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Showing posts with label Salty. Show all posts
Showing posts with label Salty. Show all posts

Sunday, July 28, 2024

POTATO BREAD

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Ingredients

  • 1 1/2 cups warm water (110-115°F)
  • 1 package (2 1/4 tsp) active dry yeast
  • 1 cup mashed potatoes (cooled)
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tsp salt
  • 6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.
Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.
Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.
Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.
Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.
Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.
Let the bread cool on a wire rack before you cut it and serve it.
Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Knead the dough well until it is smooth and elastic. This will make sure the bread is light and soft.
Let the dough rise in a warm place without drafts so it can rise right.

Tap the bottom of the loaf to see if it’s done. It’s ready when it sounds hollow

Chocolate chip muffins

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Ingredients 

  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup milk
  • 1 cup semi-sweet chocolate chips

Directions

1. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of the flour, mix with a hand mixer until just combined, then add in the milk, stirring to combine.


5. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
6. Add the chocolate chips to the batter and use a rubber spatula to gently fold them in.
7. Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
8. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center, comes out clean.


9. Reduce the heat in the oven to 350 degrees after 7 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
10. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Loaded Broccoli Potato Pan Recipe

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INGREDIENTS

  • 2 to 3lbs of Skinless Chicken Breast
  • 2 bags of Raw Extra Large
  • Shrimp(peeled and deveined)Found at Walmart
  • 5 lb bag of red skin potatoes
  • 2 bags of Broccoli Florets(Steamable Bags)
  • 8 oz bags Cheddar Cheese Monterey Jack Cheese
  • 3 sticks of butter
  • Old Bay seasoning
  • Parsley Flakes
  • Minced Garlic

DIRECTIONS

Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper, and garlic powder. Cut into cubes after it’s done cooking.
Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.
After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to pan then add shrimp. Cook until shrimp are done.
Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice.
I like mine nice and buttery. More minced garlic can be added to the shrimp while cooking too if you like…While the Shrimp is cooking I spread the potatoes in a roasting pan along with a couple of sticks of butter cut up. Sprinkle potatoes with some of the old bay seasonings too.
Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.

Friday, July 26, 2024

Cream Cheese & Bacon Stufted Doritos Chicken

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Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

4 ounces cream cheese, softened

1/2 cup shredded cheddar cheese

4 slices bacon, cooked and crumbled

1 cup crushed Doritos chips

2 eggs, beaten

1 tablespoon olive oil


Directions

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

Using a sharp knife, carefully butterfly each chicken breast, creating a pocket without cutting all the way through.

Season the inside of each chicken breast with salt and pepper.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and crumbled bacon.

Stuff each chicken breast with the cream cheese mixture, then press the edges to seal.

Dip each stuffed chicken breast into the beaten eggs, then coat with crushed Doritos chips, pressing gently to adhere.

Place the coated chicken breasts in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy.

Remove from the oven and let cool for a few minutes before serving.

Loaded Cheesy Pocket Tacos

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Ingredients

  • 1 packet Taco Seasoning
  • 1 pound ground beef
  • ½ cup salsa
  • 8 ounces cream cheese, softened
  • 2 tbsp melted butter
  • 1 cup Cheddar Cheese, shredded
  • 12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos




Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes.
Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese
Enjoy!

Wednesday, July 24, 2024

CHEESEBURGER BURRITOS

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CHEESEBURGER BURRITOS

 


Ingredients

  • 1/2 cup FRENCH’S® Mustard (any flavor)
  • 1/2 cup FRENCH’S™ Tomato Ketchup
  • 1/2 cup dill pickle relish [or chopped dill pickle]1 cup chopped tomato
  • 1 cup shredded cheddar cheese
  • 6 flour tortillas (10-inch)
  • 1/2 lbs. ground beef

Preparation

BROWN ground beef :in large skillet; drain. Stir in Mustard,
Ketchup and relish and bring to a boil over medium-high heat.
Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.

