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Recipes
Ground Beef Gyros


1、IN A BOWL, COMBINE FIRST 5 INGREDIENTS. 2、COVER AND REFRIGERATE. (IF POSSIBLE
OVERNIGHT). 3、IN SEPARATE BOWL, COMBINE GROUND BEEF AND SEASONINGS. 4、MIX WELL.
5、SHAPE INTO 4 PATTIES. 6、GRILL, COVERED, (YOU CAN ALSO USE A TOASTER OVEN OR
BROIL THESE) OVER MEDIUM TO HIGH HEAT FOR 10 TO 12 MINUTES OR UNTIL MEAT IS NO
LONGER PINK, TURNING ONCE. 7、CUT PATTIES INTO THIN SLICES. 8、STUFF INTO PITAS.
9、ADD LETTUCE,CUCUMBER, TOMATO, AND ONION. 10、SERVE WITH YOGURT SAUCE.

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Absolute Best Ever Lasagna


1、BROWN GROUND MEAT, ONION AND GARLIC. 2、ADD SALT, PEPPER, PARSLEY, OREGANO,
BASIL, CHOPPED TOMATOES WITH JUICE, TOMATO PASTE; STIRRING UNTIL WELL MIXED.
3、COVER AND SIMMER 1 HOUR (OR LONGER,BUT WATCH FOR GETTING TOO DRY). 4、COOK
LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND SET ASIDE. 5、SPRAY A
13 X 9" BAKING PAN WITH COOKING SPRAY. 6、COMBINE RICCOTA CHEESE, EGGS, PEPPER, 2
TABLESPOONS PARSLEY, PARMESAN CHEESE AND 1/2 1LB OF MOZZARELLA CHEESE; IN A
LASAGNA PAN, LAYER NOODLES, MEAT SAUCE, AND CHEESE MIXTURE; REPEAT. 7、TOP OFF
WITH LAYER OF NOODLES; SPRINKLE EVENLY WITH REMAINING MOZZARELLA CHEESE; MAKE
SURE TO COVER NOODLES COMPLETELY. 8、BAKE AT 375F FOR 40-60 MINUTES, OR UNTIL
CHEESE MIXTURE IS THOROUGHLY MELTED. (I COVER W/ FOIL FOR ABOUT 40 MINUTES, THEN
UNCOVER FOR 15-20 MINUTES. 9、LET SIT FOR 15-20 MINUTES BEFORE CUTTING AND
SERVING.

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The Best Easy Beef and Broccoli Stir-Fry


1、IN A BOWL, COMBINE 2 TABLESPOONS CORNSTARCH, 2 TABLESPOONS WATER AND GARLIC
POWDER UNTIL SMOOTH. 2、ADD BEEF AND TOSS. 3、IN A LARGE SKILLET OR WOK OVER
MEDIUM-HIGH HEAT, STIR-FRY BEEF IN 1 TABLESPOON OIL UNTIL BEEF REACHES DESIRED
DONENESS; REMOVE AND KEEP WARM. 4、STIR-FRY ONION IN REMAINING OIL FOR 4-5
MINUTES UNTIL SOFTENED. ADD THE BROCCOLI AND COOK FOR 3 MINUTES UNTIL THE
BROCCOLI IS TENDER BUT STILL CRISP. RETURN BEEF TO PAN. 5、COMBINE SOY SAUCE,
BROWN SUGAR, GINGER AND REMAINING 1 TABLESPOON CORNSTARCH AND 1/2 CUP WATER
UNTIL SMOOTH; ADD TO THE PAN. 6、COOK AND STIR FOR 2 MINUTES. 7、SERVE OVER RICE
AND GARNISH WITH TOASTED SESAME SEEDS (OPTIONAL).

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The Ultimate Greek Salad


1、WHISK DRESSING INGREDIENTS TOGETHER UNTIL BLENDED. 2、SEASON TO TASTE. 3、DRAIN
ONION FROM ICE WATER AND PAT DRY WITH PAPER TOWELS. 4、COMBINE ALL SALAD
INGREDIENTS, EXCEPT CHEESE, IN LARGE BOWL. 5、TOSS WITH DRESSING. 6、SPRINKLE
CHEESE OVER AND SERVE.

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Easy Stove-Top Macaroni & Cheese


1、COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS. 2、IN MEDIUM SAUCEPAN, MELT
BUTTER OVER MEDIUM HEAT; STIR IN FLOUR, AND COOK FOR 3-5 MINUTES STIRRING
CONSTANTLY TO FORM A ROUX; ADD SALT AND PEPPER; SLOWLY ADD MILK, STIRRING WELL
AFTER EACH ADDITION. 3、COOK AND STIR UNTIL BUBBLY. 4、STIR IN CHEESE A SMALL
AMOUNT AT A TIME UNTIL FULLY MELTED. 5、DRAIN MACARONI; ADD TO CHEESE SAUCE; STIR
TO COAT.

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Bev's Spaghetti Sauce


1、BROWN THE GROUND BEEF, ONION AND GARLIC IN OLIVE OIL WITH BAY LEAVES, OREGANO,
BASIL, ITALIAN SEASONING, SALT AND PEPPER. 2、ADD TOMATO PASTE, TOMATO SAUCE AND
DICED TOMATOES. 3、STIR WELL AND BRING TO A SIMMER OVER MEDIUM HEAT. 4、COVER AND
SIMMER FOR 1 1/2 HOURS. 5、USE SAUCE TO TOP YOUR COOKED SPAGHETTI. 6、TOP WITH
SAUTEED MUSHROOM. 7、PASS THE PARMESAN.

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Perfect Southern Fried Chicken


1、SOAK CHICKEN IN WATER AND SALT AT LEAST 2 HOURS IN THE REFRIGERATOR. 2、MIX
BUTTERMILK, EGGS AND SEASON ALL AND DIP CHICKEN PIECES IN THIS MIXTURE.
3、COMBINE 1 CUP FLOUR, 2 TBSP CORN MEAL, 2 TSP DRIED OREGANO, AND 2 TSP SEASON
ALL IN A BAG. 4、DROP TWO PIECES OF DIPPED CHICKEN IN THE BAG AT ONE TIME.
5、SHAKE TO COAT. 6、PLACE ON WIRE RACK TO REST. 7、(I PLACE WAX PAPER UNDER THE
RACK TO CATCH ANY FLOUR THAT FALLS OFF.) HEAT A SHALLOW LAYER OF OIL OR
SHORTENING TO 360 F IN A JUMBO CHICKEN SKILLET (CAST IRON IS GREAT FOR THIS JOB)
OR AN ELECTRIC SKILLET. 8、PLACE THE CHICKEN IN THE PAN, TRYING NOT TO CROWD THE
PIECES. 9、COVER FOR THE FIRST FIVE MINUTES. 10、CHECK THE CHICKEN. 11、WHEN GOLDEN
BROWN, TURN. 12、COVER FOR THE NEXT FIVE MINUTES. 13、REMOVE COVER AND COOK
UNCOVERED, TURNING OCCASIONALLY, AS NEEDED FOR A TOTAL OF AN ADDITIONAL 20
MINUTES OR UNTIL COOKED THROUGH. 14、WATCH CAREFULLY, AND DON'T ALLOW IT TO GET
TOO DARK. 15、IF IT'S FRYING TOO FAST, REDUCE HEAT SLIGHTLY. 16、NOTE- THE KEY IS
TO COVER IN THE BEGINNING TO START THE COOKING PROCESS INSIDE THE CHICKEN, BUT
TO UNCOVER DURING THE LAST PART OF THE COOKING TIME TO GET THE OUTSIDE NICE AND
CRISPY AND GOLDEN BROWN.

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Chinese Fried Rice


1、HEAT 1 TBSP OIL IN WOK; ADD CHOPPED ONIONS AND STIR-FRY UNTIL ONIONS TURN A
NICE BROWN COLOR, ABOUT 8-10 MINUTES; REMOVE FROM WOK. 2、ALLOW WOK TO COOL
SLIGHTLY. 3、MIX EGG WITH 3 DROPS OF SOY AND 3 DROPS OF SESAME OIL; SET ASIDE.
4、ADD 1/2 TBSP OIL TO WOK, SWIRLING TO COAT SURFACES; ADD EGG MIXTURE; WORKING
QUICKLY, SWIRL EGG UNTIL EGG SETS AGAINST WOK; WHEN EGG PUFFS, FLIP EGG AND COOK
OTHER SIDE BRIEFLY; REMOVE FROM WOK, AND CHOP INTO SMALL PIECES. 5、HEAT 1 TBSP
OIL IN WOK; ADD SELECTED MEAT TO WOK, ALONG WITH CARROTS, PEAS, AND COOKED
ONION; STIR-FRY FOR 2 MINUTES. 6、ADD RICE, GREEN ONIONS, AND BEAN SPROUTS,
TOSSING TO MIX WELL; STIR-FRY FOR 3 MINUTES. 7、ADD 2 TBSP OF LIGHT SOY SAUCE AND
CHOPPED EGG TO RICE MIXTURE AND FOLD IN; STIR-FRY FOR 1 MINUTE MORE; SERVE.
8、SET OUT ADDITIONAL SOY SAUCE ON THE TABLE, IF DESIRED.

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Grandmas Sloppy Joes


1、BROWN HAMBURGER AND ONION. 2、DRAIN OUT GREASE. 3、ADD THE REST OF THE
INGREDIENTS AND SIMMER 15-20 MINUTES WITH LID.

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Chicken Parmesan


1、POUND CHICKEN TO FLATTEN. 2、SALT AND PEPPER TO TASTE. 3、DIP CHICKEN IN EGG;
THEN IN BREAD CRUMBS. 4、FRY IN BUTTER IN HOT SKILLET, TURNING AND BROWNING FOR
10 MINUTES OR UNTIL CHICKEN IS DONE. 5、REMOVE FROM SKILLET. 6、TO SKILLET ADD
SPAGHETTI SAUCE. 7、HEAT THOROUGHLY. 8、ADD CHICKEN. 9、PLACE SLICES OF MOZZARELLA
ON TOP OF CHICKEN. 10、SPRINKLE WITH PARMESAN. 11、COVER AND COOK UNTIL CHEESE IS
MELTED. 12、SERVE WITH A SIDE OF SPAGHETTI. OPTIONAL, GARNISH WITH CHOPPED
PARSLEY AND MORE PARMESAN CHEESE.

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Leftover Mashed Potato Pancakes


1、MIX MASHED POTATOES, EGG, FLOUR, SALT, PEPPER, GARLIC, AND ANY OPTIONAL
INGREDIENTS, INTO MASHED POTATOES. 2、PREHEAT SKILLET AND ADD A COUPLE OF
TABLESPOONS OF CRISCO SHORTENING OR OIL. 3、MAKE SURE THE MIXTURE IS NOT TOO
THIN. 4、POUR 1/4 CUP BATTER INTO HOT PAN; BROWN ON BOTH SIDES. 5、ENJOY WITH SOUR
CREAM OR APPLESAUCE. 6、ENJOY!

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Simple Pasta Toss


1、COOK AND DRAIN PASTA AS DIRECTED. 2、WHILE PASTA IS COOKING, IN A LARGE POT,
HEAT OLIVE OIL AND SAUTE CHICKEN, GARLIC, SALT, GARLIC POWDER, BASIL, AND
OREGANO UNTIL CHICKEN IS COOKED. 3、ADD SUN-DRIED TOMATOES AND COOK FOR TWO
MINUTES. 4、REMOVE FROM HEAT AND TOSS WITH PASTA. 5、SERVE WITH GRATED PARMESAN
CHEESE IF DESIRED.

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Scalloped Potatoes


1、IN A SMALL SAUCE PAN, MELT BUTTER AND BLEND IN FLOUR. 2、LET SIT FOR A MINUTE.
3、ADD ALL OF COLD MILK, STIRRING WITH A WHISK. 4、SEASON WITH SALT AND CAYENNE.
5、COOK SAUCE ON LOW UNTIL SMOOTH AND BOILING, STIRRING OCCASIONALLY WITH A
WHISK. 6、REDUCE HEAT AND STIR IN CHEESE. 7、PLACE A HALF OF THE SLICED POTATOES
IN A LIGHTLY GREASED ONE QUART CASSEROLE DISH. 8、POUR HALF OF CHEESE SAUCE OVER
POTATOES. 9、REPEAT WITH SECOND LAYER OF POTATOES AND CHEESE SAUCE. 10、SPRINKLE
THE REMAINING CHEESE ON TOP. 11、TOP WITH SOME PAPRIKA FOR COLOR. 12、BAKE
UNCOVERED FOR ABOUT 1 HOUR AT 350°F.

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Jo Mama's World Famous Spaghetti


1、IN LARGE, HEAVY STOCKPOT, BROWN ITALIAN SAUSAGE, BREAKING UP AS YOU STIR.
2、ADD ONIONS AND CONTINUE TO COOK, STIRRING OCCASIONALLY UNTIL ONIONS ARE
SOFTENED. 3、ADD GARLIC, TOMATOES, TOMATO PASTE, TOMATO SAUCE AND WATER. 4、ADD
BASIL, PARSLEY, BROWN SUGAR, SALT, CRUSHED RED PEPPER, AND BLACK PEPPER. 5、STIR
WELL AND BARELY BRING TO A BOIL. 6、STIR IN RED WINE. 7、SIMMER ON LOW, STIRRING
FREQUENTLY FOR AT LEAST AN HOUR. A LONGER SIMMER MAKES FOR A BETTER SAUCE, JUST
BE CAREFUL NOT TO LET IT BURN! 8、COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS.
9、SPOON SAUCE OVER DRAINED SPAGHETTI NOODLES AND SPRINKLE WITH PARMESAN CHEESE.

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Turkey Meatloaf


1、MELT BUTTER IN A SKILLET. 2、COOK ONION AND GARLIC IN MELTED BUTTER FOR 5
MINUTES, STIRRING OCCASIONALLY. 3、PLACE MIXTURE IN A LARGE BOWL TO COOL FOR 5
MINUTES. 4、COMBINE TURKEY, BREAD CRUMBS, EGG, 1/4 CUP OF THE KATCHUP,
WORCESTERSHIRE SAUCE, SALT, AND PEPPER WITH ONION MIXTURE. 5、PRESS MEATLOAF INTO
AN 8X4-INCH LOAF PAN. 6、SPREAD REMAINING CATSUP ON TOP. 7、BAKE IN A 350 DEGREE
OVEN FOR 50-55 MINUTES. 8、(INTERNAL TEMPERATURE SHOULD REACH 165 DEGREES.)
REMOVE FROM OVEN AND LET STAND 5 MINUTES BEFORE SERVING.

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Mexican Rice


1、ADJUST RACK TO MIDDLE POSITION AND PREHEAT OVEN TO 350. 2、PROCESS TOMATO AND
ONION IN PROCESSOR OR BLENDER UNTIL PUREED AND THOROUGHLY SMOOTH. TRANSFER
MIXTURE TO MEASURING CUP AND RESERVE EXACTLY 2 CUPS. DISCARD EXCESS. 3、REMOVE
RIBS AND SEEDS FROM 2 JALAPENOS AND DISCARD. MINCE FLESH AND SET ASIDE. MINCE
REMAINING JALAPENO. SET ASIDE. 4、PLACE RICE IN A FINE MESH STRAINER AND RINSE
UNDER COLD RUNNING WATER UNTIL WATER RUNS CLEAR- ABOUT 1 1/2 MINUTES.SHAKE RICE
VIGOROUSLY TO REMOVE EXCESS WATER.THIS STEP REMOVES THE STARCH FROM THE RICE SO
IT WILL NOT STICK. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5、HEAT OIL IN HEAVY BOTTOMED OVENSAFE 12 INCH STRAIGHT SIDED SAUTEE PAN OR DUTCH
OVEN WITH TIGHT FITTING LID OVER LOW-MEDIUM HEAT ABOUT 2 MINUTES. (THE RECIPE IS
VERY SPECIFIC ABOUT THIS BUT I USED A 10 INCH DUTCH OVEN AND IT WORKED OUT
FINE.) DROP A FEW RICE GRAINS IN AND IF THEY SIZZLE THEN IT IS READY. ADD RICE
AND FRY STIRRING UNTIL RICE IS LIGHT GOLDEN AND TRANSLUCENT, ABOUT 6-8 MINUTES.
BE CAREFUL THAT THE OIL DOESN'T GET TOO HOT TOO FAST OR THE OIL WILL SPLATTER.
6、REDUCE HEAT TO MEDIUM, ADD GARLIC AND 2 MINCED JALAPENOS AND COOK , STIRRING
CONSTANTLY UNTIL FRAGRANT, ABOUT 1 1/2 MINUTES. 7、STIR IN BROTH, PUREED
MIXTURE,TOMATO PASTE, AND SALT. INCREASE HEAT TO MEDIUM HIGH, AND BRING TO A
BOIL. 8、COVER PAN AND TRANSFER PAN TO OVEN TO BAKE UNTIL LIQUID IS ABSORBED AND
RICE IS TENDER, 30-35 MINUTES.STIR WELL AFTER 15 MINUTES. 9、STIR IN CILANTRO,
MINCED JALAPENO TO TASTE, AND PASS LIME WEDGES SEPARATELY. 10、EDITED TO ADD
6-15-05: IF YOU CAN'T GET GOOD FRESH TOMATOES YOU ARE BETTER OFF USING CANNED
TOMATOES. DON'T USE THOSE AWFUL HARD AND UNDERIPE TOMATOES THAT ARE AT MOST
SUPERMARKET CHAINS. JUST BE SURE THAT THE PROCESSED TOMATOES AND THE ONE ONION
EQUALS 2 CUPS. ONE THE OTHER HAND- IF YOU FIND THAT AFTER PROCESSING YOUR
TOMATOES AND ONIONS THAT YOU HAVE LESS THAN 2 CUPS- SIMPLY ADD ENOUGH BOTTLED
SALSA TO MAKE UP THE DIFFERENCE. 11、EDITED 8-21-06: DO NOT SKIP ANY OF THE
STEPS. IT MAY SEEM STUPID- BUT RINSING THE RICE TO REMOVE THE STARCH IS VERY
IMPORTANT IF YOU WANT FLUFFY RICE. IT WILL ONLY TAKE TWO MINUTES OF YOUR TIME
BUT IT MAKES THE DIFFERENCE. 12、EDITED 8-15-08: LEFTOVERS ARE JUST AS DELICIOUS
THE NEXT DAY SO THIS IS A PERFECT DISH TO MAKE AHEAD TIME FOR POTLUCKS. THIS
RICE ALSO FREEZES WELL. FOR FREEZING AHEAD: COOL, PORTION AND FREEZE IN A ZIPLOC
BAG. TO REHEAT FROM FROZEN: PLACE IN A PYREX DISH AND WARM IN THE MICROWAVE,
STIRRING EVERY 2-3 MINUTES UNTIL HEATED THROUGH. 13、YOU'LL LOVE THIS RICE! MONEY
BACK GUARANTEE.

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Pizza Meatloaf Cups


1、IN A BOWL, COMBINE THE EGG, PIZZA SAUCE, BREAD CRUMBS AND ITALIAN SEASONING.
2、FOLD BEEF INTO MIXTURE AND MIX WELL. 3、DIVIDE MEAT MIXTURE INTO 12 GREASED
MUFFIN CUPS. 4、PRESS MIXTURE INTO BOTTOM AND UP THE SIDES. 5、FILL CENTER WITH
CHEESE. 6、BAKE AT 375°F FOR 15-18 MINUTES OR UNTIL MEAT IS NO LONGER PINK.
7、SERVE IMMEDIATELY WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED. 8、OR
COOL, PLACE IN FREEZER BAGS AND FREEZE FOR UP TO 3 MONTHS. 9、 10、THAW IN THE
REFRIGERATOR FOR 24 HOURS. 11、HEAT IN MICROWAVE ON HIGH FOR 2-3 MINUTES OR UNTIL
HEATED THROUGH. 12、TOP WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED.

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Quick & Easy Stove Top Tuna " Casserole "


1、COOK PASTA ACCORDING TO THE PACKAGE DIRECTIONS; DRAIN WELL, SET ASIDE AND KEEP
WARM. 2、COOK CELERY AND ONION IN BUTTER IN A LARGE SKILLET OVER MEDIUM HIGH
HEAT, STIRRING CONSTANTLY UNTIL TENDER. ADD ENGLISH PEAS, STIR UNTIL WARM. 3、ADD
CREAM CHEESE, MILK, SALT, AND PEPPER; COOK OVER MEDIUM HEAT UNTIL SMOOTH,
STIRRING OCCASIONALLY. STIR IN TUNA AND PARMESAN CHEESE; COOK UNTIL THOROUGHLY
HEATED, STIRRING OCCASIONALLY. 4、ADD PASTA AND TOSS WELL. COVER AT LOW OR WARM
HEAT UNTIL PASTA IS WARMED UP. SPRINKLE WITH FRESH PARSLEY. SERVE IMMEDIATELY.

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Perfect Basic White Rice


1、IN A SAUCEPAN WITH A GOOD FITTING LID BRING WATER, SALT AND OPTIONAL
INGREDIENTS IF DESIRED TO A BOIL. THE SALT AND BUTTER ARE SIMPLY FOR FLAVOR. THE
VINEGAR KEEPS YOUR GRAINS SEPARATED AND GIVES YOU A PRETTIER DISH. NO ONE WILL
TASTE THE VINEGAR AT ALL! 2、ADD RICE AND STIR. 3、COVER AND REDUCE HEAT TO LOW.
YOU WILL KNOW THAT YOUR TEMPERATURE IS CORRECT IF A LITTLE STEAM IS VISIBLE
LEAKING FROM THE LID. A LOT OF STEAM MEANS YOUR HEAT IS TOO HIGH. 4、COOK FOR 20
MINUTES. 5、DO NOT LIFT LID! 6、THE STEAM THAT IS TRAPPED INSIDE THE PAN IS WHAT
ALLOWS THE RICE TO COOK PROPERLY. 7、REMOVE FROM HEAT AND FLUFF WITH FORK.
8、SERVE!

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Perfect Rump Roast


1、DO NOT USE A GLASS PAN FOR THIS RECIPE. 2、PRE-HEAT THE OVEN TO 500 DEGREES.
3、PREP THE ROAST BY MAKING 4-5 SLITS IN THE ROAST AND FILLING THE HOLES WITH
SALT, PEPPER AND 1/2 OF A CLOVE OF GARLIC. 4、NOW SALT AND PEPPER THE REST OF THE
ROAST. 5、PUT THE ROAST IN THE OVEN AND SEAR FOR 20 MINUTES. 6、THEN ADD THE
WATER, THE CHOPPED ONION AND REDUCE THE TEMPERATURE TO 275 DEGREES. 7、COOK FOR
20 MINUTES PER LB. I LIKE MINE RARE SO THAT IS WHAT YOU WILL GET IF YOU COOK FOR
THIS PERIOD OF TIME.

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Japanese Mum's Chicken


1、PLACE ALL THE INGREDIENTS IN A SAUCEPAN OVER A HIGH HEAT. 2、BRING TO THE BOIL,
THEN REDUCE TO A SIMMER FOR ABOUT 20 MINUTES. 3、REMOVE ANY SCUM THAT RISES TO
THE SURFACE. 4、INCREASE THE HEAT, TURNING THE DRUMSTICKS FREQUENTLY IN THE
LIQUID, AND COOK UNTIL THE LIQUID HAS REDUCED TO A STICKY GLAZE. 5、ARRANGE THE
CHICKEN ON A SERVING PLATTER, REMOVE THE GARLIC CLOVE AND CHILI FROM THE LIQUID,
AND SPOON THE GLAZE OVER. 6、NOTE IT'S A GLAZE RATHER THAN A SAUCE, SO THERE'S
NOT A WHOLE LOT OF IT.

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Famous Challah


1、FIRST MEASURE OUT ALL YOUR INGREDIENTS. 2、NOW FROM THE 1/2 OF CUP SUGAR TAKE 1
TABLESPOON OF THE SUGAR & COMBINE IT WITH THE YEAST& WARM WATER (YOU KNOW YOU
HAVE THE RIGHT TEMPERATURE OF WARM WATER WHEN IT'S THE SAME TEMPERATURE AS THE
INSIDE OF YOUR WRIST). 3、I LET MY MIXER BOWL WHICH IS METAL (KITCHEN AID) SIT IN
A HOT WATER BATH WHILE THE YEAST DISSOLVES, 10 MINUTES. 4、AFTER THE YEAST HAS
DISSOLVED (IT'S NICE & FOAMY) ADD TO IT THE REST OF THE SUGAR, SALT & 3 1/2 CUPS
FLOUR. 5、MIX WELL (I USE THE BREAD HOOK). 6、ADD EGG (ALREADY BEATEN) & OIL.
7、SLOWLY START MIXING IN MOST OF THE REMAINING 3 1/2 CUPS OF FLOUR. 8、THE DOUGH
WILL BECOME QUITE THICK. 9、WHEN THE DOUGH PULLS AWAY FROM THE SIDES OF THE BOWL,
TURN IT ONTO A FLOURED SURFACE& KNEAD FOR APPROXIMATELY 10 MINUTE. 10、ADD ONLY
ENOUGH ADDITIONAL FLOUR TO MAKE DOUGH MANAGEABLE. 11、KNEAD UNTIL DOUGH HAS
ACQUIRED A "LIFE OF ITS OWN"; IT SHOULD BE SMOOTH & ELASTIC, SPRINGING BACK WHEN
PRESSED LIGHTLY WITH YOUR FINGERTIP. 12、PLACE DOUGH INTO A LARGE OILED BOWL
TURNING THE DOUGH ONCE SO ITS OILED ON ALL SIDES. 13、COVER WITH A DAMP TOWEL &
LET RISE IN A WARM PLACE FOR 2 HOURS, PUNCHING DOWN IN 4-5 PLACES EVERY 20
MINUTES. 14、NOW, I ALWAYS WRITE DOWN WHAT TIME I STARTED SO I DON'T FORGET WHEN
THE 2 HOURS ARE UP & SET A TIMER EVERY 20 MINUTES. (IN THE SUMMER I LET THE
DOUGH RISE ON MY BALCONY & IN THE WINTER IN FRONT OF MY OVEN WHERE SOMETHING IS
ALWAYS BAKING, TURNING IT EVERY TIME I PUNCH DOWN THE DOUGH). 15、AFTER THE 2
HOURS, TURN YOUR DOUGH ONTO YOUR WORKING SURFACE. 16、NOW COMES THE FORMING PART.
17、FOR SHABBOS I ALWAYS MAKE A 2 LEVEL BRAIDED CHALLAH WHICH LOOKS GREAT & IS
REALLY EASY. 18、PREPARE YOUR BAKING SHEET LINING IT WITH PARCHMENT PAPER.
19、PREHEAT OVEN TO 375°F. 20、FIRST, TAKE A LARGE KNIFE & CUT THE DOUGH IN HALF.
21、NEXT, FROM EACH 1/2 NOW CUT OFF A THIRD & PLACE THE 2 THIRDS ON THE SIDE.
22、NOW, FROM THE FIRST HALF (WHERE YOU'VE REMOVED A THIRD) DIVIDE THE REMAINING
DOUGH INTO APPROXIMATELY EQUAL THIRDS. 23、ROLL EACH THIRD OUT TILL ITS ABOUT
10-12 INCHES (I'M GUESSING I NEVER MEASURED IT) & BRAID ALL 3 ROLL TOGETHER
PINCHING THE TOP & BOTTOM HALF TOGETHER& TURNING THEM SLIGHTLY UNDER. 24、PLACE
ON BAKING SHEET. 25、REPEAT THE SAME FOR OTHER HALF. 26、NOW TAKE THE FIRST THIRD
YOU REMOVED EARLIER& DIVIDE IN 3, BRAID JUST LIKE YOU DID BEFORE& PLACE ON TOP
OF THE ALREADY BRAIDED CHALLAH. 27、REPEAT SAME FOR OTHER THIRD. 28、NOW LET THE
CHALLAH RISE FOR 1/2 AN HOUR. 29、AFTER THE CHALLAH HAS RISEN GLAZE WITH BEATEN
EGG & ADD MOHN OR SESAME IF YOU WISH. 30、ALMOST DONE! 31、PUT IN PREHEATED OVEN &
LET BAKE FOR EXACTLY 25 MINUTES! 32、TURN OFF OVEN & LEAVE CHALLAHS IN FOR
EXACTLY ANOTHER 10 MINUTES! 33、REMOVE FROM OVEN. 34、ENJOY--YOU DESERVE EVERY
COMPLIMENT YOU GET!

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Sweet and Sour Chicken


1、MIX TOGETHER FIRST 6 INGREDIENTS. 2、ADD CHICKEN; COAT WELL. 3、HEAT OIL IN
ELECTRIC SKILLET TO 375 DEGREES. 4、FRY CHICKEN UNTIL LIGHTLY BROWNED. 5、REMOVED
CHICKEN; DRAIN. 6、DRAIN PINEAPPLE, RESERVING LIQUID. 7、ADD ENOUGH WATER TO JUICE
TO MAKE 1 CUP. 8、ADD 2 T. CORNSTARCH, MIXING WELL. 9、COMBINE PINEAPPLE JUICE
MIXTURE AND NEXT 4 INGREDIENTS IN A MEDIUM SAUCEPAN. 10、BRING MIXTURE TO A BOIL.
11、STIR GREEN PEPPER AND CHICKEN INTO SAUCE; COOK UNTIL THOROUGHLY HEATED.
12、SERVE OVER RICE.

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Loaded Potato and Buffalo Chicken Casserole


1、PREHEAT OVEN TO 500F (THIS IS NOT A TYPO, 500F IS CORRECT!) . 2、IN A LARGE
BOWL MIX TOGETHER THE OLIVE OIL, HOT SAUCE, SALT, PEPPER, GARLIC POWDER &
PAPRIKA. 3、ADD THE POTATOES AND STIR TO COAT. 4、ADD THE POTATOES TO A GREASED
BAKING DISH. 5、WHEN SCOOPING THE POTATOES INTO THE BAKING DISH, LEAVE BEHIND ANY
EXTRA OLIVE OIL/HOT SAUCE MIX. 6、ADD THE DICED CHICKEN TO THE “LEFT BEHIND”
OLIVE OIL/HOT SAUCE MIX AND STIR TO COAT ALL THE CHICKEN. ALLOW TO MARINATE AS
THE POTATOES BAKE. 7、ROAST THE POTATOES FOR 45-50 MINUTES, STIRRING EVERY 10-15
MINUTES, UNTIL COOKED THROUGH AND NICE AND CRISPY ON THE OUTSIDE. 8、ONCE THE
POTATOES ARE FULLY COOKED ADD THE MARINATED CHICKEN. 9、ONCE THE POTATOES ARE
FULLY COOKED, REMOVE FROM THE OVEN AND LOWER THE OVEN TEMPERATURE TO 400°F.
10、IN A LARGE BOWL MIX ALL THE TOPPING INGREDIENTS TOGETHER. 11、TOP THE RAW
CHICKEN WITH THE TOPPING. 12、BAKE 15 MINUTES OR UNTIL UNTIL THE CHICKEN IS
COOKED THROUGH AND THE TOPPING IS MELTED AND BUBBLY DELICIOUS. 13、SERVE WITH
EXTRA HOT SAUCE AND/OR RANCH DRESSING.

