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Food Recipe Reprints from other.

Apple Crisp.

A great dessert.

Views: 13

Apple Crisp.

When it comes to fall, one of the most traditional and favorite recipes is apple crisp. It’s just the most perfect dessert for this time of year. Crisp apples with a crumbly oat topping is just so easy to make and will definitely satisfy your sweet tooth.

Ingredients
  • 3 tart apples cored, peeled and sliced
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 tbsp butter melted
  • 2 tbsp all-purpose flour
  • 3 tbsp milk
  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp salt
Topping
  • 3/4 cup rolled oats
  • 2/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 cup brown sugar
  • 1/3 tsp baking powder
  • 1 stick butter softened and cut into small pieces
  • 1/8 tsp salt
  • whipped cream, ice cream or caramel sauce for serving
Instructions
  • Preheat oven to 375º. Layer apple slices in the bottom of an 8×8-inch baking dish coated with nonstick cooking spray. In a medium bowl, mix milk, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, brown sugar, flour and butter. Pour mixture overtop apples and mix.
  • Mix flour, rolled oats, baking powder, salt, ground cinnamon and brown sugar in a large bowl. Add butter pieces and mix until it resembles small crumbs. Sprinkle overtop apples and toss to coat.  Bake for 25 to 30 minutes. Serve warm with whipped cream or ice cream and top with caramel sauce.

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Pumpkin Torte.

One excellent treat. Orly Catz for Taste of Home

Views: 8

Pumpkin Torte.

This pumpkin torte is rich and creamy, with beautiful orange hues, making it ideal for fall celebrations.

Ingredients
  • 1-2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • CREAM CHEESE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • PUMPKIN FILLING:
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (5-1/2 ounces) evaporated milk
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1 carton (12 ounces) frozen whipped topping, thawed
Directions
    1. Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes.
  1. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
    Pumpkin Torte Recipe Variations 
    • Use a shortbread cookie crust: Swap the traditional graham cracker crust for a crumbly shortbread cookie crust to impart buttery flavors into this torte.
    • Swap the pumpkin: In the fall you can use a variety of seasonal squashes or root vegetables. Consider substituting the pumpkin for sweet potato or butternut squash.
    • Top with sauce: Drizzle chocolate over this pumpkin torte for a more decadent dessert.

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Food Reprints from other.

Fry a Spanish Egg.

Try it you'll like it.

Views: 12

Fry a Spanish Egg.

I’ll take my eggs in just about any way, shape, or form, but a fried egg has long been my favorite. Fried eggs are almost foolproof to make and can turn just about anything into a hearty meal, from a pile of sautéed gr

How to Cook a Fried Egg, Spanish-Style

To prepare a Spanish fried egg, pour about 1/4-inch of olive oil into a small, heavy skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking). Crack 1 egg into a ramekin or mug. When the oil is hot, carefully slip the egg in and reduce the heat to medium-low. Then spoon some of the oil over the egg as it cooks. Remove the egg with a slotted spoon after no more than 1 1/2 minutes (when the white puffs and becomes crispy and golden-brown around the edges, and when the yolk still jiggles). Serve sprinkled with a bit of flaky salt and freshly ground black pepper

 

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Food Recipe Reprints from other.

Easy Mexican Casserole.

Eating on a dime website.

Views: 16

Easy Mexican Casserole.

Ingredients


1 pound ground beef

2 tablespoons taco seasoning

1 can chili Beans

1 can Rotel

1 can crushed tomatoes 15 oz

12-16 corn tortillas cut into quarters

1 cup sour cream

2 cups  shredded cheddar cheese

Instructions
  • Brown meat in large skillet. Drain.
  • Add taco seasoning, beans, diced tomatoes, and crushed tomato to the skillet.
  • Spray 13×9 casserole dish. Place a layer of tortillas on the bottom.
  • Pour half of the meat mixture over the tortillas. Spread with half the tortillas and sprinkle with half the cheese. Place another layer of tortillas on top. Pour the remainder of the meat mixture over the tortillas, spread the sour cream over the top and sprinkle with the rest of the cheese.
  • Bake at 350 for 20 minutes or until cheese is nice and bubbly.
  • Serve with tortilla chips and a salad. Enjoy!

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Impossible Buttermilk Pie.

Good eating. Rada cutlery photo.

