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2024-03-22, 14:15:18
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared.  Sorry about the previous type error with my last post.

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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash

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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

patricia19

The Best Vegetables for Roasting
As for which vegetables to roast, the options are endless. This recipe features vegetables that are available year-round and that roast at about the same rate, including red onion, carrot, fennel, sweet potato, and potato.

I like this combination's balance of sweetness and earthiness, but feel free to switch it up depending on what you have in your fridge. Other vegetables to consider:

Other roots, such as beets, parsnips, and turnips.
Winter squash, such as butternut, honeynut, acorn, and delicata.
Cruciferous vegetables, such as broccoli, cauliflower, and brussels sprouts.
Whatever vegetables you choose, keep in mind that hearty varieties will take longer to cook than lighter, more watery ones, so keep an eye on your veggies as they roast. You can learn more about roasting vegetables from this guideline.

How to Season the Vegetables
Oven Roasted Vegetables lean heavily on your spice drawer without being overly spicy. The seasonings in the recipe include cumin, turmeric, coriander, paprika, and a dash of chili flakes—all flavors that pair well with root vegetables.

You could easily swap in another spice mix, such as ras al hanout, Old Bay seasoning, or even an everything bagel mix. Herbs would be fair game as well, such as a few teaspoons of roughly chopped fresh rosemary or thyme, or a teaspoon or two of dried Italian seasoning or Herbes de Provence.

patricia19

Some Valuable Tips

To achieve a successful sheet pan of perfectly roasted vegetables, here are a few important considerations:

Size: There is no singular "right" size to cut vegetables for roasting. What really matters is that whatever size you settle on, you stick to it. If the vegetables are cut uniformly, they will roast at about the same time.

If you have some great big chunks and some itty-bitty ones, the little pieces will burn by the time the big ones are cooked through.
 
Oven temperature: I find 425°F to be the magic number for roasting vegetables if you want them tender on the inside with that crispy exterior.

Plenty of room: Don't crowd the sheet pan. You don't want all the vegetables piled on top of each other. They need space for the hot air to circulate so they crisp rather than steam as they cook. When in doubt, use a second sheet pan.

Skip the cleanup: If you want to make things extra easy on yourself, lay a piece of parchment or foil on your sheet pan. Your cleanup will be a snap.

Do a Double (or Triple!) Batch
You might be surprised how quickly crispy roasted vegetables disappear from the sheet pan even before you get them to the table. Along those lines, consider baking a double or triple batch.

Leftovers can be refrigerated for up to four days.

patricia19

Make Magic with Oven Roasted Vegetables
These roasted vegetables make a bang-up side dish to so many mains. Serve them alongside virtually any meat, chicken, or fish dish with a bright salad to complete the meal.

Alternatively, you can try them:

Spooned over Greek yogurt seasoned with salt and lemon juice and zest.
Rolled into an omelet with crumbled goat cheese.
Served in a shallow bowl drizzled with the tahini dressing in this recipe.
Tucked into corn tortillas with cheese, salsa, and sour cream for vegetarian tacos.
Spooned over farro or rice along with avocado slices and this delicious vinaigrette.
Topped with a poached egg for brunch.
Tossed with chickpeas, a splash of olive oil, and lemon juice to enjoy as a vegetarian main.

Make Ahead and Storage Options

This recipe does offer make-ahead options. First, you can cut the raw vegetables and store them in the fridge for a day or two before you roast them. Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge.

You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days. Keep in mind, they will lose that crispiness, but the flavor will be there, and they are tasty reheated in the oven or microwave.

patricia19

Oven Roasted Vegetables

PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 60 mins SERVINGS 2 to 4 servings

NOTE: Waxy potatoes are smaller with smoother skin than hefty russet potatoes. They have a creamy flesh when cooked and work well for roasting. A few varieties you might come across in the market include Red Bliss, New Potatoes, Yellow Finn, white potatoes, and fingerlings. Yukon Golds are a little starchier but will also work.