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Skillet Tarragon Chicken


1、SPRINKLE CHICKEN WITH SALT AND PEPPER AND DREDGE IN FLOUR. SET ASIDE REMAINING
FLOUR. 2、HEAT 3 TABLESPOONS OF BUTTER OVER MEDIUM HEAT IN LARGE SKILLET AND
BROWN CHICKEN ON BOTH SIDES. REMOVE CHICKEN AND KEEP WARM. 3、SAUTE ONION IN SAME
SKILLET UNTIL IT BEGINS TO BECOME CLEAR. 4、ADD WINE AND COOK UNTIL LIQUID IS
ALMOST EVAPORATED, STIRRING TO LOOSEN BROWNED BITS (DEGLAZE) ON BOTTOM OF
SKILLET. WATCH CLOSELY- THIS HAPPENS FAST! 5、REDUCE HEAT TO MEDIUM-LOW AND STIR
IN RESERVED FLOUR UNTIL IT BECOMES A THICK PASTE. 6、ADD TARRAGON, CHICKEN BROTH
AND THE COOKED CHICKEN. COVER AND COOK UNTIL TENDER. 7、PLACE CHICKEN ON A WARM
PLATTER. 8、ADD REMAINING BUTTER AND HEAVY CREAM TO THE LIQUID THAT IS IN THE
SKILLET AND HEAT THROUGH. 9、POUR SAUCE OVER THE CHICKEN AND GARNISH WITH A
LITTLE MORE TARRAGON OR SOME CHOPPED FRESH PARSLEY OR GREEN ONION IF DESIRED.

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Lemon Baked Cod


1、IF FISH FILLETS ARE LARGE, CUT INTO SERVING PIECES. 2、MIX BUTTER AND LEMON
JUICE. 3、IN ANOTHER BOWL, MIX FLOUR, SALT AND WHITE PEPPER. 4、DIP FISH INTO
BUTTER MIXTURE; COAT FISH WITH FLOUR MIXTURE. 5、PLACE FISH IN UNGREASED SQUARE
BAKING DISH, 8X8X2 INCHES. 6、POUR REMAINING BUTTER MIXTURE OVER FISH; SPRINKLE
WITH PAPRIKA. 7、COOK UNCOVERED IN 350 DEGREE OVEN UNTIL FISH FLAKES EASILY WITH
FORK, 25-30 MINUTES. GARNISH WITH PARSLEY SPRIGS AND LEMON SLICES IF DESIRED.

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Beth's Melt in Your Mouth Barbecue Ribs (Oven)


1、PREHEAT OVEN TO 300 DEGREES F. LINE A BAKING SHEET WITH TWO LAYERS OF FOIL,
SHINY SIDE OUT. 2、PEEL OFF TOUGH MEMBRANE THAT COVERS THE BONY SIDE OF THE RIBS.
3、SEASON THE RIBS ON BOTH SIDES WITH SALT AND PEPPER. IF USING, DIVIDE THE
HICKORY LIQUID SMOKE EVENLY OVER THE RIBS. 4、IN A MEDIUM BOWL, COMBINE THE LIGHT
BROWN SUGAR, PAPRIKA, GARLIC POWDER AND GROUND RED PEPPER. APPLY THE RUB TO ALL
SIDES OF THE RIBS. 5、LAY RIBS ON THE PREPARED BAKING SHEET, MEATY SIDE DOWN.
BONE SIDE DOWN FOR GRILLING! 6、LAY TWO LAYERS OF FOIL ON TOP OF RIBS AND ROLL
AND CRIMP EDGES TIGHTLY, EDGES FACING UP TO SEAL. 7、TRANSFER TO THE OVEN AND =
BAKE FOR 2-2 1/2 HOURS OR UNTIL MEAT IS STARTING TO SHRINK AWAY FROM THE ENDS OF
THE BONE. 8、REMOVE FROM OVEN. 9、HEAT BROILER. 10、CUT RIBS INTO SERVING SIZED
PORTIONS OF 2 OR 3 RIBS. 11、ARRANGE ON BROILER PAN, BONY SIDE UP. 12、BRUSH ON
SAUCE. 13、BROIL FOR 1 OR 2 MINUTES UNTIL SAUCE IS COOKED ON AND BUBBLY. 14、TURN
RIBS OVER. 15、REPEAT ON OTHER SIDE. 16、ALTERNATELY, YOU CAN GRILL THE RIBS ON
YOUR GRILL TO COOK ON THE SAUCE.

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Balsamic Chicken Thighs


1、SPRAY LARGE FRYING PAN, PREHEAT. 2、RINSE AND PAT DRY THIGHS. 3、SEASON WITH
SALT AND PEPPER. 4、BROWN WELL ON ALL SIDES. 5、COVER, REDUCE HEAT TO MEDIUM AND
COOK FOR APPROXIMATELY 25 MINUTES,OR'TIL THIGHS ARE DONE DEPENDING ON SIZE.
6、ADD SHALLOTS,COOK FOR 2-3 MINUTES,UNTIL THEY SOFTEN. 7、STIR IN BALSAMIC
VINEGAR, COOK FOR ABOUT 1 MORE MINUTE,TURN CHICKEN TO COAT THOROUGHLY. 8、SPOON
SAUCE OVER THIGHS TO SERVE.

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The Perfect Burger


1、LIGHTLY OIL GRILL& HEAT BBQ TO MEDIUM. 2、WHISK EGG IN A BOWL& ADD NEXT 6
INGREDIENTS. 3、ADD ANY OF THE “STIR-INS” THAT APPEAL TO YOU. 4、CRUMBLE IN BEEF&
USING YOUR HANDS OR A FORK, GENTLY MIX TOGETHER. 5、HANDLE THE MEAT AS LITTLE AS
POSSIBLE – THE MORE YOU WORK IT, THE TOUGHER IT GETS. 6、GENTLY SHAPE (DON’T
FIRMLY PRESS) MIXTURE INTO BURGERS ABOUT ¾ INCH THICK. 7、USING YOUR THUMB, MAKE
A SHALLOW DEPRESSION IN THE CENTRE OF EACH BURGER TO PREVENT PUFFING UP DURING
COOKING. 8、PLACE BURGERS ON THE GRILL, CLOSE LID& BBQ UNTIL NO LONGER PINK
INSIDE, TURNING ONCE, ABOUT 6 – 8 MINUTES PER SIDE. 9、AN INSTANT READ
THERMOMETER SHOULD READ 160F. 10、DON'T ABUSE YOUR BURGERS BY PRESSING WITH A
SPATULA, PRICKING WITH A FORK OR TURNING FREQUENTLY AS PRECIOUS JUICES WILL BE
LOST! 11、TUCK INTO A WARM CRUSTY BUN& ADD YOUR FAVOURITE TOPPINGS.

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Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)


1、ADD ONE CUP OF BOILED WATER AND ONE CUP OF BOURGHUL (BULGUR) IN A SMALL BOWL
AND MIX. PLACE A TEA TOWEL OVER THE BOWL SO THE STEAM IS UNABLE TO ESCAPE. SET
ASIDE UNTIL COOL. 2、FINELY CHOP THE PARSLEY, SPRING ONIONS AND TOMATOES AND
PLACE THEM INTO YOUR SEPARATE LARGE SALAD BOWL. 3、JUICE ALL THE FRESH LEMONS AND
POUR IT OVER THE SALAD MIXTURE. ADD OLIVE OIL, BLACK PEPPER AND SALT IN THE
SALAD MIXTURE. MIX WELL. 4、PLACE OVER THE COOL BOURGHUL AND MIX WELL. 5、SERVE.
6、REFRIGERATE ANY LEFT OVERS FOR ABOUT 2-3 DAYS.

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Creamy Cajun Chicken Pasta


1、PLACE CHICKEN AND CAJUN SEASONING IN A BOWL AND TOSS TO COAT. 2、IN A LARGE
SKILLET OVER MEDIUM HEAT, SAUTÉ CHICKEN IN BUTTER OR MARGARINE UNTIL CHICKEN IS
TENDER, ABOUT 5 TO 7 MINUTES. 3、REDUCE HEAT ADD GREEN ONION, HEAVY CREAM,
TOMATOES, BASIL, SALT, GARLIC POWDER, BLACK PEPPER AND HEAT THROUGH. 4、POUR OVER
HOT LINGUINE AND TOSS WITH PARMESAN CHEESE.

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Jolean's Cheese Potato & Smoked Sausage Casserole


1、CUT SKINLESS SMOKED SAUSAGE IN HALF, LENGTHWISE, AND THEN CHOP INTO 1/2 INCH
"HALF MOON" CUTS. COOK IN A FRYING PAN FOR ABOUT 15 MINUTES, TURNING FREQUENTLY
TO SLIGHTLY BROWN. 2、MEANWHILE, PUT COOKED & DICED POTATOES IN 2 QUART
CASSEROLE. ADD COOKED MEAT AND GIVE IT A GENTLE TOSS. 3、MIX ALL REMAINING
INGREDIENTS (EXCEPT FOR SHREDDED CHEDDAR CHEESE & THE PAPRIKA) IN A SAUCEPAN
OVER MEDIUM HEAT UNTIL WARM, MELTED AND SMOOTH. (USE A WHISK AND STIR
CONSTANTLY.). 4、POUR WHITE/CHEESE SAUCE OVER POTATOES AND MEAT. SPRINKLE
SHREDDED SHARP CHEDDAR CHEESE ON TOP, AND THEN SPRINKLE PAPRIKA EVENLY OVER THE
TOP. 5、BAKE IN PREHEATED 350°F OVEN FOR 35-45 MINUTES (WATCH, UNTIL GOLDEN BROWN
ON TOP). 6、NOTE: YOU CAN SUBSTITUTE: 1/2 LB. HOT DOGS, SLICED INTO 1/2-INCH
SLICES OR 1/2 LB. HAM DICED INTO 1/2-INCH DICES OR 12 OZ. CAN OF SPAM DICED INTO
1/2-INCH DICES, INSTEAD OF THE SMOKED SAUSAGE.

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General Tso's Chicken


1、PLACE SAUCE INGREDIENTS IN A QUART JAR WITH A LID AND SHAKE TO MIX. IF YOU
MAKE THIS AHEAD OF TIME JUST REFRIGERATE UNTIL NEEDED, SHAKING IT AGAIN WHEN YOU
ARE READY TO USE IT. THIS ALSO KEEPS YOUR DIRTY DISHES DOWN. 2、MIX CORNSTARCH
SLURRY IN A LARGE BOWL- THE MIXTURE WILL BE STRANGE BUT TRUST ME IT WORKS. IT
WILL BE VERY THICK ALMOST PASTE LIKE. ADD ALL THE CHICKEN PIECES AND STIR TO
COAT. USING A FORK REMOVE ONE CHICKEN PIECE AT A TIME AND LET THE EXCESS MIXTURE
DRIP OFF. YES EVEN THOUGH THE MIXTURE HAS A WEIRD CONSISTENCY IT WILL NOT STICK
LIKE PASTE AND THE EXCESS WILL DRIP OFF. ADD CHICKEN TO THE HOT (350 DEGREE) OIL
AND FRY UNTIL CRISPY. ONLY COOK 7 OR 8 CHICKEN PIECES AT A TIME. YOU DO NOT WANT
TO LOWER THE TEMP OF THE OIL BY COOKING TOO MANY AT A TIME. YOU CAN USE A SIMPLE
COOKING OR CANDY THERMOMETER TO JUDGE THE TEMP OF THE OIL. 3、DRAIN ON PAPER
TOWELS. WANT THEM EXTRA CRISPY? PUT THEM ON A RACK OVER A SHEET PAN. KEEP WARM-
I JUST PUT THEM IN THE OVEN WITH THE OVEN OFF. REPEATING UNTIL ALL CHICKEN IS
FRIED. 4、IN A SEPARATE WOK OR LARGE SKILLET ADD A SMALL AMOUNT OF OIL AND HEAT
TO 400 DEGREES. AGAIN, A CANDY THERMOMETER WORKS GREAT. (WANT LESS DISHES? YOU
CAN JUST DRAIN THE OIL AFTER YOU FRY ALL THE CHICKEN, LEAVE A SMALL AMOUNT
(ABOUT A TSP) IN THE PAN AND USE THE SAME PAN IF YOU LIKE.) 5、ADD GREEN ONIONS
AND HOT PEPPERS AND STIR FRY ABOUT 30 SECONDS. 6、STIR (OR SHAKE JAR) SAUCE
MIXTURE, AND THEN ADD TO PAN WITH ONIONS AND PEPPERS, COOK UNTIL THICK. SOME
REVIEWS DIDN'T KNIW WHAT "THICK" MEANT. THICK LIKE THE SAME SAUCE YOU GET AT A
RESTAURANT.YOU WANT IT TO JUST COAT THE CHICKEN. IF IT GETS TOO THICK, ADD A
LITTLE WATER OR OTHER LIQUID. THE THICKNESS OF THE SAUCE SHOULD BE SIMILAR TO
WHAT YOU GET WHEN ORDERING THIS AT A RESTAURANT. 7、ADD CHICKEN TO SAUCE IN WOK
AND HEAT JUST UNTIL THE CHICKEN IS HOT ENOUGH FOR YOU. IT MAY NOT EVEN NEED A
MINUTE IF YOU KEPT THE CHICKEN WARM. THE QUICKER YOU SERVE IT THE CRISPIER THE
CHICKEN STAYS. 8、DON'T BE SCARED BY ANY NEGATIVE REVIEWS. IT'S NOT ROCKET
SCIENCE THOUGH IF YOU HAVE NEVER COOKED WITH A CORNSTARCH SLURRY IT MAY FEEL
LIKE AN EXPERIMENT. TRUST YOURSELF! YOU'VE GOT THIS! IF YOU HAVE ANY DOUBTS
REREAD THE RECIPE AND GET EVERYTHING IN ORDER BEFORE YOU START TO COOK. I
PROMISE YOU WILL THANK YOURSELF AND MAYBE EVEN ME! ENJOY! 9、OH IT'S GREAT SERVED
OVER RICE!

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Delicious Chicken Pot Pie


1、PREHEAT OVEN TO 400°F. 2、SAUTE ONION, CELERY, CARROTS AND POTATOES IN
MARGARINE FOR 10 MINUTES. 3、ADD FLOUR TO SAUTEED MIXTURE, STIRRING WELL, COOK
ONE MINUTE STIRRING CONSTANTLY. 4、COMBINE BROTH AND HALF AND HALF. 5、GRADUALLY
STIR INTO VEGETABLE MIXTURE. 6、COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL
THICKENED AND BUBBLY. 7、STIR IN SALT AND PEPPER; ADD CHICKEN AND STIR WELL.
8、POUR INTO SHALLOW 2 QUART CASSEROLE DISH AND TOP WITH PIE SHELLS. 9、CUT SLITS
TO ALLOW STEAM TO ESCAPE. 10、BAKE FOR 40-50 MINUTES OR UNTIL PASTRY IS GOLDEN
BROWN AND FILLING IS BUBBLY AND COOKED THROUGH.

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Beer Bread


1、PREHEAT OVEN TO 375 DEGREES. 2、MIX DRY INGREDIENTS AND BEER. 3、POUR INTO A
GREASED LOAF PAN. 4、POUR MELTED BUTTER OVER MIXTURE. 5、BAKE 1 HOUR, REMOVE FROM
PAN AND COOL FOR AT LEAST 15 MINUTES. 6、UPDATED NOTES: THIS RECIPE MAKES A VERY
HEARTY BREAD WITH A CRUNCHY, BUTTERY CRUST. IF YOU PREFER A SOFTER CRUST (LIKE A
TRADITIONAL BREAD) MIX THE BUTTER INTO THE BATTER INSTEAD OF POURING IT OVER THE
TOP. 7、SIFTING FLOUR FOR BREAD RECIPES IS A MUST-DO. MOST PEOPLE JUST SCOOP THE
1 CUP MEASURE IN THE FLOUR CANISTER AND LEVEL IT OFF. THAT COMPACTS THE FLOUR
AND WILL TURN YOUR BREAD INTO A "HARD BISCUIT" AS SOME HAVE DESCRIBED. THAT'S
BECAUSE THEY AREN'T SIFTING THEIR FLOUR! IF YOU DO NOT HAVE A SIFTER, USE A
SPOON TO SPOON THE FLOUR INTO THE 1 CUP MEASURE. TRY IT ONCE THE "CORRECT" WAY
AND YOU WILL SEE AN AMAZING DIFFERENCE IN THE END PRODUCT. 8、I HAVE HAD MANY
EMAIL FROM YOU KIND FOLKS ABOUT USING NON-ALCOHOLIC BEVERAGES INSTEAD OF BEER.
THAT IS FINE TO DO BUT I HIGHLY RECOMMEND ADDING A PACKET OF DRY ACTIVE YEAST OR
2 TEASPOONS OF BREAD (MACHINE) YEAST SO THAT YOU GET A PROPER RISE. 9、THE FINAL
RESULT SHOULD BE A THICK, HEARTY AND VERY TASTEFUL BREAD, NOT A BRICK! ;).
10、THANK YOU ALL FOR THE INCREDIBLY NICE COMMENTS AND THOSE OF YOU WHO LEFT A
BAD REVIEW - LEARN TO SIFT SIFT SIFT! YOU WILL BE AMAZED AT THE RESULTS YOU GET.

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Southern Buttermilk Biscuits


1、PREHEAT YOUR OVEN TO 450°F. 2、COMBINE THE DRY INGREDIENTS IN A BOWL, OR IN THE
BOWL OF A FOOD PROCESSOR. 3、CUT THE BUTTER INTO CHUNKS AND CUT INTO THE FLOUR
UNTIL IT RESEMBLES COURSE MEAL. 4、IF USING A FOOD PROCESSOR, JUST PULSE A FEW
TIMES UNTIL THIS CONSISTENCY IS ACHIEVED. 5、ADD THE BUTTERMILK AND MIX JUST
UNTIL COMBINED. 6、IF IT APPEARS ON THE DRY SIDE, ADD A BIT MORE BUTTERMILK. IT
SHOULD BE VERY WET. 7、TURN THE DOUGH OUT ONTO A FLOURED BOARD. 8、GENTLY, GENTLY
PAT (DO NOT ROLL WITH A ROLLING PIN) THE DOUGH OUT UNTIL IT'S ABOUT 1/2" THICK.
FOLD THE DOUGH ABOUT 5 TIMES, GENTLY PRESS THE DOUGH DOWN TO A 1 INCH THICK.
9、USE A ROUND CUTTER TO CUT INTO ROUNDS. 10、YOU CAN GENTLY KNEAD THE SCRAPS
TOGETHER AND MAKE A FEW MORE, BUT THEY WILL NOT BE ANYWHERE NEAR AS GOOD AS THE
FIRST ONES. 11、PLACE THE BISCUITS ON A COOKIE SHEET- IF YOU LIKE SOFT SIDES, PUT
THEM TOUCHING EACH OTHER. 12、IF YOU LIKE"CRUSTY" SIDES, PUT THEM ABOUT 1 INCH
APART- THESE WILL NOT RISE AS HIGH AS THE BISCUITS PUT CLOSE TOGETHER. 13、BAKE
FOR ABOUT 10-12 MINUTES- THE BISCUITS WILL BE A BEAUTIFUL LIGHT GOLDEN BROWN ON
TOP AND BOTTOM. 14、DO NOT OVERBAKE. 15、NOTE: THE KEY TO REAL BISCUITS IS NOT IN
THE INGREDIENTS, BUT IN THE HANDLING OF THE DOUGH. 16、THE DOUGH MUST BE HANDLED
AS LITTLE AS POSSIBLE OR YOU WILL HAVE TOUGH BISCUITS. 17、I HAVE FOUND THAT A
FOOD PROCESSOR PRODUCES SUPERIOR BISCUITS, BECAUSE THE INGREDIENTS STAY COLDER
AND THERE'S LESS CHANCE OF OVERMIXING. 18、YOU ALSO MUST PAT THE DOUGH OUT WITH
YOUR HANDS, LIGHTLY. 19、ROLLING WITH A ROLLING PIN IS A GUARANTEED WAY TO
OVERSTIMULATE THE GLUTEN, RESULTING IN A TOUGHER BISCUIT. 20、NOTE 2: YOU CAN
MAKE THESE BISCUITS, CUT THEM, PUT THEM ON COOKIE SHEETS AND FREEZE THEM FOR UP
TO A MONTH. 21、WHEN YOU WANT FRESH BISCUITS, SIMPLY PLACE THEM FROZEN ON THE
COOKIE SHEET AND BAKE AT 450°F FOR ABOUT 20 MINUTES.

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Crock Pot - Style Loaded Baked Potato Soup


1、COMBINE FIRST SEVEN INGREDIENTS IN A LARGE CROCK POT; COVER AND COOK ON HIGH
FOR 4 HOURS OR LOW FOR 8 HOURS (POTATO SHOULD BE TENDER). 2、MASH MIXTURE UNTIL
POTATOES ARE COARSELY CHOPPED AND SOUP IS SLIGHTLY THICKENED. 3、STIR IN CREAM,
CHEESE AND CHIVES. 4、TOP WITH SOUR CREAM (IF USED), SPRINKLE WITH BACON AND MORE
CHEESE.

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Ground Beef Stuffed Green Bell Peppers With Cheese


1、CUT OFF THE TOPS OF GREEN PEPPERS; DISCARD SEEDS AND MEMBRANES. 2、CHOP ENOUGH
OF THE TOPS TO MAKE 1/4 CUP, SET ASIDE. 3、COOK THE WHOLE GREEN PEPPERS,
UNCOVERED IN BOILING WATER FOR ABOUT 5 MINUTES; INVERT TO DRAIN WELL. 4、SPRINKLE
INSIDES OF THE PEPPERS LIGHTLY WITH SALT. 5、IN A SKILLET COOK GROUND BEEF, ONION
AND 1/4 CUP CHOPPED PEPPER TILL MEAT IS BROWNED AND VEGETABLES ARE TENDER.
6、DRAIN OFF EXCESS FAT. ADD DRAINED TOMATOES, SALT, WORCESTERSHIRE, AND A DASH
OF PEPPER. 7、IN A SEPARATE POT PUT WATER BRING TO BOIL ADD RICE COOK UNTIL RICE
IS SOFT. IF NEEDED ADD MORE WATER. 8、ADD RICE TO BEEF MIXTURE. 9、STIR IN CHEESE.
STUFF PEPPERS WITH MEAT MIXTURE. PLACE IN A 10X6X2 BAKING DISH. 10、BAKE, COVERED
IN A 350 DEGREE OVEN FOR 30 MINUTES. IN THE LAST 5 MINUTES ADD ANY REMAINING
CHEESE TO THE TOP OF THE PEPPERS.

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Traditional Irish Shepherd's Pie


1、PRE-HEAT OVEN TO 200C/400°F. 2、SAUTE CARROTS IN THE OLIVE OIL UNTIL STARTING
TO GET TENDER. 3、ADD IN THE ONIONS AND SAUTE FOR A MINUTE OR TWO THEN ADD THE
MEAT. 4、SEASON WITH BLACK PEPPER AND THYME. 5、COOK UNTIL BROWNED THEN DRAIN FAT.
6、ADD THE BUTTER AND PEAS. 7、SPRINKLE WITH FLOUR AND STIR THROUGH. 8、ADD TOMATO
PASTE, WINE AND WORCESTERSHIRE SAUCE. 9、LET THIS REDUCE SLIGHTLY THEN ADD THE
CHICKEN STOCK. ALLOW TO REDUCE DOWN UNTIL YOU HAVE A THICK MEATY GRAVY. SEASON
TO YOUR TASTE. 10、REMOVE FROM HEAT. GREASE AN OVEN PROOF DISH** (9X13 WORKS FOR
ME, AS DOES AN OVAL BAKER) WITH BUTTER AND ADD THE SAUCE. 11、SPOON OR PIPE THE
MASHED POTATOES OVER TOP. BRUSH WITH EGG AND SPRINKLE WITH PARMESAN CHEESE IF
USING. 12、BAKE FOR ABOUT 20 MINUTES OR UNTIL THE POTATO IS NICE AND BROWNED ON
TOP. 13、SERVE AS IS OR WITH SOME CRUSTY BREAD TO MOP UP THAT YUMMY SAUCE!

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Melt-In-Your-Mouth Chicken Breasts


1、MIX MAYONNAISE OR YOGURT, CHEESE AND SEASONINGS. 2、SPREAD MIXTURE OVER CHICKEN
BREAST AND PLACE IN BAKING DISH. 3、BAKE AT 375°F FOR 45 MINUTES.

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30 Minute Chicken and Dumplings


1、DICE TENDERS INTO BITE SIZE PIECES AND SET ASIDE. 2、WASH HANDS. 3、PLACE A
LARGE POT ON STOVE OVER MEDIUM HIGH HEAT. 4、ADD OIL, BUTTER, VEGETABLES AND BAY
LEAF AND COOK 5 MINUTES, STIRRING FREQUENTLY. 5、SEASON MIXTURE WITH SALT, PEPPER
AND POULTRY SEASONING. 6、ADD FLOUR TO THE PAN AND COOK 2 MINUTES. 7、STIR BROTH
OR STOCK TO THE POT AND BRING TO A BOIL. 8、ADD CHICKEN TO THE BROTH AND STIR.
9、PLACE BISCUIT MIX IN A BOWL. 10、COMBINE WITH 1/2 CUP WARM WATER AND PARSLEY.
11、DROP TABLESPOONFULS OF PREPARED MIX INTO THE POT, SPACING DUMPLINGS EVENLY.
12、COVER POT TIGHTLY AND REDUCE HEAT TO MEDIUM LOW. 13、STEAM DUMPLINGS 8 TO 10
MINUTES. 14、REMOVE COVER AND STIR CHICKEN AND DUMPLINGS TO THICKEN SAUCE A BIT.
15、STIR PEAS INTO THE PAN, REMOVE CHICKEN AND DUMPLINGS FROM HEAT AND SERVE IN
SHALLOW BOWLS.

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Greek Potatoes (Oven-Roasted and Delicious!)


1、PREHEAT OVEN TO 420°F A REVIEWER HAS SUGGESTED SPRAYING THE BAKING PAN WITH
PAM - THAT SOUNDS LIKE A GREAT IDEA! 2、PUT ALL THE INGREDIENTS INTO A BAKING PAN
LARGE ENOUGH TO HOLD THEM. 3、SEASON GENEROUSLY WITH SEA SALT AND BLACK PEPPER.
4、MAKE SURE YOUR HANDS ARE VERY CLEAN AND PUT THEM IN THE PAN AND GIVE
EVERYTHING A TOSS TO DISTRIBUTE. 5、THE GARLIC WILL DROP INTO THE WATER/OIL
SOLUTION BUT ITS FLAVOUR WILL PERMEATE THE POTATOES, AND THIS WAY, IT WON'T
BURN. 6、BAKE FOR 40 MINUTES. 7、WHEN A NICE GOLDEN-BROWN CRUST HAS FORMED ON THE
POTATOES, GIVE THEM A STIR TO BRING THE WHITE UNDERSIDE UP, SEASON LIGHTLY WITH
A BIT MORE SEA SALT AND PEPPER AND JUST A LIGHT SPRINKLING OF OREGANO. 8、ADD 1/2
CUP MORE WATER IF PAN APPEARS TO BE GETTING DRY, AND POP BACK INTO OVEN TO BROWN
OTHER SIDE OF POTATOES. 9、THIS WILL TAKE ABOUT ANOTHER 40 MINUTES. 10、DO NOT BE
AFRAID OF OVERCOOKING THE POTATOES- THEY WILL BE DELICIOUS. 11、NOTE: I OFTEN
MELT A BOUILLON CUBE IN THE WATER; IF YOU DO, MAKE SURE TO CUT BACK SOME ON THE
SALT.

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Classic Potato Salad


1、BOIL PEELED POTATOES IN SALTED WATER UNTIL DONE. COOL TO ROOM TEMPERATURE.
2、PLACE DICED POTATOES IN LARGE BOWL. 3、MIX MAYONNAISE, CIDER VINEGAR, SUGAR,
MUSTARD, SALT, GARLIC POWDER, AND PEPPER IN ANOTHER BOWL. 4、ADD TO POTATOES.
5、ADD CELERY AND ONIONS AND MIX WELL. 6、STIR IN EGGS. 7、SPRINKLE A LITTLE
PAPRIKA ON TOP.

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Olive Garden Copycat Zuppa Toscana


1、CHOP OR SLICE UNCOOKED SAUSAGE INTO SMALL PIECES AND COOK UNTIL BROWNED AND
MEAT IS GROUND IN BOTTOM OF YOUR SOUP PAN OVER MED-HIGH HEAT. 2、ADD ONIONS,
GARLIC, SALT, PEPPER, AND RED PEPPER FLAKES TO SAUSAGE AND COOK UNTIL ONIONS ARE
CLEAR AND AROMATICS OF THE SEASONINGS BLEND TOGETHER. 3、REDUCE HEAT BACK TO
MEDIUM AND PLACE, POTATOES, IN THE POT. AND SLOWLY ADD THE CHICKEN STOCK AND
WATER AND STIR. (USE CHICKEN BOUILLON ENVELOPE FOR EXTRA FLAVOR IS CHICKEN STOCK
IS WEAK). 4、COOK ON MEDIUM HEAT UNTIL POTATOES ARE DONE AND STIR OCCASIONALLY.
ONCE POTATOES ARE DONE, ADD FLOUR OR CORNSTARCH AND SIMMER FOR ANOTHER 15
MINUTES. 5、REDUCE HEAT TO LOWEST SETTING AND SPRINKLE IN YOUR KALE AND COOKED
BACON AND SLOWLY POUR CREAM WHILE STIRRING. 6、CHECK FOR TASTE AND THEN SERVE.

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Simply Sour Cream Chicken Enchiladas


1、IN A FRYING PAN, COOK CHICKEN AND ONION TOGETHER IN OIL OVER MEDIUM-HIGH HEAT
UNTIL CHICKEN IS JUST DONE. 2、DIVIDE COOKED CHICKEN EVENLY BETWEEN 8 TORTILLAS;
ADD 1 1/2 TABLESPOONS CHEESE TO EACH TORTILLA. 3、ROLL ENCHILADAS AND PLACE
SEAM-SIDE DOWN IN A 9X13" BAKING DISH THAT HAS BEEN LIGHTLY SPRAYED WITH
NO-STICK COOKING SPRAY. 4、MELT BUTTER IN A MEDIUM SAUCEPAN; STIR IN FLOUR TO
MAKE A ROUX, STIR AND COOK UNTIL BUBBLY, AND GRADUALLY WHISK IN CHICKEN BROTH
THEN BRING TO BOILING, STIRRING FREQUENTLY. 5、REMOVE FROM HEAT; STIR IN SOUR
CREAM AND GREEN CHILIES. 6、POUR SAUCE EVENLY OVER ENCHILADAS. 7、TOP WITH
REMAINING 3/4 CUP CHEESE (A BAKING DISH MAY BE DOUBLE-WRAPPED AND FROZEN AT THIS
POINT) AND BAKE AT 400° F FOR 20 MINUTES UNTIL CHEESE IS MELTED AND SAUCE NEAR
EDGES OF BAKING DISH IS BUBBLY.

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Bourbon Chicken


1、EDITOR'S NOTE: NAMED BOURBON CHICKEN BECAUSE IT WAS SUPPOSEDLY CREATED BY A
CHINESE COOK WHO WORKED IN A RESTAURANT ON BOURBON STREET. 2、HEAT OIL IN A LARGE
SKILLET. 3、ADD CHICKEN PIECES AND COOK UNTIL LIGHTLY BROWNED. 4、REMOVE CHICKEN.
5、ADD REMAINING INGREDIENTS, HEATING OVER MEDIUM HEAT UNTIL WELL MIXED AND
DISSOLVED. 6、ADD CHICKEN AND BRING TO A HARD BOIL. 7、REDUCE HEAT AND SIMMER FOR
20 MINUTES. 8、SERVE OVER HOT RICE AND ENJOY.

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Simple Baked Chicken Drumsticks


1、PUT SOME OLIVE OIL IN THE BOTTOM OF A 9X13 PAN (JUST ENOUGH TO PUT THE
DRUMSTICKS ON). 2、ADD DRUMSTICKS (SPACE ENOUGH APART SO THEY AREN'T TOUCHING
EACH OTHER). 3、SPRINKLE GENEROUSLY WITH PEPPER AND GARLIC POWDER. SPRINKLE
LIGHTLY WITH SALT. ADD ROSEMARY TO THE CHICKEN, IF DESIRED. 4、BAKE AT 375° F FOR
HALF AN HOUR. TURN DRUMSTICKS OVER AND ADD MORE GARLIC POWDER, PEPPER AND SALT
(SAME AS BEFORE). TOP WITH THE PARSLEY. 5、BAKE ANOTHER HALF AN HOUR, OR UNTIL
COOKED UNTIL 160°F.

