What's for dinner? 2020

patricia19 · August 07, 2023, 06:43:54 PM

This recipe was copied from a link posted by Callie;

Red-Hot Cinnamon Pickles

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

Recipe by ShellyORN Updated on September 20, 2022

Prep Time: 1 hr Cook Time: 2 hrs 15 mins Additional Time: 3 days 11 hrs Total Time: 3 days 14 hrs 15 mins Servings: 48 Yield: 6 pint jars

Ingredients

12 large cucumbers - peeled, seeded, and quartered lengthwise

1 cup pickling lime (calcium hydroxide)

1 gallon water

1 gallon cold water, or as needed to cover

1 ¾ cups white vinegar, divided

1 ¼ cups water, divided

12 ½ ounces cinnamon red hot candies

1 ½ teaspoons red food coloring

½ teaspoon alum

1 ¼ cups white sugar

4 (4 inch) cinnamon sticks

6 pint-sized canning jars with rings and lids:

Directions

Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.

Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.

Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.

Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

Heat cucumbers and syrup to a boil.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

patricia19 · August 07, 2023, 06:48:22 PM

patricia19 · August 07, 2023, 09:11:16 PM

Slow Cooker Spanish Beef Stew

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Recipe by Moefunk04 Published on April 2, 2019

Prep Time: 10 mins Cook Time: 4 hrs 10 mins Total Time: 4 hrs 20 mins Servings: 6

Ingredients

1 pound beef stew meat

salt and ground black pepper to taste

½ cup chopped Spanish onion

2 cloves garlic, minced

2 cups chopped red potatoes

1 (14.5 ounce) can diced tomatoes

1 (12 ounce) jar sofrito

½ cup pitted and halved green olives

Directions

Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.

Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.

Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Reviews
I've been making stew in basically the same manner for over 40 years. Pretty darned good stuff I'll admit, but when I saw this recipe I decided to give it a try. I'm really glad that I did! Now, it annoys me when someone reviews "their" recipe (theirs because they changed so many ingredients or cooking methods that it's unrecognizable) and gives the original marks off because it wasn't to their liking or worse, says it's a five.

That being said, yes, I did change one or two minor things due to circumstances. I had no diced tomatoes so I used a 14.5oz can of stewed tomatoes that I had on hand. That might have given it a slightly sweeter taste but probably offset any acidity that the tomatoes may have had and I think complemented it very well.

I also used 2lbs. of beef rather than 1 because apparently I can't read. LOL! I coated the beef with my own adobo mix and browned it before putting it into the crock pot. Lastly, I added a healthy dose of chopped carrots because, well, it's stew. This ended up being perhaps the best darned stew that I have ever made. I just had the last cupful over a baked potato for lunch. To die for!

Oh, as others have said, 4 hours on low was not long enough. I cut the beef and vegetables into smaller than normal chunks, about an inch or so. It still took about 6 hours for the vegetables to get tender. Even so they were still firm and not mushy. This is by no way a criticism, just guidance for someone looking for a "quick" slow cooker recipe.

Lloyd Hammond · August 08, 2023, 01:19:04 PM

well girl what wounderfull recipes, but think of what they would do to my already fat stomich ?

Lloyd

Amy · August 18, 2023, 02:21:44 PM

CREAMY RANCH BOWTIE PASTA SALAD

COURSE: SALADCUISINE: AMERICAN PREP TIME: 10MINUTES MINUTESCOOK TIME: 10MINUTES MINUTESTOTAL TIME: 20MINUTES MINUTES SERVINGS: 8 SERVINGS CALORIES: 372CAL AUTHOR: ASHLEY FEHR

This Creamy Ranch Bowtie Pasta Salad is an easy summer side dish for your barbecue or cookout, or an easy dinner idea! The leftovers make a great cold lunch for school or work, and it keeps well in the fridge. Loaded with your favorite summer veggies and a creamy ranch dressing!
INGREDIENTS
375g Catelli Medium Bows (about 5 cups)
3/4 cup cubed ham (100g)
3/4 cup sliced cucumbers (70g)
3/4 cup broccoli florets (50g)
1/2 cup cheddar cheese cubes (60g)
1 tomato halved, squeezed dry, and chopped
2/3 cup ranch dressing
2 tablespoons mayonnaise
2 tablespoons oil (canola or other)
3/4 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS
In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

NOTES
The oil is optional, and is only used to thin the dressing. You can also use water to thin as desired, or leave it on the thicker side.
NUTRITION
Calories: 372cal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 648mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 10.8mg | Calcium: 74mg | Iron: 1mg
Creamy Ranch Bowtie Pasta Salad https://www.thereciperebel.com/creamy-ranch-bowtie-pa

patricia19 · August 19, 2023, 12:34:01 PM

I immediately thought of some of you guys out there with a sweet tooth!

An easily doubled recipe.

Peanut Butter Banana Muffins With Chocolate Chips

Makes 12 Muffins

2 cups flour

1/2 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of salt

1 teaspoon cinnamon

1/2 cup peanut butter

2 tablespoons vegetable oil

3/4 cup milk

2 eggs

1 teaspoon vanilla

2 ripe bananas, mashed

1/2 cup chocolate chips

(If you don't want the extra sugar, replace chocolate chips with rolled oats.)

