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Feeding the Amish Friendship Bread Starter
Feeding the Amish Friendship Bread Starter Prep:30 mins Cook:0 mins Ten Days:24 hrs Total:24 hrs 30 mins Servings:10 servings Ingredients Day 6 (Feeding the Bag): 2 cups all-purpose flour, divided 2 cups sugar, divided 2 cups milk, divided Day 10 (Making the Bread): 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup sugar 5 ounces vanilla pudding mix 1 cup vegetable oil 1/2 cup milk 3 large eggs 1 teaspoon pure vanilla extract 1 bag Amish Friendship Starter 1 cup chopped pecans, or walnuts, lightly toastedSteps to Make It Feeding the Amish Friendship Bread Starter (Fill in the blanks with actual days of the month.) Day 1 - ______________ - Do nothing to the bag of Starter. Day 2 - ______________ - Knead the bag. Day 3 - ______________ - Knead the bag. Day 4 - ______________ - Knead the bag. Day 5 - ______________ - Knead the bag. Day 6 - ______________ - Feed the Starter Add 1 cup flour, 1 cup sugar and 1 cup milk to the bag. Knead bag until well mixed. Day 7 - ______________ - Knead the bag Day 8 - ______________ - Knead the bag Day 9 - ______________ - Knead the bag Day 10 - _____________ - Make the Bread Pour the contents of resealable bag into non-metal bowl. Add remaining flour, sugar and milk. Stir with wooden or plastic spoon. Add 1 cup of the starter in each of the 3 resealable 1-gallon bags. Give these to friends. Use the remaining starter to make the bread.Instructions for Baking the Bread Gather the ingredients. Preheat the oven to 325 F and grease two 8x4-inch loaf pans. Stir together the flour, baking powder, baking soda, salt, cinnamon, sugar, and vanilla pudding mix in a large bowl, with a wire whisk (metal is okay when making a loaf of bread). Combine the vegetable oil, milk, eggs, and vanilla in a medium bowl. Mix well. Add the leftover starter and wet ingredients to the dry ingredients. Mix until just combined. Stir in the nuts. Carefully, pour batter into prepared pans. Bake for 1 hour. Cool in the pan for 5 minutes. Carefully dump the bread out onto a wire rack for complete cooling. Source: The Spruce Eats ~~~~~ Rhonda in MO
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Quick Amish Cinnamon Bread Recipe
Quick Amish Cinnamon Bread Recipe Prep:15 mins Cook:55 mins Total:70 mins Servings:10 servings Yield:1 loaf "The Amish cinnamon bread had good warm-spice flavor and was an easy preparation. The top was crusty with swirls of cinnamon-sugar in the center. It's a tasty basic quick bread that can be enjoyed any time of the year." —Diana Rattray A Note From Our Recipe TesterIngredients Cooking spray 1/2 cup unsalted butter, softened 1/2 cup granulated sugar, plus more for topping 1/2 cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup plain yogurt 1/2 cup whole milk 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 3/4 teaspoon ground cinnamon 1 teaspoon baking soda Cinnamon-Sugar Filling: 2 tablespoons granulated sugar 3/4 teaspoon ground cinnamonSteps to Make It Gather the ingredients. Position a rack in the center of the oven and heat to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, about 3 minutes if using a handheld mixer, 8 to 10 minutes if mixing by hand. Add the egg and vanilla and mix until fully incorporated, about 30 seconds. Add the yogurt and milk. Mix until fully incorporated. Sift in the flours, 3/4 teaspoon cinnamon, and baking soda, and mix until just incorporated. Spread half the batter into the prepared pan. Mix 2 tablespoons sugar and 3/4 teaspoon cinnamon in a small bowl. Sprinkle on top of the batter in the loaf pan. Top with remaining batter and sprinkle with sugar, if desired. Bake until a toothpick inserted in the middle comes out clean, about 45 to 55 minutes. Allow the bread to cool for a few minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve with butter. Recipe Variations Add 1/2 cup dried cranberries or raisins to the batter. Add 1/2 cup chocolate chips or chunks, sprinkling half in the middle along with the cinnamon sugar and half on top. How to Store Place completely cooled quick bread in a resealable bag or airtight container and store at room temperature for up to 3 days. To freeze a completely cooled loaf of quick bread, wrap the whole loaf in plastic wrap, then wrap again in aluminum foil or place in a resealable freezer bag. Label with the name and date and freeze for up to 3 months. To freeze individual slices of quick bread, arrange them on a baking sheet and place the pan in the freezer. When the slices are frozen solid, wrap each one in plastic wrap and place them in a resealable freezer bag. Label with the name and date and freeze for up to 3 months. How do I know when quick bread is done? You can usually tell quick bread is done when a toothpick or wooden skewer comes out clean when inserted into the center. Quick bread is generally done when it is between 200 F and 205 F on an instant-read thermometer inserted into the center of the loaf. Source: The Spruce Eats ~~~~~ Rhonda in MO