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Chicken-Macaroni Casserole


1、IN A LARGE SKILLET OVER MED-HIGH HEAT, SAUTE ONIONS IN BUTTER UNTIL ONIONS ARE
TENDER. 2、ADD IN SOUP AND 1 ½ CUPS CHEESE; GRADUALLY STIR IN MILK. 3、COOK OVER
MEDIUM HEAT UNTIL CHEESE MELTS; STIR IN CHICKEN AND MACARONI; TASTE AND ADJUST
SEASONING WITH SALT AND PEPPER. 4、TRANSFER MIXTURE TO A GREASED 2 ½ QUART
CASSEROLE; SPRINKLE WITH CRACKER CRUMBS. 5、BAKE IN A PREHEATED 350° OVEN FOR 30
MINUTES OR UNTIL HEATED THROUGH. 6、TOP WITH REMAINING ½ CUP CHEESE AND BAKE 5
MINUTES.

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Creamy Burrito Casserole


1、BROWN GROUND MEAT/TURKEY & ONION; DRAIN. 2、ADD TACO SEASONING AND STIR IN
REFRIED BEANS. 3、MIX SOUP AND SOUR CREAM IN A SEPARATE BOWL. 4、SPREAD 1/2 SOUR
CREAM MIXTURE IN THE BOTTOM OF A CASSEROLE DISH. 5、TEAR UP 3 TORTILLAS AND
SPREAD OVER SOUR CREAM MIXTURE. 6、PUT 1/2 THE MEAT BEAN MIXTURE OVER THAT. 7、ADD
A LAYER OF CHEESE. 8、YOU COULD PUT SOME HOT SAUCE ON THIS NOW. 9、REPEAT THE
LAYERS. 10、SPRINKLE CHEESE OVER THE TOP AND BAKE, UNCOVERED, AT 350°F FOR 20-30
MINUTES.

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Chicken Tikka Masala


1、SOAK BAMBOO SKEWERS IN WATER. 2、THREAD CHICKEN ON SKEWERS, AND MARINATE (IN
THE REFRIGERATOR) FOR AN HOUR OR SO. 3、DISCARD MARINADE. 4、FOR SAUCE, MELT
BUTTER ON MEDIUM HEAT. 5、ADD GARLIC & JALAPENO; COOK 1 MINUTE. 6、STIR IN
CORIANDER, CUMIN, PAPRIKA, GARAM MASALA & SALT. 7、STIR IN TOMATO SAUCE. 8、SIMMER
15 MINUTES. 9、STIR IN CREAM; SIMMER TO THICKEN- ABOUT 5 MINUTES. 10、GRILL OR
BROIL CHICKEN, TURNING OCCASIONALLY, TO COOK THROUGH- ABOUT 8 MINUTES. 11、REMOVE
CHICKEN FROM SKEWERS; ADD TO SAUCE. 12、SIMMER 5 MINUTES. 13、GARNISH WITH
CILANTRO SERVE WITH BASMATI RICE, NAAN OR PITA BREAD. 14、NOTE: YOU CAN MAKE YOUR
OWN GARAM MASALA. MCCORMICK ALSO MAKES GARAM MASALA; IT'S AVAILABLE IN SUPER
MARKETS.

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Amazing Chicken Tortilla Soup!


1、SAUTÉ ONION, GARLIC, JALAPEÑO AND GREEN PEPPER WITH OLIVE OIL IN A LARGE POT
UNTIL SOFT. 2、ADD ALL THE REST OF THE INGREDIENTS TO THE LARGE POT AND BRING TO
A BOIL. 3、AFTER ABOUT 15 MINUTES, REMOVE THE CHICKEN BREASTS AND SHRED. 4、(TWO
FORKS WORK WELL TO PULL THE CHICKEN APART!). 5、RETURN SHREDDED CHICKEN TO THE
POT AND SIMMER AN ADDITIONAL 45 MINUTES. 6、SERVE, TOPPED WITH CRUSHED TORTILLA
CHIPS IF DESIRED.

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Fantastic Taco Casserole


1、BROWN GROUND BEEF AND DRAIN. 2、ADD TACO SEASONING AND COOK ACCORDING TO
PACKAGE DIRECTIONS, ADDING PROPER AMOUNT OF WATER. 3、PUT CORN CHIPS ON BOTTOM OF
8X8" DISH. 4、COOK REFRIED BEANS ON STOVE UNTIL HOT. 5、ADD 1 CUP CHEESE AND 1 CUP
SALSA. STIR UNTIL COMBINED. 6、POUR BEANS OVER CORN CHIPS IN DISH. 7、ADD BEEF TO
TOP OF BEANS. 8、SPRINKLE REMAINING CHEESE OVER TOP. 9、SPRINKLE GREEN ONIONS AND
BLACK OLIVES OVER CHEESE. 10、BAKE IN A 375 DEGREE OVEN UNTIL THE CHEESE IS
SUFFICIENTLY MELTED. 11、TAKE OUT OF OVEN AND SPRINKLE CHOPPED TOMATOES ON TOP.
WAIT 1-2 MINUTES AND THEN SERVE.

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Broil a Perfect Steak


1、ADDITIONAL ITEMS - CAST IRON SKILLET, SPATULA OR TONGS. 2、BRING YOUR 1 TO 2
INCH STEAKS TO ROOM TEMPERATURE AND USE A CLEAN CLOTH TO REMOVE EXCESS MOISTURE.
3、MOVE OVEN RACK 6 INCHES FROM HEATING ELEMENT. 4、PRE-HEAT OVEN AND SKILLET BY
SETTING THE OVEN TO BROILER FOR 15 TO 20 MINUTES. 5、RUB STEAKS WITH OLIVE OIL,
KOSHER SALT AND COARSELY GROUND PEPPER. NOTE: USE ANY SEASONINGS OF YOUR CHOICE.
6、ONCE THE SKILLET IS PRE-HEATED, PULL OUT THE OVEN RACK AND CAREFULLY LAY
STEAKS ON THE SKILLET. NOTE: PAN IS EXTERMELY HOT AND WILL SPIT AND SPLATTER.
7、CLOSE OVEN AND SEAR THE STEAKS FOR 3 MINUTES ON ONE SIDE, TURN AND SEAR THE
OPPOSITE SIDE FOR 3 MINUTES. DO NOT USE A FORK TO TURN STEAKS! 8、ONCE SEARED,
SET THE OVEN TO 500F AND COOK USING THIS TIME CHART. TURN STEAKS HALF WAY
THROUGH THE REMAINING COOKING TIME. 9、RARE (120-130F)1" 0-1 MINUTE, 1 1/4" 2-3
MINUTE, 1 3/4" 4-5 MINUTE 10、MEDIUM (140-150F) 1" 2-3 MINUTE, 1 1/4" 4-5 MINUTE,
1 3/4" 6-7 MINUTE 11、MEDIUM WELL(150-160F) 1" 4-5 MINUTE, 1 1/4" 6-7 MINUTE, 1
3/4" 8-9 MINUTE 12、REMOVE STEAKS FROM THE OVEN AND LET REST FOR 5 MINUTES.
13、SERVING ON WARM PLATES IS RECOMMENDED TO MAINTAIN MEAT TEMPERATURE. 14、I CAN
NOT STRESS THIS TIP ENOUGH -- KEEP THE FORK IN THE DRAWER UNTIL READY TO EAT.
NEVER PIERCE THE MEAT DURING COOKING.

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Award Winning Chili


1、IN A MEDIUM DUTCH OVEN OVER MEDIUM-HIGH HEAT ADD THE OLIVE OIL. ADD THE GROUND
MEAT AND COOK, BREAKING UP INTO PIECES, UNTIL BROWNED. ADD THE ONIONS, BELL
PEPPER AND JALAPENO AND COOK UNTIL SOFTENED. DRAIN EXCESS GREASE. 2、ADD THE
TOMATOES, TOMATO SAUCE, CUMIN, CHILI POWDER, SALT, CAYENNE, PAPRIKA AND 1 CUP
WATER. MIX TO COMBINE. 3、ADD THE KIDNEY BEANS AND BLACK BEANS, MIX AND BRING TO
A SIMMER. COVER AND COOK FOR 1-2 HOURS. 4、SERVE WITH DESIRED TOPPINGS.

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Simple Oven-Roasted Corn on the Cob


1、PREHEAT OVEN TO 450 DEGREES. 2、REMOVE HUSKS AND SILKS FROM CORN. 3、BUTTER CORN
AND WRAP IN FOIL. 4、PLACE ON COOKIE SHEET AND ROAST FOR 20 TO 25 MINUTES.

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Angel Chicken Pasta


1、PREHEAT OVEN TO 325°F. 2、IN LARGE SAUCEPAN MELT BUTTER. 3、ADD DRESSING MIX,
WINE AND SOUP. 4、MIX IN CREAM CHEESE AND STIR UNTIL SMOOTH. 5、PLACE CHICKEN IN
BAKING DISH AND COVER WITH SAUCE. 6、BAKE FOR 60 MINUTES. 7、TEN MINUTES BEFORE
CHICKEN IS DONE COOK PASTA. 8、SERVE CHICKEN AND SAUCE OVER PASTA.

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Crock Pot White Chicken Chili


1、PLACE CHICKEN IN A 4 QUART SLOW COOKER. 2、TOP WITH BEANS AND CORN. 3、IN A
MEDIUM BOWL, COMBINE TACO SEASONING, CHILES, CONDENSED SOUP, AND CHICKEN BROTH.
POUR OVER TOP OF INGREDIENTS IN THE CROCK POT. 4、COVER AND COOK ON LOW FOR 8 TO
10 HOURS. 5、BEFORE SERVING, STIR GENTLY TO BREAK UP CHICKEN, THEN STIR IN THE
SOUR CREAM. 6、SERVE TOPPED WITH GREEN ONIONS AND JACK CHEESE, IF DESIRED.

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Panera Broccoli Cheese Soup


1、SAUTÉ ONION IN BUTTER. SET ASIDE. 2、COOK MELTED BUTTER AND FLOUR USING A WHISK
OVER MEDIUM HEAT FOR 3-5 MINUTES OR UNTIL YOU SEE A NOTICEABLE GOLDEN BROWN
COLOR IN YOUR PAN. 3、SLOWLY ADD IN THE CHICKEN STOCK AND WHISK AGAIN TO COMBINE.
SIMMER CONTENTS COVERED (STIRRING OCCASIONALLY) FOR 20 MINUTES ON MEDIUM HEAT.
4、ADD THE BROCCOLI, CARROTS AND THE SAUTEED ONIONS, INTO THE POT. STIR, ADD THE
MILK AND HALF & HALF. COOK COVERED OVER LOW HEAT 20-25 MINUTES BUT DO NOT BRING
TO A BOIL. THIS MAY CAUSE THE MILK TO CURDLE. 5、ADD SALT, PEPPER & NUTMEG. NOTE:
YOU CAN PURÉE HALF OF YOUR SOUP IN A BLENDER OR WITH A HANDHELD IMMERSION
BLENDER IF YOU CHOOSE HOWEVER IT ISN'T A REQUIREMENT. CONTINUE TO COOK THE SOUP
ON LOW HEAT AND SLOWLY ADD THE GRATED CHEESE A HANDFUL AT A TIME AND STIR TO
AVOID CLUMPS. ONCE ALL THE CHEESE HAS BEEN ADDED IS MELTED, REMOVE FROM HEAT,
AND SERVE IMMEDIATELY. SUGGESTION: SERVE WITH CRUSTY BREAD OR IN A BREADBOWL.
6、REFRIGERATE LEFTOVERS AFTER THEY HAVE COOLED AND STORE IN A AIRTIGHT CONTAINER
UP TO 5 DAYS IN THE REFRIGERATOR.

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Oven-baked Parmesan Chicken Strips


1、SPRAY A BAKING SHEET WITH NON-STICK SPRAY. 2、IN A SHALLOW DISH, COMBINE MILK
AND EGG. 3、IN A PLASTIC ZIPPER BAG, COMBINE PARMESAN CHEESE, BREAD CRUMBS, ONION
POWDER, GARLIC POWDER, THYME, BASIL, PEPPER AND PAPRIKA. 4、DIP CHICKEN STRIPS
FIRST IN MILK MIXTURE, THEN TOSS TO COAT EVENLY IN THE BREADCRUMB/CHEESE
MIXTURE. 5、PLACE ON BAKING SHEETS AND BAKE AT 400 DEGREES F FOR 20 MINUTES OR
UNTIL GOLDEN.

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Addicting Red Lobster Cheddar Bay Biscuit


1、HEAT OVEN TO 450. 2、COMBINE BAKING MIX, WATER AND GRATED CHEESE IN A BOWL.
3、ROLL OUT ON A LIGHTLY FLOURED SURFACE, UNTIL 1 INCH THICK. 4、CUT BISCUITS, AND
PLACE ON AN UNGREASED PAN. 5、MELT BUTTER AND SPICES TOGETHER. 6、BRUSH THE
BISCUITS WITH THE BUTTER AND BAKE FOR 8 TO 10 MINUTES.

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Chicken Alfredo!


1、COOK YOUR PASTA, WHILE YOUR CHICKEN SAUTES, THEN ADD A LITTLE OLIVE OIL OR
BUTTER TO PASTA TO PREVENT STICKING, LAY ON LARGE PLATTER OR CASSEROLE DISH; SET
ASIDE. 2、COAT THE BOTTOM OF A SKILLET W/OLIVE OIL,AND HEAT ON MED-HIGH HEAT.
3、ADD CHICKEN STRIPS OR CHUNKS, LOWER HEAT TO MED. 4、SPRINKLE SEASONINGS OVER
MEAT TO YOUR LIKING. 5、SAUTE MEAT UNTIL CHICKEN IS NO LONGER PINK. 6、POUR
CHICKEN AND PAN DRIPPINGS OVER PASTA. 7、IN A HEAVY SAUCE PAN, BEGIN TO HEAT
CREAM CHEESE AND BUTTER ON MEDIUM HEAT; SLOWLY ADD MILK. 8、STIR UNTIL ALL CLUMPS
ARE OUT, ADD CHEESE, CONTINUE TO STIR, THEN ADD PEPPER. 9、ONCE ALL IS MELTED AND
HOT, POUR OVER PASTA AND CHICKEN.

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Crock Pot Chicken á La Antoinette


1、SAUTE ONIONS AND MUSHROOMS IN OLIVE OIL. 2、ADD CHICKEN. 3、COMBINE REMAINING
INGREDIENTS AND POUR OVER CHICKEN MIXTURE. SLOW COOK ON TOP OF STOVE FOR 1 1/2
TO 2 HOURS. (YOU CAN ALSO COMBINE INGREDIENTS IN THE CROCK POT AND COOK ON LOW
FOR UP TO 12 HOURS). 4、SERVE OVER RICE OR PASTA.

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Curry Chicken


1、PREHEAT OVEN TO 350. 2、HEAT BUTTER, HONEY, DIJON MUSTARD, AND CURRY TOGETHER
IN A PAN. 3、PLACE CHICKEN IN A BAKING DISH AND POUR SAUCE OVER CHICKEN. 4、BAKE
FOR 50-55 MINS.

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Meatloaf


1、COMBINE MEATLOAF INGREDIENTS. 2、PUT IN LOAF PAN. 3、TOP WITH GLAZE. 4、BAKE AT
350 DEGREES FOR 45 MINUTES OR UNTIL NO LONGER PINK IN CENTER.

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Easy, Creamy Hamburger Stroganoff


1、BROWN HAMBURGER IN LARGE SKILLET WITH ONION AND GARLIC. 2、DRAIN OUT FAT AND
ADD SOUP, SOUR CREAM, MUSTARD AND MILK. 3、SIMMER FOR 5 MINUTES. 4、ADD SALT AND
PEPPER FOR TASTE, AND SERVE WITH EGG NOODLES OR RICE.

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Thin Pizza Crust


1、DISSOLVE YEAST AND SUGAR IN HOT WATER. 2、LET SIT FOR 8 MINUTES. 3、MEANWHILE
MIX FLOUR AND SALT. 4、POUR YEAST MIXTURE OVER FLOUR MIXTURE AND MIX WELL WITH A
HEAVY SPOON. 5、TURN ONTO FLOURED SURFACE AND KNEAD FOR 2 MINUTES. 6、SPREAD INTO
A 12-14" CIRCLE. 7、(I DO THIS DIRECTLY ONTO A PIZZA STONE WITH A MARBLE ROLLING
PIN). 8、IF YOU ROLL IT OUT ON A COUNTER TOP, TRANSFER TO A GREASED PIZZA PAN,
STRETCHING TO EDGES. 9、COVER WITH SAUCE AND DESIRED TOPPING. 10、BAKE AT 500
DEGREES FOR 8-12 MINUTES OR UNTIL EDGES ARE GOLDEN.

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My Favorite King Ranch Chicken


1、STEAM OR BOIL THE CHICKEN BREASTS UNTIL COOKED THROUGH (I USE MY STEAMER AND
FIND IT MAKES THE CHICKEN PERFECTLY MOIST AND TENDER). 2、WHEN COOL, DICE INTO
BITE-SIZE PIECES. 3、IN A LARGE SAUCEPAN OVER MEDIUM HEAT, MIX THE SOUPS, ONION,
RO-TEL TOMATOES AND CHEEZ WHIZ UNTIL BLENDED. 4、PREHEAT OVEN TO 350 DEGREES
FARENHEIT. 5、LAYER THE BOTTOM OF A GREASED 9X12 CASSEROLE DISH WITH CRUSHED
CHIPS. 6、NEXT, LAYER HALF THE CHICKEN PIECES. 7、TOP WITH HALF THE SAUCE.
8、SPRINKLE WITH HALF THE CHEDDAR CHEESE. 9、REPEAT THE LAYERS, BUT TOP WITH THE
CHEDDAR AND MOZZARELLA. 10、SPRINKLE PAPRIKA OVER THE TOP TO GARNISH. 11、BAKE FOR
30-45 MINUTES, OR UNTIL HOT AND BUBBLY.

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Amish Chicken


1、DREDGE THE CHICKEN PIECES IN THE FLOUR AND SPICES AND ARRANGE SKIN SIDE UP IN
A BAKING DISH. 2、MIX THE CREAM AND WATER AND POUR OVER THE CHICKEN. 3、BAKE AT
350* FOR 1 1/2 HOURS OR UNTIL THE SKIN IS GOLDEN BROWN.

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The Very Best Salisbury Steak


1、IN A LARGE BOWL, MIX TOGETHER 1/3 CUP CONDENSED FRENCH ONION SOUP WITH GROUND
BEEF, BREAD CRUMBS, EGG, SALT AND BLACK PEPPER. 2、SHAPE INTO 6 OVAL PATTIES.
3、IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, BROWN BOTH SIDES OF PATTIES. 4、POUR
OFF EXCESS FAT. 5、IN A SMALL BOWL, BLEND FLOUR AND REMAINING SOUP UNTIL SMOOTH.
6、MIX IN KETCHUP, WATER, WORCESTERSHIRE SAUCE AND MUSTARD POWDER. 7、POUR OVER
MEAT IN SKILLET. 8、COVER, AND COOK FOR 20 MINUTES, STIRRING OCCASIONALLY.

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Beef Nacho Crescent Bake


1、SET OVEN TO 375 DEGREES. 2、GREASE A 13 X 9-INCH BAKING DISH. 3、IN A LARGE
SKILLET COOK THE GROUND BEEF WITH ONION, GARLIC AND GREEN BELL PEPPER (IF USING)
UNTIL BEEF IS BROWNED; DRAIN FAT. 4、ADD IN SALT, PEPPER, CHILI POWDER, CUMIN AND
OREGANO AND PARMESAN CHEESE; COOK STIRRING FOR 2 MINUTES LONGER; REMOVE THE
SKILLET FROM HEAT. 5、IN A BOWL WHISK TOGETHER THE CHEESE SOUP AND MILK; SET
ASIDE. 6、SEPARATE THE CRESCENT DOUGH INTO 4 RECTANGLES; PRESS PERFORATIONS
TOGETHER FIRMLY. 7、ROLL EACH RECTANGLE TO 8X4 INCHES. 8、CUT EACH RECTANGLE IN
HALF CROSSWISE TO FORM 8 (4-INCH) SQUARES (USE A PIZZA CUTTER FOR THIS!).
9、SPOON ABOUT 1/4 CUP BEEF MIXTURE INTO CENTER OF EACH SQUARE. 10、LIFT 4 CORNERS
OF THE DOUGH UP OVER THE FILLING TO MEET IN THE CENTER; PINCH AND TWIST FIRMLY
TO SEAL. 11、PLACE THE SQUARES INTO THE PREPARED BAKING DISH. 12、DRIZZLE THE
SOUP/MILK MIXTURE AROUND THE SQUARES IN THE BAKING DISH. 13、BAKE UNCOVERED FOR
ABOUT 20-25 MINUTES, OR UNTIL THE CRUSTS ARE GOLDEN BROWN. 14、REMOVE FROM OVEN
AND SPRINKLE THE GRATED CHEESE OVER EACH SQUARE AND RETURN TO OVEN FOR 5 MINUTES
OR UNTIL THE CHEESE MELTED.

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Huey's Italian Sausage Dog


1、PREHEAT THE GRILL. 2、BLANCH THE SAUSAGES IN SIMMERING WATER UNTIL JUST FIRM TO
THE TOUCH; DRAIN WELL. 3、HEAT 1 TABLESPOON OF OIL FROM THE CAPSICUMS IN A LARGE
PAN AND GENTLY SAUTÉ THE GARLIC AND ONION UNTIL THEY HAVE SOFTENED BUT NOT
BROWNED. 4、ADD THE OLIVES, THE CAPSICUMS, THE TOMATO COOKING SAUCE AND THE
SEASONINGS. MIX WELL AND COOK UNTIL THICKISH. THEN STIR IN 8 TORN BASIL LEAVES.
5、WHILE THE SAUCE IS COOKING, PAN FRY THE SAUSAGES IN A THIN LAYER OF OIL IN
ANOTHER PAN UNTIL THEY ARE GOLDEN BROWN. 6、THEN CUT THE TWO BAGUETTES INTO THREE
PIECES ABOUT THE LENGTH OF THE SAUSAGES; MAKE CUTS IN THE CENTRE (BUT NOT RIGHT
THROUGH) AND INSERT A SAUSAGE TOPPED WITH THE SAUCE INSIDE EACH PIECE OF THE
BAGUETTE. 7、PLACE ON THE SAUSAGE-FILLED BAGUETTES ON A BAKING TRAY, TOP WITH
CHEESES AND GRILL UNTIL GOLDEN AND BUBBLING. 8、SERVE WITH A GARNISH OF BASIL.

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Smothered Flat Iron Steak in a Parmesan Pepper Sauce


1、POUR 1/4 CUP DRESSING OVER STEAK AND SEAL IN A ZIPLOC BAG. REFRIGERATE AT
LEAST 30 MINUTES OR OVERNIGHT TO MARINATE. 2、COMBINE SOUR CREAM, 2 TBSP OF THE
REMAINING DRESSING, PARMESAN CHEESE, SALT AND PEPPER. REFRIGERATE UNTIL SERVING
TIME. 3、HEAT REMAINING 2 TBSP DRESSING AND GARLIC IN LARGE NONSTICK SKILLET ON
MEDIUM HEAT. ADD ONIONS; COOK UNTIL GOLDEN BROWN, STIRRING FREQUENTLY. REMOVE
ONIONS; SET ASIDE. 4、DRAIN STEAK; DISCARD MARINADE. COOK STEAK IN SAME SKILLET
ON MEDIUM HEAT 3-4 ON EACH SIDE FOR MEDIUM DONENESS. PLACE ON CUTTING BOARD;
SLICE CROSSWISE INTO THIN STRIPS. SERVE STEAK TOPPED WITH SAUCE AND ONIONS.

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Baked Salmon


1、IN A MEDIUM GLASS BOWL, PREPARE MARINADE BY MIXING GARLIC, LIGHT OLIVE OIL,
BASIL, SALT, PEPPER, LEMON JUICE AND PARSLEY. 2、PLACE SALMON FILLETS IN A MEDIUM
GLASS BAKING DISH, AND COVER WITH THE MARINADE. 3、MARINATE IN THE REFRIGERATOR
ABOUT 1 HOUR, TURNING OCCASIONALLY. 4、PREHEAT OVEN TO 375 DEGREES F (190 DEGREES
C). 5、PLACE FILLETS IN ALUMINUM FOIL, COVER WITH MARINADE, AND SEAL. 6、PLACE
SEALED SALMON IN THE GLASS DISH, AND BAKE 35 TO 45 MINUTES, UNTIL EASILY FLAKED
WITH A FORK.

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Lemon Pepper Chicken Breasts on a Bed of Rice


1、PREHEAT OVEN TO 350. 2、SPRINKLE LEMON PEPPER ON BOTH SIDES OF BREASTS.
SPRINKLE THE LEMON PEPPER TO YOUR OWN TASTE. 3、USING A NON-GREASED 9"X13" GLASS
BAKING DISH PLACE THE CHICKEN, AND MELTED MARGARINE (OR BUTTER) INSIDE. COVER.
4、BAKE FOR 30 MINUTES. 5、REMOVE FROM OVEN. REMOVE CHICKEN AND SET ASIDE. ADD ONE
CUP OF LONG GRAIN WHITE RICE, ONE CAN OF CHICKEN BROTH (OR EQUAL AMOUNT OF
BOUILLION). STIR TOGETHER AND COVER TIGHTLY WITH FOIL. 6、PUT PAN BACK IN THE
OVEN. 7、BAKE 30 MINUTES. 8、REMOVE FROM OVEN, AND PLACE CHICKEN BACK INSIDE.
9、COOK FOR ANOTHER 15 MINUTES. 10、THIS UPDATE TO THE RECIPE (11/19/13) BRINGS IT
BACK TO ITS ROOTS AND ELIMINATES THE PROBLEMS PEOPLE WERE HAVING WITH UNDER
COOKED RICE/OVERCOOKED CHICKEN.

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Sesame Crusted Tuna Steaks With Balsamic Sauce


1、IN A SMALL SAUCE PAN, HEAT SESAME OIL. 2、STIR IN THE GREEN ONION AND GARLIC
AND COOK, STIRRING, FOR ABOUT 1 MINUTE. 3、ADD REMAINING INGREDIENTS AND HEAT ON
MEDIUM UNTIL REDUCED BY HALF. 4、SPRINKLE THE TUNA WITH THE PEPPER, SALT, AND
SESAME SEEDS. 5、RUB INTO MEAT TO CREATE CRUST. 6、HEAT COOKING OIL IN A LARGE
SKILLET SET OVER MEDIUM HIGH. 7、ADD THE TUNA AND COOK UNTIL ALMOST THE DESIRED
DEGREE OF DONENESS. 8、THE TUNA WILL CONTINUE TO COOK SLIGHTLY AFTER IT IS
REMOVED FROM THE PAN. 9、TWO OR 3 MINUTES ON EACH SIDE SHOULD RESULT IN A PINK
CENTER. 10、DRIZZLE SAUCE OVER THE TUNA AND SERVE IMMEDIATELY.

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Frank and Potato Bake


1、IN SAUCEPAN COOK ONION IN BUTTER TILL TENDER BUT NOT BROWN. 2、BLEND IN FLOUR
AND SALT. ADD MILK ALL AT ONCE; COOK AND STIR OVER MEDIUM HEAT TILL THICKENED
AND BUBBLY. 3、ADD CHEESE, STIRRING TO MELT. 4、STIR IN PARSLEY AND MUSTARD.
5、FOLD IN POTATOES AND FRANKFURTERS. 6、PLACE IN A 1 QUART CASSEROLE. 7、COVER AND
BAKE AT 350 DEGREES FOR ABOUT 35 MINUTES OR TILL HEATED THROUGH. 8、PREP TIME
DOES NOT INCLUDE COOKING AND COOLING OF THE POTATOES.

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Teriyaki Pork Chops


1、COMBINE ALL INGREDIENTS ,EXCEPT MEAT, IN A BOWL THEN POUR OVER CHOPS.
2、MARINADE FOR TWO HOURS. 3、BROIL OR GRILL.

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Garlic and Oregano Stove Top Chicken


1、COMBINE BUTTER, GARLIC, SALT, OREGANO AND CAYENNE PEPPER. 2、CUT A 2-INCH LONG
POCKET HORIZONTALLY IN CHICKEN BREASTS, CUTTING DEEPLY BUT NOT ALL THE WAY
THROUGH. 3、PUT A TABLESPOON OF THE BUTTER MIXTURE INTO EACH POCKET, BEING SURE
TO GET IT ALL THE WAY DOWN IN THERE. 4、IN A LARGE SKILLET, HEAT OLIVE OIL.
5、COOK CHICKEN, SKIN SIDE DOWN, UNCOVERED,UNTIL WELL-BROWNED, ABOUT 10 MINUTES.
6、TURN CHICKEN AND COVER SKILLET, THEN COOK UNTIL CHICKEN IS COOKED THROUGH,
ANOTHER 10 TO 15 MINUTES. 7、UNCOVER, SPREAD THE REMAINING GARLIC-OREGANO BUTTER
ON THE CHICKEN AND TURN CHICKEN ONCE MORE SKIN-SIDE DOWN. 8、COVER AND BROWN FOR
ANOTHER 5 TO 10 MINUTES.

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Pulled Pork BBQ, BBQ Rub, and BBQ Sauce


1、PLACE DRY RUB INGREDIENTS IN A LARGE ZIPLOCK BAG AND MIX WELL. 2、RINSE PORK
BUTTES AND SPRINKLE HEAVILY WITH THE DRY RUB,& USING A KNIFE, POKE SOME HOLES
OVER ENTIRE SURFACE OF THE PORK. 3、MAKE SURE BUTTES ARE WELL COATED WITH THE
RUB. 4、PLACE IN A LARGE CONTAINER COVERED WITH SARAN WRAP AND REFRIGERATE BUTTES
FOR 8 HOURS OR OVER NIGHT. 5、ADD ALL THE SAUCE INGREDIENTS IN A SAUCE PAN AND
BRING TO A BOIL, STIRRING CONSTANTLY SO IT DOESN'T STICK. 6、LET SAUCE COOL AND
EITHER POUR INTO A QUART JAR OR SOME KIND OF SEAL ABLE CONTAINER. 7、THIS SAUCE
WILL KEEP AT LEAST 6 MONTHS IF KEPT SEALED AND IN THE FRIDGE. 8、8 HOURS LATER OR
THE NEXT DAY, PREHEAT OVEN TO 300 DEGREES. 9、PLACE BUTTS IN THE OVEN UNCOVERED
FOR 6 HOURS. TEST TO SEE IF THE PORK PULLS APART AFTER 6 HOURS. IF NOT, CONTINUE
COOKING UNTIL IT DOES. 10、PORK WILL BE DARK AND CRUSTY ON THE OUTSIDE. 11、INSIDE
WILL BE MOIST AND DELICIOUS. 12、AFTER THE PORK IS PULLED, POUR YOUR SAUCE OVER
IT AND MIX WELL. 13、THIS MAKES A LOT OF BBQ AND I USUALLY FREEZE HALF. 14、FREEZE
UP TO 6 MONTHS. 15、SERVE BBQ ON A BUN OR JUST EAT IT WITH A FORK! 16、ENJOY!

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Perfect Pot Roast (Slow-Cooker)


1、PLACE ROAST INTO CROCKPOT AND SURROUND WITH VEGETABLES. 2、COMBINE BEEF BROTH
AND VEGETABLE SOUP MIX, THEN ADD TO CROCKPOT. 3、COVER AND COOK ON LOW 6-8 HOURS
OR HIGH 3-4 HOURS.

