May 2020

This is a fundamental recipe, but there are many additional colors and flavors that you can make. Onions, champagne, bell pepper, and herbs are just a couple of thoughts. Bacon, ham, or sausage would make a hearty side dish for them. The basic idea of the dish is to cook the potatoes in a pot until it is tender and leave them alone long enough to produce a crisp brown crust on the other side before shrinking. I tried many good potato-roasted recipes, but I’m still returning to that one. I never imagined finding this recipe.

A simple and delicious way to serve pumpkin is to make a delicious light dinner with cold meats and salad. This dish is also a great way for breakfast or brunch. I will easily add granulated dried garlic, but also fresh garlic and some shallots are also delicious. Certainly, they aren’t the most beautiful things to look at, but what they don’t look is their flavor. The fresh thyme and bell pepper caramelized onions and fresh thyme add a sweetness to the savory taste, which makes you feel good in the morning.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

⅓ cup shortening

6 large potatoes, peeled and cubed

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon paprika

Directions:

Heat shortening over medium-high heat in a large cast-iron saucepan. Stir and add potatoes and cook until golden brown is added. Season with salt, pepper, garlic, and paprika. Season with salt. Serve hot.

Note:

It can also be added to this recipe green peppers and any meal, such as ham or sausage. Good leftover and reheated fried potatoes. If you never had cold fried potatoes on a mustard biscuit, try it, you might like it.

Don’t be afraid of using bell peppers of different colors. It brings the food to life and is nutrient-rich (particularly red). It is not important to overcook them, so ensure that they are done at cooking time.

Country-Style Fried Potatoes Are Good Any Time of Day

Rebecca This is a fundamental recipe, but there are many additional colors and flavors that you can make. Onions, champagne, bell pepper, and herbs are just a couple of thoughts. Bacon,… Main Dish Recipes Country-Style Fried Potatoes Are Good Any Time of Day European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅓ cup shortening
• 6 large potatoes, peeled and cubed
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Instructions

Heat shortening over medium-high heat in a large cast-iron saucepan. Stir and add potatoes and cook until golden brown is added. Season with salt, pepper, garlic, and paprika. Season with salt. Serve hot.

Note:

It can also be added to this recipe green peppers and any meal, such as ham or sausage. Good leftover and reheated fried potatoes. If you never had cold fried potatoes on a mustard biscuit, try it, you might like it.

Don't be afraid of using bell peppers of different colors. It brings the food to life and is nutrient-rich (particularly red). It is not important to overcook them, so ensure that they are done at cooking time.

For starters, the fiber, potassium, vitamin C, vitamin B6, and cholesterol content of the potato support heart health. Potatoes contain considerable quantities of fiber. Fiber contributes to lower overall blood cholesterol, thus reducing the risk of heart disease.

Recipes are available which call for various varieties of potatoes, but the best southern fried potatoes are russet potatoes. Why does this happen? The crispy crown that forms while the potatoes are roasted in the oven is one of the main features that makes the south fried potatoes so delicious, crisp potatoes only crisper. For herbs, the case is different. If you use hotter stemmed herbs, such as rosemary or thyme, at the start of cooking it’s all right. Such things should be used at the last minute as chips, pets, or basil if you do not want them to be wilted or sad.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

cooking spray

1 teaspoon vegetable oil, or as needed

2 tablespoons freshly grated Parmesan cheese

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground black pepper

2 pounds red potatoes, halved

1 tablespoon vegetable oil, or as needed

¼ cup sour cream (optional)

Directions:

Preheat oven to 200 ° C. Preheat oven to 400 ° F. Pour into about 1 teaspoon vegetable oil to cover the bottom, sprinkle a 9×13-inch baking pot or iron cast pot with cooking spray.

In a bowl, combine Parmesan, salt, garlic, paprika, and black pepper.

Blot the potato side to remove moisture with a towel. Put the potato and drizzle with 1 tbsp of vegetable oil into a bowl. Toss the potatoes in the parmesan mixture; sprinkle with the coat. Set potatoes of potatoes on a ready baking bowl, cut-side down.

Bake for 15 to 20 min in the preheated oven. Turn the potatoes to the side; bake again for 15 to 20 more minutes until it is golden and crispy. Use a sour cream. Serve.

