What's for dinner? 2020

patricia19 · April 22, 2022, 12:38:21 PM

Sounds good to me! You could also easily do the recipe in a slow cooker or a convection toaster oven.

Amy · April 22, 2022, 07:05:24 PM

Easy Pineapple Dessert

Ingredients
1 can (20 oz.) Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup thawed Whipped Topping

Instructions
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Refrigerate for an hour before serving.

Can exchange pineapple for 15 oz of Mandarin oranges..

patricia19 · April 24, 2022, 03:02:45 PM

Two-Ingredient Dough

Total Time 15 min Prep 10 min Serves 8

This fan-favorite dough is a quick (and healthy!) way to have all your favorite carbs. Our basic version will help you make impressive bagels, pastries, calzones, pizza, and more. Make sure to let your ball of dough rest for five minutes before use so it's easier to work with. Add dry or fresh seasonings to the dough to add a touch of flavor. Baking times and temperatures vary based on the items being made with the dough but in general, the dough cooks well at 350°F for about 10-15 minutes. Swap in gluten-free self-rising flour for regular self-rising flour, if desired.

Ingredients

White self-rising flour 1⅓ cup

Plain fat-free Greek yogurt 1 cup

Instructions

Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in the bowl with your hands until smooth (about 2 minutes of kneading). If the dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes. Divide dough into 8 equal pieces and roll or form into the shape for your desired recipe.

Serving size: 1/8th of dough

patricia19 · April 24, 2022, 03:30:46 PM

How to Make Pizza Dough for Classic and Deep-Dish Pizzas: Better Homes and Gardens

No need to feel intimidated—it's totally possible to master how to make pizza dough from scratch in just one afternoon. Our Test Kitchen aces will walk you through how to make homemade pizza dough, and will also share the secrets for make-ahead pizza dough so you can prep ahead for future pizza parties.

By Karla Walsh Updated March 24, 2022

Sure, you could swing by your local parlor and ask them for a pound of their signature dough. Or you could go semi-homemade and crisp up one of those store-bought crusts, stir together with a boxed mix, or get a head start with frozen bread dough. But when you're on a quest to make the ultimate pizza, it's essential (and easy!) to master how to make pizza dough at home.

Admittedly, compared to ordering delivery, it can feel a bit daunting to make your own pizza dough. But take the DIY route and you can customize your crust any which way you like. Ahead, we'll share how to make homemade pizza dough for thin to medium pies, such as New York-style, plus how to make pizza dough from scratch for deep dish-style feasts. Then we'll discuss the process for make-ahead pizza dough so you can save up for a rainy (ahem, hungry) day.

So grab that apron, cue the Italian music, and channel your inner pizzaiola. Your best pie ever begins here.

How to Make Pizza Dough from Scratch for a Classic Pie
The two secrets to success as you embark on the adventure of making homemade pizza dough from scratch? A hot oven and a hot baking stone.

Baking stones get really hot, which is essential to keep in mind when learning how to make pizza dough both for safety purposes (keep those oven mitts handy!) and for technical reasons. A hot stone is the key to score a crispy outer crust that's chewy on the inside. To get the baking stone nice and toasty, pop it in your oven, then allow it to heat up as your oven preheats. If you don't have a stone in your kitchen, simply preheat a baking sheet and dust it lightly with cornmeal before adding the dough on top to bake.

Related: Our Best Pizza Recipes Will Make You Want to Toss Your Takeout Menus

Step 1: Gather the Ingredients to Make Pizza Dough
For our classic homemade pizza dough, you'll just need a few pantry staples.

Bread flour
Active dry yeast
Salt
Vegetable oil
Warm water

Step 2: Combine Ingredients
In a very large bowl, stir together flour, sugar, salt, and yeast. Stir in water and oil until combined and all the flour is moistened. Yeast may seem fragile for some cooks, but if you watch the water temperature carefully, you won't kill the yeast—as long as it was still alive in the first place! (Study up on how to test yeast for signs of life, plus discover more about all of the different styles of yeast.)

