Ingredients: 2 cups water 2 cups uncooked instant rice 2 (10 ounce) cans chunk chicken, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup butter 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound processed cheese food See also Red Velvet Better Than Sex Cake
Directions: Preheat oven to 350 degrees F In a medium pan, heat the water to the point of boiling. Blend in the rice, spread, and remove from heat. Let it stand for five minutes. In a 9 x 13-inch heating dish, blend the rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and prepared cheddar. Prepare in the preheated oven for 30 to 35 minutes, or until cheddar is softened. This dish turned out nowhere close to tasteless!
For the Dough: 3¼ cups all-purpose flour ½ cup yellow cornmeal 1½ teaspoons salt 2 teaspoons sugar 2¼ teaspoons instant yeast 1¼ cups water, room temperature 3 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, softened 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce: 2 tablespoons unsalted butter ¼ cup grated onion ¼ teaspoon dried oregano ½ teaspoon salt 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes ¼ teaspoon sugar 2 tablespoons coarsely chopped fresh basil 1 tablespoon olive oil Freshly ground black pepper For the Toppings: 1 pound mozzarella cheese, shredded (about 4 cups) (Pepperoni) ¼ cup grated Parmesan cheese
How to make it Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle. Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F. Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball. For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.
My roast cooks so good every time because I cook the roast, potatoes, carrots & onion in a cooking bag.
I put salt, pepper & a little garlic powder on both sides of roast.
I cook in a preheated 350 oven for at least 2 hours for a small roast and 3 to 3 1/2 hours for a bigger roast.(Costco has the best BIG chuck roast! ) The potatoes and carrots are always firm not mushy.
The onion cooks up to season. Buy a pack of McCormick Au Jus Gravy and mix with only 1 1/2 to 2 cups of water instead, of 3 cups as directed on packet. And pour over Roast and a little over potatoes & carrots, after you remove out of the bag and place on serving plate. It is so good!
Note: Makes sure you leave a little flour in your cooking bag so the roast doesn’t stick to the bottom of the bag…and always slit 3 small vent holes in top of the cooking bag.
Do you know these cinnamon shortbread cookies? The recipe comes straight from the United States, they are delicious shortbread / cookies rolled in sugar and cinnamon before baking.
Ingredients : ° 2 cups flour ° 1/2 tsp. salt ° 2 tsp. cream of tartar ° 1 small spoon baking soda ° 1 stick butter softened ° 3/3 cup sugar ° 2 eggs ° 1 cup milk ° 1 1/2 tsp. vanilla ° 1 large spoon. sugar + 1 tsp. cinnamon about filling
Instructions : In a bowl, stiring together salt ,flour, cream of tartar & baking soda. In a blender bowl, cream butter also sugar. Add eggs and blend . Add milk & vanilla & combine very until well mixed . Stirring wet ingredients to dry ingredients, but until moisten . Fill in muffin cups 2/3 of manner full of batter. Spread with cinnamon sugar. I just drawn a little in mid my digit & sprinkled top of every muffin. Baking at 400 degrees for 21 min .
Ingredients: 16- oz thin spaghetti 1- lb Italian sausage, casings removed 1 (24-oz) jar spaghetti sauce 2 eggs ⅓ cup grated parmesan 5 Tbsp butter, melted 1 (15-oz) container ricotta 2 Tbsp dried parsley ¼ cup sour cream 4 cups shredded mozzarella cheese
Instructions: Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. Cook Italian sausage in a skillet until no longer pink. Drain fat. Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese, and melted butter. Toss with cooked pasta. Set aside. Combine ricotta, parsley and sour cream. Set aside. Combine spaghetti sauce and cooked sausage/hamburger. Set aside. Layer half of pasta mixture, half of ricotta cheese mixture, half of meat sauce and half of mozzarella. Repeat layers. Cover pan with aluminum foil and bake 35 minutes. Remove foil and bake an additional 10 minutes (until cheese is bubbly).
This meatloaf with mashed potato and peas is practically a meal in one!
Ingredients: 1 tablespoon olive oil 1 large brown onion, finely chopped 3 garlic cloves, crushed 750g beef mince 1/2 cup frozen peas 1 egg, lightly beaten 3/4 cup dried breadcrumbs 1/4 cup MasterFoods® Barbeque Sauce 1/4 cup tomato sauce 1/4 cup chopped fresh flat-leaf parsley leaves Gravy, to serve
Mashed Potato 750g Desiree potatoes, peeled, chopped 50g butter, chopped 1/4 cup milk 1/4 cup grated cheddar
Method Step 1 : Heat oil in a small frying pan over medium-high heat. Cook onion for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Cool for 10 minutes.
Step 2 : Meanwhile, make Mashed potato: Cook potato in a saucepan of boiling, salted water for 12 to 15 minutes, or until tender. Drain well. Return to pan over low heat. Add 40g butter and milk. Mash until smooth. Add cheese. Season.