Views: 15

 

Impossible Buttermilk Pie

What’s impossible about this buttermilk pie: that it forms its own crust, or that it tastes as delicious as it does? Turns out, neither! Make this amazing impossible buttermilk pie for a dessert that has to be tasted to be believed.

  • 3 eggs
  • 1 C. buttermilk
  • 1/3 C. butter (melted)
  • 1 t. vanilla
  • 1 1/3 C. sugar
  • 3/4 C. biscuit mix
  • Pinch of ground nutmeg
  1. Preheat oven to 350°. Place eggs in prepared pie plate and whisk thoroughly.
  2. Add buttermilk, melted butter, and vanilla.
  3. Whisk thoroughly.
  4. Add sugar, biscuit baking mix, and nutmeg.
  5. Whisk thoroughly.
  6. Scrape down the sides. Bake 35 to 40 minutes until lightly browned. Let cool before slicing.

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

Grilled Chicken Tenders.

Good eating.

Views: 24

Grilled Chicken Tenders.

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need.

Serve them with a salad for the ultimate easy meal. A few  favorite salads to serve with them are homemade coleslaw, creamy cucumber salad, broccoli salad, and cherry tomato salad (as shown in the photo on this page).

Ingredients
Marinade:


2 tablespoons olive oil – extra-virgin

Chicken:

  • 1 pound raw chicken tenders – 8-12 pieces, depending on their size
Instructions
  • Preheat your grill to medium-high.
  • In a small bowl, whisk together the olive oil, honey, hot sauce, and kosher salt.
  • Brush the mixture on both sides of the chicken pieces.
  • Grill the tenders until cooked through, about 3 minutes per side. Their internal temperature should reach 165ºF. Serve immediately.

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Food Life Recipe

One-Pot Pasta.

Just one pot.

Views: 42

One-Pot Pasta.

Start with one pot and a jumble of ingredients. Drizzle in the liquids and let it all simmer into an amazing collection of flavors. That’s the joy of one-pot pasta recipes!

What’s so Great About One-Pot Pasta Dishes?
  • No pre-boiling or draining. The pasta cooks in the sauce.
  • Fewer dirty dishes. Everything cooks in one pot.
  • Perfect anytime. Quick and easy–great for a weeknight or weekend.
  • Versatile. Use virtually any type of pasta.
  • Simply delicious. That’s what it’s all about!
  • Ingredients.

    Linguini noodles
    Frozen cooked shrimp
    Canned diced tomatoes
    Garlic
    Italian seasoning
    Fresh basil
    Lemon juice
    Salt & pepper
    Chicken broth
    Fresh baby spinach

  • Directions.
    • Dump all the ingredients except spinach into a big pot and bring to a boil.
    • Cook for 6 minutes, stirring occasionally.
    • Add spinach and cook 4 minutes

    Literally, that’s it! What are you waiting for? Get out the pasta!

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One Pot Bacon Cheeseburger Recipe | Bacon Cheeseburger Pasta Skillet.

Good eating.

Views: 19

One Pot Bacon Cheeseburger Recipe | Bacon Cheeseburger Pasta Skillet.

This bacon cheeseburger skillet is meal that’s incredible tasty and surprisingly easy to make. The whole family will adore this hearty dinner so much they won’t believe you didn’t spend all day on it!

Ingredients.

  • 6 bacon strips
  • 1/2 lb. ground beef
  • Season salt to taste
  • Black pepper to taste
  • 1/4 C. chopped onion
  • 1 15 oz. can tomato sauce
  • 1 C. beef broth
  • 1/2 C. water
  • 8 oz. uncooked rotini pasta
  • 3 Roma tomatoes, diced
  • 1 C. canned diced tomatoes
  • 2 T. ketchup
  • 1 T. spicy brown mustard
  • 1/2 C. shredded cheddar cheese
  • Directions.
  1. Brown 6 bacon strips and 1/2 lb. ground beef in skillet, breaking ingredients apart as they cook. Season to taste with season salt and black pepper.
  2. Dice 3 Roma tomatoes and 1/4 cup onion.
  3. Add diced onions and tomatoes to skillet.
  4. Add 1/2 cup water, 15 oz. tomato sauce, and 1 cup beef broth.
  5. Add 8 oz. uncooked rotini pasta.
  6. Add 8 oz. canned, diced tomatoes.
  7. Add 2 tablespoons ketchup.
  8. Add 1 tablespoon spicy brown mustard.
  9. Bring heat to a boil.
  10. Once boil is reached, reduce heat and simmer 10 minutes.
  11. Remove pan from stove.
  12. Stir in 1/2 cup shredded cheddar cheese.
  13. Let cool, serve, and enjoy!

