well Ladies you all are being mean, all those good food recipies, I am too fat now Nancey wont cuddel with me anymore. says I am too havey.

Lloyd

Royal Icing...By Melissa Clark

TIME: 10 minutes, plus decorating

This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.

INGREDIENTS

3¾ cups/1 pound/454 grams confectioners' sugar
3 large egg whites
½ teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

Yield: Enough for about 4 dozen cookies

PREPARATION

Step 1
In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.

Step 2
To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.

Step 3
Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry paint brush to decorate cookies with the frosting.

Tips
If you plan to frost your cookies heavily, consider doubling this recipe.
Leftover icing can be refrigerated for a few days in an airtight container (for extra insurance against drying out, press plastic wrap on to the surface of the frosting before closing the lid). Before using, let icing come to room temperature and mix to combine. If the icing is still lumpy, beat the icing in the bowl of a stand mixer for a few minutes.

Sugar Cookies...By Susan Spungen

TIME: 1 Hour

This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes excellent, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary, or almond extract.

You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They'll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.

INGREDIENTS

Yield: 2 dozen cookies

2½ cups/320 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
¾ cup/150 grams of granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

PREPARATION

Step 1
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.

Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.

Step 3
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold it a few times to ensure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.

Step 4
Heat oven to 350 degrees. Roll out dough ¼-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1½ inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.

Step 5
Bake until golden brown at the edges, 12 to 14 minutes.

Step 6
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

Chocolate-Molasses Cookies...By Alison Roman

TIME: About 40 minutes

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.

Yield: About 40 cookies

½ cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional)
1½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration

PREPARATION
Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Step 2
Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.

Step 3
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.

Step 4
In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.

Step 5
Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.

Step 6
Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Tip
Cookies can be baked 2 days ahead, stored wrapped tightly at room temperature.

4 years ago
Why oh why do people have you melt butter in a pot on the stove? Just put the butter into the (microwave-safe) mixing bowl you're going to use for the rest of the wet ingredients and do 1 1/2 minutes on 50% power to melt your butter--then check, as you may need 15-30 seconds more. Let the butter cool a bit while you mix up the dry ingredients, then proceed with the recipe, just adding the wet ingredients to the butter. This technique saves you a dirty pot, and all of your butter gets used.

Is this helpful? 69

4 years ago
Alison Roman mentions fresh ginger in the description but the recipe calls for ground ginger. Any thoughts?

Is this helpful? 58

4 years ago
The two forms of ginger will complement each other. I'd even go a step further and add finely chopped candied ginger.

Cream Cheese Pound Cake...By Eric Kim

TIME: 1½ hours

Reminiscent of Sara Lee's loaves in the freezer aisle, this tender, buttery treat is like a pound cake in sheet cake form. For a Barbie-pink dream house finish, prepare this with the optional toppings: raspberry preserves, gently salted whipped cream and a snowy, psychedelic blanket of freeze-dried raspberries. Any toppings should be added right before serving, but if it's simplicity you're after, then you can skip them and dust the cake with confectioners' sugar or nothing at all. The cake, undressed, will keep in an airtight container at room temperature for up to 3 to 4 days or well-wrapped in the freezer for up to a month.

INGREDIENTS

Yield: One 9-by-13-inch cake

For the Cake

2½ cups/320 grams all-purpose flour
1 teaspoon baking powder
1½ cups/345 grams unsalted butter, at room temperature
8 ounces/226 grams cream cheese, at room temperature
3 cups/600 grams granulated sugar
1 tablespoon vanilla extract
1¼ teaspoons fine sea salt
5 large eggs, at room temperature

For the Assembly (optional)

1 cup/305 grams raspberry preserves (see Tip)
2 cups/473 milliliters cold heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon fine sea salt
1½ cups/34 grams freeze-dried raspberries

PREPARATION

Step 1
Prepare the cake: Position a rack in the center of the oven and heat the oven to 325 degrees.

Step 2
In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps.

Step 3
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Use the empty butter wrappers to generously grease a 9-by-13-inch baking pan; line the bottom and long sides with parchment. Add the cream cheese, sugar, vanilla and salt to the bowl with the butter and mix on medium-low speed to combine. Increase the speed to medium-high and beat until fluffy, almost white and the sugar is mostly dissolved, 5 to 7 minutes. With the mixer on medium speed, add the eggs one at a time, mixing until smooth after each addition. Use a flexible spatula to scrape the bowl, then beat over medium speed for another minute.

Step 4
With the mixer on low speed, gradually add the dry ingredients and mix until most of the flour streaks have disappeared. Using the spatula, scrape the bowl and gently stir until you eliminate the flour streaks. Scrape the batter into the prepared pan, then smooth out the top.

Step 5
Bake, rotating the pan halfway through, until golden brown and a skewer or cake tester inserted in the center comes out clean, 60 to 65 minutes. When you gently press on the center of the cake with your fingertip, you shouldn't leave a dent. Let cool completely in the pan. (The cooled cake can be covered and kept at room temperature for up to 3 or 4 days.)

Step 6
If you're preparing the optional toppings, assemble the cake: Spread the preserves evenly over the cooled cake.

Step 7
In the bowl of a stand mixer, whisk the heavy whipping cream, sugar and salt over medium-high until billowy soft peaks form. When you lift the whisk out of the bowl and turn it upside-down, a peak of cream should flop over slightly like a Santa hat. Evenly spread the whipped cream over the jam-topped cake.

