tag:blogger.com,1999:blog-43559596218151708282024-02-08T07:28:16.091-08:00Good RecipesStellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-4355959621815170828.post-28901844152980706782019-11-25T03:05:00.000-08:002019-11-25T03:05:03.018-08:00How to cook sauerkraut<div style="text-align: center;">
<img alt="How to cook sauerkraut" height="410" src="https://s3-us-west-1.amazonaws.com/contentlab.studiod/getty/97210db5aa8345d999742de8409b8f95" title="How to cook sauerkraut" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>6 medium red potatoes, cubed</li>
<br />
<li>2 tablespoons canola oil</li>
<br />
<li>1 small onion, halved and sliced</li>
<br />
<li>1 pound smoked sausage, cut into 1/4-inch pieces</li>
<br />
<li>1 package (16 ounces) sauerkraut, rinsed and well drained</li>
<br />
<li>1/4 teaspoon pepper</li>
</ul>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-28972309895055734842019-11-22T03:53:00.000-08:002019-11-22T03:53:00.853-08:00Homemade ice cream recipe<div style="text-align: center;">
<img alt="Homemade ice cream recipe" height="640" src="https://www.mygingergarlickitchen.com/wp-content/uploads/2018/05/recipes-no-churn-homemade-vanilla-icecream-anupama-paliwal-my-ginger-garlic-kitchen-1.jpg" title="Homemade ice cream recipe" width="426" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>2 cups heavy whipping cream</li>
<br />
<li>2 cups half-and-half cream</li>
<br />
<li>1 cup <strong>Sugar In The Raw</strong></li>
</ul>
<h2>
Directions</h2>
<ul>
<li>Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.</li>
</ul>
<br />
Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing. <br />Editor's Note: To prepare recipe without an ice cream maker, place a 13x9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-2713745907722483602019-11-20T09:04:00.000-08:002019-11-20T09:04:04.633-08:00Homemade bisquick<div style="text-align: center;">
<a href="https://hindi.mylittlemoppet.com/wp-content/uploads/2019/01/feature.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="560" data-original-width="800" height="448" src="https://hindi.mylittlemoppet.com/wp-content/uploads/2019/01/feature.jpg" width="640" /></a></div>
<br />
<h3>
<br /></h3>
<br />
4 cups all-purpose flour <br />
2 Tbsp. baking powder <br />
1 ½ tsp. salt <br />
2 tsp. sugar <br />
½ cup melted butter (you can use shortening if you don’t want to refrigerate your mix if you prefer)<br />
<br />
<h3>
Directions:</h3>
<br />
1. In a stand mixer combine flour, baking powder, sugar, and salt until well mixed. <br />
2. While mixer is going slowly pour melted butter into bowl to distribute evenly. If you are using shortening, cut in the shortening.<br />
<br />
<br />
3. Allow to mix for 1 full minute. <br />
4. You can mix this by hand, and I have, but I find using my stand mixer gives it a more even distribution- especially the butter. This will give you more consistent results in your baking. <br />
5. Transfer to an airtight container like a mason jar or freezer bag and <strong>store in refrigerator or freezer for 3-4 weeks</strong>.<br />
<br />
Use an equal amount of homemade Bisquick in place of the store brand in all your recipes.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-1988454397424765082019-11-20T00:37:00.000-08:002019-11-20T00:37:01.243-08:00Apple pie filling recipe<div style="text-align: center;">
<img alt="Apple pie filling recipe" height="640" src="https://www.crazyforcrust.com/wp-content/uploads/2017/10/Homemade-Apple-Pie-Filling-1-of-3.jpg" title="Apple pie filling recipe" width="427" /></div>
<br />
<h2>
Directions</h2>
<ul>
<li>In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.</li>
<br />
<li>Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.</li>
<br />
<li>Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.</li>
<br />