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Decorations Food Life Pictures

Pumpkin Fall Works. And other goodies.

The dining area.

Views: 65

Pumpkin Fall Works. And other goodies. As usual I’m running late. What’s the old saying? Better late than never? I’m going to add some other photos beside the house decorations. Enjoy.

Scenery from our window seat at an Amish Restaurant in Walnutcreek,Ohio.And Groceries we bought from the Amish in Middlefield,Ohio. The blue bag is insulated for our meat and cheeses.

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Food Links from other sources. Recipe

Caramel Apple Cookie

Good eating

Views: 26

Caramel Apple Cookie.

This dessert takes everything you love about a caramel apple and dumps it onto a cookie base. Easier to eat (no wooden stick) and even more delicious.

INGREDIENTS (Serves 12)

½ C. chopped pecans (to chop, use the Rada Serrated Food Chopper or a large knife)
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 C. cream cheese frosting
2 large apples (Granny Smith and Jonagold were used here)
1½ C. seltzer water or lemon-lime soda
Caramel sauce

DIRECTIONS

Preheat the oven to 375 degrees. Toast the pecans in a dry skillet over medium heat for about 10 minutes; set aside to cool.

Grease a 9″ Springform pan and press the sugar cookie dough evenly into it. Bake for 15 to 17 minutes or until lightly browned. Cool completely.

Spread the cream cheese frosting over the cooled cookie crust. Core and dice the apples into a bowl and add the seltzer water or soda; soak at least 3 minutes.

Drain the apples, pat dry, and scatter them over the frosting. Sprinkle the toasted pecans over the top and drizzle with caramel sauce.

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Rosemary Chicken with Mushrooms and Spinach Recipe.

Good eating. Rada Cutlery.

Views: 28

Rosemary Chicken with Mushrooms and Spinach Recipe.

Make this incredible chicken mushroom spinach bake for a dinner the whole family will love! Featuring chicken and vegetables topped with cheese and baked to perfection, this recipe is a crowd-pleaser you’ll want to make again and again! Watch the video or read the instructions below to learn how to prepare this wonderful dish.

Ingredients you will need:

  • 3 lbs. chicken breast sliced into medallions
  • 16 oz. portabella mushrooms
  • 2-4 C. fresh spinach
  • 1/2 C. milk or heavy cream
  • 3 garlic cloves, chopped
  • 1/2 C. chicken stock or broth
  • 1/4 C. white wine
  • 3 T. flour
  • 2 t. thyme
  • Monterey Jack cheese, shredded
  • Fresh rosemary, chopped
  • Salt and pepper to taste
  • Extra virgin olive oil
  1. Cover the bottom of a baking dish add grapeseed oil and layer chicken breasts. Season with seasoned salt and dried thyme.  Turn chicken over and repeat ending with a sprinkle of black pepper.
  2. In a medium bowl combine garlic, chicken stock, milk, chopped garlic, white wine, and salt. Whisk in flour and set aside.
  3. Sprinkle the chicken with chopped rosemary. Layer half of the sliced mushrooms oer chicken then layer with spinach.
  4. Top spinach with remaining mushrooms and pour on sauce mixture.
  5. Top with shredded cheese and remaining fresh rosemary.
  6. Bake covered at 400° F. for 45 minutes. Remove foil and bake uncovered for 15 minutes. Remove from oven, serve and enjoy!

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Food Life

It’s Lemmon time.

Nice.

Views: 48

It’s Lemmon time.

For those who aren’t familiar with this website, we do music, recipes, and decorations. Today at the MC house it’s Lemon theme. Hopefully you enjoy the decorations.

If you have some decorations, feel free to post them.

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Food Life Recipe Reprints from other.

Zucchini Chips.

Easy Recipe. Rada Cutlery.

Views: 28

Zucchini Chips.