Ingredients

1 medium red onion, cut into 3/4-inch wedges
1 large bulb fennel, core removed and cut into 3/4-inch wedges
1 small (6 ounces) sweet potato, cut into 3/4-inch cubes
2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes
2 medium carrots, cut in half lengthwise and cut into 1-inch pieces
2 cloves garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes

Method

Preheat the oven:
Preheat oven to 425°F.

Season the vegetables:
Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan.

I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices.

Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It's okay for the vegetables to touch, but they should not overlap.

Roast the vegetables:
Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.

Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.

Serve:
Roasted vegetables are best served right from the oven for the crispiest result.



patricia19

Classic Baked Chicken

If you can bake chicken, you can make dinner over and over again. Use chicken breast, thighs, wings, or legs for this juicy baked chicken recipe.

By ELISE BAUER
Updated November 26, 2021

If there is one recipe that every home cook should know, it's this baked chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy).

How to Make Baked Chicken Breast, Thighs, Wings, or Legs
We usually buy whole chickens and either cut them up ourselves or have the butcher do it for us. It's cheaper that way, and we get giblets for gravy. You can do that or just use a package of whatever chicken parts you like—make baked chicken breasts for white meat, and baked chicken thighs and legs for dark.

This way of cooking chicken couldn't be more straightforward. It's especially welcome on days when you're busy and just want to put good food on the table.

Making Gravy from a Whole Chicken
If you bought a whole chicken to start with, the chicken may have come with the neck and gizzards (often in paper in the cavity of the chicken). Use the chicken back and these giblets to make stock for gravy.

Chop up the back a little, and put the back, gizzard, and neck into a small saucepan and cover with water by a half inch or so. Bring to a simmer and let simmer while your chicken is baking. Then strain and use the stock for making a richly flavored gravy.

Heat the drippings from the roasted chicken with some stock or white wine for a simple gravy.

Making Baked Chicken With the Skin On
This recipe works best using chicken with the skin on. Even if you intend to eat the baked chicken without its skin, leave the skin on for baking. It prevents the chicken pieces from drying out while they bake.

What to Serve With Baked Chicken
My mother made this baked chicken at least once a month when I was growing up, and still does! It's terrific with her Spanish rice and a little mango chutney on the side. We also love serving it with a garden lettuce side salad and some easy steamed broccoli.

The Best Herbs and Spices for Baked Chicken Recipes
This simple baked chicken recipe is so easy to customize. You can chopped fresh herbs, like rosemary, thyme, tarragon, marjoram, sage, parsley, and oregano. Other flavoring options include minced garlic, paprika or even lemon or orange zest. Or get fancy with spice blends like dukkah, berbere, baharat, or garam masala.

For a really herb forward flavor, you can use as much as a 1/4 cup of chopped fresh herbs or as little as a tablespoon of dried spices. It's up to you how much flavor you want to add to your chicken.


How to Store and Reheat Leftover Baked Chicken
Refrigerate leftover chicken for 3 to 5 days in an airtight container or zipper bag. Cooked chicken can also be frozen for up to 6 months, but it's best to defrost and eat within 3 months.

Oven: Place the chicken pieces on a wire rack over a baking pan (to allow for good heat circulation all around). Then bake for about 15 minutes in a preheated 400°F oven, until the internal temperature reaches 165°F.

Air fryer: Set the air fryer for 320°F and reheat for 10 minutes, flipping halfway through.

Microwave: Place your chicken pieces on a microwave safe plate, sprinkle the chicken with some water and cover with plastic wrap or a paper towel. Reheat on high for 2 minutes. Remove, flip the pieces, and microwave in 30 second bursts, until the pieces are heated through.

Delicious Sides for Baked Chicken
Roasted Baby Carrots
Roasted Brussels Sprouts
Roasted Broccoli with Parmesan
Roasted Winter Squash






patricia19

Classic Baked Chicken

PREP TIME 15 mins COOK TIME 50 mins TOTAL TIME 65 mins SERVINGS 4 servings

Even if you intend to eat the baked chicken without its skin, leave the skin on while baking. The skin prevents the chicken pieces from drying out while they bake.

