April 2020

I have never met anyone who doesn’t like scalloped potatoes. I mean what not to like especially when cooked like this – creamy, cheesy, a total comfort food! You might think that it’s difficult to make but you are completely wrong. The best cheesy scalloped potatoes are very easy to put together and quick to make. Just don’t forget to top it with extra cheese and you are all set, and ready for a delicious and satisfying dinner. These potatoes will put a smile on everyone’s faces; they are savory, cheesy, and hearty. They make an awesome side dish for almost any dinner. They are extremely tasty, satisfying even, you might want to eat them on their own (I do and my kids do too). Believe me or not but whenever I serve this, it’s gone in a blink. No leftovers, just dirty dishes.

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Cheesy Scalloped Potatoes Recipe

INGREDIENTS

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top

paprika

HOW TO MAKE CHEESY SCALLOPED POTATOES

Step 1: Melt butter in a small saucepan and blend in the flour. Let it rest for a minute, then, stir in the cold milk. Season with salt and cayenne pepper.

Step 2: Cook the mixture in low heat while occasionally stirring until smooth and boiling. Before adding the cheese reduce the heat first. Mix until incorporated.

Step 3: Lightly grease a 1-quart casserole dish.

Step 4: Place half of the potatoes into the greased casserole dish and pour half of the cheese sauce over the potatoes.

Step 5: Repeat for the other half of the potatoes and cheese mixture.

Step 6: Sprinkle over the remaining cheese and dust the top with some paprika for color.

Step 7: Place inside the oven. Bake the potatoes for an hour at 350 degrees F.

CHEESY SCALLOPED POTATOES

Rebecca I have never met anyone who doesn’t like scalloped potatoes. I mean what not to like especially when cooked like this – creamy, cheesy, a total comfort food! You might… Main Dish Recipes CHEESY SCALLOPED POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

Instructions

Step 1: Melt butter in a small saucepan and blend in the flour. Let it rest for a minute, then, stir in the cold milk. Season with salt and cayenne pepper.

Step 2: Cook the mixture in low heat while occasionally stirring until smooth and boiling. Before adding the cheese reduce the heat first. Mix until incorporated.

Step 3: Lightly grease a 1-quart casserole dish.

Step 4: Place half of the potatoes into the greased casserole dish and pour half of the cheese sauce over the potatoes.

Step 5: Repeat for the other half of the potatoes and cheese mixture.

Step 6: Sprinkle over the remaining cheese and dust the top with some paprika for color.

Step 7: Place inside the oven. Bake the potatoes for an hour at 350 degrees F.

Notes

Nutrition Info: Per Serving: 337 calories; 15.9 g fat; 31.3 g carbohydrates; 17.7 g protein; 59 mg cholesterol; 910 mg sodium.

This summer salad, along with sliced cucumbers, tomatoes, and onions, is a simple mixture of oil, vinegar, sugar, salt, and pepper. I love serving it cold. I usually add ice cubes just before serving it, so refreshing for a hot summer day. During the summer months, the cucumbers are so abundant and cheap. If you’ve got a vegetable garden, you’ve no doubt got more to do than you know. Cucumbers are also incredibly low in calories and very high in water. These are a great way to stay hydrated throughout the summer.

This marinated cucumber, onion, and tomato salad are reminiscent of an Israeli salad made from diced tomatoes, cucumbers, and lots of parsley. Use vinegar or fresh lemon juice for the dressing. The sweeter the onions, the better because we add raw onions to the salad. Try Walla Walla onions, or Vidalia onions if you can find them.

Ingredients:

1 cup of water

1/2 cup distilled white vinegar

1/4 cup vegetable oil

1/4 cup sugar

2 tsp salt

1 tbsp fresh, coarsely ground black pepper

(3) cucumbers, peeled and sliced 1/4-inch thick

(3) tomatoes, cut into wedges

(1) onion, sliced and separated into rings

Directions:

In a bowl, add and whisk together water, vinegar, oil, sugar, salt, and pepper until smooth; add and stir the cucumbers, tomatoes, and onion to coat.

