NEXT Sloppy Joes

Brown the beef in a nonstick skillet over medium heat, 5-7 minutes, drain fat.  Add onion and bell pepper and season with salt and pepper.  Cook until vegetables are soft, about 7 minutes.  Add ketchup, sweet potatoes, vinegar, Worcestershire sauce, sugar and mustard.  Stir to combine.  Simmer until slightly thickened, about 10 minutes.  If too thick, add water by the tablespoon as needed. Spoon over hamburger buns. 

NEXT Baked salmon

NEXT Chicken Fajitas

Success!! Use extra lime and other spices and top with cilantro. Use more chicken than usual as well, the recipe is a bit light - 2 lbs is good

Chicken Casserole (Lynn)

  1. Preheat to 375
  2. boil chicken until done, then cube it
  3. place chicken in large casserole dish
  4. mix soup and brock with chicken, spread evenly over dish
  5. moisten stuffing with butter, spread over chicken
  6. pour the milk over everything
  7. cook for 30 minutes covered, then 15 minutes uncovered

Layered Hamburger Bake (GB)

  1. Cook noodles in large amount of boiling salted water until tender, about 10 minutes, drain.
  2. Cook noodles in large amount of boiling salted water until tender, about 10 minutes, drain.
  3. Add tomato sauce, sugar, salt, garlic salt pepper and cooked noodles. Set aside.
  4. Stir together cream cheese, sour cream, milk and onion.
  5. In 2QT. casserole, layer half of the ground beef-noodle mixture, half the cream cheese mixture, all of the spinach and rest of the ground beef mixture.
  6. Cover and bake in 350 degree oven for 40 minutes ot till bubbly.
  7. Uncover and spread remaining cream cheese mixture atop; sprinkle with cheddar cheese.

Note: As I said, I add a little more sour cream and milk to the cream cheese to make it spread further and more easily.

Baked Chicken Parmesean

Sauce: 1/4 cup extra virgin olive oil 2 garlic cloves, peeled, finely chopped (about 2 teaspoons) 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil) 1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano) 1/4 teaspoon sugar Salt and ground black pepper to taste

Chicken: 3 Tbsp Dijon mustard 1 Tbsp white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness) 1 cup of breadcrumbs (panko or homemade) 1 cup finely grated Parmesan cheese 3 Tbsp unsalted butter, melted

1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.

Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.

3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.

Add the chicken cutlets to the mixture and coat well on both sides.

4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.

Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet.

5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes.

6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.


apple cinnamon oatmeal

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pie crust

panini bread

baking without a loaf pan

apple dumplings


NEXT Homemade Soft Pretzels Recipe | Alton Brown | Food Network

Homemade Soft Pretzels Recipe | Alton Brown | Food Network

mmm good source for vegetarian recipes saffron bread nyt cooking recipes spicy braised tofu idea for brown rice next: this would be cool how to make stovetop popcorn garden of vegetarian and vegan recipes

some sort of bread

60g butter room temp 330g + 22g high protein flower (can use all purpose) 50g sugar 1 egg + 1 extra for egg wash 120, 0.5 cup, + 0.25 cup milk 7g instant yeast - 1 packet

22g flower 0.25c 60ml water combine over med low heat, don't look away

as soon as it reaches a creamy and light consistency take it off the heat

warm 120ml milk and crack one egg into mixer bowl add dry ingredients 330g flour 50g sugar 7g yeast 1 tsp salt, keep separate from yeast as it cna kill it

dump everything without butter into mixer bowl

beatrixbakes cookbook wet ingredients in first then dry on top, ensures you won't get untouched pockets of flour! 5min on low dough pulling away from the edges but still sticky, pain in the ass by hand add butter chunk by chunk

good dough? pass windowpane test: stretch super thin and it can still stretch but is translucent

proof in oiled bowl for about an hour looking for honeycomb ish structure! topping: corn, cheese, green onion, kewpie

wrap dough around some sausage in facny way 20-30 mins at 180c

bread rolls with leftover!! (tangzhong milk breat)

some links

Äppelkladdkaka med kanelfrosting | Recept What Is Water Kefir? Benefits, Uses and Recipe BA&#039;s Best Chocolate Chip Cookies Recipe | Bon Appetit scraping Online food Recipes #210 extract ingredients from any recipe on the internet Extract recipe ingredients from any recipe website on the internet. watch this guy for recipes!