Showing posts with label food pictures. Show all posts
Showing posts with label food pictures. Show all posts

Wednesday, May 9, 2018

Recipe Sage and Butternut Orzo Cooking Diy Easy


3 tablespoons butter
→1 cup chopped onion
→1 garlic clove, minced
→1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces     (about     4 cups)
→4 cups canned low-salt chicken broth
→1/2 cup dry white wine
→1 cup orzo
→1/2 cup freshly grated Parmesan cheese
→2 tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

Recipe Spicey Beef with Leeks Cooking Diy Easy

Recipe Crockpot Hoison Pork Wraps Cooking Diy Easy

Crockpot Hoison Pork Wraps


2 lb. pork roast
5 tbls. Hoison sauce
1 tbls. grated ginger root
1 tsp. 5 spice powder
2 garlic cloves, minced

For Serving:

10 flour tortillas
shredded lettuce
green onions, chopped
15 oz. can Mandarin orange segments
Siracha (optional)

Step by step instructions:

Combine first 5 ingredients into crockpot. Cook on low 6-8 hours or until pork pulls apart easily. Shred pork. To serve, place on tortilla, add lettuce, green onions and orange segments. Serve.

Recipe Ham and Macaroni Salad Cooking Diy Easy

Recipe Crunchy Granola Bars Cooking Diy Easy

Crunchy Granola Bars


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 Bacon Cheeseburger Sloppy Joes Cooking Diy Easy

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Recipe Garlic Knots Cooking Diy Easy

Garlic Knots


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 Breakfast Bundles Cooking Diy Easy

Recipe Baked Sweet and Sour Chicken Cooking Diy Easy

Recipe Hasselback Potatoes Cooking Diy Easy

Recipe Crazy Crust Pizza Dough Cooking Diy Easy

Recipe Baked Garlic Green Beans Cooking Diy Easy

Recipe Ravioli with Sauteed Butternut Squash and Thyme Cooking Diy Easy

Ravioli with Sauteed Butternut Squash and Thyme


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).

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