Main Dish Recipes

I’m amazed by cobblers, they’re not the ordinary cake that we see and make. I like how it is being assembled – top and a bottom crust that resembles a thick-crusted and deep-dish pie with any fruit or savory filling that’s being covered with a batter, biscuit, or even dumpling just like in the United Kingdom. I know I did my research, and I’m planning to make varieties soon. But today, I want to show you one of my favorite cobbler cake, the Peach Cobbler Dump Cake. It’s the first cobbler cake I learned a few years back and yes I kept the recipe. It’s very easy to prepare, and you just need 4 basic ingredients to make it; cans of peaches, yellow mix cake, butter, and cinnamon. They say you can put the whole butter over and just let it melts, but I would suggest to cut it into smaller pieces so it’ll melt over the top evenly (or use a small grater if using a cold butter). I dust it with cinnamon and serve mine with whipped cream on top, so yummy, and is a good easy dessert that the whole family, even your friends will love! I know for sure because every time I make it, the compliments I get is overwhelming!

Ingredients

2 (16 ounce) cans peaches in heavy syrup

1 (18.25 ounce) package yellow cake mix

½ cup butter

½ teaspoon ground cinnamon, or to taste

How to make Easy Peach Cobbler Dump Cake

Step 1: Prepare the oven by preheating it to 375 degrees F or 190 degrees C.

Step 2: Place the peaches at the bottom of a 9 x13-inch pan. Pour the dry cake mix over and firmly press it down.

Step 3: Top the cake mix with the (cut) small pieces of butter. Then, sprinkle with cinnamon.

Step 4: Place inside the oven and bake for about 45 minutes.

Easy Peach Cobbler Dump Cake

Rebecca I’m amazed by cobblers, they’re not the ordinary cake that we see and make. I like how it is being assembled – top and a bottom crust that resembles a… Main Dish Recipes Easy Peach Cobbler Dump Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 (16 ounce) cans peaches in heavy syrup
• 1 (18.25 ounce) package yellow cake mix
• ½ cup butter
• ½ teaspoon ground cinnamon, or to taste

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F or 190 degrees C.

Step 2: Place the peaches at the bottom of a 9 x13-inch pan. Pour the dry cake mix over and firmly press it down.

Step 3: Top the cake mix with the (cut) small pieces of butter. Then, sprinkle with cinnamon.

Step 4: Place inside the oven and bake for about 45 minutes.

These pumpkin bars are super moist and scrumptious. My daughter and her friends love it so much. So whenever her friends are coming over I make sure I have made extra because they just can’t get enough of it! It’s a treat that they not only enjoy during Halloween but all year round. This recipe is pretty easy to make and delicious, it’s like a fluffy, bite-size pumpkin cake. Although sometimes, when I’m feeling lazy I cheat and just use canned cream cheese frosting and it is still good. This is no doubt a recipe that is worth making.

Ingredients

For the Bars:

4 eggs

1 2/3 cups of granulated sugar

1 c. vegetable oil

15-ounce can pumpkin

2 cups of sifted all-purpose flour

2 tsp. baking powder

2 teaspoons of ground cinnamon

1 tsp. salt

1 tsp. baking soda

To make the Icing:

8-ounce package cream cheese softened

1/2 c. butter or margarine softened

2 cups of sifted confectioners’ sugar

1 tsp. vanilla extract

How to make Paula Deen’s Pumpkin Bars

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Mix the eggs, sugar, oil, and pumpkin using an electric mixer at medium speed until light and fluffy.

Step 3: In a separate mixing bowl, stir in the flour, baking powder, cinnamon, salt, and baking soda.

Step 4: Now, add the dry ingredients to the pumpkin mixture. Thoroughly mix the at low speed until the batter is smooth.

Step 5: Evenly spread the batter into the prepared greased 13 x 10-inch baking pan. Place inside the oven and bake for 30 minutes. Once done, remove from the oven and let it cool completely. After it cooled, cut it into bars.

Step 6: For the icing, combine the cream cheese and butter in a medium mixing bowl. Mix using an electric mixer until smooth. Stir in the sugar and again mix at low speed until incorporated. Mix in the vanilla and stir.

Step 7: Generously spread the icing over the cooled pumpkin bars. Serve and enjoy!