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Crusty French Bread


1、DISSOLVE YEAST IN WARM WATER (110 DEGREES) AND SUGAR IN LARGE BOWL; ALLOW
YEAST TO PROOF OR FOAM (ABOUT 10 MINUTES). 2、ADD SALT, OIL, AND 3 CUPS FLOUR;
BEAT FOR 2 MINUTES. 3、STIR IN 2 CUPS FLOUR TO MAKE A STIFF DOUGH. 4、KNEAD UNTIL
SMOOTH AND ELASTIC, ABOUT 10 MINUTES. 5、PLACE IN OILED BOWL, TURN DOUGH TO COAT
ALL SIDES, COVER AND LET RISE UNTIL DOUBLED. 6、PUNCH DOWN AND DIVIDE IN HALF.
7、SHAPE DOUGH INTO TWO LONG SLENDER LOAVES. 8、GREASE AND SPRINKLE WITH CORNMEAL
EITHER A FRENCH BREAD PAN OR LARGE COOKIE SHEET. 9、PLACE LOAVES IN PAN AND CUT
DIAGONAL GASHES ON TOP OF EACH LOAF (I USE SCISSORS). 10、COVER AND LET RISE
UNTIL DOUBLED. 11、BAKE AT 375 DEGREES FOR ABOUT 30 MINUTES. 12、NOTE: YOU CAN
SPRINKLE OR SPRAY WATER ON THE LOAVES DURING BAKING IF YOU WANT A REALLY CRUNCHY
CRUST.

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Easy! Oven-Baked Cod


1、PREHEAT OVEN TO 400°F LINE YOUR PAN WITH ALUMINUM FOIL AND LIGHTLY BRUSH WITH
OLIVE OIL, OR USE A BIT OF COOKING SPRAY. 2、COMBINE PARSLEY, GARLIC, LEMON ZEST,
AND COARSE SALT ON THE CUTTING BOARD. FINELY CHOP, THEN COMBINE WITH THE
BREADCRUMBS IN A SHALLOW PLATE. 3、BRUSH TOP OF EACH FILLET WITH OLIVE OIL. PRESS
FILLET INTO THE CRUMB MIXTURE. PLACE FILLETS IN BAKING DISH, CRUST-SIDE UP. BAKE
UNTIL FIRM, ABOUT 12-15 MINUTES, DEPENDING ON THE THICKNESS OF THE FISH. SERVE
WITH LEMON WEDGES.

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N. Y. C. Corned Beef and Cabbage


1、------------SELECTING THE CORNED BEEF BRISKET------------. 2、GO TO THE STORE
SEVERAL DAYS AHEAD OF TIME OR YOU WILL HAVE TO PICK OUT THE BEST OF WHAT HAS
BEEN PICKED OVER AGAIN AND AGAIN. THE BEST WILL DISAPPEAR FIRST. 3、DO NOT
FREEZE. 4、PICK OUT A NICE THICK SLAB CHECKING THE SIDES TO MAKE SURE IT ISN'T A
VERY GRISTLY ONE. 5、FEEL IT BECAUSE SOME BUTCHERS FOLD IT OVER HIDING THE
GRISTLE IF THERE IS A LOT OF IT. 6、THERE WILL ALWAYS BE SOME GRISTLE AND IT RUNS
THE LENGTH OF THE SLAB IN THE CENTER. 7、THE THICKER THE SLAB THE BETTER. IF YOU
ARE LUCKY, YOU MAY SEE SOME CHUNK STYLE AT A HIGHER PRICE PER POUND. 8、IF THERE
ISN'T A SPICE BAG IN WITH THE BRISKET, YOU WILL NEED TO GET SOME WHOLE
PEPPERCORNS (WHITE AND BLACK) AND BAY LEAVES. 9、------------SELECTING THE
CABBAGE-------------------. 10、THE HEAVIER AND MORE SOLID IT IS, THE BETTER IT
IS. 11、SMELL IT TO MAKE SURE IT ISN'T TOO BITTER. 12、YOU MAY HAVE TO GO TO
ANOTHER STORE IF THE WHOLE BATCH HAS A VERY STRONG BITTER SMELL. I HAVE HAD TO
VISIT SEVERAL STORES TO FIND A DECENT BATCH. 13、KEEP IN MIND THAT THE OUTER
LEAVES WILL BE DISCARDED EVEN IF THE STORE HAS ALREADY REMOVED THE NATURAL OUTER
LEAVES TO MAKE THEM LOOK BETTER AND FRESHER. 14、--------------SELECTING THE
POTATOES----------------. 15、WATCH OUT FOR THE RED DYED ONES. 16、PICK OUT A BAG
OF MEDIUM TO SMALL SIZED ONES. 17、THE SMALLER THE BETTER. 18、IF YOU ARE LUCKY
ENOUGH TO FIND THE ONES AS SMALL AS SALAD TOMATOES, THEY ARE THE BEST.
19、-------------SELECTING THE CARROTS----------. 20、GET THE SMALLEST BAG THEY
HAVE UNLESS YOU LIKE CARROTS, BECAUSE YOU WILL ONLY USE ONE PER POT OF CABBAGE
TO TAKE ANY BITTERNESS OUT OF THE CABBAGE. 21、SERVING A BOWL OF CARROTS IS A BIG
NO NO ON SAINT PATRICK'S DAY. 22、PREPARING AND COOKING THE
MEAL-----------------------. 23、(IT'S GOING TO TAKE 3 HOURS WITH YOU THERE).
24、USE A LARGE DUTCH OVEN OR STOCK POT THAT WILL HOLD EVERYTHING ALL AT ONCE.
25、PLACE THE BRISKET (BEST SIDE UP) IN THE BOTTOM OF THE POT. 26、THERE'S NO NEED
TO RINSE IT BECAUSE NOTHING BAD WILL SURVIVE WHAT YOU ARE ABOUT TO DO TO IT AND
YOU WILL REMOVE THE OUTER MARINATE. 27、ADD THE SPICE PACKET OR A TEASPOONFUL OF
PEPPERCORNS AND TWO BAY LEAVES. 28、COVER THE BRISKET GENEROUSLY WITH WATER AND A
BOTTLE OF BEER (OPTIONAL - ADDS FLAVOR AND IS A TENDERIZER). 29、BRING TO A BOIL.
30、REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS. 31、DURING THE 2
HOURS------------------------. 32、SCRUB AND RINSE THE NEW RED POTATOES.
33、REMOVE ANY EYES AND BAD SPOTS. 34、LEAVE AS MUCH OF THE PEEL AS YOU CAN.
35、QUARTER THEM (HALVE OR WHOLE IF TINY). 36、COVER WITH WATER UNTIL READY FOR
THEM. 37、REMOVE THE OUTER LEAVES FROM THE CABBAGE UNTIL THE LEAVES ARE ENTIRELY
LIGHT GREEN, RINSE AND CUT IT INTO QUARTERS THROUGH THE SPINE SO THEY STAY
TOGETHER. SET ASIDE. 38、PEEL ONE CARROT AND CUT IT INTO QUARTERS. SET ASIDE.
39、PEEL THE ONION AND CUT IT INTO EIGHTHS. SET ASIDE. 40、RINSE THE BUNCH OF
FRESH PARSLEY AND CHOP UP JUST THE TOPS INTO VERY TINY PIECES. 41、I FIND THAT
KITCHEN SCISSORS DO JUST FINE. 42、AFTER THE 2 HOURS----------------------.
43、ADD THE POTATOES ON TOP OF THE BRISKET. 44、ADD WATER TO COVER EVERYTHING.
45、BRING TO A BOIL. 46、REDUCE HEAT, COVER AND SIMMER FOR 10 MINUTES. 47、ADD THE
CABBAGE ON TOP OF THE POTATOES AND ADD ONION AND CARROT ON TOP OF THE CABBAGE.
48、ADD WATER TO COVER EVERYTHING. 49、BRING TO A BOIL. 50、REDUCE HEAT, COVER AND
SIMMER FOR 20 MINUTES. 51、CHECK THE CABBAGE TO SEE IF IT IS TENDER. 52、IF NOT,
SIMMER ANOTHER 5 MINUTES. YOU SHOULDN'T UNDERCOOK IT AND IT'S HARD TO OVERCOOK
IT. 53、WHEN DONE-----------------------. 54、IN A LARGE SERVING BOWL WHERE YOU
CAN STIR THE POTATOES, CRUSH THE GARLIC CLOVE AND RUB THE INSIDE OF THE BOWL
WITH IT. 55、PLACE THE POTATOES IN THE BOWL WHILE STILL PIPING HOT AND ADD (AT
LEAST) A QUARTER POUND OF BUTTER AND ADD A HANDFUL (MORE IS BETTER THAN LESS) OF
CHOPPED FRESH PARSLEY. 56、GENTLY STIR UNTIL BUTTER IS MELTED, IT COATS ALL THE
POTATO PIECES AND THE PARSLEY IS EVENLY DISTRIBUTED. 57、PUT THE REST OF THE
PARSLEY INTO A TINY SERVING BOWL FOR THOSE WHO WANT TO ADD MORE TO THEIR
POTATOES. 58、AS I SAID, MORE IS BETTER. 59、SLICE THE BRISKET CROSS GRAIN.
60、HOPE THERE IS LEFTOVERS FOR BREAKFAST. 61、SEE MY MARCH 18TH BREAKFAST! IT'S A
FAMILY TRADITION. WE MAKE SURE WE MAKE ENOUGH TO ENSURE LEFTOVERS FOR BREAKFAST
THE NEXT MORNING. FINELY CHOPPED FRIED CORNED BEEF AND CABBAGE (THE ENTIRE MEAL)
AND COFFEE IS DIVINE. WE THROW IN ANY LEFTOVER PARSLEY.

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Asian Noodle Bowl


1、BRING A LARGE POT OF WATER TO A BOIL. TOAST THE ALMONDS IN A DRY SKILLET OVER
A MEDIUM-HEAT HEAT, STIRRING FREQUENTLY, UNTIL THEY ARE GOLDEN, ABOUT 3 MINUTES.
2、COOK THE PASTA ACCORDING TO THE DIRECTIONS ON THE PACKAGE. THREE MINUTES
BEFORE THE PASTA IS READY ADD THE BROCCOLI TO THE PASTA POT. ONE MINUTE BEFORE
IT IS READY ADD THE SNOW PEAS AND RED PEPPERS TO THE POT. 3、WHILE THE PASTA IS
COOKING, MAKE THE SAUCE. PLACE THE ALMOND BUTTER, SOY SAUCE, LIME JUICE, BROWN
SUGAR, CHILI-GARLIC SAUCE AND THREE TABLESPOON OF BOILING WATER (FROM THE PASTA
POT) INTO A LARGE BOWL AND WHISK UNTIL SMOOTH. 4、DRAIN THE NOODLES AND
VEGETABLES, RETURN THEM TO THE PASTA POT, ADD THE SAUCE AND TOSS TO COAT. SERVE
GARNISHED WITH THE TOASTED ALMONDS AND SCALLION GREENS.

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Best Ever Bruschetta


1、IN A MEDIUM MIXING BOWL, ADD THE TOMATOES, GARLIC, BASIL, VINEGAR, OLIVE OIL,
CHEESE, SALT AND PEPPER. 2、MIX THOROUGHLY AND LET SIT FOR AT LEAST 15 MINUTES AT
ROOM TEMPERATURE TO LET THE FLAVORS MARINATE. 3、SLICE THE BREAD INTO INDIVIDUAL
PIECES AND SPOON THE MIXTURE ON TOP.

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Properly Prepared Spaghetti Squash


1、PREHEAT OVEN TO 350-375. 2、HALVE RAW SPAGHETTI SQUASH WITH A STURDY SHARP
KNIFE, SCOOP OUT, AND DISCARD THE SQUASH POOP WITH A SPOON. 3、PLACE HALVES ONTO
AN OVEN SAFE COOKING DISH FACE UP. 4、CLEAN HEAD OF GARLIC AND THINLY SLICE
GARLIC, (THE LARGER PIECES OF GARLIC BROWN NICELY, AND OFFER A WONDERFUL LAYER
OF COMPLEXITY TO THE DISH). 5、SPREAD GARLIC INTO THE BOWL LIKE SHAPE OF THE
SQUASH, SALT AND PEPPER VIGOROUSLY, DRIZZLE WITH A 50/50 MIXTURE OF OLIVE OIL,
AND VEGETABLE OIL (GET THE OIL EVERYWHERE INSIDE THE SQUASH). 6、PLACE ONTO THE
UPPER MIDDLE RACK OF THE OVEN FOR ABOUT 30-40 MINUTES. (YOU WILL KNOW IT IS
READY WHEN THE SQUASH SEPARATES WITH LITTLE RESISTANCE FROM THE SKIN). 7、REMOVE
FROM OVEN, AND PLACE IN COLDEST LOCATION POSSIBLE FOR AT LEAST 20 MINUTES,
BEFORE SEPARATING FROM SKIN. 8、USE A FORK TO SCOOP AND SEPARATE SQUASH STRANDS,
ADD ANY OTHER INGREDIENTS YOU LIKE AT THIS POINT. 9、PARMESAN, ROMANO, OR
PECORINO, FETA, ARE ALL EXCELLENT ADDITIONS TO THIS DISH, AS WELL AS, MEAT,
SAUSAGE, VEGGIES, OLIVES, THE LIST IS ENDLESS. 10、WARNING **** IF YOU USE A
LOOSE TOMATO BASED SAUCE DO NOT ADD IT IMMEDIATELY TO THE SQUASH; THIS MAKES THE
SQUASH RUNNY, MUSHY, AND UNPALATABLE. INSTEAD GARNISH THE DISH WITH A LITTLE BIT
OF SAUCE ATOP THE SQUASH, AND THEN OFFER MORE SAUCE ON THE SIDE, IN A SEPARATE
DISH. 11、IF YOU EVER HAD IT SERVED THIS WAY YOU KNOW WHAT I MEAN. 12、YOU CAN
ALSO TAKE ANY LEFTOVERS AND ADD A LITTLE BIT OF FLOUR, AND MAKE INTO PATTIES AND
FRY.

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Teriyaki Chicken Noodle Salad


1、MARINADE CHICKEN IN TERIYAKI SAUCE FOR APPROX 10 MINUTES. 2、PREPARE NOODLES
ACCORDING TO PACKET DIRECTIONS. 3、DRAIN NOODLES. ADD OIL, SEEDS AND ONIONS, TOSS
TO COMBINE. 4、COOK CHICKEN PIECES IN A HOT PAN FOR APPROX 3-4 MINUTES OR UNTIL
COOKED THROUGH. 5、ADD CHICKEN TO NOODLES AND TOSS TO COMBINE.

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Yakisoba


1、IN A SMALL BOWL, MIX TOGETHER SOY SAUCE, RICE WINE, AND SUGAR, STIRRING TO
DISSOLVE. 2、COOK NOODLES IN BOILING WATER ABOUT 8 MINUTES, OR UNTIL TENDER.
3、DRAIN NOODLES AND RINSE UNDER COLD WATER. 4、IN A LARGE DEEP SKILLET OR WOK,
COOK ONION IN OIL FOR ABOUT 3 MINUTES. 5、ADD THE CABBAGE, CARROT AND GINGER AND
COOK UNTIL CABBAGE IS SOFTENED, ABOUT 3-5 MINUTES. 6、ADD THE PORK AND COOK FOR 2
MINUTES MORE. 7、COVER THE MIXTURE WITH NOODLES AND POUR THE SAUCE OVER ALL.
8、COVER AND COOK FOR 3-5 MINUTES, THE REMOVE THE LID AND TOSS THE MIXTURE
TOGETHER UNTIL IT IS WELL COMBINED. 9、PLACE ON A SERVING PLATTER AND GARNISH
WITH CHOPPED SCALLIONS, IF DESIRED.

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Ground Beef Gyros


1、IN A BOWL, COMBINE FIRST 5 INGREDIENTS. 2、COVER AND REFRIGERATE. (IF POSSIBLE
OVERNIGHT). 3、IN SEPARATE BOWL, COMBINE GROUND BEEF AND SEASONINGS. 4、MIX WELL.
5、SHAPE INTO 4 PATTIES. 6、GRILL, COVERED, (YOU CAN ALSO USE A TOASTER OVEN OR
BROIL THESE) OVER MEDIUM TO HIGH HEAT FOR 10 TO 12 MINUTES OR UNTIL MEAT IS NO
LONGER PINK, TURNING ONCE. 7、CUT PATTIES INTO THIN SLICES. 8、STUFF INTO PITAS.
9、ADD LETTUCE,CUCUMBER, TOMATO, AND ONION. 10、SERVE WITH YOGURT SAUCE.

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Absolute Best Ever Lasagna


1、BROWN GROUND MEAT, ONION AND GARLIC. 2、ADD SALT, PEPPER, PARSLEY, OREGANO,
BASIL, CHOPPED TOMATOES WITH JUICE, TOMATO PASTE; STIRRING UNTIL WELL MIXED.
3、COVER AND SIMMER 1 HOUR (OR LONGER,BUT WATCH FOR GETTING TOO DRY). 4、COOK
LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND SET ASIDE. 5、SPRAY A
13 X 9" BAKING PAN WITH COOKING SPRAY. 6、COMBINE RICCOTA CHEESE, EGGS, PEPPER, 2
TABLESPOONS PARSLEY, PARMESAN CHEESE AND 1/2 1LB OF MOZZARELLA CHEESE; IN A
LASAGNA PAN, LAYER NOODLES, MEAT SAUCE, AND CHEESE MIXTURE; REPEAT. 7、TOP OFF
WITH LAYER OF NOODLES; SPRINKLE EVENLY WITH REMAINING MOZZARELLA CHEESE; MAKE
SURE TO COVER NOODLES COMPLETELY. 8、BAKE AT 375F FOR 40-60 MINUTES, OR UNTIL
CHEESE MIXTURE IS THOROUGHLY MELTED. (I COVER W/ FOIL FOR ABOUT 40 MINUTES, THEN
UNCOVER FOR 15-20 MINUTES. 9、LET SIT FOR 15-20 MINUTES BEFORE CUTTING AND
SERVING.

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The Best Easy Beef and Broccoli Stir-Fry


1、IN A BOWL, COMBINE 2 TABLESPOONS CORNSTARCH, 2 TABLESPOONS WATER AND GARLIC
POWDER UNTIL SMOOTH. 2、ADD BEEF AND TOSS. 3、IN A LARGE SKILLET OR WOK OVER
MEDIUM-HIGH HEAT, STIR-FRY BEEF IN 1 TABLESPOON OIL UNTIL BEEF REACHES DESIRED
DONENESS; REMOVE AND KEEP WARM. 4、STIR-FRY ONION IN REMAINING OIL FOR 4-5
MINUTES UNTIL SOFTENED. ADD THE BROCCOLI AND COOK FOR 3 MINUTES UNTIL THE
BROCCOLI IS TENDER BUT STILL CRISP. RETURN BEEF TO PAN. 5、COMBINE SOY SAUCE,
BROWN SUGAR, GINGER AND REMAINING 1 TABLESPOON CORNSTARCH AND 1/2 CUP WATER
UNTIL SMOOTH; ADD TO THE PAN. 6、COOK AND STIR FOR 2 MINUTES. 7、SERVE OVER RICE
AND GARNISH WITH TOASTED SESAME SEEDS (OPTIONAL).

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The Ultimate Greek Salad


1、WHISK DRESSING INGREDIENTS TOGETHER UNTIL BLENDED. 2、SEASON TO TASTE. 3、DRAIN
ONION FROM ICE WATER AND PAT DRY WITH PAPER TOWELS. 4、COMBINE ALL SALAD
INGREDIENTS, EXCEPT CHEESE, IN LARGE BOWL. 5、TOSS WITH DRESSING. 6、SPRINKLE
CHEESE OVER AND SERVE.

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Easy Stove-Top Macaroni & Cheese


1、COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS. 2、IN MEDIUM SAUCEPAN, MELT
BUTTER OVER MEDIUM HEAT; STIR IN FLOUR, AND COOK FOR 3-5 MINUTES STIRRING
CONSTANTLY TO FORM A ROUX; ADD SALT AND PEPPER; SLOWLY ADD MILK, STIRRING WELL
AFTER EACH ADDITION. 3、COOK AND STIR UNTIL BUBBLY. 4、STIR IN CHEESE A SMALL
AMOUNT AT A TIME UNTIL FULLY MELTED. 5、DRAIN MACARONI; ADD TO CHEESE SAUCE; STIR
TO COAT.

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Bev's Spaghetti Sauce


1、BROWN THE GROUND BEEF, ONION AND GARLIC IN OLIVE OIL WITH BAY LEAVES, OREGANO,
BASIL, ITALIAN SEASONING, SALT AND PEPPER. 2、ADD TOMATO PASTE, TOMATO SAUCE AND
DICED TOMATOES. 3、STIR WELL AND BRING TO A SIMMER OVER MEDIUM HEAT. 4、COVER AND
SIMMER FOR 1 1/2 HOURS. 5、USE SAUCE TO TOP YOUR COOKED SPAGHETTI. 6、TOP WITH
SAUTEED MUSHROOM. 7、PASS THE PARMESAN.

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Perfect Southern Fried Chicken


1、SOAK CHICKEN IN WATER AND SALT AT LEAST 2 HOURS IN THE REFRIGERATOR. 2、MIX
BUTTERMILK, EGGS AND SEASON ALL AND DIP CHICKEN PIECES IN THIS MIXTURE.
3、COMBINE 1 CUP FLOUR, 2 TBSP CORN MEAL, 2 TSP DRIED OREGANO, AND 2 TSP SEASON
ALL IN A BAG. 4、DROP TWO PIECES OF DIPPED CHICKEN IN THE BAG AT ONE TIME.
5、SHAKE TO COAT. 6、PLACE ON WIRE RACK TO REST. 7、(I PLACE WAX PAPER UNDER THE
RACK TO CATCH ANY FLOUR THAT FALLS OFF.) HEAT A SHALLOW LAYER OF OIL OR
SHORTENING TO 360 F IN A JUMBO CHICKEN SKILLET (CAST IRON IS GREAT FOR THIS JOB)
OR AN ELECTRIC SKILLET. 8、PLACE THE CHICKEN IN THE PAN, TRYING NOT TO CROWD THE
PIECES. 9、COVER FOR THE FIRST FIVE MINUTES. 10、CHECK THE CHICKEN. 11、WHEN GOLDEN
BROWN, TURN. 12、COVER FOR THE NEXT FIVE MINUTES. 13、REMOVE COVER AND COOK
UNCOVERED, TURNING OCCASIONALLY, AS NEEDED FOR A TOTAL OF AN ADDITIONAL 20
MINUTES OR UNTIL COOKED THROUGH. 14、WATCH CAREFULLY, AND DON'T ALLOW IT TO GET
TOO DARK. 15、IF IT'S FRYING TOO FAST, REDUCE HEAT SLIGHTLY. 16、NOTE- THE KEY IS
TO COVER IN THE BEGINNING TO START THE COOKING PROCESS INSIDE THE CHICKEN, BUT
TO UNCOVER DURING THE LAST PART OF THE COOKING TIME TO GET THE OUTSIDE NICE AND
CRISPY AND GOLDEN BROWN.

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Chinese Fried Rice


1、HEAT 1 TBSP OIL IN WOK; ADD CHOPPED ONIONS AND STIR-FRY UNTIL ONIONS TURN A
NICE BROWN COLOR, ABOUT 8-10 MINUTES; REMOVE FROM WOK. 2、ALLOW WOK TO COOL
SLIGHTLY. 3、MIX EGG WITH 3 DROPS OF SOY AND 3 DROPS OF SESAME OIL; SET ASIDE.
4、ADD 1/2 TBSP OIL TO WOK, SWIRLING TO COAT SURFACES; ADD EGG MIXTURE; WORKING
QUICKLY, SWIRL EGG UNTIL EGG SETS AGAINST WOK; WHEN EGG PUFFS, FLIP EGG AND COOK
OTHER SIDE BRIEFLY; REMOVE FROM WOK, AND CHOP INTO SMALL PIECES. 5、HEAT 1 TBSP
OIL IN WOK; ADD SELECTED MEAT TO WOK, ALONG WITH CARROTS, PEAS, AND COOKED
ONION; STIR-FRY FOR 2 MINUTES. 6、ADD RICE, GREEN ONIONS, AND BEAN SPROUTS,
TOSSING TO MIX WELL; STIR-FRY FOR 3 MINUTES. 7、ADD 2 TBSP OF LIGHT SOY SAUCE AND
CHOPPED EGG TO RICE MIXTURE AND FOLD IN; STIR-FRY FOR 1 MINUTE MORE; SERVE.
8、SET OUT ADDITIONAL SOY SAUCE ON THE TABLE, IF DESIRED.

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Grandmas Sloppy Joes


1、BROWN HAMBURGER AND ONION. 2、DRAIN OUT GREASE. 3、ADD THE REST OF THE
INGREDIENTS AND SIMMER 15-20 MINUTES WITH LID.

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Chicken Parmesan


1、POUND CHICKEN TO FLATTEN. 2、SALT AND PEPPER TO TASTE. 3、DIP CHICKEN IN EGG;
THEN IN BREAD CRUMBS. 4、FRY IN BUTTER IN HOT SKILLET, TURNING AND BROWNING FOR
10 MINUTES OR UNTIL CHICKEN IS DONE. 5、REMOVE FROM SKILLET. 6、TO SKILLET ADD
SPAGHETTI SAUCE. 7、HEAT THOROUGHLY. 8、ADD CHICKEN. 9、PLACE SLICES OF MOZZARELLA
ON TOP OF CHICKEN. 10、SPRINKLE WITH PARMESAN. 11、COVER AND COOK UNTIL CHEESE IS
MELTED. 12、SERVE WITH A SIDE OF SPAGHETTI. OPTIONAL, GARNISH WITH CHOPPED
PARSLEY AND MORE PARMESAN CHEESE.

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Leftover Mashed Potato Pancakes


1、MIX MASHED POTATOES, EGG, FLOUR, SALT, PEPPER, GARLIC, AND ANY OPTIONAL
INGREDIENTS, INTO MASHED POTATOES. 2、PREHEAT SKILLET AND ADD A COUPLE OF
TABLESPOONS OF CRISCO SHORTENING OR OIL. 3、MAKE SURE THE MIXTURE IS NOT TOO
THIN. 4、POUR 1/4 CUP BATTER INTO HOT PAN; BROWN ON BOTH SIDES. 5、ENJOY WITH SOUR
CREAM OR APPLESAUCE. 6、ENJOY!

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Simple Pasta Toss


1、COOK AND DRAIN PASTA AS DIRECTED. 2、WHILE PASTA IS COOKING, IN A LARGE POT,
HEAT OLIVE OIL AND SAUTE CHICKEN, GARLIC, SALT, GARLIC POWDER, BASIL, AND
OREGANO UNTIL CHICKEN IS COOKED. 3、ADD SUN-DRIED TOMATOES AND COOK FOR TWO
MINUTES. 4、REMOVE FROM HEAT AND TOSS WITH PASTA. 5、SERVE WITH GRATED PARMESAN
CHEESE IF DESIRED.

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Scalloped Potatoes


1、IN A SMALL SAUCE PAN, MELT BUTTER AND BLEND IN FLOUR. 2、LET SIT FOR A MINUTE.
3、ADD ALL OF COLD MILK, STIRRING WITH A WHISK. 4、SEASON WITH SALT AND CAYENNE.
5、COOK SAUCE ON LOW UNTIL SMOOTH AND BOILING, STIRRING OCCASIONALLY WITH A
WHISK. 6、REDUCE HEAT AND STIR IN CHEESE. 7、PLACE A HALF OF THE SLICED POTATOES
IN A LIGHTLY GREASED ONE QUART CASSEROLE DISH. 8、POUR HALF OF CHEESE SAUCE OVER
POTATOES. 9、REPEAT WITH SECOND LAYER OF POTATOES AND CHEESE SAUCE. 10、SPRINKLE
THE REMAINING CHEESE ON TOP. 11、TOP WITH SOME PAPRIKA FOR COLOR. 12、BAKE
UNCOVERED FOR ABOUT 1 HOUR AT 350°F.

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Jo Mama's World Famous Spaghetti


1、IN LARGE, HEAVY STOCKPOT, BROWN ITALIAN SAUSAGE, BREAKING UP AS YOU STIR.
2、ADD ONIONS AND CONTINUE TO COOK, STIRRING OCCASIONALLY UNTIL ONIONS ARE
SOFTENED. 3、ADD GARLIC, TOMATOES, TOMATO PASTE, TOMATO SAUCE AND WATER. 4、ADD
BASIL, PARSLEY, BROWN SUGAR, SALT, CRUSHED RED PEPPER, AND BLACK PEPPER. 5、STIR
WELL AND BARELY BRING TO A BOIL. 6、STIR IN RED WINE. 7、SIMMER ON LOW, STIRRING
FREQUENTLY FOR AT LEAST AN HOUR. A LONGER SIMMER MAKES FOR A BETTER SAUCE, JUST
BE CAREFUL NOT TO LET IT BURN! 8、COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS.
9、SPOON SAUCE OVER DRAINED SPAGHETTI NOODLES AND SPRINKLE WITH PARMESAN CHEESE.

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Turkey Meatloaf


1、MELT BUTTER IN A SKILLET. 2、COOK ONION AND GARLIC IN MELTED BUTTER FOR 5
MINUTES, STIRRING OCCASIONALLY. 3、PLACE MIXTURE IN A LARGE BOWL TO COOL FOR 5
MINUTES. 4、COMBINE TURKEY, BREAD CRUMBS, EGG, 1/4 CUP OF THE KATCHUP,
WORCESTERSHIRE SAUCE, SALT, AND PEPPER WITH ONION MIXTURE. 5、PRESS MEATLOAF INTO
AN 8X4-INCH LOAF PAN. 6、SPREAD REMAINING CATSUP ON TOP. 7、BAKE IN A 350 DEGREE
OVEN FOR 50-55 MINUTES. 8、(INTERNAL TEMPERATURE SHOULD REACH 165 DEGREES.)
REMOVE FROM OVEN AND LET STAND 5 MINUTES BEFORE SERVING.