<li>Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.</li>
</ul>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-8953659655864924892019-11-19T01:33:00.000-08:002019-11-19T01:33:04.619-08:00Hash brown<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.ferries.ca/content/uploads/2017/10/breakfast-pei.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="800" height="448" src="https://www.ferries.ca/content/uploads/2017/10/breakfast-pei.jpg" width="640" /></a></div>
<br /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>4 medium floury potatoes, peeled (like Maris Piper or King Edwards)</li>
<br />
<li>1 medium onion</li>
<br />
<li>1 egg, beaten</li>
<br />
<li>salt and pepper</li>
<br />
<li>vegetable oil, for frying</li>
</ul>
<h2>
Method</h2>
Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.<br />
<br />
Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.<br />
<br />
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com1tag:blogger.com,1999:blog-4355959621815170828.post-61619584419439582072019-11-15T09:05:00.000-08:002019-11-15T09:05:00.336-08:00Fruitcake recipe<div style="text-align: center;">
<img alt="Fruitcake recipe" height="638" src="https://www.thespruceeats.com/thmb/ivhP45NCgufEv7XEG_ScHFL9IpE=/4245x4236/filters:fill(auto,1)/candied-fruit-cake-one-slice-removed-elevated-view-76125608-58866b043df78c2ccde32c0e.jpg" title="Fruitcake recipe" width="640" /></div>
<br />
<h2>
Method</h2>
<br />
Heat oven to 180C/160C fan/gas 4. Butter a deep, 20cm round cake tin and line the base and sides with baking parchment. Put the whole hazelnuts, plus 1 tbsp each of the sugar and flour, into a food processor and whizz until the hazelnuts are as fine as you can get them.<br />
<br />
Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, ¼ tsp salt, remaining flour and baking powder. Whizz until smooth. Remove the blade, then stir in the grated courgettes, apple and dried fruit.<br />
<br />
Spoon the mix into the tin, smooth the top, then scatter with the chopped hazelnuts, pressing them into the batter a little. Bake for 1 hr 10 mins (see tip, below), covering the top loosely with foil after 45 mins, until the cake is risen and golden. Cool in the tin for 20 mins, then remove and cool on a wire rack.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-42529160656134399092019-11-14T08:04:00.000-08:002019-11-14T08:04:07.251-08:00Chili mac and cheese<div style="text-align: center;">
<img alt="Chili mac and cheese" height="640" src="https://www.thisfarmgirlcooks.com/wp-content/uploads/2019/05/one-pot-chili-mac-on-plate-1.jpg" title="Chili mac and cheese" width="480" /></div>
<br />
<h3>
Ingredients</h3>
<br />
Kosher salt and black pepper<br />
<br />
2 cups (8 ounces) macaroni<br />
<br />
2 tablespoons vegetable oil<br />
<br />
1 small red onion, chopped<br />
<br />
3 cloves garlic, minced<br />
<br />
1/2 red bell pepper, chopped<br />
<br />
8 ounces lean ground beef<br />
<br />
2 teaspoons chili powder<br />
<br />
1 1/2 teaspoons cumin<br />
<br />
1 teaspoon paprika<br />
<br />
1/2 teaspoon dried oregano<br />
<br />
One 15-ounce can kidney beans, undrained<br />
<br />
One 14.5-ounce can diced tomatoes, undrained<br />
<br />
2 tablespoons tomato paste<br />
<br />
2 tablespoons butter<br />
<br />
2 tablespoons all-purpose flour<br />
<br />
4 ounces cream cheese<br />
<br />
2 cups shredded sharp Cheddar, plus extra for garnish<br />
<br />
1 teaspoon Dijon mustard<br />
<br />
1 teaspoon Worcestershire sauce<br />
<br />
3 green onions, chopped<br />
<br />
Corn chips, such as Tostitos Scoops, for serving<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com1tag:blogger.com,1999:blog-4355959621815170828.post-4385003896034554582019-11-13T07:33:00.000-08:002019-11-13T07:33:04.430-08:00Artichoke recipes<div style="text-align: center;">