Ingredients

1 (3 to 4 pound) chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the back

Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup low sodium chicken stock or white wine for the gravy, optional

Method

Trim and salt the chicken:
Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Preheat the oven:
Set the oven to 400°F (205°C).

Prep the chicken:
Pat the chicken pieces dry with a paper towel. Rub olive oil all over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan, so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don't crowd the pan. Allow room in between the pieces for the heat to circulate.

Bake the chicken:
Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then, lower the heat to 350°F (175°C) and bake for an additional 10 to 30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.

If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking until browned sufficiently.

Baked Chicken
roast the chicken

Let the chicken rest:
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make the gravy:
If you want to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium-high until reduced to your desired thickness.

If you want the gravy even thicker, make a slurry with a bit of cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve:
Serve with steamed rice, mashed potatoes, or Spanish rice.

patricia19

Pan de Agua: Puerto Rican Water Bread
By Hector Rodriguez Updated on 07/25/21  Tested by Diana Rattray

Prep: 35 mins Cook: 35 mins Proof: 2 hrs Total: 3 hrs 10 mins Yield: 2 loaves

Pan de agua, or water bread, is a common bread found in the Caribbean. Puerto Ricans, Cubans, and Dominicans are in love with this crusty bread. In the Dominican Republic, pan de agua comes in small round rolls, while in Cuba and Puerto Rico it takes the form of French-inspired loaves. For Puerto Ricans, this bread is the staple of their breakfasts and snacks.

There's nothing like biting into a fresh slice of crusty, warm pan de agua while you sip a strong café con leche first thing in the morning. Ideal for sandwiches and delicious with fresh butter, this is an easy bread to make and you won't regret the time investment. The result is a bread with a hard and crispy crust and a fluffy and airy center that you'll fall in love with.

"This was a soft, chewy bread, and very easy to make with a few basic ingredients. There's no added fat except for the oil or butter to grease the bowl or proofing container. The bread has nice flavor and it will make excellent sandwiches." —Diana Rattray

Ingredients

For the Dough:

1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
2 cups (473 milliliters) warm water
1 tablespoon salt
5 cups (709 grams) all-purpose flour, plus more for dusting
1 teaspoon vegetable oil
2 tablespoons cornmeal, or flour

For the Egg Wash:

2 large egg whites
1 tablespoon water

For Baking:

1 cup water, boiling

Make the Dough

Gather the ingredients.

In a large bowl, quickly mix together the yeast, sugar, and warm water. Cover the mixture and let it stand for about 20 minutes until the yeast starts foaming on top.

In a separate bowl, mix the salt and flour.

Add the flour mixture to the yeast mixture, 1 cup at a time. The dough will begin to form as you add the flour.

Once the dough is malleable and you have added all of the flour, transfer it to a floured surface and knead it for 10 to 15 minutes. It should become elastic and no longer sticky. If you're using a standing mixer with a dough hook, 8 to 12 minutes should be enough to get a good consistency.

Grease a large bowl with the oil and place the ball of kneaded dough inside. Turn the dough so it's oily all over. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 to 2 hours, or until doubled in size.

Shape the Dough

Flour a work area and divide the proofed dough into 2 equal portions. Knead them into separate long loaves, about 12 to 14 inches long.

Sprinkle some cornmeal or flour on a baking sheet and place the loaves on top. Use a sharp knife to make 3 to 4 slashes along the top of each.

Mix together the egg whites and the water to make the egg wash. Brush the egg mixture on top of the loaves.

Bake the Loaves

Put the loaves on the center rack of a cold oven. Place a shallow baking pan on the rack below the loaves. Fill the shallow pan with the boiling water.

Wait 10 minutes. Turn the oven to 400 F. Bake the loaves for 35 minutes. Their internal temperature should reach 200 F, and they should be golden and a bit crusty. Enjoy.

How to Store and Freeze

Pan de agua is made without fat or preservatives so it goes stale quickly, so it's best enjoyed the day it's baked. However:

If you want to save the second loaf until the next day, cover it as securely as possible with plastic wrap. Warm it up in the microwave for a few seconds before serving it.