It can be tough and time intensive to try to get your dough uniformly mixed with a wooden spoon, so once most of the pizza dough has come together to form a ball, use your hands to get it to come together completely.

Step 3: Knead and Portion
Transfer the pizza dough to a lightly floured surface. Knead dough until smooth and elastic, which should take about 3 minutes. Place the kneaded dough in a lightly greased bowl, turning to grease all surfaces of the dough.

Cover the bowl with a clean and dry kitchen towel, then allow the dough to rise at room temperature until it doubles in size (2 hours or so). If not using the dough right away, cover the bowl with plastic wrap spritzed with nonstick cooking spray; chill for up to 24 hours.

If chilled, let the dough stand at room temperature for 30 minutes. Without punching it down, gently remove the dough from the bowl. Divide it into four portions, then gently shape each portion into a ball. Cover; let rest for 10 minutes.

Step 4: Stretch and Top the Dough
Preheat the oven to 500°F. Place a pizza stone, if using, in the oven while it preheats. On a lightly floured surface, roll or stretch each dough portion into a 10- to 11-inch circle. Transfer dough circles to a baking sheet that has been sprinkled generously with cornmeal.

Spread 2 tablespoons of pizza sauce on each dough circle. Top with desired pizza toppings, including meat, cheese, and/or vegetables.

Generously dust a baking sheet with cornmeal. Gently transfer a dough circle to the sheet. If you have enough cornmeal on the sheet, the dough should transfer onto the hot stone easily.

Step 5: Bake the Pizza Dough
Gently slide one topped dough circle at a time to the heated baking stone (or place the baking sheet in the oven). Bake for about 7 minutes for baking stone (about 10 minutes for the baking sheet) or until the crust is golden.

patricia19 · April 24, 2022, 03:35:44 PM

Part II

How to Make Homemade Pizza Dough for Deep-Dish Pizzas
Instead of a baking stone, you'll cook your Chicago-style deep-dish pizza in a 10- by 2-inch round cake pan or a springform pan.

Step 1: Gather the Ingredients to Make Pizza Dough
For our deep-dish dough, you'll just need slightly more oil than for the classic crust recipe above. The rest of the ingredients are fairly similar:

All-purpose flour
Active dry yeast
Salt
Vegetable oil
Warm water

Step 2: Prep the Pan and Combine Ingredients
Brush your cake or springform pan with oil, then sprinkle the bottom with cornmeal.

In a large bowl, combine warm water and yeast, stirring to dissolve the yeast. Let this stand for 5 minutes so the yeast can activate. Stir in flour, oil, and salt.

Step 3: Knead and Rise
Turn the dough out onto a lightly floured surface, and knead in just enough additional flour to form a moderately stiff yet smooth and elastic dough. This should take about 5 minutes.

Shape the pizza dough into a ball, then place it in a lightly greased bowl, turning once to grease all of the surfaces. Cover and let the dough rise in a warm place until it doubles in size, or for about 50 to 60 minutes. Punch the dough down. Cover and let rest for 5 minutes.

Step 4: Stretch the Dough in the Pan
Place the dough in the prepared pan. Using oiled hands, press and spread it evenly over the bottom and 1½ inches up the side of the pan. Cover and allow the dough to rise in a warm place until it has nearly doubled in size again, which should take about 30 to 35 minutes.

Step 5: Top and Bake the Pizza Dough
Preheat the oven to 400°F. Top with sliced cheese, then marinara sauce and/or meat sauce. Finish with vegetables and more cheese.

Bake for 55 to 60 minutes, or until the edge of the crust is crisp and golden brown and the filling is heated through. If necessary, cover the crust with foil during the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. If using a springform pan, remove the side of the pan. If desired, sprinkle with additional Parmesan cheese and basil leaves. Cut into wedges.

Tips to Make Your Best Pizza Dough, No Matter the Style

Take a temp check. Yeast may seem like a finicky ingredient—after all, it's alive! But if you use a thermometer, your water will be the perfect temperature to activate the yeast without scorching it. The success of your crust relies on your yeast's happiness, so aim for warm water between 120°F and 130°F (no hotter and no colder).

