Wednesday, October 30, 2019

Breaded chicken recipe

Breaded chicken recipe


  • 100g Plain Flour

  • 1 Egg

  • Seasoning (salt and pepper)

  • 1 Skinless Chicken breast

  • Two-three slices of bread


Place bread in blender. Once blended add seasoning.

Crack the egg into a bowl and whisk with a fork.

Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.

Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

Tuesday, October 29, 2019

Adobo chicken


  • 1 cup white vinegar

  • 1/4 cup soy sauce

  • 1 whole garlic bulb, smashed and peeled

  • 2 teaspoons kosher salt

  • 1 teaspoon coarsely ground pepper

  • 1 bay leaf

  • 2 pounds bone-in chicken thighs or drumsticks

  • 1 tablespoon canola oil

  • 1 cup water


  • Combine the first six ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.

  • In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. If desired, serve chicken with cooking sauce.

Monday, October 28, 2019

Chocolate muffin recipe

Chocolate muffin recipe

1 bowl, 10 ingredients, 30 minutes and you have yourself some warm, fudgy, super chocolatey, tastes like dessert but you get to eat it for breakfast, easy to make vegan double chocolate muffins. Yeah… life is pretty great, isn’t it?

You know what I love about muffins? They’re like cupcakes, but they’re totally acceptable to eat for breakfast. These vegan double chocolate muffins are everything you want in a good muffin- rich, moist, satisfying, and they pair perfectly with coffee or a good cup of tea.

The secret ingredient to these muffins is instant espresso powder. I always have a jar of this stuff in my baking cupboard because adding espresso to chocolate baked goods enhances the chocolate flavour making them taste even richer. You don’t taste the espresso, you just taste gorgeous vegan double chocolate muffin goodness. It’s also handy to have for those mornings when I run out of coffee beans- I know I can get at coffee fix in a jiff if need be! BUT if you aren’t into the idea of espresso powder, you can totally skip it and these muffins will still be gorgeous.

The weird ingredient in these muffins is apple cider vinegar. If you have made some of my other baked good you have seen this used in everything from my chocolate cake, to donuts, to quick bread, and waffles. Apple cider vinegar is a great substitute for eggs as it helps baked goods fluff up when reacting with the baking powder in the recipe. I know it sounds weird, but the flavour cooks right out and you would never know it was there. Trust me on this one. Follow this recipe and homemade vegan chocolate muffins will be coming out of the oven in no time.

Friday, October 25, 2019

Chili rellenos casserole

Chili rellenos casserole


  • 1 pound lean ground beef

  • 1/2 cup chopped onion

  • 1 teaspoon salt (divided)

  • 1/2 teaspoon freshly ground black pepper (divided)

  • 2 to 3 cans (4 ounces each) whole green chiles, cut in half lengthwise (seeded)

  • 1 1/2 cups shredded cheddar cheese or Mexican blend of cheeses

  • 1 1/2 cups milk

  • 1/4 cup all-purpose flour

  • 4 large eggs

  • Dash hot pepper sauce (or to taste)

Steps to Make It

Heat the oven to 350 F. Lightly grease an 11-by-7-inch baking dish or a shallow 2-quart baking dish.

In a heavy skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink and the onion is translucent. Drain well. Sprinkle beef with half of the salt and pepper.

Place half of the drained and halved (or diced) chile peppers in the prepared baking dish.

Sprinkle the cheese over the chile peppers and then top with the ground beef mixture.

Arrange the remaining chiles over the ground beef mixture.

In a mixing bowl combine the milk, flour, salt, pepper, eggs and several dashes of hot pepper sauce. Beat until smooth.

Pour the egg mixture over meat and chile mixture.

Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.

Let the casserole cool for 5 minutes before serving.

Chicken pasta

Chicken pasta


Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…


A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Thursday, October 24, 2019

Easy potato salad

Easy potato salad

How to make potato salad

  • Peel and cut potatoes into ¾-inch cubes.

  • Add potatoes to a large pot and cover with cold water.

  • Bring water to a boil, add salt and reduce to a simmer.

  • Cook until fork-tender then drain.

  • Add potatoes back to the pot and combine with vinegar.

  • Let potatoes sit for 20 minutes.

  • In a large bowl combine the potatoes, celery, mayonnaise, relish, onion, parsley, mustard, salt, and pepper.

  • Cover, chill and garnish with parsley, onion, and celery.