Paula Deen’s Pumpkin Bars

Rebecca These pumpkin bars are super moist and scrumptious. My daughter and her friends love it so much. So whenever her friends are coming over I make sure I have made… Main Dish Recipes Paula Deen’s Pumpkin Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Bars:
• 4 eggs
• 1 2/3 cups of granulated sugar
• 1 c. vegetable oil
• 15-ounce can pumpkin
• 2 cups of sifted all-purpose flour
• 2 tsp. baking powder
• 2 teaspoons of ground cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• To make the Icing:
• 8-ounce package cream cheese softened
• 1/2 c. butter or margarine softened
• 2 cups of sifted confectioners' sugar
• 1 tsp. vanilla extract

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Mix the eggs, sugar, oil, and pumpkin using an electric mixer at medium speed until light and fluffy.

Step 3: In a separate mixing bowl, stir in the flour, baking powder, cinnamon, salt, and baking soda.

Step 4: Now, add the dry ingredients to the pumpkin mixture. Thoroughly mix the at low speed until the batter is smooth.

Step 5: Evenly spread the batter into the prepared greased 13 x 10-inch baking pan. Place inside the oven and bake for 30 minutes. Once done, remove from the oven and let it cool completely. After it cooled, cut it into bars.

Step 6: For the icing, combine the cream cheese and butter in a medium mixing bowl. Mix using an electric mixer until smooth. Stir in the sugar and again mix at low speed until incorporated. Mix in the vanilla and stir.

Step 7: Generously spread the icing over the cooled pumpkin bars. Serve and enjoy!

This humble, comfortable cake is natural for Thanksgiving and Christmas, but you do not have to wait until a special opportunity is found. You too can imagine swimming in a sea of cranberries, especially when baked in an upside-down cake. Cranberry jewels cover the surface, and bleed the tart, sweet flavor into a dense, orange-speckled cake, with a caramel-cooked sauce. Upside-down cake is a massive hit among people, this Cranberry Upside Down Cake looks festive, vibrant, and has a perfectly well-balanced flavor. A beautiful cake made from fresh cranberries, perfect for all occasions.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 12

Ingredients:

½ cup butter

2 cups white sugar

2 tablespoons water

1 teaspoon ground cinnamon

1 bag of cranberries, fresh or frozen

1 ½ c cake flour

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons butter, softened

½ cup white sugar

½ cup brown sugar

2 eggs

1 teaspoon vanilla extract

¾ cup sour cream

Directions:

Preheat the oven at about 175 ° C (350 ° F). Grease a 9-inch pot generously. To help prevent leakage, wrap aluminum foil around the outside.

In a cup of medium heat, melt butter. Stir 1 1/2 cups of cinnamon, white sugar, and water to dissolve sugar. When it boils, add the cranberries and stir until fully coated. Pour it in the prepared pan.

Sift the flour, bake the salt and soda, rescue. In a moderate bowl, add 1/2 cup white sugar, brown sugar, and 6 tbsp of remaining butter to light and fluffy. Mix the eggs one by one after each ingredient. Stir vanilla and savory cream. Mix the dry components. Then put the batter in the pan over the cranberries.

Bake the cake for 50 min in a preheated oven or until a knife inserted clean. Let it cool in the rack for 10 min., and run a knife around the outside edge of the cake. Remove the springform pan and turn it over to a serving plate.

Cranberry Upside-Down Sour Cream Cake

Rebecca This humble, comfortable cake is natural for Thanksgiving and Christmas, but you do not have to wait until a special opportunity is found. You too can imagine swimming in a… Main Dish Recipes Cranberry Upside-Down Sour Cream Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• ½ cup butter
• 2 cups white sugar
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 bag of cranberries, fresh or frozen
• 1 ½ c cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup sour cream

Instructions

Preheat the oven at about 175 ° C (350 ° F). Grease a 9-inch pot generously. To help prevent leakage, wrap aluminum foil around the outside.

In a cup of medium heat, melt butter. Stir 1 1/2 cups of cinnamon, white sugar, and water to dissolve sugar. When it boils, add the cranberries and stir until fully coated. Pour it in the prepared pan.

