Category: Recipe

Categories
Food Recipe

Chicken Pot Pie Soup recipe

Views: 11

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a61997037/chicken-pot-pie-soup-recipe

Ingredients

 

Cheddar Crust Dippers

  •  
    2 

    (9-in.) refrigerated pie crusts

  •  
    1 cup 

    grated cheddar cheese (about 4 oz.)

  •  
    2 Tbsp. 

    chopped fresh parsley

Soup

  •  
    4 Tbsp. 

    salted butter

  •  
    3 

    stalks celery, finely diced

  •  
    2 

    medium carrots, peeled and finely diced

  •  
    2 

    medium onions, finely diced

  •  
    2 tsp. 

    chopped fresh thyme

  •  

    Pinch of turmeric

  •  

    Kosher salt and black pepper, to taste

  •  
    1/4 cup 

    all-purpose flour

  •  
    1/2 cup 

    white wine

  •  
    6 cups 

    chicken broth

  •  
    3 cups 

    shredded rotisserie chicken

  •  
    1/4 cup 

    chopped fresh parsley

  •  
    1/2 cup 

    heavy cream

  • Directions:
  • For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper. 
  • 2: Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool. 
  • 3: For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed. 
  • 4: Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
  •  

Loading

Categories
Food Links from other sources. Recipe Reprints from other.

Tater Tot Casserole.

Looks good.

Views: 32

Tater Tot Casserole.

A hearty and comforting dish that combines ground beef, creamy soup, and crispy tater tots, baked to perfection for a delicious meal – tater tot casserole.

Tater Tot Casserole is the ultimate comfort food, combining seasoned ground beef, creamy soup, and crispy tater tots into one hearty, satisfying dish. It’s the perfect meal for busy weeknights or any time you’re craving something warm, filling, and delicious. This classic casserole is loved by kids and adults alike for its simple ingredients and irresistible flavors.

Ingredients

  • 1 pound ground beef lean
  • 1 can cream of mushroom soup
  • 1 bag frozen tater tots
  • 1 cup shredded cheddar cheese
  • 1 cup frozen mixed vegetables optional

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  • Stir in the cream of mushroom soup and optional mixed vegetables. Transfer the mixture to a casserole dish.
  • Top the mixture with an even layer of tater tots.
  • Bake in the preheated oven for 30 minutes. Then, sprinkle the shredded cheddar cheese over the tater tots and bake for an additional 15 minutes or until the cheese is melted and bubbly.
  • Let the casserole cool for a few minutes before serving.

Loading

Categories
Food Health Recipe Reprints from other.

Mixed Nut ‘n’ Fig Pie.

Views: 49

Mixed Nut ‘n’ Fig Pie.

A hint of orange flavor compliments the figs in this festive dessert. It’s a lovely pie for Thanksgiving, Christmas or any occasion.

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup chopped dried figs
  • 3 tablespoons water
  • 2 tablespoons orange marmalade
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 cup corn syrup
  • 3 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups deluxe mixed nuts
  • topping:
    • 1 cup heavy whipping cream
    • 2 tablespoons sugar
    • 1 tablespoon orange marmalade

    • Directions

        1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
      1. In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
      2. Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
      3. In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.

Loading

Categories
Food Life Recipe Reprints from other.

Dump & Bake Dessert.

Dump & Bake Dessert.

Views: 18

Dump & Bake Dessert.

A dump & bake dessert is the ultimate sweet treat for anyone who loves delicious results without the fuss. Imagine this: you grab a handful of pantry staples, dump them into a baking dish—no mixing bowls, no fancy techniques—and then bake until golden, gooey, and glorious. That’s it!

It’s dessert magic in one pan.

Whether it’s a fruity cobbler, a chocolatey cake, or a creamy pudding, dump & bake desserts are all about simplicity meets indulgence. You layer, sprinkle, pour, and let the oven do the heavy lifting. The result? A warm, comforting dessert that tastes like you spent hours in the kitchen (but you didn’t).

