American Recipes (97)

Directions:
1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
2. In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.

Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.

Boil pasta for 10 minutes and drain
In a large sauce pan, add drained tuna, baked beans, milk, cheese, pasta, chili powder, garlic powder, onion powder, salt, pepper, and simmer for at least 15 minutes to incorporate the flavors. Stir in the shredded cheese and remove from heat. Let rest for 5 minutes before serving. Garnish with corn chips. Serves 4.

Instructions

Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Take hot dogs and a can of crescent rolls and separate the dough and place each hot dog on each roll and roll up.

Then place on a baking dish and preheat the oven to 375 degrees and then when oven is ready place on top shelf for about 20 minutes or until done.

DIRECTIONS
Grease a 9 X 13 ” pan. Alternative and much easier is to line a 9 X 13? pan with parchment paper, this allows a much quicker release and clean up.
In a medium pot, mix sugar, butter and milk. Bring the mixture to a boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot.
Remove the thickened mixture from the heat and add chocolate chips. Stir in the chocolate chips, add marshmallow crème and vanilla.
Pour into the prepared pan to cool.
For those who like nuts, this is a recipe which can easily be adjusted to 1/2 and 1/2 by using two smaller pans. After transferring 1/2 of the Fantasy Fudge mixture to one pan, add nuts to the remaining mixture and pour into a second prepared pan.

Steam cook the quinoa and kale together.

After steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^

Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!

Pan, on heat, grapeseed oil sizzles
Corned beef, sizzle a bit
Dry mash all over that, water over mash
(Mitigates hot water splashing mess)
Sizzle til bottom crisps
Stir or flip
Add a little more oil
Crack in the egg
Add Himalayan salt
Grind fresh pepper, stir or flip the egg
Add cheese, if it's not dark let melt
Try to eat before sundown!

-Start of by building trust and love then getting to know each other more intimately.
-Bring the heat up slowly as not to ruin the relationship but keeping the heat there to fuel the desire. I don't think you could ever spice up the relationship to much so adding spice to taste is always good
-Apply copious amounts of love remembering to feel the emotion before giving up.
-Make sure you are wiling to give as much as take in all that is needed. Keep an open mind
-In this recipe, Don't share!
-Understand this is a recipe for a good old fashioned southern relationship
-Love God and Love your mother!
-Yeah, sometimes some things may require adjusting or compromising.

1) [Why I say Roasted Sweet Potatoes, and Roasted Regular potatoes you don't want starch you want firm taste right so best toast or roast them up in oven or in pan so when cook then up in water they won't break down. For me we had the chopped sweet potato, and chopped potato and put in toaster oven and take it out put in boiling water that way stays firm but becomes soft not break down potato.]

2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.

3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.

4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...

5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.

6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.