<img alt="Artichoke recipes" height="640" src="https://www.gimmesomeoven.com/wp-content/uploads/2018/04/Barclays-Oven-Roasted-Artichokes-5-1.jpg" title="Artichoke recipes" width="426" /></div>
<br />
<h3>
Ingredients</h3>
<ul>
<li>1 tablespoon chopped fresh herbs such as rosemary, oregano, thyme</li>
<br />
<li>1/3 cup extra virgin olive oil</li>
<br />
<li>2 cloves garlic, cut in half (no need to peel)</li>
<br />
<li>1 bay leaf</li>
<br />
<li>1 lemon, cut into wedges</li>
<br />
<li>2 to 4 large globe artichokes</li>
<br />
<li>Salt</li>
</ul>
<h3>
Method</h3>
<b>1 Steep herbs in warm olive oil:</b> Place chopped fresh herbs in a small bowl (not the bay leaf), cover with olive oil. Microwave on high heat for 30 seconds (or heat oil and herbs on the stovetop until warm). Let the herbs steep in the warm olive oil while you prepare the artichokes.<br />
<br />
<b>2 Prep the artichokes:</b> Prepare a large pot with an inch of water at the bottom. Add the cut cloves of garlic and the bay leaf, and place a steamer rack in the pot.<br />
<br />
To prepare the artichokes, have lemon wedges ready. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. As you trim the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation.<br />
<br />
Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut off and discard the top 1/2 inch of the artichokes. Cut the artichokes in half.<br />
<br />
Use a strong metal spoon to scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.<br />
<br />
<b>3 Steam the artichokes:</b> Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack.<br />
<br />
Cover. Steam for 20 minutes (less or more, depending on the size of the artichokes), until you can easily pull off the outer leaves, and you can pierce the heart easily with a knife.<br />
<br />
The artichokes can be just a tiny bit less cooked than would be typically perfect for steamed artichokes, as you will be cooking them further on the grill.<br />
<br />
<b>4 Grill the artichokes:</b> Prepare your grill for direct, high heat. Use a pastry brush to brush the artichoke all over with the herb infused oil. Sprinkle all over with salt.<br />
<br />
Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes, until you have nice grill mark on the cut sides of the artichokes.<br />
<br />
To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise, remoulade, or aioli.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-61140107760843326942019-11-13T02:01:00.000-08:002019-11-13T02:01:01.729-08:00Garbanzo bean recipes<div style="text-align: center;">
<img alt="Garbanzo bean recipes" height="640" src="https://www.foodiecrush.com/wp-content/uploads/2017/05/Outrageous-Herbaciuos-Chickpea-Salad-foodiecrush.com-010-1.jpg" title="Garbanzo bean recipes" width="427" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>1 tablespoon extra-virgin olive oil</li>
<br />
<li>4 cloves garlic, minced</li>
<br />
<li>1/2 onion, diced</li>
<br />
<li>1 (10 ounce) box frozen chopped spinach, thawed and drained well</li>
</ul>
<ul>
<li>1 (12 ounce) can garbanzo beans, drained</li>
<br />
<li>1/2 teaspoon cumin</li>
<br />
<li>1/2 teaspoon salt</li>
<br />
<li>Add all ingredients to list</li>
</ul>
<br />
<ul><br /> </ul>
Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-67999151482813316802019-11-11T03:15:00.000-08:002019-11-11T03:15:04.571-08:00Baked rice<div style="text-align: center;">
<img alt="Baked rice" height="426" src="https://img.taste.com.au/LXPOzPg9/taste/2016/11/oven-baked-rice-casserole-100866-1.jpeg" title="Baked rice" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>cooking spray</li>
<br />
<li>1 cup long-grain rice</li>
<br />
<li>1 tablespoon olive oil</li>
<br />
<li>1/4 cup diced carrot</li>
<br />
<li>1/4 cup diced celery</li>
</ul>
<ul>
<li>1/4 cup diced onion</li>
<br />
<li>2 cloves garlic, minced</li>