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Mexican Rice


1、ADJUST RACK TO MIDDLE POSITION AND PREHEAT OVEN TO 350. 2、PROCESS TOMATO AND
ONION IN PROCESSOR OR BLENDER UNTIL PUREED AND THOROUGHLY SMOOTH. TRANSFER
MIXTURE TO MEASURING CUP AND RESERVE EXACTLY 2 CUPS. DISCARD EXCESS. 3、REMOVE
RIBS AND SEEDS FROM 2 JALAPENOS AND DISCARD. MINCE FLESH AND SET ASIDE. MINCE
REMAINING JALAPENO. SET ASIDE. 4、PLACE RICE IN A FINE MESH STRAINER AND RINSE
UNDER COLD RUNNING WATER UNTIL WATER RUNS CLEAR- ABOUT 1 1/2 MINUTES.SHAKE RICE
VIGOROUSLY TO REMOVE EXCESS WATER.THIS STEP REMOVES THE STARCH FROM THE RICE SO
IT WILL NOT STICK. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5、HEAT OIL IN HEAVY BOTTOMED OVENSAFE 12 INCH STRAIGHT SIDED SAUTEE PAN OR DUTCH
OVEN WITH TIGHT FITTING LID OVER LOW-MEDIUM HEAT ABOUT 2 MINUTES. (THE RECIPE IS
VERY SPECIFIC ABOUT THIS BUT I USED A 10 INCH DUTCH OVEN AND IT WORKED OUT
FINE.) DROP A FEW RICE GRAINS IN AND IF THEY SIZZLE THEN IT IS READY. ADD RICE
AND FRY STIRRING UNTIL RICE IS LIGHT GOLDEN AND TRANSLUCENT, ABOUT 6-8 MINUTES.
BE CAREFUL THAT THE OIL DOESN'T GET TOO HOT TOO FAST OR THE OIL WILL SPLATTER.
6、REDUCE HEAT TO MEDIUM, ADD GARLIC AND 2 MINCED JALAPENOS AND COOK , STIRRING
CONSTANTLY UNTIL FRAGRANT, ABOUT 1 1/2 MINUTES. 7、STIR IN BROTH, PUREED
MIXTURE,TOMATO PASTE, AND SALT. INCREASE HEAT TO MEDIUM HIGH, AND BRING TO A
BOIL. 8、COVER PAN AND TRANSFER PAN TO OVEN TO BAKE UNTIL LIQUID IS ABSORBED AND
RICE IS TENDER, 30-35 MINUTES.STIR WELL AFTER 15 MINUTES. 9、STIR IN CILANTRO,
MINCED JALAPENO TO TASTE, AND PASS LIME WEDGES SEPARATELY. 10、EDITED TO ADD
6-15-05: IF YOU CAN'T GET GOOD FRESH TOMATOES YOU ARE BETTER OFF USING CANNED
TOMATOES. DON'T USE THOSE AWFUL HARD AND UNDERIPE TOMATOES THAT ARE AT MOST
SUPERMARKET CHAINS. JUST BE SURE THAT THE PROCESSED TOMATOES AND THE ONE ONION
EQUALS 2 CUPS. ONE THE OTHER HAND- IF YOU FIND THAT AFTER PROCESSING YOUR
TOMATOES AND ONIONS THAT YOU HAVE LESS THAN 2 CUPS- SIMPLY ADD ENOUGH BOTTLED
SALSA TO MAKE UP THE DIFFERENCE. 11、EDITED 8-21-06: DO NOT SKIP ANY OF THE
STEPS. IT MAY SEEM STUPID- BUT RINSING THE RICE TO REMOVE THE STARCH IS VERY
IMPORTANT IF YOU WANT FLUFFY RICE. IT WILL ONLY TAKE TWO MINUTES OF YOUR TIME
BUT IT MAKES THE DIFFERENCE. 12、EDITED 8-15-08: LEFTOVERS ARE JUST AS DELICIOUS
THE NEXT DAY SO THIS IS A PERFECT DISH TO MAKE AHEAD TIME FOR POTLUCKS. THIS
RICE ALSO FREEZES WELL. FOR FREEZING AHEAD: COOL, PORTION AND FREEZE IN A ZIPLOC
BAG. TO REHEAT FROM FROZEN: PLACE IN A PYREX DISH AND WARM IN THE MICROWAVE,
STIRRING EVERY 2-3 MINUTES UNTIL HEATED THROUGH. 13、YOU'LL LOVE THIS RICE! MONEY
BACK GUARANTEE.

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Pizza Meatloaf Cups


1、IN A BOWL, COMBINE THE EGG, PIZZA SAUCE, BREAD CRUMBS AND ITALIAN SEASONING.
2、FOLD BEEF INTO MIXTURE AND MIX WELL. 3、DIVIDE MEAT MIXTURE INTO 12 GREASED
MUFFIN CUPS. 4、PRESS MIXTURE INTO BOTTOM AND UP THE SIDES. 5、FILL CENTER WITH
CHEESE. 6、BAKE AT 375°F FOR 15-18 MINUTES OR UNTIL MEAT IS NO LONGER PINK.
7、SERVE IMMEDIATELY WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED. 8、OR
COOL, PLACE IN FREEZER BAGS AND FREEZE FOR UP TO 3 MONTHS. 9、 10、THAW IN THE
REFRIGERATOR FOR 24 HOURS. 11、HEAT IN MICROWAVE ON HIGH FOR 2-3 MINUTES OR UNTIL
HEATED THROUGH. 12、TOP WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED.

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Quick & Easy Stove Top Tuna " Casserole "


1、COOK PASTA ACCORDING TO THE PACKAGE DIRECTIONS; DRAIN WELL, SET ASIDE AND KEEP
WARM. 2、COOK CELERY AND ONION IN BUTTER IN A LARGE SKILLET OVER MEDIUM HIGH
HEAT, STIRRING CONSTANTLY UNTIL TENDER. ADD ENGLISH PEAS, STIR UNTIL WARM. 3、ADD
CREAM CHEESE, MILK, SALT, AND PEPPER; COOK OVER MEDIUM HEAT UNTIL SMOOTH,
STIRRING OCCASIONALLY. STIR IN TUNA AND PARMESAN CHEESE; COOK UNTIL THOROUGHLY
HEATED, STIRRING OCCASIONALLY. 4、ADD PASTA AND TOSS WELL. COVER AT LOW OR WARM
HEAT UNTIL PASTA IS WARMED UP. SPRINKLE WITH FRESH PARSLEY. SERVE IMMEDIATELY.

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Perfect Basic White Rice


1、IN A SAUCEPAN WITH A GOOD FITTING LID BRING WATER, SALT AND OPTIONAL
INGREDIENTS IF DESIRED TO A BOIL. THE SALT AND BUTTER ARE SIMPLY FOR FLAVOR. THE
VINEGAR KEEPS YOUR GRAINS SEPARATED AND GIVES YOU A PRETTIER DISH. NO ONE WILL
TASTE THE VINEGAR AT ALL! 2、ADD RICE AND STIR. 3、COVER AND REDUCE HEAT TO LOW.
YOU WILL KNOW THAT YOUR TEMPERATURE IS CORRECT IF A LITTLE STEAM IS VISIBLE
LEAKING FROM THE LID. A LOT OF STEAM MEANS YOUR HEAT IS TOO HIGH. 4、COOK FOR 20
MINUTES. 5、DO NOT LIFT LID! 6、THE STEAM THAT IS TRAPPED INSIDE THE PAN IS WHAT
ALLOWS THE RICE TO COOK PROPERLY. 7、REMOVE FROM HEAT AND FLUFF WITH FORK.
8、SERVE!

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Perfect Rump Roast


1、DO NOT USE A GLASS PAN FOR THIS RECIPE. 2、PRE-HEAT THE OVEN TO 500 DEGREES.
3、PREP THE ROAST BY MAKING 4-5 SLITS IN THE ROAST AND FILLING THE HOLES WITH
SALT, PEPPER AND 1/2 OF A CLOVE OF GARLIC. 4、NOW SALT AND PEPPER THE REST OF THE
ROAST. 5、PUT THE ROAST IN THE OVEN AND SEAR FOR 20 MINUTES. 6、THEN ADD THE
WATER, THE CHOPPED ONION AND REDUCE THE TEMPERATURE TO 275 DEGREES. 7、COOK FOR
20 MINUTES PER LB. I LIKE MINE RARE SO THAT IS WHAT YOU WILL GET IF YOU COOK FOR
THIS PERIOD OF TIME.

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Japanese Mum's Chicken


1、PLACE ALL THE INGREDIENTS IN A SAUCEPAN OVER A HIGH HEAT. 2、BRING TO THE BOIL,
THEN REDUCE TO A SIMMER FOR ABOUT 20 MINUTES. 3、REMOVE ANY SCUM THAT RISES TO
THE SURFACE. 4、INCREASE THE HEAT, TURNING THE DRUMSTICKS FREQUENTLY IN THE
LIQUID, AND COOK UNTIL THE LIQUID HAS REDUCED TO A STICKY GLAZE. 5、ARRANGE THE
CHICKEN ON A SERVING PLATTER, REMOVE THE GARLIC CLOVE AND CHILI FROM THE LIQUID,
AND SPOON THE GLAZE OVER. 6、NOTE IT'S A GLAZE RATHER THAN A SAUCE, SO THERE'S
NOT A WHOLE LOT OF IT.

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Famous Challah


1、FIRST MEASURE OUT ALL YOUR INGREDIENTS. 2、NOW FROM THE 1/2 OF CUP SUGAR TAKE 1
TABLESPOON OF THE SUGAR & COMBINE IT WITH THE YEAST& WARM WATER (YOU KNOW YOU
HAVE THE RIGHT TEMPERATURE OF WARM WATER WHEN IT'S THE SAME TEMPERATURE AS THE
INSIDE OF YOUR WRIST). 3、I LET MY MIXER BOWL WHICH IS METAL (KITCHEN AID) SIT IN
A HOT WATER BATH WHILE THE YEAST DISSOLVES, 10 MINUTES. 4、AFTER THE YEAST HAS
DISSOLVED (IT'S NICE & FOAMY) ADD TO IT THE REST OF THE SUGAR, SALT & 3 1/2 CUPS
FLOUR. 5、MIX WELL (I USE THE BREAD HOOK). 6、ADD EGG (ALREADY BEATEN) & OIL.
7、SLOWLY START MIXING IN MOST OF THE REMAINING 3 1/2 CUPS OF FLOUR. 8、THE DOUGH
WILL BECOME QUITE THICK. 9、WHEN THE DOUGH PULLS AWAY FROM THE SIDES OF THE BOWL,
TURN IT ONTO A FLOURED SURFACE& KNEAD FOR APPROXIMATELY 10 MINUTE. 10、ADD ONLY
ENOUGH ADDITIONAL FLOUR TO MAKE DOUGH MANAGEABLE. 11、KNEAD UNTIL DOUGH HAS
ACQUIRED A "LIFE OF ITS OWN"; IT SHOULD BE SMOOTH & ELASTIC, SPRINGING BACK WHEN
PRESSED LIGHTLY WITH YOUR FINGERTIP. 12、PLACE DOUGH INTO A LARGE OILED BOWL
TURNING THE DOUGH ONCE SO ITS OILED ON ALL SIDES. 13、COVER WITH A DAMP TOWEL &
LET RISE IN A WARM PLACE FOR 2 HOURS, PUNCHING DOWN IN 4-5 PLACES EVERY 20
MINUTES. 14、NOW, I ALWAYS WRITE DOWN WHAT TIME I STARTED SO I DON'T FORGET WHEN
THE 2 HOURS ARE UP & SET A TIMER EVERY 20 MINUTES. (IN THE SUMMER I LET THE
DOUGH RISE ON MY BALCONY & IN THE WINTER IN FRONT OF MY OVEN WHERE SOMETHING IS
ALWAYS BAKING, TURNING IT EVERY TIME I PUNCH DOWN THE DOUGH). 15、AFTER THE 2
HOURS, TURN YOUR DOUGH ONTO YOUR WORKING SURFACE. 16、NOW COMES THE FORMING PART.
17、FOR SHABBOS I ALWAYS MAKE A 2 LEVEL BRAIDED CHALLAH WHICH LOOKS GREAT & IS
REALLY EASY. 18、PREPARE YOUR BAKING SHEET LINING IT WITH PARCHMENT PAPER.
19、PREHEAT OVEN TO 375°F. 20、FIRST, TAKE A LARGE KNIFE & CUT THE DOUGH IN HALF.
21、NEXT, FROM EACH 1/2 NOW CUT OFF A THIRD & PLACE THE 2 THIRDS ON THE SIDE.
22、NOW, FROM THE FIRST HALF (WHERE YOU'VE REMOVED A THIRD) DIVIDE THE REMAINING
DOUGH INTO APPROXIMATELY EQUAL THIRDS. 23、ROLL EACH THIRD OUT TILL ITS ABOUT
10-12 INCHES (I'M GUESSING I NEVER MEASURED IT) & BRAID ALL 3 ROLL TOGETHER
PINCHING THE TOP & BOTTOM HALF TOGETHER& TURNING THEM SLIGHTLY UNDER. 24、PLACE
ON BAKING SHEET. 25、REPEAT THE SAME FOR OTHER HALF. 26、NOW TAKE THE FIRST THIRD
YOU REMOVED EARLIER& DIVIDE IN 3, BRAID JUST LIKE YOU DID BEFORE& PLACE ON TOP
OF THE ALREADY BRAIDED CHALLAH. 27、REPEAT SAME FOR OTHER THIRD. 28、NOW LET THE
CHALLAH RISE FOR 1/2 AN HOUR. 29、AFTER THE CHALLAH HAS RISEN GLAZE WITH BEATEN
EGG & ADD MOHN OR SESAME IF YOU WISH. 30、ALMOST DONE! 31、PUT IN PREHEATED OVEN &
LET BAKE FOR EXACTLY 25 MINUTES! 32、TURN OFF OVEN & LEAVE CHALLAHS IN FOR
EXACTLY ANOTHER 10 MINUTES! 33、REMOVE FROM OVEN. 34、ENJOY--YOU DESERVE EVERY
COMPLIMENT YOU GET!

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Sweet and Sour Chicken


1、MIX TOGETHER FIRST 6 INGREDIENTS. 2、ADD CHICKEN; COAT WELL. 3、HEAT OIL IN
ELECTRIC SKILLET TO 375 DEGREES. 4、FRY CHICKEN UNTIL LIGHTLY BROWNED. 5、REMOVED
CHICKEN; DRAIN. 6、DRAIN PINEAPPLE, RESERVING LIQUID. 7、ADD ENOUGH WATER TO JUICE
TO MAKE 1 CUP. 8、ADD 2 T. CORNSTARCH, MIXING WELL. 9、COMBINE PINEAPPLE JUICE
MIXTURE AND NEXT 4 INGREDIENTS IN A MEDIUM SAUCEPAN. 10、BRING MIXTURE TO A BOIL.
11、STIR GREEN PEPPER AND CHICKEN INTO SAUCE; COOK UNTIL THOROUGHLY HEATED.
12、SERVE OVER RICE.

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Loaded Potato and Buffalo Chicken Casserole


1、PREHEAT OVEN TO 500F (THIS IS NOT A TYPO, 500F IS CORRECT!) . 2、IN A LARGE
BOWL MIX TOGETHER THE OLIVE OIL, HOT SAUCE, SALT, PEPPER, GARLIC POWDER &
PAPRIKA. 3、ADD THE POTATOES AND STIR TO COAT. 4、ADD THE POTATOES TO A GREASED
BAKING DISH. 5、WHEN SCOOPING THE POTATOES INTO THE BAKING DISH, LEAVE BEHIND ANY
EXTRA OLIVE OIL/HOT SAUCE MIX. 6、ADD THE DICED CHICKEN TO THE “LEFT BEHIND”
OLIVE OIL/HOT SAUCE MIX AND STIR TO COAT ALL THE CHICKEN. ALLOW TO MARINATE AS
THE POTATOES BAKE. 7、ROAST THE POTATOES FOR 45-50 MINUTES, STIRRING EVERY 10-15
MINUTES, UNTIL COOKED THROUGH AND NICE AND CRISPY ON THE OUTSIDE. 8、ONCE THE
POTATOES ARE FULLY COOKED ADD THE MARINATED CHICKEN. 9、ONCE THE POTATOES ARE
FULLY COOKED, REMOVE FROM THE OVEN AND LOWER THE OVEN TEMPERATURE TO 400°F.
10、IN A LARGE BOWL MIX ALL THE TOPPING INGREDIENTS TOGETHER. 11、TOP THE RAW
CHICKEN WITH THE TOPPING. 12、BAKE 15 MINUTES OR UNTIL UNTIL THE CHICKEN IS
COOKED THROUGH AND THE TOPPING IS MELTED AND BUBBLY DELICIOUS. 13、SERVE WITH
EXTRA HOT SAUCE AND/OR RANCH DRESSING.

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Skillet Tarragon Chicken


1、SPRINKLE CHICKEN WITH SALT AND PEPPER AND DREDGE IN FLOUR. SET ASIDE REMAINING
FLOUR. 2、HEAT 3 TABLESPOONS OF BUTTER OVER MEDIUM HEAT IN LARGE SKILLET AND
BROWN CHICKEN ON BOTH SIDES. REMOVE CHICKEN AND KEEP WARM. 3、SAUTE ONION IN SAME
SKILLET UNTIL IT BEGINS TO BECOME CLEAR. 4、ADD WINE AND COOK UNTIL LIQUID IS
ALMOST EVAPORATED, STIRRING TO LOOSEN BROWNED BITS (DEGLAZE) ON BOTTOM OF
SKILLET. WATCH CLOSELY- THIS HAPPENS FAST! 5、REDUCE HEAT TO MEDIUM-LOW AND STIR
IN RESERVED FLOUR UNTIL IT BECOMES A THICK PASTE. 6、ADD TARRAGON, CHICKEN BROTH
AND THE COOKED CHICKEN. COVER AND COOK UNTIL TENDER. 7、PLACE CHICKEN ON A WARM
PLATTER. 8、ADD REMAINING BUTTER AND HEAVY CREAM TO THE LIQUID THAT IS IN THE
SKILLET AND HEAT THROUGH. 9、POUR SAUCE OVER THE CHICKEN AND GARNISH WITH A
LITTLE MORE TARRAGON OR SOME CHOPPED FRESH PARSLEY OR GREEN ONION IF DESIRED.

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Lemon Baked Cod


1、IF FISH FILLETS ARE LARGE, CUT INTO SERVING PIECES. 2、MIX BUTTER AND LEMON
JUICE. 3、IN ANOTHER BOWL, MIX FLOUR, SALT AND WHITE PEPPER. 4、DIP FISH INTO
BUTTER MIXTURE; COAT FISH WITH FLOUR MIXTURE. 5、PLACE FISH IN UNGREASED SQUARE
BAKING DISH, 8X8X2 INCHES. 6、POUR REMAINING BUTTER MIXTURE OVER FISH; SPRINKLE
WITH PAPRIKA. 7、COOK UNCOVERED IN 350 DEGREE OVEN UNTIL FISH FLAKES EASILY WITH
FORK, 25-30 MINUTES. GARNISH WITH PARSLEY SPRIGS AND LEMON SLICES IF DESIRED.

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Beth's Melt in Your Mouth Barbecue Ribs (Oven)


1、PREHEAT OVEN TO 300 DEGREES F. LINE A BAKING SHEET WITH TWO LAYERS OF FOIL,
SHINY SIDE OUT. 2、PEEL OFF TOUGH MEMBRANE THAT COVERS THE BONY SIDE OF THE RIBS.
3、SEASON THE RIBS ON BOTH SIDES WITH SALT AND PEPPER. IF USING, DIVIDE THE
HICKORY LIQUID SMOKE EVENLY OVER THE RIBS. 4、IN A MEDIUM BOWL, COMBINE THE LIGHT
BROWN SUGAR, PAPRIKA, GARLIC POWDER AND GROUND RED PEPPER. APPLY THE RUB TO ALL
SIDES OF THE RIBS. 5、LAY RIBS ON THE PREPARED BAKING SHEET, MEATY SIDE DOWN.
BONE SIDE DOWN FOR GRILLING! 6、LAY TWO LAYERS OF FOIL ON TOP OF RIBS AND ROLL
AND CRIMP EDGES TIGHTLY, EDGES FACING UP TO SEAL. 7、TRANSFER TO THE OVEN AND =
BAKE FOR 2-2 1/2 HOURS OR UNTIL MEAT IS STARTING TO SHRINK AWAY FROM THE ENDS OF
THE BONE. 8、REMOVE FROM OVEN. 9、HEAT BROILER. 10、CUT RIBS INTO SERVING SIZED
PORTIONS OF 2 OR 3 RIBS. 11、ARRANGE ON BROILER PAN, BONY SIDE UP. 12、BRUSH ON
SAUCE. 13、BROIL FOR 1 OR 2 MINUTES UNTIL SAUCE IS COOKED ON AND BUBBLY. 14、TURN
RIBS OVER. 15、REPEAT ON OTHER SIDE. 16、ALTERNATELY, YOU CAN GRILL THE RIBS ON
YOUR GRILL TO COOK ON THE SAUCE.

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Balsamic Chicken Thighs


1、SPRAY LARGE FRYING PAN, PREHEAT. 2、RINSE AND PAT DRY THIGHS. 3、SEASON WITH
SALT AND PEPPER. 4、BROWN WELL ON ALL SIDES. 5、COVER, REDUCE HEAT TO MEDIUM AND
COOK FOR APPROXIMATELY 25 MINUTES,OR'TIL THIGHS ARE DONE DEPENDING ON SIZE.
6、ADD SHALLOTS,COOK FOR 2-3 MINUTES,UNTIL THEY SOFTEN. 7、STIR IN BALSAMIC
VINEGAR, COOK FOR ABOUT 1 MORE MINUTE,TURN CHICKEN TO COAT THOROUGHLY. 8、SPOON
SAUCE OVER THIGHS TO SERVE.

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The Perfect Burger


1、LIGHTLY OIL GRILL& HEAT BBQ TO MEDIUM. 2、WHISK EGG IN A BOWL& ADD NEXT 6
INGREDIENTS. 3、ADD ANY OF THE “STIR-INS” THAT APPEAL TO YOU. 4、CRUMBLE IN BEEF&
USING YOUR HANDS OR A FORK, GENTLY MIX TOGETHER. 5、HANDLE THE MEAT AS LITTLE AS
POSSIBLE – THE MORE YOU WORK IT, THE TOUGHER IT GETS. 6、GENTLY SHAPE (DON’T
FIRMLY PRESS) MIXTURE INTO BURGERS ABOUT ¾ INCH THICK. 7、USING YOUR THUMB, MAKE
A SHALLOW DEPRESSION IN THE CENTRE OF EACH BURGER TO PREVENT PUFFING UP DURING
COOKING. 8、PLACE BURGERS ON THE GRILL, CLOSE LID& BBQ UNTIL NO LONGER PINK
INSIDE, TURNING ONCE, ABOUT 6 – 8 MINUTES PER SIDE. 9、AN INSTANT READ
THERMOMETER SHOULD READ 160F. 10、DON'T ABUSE YOUR BURGERS BY PRESSING WITH A
SPATULA, PRICKING WITH A FORK OR TURNING FREQUENTLY AS PRECIOUS JUICES WILL BE
LOST! 11、TUCK INTO A WARM CRUSTY BUN& ADD YOUR FAVOURITE TOPPINGS.

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Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)


1、ADD ONE CUP OF BOILED WATER AND ONE CUP OF BOURGHUL (BULGUR) IN A SMALL BOWL
AND MIX. PLACE A TEA TOWEL OVER THE BOWL SO THE STEAM IS UNABLE TO ESCAPE. SET
ASIDE UNTIL COOL. 2、FINELY CHOP THE PARSLEY, SPRING ONIONS AND TOMATOES AND
PLACE THEM INTO YOUR SEPARATE LARGE SALAD BOWL. 3、JUICE ALL THE FRESH LEMONS AND
POUR IT OVER THE SALAD MIXTURE. ADD OLIVE OIL, BLACK PEPPER AND SALT IN THE
SALAD MIXTURE. MIX WELL. 4、PLACE OVER THE COOL BOURGHUL AND MIX WELL. 5、SERVE.
6、REFRIGERATE ANY LEFT OVERS FOR ABOUT 2-3 DAYS.

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Creamy Cajun Chicken Pasta


1、PLACE CHICKEN AND CAJUN SEASONING IN A BOWL AND TOSS TO COAT. 2、IN A LARGE
SKILLET OVER MEDIUM HEAT, SAUTÉ CHICKEN IN BUTTER OR MARGARINE UNTIL CHICKEN IS
TENDER, ABOUT 5 TO 7 MINUTES. 3、REDUCE HEAT ADD GREEN ONION, HEAVY CREAM,
TOMATOES, BASIL, SALT, GARLIC POWDER, BLACK PEPPER AND HEAT THROUGH. 4、POUR OVER
HOT LINGUINE AND TOSS WITH PARMESAN CHEESE.

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Jolean's Cheese Potato & Smoked Sausage Casserole


1、CUT SKINLESS SMOKED SAUSAGE IN HALF, LENGTHWISE, AND THEN CHOP INTO 1/2 INCH
"HALF MOON" CUTS. COOK IN A FRYING PAN FOR ABOUT 15 MINUTES, TURNING FREQUENTLY
TO SLIGHTLY BROWN. 2、MEANWHILE, PUT COOKED & DICED POTATOES IN 2 QUART
CASSEROLE. ADD COOKED MEAT AND GIVE IT A GENTLE TOSS. 3、MIX ALL REMAINING
INGREDIENTS (EXCEPT FOR SHREDDED CHEDDAR CHEESE & THE PAPRIKA) IN A SAUCEPAN
OVER MEDIUM HEAT UNTIL WARM, MELTED AND SMOOTH. (USE A WHISK AND STIR
CONSTANTLY.). 4、POUR WHITE/CHEESE SAUCE OVER POTATOES AND MEAT. SPRINKLE
SHREDDED SHARP CHEDDAR CHEESE ON TOP, AND THEN SPRINKLE PAPRIKA EVENLY OVER THE
TOP. 5、BAKE IN PREHEATED 350°F OVEN FOR 35-45 MINUTES (WATCH, UNTIL GOLDEN BROWN
ON TOP). 6、NOTE: YOU CAN SUBSTITUTE: 1/2 LB. HOT DOGS, SLICED INTO 1/2-INCH
SLICES OR 1/2 LB. HAM DICED INTO 1/2-INCH DICES OR 12 OZ. CAN OF SPAM DICED INTO
1/2-INCH DICES, INSTEAD OF THE SMOKED SAUSAGE.

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General Tso's Chicken


1、PLACE SAUCE INGREDIENTS IN A QUART JAR WITH A LID AND SHAKE TO MIX. IF YOU
MAKE THIS AHEAD OF TIME JUST REFRIGERATE UNTIL NEEDED, SHAKING IT AGAIN WHEN YOU
ARE READY TO USE IT. THIS ALSO KEEPS YOUR DIRTY DISHES DOWN. 2、MIX CORNSTARCH
SLURRY IN A LARGE BOWL- THE MIXTURE WILL BE STRANGE BUT TRUST ME IT WORKS. IT
WILL BE VERY THICK ALMOST PASTE LIKE. ADD ALL THE CHICKEN PIECES AND STIR TO
COAT. USING A FORK REMOVE ONE CHICKEN PIECE AT A TIME AND LET THE EXCESS MIXTURE
DRIP OFF. YES EVEN THOUGH THE MIXTURE HAS A WEIRD CONSISTENCY IT WILL NOT STICK
LIKE PASTE AND THE EXCESS WILL DRIP OFF. ADD CHICKEN TO THE HOT (350 DEGREE) OIL
AND FRY UNTIL CRISPY. ONLY COOK 7 OR 8 CHICKEN PIECES AT A TIME. YOU DO NOT WANT
TO LOWER THE TEMP OF THE OIL BY COOKING TOO MANY AT A TIME. YOU CAN USE A SIMPLE
COOKING OR CANDY THERMOMETER TO JUDGE THE TEMP OF THE OIL. 3、DRAIN ON PAPER
TOWELS. WANT THEM EXTRA CRISPY? PUT THEM ON A RACK OVER A SHEET PAN. KEEP WARM-
I JUST PUT THEM IN THE OVEN WITH THE OVEN OFF. REPEATING UNTIL ALL CHICKEN IS
FRIED. 4、IN A SEPARATE WOK OR LARGE SKILLET ADD A SMALL AMOUNT OF OIL AND HEAT
TO 400 DEGREES. AGAIN, A CANDY THERMOMETER WORKS GREAT. (WANT LESS DISHES? YOU
CAN JUST DRAIN THE OIL AFTER YOU FRY ALL THE CHICKEN, LEAVE A SMALL AMOUNT
(ABOUT A TSP) IN THE PAN AND USE THE SAME PAN IF YOU LIKE.) 5、ADD GREEN ONIONS
AND HOT PEPPERS AND STIR FRY ABOUT 30 SECONDS. 6、STIR (OR SHAKE JAR) SAUCE
MIXTURE, AND THEN ADD TO PAN WITH ONIONS AND PEPPERS, COOK UNTIL THICK. SOME
REVIEWS DIDN'T KNIW WHAT "THICK" MEANT. THICK LIKE THE SAME SAUCE YOU GET AT A
RESTAURANT.YOU WANT IT TO JUST COAT THE CHICKEN. IF IT GETS TOO THICK, ADD A
LITTLE WATER OR OTHER LIQUID. THE THICKNESS OF THE SAUCE SHOULD BE SIMILAR TO
WHAT YOU GET WHEN ORDERING THIS AT A RESTAURANT. 7、ADD CHICKEN TO SAUCE IN WOK
AND HEAT JUST UNTIL THE CHICKEN IS HOT ENOUGH FOR YOU. IT MAY NOT EVEN NEED A
MINUTE IF YOU KEPT THE CHICKEN WARM. THE QUICKER YOU SERVE IT THE CRISPIER THE
CHICKEN STAYS. 8、DON'T BE SCARED BY ANY NEGATIVE REVIEWS. IT'S NOT ROCKET
SCIENCE THOUGH IF YOU HAVE NEVER COOKED WITH A CORNSTARCH SLURRY IT MAY FEEL
LIKE AN EXPERIMENT. TRUST YOURSELF! YOU'VE GOT THIS! IF YOU HAVE ANY DOUBTS
REREAD THE RECIPE AND GET EVERYTHING IN ORDER BEFORE YOU START TO COOK. I
PROMISE YOU WILL THANK YOURSELF AND MAYBE EVEN ME! ENJOY! 9、OH IT'S GREAT SERVED
OVER RICE!

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Delicious Chicken Pot Pie


1、PREHEAT OVEN TO 400°F. 2、SAUTE ONION, CELERY, CARROTS AND POTATOES IN
MARGARINE FOR 10 MINUTES. 3、ADD FLOUR TO SAUTEED MIXTURE, STIRRING WELL, COOK
ONE MINUTE STIRRING CONSTANTLY. 4、COMBINE BROTH AND HALF AND HALF. 5、GRADUALLY
STIR INTO VEGETABLE MIXTURE. 6、COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL
THICKENED AND BUBBLY. 7、STIR IN SALT AND PEPPER; ADD CHICKEN AND STIR WELL.
8、POUR INTO SHALLOW 2 QUART CASSEROLE DISH AND TOP WITH PIE SHELLS. 9、CUT SLITS
TO ALLOW STEAM TO ESCAPE. 10、BAKE FOR 40-50 MINUTES OR UNTIL PASTRY IS GOLDEN
BROWN AND FILLING IS BUBBLY AND COOKED THROUGH.

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Beer Bread


1、PREHEAT OVEN TO 375 DEGREES. 2、MIX DRY INGREDIENTS AND BEER. 3、POUR INTO A
GREASED LOAF PAN. 4、POUR MELTED BUTTER OVER MIXTURE. 5、BAKE 1 HOUR, REMOVE FROM
PAN AND COOL FOR AT LEAST 15 MINUTES. 6、UPDATED NOTES: THIS RECIPE MAKES A VERY
HEARTY BREAD WITH A CRUNCHY, BUTTERY CRUST. IF YOU PREFER A SOFTER CRUST (LIKE A
TRADITIONAL BREAD) MIX THE BUTTER INTO THE BATTER INSTEAD OF POURING IT OVER THE
TOP. 7、SIFTING FLOUR FOR BREAD RECIPES IS A MUST-DO. MOST PEOPLE JUST SCOOP THE
1 CUP MEASURE IN THE FLOUR CANISTER AND LEVEL IT OFF. THAT COMPACTS THE FLOUR
AND WILL TURN YOUR BREAD INTO A "HARD BISCUIT" AS SOME HAVE DESCRIBED. THAT'S
BECAUSE THEY AREN'T SIFTING THEIR FLOUR! IF YOU DO NOT HAVE A SIFTER, USE A
SPOON TO SPOON THE FLOUR INTO THE 1 CUP MEASURE. TRY IT ONCE THE "CORRECT" WAY
AND YOU WILL SEE AN AMAZING DIFFERENCE IN THE END PRODUCT. 8、I HAVE HAD MANY
EMAIL FROM YOU KIND FOLKS ABOUT USING NON-ALCOHOLIC BEVERAGES INSTEAD OF BEER.
THAT IS FINE TO DO BUT I HIGHLY RECOMMEND ADDING A PACKET OF DRY ACTIVE YEAST OR
2 TEASPOONS OF BREAD (MACHINE) YEAST SO THAT YOU GET A PROPER RISE. 9、THE FINAL
RESULT SHOULD BE A THICK, HEARTY AND VERY TASTEFUL BREAD, NOT A BRICK! ;).
10、THANK YOU ALL FOR THE INCREDIBLY NICE COMMENTS AND THOSE OF YOU WHO LEFT A
BAD REVIEW - LEARN TO SIFT SIFT SIFT! YOU WILL BE AMAZED AT THE RESULTS YOU GET.

