Recipes
Recipes
Recipes
Ingredients
In a small saucepan over medium heat, add brown sugar and butter. Whisk
until completely combined and butter is melted. Bring to a boil, remove from
heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
In a large mixing bowl, beat cream cheese with powdered sugar until creamy
(about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to
near room temp). Mix until combined. Fold in mini chocolate chips and mini
Reese's cups. Serve immediately or store in refrigerator until ready to serve.
Enjoy with pretzels, animal cracker and graham sticks.
In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60
seconds on each side until completely brown. Drain on paper towels. Serve
with sauce.
Cook time
10 mins
Total time
20 mins
Ingredients
• 2 cups loosely packed baby spinach
• ½ cup water
• ½ cup quartered artichoke hearts
• ⅓ pound Land O’Lakes 4 Cheese Italian Blend
• 4 slices Italian sandwich bread
• 1 Tablespoon butter
• garlic powder
Preparation
• Add spinach and water to a skillet set over
medium heat. Cook, stirring occasionally, until the
spinach is completely wilted. Drain excess water. Add
the artichoke hearts, using a fork to break them up a
little bit. Stir in a slice or two of cheese – just enough to
melt into the vegetables and help bind them together.
• Butter 4 slices of bread and sprinkle them
with garlic powder. Flip two slices of bread over (so the
non-buttered side is up) and top each with a few slices
of cheese and half of the spinach and artichoke
mixture. Cover with remaining cheese and top with a
second piece of bread (buttered side up).
Cook sandwiches over low heat for 3 minutes on each side,
or until bread is golden brown and cheese is melted
ENLARGE IMAGE
Credit: Todd Coleman
SERVES 6–8
INGREDIENTS
Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper
INSTRUCTIONS
Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over
medium-high heat until a deep-fry thermometer reads 350°.
Place each artichoke heart on one end of a bacon slice,
sprinkle with some of the Parmesan and pepper, and roll up;
secure with a toothpick. Fry until golden brown, about 3
minutes. Drain.
• INGREDIENTS
• Salt
8 ounces bucatini
4 tablespoons unsalted butter, cut into cubes
½ pound Brussels sprouts, ends trimmed and quartered
4 garlic cloves, finely chopped
1 shallot, finely chopped
1½ teaspoons red pepper flakes
Freshly ground black pepper
1 cup finely grated Parmigiano-Reggiano cheese (preferably grated using a
Microplane grater)
Juice of 1 lemon
3 tablespoons finely chopped parsley
DIRECTIONS
1. In a large pot of boiling, salted water,
cook the pasta following the package
instructions until al dente. Drain the pasta,
reserving 1 cup of pasta water for the sauce.
Transfer the pasta to a rimmed baking sheet,
untangling the pasta so it lies flat (and cools
quickly).
2. In a large skillet set over medium-high
heat, melt the butter. Once the butter is
melted, increase the heat to high, then add
the Brussels sprouts and cook until golden
brown and just barely tender, about 4
minutes. Stir in the garlic, shallot and red
pepper flakes, season with salt and pepper,
and cook until the garlic is fragrant, about 1
minute.
3. Pour in the reserved pasta water and
shake the pan to incorporate the butter and
vegetables. Add the pasta; using tongs, toss
it with the sauce. Turn off the heat and mix
in the Parmesan cheese and lemon juice.
Taste and add more salt or pepper if needed.
Stir in the parsley and serve.
Read more:
http://www.tastingtable.com/entry_detail/ch
efs_recipes/8099//TT_National_
%7C_Bucatini_with_Brussels_Sprouts.htm#
ixzz2Ru0RGgsV
• THE MODERN PANTRY
Yield: 4 servings
Cook Time: 1 hour 10 minutes (plus 4 hours to brine the
chicken)
• INGREDIENTS
• Cool water, 16 cups
Kosher salt, 1½ cups plus 2 teaspoons, plus extra if needed
Granulated sugar, 1 cup
Whole chicken, 4- to 5-pound roaster
Unsalted butter, 2 tablespoons cold plus 4 tablespoons at
room temperature
Freshly ground black pepper, 1½ teaspoons
Fresh rosemary, 2 sprigs
Garlic, 2 cloves (smashed)
Chicken broth or stock, 1 cup
Lemon, 1 (halved)
Thick country bread, 4 slices
DIRECTIONS
1. Brine the chicken: In a very large bowl, container or
pot, whisk vigorously until you've dissolved the:
• Cool water
• 1½ cups kosher salt
• Granulated sugar
Add the:
• Whole chicken
Set a medium plate on top of the chicken to keep it
submerged. Refrigerate the chicken for 4 hours, then
remove the chicken from the brine, rinse under cool
water and use paper towels to pat dry.
