Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 13:54:32 GMT -6
I love to cook and ive worked for a few top chefs,heres a few recipes ive picked up along the way.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 13:56:12 GMT -6
You’ll Need: 4 boneless chicken breast halves. 1 cup of mayonnaise. ½ cup of freshly grated parmesan cheese. 1 ½ tsps of seasoning salt. ½ tsp of ground black pepper. 1 tsp of garlic powder. How to: In a bowl, mix together the mayonnaise, cheese and seasonings and spread it over the chicken breast. Place the coated chicken in the baking dish and bake for 45° in a preheated oven to 375°. Bonne Appétit!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:01:07 GMT -6
If you want to make a quick and delicious meal for lunch, you should get a taste of this amazing hamburger steaks with onion gravy. You’ll Need: 1 lb of ground beef. 1 egg. ⅓ cup of breadcrumbs. ½ tsp of black pepper. 1 tsp of salt. ½ tsp of onion powder. 1 minced clove of garlic. 1 tsp of worcestershire sauce. 1 tbsp of oil. 1 ½ cups of thinly sliced onion. 2 tbsps of all purpose flour. 1 cup of beef broth. ½ tsp of salt. How to: Mix the ground beef, egg, breadcrumbs, pepper, salt, onion powder, garlic and worcestershire sauce in a large bowl then form into thick patties. In a large skillet, heat the oil over medium heat and fry the patties with onion until browned. Place in a plate and keep warm. Add the flour to the skillet and stir scraping bits of beef off the bottom. Pour in the beef broth gradually and season with salt. Over medium-low heat, simmer for 5 minutes, constantly stirring until thick. Reduce the heat to low and return the patties to the skillet. Simmer covered for 15 more minutes. I serve this with a big bowl of mashed potatoes! Simple, easy and delicious! I love how good this plate is, especially with mashed potatoes and a delicious veggies salad aside! Give it a try, you won’t regret it.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:04:49 GMT -6
Italian Cream Cheese Cake Ingredients: 1 Stick Butter 1/2 cup Crisco 2 cups Sugar 5 egg Yolks 2 cups Plain Flour 1 tsp Baking Soda 1 cup Buttermilk 1 tsp Vanilla 1 cup Coconut 1 cup chopped Pecans 5 Egg Whites, stiffly beaten For Frosting: 1 - 8oz Cream Cheese, softened 1/2 stick Butter, softened 1 box 10x Sugar (1 pound of powdered sugar) 1 tsp Vanilla Chopped Nuts, optional Directions: Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold into stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting. For Frosting: Mix cream cheese and butter, add sugar and vanilla. Frost Cake and Sprinkle with nuts.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:09:35 GMT -6
Homemade banana pudding Ingredients : 1 box Nilla wafers (12 oz box)2 ½ cups sugar 6 cups whole milk 6 sliced bananas 1 cup self-rising flour 6 eggs, separated 1 teaspoon real vanilla Directions : Preheat oven to 350°Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.Place sliced bananas over wafers and pour mixture over them.In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.Put in the oven for 8-10 minutes or until golden brown on top.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:13:05 GMT -6
Crispy Fried Chicken Skins
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:17:31 GMT -6
Chili cheese frito pie
1 large bag of Frito Lay Chips ( I used the scoops)
1 lb ground beef
1 medium sized onion, minced finely
3 green onions, chopped
2 tbsp of chopped cilantro
1/2 cup diced tomatoes
15 oz tomato sauce
1 cup water
1 tbsp sugar
2 tsp minced garlic
2 tsp seasoning salt or salt free seasoning ( I used salt free seasoning in the video).
1/2 tsp cumin
2 tsp chili powder
1/2 tsp ground black pepper
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
green onions & diced tomatoes for garnishing (optional)
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:20:35 GMT -6
Fresh Pickled Cucumber Salad...stays in the frig up to 2 months! 7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills) 1-cup sliced onions 1-cup sliced bell peppers 1-tbsp salt 1 cup white vinegar 2-cups sugar ( I would substitute with stevia for lower carb) 1-tsp celery seed 1-tsp mustard seed Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil Remove from heat and let cool for one hour Pour mixture over cucumbers Put in jars and store in refrigerator Will keep up to 2 months Makes 2 quart jars.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:25:23 GMT -6
Chicken Parm Meatball Skillet
DIRECTIONS
1. Preheat oven to 400 degrees F. Make meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, 2 tablespoons parsley, half the garlic, and egg and season with salt and pepper. Mix until fully combined, then form into meatballs.