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Southern Buttermilk Biscuits


1、PREHEAT YOUR OVEN TO 450°F. 2、COMBINE THE DRY INGREDIENTS IN A BOWL, OR IN THE
BOWL OF A FOOD PROCESSOR. 3、CUT THE BUTTER INTO CHUNKS AND CUT INTO THE FLOUR
UNTIL IT RESEMBLES COURSE MEAL. 4、IF USING A FOOD PROCESSOR, JUST PULSE A FEW
TIMES UNTIL THIS CONSISTENCY IS ACHIEVED. 5、ADD THE BUTTERMILK AND MIX JUST
UNTIL COMBINED. 6、IF IT APPEARS ON THE DRY SIDE, ADD A BIT MORE BUTTERMILK. IT
SHOULD BE VERY WET. 7、TURN THE DOUGH OUT ONTO A FLOURED BOARD. 8、GENTLY, GENTLY
PAT (DO NOT ROLL WITH A ROLLING PIN) THE DOUGH OUT UNTIL IT'S ABOUT 1/2" THICK.
FOLD THE DOUGH ABOUT 5 TIMES, GENTLY PRESS THE DOUGH DOWN TO A 1 INCH THICK.
9、USE A ROUND CUTTER TO CUT INTO ROUNDS. 10、YOU CAN GENTLY KNEAD THE SCRAPS
TOGETHER AND MAKE A FEW MORE, BUT THEY WILL NOT BE ANYWHERE NEAR AS GOOD AS THE
FIRST ONES. 11、PLACE THE BISCUITS ON A COOKIE SHEET- IF YOU LIKE SOFT SIDES, PUT
THEM TOUCHING EACH OTHER. 12、IF YOU LIKE"CRUSTY" SIDES, PUT THEM ABOUT 1 INCH
APART- THESE WILL NOT RISE AS HIGH AS THE BISCUITS PUT CLOSE TOGETHER. 13、BAKE
FOR ABOUT 10-12 MINUTES- THE BISCUITS WILL BE A BEAUTIFUL LIGHT GOLDEN BROWN ON
TOP AND BOTTOM. 14、DO NOT OVERBAKE. 15、NOTE: THE KEY TO REAL BISCUITS IS NOT IN
THE INGREDIENTS, BUT IN THE HANDLING OF THE DOUGH. 16、THE DOUGH MUST BE HANDLED
AS LITTLE AS POSSIBLE OR YOU WILL HAVE TOUGH BISCUITS. 17、I HAVE FOUND THAT A
FOOD PROCESSOR PRODUCES SUPERIOR BISCUITS, BECAUSE THE INGREDIENTS STAY COLDER
AND THERE'S LESS CHANCE OF OVERMIXING. 18、YOU ALSO MUST PAT THE DOUGH OUT WITH
YOUR HANDS, LIGHTLY. 19、ROLLING WITH A ROLLING PIN IS A GUARANTEED WAY TO
OVERSTIMULATE THE GLUTEN, RESULTING IN A TOUGHER BISCUIT. 20、NOTE 2: YOU CAN
MAKE THESE BISCUITS, CUT THEM, PUT THEM ON COOKIE SHEETS AND FREEZE THEM FOR UP
TO A MONTH. 21、WHEN YOU WANT FRESH BISCUITS, SIMPLY PLACE THEM FROZEN ON THE
COOKIE SHEET AND BAKE AT 450°F FOR ABOUT 20 MINUTES.

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Crock Pot - Style Loaded Baked Potato Soup


1、COMBINE FIRST SEVEN INGREDIENTS IN A LARGE CROCK POT; COVER AND COOK ON HIGH
FOR 4 HOURS OR LOW FOR 8 HOURS (POTATO SHOULD BE TENDER). 2、MASH MIXTURE UNTIL
POTATOES ARE COARSELY CHOPPED AND SOUP IS SLIGHTLY THICKENED. 3、STIR IN CREAM,
CHEESE AND CHIVES. 4、TOP WITH SOUR CREAM (IF USED), SPRINKLE WITH BACON AND MORE
CHEESE.

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Ground Beef Stuffed Green Bell Peppers With Cheese


1、CUT OFF THE TOPS OF GREEN PEPPERS; DISCARD SEEDS AND MEMBRANES. 2、CHOP ENOUGH
OF THE TOPS TO MAKE 1/4 CUP, SET ASIDE. 3、COOK THE WHOLE GREEN PEPPERS,
UNCOVERED IN BOILING WATER FOR ABOUT 5 MINUTES; INVERT TO DRAIN WELL. 4、SPRINKLE
INSIDES OF THE PEPPERS LIGHTLY WITH SALT. 5、IN A SKILLET COOK GROUND BEEF, ONION
AND 1/4 CUP CHOPPED PEPPER TILL MEAT IS BROWNED AND VEGETABLES ARE TENDER.
6、DRAIN OFF EXCESS FAT. ADD DRAINED TOMATOES, SALT, WORCESTERSHIRE, AND A DASH
OF PEPPER. 7、IN A SEPARATE POT PUT WATER BRING TO BOIL ADD RICE COOK UNTIL RICE
IS SOFT. IF NEEDED ADD MORE WATER. 8、ADD RICE TO BEEF MIXTURE. 9、STIR IN CHEESE.
STUFF PEPPERS WITH MEAT MIXTURE. PLACE IN A 10X6X2 BAKING DISH. 10、BAKE, COVERED
IN A 350 DEGREE OVEN FOR 30 MINUTES. IN THE LAST 5 MINUTES ADD ANY REMAINING
CHEESE TO THE TOP OF THE PEPPERS.

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Traditional Irish Shepherd's Pie


1、PRE-HEAT OVEN TO 200C/400°F. 2、SAUTE CARROTS IN THE OLIVE OIL UNTIL STARTING
TO GET TENDER. 3、ADD IN THE ONIONS AND SAUTE FOR A MINUTE OR TWO THEN ADD THE
MEAT. 4、SEASON WITH BLACK PEPPER AND THYME. 5、COOK UNTIL BROWNED THEN DRAIN FAT.
6、ADD THE BUTTER AND PEAS. 7、SPRINKLE WITH FLOUR AND STIR THROUGH. 8、ADD TOMATO
PASTE, WINE AND WORCESTERSHIRE SAUCE. 9、LET THIS REDUCE SLIGHTLY THEN ADD THE
CHICKEN STOCK. ALLOW TO REDUCE DOWN UNTIL YOU HAVE A THICK MEATY GRAVY. SEASON
TO YOUR TASTE. 10、REMOVE FROM HEAT. GREASE AN OVEN PROOF DISH** (9X13 WORKS FOR
ME, AS DOES AN OVAL BAKER) WITH BUTTER AND ADD THE SAUCE. 11、SPOON OR PIPE THE
MASHED POTATOES OVER TOP. BRUSH WITH EGG AND SPRINKLE WITH PARMESAN CHEESE IF
USING. 12、BAKE FOR ABOUT 20 MINUTES OR UNTIL THE POTATO IS NICE AND BROWNED ON
TOP. 13、SERVE AS IS OR WITH SOME CRUSTY BREAD TO MOP UP THAT YUMMY SAUCE!

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Melt-In-Your-Mouth Chicken Breasts


1、MIX MAYONNAISE OR YOGURT, CHEESE AND SEASONINGS. 2、SPREAD MIXTURE OVER CHICKEN
BREAST AND PLACE IN BAKING DISH. 3、BAKE AT 375°F FOR 45 MINUTES.

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30 Minute Chicken and Dumplings


1、DICE TENDERS INTO BITE SIZE PIECES AND SET ASIDE. 2、WASH HANDS. 3、PLACE A
LARGE POT ON STOVE OVER MEDIUM HIGH HEAT. 4、ADD OIL, BUTTER, VEGETABLES AND BAY
LEAF AND COOK 5 MINUTES, STIRRING FREQUENTLY. 5、SEASON MIXTURE WITH SALT, PEPPER
AND POULTRY SEASONING. 6、ADD FLOUR TO THE PAN AND COOK 2 MINUTES. 7、STIR BROTH
OR STOCK TO THE POT AND BRING TO A BOIL. 8、ADD CHICKEN TO THE BROTH AND STIR.
9、PLACE BISCUIT MIX IN A BOWL. 10、COMBINE WITH 1/2 CUP WARM WATER AND PARSLEY.
11、DROP TABLESPOONFULS OF PREPARED MIX INTO THE POT, SPACING DUMPLINGS EVENLY.
12、COVER POT TIGHTLY AND REDUCE HEAT TO MEDIUM LOW. 13、STEAM DUMPLINGS 8 TO 10
MINUTES. 14、REMOVE COVER AND STIR CHICKEN AND DUMPLINGS TO THICKEN SAUCE A BIT.
15、STIR PEAS INTO THE PAN, REMOVE CHICKEN AND DUMPLINGS FROM HEAT AND SERVE IN
SHALLOW BOWLS.

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Greek Potatoes (Oven-Roasted and Delicious!)


1、PREHEAT OVEN TO 420°F A REVIEWER HAS SUGGESTED SPRAYING THE BAKING PAN WITH
PAM - THAT SOUNDS LIKE A GREAT IDEA! 2、PUT ALL THE INGREDIENTS INTO A BAKING PAN
LARGE ENOUGH TO HOLD THEM. 3、SEASON GENEROUSLY WITH SEA SALT AND BLACK PEPPER.
4、MAKE SURE YOUR HANDS ARE VERY CLEAN AND PUT THEM IN THE PAN AND GIVE
EVERYTHING A TOSS TO DISTRIBUTE. 5、THE GARLIC WILL DROP INTO THE WATER/OIL
SOLUTION BUT ITS FLAVOUR WILL PERMEATE THE POTATOES, AND THIS WAY, IT WON'T
BURN. 6、BAKE FOR 40 MINUTES. 7、WHEN A NICE GOLDEN-BROWN CRUST HAS FORMED ON THE
POTATOES, GIVE THEM A STIR TO BRING THE WHITE UNDERSIDE UP, SEASON LIGHTLY WITH
A BIT MORE SEA SALT AND PEPPER AND JUST A LIGHT SPRINKLING OF OREGANO. 8、ADD 1/2
CUP MORE WATER IF PAN APPEARS TO BE GETTING DRY, AND POP BACK INTO OVEN TO BROWN
OTHER SIDE OF POTATOES. 9、THIS WILL TAKE ABOUT ANOTHER 40 MINUTES. 10、DO NOT BE
AFRAID OF OVERCOOKING THE POTATOES- THEY WILL BE DELICIOUS. 11、NOTE: I OFTEN
MELT A BOUILLON CUBE IN THE WATER; IF YOU DO, MAKE SURE TO CUT BACK SOME ON THE
SALT.

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Classic Potato Salad


1、BOIL PEELED POTATOES IN SALTED WATER UNTIL DONE. COOL TO ROOM TEMPERATURE.
2、PLACE DICED POTATOES IN LARGE BOWL. 3、MIX MAYONNAISE, CIDER VINEGAR, SUGAR,
MUSTARD, SALT, GARLIC POWDER, AND PEPPER IN ANOTHER BOWL. 4、ADD TO POTATOES.
5、ADD CELERY AND ONIONS AND MIX WELL. 6、STIR IN EGGS. 7、SPRINKLE A LITTLE
PAPRIKA ON TOP.

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Olive Garden Copycat Zuppa Toscana


1、CHOP OR SLICE UNCOOKED SAUSAGE INTO SMALL PIECES AND COOK UNTIL BROWNED AND
MEAT IS GROUND IN BOTTOM OF YOUR SOUP PAN OVER MED-HIGH HEAT. 2、ADD ONIONS,
GARLIC, SALT, PEPPER, AND RED PEPPER FLAKES TO SAUSAGE AND COOK UNTIL ONIONS ARE
CLEAR AND AROMATICS OF THE SEASONINGS BLEND TOGETHER. 3、REDUCE HEAT BACK TO
MEDIUM AND PLACE, POTATOES, IN THE POT. AND SLOWLY ADD THE CHICKEN STOCK AND
WATER AND STIR. (USE CHICKEN BOUILLON ENVELOPE FOR EXTRA FLAVOR IS CHICKEN STOCK
IS WEAK). 4、COOK ON MEDIUM HEAT UNTIL POTATOES ARE DONE AND STIR OCCASIONALLY.
ONCE POTATOES ARE DONE, ADD FLOUR OR CORNSTARCH AND SIMMER FOR ANOTHER 15
MINUTES. 5、REDUCE HEAT TO LOWEST SETTING AND SPRINKLE IN YOUR KALE AND COOKED
BACON AND SLOWLY POUR CREAM WHILE STIRRING. 6、CHECK FOR TASTE AND THEN SERVE.

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Simply Sour Cream Chicken Enchiladas


1、IN A FRYING PAN, COOK CHICKEN AND ONION TOGETHER IN OIL OVER MEDIUM-HIGH HEAT
UNTIL CHICKEN IS JUST DONE. 2、DIVIDE COOKED CHICKEN EVENLY BETWEEN 8 TORTILLAS;
ADD 1 1/2 TABLESPOONS CHEESE TO EACH TORTILLA. 3、ROLL ENCHILADAS AND PLACE
SEAM-SIDE DOWN IN A 9X13" BAKING DISH THAT HAS BEEN LIGHTLY SPRAYED WITH
NO-STICK COOKING SPRAY. 4、MELT BUTTER IN A MEDIUM SAUCEPAN; STIR IN FLOUR TO
MAKE A ROUX, STIR AND COOK UNTIL BUBBLY, AND GRADUALLY WHISK IN CHICKEN BROTH
THEN BRING TO BOILING, STIRRING FREQUENTLY. 5、REMOVE FROM HEAT; STIR IN SOUR
CREAM AND GREEN CHILIES. 6、POUR SAUCE EVENLY OVER ENCHILADAS. 7、TOP WITH
REMAINING 3/4 CUP CHEESE (A BAKING DISH MAY BE DOUBLE-WRAPPED AND FROZEN AT THIS
POINT) AND BAKE AT 400° F FOR 20 MINUTES UNTIL CHEESE IS MELTED AND SAUCE NEAR
EDGES OF BAKING DISH IS BUBBLY.

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Bourbon Chicken


1、EDITOR'S NOTE: NAMED BOURBON CHICKEN BECAUSE IT WAS SUPPOSEDLY CREATED BY A
CHINESE COOK WHO WORKED IN A RESTAURANT ON BOURBON STREET. 2、HEAT OIL IN A LARGE
SKILLET. 3、ADD CHICKEN PIECES AND COOK UNTIL LIGHTLY BROWNED. 4、REMOVE CHICKEN.
5、ADD REMAINING INGREDIENTS, HEATING OVER MEDIUM HEAT UNTIL WELL MIXED AND
DISSOLVED. 6、ADD CHICKEN AND BRING TO A HARD BOIL. 7、REDUCE HEAT AND SIMMER FOR
20 MINUTES. 8、SERVE OVER HOT RICE AND ENJOY.

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Simple Baked Chicken Drumsticks


1、PUT SOME OLIVE OIL IN THE BOTTOM OF A 9X13 PAN (JUST ENOUGH TO PUT THE
DRUMSTICKS ON). 2、ADD DRUMSTICKS (SPACE ENOUGH APART SO THEY AREN'T TOUCHING
EACH OTHER). 3、SPRINKLE GENEROUSLY WITH PEPPER AND GARLIC POWDER. SPRINKLE
LIGHTLY WITH SALT. ADD ROSEMARY TO THE CHICKEN, IF DESIRED. 4、BAKE AT 375° F FOR
HALF AN HOUR. TURN DRUMSTICKS OVER AND ADD MORE GARLIC POWDER, PEPPER AND SALT
(SAME AS BEFORE). TOP WITH THE PARSLEY. 5、BAKE ANOTHER HALF AN HOUR, OR UNTIL
COOKED UNTIL 160°F.

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Chicken-Macaroni Casserole


1、IN A LARGE SKILLET OVER MED-HIGH HEAT, SAUTE ONIONS IN BUTTER UNTIL ONIONS ARE
TENDER. 2、ADD IN SOUP AND 1 ½ CUPS CHEESE; GRADUALLY STIR IN MILK. 3、COOK OVER
MEDIUM HEAT UNTIL CHEESE MELTS; STIR IN CHICKEN AND MACARONI; TASTE AND ADJUST
SEASONING WITH SALT AND PEPPER. 4、TRANSFER MIXTURE TO A GREASED 2 ½ QUART
CASSEROLE; SPRINKLE WITH CRACKER CRUMBS. 5、BAKE IN A PREHEATED 350° OVEN FOR 30
MINUTES OR UNTIL HEATED THROUGH. 6、TOP WITH REMAINING ½ CUP CHEESE AND BAKE 5
MINUTES.

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Creamy Burrito Casserole


1、BROWN GROUND MEAT/TURKEY & ONION; DRAIN. 2、ADD TACO SEASONING AND STIR IN
REFRIED BEANS. 3、MIX SOUP AND SOUR CREAM IN A SEPARATE BOWL. 4、SPREAD 1/2 SOUR
CREAM MIXTURE IN THE BOTTOM OF A CASSEROLE DISH. 5、TEAR UP 3 TORTILLAS AND
SPREAD OVER SOUR CREAM MIXTURE. 6、PUT 1/2 THE MEAT BEAN MIXTURE OVER THAT. 7、ADD
A LAYER OF CHEESE. 8、YOU COULD PUT SOME HOT SAUCE ON THIS NOW. 9、REPEAT THE
LAYERS. 10、SPRINKLE CHEESE OVER THE TOP AND BAKE, UNCOVERED, AT 350°F FOR 20-30
MINUTES.

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Chicken Tikka Masala


1、SOAK BAMBOO SKEWERS IN WATER. 2、THREAD CHICKEN ON SKEWERS, AND MARINATE (IN
THE REFRIGERATOR) FOR AN HOUR OR SO. 3、DISCARD MARINADE. 4、FOR SAUCE, MELT
BUTTER ON MEDIUM HEAT. 5、ADD GARLIC & JALAPENO; COOK 1 MINUTE. 6、STIR IN
CORIANDER, CUMIN, PAPRIKA, GARAM MASALA & SALT. 7、STIR IN TOMATO SAUCE. 8、SIMMER
15 MINUTES. 9、STIR IN CREAM; SIMMER TO THICKEN- ABOUT 5 MINUTES. 10、GRILL OR
BROIL CHICKEN, TURNING OCCASIONALLY, TO COOK THROUGH- ABOUT 8 MINUTES. 11、REMOVE
CHICKEN FROM SKEWERS; ADD TO SAUCE. 12、SIMMER 5 MINUTES. 13、GARNISH WITH
CILANTRO SERVE WITH BASMATI RICE, NAAN OR PITA BREAD. 14、NOTE: YOU CAN MAKE YOUR
OWN GARAM MASALA. MCCORMICK ALSO MAKES GARAM MASALA; IT'S AVAILABLE IN SUPER
MARKETS.

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Amazing Chicken Tortilla Soup!


1、SAUTÉ ONION, GARLIC, JALAPEÑO AND GREEN PEPPER WITH OLIVE OIL IN A LARGE POT
UNTIL SOFT. 2、ADD ALL THE REST OF THE INGREDIENTS TO THE LARGE POT AND BRING TO
A BOIL. 3、AFTER ABOUT 15 MINUTES, REMOVE THE CHICKEN BREASTS AND SHRED. 4、(TWO
FORKS WORK WELL TO PULL THE CHICKEN APART!). 5、RETURN SHREDDED CHICKEN TO THE
POT AND SIMMER AN ADDITIONAL 45 MINUTES. 6、SERVE, TOPPED WITH CRUSHED TORTILLA
CHIPS IF DESIRED.

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Fantastic Taco Casserole


1、BROWN GROUND BEEF AND DRAIN. 2、ADD TACO SEASONING AND COOK ACCORDING TO
PACKAGE DIRECTIONS, ADDING PROPER AMOUNT OF WATER. 3、PUT CORN CHIPS ON BOTTOM OF
8X8" DISH. 4、COOK REFRIED BEANS ON STOVE UNTIL HOT. 5、ADD 1 CUP CHEESE AND 1 CUP
SALSA. STIR UNTIL COMBINED. 6、POUR BEANS OVER CORN CHIPS IN DISH. 7、ADD BEEF TO
TOP OF BEANS. 8、SPRINKLE REMAINING CHEESE OVER TOP. 9、SPRINKLE GREEN ONIONS AND
BLACK OLIVES OVER CHEESE. 10、BAKE IN A 375 DEGREE OVEN UNTIL THE CHEESE IS
SUFFICIENTLY MELTED. 11、TAKE OUT OF OVEN AND SPRINKLE CHOPPED TOMATOES ON TOP.
WAIT 1-2 MINUTES AND THEN SERVE.

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Broil a Perfect Steak


1、ADDITIONAL ITEMS - CAST IRON SKILLET, SPATULA OR TONGS. 2、BRING YOUR 1 TO 2
INCH STEAKS TO ROOM TEMPERATURE AND USE A CLEAN CLOTH TO REMOVE EXCESS MOISTURE.
3、MOVE OVEN RACK 6 INCHES FROM HEATING ELEMENT. 4、PRE-HEAT OVEN AND SKILLET BY
SETTING THE OVEN TO BROILER FOR 15 TO 20 MINUTES. 5、RUB STEAKS WITH OLIVE OIL,
KOSHER SALT AND COARSELY GROUND PEPPER. NOTE: USE ANY SEASONINGS OF YOUR CHOICE.
6、ONCE THE SKILLET IS PRE-HEATED, PULL OUT THE OVEN RACK AND CAREFULLY LAY
STEAKS ON THE SKILLET. NOTE: PAN IS EXTERMELY HOT AND WILL SPIT AND SPLATTER.
7、CLOSE OVEN AND SEAR THE STEAKS FOR 3 MINUTES ON ONE SIDE, TURN AND SEAR THE
OPPOSITE SIDE FOR 3 MINUTES. DO NOT USE A FORK TO TURN STEAKS! 8、ONCE SEARED,
SET THE OVEN TO 500F AND COOK USING THIS TIME CHART. TURN STEAKS HALF WAY
THROUGH THE REMAINING COOKING TIME. 9、RARE (120-130F)1" 0-1 MINUTE, 1 1/4" 2-3
MINUTE, 1 3/4" 4-5 MINUTE 10、MEDIUM (140-150F) 1" 2-3 MINUTE, 1 1/4" 4-5 MINUTE,
1 3/4" 6-7 MINUTE 11、MEDIUM WELL(150-160F) 1" 4-5 MINUTE, 1 1/4" 6-7 MINUTE, 1
3/4" 8-9 MINUTE 12、REMOVE STEAKS FROM THE OVEN AND LET REST FOR 5 MINUTES.
13、SERVING ON WARM PLATES IS RECOMMENDED TO MAINTAIN MEAT TEMPERATURE. 14、I CAN
NOT STRESS THIS TIP ENOUGH -- KEEP THE FORK IN THE DRAWER UNTIL READY TO EAT.
NEVER PIERCE THE MEAT DURING COOKING.

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Award Winning Chili


1、IN A MEDIUM DUTCH OVEN OVER MEDIUM-HIGH HEAT ADD THE OLIVE OIL. ADD THE GROUND
MEAT AND COOK, BREAKING UP INTO PIECES, UNTIL BROWNED. ADD THE ONIONS, BELL
PEPPER AND JALAPENO AND COOK UNTIL SOFTENED. DRAIN EXCESS GREASE. 2、ADD THE
TOMATOES, TOMATO SAUCE, CUMIN, CHILI POWDER, SALT, CAYENNE, PAPRIKA AND 1 CUP
WATER. MIX TO COMBINE. 3、ADD THE KIDNEY BEANS AND BLACK BEANS, MIX AND BRING TO
A SIMMER. COVER AND COOK FOR 1-2 HOURS. 4、SERVE WITH DESIRED TOPPINGS.

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Simple Oven-Roasted Corn on the Cob


1、PREHEAT OVEN TO 450 DEGREES. 2、REMOVE HUSKS AND SILKS FROM CORN. 3、BUTTER CORN
AND WRAP IN FOIL. 4、PLACE ON COOKIE SHEET AND ROAST FOR 20 TO 25 MINUTES.

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Angel Chicken Pasta


1、PREHEAT OVEN TO 325°F. 2、IN LARGE SAUCEPAN MELT BUTTER. 3、ADD DRESSING MIX,
WINE AND SOUP. 4、MIX IN CREAM CHEESE AND STIR UNTIL SMOOTH. 5、PLACE CHICKEN IN
BAKING DISH AND COVER WITH SAUCE. 6、BAKE FOR 60 MINUTES. 7、TEN MINUTES BEFORE
CHICKEN IS DONE COOK PASTA. 8、SERVE CHICKEN AND SAUCE OVER PASTA.

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Crock Pot White Chicken Chili


1、PLACE CHICKEN IN A 4 QUART SLOW COOKER. 2、TOP WITH BEANS AND CORN. 3、IN A
MEDIUM BOWL, COMBINE TACO SEASONING, CHILES, CONDENSED SOUP, AND CHICKEN BROTH.
POUR OVER TOP OF INGREDIENTS IN THE CROCK POT. 4、COVER AND COOK ON LOW FOR 8 TO
10 HOURS. 5、BEFORE SERVING, STIR GENTLY TO BREAK UP CHICKEN, THEN STIR IN THE
SOUR CREAM. 6、SERVE TOPPED WITH GREEN ONIONS AND JACK CHEESE, IF DESIRED.

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Panera Broccoli Cheese Soup


1、SAUTÉ ONION IN BUTTER. SET ASIDE. 2、COOK MELTED BUTTER AND FLOUR USING A WHISK
OVER MEDIUM HEAT FOR 3-5 MINUTES OR UNTIL YOU SEE A NOTICEABLE GOLDEN BROWN
COLOR IN YOUR PAN. 3、SLOWLY ADD IN THE CHICKEN STOCK AND WHISK AGAIN TO COMBINE.
SIMMER CONTENTS COVERED (STIRRING OCCASIONALLY) FOR 20 MINUTES ON MEDIUM HEAT.
4、ADD THE BROCCOLI, CARROTS AND THE SAUTEED ONIONS, INTO THE POT. STIR, ADD THE
MILK AND HALF & HALF. COOK COVERED OVER LOW HEAT 20-25 MINUTES BUT DO NOT BRING
TO A BOIL. THIS MAY CAUSE THE MILK TO CURDLE. 5、ADD SALT, PEPPER & NUTMEG. NOTE:
YOU CAN PURÉE HALF OF YOUR SOUP IN A BLENDER OR WITH A HANDHELD IMMERSION
BLENDER IF YOU CHOOSE HOWEVER IT ISN'T A REQUIREMENT. CONTINUE TO COOK THE SOUP
ON LOW HEAT AND SLOWLY ADD THE GRATED CHEESE A HANDFUL AT A TIME AND STIR TO
AVOID CLUMPS. ONCE ALL THE CHEESE HAS BEEN ADDED IS MELTED, REMOVE FROM HEAT,
AND SERVE IMMEDIATELY. SUGGESTION: SERVE WITH CRUSTY BREAD OR IN A BREADBOWL.
6、REFRIGERATE LEFTOVERS AFTER THEY HAVE COOLED AND STORE IN A AIRTIGHT CONTAINER
UP TO 5 DAYS IN THE REFRIGERATOR.

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Oven-baked Parmesan Chicken Strips


1、SPRAY A BAKING SHEET WITH NON-STICK SPRAY. 2、IN A SHALLOW DISH, COMBINE MILK
AND EGG. 3、IN A PLASTIC ZIPPER BAG, COMBINE PARMESAN CHEESE, BREAD CRUMBS, ONION
POWDER, GARLIC POWDER, THYME, BASIL, PEPPER AND PAPRIKA. 4、DIP CHICKEN STRIPS
FIRST IN MILK MIXTURE, THEN TOSS TO COAT EVENLY IN THE BREADCRUMB/CHEESE
MIXTURE. 5、PLACE ON BAKING SHEETS AND BAKE AT 400 DEGREES F FOR 20 MINUTES OR
UNTIL GOLDEN.

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Addicting Red Lobster Cheddar Bay Biscuit


1、HEAT OVEN TO 450. 2、COMBINE BAKING MIX, WATER AND GRATED CHEESE IN A BOWL.
3、ROLL OUT ON A LIGHTLY FLOURED SURFACE, UNTIL 1 INCH THICK. 4、CUT BISCUITS, AND
PLACE ON AN UNGREASED PAN. 5、MELT BUTTER AND SPICES TOGETHER. 6、BRUSH THE
BISCUITS WITH THE BUTTER AND BAKE FOR 8 TO 10 MINUTES.

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Chicken Alfredo!


1、COOK YOUR PASTA, WHILE YOUR CHICKEN SAUTES, THEN ADD A LITTLE OLIVE OIL OR
BUTTER TO PASTA TO PREVENT STICKING, LAY ON LARGE PLATTER OR CASSEROLE DISH; SET
ASIDE. 2、COAT THE BOTTOM OF A SKILLET W/OLIVE OIL,AND HEAT ON MED-HIGH HEAT.
3、ADD CHICKEN STRIPS OR CHUNKS, LOWER HEAT TO MED. 4、SPRINKLE SEASONINGS OVER
MEAT TO YOUR LIKING. 5、SAUTE MEAT UNTIL CHICKEN IS NO LONGER PINK. 6、POUR
CHICKEN AND PAN DRIPPINGS OVER PASTA. 7、IN A HEAVY SAUCE PAN, BEGIN TO HEAT
CREAM CHEESE AND BUTTER ON MEDIUM HEAT; SLOWLY ADD MILK. 8、STIR UNTIL ALL CLUMPS
ARE OUT, ADD CHEESE, CONTINUE TO STIR, THEN ADD PEPPER. 9、ONCE ALL IS MELTED AND
HOT, POUR OVER PASTA AND CHICKEN.

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Crock Pot Chicken á La Antoinette


1、SAUTE ONIONS AND MUSHROOMS IN OLIVE OIL. 2、ADD CHICKEN. 3、COMBINE REMAINING
INGREDIENTS AND POUR OVER CHICKEN MIXTURE. SLOW COOK ON TOP OF STOVE FOR 1 1/2
TO 2 HOURS. (YOU CAN ALSO COMBINE INGREDIENTS IN THE CROCK POT AND COOK ON LOW
FOR UP TO 12 HOURS). 4、SERVE OVER RICE OR PASTA.

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Curry Chicken


1、PREHEAT OVEN TO 350. 2、HEAT BUTTER, HONEY, DIJON MUSTARD, AND CURRY TOGETHER
IN A PAN. 3、PLACE CHICKEN IN A BAKING DISH AND POUR SAUCE OVER CHICKEN. 4、BAKE
FOR 50-55 MINS.

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Meatloaf


1、COMBINE MEATLOAF INGREDIENTS. 2、PUT IN LOAF PAN. 3、TOP WITH GLAZE. 4、BAKE AT
350 DEGREES FOR 45 MINUTES OR UNTIL NO LONGER PINK IN CENTER.

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Easy, Creamy Hamburger Stroganoff


1、BROWN HAMBURGER IN LARGE SKILLET WITH ONION AND GARLIC. 2、DRAIN OUT FAT AND
ADD SOUP, SOUR CREAM, MUSTARD AND MILK. 3、SIMMER FOR 5 MINUTES. 4、ADD SALT AND
PEPPER FOR TASTE, AND SERVE WITH EGG NOODLES OR RICE.

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Thin Pizza Crust


1、DISSOLVE YEAST AND SUGAR IN HOT WATER. 2、LET SIT FOR 8 MINUTES. 3、MEANWHILE
MIX FLOUR AND SALT. 4、POUR YEAST MIXTURE OVER FLOUR MIXTURE AND MIX WELL WITH A
HEAVY SPOON. 5、TURN ONTO FLOURED SURFACE AND KNEAD FOR 2 MINUTES. 6、SPREAD INTO
A 12-14" CIRCLE. 7、(I DO THIS DIRECTLY ONTO A PIZZA STONE WITH A MARBLE ROLLING
PIN). 8、IF YOU ROLL IT OUT ON A COUNTER TOP, TRANSFER TO A GREASED PIZZA PAN,
STRETCHING TO EDGES. 9、COVER WITH SAUCE AND DESIRED TOPPING. 10、BAKE AT 500
DEGREES FOR 8-12 MINUTES OR UNTIL EDGES ARE GOLDEN.

