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Εμφάνιση αναρτήσεων με ετικέτα recipes. Εμφάνιση όλων των αναρτήσεων

Κυριακή, 10 Μαρτίου 2013

Recipe: Cheesy Pizza Potatoes




Cheesy Pizza Potatoes

Ingredients:

2 box's A Gratin Potatoes
4 cups boiling water
4 tablespoons butter
1/2 cup water
1 lb. bulk sausage or ground beef (I used sausage)
2 (8oz)cans pizza sauce
1 jar sliced mushrooms (optional)
1 1/2 cup mozzarella cheese
1/4 cup chopped green onions (optional)
15 slice pepperoni, quartered

Step by step instructions:

Preheat oven 425 degrees
Combine potato slices, sauce mix, boiling water, and butter in 13x9 baking dish. Stir in milk. Bake for 20 minutes.
Meanwhile, cook sausage (or beef) until done, drain. Stir in pizza sauce, mushrooms and pepperoni.
Remove baking dish from oven. spoon meat mixture over potatoes. Sprinkle with Mozzarella cheese and onions.
Return to oven and bake an additional 10 minutes or until potatoes are tender and cheese is melted.
Let stand about 5 minutes to set and thicken cheese sauce.


            

Recipe: Mexican Bean Salad




Mexican Bean Salad

Ingredients:

1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans,
drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn
kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Step by step instructions:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic,cilantro,cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

            

Δευτέρα, 4 Μαρτίου 2013

Recipe: Potato and Bean Enchilada's

 
 

Potato and Bean Enchilada's

Ingredients:

5 potatoes, peeled and cubed
1 clove garlic, minced
4 green onions, chopped with greens
1 red pepper, chopped
1 pkg. taco seasoning
1 can black beans, drained (I used seasoned)
butter
1 cup cheese
1 large can enchilada sauce
8-10 large tortillas

Step by step instructions:

Preheat oven 375 degrees.
Heat butter in pan, add potatoes, green onions, red pepper and garlic. Salt and pepper to season. Cover and cook potatoes until almost done. You don't want them smooshy. They need to hold their texture in order to stand out from the beans. Add beans and taco seasoning. Stir to heat through. On large tortilla place filling at one end, fold in sides and roll up. In 13x9 baking dish pour some sauce. Place rolled tortillas in baking dish side by side. Pour remaining sauce over all. Bake 10 minutes until crispy on edges, add cheese all over top and bake 5 minutes more to melt cheese. (*I also added in some jalapeno to my portion!)


Recipe: Ravioli with Sauteed Butternut Squash and Thyme


Ravioli with Sauteed Butternut Squash and Thyme

Ingredients:

2 Tbsp olive oil
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
Kosher salt and pepper
2 cloves garlic, thinly sliced (used 3 large)
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup grated Parmesan (1 oz) (or can use blue cheese for a kick!)

Step by step instructions:


Heat the oil in a large nonstick skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.
Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

 *NOTES: You can also add a broth & milk to make the mixture more "saucy." Make sure you use your pasta water in order to give it a thickness for the sauce. (I used a cube of vegetable bullion with 1/2 cup pasta water and 1/2 cup milk).


Recipe: Baked Garlic Green Beans

Baked Garlic Green Beans

Ingredients:

from Taste of Home
1 tablsp olive oil
1 ½ tsp. cider vinegar
1 tsp. dried minced onion
1 garlic clove, minced
¼ tsp. salt
Dash pepper
1 ½ cups frozen cut green beans, thawed
1 tblsp. Dry bread crumbs
1 tblsp. Grated Parmesan cheese
1 tsp. butter, melted


Step by step instructions:

In a small bowl, combine the oil, vinegar, onion, garlic, salt and pepper. Add the beans, toss to coat. Transfer to a greased 3-cup baking dish. Combine the bread crumbs, parmesan cheese and butter; sprinkle over beans. Bake, uncovered, at 350 for 10-15 minutes or until heated through. 2 servings.

 


Τετάρτη, 27 Φεβρουαρίου 2013

Recipe: Crazy Crust Pizza Dough

  
Crazy Crust Pizza Dough

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk

Step by step instructions:

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
2.In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
3.Bake in preheated oven for 20 to 25 minutes, until crust is set.
4.Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes
 


Παρασκευή, 22 Φεβρουαρίου 2013

Recipe: Hasselback Potatoes



Hasselback Potatoes

Ingredients:

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Peppe

Step by step instructions:

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
I used Sour Cream mixed with Chives and Garlic to top mine. Yum!


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Recipe: Baked Sweet and Sour Chicken



Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Step by step instructions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Δευτέρα, 18 Φεβρουαρίου 2013

Recipe: Breakfast Bundles



Breakfast Bundles

Ingredients:

1 tube biscuits (I used Simply Pillsbury)
5 premade sausage patties-thawed
5 slices American (or your favorite cheese)
2 tablespoons Maple Syrup

Step by step instructions:

On a floured surface, roll out a biscuit. Cut sausages in half. Cut cheese in half. On rolled out biscuit, add half slice of cheese, and half slice of sausage patty. Roll, folding the sides in over meat and cheese. Continue to roll up into a bundle (see Pepperoni Roll pictures). Slather tops with Maple Syrup. Bake 350 degrees for about 20 minutes or until nicely browned.

Recipe: Garlic Knots



Garlic Knots

Ingredients:

  • 1 tube (12 ounces) refrigerated buttermilk biscuits (I used Simply Pillsbury)
  • 1/4 cup canola oil (I used EVOO for more flavor)
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
Step by step instructions:

  1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Recipe: Cheese Sausage Stratta



Cheese Sausage Stratta

·  Prep: 15 min. + chilling Bake: 1 hour
·  Yield: 12 Servings 15  

Ingredients:
  • 1-1/2 pounds bulk pork sausage
  • 9 eggs, lightly beaten
  • 3 cups milk
  • 9 slices bread, cubed ( I used whole wheat)
  • 1-1/2 cups (6 ounces) shredded cheddar cheese ( I used half shredded swiss, too)
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1-1/2 teaspoons ground mustard

Step by step instructions:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.

Recipe: Bacon Cheeseburger Sloppy Joes

Recipe: Crunchy Granola Bars

Crunchy Granola Bars

Ingredients:

7 cups old-fashioned rolled oats
1/2 cup vegetable oil
1/2 teaspoon salt
1 1/2 cups whole almonds, pecans, walnuts or peanuts (I used almonds)
3/4 cup honey
3/4 cup packed brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)

Step by step instructions:

1. Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.
2. Line an 18 x 13 inch rimmed baking pan with aluminum foil.
3. Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.
4. Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife (watch your fingers!).
5. Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).
6. Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula (like the ones used for cake frosting) or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.
7. Cool in the baking sheet, on a wire rack, for 15 minutes before cutting into bars. I used a pastry scraper to cut which was great…no dealing with a knife handle hitting the rim of the baking sheet. Cut the bars all the way through (about 2 inches by 3 inches is a good size) and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.
The bars can be stored, covered for up to 2 weeks.

Recipe: Ham and Macaroni Salad




Ham and Macaroni Salad

Ingredients:

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt

Step by step instructions:

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 4 as a side dish.

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