Step 8
Add the freeze-dried raspberries to a fine-mesh sieve and hold it over the cake. Using your fingers, pass them through until most of the magenta powder rests atop the frosting like fresh snow and most of the seeds are left behind in the sieve. The entire surface of the whipped cream should be covered in pink dust. Discard the raspberry seeds. Serve immediately.

Tip
Look for a brand of raspberry preserves with minimal ingredients: They should consist of only raspberries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural raspberry flavor. If your preserves taste especially sweet, you can stir in up to 3 teaspoons of fresh lemon juice for added tartness.

Mini Quiche Recipe...By Diana Rattray Updated on 02/15/22

Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 24 servings Yield: 24 mini quiches

Mini quiches make an excellent appetizer or snack because they are easy to make and packed with protein and flavor. They are the perfect bite, and are hot and ready to eat in less than 45 minutes!

This version turns classic quiche Lorraine ingredients into easy-to-prepare snack-size mini quiches. The recipe is versatile as well. If you prefer cheddar cheese, feel free to add it instead of the Gruyère or replace it with havarti or freshly grated Parmesan cheese. Or make it with finely chopped pancetta, prosciutto, or ham instead of bacon. Take a look at the variations below the recipe for more complementary combinations.

The sliced chives are optional in this recipe, but they add some color to the quiches. Add a few sliced chives as a garnish before or after baking the mini quiches. Serve mini quiches hot, warm, or cold, or reheat them in a 375 F oven for about 5 to 8 minutes. "Just keep an eye on them once baking as they can get overcooked really fast."

Ingredients

Cooking spray
2 store-bought or homemade unbaked pie crusts
All-purpose flour, as needed
4 strips bacon, finely chopped, optional
2 tablespoons finely chopped shallot
3 large eggs
1/2 cup half-and-half, or light cream
1/4 teaspoon fine salt
Dash freshly ground black pepper
Dash freshly grated nutmeg
1/3 cup shredded Gruyère, or Swiss cheese, about 1 1/2 ounces
2 tablespoons sliced chives, optional

Steps to Make It

Gather the ingredients.

Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.

Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust—re-roll scraps as needed for the last few rounds. Set aside.

Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.

In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.

Add the bacon-shallot mixture to the egg mixture and whisk to blend.

Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.

Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.

Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

Tips
Bacon is much easier to chop or dice when frozen. Arrange the bacon strips on a plate or tray and freeze for about 10 to 15 minutes before chopping.

Recipe Variations
Here are a few more tasty mini quiche combinations:

Ham and Cheese: Omit the shallot and replace the bacon and Gruyère with finely chopped ham and shredded cheddar cheese.

Spinach and Feta: Omit the bacon. Sauté the shallot in 1 tablespoon of unsalted butter and add about 1 cup of chopped spinach. Cook just until the spinach wilts. Replace the Gruyère cheese with feta.

Spinach, Ham, and Mozzarella: Omit the bacon. Sauté the shallot and about 1/2 cup of the diced ham in 1 tablespoon of unsalted butter. Add the spinach to the pan and cook until wilted. Replace the Gruyère cheese with mozzarella.



How to Store and Freeze
Refrigerate mini quiches in a covered container within 2 hours and eat within 3 to 4 days.
To freeze cooled mini quiches, place them in an airtight container, separated by sheets of wax paper or parchment paper, and freeze for up to 3 months.
To reheat, place the mini quiches on a baking sheet and heat in a preheated 375 F oven for about 5 to 8 minutes, or about 10 to 12 minutes if frozen.


How do you keep mini quiches warm for a party?
A warming tray or chafing dish is ideal for keeping mini quiches warm for serving. Alternatively, if you're not serving within 2 hours, you may use the 'warm' setting on your oven. If your oven doesn't have a 'warm' setting, cover the food loosely with foil place it in a preheated 200 F.

Low-Fat Skillet Ground Beef and Vegetables...By Fiona Haynes  Updated on 12/14/22

Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 4 servings

One-dish meals can be a lifesaver when you're short on time and ideas. But, oftentimes, easy one-pot meals are loaded with fat, whether it be from the condensed soup, grated cheese, or other calorie-laden ingredients—especially when you are looking for a recipe that includes ground beef.

This recipe is an exception, combining ground beef with plenty of vegetables to make this hearty supper dish. The trick is to use extra-lean ground beef—and only 8 ounces of it—and fill the skillet with healthy ingredients like celery, onion, carrots, green beans, mushrooms, and zucchini. This easy low-fat skillet meal that can be on the table in 30 minutes.

Ingredients

1 teaspoon canola oil
1 rib celery, sliced
3/4 cup finely chopped onion
3/4 cup sliced carrots
3/4 cup green beans, trimmed
3/4 cup mushrooms
1 small zucchini, halved lengthwise and sliced
1 teaspoon oregano
8 ounces extra-lean ground beef
1 (15-ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce


Ingredients

1 teaspoon canola oil
1 rib celery, sliced
3/4 cup finely chopped onion
3/4 cup sliced carrots
3/4 cup green beans, trimmed
3/4 cup mushrooms
1 small zucchini, halved lengthwise and sliced
1 teaspoon oregano
8 ounces extra-lean ground beef
1 (15-ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce

Steps to make it

Gather the ingredients.

Steps to Make It

Gather the ingredients.

Heat oil in a large skillet over medium heat.  A cast iron skillet is recommended but not required.

Add celery, onion, carrots, green beans, mushrooms, and zucchini and sauté for 2 to 3 minutes. Add oregano and stir to combine.