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My Favorite King Ranch Chicken


1、STEAM OR BOIL THE CHICKEN BREASTS UNTIL COOKED THROUGH (I USE MY STEAMER AND
FIND IT MAKES THE CHICKEN PERFECTLY MOIST AND TENDER). 2、WHEN COOL, DICE INTO
BITE-SIZE PIECES. 3、IN A LARGE SAUCEPAN OVER MEDIUM HEAT, MIX THE SOUPS, ONION,
RO-TEL TOMATOES AND CHEEZ WHIZ UNTIL BLENDED. 4、PREHEAT OVEN TO 350 DEGREES
FARENHEIT. 5、LAYER THE BOTTOM OF A GREASED 9X12 CASSEROLE DISH WITH CRUSHED
CHIPS. 6、NEXT, LAYER HALF THE CHICKEN PIECES. 7、TOP WITH HALF THE SAUCE.
8、SPRINKLE WITH HALF THE CHEDDAR CHEESE. 9、REPEAT THE LAYERS, BUT TOP WITH THE
CHEDDAR AND MOZZARELLA. 10、SPRINKLE PAPRIKA OVER THE TOP TO GARNISH. 11、BAKE FOR
30-45 MINUTES, OR UNTIL HOT AND BUBBLY.

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Amish Chicken


1、DREDGE THE CHICKEN PIECES IN THE FLOUR AND SPICES AND ARRANGE SKIN SIDE UP IN
A BAKING DISH. 2、MIX THE CREAM AND WATER AND POUR OVER THE CHICKEN. 3、BAKE AT
350* FOR 1 1/2 HOURS OR UNTIL THE SKIN IS GOLDEN BROWN.

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The Very Best Salisbury Steak


1、IN A LARGE BOWL, MIX TOGETHER 1/3 CUP CONDENSED FRENCH ONION SOUP WITH GROUND
BEEF, BREAD CRUMBS, EGG, SALT AND BLACK PEPPER. 2、SHAPE INTO 6 OVAL PATTIES.
3、IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, BROWN BOTH SIDES OF PATTIES. 4、POUR
OFF EXCESS FAT. 5、IN A SMALL BOWL, BLEND FLOUR AND REMAINING SOUP UNTIL SMOOTH.
6、MIX IN KETCHUP, WATER, WORCESTERSHIRE SAUCE AND MUSTARD POWDER. 7、POUR OVER
MEAT IN SKILLET. 8、COVER, AND COOK FOR 20 MINUTES, STIRRING OCCASIONALLY.

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Beef Nacho Crescent Bake


1、SET OVEN TO 375 DEGREES. 2、GREASE A 13 X 9-INCH BAKING DISH. 3、IN A LARGE
SKILLET COOK THE GROUND BEEF WITH ONION, GARLIC AND GREEN BELL PEPPER (IF USING)
UNTIL BEEF IS BROWNED; DRAIN FAT. 4、ADD IN SALT, PEPPER, CHILI POWDER, CUMIN AND
OREGANO AND PARMESAN CHEESE; COOK STIRRING FOR 2 MINUTES LONGER; REMOVE THE
SKILLET FROM HEAT. 5、IN A BOWL WHISK TOGETHER THE CHEESE SOUP AND MILK; SET
ASIDE. 6、SEPARATE THE CRESCENT DOUGH INTO 4 RECTANGLES; PRESS PERFORATIONS
TOGETHER FIRMLY. 7、ROLL EACH RECTANGLE TO 8X4 INCHES. 8、CUT EACH RECTANGLE IN
HALF CROSSWISE TO FORM 8 (4-INCH) SQUARES (USE A PIZZA CUTTER FOR THIS!).
9、SPOON ABOUT 1/4 CUP BEEF MIXTURE INTO CENTER OF EACH SQUARE. 10、LIFT 4 CORNERS
OF THE DOUGH UP OVER THE FILLING TO MEET IN THE CENTER; PINCH AND TWIST FIRMLY
TO SEAL. 11、PLACE THE SQUARES INTO THE PREPARED BAKING DISH. 12、DRIZZLE THE
SOUP/MILK MIXTURE AROUND THE SQUARES IN THE BAKING DISH. 13、BAKE UNCOVERED FOR
ABOUT 20-25 MINUTES, OR UNTIL THE CRUSTS ARE GOLDEN BROWN. 14、REMOVE FROM OVEN
AND SPRINKLE THE GRATED CHEESE OVER EACH SQUARE AND RETURN TO OVEN FOR 5 MINUTES
OR UNTIL THE CHEESE MELTED.

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Huey's Italian Sausage Dog


1、PREHEAT THE GRILL. 2、BLANCH THE SAUSAGES IN SIMMERING WATER UNTIL JUST FIRM TO
THE TOUCH; DRAIN WELL. 3、HEAT 1 TABLESPOON OF OIL FROM THE CAPSICUMS IN A LARGE
PAN AND GENTLY SAUTÉ THE GARLIC AND ONION UNTIL THEY HAVE SOFTENED BUT NOT
BROWNED. 4、ADD THE OLIVES, THE CAPSICUMS, THE TOMATO COOKING SAUCE AND THE
SEASONINGS. MIX WELL AND COOK UNTIL THICKISH. THEN STIR IN 8 TORN BASIL LEAVES.
5、WHILE THE SAUCE IS COOKING, PAN FRY THE SAUSAGES IN A THIN LAYER OF OIL IN
ANOTHER PAN UNTIL THEY ARE GOLDEN BROWN. 6、THEN CUT THE TWO BAGUETTES INTO THREE
PIECES ABOUT THE LENGTH OF THE SAUSAGES; MAKE CUTS IN THE CENTRE (BUT NOT RIGHT
THROUGH) AND INSERT A SAUSAGE TOPPED WITH THE SAUCE INSIDE EACH PIECE OF THE
BAGUETTE. 7、PLACE ON THE SAUSAGE-FILLED BAGUETTES ON A BAKING TRAY, TOP WITH
CHEESES AND GRILL UNTIL GOLDEN AND BUBBLING. 8、SERVE WITH A GARNISH OF BASIL.

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Smothered Flat Iron Steak in a Parmesan Pepper Sauce


1、POUR 1/4 CUP DRESSING OVER STEAK AND SEAL IN A ZIPLOC BAG. REFRIGERATE AT
LEAST 30 MINUTES OR OVERNIGHT TO MARINATE. 2、COMBINE SOUR CREAM, 2 TBSP OF THE
REMAINING DRESSING, PARMESAN CHEESE, SALT AND PEPPER. REFRIGERATE UNTIL SERVING
TIME. 3、HEAT REMAINING 2 TBSP DRESSING AND GARLIC IN LARGE NONSTICK SKILLET ON
MEDIUM HEAT. ADD ONIONS; COOK UNTIL GOLDEN BROWN, STIRRING FREQUENTLY. REMOVE
ONIONS; SET ASIDE. 4、DRAIN STEAK; DISCARD MARINADE. COOK STEAK IN SAME SKILLET
ON MEDIUM HEAT 3-4 ON EACH SIDE FOR MEDIUM DONENESS. PLACE ON CUTTING BOARD;
SLICE CROSSWISE INTO THIN STRIPS. SERVE STEAK TOPPED WITH SAUCE AND ONIONS.

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Baked Salmon


1、IN A MEDIUM GLASS BOWL, PREPARE MARINADE BY MIXING GARLIC, LIGHT OLIVE OIL,
BASIL, SALT, PEPPER, LEMON JUICE AND PARSLEY. 2、PLACE SALMON FILLETS IN A MEDIUM
GLASS BAKING DISH, AND COVER WITH THE MARINADE. 3、MARINATE IN THE REFRIGERATOR
ABOUT 1 HOUR, TURNING OCCASIONALLY. 4、PREHEAT OVEN TO 375 DEGREES F (190 DEGREES
C). 5、PLACE FILLETS IN ALUMINUM FOIL, COVER WITH MARINADE, AND SEAL. 6、PLACE
SEALED SALMON IN THE GLASS DISH, AND BAKE 35 TO 45 MINUTES, UNTIL EASILY FLAKED
WITH A FORK.

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Lemon Pepper Chicken Breasts on a Bed of Rice


1、PREHEAT OVEN TO 350. 2、SPRINKLE LEMON PEPPER ON BOTH SIDES OF BREASTS.
SPRINKLE THE LEMON PEPPER TO YOUR OWN TASTE. 3、USING A NON-GREASED 9"X13" GLASS
BAKING DISH PLACE THE CHICKEN, AND MELTED MARGARINE (OR BUTTER) INSIDE. COVER.
4、BAKE FOR 30 MINUTES. 5、REMOVE FROM OVEN. REMOVE CHICKEN AND SET ASIDE. ADD ONE
CUP OF LONG GRAIN WHITE RICE, ONE CAN OF CHICKEN BROTH (OR EQUAL AMOUNT OF
BOUILLION). STIR TOGETHER AND COVER TIGHTLY WITH FOIL. 6、PUT PAN BACK IN THE
OVEN. 7、BAKE 30 MINUTES. 8、REMOVE FROM OVEN, AND PLACE CHICKEN BACK INSIDE.
9、COOK FOR ANOTHER 15 MINUTES. 10、THIS UPDATE TO THE RECIPE (11/19/13) BRINGS IT
BACK TO ITS ROOTS AND ELIMINATES THE PROBLEMS PEOPLE WERE HAVING WITH UNDER
COOKED RICE/OVERCOOKED CHICKEN.

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Sesame Crusted Tuna Steaks With Balsamic Sauce


1、IN A SMALL SAUCE PAN, HEAT SESAME OIL. 2、STIR IN THE GREEN ONION AND GARLIC
AND COOK, STIRRING, FOR ABOUT 1 MINUTE. 3、ADD REMAINING INGREDIENTS AND HEAT ON
MEDIUM UNTIL REDUCED BY HALF. 4、SPRINKLE THE TUNA WITH THE PEPPER, SALT, AND
SESAME SEEDS. 5、RUB INTO MEAT TO CREATE CRUST. 6、HEAT COOKING OIL IN A LARGE
SKILLET SET OVER MEDIUM HIGH. 7、ADD THE TUNA AND COOK UNTIL ALMOST THE DESIRED
DEGREE OF DONENESS. 8、THE TUNA WILL CONTINUE TO COOK SLIGHTLY AFTER IT IS
REMOVED FROM THE PAN. 9、TWO OR 3 MINUTES ON EACH SIDE SHOULD RESULT IN A PINK
CENTER. 10、DRIZZLE SAUCE OVER THE TUNA AND SERVE IMMEDIATELY.

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Frank and Potato Bake


1、IN SAUCEPAN COOK ONION IN BUTTER TILL TENDER BUT NOT BROWN. 2、BLEND IN FLOUR
AND SALT. ADD MILK ALL AT ONCE; COOK AND STIR OVER MEDIUM HEAT TILL THICKENED
AND BUBBLY. 3、ADD CHEESE, STIRRING TO MELT. 4、STIR IN PARSLEY AND MUSTARD.
5、FOLD IN POTATOES AND FRANKFURTERS. 6、PLACE IN A 1 QUART CASSEROLE. 7、COVER AND
BAKE AT 350 DEGREES FOR ABOUT 35 MINUTES OR TILL HEATED THROUGH. 8、PREP TIME
DOES NOT INCLUDE COOKING AND COOLING OF THE POTATOES.

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Teriyaki Pork Chops


1、COMBINE ALL INGREDIENTS ,EXCEPT MEAT, IN A BOWL THEN POUR OVER CHOPS.
2、MARINADE FOR TWO HOURS. 3、BROIL OR GRILL.

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Garlic and Oregano Stove Top Chicken


1、COMBINE BUTTER, GARLIC, SALT, OREGANO AND CAYENNE PEPPER. 2、CUT A 2-INCH LONG
POCKET HORIZONTALLY IN CHICKEN BREASTS, CUTTING DEEPLY BUT NOT ALL THE WAY
THROUGH. 3、PUT A TABLESPOON OF THE BUTTER MIXTURE INTO EACH POCKET, BEING SURE
TO GET IT ALL THE WAY DOWN IN THERE. 4、IN A LARGE SKILLET, HEAT OLIVE OIL.
5、COOK CHICKEN, SKIN SIDE DOWN, UNCOVERED,UNTIL WELL-BROWNED, ABOUT 10 MINUTES.
6、TURN CHICKEN AND COVER SKILLET, THEN COOK UNTIL CHICKEN IS COOKED THROUGH,
ANOTHER 10 TO 15 MINUTES. 7、UNCOVER, SPREAD THE REMAINING GARLIC-OREGANO BUTTER
ON THE CHICKEN AND TURN CHICKEN ONCE MORE SKIN-SIDE DOWN. 8、COVER AND BROWN FOR
ANOTHER 5 TO 10 MINUTES.

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Pulled Pork BBQ, BBQ Rub, and BBQ Sauce


1、PLACE DRY RUB INGREDIENTS IN A LARGE ZIPLOCK BAG AND MIX WELL. 2、RINSE PORK
BUTTES AND SPRINKLE HEAVILY WITH THE DRY RUB,& USING A KNIFE, POKE SOME HOLES
OVER ENTIRE SURFACE OF THE PORK. 3、MAKE SURE BUTTES ARE WELL COATED WITH THE
RUB. 4、PLACE IN A LARGE CONTAINER COVERED WITH SARAN WRAP AND REFRIGERATE BUTTES
FOR 8 HOURS OR OVER NIGHT. 5、ADD ALL THE SAUCE INGREDIENTS IN A SAUCE PAN AND
BRING TO A BOIL, STIRRING CONSTANTLY SO IT DOESN'T STICK. 6、LET SAUCE COOL AND
EITHER POUR INTO A QUART JAR OR SOME KIND OF SEAL ABLE CONTAINER. 7、THIS SAUCE
WILL KEEP AT LEAST 6 MONTHS IF KEPT SEALED AND IN THE FRIDGE. 8、8 HOURS LATER OR
THE NEXT DAY, PREHEAT OVEN TO 300 DEGREES. 9、PLACE BUTTS IN THE OVEN UNCOVERED
FOR 6 HOURS. TEST TO SEE IF THE PORK PULLS APART AFTER 6 HOURS. IF NOT, CONTINUE
COOKING UNTIL IT DOES. 10、PORK WILL BE DARK AND CRUSTY ON THE OUTSIDE. 11、INSIDE
WILL BE MOIST AND DELICIOUS. 12、AFTER THE PORK IS PULLED, POUR YOUR SAUCE OVER
IT AND MIX WELL. 13、THIS MAKES A LOT OF BBQ AND I USUALLY FREEZE HALF. 14、FREEZE
UP TO 6 MONTHS. 15、SERVE BBQ ON A BUN OR JUST EAT IT WITH A FORK! 16、ENJOY!

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Perfect Pot Roast (Slow-Cooker)


1、PLACE ROAST INTO CROCKPOT AND SURROUND WITH VEGETABLES. 2、COMBINE BEEF BROTH
AND VEGETABLE SOUP MIX, THEN ADD TO CROCKPOT. 3、COVER AND COOK ON LOW 6-8 HOURS
OR HIGH 3-4 HOURS.

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Crusty French Bread


1、DISSOLVE YEAST IN WARM WATER (110 DEGREES) AND SUGAR IN LARGE BOWL; ALLOW
YEAST TO PROOF OR FOAM (ABOUT 10 MINUTES). 2、ADD SALT, OIL, AND 3 CUPS FLOUR;
BEAT FOR 2 MINUTES. 3、STIR IN 2 CUPS FLOUR TO MAKE A STIFF DOUGH. 4、KNEAD UNTIL
SMOOTH AND ELASTIC, ABOUT 10 MINUTES. 5、PLACE IN OILED BOWL, TURN DOUGH TO COAT
ALL SIDES, COVER AND LET RISE UNTIL DOUBLED. 6、PUNCH DOWN AND DIVIDE IN HALF.
7、SHAPE DOUGH INTO TWO LONG SLENDER LOAVES. 8、GREASE AND SPRINKLE WITH CORNMEAL
EITHER A FRENCH BREAD PAN OR LARGE COOKIE SHEET. 9、PLACE LOAVES IN PAN AND CUT
DIAGONAL GASHES ON TOP OF EACH LOAF (I USE SCISSORS). 10、COVER AND LET RISE
UNTIL DOUBLED. 11、BAKE AT 375 DEGREES FOR ABOUT 30 MINUTES. 12、NOTE: YOU CAN
SPRINKLE OR SPRAY WATER ON THE LOAVES DURING BAKING IF YOU WANT A REALLY CRUNCHY
CRUST.

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Easy! Oven-Baked Cod


1、PREHEAT OVEN TO 400°F LINE YOUR PAN WITH ALUMINUM FOIL AND LIGHTLY BRUSH WITH
OLIVE OIL, OR USE A BIT OF COOKING SPRAY. 2、COMBINE PARSLEY, GARLIC, LEMON ZEST,
AND COARSE SALT ON THE CUTTING BOARD. FINELY CHOP, THEN COMBINE WITH THE
BREADCRUMBS IN A SHALLOW PLATE. 3、BRUSH TOP OF EACH FILLET WITH OLIVE OIL. PRESS
FILLET INTO THE CRUMB MIXTURE. PLACE FILLETS IN BAKING DISH, CRUST-SIDE UP. BAKE
UNTIL FIRM, ABOUT 12-15 MINUTES, DEPENDING ON THE THICKNESS OF THE FISH. SERVE
WITH LEMON WEDGES.

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N. Y. C. Corned Beef and Cabbage


1、------------SELECTING THE CORNED BEEF BRISKET------------. 2、GO TO THE STORE
SEVERAL DAYS AHEAD OF TIME OR YOU WILL HAVE TO PICK OUT THE BEST OF WHAT HAS
BEEN PICKED OVER AGAIN AND AGAIN. THE BEST WILL DISAPPEAR FIRST. 3、DO NOT
FREEZE. 4、PICK OUT A NICE THICK SLAB CHECKING THE SIDES TO MAKE SURE IT ISN'T A
VERY GRISTLY ONE. 5、FEEL IT BECAUSE SOME BUTCHERS FOLD IT OVER HIDING THE
GRISTLE IF THERE IS A LOT OF IT. 6、THERE WILL ALWAYS BE SOME GRISTLE AND IT RUNS
THE LENGTH OF THE SLAB IN THE CENTER. 7、THE THICKER THE SLAB THE BETTER. IF YOU
ARE LUCKY, YOU MAY SEE SOME CHUNK STYLE AT A HIGHER PRICE PER POUND. 8、IF THERE
ISN'T A SPICE BAG IN WITH THE BRISKET, YOU WILL NEED TO GET SOME WHOLE
PEPPERCORNS (WHITE AND BLACK) AND BAY LEAVES. 9、------------SELECTING THE
CABBAGE-------------------. 10、THE HEAVIER AND MORE SOLID IT IS, THE BETTER IT
IS. 11、SMELL IT TO MAKE SURE IT ISN'T TOO BITTER. 12、YOU MAY HAVE TO GO TO
ANOTHER STORE IF THE WHOLE BATCH HAS A VERY STRONG BITTER SMELL. I HAVE HAD TO
VISIT SEVERAL STORES TO FIND A DECENT BATCH. 13、KEEP IN MIND THAT THE OUTER
LEAVES WILL BE DISCARDED EVEN IF THE STORE HAS ALREADY REMOVED THE NATURAL OUTER
LEAVES TO MAKE THEM LOOK BETTER AND FRESHER. 14、--------------SELECTING THE
POTATOES----------------. 15、WATCH OUT FOR THE RED DYED ONES. 16、PICK OUT A BAG
OF MEDIUM TO SMALL SIZED ONES. 17、THE SMALLER THE BETTER. 18、IF YOU ARE LUCKY
ENOUGH TO FIND THE ONES AS SMALL AS SALAD TOMATOES, THEY ARE THE BEST.
19、-------------SELECTING THE CARROTS----------. 20、GET THE SMALLEST BAG THEY
HAVE UNLESS YOU LIKE CARROTS, BECAUSE YOU WILL ONLY USE ONE PER POT OF CABBAGE
TO TAKE ANY BITTERNESS OUT OF THE CABBAGE. 21、SERVING A BOWL OF CARROTS IS A BIG
NO NO ON SAINT PATRICK'S DAY. 22、PREPARING AND COOKING THE
MEAL-----------------------. 23、(IT'S GOING TO TAKE 3 HOURS WITH YOU THERE).
24、USE A LARGE DUTCH OVEN OR STOCK POT THAT WILL HOLD EVERYTHING ALL AT ONCE.
25、PLACE THE BRISKET (BEST SIDE UP) IN THE BOTTOM OF THE POT. 26、THERE'S NO NEED
TO RINSE IT BECAUSE NOTHING BAD WILL SURVIVE WHAT YOU ARE ABOUT TO DO TO IT AND
YOU WILL REMOVE THE OUTER MARINATE. 27、ADD THE SPICE PACKET OR A TEASPOONFUL OF
PEPPERCORNS AND TWO BAY LEAVES. 28、COVER THE BRISKET GENEROUSLY WITH WATER AND A
BOTTLE OF BEER (OPTIONAL - ADDS FLAVOR AND IS A TENDERIZER). 29、BRING TO A BOIL.
30、REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS. 31、DURING THE 2
HOURS------------------------. 32、SCRUB AND RINSE THE NEW RED POTATOES.
33、REMOVE ANY EYES AND BAD SPOTS. 34、LEAVE AS MUCH OF THE PEEL AS YOU CAN.
35、QUARTER THEM (HALVE OR WHOLE IF TINY). 36、COVER WITH WATER UNTIL READY FOR
THEM. 37、REMOVE THE OUTER LEAVES FROM THE CABBAGE UNTIL THE LEAVES ARE ENTIRELY
LIGHT GREEN, RINSE AND CUT IT INTO QUARTERS THROUGH THE SPINE SO THEY STAY
TOGETHER. SET ASIDE. 38、PEEL ONE CARROT AND CUT IT INTO QUARTERS. SET ASIDE.
39、PEEL THE ONION AND CUT IT INTO EIGHTHS. SET ASIDE. 40、RINSE THE BUNCH OF
FRESH PARSLEY AND CHOP UP JUST THE TOPS INTO VERY TINY PIECES. 41、I FIND THAT
KITCHEN SCISSORS DO JUST FINE. 42、AFTER THE 2 HOURS----------------------.
43、ADD THE POTATOES ON TOP OF THE BRISKET. 44、ADD WATER TO COVER EVERYTHING.
45、BRING TO A BOIL. 46、REDUCE HEAT, COVER AND SIMMER FOR 10 MINUTES. 47、ADD THE
CABBAGE ON TOP OF THE POTATOES AND ADD ONION AND CARROT ON TOP OF THE CABBAGE.
48、ADD WATER TO COVER EVERYTHING. 49、BRING TO A BOIL. 50、REDUCE HEAT, COVER AND
SIMMER FOR 20 MINUTES. 51、CHECK THE CABBAGE TO SEE IF IT IS TENDER. 52、IF NOT,
SIMMER ANOTHER 5 MINUTES. YOU SHOULDN'T UNDERCOOK IT AND IT'S HARD TO OVERCOOK
IT. 53、WHEN DONE-----------------------. 54、IN A LARGE SERVING BOWL WHERE YOU
CAN STIR THE POTATOES, CRUSH THE GARLIC CLOVE AND RUB THE INSIDE OF THE BOWL
WITH IT. 55、PLACE THE POTATOES IN THE BOWL WHILE STILL PIPING HOT AND ADD (AT
LEAST) A QUARTER POUND OF BUTTER AND ADD A HANDFUL (MORE IS BETTER THAN LESS) OF
CHOPPED FRESH PARSLEY. 56、GENTLY STIR UNTIL BUTTER IS MELTED, IT COATS ALL THE
POTATO PIECES AND THE PARSLEY IS EVENLY DISTRIBUTED. 57、PUT THE REST OF THE
PARSLEY INTO A TINY SERVING BOWL FOR THOSE WHO WANT TO ADD MORE TO THEIR
POTATOES. 58、AS I SAID, MORE IS BETTER. 59、SLICE THE BRISKET CROSS GRAIN.
60、HOPE THERE IS LEFTOVERS FOR BREAKFAST. 61、SEE MY MARCH 18TH BREAKFAST! IT'S A
FAMILY TRADITION. WE MAKE SURE WE MAKE ENOUGH TO ENSURE LEFTOVERS FOR BREAKFAST
THE NEXT MORNING. FINELY CHOPPED FRIED CORNED BEEF AND CABBAGE (THE ENTIRE MEAL)
AND COFFEE IS DIVINE. WE THROW IN ANY LEFTOVER PARSLEY.

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Asian Noodle Bowl


1、BRING A LARGE POT OF WATER TO A BOIL. TOAST THE ALMONDS IN A DRY SKILLET OVER
A MEDIUM-HEAT HEAT, STIRRING FREQUENTLY, UNTIL THEY ARE GOLDEN, ABOUT 3 MINUTES.
2、COOK THE PASTA ACCORDING TO THE DIRECTIONS ON THE PACKAGE. THREE MINUTES
BEFORE THE PASTA IS READY ADD THE BROCCOLI TO THE PASTA POT. ONE MINUTE BEFORE
IT IS READY ADD THE SNOW PEAS AND RED PEPPERS TO THE POT. 3、WHILE THE PASTA IS
COOKING, MAKE THE SAUCE. PLACE THE ALMOND BUTTER, SOY SAUCE, LIME JUICE, BROWN
SUGAR, CHILI-GARLIC SAUCE AND THREE TABLESPOON OF BOILING WATER (FROM THE PASTA
POT) INTO A LARGE BOWL AND WHISK UNTIL SMOOTH. 4、DRAIN THE NOODLES AND
VEGETABLES, RETURN THEM TO THE PASTA POT, ADD THE SAUCE AND TOSS TO COAT. SERVE
GARNISHED WITH THE TOASTED ALMONDS AND SCALLION GREENS.

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Best Ever Bruschetta


1、IN A MEDIUM MIXING BOWL, ADD THE TOMATOES, GARLIC, BASIL, VINEGAR, OLIVE OIL,
CHEESE, SALT AND PEPPER. 2、MIX THOROUGHLY AND LET SIT FOR AT LEAST 15 MINUTES AT
ROOM TEMPERATURE TO LET THE FLAVORS MARINATE. 3、SLICE THE BREAD INTO INDIVIDUAL
PIECES AND SPOON THE MIXTURE ON TOP.

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Properly Prepared Spaghetti Squash


1、PREHEAT OVEN TO 350-375. 2、HALVE RAW SPAGHETTI SQUASH WITH A STURDY SHARP
KNIFE, SCOOP OUT, AND DISCARD THE SQUASH POOP WITH A SPOON. 3、PLACE HALVES ONTO
AN OVEN SAFE COOKING DISH FACE UP. 4、CLEAN HEAD OF GARLIC AND THINLY SLICE
GARLIC, (THE LARGER PIECES OF GARLIC BROWN NICELY, AND OFFER A WONDERFUL LAYER
OF COMPLEXITY TO THE DISH). 5、SPREAD GARLIC INTO THE BOWL LIKE SHAPE OF THE
SQUASH, SALT AND PEPPER VIGOROUSLY, DRIZZLE WITH A 50/50 MIXTURE OF OLIVE OIL,
AND VEGETABLE OIL (GET THE OIL EVERYWHERE INSIDE THE SQUASH). 6、PLACE ONTO THE
UPPER MIDDLE RACK OF THE OVEN FOR ABOUT 30-40 MINUTES. (YOU WILL KNOW IT IS
READY WHEN THE SQUASH SEPARATES WITH LITTLE RESISTANCE FROM THE SKIN). 7、REMOVE
FROM OVEN, AND PLACE IN COLDEST LOCATION POSSIBLE FOR AT LEAST 20 MINUTES,
BEFORE SEPARATING FROM SKIN. 8、USE A FORK TO SCOOP AND SEPARATE SQUASH STRANDS,
ADD ANY OTHER INGREDIENTS YOU LIKE AT THIS POINT. 9、PARMESAN, ROMANO, OR
PECORINO, FETA, ARE ALL EXCELLENT ADDITIONS TO THIS DISH, AS WELL AS, MEAT,
SAUSAGE, VEGGIES, OLIVES, THE LIST IS ENDLESS. 10、WARNING **** IF YOU USE A
LOOSE TOMATO BASED SAUCE DO NOT ADD IT IMMEDIATELY TO THE SQUASH; THIS MAKES THE
SQUASH RUNNY, MUSHY, AND UNPALATABLE. INSTEAD GARNISH THE DISH WITH A LITTLE BIT
OF SAUCE ATOP THE SQUASH, AND THEN OFFER MORE SAUCE ON THE SIDE, IN A SEPARATE
DISH. 11、IF YOU EVER HAD IT SERVED THIS WAY YOU KNOW WHAT I MEAN. 12、YOU CAN
ALSO TAKE ANY LEFTOVERS AND ADD A LITTLE BIT OF FLOUR, AND MAKE INTO PATTIES AND
FRY.

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Teriyaki Chicken Noodle Salad


1、MARINADE CHICKEN IN TERIYAKI SAUCE FOR APPROX 10 MINUTES. 2、PREPARE NOODLES
ACCORDING TO PACKET DIRECTIONS. 3、DRAIN NOODLES. ADD OIL, SEEDS AND ONIONS, TOSS
TO COMBINE. 4、COOK CHICKEN PIECES IN A HOT PAN FOR APPROX 3-4 MINUTES OR UNTIL
COOKED THROUGH. 5、ADD CHICKEN TO NOODLES AND TOSS TO COMBINE.

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Yakisoba


1、IN A SMALL BOWL, MIX TOGETHER SOY SAUCE, RICE WINE, AND SUGAR, STIRRING TO
DISSOLVE. 2、COOK NOODLES IN BOILING WATER ABOUT 8 MINUTES, OR UNTIL TENDER.
3、DRAIN NOODLES AND RINSE UNDER COLD WATER. 4、IN A LARGE DEEP SKILLET OR WOK,
COOK ONION IN OIL FOR ABOUT 3 MINUTES. 5、ADD THE CABBAGE, CARROT AND GINGER AND
COOK UNTIL CABBAGE IS SOFTENED, ABOUT 3-5 MINUTES. 6、ADD THE PORK AND COOK FOR 2
MINUTES MORE. 7、COVER THE MIXTURE WITH NOODLES AND POUR THE SAUCE OVER ALL.
8、COVER AND COOK FOR 3-5 MINUTES, THE REMOVE THE LID AND TOSS THE MIXTURE
TOGETHER UNTIL IT IS WELL COMBINED. 9、PLACE ON A SERVING PLATTER AND GARNISH
WITH CHOPPED SCALLIONS, IF DESIRED.

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Ground Beef Gyros


1、IN A BOWL, COMBINE FIRST 5 INGREDIENTS. 2、COVER AND REFRIGERATE. (IF POSSIBLE
OVERNIGHT). 3、IN SEPARATE BOWL, COMBINE GROUND BEEF AND SEASONINGS. 4、MIX WELL.
5、SHAPE INTO 4 PATTIES. 6、GRILL, COVERED, (YOU CAN ALSO USE A TOASTER OVEN OR
BROIL THESE) OVER MEDIUM TO HIGH HEAT FOR 10 TO 12 MINUTES OR UNTIL MEAT IS NO
LONGER PINK, TURNING ONCE. 7、CUT PATTIES INTO THIN SLICES. 8、STUFF INTO PITAS.
9、ADD LETTUCE,CUCUMBER, TOMATO, AND ONION. 10、SERVE WITH YOGURT SAUCE.