Dump & Bake Pumpkin Crisp

INGREDIENTS (Serves 12-15)

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 eggs
1 C. sugar
2 tsp. ground cinnamon
1 (18.25 oz.) pkg. yellow cake mix
1 C. chopped pecans
½ C. toffee bits, optional
1 C. butter, melted
Cream cheese frosting or whipped cream

DIRECTIONS

Preheat your oven to 350° and grease 1 9×13″ baking pan.

Dump the pumpkin puree into the prepped pan. Add the evaporated milk, eggs, sugar, and cinnamon. Whisk together until well blended, scraping down the sides of the pan.

Sprinkle the dry cake mix over the pumpkin mixture. Sprinkle the pecans and toffee bits over the cake mix. Drizzle the butter evenly over the top.

Bake for 50 to 55 minutes or until set and golden brown. Cool before cutting.

Serve at room temperature or chilled with frosting or whipped cream.

Loading

Categories
Food Recipe Reprints from other.

Foil Pack Pineapple-Cherry Crisp.

Foil Pack Pineapple-Cherry Crisp.

Views: 37

Foil Pack Pineapple-Cherry Crisp.

Here’s a dessert you can make on the grill. And you won’t have to wash dirty dishes. This recipe for Cherry-Coconut Crisp makes 4 delicious servings.

Why Cook Dessert in Foil?

Foods tucked inside aluminum foil packs create casual meals that come out tasting moist and delicious. Just cook the packs while you relax. And dirty dishes? There are none. Simply eat right out of the pack and toss the foil away.

Ingredients Needed
  • quick-cooking oats
  • coconut
  • pecans or walnuts
  • sugar
  • cinnamon
  • canola oil
  • pure maple syrup
  • frozen dark sweet cherries
  • lemon juice
  • cornstarch
  • pineapple slices
  • chocolate chips (optional)
  • DIRECTIONS

    In a small bowl, combine oats, coconut, pecans, cinnamon, and 2 tablespoons of the sugar. Stir in the oil and syrup and set aside.

    In a big bowl, combine the cherries, lemon juice, cornstarch, and the remaining 1 tablespoon of sugar; toss well.

    Place one pineapple slice on each of four pieces of greased foil. Spoon the cherry mixture evenly over the pineapple and top the set-aside oat mixture. Sprinkle with a few chocolate chips.

    Wrap the foil around the food to make four tent packs. Set the foil packs on a grill grate over medium heat and cook for 12 to 14 minutes or until hot.*

    *Foil packs will be HOT. Remove from the grill with hot pads or tongs. 

Loading

Categories
Food Recipe Reprints from other.

Southwest Chicken Soup.

Good eating.

Views: 39

Southwest Chicken Soup.

Sweater weather’s knocking! Get cozy with fall-inspired recipe.  Let the autumn feasting begin!

Ingredients

  • 1 1/2 lb Boneless Chicken Breasts, medium dice
  • 2 Rainbow Peppers, dice 1 of each
  • 1 Sweet Onion, diced
  • 1 can Fairhill Farms Diced Tomatoes
  • 1 can Wylwood Chili Beans
  • 1 cup Marcum Chicken Broth
  • 2 tsp Marcum Garlic Powder
  • 1 1/2 tsp Marcum Chili Powder
  • 1/2 tsp Marcum Cumin
  • to taste, Marcum Salt
  • to taste, Marcum Black Pepper

  • Directions

    1. Dice up chicken and vegetables, using separate cutting boards to avoid cross contamination
    2. Add all of the ingredients into a crockpot, place the crockpot on low and let cook for 6 hours

    Recipe Tips

    • Top with sour cream, tortilla chips, or cilantro for more flavor.

    Prep Time

    10 mins

    Cook Time

    6 hrs

    Total Time

    6 hrs 10 mins

    Yields

    4

Loading

Categories
Food Recipe Reprints from other.