Oven Roasted Parmesan Potatoes Are a Cheesy Delight

Rebecca For starters, the fiber, potassium, vitamin C, vitamin B6, and cholesterol content of the potato support heart health. Potatoes contain considerable quantities of fiber. Fiber contributes to lower overall blood… Main Dish Recipes Oven Roasted Parmesan Potatoes Are a Cheesy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1 teaspoon vegetable oil, or as needed
• 2 tablespoons freshly grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 2 pounds red potatoes, halved
• 1 tablespoon vegetable oil, or as needed
• ¼ cup sour cream (optional)

Instructions

Preheat oven to 200 ° C. Preheat oven to 400 ° F. Pour into about 1 teaspoon vegetable oil to cover the bottom, sprinkle a 9x13-inch baking pot or iron cast pot with cooking spray.

In a bowl, combine Parmesan, salt, garlic, paprika, and black pepper.

Blot the potato side to remove moisture with a towel. Put the potato and drizzle with 1 tbsp of vegetable oil into a bowl. Toss the potatoes in the parmesan mixture; sprinkle with the coat. Set potatoes of potatoes on a ready baking bowl, cut-side down.

Bake for 15 to 20 min in the preheated oven. Turn the potatoes to the side; bake again for 15 to 20 more minutes until it is golden and crispy. Use a sour cream. Serve.

For world-famous Pasteis de Nata, this slightly streamlined recipe uses only a few basic ingredients but needs numerous steps and a certain finesse. But you’re going to want to make a twin batch of the results. The additional humidity within the sticky dough, activated by a heated oven, creates a flaky buttery and crispy crust with subtly sweet custard, lemon, cinnamon, and vanilla.

Preparation time: 1 hour
Cooking time: 25 minutes

Ingredients:

For the Dough:

1 cup all-purpose flour

1/4 teaspoon kosher salt

1/3 cup cold water

1 stick of high-quality unsalted butter (fully softened, divided)

For the Sugar Syrup:

3/4 cup white sugar

1/4 cup water

1 tablespoon water

1 cinnamon stick (optional)

1 lemon, zested in large strips (optional)

For the Custard Base:

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

1 1/2 cups milk

6 large egg yolks

1 teaspoon vanilla extract (optional)

Directions:

In a bowl, combine flour, salt, and cold water. Mix with a wooden spoon until the dough combines and away from the sides of the bowl. deDough should be sticky, you can use more flour or water to achieve your desired stickiness.

Transfer dough to a floured surface. Dust over the top a bit more flour. To form a round shape, knead for a minute or two. Cover for 15 to 20 minutes and set aside.

Roll in a 1/8 inch thick square dough, dust as required with flour. The dough should still be sticky by now.

Spread one-third of the butter across 2/3 of the plate, leaving a 1/2 inch border. Use a silicone spatula. Flip the side over the center of the square and fold it like a letter to the opposite end. Trim the edges as appropriate.

Turn dough from the counter with a bench scraper, dust it with flour. Sprinkle over and flip with more flour. Roll dough into a 1/8-inch rectangle that extends the edges carefully when necessary. Spread another one-third of the butter over two-thirds of the dough. Fold into thirds. Transfer to a lined baking sheet and freeze for approximately 10 minutes until the butter is mildly chilled.

Spread the flour and roll the dough over 1/8 inch thick in a square. Put the rest of the butter in the dough and leave the border 1 to 1 1/2 “on the top side. Roll the dough from the lower side into a log. Dust and polish, if required, end with more flour, stick on the plastic wrap and cool for at least 2 hours, preferably overnight.

In a pot, add 1/4 cup of sugar, plus 1 tbsp water, cinnamon, and zest of lemon. Stir it over medium heat, until syrup reaches between 210 to 215 degrees F (100 ° C). Take it out of the heat.

Preheat oven 550 degrees F (288 ° C). Grease a muffin tin of 12-cup.

In a cold pot, whisk together flour, salt, and cold milk very carefully. Cook over medium heat until the milk thickens for about 5 minutes, whisking constantly. Remove from heat for at least ten minutes and let it cool down.

In the cooled milk, whisk egg yolks. Add the extract of sugar syrup and vanilla. Combine to mix. Put the custard into a cup of measurement glass.

Remove the wrap the dough and cut the ends into uneven bits. Score log in twelve even pieces with a knife.