Preheat oven to 375°F. Mix together the first six ingredients and set aside. In a separate bowl, beat peanut butter, oil, milk, eggs, vanilla and bananas until smooth. Add dry ingredients, mix well, then gently fold in the chocolate chips. In a greased muffin tin, divide the batter evenly into the 12 sections. Bake for 20-25 minutes until knife inserted in the center comes out clean. Let cool before removing the muffins from the pan. Store extra muffins tightly in a plastic storage bag and keep them in the refrigerator or freezer for future breakfasts.

patricia19 · August 19, 2023, 04:48:45 PM

Hash Brown and Bacon Omelet Cups

Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.

By Juliana Hale Updated on August 16, 2023

Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 12

Ingredients

cooking spray

3 cups frozen shredded hash brown potatoes, thawed

3 tablespoons butter, melted

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups shredded Mexican-style four-cheese blend

6 large eggs, lightly beaten

1/4 cup chopped red bell pepper

1/4 teaspoon crushed red pepper (optional)

6 slices bacon, crisp-cooked and chopped

chopped fresh chives, for garnish

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Grease 12 (2 1/2-inch) muffin cups with cooking spray.

Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible.

Stir together hash browns, melted butter, salt, and black pepper in a large bowl.

Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

Remove muffin tin from the oven.

Reduce oven temperature to 400 degrees F (200 degrees C).

Top hash browns with half of the bacon.

Top with egg mixture and remaining bacon.

Bake until a knife inserted into centers comes out clean, 13 to 15 minutes.

Garnish with chives.

Amy · August 29, 2023, 07:23:49 AM

Creamy Potato & Leek Soup

yield: 4 SERVINGS prep time: 20MINUTES MINScook time: 1HOUR HR total time: 1 HOUR HR 20 MINUTES MIN

A creamy and comforting vegetarian soup

Ingredients

4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
2 cups (470 ml) vegetable broth
2 cups (500 ml) water
4 tablespoons unsalted butter
1 cup (160 g) chopped onion
1 teaspoon salt
1 small russet potato, about 6 ounces, peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 4-inch sprig fresh thyme or tarragon
1 large slice white sandwich bread, lightly toasted and torn into 1/2-inch pieces
Ground black pepper
Instructions
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.
Notes
Note #1: If you have an immersion blender, you can use that to puree the soup directly in the pot.
Note #2: Use the lowest setting on your toaster to dry out the bread without overbrowning it.
Note #3: Garnish ideas - garlic croutons, fried leeks, or a dollop of sour cream and sprinkling of chives (shown).
calories: 238kcal, carbohydrates: 31g, protein: 3g, fat: 11g, saturated fat: 7g, cholesterol: 30mg, sodium: 1112mg, potassium: 478mg, fiber: 3g, sugar: 6g, vitamin a: 2135IU, vitamin c: 17.3mg, calcium: 106mg, iron: 3mg

patricia19 · August 29, 2023, 12:05:11 PM

Amy that sounds so good to me on the dreary gray day we're having!

Amy · August 29, 2023, 12:41:48 PM

Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies made with just 4 simple ingredients in 20 minutes! Easy mini chicken pot pies with tender chicken and vegetables in a creamy sauce. Perfect weeknight dinner!

Course: Appetizer, Main DishCuisine: AmericanKeyword: Mini Chicken Pot Pies Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 8 servings Calories: 295kcal Author: Jessica & Nellie
Ingredients

1 cup cooked chicken diced or shredded
1 ½ cups mixed frozen vegetables heated until warm
10.5 oz condensed cream of chicken soup
16.3 oz refrigerated biscuits 8 count Pillsbury Grands
Instructions
Prep: Get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.
Preheat the oven to 375°F. Spray 8 muffin pan cups with non stick baking spray and set aside.
Filling: Warm the frozen vegetable medley in the microwave or on the stove according to the package directions.
Mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.
Piecrust: Press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.
Fill the dough-lined cups with the chicken and vegetable mix.
Bake: Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving. Serve and enjoy!

Notes
I recommend using a metal muffin pan rather than a silicone one for this recipe. If all you have is a silicone pan, check for doneness as they might require more baking time.
Nutrition
Calories: 295kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 834mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1809IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg

Amy · August 29, 2023, 12:48:26 PM

EASY CHICKEN FRIED RICE RECIPE

Chicken Fried Rice Recipe is a perfect weeknight dinner idea! Simple to make and trust me, homemade fried rice tastes SO much better. Instructions for how to make fried rice using simple ingredients.