It’s summer squash season, and that means zucchini! Try these yummy recipes that make this veggie the star. If you haven’t tried zucchini chips, you are in for a real treat! These crispy, baked veggies make a healthy snack you won’t feel guilty about later.

Ingredients you will need:

  • 2 large zucchini, sliced into 1/4″ chips
  • 1/4 cup dry bread crumbs
  • 1/4 cup fresh grated Parmesan cheese
  • 2 egg whites
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • Optional seasonings (1/4 teaspoon): dried onion powder, oregano, Mrs. Dash seasoning, Cajun seasoning, Stevia, parsley, or basil
  • Preheat oven to 450 degrees. Wash the zucchini and slice up your zucchini into quarter inch slices.
  • Crack two egg whites into one bowl.

    Mix breadcrumbs, Parmesan cheese, and seasoning in another bowl.

    Dip the zucchini chips, one by one, first into the egg whites then into the dry mixture.

    Place your chips on a baking sheet. You might want to place foil or parchment with spray over the top

    Bake for 7 minutes in a 450 degree oven. Then turn the chips over and bake for another 7-9 minutes or until golden brown on both sides. Serve them while they’re hot!

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Fruited Balsamic Chicken.

Good Eating.

Views: 31

Fruited Balsamic Chicken.

INGREDIENTS (Serves 2)

2 T. olive oil
2 (5 to 6 oz.) chicken breast halves
½ C. chopped onion
Salt and pepper to taste
½ tsp. minced garlic
2½ T. balsamic vinegar
1½ tsp. honey
1 medium peach (ripe but still firm), sliced
1 C. pitted sweet cherries
Sliced fresh basil, optional

DIRECTIONS

Heat the oil in a medium skillet over medium heat. Add the chicken and dump the onion around the outer edge of the skillet; season with salt and pepper. Fry the chicken a few minutes on each side, until golden brown, stirring the onion often. Transfer the chicken to a plate.

Add the garlic to the skillet with the onion and heat for 30 seconds or so. Stir in the vinegar and cook for a couple of minutes, until the liquid is reduced by about half. Stir in the honey, then add the peaches and cherries, tossing to coat.

Return the chicken and any accumulated juices to the skillet, nestling the pieces among the fruit; season everything with a little more salt and pepper. Cover the skillet, reduce heat to medium-low, and simmer for 7 to 8 minutes, until the internal temperature of the chicken reaches 165°. Top with basil.

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Ice Cream Sandwich Recipe.

Summer treat.

Views: 20

Ice Cream Sandwich Recipe.

Looking for a chilling and thrilling dessert that’s out of the ordinary? This Giant Brownie Ice Cream Sandwich is just what you need to bring your next party or celebration from great to perfect! It features delicious ice cream in-between two luscious brownies for a taste so good that it could be the very reason to have the party!

  • 2 8-inch square baking pans
  • Aluminum foil
  • Basking sheet or freezer-proof serving platter
  • 1 19 to 22 oz. pkg. brownie mix
  • Eggs (oil, and water as directed on package)
  • 1 C. chopped Milky Way candy bars
  • 1 qt. vanilla ice cream
  • 1 1/2 C. whipped topping
  • 1 C. candy coated chocolate candies (M&M’s)
  1. Line two 8-inch square baking pans with aluminium foil, shiny side up. Lightly coat with cooking spray.
  2. Chop 3 frozen Milky Way bars. This should make approximately 1 cup of Milky Way pieces.
  3. Prepare brownie mix according to directions on package. This should include eggs, oil, and water, as well as the mix itself. Once brownie mix has been stirred, add Milky Way pieces to mixture. Stir.
  4. Distribute mixture evenly across prepared 8-inch pans. Be sure to push batter into corners. Place in oven preheated to 350 degrees for 25 minutes.
  5. Once brownies bake, allow to cool, then place in freezer for 1 hour. Remove from freezer and then remove aluminum foil.
  6. Remove 1 quart vanilla ice cream from freezer (if you like, you could soften the ice cream beforehand in a refrigerator). Completely remove ice cream from box and cut ice cream into several blocks that will cover an entire block of brownie. Once brownie block is covered, place the other brownie block on top of the ice cream. Smooth out edges of ice cream as necessary.
  7. Cover top brownie block with whipped topping. We choose to cover the edges and place a dollop of topping in the middle, but you can do as you prefer.
  8. Place M&M’s on whipped topping.
  9. Place in freezer until serving Refreeze any leftovers.