Pick the perfect flour. Bread flour has a higher protein content than all-purpose flour, so we call for the former in our classic crust. This gives the homemade pizza dough a tuggy, chewy texture. If you don't have bread flour, simply trade in all-purpose flour, which we call for already in the deep-dish recipe above. (P.S. Here's the scoop about the different flour types and why their protein content matters.)

Get knead-y. To get your dough uniformly mixed, your hands will get a little dirty. Once most of the dough has come together through stirring, use your clean hands to form a ball and start kneading.

Dust on the cornmeal. Generously sprinkle your baking sheet with cornmeal and it will be a breeze to transfer to the preheated baking stone. Alternatively, if you don't have a stone, coat the baking sheet with cornmeal prior to preheating it.

Transfer carefully. Because the baking stone will be very hot, use the baking sheet to shake the topped pizza dough onto the stone, gently pulling the baking sheet back toward you as the pizza settles on the stone.

Prep ahead. For make-ahead pizza dough, prepare as directed through step 2, then cover with plastic wrap coated in nonstick cooking spray. Chill for up to 24 hours. Let the dough stand at room temperature for 30 minutes before rolling and proceeding with the rest of the steps for how to make pizza dough.

To freeze dough, prepare as directed through step 2, wrap in plastic wrap, and place in an airtight container to freeze for up to 3 months. Thaw in the refrigerator before using. Again, you'll want to let the dough stand at room temperature for 30 minutes before rolling.

Now that you're a master at how to make pizza dough, you can whip up a different pie any time the craving strikes.

patricia19 · April 24, 2022, 09:28:26 PM

From Food and Wine

Apple Cider Glazed Ham

Pulling off an impressive holiday ham at home takes just a few simple steps. Start with a good-quality, bone-in spiral-cut ham — make sure it is unglazed. Coat it with this deliciously sweet apple cider glaze featuring light brown sugar, honey, and Dijon mustard. Brushing the glaze onto the ham in 15-minute intervals during the last 30 minutes of baking creates a wonderfully sticky and caramelized crust. Serve any leftovers on biscuits with a slather of mustard.

By Robby Melvin

Total: 2 hrs 35 mins Active: 20 mins Servings: 10

Ingredients

1 ½ cups packed light brown sugar

½ cup honey

¼ cup Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup apple cider, divided

1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half

Directions

Step 1
Preheat oven to 350°F. Line a roasting pan with heavy-duty aluminum foil. Stir together brown sugar, honey, mustard, salt, pepper, and 1/2 cup of the cider in a medium bowl.

Step 2
Place ham in prepared pan so that individual ham slices are perpendicular to pan bottom. Brush ham with 3/4 cup glaze, gently pushing glaze in between slices. Turn ham over so that bottoms of slices are now facing up; brush an additional 3/4 cup glaze in between slices. Turn ham so that the large, flat, cut side is facing down in pan.

Step 3
Pour remaining 1/2 cup cider into bottom of pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. Remove from oven; remove and discard foil. Brush ham evenly with 1/3 cup glaze; return to oven, and bake 15 minutes. Remove from oven. Brush with 1/3 cup glaze; return to oven, and bake until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven; brush with remaining 1/3 cup glaze and pan drippings. Let stand 15 minutes. Serve warm or at room temperature.

patricia19 · April 24, 2022, 10:49:48 PM

Classic Macaroni Salad: The deliciousness is in the details.
Chef John 2015

Whether it's sitting next to some smoky ribs, or just a humble hot dog, this deli-style macaroni salad will always be a crowd-favorite, as long as you pay attention to a few key details.

The most important things are to not rinse the macaroni, and to let it cool before adding the dressing. If you add it while the pasta is too hot, the mayo sort of melts, and you get a greasy salad. By letting it cool, while tossing, the macaroni gets nice and tacky, and will grab the sauce a lot better.

I don't put as much sugar as many of the web's most popular versions call for. For this much dressing, a half-cup of sugar is not uncommon, which for my taste is way too much. Since we're adding all those sweet veggies, just a spoon or two is all you should need.