In each muffin cup, place a piece of dough. Dip your thumb in cold water lightly. Push the thumb into the middle of the swirl; push the bottom and the cup’s sides to the top for at least one-eight inch. Fill custard for every cup 3/4 of the way.

Bake for about 12 min in a preheated oven until the pastry is browned and bubbled and blistered. Briefly cool tarts and serve warm.

Portuguese Custard Tarts (Pasteis de Nata)

Rebecca For world-famous Pasteis de Nata, this slightly streamlined recipe uses only a few basic ingredients but needs numerous steps and a certain finesse. But you’re going to want to make… Main Dish Recipes Portuguese Custard Tarts (Pasteis de Nata) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For the Dough:
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup cold water
• 1 stick of high-quality unsalted butter (fully softened, divided)
• For the Sugar Syrup:
• 3/4 cup white sugar
• 1/4 cup water
• 1 tablespoon water
• 1 cinnamon stick (optional)
• 1 lemon, zested in large strips (optional)
• For the Custard Base:
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk
• 6 large egg yolks
• 1 teaspoon vanilla extract (optional)

Instructions

In a bowl, combine flour, salt, and cold water. Mix with a wooden spoon until the dough combines and away from the sides of the bowl. deDough should be sticky, you can use more flour or water to achieve your desired stickiness.

Transfer dough to a floured surface. Dust over the top a bit more flour. To form a round shape, knead for a minute or two. Cover for 15 to 20 minutes and set aside.

Roll in a 1/8 inch thick square dough, dust as required with flour. The dough should still be sticky by now.

Spread one-third of the butter across 2/3 of the plate, leaving a 1/2 inch border. Use a silicone spatula. Flip the side over the center of the square and fold it like a letter to the opposite end. Trim the edges as appropriate.

Turn dough from the counter with a bench scraper, dust it with flour. Sprinkle over and flip with more flour. Roll dough into a 1/8-inch rectangle that extends the edges carefully when necessary. Spread another one-third of the butter over two-thirds of the dough. Fold into thirds. Transfer to a lined baking sheet and freeze for approximately 10 minutes until the butter is mildly chilled.

Spread the flour and roll the dough over 1/8 inch thick in a square. Put the rest of the butter in the dough and leave the border 1 to 1 1/2 "on the top side. Roll the dough from the lower side into a log. Dust and polish, if required, end with more flour, stick on the plastic wrap and cool for at least 2 hours, preferably overnight.

In a pot, add 1/4 cup of sugar, plus 1 tbsp water, cinnamon, and zest of lemon. Stir it over medium heat, until syrup reaches between 210 to 215 degrees F (100 ° C). Take it out of the heat.

Preheat oven 550 degrees F (288 ° C). Grease a muffin tin of 12-cup.

In a cold pot, whisk together flour, salt, and cold milk very carefully. Cook over medium heat until the milk thickens for about 5 minutes, whisking constantly. Remove from heat for at least ten minutes and let it cool down.

In the cooled milk, whisk egg yolks. Add the extract of sugar syrup and vanilla. Combine to mix. Put the custard into a cup of measurement glass.

Remove the wrap the dough and cut the ends into uneven bits. Score log in twelve even pieces with a knife.

In each muffin cup, place a piece of dough. Dip your thumb in cold water lightly. Push the thumb into the middle of the swirl; push the bottom and the cup's sides to the top for at least one-eight inch. Fill custard for every cup 3/4 of the way.

Bake for about 12 min in a preheated oven until the pastry is browned and bubbled and blistered. Briefly cool tarts and serve warm.

It is hard to think about improvement on a moist and tender coffee cup with a sweet crumb top, but when you add fresh strawberries to the batter, that favorite dessert has a whole new look to taste. The food for that cake is an easy and delicious way of springtime enjoying fresh strawberries. It is surrounded by a crumb of butter, whether or not with chopped pecans or walnuts.

I even have a particular way in which I enjoy my cake. Eating coffee cake is so comforting. I’m happy to use it on a beautiful floral vintage plate, slightly warmed with a cup of tea while I look at the beauty of the morning from my window. This coffee cake with a beautifully dense but light cake, a fresh layer of strawberry, and the final crumb sugar is the perfect topping. You’ll love this cake if you enjoy strawberries and coffee.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 12

Ingredients:

¼ cup butter

¾ cup white sugar

1 egg

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

½ cup milk

1 ½ cups thinly sliced strawberries

½ cup all-purpose flour

½ cup white sugar

¼ cup butter softened

¼ cup flaked coconut

Directions:

Preheat the oven about 175 degrees C. Grease a 9-inch pan.

