charisstoma: (default)
Weight Watchers Chicken Pot Pie

https://www.facebook.com/photo.php?fbid=993855927336612&set=a.147001075355439.37379.100001366412310&type=3&theater
.
Ingredients:
1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1/4 cup egg substitute

2 cups frozen mixed vegetables
*chopped pimentos &/or green peppers, finely chopped onions
2 cups cooked chicken breasts, chopped/shredded
2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup
.
Directions:
Preheat oven to 400.
Spray 8x8 casserole dish with cooking spray.
Mix together veggies, chicken and soup. Pour into casserole dish.
In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
Bake for 30 minutes, or until crust is golden.

6 servings=4.5 points. (probably not Smart Point values)
charisstoma: (default)
Chicken Pot Pie for Two
From Cook's Country | February/March 2012




To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins. A single boneless, skinless chicken breast was super easy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure it didn’t collapse into the filling.
SERVES 2

We use two oven safe 12-ounce ramekins or bowls to make this dish. If you don't own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.

INGREDIENTS

1 Pillsbury Just Unroll! Pie Crust
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8-ounce) boneless, skinless chicken breast, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice
INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

2. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

4. Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

5. Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

RAMEKIN ALTERNATIVE
We use 12-ounce ramekins to make pot pies for two. If you don't own any, you can make our pot pies in 14-ounce disposable mini loaf pans, cutting the crust to fit.
charisstoma: (default)
SPINACH-RICOTTA CALZONE: PIZZA IN PRINCIPLE



Use Now or Later Pizza recipe or

A calzone is nothing so much as a thin-crust pizza topped on only half its surface, then folded over on itself. The fillings are sealed inside; the folded-over pizza – a.k.a. calzone – bakes up golden brown; and its top-and-bottom crust safely contains all the delicious (and messy) topping ingredients, which have now become filling.



Place the following in a bowl (or the bucket of your bread machine):
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons instant yeast
3/4 teaspoon salt
1 tablespoon olive oil
1/2 cup to 3/4 cup lukewarm water*

*How much water should you use? Well, it’s best to start with the lesser amount, as you can always add more (but can’t add less). And here’s a rule of thumb: Use the lesser amount in the summer, the greater amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft dough.

Mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough.

Can you make this with whole wheat flour? Try substituting 1/2 cup of whole wheat for 1/2 cup of the all-purpose flour, to start; if you like the result, increase the amount of whole wheat flour next time.

Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it’s just about doubled in bulk, about 2 to 2 1/2 hours.

Gently deflate the dough, and divide it in half.

While the dough rests for a few minutes, make the filling.



Combine the following in a small bowl:

10 ounces spinach (fresh or frozen), cooked, drained, and squeezed completely dry
1 cup ricotta cheese, whole-milk or part-skim
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon grated nutmeg
1/2 teaspoon salt

Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10″ to 11″ circle.

Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal.

If you’ve shaped the dough on parchment, lift the parchment onto a baking sheet. Or, if you have a pizza stone in your oven, place the parchment on a peel, for easiest transport.

Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil.

Or brush with a thin layer of pizza sauce, and top with shredded cheese.

Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.

Bake the calzone for 18 to 22 minutes, until they’re golden brown.

charisstoma: (default)
Now or Later Pizza Recipe
http://www.kingarthurflour.com/recipes/now-or-later-pizza-recipe



An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.
Yield: 1 large or 2 medium pizzas.

Ingredients
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups semolina*
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
*Use 3 cups all-purpose flour OR 3 cups Perfect Pizza Blend in place of the all-purpose/semolina mixture, if desired


TOPPINGS
tomato sauce, cooked meats, vegetables, and cheeses of your choice; see tips, below

Instructions

Dough:

Beat the ingredients at high speed of your electric mixer, using the beater blade, for 2 minutes. Switch to the dough hook, and knead for 7 minutes; the dough should be smooth and quite soft.
You can also make the dough in a bread machine set on the dough cycle.
If kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes; this will give the flour a chance to absorb the water, which will make kneading easier.

Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.

Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13").

Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval.
For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval.
For thick-crust, make a 9" round.

Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your pizza rest/rise for 60 minutes before baking.

Baking:
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.

To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.

When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw.
Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.
Yield: 1 large or 2 medium pizzas.
charisstoma: (default)
Calzone with a twist


Start with your favorite pizza dough. I’m using our Now or Later Pizza recipe, which yields dough with deep flavor, and (to me) the perfect balance of crunch and chew.

How much dough do you need, exactly? Totally up to you. A recipe using 3 cups of flour will make two medium (12″-long) calzone, or one large (16″). Make that your benchmark when assessing your favorite crust recipe.

Gently deflate your risen dough, and divide it in half.

Working with one half at a time, roll/pat it into a rectangle whose shorter side is about two-thirds to three-fourths the length of its longer side. For instance, 8″ x 12″. Or 12″ x 16″. Do this either right on a lightly greased baking sheet, or on a piece of parchment.

Next, the filling.

Attention, anyone looking for a food-shopping bargain: here’s one of my favorite tips. Check out any cooler case close by the deli section at your supermarket and look for a pile of packaged “ends.” Ham ends, turkey ends, cold cut ends… and best of all, cheese ends.

I regularly get cheese ends at my local Market Basket supermarket for $1.99/pound. I’m not sure what I’m getting; could be any combination of American, Swiss, provolone, or whatever the deli is slicing.

I run the cheese through the food processor, and either use immediately, or freeze.
Voilà! Grated cheese for all of my pizzas, casseroles, lasagna, mac and cheese, etc.

Layer your toppings (fillings) down the center third of the dough, lengthwise. I usually put the cheese down first, in order to showcase the more colorful toppings, which end up peeking through the top crust.

I’m not a huge fan of tomato sauce, which I think makes my crust soggy. I’d rather use oven-roasted tomatoes. For my vegetarian calzone, I’ll add sautéed red and green bell peppers, and “baby bella” mushrooms.

For the classic, I’ll stick with pepperoni.


Now for the fun part. Cut 1″ to 1 1/2″ notches out of each corner of the dough.

Then cut 1″ strips down each side, using a pizza wheel, bench knife, scissors, or the tool of your choice.



Fold the two ends over the filling. Then fold the strips over the filling, alternating sides as you move down the dough and pinching the strips to the sides of the calzone.


You can bake the calzone immediately, if you like; this will give you the calzone equivalent of thin-crust pizza.

For a lighter calzone, cover it and let it rise for about 45 minutes. While the calzone is rising, preheat the oven to 425°F.

Just before baking, brush the calzone with 1 large egg beaten with 1 tablespoon water, if desired; this will yield a golden brown, slightly shiny crust.

Bake the calzone on a middle rack for 25 to 30 minutes, until it’s golden brown.
Remove the calzone from the oven, and let it cool for about 10 minutes before slicing and serving.

I always bake calzone on parchment. See why? Easy cleanup!
charisstoma: (default)
Not sure about this one.

TANGINE CHICKEN




Serves: 6 15 MINUTES 8 HOURS, 45 MINUTES 9 HOURS PLUS MARINATING TIME

1/2 cup (125 ml) olive oil
5 garlic cloves, minced
1 tablespoon (15 ml) ground cinnamon
2 teaspoons (10 ml) caraway seeds, crushed
2 teaspoons (10 ml) ground cumin
1/4 teaspoon (1.5 ml) cayenne pepper
4 pounds (1.5 kg) skinless bone-in chicken thighs
1 14.5-ounce (425 ml) can chicken broth
1 cup (250 ml) dried apricots, quartered
1/2 cup (125 ml) dried cranberries
2 teaspoons (10 ml) ground ginger
1 teaspoon (5 ml) turmeric
1 eggplant, cubed
1/3 cup (75 ml) cilantro, chopped
2 cups (500 ml) slivered almonds, toasted