If preferred, you can make this without the Milky Way bars, or use another candy altogether!

 

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Mississippi Mud Cake Recipe | Chocolate Marshmallow Brownies.

Good eating. Rada Cutlery.

Views: 22

Mississippi Mud Cake Recipe | Chocolate Marshmallow Brownies.

Prepare to have you mind (not to mention your taste buds) blown: our Mississippi Mud Cake is one of the richest, sweetest, most awesome desserts you’ll ever have! This brownie-like dessert is an out-of-this-world combination of chocolate, marshmallow, coconut, and pecans that sets a new standard in tasty treats. And with our recipe, you can be ground zero for it in your neighborhood!

Ingredients.

  • 1 cup butter (melted)
  • 2 cups sugar
  • 1 1/2 cup flour
  • 1/3 cup cocoa
  • 4 eggs (beaten)
  • 1 cup chopped pecans
  • 1 cup coconut
  • 1 jar marshmallow creme
  • For the Frosting:
  • 1 stick butter (melted (1/2 cup))
  • 1/3 cup cocoa
  • 1/2 cup evaporated milk
  • 2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • Directions.
  1. Preheat oven to 350 degrees.
  2. Combine 2 cups sugar, 1 1/2 cup flour, and 1/3 cup cocoa in large mixing bowl.
  3. Add 4 beaten eggs and 1 cup melted butter. Stir.
  4. Add 1 cup chopped pecans and 1 cup coconut. Mix.
  5. Add mixture to 9 x 13 inch greased pan.
  6. Spread mixture evenly across pan. Place in preheated 350 oven for 30 to 40 minutes.
  7. In saucepan over medium heat, add 1 stick (1/2 cup) melted butter.
  8. Add 1 cup cocoa. Mix.
  9. Stir in 1/2 cup of evaporated milk and 2 cups powdered sugar.
  10. Add 1 cup chopped pecans and 1 teaspoon vanilla. Remove from heat before frosting reaches boil.
  11. When the main dish is finished baking, remove it from oven. Apply marshmallow cream across cake.
  12. Apply frosting across top of cake. Allow to completely cool before cutting and serving.

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Food Life

Put a little crunch in your life. Portabella Mushroom Salad Recipe | Chicken and Mushroom Salad.

Salad to die for. Rada Cutlery.

Views: 26

Put a little crunch in your life. Portabella Mushroom Salad Recipe | Chicken and Mushroom Salad. Alot of ingredients, but this is a very good recipe.

Ingredients you will need for salad:

  • 2 chicken breasts, sliced
  • 4 to 6 portabella mushrooms
  • Mixed greens
  • 1 C. roasted red and yellow peppers, sliced
  • Goat cheese
  • Toasted pine nuts

Ingredients you will need for chicken marinade:

  • 1/4 C. Greek yogurt
  • 2 T. white wine or red wine vinegar
  • 1 T. chopped garlic
  • Oregano
  • Seasoning salt

Ingredients you will need for mushroom marinade:

  • 1 T. chopped garlic
  • 1/4 C. balsamic vinegar
  • Extra virgin olive oil
  • Salt and pepper

De-stem portabella mushrooms. In a mixing bowl, combine balsamic vinegar, garlic, extra virgin olive oil, and salt and pepper to make the mushroom’s marinade.

Place the marinade in a plastic bag or Tupperware container. Add a mushroom, seal the container, and shake, coating mushroom with marinade. Repeat until all mushrooms are marinated

In another bowl, combine Greek yogurt, white wine, chopped garlic, oregano, and seasoning salt to make chicken marinade. Coat chicken breasts. If possible, leave in refrigerator for 12 hours. Make sure chicken is thoroughly coated. Cook chicken breasts and mushrooms on grill pan.

On the bottom side of the mushrooms, place chicken, mixed greens, red and yellow peppers, goat cheese, and toasted pine nuts.

Serve and enjoy!

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Cheesecake Pretzel Bites Recipe | Cream Cheese Balls.

Simple Recipe.

Views: 13

Cheesecake Pretzel Bites Recipe | Cream Cheese Balls.

Make these tasty cheesecake pretzel pops for a dessert your friends and family will love! These sweet cream cheese bites are a refreshing treat that are unbeatable at a party or special occasion. Try them with caramel and strawberry dipping sauce.

