1 lb ground beef 1 (1 1/4 ounce) package taco seasoning (can use low-sodium) 1 (4 ounce) package cream cheese 14 -16 large pasta shells 1 cup salsa 1 cup taco sauce (NOT enchilada sauce) 1 cup cheddar cheese, shredded 1 cup monterey jack cheese, shredded 1 1/2 cups tortilla chips, crushed (optional) 3 green onions, chopped 1 cup sour cream
Directions:
1 Preheat oven to 350°. 2 In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 3 While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together. 4 Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. 5 After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
Indulging in the world of culinary delights often requires a handful of essential ingredients that add that extra touch of sweetness and creaminess to our creations. One such marvel that deserves a special place in your pantry is none other than sweetened condensed milk. In this article, we will delve into the art of crafting your own homemade sweetened condensed milk, uncover its various uses, and explore the sheer joy it brings to your culinary adventures.
The Sweetened Condensed Milk Experience
Whether you’re an amateur chef or a seasoned culinary enthusiast, sweetened condensed milk is an ingredient that never fails to impress. Its rich, velvety texture and irresistible sweetness can elevate a wide range of dishes, from decadent desserts to creamy beverages. By mastering the art of creating your own sweetened condensed milk, you gain control over its quality and flavor, allowing you to infuse your recipes with a personal touch that store-bought alternatives simply can’t match.
Ingredients:
INGREDIENTS
MEASUREMENTS
Butter
3 tablespoons
Instant dry milk
1 cup
Sugar
2/3 cup
Boiling water
1/3 cup
Instructions:
Mix the butter, instant dry milk, sugar, and boiling water together.
Beat the mixture until smooth and well combined.
Incorporate your homemade sweetened condensed milk into recipes that call for 1 can of store-bought version.
Pro Tip: To preserve freshness, transfer the mixture into a sealed jar and freeze for several months. This convenient option ensures you always have a batch of homemade sweetened condensed milk at your fingertips
The holiday season is all about spreading joy and indulging in delicious treats. What better way to do that than with Christmas Chocolate Kahlua & Bailey’s Pudding Shots? These delightful little desserts are a perfect addition to your festive gatherings. Combining the rich flavors of Red Velvet Bailey’s, Kahlua, and JELLO Chocolate Instant Pudding Mix, these pudding shots are sure to be a hit with your guests. In this article, we will guide you through the process of making these delectable treats step by step. Let’s get started!
Ingredients:
Before we dive into the recipe, let’s take a look at the ingredients you’ll need:
INGREDIENT
QUANTITY
Red Velvet Bailey’s (or regular Bailey’s)
1/2 cup
Kahlua (coffee liqueur)
1/4 cup
JELLO Chocolate Instant Pudding Mix
1 small box
Milk
3/4 cup
Cool Whip
8 oz container
Christmas Sprinkles for garnish
As needed
Instructions:
Now that you have all your ingredients ready, let’s proceed with making these delightful pudding shots:
In a large bowl, whisk together the Red Velvet Bailey’s (or regular Bailey’s), Kahlua, JELLO Chocolate Instant Pudding Mix, and milk until the mixture is smooth and well combined.
Gradually add the Cool Whip to the mixture, folding it in gently. Continue until the mixture is creamy and all ingredients are fully incorporated.
Carefully fill shot cups with the pudding mixture. You can use a tablespoon for this, ensuring that each shot is evenly filled.
To add a festive touch, garnish the tops of your pudding shots with Christmas sprinkles. Feel free to get creative with your garnishes!
Once you’ve prepared all the pudding shots, place them in the refrigerator or freezer to set. This typically takes a few hours, but you can leave them in the freezer for a quicker chill.
Once your Christmas Chocolate Kahlua & Bailey’s Pudding Shots have set, they are ready to serve and enjoy!
1/2 cup balsamic vinegar 1/2 cup honey 1/2 cup light brown sugar, packed 1/4 cup low-sodium soy sauce 3 garlic cloves, minced 12 chicken drumsticks 1/4 cup chopped scallion
DIRECTIONS :
Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag.
Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
This is a really easy and super delicious recipe for sausage gravy poured over biscuits that will have your family begging you to make this again and again. This recipe makes a hearty breakfast that is perfect any time of the year or any day of the week. Serve with a side of eggs or even a salad to round-out a filling lunch.
Late Saturday afternoon, after Marlboro Man had returned home with the soccer-playing girls, and I had returned home with the soccer-playing boys, and after our three bottle calves were given their bottles and I washed the last dirty dish in the mountain of dishes I’d left piled in the sink when I left the house Saturday morning, I decided to make biscuits and sausage gravy.
INGREDIENTS 1-pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste 12 cooked biscuits, warmed, for serving
PREPARATION With your finger tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently until it thickens (this may take a good 10 to 12 minutes). Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately. This recipe can be easily doubled to serve 24
DETAILS Servings 12 Preparation time 10mins Cooking time 25mins Adapted from foodnetwork.com
For thousands of years onions have been the main ingredients into many traditional dishes and cuisines all across the globe, and many traditional medicines have been using it as a natural remedy as well. Actually onions are being considered the best natural remedy for the treatment of severe vomiting, and they can easily boost our immune system.
The onion is a member of the allium family and it has one of the strongest antibiotic and antiseptic properties, because it contains huge amounts of Sulfur. The onion is also loaded with Quercetin – a powerful antioxidant which is very effective against free radicals, which explains why the onions are used in so many treatments against numerous health conditions and ailments.
