Delicious Dishes

Ingredients 2 large carrots, diced 2 celery ribs, chopped 1 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 2 garlic cloves, minced 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 2 cans (8 ounces each) no-salt-added tomato sauce 1 can (16 ounces) Directions In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Ingredients 1-1/3 cups sugar 1/3 cup all-purpose flour 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces) 2 cups halved fresh strawberries 2 tablespoons butter, cubed CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup canola oil 1/3 cup warm water 1 tablespoon 2% milk 1 tablespoon sugar Vanilla ice cream, optional Directions Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky). Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Ingredients 4 tilapia fillets (6 ounces each) 3 tablespoons butter, melted 3 tablespoons lemon juice 1-1/2 teaspoons garlic powder 1/8 teaspoon salt 2 tablespoons capers, drained 1/2 teaspoon dried oregano 1/8 teaspoon paprika Directions Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.

Ingredients cost per recipe: $19.18 The price is determined by the national average. cups ricotta cheese cup grated Parmesan cheese pound ground beef jar (45 ounces) Prego® Traditional Italian Sauce or two jars (24 ounces each ) Prego® Three Cheese Italian Sauce cooked lasagna noodles, drained ounces shredded mozzarella cheese (about 3 cups) How to Make It Stir the ricotta cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside. Season the beef as desired. In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan. Spoon 2 cups beef mixture into a 13x9x2-inch baking dish. Top with 4 lasagna noodles, half the ricotta cheese mixture and half the mozzarella. Repeat the layers. Top with the remaining 4 lasagna noodles, remaining beef mixture and the remaining Parmesan cheese. Bake at 400°F. for 30 minutes or until the lasa

Ingredients: Pound Cake Recipe: 3 large (150 grams) eggs, at room temperature 3 tablespoons (40 grams) milk, at room temperature 1 1/2 teaspoons (6 grams) pure vanilla extract 1 1/4 cups (150 grams) cake flour 1 teaspoon (4 grams) baking powder 1/4 teaspoon (1 gram) salt 3/4 cup (150 grams) granulated white sugar 3/4 cup (170 grams) unsalted butter, at room temperature Instructions: Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a bowl, whisk the eggs, along with the milk and vanilla extract. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (about 30 seconds). Cut the butter

Ingredients 6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins (optional) 4 eggs, beaten 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Add all ingredients to list Directions 1 h 15 m Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Ingredients 2 medium potatoes, peeled 1 egg 1/3 cup chopped onion 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder Canola oil

Ingredients 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots 2 tbsp olive oil 3 tbsp clear honey 1 tbsp fresh lemon juice 3–4 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel, if you prefer. Cut any particularly large carrots in half lengthways. Place on a large baking tray and pour over the olive oil. Season with salt and pepper, toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.) Whisk the honey and lemon juice together. Take the tin out of the oven and drizzle over the honey and lemon mixture. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy.

Ingredients 250g unsalted butter, softened 140g icing sugar 5 egg yolks 500g plain flour, plus extra for dusting For the filling Gooseberry The size of large grapes, but with a more spherical shape, gooseberries are related to the… about 200g/8oz caster sugar, plus extra for sprinkling 2 tbsp port (optional) Method To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins. For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everythin

Ingredients 2 veal cutlet (about 4 ounces each) 2 tablespoons all-purpose flour Salt and pepper to taste 3 tablespoons butter Directions Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm. Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms.

Ingredients 1 pound green tomatoes 2 to 3 jalapeño or serrano peppers (more to taste) ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels Salt to taste ½ cup roughly chopped cilantro ¼ to ½ cup water, as needed (optional)

Ingredients 1 pound fresh green beans, trimmed 2 tablespoons butter 1 small shallot, minced 1 garlic clove, minced 1/2 cup grated Parmesan cheese Directions In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir 2-3 minutes or until lightly browned. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry. In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18-in. square) coated with cooking spray. Fold foil around beans, sealing tightly. Grill, covered, over medium heat or broil 4 in. from heat 7-9 minutes or until cheese is melted. Open foil carefully to allow steam to escape.

Ingredients 1/2 cup/4 ounces tapioca (seed or Asian pearl tapioca) 3 cups water (divided) 1/8 teaspoon salt 1 (13.5 oz.) can coconut milk (or "lite" coconut milk) Garnish: table syrup or maple syrup to serve Optional: 1 fresh mango (sliced) Steps to Make It In a medium bowl, cover tapioca with 1 cup water. Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape. Pour off excess water. In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting." When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds sof

Ingredients 2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 3/4 cup shortening 1 egg, lightly beaten 3 tablespoons cold water 1 tablespoon white vinegar FILLING: 1-1/3 cups sugar 2 tablespoons quick-cooking tapioca 2 tablespoons cornstarch 5 cups fresh or frozen unsweetened raspberries, thawed 1 tablespoon butter TOPPING: 1 tablespoon 2% milk 1 tablespoon sugar Directions In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer do

Ingredients 1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk BUTTER SAUCE: 1 cup sugar 1/2 cup butter, cubed 1/4 cup water 1-1/2 teaspoons almond extract 1-1/2 teaspoons vanilla extract Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat ju

Ingredients 400g/14oz dried fettuccine pasta 300ml/10½fl oz double cream 30g/1oz butter freshly grated nutmeg, to taste 200g/7oz freshly grated parmesan cheese freshly ground black pepper Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the parmesan. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.