Brown Sugar Cake with Pecan Glaze.

Brown Sugar Cake & Peanut Butter Pretzel Bites.

Views: 22

Brown Sugar Cake with Pecan Glaze.

Recipe #1: Brown Sugar Cake with Pecan Glaze

This cake is rich, buttery, and loaded with brown sugar goodness. The pecan topping adds a perfect nutty crunch, and best of all—it travels like a pro.

Ingredients:

  • ½ C. shortening

  • ½ C. sugar

  • 2¾ C. brown sugar, packed, divided

  • 1¼ C. butter, softened, divided

  • 3 tsp. vanilla extract, divided

  • 5 eggs

  • 3 C. flour

  • ½ tsp. baking powder

  • ¼ tsp. salt

  • 1¼ C. milk, divided

  • 1¼ C. toasted, chopped pecans, divided

  • 2 C. powdered sugar, sifted

  • DIRECTIONS

    Preheat the oven to 350° . Spray a 10″ tube pan with cooking spray; set aside.

    In a mixing bowl, beat the shortening, sugar, 2¼ cups brown sugar, 1 cup butter, and 2 teaspoons vanilla. Add the eggs, one at a time, beating well after each.

    In a separate bowl, mix the flour, baking powder, and salt; add to the butter mixture alternately with 1 cup of the milk, beating well. Stir in 1 cup of the pecans; spread in the prepped pan.

    Bake 1¼ hours or until a wooden skewer inserted in the center comes out clean, covering with foil the last 15 minutes to prevent overbrowning. Set on a cooling rack for 10 minutes, then remove the cake from the pan and set upright to cool completely.

    Melt the remaining ¼ cup butter in a saucepan over medium-low heat. Add the remaining ½ cup brown sugar and cook 2 minutes, stirring constantly. Add the remaining ¼ cup milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon vanilla. Whisk in the powdered sugar until smooth, and immediately spread over the cooled cake; quickly sprinkle with the remaining ¼ cup pecans, pressing to adhere.

    Slice and serve.

 

Loading

Categories
Food Life Recipe Reprints from other.

Deliciously Crispy Greek Roast Potatoes with Lemon and Feta.

Deliciously Crispy Greek Roast Potatoes with Lemon and Feta.

Views: 32

Deliciously Crispy Greek Roast Potatoes with Lemon and Feta.

Equipment

These Greek Roast Potatoes with Lemon and Feta are a truly exceptional side dish – easy to make, bursting with flavor, and guaranteed to impress. The combination of crispy potatoes, bright lemon, salty feta, and fragrant herbs is simply irresistible. I encourage you to give this recipe a try and experience the magic of Mediterranean flavors in your own kitchen. Let me know in the comments how yours turned out – I’d love to hear from you! Don’t forget to rate this recipe and share it with your friends and family. Happy cooking!
  • Baking Sheet Large enough to hold potatoes in a single layer
  • Mixing bowl

Ingredients

Potatoes & Aromatics

  • 2 lbs baby potatoes halved
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 lemon juice of 1 large

Seasoning & Cheese

  • 1 lemon zest of 1
  • 1 teaspoon dried oregano
  • 0.5 cup feta cheese crumbled
  • 2 tablespoons parsley fresh, chopped
  • 1 lemon wedges, for serving

Instructions

  • Preheat oven to 400°F (200°C).
  • Halve the baby potatoes and toss them in a large bowl with olive oil, minced garlic, lemon juice, and lemon zest.
  • Season generously with salt, pepper, and dried oregano.
  • Spread the potatoes in a single layer on a baking sheet.
  • Roast for 35-45 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
  • Remove from oven and sprinkle with crumbled feta cheese and chopped parsley.
  • Serve immediately with lemon wedges.

Notes

For extra crispy potatoes, parboil them for 5-7 minutes before roasting.