For longer storage, wrap the loaves tightly in plastic wrap and place them in zip-top freezer bags. Freeze the bread for up to two months. To use, thaw overnight in the refrigerator, slice, and toast.

When Is the Dough Properly Proofed?

Depending on the container or bowl, it can be difficult to visually tell when the dough has "doubled in size." To check the dough, poke two lightly floured fingers about an inch into the dough. The indentations should remain. If the dough springs back and fills the indentations in within a minute or two, it isn't ready.


patricia19

Slow Cooker Chocolate Chili with Three Beans

Chocolate and chili?! Sounds crazy; tastes crazy-good. Just two ounces of bitter or semisweet chocolate in this slow-cooker chili adds richness without making the dish too sweet. The rich flavor and trio of beans in this beef chili make it one of our favorite slow cooker meals ever.

Chocolate and honey are the secret ingredients in this slow-cooker chili. Their sweetness balances the spices and adds a unique layer of flavor to this slow cooker meal.
By BHG Test Kitchen  Published on April 23, 2013

Prep Time: 20 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 20 mins Servings: 8 Yield: 10 cups

Ingredients

1 pound lean ground beef

2 14.5 ounce cans diced fire-roasted tomatoes, undrained

1 15 ounce can black beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

1 15 ounce can dark red kidney beans, rinsed and drained

1 14.5 ounce can beef broth

1 ½ cup chopped yellow onions (3 medium)

1 8 ounce can tomato sauce

1 tablespoon chili powder

1 canned chipotle pepper in adobo sauce, finely chopped

6 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground coriander

2 ounce bittersweet or semisweet chocolate, chopped

1 tablespoon honey

Sour cream (optional)

Chopped green onions (optional)

Unsweetened cocoa powder (optional)

Directions

In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through. If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.




patricia19

The Crunchiest Cheesiest Marconi and Cheese

Inspired by "CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance" by Julia Moskin and Kim Severson and Food 52

Yields 6 servings Prep Time 15 minutes Cook Time 30 minutes

Ingredients

12 ounces of sharp cheddar cheese
12 ounces of American or mild cheddar cheese
1 cup of whole milk
1 pound of macaroni or similarly sized pasta (I like rigatoni.)
3 tablespoons of butter

Directions

Preheat the oven to 475°F. Meanwhile, bring a big pot of salted water to a boil.

Coarsely grate your cheeses and combine them in a big bowl. I will not judge you for using the pre-shredded stuff. Reserve 2 cups of the cheese mix.

Generously butter a 11- by 17-inch rimmed baking sheet. I'm not kidding about this.

Cook your pasta about 10 minutes, or according to directions and drain.

Into your big bowl of cheese, add the pasta and the butter.

Spread your cheesy pasta on your baking sheet. Pour the milk evenly over the whole works, and then top with your reserved cheese.

Bake about 15 minutes, until everything looks golden and crunchy. Serve immediately and inhale.
 
By MARY ELIZABETH WILLIAMS



patricia19

One Pot Pasta Recipes Make a Delicious Dinner with Minimal Cleanup
Make these one-pot pasta recipes when you're in need of an easy dinner without a ton of dishes to wash afterward.

By Andrea Beck    Published on January 12, 2023

One-Pot Spaghetti

No need to worry about a separate pan to boil spaghetti. The noodles cook right in the sauce in this no-fuss dinner recipe.

Total Time: 40 mins Servings: 4

Ingredients

8 ounce ground beef or bulk pork sausage

1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained

½ cup chopped onion (1 medium)

1 clove garlic, minced

1 14 ounce can chicken broth or beef broth

1 ¾ cup water

1 6 ounce can tomato paste

1 teaspoon dried Italian seasoning

¼ teaspoon black pepper

6 ounce dried spaghetti, broken

¼ cup grated Parmesan cheese

Directions

In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly.

Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.




patricia19

BACON CHEESEBURGER MONKEY BREAD

Published: May 23, 2020 · Modified: Jan 21, 2021 by Samantha Skaggs

Bacon Cheeseburger Monkey Bread is loaded with ground beef, bacon, and cheddar...a gooey, savory, pull-apart snack that's perfect for Super Bowl or any party!