Use a plastic wrap to cover the bowl; refrigerate for a minimum of 2 hours.

Tips:

Add some fresh chopped dill or a dried Italian seasoning for more flavor.

Use red onion rather than sweet onion.

Use the cherry tomatoes rather than regular tomatoes.

Instead of apple cider vinegar, you can use rice wine vinegar, distilled white vinegar, or red wine vinegar.

You can use olive oil instead of vegetable oil.

Peel out the cucumbers or leave on the skin.

Use (2) regular cucumbers if either English or Persian is not available.

Marinated Cucumber, Onion, and Tomato Salad

Rebecca This summer salad, along with sliced cucumbers, tomatoes, and onions, is a simple mixture of oil, vinegar, sugar, salt, and pepper. I love serving it cold. I usually add ice… Main Dish Recipes Marinated Cucumber, Onion, and Tomato Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 cup of water
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 2 tsp salt
• 1 tbsp fresh, coarsely ground black pepper
• (3) cucumbers, peeled and sliced 1/4-inch thick
• (3) tomatoes, cut into wedges
• (1) onion, sliced and separated into rings

Instructions

In a bowl, add and whisk together water, vinegar, oil, sugar, salt, and pepper until smooth; add and stir the cucumbers, tomatoes, and onion to coat.

Use a plastic wrap to cover the bowl; refrigerate for a minimum of 2 hours.

Tips:

Add some fresh chopped dill or a dried Italian seasoning for more flavor.

Use red onion rather than sweet onion.

Use the cherry tomatoes rather than regular tomatoes.

Instead of apple cider vinegar, you can use rice wine vinegar, distilled white vinegar, or red wine vinegar.

You can use olive oil instead of vegetable oil.

Peel out the cucumbers or leave on the skin.

Use (2) regular cucumbers if either English or Persian is not available.

Creamed Chipped Beef, also known as the S.O.S, this dish is called “Shit on a Shingle” in military slang. During WWII, creamed chipped beef is a classic American dish. The recipe was easy to make (and it is) made of only five ingredients and was perfect for the time because it required dried beef, so soldiers were not worried about it. Dry beef is not the same thing that with beef jerky or beef; it is a form of meat that looks like salami but needs a little TLC to get it to taste as good as the possibility that is where the sauce comes in in this recipe. The chipped beef cook in a béchamel-like sauce both get something from each other – the salty meat flavors the sauce, and the sauce gives the meat seasoning and creaminess.

The thick, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper adds a little depth of flavor to that simple recipe. Although many people like to serve chipped creamed beef over thick, golden Texas toast slices, you can also spoon on warm buttermilk biscuits. People remember it back in the day as a breakfast, but we think it’s a weekend recipe to bring to the table once in a while. If you want a recipe that will allow you to experience the past, then this is your recipe. Enjoy this with your family and friends.

Ingredients:

2 tbsp butter

2 tbsp all-purpose flour

1 1/2 cups warm milk

1 (8 oz) jar dried beef

(1) pinch cayenne pepper

Instructions:

Melt the butter in a medium saucepan over low heat.

Whisk all at once in flour to shape a roux.

Add and whisk in the milk, a little at a time, raise heat to medium-high, stir and cook until thickened.

Bring to a boil, add the beef and cayenne, heat, and serve over toast.

Creamed Chipped Beef On Toast

Rebecca Creamed Chipped Beef, also known as the S.O.S, this dish is called “Shit on a Shingle” in military slang. During WWII, creamed chipped beef is a classic American dish. The… Main Dish Recipes Creamed Chipped Beef On Toast European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups warm milk
• 1 (8 oz) jar dried beef
• (1) pinch cayenne pepper

Instructions

Melt the butter in a medium saucepan over low heat.

Whisk all at once in flour to shape a roux.

Add and whisk in the milk, a little at a time, raise heat to medium-high, stir and cook until thickened.

Bring to a boil, add the beef and cayenne, heat, and serve over toast.