Crumble in ground beef and cook, stirring, until no longer pink, about 5 to 7 minutes. Carefully drain off any excess fat.

Add canned tomatoes and Worcestershire sauce and mix to combine evenly. Simmer for 20 minutes.

Serve in individual bowls. Enjoy!

Other Ground Beef and Vegetable Recipes
To satisfy those family members who need a bit of meat with their vegetables, or to simply serve a hearty meal on a cold evening, there are several other ground beef and vegetable dishes to choose from. Use lean ground beef and feel free to increase the vegetable quantity to give the recipe a healthy boost. Sweet and sour ground beef features a whole bag of frozen vegetables plus a can of pineapple, making this flavorful dish chock full of nutrients. The little bit of sugar combined with ginger and soy sauce will please even the pickiest of eaters. If you have some lean meatballs in the freezer, try a meatball orzo one-dish casserole, which calls for 6 cups of broccoli rabe along with chicken broth, garlic, onion, and a touch of Parmesan cheese, making for a tasty but somewhat lighter meal.

If pasta is a family favorite, give a spaghetti squash casserole with ground beef a try; red and green peppers add to the health factor, and you can decrease the cheddar cheese if you prefer. You can also make the vegetable the dinner's vessel; baked stuffed squash with beef and tomatoes is a fun way to make sure everyone is eating their vegetables. A mixture of lean ground beef, bell pepper, onion, and tomato are spooned into acorn squash halves and baked.

https://www.thespruceeats.com/sweet-and-sour-ground-beef-480753

https://www.thespruceeats.com/meatball-orzo-one-dish-casserole-4129338

https://www.thespruceeats.com/roasted-spaghetti-squash-2217052

https://www.thespruceeats.com/stuffed-squash-with-spiced-beef-and-tomatoes-3062225

Çoban Salatası (Turkish Shepherd's Salad) Recipe...By Elizabeth Taviloglu
Updated on 05/5/22

Prep:
15 mins
Cook:
0 mins
Total:
15 mins
Servings:
4 servings

Shepherd's salad, or çoban salatası (Cho-BAHN' sah-lah- tah-SU'), is a favorite in Turkey and Greece where fresh tomatoes, cucumbers, and green peppers are sweet and plentiful during the summer months. This salad comes together easily, other than some peeling and chopping, and is dressed with a simple mixture of oil, vinegar, salt, and pepper and finished off with feta cheese and black olives.

There is some prep involved, including peeling the tomatoes and cucumbers and seeding the bell pepper, but all of this makes for a more palatable and attractive dish. And chopping all of the vegetables into roughly the same size makes for a prettier presentation. If you like, you can include some chopped red onion to add a bit of purple color and a little extra flavor.

A nice alternative to mixed greens, this refreshing salad goes very well with cookout menus, at summer potlucks, and with grilled steak and chicken. You can also serve it as part of a Mediterranean spread, including chicken kebabs, bulgur pilaf, and lamb gyros. Because it is similar to the vegetable salads made throughout the Middle East, feel free to serve çoban salatası with chicken shawarma and falafel.

Ingredients

2 large tomatoes
2 medium cucumbers
1 green bell pepper
1 small red onion, optional
1 tablespoon fresh parsley, finely chopped plus more for garnish
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, or Turkish white cheese
Turkish or Greek black olives, for garnish

Steps to Make It

Gather the ingredients.

Wash and pat dry the vegetables. With a sharp paring knife, skin the tomatoes then dice them into cubes, being careful not to crush the flesh.

Remove the stems and seeds from the pepper and peel the cucumbers and red onion, if using. Dice all of the vegetables into cubes about the same size as the tomatoes.

Put all the diced vegetables in a serving bowl, add the chopped parsley, and toss gently with your fingers.

In an empty jar or covered container, combine the oil, lemon juice, salt, and pepper and shake well. Pour the mixture over the salad and toss gently.

Top the salad with the feta, black olives, and a bit more chopped parsley.

Let the salad rest a few minutes before serving. Enjoy with pita or crusty bread for soaking up the dressing.

Ways to Serve Shepherd's Salad

In addition to serving çoban salatası as a side dish, this salad can be used as a filling for sandwiches such as a vegetarian pita wrap, chicken souvlaki, and falafel.

Recipe Variation

Use 1 tablespoon red wine vinegar instead of lemon juice.
If you like spice, you can use a hot pepper, such as serrano, in place of the bell pepper.

The Basics, TMT...Tomato, Mayo, and Toast (The TMT)
The best way to enjoy a perfect end-of-summer bursting-at-the-seams tomato (heirloom or otherwise).
by J. Kenji López-Alt Updated Aug. 22, 2022

WHY IT WORKS
Perfectly ripe, peak-of-summer tomatoes are the key to success here. Nothing less will do.
Homemade mayo makes it possible to introduce an olive-oil flavor to the toast and tomatoes—a winning combo.

Recipe Facts

Prep: 15 mins Active: 15 mins Total: 15 mins Serves: 2 servings

Ingredients

For the Mayonnaise:

2 large egg yolks
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) Dijon mustard
1 small clove garlic, finely minced or grated
3/4 cup (177ml) canola oil
3/4 cup (177ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper

To Assemble:

4 slices high-quality bread, toasted
1 large ripe tomato, cored and sliced into irregular wedges
Coarse sea salt, such as Maldon

Directions

For the mayonnaise: Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form a thick emulsion. If using a food processor, transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize, then, whisking constantly, slowly drizzle in olive oil until a thick mayonnaise forms.