<br />
<li>2 cups chicken stock</li>
<br />
<li>1 bay leaf</li>
<br />
<li>1 pinch ground black pepper, or to taste</li>
<br />
<li>Add all ingredients to list</li>
</ul>
<h2>
Directions</h2>
1 h<br />
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.</li>
<br />
<li>Spread long-grain rice into prepared casserole dish.</li>
<br />
<li>Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.</li>
<br />
<li>Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.</li>
</ol>
<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-18171877500484868312019-11-08T02:09:00.000-08:002019-11-08T02:09:11.721-08:00Egg tart recipe<div style="text-align: center;">
<img alt="Egg tart recipe" height="426" src="https://www.misstamchiak.com/wp-content/uploads/2016/01/DSCF5920-1300x867.jpg" title="Egg tart recipe" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<h3>
For the sweet pastry</h3>
<ul>
<li>165g/5¾oz plain flour, plus extra for dusting</li>
<br />
<li>25g/1oz ground almonds</li>
<br />
<li>120g/4¼oz chilled unsalted butter, cubed</li>
<br />
<li>55g/2oz caster sugar</li>
<br />
<li>1 free-range egg</li>
</ul>
<h3>
For the custard filling</h3>
<ul>
<li>700ml/1¼ pint full-fat milk</li>
<br />
<li>7 free-range egg yolks</li>
<br />
<li>90g/3¼oz caster sugar</li>
<br />
<li>freshly ground nutmeg</li>
</ul>
<h2>
Method</h2>
<br />
To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.<br />
<br />
Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.<br />
<br />
Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.<br />
<br />
Preheat the oven to 200C/400F/Gas 6.<br />
<br />
Roll out the sweet pastry on a lightly floured work surface.<br />
<br />
Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.<br />
<br />
For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.<br />
<br />
Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.<br />
<br />
Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.<br />
<br />
Sprinkle a small pinch of ground nutmeg into the middle of each tart.<br />
<br />
Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.<br />
<br />
Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-49054386292105215472019-11-06T23:41:00.000-08:002019-11-06T23:41:01.913-08:00Easy paella recipe<div style="text-align: center;">
<img alt="Easy paella recipe" height="640" src="https://www.simplyrecipes.com/wp-content/uploads/2018/07/Seafood-Paella-LEAD-VERTICAL.jpg" title="Easy paella recipe" width="457" /></div>
<br />
<h2>
Ingredients</h2>
<h2>
Olive oil</h2>
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…<br />
<h2>
Onion</h2>
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…<br />
<h2>
Paprika</h2>
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…<br />
<h2>
Risotto rice</h2>
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…<br />
<h2>
Tomato</h2>
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…<br />
<h2>
Lemon</h2>
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…<br />
<h2>
Parsley</h2>
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…<br />
<h2>
Method</h2>
Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.<br />
<br />
Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.<br />
<br />
Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.<br />
<br />
Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.<br />
<br />
Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.<br />
<br />
Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-29138142328199484312019-11-05T23:20:00.000-08:002019-11-05T23:20:04.144-08:00Denver omelet<div style="text-align: center;">
<img alt="Denver omelet" height="640" src="https://thecozycook.com/wp-content/uploads/2016/11/Denver-Omelette-Egg-Bake-1.jpg" title="Denver omelet" width="426" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>8 large eggs</li>
<br />