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Amish Milk Bread
Amish Milk Bread Prep:30 mins Cook:40 mins Rise :105 mins Total:2 hrs 55 mins Servings:20 servings Yield:2 loaves Ingredients 2 1/4-ounce packets dry active yeast, or 1 1/2 tablespoons 1/4 cup water, warm; 95 to 110 F 2 cups milk, room temperature 1 tablespoon brown sugar, packed 1 teaspoon salt 2 tablespoons butter, soft 6 cups bread flour, divided 1 teaspoon vegetable oilSteps to Make It Gather the ingredients. In a large bowl, gently stir together the yeast and warm water. Add the milk, brown sugar, salt, and butter. Stir well to incorporate. Add 4 cups of flour and mix well. Add enough of the remaining flour, a little at a time, to make a dough that follows the spoon around the bowl. Turn the dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Grease a large bowl with vegetable oil and place the dough in it, turning it over so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour. After one hour, firmly punch down the dough. Turn dough out onto a lightly floured board and knead for 5 minutes, or until the bubbles are out of the bread. Divide dough into 2 equal portions. Shape each dough half into a loaf. Place each loaf into a greased 9 x 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes, or until doubled in size. Preheat oven to 350 F. Bake the loaves for 40 minutes or until the top is golden brown and the bread sounds hollow when tapped. Remove the loaves from the pans and allow them to cool down on a rack. Serve and enjoy! Can I Make My Own Bread Flour? Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. But you don't specifically need to buy bread flour to enjoy its benefits when baking. A quick and easy shortcut is to add 1 1/2 teaspoons of wheat gluten to each cup of all-purpose flour to produce bread flour like what you'd buy at the store. Brush the Loaves Brushing the loaves before or after baking with different ingredients produces different results. Depending on what you like in a loaf of bread, there's something you can do to enhance the crust texture: Brush the loaves with melted butter immediately after baking to produce a soft crust. Brush the loaves with milk before baking to produce a dark, shiny crust. Brush the loaves with a beaten egg white before baking to produce a shiny crust. Spraying loaves with water while they bake will produce a crispy crust. Source: The Spruce Eats ~~~~~ Rhonda in MO
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Torta Pasqualina Recipe (Savory Italian Easter Pie) Serves: 5 Made By: Jeffrey Brown Torta Pasqualina Recipe is a traditional Italian Easter savory pie featuring spinach, creamy ricotta, and egg filling baked in a golden puff pastry shell. This is a well-loved traditional Italian recipe! You will also love Prep Time: 20 min Cook Time: 1 hr Ingredients: 1 pound baby spinach leaves 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 15 ounces ricotta cheese, drained liquid removed 1 cup Parmigiano-Reggiano, grated (you can also use Pecorino Romano cheese) 7 eggs, room temperature 1 teaspoon salt 1/4 teaspoon ground nutmeg freshly ground black pepper , to taste 2 sheets puff pastry , thawed according to package instructions egg wash (1 beaten egg) Directions: 1) Preheat your oven to 350°F. 2) Fill a large pot with water and boil over high heat. Once boiling, add spinach into the water and let cook for 2 minutes until wilted. Transfer greens into a colander and rinse under cold water. Using paper towels, squeeze spinach to remove excess water. Transfer spinach to a cutting board and chop; set aside. 3) In a large pan over medium heat, saute the onion in olive oil for 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant- 2 minutes. Turn off the heat and let cool. 4) In a large mixing bowl, combine the chopped spinach, cooked onions and garlic, fresh ricotta, grated Parmigiano, 2 eggs, salt, ground nutmeg, and fresh black pepper. Mix well until combined. 5) Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well. 6) Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges. 7) Fill the pastry-lined pan with the ricotta and spinach mixture, and even out the surface. 8) Make five deep holes in the filling using the back of a spoon. Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg. 9) Roll out the second sheet of puff pastry on a lightly floured surface into a 9-inch circle. Place the puff pastry over the spinach pie and pinch the edges of the puff pastry together to crimp and seal the pie. 10) Brush the egg wash on the pie (you may have some leftovers). With a sharp knife- create small vents on the top of the pastry. 11) Bake for 55-60 minutes; the top is golden brown and puffed. Let it cool for at least 30 minutes before removing it from the springform pan. Transfer to a serving platter or large cake plate for a festive effect. 12) Slice and serve warm. Buon appetito! -- Ginny Butterfield Cranberry Twp, Pa