Tuesday, October 22, 2019

Cheese cake recipe

Cheese cake recipe


  • 1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers, crushed)

  • 1/4 cup (28g) confectioners' sugar

  • 1/3 cup (5 tablespoons + 1 teaspoon, 74g) melted butter

  • 1/8 teaspoon salt
  • 2 cups (454g, 2 large packages) cream cheese, at room temperature

  • 2 large eggs, at room temperature

  • 2/3 cup (152g) granulated sugar

  • 1 teaspoon vanilla extract


Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.

Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.

Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.

Monday, October 21, 2019

Fried egg sandwich


  • 2 teaspoons butter

  • 4 eggs

  • 4 slices processed American cheese

  • 8 slices toasted white bread
  • salt and pepper to taste

  • 2 tablespoons mayonnaise

  • 2 tablespoons ketchup

  • Add all ingredients to list


15 m
  1. In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.

  2. After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

Friday, October 18, 2019

Blackened catfish

Blackened catfish


  • 1/2 cup salt-free blackening or Cajun seasoning

  • 1 tablespoon sweet or smoked sweet paprika

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder or garlic salt

  • 1 teaspoon ground dried oregano

  • 1 teaspoon ground dried thyme or rosemary

  • Pinch of cayenne pepper

  • 4 (5-oz.) skinless catfish fillets

  • 3/4 teaspoon kosher salt

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 1/4 cup loosely packed fresh herb leaves (such as parsley, mint, or chervil)

  • Lemon wedges

How to Make It

Stir together first 8 ingredients (through cayenne pepper) in a small bowl until well combined.

Sprinkle fish with salt, and let stand 20 minutes. Drizzle with oil.

Heat a large cast-iron or heavy saucepan over high. (And by “heat the pan,” I mean get it screaming hot. Turn on your vent to high, and open some windows. You also can heat the pan on a grill outside.)

Sprinkle fillets evenly with 1/4 cup blackening spice mixture, pressing to adhere. Add butter to skillet, and swirl to coat. Place fillets in hot skillet; cook 2 minutes. Flip fillets and cook 2 to 3 minutes. (The spices will have formed a highly colored crust in varying shades of sunset and midnight black. The fish is done when it flakes apart under the gentle pressure of your finger.)

Remove fillets to serving plates, and sprinkle evenly with fresh herbs. Serve with lemon wedges.

Thursday, October 17, 2019

Bread machine

Bread machine


  • 1 cup warm water (110 degrees F/45 degrees C)

  • 2 tablespoons white sugar

  • 1 (.25 ounce) package bread machine yeast
  • 1/4 cup vegetable oil

  • 3 cups bread flour

  • 1 teaspoon salt

  • Add all ingredients to list

Blueberry syrup recipe


  • 1 1/2 pounds blueberries (5 cups)

  • 4 cups water

  • 2 cups sugar

  • Six 1-inch strips of lemon zest removed with a vegetable peeler

  • 3 tablespoons fresh lemon juice

How to Make It

In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.

Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.

Wednesday, October 16, 2019

Gooseberry pie


  • 250g unsalted butter, softened

  • 140g icing sugar

  • 5 egg yolks

  • 500g plain flour, plus extra for dusting

For the filling


The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • about 200g/8oz caster sugar, plus extra for sprinkling

  • 2 tbsp port (optional)
  • Method

    To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.

    For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.

    Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.

    Tuesday, October 15, 2019

    Berry pie

    Berry pie


    • 2-1/2 cups all-purpose flour

    • 1/4 teaspoon salt

    • 1 cup cold butter, cubed

    • 6 to 8 tablespoons ice water

    • FILLING:

  • 1 cup sugar

  • 1/4 cup cornstarch

  • Dash salt

  • 1/3 cup water

  • 1/2 teaspoon ground cinnamon, optional

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • 1 cup halved fresh strawberries

  • 3/4 cup fresh blackberries

  • 1 tablespoon lemon juice

  • 2 tablespoons butter

  • Directions

    • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

    • For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

    • Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

    • Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

    • Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

    Monday, October 14, 2019

    Bean soup recipes

    Bean soup recipes


    • 2 cups dried great northern beans

    • 5 cups chicken broth

    • 3 cups water

    • 1 meaty ham bone or 2 smoked ham hocks

    • 2 to 3 tablespoons chicken bouillon granules

    • 1 teaspoon dried thyme

    • 1/2 teaspoon dried marjoram

    • 1/2 teaspoon pepper

    • 1/4 teaspoon rubbed sage

    • 1/4 teaspoon dried savory

    • 2 medium onions, chopped

    • 3 medium carrots, chopped

    • 3 celery ribs, chopped

    • 1 tablespoon canola oil


    • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.

    • Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

    • Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.

    • Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

    Thursday, October 10, 2019

    Banana fritters

    Creamy bananas mixed with flour, milk, cinnamon, and nutmeg make a special Jamaican treat. Banana Fritters is the classic way that Jamaicans use all those bananas growing in the neighborhood. Satisfying and easy to make. Try our Banana Fritters recipe.

    • 3 bananas

    • 2 tablespoons sugar

    • 1 1/2 teaspoons baking powder

    • 1/3 cup milk

    • 6 tablespoons flour

    • 1/2 grated nutmeg

  • Crush bananas till they are creamed.

  • Combine flour, baking powder, sugar and nutmeg.

  • Add milk and bananas then mix.

  • Dip a large spoon in oil and spoon scoop batter into frying pan.

  • Deep fry in a frying pan till brown and crisp on the edges.

  • Drain on paper towel and serve

  • Tuesday, October 8, 2019

    Baked cabbage

    Baked cabbage


    • 1 medium head cabbage (about 2 pounds), coarsely chopped

    • 2 large onions, chopped

    • 1/4 cup olive oil

    • 3/4 teaspoon salt

    • 3/4 teaspoon pepper

    • 3 tablespoons minced fresh chives

    • 3 tablespoons minced fresh tarragon


  • 2 tablespoons white balsamic vinegar or white wine vinegar

  • 2 tablespoons olive oil

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • Directions

    • Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.

    • Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

    Asparagus frittata

    Asparagus frittata


    2 tablespoons whipping cream

    1/2 teaspoon salt, plus a pinch

    1/4 teaspoon freshly ground black pepper

    1 tablespoon olive oil

    1 tablespoon butter

    12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces

    1 tomato, seeded, diced

    3 ounces Fontina, diced


    Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

    Cosmo recipe

    Cosmo recipe

    You Will Need

    2 ounces (1/4 cup) vodka

    1/2 ounce (1 tablespoon) triple sec, Grand Marnier or Cointreau

    3/4 ounce (1 tablespoon + 1 1/2 teaspoons) cranberry juice cocktail, see notes

    1/4 to 1/2 ounce (1 1/2 teaspoons to 3 teaspoons) fresh lime juice

    One 2-inch orange peel/twist


    Fill a cocktail shaker with ice then add vodka, triple sec, cranberry juice and lime juice. (We like the extra bite of extra lime juice, so we use 1/2 an ounce in our cosmopolitan cocktails. However, use what is best for your taste). Shake the cocktail shaker for about 30 seconds until well chilled. Then, strain into a martini glass.

    Garnish with orange peel/twist. For an extra burst of flavor, peel the orange twist over the filled cocktail glass. This way, the orange oils spray into the glass.

    Friday, October 4, 2019

    Deep fried turkey

    Deep fried turkey


    1 (10-pound) turkey
    2 tablespoons House seasoning, recipe follows
    2 tablespoons of your favorite dry rub
    3 to 5 gallons peanut oil
    1/4 cup black pepper
    1/4 cup garlic powder


    1. Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
    2. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
    3. Serve with favorite Thanksgiving sides and salads.

    Dandelion wine recipe


    • 2 quarts dandelion flowers
    • 1 gallon water (filtered)
    • 3 lemons (juice and zest)
    • 3 oranges (juice and zest)
    • 1 1/2 pounds sugar
    • 3/4 pound golden raisins (chopped)
    • 1 teaspoon yeast nutrient (or 2 tablespoons cornmeal)
    • Optional: simple syrup

