingredients

2 cups Atkins baking mix
1/3-1/2 cup Old Bay Seasoning
20 ounces peeled deveined, tails on shrimp
oil (for frying)
fresh ground pepper

Instructions

Combine baking mix and Old Bay - adjust amount of Old Bay to your own taste.
Toss shrimp in breading mixture to coat.
Fry in oil preheated in deep skillet on stove. Shrimp should only take 2 mins or so to fry.
Top lightly with fresh ground pepper.

Thu, 16 Jul 2026 00:00:00 GMT

No Bake Banana Chip Pie Crust

Ingredients

2 cups banana chips sweetened or unsweetened
1 cup coconut flakes unsweetened
1 packet stevia
1 teaspoon Vanilla extract
3 tablespoons coconut oil melted
1 pinch Salt

Instructions

In a food processor combine the crust ingredients. Process until finely ground. Press this mixture into a pie plate or in the base of a cheesecake pan.
(If you are going to want to be able to cleanly remove the cheesecake from the bottom portion of the pan- size and cut a round circle of parchment paper on the base before laying down the crust. I don’t bother with this as I often just serve the cheesecake in the base of the pan.)
NOTE: any variety of nut or seed should also work great if you don’t want to do the banana chips

Thu, 16 Jul 2026 00:00:00 GMT

Pampered Chef Three-cheese Garden Pizza Recipe

Ingredients

1 package (10 oz.) refrigerated pizza crust
1 small onion
1 medium zucchini
2 plum or Roma tomatoes
1 c. mushrooms
2 garlic cloves (pressed)
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1/4 c. grated fresh Parmesan cheese
1 tsp Pampered Chef Pantry Italian Seasoning Mix (or any Italian seasoning mix you have)
Large round or rectangular pizza stone

Instructions

Preheat oven to 400°F.
Using lightly floured roller, roll pizza crust either into a 14-inch circle on a large round stone, or roll to the edges of a srectangular stone.
Bake crust 7 minutes. Remove from oven; place aside to cool a bit.
Using a mandoline or very sharp knife, thin slice the onion, zucchini and tomatoes. An egg slicer works well fto slice the mushrooms.
Press the garlic over crust and spread evenly.
Sprinkle mozzarella and cheddar cheeses evenly over crust, and top evenly with onion, zucchini, mushrooms and tomatoes.
Spread the Parmesan cheese over the vegetables and sprinkle with seasoning mix.
Bake 15-18 minutes or until crust is golden brown.
Cut into or squares wedges with a pizza cutter.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven-Fried Fish

Ingredients

5 ritz crackers finely crushed
1/8 tsp. ground red pepper (cayenne)
1 tbsp. mayonaise fat-free

Instructions

Heat oven to 425F.
Mix first 5 ingredients in pie plate. Beat egg, mayo and mustard with fork in separate pie plate until well blended. Place flour on a plate.
Dip fish in flour, then in egg mixture, then crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet.
Bake 15 minutes, or until fish flakes easily with fork.

Thu, 16 Jul 2026 00:00:00 GMT

All recipes - big oven test

Ingredients

2.5 Cups Flour Sifted
2-3 Cups Hot water
1 12-ounce jar Pickles
1/2 Small Red pepper & yellow pepper Diced into small pieces
250 Grams white rice cooked
2 cloves Garlic chopped
4 tbsp Pesto sauce
lime wedges

Instructions

Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.
3. Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!
5. Fried shallots are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths).
6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari.
7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.
8. Nutrition per serving including egg.

Thu, 16 Jul 2026 00:00:00 GMT

Eggless Karachi Cookies Without Oven Recipe

Ingredients

1 cup all purpose flour
2/3 cup unsalted butter
1/2 teaspoon vanilla extract
2/3 cup powdered sugar
1 tablespoon vanilla custard powder
1/4 teaspoon edible food color

Instructions

To prepare this high tea recipe, take a pressure cooker and make a salt bed in it. Remove the gasket and whistle. Put small stand or ring to place a baking plate on it. Turn on gas. Keep the flame medium low. Take a bowl and whisk butter along with powdered sugar in it. Whisk until you get a smooth mixture.
Add vanilla extract, vanilla custard powder and yellow food colour to the butter-sugar mix. Mix well and add all purpose flour. Fold it in gently. The dough should remain soft after adding flour. Take plastic wrap and add the dough in it. Make a roll and put it in fridge for 15 minutes. After 15 minutes, take it out from the fridge and cut the roll into pieces. Shape them in a way you like.
Check the cooker and place the cookies on baking plate inside the pressure cooker. Bake for 10 minutes. You will see that they change in size and shape. Check after 10 minutes. If it is light golden brown, then they are done. Once done, take these off the flame and take them out from the baking plate. Store in air-tight container. Serve these with a cup of tea or coffee to enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Chicken from Paula Deen

Ingredients

2 cups panko breadcrumbs
1 cup grated parmesan cheese
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
kosher salt & freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
Place on prepared rack in pan.
Bake for 25 to 30 minutes, or until chicken is golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Baked Seafood Stew

Ingredients

; each
2 tb Cayenne sauce
4 Plum tomatoes; seeded and
Salt and black pepper to
1/3 c Grated Parmesan cheese
; fish), 6 ounces
1 lb Mussels; scrubbed and
1 sm Onion; julienned
4 Lingcod fillets; (or other
2 ts Chopped fresh marjoram
1/2 c Pitted; chopped kalamata
; olives
2 ts Chopped fresh thyme
; olives
1/3 c olive oil
1 sm Fennel bulb; julienned
3 Garlic chopped
8 Extra-large shrimp; peeled
1/4 c Pitted; chopped cured green
1 c Dry Red Wine
; debearded

Instructions

Preheat oven to 350 degrees. Cover the bottom of a large casserole dish with the julienned onion and fennel root. Sprinkle with garlic, then lay fish on top of onion mixture. Lay the rest of the seafood on the bed of onions. Add olives, tomatoes, thyme, and marjoram. Drizzle with cayenne sauce, red wine, and olive oil. Season with salt and pepper. Cover and bake for 30 to 45 minutes, or until the mussels open and the shrimp are pink. Top with Parmesan cheese and serve hot with grilled French bread. Serves 4 Per serving: 1500 Calories (kcal); 91g Total Fat; (60% calories from fat); 72g Protein; 63g Carbohydrate; 148mg Cholesterol; 2095mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Oven Fried Chicken With Gravy

Ingredients

1 cut up whole chicken (8 pieces)
1/4 cup vegetable oil
1/4 cup butter
1 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon seasoning salt
black pepper (to taste)
1/2 teaspoon garlic powder
3 tablespoons chicken drippings
3 tablespoons flour
2 cups chicken broth

Instructions

Place the chicken in salted water for 15-20 minutes.
Preheat oven to 425°.
Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
Combine flour and seasonings in a plastic bag.
Shake pieces of chicken in flour mixture.
Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
Place pan in oven and bake 30 minutes.
Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
Remove to a platter and keep warm allowing to rest for at least 10 minutes.
For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
Cook for about 2 minutes.
Season with salt and pepper if necessary.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Pot Pie Biscuits

Ingredients

11/2 lbs. boneless skinless chicken breasts cut into cubes
3 medium carrots peeled and diced into small pieces
6 ribs celery diced into small pieces
Pearl or chippoline onions peeled
1 can chicken stock
11/2 TBSP extra virgin olive oil
1/2 tsp Thyme
2 cloves garlic chopped
1/4 tsp black pepper
2 cups water
11/2 TBSP cornstarch
3 TBSP heavy or whipping cream
2 cans biscuits canned

Instructions

Clean and dice chicken into small bite sized pieces. Marinate for 15 minutes in 1½ tbsp. extra virgin olive oil, ½ tsp. Thyme, ¼ tsp. black pepper and 4 cloves of garlic.
Boil two cups of water in a medium sauce pan. While the water is waiting to boil, peel and dice 3 medium carrots, 6 ribs of celery and pearl onions. Once the water has boiled, add the vegetables and cook for approximately 5 minutes.
Drain the vegetables and reserve the vegetable stock. Put the vegetable stock back in the pan and add the chicken stock. Once the stock is simmering, in a separate bowl, combine the corn starch and a little bit of water and mix well until it is smooth, then add to the stock mixture. Then add 3 tablespoons of cream, the chicken and vegetables. Cook until the chicken is no longer pink.
While the filling is cooking, open up your canned biscuits, roll them out and set them up in a muffin pan. Once the filling is done using a large spoon or ladle put the filling in the muffin tin and seal the biscuit over the top. Repeat until all biscuits are filled and sealed.
Bake according to biscuit directions on package, let cool for 5 minutes and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Make Ahead Chicken And Artichoke Lasagna Recipe

Ingredients

1 rotisserie chicken
1 (14-ounce) can artichoke hearts in water, drained and chopped
1 (15-ounce) container (2 cups) ricotta cheese
1 large egg
1/2 teaspoon salt
1 (28-ounce) jar tomato sauce
8 ounces no boil lasagna noodles (half a box)
1 (12-ounce) bag shredded mozzarella
1/2 cup shredded Parmesan cheese

Instructions

Remove wings and drumsticks from chicken and set aside for another use.
Discard skin; pull meat from breast and thighs and chop it. Combine in a bowl with chopped artichokes.
In another bowl, stir together ricotta, egg and salt.
In a 9 x 13-inch baking dish, pour in a thin layer of tomato sauce and top with a layer of noodles.
Cover with half the ricotta and sprinkle with some mozzarella.
Top with another layer of noodles, a thin layer of sauce and the chicken-artichoke mixture.
Layer noodles, more sauce and remaining ricotta on top, and sprinkle with cheese. Put a final layer of noodles on top, spread with remaining sauce, and sprinkle with remaining mozzarella and Parmesan.
Cover with plastic wrap, seal tightly with foil, and freeze up to 2 months.
To bake, remove foil, discard plastic and re-cover with foil.
Bake at 400°F until bubbling, 1 hour to 1 hour and 20 minutes. Remove foil, raise heat to 450°F and bake until browned, about 10 minutes more.
Let cool 10 to 15 minutes before slicing and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Beef Stew

Ingredients

1 tablesppon flour
3/4 pounds beef chuck cut in 1 inch cubes
1 tablespoon shortning
1 101/2-ounce can condensed tomatoe soup
1 soup can of water
3/4 cups chopped onion
1/4 teaspoon dried basil crushed
2 medium potatoes pared and cubed
2 medium carrots cut in 1-inch pieces
1/4 cup dry red wine or water

Instructions

Combine flour, salt and pepper; coat meat cubes in seasoned flour. Brown in hot shortening in small Dutch oven; add soup, water, onion and basil. Cover and bake in moderate over (375) about 1 hour. Add potatoes, carrots and wine. Cover and bake 1 hour longer or till tender.