• 2 tablespoons room-temperature
unsalted butter
• 2 teaspoons kosher salt
• Freshly ground black pepper
Place the chicken in the oven and roast for 20 minutes.
Remove the skillet from the oven and carefully tip the
skillet to accumulate the fat in the pan. Use the soup
spoon to baste the chicken with the fat. Return to the
oven, loosely covering the chicken with a sheet of
aluminum foil if the skin gets too dark, for 20 minutes,
then remove the chicken and baste again. To the skillet,
add the:
• Rosemary sprigs
• Smashed garlic cloves
Continue to cook the chicken until an instant-read
thermometer inserted into the thickest part of the thigh
near the thigh joint reads 155° and the juices at the
thigh joint run clear, about 15 to 20 minutes more. If at
any time during roasting the chicken skin is getting too
dark, loosely tent with foil. Remove the chicken from
the oven and baste one more time with fat from the
skillet. Use tongs to stand the chicken upright so that
any accumulated juices in the cavity drip into the pan,
then place the chicken on a cutting board to rest for 15
minutes.
4. Make the pan sauce: While the chicken rests, set the
skillet over medium heat and bring to a simmer.
Carefully pour off the fat into a heat-safe bowl, keeping
the rosemary, garlic and browned bits in the skillet (set
the fat aside to cool, then discard). Add the:
• Chicken broth
Increase the heat to medium-high and bring the chicken
broth to a boil, using the wooden spoon to stir and
scrape up any browned bits from the bottom of the
skillet. Reduce the heat to medium-low and simmer
until the broth is reduced by half, 3 to 5 minutes.
Reduce the heat to low and use the whisk to incorporate
the:
• 2 tablespoons room-temperature
unsalted butter
Place the baking sheet on the upper rack and broil until
the toast is browned and crisp, 1 to 2 minutes (watch
the toast closely, as broiler intensities vary). Remove
from the oven and place the buttered and toasted bread
slices on the bottom of a serving platter.
Serves: 4Yield:
2
cups Units: US | Metric
2 cups of uncooked shell pasta
1 cup mayonnaise
1/2 cup sour cream
1/8 cup cider vinegar
1/8 cup sugar
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon Dijon mustard
1/2 bell pepper
1/2 red onion
1/4 shredded cheddar cheese
Directions:
1
Boil and drain pasta- set aside to cool to room temperature.
2
Mix together in a bowl all of the ingredients except for the bell pepper,
onion, and cheese.
3
Mix the sauce with the pasta.
4
Add in the chopped bell pepper, onion, and cheddar cheese.
5
Refrigerate and enjoy!
ingredients
• see savings
1 pound
boneless, skinless chicken thighs (to yield about 2 cups shredded
cooked meat)
•
Salt to taste
• see savings
Vegetable oil as needed
• 12
corn tortillas, 6 inches in diameter
•
Creamy Tomatillo Sauce
• 4 ounces
(1 cup) grated mozzarella
• 1 1/3 ounces
(1/3 cup) grated provolone
•
Creamy Tomatillo Sauce
• 1 pound
fresh tomatillos, husks and stems removed, rinsed
• 2-3
fresh serrano chiles, cored and seeded, or 1 canned chipotle
pepper, seeded
• 4
slices white onion, each 1/4 inch thick
• 3
cloves garlic
• 2 tablespoons
chopped fresh cilantro
• 2 tablespoons
vegetable oil
• 3 cups
chicken broth
• 3/4 cup
creme fraiche or heavy cream
3/4 teaspoon
salt; more to taste
3.