In a bowl, beat 1/4 cup of butter, add 3/4 cup of sugar and egg. Beat until fully blend.

Mix 1/2 c of flour, baking powder, and salt in a separate bowl. Mix flour mixture in a butter mixture, alternating with milk. Pour the batter into the pan.

Set strawberries on top of the batter.

Mix 1/2 c of flour, 1/4 c of sugar, and coconut in a bowl. Put the strawberries on top.

In the preheated oven, bake the cake for approximately 35 minutes, and then check if the clean whether the toothpick inserted into the middle of the cake comes out clean.

Fresh Strawberry Coffee Cake

Rebecca It is hard to think about improvement on a moist and tender coffee cup with a sweet crumb top, but when you add fresh strawberries to the batter, that favorite… Main Dish Recipes Fresh Strawberry Coffee Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ cup butter
• ¾ cup white sugar
• 1 egg
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup milk
• 1 ½ cups thinly sliced strawberries
• ½ cup all-purpose flour
• ½ cup white sugar
• ¼ cup butter softened
• ¼ cup flaked coconut

Instructions

Preheat the oven about 175 degrees C. Grease a 9-inch pan.

In a bowl, beat 1/4 cup of butter, add 3/4 cup of sugar and egg. Beat until fully blend.

Mix 1/2 c of flour, baking powder, and salt in a separate bowl. Mix flour mixture in a butter mixture, alternating with milk. Pour the batter into the pan.

Set strawberries on top of the batter.

Mix 1/2 c of flour, 1/4 c of sugar, and coconut in a bowl. Put the strawberries on top.

In the preheated oven, bake the cake for approximately 35 minutes, and then check if the clean whether the toothpick inserted into the middle of the cake comes out clean.

These Crispy Coconut Cookies are another wonderful cookie recipe that I found while searching on the internet. I love to stumble over traditional cookie recipes like this, and these Crispy Coconut Cookies are lightweight, perfectly crispy and buttery. They are distributed as they baked by the addition of butter and relatively low quantities of flour so that when they take out from the oven they are completely cool and tight on the edge and slightly chewy to the center thanks to those rolling oats and coconut.

These cookies have a delicious flavor and chewiness of brown sugar and sweetheart. The coconut gives a great texture and makes them super soft, then slightly subdued. The coconut gives not only an enormous taste but also a chewy texture that makes a thin, soft, and bendable cookie. And even a few days later (when it last that long), the cookies remain soft and chewy. We hope you will enjoy while eating the cookies as much as we do.

Ingredients:

½ cup butter

½ cup packed brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup crushed cornflakes cereal

1 cup rolled oats

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

1 ⅓ cups flaked coconut

Directions:

Preheat the oven about 175 degrees C (350 degrees F).

Toss the butter, brown sugar, and white sugar in a large bowl together until smooth. Mix the egg and vanilla. Sift the flour, baking soda, salt, and baking powder, and add to the creamy mix. Add oatmeal, coconut and cereal crushed, and mix.

On a cookie sheet, place the dough by tsp. must be 2 inches of cookies apart. In the preheated oven, baked the cookies for about 10 to 12 minutes. Put cookies on the edges and the bottom should be light brown. Remove from the baking sheet to cool on wire racks.

Chewy Crispy Coconut Cookies

Rebecca These Crispy Coconut Cookies are another wonderful cookie recipe that I found while searching on the internet. I love to stumble over traditional cookie recipes like this, and these Crispy… Main Dish Recipes Chewy Crispy Coconut Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup butter
• ½ cup packed brown sugar
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup crushed cornflakes cereal
• 1 cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 ⅓ cups flaked coconut

Instructions

Preheat the oven about 175 degrees C (350 degrees F).

Toss the butter, brown sugar, and white sugar in a large bowl together until smooth. Mix the egg and vanilla. Sift the flour, baking soda, salt, and baking powder, and add to the creamy mix. Add oatmeal, coconut and cereal crushed, and mix.