    Steps to Make It

    Gather the ingredients.
    Snip off most of the calyxes (green parts) from the base of the flowers and all of the stems. It’s okay if a little of the green goes in, but too much will result in a bitter wine. Compost or discard the calyxes and stems. Put the trimmed petals in a non-reactive vessel (no aluminum, copper, or iron).
    Bring the water to a boil and pour it over the flower petals. Let the mixture sit for 2 hours.
    Place a colander lined with cheesecloth or butter muslin over a large, non-reactive pot and strain the dandelions, pressing gently on the flowers to extract as much of the liquid as possible. Compost or discard the dandelion petals.
    Place the pot over high heat and bring the strained dandelion infusion to a boil.
    Stir in the citrus juices and sugar, mixing to dissolve the sugar.
    Add the lemon and orange zest and the chopped raisins. Remove from the heat and set aside to cool.
    When the mixture has cooled to room temperature, stir in the yeast nutrient or cornmeal.
    Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day.
    Strain into a sanitized one-gallon jug and seal with either a fermentation lock (available from online homebrewing and winemaking supplies) or a balloon with a single pinprick in it. The pinprick allows gasses to escape during active fermentation, but the balloon still keeps detrimental bacteria out.
    After 3 weeks, siphon or carefully pour the liquid into another sanitized jug, leaving behind any yeasty sediment.
    If there are more than 2 inches between the top of the wine and the rim of the bottle, top off with a simple syrup of equal parts sugar and water.
    When the wine is clear, rather than cloudy, wait 30 more days and then siphon or carefully pour it into another jug, leaving behind any yeasty sediment on the bottom.
    Refit with an airlock or pricked balloon.
    Repeat this procedure every 3 months for 9 months until almost no sediment is forming on the bottom of the jug anymore.
    Funnel into sanitized bottles.
    Cork the bottles (you might want to get a hand-corker from a winemaking supply company. They are cheap and do a much better job of securely corking the bottles).

    Thursday, October 3, 2019


    Hamburger pie


    • 5 taters
    • 1 pound hamburger
    • 1/2 cup chopped onion
    • 1 (16 ounce) can eco-friendly beans, drained
    • 1 (10.75 ounce) can condensed tomato soup
    • 1/2 cup warm milk
    • 1 egg, beaten
    • 2 cloves garlic clove, chopped
    • 1/4 teaspoon pepper
    • 1/4 teaspoon salt
    • 1/2 cup shredded Cheddar cheese
    • Add all ingredients to list out
    • Add all ingredients to list out


    1 h 10 m
    1. Place taters right into a large pot and canopy with salted water provide a boil. Reduce heat to medium-low and simmer until tender, about twenty minutes drain. Put aside to awesome inside a large bowl.
    2. Preheat oven to 350 levels F (175 levels C). Grease single 1/2-quart casserole dish.
    3. Heat a sizable skillet over medium-high temperature. Prepare and stir hamburger and onion within the hot skillet before the beef is crumbly, evenly browned, with no longer pink, about ten minutes. Stir eco-friendly beans and tomato soup in to the hamburger mixture transfer to prepared casserole dish.
    4. Mash the cooled taters with milk, egg, garlic clove, pepper, and salt spoon in mounds within the hamburger mixture. Sprinkle Cheddar cheese within the taters.
    5. Bake in preheated oven until cheese is melted and edges of dish start to brown, 25 to half an hour.


    Meat pie recipe


    • 1 pound hamburger
    • 1 small onion, chopped
    • 1 can (11 ounces) condensed beef with vegetables and barley soup, undiluted
    • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
    • 3 medium uncooked taters, reduce 1/2-inch cubes
    • 4 medium carrots, sliced 1/8 inch thick
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Pastry for double-crust cake (9 inches)


    • Inside a skillet, prepare beef and onion until meat is not pink drain. Add some soups, taters, carrots, pepper and salt mix well. Divide between two ungreased 9-in. cake plates.
    • On the floured surface, roll pastry to suit the top of the each cake place over filling. Seal and flute edges cut slits in top.
    • Bake at 350° for 45-50 minutes or until golden brown. Let get up on a wire rack for fifteen minutes before serving.