Thu, 16 Jul 2026 00:00:00 GMT

Family meals: Easy beef stew with sweet potato topping

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 carrots, finely diced (about 130g)
1-2 sticks celery, finely diced (about 130g)
2 fat cloves garlic, crushed
400-500g braising steak
1 tsp ground cinnamon
1 low-salt beef stock cube
2 tbsp tomato purée
1 x 25g pack parsley, stalks and leaves finely chopped separately
1kg sweet potatoes, peeled and diced
knob of butter
handful grated cheddar

Instructions

Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 – 2 mins until the aromas are released.
Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

Thu, 16 Jul 2026 00:00:00 GMT

The Easiest Shortcrust Pastry

Ingredients

1 cup all-purpose flour
1/2 cup butter, melted
2 teaspoons sugar

Instructions

Simply mix together the ingredients and press into a pie dish.
If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°C.
To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°C.
For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.

Thu, 16 Jul 2026 00:00:00 GMT

Sheet-Pan Easter Dinner

Ingredients

1 1/2 lb. Yukon Gold potatoes, sliced 1/8" thick
3 cloves garlic, finely chopped
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 c. heavy cream
1 c. shredded Gruyère
1/4 c. maple syrup
1 tbsp. Dijon mustard
1 tbsp. prepared horseradish
1/4 tsp. chili powder
1 1/2 to 2 lb. ham steaks, halved
8 oz. carrots, peeled, trimmed, halved lengthwise
1 tbsp. neutral oil
2 tbsp. honey, divided
1 tsp. kosher salt, divided
1/2 tsp. chili powder, divided
8 oz. asparagus, trimmed
1 clove garlic, finely chopped
1 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 dinner rolls
1/4 c. shredded Parmesan
1/4 c. finely sliced chives

Instructions

Au Gratin Potatoes
Arrange racks in upper and lower thirds of oven; preheat to 400°. Line a baking sheet with a single piece of foil. Line a second baking sheet with 2 pieces of foil, turned up to meet in the middle of sheet to create a high-sided divider.
In a medium pot, combine potatoes, garlic, salt, and pepper. Pour cream over and bring to a simmer over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until cream has thickened, 2 to 3 minutes. Let cool slightly.
Arrange potatoes in an overlapping pattern on one side of the foil divider. Top with Gruyère.
Ham
In a small bowl, whisk maple syrup, mustard, horseradish, and chili powder.
Arrange ham, slightly overlapping as needed, on second side of foil divider opposite potatoes. Brush with half of glaze; reserving remaining glaze.
Carrots
In a large bowl, toss carrots with oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder. Spread on half of other prepared pan.
In a small bowl, stir remaining 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon chili powder; set aside.
Asparagus
Assembly
Bake both sheet pans simultaneously: Bake ham and potatoes on bottom rack, brushing ham with reserved glaze every 15 minutes, until ham is crisp around the edges and potatoes are golden brown and tender, 25 to 30 minutes. Bake carrots on top rack until softened, about 15 minutes.
Meanwhile, arrange dinner rolls side by side on a piece of foil and tightly wrap to seal.
After 15 minutes, remove carrots from oven. Brush carrots with reserved chili honey, arrange asparagus on other side of pan, and place foil pack with rolls along bottom edge of pan. Continue to bake until carrots are just tender, asparagus is crisp-tender, and rolls are heated through, about 10 minutes more.
Remove vegetable sheet pan from oven and remove foil pack with rolls. Sprinkle asparagus with Parmesan. Continue to bake until cheese is melted, 3 to 5 minutes more.
Remove both sheet pans from oven. Sprinkle potatoes and carrots with chives.

Thu, 16 Jul 2026 00:00:00 GMT

Old Fashioned Pot Roast In A Crock Pot

Ingredients

3 pound Chuck roast or Arm roast
3 medium Potatoes whole - leave pealings on
3 medium Carrots Cut in 2 inch pieces or 1 cup miniature carrots
3 stalks Celery cut in two inch pieces
1 medium Onion quartered
1/2 Bell pepper cut in pieces - optional
1/3 cup Water
3 tablespoon Kitchen Bouquet
1 tablespoon Lipton Onion Soup Mix
1/2 teaspoon Granulated garlic
1 teaspoon Dried basil
1 teaspoon Dried parsley

Instructions

Arrange vegetables in the bottom of the crock pot and top them with the roast. Add the water. Pour Kitchen Bouquet on top of the meat to coat it evenly. Sprinkle the remaining spices on top of the meat. Cover and cook on low for 7 hours. Leftovers make excellent stew, soup, or roast beef sandwiches.

Thu, 16 Jul 2026 00:00:00 GMT

Perfectly Easy Dinner Rolls

Ingredients

1 cup warm water (105 F to 115 F)
4 1/2 teaspoons Yeast
1/2 cup Butter melted
1/2 cup sugar
3 Eggs
1 teaspoon Salt
4 to 4 1/2 cups all-purpose flour
additional melted butter

Instructions

Combine the warm water and yeast in a large bowl. Let the mixture stand about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 13x9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal sized pieces. Roll each piece into a smooth ball; place balls in even row in the prepared pan. Cover and let dough rise until doubled in volume, about 1 hour.
Preheat oven to 375 F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter. Break rolls apart to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Vegetables Mini-quiches Recipe

Ingredients

1/2 cup Hellmans mayonnaise
6 tablespoons all purpose flour
2 cups grated cheese (mild, medium, old or extra old to your taste)
1 cup milk
5 eggs
1 small onion, diced
1 cup fresh brocoli, finely chopped (or frozen)
1 cup fresh cauliflower, coarsely chopped (or frozen)
1 small zucchini, coarsely chopped OR 1 cup mushrooms, coarsely chopped or any other vegetable you have on hand
Salt and pepper to taste
1/2 cup parmesan cheese

Instructions

In the food processor, mix the mayonnaise and the flour.
Add all the other ingredients EXCEPT the parmesan cheese. Process until you obtain finely chopped vegetables (not too finely chopped, you want vegetable chunks.
Pour this mixture in a 12 mini-muffins pan well oiled.
Put the parmesan cheese on top of each mini-quiche.
Place in 375 degrees oven for 30 minutes then lower the oven to 350 degrees and continue cooking for an additional 15 minutes.
Check often in the last 15 minutes so they do not get overcooked.
Serve immediately as appetizers.
They may be frozen and re-heated.
Variations: You may also add 1 cup of crab meat, ham or other meat of your choice.

Thu, 16 Jul 2026 00:00:00 GMT

No Yeast Dinner Rolls Recipe

Ingredients

2 cups self-rising flour
1 cup milk
1/4 cup mayonnaise
1 teaspoon granulated sugar

Instructions

Gather the ingredients. Preheat oven to 450 F. Prepare a 12-cup muffin tin by coating with cooking spray. Set aside.
In a large bowl, combine the self-rising flour, milk, mayonnaise, and sugar.
Spoon the batter into the prepared muffin tin. Bake in the preheated oven for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in pan.
Remove to a wire rack.
Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Shrimp and Grits Casserole

Ingredients

2 cups whole milk
2 ¼ cups heavy cream, divided
1 cup uncooked quick-cooking grits
¼ cup butter
1 large egg, lightly beaten
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
1 ½ teaspoons kosher salt, divided
5 thick-cut bacon slices, chopped (about 1 cup)
½ cup finely chopped red onion (from 1 small onion)
½ cup finely chopped red bell pepper (from 1 small bell pepper)
2 garlic cloves, minced (about 1 Tbsp.)
⅓ cup all-purpose flour
1 pound medium peeled, deveined raw shrimp
½ cup (4 oz.) dry white wine
1 cup chicken broth
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
¼ cup sliced scallions

Instructions

Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray. Bring milk and 2 cups of the heavy cream to a boil in a medium saucepan over medium-high. Stir in grits and butter; let mixture return to a boil, whisking often. Reduce heat to medium; cook, whisking constantly, until grits are tender, 5 to 7 minutes. Remove from heat; stir in egg, cheese, and 1 teaspoon of the salt. Spoon mixture into prepared baking dish. Cover; bake until mixture is set, 35 to 40 minutes.
Meanwhile, cook bacon in a large saucepan over medium-high, stirring occasionally, until crisp, about 8 minutes. Drain on paper towels, reserving 3 tablespoons drippings in pan. Add onion and bell pepper to pan. Cook over medium-high, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 30 seconds. Add flour; cook, stirring constantly, 1 minute. Add shrimp; cook, stirring constantly, until shrimp are pink, about 3 minutes. Add wine; cook, stirring constantly, until thickened, 2 minutes. Stir in broth, parsley, thyme, black pepper, cayenne pepper, and remaining 1/4 cup heavy cream and 1/2 teaspoon salt.
Spoon shrimp mixture over baked grits casserole using a slotted spoon; sprinkle with scallions and cooked bacon. Pour shrimp gravy from pan into a serving bowl; serve alongside casserole.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Indian Style Baked Chicken Recipe

Ingredients

1 whole chicken, cut into pieces
1 cup yogurt
1 small can tomato paste
1 tsp garam masala
2 Tbsp oil
1 tsp each garlic and ginger
1 tsp minced green chilies (or to taste)
salt to taste
1 Tbsp chopped cilantro leaves (optional)

Instructions

Mix all the ingredients (except cilantro leaves) and marinate for at least a couple of hours.
Place chicken and cover with the marinade and place in an oiled baking pan.
Bake in a pre-heated oven at 350 degrees, for 1 to 1 hours. or chicken is done
Sprinkle chopped cilantro leaves over the baked chicken before serving.
Note: one can also marinade the chicken with the sauce for a more intense flavor!