On a cookie sheet, place the dough by tsp. must be 2 inches of cookies apart. In the preheated oven, baked the cookies for about 10 to 12 minutes. Put cookies on the edges and the bottom should be light brown. Remove from the baking sheet to cool on wire racks.

In colder months, if there’s something I love about is cuddling while indulging with a hot bowl of soup and some heartbroken bread. Apart from fumigated socks, sparkling times, and pumpkin spice, my favorite falling indulgence is warm soup. This one struck me on a cold, cloudy day recently, which warmed me to his bone. This simple, filled pepper soup is easily made (and less prepared than conventionally filled peppers), but has a lot of aromas.

While many recipes of bell pepper use ground beef only, there is a lot of great flavor in addition to the sauce. Naturally, this is perfectly made with just beef ground (or even turkey ground if you prefer). Try this extraordinarily delicious Stuffed Pepper Soup for a hearty, healthy pot full of love that’s easy enough for a weekend but impressive enough for guests. I like a warm, crusty baguette and serving it on a salad.

Stuffed Pepper Soup is a cheap and delicious soup that warms up your stomach inside. This saucers’ and ground beef soup, which is cooked in beef broth with pepper and tomatoes, has a fun twist in traditional Stuffed Peppers. Serve it warm and add rice. A family favorite (including chicken soup), this easy-stuffed pepper soup recipe will reheat well.

Ingredients:

1 pound ground sirloin

1 green bell pepper, chopped

1 cup finely diced onion

1 (29 ounces) can diced tomatoes

1 (15 ounces) can tomato sauce

1 (14 ounces) can chicken broth

¼ teaspoon dried thyme

¼ teaspoon dried sage

salt and pepper to taste

1 cup white rice

Directions:

Brown ground meat in a large pot. Remove fat, add onion and pepper. Cook until the onion is translucent.

Stir in salt and pepper with tomatoes, tomato sauce, broth, thyme, and sage. Cover and cook until peppers are tender for 30 to 45 minutes.

Boil two cups of water and add rice to another cup. Cook the rice until tender and add to the soup afterward. Heat the soup then serve

Stuffed Pepper Soup Is a Full Meal in a Bowl

Rebecca In colder months, if there’s something I love about is cuddling while indulging with a hot bowl of soup and some heartbroken bread. Apart from fumigated socks, sparkling times, and… Main Dish Recipes Stuffed Pepper Soup Is a Full Meal in a Bowl European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 9 voted )

Ingredients

• 1 pound ground sirloin
• 1 green bell pepper, chopped
• 1 cup finely diced onion
• 1 (29 ounces) can diced tomatoes
• 1 (15 ounces) can tomato sauce
• 1 (14 ounces) can chicken broth
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• salt and pepper to taste
• 1 cup white rice

Instructions

Brown ground meat in a large pot. Remove fat, add onion and pepper. Cook until the onion is translucent.

Stir in salt and pepper with tomatoes, tomato sauce, broth, thyme, and sage. Cover and cook until peppers are tender for 30 to 45 minutes.

Boil two cups of water and add rice to another cup. Cook the rice until tender and add to the soup afterward. Heat the soup then serve

This is not your ordinary Mac & Cheese, it is a lot better. It’s like a modern-day Mac & Cheese, it looks so pretty that you can even serve this at dinner parties. I’m sure everyone will love this; it’s oozing with cheese and those caramelized onions are a winner!

INGREDIENTS

5 tablespoon butter, divided, plus more room temperature for brushing

2 large yellow onions, thinly sliced

Kosher salt

8 oz. cavatappi or other short curly pasta

2 tablespoon all-purpose flour

2 1/2 cups of whole milk

1 cup of grated fontina cheese

2 1/2 cups grated Gruyère

1 cup of shredded sharp white cheddar

1 teaspoon Dijon mustard

Pinch of cayenne pepper

1 teaspoon fresh thyme leaves, plus more for garnish

DIRECTIONS

Step 1: Ready the oven. Preheat to 350 degrees. Brush with butter some small ovenproof baking dishes or 4 to 6 ramekins (depends on size) and one large baking pan.

Step 2: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions and a pinch of salt. Stirring now and then for 30 minutes until the onions are golden.

Step 3: Boil water in a large pot and add salt. Cook the pasta following the directions written on the package. Once al dente, drain the pasta.