Heat the oven to 400 degrees F. With a pastry brush, spread a thin layer of
sauce on both sides of each tortilla. Spoon a heaping tablespoon of
shredded chicken just off center of each tortilla and roll into loose cylinders.
Set the enchiladas side by side in a 9x13 inch baking dish, pour the
remaining sauce over them, top with the cheeses, and bake until bubbling
and browned in spots, 15 to 20 minutes.
Bottom Layer
• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 2 1/2 teaspoons vanilla extract
• 4 (1 ounce) squares unsweetened chocolate
• 1 cup all-purpose flour
Middle Layer
• 1/2 cup butter softened
• 4 cups powdered sugar
• 2-4 tablespoons milk, or as needed
• 1 1/2 teaspoons peppermint extract
• Green food coloring
Top Layer
• 1 1/3 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 tablespoon vanilla extract
Instructions
• Preheat oven to 350F. Grease a 9 x 13-inch baking
dish.
Bottom layer:
• With an electric beater, mix together 1 cup butter
and sugar. Add the eggs one at a time beating thoroughly with
each addition. Add the vanilla extract. Beat until fluffy.
• In a microwave safe bowl, melt the unsweetened
chocolate. Stir every 15 seconds until chocolate is melted.
Transfer to the butter/sugar mixture. Add the flour and stir until
well blended and smooth.
• Bake for 20-25 minutes or until the sides of the
brownies appear dry and pull away from the edges. The cake
may slightly jiggle slightly in the center. This is normal. Remove
and cool thoroughly.
Middle layer:
• With an electric mixer, beat together 1/2 cup butter
and powdered sugar in a large mixing bowl. Add milk and beat
until mixture is the consistency of frosting. Add more milk if
needed. Add peppermint extract and enough green food coloring
for desired color. Spread over the cooled brownies and place in
the refrigerator for 30 minutes to set.
Top layer:
• In a microwave-safe bowl melt the chocolate chips
and butter together. Stir every 15 seconds until chocolate is
melted and smooth. Stir in the vanilla extract and spread over
the chilled brownies. Place back in the refrigerator until set and
firm. About 20 minutes.
Cut into 15 large squares or 30 small squares and serve.
• 2 tablespoons
olive oil
• 1 large
onion, sliced
• 1/4 cup
all-purpose flour
• 1
quart milk
• 1
block (10 ounces) extra-sharp cheddar cheese, shredded (3 cups)
• 1 teaspoon
hot-pepper sauce
• 1 teaspoon
salt
• 1 package
fully-cooked kielbasa (14 ounces), sliced into 1/4-inch-thick coins
• 3
Fuji apples, cored and cut into 1/2-inch cubes
2
scallions, thinly sliced
1.
Heat oven to 350 degrees F. Coat oval 10-cup baking dish with nonstick
cooking spray.
2.
In large deep pot of lightly salted boiling water, cook rigatoni until al dente,
firm but tender, following package directions. Drain.
3.
Meanwhile, in large, heavy-bottomed saucepan, heat oil over medium-high
heat. Add onion; cook until softened, 5 to 7 minutes. Stir in flour; cook 1
minute. Gradually whisk in milk. Bring to boiling, stirring continuously; boil
until thickened, about 1 minute. Remove from heat.
4.
Set aside 1 cup cheese for topping the casserole. Stir the remaining 2
cups of cheese, the hot-pepper sauce and salt into milk mixture until
smooth.
5.
In pasta cooking pot, toss together pasta, cheese sauce, kielbasa and
apples. Spoon into prepared baking dish, mounding slightly. Cover.
6.
Bake in 350 degree oven, covered, for 30 minutes. Uncover. Stir rigatoni
mixture. Sprinkle top with reserved cheese and the scallions. Bake until
cheese is melted, about 10 minutes. Let stand 10 minutes before serving.
Makes 8 servings.
Apple Butter:
step by step
1
Mix all ingredients in 5- to 6-quart slow cooker.
2
Cover and cook on low heat setting 8 to 10 hours or until apples are very
tender.
3
Mash apples with potato masher or large fork.
4
Cook uncovered on low heat setting 1 to 2 hours, stirring occasionally, until
mixture is very thick. Cool about 2 hours.