2. In a large oven-safe skillet, heat 1 tablespoon oil over medium heat. Add meatballs and brown each side, 5 minutes. Transfer to a plate.
3. Add remaining two tablespoons oil to skillet. Add remaining half garlic and cook until fragrant, 1 minute, then add crushed tomatoes and crushed red pepper flakes and stir until combined.
4. Bring to a low simmer, then return meatballs to skillet and nestle in sauce. Top with mozzarella and bake until cheese is melted and chicken no longer pink, 10 minutes more.
5. Garnish with remaining parsley and Parmesan serve over pasta or with crusty bread.
INGREDIENTS
1 lb. ground chicken
1/2 c. breadcrumbs
1/4 c. grated Parmesan, plus more for garnish
3 tbsp. Freshly Chopped Parsley
4 cloves garlic, chopped
1 large egg
kosher salt
Freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 28-oz. can crushed tomatoes
1 1/2 c. shredded mozzarella
Cooked pasta or crusty bread, for serving
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:29:05 GMT -6
New & Improved Chicken Parmesan
For 2 portions New & Improved Chicken Parmesan:
2 large boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1/2 cup flour
1 beaten egg
3/4 cup plain bread crumbs
olive oil for frying
For the cheese spread:
1/2 cup ricotta cheese
1/2 cup shredded sharp white cheddar
salt and freshly ground black pepper to taste
pinch of cayenne
1/2 teaspoon olive oil
2 tablespoons Parmigiano-Reggiano for the top
- Serve with hot marinara sauce, and chopped Italian parsley.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:34:10 GMT -6
Upside Down Lasagna
Ingredients:
1 pound lean ground beef
1 jar tomato sauce
1 teaspoon oregano
1 tablespoon basil
1 box lasagna noodles
3 cups mozzarella cheese, shredded and divided
1 cup Parmesan, grated and divided
2 cups ricotta cheese, divided
Directions:
Preheat oven to 350 degrees.
Brown ground beef in a frying pan over medium high heat, then drain any excess grease. Add tomato sauce, oregano, and basil, then set aside.
Cook the lasagna noodles, cooking about 3 minutes less than recommended on the package. Drain well.
Use a heavy 2.5-quart oven-safe bowl and spray it with nonstick spray. Layer noodles in bowl, overlapping slightly to keep everything in.
Start with a layer of half mozzarella and parmesan, then sauce and ricotta. Next, cut the remaining noodles in half and create a layer with the halves. Then add the remaining parmesan, 1 cup mozzarella, remaining sauce, remaining ricotta, and remaining mozzarella. Fold the ends of the noodles back over to seal everything up.
Bake about 75 minutes, then remove from the oven and let sit for AT LEAST 20 minutes before flipping and cutting. Cover the top with foil midway through baking if needed to prevent burning.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:38:51 GMT -6
Buffalo Chicken Dip
Ingredients (5)
2 cups shredded cooked chicken
1 (8 oz.) package cream cheese, softened
½ cup FRANK'S RedHot Original Cayenne Pepper Sauce or FRANK'S RedHot Buffalo Wings Sauce
Original Ranch
½ cup Hidden Valley Original Ranch Dressing
½ cup crumbled bleu cheese or your favorite shredded cheese
Steps (3)
STEP 1
PREHEAT oven to 350°F.
STEP 2
COMBINE all ingredients and spoon into shallow 1-quart baking dish.
STEP 3
BAKE 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers, chips, pretzels and/or vegetables.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 14:42:01 GMT -6
Buffalo Fried Deviled Eggs
Ingredients:
For eggs:
8 eggs
2 tablespoons ranch dip & dressing mix
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon celery, finely chopped, plus more for garnish
1 tablespoon fresh parsley, chopped
For frying:
1/3 cup breadcrumbs
1 tablespoon Buffalo Wing Sauce Seasoning
2 eggs
1 tablespoon heavy cream
Vegetable oil, for frying
For the Buffalo Wing Sauce Seasoning
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jul 4, 2019 15:36:02 GMT -6
SLOW COOKER KOREAN BEEF
INGREDIENTS:
1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced
DIRECTIONS:
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.
|
|