Step 4: In a different saucepan, melt the remaining butter over medium-high heat. Add the flour, stir for 1 minute until cooked. Slowly whisk in the milk until combined. reduce the heat to medium and bring to a boil. Simmer until sauce is thickened (stirring continuously) for about 6 minutes. Add the fontina, 1 cup of the gruyere, and cheddar. Stir until melted. Remove from the heat. Pour in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.

Step 5: Evenly distribute the mixture among the ramekins and top with the remaining gruyere. Place in the preheated oven and bake for 20 minutes until you see bubbles around the edges.

Step 6: Now, we broil. Switch the oven to broil, and broil the cheese for 2 minutes until golden. before serving garnish with more thyme. Enjoy!

French Onion Mac & Cheese Is The Grown Up Version Of Your Favorite Childhood Dinner

Rebecca This is not your ordinary Mac & Cheese, it is a lot better. It’s like a modern-day Mac & Cheese, it looks so pretty that you can even serve this… Main Dish Recipes French Onion Mac & Cheese Is The Grown Up Version Of Your Favorite Childhood Dinner European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 tablespoon butter, divided, plus more room temperature for brushing
• 2 large yellow onions, thinly sliced
• Kosher salt
• 8 oz. cavatappi or other short curly pasta
• 2 tablespoon all-purpose flour
• 2 1/2 cups of whole milk
• 1 cup of grated fontina cheese
• 2 1/2 cups grated Gruyère
• 1 cup of shredded sharp white cheddar
• 1 teaspoon Dijon mustard
• Pinch of cayenne pepper
• 1 teaspoon fresh thyme leaves, plus more for garnish

Instructions

Step 1: Ready the oven. Preheat to 350 degrees. Brush with butter some small ovenproof baking dishes or 4 to 6 ramekins (depends on size) and one large baking pan.

Step 2: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions and a pinch of salt. Stirring now and then for 30 minutes until the onions are golden.

Step 3: Boil water in a large pot and add salt. Cook the pasta following the directions written on the package. Once al dente, drain the pasta.

Step 4: In a different saucepan, melt the remaining butter over medium-high heat. Add the flour, stir for 1 minute until cooked. Slowly whisk in the milk until combined. reduce the heat to medium and bring to a boil. Simmer until sauce is thickened (stirring continuously) for about 6 minutes. Add the fontina, 1 cup of the gruyere, and cheddar. Stir until melted. Remove from the heat. Pour in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.

Step 5: Evenly distribute the mixture among the ramekins and top with the remaining gruyere. Place in the preheated oven and bake for 20 minutes until you see bubbles around the edges.

Step 6: Now, we broil. Switch the oven to broil, and broil the cheese for 2 minutes until golden. before serving garnish with more thyme. Enjoy!

I can’t believe how easy it is to make a Reuben sandwich! I remember the first time I tasted this deliciously gooey sandwich. It was at a friend’s party. I asked her for the recipe because I knew I was gonna crave for it. So what better way to satisfy your cravings but by making it from scratch rather than eating takeout, right? To tell you honestly, the first time I made it, I thought it was going be a disaster but I pulled it off! I just made the perfect Reuben sandwich. I don’t have a lot of experience in the kitchen. I just know when food is good. But this recipe is so simple that even a novice like me can make it from scratch. I’m kind of proud of myself! So, try this recipe now. It’s awesome! Have fun!

Ingredients

FOR REUBEN SQUARES

Cooking spray

2 (8-oz.) tubes refrigerated crescent rolls

1/2 lb. corned beef

6 slices swiss cheese

3/4 cup sauerkraut

2 tablespoons of melted butter

Kosher salt

Caraway seeds

FOR RUSSIAN DRESSING

1/4 cup mayonnaise

1 tablespoon ketchup

1 tablespoon horseradish

1 teaspoon of Worcestershire sauce

1 teaspoon granulated sugar

1/4 teaspoon paprika

Kosher salt

Freshly ground black pepper

How to make Reuben Squares

Step 1: Ready the oven. Preheat to 350 degrees. Grease with cooking spray a small baking sheet. Place 1 tube of unrolled crescent rolls, pinching the seams together. Place in the preheated oven and bake for 10 minutes until lightly brown.

Step 2: Place corned beef, swiss, and sauerkraut on top of the par-baked crescents in even layers. Put the second tube of unrolled crescent rolls on top, again pinching the seams together. Brush with melted butter, and sprinkle with salt and caraway seeds.