Course: chicken, Main Course, Main DishCuisine: ChineseKeyword: chicken fried rice, fried rice recipe Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Servings: 8 Calories: 630kcal Author: Jessica & Nellie
Ingredients

3 TBSP butter
1/2 cup diced onion
3-4 eggs large
1 cup diced cooked chicken
6 cups cold white rice cooked, day old
12 oz bag frozen peas & carrot vegetable mix cooked
3-4 TBSP soy sauce
1 TBSP sesame oil
Instructions
Heat butter in a large skillet over medium high heat. Once butter is melted, add in onion and cook for 2-3 minutes, until translucent.
Add in eggs, one at a time, stirring before adding another one. I always add 4 eggs- I like ours with a lot of egg!
Once egg is pretty much cooked, add in chicken and cook, stirring often, for another 2-3 minutes.
Add in rice and stir to combine. Add in vegetables. Cook, stirring often for another 5-6 minutes, until rice is hot.
Add in soy sauce and stir to combine, cooking an additional 5 minutes.
Remove from heat. Drizzle sesame oil over rice and stir once more. Serve hot!

Easy Chicken Fried Rice recipe

Nutrition
Calories: 630kcal | Carbohydrates: 117g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 486mg | Potassium: 313mg | Fiber: 3g | Vitamin A: 4605IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2.1mg

Amy · September 08, 2023, 02:53:48 PM

Slow Cooker Chicken Pot Pie Soup

Prep Time: 10 minutes Cook Time: 4-6 hours on low Yield: 6 servings

Ingredients

2 Tbsp butter
1 cup diced onion
1 Tbsp minced garlic
1 1/2 lbs chicken breasts, cut into cubes (OR 3 cups diced cooked chicken or turkey)
1/2 tsp kosher salt
1/2 tsp black pepper
4 cups chicken broth
8 oz sliced mushrooms (optional)
3 cups cubed potatoes (peeled or unpeeled)
3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
1 (12 ounce) bag frozen mixed veggies
1 (8 oz) package cream cheese, softened

3 Tbsp cornstarch
3 Tbsp water
Biscuits to serve on the side, optional
Cook Mode Prevent your screen from going dark
Instructions
Saute the onion and garlic. Turn your stove to medium high and heat a pan. When pan is hot add in the butter and melt. Add in the onion. Saute for 3 minutes and then add in the garlic and saute for 20 seconds. Stir in the chicken and then sprinkle it with the salt and pepper and stir. Add to the slow cooker.
Add ingredients into slow cooker. Add in the broth, mushrooms, potatoes and bacon.
Slow cook. Cover and cook on low for 4-6 hours. Remove the lid.
Thicken. Turn to high. Add in the cream cheese and mixed veggies. In a small bowl mix together the cornstarch and water until smooth. Stir the cornstarch slurry into the pot and let it thicken the soup for about 10 minutes. Stir to make sure cream cheese is melted. Salt and pepper to taste.
Serve. Ladle the soup into bowls and serve with biscuits.

Amy · September 08, 2023, 02:56:19 PM

Slow Cooker Panera Broccoli Cheddar Soup

Prep Time: 30 minutes Cook Time: 5 hours Yield: 6 1/2 cups of soup 1x

Reminiscent of Panera Bread's broccoli cheddar soup this slow cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Ingredients

1 Tbsp butter
1 medium yellow onion, diced
2 or 3 celery ribs, diced
2 or 3 carrots, match-stick style or grated or diced
4 cups coarsely chopped fresh broccoli florets
3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
1/4 cup butter
1/4 cup flour
3 Tbsp of cornstarch and 3 Tbsp of water
2 cups milk, warmed
1 (8 oz) block of sharp cheddar, grated
1/2 tsp salt
Freshly ground pepper, to taste
Cook Mode Prevent your screen from going dark
Instructions

In a pan, melt the butter over medium high heat. Once the butter is melted stir in the diced onion and saute for 3 minutes. Add the onion to the slow cooker.
Add in the celery, carrots, broccoli and broth.
Cover and cook on low for 4 hours.
Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.
Remove the lid, ladle into bowls and serve.
Notes

Amy · September 09, 2023, 04:02:54 PM

Grandpa Jim's Potatoes

Prep Time: 15 minutes Cook Time: 8 minutes Yield: 6 servings 1x

Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!

Ingredients

1 3/4 pounds (28 ounces) Russet potatoes
1/3 cup bacon crumbles
1/2 cup ranch dressing
1 cup (4 ounces) shredded cheddar cheese
Salt and pepper, to taste

Instructions

Instant Pot Instructions:

Peel potatoes and cut into 1 inch cubes. Place the potatoes into a steamer basket.

Pour 1 ½ cups water into bottom of Instant Pot. Place steamer basket into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
Move potatoes out of Instant Pot and set aside. Discard the water. Dump potatoes into Instant Pot liner. Mash the potatoes.
Stir in the bacon, ranch and cheese. Add salt and pepper to taste.
Serve and enjoy!

Slow Cooker Instructions:

Peel potatoes and cut into 1 inch cubes. Place the potatoes into slow cooker. Add enough water into slow cooker to cover the potatoes.
Cover and cook on high for 2-3 hours or low 6-8 hours, or until potatoes are tender.
Discard the water. Mash the potatoes.
Stir in the bacon, ranch and cheese. Add salt and pepper to taste.
Serve and enjoy!
Category: Side
Method: Instant Pot

patricia19 · September 09, 2023, 06:50:16 PM

Chicken and Biscuits

America's Test Kitchen

This comforting Southern classic is usually a time-consuming labor of love, but you can beat the clock with carefully selected high-quality store-bought ingredients.