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Copycat Starbucks White Chocolate Sauce
Copycat Starbucks White Chocolate Sauce This decadent White Chocolate Sauce is made with only two ingredients! Use it for a white chocolate mocha, ice cream topping, and fondue. CourseChocolate CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings16 Calories152kcal AuthorTonia Larson Ingredients 8 oz white chocolate baking bars 1 ? cups heavy cream see notes for other consistencies Instructions Chop the white chocolate and place it in a medium-sized microwave-safe bowl. Set aside. Heat the heavy whipping cream in the microwave just until it comes to a boil. Pour the hot cream over the white chocolate in the bowl. Allow it to sit for 3-5 minutes. Gently stir the white chocolate and cream until smooth. Notes One: Dessert ToppingTo make a medium consistency for a topping, use 8 ounces of white chocolate baking bars and one cup of heavy whipping cream. Two: White Chocolate DipTo make a thick consistency to use as fondue or dip, use 8 ounces of white chocolate baking bars and 2/3 cup of heavy whipping cream. Three: StorageStore in an airtight container in the fridge for 5-7 days or in the freezer for 2-3 months.Nutrition Serving: 2tablespoon | Calories: 152kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 19mg | Potassium: 62mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 332IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.1mg Source: The Gunny Sack ~~~~~ Rhonda in MO
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Copycat Texas Roadhouse Cinnamon Butter
Copycat Texas Roadhouse Cinnamon Butter This easy whipped Cinnamon Butter recipe is perfect for pancakes, waffles, and dinner rolls! Make it with butter, honey, and cinnamon. CourseSauces and Condiments CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings20 Calories100kcal AuthorTonia Larson Equipment KitchenAid Hand Mixer Glass Batter Bowl Ingredients 1 cup butter softened ? cup powdered sugar 3 tablespoons honey 1 tablespoon heavy cream 2 teaspoons ground cinnamon ? teaspoon vanilla Instructions Put the softened butter, honey, heavy cream, ground cinnamon, and vanilla in a mixing bowl. Mix at a low speed until combined, and then beat for 3-4 minutes until light and fluffy. Notes Store in an airtight container in the fridge for up to a week or in the freezer for 3-4 months.Nutrition Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 73mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 0.03mg | Calcium: 5mg | Iron: 0.03mg ~~~~~ Rhonda in MO
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Auntie Anne’s Copycat Soft Pretzel Nuggets
Auntie Anne’s Copycat Soft Pretzel Nuggets This copycat recipe for soft pretzels is inspired by Auntie Anne's soft pretzel nuggets. They make a great after school snack and are a fun way to start cooking with kids. CourseAppetizer CuisineAmerican Prep Time15minutes minutes Cook Time8minutes minutes Inactive Time1hour hour Total Time1hour hour 23minutes minutes Servings12 Calories229kcal AuthorTonia Larson Ingredients 2 ? teaspoons active dry yeast 2 tablespoons granulated sugar 1 teaspoon salt 1 ? cups warm water 4 cups flour ? cup baking soda 2 cups warm water 1 tablespoon pretzel salt for topping ? cup butter, melted Instructions Dissolve yeast, sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead until smooth and elastic. Place dough in a well oiled bowl and turn to coat. Cover and let rise for one hour. Preheat oven to 425°F. Turn dough onto floured surface. Pat down and cut into 12 equal pieces. Roll each piece into a rope and cut into small sections. Dissolve baking soda in 2 cups warm water. Dip dough pieces into baking soda solution. Place pieces on a greased cookie sheet. Sprinkle with pretzel salt. Bake at 425?F for 7-8 minutes until golden brown. Dip each nugget in melted butter after baking. Notes Makes 60 pretzel nuggets with a serving size of 5 per person.Nutrition Serving: 5nuggets | Calories: 229kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1525mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO
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Orange Julius