As long as you follow the technique shown, you can tweak the vegetables and dressing ingredients to your liking, but no matter what you put in, try to let it sit overnight before serving. The flavors will develop, the macaroni will fully absorb the dressing, and all you'll need to do is taste, adjust, and serve. I hope you give easy salad a try soon. Enjoy!

Ingredients for 12 portions:

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water

For the dressing:
1 cup mayonnaise, plus an extra spoon as needed
1/4 cup white vinegar
1 or 2 tbsp white sugar
2 tablespoons Dijon mustard
2 tsp kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1/8 tsp cayenne
1/2 cup green onions, white and light parts
1 cup finely diced celery
3/4 cup diced red bell pepper
1/2 cup diced green pepper (I used poblano and jalapeno)
1/2 cup grated carrot

Directions

Step 1
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.

Step 2
Bring a large pot of well-salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.

Step 3
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.

Step 4
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Amy · April 25, 2022, 07:16:16 AM

Chef John has some wonderful recipes!

RAMMEL · April 25, 2022, 09:34:48 AM

I'm waiting for the "Short Order" Chef.

patricia19 · April 25, 2022, 04:18:17 PM

Grilled Cheese-and-Bacon Sandwiches with Cheese Curds

Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef's signature "chicken glace mayo," made at the restaurant with chicken stock that Morin says has been "reduced to oblivion." He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.

By Frédéric Morin
October 2011

Total: 35 mins Yield: 4

Ingredients

1/2 beef bouillon cube (about 1 teaspoon)

1/4 cup mayonnaise

2 teaspoons Sriracha

Salt and freshly ground pepper

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 teaspoons cider vinegar

12 slices of bacon

2 tablespoons unsalted butter, softened

8 slices of white sandwich bread

1/2 pound sharp cheddar, cut into 4 slices

3 ounces cheddar cheese curds (1 cup); see Note

Directions

Step 1
In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

Step 2
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.

Step 3
Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.

Step 4
Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.

Notes
Cheese curds are available at specialty food shops and cheese shops.

patricia19 · April 25, 2022, 04:29:07 PM

One Pot Pasta

Martha Stewart Living, June 2013

Total: 20 mins Prep: 15 mins Servings: 4

Ingredients

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Directions

Step 1
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Amy · April 26, 2022, 08:12:09 AM

Honey Garlic Chicken
Quick and easy honey garlic chicken recipe, made in one pot or one pan with simple ingredients on stovetop. This 30 minute meal has a sweet, spicy and sticky sauce.
Course Main CourseCuisine American, ChineseKeyword chicken recipe, garlic chicken, honey garlic chicken Prep Time 10 minsCook Time 20 minsTotal Time 30 mins Servings 4 PeopleCalories 428Author Abeer
Ingredients
2 tbsp Oil
4 Chicken breasts
Salt To taste
Pepper To taste
1 tsp Garlic powder
5 tbsp Garlic Finely minced
1/3 cup Honey
1/4 cup Chicken broth Or water
2 tbsp Vinegar
1 tbsp Soy sauce
1/2 tsp Red chili flakes Optional
Instructions
Heat oil in a nonstick pan over medium high heat.
Add chicken and sprinkle salt, pepper and garlic powder. Cook both sides until light golden brown.
Add garlic and let it cook for about 30 seconds or until fragrant.
Add honey, broth, vinegar, soy sauce, red chili flakes. Mix everything together.
Cover and cook for 6-8 minutes.
Then, uncover and let it cook until liquid is reduced to your desired consistency.
Garnish with finely chopped green onions or sesame seeds and enjoy.

Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 428kcal | Carbohydrates: 27g | Protein: 49g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 574mg | Potassium: 921mg | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 6.8mg | Calcium: 29mg | Iron: 1.2mg

Amy · April 26, 2022, 08:15:01 AM

Texas Roadhouse Chili Recipe
Servings

Prep time
30minutes
Cooking time
25minutes
Calories
200kcal
Ingredients
4 pounds beef chuck

3 tablespoons canola oil

2 tablespoons diced garlic

1 cup yellow or white onion (diced)

2 teaspoons chili powder

1 1/2 ground cumin seeds

1 tablespoon smoked paprika (Spanish paprika)

1/8 teaspoon black pepper

2 teaspoons kosher salt

1 tablespoon Italian seasoning blend

1 tablespoon brown sugar

2 cups crushed tomatoes

2 (15 ounce) cans red kidney beans

1 tablespoon vinegar

1/4 cup jalapenos (sliced and seeded)

1/8 teaspoon crushed red pepper flakes

2 tablespoons masa harina (or corn tortilla flour)

1 cup shredded cheddar cheese

1/2 cup red onions (diced)

Directions
Cut beef chuck into 1/2 inch cubes.
Pour 3 tablespoons of oil into a dutch oven or large pot. Turn the eye on high and allow the oil to heat.
Place onion and garlic into the pot and cook for 2 minutes. Reduce the heat to medium-high, then add the beef cubes. Brown the meat, while stirring constantly.
Once the meat has browned slightly (with no red showing), lower the temperature to medium.
Add Italian seasonings, chili powder, smoked paprika, cumin, brown sugar, vinegar, tomatoes, beans, black pepper, salt, diced jalapenos, and red pepper flakes. Mix well.
Simmer for about 10 minutes, then add corn tortilla flour (or masa harina) to help thicken the chili.
Cook for another 10 minutes, or until chili thickens.
Serve and top with sour cream, shredded cheese, tortilla chips, and avocado slices.

Amy · April 26, 2022, 08:18:18 AM

Easy Broccoli-Cheese Eggs in a Mug Recipe

]Nonstick cooking spray
1 cup chopped fresh or frozen broccoli
1 Tbsp chopped red bell pepper
1 green onion (scallion), sliced
2 eggs
2 Tbsp fat-free milk
1/4 cup shredded white cheddar cheese (1 oz)
Salt and black pepper to taste

HOW TO MAKE IT
Generously coat the inside of a 12-ounce mug with cooking spray. Add broccoli and 1 tsp water, and microwave on 100% power (high) for 1 to 2 minutes, or until broccoli is tender. Add red pepper, green onion, eggs, and milk. Beat with a fork until eggs are well blended.
Microwave for 45 seconds; stir. Microwave again for 30 seconds, or until eggs are puffed and set. Sprinkle with cheese; cover with foil, and let stand a few minutes until melted.
Season with salt and pepper.

Amy · April 26, 2022, 08:21:38 AM

A Simple Sheet-Pan Vegan Sausage and Vegetable Recipe

2 cups cubed butternut squash
2 1/2 cups broccoli florets
1/2 large red bell pepper, cut into strips
1 large red onion, sliced
1 Tbsp extra-virgin olive oil
1 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
4 No Evil The Stallion Italian Sausages
1 tsp red pepper flakes, optional
HOW TO MAKE IT
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place butternut squash, broccoli, bell pepper, and onion in a bowl, and toss with olive oil. Spread out in one layer on a baking sheet. Season with salt and pepper. Roast for 15 to 20 minutes.
While the vegetables are cooking, remove sausages from casings and cut into slices. Add the sausage to the vegetables and use a spatula to stir together and turn the vegetables over. Roast about 10 minutes, or until the vegetables are browned in spots.
Remove sheet pan from oven and top with red pepper flakes, if using.

patricia19 · April 26, 2022, 11:14:18 AM

Amy, several good recipes but I'd be a bit apprehensive to taste your Honey Garlic Chicken with its servings four people calories... $:-\$

Amy · April 26, 2022, 11:32:03 AM

Patricia, I would taste it

One has to forgo calories once in a while...I would call that a treat .

patricia19 · April 26, 2022, 02:15:22 PM

But fourpeople? I wonder how many calories in one?

patricia19 · April 26, 2022, 03:09:07 PM

Bacon-Wrapped Pork Tenderloin

By: Christin Mahrlig posted: 03.13.2022

This Bacon Wrapped Pork Tenderloin is juicy and smokey and makes an exceptional family meal for the holidays. I love to serve it with a side of Green Beans with Pecan Vinaigrette.