Alternatively, if using a stand mixer, continue to use the mixer's whisk attachment to add the olive oil. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper.

Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.

Notes
Use only the best summer tomatoes and high quality bread for this recipe.

Extra-virgin olive oil can become bitter when blended in a food processor; therefore we recommend hand-whisking in the olive oil. A stand mixer can continue to be used for the olive oil without trouble.

The mayonnaise can also be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized saucepan. Place a large bowl on top of it. It should remain stable as you whisk.

Special Equipment
Food processor (or stand mixer), or a whisk with a really strong wrist.

Two-Minute Mayonnaise Recipe

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.
by J. Kenji López-Alt Updated Sep. 16, 2022

WHY IT WORKS

By using a jar just wider than the head of the blender, the oil is gradually emulsified into the other ingredients.

The oil floats at the top, so when you stick the blades of the hand blender down into the cup, they'll be in direct contact with the egg yolk, water, acid, and mustard.
The immersion blender creates a vortex, gradually pulling the oil down into the whirling blades.

Recipe Facts

Prep: 2 mins Active: 2 mins Total: 2 mins Serves: 8 servings Makes: 1 cup

Ingredients

1 large egg
1 tablespoon (15ml) lemon juice (from 1/2 a lemon)
1 teaspoon Dijon mustard
1 medium clove garlic, minced
1 cup (240ml) vegetable or canola oil
Kosher salt

Directions

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see note). If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.

Special Equipment
Immersion blender

Notes
It is imperative that the jar you use be just slightly larger than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture.

If your mayonnaise is watery, that means it has not been emulsified properly. Let the mixture settle and separate, then try blending again.

Ravioli lasagna cups

Total Time 30 min Prep 10 min Cook 20 min Serves 6 Difficulty Easy

Handy frozen ravioli serves as both the pasta and cheese filling in this super-easy riff on lasagna. Layered with marinara sauce, garlicky spinach, and a finishing touch of mozzarella, it's saucy, rich, and cheesy.

While you could layer the elements in a casserole dish, making the lasagna in muffin tins helps with portion control. If possible, choose frozen spinach in a bag over that in a box. Bagged spinach stays more separate and thaws more quickly and easily than the solid block you'll get from a box.

Ingredients

Cooking spray 12 spray

Frozen cheese ravioli without sauce 15 oz, 24 average-size pieces

Olive oil 1½ tsp

Garlic 3 medium cloves, minced

Chopped frozen spinach 10 oz, or frozen leaf spinach, thawed

Jarred fat-free marinara sauce 1½ cup

Shredded part-skim mozzarella cheese ¾ cup, (about 3 oz)

Instructions

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.

Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.

In a small skillet over medium heat, warm oil and garlic until fragrant and barely golden brown, about 2 minutes.

Remove from heat. Squeeze as much liquid as possible from spinach and "fluff" spinach with fingers. Stir spinach into oil mixture.

Into each muffin cup, layer 1 ravioli, 1 tbsp marinara, about 1½ tbsp spinach, 1 ravioli, 1 tbsp sauce, and 1 tbsp mozzarella.

Bake, uncovered, until sauce is bubbly and cheese melts, about 15 minutes. Broil 1 or 2 minutes to lightly brown cheese, if desired.

Serving size: 2 lasagna cups

Turkey Club Salad with Peppercorn Dressing

Total Time 18 min Prep 15 min Cook 3 min Serves 4 Difficulty Easy

This recipe packs in all the flavors of your favorite sandwich but as a salad instead. A light and creamy dressing, healthier turkey bacon, loads of greens, and skinny croutons make it a better-for-you choice for a hearty lunch. To give turkey bacon a little more flavor, sprinkle it with a pinch of black pepper or smoked paprika before cooking.

Ingredients

Uncooked turkey bacon 6 slice(s), cut into 1/2-inch pieces ½ cup Fat-free half-and-half

Light mayonnaise ½ cup Fat-free half-and-half ¼ cup

Fresh lemon juice 1 Tbsp

Dijon Mustard 1 tsp

Black pepper ¼ tsp

Mixed greens 8 cups, lightly packed

Cooked turkey breast without skin 10 oz, cubed

Fresh cherry tomatoes 10 medium, halved

Fat-free packaged croutons 1 cup

Instructions

Cook bacon in medium nonstick skillet over medium heat until crisp, about 3 minutes. Transfer to paper towels to drain.

To make dressing, whisk together mayonnaise, half-and-half, lemon juice, mustard, and pepper in serving bowl.

Add salad greens, turkey, tomatoes, and croutons. Sprinkle with bacon; toss until coated evenly. Serve immediately.

Serving size: 2 cups

From Simply Recipes

Note: All groceries have a bargain bin or shelf.

Sorting Trash From Treasure in the Dollar Bin
Not all cheapo produce at Kroger is a score. Some of it is close to rotten. How do you glean the gems from the garbage?

Look for potatoes. Undersize potatoes land in this bin a lot. As do green potatoes, which are totally safe to eat if you peel them. You want the potatoes to be firm, not soft, and not to have eyes that are rapidly developing into sprouts.

Embrace unpretty citrus. Smaller-than-average lemons or limes that are a teensy bit not as bright green as the others tend to land in the bin a lot. Same with grapefruit. They are all great scores.