Orange Julius This homemade Orange Julius recipe is refreshing on a hot summer day. Or make an orange whip drink as a breakfast or brunch beverage! CourseBeverages CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes Servings8 servings Calories160kcal AuthorTonia Larson Equipment Blendtec Blender Plastic Drinking Straws Crisa Cantina Pitcher Flute Jars Ingredients 12 oz frozen orange juice concentrate 2 cups water 2 teaspoon vanilla extract 1 cup half-n-half ? cup sugar 3 cups ice cubes 8 orange slices optional garnish Instructions Put all of the ingredients in a large 90-ounce capacity blender jar. Make in batches when using a smaller blender. Add the cover and blend until smooth. Pour into glasses, garnish with orange slices, and serve immediately. Notes One: Make AheadYou can make this up to two hours ahead of time. Place the covered blender jar or a pitcher with a lid in the freezer. Shake the orange julius every 20-30 minutes to keep it from freezing solid. Stir or shake well before serving. Two: StorageStore leftovers in the fridge for 2-3 days. Stir before serving. Or pour leftovers into an ice cube tray or popsicle mold and freeze for later. Three: PineappleUse a 12-ounce container of pineapple juice (or pineapple orange) concentrate and garnish with pineapple slices. Four: Ice CreamAdd two cups of vanilla ice cream instead of half-n-half. Or serve it over scoops of vanilla ice cream in glasses like an orange float. Five: SmoothieUse one cup of vanilla yogurt instead of half-n-half. Add one sliced banana and a scoop of vanilla protein powder if desired. Recipe adapted from Bounteous Blessings by Frances A. GilletteNutrition Serving: 1cup | Calories: 160kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 29mg | Potassium: 333mg | Fiber: 1g | Sugar: 28g | Vitamin A: 298IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 0.2mg Source: The Gunny Sack ~~~~~ Rhonda in MO
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Copycat Noodles and Company Parmesan Chicken and Buttered Noodles
Copycat Noodles and Company Parmesan Chicken and Buttered Noodles This Copycat Noodles and Company Parmesan Chicken and Buttered Noodles recipe is a quick way to make one of your favorites at home! CourseDinner CuisineAmerican Prep Time5minutes minutes Cook Time5minutes minutes Total Time10minutes minutes Servings3 Calories955kcal AuthorTonia Larson Ingredients Parmesan Chicken 3 cooked chicken breasts (see notes for how to make using raw chicken breasts) ? cup breadcrumbs ? cup grated Parmesan 1 teaspoon Italian seasoning ? teaspoon garlic powder ? cup butter melted 2 tablespoon olive oil Buttered Noodles 3 cups cooked egg noodles 3 tablespoon butter melted 3 tablespoon shredded Parmesan ? teaspoon salt ? teaspoon Italian seasoning ? teaspoon black pepper Instructions In a shallow bowl, mix together breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder. Heat olive oil in a saute pan over medium heat. Dip the chicken breasts in melted butter and coat with the breadcrumbs mixture. Fry the coated chicken breasts in the oil for a couple of minutes on each side, until golden brown. Put one cup of cooked egg noodles in three bowls. Toss each with one tablespoon of melted butter. Sprinkle with shredded Parmesan cheese, salt, black pepper, and Italian seasoning. Slice each parmesan chicken breast and lay the slices on top of the noodles in the bowls. Notes To use raw, boneless, skinless, chicken breasts instead start by slicing the chicken breasts in half widthwise so that you have two thin chicken breasts instead of one. It will take 3-4 minutes to cooker per side. Cook until the juices run clear or until the chicken reaches an internal temperature of 165°F.Nutrition Serving: 1/3 | Calories: 955kcal | Carbohydrates: 48g | Protein: 70g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 281mg | Sodium: 967mg | Fiber: 2g | Sugar: 1g Source: The Gunny Sack ~~~~~ Rhonda in MO
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Winter Cherry Cobbler
Winter Cherry Cobbler Super easy and tastes like a dream! Tart cherries are baked in their sweet juices and topped with cake. It's bubbly and delicious. CourseDesserts CuisineAmerican Keywordcherries, cobbler Prep Time10minutes minutes Cook Time30minutes minutes Total Time40minutes minutes Servings12 Calories334kcal AuthorStacie Vaughan Ingredients 1 ? cup sugar divided 3 tbsp cornstarch 3 cans Bing cherries 398ml can, pitted in syrup ? cup unsalted butter 3 cups all-purpose flour 4 ? tsp baking powder 1 ? tsp salt ? cup plus 1 tbsp unsalted butter divided 1 ? cup milk sugar and cinnamon for topping Instructions Preheat oven to 400°F. Drain the cherries, reserving the juice. Spread cherries on the bottom of a 9x13-inch baking pan. Add 1 ? cup sugar and cornstarch to a small saucepan. Stir in reserved cherry juice. Bring to a boil. Reduce heat to medium low and stir for 1 to 2 minutes, until it thickens. Pour 1 ? cups hot cherry sauce over the cherries in the baking pan. Set the rest of the sauce aside. Dot the fruit in the baking pan with ? cup butter. In a large bowl, sift together flour, ? cup sugar, baking powder and salt. Cut in ? cup plus 1 tbsp butter with a pastry cutter. Stir in milk. Spoon batter over the fruit. Sprinkle with sugar and cinnamon as desired. Bake for 30 minutes or until the topping is golden brown. Serve warm with reserved sauce. Nutrition Serving: 1g | Calories: 334kcal | Carbohydrates: 67g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 529mg | Fiber: 2g | Sugar: 37g Source: Simply Stacie ~~~~~ Rhonda in MO