SERVES 6 TIME 45 minutes

WHY THIS RECIPE WORKS
If you've never used Bisquick baking mix before, it may sound terribly old-fashioned, but it's actually just a time-saving blend of flour, baking powder, salt, sugar, and shortening. You'll also lean into the ease of a store-bought rotisserie chicken. Using both of these convenience items allows you to focus your time and effort on making a rich, creamy sauce with meaty mushrooms, sweet leeks, and green peas that adds loads of flavor and substance to the casserole.

For the crowning glory, doctor up the Bisquick by adding Gruyère and tarragon for cheesy, herby, utterly flavorful biscuits. Parbaking the biscuits before perching them atop the casserole seals their crust and prevents gumminess, which can result if you just plop the dough on top. After just 10 minutes in the oven, the finished dish that emerges is worthy of gracing any table—even one in the South.

GATHER YOUR INGREDIENTS

1½ cups Bisquick original mix
3 cups chicken broth, divided
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons minced fresh tarragon, divided
¼ teaspoon pepper
3 tablespoons vegetable oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
8 ounces white mushrooms, trimmed and sliced thin
¼ cup all-purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Stir Bisquick, ¾ cup broth, Gruyère, 1 tablespoon tarragon, and pepper together in bowl until combined. Using two greased soupspoons, scoop out and drop 12 even mounds of dough onto prepared baking sheet (about 2 heaping tablespoons per mound). Bake until biscuits are puffed and lightly browned on bottom, about 10 minutes.

2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add leeks and mushrooms and cook until softened and lightly browned, 5 to 7 minutes. Stir in flour and garlic and cook until lightly browned, about 1 minute. Gradually whisk in remaining 2¼ cups broth and cream, scraping up any browned bits and smoothing out any lumps, and simmer until thickened, 3 to 5 minutes. Stir in shredded chicken, peas, and remaining 1 tablespoon tarragon. Off heat, season with salt and pepper to taste.

3. Grease 13 by 9-inch baking dish and transfer chicken mixture to prepared dish. Place biscuits on top and bake until filling is bubbling and biscuits are browned, about 10 minutes. Let cool slightly and serve.

patricia19 · September 09, 2023, 07:00:17 PM

One-Hour Fresh Corn Chowder

This chowder is thick and lush, showcasing the clear, sweet flavor of farm-fresh corn without obscuring it with too much dairy.

America's Test Kitchen

SERVES 6 to 8

TIME 1 hour

WHY THIS RECIPE WORKS

Corn chowder evokes daydreams of lazy summer or precious early fall picnic-table meals. The best versions are thick and lush, showcasing the clear, sweet flavor of farm-fresh corn without obscuring it with too much dairy.

Start this one by cooking chopped bacon in a Dutch oven and using the rendered fat to sauté onion and garlic; this creates a richly flavored base that balances the corn's sweetness. Of course, the chowder's star ingredient is the corn.

For maximum corn flavor, use both grated corn and corn milk—the liquid that comes from scraping the cobs with the back of a butter knife—before stirring in whole kernels toward the end. A combination of whole milk and heavy cream adds just the right amount of richness, and a few tablespoons of stirred-in flour thickens the chowder.

GATHER YOUR INGREDIENTS

10 ears corn, husks and silk removed
4 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups whole milk
12 ounces red potatoes, unpeeled, cut into ¼-inch pieces
2 bay leaves
1 cup heavy cream
2 tablespoons minced fresh parsley

BEFORE YOU BEGIN

This soup definitely tastes best with sweet corn from the height of the season; beware of trying to recapture sweet summer memories in the wintertime by substituting frozen corn.

INSTRUCTIONS

1. Working with 1 ear of corn at a time, stand 4 ears on end inside large bowl and cut kernels from cob using paring knife. Grate remaining 6 ears over large holes of box grater into separate bowl. Using back of butter knife, scrape remaining pulp from all cobs into bowl with grated corn.

2. Cook bacon in Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth and milk, scraping up any browned bits and smoothing out any lumps. Stir in potatoes, bay leaves, and grated corn and pulp mixture. Bring to simmer and cook until potatoes are almost tender, about 15 minutes.

3. Stir in remaining corn kernels and cream. Continue to simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Serve.

patricia19 · September 15, 2023, 02:09:40 PM

AWARD WINNING CHILI RECIPE (THE BEST CHILI YOU'LL EVER HAVE)

By Iryna

This best award-winning Chili is really easy to make. If you want to speed up the cooking process, you can cook everything in one pot. First, brown the turkey and then cook the veggies.