Loading

Categories
Food Life Recipe Reprints from other.

Southwest Chicken Mushrooms Recipe.

You're goanna like it.

Views: 29

Southwest Chicken Mushrooms Recipe.

Dig into this recipe packed with fresh flavors and a pop of color—so easy, you’ll want to make it on repeat.

Ingredients you will need:

  • 4-5 large portabella mushroom caps
  • 2 C. cooked chicken breast with Mexican seasoning, sliced
  • 2 green onions, chopped
  • 1 poblano or jalapeno pepper, diced
  • 2 t. garlic, chopped
  • 1 small container heavy whipping cream
  • 1 t. smoked paprika
  • 1 t. Southwest seasoning
  • Queso cheese, shredded
  • Extra virgin olive oil
  • 1 lb. mini sweet peppers
  1. Combine all ingredients in a bowl except for mushroom caps and sweet peppers.
  2. Heat peppers over medium-high heat until skin is charred.
  3. Add portabella mushroom caps.
  4. Spoon filling onto caps. Turn heat down to medium, cover, and cook for 7 minutes.
  5. Serve and enjoy!

 

Loading

Categories
Decorations Food Holidays Life Medicine Movies Recipe Sports Travel TV

Looking for a few good men and women to write articles. Koda

Write me a story.

Views: 75

Looking for a few good men and women to write articles.

We need a few folks who would be interested in writing non-political articles for this website. If you are interested, please let me know at the email below.

The format here is WordPress. The only type of articles that are not permitted are religious and articles of a sexual nature. Civility is a must and personal attacks are not permitted.

Type of articles.

Feel good, Music, Medical, Social Interests, TV/Movies, Science. Nothing Political

Pay sucks. North of $0.00

Email. ledbed12345@gmail.com

Loading

Categories
Food Recipe Reprints from other.

Snickers Salad Recipe | Apple Banana Pudding Treat.

Some good eating.

Views: 7

Snickers Salad Recipe | Apple Banana Pudding Treat.

Open your pantry and you’re bound to find a pudding mix or two. Put them to work making this recipe.

Get this: Candy, fruit, and pudding make delicious bedfellows. The Snickers Salad blends scrumptious Snickers, delectable fruit, and tasty vanilla pudding. This works perfectly as both a snack and a dessert!

  • 1 C. milk
  • 1 3 oz. pkg. instant vanilla pudding
  • 1 8 oz. container whipped topping
  • 1 to 2 Snickers
  • 1 to 2 Granny Smith apples
  • 1 to 2 bananas
  1. Empty 3 oz. package of instant vanilla pudding into mixing bowl. Add 1 cup milk and stir two minutes.
  2. Take the 1-2 bananas, remove the peel, and slice into small pieces. Do not do this very long before serving, as the fruit might discolor.
  3. Take the 1-2 Granny Smith apples and chop into small pieces.
  4. Take the 1-2 Snickers and cut them into small pieces.
  5. Add 8 oz. of whipped topping to the vanilla pudding, stirring it in thoroughly but gently. When ready to serve, add the bananas, apples, and Snickers pieces, mixing them in.
  6. If desired, add any remaining pieces of Snickers on the top as a garnish.

Loading

Categories
Food Recipe Reprints from other. Uncategorized

Steak Pot Pie Recipe | Baked Steak Dinner.

Good eating.

Views: 12

Steak Pot Pie Recipe | Baked Steak Dinner.

Learn how to make this Steak and Mushroom Pot Pie for an incredible meal you’ll never forget! A flaky pastry crust, juicy steak, buttery potatoes, and succulent mushrooms make this a wonderful dinner the whole family will love. Follow the written or video instructions below to make this wonderful dish.