5
Spoon apple butter into container. Cover and store in refrigerator up to 3
weeks.
Directions
• In a large glass bowl combine bean threads and
thawed edamame; pour enough boiling water over to cover
completely. Cover and let stand 15 to 20 minutes or until
edamame is tender. Drain well; rinse with cold water and drain
again. Snip noodles five or six times. Return noodles and
edamame to the bowl. Add broccoli, sweet pepper, and shallot to
the noodles; toss together.
• For dressing, place peanut butter in a small,
microwave-safe bowl. Microwave on 100% power (high) about 40
seconds or until melted. Whisk in soy sauce, vinegar, honey,
ginger, and crushed red pepper. Pour dressing over noodle
mixture; toss to combine.
• Divide among four serving plates or bowls. Sprinkle
with peanuts. If desired, squeeze lime wedges over all.
steak with rosemary red wine sauce
Recipe from
• 1/2 teaspoon
salt
• 1 tablespoon
cracked black pepper
• see savings
3 tablespoons
olive oil
• see savings
1/4 cup
chopped onion
• 2 tablespoons
chopped fresh rosemary
• see savings
2 cloves
garlic, finely chopped
• see savings
1 1/2 cups
dry red wine
• 1 cup
canned condensed beef broth
see savings
1/2 teaspoon
dark-brown sugar
1.
Season steaks with salt. Press pepper on surfaces.
2.
Heat oil in large heavy skillet over high heat. Add steaks. Lower heat to
medium; cook, turning once, 4 minutes per side for rare, 6 minutes per
side for medium-rare, and 8 minutes per side for well-done. Remove to
warm platter; keep warm.
3.
Add onion to skillet; cook until browned, stirring, 2 minutes. Add half the
rosemary, half the garlic; cook, stirring, 20 seconds. Add wine. Increase
heat to high; boil vigorously 2 minutes.
4.
Add broth, sugar and meat juices that have collected on platter. Boil 10
minutes more or until liquid is reduced by half, about 1 cup. Add remaining
rosemary and garlic. Pour over steaks and serve.
chicken with tarragon & vermouth
•
•
Kosher salt and freshly ground black pepper
• see savings
2 tablespoons
extra-virgin olive oil; more as needed
• 2 tablespoons
minced shallot
• 1/2 cup
dry vermouth or dry white wine
• see savings
3 tablespoons
cold unsalted butter, cut into 6 to 8 pieces
2 teaspoons
chopped fresh tarragon
2.
In a 10-inch straight-sided saute pan, heat the oil over medium-high heat
until it shimmers. Add half of the chicken and cook, flipping once, until
lightly browned and just barely cooked through, 1 to 2 minutes per side.
Transfer to a plate; repeat with the remaining chicken. Cover with foil to
keep warm.
3.
Return the pan to medium heat and, if it looks dry, add 1 tablespoon oil.
Add the shallot and saute, stirring with a wooden spoon, until softened,
about 1 minute. Pour in the vermouth and scrape the pan with the spoon to
loosen any browned bits. Let the vermouth simmer until reduced slightly,
about 2 minutes. Reduce the heat to low and add the cold butter 2 or 3
pieces at a time, stirring after each addition until completely melted. Stir in
the tarragon, taste the sauce, and add salt and pepper as needed. Add the
chicken and any accumulated juices to the sauce and turn to coat the
chicken with the sauce. Serve immediately.
Tips:
1.
Drink Suggestions: A zingy-crisp white wine with herbal notes will match
the tarragon in this dish. A Sauvignon Blanc from New Zealand would be
delicious. -Tim Gaiser
• 3
ripe Bosc pears
• 3 tablespoons
extra-virgin olive oil, divided
• 1 tablespoon
chopped fresh thyme
• 1/4 teaspoon
salt
•
Freshly ground pepper, to taste
• 1 cup
coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/3 cup
grated Parmigiano-Reggiano
1.
Fill a large bowl three-quarters full with water; add a handful of ice cubes.
Cut onion into 16 wedges, place in a strainer and lower into the water. Let
stand for 20 minutes.
2.
