Ingredients:
3-4 peeled and boiled potatoes
Salt and pepper
1 tablespoon of potato starch
1 tablespoon of mayonnaise
Mozzarella or stretched curd cheese to taste
Directions:
1. First peel and boil the potatoes.
2. Then mash them and add salt, pepper, starch and mayonnaise.
3. Once you have obtained a homogeneous mixture, form the pancakes by filling them with mozzarella or cheese.
4. Cook them in a pan with oil.
Credit: Ninik Becker
Enjoy
Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.
To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour
To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)
Directions
Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).
Cook an additional 10 minutes on high to fully cook dumplings.
Taste test broth, and add additional salt and pepper, if desired.
Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!
Enjoy
A mealtime favorite across many households in North America, that is quick and easy to make in the truck with a slow cooker.
INGREDIENTS
1.5 lbs. smoked pork sausage, sliced
1 large onion, sliced
2.5 lbs. medium russet potatoes, peeled and chopped
1 10 oz. can cream of mushroom soup
¾ tsp. creole seasoning
INSTRUCTIONS
Spray crockpot with cooking spray unless you use a liner*
Place all ingredients in crockpot. Stir.
Cook on low for 7 to 8 hours.
*Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.
Enjoy
Easy chocolate peanut butter bars are a perfect after school snack.
Preheat oven to 350°F.
Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
Bake 15 minutes.
Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
Bake an additional 15 minutes. Cool. Cut into bars.
Enjoy
Credit: Keyingredient
Ingredients:
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Method:
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve
Verdict?
The cake is still as delicious as what my memory can recalled, soft, moist and full of the fragrant of banana. Yummy Yummy.
Enjoy
Ingredients
16 ounces Velveeta
1 14oz can Diced Tomato with Green Chiles
6 slices Crispy Bacon, chopped
1 10oz pkg frozen spinach, thawed & drained
Method
Combine all ingredients in a microwave safe bowl. Cook for 3 minutes on high. Stir. Cook again, in 2 minute increments, stirring each time until cheese is melted and ingredients are thoroughly blended. Serve with Tostitos Fajita Scoops!16 ounces Velveeta
You will need
1 14oz can Diced Tomato with Green Chiles
6 slices Crispy Bacon, chopped
1 10oz pkg frozen spinach, thawed & drained
Procedure
Combine all ingredients in a microwave safe bowl. Cook for 3 minutes on high. Stir. Cook again, in 2 minute increments, stirring each time until cheese is melted and ingredients are thoroughly blended. Serve with Tostitos Fajita Scoops!
Enjoy
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9×13″ baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Enjoy
INGREDIENTS
SERVINGS 8
1 (16 ounce) can crushed tomatoes (can use stewed or whole)
2 (16 ounce) cans beef broth (can sub bouillon)
2 (16 ounce) cans mushrooms (can use fresh if desired)
1 medium green pepper, diced
1 small onion, diced
1 lb Italian sausage
1⁄2 lb pepperoni, thinly sliced
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons italian seasoning
1 cup freshly grated mozzarella cheese
1⁄4 cup grated parmesan cheese
DIRECTIONS
Saute the sausage until brown.
Drain grease from the sausage and place the sausage in a crock pot.
Add all the other ingredients (except the cheeses) to crock pot.
Cook in slow cooker on low for 6 to 8 hours.
Spoon into bowls and sprinkle with cheeses.
Photo: food. com
Enjoy
Ingredients
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) cans red kidney beans, drained
1 (16 ounce) cans white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jars spaghetti sauce
8 ounces pasta
Directions
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Recipe courtesy of food.com
Photo:breezermom
Enjoy
These potatoes tasted like a baked potato with the toppings infused because they literally bake into the potato. They are easy to make and a great switch up to a regular baked potato! All you have to do is melt butter in a glass pan, top with shredded parmesan cheese, salt, pepper, and garlic powder. Then you cut your potatoes in half and lay them face down on top of the parmesan. You can season the other side of the potato, too.
I love how unique these potatoes are in both taste and appearance!
The original recipe called for 1/4 cup of butter, but that seemed like way too much. 3 tablespoons is plenty, and next time I might try them with just 2 and see if that works! If I had fresh rosemary on hand I would definitely add that too!
Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded Parmesan cheese
garlic powder
sea salt
freshly cracked pepper
Directions:
1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.
2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.
Servings 14 (1 half per person). Nutritional Information: Calories: 112 Fat: 4g Carbs: 17g Protein: 3g Sodium: 180g
Enjoy