Ingredients 2 lb fresh green beans washed & trimmed 1 lbs smoked turkey legs 64 oz water, chicken broth, or turkey broth 1 tbsp minced garlic 1 medium onion chopped 4-5 medium russet potatoes peeled & chopped 2 tsp seasoning salt 1 tsp ground black pepper
Instructions Start off by placing the smoked turkey into a large pot. Pour the broth or water into the pot, then turn the heat to high. Let the turkey cook until it’s nice and tender, then remove it from the pot. Be sure to NOT drain the liquid from the pot. We will use it! Shred or dice up the turkey meat. Make sure to remove all the bones, and skin. Now toss the green beans, smoked turkey, onions, and garlic into the pot with the liquid. Sprinkle in the seasonings, and stir the ingredients. Cook for about 10 minutes, then add in the potatoes. Cook until everything is nice and tender, or cook to your preference. Serve and enjoy with cornbread
Ingredients: 1 pound Bacon, Cut Into Thirds 1 pound Lil’ Smokies (small sausages) 1 stick Butter 2 cups Brown Sugar
Directions: Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie.(small sausage) Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
Ingredients 1 medium onion, chopped 1 green bell pepper, chopped 1 tablespoon oil 1 lb. ground meat 1/2 cup bread crumbs 1 egg Several dashes salt and pepper 1/2 teaspoon garlic powder 3 tablespoons Worcestershire sauce 6 slices provolone cheese
Instructions Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers. Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.
INGREDIENTS: 1 Large Can of Peaches (or 2 smaller cans) 1 Bag Yellow Cake Mix 1 Cube of Butter
DIRECTIONS: Preheat the Oven to 350 In a 9X13 baking pan, pour peaches (including juice) Sprinkle cake mix evenly over peaches Melt stick of butter and evenly distribute butter over cake mix Place in the oven and bake for 30 minutes
Ingredients °Flour °Yeast 10 g °salt 1 pinch °3 . eggs °olive oil 10 cl ° cheese 150 g °Green olives 150 gm °200 grams of lamb °Milk 100 ml °pepper °Thyme
Method Warning: Before starting your recipe, make sure the milk is at room temperature Preheat the oven to 180°C First, in the bowl of a food processor, place the flour, baking powder, eggs, salt, pepper, olive oil and milk. Then select speed 6 for 30 seconds to mix the preparation Second, we add the Gruyere, olives, lamb and thyme. Of course, you can adjust your seasoning if you wish. Then select Speed 2 for 30 seconds Butter and flour a cake mold to pour into the preparation Put lamb bacon slices on top Finally, put the mold in the oven and bake for 45 minutes at 180 ° C. Wait for your preparation to cool before tasting it Enjoy!
Ingredients 1 lb. ground beef 1 jar RAGÚ® Old World Style® Traditional Sauce 1 container (15 oz.) part-skim Ricotta cheese 2 cups shredded part-skim Mozzarella cheese 1/2 cup grated Parmesan cheese, divided 2 eggs 12 lasagna noodles, cooked and drained.
Instructions Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Just a few ingredients to prepare this super-easy steak seasoning, and I bet you have them in your kitchen already! suitable for steaks, pork, and chicken.
Ingredients: 1 tsp coarse sea salt 1 tsp table salt 1/2 tsp brown sugar 1/2 tsp white sugar 3/4 tsp garlic salt 1/2 tsp garlic powder 1/4 tsp onion powder 3/4 tsp Turmeric 1/2 tsp Paprika 1/4 tsp black pepper 1 ribeye
Instructions: Combine all ingredients in a small bowl and mix well. Generously rub on steaks before grilling. Store the extra rub in an airtight container. One hour before grilling, coat all sides of steak with Texas Roadhouse seasoning. Bring steak and let rest until well absorb the seasoning. Cook, Slice, and Serve. Enjoy!!
Ingredients 1 lb. Ground beef 1 Packet of taco seasoning ½ Onion chopped 1 C. Shredded taco blend cheese 4 Tbsp. Sour cream 4 Tbsp. Salsa ¼ C. Green onions chopped 2 Ripe avocados
Instructions Heat the ground beef and onion in a skillet over medium high heat on the stove. Cook until the meat is completely browned and the onions have softened. Drain any excess fat from the skillet. Sprinkle in the taco seasoning and stir the meat to combine. Cut the avocados in half lengthwise and remove the pit. Scoop out the flesh from the inside of the avocados. Fill the avocado shells with the taco meat and top with shredded cheese, sour cream and salsa. Add green onions for garnish before serving. Enjoy!
This cake is delectable! I think you’ll like it, too.
Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon ⅞ cup* + 1 tablespoon sugar for sprinkling 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside ¼ cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**
⅞ cup = ¾ cup + 2 tablespoons
To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
Steps: Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Enjoy!!
Ingredients: +dough: °1 1/4 tsp. 1 teaspoon dried baker’s yeast °1 tbsp. Sugar °120 ml lukewarm water °240 grams of flour °1 1/2 tsp. corn flour °3/4 tsp. salt °2 tbsp. tablespoons butter, melted and slightly cooled °1 tbsp. olive oil °1 tbsp. rapeseed oil +To prepare the tomato sauce: °2 tbsp. olive oil °1 small onion, grated or finely chopped °1 tbsp. spoons of dried oregano °1/2 tsp. 1 tablespoon of red pepper flakes (optional) °3 cloves garlic, minced °1 can (793 g) mashed tomatoes with basil °2 tbsp. Tomato paste +To decorate: °170 g mozzarella cheese, sliced °2 Italian sausage, sliced (optional) °2-3 tbsp. grated parmesan cheese
Instructions: To prepare the dough: In a bowl, mix dry yeast with sugar and lukewarm water, then leave for a minute. In a large bowl, mix the flour with the cornstarch and salt. Add the yeast mixture, melted butter, and oil to the dry ingredients and mix until they form a ball. Transfer the dough to a clean surface sprinkled with a little flour and knead the dough for a few minutes until it is smooth and soft. Put the dough ball in the salad bowl. Cover with oil, as well as the sides of the salad bowl, cover with a cloth and leave to rest for an hour. Meanwhile, make the tomato sauce: Heat the oil in a medium saucepan and add the grated or chopped onion, salt, oregano, and chili flakes. When onions become a little brown, add garlic, tomato puree* and tomato puree. Reduce the heat and simmer for 30 minutes or until the mixture thickens and reduces in size. Remove from heat and set aside until use. Heat the oven to 215°C. Remove the dough from the bowl and transfer it to a lightly floured surface. Spread it in the form of a large circle, about 30 cm in diameter. The dough should be large enough to cover the bottom and sides of the pan. Using a rolling pin, roll out the dough onto a 23 x 5 cm pan or into a cast iron skillet. Use your fingers to press the dough toward the edges, so that it adheres well to the walls. Trim the excess dough with a small knife to flatten the edges. Brush the edges of the dough with a little olive oil to give the dough a bright shine. Garnish the pizza with a first layer of mozzarella and a second layer of Italian sausage slices (optional), then cover with tomato sauce. Sprinkle grated Parmesan on top. Bake for 20 to 30 minutes, or until pastry is golden and filling is set. To prevent the edges from burning, cover them with aluminum foil after 15 minutes of cooking. Enjoy !