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Carrot Cake Muffins Serves: 12 These moist and fluffy carrot cake muffins are easy and endlessly adaptable. Customize with a plethora of mix-ins, toppings or a glaze to create the perfect muffin. Author: Author Recipe Type: Breakfast, Brunch Total Time: 53 min Prep Time: 35 min Cook Time: 18 min Ingredients: MUFFINS: 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup packed brown sugar 1/2 cup sugar 2 large eggs, room temperature 1/4 cup canola oil 1/4 cup buttermilk 1 teaspoon vanilla extract 1 1/2 cups finely grated carrots 1/2 cup raisins 1/2 cup chopped walnuts GLAZE: 4 ounces cream cheese, softened 1/2 cup buttermilk 1 teaspoon vanilla extract 2/3 cup confectioners' sugar Directions: Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside. To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside. In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined. Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix). Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin. Source: tasteofhome.com -- Ginny Butterfield Cranberry Twp, Pa
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Dad’s Greek Salad Serves: 8 The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey Recipe Type: Lunch, Side Dishes Total Time: 20 min Prep Time: 20 min Ingredients: 4 large tomatoes, seeded and coarsely chopped 2 1/2 cups thinly sliced English cucumbers 1 small red onion, halved and thinly sliced 1/4 cup olive oil 3 tablespoons red wine vinegar 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried oregano, optional 3/4 cup pitted Greek olives 3/4 cup crumbled feta cheese Directions: Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese. Source: tasteofhome.com -- Ginny Butterfield Cranberry Twp, Pa
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Tzatziki Chicken Serves: 4 I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York Recipe Type: Dinner Total Time: 30 min Prep Time: 15 min Cook Time: 15 min Ingredients: 1 1/2 cups finely chopped peeled English cucumbers 1 cup plain Greek yogurt 2 garlic cloves, minced 1 1/2 teaspoons chopped fresh dill 1 1/2 teaspoons olive oil 1/8 teaspoon salt CHICKEN: 2/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon baking powder 1 large egg 1/3 cup 2% milk 4 boneless skinless chicken breasts halves (6 ounces each) 1/4 cup canola oil 1/4 cup crumbled feta cheese lemon wedges, optional Directions: For sauce, mix the first 6 ingredients; refrigerate until serving. In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture. In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges. Source: tasteofhome.com -- Ginny Butterfield Cranberry Twp, Pa
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Chef John's Chicken Lazone Serves: 4 Creamy, Cajun-spiced Chicken Lazone is an incredibly delicious one-pan recipe for chicken breasts in a flavorful pan sauce, adapted from the famous New Orleans dish by Chef Lazone Randolph. Recipe Type: Dinner, Entree Total Time: 1 hr 30 min Yield: 4 Prep Time: 10 min Cook Time: 20 min Ingredients: 1 1/2 teaspoons chili powder 1 1/2 teaspoons smoked paprika 2 teaspoons garlic powder 1 1/2 teaspoons onion powder 4 large boneless skinless chicken breasts 1 1/2 teaspoons kosher salt, or to taste 1 tablespoon vegetable oil 1/2 lemon, juiced 2/3 cup heavy cream 1/3 cup water 1/4 cup sliced green onions 1 tablespoon cold butter, cubed Directions: Mix chili powder, smoked paprika, cayenne, black pepper, garlic powder, and onion powder together in a small bowl; set aside. Half will be used for the chicken rub and half for the sauce. Season chicken on both sides with salt. Sprinkle half the spice mixture over both sides of chicken. Wrap and refrigerate for 1 hour (or up to overnight), or until ready to cook. Heat oil in a heavy-duty nonstick pan over medium-high heat. Sear chicken, turning once, about 3 to 4 minutes per side; chicken will be about 75% cooked at this point, and will finish cooking in the sauce. Turn off heat; transfer chicken to a plate and set aside. Add remaining spice mixture to the pan and stir around in the hot oil for 30 seconds. Add lemon juice, cream, and water. Stir in a pinch of salt. Bring to a simmer over medium-high heat, stirring occasionally. Reduce to medium-low and return chicken to the pan along with any accumulated juices. Simmer gently, turning occasionally to coat with sauce, until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. Time will vary based on size of chicken breasts. An instant-read thermometer inserted near the center will read 165 degrees F (74 degrees C). Reduce heat to low and add green onions and butter. Stir into the sauce, while also basting chicken with the sauce. Taste for seasoning and serve. Source: allrecipes.com Ginny Butterfield Cranberry Twp, Pa