Thu, 16 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 pkgs (12 oz) pork sausage
1 c chopped green pepper
1/2 chopped onion
3 c frozen hash brown potatoes
2 c shredded cheddar cheese
1 c Bisquick mix
2 c milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400. Grease 13x9 pan.
Cook sausage, pepper & onion in skillet, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture potatoes & 1-1/2 c of the cheese in baking dish.
Stir Bisquick mix, milk, pepper & eggs until blended. Pour into baking dish.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Pork Chops

Ingredients

4 Pork chops; 1 inch thick
1 cn Consomme
1/2 c Water
12 tb Rice; uncooked
1 Bell pepper; sliced
2 Onions; sliced

Instructions

Brown , salt and pepper both sides of pork chops. Place in baking dish. Put onions and pepper slices on each chop. Sprinkle 3 tablesppons rice arund each chop. Pour mixture of water and consomme over entire dish. Bake covered at 325 degrees for 60 minutes or until chops are tender. NOTES : From Aunt Genes friend in Flordia. If rice gets done to fast, then bake chops 30 minutes, then add rice, water and consomme and bake the last 30 minutes. Recipe by: Margie Russell Posted to MC-Recipe Digest by Barb at PK on Apr 17, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Easy classic lasagne

Ingredients

1 tbsp olive oil
2 rashers smoked streaky bacon
1 onion , finely chopped
1 celery stick, finely chopped
1 medium carrot , grated
2 garlic cloves , finely chopped
500g beef mince
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
1 tbsp clear honey
500g pack fresh egg lasagne sheets
400ml crème fraîche
125g ball mozzarella , roughly torn
50g freshly grated parmesan
large handful basil leaves , torn (optional)

Instructions

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Garlic Butter Skillet Flank Steak Oven Recipe

Ingredients

2 pound flank steak
kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
3 tablespoons butter (divided)
3 cloves garlic (minced)
3/4 cup dry white wine (I used chardonnay)
2 tablespoons chopped fresh parsley

Instructions

Preheat oven to 400 degrees. Mince garlic and parsley and set aside so they are ready to add to sauce.
Divide flank steak into 4 equal portions, pat dry and season with kosher salt and freshly ground black pepper.
In a large cast iron pan, heat oil over medium high heat until pan is very hot. Add 1 tablespoon of butter to pan and let melt. Sear steaks on both sides, about 3 minutes per side.
Place cast iron skillet into oven and cook for another 3 minutes, or until steaks reach 125 degrees on an instant read thermometer.
Carefully remove cast iron skillet from oven and return to stovetop, handle will be very hot. Remove steaks from pan and set aside to rest, then prepare pan sauce.
Heat skillet over medium low heat, add 1 tablespoon of butter and garlic to skillet and saute for 1-2 minutes.
Add white wine and any juices from resting steak to pan and increase heat to medium high. Bring to boil and let reduce about 5 minutes until slightly thickened, scraping up brown bits from pan as it reduces.
Remove pan from heat, add final tablespoon of butter and freshly chopped parsley to sauce and season with additional slat and pepper as needed.
Slice flank steak portions against the grain, spoon sauce over slices and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Brunch Bake

Ingredients

4 Eggs
2 cups Milk
1 teaspoon Dijon mustard
3 cups French bread cubed
8 ounce Cheddar cheese shredded
1 cup Mushrooms chopped
1 cup Red bell pepper chopped
1/2 cup Green onion chopped
1/4 cup Bacon bits
1/4 cup Ham chopped

Instructions

Beat eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
Pour into lightly greased 12x8 inch baking dish, cover. Refrigerate several hours or overnight.
Preheat oven to 325F. Uncover baking dish. Bake 45-50 minutes or until knife inserted in center comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

The Ultimate Dinner Rolls Recipe by Tasty

Ingredients

1 cup whole milk
½ cup warm water
¼ cup unsalted butter, melted
¼ cup sugar
2 ¼ teaspoons active dry yeast, 1 packet
4 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
2 large eggs, room temperature
neutral oil, for greasing
sea salt, for sprinkling

Instructions

In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
Divide the dough into 16 equal balls, roughly the size of tangerines.
Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375˚F (190˚C).
Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Brick Oven-Style Pizza

Ingredients

1 cup (120g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) water
1/8 teaspoon instant yeast
3/4 cup (170g) water
2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
1 tablespoon + 1 teaspoon (8g) King Arthur Pizza Dough Flavor optional
1 teaspoon instant yeast
1 1/4 teaspoons (8g) table salt
1 teaspoon granulated sugar
1 tablespoon (14g) olive oil
tomato sauce meats and/or vegetables and cheeses of your choice

Instructions

To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day., To make the dough: Add the flour and water to the starter, mix well, and allow to rest for 20 minutes. Add the remaining dough ingredients, mixing and kneading to form a smooth dough., Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes., Divide the dough in half. Shape each half into a 9" round, place on a piece of parchment cut to fit, cover, and let rest while you heat your oven to 500°F., After about 30 minutes, use a giant spatula or pizza peel to transfer the pizza to your hot oven stone; or place it on a pan on the lowest rack of your oven., Bake for 4 minutes, then remove from the oven, and top with your favorite toppings. Return the pizzas to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly., Store any leftover pizza, well wrapped, in the refrigerator for several days; freeze for longer storage.

Thu, 16 Jul 2026 00:00:00 GMT

Minced Beef With Garlic Potato Crust Pie Lazy Darren

Ingredients

250 g minced lean beef
1 1/2 teaspoons Worcestershire sauce
1 tablespoon black pepper
1/2 teaspoon white pepper
1 teaspoon chili flakes
1 teaspoon mixed herbs, Masterfoods
1 1/2 teaspoons barbecue seasoning, Masterfoods
1 teaspoon salt
1 tablespoon ketchup
1 white onion, diced
2 garlic cloves, finely chopped
2 large potatoes
1/2 cup mixed vegetables
2 teaspoons butter
1 teaspoon olive oil
1/2 cup milk
1 cup red wine
2 bay leaves
3 stalks cloves
1 teaspoon parmesan cheese

Instructions

Mix the minced beef with the dry herbs and spices and 1 teaspoon Worcestershire sauce, marinate for 20 minutes.
While waiting, boil the potatoes. Once a toothpick can go through without resistance, remove potatoes from boiling water and let the steam evaporate.
Mix in milk, butter and chopped garlic, mash till fine and set aside.
Heat 1 tablespoon of oil in non-stick pan. Saute half the diced onions for about 1 minute.
Add in the minced meat with the bay leaves and cloves.
Fry and separate up the meat chunks.
Add in1/2 cup of red wine, 1 tablespoon ketchup and lower down the flame to simmer for a while.
Add in the mixed vegetables (corn,peas and carrots).
Add in the 0.5 half cup of red wine and 0.5 teaspoon of Worcestershire sauce. Simmer till fairly dry.
Taste to see if it is salty enough. Adjust accordingly.
Spoon it into a baking dish and even it out.If possible remove bay leaves and cloves.
Spoon the mash garlic potato over the meat and spread it out to cover evenly.
Draw criss cross lines over the potato with a fork.
Sprinkle some Parmesan cheese over the top.
Heat in oven at 200°C for about 5 minutes or till potato starts to brown
Serve with salad.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-poached Halibut Provencal

Ingredients

1 cup white wine
6 (6 ounce) halibut steaks (or other white fish)
6 cups tomatoes, diced
2 cups onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon black pepper
2 garlic cloves, minced
1/4 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon olive oil

Instructions

Preheat oven to 350 degrees.
Place wine and fish in an oiled 13"x9" baking dish.
Combine tomato through garlic, and spoon over fish.
Bake 35 minutes.
Preheat broiler.
Combine breadcrumbs, parmesan cheese, and olive oil.
Sprinkle over fish, and broil until toasted.
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Roaster Oven Beef Roast Recipe

Ingredients

* 2 to 3-lb. beef chuck roast
* 2 teaspoons salt
* 6 carrots cut up
4 celery cut up
* 1/2 teaspoon ground black pepper
* 4 medium potatoes, peeled and quartered
* 1 cup beef broth
1 onion, quartered

Instructions

* Place roast in bottom of COOKING PAN.
* Place vegetables around sides of roast.
* Add salt, pepper and broth.
* Cover; cook at 250°F 3 to 4 hours or until tender.

Thu, 16 Jul 2026 00:00:00 GMT

Impossibly Easy Barbecue Chicken Pie

Ingredients

2 cups Chicken cubed
1 cup Green Giant™ Steamers™ Niblets® frozen corn thawed
1/4 cup Fresh parsley chopped
1/2 cup Original Bisquick™ mix
3/4 cup Milk
1/4 cup Barbecue sauce
2 Eggs
2 tablespoons Barbecue sauce
3/4 cup French-fried onions

Instructions

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty

Ingredients

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Instructions

Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
Sprinkle remaining salt and pepper on either side of each chicken thigh.
Arrange chicken thighs skin-side up on top of the vegetables.
Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Jan's Autumn Chicken Pot Pie

Ingredients

1 cup Plain flour
1 teaspoon ginger root grated
1 teaspoon Lemon zest grated
1/2 teaspoon Salt
1/3 cup Butter softened
3 tablespoons Water cold
3 cups chicken cooked, chopped (leftover from roast chicken or freshly poached)
1 425-gram can cream of chicken soup
1 small Onion diced
2 small carrots diced
1/3 cup Dried Apricots diced
2 small Red apples cored and diced
1 tablespoon ginger root fresh minced
1 pinch Salt and black pepper
1/2 teaspoon Vege-spice
2 tablespoons Butter softened
1/4 cup Plain flour

Instructions

DOUGH
In large bowl combine flour, ginger, lemon zest and salt.
With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450F
FILLING
In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
Reduce heat to low and gradually whisk in chicken soup.
Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.

