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Pigs in a blanket and Hash Brown Potatoes
Pigs in a blanket have been in my family for ages.
Ingredients
Directions
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.
Cook Time: 20 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: Depends on how many hot dogs you use.
Style: American
The BEST Peanut Butter Cookies
I found this recipe online, and fell in love with it! It is grain free, but you can't tell the difference! It is Soooooooooooooooooo yummy! It's also incredibly easy to memorize!
Ingredients
2 cups Sugar
2 Large Eggs
2 tsp Baking Soda
Optional:
2 tsp Vanilla extract
1-2 tsp Heavy Cream ( Makes a softer cookie)
1-2 cups chocolate chips
Directions
2. Add peanut butter one cup at a time, and mix until cookie dough texture has formed.I
3. Scoop on to a cookie sheet, allowing about 1 inch between. ( if you are heavy cream, they will spread more)
4. Bake at 350 degrees Fahrenheit for 10-14 minutes.
Cook Time: 12 minutes
Total Time: 32 minutes
Number of Servings: 30
Yield: Depending on your scoop size, it makes 24-48 cookies
Style: American
Chicken Liver Skeewers With Infused in Japanese Sauce
I am a very passionate cook and believe in cooking from the heart. Put love and zest heart into your food and the end result is a symphony of flavors. Try these Chicken Livers. They are easy, inexpensive and taste wonderful. Cooking should never be a chore. It should be fun. Enjoy making these!!
Ingredients
1 cup low-sodium soy sauce
1 cup mirin / rice wine / sake
¼ cup water
3 tablespoons brown sugar
5 cloves garlic, minced
2 teaspooons minced ginger
Onions (optional)
Sesame Seed (optional)
Skewers
Directions
Combine the soy sauce, Mirin / rice wine / sake, water, brown sugar, garlic and ginger in a sauce pan.
Bring to a boil and reduce to a simmer, stirring often and scraping the bottom of the pan to make sure the sugar doesn’t burn. Cook until the mixture begins to thicken, about 20 minutes. Once it's done, let it cool down completely before using on the chicken livers. (Note : This sauce will last up to 2 weeks in the refrigerator)
The preparation of the Chicken Liver Skewers :
Combine the chicken liver pieces and enough of sauce to cover the livers in a large bowl. Mix all and refrigerate for one hour. Soak the skewers in hot water while the chicken liver marinates. Now you can assemble your skewers alternating with cut pieces of onions if you opt to do so.
Grill the skewers over medium heat, turning often. Baste some of the sauce during cooking.
Once done sprinkle with toasted sesame seeds and serve hot.
Cook Time: 25 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 4 Skewers
Style: Asian, Japanese
Busia's pierogi
Procedure:
Noodle, Cream egg with water and salt. Add flour slowly while mixing, via strainer if you want, until incorporated. Kneed or with a dough hook untill smooth and stretchy. Let the dough rest for a while, covered to keep moist. Once the gluten relaxes, roll out thinly on a lightly floured surface. Using a round cookie cutter, coffee mug, whatever you have.. Cut as many circles out as you can. Sprinkle flour on top, brush flour off from both sides. You can let the circles dry like boot leather. When youre ready, plop a heaping spoonful of cheese mixture slightly off-center. With a fine mist, spray all the circles (with cheese on them) with water. Just so the flour that was left on them forms a glue, it will be tacky. Fold the circle so the cheese is in the middle, of a half circle. Crimp the convex portion with a fork. You can cut the edge ruffled to hide any imperfection. Dust finished pierogi with flour. With a pot of water at a rolling boil, toss them in one at a time leaving enough room for them to sequentially float to the top. They will be floating and look soft when finished. Shake them off and toss them into a hot pan with a generous amount of melted butter with finely sliced sweet onion. Fry under medium heat until the middle is caramelized on both sides. Eat!
Cheese, crumble finely into a bowl the farmers cheese. Add ricotta. Add salt and sugar to taste. Mix well, so that all of it looks lumpy.
Ingredients
2 egg
1/2c water
1/2tsp salt
2c flour
Filling:
1/2lb farmers cheese
1/2lb ricotta cheese
Salt and sugar to taste.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield: about 20 pierogi. with enough cheese for more
Style: Eastern European, Polish
Chicken Breasts,Broccoli Cheese Stuffed
I found this on the internet and haven't tried it as yet but I do intend on trying it.
Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
Directions
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.
Notes
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Cuban chicken rice
It is a simple recipe that my aunt made on Christmas days, it is very simple but it takes a lot of love, This recipe is created for 6 people
Ingredients
1 3-pound chicken cut into pieces
1 chopped onion
4 cloves of garlic, chopped
½ chopped chili
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon pepper
1 bay leaf
2 pounds of Valencia rice (short grain not long)
1 can of beer
1 6 oz can of tomato sauce
1 teaspoon of bean
1 tin girl from petit pois (peas). Save the liquid they come in
¼ cup capers
¼ cup of olives
juice of a lemon
6 cups of water
3 teaspoons of olive oil
1 can of 6 ounces of peppers (keep the liquid in which they come)
1 / cup of dry wine
Directions
Cook Time: 30 hours
Total Time: 30 hours
Number of Servings: 6
Yield: 6 serving
Style: Latin American
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Feta Stuffed Chicken Breast with Parmesan Crust
This recipe is easy to prepare quick reasonably lo-cal and tasty. Great to serve to guest and with little effort you've got a dish that you can impress with.
Ingredients
3 wheels of feta (any flavour) or 30 grams crumbed
1 1/2 cup of dried bread crumbs
Italian herbs
Parmesan cheese
Directions
2. Lightly grease a 9x13 inch baking dish.
3. Halve the Chicken breasts but do not cut them right through.
4. Fill them with the crumbed Feta and some Italian herbs.
5. Mixed some Parmesan cheese with 1/2 of the breadcrumbs.
6. Spread a thin layer of the prepared mixed breadcrumbs and Parmesan in the prepared baking dish.
7. Secure the chicken stuffed chicken breasts with toothpicks and arrange in the dish and top with the remainder of breadcrumb mix and topping with a little bit more Parmesan.
8. Drizzle with a bit of melted butter.
9. Bake for 20 to 25 minutes in a preheated oven or until chicken is no longer pink.
Cook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Peanut chocolate bars
Using digestive biscuits place in food blender and make into crumb place in peanut butter mix till all combined line oven dish with parchment paper and place in the biscuit mix layer the crumb then add melted chocolate cut in bar size then chill in fridge till set
Ingredients
Peanut butter
Parchment paper
Melted chocolate
Directions
Cook Time:
Total Time:
Number of Servings: 8
Yield:
Style: European, UK and Ireland
Crispy Poppy Seed Chicken Casserole
Crispy, fresh and healthy twist on ordinary chicken casserole.
Ingredients
250g Salticrax or other salted biscuits that can easily be crushed
1/2 cup of melted butter
2 tablespoons of poppy seeds
1 tin of condensed chicken soup
250ml sour cream
4 tablespoons Parmesan cheese
Italian Mixed Herbs
Directions
Stir melted butter, 1 ½ cups crushed salted crackers and poppy seeds together in a bowl.
Add Herbs and Spices. Note : Be careful not to over salt. Crackers is already salty.
Fold in chicken, cream of chicken soup, and sour cream until well blended.
Pour mixture into a 9x13 inch ovenproof dish.
In a separate bowl, mix remaining 1 cup of salted crackers and Parmesan cheese.
Spread cheese and cracker topping evenly over casserole.
Bake for 40 minutes at 350 degrees.
Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield:
Style: American
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