Ingredients you will need:

  • 1 cup onions
  • 1 package “baby bella” mushrooms, sliced
  • burger and fry seasoning, to taste
  • 2-3 lb. sirloin steak
  • fresh Parsley, chopped
  • 1 bottle red wine
  • 1 T. beef base
  • 1 tsp.Worcester sauce
  • 4 Yukon Gold potatoes, boiled and cubed
  • Parsley, chopped
  • Thyme
  • 3 garlic cloves, chopped
  • Cracked black pepper
  • Puff pastry
  • Extra virgin olive oil
  • 1 egg, beaten
  • 1 T. cornstarch
  • Water
  • Instructions.
  • Preheat oven to 400 degrees. Add seasoning to 2-3 lb. sirloin steak.
  • In a skillet add  extra virgin olive oil, cook sirloin steak 3 to 4 minutes on each side, forming a nice crust. It’s OK if the steak is a bit rare, as it will continue cooking in the oven. Once the steak is done, do not discard the liquids on the pan.
  • Chop 1 cup onions, 1 package “baby bella” mushrooms, and 3 cloves garlic.
  • In another pan pan coated with extra virgin olive oil, saute` the mushrooms, onion and garlic until tender and translucent, about 5 minutes; stirring as you cook.
  • Cube 4 boiled Yukon Gold potatoes.
  • Pour a small amount of red wine into the pan that was used to cook the steak and cook down for 2 to 3 minutes. Pour this mixture iinto the pan with the mushroom mixture. Add another 1/2 to 1 cup red wine.
  • Add 1 tablespoon beef base and 1 teaspoon Worcester sauce to the vegetables. And continue to cook until slightly reduced.
  • Cube the sirloin and and add to the bowl of cubed potatoes.
  • Add thyme and black pepper to the mushroom mixture which should be somewhat reduced.
  • Whisk together 1 tablespoon cornstarch and 1 tablespoon cold water and add the mushroom mixture.
  • Stir constantly and bring to a simmer until thickened.
  • Add fresh chopped parsley to your liking. Add potatoes and meat to the gravy. Combine.
  • Spread the mixture evenly in a 9″ by 13″ pan.
  • Cover with thawed puff pastry. Brush the pastry with beaten egg.  Poke vent holes in the pastry. Bake for 45 to 50 minutes or until puffy pastry is puffed up, browned, and filling starts to bubble.
  • Serve and enjoy!

Loading

Categories
Food Recipe Reprints from other.

Rhubarb Upside-Down Cake.

Rhubarb Upside-Down Cake.

Views: 16

Rhubarb Upside-Down Cake.

Make this incredible rhubarb upside-down cake for a delicious dessert that deceptively simple to make! Everyone will love it, especially when you serve it with some frosty ice cream or a heavenly dollop of whipped topping!

Getting a head-start with cake mix makes this Rhubarb Upside-Down Cake recipe a breeze to throw together!

Ingredients you will need:

  • 1 cup sugar
  • Eggs, oil, and water as directed on cake mix
  • 6 tablespoons butter, melted
  • Whipped cream or vanilla ice cream, optional
  • Red food coloring
  • 4 cups finely diced rhubarb
  • 1 (18.5 ounce) package white cake mix
  • Preheat oven to 375 degrees. Finely dice 4 cups rhubarb. Place in mixing bowl or dish.
  • Add 1 cup sugar.
  • Add 6 tablespoons melted butter.
  • Add several drops red food coloring.
  • Mix.
  • Place rhubarb mixture into a lightly greased 9″ x 13″ pan. Spread rhubarb mixture equally.
  • Add 1 package prepared white cake mix to top of rhubarb mixture. Place in oven. Bake for 35 minutes.
  • Remove pan from heat. Loosen edges and carefully invert onto a large platter. Serve your Rhubarb Upside Down Cake warm or cold, topped with vanilla ice cream or whipped topping. Enjoy!

 

Loading

Categories
Food Links from other sources. Recipe Reprints from other.

Spanakopita (Savory Greek Spinach Pie).

Good eating.