Notes

Nutrition Info: Per Serving: 197 calories; 8.7 g fat; 8.8 g carbohydrates; 20.9 g protein; 67 mg cholesterol; 1641 mg sodium.

There’s nothing like sweet cob summer corn. Our local market or supermarket is very excited to pick a few ears of corn. The grill is one of our favorites because the cart on the corn not only looks good but also adds a flavor. Also, it is available in various ways to prepare corn in a cob. Boiling corn is also a form of cooking, and we can use this cup to help us by instilling a sweet creaminess in the corn kernels to make us cheer for corn. In a bath of warm milk and butter, we offer our corn a spa treatment. In this sweet flavor infusion, the corn bubbles and simmers away, and comes out perfect every time. Let the corn in for as long as you like-for softer kernels longer, for firm kernels shorter. We like it somewhere in the middle, like pasta, and how sweet and savory we can’t get over it. In the end, a sprinkle of salt and pepper is just about everything we need to achieve corn nirvana if you like.

It’s great for your next picnic or potluck – corn in the cob defines summer and fun together with family and friends. Corn on the cob is natural sweet already, but with this combination of milk and butter, we like to add to its natural sweetness. All of us will be excited about the corn and would like to know your recipe’s secret. Corn is so versatile, spicy, roasted, and particularly delicious when cooked in this creamy, sweet mixture. We hope you ‘re as happy as we are!

Ingredients:

Corn

Butter

Milk

Water

Directions:

Fill your pot with water, then add a salted butter stick and 1 cup of milk. Bring to a boil, quickly. Put the corn ears in turn heat for 5-8 minutes to a low simmer. It’ll be the best corn you’ve ever had on that cob.

BUTTER BOILED CORN ON THE COB

Rebecca There’s nothing like sweet cob summer corn. Our local market or supermarket is very excited to pick a few ears of corn. The grill is one of our favorites because… Main Dish Recipes BUTTER BOILED CORN ON THE COB European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Corn
• Butter
• Milk
• Water

Instructions

Fill your pot with water, then add a salted butter stick and 1 cup of milk. Bring to a boil, quickly. Put the corn ears in turn heat for 5-8 minutes to a low simmer. It'll be the best corn you've ever had on that cob.

Old Fashioned Butter Cake with Buttercream Frosting:

The best classic butter cake recipe with buttercream frosting. A superb cake for birthdays, school, fundraisers, or tasty morning teas.

How to begin this article? DELICIOUS. We adored this cake and can’t stay away from it. This gorgeous cake recipe is a 100-year-old treasure and a horn! Sasha discovered this recipe in a Traditional McCall’s cookbook published in 1910

She dropped in love with this fluffy, moist, easy-to-prepare cake, which was kind enough to share it with the others of us, which people could appreciate it too. Thank you, Sasha! If you are not familiar with Sasha’s site, then please take a few minutes to go and see. Her food is fantastic, and also her pictures make you want the recipes more!

I was skeptical a cake recipe created using all-purpose flour could be equally fluffy and moist; in years past, I’ve just achieved that type of results after using bread. Also, I somewhat regularly have King Arthur Flour from the pantry, which tends to develop a milder (but still tasty!) cake. Imagine my surprise when my very first tasting revealed a cake that exceeded all of my expectations. I don’t know whether it is the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works wonders!

This really will be a recipe that I will turn to again!

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Butter Cake Recipe

Ingredients

3 cups of all-purpose flour.

1 tsp of baking powder.

1 tsp of salt.

1/2 tsp of baking soda.

1 cup of butter.

2 cups of sugar.

4 eggs.

1 cup of buttermilk or cream.

2 tsp of vanilla extract.

Here’s what you’ll need:

1 cup of softened butter.

1/2 cup of milk or cream.

2 tsp of vanilla extract.

5 cups of powdered sugar.

Here are the instructions:

Pre-heat the oven to 350 degrees F. Grease and flour 9 × 1 3 baking or bundt pan.