<li>1/2 cup half-and-half cream</li>
<br />
<li>1 cup shredded cheddar cheese</li>
<br />
<li>1 cup finely chopped fully cooked ham</li>
<br />
<li>1/4 cup finely chopped green pepper</li>
<br />
<li>1/4 cup finely chopped onion</li>
</ul>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-73599892547884352272019-11-01T10:32:00.000-07:002019-11-01T10:32:00.592-07:00Cream pie<div style="text-align: center;">
<img alt="Cream pie" height="480" src="https://i.pinimg.com/originals/43/3f/2c/433f2cc6b4adbc1318832ffa4410fc2a.jpg" title="Cream pie" width="640" /></div>
<br />
<h2>
Directions</h2>
<ul>
<li>Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.</li>
<br />
<li>Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 375°.</li>
<br />
<li>Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack; refrigerate until chilled.</li>
</ul>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-12434123832622968032019-10-31T10:39:00.000-07:002019-10-31T10:39:02.115-07:00Bread machine recipes<div style="text-align: center;">
<img alt="Bread machine recipes" height="426" src="https://www.kingarthurflour.com/sites/default/files/recipe_legacy/5735-3-large_0.jpg" title="Bread machine recipes" width="640" /></div>
<br />
<h4>
Ingredients</h4>
For large (1 1/2 to 2-pound) machine<br />
<ul>
<li>1 cup (227g) lukewarm water</li>
<br />
<li>1/3 cup (74g) lukewarm milk</li>
<br />
<li>3 tablespoons (43g) butter</li>
<br />
<li>3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour</li>
<br />
<li>3 tablespoons (35g) sugar</li>
<br />
<li>1 1/2 teaspoons salt</li>
<br />
<li>1 1/2 teaspoons active dry yeast or instant yeast</li>
</ul>
For small (1-pound) machine<br />
<ul>
<li>2/3 cup (152g) lukewarm water</li>
<br />
<li>1/4 cup (57g) lukewarm milk</li>
<br />
<li>2 tablespoons (28g) butter</li>
<br />
<li>2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour</li>
<br />
<li>5 teaspoons sugar</li>
<br />
<li>1 1/4 teaspoons salt</li>
<br />
<li>1 teaspoon active dry yeast or instant yeast</li>
</ul>
<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-54112121153954518682019-10-31T01:39:00.000-07:002019-10-31T01:39:01.937-07:00Clam chowder recipes<div style="text-align: center;">
<img alt="Clam chowder recipes" height="640" src="https://www.gimmesomeoven.com/wp-content/uploads/2015/02/Healthy-New-England-Clam-Chowder-Recipe-1-1.jpg" title="Clam chowder recipes" width="426" /></div>
<br />
<ul><br />
<li>Yield: 6 to 8 servings</li>
</ul>
<h3>
Ingredients</h3>
2 tablespoons unsalted butter<br />
<br />
1 medium onion, finely diced<br />
<br />
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces<br />
<br />
3 tablespoons all-purpose flour<br />
<br />
2 cups chicken or vegetable stock<br />
<br />
2 (10-ounce) cans chopped clams in juice<br />
<br />
1 cup heavy cream<br />
<br />
1 pound Idaho potatoes, cut into 1/2- inch cubes<br />
<br />
Salt and freshly ground black pepper<br />
<br />
2 to 3 tablespoons unsalted butter<br />
<br />
1/2 baguette, cut into 1-inch cubes<br />
<br />
3 tablespoons freshly chopped flat-leaf parsley<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-86945231348903070042019-10-29T08:48:00.000-07:002019-10-29T08:48:03.172-07:00Eggplant parmigiana recipe<div style="text-align: center;">
<img alt="Eggplant parmigiana recipe" height="640" src="https://thestayathomechef.com/wp-content/uploads/2018/07/Eggplant-Parmesan-3-small-1.jpg" title="Eggplant parmigiana recipe" width="426" /></div>
<br />
<h3>
Ingredients</h3>
<br />
1/4 cup extra-virgin olive oil<br />
<br />
3 medium yellow onions, peeled, halved, and cut into thin slices<br />
<br />
6 cloves garlic, peeled and grated<br />
<br />
1 tablespoon crushed red pepper flakes<br />
<br />
1 tablespoon granulated sugar<br />
<br />
3 (28-ounce) cans San Marzano whole plum tomatoes<br />
<br />