    My cake arrived on the scene very dry and without just as much flavor when i had wished for. When we fix again, will prove to add more liquid, and most likely less potato.
    It was very tasty. I allow it to prepare altogether before the taters were tender and offered it over biscuits. It had been a success.
    This isn't a meat cake. It's lots of ingredients and soup thrown plus a cake crust on the top just like a pot-cake. My loved ones makes 'Meat Cake" and it is just like a Welsh pasti. It features a bottom and top crust 2-3 pound fresh top round steak reduce 1" pieces 4-5 fresh russet taters also reduce 1" pieces along with a chopped brown or large yellow onion. Add 1 1/2 cups water with Worcestershire sauce, pepper and salt and marinate all ingredients inside a large bowl when you result in the cake crust. Goes nicely inside a 13 X 9 glass pan. Us dot with butter prior to placing on top crust cut about five to six vents in top crust. Bake fifteen minutes within the microwave till internal temp is 135 levels (this way the taters are cooked) then bake inside a 350 oven for forty-five minutes to brown the very best and finished cooking. Awesome left overs around the counter for that night or it'll sour if make the fridge after dinner and you may just toss the great leftovers. So - place it within the fridge the following morning and never before This is definitely a genuine meat cake.
    exactly why is there not really a crust at the base from the cake. Does not it spill throughout when serving with out them? I am will make this can be a short while and can be placing a bottom crust onto it.
    I trained my Webelos scouts steps to make this therefore we asked their own families over for supper. It had been a large hit! We made 6 large pies and never any one of it had been remaining. The boys were very happy with their accomplishment. Used to do observe that my brand name Beef Barley with Vegetable Soup was rather "dry". It appeared as if the barley had drenched in the liquid within the can and so i added one half of the soup can water into it also it arrived on the scene all right. On other occasions exactly the same soup brand continues to be "wet" enough not to require the extra water. I suppose it's something related to your day the soup was processed on.

    Tuesday, October 1, 2019


    Steps to make Apple Crumble Cake Crust

    Let’s dive into this recipe! Sine this really is 100% homemade, we start by looking into making the crust! Yes….I usually, always, always make my very own cake crust. Regardless of whether you make use of a mixer or perhaps a good-traditional pastry cutter, causeing this to be all-butter cake crust recipe literally takes a few minutes! It's quite simple and tastes a million occasions much better than the shop-bought crusts !
    You will find 3 tools which i consider crucial in the cake crust-making process!

    1. Marble Moving Pin: You will have to unveil the dough to offer the perfect shape and thickness…I have experienced this moving pin for ten years and love it!
    2. Pastry Cloth: Utilizing a pastry cloth is the greatest, fool-proof method to unveil a cake crust! Just flour the material, put the dough onto it and roll away! You'll be able to make use of the cloth to lift the crust and transfer it towards the cake dish, which prevents any tearing throughout the move!
    3. Cake Crust Shield: To avoid the crust from burning I usually make use of a shield! It’s way simpler than cutting foil to suit your pan!

    Clearly you may make a crust without this stuff (well aside from a moving pin)…but should you anticipate you will see plenty of cake-making inside your future, I recommend checking these out!
    I suggest cutting the butter and tossing it within the freezer when you gather other ingredients and materials. Also, measure the water and toss some ice inside it therefore it will get cold too!
    Cold ingredients leads to an additional-flaky crust, because little pats of butter are retained through the crust!
    Whether utilizing a pastry cutter or mixer, don't over-mix! I suggest pulsing the meals processor rather of allowing it to go to make certain this doesn’t happen!
    The apple crumble cake crust must be chilled not less than one hour or overnight. This ensures it'll hold together and unveil nicely! Wrap it tightly in plastic wrap and set it within the fridge!


    Pineapple Casserole Recipe

    Full honesty here. The very first time my granny chose to make this recipe for any family picnic I figured she was crazy. Pineapple, cheese…and crackers? I didn’t know whether or not to be grossed out or intrigued. My curiosity got the very best of i and me wound up trying easy pineapple casserole on that day. I ought to have recently remained away because now I can’t give up eating it. It’s strange, I’ll admit, but it’s also addicting.
    Regardless of whether you refer to it as scalloped pineapple, pineapple casserole or baked pineapple, let’s just agree that it's a scrumptious southern side dish which goes perfect having a pork dinner. Well suited for Easter time!

    Pineapple Cheese Casserole

    The very first strange factor relating to this recipe is it requires shredded cheddar cheese. I do not know why this works however it totally does. I suggest shredding a block of sharp cheddar cheese yourself. This allows the cheese to melt easily and provide you with the very best texture.

    Pineapple Casserole with Ritz Crackers

    The buttery Ritz crackers on top are extremely, so perfect.The salty crackers reduce the sweet from the pineapple inside a perfect way. Crush the crackers, toss all of them with butter and sprinkle the crumbs over the top pineapple mixture.
    I love to make use of a deep dish 9 cake plate for everyone this casserole. You should use an 88 pan or perhaps a 1 1/2 quart casserole dish. Bake the casserole at 350 levels F for around 35 minutes. The very best can get nicely golden brown.