Go tropical. Dead ripe mangos and papayas have a really short shelf life. If you score these from the bargain bin, plan to eat or prepare them stat. 

Ratatouille, anyone? Sometimes I get really lucky and find eggplant, colorful bell peppers, and a bundler of onions. That's halfway to a batch of ratatouille, which I make and freeze for future meals.

Be down with brown bananas. I pick up mottled brown-and-yellow bananas from the dollar bin. The last time I shopped, I noticed that the marked-down bananas were sold by the pound, not by the bunch. Still, I almost always come away with a half-dozen organic bananas for less than a buck. That's one loaf of banana bread and at least three smoothies.

Know wrinkled from rotten. Sometimes at my store, they try to pass off stuff that's nearly compost. If you see anything your gut instinct says to leave behind, listen to your gut instinct.

Skip the avocados. Dollar bin avocados—at least the ones that I've found—tend to be really squishy and past their prime. Approach with caution!

Even More Super Produce Savings!
Besides the dollar bin, Kroger also marks down packaged produce throughout the produce section. Look for the markdown sticker on the package—it's got a red and yellow border. Bagged lettuce, salad kits, greens in plastic clamshells, mushrooms, and fresh herbs are the most likely to be marked down this way.

Scrutinize the contents: are they simply a bit tired or are they microns away from slimy? If they're looking good to go, I scoop these up and use them to inspire my meal planning. A giant clamshell of baby arugula? Make pasta with arugula pesto. A pound of mushrooms? Make mushroom quesadillas. A bag of Brussels sprouts? Roast them.

Vegetable-centric meals save me money because I get more unprocessed food on my plate and spend less on costly meat.

For This to Work, You Have to Act Fast
The rub with cheapo produce? Its life span is highly limited. You can't load up and shove it in your fridge to deal with it later. Because when later comes, it'll be rotten.

You have to act fast, and you need the luxury of time. I get in a rhythm where I shop on a Friday or Saturday, then spend an afternoon in the next 24 hours doing batch cooking, prioritizing my dollar bin produce. If you ever pick up produce—clearance or full-price—and think, "I probably don't have time to cook this," put it back on the shelf.

Slow Cooker Cowboy Beans

This slow cooker recipe delivers a hearty dish of hamburger, bacon, and beans in a thick and sweet sauce.

Recipe by Heather  Updated on February 10, 2022

Prep Time: 10 mins Cook Time: 3 hrs 10 mins Total Time: 3 hrs 20 mins Servings: 8

Ingredients

1 pound hamburger

½ pound bacon

1 (28 ounce) can baked beans with pork

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can lima beans, rinsed and drained

2 onions, chopped

1 cup ketchup

1 cup brown sugar

1 teaspoon prepared mustard


Directions

Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes.

Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the bottom of your slow cooker.

Cook on Low until hot and thickened, at least 3 hours.

Readers's Notes

Excellent beans but it makes a lot! I did change a couple of things but I think the original recipe would be delicious! I used a 28oz can of Bushes baked beans, 1 can of chili beans, and 1 can of navy beans. I did use the full cup of sugar and catsup. I sprinkled a good amount of dried onions instead of using diced. I also only used 1/2 lb ground beef and no bacon (trying to lower the calories). Let cook for about 4 hours on low, then 1 hour on high without the lid.. thickened right up.

I liked the recipe. The next time I make it, I will decrease the amount of sugar to half. As written,in my opinion, it is a tad too sweet. I also added hot sauce in an attempt to cut the sweetness. I will again add hot sauce to spice it up a bit.

The canned beans are already cooked, so having to cook them to mush in a slow cooker seems wasteful of time and electricity. Also, it has so much sugar it's more like a dessert than a main dish. Sorry, not making this again.

Substitute most anything but humus for the lima beans and it's a good recipe. Only leave them in if you WANT it bland and lifeless.

I have been making these for years. The recipe is in our state cookbook. My grocery store calls canned lima beans butter beans but it's the same. The longer you cook this on low the better the flavor. Very popular at potlucks and get togethers, especially with men.

PATRICIA, I printed the bean recipe and I'm going to make it SOON.  I have everything to go in it and I try to eat some beans, daily.  They are good for one of my "aging problems".  Thanks for the recipe.

The Cowboy Beans is very similar to my Kansas mother's version of baked beans, without the aid of a slow cooker.  It was her "go to" recipe for any church or organization pot luck gathering.  However, the bacon was laid in strips over the top of the casserole and baked for long time in the oven.  It is still my favorite style of baked beans.

Jane, you're going to love that recipe if you like beans. In the past, I used dried beans only, but there are a few canned beans, basically organic, that aren't chemically derived, and I can eat them, which is nice.

I like to cook several dried beans at a time, freeze and toss a few beans into various recipes, cold or hot, for added nutrition.

Phyliss, I would love to see your mother's oven recipe. I always used a pot on the back of the stove. After sorting, cleaning, etc. I would cook them for hours on low and came to associate that recipe with long, slow weekends.

Patricia----


Baked Beans

2 15 oz. cans Van Camp baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 T. prepared mustard
1 t. Worcestershire sauce
1 t. red wine vinegar
salt and pepper to taste
2 slices bacon


Preheat oven to 350 deg. F (175 deg. C)
In a 9X9 baking dish, combine the pork and beans with salt and pepper to taste.  Top with the bacon slices.
Bake at 350 deg. for 1 hour, or until sauce is thickened and bacon is cooked.