2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)<br />
<br />
1/2 cup all-purpose flour<br />
<br />
Freshly ground black pepper<br />
<br />
3 tablespoons whole milk<br />
<br />
4 cups Italian-style breadcrumbs<br />
<br />
1 tablespoon dried oregano<br />
<br />
1 tablespoon fresh thyme leaves<br />
<br />
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups<br />
<br />
1 1/2 pounds mozzarella cheese, cut into thin slices<br />
<br />
1/2 cup grated Parmesan<br />
<br />
1 pound provolone cheese, grated<br />
<br />
2 handfuls fresh basil, leaves only, torn<br />
<br />
<h3>
Directions</h3>
<ol>
<li>For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.</li>
<br />
<li>For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.</li>
<br />
<li>Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.</li>
<br />
<li>In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.</li>
<br />
<li>Preheat oven to 350 degrees F.</li>
<br />
<li>To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!</li>
</ol>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-49889100340045491382019-10-29T04:29:00.000-07:002019-10-29T04:29:03.400-07:00Blueberry banana bread<div style="text-align: center;">
<img alt="Blueberry banana bread" height="426" src="https://img.taste.com.au/urBOj28q/taste/2016/11/blueberry-and-banana-bread-103821-1.jpeg" title="Blueberry banana bread" width="640" /></div>
<br />
<h3>
Ingredients</h3>
<br />
Butter, for greasing the loaf pan<br />
<br />
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan<br />
<br />
1 teaspoon baking soda<br />
<br />
1 teaspoon fine salt<br />
<br />
1/2 teaspoon baking powder<br />
<br />
1/2 teaspoon ground cinnamon<br />
<br />
1/2 teaspoon ground nutmeg<br />
<br />
1/2 cup vegetable oil<br />
<br />
2 large eggs, beaten<br />
<br />
2 teaspoons vanilla extract<br />
<br />
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-56857070023301335232019-10-25T10:47:00.000-07:002019-10-25T10:47:01.358-07:00Chicken tenderloin<div style="text-align: center;">
<img alt="Chicken tenderloin" height="528" src="https://www.4thegrill.com/wp-content/uploads/2019/02/1200-Tyson-chicken-tenderloin-1-1024x845.jpg" title="Chicken tenderloin" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul><br />
<li>4 chicken tenderloins, or more to taste</li>
<br />
<li>4 tablespoons olive oil, divided</li>
<br />
<li>salt and ground black pepper to taste</li>
<br />
<li>2 teaspoons paprika, or more to taste</li>
<br />
<li>2 teaspoons garlic powder, or more to taste</li>
</ul>
<ul>
<li>2 teaspoons onion powder, or more to taste</li>
<br />
<li>1 teaspoon Cajun seasoning</li>
<br />
<li>1 teaspoon chili powder</li>
<br />
<li>1/2 lemon</li>
<br />
<li>Add all ingredients to list</li>
</ul>
<h2>
Directions</h2>
25 m<br />
<ol>
<li>Place chicken in a bowl. Coat with 3 tablespoons olive oil, salt, and pepper. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon.</li>
<br />
<li>Heat remaining olive oil in a large pan over medium-high heat. Add chicken; cook, covered, for 6 minutes. Squeeze lemon juice over the chicken. Flip and cook until a dark, crispy crust forms on the outside, about 6 minutes more.</li>
</ol>
See how to make pan-seared chicken breasts with sautéed shallots.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-1238902011952605272019-10-24T10:17:00.000-07:002019-10-24T10:17:01.669-07:00Chicken spaghetti<div style="text-align: center;">
<img alt="Chicken spaghetti" height="640" src="https://lilluna.com/wp-content/uploads/2018/02/chicken-spaghetti-RESIZE-1.jpg" title="Chicken spaghetti" width="426" /></div>
<br />
<h3>
Ingredients</h3>
1 whole raw chicken, cut into 8 pieces<br />
<br />
1 pound thin spaghetti, broken into 2-inch pieces<br />
<br />
2 1/2 cups shredded sharp Cheddar<br />
<br />
1/4 cup finely diced green bell pepper<br />