Prep Time 15 minutes Cook Time: 1 hour 20 minutes Total Time: I hour 35 minutes

Ingredients

1 lb ground turkey thighs
1 lb ground turkey breast
2 cans (14 oz each can) diced tomatoes
1 can (14 oz) kidney beans
1 can (14 oz) white beans
6 oz tomato paste
32 oz chicken broth
1 large onion finely minced
1 jalapeño pepper chopped
1 green bell pepper chopped
8 cloves garlic finely minced
4 tablespoon chili powder
1 ½ teaspoon cayenne pepper
2 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoon dried oregano
2 teaspoon brown sugar
2 teaspoon cocoa powder
½ teaspoon salt
4 tablespoon olive oil
2 cups Sharp Cheddar shredded, for serving
8 tablespoon sour cream for serving

Instructions

In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion and sauté on a medium-high heat for 5 minutes. Stir in garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.

In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.

Add cooked meat into a pot with an onion and pepper mixture.
Pour in diced tomatoes and beans.

Dilute tomato paste with 1 cup of chicken broth and add into a pot.

Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.

Give everything a good stir and bring Chili to a boil. Cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
Simmer for 1 hour.

Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

Notes

Meat. Feel free to substitute ground turkey for ground beef, pork, venison or bison. You can also use a combination of meats and/or an Italian sausage. In addition, feel free to use beef broth instead of chicken broth.

Beans. If you don't have kidney beans and/or white beans, replace them with black beans or navy beans.

Tomato paste. Tomato sauce can be used instead. 1 ½ c should be enough.

Bell pepper. Here I used green bell pepper, however you can use red bell pepper, orange or a combination of peppers.

Refrigerator. To ensure the optimal freshness, store Chili in the airtight container for 2-3 days in the fridge. When ready to serve, reheat Chili in a microwave or in the saucepan and serve.
Freezing. You can freeze this cook-off winning Chili for up to 2-3 months. Let it cool to a room temperature, place in the airtight container or freezer bag (I recommend these BPA-free double-zipper bags) and lay flat in the freezer.

Thawing. To defrost award winning Chili, simply transfer it into refrigerator and let it thaw for about 24 hours. Then, squeeze Chili into a saucepan and reheat until it starts to simmer.

patricia19 · September 16, 2023, 03:19:58 PM

Old Fashioned Beef Stew

A Comforting Dish
The popular U.S. newspaper The New York Times, revealed which cooking recipe has been viewed the most, and not surprisingly, it's a traditional, familiar, and comforting dish.

Ingredients

1/4 cup flour
1/4 tsp freshly ground pepper
1 lbs. beef for stewing (cut into chunks)
5 tbsp vegetable oil
2 tbsp red wine vinegar
1 glass red wine
3 1/2 beef broth
2 bay leaves
1 medium onion (peeled and chopped)
5 medium carrots (peeled and diced)
2 large potatoes (peeled and cut into cubes)
2 tsp salt

Instructions

1. Mix the flour and pepper in a bowl. Add the meat and stir to coat well. This will give it a browned surface when cooked.

2. Heat half of the oil in a large pot, and add the coated meat chunks. Make sure they're not too crowded in the pot, and that they cover the base evenly.

3. Cook, stirring from time to time until the outside changes color and turns golden brown.

4. Remove the meat from the pot and set aside. In the same pot, pour in the vinegar and turn the heat to medium. Scrape the bottom of the pot to loosen any remaining brown bits.

5. Re-add the meat to the pot, along with the beef stock and bay leaves. Bring to a boil, lower the heat, and simmer for 1 1/2 hours with the pot covered.

5. Add the onions and carrots to the pot, and cook for 10 mins.

6. Add the potatoes to the pot, and cook for another 30 mins.

7. Season with salt and pepper. If the stew is too dry, you can add more broth, little by little.

8. Ready! Some online recipe reviewers have recommended adding Herbs de Provence to the mix, or a tablespoon of tomato paste.

Enjoy!
You can dish it up in many different ways, with homemade mashed potatoes or small macaroni shells. We recommend serving with a thick white roll, so you're able to mop up the juices.

Top tip: It tastes even better the following day

Amy · September 16, 2023, 03:23:02 PM

Patricia, I sent your chili recipe onto the kids. I would like it but less heat for us .

patricia19 · September 16, 2023, 05:30:29 PM

You can always omit or exchange for another ingredient in the chili. The same goes for the stew; omit the red wine, use a bouillon or apple juice or exchange the beef for another meat, or add in more vegetables.

patricia19 · September 16, 2023, 05:45:05 PM

SLOW COOKER PORK ROAST WITH APPLES AND POTATOES RECIPE

This Slow Cooker Pork Roast with Apples and Potatoes Recipe is so perfect for making for Sunday dinner!

The roasted pork comes out so tender and juicy, while the flavors of the veggies and apples mix and combine to create the most palate-pleasing dinner you could possibly imagine.