In a large resealable bag, combine the following: olive oil, garlic, cinnamon, caraway seeds, cumin, and cayenne pepper. Shake to thoroughly incorporate all ingredients and then place chicken thighs inside. Place in the fridge and marinate for 4 hours or overnight.
In a large bowl combine the chicken broth, apricots, cranberries, ginger, and turmeric. Remove chicken thighs from marinade and place in the bottom of a 6-quart slow cooker. Pour chicken broth mixture over top. Place lid on slow cooker, set heat to low, and cook for 8 hours (or on high for 4 hours).
Add the eggplant to the slow cooker, place the lid back on, and turn heat to high (if it had been on low). Cook for another 30 - 45 minutes, until the eggplant is cooked through.
When chicken and eggplant are finished cooking, sprinkle cilantro and toasted almonds over the entire dish.

Pro tip: Chicken tagine is a hearty dish that can be eaten all on its own as a complete meal. If you want to make it even more filling, serve with a side of couscous or steamed rice.
charisstoma: (default)
Am hoping that this translates to Tuna Pot Pie which I can not find any more. And honestly I love the doughy crust on the bottom of the pot pie. *whines*


Slow Cooker Chicken Pot Pie




Preparation Time: 10 minutes Total Time: 6 hours, 40 minutes
Serves: 8

Ingredients
4 large boneless, skinless chicken breast, cubed
1 cup carrots, round slices
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 10.5-oz condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough

Directions
1. Put cubed chicken into a greased 6-quart slow cooker, then top with cut vegetables.
2. Pour over chicken soup and milk, then sprinkle in garlic powder, thyme, salt and pepper. Stir to combine well.
3. Cover and cook on high for 5 hours.
4. Add in frozen vegetables. Stir into soup, then cover and cook on high for 1 more hour.
5. Pop open tube of biscuit dough and place biscuits gently on top of soup.
6. Remove slow cooker insert and place uncovered in a preheated oven. Bake per package directions on biscuit dough, or until tops of biscuits are golden brown.
charisstoma: (default)
HONEY GARLIC CHICKEN in slow cooker



4 10 MINUTES 8 HOURS 8 HOURS, 10 MINUTES

8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper


Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
Place 4 thighs in bottom of 6-quart slow cooker and pour over half of the sauce.
Add potatoes and carrots, then rest of thighs. Pour over remaining sauce
Cover and cook on low 8 hours or on high 4 hours
30 minutes before cook time finishes, add green beans.
charisstoma: (default)
BRISKET AND ONIONS in a slow cooker


Servings 6 25 MINUTES 8 HOURS 8 HOURS + 25 MINUTES

3 lb (1.36kg) beef brisket
1 tablespoon olive oil
3 large red onions, sliced
6 cloves garlic, chopped
2 cups (450ml) beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons flake salt
1 teaspoon black pepper
1/4 teaspoon white pepper

Rub the brisket with the salt, black pepper and white pepper on all sides and heat up a large frying pan with a drop of olive oil. Sear the brisket on all sides until nicely browned and place it into the bottom of a 4-6 quart slow cooker.

Place the rest of the olive oil back into the frying pan and add in the sliced red onions. Allow these to lightly caramelize for 20 minutes, stirring only occasionally so as to allow them to slightly brown.

While the onions are caramelizing, pour the beef stock over the brisket and mix in the Worcestershire sauce and soy sauce.

Once the onions have caramelized, place them on and around the brisket and sprinkle the chopped garlic over the top. Cover and cook on low for 7-8 hours.

Once cooked, remove the brisket from the slow cooker and shred it immediately before returning it to its juices. Serve over crusty, buttered bread or with a side of mashed potatoes.

Pro tip: For an added juiciness to this dish, feel free to tip in one 14 oz can of diced tomatoes along with the onions.
RESOURCES
charisstoma: (default)
Classic Pot Roast in a Slow Cooker Link to video under Title.