Views: 15

Spanakopita (Savory Greek Spinach Pie).

Spanakopita is a very popular, classic Greek recipe. It is a savory pie made with layers of crispy phyllo dough and filled with spinach and feta cheese. This comforting dish can be enjoyed as a vegetarian meal or as a side dish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (finely diced)
  • 2 pounds fresh spinach (rinsed, stems removed and chopped)
  • 2 teaspoons dried dill
  • 1/4 cup fresh parsley (chopped)
  • 1 lemon (zested)
  • salt (to taste)
  • pepper (to taste)
  • 10 ounces feta cheese (crumbled)
  • 6 eggs (lightly beaten)
  • 16 ounce box phyllo dough (thawed)
  • 5 tablespoons butter (melted)

Instructions

  • Preheat oven to 325°F.
  • Heat the olive oil in a large, deep skillet over medium heat. Once hot, add the onion and cook until softened and starting to just lightly brown, about 3-5 minutes.
    2 tablespoons extra virgin olive oil,1 medium onion
  • Stir in the spinach and cook until wilted.
    2 pounds fresh spinach
  • Drain the spinach and onion mixture in a colander over the sink. Press the spinach to get as much of the liquid out of it as possible.
  • Return the spinach to the skillet and add the dill, parsley and lemon zest. Season with salt and pepper.
    2 teaspoons dried dill,1/4 cup fresh parsley,1 lemon,salt,pepper
  • Cook until most of the liquid is gone, then stir in the feta cheese and eggs. Remove the skillet from the heat and set aside.
    6 eggs,10 ounces feta cheese
  • Open the pack of phyllo dough and lay it out on a countertop or sheet pan. Cover with a damp towel.
    16 ounce box phyllo dough
  • Melt the butter.
    5 tablespoons butter
  • Brush a very thin layer of butter onto the bottom and sides of a 9×13-inch baking dish.
  • Place one sheet of phyllo dough into the bottom of the pan. Brush with a very thin layer of the melted butter.
  • Repeat this process until approximately 3/4ths of the dough is used.
  • Evenly spread all of the spanakopita filling over the phyllo dough in the baking dish.
  • Layer the remaining phyllo dough over the top of the filling, using the same method of brushing each piece with a thin layer of butter until all of the dough is used.
  • Fold any excess dough under. Brush the top of the pie with butter and cut three slits to allow steam to escape while baking.
  • Bake for approximately 1 hour or until the dough is golden brown and the filling is hot.
  • Cut into 12 squares and serve.

 

 

 

Loading

Categories
Food Links from other sources. Recipe Reprints from other.

Blueberry French Toast Bake | Stuffed French Toast Recipe.

Good Stuff. Rada Cutlery

Views: 9

Blueberry French Toast Bake | Stuffed French Toast Recipe.

Make this incredible French toast casserole for a breakfast the whole family will love! This delightful take on classic French toast is loaded with fresh ingredients and heavenly cream cheese. It’s the perfect way to start the day and one your family will want again and again.

Ingredients you will need:

  • 1 lb. brioche or French bread, cubed
  • 2 (8 oz.) packages cream cheese, cubed
  • 2 C. fresh or frozen blueberries
  • 12 eggs
  • 2 C. milk
  • 1/3 C. honey or maple syrup
  • 2 t. vanilla
  • 1 C. sugar
  • 2 T. cornstarch
  • Directions
  • Preheat your oven to 350 degrees. Cover the bottom of a 9″ x 13″ pan with half the bread cubes.
  • Top the bread cubes with cream cheese cubes.
  • Cover cream cheese cubes with remaining bread cubes.
  • Top bread cubes with 1 cup blueberries.
  • Make an egg mixture by combining eggs, milk, vanilla, and either honey or maple syrup. Coat the bread pieces with the egg mixture. Cover pan with foil and bake for 30 minutes. Remove foil, and bake another 30 minutes.
  • While the dish is baking, make your blueberry sauce. In a saucepan, bring 1 cup sugar, 2 T. cornstarch, and some cold water to a boil. Add 1 cup blueberries, drop the temperature, and simmer, stirring occasionally.
  • Serve and enjoy!