The pork tenderloin is super easy to make- only 4 ingredients including the pork are needed.

The flavor of this pork tenderloin comes from 3 sources- a marinade, a rub, and the bacon that is wrapped around it.

I first marinate the pork in Stubb's Pork Marinade for up to 24 hours. It's made from chilis, lime, and ginger and it gives the pork a wonderful base flavor plus helps it cook up super tender.

Next remove the pork form the marinade and sprinkle it with a little Stubb's Pork Rub. Then wrap it in bacon, place it in a 400 degree oven until it reaches about 140 to 145 degrees. Turn on the broiler to crisp up the bacon. Let it rest a few minutes and it's ready to serve. So easy and so delicious!

PREP: 10 mins COOK: 30 mins SERVINGS: 3 -4 servings

Ingredients

1 pork tenderloin
1/2 cup Stubb's Pork Marinade
1 teaspoon Stubb's pork rub
6 slices bacon

Brands are only a suggestion IMHO

Instructions

Place pork tenderloin and marinade together in a large plastic bag and seal. Refrigerate for 4 to 24 hours. Remove tenderloin from bag. Pat dry with paper towels. Sprinkle Stubb's pork rub evenly over tenderloin.

Wrap bacon pieces around tenderloin. (Not too tight because bacon will shrink as it cooks.)
Place on a foil-lined baking sheet or pan and bake in a 400 degree oven for 30 to 40 minutes. You want the internal temperature to reach 140 to 145 degrees at this point. It will go a little higher when you broil it.

Turn broiler on high and broil until bacon is crispy. Check to see that the internal temperature is about 145 degrees. Let rest before slicing.

Stubbs pecan/green bean vinaigrette

INSTRUCTIONS

1 Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes.

Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use.

2 Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool.

3 To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating).

4 Pour the beans into a serving bowl (pat them dry with paper towels if they're damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.

patricia19 · April 27, 2022, 01:32:11 PM

Honey-Mustard Chicken Salad

From Cooking Light February 2022

Active Time 10 Mins Total Time 10 Mins Yield Serves 4 (serving size: 2 cups lettuce, 1/2 cup chicken salad, and 1 Tbsp. almonds)

Using yogurt rather than mayo, a simple dressing moistens the chicken in this tasty lightened-up chicken salad. Plus, it's flavor-packed thanks to quick-to-fix honey mustard. Whip up a batch while you're meal prepping for easy, packable lunches.

Ingredients

1/4 cup plain low-fat yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon honey
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cooked chicken breast
8 cups torn Bibb lettuce
1/4 cup toasted sliced almonds

How to Make It

1. Whisk yogurt, mustard, parsley, honey, lemon zest, lemon juice, salt, and pepper in a medium bowl. Add chicken and toss to coat.

2. To serve, place lettuce on plates. Top with chicken salad and sprinkle with sliced almonds.

JaneS · May 02, 2022, 10:11:15 PM

COWBOY STEW

(i cut this recipe in half and I had enough for 4 people but I'm going to enter it here just as it was where I found it!
INGREDIENTS
2 pounds of ground beef
4 cans (16 oz each) of baked beans
8 hot dogs sliced
1/2 c. barbecue sauce
1/2 c. grated parmesan cheese

DIRECTIONS
In a Dutch oven, cook beef (I added half a cup of chopped onions) over medium heat until no longer pink, drain. Stir in the remaining ingredients Bring to a boil. Reduce heat, cover and simmer for 4 - 6 min. or until flavors are blended. (I also added some salt and pepper and about a teaspoon of hot sauce.) It's not just good! It's easy and quick!

patricia19 · May 03, 2022, 11:47:06 AM

Wow, Jane! That recipe, as written, would be enough for a trailhead or at least a neighborhood backyard get-together! It sounds good, thank you!

patricia19 · May 04, 2022, 12:21:29 AM

Best Chicken Marinade

From Allrecipes

This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.

Ingredients

⅔ cup olive oil

⅔ cup reduced-sodium soy sauce

¼ cup lemon juice

2 tablespoons liquid smoke flavoring

2 tablespoons spicy brown mustard

2 teaspoons ground black pepper

2 teaspoons garlic powder

4 skinless, boneless chicken breast halves

Directions

Step 1
Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.