Step 3: Then, bake for 30 minutes more until you achieve a golden dough.

Step 4: To make the Russian dressing, put ketchup, mayonnaise, Worcestershire sauce, sugar, horseradish, and paprika in a medium-sized bowl and stir until well-mixed. Season with salt and pepper for additional flavor.

Step 5: Slice the Reuben into even squares.

Step 6: Serve with the Russian dressing as a dipping sauce. Enjoy!

Reuben Squares

Rebecca I can’t believe how easy it is to make a Reuben sandwich! I remember the first time I tasted this deliciously gooey sandwich. It was at a friend’s party. I… Main Dish Recipes Reuben Squares European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR REUBEN SQUARES
• Cooking spray
• 2 (8-oz.) tubes refrigerated crescent rolls
• 1/2 lb. corned beef
• 6 slices swiss cheese
• 3/4 cup sauerkraut
• 2 tablespoons of melted butter
• Kosher salt
• Caraway seeds
• FOR RUSSIAN DRESSING
• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon horseradish
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon paprika
• Kosher salt
• Freshly ground black pepper

Instructions

Step 1: Ready the oven. Preheat to 350 degrees. Grease with cooking spray a small baking sheet. Place 1 tube of unrolled crescent rolls, pinching the seams together. Place in the preheated oven and bake for 10 minutes until lightly brown.

Step 2: Place corned beef, swiss, and sauerkraut on top of the par-baked crescents in even layers. Put the second tube of unrolled crescent rolls on top, again pinching the seams together. Brush with melted butter, and sprinkle with salt and caraway seeds.

Step 3: Then, bake for 30 minutes more until you achieve a golden dough.

Step 4: To make the Russian dressing, put ketchup, mayonnaise, Worcestershire sauce, sugar, horseradish, and paprika in a medium-sized bowl and stir until well-mixed. Season with salt and pepper for additional flavor.

Step 5: Slice the Reuben into even squares.

Step 6: Serve with the Russian dressing as a dipping sauce. Enjoy!

I love peanut butter! And this cake is loaded with it! Delicious, creamy, and melts in your mouth. Follow these simple steps and you are in for a treat! Make your dinner a hit by preparing this delicious dessert. The simplicity of the ingredients will blow your mind. I mean, with very minimal ingredients, you can make such an amazing cake.

INGREDIENTS

Crust:

16 Nutter Butters

4 Tbs. Butter

Peanut Butter Cheesecake Filling:

2 (8 oz) packages Cream Cheese, room temp.

1 cup Sour Cream

1 cup Creamy Peanut Butter

1 cup Sugar

1/4 Cup Flour

2 Eggs

Peanut Butter Ganache:

1/2 cup Heavy Cream

3/4 cup Peanut Butter Chips

Extra Nutter Butters for garnish

HOW TO MAKE NUTTER BUTTER PEANUT BUTTER CHEESECAKE

Ready the oven. Preheat to 325 degrees if your gonna use a silver springform pan and 300 degrees if you gonna use a dark non-stick springform pan.

Put the nutter butter in a gallon Ziploc bag and crush using a rolling pin. Mix 4 tbsp. of melted butter into the crumbs. In a 9-inch springform pan, put the crumbs and press gently then set aside.

Put sour cream, cream cheese, and peanut butter in a mixing bowl then beat until smooth. Remember to scrape the sides of the bowl while mixing to completely get a smooth texture.

Add sugar and flour.

Add the eggs and beat until it bends with the other ingredients.

Gently spread the nutter butter crust.

Bake in the oven for 50 minutes.

Place in a wire rack to cool for 2 hours then put in the fridge overnight.

Remove the outside layer of the springform pan once you get it out of the fridge. Slice the cheesecake into even 12-16 slices.

Put the peanut butter and heavy cream in the microwave and turn on the heat until it melts. Drizzle the top layer of the sliced cheesecakes.

Garnish each side with the remaining nutter butter. (Depends on your preference.)