Prep Time 20 minutes Cook Time 6 hours Servings 4 Author Jennifer

Ingredients

2 medium onions halved and sliced
4 apples cored and quartered (peeled, optional)
1 pork loin roast 3 ½ - 4 pounds
Kosher salt and pepper
4-6 carrots peeled and cut in 1 inch pieces, or 20 baby carrots
1 cup new potatoes or red potatoes quartered (1 inch pieces)
2 cloves garlic minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar

Instructions

Place onions and apples on the bottom of the slow cooker.
Rub pork roast with salt and pepper and place in the slow cooker.
Add carrots and potatoes around the roast. Sprinkle the roast with garlic and herbs.
Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
Cover and cook on low for 6-8 hours or high for 3-4 hours.

patricia19 · September 16, 2023, 05:56:36 PM

AIR FRYER GARLIC PARMESAN CHICKEN WINGS by Jenn

With summer temperatures rising every day, let's skip the BBQ this weekend and cook up these tasty Air Fryer Garlic Parmesan Chicken Wings! I mean, really! Who doesn't love chicken wings?!

Whether you are hosting a party or a a game day get together, and need a fun appetizer that everyone will love, or if you are looking for a fun outside of the box dinner idea, this easy garlic parmesan wings in air fryer idea is for you!

Prep Time 5 minutes Cook Time 30 minutes Servings 3 people

Ingredients

⅓ cup grated Parmesan cheese
2 tablespoons cornstarch
1 tablespoon garlic powder
salt and pepper
1-½ pounds whole chicken wings thawed
nonstick cooking spray

Instructions

Preheat air fryer for 5 minutes at 380 degrees.
Mix together cheese, cornstarch and garlic powder. Season with salt and pepper. Dredge chicken wings into mixture, coating both sides and place into the air fryer basket. You may need to cook in batches if all of your wings don't fit in the basket. Spray the chicken wings with nonstick cooking spray.

Cook wings at 380 degrees for 25 minutes. Halfway through cooking, check wings and rearrange, if necessary, so all sides get crispy. When cooking is complete, serve chicken wings topped with chopped fresh parsley if desired.

Amy · September 17, 2023, 04:46:09 PM

Navy Bean And Ham Soup (In a Crock Pot)
added by Karla Everett
I just love this bean soup recipe. My mom taught me how to make this years ago, but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer. This soup can be made on the stovetop if you don't have a Crock Pot.

Cook time: 8 Hr Prep time: 15 Min Serves: 8 to 10
Ingredients
1 lb small navy beans (or your favorite bean)
2 tsp baking soda
1 onion, chopped
2 stick celery, chopped
3/4 c chopped carrots
2 Tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
leftover ham bone with meat on it
1-1/2 c chopped up ham, optional
4-5 c water
broth from the cooked ham
3 Tbsp fat from ham broth
Directions
1. Sort through the dry beans and discard any bad beans or rocks you may find. Place in water and soak overnight with 2 teaspoons of baking soda.
2. Drain and rinse the beans well.
3. Chop the onions, carrots, and celery. I like to use some of the celery leaves in mine.
4. Place cut vegetables in a Crock Pot with the beans. Add a meaty ham bone that was left over from a previous dinner and extra chopped-up ham meat if you want more meat.
5. Add the leftover juice and some of the fat from the cooked ham, it will be jelled once it's cold.
6. Add the water and the remaining spices.
7. Cover and let cook for at least 6 hours. Remove the ham bone and remove the ham off the bone and return the meat to the soup; I like to mash some of the beans at this time. Cook for 2 more hours. I like to serve my soup with some good ole corn bread... yummy... enjoy!

Amy · September 17, 2023, 04:48:31 PM

Cabbage and Sausage Soup
added by Mike Killebrew
This is one of my top three cabbage recipes. It's healthy and so good.

Cook time: 1 Hr Prep time: 30 Min Serves: 4-6
Ingredients
1 can crushed tomatoes, 28 oz.
1 can diced tomatoes, 15 oz.
1 head of cabbage, chopped into bite-size pieces
32 oz beef broth
4 carrots, sliced
1 md white onion, chopped
water, as needed
4 md potatoes, quartered
1 pkg smoked sausage (14 oz)

Directions
Test Kitchen Tips: To get it started, we added a couple of cups of water. Once everything was done, we added a little more water to get the soupy consistency. Also, salt and pepper to your taste.
1. In a large pot or Dutch oven, combine all ingredients and bring to a simmer.
2. Cook until carrots and potatoes are just fork tender.

patricia19 · September 18, 2023, 04:58:51 PM

Traditional Bangers And Mash Recipe

Traditional Bangers And Mash Recipe

BY CATHERINE BROOKES /MAY 25, 2023

Bangers and mash is a traditional British recipe, although one of the main ingredients is something you won't find in every U.S. supermarket. Bangers, as recipe developer Catherine Brookes explains, are "a traditional British pork sausage [that] is typically made with a high percentage of pork meat and spices such as sage, onion, nutmeg, and pepper." The sausage gets its name from the fact that, during the bad old days of WWII food rationing, they were typically made with so much non-meat filler that they tended to explode when cooked. Occasionally Aldi will sell Irish-style bangers around St. Patrick's Day, but during the rest of the year, as Brookes notes, "The closest alternative typically found in the US would be a mild Italian sausage." Of course, there's no law against experimenting with other sausages such as spicy Italian, andouille, bratwurst, or kielbasa for a fusion-style take on this British dish.

