1 1/2 cups cheddar cheese
1 can condensed cream of cheddar soup
1 cup milk
1/2 cup butter, melted
1 package hash browns
salt and pepper, to taste
Brown ground beef. Mix together in a large bowl, Cheese, soup, milk, butter, salt and pepper. Add in the hash browns.
Layer ground beef in the bottom of a Casserole dish or 9x13 baking dish. Spread mixture over the ground beef.
Bake in 350 degree oven for one hour.
Source: This Girl's Life Blog
2 cups flour
2 t baking powder
2 t baking soda
1 t salt
2 cups sugar
4 oz. Unsweetened chocolate
6 T butter
1 t vanilla
Preheat oven to 350 degrees. Butter and flour 2 cake pans. Line bottom with waxed paper.
In a medium bowl, sift flour, baking powder, baking soda and salt. Set aside.
In a medium saucepan, combine sugar with 2 cups of water. Bring to a boil over high heat and stir until sugar dissolves. Add chocolate and butter and then let it sit, stirring occasionally, until melted and slightly cooled. Stir in vanilla. Temper the eggs by adding a small amount of the hot chocolate mixture into the eggs. Beat until blended. Add the tempered eggs to the rest of the chocolate mixture and beat at medium speed until combined. Add dry ingredients all at once and beat at medium speed until smooth. Divide batter evenly into pans and bake for 25 minutes. Invert onto a rack to cool.
1 1/3 cups heavy cream
1 1/2 cups sugar
6 oz unsweetened chocolate
6 Tab butter
1 1/2 tea vanilla
In a medium saucepan, bring the cream and sugar to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally about 6 minutes or until liquid reduces.
Pour mixture into a medium bowl and add chocolate, butter, vanilla and salt. Let stand, stirring occasionally until chocolate and butter are melted.
Set bowl in a larger bowl of ice water. Using a mixer. beat frosting on medium speed about 5 minutes or until the icing is thick and glossy. You may need to scape down the sides occasionally. Use at once.
1 oz. Unsweetened chocolate square
1 1/2 Tab. Margarine or butter
1 1/4- 1 1/2 cups powdered sugar
1/8 cup hot (boiling) water
1/2 tea. Vanilla extract
Melt chocolate and butter together. Stir together. Stir in water until thoroughly combined. Add powdered sugar, beginning with 1 cup, and combine. Looking at the texture, judge whether you need to add 1/4-1/2 cup more powdered sugar. Add salt and vanilla and check consistency to judge whether you need to add more powdered sugar, 1 Tab. at a time.
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1-3 jalapeno, diced
1/4 c. Marsala wine
1 T. soy sauce
1 t. salt
1/4 t. fresh ground black pepper
Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeno, salt and pepper and let cook for another minute or two.
Deglaze the skillet with the Marsala wine and let reduce for 2 minutes.
Add the soy sauce and stir, then add the cooked rice.
Stir together and then season with more salt and pepper to taste if needed.
3 pounds pork roast ( 3-4 pound pork shoulder butt roast (can have bone-in) )
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup liquid smoke
16 ounces (or more) barbeque sauce
8 hamburger buns
Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl. Rub all over the roast, covering all sides. Place lid on slow cooker and cook on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and add bottle of BBQ sauce. Serve on buns and enjoy!
8 Chicken breasts
salt and black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
2 cup chicken broth
1 cup heavy cream
2/3 cup julienned sun dried tomatoes in olive oil, drained
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.
Season chicken breast with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil.
|Photo by Leo Gong.|
Makes 17 patties
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 tablespoons finely diced red bell pepper
1/4 cup loosely packed minced fresh flat-leaf parsley
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.
Prep Time: 15 minutes o Cook Time: 25 minutes
Coarse salt and ground pepper
Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.
2 cups grated parmesan cheese
2 14oz. cans artichoke hearts
2 cups mayonnaise
salt, pepper to taste
Drain, rinse and chop artichokes into smaller pieces. Combine all ingredients including a little salt and pepper. Reserve 1/4 cup of the cheese for the top. Bake in an oven safe dish at 375 degrees for 25 minutes or until hot and bubbly. Serve with crackers or thinly sliced baguettes.
1 1/2 cup Sugar
1/4 cup Cornstarch
1/4 tea. Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces Bittersweet Chocolate, Chopped Finely
2 tea. Vanilla Extract
2 Tab. Butter
Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; make sure you watch it!) The second it starts to bubble and thicken like pudding, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!
2 medium oranges, peeled and cut into 1" pieces (I used 1 can of drained mandarin slices instead)
2/3 c. finely chopped red bell pepper
1/2 c. thinly sliced fresh spinach (I just used the whole bag)
2 tbsp. halved pitted Kalamata olives or ripe olives
1 can (15 oz) great northern beans, rinsed and drained
Dressing: combine in tightly covered container, shake well, pour over salad and toss.
3 tbsp red wine vinegar
2 tbsp olive or veg oil
1/8 tsp pepper
1 clove garlic, finely chopped
Optional: add crumbled feta, blue cheese or Gorgonzola