Loading

Categories
Food Recipe Reprints from other.

Mexican Tater Tot Casserole Recipe

Good eating. Rada Cutlery.

Views: 22

Mexican Tater Tot Casserole Recipe

Whether you say “casserole” or a “hot dish,” there’s something comforting about a hot and homey meal. No weird ingredients, just simple, classic recipe the whole family will appreciate.

Ingredients:

1 1/2 lbs. ground beef

  • 1 can black beans
  • 1 can tomatoes with green chilies
  • 2 packets taco seasoning
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, chopped
  • 1 pkg. frozen corn
  • 2 cans fat-free refried beans
  • 1 pkg. shredded Mexican-blend cheese
  • 3 green onions, chopped
  • 1 can sliced black olives
  • 1 pkg. frozen tater tots
  • Directions:
  • Preheat oven to 425 degrees. Brown 1 1/2 lbs. ground beef, breaking it up as you go.
  • Add 2 packets taco seasoning, 1 chopped onion, 1 chopped green pepper, and 3 cloves chopped garlic to the ground beef.
  • Add 1 can tomatoes with chilies.
  • Add 1 can black beans. Cook until meat is browned and vegetables are tender.
  • Place mixture evenly in a 9″ by 13″ pan.
  • Add 1 package frozen corn to mixture.
  • Spread 2 cans fat-free refried beans atop mixture.
  • Add 1 package frozen tater tots to top of mixture. Bake for 30 minutes.
  • Remove from oven. Add 1 package shredded Mexican-blend cheese.
  • Add 1 can black olives and 3 chopped green onions. Place in oven until cheese is melted.

 

 

 

 

 

 

Loading

Categories
Food Links from other sources. Recipe

Greek Grilled Chicken Salad.

Good eating.

Views: 27

Greek Grilled Chicken Salad.

For a lighter lunch, toss together Greek Grilled Chicken Salad. Mediterranean ingredients like Feta cheese and Kalamata olives give this salad plenty of flavor.

 

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tsp. ground coriander
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 romaine hearts, chopped
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 avocados, sliced
  • 4 oz. crumbled Feta cheese
  • 1/2 cup Kalamata olives, halved

Instructions

  1. Preheat grill to medium-high heat.
  2. Season chicken evenly with coriander, oregano, salt and pepper. Grill for 14 to 17 minutes, turning halfway through. Let rest 5 minutes, then slice and set aside.
  3. In a medium bowl, whisk together oil, red wine vinegar and parsley. Season with salt and pepper, to taste.
  4. Place lettuce, cucumber, tomatoes, avocado, Feta and olives in a large bowl. Top with grilled chicken slices and drizzle with dressing.

 

Loading

Categories
Food Life Links from other sources. Recipe

Cheese Filled Sausage Manicotti Noodles | Italian Casserole Recipe.

Good eating.

Views: 15

Cheese Filled Sausage Manicotti Noodles | Italian Casserole Recipe.

Whether you say “casserole” or a “hot dish,” there’s something comforting about a hot and homey meal. No weird ingredients, just simple, classic recipes the whole family will appreciate.

Ingredients.