This classic pub grub consists of more than bangers alone, of course. The "mash" part is simply mashed potatoes, while both sausages and spuds are typically covered with onion-flavored gravy, as is the case in this recipe. Brookes feels that "the combination of meaty pork sausage, creamy mash, and savory onion gravy is so delicious" and calls this meal "warming comfort food."

Gather the ingredients for the bangers and mash

For the sausage component of this meal, you'll need sausages, plus some oil to cook them in. The mashed potatoes require potatoes, of course, plus some milk and butter. To make the gravy, you will also need an onion, garlic, a bay leaf, Worcestershire sauce, cornstarch, beef broth, salt, and pepper.

Cook the sausages

Brookes bakes the sausages for her bangers and mash, although some recipes call for pan-frying instead. To bake them, you'll preheat the oven to 400 F, then drizzle the sausages with 1 tablespoon of oil. Brookes likes to line her baking pan with parchment as she feels it helps to keep the sausages from sticking as she says British-style bangers are prone to do. No parchment on hand? You could use foil or simply grease the pan instead, or allow the fat to drain off the sausages by baking them on a wire rack. Cook the sausages for 40 minutes, but open the oven and turn them every 10 minutes to make sure that all sides brown evenly.

Make the mashed potatoes

As the sausages cook, you can put on a pan of water to boil. Once it boils, add the potatoes and simmer them for 15 to 20 minutes. When they reach the point where you can stick a fork in them, drain the water out, then let the potatoes sit in the hot pan for 5 minutes. Brookes says this will allow them to steam in the residual heat. When the 5 minutes is up, pour in the milk, then add the butter and a little salt. Mash the potatoes until they are as smooth as you like your mashed potatoes to be.

Simmer the gravy

Heat up the remaining oil over medium heat, then use it to fry the onions for 5 to 7 minutes to soften them. The garlic goes in next and cooks for just a minute (keep stirring), then the bay leaf, vinegar, and Worcestershire sauce join the mix and cook for 2 minutes (don't stop stirring). Add the beef broth and simmer it for 3 minutes (you can stop stirring now), then mix the cornstarch with a tablespoon of water and stir that into the mix. (Resume stirring for 2 to 3 minutes until the gravy thickens.) Once the gravy is as thick as you like it, season it with salt and pepper, then pour it over the sausages and potatoes.

Brookes says that leftovers can be kept in the refrigerator for three days, but admits the dish doesn't freeze too well. It is, however, quite easy to cut the recipe in half if you don't plan to consume all 4 servings within a few days.

Traditional Bangers And Mash Recipe

This traditional bangers and mash recipe features sausages, mashed potatoes, and an ultra-savory onion gravy.

PREP TIME 10 minutes COOK TIME 40 minutes SERVINGS 4 TOTAL TIME: 50 MINUTES

Ingredients

8 pork sausages
3 tablespoons olive oil, divided
2 pounds potatoes, peeled and chopped into 1 ½-inch chunks
½ cup milk
4 tablespoons butter
salt, to taste
1 onion, thinly sliced
2 cloves garlic, crushed
1 bay leaf
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 cups beef broth
1 tablespoon cornstarch
black pepper, to taste

Optional Ingredients

peas, for serving

Directions

Preheat the oven to 400 F.
Drizzle the sausages with 1 tablespoon of olive oil.

Bake the sausages for 40 minutes, turning them every 10 minutes to brown all sides.
Boil a pan of water and simmer the potatoes for 15-20 minutes until tender.
Drain the water out of the pan, but leave the potatoes in it for another 5 minutes.

Add the butter and milk to the potatoes along with a pinch of salt. Mash the potatoes until they are smooth.Heat the remaining oil over a medium setting, then fry the onion for 5-7 minutes until softened.

Add the garlic to the onion and fry it for 1 minute, stirring constantly.
Add the bay leaf, vinegar, and Worcestershire sauce to the onion and cook the mixture for 2 minutes, stirring frequently.

Stir the beef broth into the onion mixture and simmer it for 3 minutes.
Mix the cornstarch with 1 tablespoon of water, then stir this mixture into the gravy and cook, stirring, for 2-3 minutes.

Season the gravy with salt and pepper to taste.
Pour the gravy over the sausages and mashed potatoes and optionally serve with peas.

patricia19 · September 18, 2023, 05:15:14 PM

Easy Potato Cakes Recipe

This recipe is genius in that it uses leftover ingredients, elevating a simple side — the humble mashed potato — into a brand new dish.

PREP TIME 10 minutes COOK TIME 10 minutes SERVINGS 10 TOTAL TIME: 20 MINUTES

Ingredients

2 ½ cups leftover mashed potatoes (kept cold)
1 egg
1 cup all-purpose flour, divided
¼ cup cornstarch
¼ teaspoon white pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup cooked bacon lardons
¼ cup thinly sliced green onions
6 tablespoons vegetable oil

Directions

In a large mixing bowl, combine the mashed potato, egg, ⅓ cup flour, garlic, cheese, green onions, and bacon.