Preheat oven to 400 degrees F.
3.
Halve and core each pear; cut each half into 6 slices. Drain the onion
wedges well and place them in a 9-by-13-inch glass baking dish along with
the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss
to combine. Cover with foil.
4.
Roast for 30 minutes, stirring twice.
5.
Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with
the remaining 2 tablespoons oil; stir to combine. Remove the pan from the
oven, sprinkle the crumb mixture evenly over the gratin, return to the oven
and roast until the breadcrumbs are well browned, 20 to 30 minutes more.
Let cool for 10 minutes before serving.
• see savings
1 pound
pears (about 3)
• 1/2 of a stick
butter (1/4 cup)
• see savings
2 4-inch sprigs
fresh rosemary
• 1 13 ounce jar
sweet onion jam, roasted garlic and onion jam, or orange
marmalade (about 1 cup)
•
Sea salt
•
Cracked black pepper
1/2
of a lemon
1.
Peel and quarter parsnips lengthwise (if pieces are large at the top, halve
larger pieces again lengthwise). In a very large saucepan cook parsnips,
covered, in lightly salted boiling water for 5 to 8 minutes or until barely
tender; drain. Meanwhile, core pears and cut into thin wedges.
2.
In a very large cast-iron skillet or nonstick skillet cook parsnips and pears
in butter over medium heat for 15 minutes or until the pieces turn golden
brown, stirring occasionally. Remove leaves from rosemary sprigs. Stir jam
and leaves from rosemary sprigs into mixture in skillet. Bring to boiling;
reduce heat to medium-low and cook, uncovered, for 15 minutes or until
parsnips are tender and glazed, stirring occasionally. Season to taste with
salt and pepper. Transfer to a serving platter. Squeeze lemon over mixture
before serving. If desired, garnish serving platter with a bundle of fresh
herb sprigs. Makes 6 to 8 servings.
Lasagna Soup For the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c.
chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed
red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes
2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely
chopped fresh basil leaves salt and freshly ground black pepper, to taste for
the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt
pinch of freshly ground pepper additional cheesy yum: 2 c. shredded
mozzarella cheese Heat olive oil in a large pot over medium heat. Add
sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
Add onions and cook until softened, about 6 minutes. Add garlic, oregano,
and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to
incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty
brown color. Add diced tomatoes, bay leaves, and chicken stock. Stir to
combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente. Do not over cook or let soup
simmer for a long period of time at this point, as the pasta will get mushy and
absorb all the soup broth. You may even want to consider cooking the
noodles separately, and then adding some to individual bowls before ladling
the soup over them. This would be an especially smart move if you are
anticipating any leftovers. Right before serving, stir in the basil and season to
taste with salt and freshly ground black pepper. While the pasta is cooking,
prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt,
and pepper. To serve, place a dollop of the cheesy yum in each soup bowl,
sprinkle some of the mozzarella on top and ladle the hot soup over the
cheese.
Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs
cinnamon)
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased
pan. Combine softened cream cheese, sugar, and vanilla. Spread
mixture over crescent rolls. Unroll and spread remaining crescent
rolls over mixture. Spread melted butter over the top and sprinkle
with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
Author: Bakerette.com
Recipe type: Dessert
Serves: 15 large bars or 30 small bars
Ingredients
Bottom Layer
• 1 cup butter, softened
• 2 cups granulated sugar
• 3 eggs, beaten
• 2 1/2 teaspoons vanilla extract
• 4 (1 ounce) squares unsweetened chocolate
• 1 cup all-purpose flour
Middle Layer
• 1/2 cup butter softened
• 4 cups powdered sugar
• 2-4 tablespoons milk, or as needed
• 1 1/2 teaspoons peppermint extract
• Green food coloring
Top Layer
• 1 1/3 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 tablespoon vanilla extract
Instructions
• Preheat oven to 350F. Grease a 9 x 13-inch baking
dish.
Bottom layer:
• With an electric beater, mix together 1 cup butter
and sugar. Add the eggs one at a time beating thoroughly with
each addition. Add the vanilla extract. Beat until fluffy.