INGREDIENTS
As is the case with traditional sweet monkey bread, this savory version starts with jumbo refrigerated biscuits. They're quick and easy to use and they bake up nice and soft. Plus there are "natural" brands readily available these days made with ingredients that you can actually pronounce. How could anyone resist that kind of convenience?

In addition to the biscuits, you'll need half a pound of bacon, a full pound of ground beef, and a couple cups of grated cheese...because you know we gotta put some bacon cheeseburger in our Bacon Cheeseburger Monkey Bread.

Oh, and butter. You could use olive oil instead, but since this recipe clearly isn't intended to be health food, I say go for the butter.

HOW TO MAKE CHEESY MONKEY BREAD
To assemble the whole shebang, the steps are simple:

You start out by quartering the biscuits.
Toss them with the melted butter and the browned ground beef, cooked bacon, and shredded cheddar.
Then transfer the entire mixture to a greased bundt pan -- adding extra cheese, for good measure.
And finally, bake until the biscuits are golden brown.
Quick. Easy. Fight-over-the-last-piece-scrumptious.

TIPS, TRICKS, & EQUIPMENT
This recipe will fit in a standard-sized bundt pan...
When you bake this monkey bread, you want to make sure your biscuits are done in the center. But you don't want them get too dark around the edges! I baked my pan for 45 minutes and I think that was about five minutes too long.

But it all depends on your oven and the pan that you use.

Odd are you'll need to lay a sheet of foil on the top of your pan towards the end of the baking time to prevent your bread from turning too dark. Check the top at 25 minutes and then every 5 minutes after that until (and if) you think it needs to be covered.

Before overturning it, I loosened my monkey bread with a plastic knife to avoid scratching the pan. Be sure to loosen the outer edge of the pan as well as around the center ring.

If you prefer not to cook your bacon on the stove, you can bake it. Arrange it in a single layer in a foil-lined 9- by 13-inch pan and cook at 400°F for 15 minutes or until crispy. Then drain and chop.

Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1 hour 5 minutes Servings: 12 servings


INGREDIENTS

8 ounces bacon
1 pound ground beef
2 cloves garlic, minced
Salt and freshly ground black pepper
2 (16-ounce) cans jumbo refrigerated biscuits
6 tablespoons butter, melted (plus additional for greasing pan)
2 cups (8 ounces) grated sharp cheddar cheese
Optional garnishes: chopped pickles, tomatoes, onions, mustard, ketchup

INSTRUCTIONS

Adjust oven rack to center position and preheat oven to 350°F. Generously grease a full-sized bundt pan with butter and set aside.
Use sharp kitchen shears to carefully snip the bacon into pieces into a large pot set over medium high heat. Cook, stirring frequently, until crispy. Drain bacon on a paper towel-lined plate and set aside; pour the grease from the pot. In the same pot, cook the ground beef until browned; stir in the minced garlic and cook for a minute more. Generously season with salt and pepper, to taste; set aside.
Quarter the biscuits and place in a large bowl. Pour the melted butter, cooked beef, cooked bacon, and half of the cheese over the top and immediately toss/stir to combine. Transfer the biscuit mixture into the prepared bundt pan, sprinkling more cheese between the layers until all of the cheese has been used up. Make sure the top of the biscuit mixture is fairly level once the pan is full.
Bake for 30 to 45 minutes, until the biscuits are cooked through and golden on top. Check frequently and cover with a sheet of foil if the tops start to get too dark. Allow the pan to rest on a cooling rack for 5 minutes before loosening the edges of the monkey bread with a plastic knife, placing a large plate or platter over the top, and overturning. Serve immediately, pulling apart and topping with optional garnishes.



Amy

Chicken Enchiladas

Easy chicken enchiladas featuring flavor-packed spicy chicken in tortillas, smothered in taco sauce and baked with lots of cheese. Sure to be a hit!