Step 2
Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.

Step 3
Preheat an outdoor grill for high heat and lightly oil the grate.

Step 4
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 5
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JaneS · May 04, 2022, 07:17:33 AM

RHUBARB JUICE TO CAN

8 lbs of rhubarb diced
8qts. water
2 cans frozen orange juice (12 0z)
2 cans pineapple juice (46 oz)
4 c. sugar
2 boxes strawberry gelatin (3 oz size)

INSTRUCTIONS
1. combine rhubarb and water and cook until rhubarb is soft.
2. Drain, discarding the rhubarb and add the rest of the ingredients to the juice
3. Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes!

IT'S REALLY GOOD!

patricia19 · May 05, 2022, 01:07:14 AM

Refrigerator Pickled Eggs

By Karlynn Johnston, the Kitchen Magpie

Pickled eggs - either you love them, or you hate them! This recipe can be easily customized to be sweeter or more sour depending on your preference.

The Art (and History!) of Pickling
***ALWAYS read up and educate yourself on food safety and canning and pickling methods using accredited government food safety websites before you do any pickling or canning of foods!***

Many moons ago, before refrigeration even existed, canning or pickling food was the only way to preserve food without it going off. It was pretty standard for people to keep food such as fruit, vegetables, and even some meats, to store them for the winter season. My pickled beets are a perfect example of this.

Thankfully we now have access to fresh fruit, veg, and meat all year round, so the previously relied upon method of canning and pickling is no longer necessary. But that doesn't mean it's not utilized for other additional benefits – i.e., taste! It's worthwhile to pickle foods like eggs (I love some Dill Pickle Deviled Eggs, too!) and vegetables for the delicious flavor.

These easy refrigerator pickled eggs have a mother-watering sweet and sour combination, whether they are eaten alone as a snack or added to a salad or sandwich for something a bit more filling. I love to chop mine up for some yummy egg salad sandwiches or my favorite Meyer Lemon Parmesan Avocado Toast & Egg recipe.

Pickled Eggs Ingredients

white vinegar
water
white sugar
kosher salt
pickling spices
eggs: hard-boiled and peeled
sprigs fresh dill
bay leaves
sliced raw white onion rings: these are optional

How to Make Pickled Eggs

Combine the first five ingredients in a medium-sized pot to prepare the pickling brine.

Bring the ingredients to a boil and reduce to a low simmer until all of the sugar is dissolved.

Layer the peeled hard-boiled eggs into a sterilized 2-liter glass jar.

Add in slices of onions if you want at this point.

Tuck the bay leaves and the fresh dill down the side of the jar.

Pour the brine over the eggs and seal with a sterilized lid.

Store in your refrigerator for 1-2 weeks before serving.

How Long Do Pickled Eggs Last in the Refrigerator?

Once they're sealed in an airtight container, your pickled eggs will last for up to 4 months in the refrigerator!

How Long Will Pickled Eggs Last Outside the Refrigerator?

Pickled eggs should never be kept out at room temperature for longer than serving time. Consuming pickled eggs that have been out at room temp for more than a few hours can actually cause a fatal illness called Botulism, which you want to avoid!! ALWAYS read up and educate yourself using government food safety websites before you do any pickling or canning of foods!

What Do Picked Eggs Taste Like?

Pickled eggs literally taste like eggs and pickles, that's the only way to describe it! You really have to try it for yourself as this can definitely be an acquired taste, but if you love them then you'll really love them! Trust me.

Ok, who here loves pickled eggs? My dad can never get enough of them, I'll be making sure he sees this recipe as I know that he's made them at home before. Has anyone else made them at home? You really do either love them or hate them there is NO IN BETWEEN!

Happy pickling!