<br />
1/4 cup finely diced red bell pepper<br />
<br />
1 teaspoon seasoned salt<br />
<br />
1/8 to 1/4 teaspoon cayenne pepper<br />
<br />
Two 10 3/4-ounce cans cream of mushroom soup<br />
<br />
1 medium onion, finely diced<br />
<br />
Salt and freshly ground black pepper<br />
<br />
<h3>
Directions</h3>
<ol>
<li>Preheat the oven to 350 degrees F.</li>
<br />
<li>Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.</li>
<br />
<li>Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.</li>
<br />
<li>Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.</li>
<br />
<li>Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).</li>
</ol>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-34696118279281110012019-10-23T09:05:00.000-07:002019-10-23T09:05:01.534-07:00Cinnamon bread recipe<div style="text-align: center;">
<img alt="Cinnamon bread recipe" height="640" src="https://www.tasteofhome.com/wp-content/uploads/2018/01/Cinnamon-Swirl-Quick-Bread_EXPS_HPLBZ18_4876_B05_16_14b-1.jpg" title="Cinnamon bread recipe" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>2 packages (1/4 ounce each) active dry yeast</li>
<br />
<li>1/3 cup warm water (110° to 115°)</li>
<br />
<li>1 cup warm whole milk (110° to 115°)</li>
<br />
<li>1 cup sugar</li>
</ul>
<h2>
Directions</h2>
<ul>
<li>In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.</li>
<br />
<li>Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.</li>
<br />
<li>Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in two greased 9x5-in. loaf pans, seam side down.</li>
<br />
<li>Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.</li>
<br />
<li>Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.</li>
</ul>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-41388749878892175922019-10-22T05:12:00.000-07:002019-10-22T05:12:01.142-07:00Carrot muffins<div style="text-align: center;">
<img alt="Carrot muffins" height="320" src="https://assets.epicurious.com/photos/57b36215492488925399410d/2:1/w_1260%2Ch_630/carrot-muffins.jpg" title="Carrot muffins" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>150g margarine</li>
<br />
<li>250g carrots</li>
<br />
<li>200g sugar</li>
<br />
<li>200g flour</li>
<br />
<li>1.5tsp cinnamon</li>
<br />
<li>2tsp baking powder</li>
<br />
<li>2 large eggs</li>
<br />
<li>125g sultanas</li>
<br />
<li>50g nuts</li>
</ul>
<h2>
Method</h2>
Preheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.<br />
<br />
Top and tail, then peel and grate the carrots.<br />
<br />
Combine the carrots, sugar and margarine in a bowl.<br />
<br />
Sift in the flour, cinnamon and baking powder.<br />
<br />
Beat the eggs in a small bowl and then add to the mixture. Also mix in the nuts and sultanas.<br />
<br />
Line a muffin tray with 12 muffin cases and divide the mixture equally between them. Bake for 20 minutes.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-62919032088814291872019-10-21T01:38:00.000-07:002019-10-21T01:38:02.566-07:00Calamari recipe<div style="text-align: center;">
<img alt="Calamari recipe" height="436" src="https://www.mygreekdish.com/wp-content/uploads/2014/02/Crispy-Fried-Squid-Calamari-recipe-Kalamarakia-Tiganita-1.jpg" title="Calamari recipe" width="640" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>1 pound (about 450 grams) squid rings (slice the squid bodies into rings)</li>
<br />
<li>A neutral-flavored oil with a high smoke point for deep frying (such as peanut oil or refined coconut oil)</li>
<br />
<li>4 medium eggs</li>
<br />
<li>2/3 cup unbleached, all-purpose flour</li>
<br />
<li>4 tablespoons semolina flour</li>
<br />
<li>1 lemon (cut into wedges)</li>
<br />
<li>Fine sea salt</li>
</ul>
<h2>
Steps to Make It</h2>
Gather the ingredients.<br />
<br />
Rinse the squid pieces in running water and pat them completely dry with paper towels.<br />