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Steak can be cooked to perfection with a 'very hot' surface and other sizzling tips from chefs
Steak can be cooked to perfection with a 'very hot' surface and other sizzling tips from chefs https://www.foxnews.com/food-drink/steak-cooked-perfection-hot-surface-sizzling-tips-chefs Steak can be cooked to perfection with a 'very hot' surface and other sizzling tips from chefs 7 tasty tips for cooking the perfect steak at home every time By Christine Rousselle Steak is one of the most beloved meats, but it is also one of the most intimidating to cook. Fox News Digital spoke with two chefs about their tips for cooking the perfect steak – without any fancy tools. Here's what they had to say. OLYMPIC VILLAGE CHOCOLATE MUFFIN 'DUPE' RECIPE IS 'BETTER THAN THE REAL THING' 1. Keep the cooking surface hot A hot cooking surface – whether it's a grill, pan or something else – is key to a properly cooked steak, chefs William Dissen and Adrianne Calvo told Fox News Digital. Dissen is the owner of The Market Place restaurant in Ashville, North Carolina, and author of "Thoughtful Cooking: Recipes Rooted in the New South." Chef William Dissen, shown here, shared with Fox News Digital some of his tips and tricks for cooking a perfect steak — including having a "very hot" grill. (Johnny Autry) Calvo is the owner of Chef Adrianne's Vineyard Restaurant & Bar in Miami. "My best tip for cooking a steak, and depending upon the cut of meat — I always like to ensure that my grill is very hot and that the grill grates have been cleaned and oiled before cooking," Dissen said. VIRAL 'FLUFFY COKE' DRINK TREND TAKES OVER TIKTOK AND IT ONLY REQUIRES 2 INGREDIENTS Calvo concurred. "Whether you're using a flat top or grill, make sure it's very hot," she said. Medium heat is bad for searing steaks, Calvo noted, as "great crusts only come from high temperatures." 2. Make sure the steak is at room temperature first "Don't cook a cold steak," Calvo said. "For even cooking, make sure your steak comes to room temperature." It is important to let the steaks reach room temperature before cooking them, two chefs noted. (iStock) Dissen said that after marinating and seasoning his steak, he lets it stand at room temperature for "15-30 minutes" before grilling. 3. Use the right fat at the right time While Dissen told Fox News Digital that he likes to marinate his steaks in olive oil before cooking them on the grill, olive oil should not be used if a person is cooking a steak on a flat top or in a pan, Calvo said. "Don't use olive oil," she said. "Instead, opt for an oil with a high smoke point or clarified butter." COMMON COOKING INGREDIENT COULD REDUCE DEMENTIA MORTALITY RISK, STUDY SUGGESTS These other fats are able to get hotter than olive oil without smoking, leading to a better char in a pan. 4. Ensure the steak is dry before cooking Regardless of how the steak will be cooked, Calvo recommended patting it dry beforehand using a paper towel. "Pat dry all the blood and excess moisture," she said. "This ensures the best contact with your grill, flat top or iron skillet." Chef Adrianne Calvo, pictured here, advised patting a steak dry before cooking – that way, she said, it will cook evenly and char nicely. (Courtesy Adrianne Calvo) 5. Don't touch it (much) during cooking Even though it may be tempting, it is best to simply let a steak cook on its own and not touch it. Depending on how thick the steak is, Dissen said, "I cook the steak until golden brown and delicious" for about four to six minutes per side. OVERNIGHT FRENCH TOAST COMPLETE WITH LAYER OF BERRIES OFFERS AN 'ELEVATED' BREAKFAST DISH He moves the steak "once during the cooking process" to ensure even browning and then flips it to cook the back of the steak, he said. "Do not poke your steaks or flip them repeatedly," Calvo said, as this will disturb the cooking process. One chef said he moves the steak "once during the cooking process" to ensure even browning, then flips it to cook the back of the steak. (iStock) 6. Let it rest after cooking A steak will continue to cook even after it is removed from the heat source. It is important to let the steak rest, both Calvo and Dissen said. FAVORITE FOODS