    • cup uncooked quinoa, rinsed
    • 1 cup frozen organic edamame
    • cup slivered almonds or pepitas (eco-friendly pumpkin seeds)
    • 1 medium raw beet, peeled
    • 1 medium-to-large carrot (or 1 additional medium beet), peeled
    • 2 cup s packed baby green spinach or arugula, roughly chopped
    • 1 avocado, cubed


    • 3 tablespoon s apple c >2 tablespoon s lime juice
    • 2 tablespoon s essential olive oil
    • 1 tablespoon chopped fresh mint or cilantro
    • 2 tablespoon s honey or walnut syrup or agave nectar
    • to at least one teaspoon Dijon mustard, to taste
    • teaspoon salt
    • Freshly ground pepper, to taste
    1. To prepare the quinoa: First, rinse the quinoa inside a capable colander under flowing water for just a few minutes. Inside a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mix to some gentle boil, then cover the pot, reduce heat to some simmer and prepare for fifteen minutes. Take away the quinoa from heat and get forced out, still covered, for 5-10 minutes. Identify the pot, drain off any excess water and fluff the quinoa having a fork. Place it aside to awesome.
    2. To prepare the edamame: Bring a pot water to boil, adding the frozen edamame and prepare just before the beans are warmed through, about a few minutes. Drain and hang aside.
    3. To toast the almonds or pepitas: In a tiny skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they're aromatic and beginning to show golden around the edges, about a few minutes. Transfer to some large serving bowl to awesome.
    4. To organize the beet(s) and/or carrot: To begin with, you can just chop them as finely as you possibly can utilizing a sharp chef’s knife OR grate them on the box grater. For those who have a spiralizer, you are able to spiralize them using blade C, then chop the ribbons into small pieces utilizing a sharp chef’s knife. For those who have a mandoline and julienne peeler (this can be a discomfort), make use of the mandoline to julienne the beet and employ a julienne peeler to julienne the carrot, then chop the ribbons into small pieces utilizing a sharp chef’s knife.
    5. To organize the vinaigrette: Whisk together all the ingredients until emulsified.
    6. To put together the salad: Inside your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped green spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
    7. Finally, drizzle dressing within the mixture (you will possibly not need everything) and lightly toss to mix. You’ll finish track of a pink salad should you toss it truly well! Season to taste with salt (as much as yet another teaspoon) and pepper. Serve.



    Fry the bacon inside a large non-stick pan for five-ten mins mins until golden and crisp. Remove having a slotted spoon and transfer to some plate, departing body fat within the pan.
    Turn heat to low and prepare the onion within the bacon fat for 15-20 mins until soft and beginning to brown. Stir within the garlic clove, sugar, cider vinegar, bourbon, walnut syrup, coffee and also the bacon.
    Prepare gradually for twenty five-half an hour, stirring from time to time until thick and syrupy. Switch off heat, leave to awesome for any couple of mins, then carefully tip everything right into a mixer. Pulse briefly to reduce into small pieces, then leave the mix to awesome before packing it into two sterilised jars. Could keep for approximately 30 days within the fridge.


    1 1/2 pounds lean hamburger
    1/2 cup seasoned breadcrumbs
    1 tablespoon ketchup
    2 teaspoons dry mustard
    4 dashes Worcestershire sauce
    1 cube beef bouillon, crumbled (or powdered beef base)
    Pepper and salt
    1 tablespoon butter
    1 tablespoon essential olive oil
    1 whole onion, halved and thinly sliced (or diced if you like)
    2 cups beef broth, more as needed for thinning
    1 tablespoon ketchup
    1 teaspoon seasoning sauce, for example Kitchen Bouquet, optional
    4 dashes Worcestershire
    1 teaspoon corn starch, optional
    Pepper and salt
    1. For that meat mixture: Combine the floor beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and a few pepper and salt. Knead until all combined. Form into four to six oblong patties, and then suggest lines over the patties to provide them a "steak" appearance.
    2. Fry the patties inside a skillet using the butter and oil over medium-high temperature on sides until no more pink in the centre. Remove in the skillet and pour off any excess grease.
    3. For that gravy: Lessen the heat to medium and include the sliced onions. Stir and prepare until golden brown and somewhat soft, for a few minutes. Add some beef stock, ketchup, seasoning sauce, if using, and also the Worcestershire. Then combine the corn starch after some beef broth and increase the sauce if using. Stir and prepare to lessen.
    4. Give a sprinkle of pepper and salt and much more broth as needed for thinning. Then return the patties towards the gravy. Spoon the gravy outrageous and allow them to simmer as well as heat support for a few minutes.