• In a microwave safe bowl, melt the unsweetened
chocolate. Stir every 15 seconds until chocolate is melted.
Transfer to the butter/sugar mixture. Add the flour and stir until
well blended and smooth.
• Bake for 20-25 minutes or until the sides of the
brownies appear dry and pull away from the edges. The cake
may slightly jiggle slightly in the center. This is normal. Remove
and cool thoroughly.
Middle layer:
• With an electric mixer, beat together 1/2 cup butter
and powdered sugar in a large mixing bowl. Add milk and beat
until mixture is the consistency of frosting. Add more milk if
needed. Add peppermint extract and enough green food coloring
for desired color. Spread over the cooled brownies and place in
the refrigerator for 30 minutes to set.
Top layer:
• In a microwave-safe bowl melt the chocolate chips
and butter together. Stir every 15 seconds until chocolate is
melted and smooth. Stir in the vanilla extract and spread over
the chilled brownies. Place back in the refrigerator until set and
firm. About 20 minutes.
Cut into 15 large squares or 30 small squares and serve
¼ cup
Butter
5 cups
Mixed Wild Mushrooms, sliced, if large
1 Tbsp
Fresh Thyme
5 oz
Fontina Cheese, cubed
DIRECTIONS:
Preheat oven to 375 degrees F. Press pie crust into a 9-inch
loose-bottomed tart pan. Bake for 12-15 minutes. Set aside.
Heat the butter in a large saute pan until foaming. Add the
mushrooms and fresh thyme. Season with salt and pepper to
taste. Cover over medium heat for 4-5 minutes, stirring
occasionally until golden. Arrange the mushrooms in the
cooked tart shell with the fontina. Return the tart to the oven
for 5-8 minutes, or until the cheese is golden and bubbling.
Serve hot. Serves 6.
• 3 tablespoons butter
directions
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork.
Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool.
Peel potatoes, if desired. Chop potatoes; set aside.
In a heavy large saucepan or Dutch oven, melt butter over medium heat.
Add onion and celery. Cook and stir about 5 minutes or until crisp-tender.
Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once.
Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add
potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
Slightly mash potatoes with the back of a spoon or a potato masher.
For the topping, reserve 2 tablespoons of the bacon. Stir the remaining
bacon and 1 tablespoon of the green onion into soup. Heat through.
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese,
green onions and the sour cream. Makes 6 servings (about 1 cup each).
1 pound
beef stir-fry strips
• 2 14 ounce cans
beef broth
• see savings
2 cups
water
• 2 medium
red or green sweet peppers, cut into 1/2-inch pieces
• 1 8 ounce can
sliced water chestnuts, drained and chopped
• see savings
6
green onions, cut into 1-inch pieces
• 3 tablespoons
soy sauce
• 1 teaspoon
ground ginger
• 1/4 teaspoon
ground black pepper
• 5 - 6 ounces
dried Chinese noodles
see savings
directions
1.
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet
peppers, water chestnuts, green onions, soy sauce, ginger, and black
pepper.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting
for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5
minutes. If desired, top with green onion strips. Makes 6 servings.
s o b texas chili
ingredients
• 6 pounds
coarse ground beef
• 1/2 pound
dried ancho chili's wrinkled, dark red to almost black
• 4 cups
onion, chopped
• 6
cloves garlic, chopped
• 2 tablespoons
dried oregano
• 2 ounces
chili powder
• 3 tablespoons
ground cumin
•
Salt and pepper to taste
• 1 cup
flour
1 1/2 quarts
cooked pinto beans (optional)
directions
1.
Peel and chop onions.
2.
Break ancho chili pods open and remove all seeds. Place deseeded pods
in a pot with 3 cups water and boil at least 20 minutes or until tender.
Remove and SAVE the liquid.
3.
Grind the peppers in blender or food processor to form a chili paste.
4.
Put oregano in 3 cups water. Bring to boil and then simmer for 15 minutes.
Strain this and SAVE the strained oregano water.
5.
Add 2 cups of water to a large pot (3-5 gallon) and bring to a boil.
6.
Add chili meat, onions and garlic. Cook for 30 minutes (you may need to
add more water while cooking). Add saved chili pepper water and ancho
chili paste.