Thu, 16 Jul 2026 00:00:00 GMT

Pull-Apart Buttermilk Biscuits with Sausage Gravy

Ingredients

1/4 pound pork breakfast sausage casings removed, crumbled
4 tablespoons butter
1/4 cup All purpose flour
3 cups whole milk
1.5 teaspons Black pepper freshly ground
1 teaspoon Fresh sage minced
1 teaspoon Kosher Salt
1/2 teaspoon Red pepper flakes
6 tablespoons heavy cream
3 tablespoons Maple Syrup
1 teaspoon Kosher Salt
1 stick Unsalted butter cold cut into 1/2 inch cubes
3 cups All purpose flour add 2 tablespoons for kneading
1 tablespoon Baking powder
1 teaspoon Sugar
1 teaspoon Kosher Salt
1/2 teaspoon Baking soda
1.5 cups buttermilk shaken

Instructions

Instructions in cookbook

Thu, 16 Jul 2026 00:00:00 GMT

Fast Hamburger Pie - Nuwave Oven/Flavorwave

Ingredients

1 1/2 lbs ground beef
1 (16 ounce) can green beans
1 (10 1/2 ounce) can tomato soup
1 medium onion, chopped
1 1/2 cups mashed potatoes (may substitute 1 small can biscuits)
1 cup of shredded cheddar cheese

Instructions

Brown ground beef, drain.
Add green beans, onions and tomato soup. Cover and simmer 10 minutes.
Pour mixture in a 2 quart baking dish, spoon mashed potatoes to top and top with cheese - bake in Nuwave for 18 minutes.
You may substitute mash potatoes with a can of biscuits - separate biscuits - cut in quarters place on top of burger mixture and sprinkle with cheese , bake for 17 to 19 minutes or until cheese is melted and biscuits are brown.
Let stand 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

No Dishes Grilled Breakfast Casserole

Ingredients

1 lb BBQ/Oven-Ready pack from The Little Potato Company I used garlic herb
1/2 cup sweet peppers diced
1/4 cup onion finely diced
1 cup cooked ham diced
2 Tbsp. canola oil
5 large eggs
1/4 cup milk
1/4 - 1/2 tsp. salt
1 cup shredded cheese
green onion Chopped, as desired for garnish

Instructions

Preheat the oven or barbecue to 425 degrees F. Peel the plastic off of the BBQ/Oven Ready pack and quarter the potatoes. Place the potatoes back in the foil pan and add the peppers, onion, ham, oil and seasoning packet (attached to the BBQ/Oven Ready pack) and stir until everything is coated in the oil and seasoning.
Place in the oven or on the barbecue and cook, stirring occasionally, for 40-50 minutes or until potatoes are tender (*If you’re using the barbecue, you might want to reduce the heat slightly on the side where the potatoes are – just be sure that your overall temperature is around 425-450 degrees).
Stir together eggs, milk and salt and pour over cooked potatoes. Cook for 10-15 minutes, until eggs are set completely, sprinkling with cheese a few minutes before eggs are done. Garnish with green onion if desired and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Southern Oven Un Fried Chicken

Ingredients

1 cup Buttermilk
1 tablespoon Hot pepper sauce
4 each boneless chicken breast halves
1.5 cups Bread crumbs (whole wheat or panko)
3 tablespoons Parmesan cheese
1.5 teaspoons Onion powder
1.5 teaspoons Garlic powder
2 teaspoons Black pepper
1 teaspoon Cayenne pepper
1 teaspoon Paprika
Olive Oil Spray Organic

Instructions

1. Preheat oven to 400. In a bowl, combine buttermilk and hot sauce. Add the chicken and allow it to marinate in the refrigeration at least 1 hour.
2. Combine bread crumbs, cheese, onion powder, garlic powder, black pepper, cayenne pepper and paprika in a self-sealing, gallon-size plastic bag. Remove chicken - from the marinade and place it in the bag. Shake well, until chicken is evenly coated.
3. Lay chicken on lightly oiled baking sheet and chill uncovered for 30 minutes.
4. Lightly coat with spray oil. Bake 15 to 20 minutes, turn over and bake 15 or 20 minutes more or until done.

Thu, 16 Jul 2026 00:00:00 GMT

Easy One-Pot Chicken Stew

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
0.5 teaspoon ground coriander
0.5 teaspoon ground pepper
1 red onion, roughly chopped
2 small carrots, sliced 1/4 inch thick
1 fennel bulb, cored and cut into 1-inch pieces
0.25 cup chopped fennel fronds, divided, plus more for garnish
3 cloves garlic, minced
0.5 teaspoon crushed red pepper
4 cups unsalted chicken broth
1 pound Yukon Gold potatoes, cut into 1-inch pieces
0.25 teaspoon salt
0.25 cup sour cream

Instructions

Heat 1 tablespoon oil in a large pot over medium-high heat. Sprinkle chicken all over with coriander and pepper. Add the chicken to the pot; cook, stirring occasionally, until browned on all sides, about 8 minutes. Using a slotted spoon, transfer the chicken to a medium bowl; do not wipe the pot clean.
Add remaining 1 tablespoon oil to the pot. Add onion, carrots and chopped fennel bulb; cook over medium-high heat, stirring frequently, until the vegetables are softened and beginning to brown, 3 to 4 minutes. Add garlic and crushed red pepper; cook until fragrant, about 1 minute. Add broth, potatoes and salt; bring to a boil over high heat. Reduce heat to medium, return the chicken to pot, partially cover and cook until the potatoes are tender and the soup has thickened slightly, about 35 minutes. Remove from heat; stir in chopped fennel fronds and sour cream. Ladle into bowls and sprinkle with more fennel fronds, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Mini Pot Pies

Ingredients

1 Tablespoon olive oil
¼ medium onion (diced)
6 baby carrots (chopped)
1 small zucchini (diced)
1 small yellow squash (diced)
2 cups frozen green beans
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic pepper
10.05 ounce cream of onion soup
¼ cup shredded cheese (I used a Colby Jack blend)
2 cans refrigerated biscuits (two 16.3 oz Pillsbury Grands Homestyle biscuits)

Instructions

Preheat the oven to 400 degrees. Lightly spray a muffin pan with non-stick spray and set aside.
Dice up your onion, carrots, zucchini and squash so the pieces are approximately the same size.
Heat some olive oil in a skillet over medium high heat. Add your veggie mixture, season with salt, pepper, and and cook until tender, approximately 5 minutes.
Remove from heat and add cream of onion soup (I also added a little water at this point – just enough to get the soup from the bottom of the can) and cheese. Stir to combine.
Line each cup of the muffin pan with a biscuit, pressing into the bottom and up the sides.
Spoon the veggie mixture evenly into each cup.
Bake for 12-15 minutes or until set and slightly golden brown.
Let them cool for a few minutes before removing from cupcake pan.

Thu, 16 Jul 2026 00:00:00 GMT

Apple Pie Baked In A Bag Recipe

Ingredients

Apple Pie Baked in a Bag
Serving Size : 8 Preparation Time 0
Crust:
2 cups all-purpose flour
1/4 cup sugar
1 Pinch salt
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
Filling:
5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Th

Instructions

Named "best pie in America" by the Wall Street Journal, Gourmet, and generations of happy customers, The Elegant Farmer’s Apple Pie Baked in a Paper Bag® and fruit pies feature mounds of fresh, juicy, sweet-tart apples and other fresh fruits. Baking in a paper bag creates a unique crunchy top crust and a light, flaky oldfashioned bottom crust. This all combines to make this nationally acclaimed classic pie a taste treat
Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly.
Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the
dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.
Arrange a rack in the center of the oven and preheat to 375 degrees F.
Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush
the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate
the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.
Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.
This is a pie made in Southern, WI, by a company called the Elegant Farmer. It's owned by Dan and Karen and she found the recipe in Texas. They've been making them for about 20
years, selling them at their general store and bakery near their farm where they have pick-your-own-apples and pumpkins. They also sell all over the country including Texas so the pie
has gone full circle. The apples they use in their pies come from Michigan and the crust is not your typical pie dough-it's sort of cookie-like but has lard in it (except the ones they make for
Whole Foods which uses vegetable shortening). The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicy. Once
the apples are cooked a circle is cut out of the bag on top to let the crust brown for a few minutes and get crisp. It's then sold right in the grease stained brown paper bag!
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Yield: 1 pie or 8 servings
Elegant Farmer of Wisconsin via Sweet Dreams via Jungleboy @
Vernalisarecipe board *http://p208.ezboard.com/bvernalalisasrecipeboard

Thu, 16 Jul 2026 00:00:00 GMT

Easiest Ever Chicken Pot Pie

Ingredients

8 oz mushrooms, white trimmed & quartered
3 cups rotisserie chicken shredded
5.2 oz Boursin cheese crumbled
1 cup Low sodium chicken broth
1/2 cup Heavy cream
1 tablespoon cornstarch
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 cups frozen peas & carrots thawed
1 whole refrigerated Pillsbury Pie Crust

Instructions

1. Adjust oven rack to middle position and heat over to 425 degrees. Microwave mushrooms on plate lined with 2 layers of coffee filters until softened, about 7 minutes.
2. Meanwhile, combine shredded chicken, Boursin, broth, cream, cornstarch, 1/2 tsp salt, and 1/2 tsp pepper in large saucepan and cook over medium-high heat, stirring often, until cheese is melted and mixture is thickened, 5-7 minutes. Stir in microwaved mushrooms and peas and carrots. Season with salt and pepper to fast. Transfer to a 9" deep dish pie plate.
3. Carefully lay pie crust over top. Tuck overhanging dough underneath itself to be flush with rim of pie plate. Cut 3 1" steam vents into top of dough. Bake until filling is bubbling and crust browned, about 25 minutes, rotating pie plate halfway through baking. Let cool slightly and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Briami (Greek Oven-Roasted Vegetables)

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Instructions

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Thu, 16 Jul 2026 00:00:00 GMT

Easy No Bake Chicken Casserole

Ingredients

2 cups cooked chicken, diced and chilled
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
1/2 cup seasoned bread crumbs
16 ounces wide egg noodles

Instructions

Cook drain and set aside Noodles.
In a pot mix chicken, soup, sour cream and breadcrumbs over med heat.
Add egg noodles Mix well.
Serve.
If you like, garnish with your favorite shredded cheese.
Can also add your favorite cooked vegetable.
Can also change to another cream of soup.
Use as main course or as a side.