Using your hands, mix the ingredients together.

On a separate plate, mix the cornstarch and the remaining flour together.

Using an ice cream scoop or similar, divide the mashed potato mixture into 10 equal portions. Using your hand, flatten each portion into a patty around 1 ½ inches thick.

Coat each cake in the reserved flour and cornstarch mixture.

In a large non-stick skillet, heat half the oil. Fry half the potato cakes for around 2 minutes on each side until golden brown.

Gently remove and place onto paper towels.

Repeat the above with the remaining oil and potato cakes until all are cooked.

patricia19 · September 18, 2023, 05:20:35 PM

Simple Garlic Mashed Potatoes Recipe

There's no better side dish than classic mashed potatoes, and this recipe adds in some flavorful garlic to the mix.

PREP TIME 15 minutes COOK TIME 20 minutes SERVINGS 6 TOTAL TIME: 35 MINUTES

Ingredients

4 large white baking potatoes
⅔ cup whole milk
¼ cup butter
3 cloves garlic, minced
salt, to taste
Optional Ingredients
fresh parsley, chopped
butter, for topping

Directions

Peel and chop the potatoes into approximately 2-inch chunks.
Fill a large saucepan about ⅔ of the way full with water and bring it to a boil on the stovetop.
Add the potatoes to the pan and cook them on medium heat for 20 to 25 minutes, or until they are fork-tender.

While the potatoes are boiling, add the milk, butter, and garlic to another saucepan and heat the mixture on a medium setting for about 10 minutes, stirring frequently.
Drain the potatoes and return them to the pan or to a mixing bowl. Mash them roughly until they start to break down.

Pour in the milk mixture and mash everything together until it is completely smooth. Add salt to taste, if desired.

Transfer the mashed potatoes to your serving dish of choice. Top them with extra butter and chopped fresh parsley if desired.

patricia19 · September 19, 2023, 03:40:43 PM

Mushroom and Garlic Sauce

About the Recipe
Are you looking for a homemade mushroom garlic sauce? This mushroom garlic sauce recipe is rich, creamy and tasty and is easy to make. It goes well with steak, chicken, pork, veal and over noodles or rice.

Ingredients

2.5 tbsp or 35g Butter

2 cups or 195g mushrooms sliced

2 cloves garlic finely chopped

6 sprigs of thyme

1/2 cup or 125ml white wine

1 cup or 250ml white sauce or vinegar

– See ingredients and recipe below

1 tsp soy sauce

Pinch of salt

Pepper to taste

White Sauce:

1.5 tbsp or 21g butter

1.5 tbsp or 12g flour

1 cup of heavy cream or milk

Preparation

1. Add butter to a sauce pan and melt over medium to high heat. Once melted and hot add the mushrooms and cook until golden brown.

2. Add the minced garlic and sprigs of thyme to the pan and cook for 30 seconds then deglaze with the white wine. Scrape the bottom of the pan to release any bits into the liquid. Reduce the wine until almost all gone.

3. Pour in the white sauce and soy sauce. Reduce by half.

4. Taste and adjust the seasoning. Add salt and pepper as needed.

White Sauce:

1.Add the butter to a sauce pan over medium heat. Once the butter is melted sprinkle in the flour, whisk and cook for 2 to 3 minutes.

2.Pour in the heavy cream, whisk and bring to a simmer over medium heat.

3.Once thick and coats the back of a spoon taste and add salt and pepper as needed.

patricia19 · September 19, 2023, 03:57:30 PM

Cranberry Sauce with fresh Cranberries

4 servings Prep Time: 5 mins Cook Time: 15 mins

Ingredients

3 Cup of fresh cranberries
2/3 Cup of white sugar
1 Tablespoon of orange zest
1/2 Cup of orange juice

Instructions

In a medium saucepan, put all of the ingredients and bring to a boil.
When it reaches a boil, put the heat down and let it simmer for 10 to 15 minutes or until all the cranberries have popped completely.
If you don't think it's sugary enough, add a bit of sugar, to your liking.
Enjoy!

patricia19 · September 28, 2023, 12:49:32 PM

A very Simple Crockpot Beef Stew

Ingredients For Crock Pot Beef Stew

1 envelope McCormick beef stew seasoning mix

2 lb stew meat, cut into small pieces

2 jars brown gravy, 18 oz. each

2 jar Green Giant whole mushrooms, 6 oz. each

1/2 tsp salt

1/2 tsp pepper

1 lb baby carrots

3-4 can new potatoes, 14.5 oz each

1 lg onion, cut into large chunks

Salt and Pepper to taste

Preparation

In a medium skillet, over medium-high heat, brown stew meat. I sprinkle a little of the seasoning mix onto the meat, just enough to cover in a light layer. Save the rest of the seasoning for later. Drain.

In a 5 or 6-quart Crock Pot, combine the remaining ingredients.

Add stew meat and stir ingredients together.

Cover. Cook on low setting for 6 - 7 hours, or until meat and veggies are tender. Stir occasionally.

Serve

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