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Free as of now: https://www.amazon.com/dp/B0DZSQ1HGG?tag=recipes01d-20 Southern Cooking Recipes: Nashville Spicy Chicken is the Only the Beginning; Taste Delicious American Cuisine Straight from Tennessee (Tennessee Recipes) Kindle Edition by BookSumo Press Authentic Tennessee Cooking. Get your copy of the best and most unique Tennessee recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Tennessee. Southern Cooking Recipes is a complete set of simple but very unique Tennessee recipes. You will find that even though the recipes are simple, the tastes are quite amazing. Besides recipes you will learn about the following: The Role of History, Culture, and Ingredients in Tennessee Cuisine The Roots of Tennessee Cuisine Essential Ingredients in Tennessee Cuisine Seasonal and Local Sourcing Iconic Cooking Techniques in Tennessee Cuisine Nashville: Signature Dishes and Local Flavors Memphis: Bold Flavors and Barbecue Traditions Southern Comfort and Community Dishes Farm-to-Table Movement Fusion and Innovative Southern Dishes Essential Cooking Equipment in Tennessee Kitchens Exploring Tennessee Through Culinary Tourism Here is a Preview of the Tennessee Recipes You Will Learn: Authentic Tennessee Caviar (Black-Eyed Peas Salad) Full Memphis Coleslaw 4-Ingredient Honey Mustard Chicken Breasts How to Fry Catfish American Bean Casserole Aunty Lily's Tea Tennessee Sliders w/ Mustard Sauce from Scratch How to Make Beef Brisket How to Make Nashville Hot Chicken Memphis Style Green Beans w/ Potatoes Memphis Cafe Coffee Cookies Southern December Cake Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Tennessee Recipes 175 pages Ginny Butterfield Cranberry Twp, Pa
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Creamy Italian Pasta Salad (marketgrow.com)
Creamy Italian pasta salad is the perfect dish for any gathering, whether it’s a summer barbecue, a potluck, or just a refreshing meal at home. This pasta salad combines tender pasta with creamy Italian dressing, crisp vegetables and flavorful Italian seasonings. It’s a versatile and colorful dish, packed with texture and flavor from crunchy bell peppers, juicy tomatoes, zesty olives, and tangy Parmesan. The creamy dressing ties everything together for a satisfying and vibrant side dish that pairs well with grilled meat, sandwiches or can even be enjoyed as a light main course. INGREDIENTS: list of 8 items ? 12 oz rotini or any pasta of your choice ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1/2 cup red bell pepper, diced ? 1/2 cup black olives, sliced ? 1/2 cup red onion, finely chopped ? 1/4 cup grated Parmesan cheese ? 1/4 cup fresh parsley, chopped list end FOR THE CREAMY DRESSING: list of 8 items ? 1/2 cup mayonnaise ? 1/4 cup sour cream ? 2 tbsp olive oil ? 2 tbsp white wine vinegar ? 1 tsp Italian seasoning ? 1/2 tsp garlic powder ? 1/2 tsp onion powder ? Salt and pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside. 2. Prepare the vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, olives, and red onion. Set aside. 3. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, white wine vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth and creamy. 4. Assemble the salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, and Parmesan cheese. Pour the dressing over the salad and toss until everything is evenly coated. 5. Chill and serve: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with fresh parsley for a bright finish. list end Enjoy this creamy, flavorful salad as a side or on its own!
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Sweet Potato Pie (marketgrow.com)
Sweet potato pie is a beloved Southern dessert that combines the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg for a perfectly balanced flavor. The creamy filling is rich and smooth, nestled in a flaky pie crust, creating a delicious contrast of texture. This pie is a comforting treat often made during the holidays, but its warmth and sweetness make it a great dessert any time of the year. Topped with a dollop of whipped cream, sweet potato pie is a true classic that brings a homemade touch to any occasion. INGREDIENTS: list of 12 items ? 1 unbaked 9-inch pie crust ? 2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes) ? 1/2 cup butter, softened ? 1 cup granulated sugar ? 1/2 cup evaporated milk ? 2 large eggs ? 1 teaspoon vanilla extract ? 1 teaspoon ground cinnamon ? 1/2 teaspoon ground nutmeg ? 1/4 teaspoon ground ginger (optional) ? 1/4 teaspoon salt ? Whipped cream, for serving (optional) list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). 2. Cook the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in a large pot of water until tender, about 20 minutes. Drain and mash until smooth, or roast the whole sweet potatoes at 400°F for about 45 minutes and scoop out the flesh. 3. Prepare the Filling: In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Beat until smooth. Add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until the filling is creamy and well-combined. 4. Assemble the Pie: Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula. 5. Bake: Bake the pie for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. The pie will puff up slightly during baking but will settle as it cools. 6. Cool and Serve: Let the pie cool completely before slicing. Serve with a dollop of whipped cream if desired. list end Enjoy this Sweet Potato Pie as a comforting, flavorful dessert that’s sure to be a hit at any meal!