Sift the flour, bake the salt and soda, rescue. In a moderate bowl, add 1/2 cup white sugar, brown sugar, and 6 tbsp of remaining butter to light and fluffy. Mix the eggs one by one after each ingredient. Stir vanilla and savory cream. Mix the dry components. Then put the batter in the pan over the cranberries.

Bake the cake for 50 min in a preheated oven or until a knife inserted clean. Let it cool in the rack for 10 min., and run a knife around the outside edge of the cake. Remove the springform pan and turn it over to a serving plate.

Magnificent casserole to make the night before your holidays or in the company. Serve with fresh fruit, muffins, and other bread. I like to serve a big casserole breakfast on Christmas morning when I have family in town during the holidays. And if I don’t think too much about making sure everyone gets a good brunch, then it’s a big bonus … I find it a hilarious time with everyone excited about opening stockings and gifts. A casserole is perfect to let everyone enjoy the food and also make their dishes.

This holiday brunch casserole is unique as the recipe did not contain and very tasty. A few mushrooms, cheese, and a mixture of eggs and milk sprinkled over, it worked fantastically. You can prepare everything the night before, you can have all the components ready and prepared and lay them together in the pot the next morning and bake. Try it now, it is very easy to make.

Prepared time: 40 minutes
Cooking time: 1 hour
Serves: 5

Ingredients:

1 pound bacon

2 onions, chopped

2 cups fresh sliced mushrooms

1 tablespoon butter

4 cups frozen hash brown potatoes, thawed

1 teaspoon salt

¼ teaspoon garlic salt

½ teaspoon ground black pepper

4 eggs

1 ½ cups milk

1 pinch dried parsley

1 cup shredded Cheddar cheese

Directions:

In a wide skillet, put the bacon. Cook for medium-high heat until brown uniformly. Drain and reserve. Cook and stir until the onion becomes softer and translucent and the champagne tender,  around 5 minutes. Add the mushrooms and the onion.

Grease with a tablespoon of butter a 9×13-inch saucepan dish. In the base of the prepared dish, place the potatoes. Add salt, garlic salt, and pepper to sprinkle. Add the onions and the mushrooms to top with the crumbled bacon.

Beat the eggs with milk and pet food in a mixing bowl. Pour over the casserole the beaten eggs and top with rubbed cheese. Cover and cool overnight.

Preheat oven to about 400 ° F (200 ° C). Preheat oven.

Cook for 1 hour or until set in a preheated oven.

Holiday Brunch Casserole

Rebecca Magnificent casserole to make the night before your holidays or in the company. Serve with fresh fruit, muffins, and other bread. I like to serve a big casserole breakfast on… Main Dish Recipes Holiday Brunch Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt
• ¼ teaspoon garlic salt
• ½ teaspoon ground black pepper
• 4 eggs
• 1 ½ cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Instructions

In a wide skillet, put the bacon. Cook for medium-high heat until brown uniformly. Drain and reserve. Cook and stir until the onion becomes softer and translucent and the champagne tender,  around 5 minutes. Add the mushrooms and the onion.

Grease with a tablespoon of butter a 9x13-inch saucepan dish. In the base of the prepared dish, place the potatoes. Add salt, garlic salt, and pepper to sprinkle. Add the onions and the mushrooms to top with the crumbled bacon.

Beat the eggs with milk and pet food in a mixing bowl. Pour over the casserole the beaten eggs and top with rubbed cheese. Cover and cool overnight.

Preheat oven to about 400 ° F (200 ° C). Preheat oven.

Cook for 1 hour or until set in a preheated oven.

Cabbage is known for its nutritional benefits, it is rich with dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, and Manganese. This recipe is good for both adults and children, very easy to make and healthy. The taste and flavor of the cabbages give freshness to the one who is eating it. You can’t go wrong when eating healthy foods.

Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 12

Ingredients:

2 cups uncooked long-grain rice

4 cups of water

2 large heads savoy cabbage

1 cup of water

2 onions, chopped

3 tablespoons butter

¾ cup uncooked long-grain rice

1 pound extra-lean ground beef

½ pound pork sausage

4 cloves garlic, minced

2 teaspoons dried dill weed

¾ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon white sugar

1 (26 ounces) can condensed tomato soup

1 (28 oz) can whole peeled tomatoes, with liquid

8 bay leaves

Directions:

Carefully wash rice. Mix 2 cups of rice and 4 cups of water in a medium bowl. Cover, cook for 20 minutes or until all water is absorbed, reduce heat and cover.