Servings 6-8 20 MINUTES 5 HOURS 5 HOURS 50 MINUTES

3-pound beef chuck whole roast
1 cup flour
1 cup carrot cut into 2" pieces
1 cup celery cut into 2" pieces
1 large onion, diced
8 cloves garlic, peeled and smashed
half bunch fresh thyme
2 sprigs rosemary
1 pound yukon gold potatoes cut into large 2" pieces
1.25 cup water
1.5 tablespoon tomato paste
1 tablespoon salt
1.5 teaspoon pepper
On a plate, evenly season roast with salt and pepper. Be sure to get all sides of the roast and massage seasonings into the meat. Allow to sit and marinate for 20 minutes while you prep the other ingredients.
In a bowl, mix together tomato paste and water, then set aside.
In a 6-quart slow cooker, add carrot, celery, onion, garlic, thyme, rosemary, and potatoes. Mix.

Drain any liquid from the marinating roast into the slow cooker, pouring evenly over the vegetables. Then pour in tomato-water mixture evenly on top as well.

Dust roast with 1 cup of flour, making sure to get all sides, then tap off any excess and place into the slow cooker on top of vegetables.
Cook on low for 5 hours.

Remove pot from base and partially open lid. Allow roast to rest like this for 30 minutes before serving. This a crucial step for keeping the roast moist, do not skip it.

Pro tip: If you want more of a sauce to go with your pot roast, you can small dice the onion, carrot and celery. You will still have potatoes as great sides for your roast.
charisstoma: (default)
CHINESE-STYLE BROCCOLI BEEF There's a video at the Title link.


4-6 10 MINUTES 2 HOURS 2 HOURS 10 MINUTES

2 pounds beef chuck roast, thinly sliced
4 cups broccoli florets, cut into large pieces
1/2 onion, thinly sliced
6 cloves garlic, minced
1/3 cup soy sauce
1/3 cup water
3 teaspoons cornstarch
1/4 cup honey
Pepper to taste


In a small bowl, mix together water and cornstarch to make a slurry. Be sure to stir thoroughly so there are no lumps. Mix in honey and soy sauce. Set aside.
Add beef, broccoli, onions, garlic, and pepper into a 6-quart slow cooker.
Add slurry into slow cooker. Mix everything together.
Cook on high for 2 hours. Come back halfway through to stir thoroughly.
Serve with rice or noodles!

Alternate version from FB Mary Ellen Fava:
charisstoma: (default)
Hamburger Potato Cheese Casserole

http://cookyourfood1.blogspot.com/2016/04/hamburger-potato-cheese-casserole.html



Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

How to make it :
I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.
Melt 3 T butter in saucepan over med-high heat.
Add 3 T flour, and the salt and pepper. Stir quickly to blend.
Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
Reduce heat, stir till thickened and bubbly.
Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Even with the leanest ground beef, this can get little pools of grease on top - just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.
charisstoma: (default)
JOHN WAYNE CASSEROLE

http://cookyourfood1.blogspot.com/2017/01/john-wayne-casserole.html

Ingredients:

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions:

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned
charisstoma: (default)
20-Minute Minestrone

http://www.delmonte.com/recipes/italian/20-minute-minestrone

Homemade minestrone soup can be ready in minutes on a chilly day. Just simmer for 10 minutes to cook the macaroni and the soup is done.

servings 4

Ingredients
1 yellow bell pepper, diced
2 can (14.5oz.each) Del Monte® Original Recipe Stewed Tomatoes, not drained
*1 can (14.5oz.) Del Monte® Cut Green Beans, drained
1 can (14.5oz.) College Inn® Chicken Broth **
*1 can (15oz.) navy beans, rinsed and drained
⅔ cup (2oz.) dry macaroni
Salt and black pepper, optional
1 Tbsp. finely chopped fresh parsley, optional

* options wax beans, lima beans, kidney beans, celery, carrots, spinach?
** vegetable broth in place of the chicken broth

Directions
Combine all ingredients in a large saucepan.
Bring to a boil over high heat; reduce heat to medium-low.
Cover and simmer 10 minutes or until pasta is tender. Season to taste with salt and pepper and sprinkle with parsley, if desired.