7.
Add strained oregano water, chili powder, salt, pepper and cumin.
8.
Cover pot and cook for 45 minutes stirring every 5 to 10 minutes.
9.
Optional - add pinto beans if desired.
10.
Cover pot and cook 30-45 more minutes, stirring occasionally. Turn off heat
and immediately sprinkle flour over the top of the chili. DO NOT STIR.
SPRINKLE 3/4 cup cold water over the flour. DO NOT STIR.
11.
Cover and let rest for 20-30 minutes. If it's too thick add water. Serve and
enjoy
1 1/2 pounds
blueberries (5 cups)
• see savings
4 cups
water
• see savings
2 cups
sugar
• 6 1 inch strips
lemon zest removed with a vegetable peeler
3 tablespoons
fresh lemon juice
directions
1.
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.
2.
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 degrees 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.
Ingredients:
1 - 2 tablespoons butter
1 cup finely grated Gruyère or Comté cheese (or any good quality
Swiss)
1/2 cup finely grated Parmigiano Reggiano
2 cups half & half or heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon
dried
coarse salt and freshly ground black pepper
2 1/2 - 3 pounds organic russet potatoes, peeled and sliced 1/8th-
inch thick
Instructions:
1 tsp
Baking Soda
½ tsp
Salt
1 cup
Unsalted Butter, room temperature
¾ cup
Firmly Packed Light Brown Sugar
¾ cup
Granulated Sugar
2
Large Eggs
2 tsp
Vanilla Extract
1 cup
Quick-cooking Oats, not instant
4 oz
White Baking Chocolate, chopped
20
Vanilla Wafers, broken, or 8 graham cracker squares, broken
DIRECTIONS:
1. Preheat oven to 350 degrees F and place a rack in the
center. Have ready two ungreased baking sheets.
Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt
Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch
Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
In the bowl of a stand mixer fitted with a dough hook; add water, sugar
and yeast. Swirl to combine. Allow yeast to bloom, about 5-7
minutes.
Lightly dust countertop with flour. Turn dough out onto countertop.
Knead a few turns, shape dough into a ball.
Turn dough out onto a lightly floured surface. Knead the dough a few
turns, then using a rolling pin, roll out into an 18” tall x 24” wide
rectangle. Spread softened butter around dough leaving the bottom 1”
uncoated.
Sprinkle buttered dough with brown sugar mixture, leaving the bottom
1” uncoated. Press sugar mixture into dough by gently rolling with
your rolling pin.
Starting at the top, tightly roll dough toward you, using the last 1” to
seal roll. Cut dough roll in half and then cut those halves in half, giving
you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12
pieces.
Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out,
2 rows of 3 rolls in each. Make sure to put the end pieces upside
down. Loosely cover with plastic wrap and drape a towel over pans.
Set pans in a warm place and allow rolls to rise another 60-90 minutes
until rolls have doubled in size and are touching.
Remove rolls from oven. Spread ¼ of frosting over each pan of rolls.
Allow to cool slightly and repeat. Serve and enjoy!
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add
1 stick of butter to a small microwave safe mixing bowl. Microwave
for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder, sugar, garlic and
½ tsp salt. Whisk until well combined. Add butter and milk and whisk
just until flour is all wet, do not over mix. Add cheese and fold in with
a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes,
until biscuits are golden brown.
Remove biscuits from oven, brush with melted butter mixture. Serve
and enjoy!
INGREDIENTS
• 8 Tbsp cold unsalted butter,
divided
• 4 Tbsp all-purpose flour, divided
• ¼ tsp poultry seasoning
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ cup milk
• 1 cup low-sodium chicken broth,
divided
• ½ cup chopped onions
• 1 (26 oz) package frozen
shredded hash browns
• 1 (8 oz) package shredded colby
cheese
DIRECTIONS
• Preheat oven to 375 °F.
Warm oil in a small saucepan over medium heat. Add 2/3 of minced
jalapeno and grate ½ onion into pan. Stir to coat and cook for 3-5
minutes until tender. Add cream and cheese, stir until cheese is
melted. Stir in 1 tablespoon cilantro.