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Absolute Best Ever Lasagna


1、BROWN GROUND MEAT, ONION AND GARLIC. 2、ADD SALT, PEPPER, PARSLEY, OREGANO,
BASIL, CHOPPED TOMATOES WITH JUICE, TOMATO PASTE; STIRRING UNTIL WELL MIXED.
3、COVER AND SIMMER 1 HOUR (OR LONGER,BUT WATCH FOR GETTING TOO DRY). 4、COOK
LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND SET ASIDE. 5、SPRAY A
13 X 9" BAKING PAN WITH COOKING SPRAY. 6、COMBINE RICCOTA CHEESE, EGGS, PEPPER, 2
TABLESPOONS PARSLEY, PARMESAN CHEESE AND 1/2 1LB OF MOZZARELLA CHEESE; IN A
LASAGNA PAN, LAYER NOODLES, MEAT SAUCE, AND CHEESE MIXTURE; REPEAT. 7、TOP OFF
WITH LAYER OF NOODLES; SPRINKLE EVENLY WITH REMAINING MOZZARELLA CHEESE; MAKE
SURE TO COVER NOODLES COMPLETELY. 8、BAKE AT 375F FOR 40-60 MINUTES, OR UNTIL
CHEESE MIXTURE IS THOROUGHLY MELTED. (I COVER W/ FOIL FOR ABOUT 40 MINUTES, THEN
UNCOVER FOR 15-20 MINUTES. 9、LET SIT FOR 15-20 MINUTES BEFORE CUTTING AND
SERVING.

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The Best Easy Beef and Broccoli Stir-Fry


1、IN A BOWL, COMBINE 2 TABLESPOONS CORNSTARCH, 2 TABLESPOONS WATER AND GARLIC
POWDER UNTIL SMOOTH. 2、ADD BEEF AND TOSS. 3、IN A LARGE SKILLET OR WOK OVER
MEDIUM-HIGH HEAT, STIR-FRY BEEF IN 1 TABLESPOON OIL UNTIL BEEF REACHES DESIRED
DONENESS; REMOVE AND KEEP WARM. 4、STIR-FRY ONION IN REMAINING OIL FOR 4-5
MINUTES UNTIL SOFTENED. ADD THE BROCCOLI AND COOK FOR 3 MINUTES UNTIL THE
BROCCOLI IS TENDER BUT STILL CRISP. RETURN BEEF TO PAN. 5、COMBINE SOY SAUCE,
BROWN SUGAR, GINGER AND REMAINING 1 TABLESPOON CORNSTARCH AND 1/2 CUP WATER
UNTIL SMOOTH; ADD TO THE PAN. 6、COOK AND STIR FOR 2 MINUTES. 7、SERVE OVER RICE
AND GARNISH WITH TOASTED SESAME SEEDS (OPTIONAL).

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The Ultimate Greek Salad


1、WHISK DRESSING INGREDIENTS TOGETHER UNTIL BLENDED. 2、SEASON TO TASTE. 3、DRAIN
ONION FROM ICE WATER AND PAT DRY WITH PAPER TOWELS. 4、COMBINE ALL SALAD
INGREDIENTS, EXCEPT CHEESE, IN LARGE BOWL. 5、TOSS WITH DRESSING. 6、SPRINKLE
CHEESE OVER AND SERVE.

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Easy Stove-Top Macaroni & Cheese


1、COOK MACARONI ACCORDING TO PACKAGE DIRECTIONS. 2、IN MEDIUM SAUCEPAN, MELT
BUTTER OVER MEDIUM HEAT; STIR IN FLOUR, AND COOK FOR 3-5 MINUTES STIRRING
CONSTANTLY TO FORM A ROUX; ADD SALT AND PEPPER; SLOWLY ADD MILK, STIRRING WELL
AFTER EACH ADDITION. 3、COOK AND STIR UNTIL BUBBLY. 4、STIR IN CHEESE A SMALL
AMOUNT AT A TIME UNTIL FULLY MELTED. 5、DRAIN MACARONI; ADD TO CHEESE SAUCE; STIR
TO COAT.

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Bev's Spaghetti Sauce


1、BROWN THE GROUND BEEF, ONION AND GARLIC IN OLIVE OIL WITH BAY LEAVES, OREGANO,
BASIL, ITALIAN SEASONING, SALT AND PEPPER. 2、ADD TOMATO PASTE, TOMATO SAUCE AND
DICED TOMATOES. 3、STIR WELL AND BRING TO A SIMMER OVER MEDIUM HEAT. 4、COVER AND
SIMMER FOR 1 1/2 HOURS. 5、USE SAUCE TO TOP YOUR COOKED SPAGHETTI. 6、TOP WITH
SAUTEED MUSHROOM. 7、PASS THE PARMESAN.

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Perfect Southern Fried Chicken


1、SOAK CHICKEN IN WATER AND SALT AT LEAST 2 HOURS IN THE REFRIGERATOR. 2、MIX
BUTTERMILK, EGGS AND SEASON ALL AND DIP CHICKEN PIECES IN THIS MIXTURE.
3、COMBINE 1 CUP FLOUR, 2 TBSP CORN MEAL, 2 TSP DRIED OREGANO, AND 2 TSP SEASON
ALL IN A BAG. 4、DROP TWO PIECES OF DIPPED CHICKEN IN THE BAG AT ONE TIME.
5、SHAKE TO COAT. 6、PLACE ON WIRE RACK TO REST. 7、(I PLACE WAX PAPER UNDER THE
RACK TO CATCH ANY FLOUR THAT FALLS OFF.) HEAT A SHALLOW LAYER OF OIL OR
SHORTENING TO 360 F IN A JUMBO CHICKEN SKILLET (CAST IRON IS GREAT FOR THIS JOB)
OR AN ELECTRIC SKILLET. 8、PLACE THE CHICKEN IN THE PAN, TRYING NOT TO CROWD THE
PIECES. 9、COVER FOR THE FIRST FIVE MINUTES. 10、CHECK THE CHICKEN. 11、WHEN GOLDEN
BROWN, TURN. 12、COVER FOR THE NEXT FIVE MINUTES. 13、REMOVE COVER AND COOK
UNCOVERED, TURNING OCCASIONALLY, AS NEEDED FOR A TOTAL OF AN ADDITIONAL 20
MINUTES OR UNTIL COOKED THROUGH. 14、WATCH CAREFULLY, AND DON'T ALLOW IT TO GET
TOO DARK. 15、IF IT'S FRYING TOO FAST, REDUCE HEAT SLIGHTLY. 16、NOTE- THE KEY IS
TO COVER IN THE BEGINNING TO START THE COOKING PROCESS INSIDE THE CHICKEN, BUT
TO UNCOVER DURING THE LAST PART OF THE COOKING TIME TO GET THE OUTSIDE NICE AND
CRISPY AND GOLDEN BROWN.

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Chinese Fried Rice


1、HEAT 1 TBSP OIL IN WOK; ADD CHOPPED ONIONS AND STIR-FRY UNTIL ONIONS TURN A
NICE BROWN COLOR, ABOUT 8-10 MINUTES; REMOVE FROM WOK. 2、ALLOW WOK TO COOL
SLIGHTLY. 3、MIX EGG WITH 3 DROPS OF SOY AND 3 DROPS OF SESAME OIL; SET ASIDE.
4、ADD 1/2 TBSP OIL TO WOK, SWIRLING TO COAT SURFACES; ADD EGG MIXTURE; WORKING
QUICKLY, SWIRL EGG UNTIL EGG SETS AGAINST WOK; WHEN EGG PUFFS, FLIP EGG AND COOK
OTHER SIDE BRIEFLY; REMOVE FROM WOK, AND CHOP INTO SMALL PIECES. 5、HEAT 1 TBSP
OIL IN WOK; ADD SELECTED MEAT TO WOK, ALONG WITH CARROTS, PEAS, AND COOKED
ONION; STIR-FRY FOR 2 MINUTES. 6、ADD RICE, GREEN ONIONS, AND BEAN SPROUTS,
TOSSING TO MIX WELL; STIR-FRY FOR 3 MINUTES. 7、ADD 2 TBSP OF LIGHT SOY SAUCE AND
CHOPPED EGG TO RICE MIXTURE AND FOLD IN; STIR-FRY FOR 1 MINUTE MORE; SERVE.
8、SET OUT ADDITIONAL SOY SAUCE ON THE TABLE, IF DESIRED.

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Grandmas Sloppy Joes


1、BROWN HAMBURGER AND ONION. 2、DRAIN OUT GREASE. 3、ADD THE REST OF THE
INGREDIENTS AND SIMMER 15-20 MINUTES WITH LID.

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Chicken Parmesan


1、POUND CHICKEN TO FLATTEN. 2、SALT AND PEPPER TO TASTE. 3、DIP CHICKEN IN EGG;
THEN IN BREAD CRUMBS. 4、FRY IN BUTTER IN HOT SKILLET, TURNING AND BROWNING FOR
10 MINUTES OR UNTIL CHICKEN IS DONE. 5、REMOVE FROM SKILLET. 6、TO SKILLET ADD
SPAGHETTI SAUCE. 7、HEAT THOROUGHLY. 8、ADD CHICKEN. 9、PLACE SLICES OF MOZZARELLA
ON TOP OF CHICKEN. 10、SPRINKLE WITH PARMESAN. 11、COVER AND COOK UNTIL CHEESE IS
MELTED. 12、SERVE WITH A SIDE OF SPAGHETTI. OPTIONAL, GARNISH WITH CHOPPED
PARSLEY AND MORE PARMESAN CHEESE.

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Leftover Mashed Potato Pancakes


1、MIX MASHED POTATOES, EGG, FLOUR, SALT, PEPPER, GARLIC, AND ANY OPTIONAL
INGREDIENTS, INTO MASHED POTATOES. 2、PREHEAT SKILLET AND ADD A COUPLE OF
TABLESPOONS OF CRISCO SHORTENING OR OIL. 3、MAKE SURE THE MIXTURE IS NOT TOO
THIN. 4、POUR 1/4 CUP BATTER INTO HOT PAN; BROWN ON BOTH SIDES. 5、ENJOY WITH SOUR
CREAM OR APPLESAUCE. 6、ENJOY!

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Simple Pasta Toss


1、COOK AND DRAIN PASTA AS DIRECTED. 2、WHILE PASTA IS COOKING, IN A LARGE POT,
HEAT OLIVE OIL AND SAUTE CHICKEN, GARLIC, SALT, GARLIC POWDER, BASIL, AND
OREGANO UNTIL CHICKEN IS COOKED. 3、ADD SUN-DRIED TOMATOES AND COOK FOR TWO
MINUTES. 4、REMOVE FROM HEAT AND TOSS WITH PASTA. 5、SERVE WITH GRATED PARMESAN
CHEESE IF DESIRED.

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Scalloped Potatoes


1、IN A SMALL SAUCE PAN, MELT BUTTER AND BLEND IN FLOUR. 2、LET SIT FOR A MINUTE.
3、ADD ALL OF COLD MILK, STIRRING WITH A WHISK. 4、SEASON WITH SALT AND CAYENNE.
5、COOK SAUCE ON LOW UNTIL SMOOTH AND BOILING, STIRRING OCCASIONALLY WITH A
WHISK. 6、REDUCE HEAT AND STIR IN CHEESE. 7、PLACE A HALF OF THE SLICED POTATOES
IN A LIGHTLY GREASED ONE QUART CASSEROLE DISH. 8、POUR HALF OF CHEESE SAUCE OVER
POTATOES. 9、REPEAT WITH SECOND LAYER OF POTATOES AND CHEESE SAUCE. 10、SPRINKLE
THE REMAINING CHEESE ON TOP. 11、TOP WITH SOME PAPRIKA FOR COLOR. 12、BAKE
UNCOVERED FOR ABOUT 1 HOUR AT 350°F.

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Jo Mama's World Famous Spaghetti


1、IN LARGE, HEAVY STOCKPOT, BROWN ITALIAN SAUSAGE, BREAKING UP AS YOU STIR.
2、ADD ONIONS AND CONTINUE TO COOK, STIRRING OCCASIONALLY UNTIL ONIONS ARE
SOFTENED. 3、ADD GARLIC, TOMATOES, TOMATO PASTE, TOMATO SAUCE AND WATER. 4、ADD
BASIL, PARSLEY, BROWN SUGAR, SALT, CRUSHED RED PEPPER, AND BLACK PEPPER. 5、STIR
WELL AND BARELY BRING TO A BOIL. 6、STIR IN RED WINE. 7、SIMMER ON LOW, STIRRING
FREQUENTLY FOR AT LEAST AN HOUR. A LONGER SIMMER MAKES FOR A BETTER SAUCE, JUST
BE CAREFUL NOT TO LET IT BURN! 8、COOK SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS.
9、SPOON SAUCE OVER DRAINED SPAGHETTI NOODLES AND SPRINKLE WITH PARMESAN CHEESE.

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Turkey Meatloaf


1、MELT BUTTER IN A SKILLET. 2、COOK ONION AND GARLIC IN MELTED BUTTER FOR 5
MINUTES, STIRRING OCCASIONALLY. 3、PLACE MIXTURE IN A LARGE BOWL TO COOL FOR 5
MINUTES. 4、COMBINE TURKEY, BREAD CRUMBS, EGG, 1/4 CUP OF THE KATCHUP,
WORCESTERSHIRE SAUCE, SALT, AND PEPPER WITH ONION MIXTURE. 5、PRESS MEATLOAF INTO
AN 8X4-INCH LOAF PAN. 6、SPREAD REMAINING CATSUP ON TOP. 7、BAKE IN A 350 DEGREE
OVEN FOR 50-55 MINUTES. 8、(INTERNAL TEMPERATURE SHOULD REACH 165 DEGREES.)
REMOVE FROM OVEN AND LET STAND 5 MINUTES BEFORE SERVING.

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Mexican Rice


1、ADJUST RACK TO MIDDLE POSITION AND PREHEAT OVEN TO 350. 2、PROCESS TOMATO AND
ONION IN PROCESSOR OR BLENDER UNTIL PUREED AND THOROUGHLY SMOOTH. TRANSFER
MIXTURE TO MEASURING CUP AND RESERVE EXACTLY 2 CUPS. DISCARD EXCESS. 3、REMOVE
RIBS AND SEEDS FROM 2 JALAPENOS AND DISCARD. MINCE FLESH AND SET ASIDE. MINCE
REMAINING JALAPENO. SET ASIDE. 4、PLACE RICE IN A FINE MESH STRAINER AND RINSE
UNDER COLD RUNNING WATER UNTIL WATER RUNS CLEAR- ABOUT 1 1/2 MINUTES.SHAKE RICE
VIGOROUSLY TO REMOVE EXCESS WATER.THIS STEP REMOVES THE STARCH FROM THE RICE SO
IT WILL NOT STICK. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5、HEAT OIL IN HEAVY BOTTOMED OVENSAFE 12 INCH STRAIGHT SIDED SAUTEE PAN OR DUTCH
OVEN WITH TIGHT FITTING LID OVER LOW-MEDIUM HEAT ABOUT 2 MINUTES. (THE RECIPE IS
VERY SPECIFIC ABOUT THIS BUT I USED A 10 INCH DUTCH OVEN AND IT WORKED OUT
FINE.) DROP A FEW RICE GRAINS IN AND IF THEY SIZZLE THEN IT IS READY. ADD RICE
AND FRY STIRRING UNTIL RICE IS LIGHT GOLDEN AND TRANSLUCENT, ABOUT 6-8 MINUTES.
BE CAREFUL THAT THE OIL DOESN'T GET TOO HOT TOO FAST OR THE OIL WILL SPLATTER.
6、REDUCE HEAT TO MEDIUM, ADD GARLIC AND 2 MINCED JALAPENOS AND COOK , STIRRING
CONSTANTLY UNTIL FRAGRANT, ABOUT 1 1/2 MINUTES. 7、STIR IN BROTH, PUREED
MIXTURE,TOMATO PASTE, AND SALT. INCREASE HEAT TO MEDIUM HIGH, AND BRING TO A
BOIL. 8、COVER PAN AND TRANSFER PAN TO OVEN TO BAKE UNTIL LIQUID IS ABSORBED AND
RICE IS TENDER, 30-35 MINUTES.STIR WELL AFTER 15 MINUTES. 9、STIR IN CILANTRO,
MINCED JALAPENO TO TASTE, AND PASS LIME WEDGES SEPARATELY. 10、EDITED TO ADD
6-15-05: IF YOU CAN'T GET GOOD FRESH TOMATOES YOU ARE BETTER OFF USING CANNED
TOMATOES. DON'T USE THOSE AWFUL HARD AND UNDERIPE TOMATOES THAT ARE AT MOST
SUPERMARKET CHAINS. JUST BE SURE THAT THE PROCESSED TOMATOES AND THE ONE ONION
EQUALS 2 CUPS. ONE THE OTHER HAND- IF YOU FIND THAT AFTER PROCESSING YOUR
TOMATOES AND ONIONS THAT YOU HAVE LESS THAN 2 CUPS- SIMPLY ADD ENOUGH BOTTLED
SALSA TO MAKE UP THE DIFFERENCE. 11、EDITED 8-21-06: DO NOT SKIP ANY OF THE
STEPS. IT MAY SEEM STUPID- BUT RINSING THE RICE TO REMOVE THE STARCH IS VERY
IMPORTANT IF YOU WANT FLUFFY RICE. IT WILL ONLY TAKE TWO MINUTES OF YOUR TIME
BUT IT MAKES THE DIFFERENCE. 12、EDITED 8-15-08: LEFTOVERS ARE JUST AS DELICIOUS
THE NEXT DAY SO THIS IS A PERFECT DISH TO MAKE AHEAD TIME FOR POTLUCKS. THIS
RICE ALSO FREEZES WELL. FOR FREEZING AHEAD: COOL, PORTION AND FREEZE IN A ZIPLOC
BAG. TO REHEAT FROM FROZEN: PLACE IN A PYREX DISH AND WARM IN THE MICROWAVE,
STIRRING EVERY 2-3 MINUTES UNTIL HEATED THROUGH. 13、YOU'LL LOVE THIS RICE! MONEY
BACK GUARANTEE.

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Pizza Meatloaf Cups


1、IN A BOWL, COMBINE THE EGG, PIZZA SAUCE, BREAD CRUMBS AND ITALIAN SEASONING.
2、FOLD BEEF INTO MIXTURE AND MIX WELL. 3、DIVIDE MEAT MIXTURE INTO 12 GREASED
MUFFIN CUPS. 4、PRESS MIXTURE INTO BOTTOM AND UP THE SIDES. 5、FILL CENTER WITH
CHEESE. 6、BAKE AT 375°F FOR 15-18 MINUTES OR UNTIL MEAT IS NO LONGER PINK.
7、SERVE IMMEDIATELY WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED. 8、OR
COOL, PLACE IN FREEZER BAGS AND FREEZE FOR UP TO 3 MONTHS. 9、 10、THAW IN THE
REFRIGERATOR FOR 24 HOURS. 11、HEAT IN MICROWAVE ON HIGH FOR 2-3 MINUTES OR UNTIL
HEATED THROUGH. 12、TOP WITH ADDITIONAL PIZZA SAUCE AND CHEESE IF DESIRED.

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Quick & Easy Stove Top Tuna " Casserole "


1、COOK PASTA ACCORDING TO THE PACKAGE DIRECTIONS; DRAIN WELL, SET ASIDE AND KEEP
WARM. 2、COOK CELERY AND ONION IN BUTTER IN A LARGE SKILLET OVER MEDIUM HIGH
HEAT, STIRRING CONSTANTLY UNTIL TENDER. ADD ENGLISH PEAS, STIR UNTIL WARM. 3、ADD
CREAM CHEESE, MILK, SALT, AND PEPPER; COOK OVER MEDIUM HEAT UNTIL SMOOTH,
STIRRING OCCASIONALLY. STIR IN TUNA AND PARMESAN CHEESE; COOK UNTIL THOROUGHLY
HEATED, STIRRING OCCASIONALLY. 4、ADD PASTA AND TOSS WELL. COVER AT LOW OR WARM
HEAT UNTIL PASTA IS WARMED UP. SPRINKLE WITH FRESH PARSLEY. SERVE IMMEDIATELY.

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Perfect Basic White Rice


1、IN A SAUCEPAN WITH A GOOD FITTING LID BRING WATER, SALT AND OPTIONAL
INGREDIENTS IF DESIRED TO A BOIL. THE SALT AND BUTTER ARE SIMPLY FOR FLAVOR. THE
VINEGAR KEEPS YOUR GRAINS SEPARATED AND GIVES YOU A PRETTIER DISH. NO ONE WILL
TASTE THE VINEGAR AT ALL! 2、ADD RICE AND STIR. 3、COVER AND REDUCE HEAT TO LOW.
YOU WILL KNOW THAT YOUR TEMPERATURE IS CORRECT IF A LITTLE STEAM IS VISIBLE
LEAKING FROM THE LID. A LOT OF STEAM MEANS YOUR HEAT IS TOO HIGH. 4、COOK FOR 20
MINUTES. 5、DO NOT LIFT LID! 6、THE STEAM THAT IS TRAPPED INSIDE THE PAN IS WHAT
ALLOWS THE RICE TO COOK PROPERLY. 7、REMOVE FROM HEAT AND FLUFF WITH FORK.
8、SERVE!

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Perfect Rump Roast


1、DO NOT USE A GLASS PAN FOR THIS RECIPE. 2、PRE-HEAT THE OVEN TO 500 DEGREES.
3、PREP THE ROAST BY MAKING 4-5 SLITS IN THE ROAST AND FILLING THE HOLES WITH
SALT, PEPPER AND 1/2 OF A CLOVE OF GARLIC. 4、NOW SALT AND PEPPER THE REST OF THE
ROAST. 5、PUT THE ROAST IN THE OVEN AND SEAR FOR 20 MINUTES. 6、THEN ADD THE
WATER, THE CHOPPED ONION AND REDUCE THE TEMPERATURE TO 275 DEGREES. 7、COOK FOR
20 MINUTES PER LB. I LIKE MINE RARE SO THAT IS WHAT YOU WILL GET IF YOU COOK FOR
THIS PERIOD OF TIME.

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Japanese Mum's Chicken


1、PLACE ALL THE INGREDIENTS IN A SAUCEPAN OVER A HIGH HEAT. 2、BRING TO THE BOIL,
THEN REDUCE TO A SIMMER FOR ABOUT 20 MINUTES. 3、REMOVE ANY SCUM THAT RISES TO
THE SURFACE. 4、INCREASE THE HEAT, TURNING THE DRUMSTICKS FREQUENTLY IN THE
LIQUID, AND COOK UNTIL THE LIQUID HAS REDUCED TO A STICKY GLAZE. 5、ARRANGE THE
CHICKEN ON A SERVING PLATTER, REMOVE THE GARLIC CLOVE AND CHILI FROM THE LIQUID,
AND SPOON THE GLAZE OVER. 6、NOTE IT'S A GLAZE RATHER THAN A SAUCE, SO THERE'S
NOT A WHOLE LOT OF IT.

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Famous Challah


1、FIRST MEASURE OUT ALL YOUR INGREDIENTS. 2、NOW FROM THE 1/2 OF CUP SUGAR TAKE 1
TABLESPOON OF THE SUGAR & COMBINE IT WITH THE YEAST& WARM WATER (YOU KNOW YOU
HAVE THE RIGHT TEMPERATURE OF WARM WATER WHEN IT'S THE SAME TEMPERATURE AS THE
INSIDE OF YOUR WRIST). 3、I LET MY MIXER BOWL WHICH IS METAL (KITCHEN AID) SIT IN
A HOT WATER BATH WHILE THE YEAST DISSOLVES, 10 MINUTES. 4、AFTER THE YEAST HAS
DISSOLVED (IT'S NICE & FOAMY) ADD TO IT THE REST OF THE SUGAR, SALT & 3 1/2 CUPS
FLOUR. 5、MIX WELL (I USE THE BREAD HOOK). 6、ADD EGG (ALREADY BEATEN) & OIL.
7、SLOWLY START MIXING IN MOST OF THE REMAINING 3 1/2 CUPS OF FLOUR. 8、THE DOUGH
WILL BECOME QUITE THICK. 9、WHEN THE DOUGH PULLS AWAY FROM THE SIDES OF THE BOWL,
TURN IT ONTO A FLOURED SURFACE& KNEAD FOR APPROXIMATELY 10 MINUTE. 10、ADD ONLY
ENOUGH ADDITIONAL FLOUR TO MAKE DOUGH MANAGEABLE. 11、KNEAD UNTIL DOUGH HAS
ACQUIRED A "LIFE OF ITS OWN"; IT SHOULD BE SMOOTH & ELASTIC, SPRINGING BACK WHEN
PRESSED LIGHTLY WITH YOUR FINGERTIP. 12、PLACE DOUGH INTO A LARGE OILED BOWL
TURNING THE DOUGH ONCE SO ITS OILED ON ALL SIDES. 13、COVER WITH A DAMP TOWEL &
LET RISE IN A WARM PLACE FOR 2 HOURS, PUNCHING DOWN IN 4-5 PLACES EVERY 20
MINUTES. 14、NOW, I ALWAYS WRITE DOWN WHAT TIME I STARTED SO I DON'T FORGET WHEN
THE 2 HOURS ARE UP & SET A TIMER EVERY 20 MINUTES. (IN THE SUMMER I LET THE
DOUGH RISE ON MY BALCONY & IN THE WINTER IN FRONT OF MY OVEN WHERE SOMETHING IS
ALWAYS BAKING, TURNING IT EVERY TIME I PUNCH DOWN THE DOUGH). 15、AFTER THE 2
HOURS, TURN YOUR DOUGH ONTO YOUR WORKING SURFACE. 16、NOW COMES THE FORMING PART.
17、FOR SHABBOS I ALWAYS MAKE A 2 LEVEL BRAIDED CHALLAH WHICH LOOKS GREAT & IS
REALLY EASY. 18、PREPARE YOUR BAKING SHEET LINING IT WITH PARCHMENT PAPER.
19、PREHEAT OVEN TO 375°F. 20、FIRST, TAKE A LARGE KNIFE & CUT THE DOUGH IN HALF.
21、NEXT, FROM EACH 1/2 NOW CUT OFF A THIRD & PLACE THE 2 THIRDS ON THE SIDE.
22、NOW, FROM THE FIRST HALF (WHERE YOU'VE REMOVED A THIRD) DIVIDE THE REMAINING
DOUGH INTO APPROXIMATELY EQUAL THIRDS. 23、ROLL EACH THIRD OUT TILL ITS ABOUT
10-12 INCHES (I'M GUESSING I NEVER MEASURED IT) & BRAID ALL 3 ROLL TOGETHER
PINCHING THE TOP & BOTTOM HALF TOGETHER& TURNING THEM SLIGHTLY UNDER. 24、PLACE
ON BAKING SHEET. 25、REPEAT THE SAME FOR OTHER HALF. 26、NOW TAKE THE FIRST THIRD
YOU REMOVED EARLIER& DIVIDE IN 3, BRAID JUST LIKE YOU DID BEFORE& PLACE ON TOP
OF THE ALREADY BRAIDED CHALLAH. 27、REPEAT SAME FOR OTHER THIRD. 28、NOW LET THE
CHALLAH RISE FOR 1/2 AN HOUR. 29、AFTER THE CHALLAH HAS RISEN GLAZE WITH BEATEN
EGG & ADD MOHN OR SESAME IF YOU WISH. 30、ALMOST DONE! 31、PUT IN PREHEATED OVEN &
LET BAKE FOR EXACTLY 25 MINUTES! 32、TURN OFF OVEN & LEAVE CHALLAHS IN FOR
EXACTLY ANOTHER 10 MINUTES! 33、REMOVE FROM OVEN. 34、ENJOY--YOU DESERVE EVERY
COMPLIMENT YOU GET!

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Sweet and Sour Chicken


1、MIX TOGETHER FIRST 6 INGREDIENTS. 2、ADD CHICKEN; COAT WELL. 3、HEAT OIL IN
ELECTRIC SKILLET TO 375 DEGREES. 4、FRY CHICKEN UNTIL LIGHTLY BROWNED. 5、REMOVED
CHICKEN; DRAIN. 6、DRAIN PINEAPPLE, RESERVING LIQUID. 7、ADD ENOUGH WATER TO JUICE
TO MAKE 1 CUP. 8、ADD 2 T. CORNSTARCH, MIXING WELL. 9、COMBINE PINEAPPLE JUICE
MIXTURE AND NEXT 4 INGREDIENTS IN A MEDIUM SAUCEPAN. 10、BRING MIXTURE TO A BOIL.
11、STIR GREEN PEPPER AND CHICKEN INTO SAUCE; COOK UNTIL THOROUGHLY HEATED.
12、SERVE OVER RICE.

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Loaded Potato and Buffalo Chicken Casserole


1、PREHEAT OVEN TO 500F (THIS IS NOT A TYPO, 500F IS CORRECT!) . 2、IN A LARGE
BOWL MIX TOGETHER THE OLIVE OIL, HOT SAUCE, SALT, PEPPER, GARLIC POWDER &
PAPRIKA. 3、ADD THE POTATOES AND STIR TO COAT. 4、ADD THE POTATOES TO A GREASED
BAKING DISH. 5、WHEN SCOOPING THE POTATOES INTO THE BAKING DISH, LEAVE BEHIND ANY
EXTRA OLIVE OIL/HOT SAUCE MIX. 6、ADD THE DICED CHICKEN TO THE “LEFT BEHIND”
OLIVE OIL/HOT SAUCE MIX AND STIR TO COAT ALL THE CHICKEN. ALLOW TO MARINATE AS
THE POTATOES BAKE. 7、ROAST THE POTATOES FOR 45-50 MINUTES, STIRRING EVERY 10-15
MINUTES, UNTIL COOKED THROUGH AND NICE AND CRISPY ON THE OUTSIDE. 8、ONCE THE
POTATOES ARE FULLY COOKED ADD THE MARINATED CHICKEN. 9、ONCE THE POTATOES ARE
FULLY COOKED, REMOVE FROM THE OVEN AND LOWER THE OVEN TEMPERATURE TO 400°F.
10、IN A LARGE BOWL MIX ALL THE TOPPING INGREDIENTS TOGETHER. 11、TOP THE RAW
CHICKEN WITH THE TOPPING. 12、BAKE 15 MINUTES OR UNTIL UNTIL THE CHICKEN IS
COOKED THROUGH AND THE TOPPING IS MELTED AND BUBBLY DELICIOUS. 13、SERVE WITH
EXTRA HOT SAUCE AND/OR RANCH DRESSING.

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Skillet Tarragon Chicken


1、SPRINKLE CHICKEN WITH SALT AND PEPPER AND DREDGE IN FLOUR. SET ASIDE REMAINING
FLOUR. 2、HEAT 3 TABLESPOONS OF BUTTER OVER MEDIUM HEAT IN LARGE SKILLET AND
BROWN CHICKEN ON BOTH SIDES. REMOVE CHICKEN AND KEEP WARM. 3、SAUTE ONION IN SAME
SKILLET UNTIL IT BEGINS TO BECOME CLEAR. 4、ADD WINE AND COOK UNTIL LIQUID IS
ALMOST EVAPORATED, STIRRING TO LOOSEN BROWNED BITS (DEGLAZE) ON BOTTOM OF
SKILLET. WATCH CLOSELY- THIS HAPPENS FAST! 5、REDUCE HEAT TO MEDIUM-LOW AND STIR
IN RESERVED FLOUR UNTIL IT BECOMES A THICK PASTE. 6、ADD TARRAGON, CHICKEN BROTH
AND THE COOKED CHICKEN. COVER AND COOK UNTIL TENDER. 7、PLACE CHICKEN ON A WARM
PLATTER. 8、ADD REMAINING BUTTER AND HEAVY CREAM TO THE LIQUID THAT IS IN THE
SKILLET AND HEAT THROUGH. 9、POUR SAUCE OVER THE CHICKEN AND GARNISH WITH A
LITTLE MORE TARRAGON OR SOME CHOPPED FRESH PARSLEY OR GREEN ONION IF DESIRED.

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