Thu, 16 Jul 2026 00:00:00 GMT

Banana Cake recipe without Oven

Ingredients

6 ripe Bananas
1/2 cup Sugar
1/4 cup oil or Ghee
2 teaspoon Vanilla Extract
2.5 cup All-Purpose flour (maida
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 cup Milk
1/4 cup curd
1 tablespoon Cocoa powder (optional
3 tablespoon Cream Cheese
2 tablespoon powdered sugar
Raw Honey: 1 tbsp
Almonds, chopped: 10- 12
Choco Chips

Instructions

Making the batter
Peel the bananas, cut and add in a mixing bowl. Mashed them nicely by using a fork or blender.
Making the batter
Add ghee, vanilla extract, honey, curd, sugar and milk. Whisk together everything nicely till become smooth.
Making the batter
Take the all purpose flour (maida) in another mixing bowl and Cocoa powder, baking powder and baking soda. Give them a good mix. Use of Cocoa powder is optional but it can give a good taste and color.
Making the batter
Now add this flour mix with the banana mix slowly and whisking. Make sure there are no lumps. If required pour some milk while mixing to make the batter smooth.
Preparing the pressure cooker for baking
Fill a big size pressure cooker with two inches of water and place a trivet dish at the bottom.
Preparing pressure cooker
Take an aluminum vessel and grease and dust with ghee and flour. Or you can use a cake ring also.
Baking the cake
Pour the entire banana cake batter in the greased and flour dusted vessel. Fatten it by your hand or a spatula. If desired add some topping like chocolate chips or chopped almonds or any other nuts over the flatten cake batter.
Baking the cake
Now carefully place this batter vessel inside the pressure cooker. Make sure the water does not enter the cake batter utensil. Cover the cooker with a lid.
Baking the cake
Turn the gas flame on and bake the cake for the next 40 minutes in high flame heat.
Baking the cake
After the said time check the cake if it has baked or not. You can use a knife or a toothpick and insert it in the centre of the cake. If it come out as clean then the cake is baked completely.
Baking the cake
Remove the cake vessel from the cooker and refrigerate for at least 15 minutes. For the best taste and fluffiness you can refrigerate it for overnight.
Frosting the banana cake
In a bowl combine little butter and 2 to 3 tablespoon Cream Cheese. Add some powdered sugar and mix till everything become smooth.
Frosting the banana cake
Place this over the top of the banana cake and spread nicely to cover the cake. Chill untill set about 10 minutes.
Frosting the banana cake
Cut the cake and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet And Savory Sweet Potato Casserole Recipe by Tasty

Ingredients

6 lb sweet potato, peeled and chopped
2 tablespoons kosher salt, divided
½ cup unsalted butter, 1 stick, room temperature
1 cup milk
3 large eggs
6 raw sweet potatoes, 2-inch (5-cm) square slices
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons green onion, chopped
2 cloves garlic, minced
½ teaspoon black pepper
3 tablespoons unsalted butter
¼ cup brown sugar
3 tablespoons all-purpose flour
½ cup crushed pecans
20 large marshmallows, halved crosswise
1 cup bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup bacon bits
1 tablespoon olive oil
green onion, sliced, for garnish

Instructions

Preheat the oven to 375˚F (190˚C).
Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
Transfer half of the sweet potatoes to another large bowl.
Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
Remove the casserole from the oven and sprinkle the savory side with green onions.
Serve warm.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

One-Dish Oven Stew

Ingredients

1 lg Onion; cut into l inch
3 tb Quick-cooking tapioca
1 ts Browning sauce
1 c Frozen peas
4 md Potatoes; unpeeled, cut into
5 md Carrots; cut into l 1/2 inch
14 1/2 oz Chunky stewed tomatoes
3/4 lb Boneless beef round steak;
1 tb Cooking oil
1/8 ts Pepper; (up to 1/4)
1 Celery rib; cut into 1 inch

Instructions

In a Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300* for 4-5 hours, stirring twice. Add the peas during the last minutes of baking. Exchanges: 2 Starch, 1 Vegetable, 1 Meat Nutritional Information Serving Size: 1 1/3 cups Carbohydrate: 38 gm Calories: 263 Protein: 17 gm Sodium: 257 mg Fat: 5 gm Cholesterol: 33 mg Rita Zagrzebski Eagle River, WI Recipe by: TOH Down-Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #937 by "abprice@wf.net" on Nov 30, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Stove Top Easy Chicken Bake

Ingredients

1 6-oz package Stove Top Stuffing Mix For Chicken
1 cup Hot water
1 1/2 pounds Boneless Skinless chicken Breasts cut into 1 inch pieces
1 10.75-oz can Cream of Chicken Soup
1/3 cup Sour cream
1 1-oz bag Frozen Mixed Vegetables Thawed Drained

Instructions

Preheat oven to 400 F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13x9 inch baking dish ; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.
Mix soup, sour cream and vetebles; spoon over stuffing mix on bottom of pan. Place chicken over soup mixture. Top with the prepared stuffing. Cover with aluminum foil.
Bake 30 minutes or until chicken is cooked through ( 170 F)
Makes 6 servings

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken & Veggies Egg Casserole

Ingredients

1 tablespoon Butter
2 slices Bread (optional) cubed
2 slices American cheese (optional)
12 large Eggs whisked
1 cup Lowfat Milk
2 teaspoons Chopped onions
1 teaspoon Garlic powder
1 1/2 cups Vegetables cooked and chopped
6 ounces boneless chicken breasts cooked and cubed
1/2 cup Baby spinach no stems
1 regular hot dog or sausage (optional) cooked and chopped

Instructions

Pre-heat oven to 400. Whisk eggs and gradually mix in milk, garlic powder, chopped onions, veggies, chicken chunks and fresh baby spinach. (Add optional hot dog or sausage here if desired.)
Butter casserole dish, including sides, then pour egg mix in. Bake for 35 minutes until egg rises. You can check if center is done by inserting a toothpick. When it comes out clean, add yellow American cheese on top (optional) and bake an additional 10 to 15 minutes (or until cheese has melted as desired).
Remove from oven and let sit an additional 10 minutes so eggs can settle prior to serving.

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Fish & Chips

Ingredients

Canola or olive oil cooking spray
1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges
4 teaspoons canola oil
1 1/2 teaspoons Cajun or Creole seasoning, divided
2 cups cornflakes
0.25 cup all-purpose flour
0.25 teaspoon salt
2 large egg whites, beaten
1 pound cod, (see Tip) or haddock, cut into 4 portions

Instructions

Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray.
Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes.
Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray.
Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Simplemom's ( Healthier) Pork Chop or Chicken Potato Bake

Ingredients

2 1/2 cups boneless skinless chicken breasts, cubed
1 (10 1/2 ounce) can cream of broccoli soup
1/2 cup milk (2%)
1/2 cup fat free sour cream
24 ounces hash browns, shredded
1 1/2 cups cheddar cheese
1 cup white onion, thinly sliced
1 garlic clove

Instructions

Brown meat and set aside.
saute the onion and garlic till the onion is caramelized and soft.
Combine: soup, milk and sour cream.
Stir in potatoes, half of cheese and half of the cooked onions.
Spoon mixture into a 9x13 pan.
Arrange meat over mixture.
Bake covered at 350° for 75 minutes.
Then top with remaining cheese and onion.
Bake UNCOVERED an additional 5-7 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

3 Hour Old Fashioned Oven Pot Roast

Ingredients

1 (3 -5 lb) bottom round beef roast
salt
pepper
2 tablespoons cajun seasoning (or seasoning of your choice)
4 medium carrots, cut in 2 inch lenths
2 large onions, quartered
8 medium fresh mushrooms, whole
12 small new potatoes, scrubbed
1 1/4 cups water, divided (or beef broth)
3 tablespoons water, cold
1 tablespoon cornstarch

Instructions

Pre heat oven to 375F degrees.
Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Baked French Toast

Ingredients

Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir
2. Pour butter/sugar mix into bottom of 9 x 13 pan...
3. Beat eggs milk & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup
- Crack eggs & get them started (on low)
- Melt butter in microwave
- Add brown sugar & stir together
- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan
- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar l
- *I cut off the crusts...this is NOT necessary....I
- After you have 1 even layer ladle on 1/2 of egg mixture
- *Sprinkle brown sugar & cinnamon before next layer
- Spread second layer of Texas Toast
Add Image
- Ladle second half of egg mixture
- *Spread thin layer of butter*
- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final pr
- Refrigerate overnight
- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty middle should be soft & moist, & bottom is just glorious!

Instructions

Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)
- Crack eggs & get them started (on low)
- Melt butter in microwave
- Add brown sugar & stir together
- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan
- Add milk & vanilla to egg mixture
- *Add 1 Tablespoon powdered sugar to egg mixture*
- Spread even layer of Texas Toast on butter/sugar layer
- *I cut off the crusts...this is NOT necessary....I just think it looks nicer...it was for a bridal shower*-
- After you have 1 even layer, ladle on 1/2 of egg mixture
- *Sprinkle brown sugar & cinnamon before next layer*
- Spread second layer of Texas Toast
Add Image
- Ladle second half of egg mixture
- *Spread thin layer of butter*
- *Sprinkle lightly with white sugar & cinnamon*
(I think the butter & sugar help give the final product a crusty top....I could easily be wrong....but it sure doesn't hurt the flavor....and since this recipe is far from figure friendly...then why not?)
- Refrigerate overnight
- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Garden Bake

Ingredients

1/2 c Bisquick? baking mix
1/2 c Onion chopped
1/4 ts Pepper
1 c milk
1/2 ts Salt
1 c Zucchini; chopped
1/3 c Grated Parmesan cheese
1 c Tomato; chopped
2 Eggs

Instructions

Heat oven to 400. Lightly grease square baking dish, 8x8x2 inch. or pie plate, 9x -11/4 inch. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingredients in blender on high speed 15 sec., with hand beater 1 min. or until smooth. Pour evenly in dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 min. before cutting. EASY CHICKEN-GARDEN BAKE: Add 2 cans (5 oz. each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables. High Altitude: Bake about 50 min. For Easy Chicken-Garden Bake, use pie plate, 10x1-1/2. Posted to RecipeLu by James and Susan Kirkland on Oct 19, 1997. Recipe by: Bisquick Posted to recipelu-digest Volume 01 Number 584 by RecipeLu on Jan 23, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Easy Baked Chicken

Ingredients

1/8 teaspoon Garlic powder
1/8 teaspoon Black pepper
1 can Cream of broccoli soup
1/2 cup Water
4 cups Noodles, cooked, no salt
1 whole Chicken quartered

Instructions

Spray 2-qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min. Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juices run clear. Serve with pasta.
Nutritional values per serving: Calories 500, Protein 58g, Carbohydrate 46g, Fat 8g, Cholesterol 140mg, Sodium 410mg

Thu, 16 Jul 2026 00:00:00 GMT

Weeknight Lasagna Toss Recipe

Ingredients

1 lb. lean ground beef
1 green pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT shredded Paremesan Cheese

Instructions

BROWN meat in large saucepan or skillet; drain.
ADD pepper, onion and garlic and saute for 5 more minutes until onions and peppers are softened. ADD spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheeses; cover. Let stand 5 min. or until cheeses are melted.