Yield : Servings Per Recipe 8

Ingredients

1 tablespoon olive oil, or as needed
4 skinless, boneless chicken breast halves
1 onion, chopped
1 ¾ cups shredded Cheddar cheese, divided
½ pint sour cream
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
½ cup water
⅓ cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
½ teaspoon salt (Optional)
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce

Recipe

Directions Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes.

Return chicken to the skillet. Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts.

Stir in tomato sauce, water, green pepper, garlic, chili powder, and salt. Spoon chicken mixture into tortillas and roll into enchiladas.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Banoffee Pie

Banoffee pie—with its sweet toffee, tropical banana, and giant peaks of whipped cream—is an unfussy, almost no-bake dessert that can brighten up even the gloomiest of days.
By MARK BEAHM...Published January 05, 2023

PREP TIME 30 mins COOK TIME 10 mins CHILL TIME 2 hrs TOTAL TIME 2 hrs 40 mins SERVINGS 8 servings

Ingredients

For the crust and filling

1 1/2 cups (190g) graham cracker crumbs, or about 12 whole graham crackers
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons (85g) unsalted butter, melted
1 (13.4-ounce/380g) can dulce de leche
2 to 3 medium bananas, yellow but not over-ripe

For the topping

1 1/2 cups (360ml) cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder, for topping

Method

Preheat the oven to 375°F.
Make the graham cracker crumbs (optional):
If you're starting from whole graham crackers, use a food processor to grind them into fine crumbs. If you do not have a food processor, place the graham crackers in a 1-gallon zip-top bag and use a rolling pin to crush them into fine crumbs.

Make the crust:

In a medium mixing bowl, stir the graham cracker crumbs, cinnamon, and salt together with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to a standard, 9-inch pie plate. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer along the bottom and up the sides of the pie plate to make a crust.

Bake the crust and add the dulce de leche:
Bake the crust in the preheated oven for 10 minutes, or until it begins to turn golden. Let the crust cool completely, at least 30 minutes.

Scrape the dulce de leche into the cooled pie crust and gently spread it into an even layer with an offset spatula or the back of a spoon.

Make the whipped cream:

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Don't overwhip the cream or it will curdle.

Assemble the pie:

Peel the bananas and slice them into 1/4-inch thick rounds. Top the dulce de leche with the banana slices in an even layer.

Spoon the whipped cream onto the pie and spread it to cover the bananas completely.

Chill:

Refrigerate the pie, uncovered, for at least 2 hours and up to overnight.

To serve, sprinkle the top of the pie with chocolate shavings or dust with cocoa powder.

Store leftover pie, covered, in the refrigerator for up to 3 days. To prevent the exposed bananas from browning, press a small piece of parchment paper or plastic wrap against the cut edges.



JaneS

CROCKPOT RICE PUDDING

Ingredients
  1/4 c. butter
  6 c. 2% milk or whole (I used whole milk)
  2 bags of Success rice (boil in bags)
  1 c. sugar
  pinch of salt
  1 tsp cinnamon
  1 tsp vanilla
  1/3 c. brown sugar
  raisins (optional) Not added until the rice is in serving dishes

Directions: 
1.  Place the butter in the bottom of the crock pot and let it melt. After the butter melts, add the rice and stir to coat with the butter.  Add the milk, sugar, salt, cinnamon, vanilla and brown sugar.  Stir all together to mix well.  Place the lid on the crock pot and cook on low for 3-4 hours.  (I think I cooked it for almost 5 hours) stirring occasionally.  It's ready when the rice is cooked and the pudding is thick.

2.  Let cool about 15 minutes before serving. Garnish with raisins and an extra dash of cinnamon if desired.  (I ran out of raisins and I'm now using dried cranberries in it.)  It's REALLY good! And it was easy to do!

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Amy

Jane, we don't have boil in bags rice here so being curious  I looked for a recipe that used ordinary rice and came up with this one.

Crockpot Rice Pudding

Ingredients

4 cups milk

½ cup white sugar ( can use 1/4 brown and 1/4 white sugar.)