Sift together flour, baking soda, baking soda, and salt, then put aside. Cream together sugar, butter mix eggs, and vanilla. Combine in butter-milk alternately with flour mixture to creamed mixture. Pour in pan and bake for around one hour. Taken out of the oven and let it cool.

Butter Cream Frosting

1 cup butter, soft

1/2 cup milk or cream

2 tsp vanilla extract

5 cups powdered sugar

Cream the butter and the vanilla until very smooth. Add the sugar, mixing with milk a bit at a time; blend it well until the desired consistency.

Variation: Use 1/2 cup butter and 1/2 cup shortening in place of 1 cup of butter.

Granny’s Old Fashioned Butter Cake with Butter Cream Frosting

Rebecca Old Fashioned Butter Cake with Buttercream Frosting: The best classic butter cake recipe with buttercream frosting. A superb cake for birthdays, school, fundraisers, or tasty morning teas. How to begin… Main Dish Recipes Old Fashioned Butter Cake with Butter Cream Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 67 voted )

Ingredients

• 3 cups of all-purpose flour.
• 1 tsp of baking powder.
• 1 tsp of salt.
• 1/2 tsp of baking soda.
• 1 cup of butter.
• 2 cups of sugar.
• 4 eggs.
• 1 cup of buttermilk or cream.
• 2 tsp of vanilla extract.
• You’ll Need ( for the buttercream frosting):
• 1 cup of softened butter.
• 1/2 cup of milk or cream.
• 2 tsp of vanilla extract.
• 5 cups of powdered sugar.

Instructions

Pre-heat the oven to 350 degrees F. Grease and flour 9 × 1 3 baking or bundt pan.

Sift together flour, baking soda, baking soda, and salt, then put aside. Cream together sugar, butter mix eggs, and vanilla. Combine in butter-milk alternately with flour mixture to creamed mixture. Pour in pan and bake for around one hour. Taken out of the oven and let it cool.

Butter Cream Frosting

1 cup butter, soft

1/2 cup milk or cream

2 tsp vanilla extract

5 cups powdered sugar

Cream the butter and the vanilla until very smooth. Add the sugar, mixing with milk a bit at a time; blend it well until the desired consistency.

Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.

These Joe’s Crab Shack Crab Cakes from home are a fairly close replica of the ones you can get from the restaurant. They can be made at home but you feel like you’re on the beach. This is the perfect binder and does not compete with the crab for its subtle creaminess. It allows the crab to shine! For people who do not like mayonnaise, we promise you can’t find the mayo here and taste it. But you can use Greek yogurt instead if you are very reluctant and just can’t bring yourself to do that.

Crab cakes are a variety of popular American fish-cakes. They consist of crab meat and a variety of other ingredients, such as bread crumbs, mayonnaise, mustard eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep-fried or broiled and then served. I love adding a little hot sauce to my mine for a little spice in it, plenty of green onions, an egg, and some breadcrumbs to keep them together, some parsley and mayo. To the formula, this is pretty much it. Just be gentle with the crab as you mix and form it all into patties. I opted here to fry mine, but you know what? I’ve baked these before and as yummy as ever.

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Crab Cakes Recipe

Ingredients:

2/3 cup mayonnaise

5 egg yolks

2 tsp lemon juice

2 tbsp Worcestershire sauce

2 tsp Dijon mustard

2 tsp black pepper

1/4 tsp salt

1/4 tsp blackening seasoning

1/4 tsp crushed red pepper flakes

1/2 cup crushed, chopped parsley

2 1/2 cups breadcrumbs

2 lbs crabmeat

Directions:

Blend all the ingredients.

Making up 4 oz. of patties

Coat with the flour and fry until golden brown in 1-inch oil.

Note:

It is easy to use aluminum foil to keep food moist, cook it evenly, and clean it more quickly.

To freeze, put the uncooked cakes in the freezer on a baking sheet for about 2 hours, just until strong. Wrap any cake in plastic wrap and put it in a freezer bag. Freeze till 1 month. Defrost the crab cakes overnight in the refrigerator until they cook.