In the meantime, with a thin, long knife, remove the core from the cabbage. Insert 1 cabbage into a lid-proof microwave container. In the container, place the cabbage and add 1/2 cm of water, and then cover and microwave for 10 minutes on full power. Turn the cabbage carefully over and cook for another 10 minutes. If the cabbage is already cooked, let it cool enough to handle. Carefully separate leaves, remove any hard ribs. Similarly, cook the second cabbage.

Split in half the chopped onions. Cooking only until transplant (do not brown) half of the onions in 3 tbsp butter. Mix cooked rice and uncooked rice, cooked and uncooked onions, boiled beef, pork sauce, garlic, dill weed, salt, black pepper, sugar together in a large mixing bowl, and mix well.

Sprinkle on every cabbage about 2 tbsp of mixture. Put one end of the cold leaf over the mixture, roll, and tuck to avoid a filling.

Process condensed tomato soup and tomatoes in a food processor or blender. Pour the mixture of tomatoes over the rolls of cold until just covered. Put 4 bay leaves in each dish on top of sauce. Cover with aluminum foil each plate tightly.

Bake for 2 hours in a preheated oven of 350 F (175 ° C). Once you’ve cooked, remove the dishes from the oven before removing the aluminum foil, and let it cool for 15 minutes. Serve hot. Serve hot.

Cabbage Rolls

Rebecca Cabbage is known for its nutritional benefits, it is rich with dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, and Manganese. This recipe is good for both adults and… Main Dish Recipes Cabbage Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups uncooked long-grain rice
• 4 cups of water
• 2 large heads savoy cabbage
• 1 cup of water
• 2 onions, chopped
• 3 tablespoons butter
• ¾ cup uncooked long-grain rice
• 1 pound extra-lean ground beef
• ½ pound pork sausage
• 4 cloves garlic, minced
• 2 teaspoons dried dill weed
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon white sugar
• 1 (26 ounces) can condensed tomato soup
• 1 (28 oz) can whole peeled tomatoes, with liquid
• 8 bay leaves

Instructions

Carefully wash rice. Mix 2 cups of rice and 4 cups of water in a medium bowl. Cover, cook for 20 minutes or until all water is absorbed, reduce heat and cover.

In the meantime, with a thin, long knife, remove the core from the cabbage. Insert 1 cabbage into a lid-proof microwave container. In the container, place the cabbage and add 1/2 cm of water, and then cover and microwave for 10 minutes on full power. Turn the cabbage carefully over and cook for another 10 minutes. If the cabbage is already cooked, let it cool enough to handle. Carefully separate leaves, remove any hard ribs. Similarly, cook the second cabbage.

Split in half the chopped onions. Cooking only until transplant (do not brown) half of the onions in 3 tbsp butter. Mix cooked rice and uncooked rice, cooked and uncooked onions, boiled beef, pork sauce, garlic, dill weed, salt, black pepper, sugar together in a large mixing bowl, and mix well.

Sprinkle on every cabbage about 2 tbsp of mixture. Put one end of the cold leaf over the mixture, roll, and tuck to avoid a filling.

Process condensed tomato soup and tomatoes in a food processor or blender. Pour the mixture of tomatoes over the rolls of cold until just covered. Put 4 bay leaves in each dish on top of sauce. Cover with aluminum foil each plate tightly.

Bake for 2 hours in a preheated oven of 350 F (175 ° C). Once you've cooked, remove the dishes from the oven before removing the aluminum foil, and let it cool for 15 minutes. Serve hot. Serve hot.

In this lovely, rich, moist cake you can taste the eggnog. You can make enough in a jiffy for the recipe. There’s nothing like this impressive cake to say southern hospitality. Set aside 1/4 of a cup of the frosting to decorate the top, if you like. Enjoy this mouthful recipe with your family and friends.