Love,

Karlynn

patricia19 · May 11, 2022, 07:34:00 PM

Fruit salad to die for

30 minutes, from Just A Pinch Recipes
Best fruit salad recipe ever! Such an easy summer side dish recipe. #fruitsalad #summersidedish #sidedish #summer #summerrecipe #BBQ #summerparty #justapinchrecipes #fruitrecipe #sidedishrecipe

Ingredients

¾ Green Grapes (halved lb 1 bunch, es, green)
15 Mandarin Oranges (drained oz 1 can)
2 Bananas
1 can of Pineapple Chunks
1 package Strawberries
1 Vanilla Instant Pudding (small 1 box, es, small box)

Optionally add a jar of cherries with juice included! It's amazing!!
Or switch out the vanilla pudding for lemon pudding.

patricia19 · May 12, 2022, 04:24:06 PM

Quick and Easy Dill Pickle Dip

"Dill pickle lovers, this one's a keeper! Whether you use chips, crackers, or spread it on a burger, this is great."

Total: 1 hr 15 mins Prep: 15 mins Servings: 12 Yield: 1 1/2 cup

Ingredients

1 (8 ounce) package cream cheese, at room temperature

1 cup chopped dill pickles, or more to taste

¼ cup finely chopped sweet onion

2 tablespoons pickle juice, or more to taste

1 teaspoon dried dill weed

½ teaspoon kosher salt

1 pinch freshly ground black pepper, or to taste

Directions

Step 1
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

patricia19 · May 12, 2022, 04:28:30 PM

Big Mac Salad

This Big Mac salad is a way to get the taste of a Big Mac with the healthfulness of a salad. Switch out with other favorite toppings if you like.

Prep: 20 mins Total: 30 mins Cook: 10 mins Servings: 6

Ingredients

Salad:

1 head lettuce, torn

1 large tomato, sliced

1 large onion, sliced

½ cup dill pickle slices

Croutons:

2 tablespoons butter, melted

½ round loaf sourdough bread, cubed

Dressing:

¼ cup olive oil

¼ cup pickle juice

1 teaspoon mustard

1 teaspoon ketchup

1 teaspoon grill seasoning

Meat:

1 pound ground beef

1 teaspoon grill seasoning

2 cups shredded American cheese

Directions

Step 1
Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside

Step 2
Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.

Step 3
Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.

Step 4
Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.

Step 5
Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

patricia19 · May 12, 2022, 06:12:06 PM

Mixed Berry Biscuit Cobbler

This is the dessert you'll be making all summer, and here's why: it takes 15 minutes to prepare, and you only need five ingredients. Plus, it's adaptable: we like a mixture of blueberries, blackberries, and raspberries, but just one of the three is equally delicious. As if warm, juicy berries weren't convincing enough on their own, we mixed up the easiest biscuit dough that bakes right on top. And here's the best part: beat extra heavy cream into whipped cream and serve alongside the cobbler. If you don't mind an extra ingredient, vanilla ice cream would be right at home here, too.

Total: 1 hr 10 mins Hands-On: 15 mins Yield: 6 servings

Ingredients

6 cups fresh or frozen mixed berries (such as blueberries, blackberries, and raspberries)

1 ½ cups plus 2 Tbsp. self-rising flour, divided

⅓ cup plus 4 Tbsp. sugar, divided

½ teaspoon plus a pinch kosher salt, divided

6 tablespoons cold unsalted butter, cut into pieces, plus more for greasing pan

1 cup plus 4 Tbsp. heavy cream, divided

Directions

Step 1
Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside.

Step 2
Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.)

Step 3
Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar.

Step 4
Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve.

patricia19 · May 13, 2022, 06:19:22 PM

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

Carolyn Casner...Source: EatingWell.com, June 2018

Total: 25 mins Active: 25 mins Servings: 4

Ingredients

½ cup packed fresh basil leaves

¼ cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1 tablespoon finely chopped shallot

2 teaspoons Dijon mustard

1 teaspoon honey

¼ teaspoon salt

¼ teaspoon ground pepper

10 cups mixed salad greens

1 (15 ounce) can low-sodium cannellini beans, rinsed

1 cup halved cherry or grape tomatoes

½ cucumber, halved lengthwise and sliced (1 cup)

Directions

Step 1
Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Serving Size: 2 1/4 cups

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