½ cup long-grain white rice

1 tablespoon margarine or butter

1 large egg

2 tablespoons milk

½ teaspoon vanilla extract

½ teaspoon almond extract

⅛ teaspoon salt



Directions

Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

I would add a bit of cinnamon and throw in a handful of raisins also

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Dad's Rice Pudding

Ingredients

1 cup long cooking rice
8 cup milk
1 cup sugar
3 eggs beaten
1/4 cup whipping cream
1/4 teaspoon salt
3/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup raisins

Preparation

Spray a four-quart slow cooker with nonstick vegetable spray Pour in rice, milk, and sugar Cover and cook on low setting for four hours. In a bowl place eggs, cream, salt, cinnamon, and vanilla; stir well.

From the slow cooker scoop out 1/2 cup of hot rice mixture and add it to the egg mixture in the bowl. Combine scooping egg mixture, 1/2 cup at a time, and stirring it into the egg mixture until about half of the rice mixture has been added.

Return the contents of the bowl to the slow cooker and stir in raisins, mixing well. Cover and cook on high setting for one hour longer, until mixture is thick and creamy and rice is tender.

Hot or cold serves six to eight.

Charla says her dad cooked it on the stove top but it tastes the same.



JaneS

Both of those recipes sound good but they both use extra dishes.  The one I posted only uses the measuring dishes and the crock pot and all in favor of less dishes!

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patricia19

#1127
Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower

Delicious, easy sheet pan Moroccan-spiced chicken and veggies made with sweet potato, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for an incredible dinner the whole family will love!

PREP TIME 25 MINS COOK TIME 25 MINS TOTAL TIME 50 MINS SERVES 4

Chicken: I prefer using boneless skinless chicken thighs in this sheet pan dinner because they're extra juicy and soak up all of the flavors well. Feel free to use chicken breasts if you'd like.
Veggies: we're roasting up the chicken with sweet potato, cauliflower, carrots, and onion.
Spices: this dish gets a handful of Moroccan-inspired spices from cumin, turmeric, cinnamon, garlic powder & cayenne pepper.

Garnishes: I love to top the meal with dried cherries, fresh cilantro, and roasted pistachios.

Ingredients

1 ½ pounds boneless skinless chicken thighs
1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks
3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Lots of freshly ground black pepper

To garnish:

⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced cilantro
¼ cup chopped roasted pistachios (or sub roasted chopped almonds)
For the feta yogurt sauce:
1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles
½ tablespoon fresh lemon juice
1 tablespoon water, to thin
Freshly ground salt and pepper, to taste

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies.

Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You'll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section.

Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You'll know it's done when the carrots and sweet potatoes are fork tender.

While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.

Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.

Recipe Notes

If you don't have dried cherries, then dried apricots, cranberries or raisins would be a good substitute.

Feel free to sub sliced toasted almonds or chopped roasted almonds for pistachios.


Amy

Crispy Baked Chicken Wings

Ingredients


4 pounds chicken wings , halved at joints, wingtips discarded
2 Tablespoons baking powder *aluminum free
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Buffalo sauce:
1/3 cup Frank's Wings Hot Sauce
1 1/2 cups light brown sugar
1 Tablespoon water
Other Sauce ideas: honey BBQ sauce, ranch, honey garlic sauce, BBQ sauce
Instructions
 
Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F.

Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!

Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
Arrange wings, skin side up, in single layer on prepared wire rack.
Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

For Buffalo sauce:

In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.
Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).


I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

JaneS

This is the baked egg dish that I was asked to post....

BREAKFAST EGG MUFFINS

1/2 LB. bulk pork sausage
12 large eggs
1/2 c. chopped onion
1/4 c. chopped green pepper (I didn't have any peppers so went without)
1/2 tsp salt
1//4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup shredded cheddar cheese

DIRECTIONS
1.  Preheat oven to 350º.  In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles.  Drain

2. In a large bowl, beat eggs.  Add onion, green pepper, salt, garlic powder and pepper.  Stir in sausage and cheese.

3.  Spoon by 1/3 cupfuls into greased muffin cups.  Bake until a knife inserted in the center comes out clean, 20-25 minutes.