Thu, 16 Jul 2026 00:00:00 GMT

How to Make Bacon in the Oven

Ingredients

12 strips bacon
1/2 teaspoon ground black pepper (optional)

Instructions

Prep the bacon: If you have an oven-safe baking rack, place it inside a sheet pan. (For even easier clean-up, you can also line the sheet pan with foil.) Lay out the bacon strips on the wire rack. Make sure they don’t overlap. Sprinkle bacon strips with black pepper, if you want.
Bake the bacon: Place the bacon in a cold oven, and set the oven temperature to 375°F. Bake the bacon in the oven for 15-20 minutes total. If you are doing more than one pan of bacon, rotate sheet pans from top to bottom halfway through. If you are not using a baking rack, flip the bacon strips halfway through cooking. Start checking the bacon around 18 minutes, as some bacon cooks faster depending on the fat content. The bacon is done when it turns a dark tan color. Remember that the bacon crisps up as it cools, so don't worry if it's not completely crispy when you take it out of the oven.
Drain and cool: When the bacon comes out of the oven, place it on a few paper towels to drain and cool. If you like, pour off the bacon grease from the pan and save it for cooking. (I love to cook eggs in my bacon grease!)
Store the bacon: Bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. You can also freeze the bacon if you made a big batch. Just make sure to freeze the strips individually, or in between pieces of parchment paper, so they don't stick together. Did you love the recipe? Give us some stars and leave a comment below!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Oven Meatballs

Ingredients

1 cup milk
1/2 cup finely chopped onion
4 eggs or 8 egg whites
2 teaspoons salt (optional)
6 slices bread, crumbled (white or wheat, its good with both)
3 lbs ground turkey or 3 lbs ground pork (or any combination)

Instructions

Preheat oven to 375 degrees Fahrenheit.
Combine milk, onion, eggs and salt.
Stir in bread crumbs and let stand for 5 minutes.
Crumble in the ground meat, and mix thoroughly with your hands.
Threaten to touch someone with your gross meat-covered hands (optional).
Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
Let's be careful out there.
Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
I do this in the oven, not the broiler.
If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
MEATBALLS TO DIE FOR- This is an idea my husband came up with.
Put your already baked meatballs in a baking dish.
The more shallow the pan, the shorter time this will need to bake.
Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
Pour the soup mixture over the meatballs evenly.
Bake this at 350 for about an hour.
You want the sauce to get real thick and rich.
We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
I have also made it in a crockpot, cooking it on low for about 8 hours.
Cooking on high turns this to mush.
Still tastes good, but not pretty for serving to guests.
This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
Provide toothpicks and small plates.
As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.

Thu, 16 Jul 2026 00:00:00 GMT

Stove Top Easy Chicken Bake

Ingredients

1 (6 ounce) package chicken stuffing mix
1 cup hot water
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 (10 3/4 ounce) can condensed cream of chicken soup
1/3 cup sour cream
1 (16 ounce) bag frozen mixed vegetables, thawed, drained

Instructions

Preheat oven to 400 degrees.
Prepare a 13x9-inch baking pan by spraying it with non-stick cooking spray.
Sprinkle 1/2 cup of the dry stuffing mix evenly over bottom of the pan; set aside.
In a small bowl, add hot water to remaining stuffing mix; stir just until moistened; set aside.
Place chicken pieces over dry stuffing mix in baking pan.
In a medium bowl, combine soup, sour cream and vegetables.
Spoon over chicken.
Top with the prepared stuffing.
Bake 30 minutes or until chicken is cooked through.

Thu, 16 Jul 2026 00:00:00 GMT

Flourless Chocolate Cake

Ingredients

Cake
1 cup (170g) semisweet or bittersweet chocolate chips
8 tablespoons (113g) unsalted butter room temperature
3/4 cup (149g) granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder optional
1 teaspoon vanilla extract optional
3 large eggs
1/2 cup (43g) Dutch-process cocoa
1/4 cup seedless raspberry jam heat to melt
Glaze
1 cup (170g) semisweet or bittersweet chocolate chips
1/2 cup (113g) heavy cream

Instructions

Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.
To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
Spread raspberry jam on cake before glaze
To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

Thu, 16 Jul 2026 00:00:00 GMT

Stew (oven or crock pot)

Ingredients

2 lbs stew beef
6 carrots
3 potatoes
1 onion, diced
5 stalks celery
1 28 oz. can stewed or diced tomatoes
1 T sugar
4 T tapioca
salt + pepper
thyme (1 sprig)
rosemary (1 sprig)
basil
bay leaf = optional

Instructions

Bake in 250 degree oven for 5 hours. Or put in crock pot for 8-10 hours on low.
Note: It’s better the second day! ?

Thu, 16 Jul 2026 00:00:00 GMT

Greek Potato Casserole

Ingredients

1/2 pound Boneless and skinless chicken thighs
Zest of 1/2 lemon
Juice of 1/2 lemon
2 tablespoons Extra virgin olive oil
1 teaspoon Dried oregano
Salt and pepper
2 pounds Small red potatoes cleaned and scrubbed; larger ones cut into quarters, smaller one can remain whole or cut in half
2 tablespoons Extra virgin olive oil
1/2 teaspoon Dried oregano
1/4 teaspoon Salt and pepper
1/4 cup Kalamata olives chopped and pitted
1/2 dry pint Grape tomatoes halved
1/2 cup Crumbled feta cheese
1/2 cup Baby spinach chopped

Instructions

For the chicken marinade
1. Add the chicken to a large resealable plastic bag.
2. Whisk the remaining ingredients together in a small bowl and pour into the bag with the chicken.
3. Seal and set aside to marinate for at least an hour, up to overnight.
4. Heat a large skillet over medium-high heat and place the marinated chicken in the pan. Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
For the casserole
1. Preheat oven to 375°F.
2. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
3. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine.
4. Transfer the mixture to a 9 x 9 or similar sized baking dish. Cover with foil and bake for 40 minutes.
5. Remove the foil, increase the temperature to 400°F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
6. Remove from oven, top with chopped spinach and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Never-fail Pie Crust

Ingredients

3 cups Flour
1 1/4 cups Vegetable shortening
1 teaspoon Salt
1 whole Egg
5 tablespoons Water
1 tablespoon Vinegar

Instructions

Cut Shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a fork just until flour is all moistened. Can refrigerate up to 2 weeks or store in freezer. Makes 1 pie and 1 shell.
Per Serving (excluding unknown items): 192 Calories; 11g Fat (50.3% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 1 Grain(Starch); 2 Fat; 1/2 Other Carbohydrates.

Thu, 16 Jul 2026 00:00:00 GMT

German Noodle Bake (Oven or Crock Pot)

Ingredients

1 1/2 lbs ground turkey or 1 1/2 lbs ground beef
2 teaspoons salt
2 teaspoons sugar
1 (16 ounce) can tomatoes, diced
1 (6 ounce) can tomato paste
2 garlic cloves, pressed
1/4 teaspoon pepper
1 (8 ounce) package angel hair pasta or 1 (8 ounce) package vermicelli
1 cup sour cream
1 (3 ounce) package cream cheese
6 green onions
1 cup sharp cheddar cheese, grated

Instructions

Brown meat and drain.
Combine with next 6 ingredients.
Cook noodles and drain.
Combine sour cream, cream cheese and onions. Add hot noodles to this mixture.
In a greased casserole dish (recipe does not specify size - I have always made it in a 2 quart oval casserole dish - I did make it one time in a 13x9 baking dish but did not think it turned out as well; the layers of noodles vs. meat sauce were too thin for my preference, arrange alternate layers of meat and noodle mixture - 1/2 of meat sauce, noodles, 1/2 of meat sauce.
Top with grated cheese.
Bake at 350 for 20 minutes.
Serves 4-6.

Thu, 16 Jul 2026 00:00:00 GMT

Roasted Sheet Tray Veggies Recipe by Tasty

Ingredients

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 g large carrot, peeled and cut into rounds
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced

Instructions

Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Oven Roasted Ribs Recipe

Ingredients

2 kg lamb Ribs
2 small thin skinned Sweet Pepper
2 Small firm tomatoes
1 tablespoon cinnamon
1 tablespoon curry powder
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
½ tablespoon cayenne pepper
½ cup lemon juice
3 tablespoons sugar cane molasses
2 tablespoons ketchup
2 tablespoons mustard
3 tablespoons white vinegar
9 garlic cloves (minced)
1 medium size onion
1 cup finely chopped parsley

Instructions

Wash the ribs very well and soak them for two hours and change the water every half an hour to get rid of any extra fat.
Strain the ribs, pat dry, and set aside while you prepare your marinade.
In a large deep mixing bowl put all the dry spices together with the vinegar, mustard, ketchup, sugar cane molasses, lemon juice.
In your kitchen aid machine put the garlic onion, tomato, sweet peppers, and parsley all together and mince till you have a paste.
Drop your mixture above the spices in the mixing bowl and mix very well.
Let the meat sit in this mixture overnight covered with a cling film or at least for ten hours.
Heat your oven up and down for at least 20 minutes at 300 C
Place your baking tray/shelf at the lowest part of your oven at 300 C for the first 20 minutes.
Now collect all the juices and set them aside and lower your oven temperature to 250 and leave only the lower part of the oven on. Keep this for 1 hour.
Open your oven and turn the pieces and leave for 20 minutes.
Turn off the lower part of the oven and turn on the upper part for 15 minutes.
Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Fried Chicken with Almonds

Ingredients

1 cup Whole wheat bread crumbs
1/4 cup (1-ounce) Parmesan cheese grated
1/4 cup Almonds finely chopped
2 tablespoons chopped parsley
1 clove garlic crushed
1 teaspoon Salt
1/4 teaspoon Dried thyme
Pinch of Ground black pepper
1/4 cup Extra virgin olive oil
2 pounds Chicken breasts boneless and skinless pounded to 1/2" thickness and cut into 12 pieces

Instructions

Preheat the oven to 400.
In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper.Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the bread crumb mixture. Place the chicken in a shallow baking dish.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 and the juices run clear. (Do not turn the chicken during cooking.)