I found this in Allrecipes.com but it is the same as my mother used and I think it came originally from a Van Camp Pork and Beans can label.  It is a little tangy, and a little savory, and a little sweet.  It is my favorite way to fix Kansas style Baked Beans that Mother always took to pot luck suppers.

Thank you for adding the recipe for me, Phyllis; I've saved it. My sister bakes similar beans but has always associated them with laundry and housecleaning as a child.

Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe
Ready in little more than an hour, this chicken cacciatore has all the flavor and depth of a slow-cooked recipe.
by Daniel Gritzer Updated Sep. 30, 2022

Chicken legs remain tender and juicy even with prolonged cooking, unlike lean breast meat.
Eliminating the flour dredging that some recipes call for allows the bright, fruity flavor of the bell pepper and tomatoes to shine through.

Recipe Facts

Prep: 5 mins Cook: 75 mins Active: 40 mins Total: 80 mins Serves: 4 to 6 servings

Ingredients

3 to 4 pounds (1.4 to 1.8kg) bone-in, skin-on chicken legs, thighs and drumsticks split
Kosher salt and freshly ground black pepper
3 tablespoons (45ml) extra-virgin olive oil
1 medium (8-ounce; 225g) yellow onion, thinly sliced
1 large (8-ounce; 225g) red bell pepper, stemmed, seeded, and thinly sliced
5 medium cloves garlic, thinly sliced
3/4 cup (175ml) dry white wine  (Optional white grape juice, or apple juice)
1 (28-ounce; 795g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120ml) reserved juices from can
2 sprigs fresh rosemary, sage, or thyme
1 bay leaf
Minced flat-leaf parsley, for garnish (optional)

Directions

Preheat oven to 350°F (180°C). Season chicken all over with salt and pepper.

In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 6 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside.

Add onion, pepper, and garlic and cook, stirring and scraping up any browned bits, until softened, about 8 minutes.

Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables.

Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if desired.

Special Equipment
Dutch oven

Notes
 You can also finish the dish on the stovetop if you don't want to fire up the oven.

Homemade Chicken Soup Recipe
A flavorful broth and perfectly cooked chicken make this classic even better.
by Daniel Gritzer Updated Apr. 17, 2020

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture.
Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
Adding the vegetables toward the end maintains their flavor and prevents them from turning to mush.

Recipe Facts

Prep: 15 mins Cook: 2 hrs 30 mins Active: 25 mins Total: 2 hrs 45 mins Serves: 12 servings Makes: 3 quarts

Ingredients

1 (4-pound; 1.8kg) whole chicken
3 quarts (2.8L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth
6 medium cloves garlic
2 sprigs fresh thyme
1 bay leaf
1 large carrot (8 ounces; 230g), diced
1 medium turnip (7 ounces; 200g), peeled and diced
1 medium yellow onion (9 ounces; 250g) or large leek (white and light-green parts only), diced
1 large parsnip (10 ounces; 285g), peeled and diced
2 medium ribs celery (5 ounces; 150g), diced
Kosher salt and freshly ground black pepper
Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

Directions

Using a sharp knife, cut chicken breasts from breastbone and detach chicken legs from carcass. In a large soup pot or Dutch oven, cover chicken breasts, legs, and carcass with stock. Add garlic, thyme, and bay leaf.

Heat stock over medium-high heat until temperature reaches between 150°F and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150°F–160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.

Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard thyme sprigs and bay leaf. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones. If broth is cloudy, you can strain it through a fine-mesh strainer to clarify it.

Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

Special Equipment
Dutch oven or stockpot, instant-read thermometer, fine-mesh strainer (optional)

Ham and Bean Soup
A rich and hearty soup that is undeniably satisfying.
by Arlyn Osborne Published Mar. 03, 2022

Sweating the aromatics first then adding them back later ensures they don't cook to a pulp and provides texture to the finished soup.
Cooking the beans directly in the soup contributes to a thick, creamy consistency.
Simmering the ham hocks for an extended period deeply flavors the soup and yields tender meat.

Recipe Facts

Cook: 4 hrs Soaking Time: 60 mins Total: 5 hrs Serves: 6 to 8 servings

Ingredients

1 pound (450g) dried navy beans
5 quarts (4.7L) water, divided
Kosher salt
2 tablespoons (30ml) extra-virgin olive oil
1 large yellow onion (12 ounces; 340g), roughly chopped
2 small carrots (6 ounces; 170g), peeled and roughly chopped
2 celery ribs (5 1/2 ounces; 155g), roughly chopped
2 medium garlic cloves, roughly chopped
2 sprigs fresh thyme
2 sprigs flat-leaf parsley, plus finely chopped parsley leaves and tender stems for garnish
1 bay leaf
2 1/2 pounds (about 2 large; 1.1kg) smoked ham hocks
Freshly ground black pepper

Directions

In a 4-quart saucier, combine beans and 3 quarts (2.8L) water; season with salt. Bring to a boil over high heat. Remove from heat, cover, and let soak for 1 hour. Drain and rinse beans; set aside.

Meanwhile, in a large Dutch oven, heat oil over medium heat until shimmering. Add onion, carrots, and celery, and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring frequently, until fragrant, about 60 seconds. Transfer vegetables to a small heatproof bowl; set aside.

In the same Dutch oven, add remaining 2 quarts (1.9L) water, along with thyme, parsley, bay leaf, and ham hocks. Bring to a boil over high heat, then lower heat to maintain a gentle simmer. Cover and cook until ham hocks are tender, about 1 hour.