Rebecca I love peanut butter! And this cake is loaded with it! Delicious, creamy, and melts in your mouth. Follow these simple steps and you are in for a treat! Make… Main Dish Recipes NUTTER BUTTER PEANUT BUTTER CHEESECAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Crust:
• 16 Nutter Butters
• 4 Tbs. Butter
• Peanut Butter Cheesecake Filling:
• 2 (8 oz) packages Cream Cheese, room temp.
• 1 cup Sour Cream
• 1 cup Creamy Peanut Butter
• 1 cup Sugar
• 1/4 Cup Flour
• 2 Eggs
• Peanut Butter Ganache:
• 1/2 cup Heavy Cream
• 3/4 cup Peanut Butter Chips
• Extra Nutter Butters for garnish

Instructions

Ready the oven. Preheat to 325 degrees if your gonna use a silver springform pan and 300 degrees if you gonna use a dark non-stick springform pan.

Put the nutter butter in a gallon Ziploc bag and crush using a rolling pin. Mix 4 tbsp. of melted butter into the crumbs. In a 9-inch springform pan, put the crumbs and press gently then set aside.

Put sour cream, cream cheese, and peanut butter in a mixing bowl then beat until smooth. Remember to scrape the sides of the bowl while mixing to completely get a smooth texture.

Add sugar and flour.

Add the eggs and beat until it bends with the other ingredients.

Gently spread the nutter butter crust.

Bake in the oven for 50 minutes.

Place in a wire rack to cool for 2 hours then put in the fridge overnight.

Remove the outside layer of the springform pan once you get it out of the fridge. Slice the cheesecake into even 12-16 slices.

Put the peanut butter and heavy cream in the microwave and turn on the heat until it melts. Drizzle the top layer of the sliced cheesecakes.

Garnish each side with the remaining nutter butter. (Depends on your preference.)

Do you have chicken in your freezer or any leftover from last night’s dinner? It is time to take it out from your fridge and prepare the best meal for tonight’s dinner. I discovered this delicious treat recently and it is perfect for cold and rainy weather. Dinner is not so lonely when you are alone if you have the perfect meal. Anyway, it tastes the same as the ones I order at restaurants maybe even better (because I made it!). The amazing aroma will give you a very nostalgic feeling. It’s as if you were a kid again. I remember when I was eight. My mom used to cook crockpot chicken. Ah, I miss the old days. Having been isolated from the outside world has made me pretty emotional (I think we all are). Put this recipe on your list and give this a try. It is simple yet deliciously amazing! The creaminess is very satisfying. The ingredients will give you a hint of how amazing it is going to be.  I hope it rains tonight. I want to cook Crock Pot Chicken and Dumplings, put on my pajamas, and binge watch on Netflix!

Ingredients

2 tablespoon of butter or margarine

4 chicken, boneless thighs or breasts

1/2 cup diced onion

1 cup diced celery

1 bag of baby carrots

2 cans of cream of chicken soup

2 cans of Grand Biscuits (small cans)

1 teaspoon salt

1/4 teaspoon pepper

How to make Crock Pot Chicken and Dumplings

Step 1: Cut the chicken into bite-size pieces. Put in the Crock-Pot with cream of chicken soup, butter, celery, and carrots. (you can add parsley if desired)

Step 2: Add just enough water to cover the ingredients. Put the lid on and cook for 5-6 hours on high heat.

Step 3: Meanwhile, cut the biscuits into small quarter-sized pieces. With 30 minutes remaining, drop the biscuits into the soup mix. Cover and cook for 30 minutes.

Step 4: Sprinkle with salt and pepper to taste. Serve warm.

Crock Pot Chicken and Dumplings

Rebecca Do you have chicken in your freezer or any leftover from last night’s dinner? It is time to take it out from your fridge and prepare the best meal for… Main Dish Recipes Crock Pot Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoon of butter or margarine
• 4 chicken, boneless thighs or breasts
• 1/2 cup diced onion
• 1 cup diced celery
• 1 bag of baby carrots
• 2 cans of cream of chicken soup
• 2 cans of Grand Biscuits (small cans)
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Step 1: Cut the chicken into bite-size pieces. Put in the Crock-Pot with cream of chicken soup, butter, celery, and carrots. (you can add parsley if desired)

Step 2: Add just enough water to cover the ingredients. Put the lid on and cook for 5-6 hours on high heat.

Step 3: Meanwhile, cut the biscuits into small quarter-sized pieces. With 30 minutes remaining, drop the biscuits into the soup mix. Cover and cook for 30 minutes.

Step 4: Sprinkle with salt and pepper to taste. Serve warm.