Italian Tomato Soup

I've made this before using regular stewed tomatoes and added the basil, oregano, and garlic but this was so much easier. It's what made me look at the back of the can and found the recipe for the minestrone recipe above. With your choice of bread, it's a warm filling meal.

1 can 10.75 oz (ie the smaller can) tomato soup
1 can (14.5oz.each) Del Monte® Original Recipe Stewed Tomatoes (Italian Recipe variety), not drained

Add one to the other, heat until hot.
charisstoma: (default)
Slow Cooker Salisbury Steak
http://www.spendwithpennies.com/slow-cooker-salisbury-steak/



10 mins 5 hours 5 hours 10 mins
Serves: 6 servings

Ingredients
6 oz sliced mushrooms
½ onion, sliced
1½ cups beef broth (low sodium)
1oz package brown gravy mix (dry)
2 tablespoons ketchup
1 teaspoon dijon
2 tablespoons fresh parsley
2 tablespoons corn starch
4 tablespoons water

Beef Patties
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons milk
1 clove garlic
salt & pepper to taste

Instructions
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
Serve over mashed potatoes or rice.
charisstoma: (default)
BAKING STEEL PIZZA DOUGH: THE HOTTEST CRUST AROUND

This article made me think of the Welsh/Scottish cast iron baking thingies (don't judge, I'm having a senior moment and it's overcast and cold outside ie fall is here with resultant allergies and I'm sleepy in the middle of the day AFTER 2 mugs of coffee).

Most artisan pizza dough rests 24 hours or less before you shape and bake it. But we’re going to make a simple adjustment to the typical no-knead recipe that will change your home pizza game forever.

And what’s this simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours.

Why is this extended rest important? The process, called slow fermentation, is a favorite of baking professionals and experienced pizza makers. By slowing down the dough’s rise, it has time to develop wonderfully rich, complex flavor.

Do this test: Make a batch of dough, and divide it into seven pieces (as directed in the recipe below). Bake one crust after the initial 24-hour rest; then another at 48 hours, a third at 72 hours, etc. It’s a fun test and you’ll get to eat lots of pizza! The results should speak for themselves — you’ll notice a marked difference in flavor between the 24-hour crust and successive crusts.

By the way, don’t let the recipe name intimidate you. The hands-on time for this 72-hour dough is just 15 minutes — and that includes cleanup!

72-Hour Baking Steel Pizza Dough
adapted from Jim Lahey’s No-Knead Pizza Dough
Read more... )

Artisan No-Knead Pizza Crust.
YIELD two 10" to 12" pizzas
PREP - 15 mins. to 25 mins. BAKE - 4 mins. to 8 mins. TOTAL - 1 days 30 mins. to 6 days 1 hrs 33 mins.

Read more... )
charisstoma: (default)
Best Steak Marinade In Existence

http://cookyourfood1.blogspot.com/2016/07/best-steak-marinade-in-existence.html

Ingredients

1/3 cup Soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic


Preparation

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat.
Cover, and refrigerate for up to 8 hours. Cook meat as desired.
charisstoma: (default)
Amish Breakfast Casserole
http://tasteerecipe.com/2016/06/23/breakfast-dish-will-knock-socks-off-guests/2/

INGREDIENTS
1/2 pound bacon
1/2 pound breakfast sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon hot sauce
2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
1 small onion, finely diced
8 ounces sharp cheddar cheese, shredded – divided
8 ounces swiss cheese, shredded – divided
6 eggs, slightly beaten
1 1/2 cups cottage cheese

DIRECTIONS
1. Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch. Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 400 degrees and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp.

2. While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet. You could also sauté any other veggies you want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.).

3. When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces.

4. In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (You’ll use this for the top).

5. Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top.