2 minutes and three ingredients are what is needed Many Southern recipes demand self-rising flour. It's used out of all classics, like biscuits, fried chicken, pancakes, and dessert cakes. If you are from self-rising flour or you are unable to think it is in your area, you may make yourself to it in 2 minutes or fewer. Just grab some all-purpose flour along with a couple other ingredients out of your kitchen, and you are midway there. 1 cup all-purpose flour 1 1/2 teaspoon. baking powder 1/2 teaspoon. salt Combine all the ingredients. Then make use of a whisk or flour sifter to combine them completely. Use immediately, or store within an airtight container for later. Your homemade self-rising flour could keep for several weeks. Make sure to label the container so you don't mix things up with a different type of flour. Just double, triple, or quadruple the recipe to produce just as much self-rising flour since you need. Here are a few measurements to help you get

How you can prepare tuna Tuna gets dry quite rapidly and turns crumbly, so it ought to be cooked very briefly more than a high temperature inside a fry pan, on the griddle or higher a barbecue or cooked under oil (confit), sous vide or simmered inside a sauce. Tuna could be offered cooked to rare, or cooked to some crust around the outdoors and raw within the center, referred to as tataki in Japan. Pan-frying or griddling get this to simpler to manage. Because tuna includes a fairly robust flavour, it is simple to add herbs, spices and flavours into it without having to worry about overwhelming the flavour. Marinating tuna steaks will prove to add flavour towards the surface, but won’t allow it to be any juicier – keeping an eye on your steak while cooking is the only method to make certain it won’t dry up. Serves 2 2 thick tuna steaks essential olive oil for brushing Brush the tuna steaks gently with oil, and season. Place the tuna steaks right into a heated fry pan more

These Eggnog Cookies help your favourite holiday beverage right into a scrumptious handheld treat! You realize, for somebody who doesn’t take care of eggnog in the pure form, I sure have tossed lots of eggnog recipes the right path within the holidays. And That I have a different one coming a few days ago! Whew. I believe that'll be it with this season. Everyone loved the eggnog cheesecake cookie cups I made a few days ago, and so i made the decision to follow the eggnog theme. Plus, I still had eggnog within my fridge which i needed to utilise, since i won’t drink the stuff. Despite hating eggnog in the pure, thick, unappealing natural form, I really love the flavors it provides to baked goods. Simply swapping out milk for eggnog inside a recipe will truly change it and provide it an ideal quantity of spice and flavour. To create these cookies, I began with my very favourite chocolate nick cookie recipe. I halved the recipe to create a smaller sized batch, with a couple o

Easy Swiss Chard Recipe Prep time: a few minutes Prepare time: fifteen minutes Yield: Serves 2-4 (with respect to the quantity of chard) The coriander seeds are optional because not everybody has them within their spice rack. However if you simply do, please rely on them! Coriander is wonderful with chard. 1 large couple of fresh Swiss chard two tablespoons extra virgin essential olive oil 1 clove garlic clove, sliced Pinch of dried crushed red pepper 1/4 teaspoon of whole coriander seeds (optional) 1 Prep the chard stalks leaving: Wash it out the Swiss chard leaves completely. Either tear or cut away the thick stalks in the leaves. Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep your stalks leaving separate. 2 Saut garlic clove and crushed red pepper flakes: Heat the essential olive oil inside a saut pan on medium high temperature. Add garlic clove slices, crushed red pepper, and coriander seeds (if using), and prepare for a

What's Chicken Parmesan? Chicken parmigiana , or chicken parmesan (also called within the U . s . States as ‘ chicken parm ‘), is a well-liked Italian-American dish. Parmigiana is really a Southern Italian dish created using a shallow-fried sliced filling, with cheese and tomato sauce on the top, then baked. Eggplant parmigiana may be the earliest version. Some say this recipe is dependant on Eggplant Parmesan, where eggplant is substituted for chicken. What came first? The chicken or even the eggplant? Parmesan chicken includes a breaded chicken white meat capped with marinara sauce , mozzarella cheese , and parmesan or provolone cheese. Steps to make the chicken moist and tender: You would like your chicken breasts when creating parmesan chicken to become thin for many reasons. First, whenever you pound it having a hammer or roll it having a moving pin, you split up the tissue also it causes it to be more tender. A lot to be able to easily work using the side o

Ingredients two tablespoons butter two tablespoons all-purpose flour 1/8 teaspoon salt Dash white-colored pepper 1 cup 2% milk Reviews Began having a hot pan, a teaspoon of minced garlic clove from the jar using the butter. It melted fast and sizzled as i stirred. Needed to substitute pepper for white-colored which was ok did not measure salt when i only were built with a course pink ocean salt grinder which was o also added a small small pinch of applied sage. No whisk avail, used a plastic fork, not a problem stirring within the flour, which I needed to measure with large dinner spoons, which was ok. Only had lactose free 1% milk. The end result was GREAT. This recipe is extremely forgiving. Stirred within my freshly cooked pasta when it had been done and also the sauce was the right thickness. The next time, I'd double the amount recipe because it only coated half the pasta I cooked. Needed to add an ungodly quantity of flour ?? it had been as thick as water. A

7 large taters (maris piper) 3 cloves of garlic clove, minced 150ml essential olive oil (3/4 cup) 150ml water (3/4 cup) 1 tablespoon dried oregano juice of two lemons 1 teaspoon semolina salt and freshly ground pepper Preheat the oven to 200C / 400F To organize these extra crispy Greek lemon taters, cut the taters into wedges and put them on the large metal roasting pan. Right into a bowl add some remaining ingredients (such as the semolina and also the 150ml water) and blend pour the semolina-lemon mixture within the taters and season well with pepper and salt. Bake for 40 minutes, until a pleasant golden crust has created around the taters turn them from the oven, toss them a bit to create them upside lower, sprinkle having a pinch of oregano and set into the oven for an additional 30-40 minutes. If all the liquid continues to be absorbed and also the pan seems to become getting dry, add 1/4-1/2 of the cup warm water in to the pan or additional lemon mixture, bef