Stir in beans and return to a gentle simmer, adjusting the heat if needed. Cover and cook, stirring halfway through, until beans are completely tender and meat is falling off the bones, about 2 hours. Discard thyme, parsley, and bay leaf. Using tongs, transfer ham hocks to a cutting board and set aside until cool enough to handle, about 20 minutes. Using a slotted spoon, transfer 2 1/2 cups beans to a medium heatproof bowl; set aside.

Once ham hocks are cool, roughly chop meat using a sharp knife; discard skin, bones, and fat. Set aside.

Using an immersion blender, blend soup until smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high, then return pureed soup to the pot). Add reserved beans, meat, vegetables back to pot, stirring to combine. Return to a gentle simmer, then cook, stirring occasionally, until vegetables are tender and ham is heated through, about 20 minutes. Season to taste with salt and pepper.

Divide soup among warmed bowls and sprinkle with parsley and pepper.

Special Equipment

4-quart saucier, large Dutch oven, immersion blender or countertop blender

Make-Ahead and Storage

The soup can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.  The soup will thicken after being refrigerated. If reheating, thin as needed with water to achieve desired consistency.

Note for those with beans still hard;  If beans are hard I think you may have skipped step 4 which says "simmer beans for 2 (more) hours until tender"

This ends up being
1 hour boiling/soak
2 hour simmer til tender
20 mins reheat w ham

Total of 3hrs and 20 mins will cook any dry bean.

Goulash (Hungarian Beef and Paprika Stew) Recipe
This old-fashioned goulash is loaded with vegetables and beef for a hearty winter meal.
by J. Kenji López-Alt Updated Dec. 09, 2022

Searing the meat in large steaks gives you browned flavor without overcooking or steaming.
Gelatin adds body to the sauce without muddying flavors.
Using two batches of vegetables ensures optimum flavor and texture in the finished dish.

Recipe Facts

Active: 90 mins Total: 3 hrs 30 mins Serves: 6 servings

Ingredients

4 cups (950ml) homemade or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin (1 ounce; 30g)
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery (3 ounces; 85g)
1 large yellow onion, thinly sliced (10 ounces; 275g)
2 red bell peppers, thinly sliced (8 ounces; 225g)
4 cloves garlic, thinly sliced
1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) Asian fish sauce
2 bay leaves
4 sprigs thyme
2 tablespoons flour (about 3/4 ounce; 20g)
1 pound (450g) Yukon Gold potatoes, peeled and cubed
1 to 2 tablespoons (15 to 30ml) apple cider vinegar
Chopped fresh parsley leaves, for serving

Directions
Sprinkle gelatin over chicken stock and set aside. Adjust oven rack to lower position and preheat oven to 300°F (150°C). In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.

Add paprika and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves. Add potatoes and reserved sautéed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a ladle, skim off any excess fat from the surface of the stew and discard.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary. Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

Special Equipment

Dutch oven


From the comments; Yeah, there is no such thing as "goulash." That is, there are as many goulashes as there are cooks.

When I learned to make it in Vienna, I was told "it must be shin beef." Having made it with both chuck and beef shank many many many times, I'm with my mentor on this - beef shank has all the gelatinous stuff and, I think , better flavor than chuck. Plusses are that it's often available for pretty cheap and the cutest (and luckiest) dog on the planet does love those bones.

I was also told by that old Viennese woman to use onions in equal volume to the beef.

Finally, in addition to the boatload of fine Hungarian paprika, I add a healthy dose of Hungarian half-sharp paprika. (Be careful: you definitely do not want to mix up the amounts of the two paprikas, I have learned. D'oh!) Oh right, finally finally, and I mean it this time, some caraway seed is a great addition. I'd use maybe a tablespoon for this recipe.

Another comment from the peanut gallery;

Now, the BIG change I made was to use a pressure cooker. With rare exception, I now pressure cook all soups and stews--not only does it allow for fewer flavoring volatils to escape, it's a real champ in breaking down even the toughest cuts of meat. For this recipe I did all the initial cooking/browning in a heavy skillet. Then, this got added to the pressure cooker and cooked it over "low" for 20 minutes (adjust this time for the cut of meat you have; in this case mine not very marbled so I went longer). After 20 minutes, I manually depressurized the pot, added the carrot chunks back along with the potatoes and cooked another 15 minutes. Then did a natural depressurization (cooldown). Finally I separated the solids form the the gravy (to prevent over cooking) and reduced the gravy uncovered until nice and thick. Added everything back, mixed to combine and done. Worked a treat and the entire recipe probalby took less than 90 minutes from start to finish.

Grandmother's Chicken

We've streamlined a classic French dish, poulet grand-mère, so it comes together in little more than an hour--about half the time required for the original recipe. Prep and Cook Time: 1 hour, 20 minutes. Notes: We leave the garlic unpeeled, in keeping with the rustic spirit of this dish. Once cooked, the cloves can be squeezed out of their skins and spread on bread.

Total: 1 hr 20 mins Yield: Makes 4 to 6 servings

Ingredients

2 tablespoons olive oil
1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup frozen pearl onions
6 large cloves garlic, unpeeled
2 sprigs fresh thyme
1 pound baby Yukon Gold potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
1 pound cremini or button mushrooms, trimmed and cut into quarters
2 cups reduced-sodium chicken broth

Directions

Step 1
Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.

Step 2
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.

Step 3
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.

Step 4
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.