4. ENJOY![color]

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Amy

Jane, thank you. These sound delicious and easy to do. Do you think they can also be frozen?
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Old-Fashioned Caramel Cake

Sound decadent? Just wait until it's smothered in icing.
By Southern Living Editors  Updated on October 8, 2022

Active Time: 15 mins Bake Time: 35 mins Cool Time: 1 hrs 10 mins Total Time: 2 hrs Servings: 8

Ingredients

1 cup sour cream

¼ cup milk

1 cup butter, softened

2 cups sugar

4 large eggs

2 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon rum extract

Caramel Frosting

Directions

Preheat oven to 350°F. Combine sour cream and milk. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Spread Caramel Frosting between layers and on top and sides of cake.

How to Make Caramel Cake in Advance

Want to make this cake ahead of time? Make and freeze the layers: Let them cool completely. Wrap each in several layers of plastic wrap, then a final layer of aluminum foil. Use tape to write what they are and the date you froze them so you don't forget in a few weeks.

When you're ready to make the cake, take the layers out of the freezer, and let them thaw in the fridge overnight. Set them on the counter to warm to room temperature while you make the frosting. This is especially handy if you need to make lots of desserts at once and need to keep your oven free for other tasks.



patricia19

Homemade Caramel Frosting

There are few things better than homemade Caramel Frosting, and our recipe takes the cake.
By Southern Living Editors  Updated on October 8, 2022

Review: Most delicious caramel frosting I've ever had. Definitely not a recipe for a beginner. I read through the recipe and knew I would need to do step 2 before step 1. If you melt the sugar first, it will potentially harden or get too dark, before the milk mixture is ready to add. So do step 2 first and then 1. When doing step 3, mixture will bubble up so make sure your step 1 pot is big enough. At the end, I whipped it 30 minutes until it was the correct consistency. I put this on an apple butter spice cake.

Prep Time: 30 mins Cook Time: 20 mins Stand Time: 1 hrs Total Time: 1 hrs 50 mins Yield: 3 cups

Ingredients

1/3 cup sugar

1 tablespoon all-purpose-flour

2 1/2 cups sugar

1 cup milk

3/4 cup butter

1 teaspoon vanilla extract

Directions

Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

Cover, and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238°F (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110°F (about 1 hour).

Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).


JaneS

AMY, they can definitely be frozen.  I have two little casseroles with lids and I take a frozen one out the night before, put it in the little casserole and it's ready for about a minute and a half to 2 in the microwave in the morning!

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Amy

Jane , thank you. I am sending this on to the kids. This would make a nice change for young pups breakfast :)
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

3-Ingredient Stovetop Mac and Cheese Recipe
Fewer ingredients than the boxed version but comes together in the same amount of time.
by J. Kenji López-Alt Updated Sep. 15, 2022

Why it works; Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion.
Similar recipes call for cooking pasta in milk, which can scorch. Cooking in water and adding evaporated milk toward the end fixes this problem.
Evaporated milk contains protein micelles, which help keep an emulsified sauce smooth and creamy.

Recipe Facts

Cook: 15 mins Active: 8 mins Total: 15 mins Serves: 2 servings

Ingredients

6 ounces (170g) elbow macaroni
Salt
6 ounces (180ml) evaporated milk
6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

Directions

Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Notes

If you are willing to kick the total ingredients up to more than three, try a good dash of hot sauce, some mustard powder, or a little knob of butter stirred in with the evaporated milk.

Amy

Patricia, and a dash of garlic, fresh or powder. :thumbup:
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

phyllis

Sounds good and easy but I have a question...
Do any of you use a kitchen scale?  I don't have one and so many recipes now are written using lbs. and ounces that it can be hard for me to make the adjustment.
phyllis
Cary,NC

patricia19

Amy, there are so many possible add-ons or add-ins, peas, potatoes, bacon, mushrooms, ham, etc.

Phyllis, I use one; it helps to maintain consistency and accuracy; it is digital, small, flat, and from The Greater Goods Co. It's palm-sized, and I paid just under $10.00 for it.

phyllis

Thanks, Patricia.   I'm going to look for one.

phyllis
Cary,NC