<br />
Heat several inches of the oil in a large high-walled, heavy-bottomed pot over medium-high heat to 350 F or until a small cube of bread dropped into the oil browns in about 30 seconds.<br />
<br />
Place the flour in a shallow bowl. Lightly beat the eggs in a large mixing bowl. Place the semolina in a small bowl. Dredge the calamari rings in the flour, shaking them to remove excess. Dip the floured rings in the egg and then in the semolina before frying them in the hot oil; fry them in several batches to avoid overcrowding, until crisp and lightly golden, about one to two minutes.<br />
<br />
Using a fine-mesh spider or a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain. Season them to taste with salt and serve at once with lemon wedges.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-71578380791174114442019-10-18T06:29:00.000-07:002019-10-18T06:29:01.753-07:00Bean soup with ham<div style="text-align: center;">
<img alt="Bean soup with ham" height="640" src="https://cafedelites.com/wp-content/uploads/2018/12/Ham-Bean-Soup-IMAGE-16.jpg" title="Bean soup with ham" width="426" /></div>
<br />
<h2>
Ingredients</h2>
<ul>
<li>2 medium carrots, sliced</li>
<br />
<li>2 celery ribs, chopped</li>
<br />
<li>1/2 cup chopped onion</li>
<br />
<li>2 tablespoons butter</li>
<br />
<li>4 cans (15-1/2 ounces each) great northern beans, rinsed and drained</li>
<br />
<li>4 cups chicken broth</li>
<br />
<li>2 cups cubed fully cooked ham</li>
<br />
<li>1 teaspoon chili powder</li>
<br />
<li>1/2 teaspoon minced garlic</li>
<br />
<li>1/4 teaspoon pepper</li>
<br />
<li>1 bay leaf</li>
</ul>
<h2>
Directions</h2>
<ul>
<li>In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.</li>
</ul>
<h2>
Reviews</h2>
This was really good! I halved the recipe for two, and still had leftovers. Very good served with cornbread, and will definitely make again.<br />
<br />
Absolutely delish, I only added 3/4 the beans it called for, and added just a dash of garlic powder, and a dash of chili pepper. My 4 year Grandson even liked it! Thanks for the recipe!<br />
<br />
Good and very easy. We cut the chili power in half though.<br />
<br />
This recipe was great. I think it was watery for a bean soup. So, if you puree 1/4th -1/2 of the beans you will get a thicker soup product. It was really good tasting.<br />
<br />
I followed the recipe to the letter and was completely satisfied as well as the other 2 people who were eating it with me. We all loved it. Very, very easy to make. This is definitely a keeper.<br />
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0tag:blogger.com,1999:blog-4355959621815170828.post-65529911276512990932019-10-16T07:21:00.000-07:002019-10-16T07:21:01.293-07:00American chop suey<div style="text-align: center;">
<img alt="American chop suey" height="360" src="https://i.ytimg.com/vi/x1MbvGxGDfk/maxresdefault.jpg" title="American chop suey" width="640" /></div>
<h3>
Ingredients</h3>
<br />
3 tablespoons butter<br />
<br />
1 medium yellow onion, chopped<br />
<br />
1 green bell pepper, stemmed, seeded, and chopped<br />
<br />
2 garlic cloves, minced<br />
<br />
1 pound ground beef<br />
<br />
1 teaspoon dried oregano<br />
<br />
1 teaspoon dried basil<br />
<br />
1/2 teaspoon ground black pepper<br />
<br />
1 (14.5-ounce) can diced tomatoes<br />
<br />
1 (14.5-ounce) can tomato sauce<br />
<br />
1/4 cup tomato paste<br />
<br />
2/3 cup tomato juice<br />
<br />
1 pound elbow macaroni<br />
<br />
<h3>
Directions</h3>
<ol>
<li>1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.</li>
<br />
<li>2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.</li>
<br />
<li>3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.</li>
</ol>
<br />Stellahttp://www.blogger.com/profile/00672852524817338350noreply@blogger.com0