Thu, 16 Jul 2026 00:00:00 GMT

Easy Baked Egg Casserole

Ingredients

1 dozen egg, whisked
1/4 cup milk
2 tablespoons melted butter
1 teaspoon salt

Instructions

Whisk all ingredients together and place in a buttered 13x9x2 glass baking dish. Bake at 350* for 40-45 minutes till knife inserted in the middle comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

Incredibly Easy Breakfast Bake

Ingredients

24 ounces Bulk Pork Sausage
1 each Medium Bell Pepper chopped
1 each Medium White Onion chopped
3 cups Frozen Hash Brown Potatoes shredded
2 cups Shredded Cheddar Cheese
1 cup Bisquick
2 cups Milk
1/4 teaspoon Black pepper
4 each Eggs

Instructions

1. Heat oven to 400 degrees. Grease rectangular baking dish, 13X9X2. Cook sausage, bell pepper and onion in a 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
2. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish.
3. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish.
4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
5. Cool 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Hard-cooked Eggs Recipe

Ingredients

1 dozen eggs
cupcake pan

Instructions

Place the eggs in a muffin tray so they do not move around.
Turn the oven to 325 degrees.
Put in oven for about 25-30 minutes and remove!
Not only are they tastier, but they also are much easier to peel!
NOTE: I used the wild crazed chicken eggs that were brown. The eggs came out slightly brown. I am assuming it was the shell color going through. It did not stop me from using them and enjoying them.
They are much easier to peel, they do taste better AND it saves water!
I love all of it.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless Mini-Quiches

Ingredients

12 eggs
1/4 cup milk
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne
salt
pepper
8 links pre- cooked sausage
8 slices pre- cooked bacon
1 onion, thinly sliced
1 bell pepper, thinly sliced (any color)
8 ounces mushrooms, thinly sliced
8 ounces shredded cheese (cheddar, swiss, colby)
butter, for pan
cooking spray

Instructions

Preheat oven to 350 degrees.
In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
Mix eggs, milk, and spices.
Slice the sausage links and cut bacon into bite-size pieces.
Spray muffin tins (whichever you prefer).
In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
Ladle in the egg until the fillings are just covered (not too close to the top).
Bake about 10-15 minutes until fluffy and slightly brown.
Remove from oven and serve warm!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken And Potatoes Recipe

Ingredients

2 lb. bone-in chicken breasts or thighs
1 lb. potatoes , cut into wedges
1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. Italian seasoning
1/2 cup KRAFT 100% Grated Parmesan Cheese

Instructions

Heat oven to 400 F.
Place chicken breasts and potatoes in 13x9-inch baking pan.
Pour Italian dressing over chicken and potatoes.
Sprinkle evenly with Italian seasoning and Parmesan cheese.
Bake for 1 hour or until chicken is cooked through.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Chicken Pot Pies

Ingredients

Cooking spray
2 small heads (or 1 large head) of cauliflower, riced and steamed
1/2 c. freshly grated Parmesan
3 large eggs, lightly beaten
Kosher salt
Freshly ground black pepper
2 tbsp. butter
1 medium carrot, peeled and diced
1 celery stalk, diced
1/2 medium onion, chopped
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. cooked and cubed chicken
1/2 c. frozen corn
1/2 c. frozen peas
Freshly chopped parsley, for garnish

Instructions

Preheat oven to 375° and grease a 12-cup muffin tin with cooking spray. In a large bowl, stir to combine cauliflower rice, Parmesan, and eggs, and season with salt and pepper.
Distribute mixture evenly between muffin tins cups and use your fingers to press mixture into sides and bottom of each cup to form a crust. Bake 15 to 17 minutes or until crusts appear to be dried out and slightly golden.
Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute more.
Stir in broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in chicken, corn, and peas.
Divide chicken mixture evenly between baked crusts and bake until warmed through, 8 to 10 minutes more. Garnish with parsley and serve hot.

Thu, 16 Jul 2026 00:00:00 GMT

Oven Pot Roast

Ingredients

3 lb Beef blade roast
1/2 lb Potato; washed, sliced
1 cn Cream of mushroom soup
1/2 lb Carrot; washed, sliced
2 Envelopes onion soup mix

Instructions

Place pot roast in center of double thickness of heavy duty aluminum foil. Sprinkle all sides of meat with soup mix. Add potatoes and carrots around meat. Spoon cream of mushroom soup on top. Seal meat in foil. Place in 13x9x2 inch pan. Bake at 350 degrees for 2 1/2 to 3 hours. Remove meat to platter. Skim off excess fat from meat juices. Serve juices with meat or thicken for gravy. Recipe by: Better Homes & Gardens Cookbook Posted to recipelu-digest Volume 01 Number 190 by Sewgoode on Nov 2, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Pot Pie Soup

Ingredients

1 refrigerated pie dough
Egg wash
1/4 c. freshly grated Parmesan
2 tbsp. butter
1 onion, chopped
2 carrots, peeled and chopped into 1/2" coins
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. water
4 c. low-sodium chicken broth
1 c. whole milk
4 medium Yukon gold potatoes, chopped
Kosher salt
Freshly ground black pepper
1/2 tsp. sweet paprika
1 c. corn
1 c. chopped green beans
1 1/2 c. frozen peas, defrosted
1 1/2 c. shredded rotisserie chicken
2 tbsp. chopped fresh parsley

Instructions

Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then break into pieces.
In a large Dutch oven over medium heat, melt butter. Add onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
Add the water, broth, milk, and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15 to 20 minutes. Season soup with salt, pepper, and paprika. Stir in corn, green beans, peas, and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
Garnish soup with parsley and serve with pie crust dippers.

Thu, 16 Jul 2026 00:00:00 GMT

Low Country Seafood "Boil"

Ingredients

1 10 1/2-oz. can condensed soup
2 tb Butter or margarine, cut
1 lb fresh shrimp Unpeeled, large size
1 large Oven Bag
1 15-ounce cn whole potatoes
1 tb All-purpose flour
1 md Onion cut into wedges
2 sm ears corn cut in half
1/4 lb Smoked turkey sausage
Hot sauce

Instructions

Preheat oven to 350?. Place oven bag in 13- x 9-inch baking dish. Add flour; twist end, and shake. Add shrimp and next 6 ingredients to bag. Squeeze bag to blend ingredients. Arrange in a single layer. Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350? for 20 to 25 minutes or until shrimp are opaque and corn is tender. Serve in shallow bowls with hot sauce, and garnish, if desired. Posted to MM-Recipes Digest V4 #188 by Julie Bertholf on Jul 18, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Keto Birthday Cake

Ingredients

Cooking spray
Assorted gel food coloring
1 2/3 c. coconut flakes
3 1/2 c. almond flour
3/4 c. coconut flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened, plus more for brushing
1/2 c. Swerve granular
4 large eggs
8 large egg whites
2 tsp. pure vanilla extract
1 c. unsweetened almond milk
2 tsp. distilled white vinegar
1 c. (2 sticks) butter, softened
1 (8-ounce) block cream cheese, softened
1 c. Swerve confectioners
2 tbsp. tablespoons unsweetened cocoa powder
1/4 tsp. kosher salt
1 1/2 c. sugar-free semisweet chocolate chips

Instructions

Preheat oven to 350°. Line two 8-inch cake pans with parchment paper and grease with cooking spray.
Make cake: In bottom of a small bowl, stir together about 5 drops of a gel food coloring and 3⁄4 teaspoon water. Add1⁄3 cup coconut and stir until coconut flakes absorb color. Repeat in separate bowls with remaining coconut flakes and colors. Set aside.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sweetener until light and fluffy, about 2 minutes. Add eggs, egg whites, and vanilla. Beat until well combined and foamy, about 1 minute. Add dry ingredients to wet and beat to combine. Add almond milk and vinegar and beat until combined.
Add all but a spoonful of each color of coconut flakes; fold to combine. Divide batter between baking pans and smooth top. Bake until toothpick inserted into center of cakes comes out clean, 50 minutes. Let cool completely.
Make frosting: In a large bowl, beat butter, cream cheese, sweetener, cocoa powder, and salt until light and fluffy, about 2 minutes. In a microwave-safe bowl, microwave chocolate chips until just melted. Pour melted chocolate into butter mixture and beat until well combined.
Using a serrated knife, remove domed tops of cakes to even. Place one cake on a platter or cake stand. Spread 1 1⁄2 cups frosting onto top of cake layer. Top with remaining cake; frost top and sides with remaining frosting. Sprinkle top of cake with reserved colored coconut.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken in a pot

Ingredients

2 tbsp. vegetable oil
1 large onion, cut into wedges
2 rashers rindless streaky bacon, chopped
1.4-1.6kg (3-31⁄2lb) whole chicken
6 medium carrots, peeled
2 small turnips, cut into wedges
1 garlic clove, peeled and crushed
Bouquet garni
600 mL (1 pint) hot chicken stock
100 mL (31⁄2fl oz) dry white wine
12 button mushrooms
3 tbsp. freshly chopped flat-leafed parsley

Instructions

Preheat oven to 200°C (180°C fan oven) mark 6. Heat oil in a flameproof casserole, then add onion and bacon and fry for 5min until golden. Remove and set aside.
Add chicken and brown all over for 10min. Remove and set aside. Add carrots, turnips and garlic and fry for 5min.
Return bacon and onion to the pan, then put the chicken back in. Add the bouquet garni, stock and wine; season. Bring to the boil, then cook in the oven for 30min.
Remove from oven and add mushrooms. Baste, then re-cover and cook for 50min.
Stir in parsley, carve chicken and serve with the vegetables and cooking liquid.
Try some of our favourite super easy one-pot dinners:
Mustard, pork and mushroom one-pot
One-pot Sunday lunch
Mediterranean sausage one-pot
Pasta one-pot
One-pot spicy beef

Thu, 16 Jul 2026 00:00:00 GMT

Easy Steak Crockpot

Ingredients

1 pk Dry onion soup mix
1 cn Cream of mushroom soup
3/4 cn Water
1 sm Round steak
Few potatoes

Instructions

Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in medium size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on LOW for 6 hours. Makes great gravy.

Thu, 16 Jul 2026 00:00:00 GMT

Downeast Oven Scallops

Ingredients

1/2 teaspoon salt
1 dash pepper
1 dash cayenne
1 cup fine breadcrumbs
1 egg
2 tablespoons water
1 1/2 lbs fresh scallops
4 tablespoons butter

Instructions

Preheat oven 450 F degrees.
Mix salt, peppers, crumbs together.
Beat together egg and water.
Roll scallops in crumbs.
Dip scallops in egg wash.
Roll scallops in crumbs.
Place in greased baking dish.
Let set for 30 minutes.
Pour melted butter over scallops and bake.