Ingredients.

  • 2 8 oz. pkgs. cream cheese, softened
  • 1 t. vanilla
  • 1 t. lemon juice
  • 1 C. powdered sugar
  • 1 C. graham crackers, finely crumbled
  • Pretzel sticks
  • Directions
  1. Combine cream cheese, vanilla, lemon juice, and powdered sugar. Place bowl in freezer for a brief period to allow ingredients time to set.
  2. Using a spoon, scoop out of dollop of cream cheese mixture and place in a bowl of finely crushed graham crackers.
  3. Carefully roll into a ball.
  4. Insert pretzel sticks into cheesecake ball. Repeat until mixture is used up. Refrigerate cheesecake balls for at least an hour.
  5. Serve and enjoy!

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Everyone loves Pasta. Don’t They? Bacon Cheeseburger Skillet

Good eating.

Views: 19

Everyone loves Pasta. Don’t They?  Bacon Cheeseburger Skillet. There are few things as comforting as a bowl of pasta at the end of a long day.

This bacon cheeseburger skillet is meal that’s incredible tasty and surprisingly easy to make. The whole family will adore this hearty dinner so much they won’t believe you didn’t spend all day on it!

Ingredients.
  • 6 bacon strips
  • 1/2 lb. ground beef
  • Season salt to taste
  • Black pepper to taste
  • 1/4 C. chopped onion
  • 1 15 oz. can tomato sauce
  • 1 C. beef broth
  • 1/2 C. water
  • 8 oz. uncooked rotini pasta
  • 3 Roma tomatoes, diced
  • 1 C. canned diced tomatoes
  • 2 T. ketchup
  • 1 T. spicy brown mustard
  • 1/2 C. shredded cheddar cheese
  • Directions
  1. Brown 6 bacon strips and 1/2 lb. ground beef in skillet, breaking ingredients apart as they cook. Season to taste with season salt and black pepper.
  2. Dice 3 Roma tomatoes and 1/4 cup onion.
  3. Add diced onions and tomatoes to skillet.
  4. Add 1/2 cup water, 15 oz. tomato sauce, and 1 cup beef broth.
  5. Add 8 oz. uncooked rotini pasta.
  6. Add 8 oz. canned, diced tomatoes.
  7. Add 2 tablespoons ketchup.
  8. Add 1 tablespoon spicy brown mustard.
  9. Bring heat to a boil.
  10. Once boil is reached, reduce heat and simmer 10 minutes.
  11. Remove pan from stove.
  12. Stir in 1/2 cup shredded cheddar cheese.
  13. Let cool, serve, and enjoy!

 

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Archaeology Food History Life Links from other sources. Reprints from other.

The world’s oldest bread loaf is more than 8,000 years old.

Still eatable?

Views: 22

The world’s oldest bread loaf is more than 8,000 years old.

Bread is such a staple food that it’s often synonymous with sustenance itself, as in “putting bread on the table,” “breadwinner,” or “daily bread.” Indeed, humans have been eating bread for a long, long time. The earliest loaf of bread ever discovered is a whopping 8,600 years old, unearthed at Çatalhöyük, a Neolithic settlement in what is now southern Turkey, comprised of mud-brick dwellings built on top of one another.

While excavating the site, archaeologists found the remains of a large oven, and nearby, a round, organic, spongy residue among some barley, wheat, and pea seeds. After biologists scanned the substance with an electron microscope, they revealed that it was a very small loaf of uncooked bread. It had been fermented, like a sourdough loaf, and someone had pressed their finger in the center of it. The dough had been encased in clay, which allowed it to survive for thousands of years.

The preserved loaf dates back to around 6600 BCE, but by that point, humans had already been baking bread for thousands of years. Some baking even predates agriculture, meaning our prehistoric ancestors were making the food with foraged grains. The oldest known evidence of bread, found in the Black Desert in modern-day Jordan, dates back around 14,000 years. Researchers recovered crumbs from large, circular stone fireplaces — one archaeobotanist compared it to the charred crumbs at the bottom of a toaster. This ancient bread was made of wild wheat and root vegetables, kneaded, then baked on hot stones. The process would have been labor intensive, so archaeologists theorize that bread was a treat reserved for special occasions.

 

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