JOE’S CRAB SHACK CRAB CAKES – FAMOUS RECIPE

Rebecca These Joe’s Crab Shack Crab Cakes from home are a fairly close replica of the ones you can get from the restaurant. They can be made at home but you… Main Dish Recipes JOE’S CRAB SHACK CRAB CAKES – FAMOUS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 22 voted )

Ingredients

• 2/3 cup mayonnaise
• 5 egg yolks
• 2 tsp lemon juice
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp blackening seasoning
• 1/4 tsp crushed red pepper flakes
• 1/2 cup crushed, chopped parsley
• 2 1/2 cups breadcrumbs
• 2 lbs crabmeat

Instructions

Blend all the ingredients.

Making up 4 oz. of patties

Coat with the flour and fry until golden brown in 1-inch oil.

Note:

It is easy to use aluminum foil to keep food moist, cook it evenly, and clean it more quickly.

To freeze, put the uncooked cakes in the freezer on a baking sheet for about 2 hours, just until strong. Wrap any cake in plastic wrap and put it in a freezer bag. Freeze till 1 month. Defrost the crab cakes overnight in the refrigerator until they cook.

I’ve been making fried cold for more than 30 years, just like my mother taught me. She fried onion and butter in cabbage and savored them for a no no-frills version with salt and pepper. Recently, I tried a new way of creating this recipe, and it tasted so good that from now on it will cook as I did. I did this simple veggie side dish. This fried cob (with bacon, onion, and garlic) is what my husband and I loved. This healthy fried Cabbage with bacon, Onion, and Garlic dish went from good to great, adding a few extra ingredients, so today I ‘m sharing the recipe with you. As mentioned below, the recipe makes 4 servings of about 3/4 cup each but can be doubled easily.

Dull cabbage often turns into a dish worthy of almost craving, thanks to bacon and garlic. If you’ve never done cabbage frying or sautéing before, you need to start. It wilts, turns tender and becomes sweet as the cabbage cooks in the frying pan. Cabbage may sound like a dull side, but that’s one of our favorites to make. The Healthy Fried Cabbage with Bacon, Onion, and Garlic is tasty and full of flavor! How could you not like this basic vegetable side dish with delicious bacon bits, onions, and carrots all through?

Ingredients:

(1) large onion, diced

(2) cloves garlic, minced

(1) large head cabbage, cored and sliced

1/8 tsp paprika

1 tbsp salt, or to taste

1 tsp ground black pepper

(6) slices bacon, chopped

1/2 tsp onion powder

Directions:

Put the bacon in a large stockpot and cook for about 10 minutes, over medium-high heat, until crispy. Add and stir onion and garlic; cook until caramelized for about 10 minutes. Stir in the cabbage immediately, and proceed to cook for another 10 minutes. Add and season with salt, pepper, powdered onions, garlic powder, and paprika to taste. Reduce heat to medium, cover, and simmer, periodically stirring for about 30 minutes more.

Healthy Fried Cabbage with Bacon, Onion and Garlic

Rebecca I’ve been making fried cold for more than 30 years, just like my mother taught me. She fried onion and butter in cabbage and savored them for a no no-frills… Main Dish Recipes Healthy Fried Cabbage with Bacon, Onion and Garlic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (1) large onion, diced
• (2) cloves garlic, minced
• (1) large head cabbage, cored and sliced
• 1/8 tsp paprika
• 1 tbsp salt, or to taste
• 1 tsp ground black pepper
• (6) slices bacon, chopped
• 1/2 tsp onion powder

Instructions

Put the bacon in a large stockpot and cook for about 10 minutes, over medium-high heat, until crispy. Add and stir onion and garlic; cook until caramelized for about 10 minutes. Stir in the cabbage immediately, and proceed to cook for another 10 minutes. Add and season with salt, pepper, powdered onions, garlic powder, and paprika to taste. Reduce heat to medium, cover, and simmer, periodically stirring for about 30 minutes more.