WRAPPED POTATO WITH BACON

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Ingredients


Potatoes 600 g
salt
Boiling water
Parmesan 50 g
black pepper
Bread crumbs
Olive oil
Fresh bacon (thin slices) 350 g

Directions

1. Cut the potatoes into wedges and place them in a bowl with salt and boiling water. Cover for 30 minutes.
2. Mix Parmesan, pepper and breadcrumbs-
3. Season the potatoes with oil and roll them in the breadcrumbs.
4. Wrap the bacon slices around the potatoes.
5. Bake at 180 degrees for 40 minutes

CREAMY POTATO & HAMBURGER SOUP

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Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 medium white onion peeled and diced
  • 1 large garlic clove minced
  • 6 cups of chicken broth
  • 6 cups of peeled & diced Russet potatoes
  • 2 cups of your favourite frozen vegetable mix
  • 3 teaspoons dried basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 cups milk
  • 2 tablespoons cornstarch
  • 8 ounces Velveeta cheese cubed
  • Instructions

    In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
    Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
    Add in the potatoes, broth, vegetables, basil and parsley.
    Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
    Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

CREAMY CHICKEN MOZZARELLA PASTA

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INGREDIENTS

3 cloves of garlic minced

4 oz sun-dried tomatoes

2 tbsp olive oil reserved from sun-dried tomatoes

1 lb chicken breast tenderloins sliced

¼ tsp salt

¼ tsp paprika

1 cup half and half or ½ cup heavy cream + ½ cup milk

1 cup shredded mozzarella cheese not fresh mozzarella

8 oz penne pasta gluten-free option available

1 tbsp basil

¼ tsp red pepper flakes

½ cup reserved cooked pasta water or more

¼ tsp salt to taste

How To Make Creamy Chicken Mozzarella Pasta

In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of reserved olive oil from sun-dried tomatoes jar for 1 minute on medium heat until garlic is fragrant.

Remove the sun-dried tomatoes from the skillet and leave the olive oil.



Add sliced chicken (seasoned with salt and paprika) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions, reserving some cooked pasta water. Drain the pasta.

Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.

To make creamy pasta sauce, add half-and-half and shredded mozzarella cheese to the skillet, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.

Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir to combine.

If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once, as you might need less or more of it.



Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Monday, July 22, 2024

Barbacoa Beef tacos

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Ingredients

  • 3 lb chuck roast
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 1 1/4cups beef broth, divided
  • 3 – 4chipotle chilies in adobo*
  • 6garlic cloves
  • 1 1/2Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/ 4tsp ground cloves
  • 3 bay leaves
  • 1/4cup fresh lime juice

Instructions

Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
Dab roast dry with paper towels, and season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in the slow cooker.
In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
In a 2-cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions.
Cover and cook on low heat 8 – 9 hours**.
Remove beef from the slow cooker (leave broth) and shred. Stir lime juice into broth in the slow cooker then return beef to the slow cooker and cook on low or warm 20 – 30 minutes longer.
Strain liquid from beef and serve in tortillas with desired toppings.
Enjoy !!

PENUCHE FUDGE

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Ingredients

  • 2 cups Light Brown Sugar
  • 3 cups Confectioners Sugar, sifted
  • 1 cup Pecans or Walnuts
  • 2 sticks, (1 cup) butter, unsalted
  • 5 ounces Evaporated milk
  • ¼ tsp salt
  • 1 tsp Vanilla Extract
  • Nonstick spray

How To Make Penuche Fudge

FIRST STEP:

Spray a 9×5 loaf pan with the non stick spray
Line the same loaf pan with parchment paper
In a heavy bottomed saucepan, over medium high heat melt the butter and the brown sugar.
Heat for 2 to 3 minutes until the butter has melted and the brown sugar has melted
Add the evaporated milk and bring to a boil
Once the mix comes to a boil, remove the pan from the heat and allow to cool for 30 minutes

SECOND STEP: After 30 minutes, add in the salt and the vanilla
Stir until well mixed
Slowly add in the confectioners Sugar
Fold in the chopped nuts

THIRD STEP: Put the fudge mix into the prepared loaf pan
Place the loaf pan into the refrigerator for 20 to 25 minutes, uncovered
Once the fudge is set, cut into squares and enjoy!

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