Step 3 : Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 3cm above edges of the pan. Place mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley, and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine. Spoon the mixture into prepared pan, pressing with the back of a spoon to level.
Step 4 : Bake for 25 minutes or until browned and almost cooked through. Remove from the oven. Increase temperature to 200 ?C/180 ?C fan-forced. Spoon mashed potato on top of meatloaf. Dot with remaining butter. Bake for 20 to 25 minutes or until potato is golden. Stand meatloaf in the pan for 10 minutes. Lift onto a plate. Serve cut into slices with gravy.
Step 1 place milk in a microwave-safe bowl and warm for 30-40 seconds. The milk should not be hot, it should feel warm when you touch it. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top then add in sugar, egg, egg yolk, and melted butter. Mix with the paddle attachment until combined. Next mix in flour and salt until dough begins to form.
Step 2 Place dough hooks on the stand mixer and knead the dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Step 3 Transfer the dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hour, or until doubled in size. This may more or less time depending on the humidity and temperature in your home
Step 4 While the dough is rising prepare the strawberry filling. Cut strawberries into quarters and add to a saucepan. Pour sugar over the strawberries. Stir and mash the strawberries into the sugar until it’s dissolved. Add cornstarch to strawberry mix and lime juice. Continually stir until the mixture thickens. Should coat the back of a spoon. If too think add a little water. Set aside.
Step 5 After the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread cooled strawberry mixture on the dough, leaning a little room on the edge for when you roll the dough up.
Step 6 Starting with the 9inch side of your dough, roll the dough tightly, once rolled into a log cut into once in sections you should be able to get about 9 pieces. A piece of string makes an easy cut or use a serrated knife.
Step 7 Place rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the fillings ends up leaking out.) Let rise for 30-45 minutes
Step 8 Preheat oven to 350 degrees F. bakes strawberry rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.
Step 8 Preheat oven to 350 degrees F. bakes strawberry rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.
Step 10 Spread frosting over the cinnamon rolls, add sliced strawberries to the stop if yuh have some leftover.
Hamburger Casserole is a delicious one-dish meal that is easy to prepare and at a low cost. It’s a good thing for conditioning, so you can add or remove ingredients that you don’t care about. I found one recipe that uses chili sauce instead of soup.
Ingredients: ° 8 oz. Egg noodles ° 1 pound of ground beef ° 1 small onion, chopped ° 1 can tomato soup ° 1 can mushroom soup ° Half a cup of grated cheese ° Half a box of soup from water ° Salt and Pepper ° American cheese slices
Directions: Bake the egg noodles according to the box directions, cook until soft, or almost soft. Put the butter in a 2 liter dish and set aside. Preheat oven to 375 degrees Fahrenheit.
Brown beef and onions in a large skillet and drain the fat. Add soup, grated cheese, water and noodles to the beef and onions and mix the ingredients well. Season the mixture with salt and pepper and pour into a greased casserole dish. Extra casserole freezes at this point if you make more than one.
Bake in a preheated oven for 30 minutes. Remove from the oven and place with American cheese slices. Bake for 5 minutes or until cheese melts. Serve hot with your favorite bread or vegetables.
To reheat a frozen hamburger casserole, remove the skillet from the freezer and let the glass or stone skillet reach room temperature. If you freeze your aluminum casserole, you won’t need to let it reach room temperature. Doing this first will help break the cold glass or stone dish from shattering in the oven due to the temperature extremes.
Cook in an oven at 375 degrees Fahrenheit for an hour and a half to two hours or until warm. This could take longer or shorter depending on the oven. Pour the cheese pieces and bake for an additional 5 minutes. Serve hot.
The Best Lemon Loaf (Better-Than-Starbucks Copycat) – Took years but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!!
Ingredients 1½ c. flour 1 (3.4 oz.) package, instant Lemon pudding mix ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 3 eggs 1 c. sugar 2 Tbsp. butter, softened 1 tsp. vanilla 2 tsp. lemon extract ⅓ c. fresh lemon juice ½ c. oil ¾ c. plain Greek yogurt zest of one lemon
Frosting: 3 Tbsp. Butter, soft but not melted 1½ c. powdered sugar 3 Tbsp. lemon juice 1 tsp. lemon extract
Instructions Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Poor Man’s Stew, A quick and easy dinner recipe made from scratch and full of great flavor
Ingredients: 1 lb. ground beef browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove minced (I had this on hand already) 6 oz. can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano
Directions: Brown the beef in a skillet on the stove-top, drain fat. Add the beef to the slow cooker along with the potatoes, onions, carrots, and garlic. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder, and oregano. Pour this mixture over everything in the slow cooker. Stir.
How long do I cook poor man’s stew? Place the lid on the slow cooker and cook on low for 7-8 hours or until the potatoes are tender. Serve in bowls and enjoy!