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Sheet Pan Chicken and Veggies
Sheet Pan Chicken and Veggies Sheet Pan Chicken and Veggies is a flavorful, quick and easy, complete dinner recipe that effortlessly bakes up on just one pan! https://www.fivehearthome.com/sheet-pan-pesto-chicken-vegetables/ By Samantha Skaggs Course: Main CourseCuisine: American Prep Time: 10minutes Cook Time: 20minutes minutes Marinating Time: at least: 6hours hours Servings: 4 servings Calories: 367kcal Ingredients For the Chicken: 4 boneless skinless chicken breasts, (2 to 2 ? pounds total) 1 cup pesto 3 tablespoons white wine vinegar 1 teaspoon salt Freshly ground black pepper For the Vegetables: 1 pound baby red potatoes, halved or quartered into equal pieces 5 tablespoons extra-virgin olive oil, DIVIDED 1 ? teaspoons garlic salt, DIVIDED 1 pound asparagus, trimmed & cut into 2-inch pieces Instructions Place the chicken breasts in a gallon-sized, zip-top, plastic bag. Add the pesto, white wine vinegar, salt, and pepper. Seal the bag and squeeze to combine the ingredients and coat the chicken. Place the bag in a dish and marinate in the refrigerator for at least 6, and up to 12, hours. You may squeeze and turn the bag halfway through the marinating time, if desired. Adjust the oven rack to the center position and preheat the oven to 400°F. Remove the marinated chicken from the fridge to start coming to room temperature. Add the cut potatoes to a large bowl (or another gallon-sized plastic bag). Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) until the potatoes are evenly coated with the oil and seasonings. Dump the potatoes onto a sheet pan and spread into an even layer. Bake for 20 minutes. Add the asparagus pieces to the same bowl (or bag) used for the potatoes. Drizzle with remaining 2 tablespoons extra-virgin olive oil, and sprinkle with ? teaspoon garlic salt and pepper. Toss (or shake) to coat the asparagus and set aside. After the potatoes have cooked for 20 minutes, remove the sheet pan from the oven. With a metal spatula, scrape the potatoes from the pan, turn them over, and scoot them to one side. Thoroughly drain the pesto from the marinated chicken (you don't want excess oil on your pan but you can leave some pesto slathered on top of the chicken). Add the chicken to the other side of the sheet pan, next to the potatoes. Return the pan to the oven and cook for 15 minutes. After 15 minutes, scoot the chicken to the center of the pan and add the asparagus on the other side. Cook for an additional 10 to 15 minutes or until the chicken reaches an internal temperature 165°F and the asparagus and potatoes are tender. Serve immediately. Equipment Needed 13- x 18-inch Half Sheet Pan Digital Food Thermometer Notes It's important that the ingredients on the pan are consistently sized. Chop your asparagus and potatoes into equal, bite-sized pieces, and try to use chicken breasts that are close in size to one another. The cooking times may require slight tweaking depending on the overall size of your ingredients. If necessary, you can always cook each phase of ingredients for longer or shorter than dictated in the recipe. For example, you could add extra-large chicken breasts to the pan after the potatoes have been cooking for just 15 minutes (instead of 20), which will give the chicken an extra 5 minutes of cooking time. Similarly, if some of the ingredients are done at the end of the cooking time but others need a few extra minutes -- for example, the chicken and the asparagus are done but the potatoes aren't quite tender -- remove the fully cooked ingredients to a plate and pop the sheet pan of potatoes back in the oven for a few more minutes of roasting (you can also crank up the heat to speed things up, but watch closely to avoid burning). Cook chicken to a safe internal temperature (165°F), but be careful not to overcook them lest they dry out. If you'd like to try this recipe using different veggies (such as carrots and Brussels sprouts), simply switch the order in which you add the ingredients to the pan and/or adjust the cooking time fo
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Beef & Lentil Soup In The Slow Cooker
Beef & Lentil Soup In The Slow Cooker Howdy, Slow Cookerers!! I hope all is well in your neck of the woods. Let's talk the magical, wonderful, miraculous, and teeny-tiny lentil today. Here is one of my absolute favorite one-pot meals: The Ingredients. serves 4-6 depending on the size of the people 1 cup lentils 2 cups beef or low sodium chicken broth 1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's. *Sugar's note, I like to use the chicken and apple smoked kalbasa) 1 cup chopped carrots 1 (14.5-ounce) can diced tomatoes 9 ounces (or so) fresh spinach (to add at the very end) The Directions. Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices. Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread. unless you don't like cornbread. then you really shouldn't eat it. ;-) The Verdict. We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor. I am such a fan of lentils--- they're cheap, filling, fat free, and full of fiber. All Hail the Lentil! Steph “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??
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