  • 1/2 lb. bulk spicy Italian sausage
  • 1 15 oz. can crushed tomatoes
  • 1 1/2 cup marinara sauce
  • 1 egg (beaten)
  • 1 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 4 oz. can diced green chilies
  • 1 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon Italian sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 uncooked manicotti shells
  • 1/4 cup shredded mozzarella cheese
  • Directions.
  1. In a large pan or skillet, cook 1/2 lb. ground Italian sausage. Once it is done, place on a plate where it should drain over a paper towel.
  2. Add 1 (15 oz.) can crushed tomatoes to the same pan.
  3. Add 1 1/2 cup marinara sauce.
  4. Once it comes to a boil, reduce heat, cover, and let simmer for 10 minutes.
  5. In a large bowl, place 1 1/2 cup ricotta cheese.
  6. Add 1 beaten egg to ricotta cheese.
  7. Add 1 (4 oz.) can diced green chilies.
  8. Add 1/3 cup grated Parmesan cheese.
  9. Mix thoroughly.
  10. Chop 1 1/2 tablespoon fresh parsley. The Rada French Chef knife is incomparable when it comes to chopping parsley.
  11. Add parsley to mixture.
  12. Add 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon garlic powder. Mix.
  13. Take a 1 gallon size freezer bag and place the filling inside.
  14. With a pair of scissors, cut a quarter inch space in the bag. Have a 9″ x 13″ pan ready.
  15. Gently squeeze the freezer bag, pushing the filling into the manicotti. Try putting the filling in both sides of the manicotti for best results. Repeat until all manicotti are filled or filling is used up.
  16. In 9 x 13 pan, take 1 cup of prepared sauce and spread evenly across bottom of the pan.
  17. Place manicotti shells on top of the sauce.
  18. Sprinkle cooked sausage over shells.
  19. Pour remaining sauce over manicotti shells and sausage.
  20. Cover pan completely with aluminum foil. Bake in pre-heated 375 degree oven for 50 minutes.
  21. Remove manicotti from oven. Add 1/4 cup shredded mozzarella cheese to top. Put back in oven uncovered for 10 minutes.
  22. Remove from heat. Allow a few moments to cool.

Loading

Categories
Food Life Links from other sources. Recipe

Irish Beer Cheese Dip.

Irish Beer Cheese Dip. Author Sparkle Market.

Views: 23

Irish Beer Cheese Dip.

What’s better than Guinness beer on St. Patrick’s Day? Not much! We’re making a delicious dip with beer, Irish cheese, and cream cheese all mixed together for a delicious snack to eat on the holiday. Serve this with soft pretzels for a yummy treat!
 this dish is a guaranteed favorite!
Course Appetizer, Snack
Cuisine American
Keyword beer, cheese, dip, guinness, irish
Prep Time 10 
Servings 6
Author Sparkle Markets

Ingredients

  • 1 8 oz. package cream cheese, softened
  • 1/3 cup Guinness beer
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. brown mustard
  • 1/2 tsp garlic powder
  • ¼ tsp. onion powder
  • 1/4 tsp. salt
  • 6 oz. Irish Cheddar cheese shredded
  • 1/4 cup chopped green onions
  • Soft pretzel bites for serving

Instructions

  • In a medium bowl, whip together the softened cream cheese with beer, Worcestershire sauce, mustard, garlic powder, and salt until smooth. Add cheese and stir until combined. Transfer to a serving bowl and refrigerate for at least two hours before serving. Top with green onions and enjoy with soft pretzels.

Loading

Categories
Food Life Links from other sources. Recipe Reprints from other.

Chicken with Sun-Dried Tomato Cream Sauce.

Views: 13

Chicken with Sun-Dried Tomato Cream Sauce.

This dish is a guaranteed favorite!

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1/2 tsp. seasoned salt
  • 1/2 freshly ground black pepper
  • 3 Tbsp. butter, divided
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup sun dried tomatoes
  • 1/4 cup freshly grated Parmesan
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 cup chopped basil leaves

Instructions

  1. Preheat oven to 400º.
  2. Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides for 2 to 3 minutes or until golden brown; set aside.
  3. Melt remaining butter in the skillet. Add garlic and red pepper flakes, and cook for 2 minutes or until fragrant. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer for 3 to 5 minutes or until slightly thickened. Return chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.
  4. chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.

Loading


Bauherrenhaftpflicht Rechner

page counter
0Shares