Reviews;

I am SO happy to come across this recipe again! Have made this many times, and it is amazingly good. Hubby will be so happy to see this on the dinner table again! (The only thing I do differently is to peel the garlic & add more of the garlic.

Such a fantastic recipe. I categorize it under comfort food, I make it when I want a warm, satisfied tummy. It is time consuming, but easy to make. I don't have a pot that cooks on the stove and trasfers to the oven, so I just do the pre-oven steps in a large wide sauce/fry pan then transfer to a cassarole dish. I also add extra cloves of garlic to squeeze on the bread. Love love love this dish! Turns out perfect every time.

Delicious comfort meal! The garlic turns out mellow and wonderful -- I add some extra. Be sure to have some crusty French bread on hand to spread with the garlic and to sop up the drippings.

Bacon-Wrapped Potatoes  Serves four

To serve these bacon-wrapped potatoes as an appetizer, leave in the toothpicks they were secured and baked with. Remove them to serve as a side dish.

Everyday Food, December 2010

Ingredients

8 bacon slices, cut in half crosswise
16 small potatoes

Directions

Step 1
Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure it with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

Walnut Honey Cake   Servings ten

The honey glaze ensures that this cake is extra-moist.

Martha Stewart Living, September 2003

Ingredients

3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

Directions

Step 1
Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.

Step 2
Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.

Step 3
Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Step 4
Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Step 5
Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.

Red Velvet-White Chocolate Cheesecake

Take a bow as you reveal the revelry inside this spectacular cake.
By Pam Lolley  Published on November 18, 2022


Hands-On Time: 45 mins Total Time: 13 hrs 45 mins Servings: 12 slices

Garnish With Gusto

Step 1: Select nontoxic leaves, such as bay leaves. Thoroughly wash the leaves, and pat dry. Melt approximately 2-oz. vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of candy coating over backs of leaves, spreading to edges.

Step 2: Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

Step 3: Handle leaves gently when garnishing or they'll break or melt. Arrange candy leaves around the base of the cake and store-bought coconut candies (such as Confetteria Raffaello Almond Coconut Treats) in the center of the cake. Accent the top of the cake with additional candy leaves. For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.

Ingredients

Cheesecake Layers

2 (8-in.) round disposable aluminum foil cake pans

1 (12-oz.) package white chocolate morsels

5 (8-oz.) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 Tbsp. vanilla extract


Red Velvet Layers

1 cup butter, softened

2 1/2 cups granulated sugar

6 large eggs

3 cups all-purpose flour

3 Tbsp. unsweetened cocoa

1/4 tsp. baking soda

1 (8-oz.) container sour cream

2 tsp. vanilla extract

2 (1-oz.) bottles red liquid food coloring

3 (8-in.) round disposable aluminum foil cake pans


White Chocolate Frosting

2 (4-oz.) white chocolate baking bars, chopped

1/2 cup boiling water

1 cup butter, softened

1 (32-oz.) package powdered sugar, sifted

1/8 tsp. table salt


Garnishes

Store-bought coconut candies

White Candy Leaves (see above)

Directions

Prepare Cheesecake Layers: Preheat oven to 300°F. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

Bake at 300°F for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

Prepare Red Velvet Layers: Preheat oven to 350°F. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2½ cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

Bake at 350°F for 20 to 24 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; cool completely (about 1 hour).

Prepare Frosting: Whisk together chocolate and ½ cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Caramel Italian Cream Cake

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.
By Southern Living Editors  Updated on February 27, 2022

Total Time: 2 hrs 25 mins Yield: 12 servings

Italian Cream Cake is a gorgeous layer cake that originated in Italy, but local bakers added their own special touches that turned it into a classic Southern layer cake. The three vanilla cake layers are packed with pecans and coconut, with more coconut on the outside. What makes this Italian Cream Cake recipe different from most is that instead of the usual cream cheese frosting inside and out, there's quick caramel frosting between the layers. This caramel frosting is not only quick, it's easy thanks to a delicious combination of brown sugar and cream that doesn't require a candy thermometer.

Ingredients

3 cups shaved coconut

1 cup finely chopped pecans

½ cup butter, softened

½ cup shortening

1 ½ cups granulated sugar

½ cup firmly packed dark brown sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Quick Caramel Frosting

Cream Cheese Frosting

Directions
Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350° for 23 to 25 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 cool completely (about 1 hour).

Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.

Oven Roasted Vegetables
Crispy Oven Roasted Vegetables are delicious, healthy, and so easy to make.
By KATIE MORFORD, RD  Updated May 04, 2022

Knowing how to knock out a sheet pan of oven roasted vegetables is a cooking essential in my book. It's along the lines of learning to scramble an egg, whisk together a salad dressing, or cook a pound of pasta.

In common with every one of these kitchen basics is a dish that can be tweaked and tailored depending on the mood. Most important of all? Roasted vegetables are just plain delicious. Even my veggie-phobic friends more readily embrace vegetables when crispy and golden, hot off a sheet pan, and just salty enough to want more.

In our house, Oven Roasted Vegetables are in regular rotation pretty much all year round. They're suitable for both simple weekday suppers and for when company comes. I make them in small batches in my toaster oven for quick lunches and serve them underneath poached eggs for brunch.

How to Make Oven Roasted Vegetables

The method for making Oven Roasted Vegetables could not be easier:

Cut vegetables in pieces that are uniform in size.
Pile them on a sheet pan.
Add olive oil, salt, and desired seasonings.
Roast them in a very hot oven.
Serve them hot.
It's that simple.