6. Next, stir in any sautéed veggies.

7. Stir in 6 eggs that have been slightly beaten.

8. Grease a 9 x 13 inch pan, or two smaller pans if you want one casserole to eat now, and one to freeze later. Spread the mixture in the pan(s). Top with reserved cheese, bacon, and sausage.

9. At this point, if you are making this ahead, cover the casserole with foil and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temperature.

10. If you plan to make it and bake it at the same time, preheat the oven to 350 degrees.

11. Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. You can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.

12. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
Quick Tip: Add chopped up broccoli and other veggies for a little more flavor, color, and crunch.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Versatile: you can include any ingredients you’d like. I did a combo of bacon and sausage, but you could so easily turn this into a vegetarian breakfast casserole.

Make it the night before: I see this as the type of casserole I might make on Christmas day, or other special occasions. Those are the times when you don’t really want to spend all day in the kitchen, right? You can prep this the night before, put it in the fridge, and then bake it in the morning. Easy peasy.

Portions: Once this casserole has been baked and cooled, you can divide it into individual portions and freeze it. Then, when you want a delicious breakfast on the fly, you can thaw a piece overnight in the fridge, and it can be heated in the microwave. It doesn’t get much easier than that! Additionally, you can divide this recipe among two pans. I poured half in an 8×8 baking dish, and the other half in an 8 inch cake pan. One is to eat immediately, the other I will freeze for a later time.
charisstoma: (default)
Hamburger Soup

http://cookyourfood1.blogspot.com/2016/11/hamburger-soup.html


1 lb. ground round
1 small onion, chopped
1 T. minced garlic...
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni


In a dutch oven, brown the meat (there was no grease with mine to drain, but if you have extra grease, drain it off).
Add in the onion and all the seasonings.
Stir and cook for 1 minute.
Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni. Cook, covered for 30 minutes over med. heat.
charisstoma: (default)
Slow cooker biscuits and gravy

http://slowcooker-pasta.cooktopcove.com/2016/09/21/how-to-make-biscuits-and-sausage-gravy-in-a-slow-cooker/?src=fbfan_56215&t=fbad&up=20161117&k=lgptdus017

Ingredients
1lb (450g) pork sausage
1/4 cup (60g) butter
1/3 cup (78g) flour
3 cups (710mL) milk
1 10.5oz (300mL) can cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fennel
Homemade Biscuit Dough (see below recipe).

For the Biscuits:
2 cups flour
1 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter, cubed
3/4 cup milk

Directions
1. For the biscuits, mix the flour, sugar, baking powder and salt together in a medium-sized bowl. Add the cubes of butter to the mixture and use the pads of your fingers to rub the butter into the flour until crumbly. Slowly pour the milk into the middle of the crumbly mixture and knead until a biscuit dough forms.

2. Cook the sausage in a dry frying pan over medium heat. Once cooked, remove the sausages from the pan but keep the drippings. Add the butter to the drippings and heat until melted. Once melted, slowly add the flour, salt, pepper and fennel seeds, stirring with a whisk until smooth. Slowly add in the milk, stirring constantly until well-blended. Stir in the soup and set to one side.

3. Form the biscuit dough into 2" balls (or if using refrigerated dough, cut into quarters). Grease the bottom of a 4 or 5-quart slow cooker before placing the biscuit dough up the sides of the slow cooker, creating a hollow in the middle.

4. Add sausage into the hollow created by the dough. Pour the sausage gravy into the middle of the biscuits, over the sausage, then cover with three paper towels. Cover and cook on a low setting for 4 hours.
Pro Tip: Although we recommend making your own easy biscuit dough, you can easily use store-bought dough instead. If you prefer this method, we recommend using 2 12oz cans of refrigerated biscuits for this recipe.

Profile

charisstoma: (Default)
charisstoma

July 2017

S M T W T F S
       1
23456 7 8
9 10 11 12 13 14 15
1617 18 1920 21 22
23 24 25 26 27 28 29
3031     

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 29th, 2017 11:35 am
Powered by Dreamwidth Studios