The onions can be also used for the treatment of many respiratory conditions, and they are one of the strongest expectorants. Due to their powerful antioxidant properties, flavonoid and sulfur compounds, the onion can be used for treating arthritis, diabetes, high cholesterol levels, and heart diseases.
The Native Americans have been using the onions mostly for colds and flu. Also the World Health Organization confirmed the onion’s ability to relieve from respiratory infections.
Onion’s uses for many Health Issues and Ailments:
Vomiting – Take two onions, one yellow and one white and grate them. Then squeeze out their juice and try using a cheesecloth to make the process easier. Then make some peppermint tea. Next consume 2 teaspoons of the onion juice and wait for about 5 minutes, then consume 2 teaspoons of the peppermint tea and wait for another 5 minutes. Repeat this process until the symptoms are gone, the vomiting should go right away and nausea will disappear in about 15 minutes.
Cough – Take a big white onion and slice it in two equal halves, get some brown sugar and cover both of the halves in it. Let them infuse each other for 1 hour and then you can consume the remedy 2 times on daily basis to relieve from the cough.
Colic – For colic babies we have one of the most famous recipes, the Cherokee Indian recipe. First get a yellow onion, dice it and boil it and let the mixture cool down. Then You can strain the mixture and feed the baby a single teaspoon every hour, until you notice that the symptoms are completely gone.
Ear pain or infection – Get an onion and chop it in very small cubes, use a thin sock to put the onion inside and tie it. Then put the sock directly on the painful ear and put on a hat so that the sock may stay in place, when the pain disappears you can take off the hat and the sock off your ear.
Breakup Chest Congestion – Crush some onions and mix them together with some coconut oil, you will get a paste like mixture. Then use that paste to rub your chest, then cover your chest with a towel and try putting on a t-shirt.
Fever – Cut a medium sized onion in two equal halves, get some coconut oil and rub it on your feet on the bottom. Use the onion by placing it on your foot arch, and use a cling wrap to make sure the onion doesn’t move. Then put on a sock, that way you will also relieve from toxins in your body and relieve from the illness of course.
Purify the air – You can use the onions to cleanse your air in your house from viruses and bacteria, in each corner around your house put some onion slices.
Cuts – Since the skin of the onion has a transparent film with some pretty interesting antiseptic properties, you can use it to stop bleeding from a cut.
There are some other practical uses of the onions such as these below:
For example you can prevent some iron from rusting by rubbing some onion on to it. Or you can rub some onion juice on your scalp, which will prevent it from damaging and will stimulate hair growth as well. Boil some onions and use the juice in a spray bottle, to spray on your plants, this will protect them from bugs.
Since you’ve learned these things about the onions, give these simple tricks a try and let us know what you thins. Share this article if you find it interesting and helpful!
Fried Pork Chops are sprinkled with seasoned salt, pepper & a little cayenne, if you want some spice, dredged in flour and pan fried until perfectly golden and delicious! This southern favorite is simple, but oh so scrumptious!
You’ll Need
4 bone in pork chops (1/2 inch think) 1 cup all purpose flour 1/2 cup canola or vegatable oil (enough to cover bottom of pan for frying) 2 tbsp butter 1 tsp seasoned salt (extra to season chops to taste) 1 tsp black pepper (extra to season chops to taste) cayenne pepper to taste
Directions
Season Salt and pepper both sides of the pork chops. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
Mix spiced together in a spice or coffee grinder then divide in half. Sprinkle the chops on both sides with part of one-half of the spices. In a shallow dish add the chops and cover with the milk. Soak for 1 hour in the refrigerator.
In another shallow dish, add the flour, panko crumbs, and the other half of the spices and blend well. Set aside
Remove chops from the milk and coat with the flour mixture on both sides. Set on a clean try to rest for about 10-15 minutes.
in the meantime heat about 3 cups of cooking oil such as canola oil or lard in a cast iron skillet over low to medium heat. Once the oil is about 300-325 degrees add the chops in batches to fry until the temperature is 145 degrees and golden brown on the outside. About 3-4 per side.
Drain excess oil on a wire rack over a sheet pan or on paper towels.
For the Mac :
Directions :
Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
Drain and return to the pot.
Add in the butter and stir until the butter is melted. Set aside.
In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
In a separate bowl, mix together the cheeses.
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Layer 1/3 of the macaroni, then 1/3 of the cheese.
Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture over top. Sprinkle the paprika evenly on top.
1 cup shredded Mozzarella cheese (separated) plus extra for topping if desired
1 tsp. oregano
1 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 24 oz. jar of Tomato Basil Marinara Sauce
1 14.5 oz can of Basil, Oregano & Garlic Diced Tomatoes
Instructions
In a large bowl, mix all ingredients together, except for the marinara sauce, diced tomatoes and 1/2 cup of the Mozzarella cheese, until well combined. Roll mixture into 1.5 inch meatballs.
Pour 1/2 jar of marinara sauce and 1/2 can of diced tomatoes into bottom of slow cooker and mix together. Place meatballs in an even layer on top of sauce. Cover meatballs with remaining marinara sauce and diced tomatoes. Cover and cook on low for 6 hours.
After 6 hours have passed, remove meatballs from slow cooker with a slotted spoon and set aside. Stir 1/2 cup of Mozzarella cheese into remaining sauce in slow cooker. Stir until cheese has melted and sauce has thickened.Toast sandwich buns if desired.
Fill with meatballs. Top with additional sauce and Mozzarella cheese, and enjoy!