Thu, 16 Jul 2026 00:00:00 GMT

Air-fryer or oven-cooked fish & chips

Ingredients

45ml rapeseed oil , plus extra for the racks
1 kg floury potatoes (such as Maris Piper)
400ml malt vinegar
1 tbsp cornflour
2 tbsp olive oil
150g panko breadcrumbs
1 lemon , zested, then cut into wedges
small handful of parsley , finely chopped
100g plain flour
3 eggs , beaten
1 tbsp Dijon mustard
4 x 200-250g boneless, skinless white fish loin fillets (such as haddock or cod)
8 cornichons , finely chopped, plus a splash of the pickling liquid
small handful of dill , finely chopped
300g mayonnaise
350g fresh or frozen peas (defrosted if frozen)
25g butter
1 lemon, zested and juiced
small handful of mint leaves , finely chopped

Instructions

Heat the oven to 230C/210C fan/gas 8. Put a rack on the bottom shelf of the oven to heat up. Pour the rapeseed oil into a roasting tin and put on the middle shelf to heat up. Meanwhile, cut the potatoes into 1cm-thick slices, then into 1cm-thick chips. Tip the chips into a large saucepan, pour over the vinegar and season with 2 tsp fine sea salt. Top up with water until the chips are fully submerged. Set the pan over a high heat and bring to the boil, cooking for 5 mins until the edges of the chips are tender. Drain well and leave to steam-dry in the colander for 10 mins. Will keep chilled for up to a day.
Sprinkle the cornflour over the chips and gently toss to combine using your hands. Carefully tip the chips into the hot oil in the roasting tin, shake into an even layer and bake for 30-40 mins until golden and cooked through.
Heat the olive oil in a non-stick pan over a medium heat, stir in the panko and cook until lightly browned, about 4 mins. Tip the panko into a bowl and stir in the lemon zest and parsley. Pour the flour into a shallow, wide bowl and season well. Whisk the eggs and mustard together in another wide bowl. Pat the fish fillets dry, then dip into the seasoned flour, then the egg mixture, then finally the panko to coat. Arrange the fish, well spaced apart, on an oiled rack over a second roasting tin. Move the chips to the lower shelf of the oven and put the fish at the top. Cook for 10-15 minutes until the fish is crisp on the outside and cooked through.
Meanwhile, for the dill mayo, combine all the ingredients in a bowl. Season well and chill until needed. Will keep, covered and chilled, for up to two days. Cook the peas in a pan of boiling water for 2 mins until tender, drain and immediately plunge into a bowl of cold water to halt the cooking process. Leave to cool for 5 mins, then drain again. Melt the butter in a saucepan over a medium heat and cook the lemon zest for 1 min until fragrant. Tip in the peas and lightly crush with the back of a spoon (you want to retain some texture), then stir in the mint, along with some lemon juice and seasoning to taste. Serve the fish, chips and peas with the dill mayo on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Popeyes Favorite Recipe

Ingredients

4 tbls. Butter
3 eggs, beaten
1 cup flour
1 tsp. baking powder
1 cup milk
1/2 tsp. salt
1 tsp. oregano
1 small onion, finely chopped
8 oz. cheddar cheese, shredded
8 oz. pepper jack cheese, shredded
1/2 tsp. garlic powder
2-10 oz. pkgs. frozen spinach, thawed and drained of liquid

Instructions

Preheat oven to 350
In 13x9 baking pan, melt butter and using pastry brush coat pan with butter
In mixing bowl, add remaining ingredients and blend until combined
Bake 30-35 minutes
Cut into squares

Thu, 16 Jul 2026 00:00:00 GMT

Simple Oven-Fried Chicken

Ingredients

1/2 ts Salt
2 c Fine bread crumbs
3 lb Chicken cut up
1/2 lb Butter
2 tb Cornstarch
1/4 ts Pepper

Instructions

Rinse and pat-dry chicken pieces. Melt the butter in a saucepan. Mix the salt, pepper, bread crumbs and cornstarch thoroughly. Dip each piece of chicken into the melted butter and then into the bread crumb mixture. Place the chicken pieces skin-side down, in a shallow baking pan. Bake in a 350 degree oven for 45 minutes, then turn each piece of chicken over, skin-side up, and continue cooking for another 25 minutes, or until each piece is richly browned and can be easily pierced with a fork. Serve at once. Submitted By PGL@IGLOU.COM (DON THOMAS) On 27 FEB 1995 053129 -0700

Thu, 16 Jul 2026 00:00:00 GMT

Millionaire's Shortbread Recipe | Cook the Book

Ingredients

Shortbread:
1/2 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 /12 cups all-purpose flour
1 large egg yolk, slightly beaten
Caramel Filling:
28 ounces sweetened condensed milk (two 14-ounce cans)
Chocolate glaze :
6 ounces dark chocolate (60% cacao), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

Instructions

For the shortbread: Preheat the oven to 350°F. butter the bottom and sides of 9-by-13-inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended
Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
For the caramel filling: Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth.
Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth.
Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
For the chocolate glaze: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer. Put in the refrigerator for 1 hour, or until the glaze hardens.
Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

Thu, 16 Jul 2026 00:00:00 GMT

Cinnamon Roll French Toast Casserole

Ingredients

Cinnamon Roll French Toast Casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Cathy Trochelman
Ingredients
Casserole
2 17.5 oz. cans refrigerated cinnamon rolls icing reserved
2 Tbsp. melted butter
4 eggs
1/3 c. milk
1 Tbsp. cinnamon
1 tsp. vanilla
Icing
1/2 c. powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese softened
1 Tbsp. milk
For extra icing combine 3/4 c. powdered sugar + 3 oz. cream cheese (softened + 1 1/2 Tbsp. milk)
Instructions
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each r
Drizzle melted butter in 9x13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top
Prepare icing by combining reserved cinnamon roll 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.

Instructions

Cinnamon Roll French Toast Casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Cathy Trochelman
Ingredients
Casserole
2 17.5 oz. cans refrigerated cinnamon rolls, icing reserved
2 Tbsp. melted butter
4 eggs
1/3 c. milk
1 Tbsp. cinnamon
1 tsp. vanilla
Icing
1/2 c. powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese softened
1 Tbsp. milk
For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened + 1½ Tbsp. milk)
Instructions
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9x13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Prepare icing by combining reserved cinnamon roll icing with 1/2 c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
Pour icing evenly over casserole.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Mini Meatloaves

Ingredients

1 lb ground turkey
1 medium carrot, shredded
1 small zucchini, shredded and squeezed dry
1 small onion, chopped
1/2 bell pepper, finely chopped
1 teaspoon italian seasoning
2 tablespoons Worcestershire sauce
1 slice whole wheat bread
1/4 cup egg substitute or 1 whole egg
1/3 cup tomato ketchup

Instructions

Preheat oven to 400 degrees.
Spray a non-stick muffin tin or silicone muffin pan with nonstick cooking spray.
Crumble the ground meat into a large bowl; add the shredded carrots, zucchini, onion and green pepper.
Add the Italian seasoning and Worcestershire sauce.
Mix ingredients lightly with a fork.
Place the bread in a blender and process until fine crumbs; add the crumbs to the meat mixture along with the egg substitute or egg.
Mix ingredients with a fork until well blended.
Separate mixture into 6 equal portions and place in prepared pan, top with ketchup and bake in oven for 25 to 30 minutes or until done.
Serve immediately with Creole Sauce or allow the meatloaves to cool completely and place in a plastic bag, label, date and seal.
When ready to prepare the frozen meatloaves, remove what you need from plastic bag, place in refrigerator overnight and reheat in oven or microwave until warm.

Thu, 16 Jul 2026 00:00:00 GMT

Crustless reduced sugar Pumpkin Pie

Ingredients

2 Eggs beaten
1 cup ricotta cheese
0.75 cup milk
0.333333333333333 cup Splenda for baking or 2/3 cup sugar
1 tsp Vanilla
0.5 tsp Salt
1 tsp Cinnamon
0.5 tsp Cloves
0.5 tsp Nutmeg
0.5 tsp ginger
1 tbsp butter softened
0.5 cup Biscuit baking mix like Bisquick
1 15-oz can Pumpkin

Instructions

1. Preheat oven to 350 degrees. Coat 9 inch deep-dish pie plate with non stick cooking spray.
2. Blend all ingredients together in blender on high speed for 1 minute, or place all ingredients in large bowl and beat 2 minutes with a hand beater.
3. Pour mixture into pie plate.
4. Bake 50-60 minutes, or until a knife inserted in center comes out clean.
5. Let cool then cover and chill about 2 hours before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Gluten-Free Chocolate Chip Cookie Recipe

Ingredients

2 1/2 cups blanched almond flour (Bob's red Mill Blanched Almond Flour will NOT work!)
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 cup agave nectar
1 cup dagoba chocolate chips

Instructions

Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form ½ inch balls and press onto a parchment lined baking sheet.
Bake at 350 degrees for 7-10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Chicken Stir-Fry

Ingredients

1 Pound Chicken breasts boneless and skinless
4 Cups Fresh vegetables (broccoli & carrots) Cut-up
1/2 Cup Stir-fry sauce or Kraft sweet n' sour sauce
2 Bags Instant rice
1 tablespoon Canola Oil

Instructions

Cook and stir chicken in oil in lg. skillet on med. heat until cooked through
Add vegetables and sauce; cover and cook for 3-5 min. (until veggies are tender
Spoon over cooked rice
Can substitute with 1 pkg. of frozen stir-fry veg

Thu, 16 Jul 2026 00:00:00 GMT

Smoked Turkey Casserole

Ingredients

1 cup dry rotini pasta
2 quarts water
salt
2 cups leftover turkey (preferably smoked)
2 garlic cloves, smashed & finely chopped
1 cup onion, sliced and cut in half
4 green onions, coarsely chopped
1/2 cup celery, sliced
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/4 cup dry white wine
1/2-1 cup frozen peas
1/2 teaspoon poultry seasoning or 1/2 teaspoon bell's seasoning
1/4 cup chopped parsley
1 pinch hot red pepper
salt & pepper
more olive oil, use a high quality extra virgin

Instructions

Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.
Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.
Add mushrooms, cook until liquid has evaporated.
Add wine to deglaze the pan.
Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.
Add turkey and pasta, cook until heated through. Adjust seasoning.
Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).

Thu, 16 Jul 2026 00:00:00 GMT

Oven-Fried Almond Chicken

Ingredients

1 cup fresh processed breadcrumbs (2 slices bread)
1/4 cup grated parmesan cheese
1/4 cup almonds, finely chopped
2 tablespoons chopped fresh parsley
1 minced garlic clove
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
6 chicken breast halves, pounded to 1/2 inch thickness

Instructions

Preheat oven to 400°.
In flat pie plate, stir together bread crumbs, Parmesan cheese, almonds, parsley, garlic, thyme and salt and pepper.
Pour oil into another pie plate and dip chicken.
Place chicken in crumb mixture to coat, then place on cookie sheet that has been sprayed with non stick spray.
Bake for 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
Do not turn chicken over.