Preparation time: 40 minutes
Cooking time: 30 minutes
Serves: 12

Ingredients:

For the Cake:

½ cup butter, room temperature

1 ¼ cups white sugar

3 eggs, room temperature

1 teaspoon vanilla extract

¼ teaspoon finely grated lemon peel

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup prepared eggnog

2 tablespoons bourbon whiskey

For the Frosting:

¼ cup all-purpose flour

¼ teaspoon salt

1 ½ cups prepared eggnog

1 cup butter, room temperature

1 ½ cups white sugar

1 ½ teaspoons vanilla extract

¼ teaspoon rum-flavored extract

⅛ teaspoon finely grated lemon peel

½ cup finely chopped toasted pecans (optional)

Directions:

Preheat the oven at about 175 ° C (350 ° F). Grease and flour two 9-inch round baking pans.

Beat in a large bowl 1/2 cup butter and 1 1/4 cup sugar until fluffy and light. The mixture should be much lighter. Add the eggs one by one, so that each egg can be mixed into the butter before the following is added. Stir and mix in 1 tsp of vanilla extract and 1/4 tsp of citrus fruit.

Put in a bowl 2 cups of flour and baking powder together with 1 tsp of salt. Pour the flour and 1 cup of eggnog in the batter alternately then mix until just incorporated into the flour mixture. Stir bourbon mixture and divide the batter into prepared pans evenly.

In a preheated oven, bake it for 35 min until a toothpick inserted in the middle comes out clean when pulled out. Cool for 10 minutes before transfer to the wire rack to fully cool.

Combine 1/4 of a cup of flour and 1/4 teaspoon of salt in a pan for frosting. Add 1 1/2 cups of eggnog then gradually whisk to smooth.

Bring to a boil, stirring often over medium heat. Whisk constantly, bring the mixture to boil for 2 min. or until thickened. Remove it from the heat and cool to room temperature completely.

In a bowl, beat 1 c of butter and 1 1/2 c of sugar until the texture is soft and fluffy. Combine 1 1/2 tsp of vanilla extract, rum extract, and 1/8 of a teaspoon of grated lemon peel in a cooled egg mixture. Beat at high speed until the mixture has been fully incorporated and the frosting is fluffy.

Spread the cake with frosting between the layers, the top, and on the sides. Coat the sides with toasted pecans and press the nuts in small handfuls on the sides. Cool until serving time.

Deep South Eggnog Cake Rating: 3.87 stars

Rebecca In this lovely, rich, moist cake you can taste the eggnog. You can make enough in a jiffy for the recipe. There’s nothing like this impressive cake to say southern… Main Dish Recipes Deep South Eggnog Cake Rating: 3.87 stars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• ½ cup butter, room temperature
• 1 ¼ cups white sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon finely grated lemon peel
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup prepared eggnog
• 2 tablespoons bourbon whiskey
• For the Frosting:
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 1 ½ cups prepared eggnog
• 1 cup butter, room temperature
• 1 ½ cups white sugar
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon rum-flavored extract
• ⅛ teaspoon finely grated lemon peel
• ½ cup finely chopped toasted pecans (optional)

Instructions

Preheat the oven at about 175 ° C (350 ° F). Grease and flour two 9-inch round baking pans.

Beat in a large bowl 1/2 cup butter and 1 1/4 cup sugar until fluffy and light. The mixture should be much lighter. Add the eggs one by one, so that each egg can be mixed into the butter before the following is added. Stir and mix in 1 tsp of vanilla extract and 1/4 tsp of citrus fruit.

Put in a bowl 2 cups of flour and baking powder together with 1 tsp of salt. Pour the flour and 1 cup of eggnog in the batter alternately then mix until just incorporated into the flour mixture. Stir bourbon mixture and divide the batter into prepared pans evenly.

In a preheated oven, bake it for 35 min until a toothpick inserted in the middle comes out clean when pulled out. Cool for 10 minutes before transfer to the wire rack to fully cool.

Combine 1/4 of a cup of flour and 1/4 teaspoon of salt in a pan for frosting. Add 1 1/2 cups of eggnog then gradually whisk to smooth.

Bring to a boil, stirring often over medium heat. Whisk constantly, bring the mixture to boil for 2 min. or until thickened. Remove it from the heat and cool to room temperature completely.

In a bowl, beat 1 c of butter and 1 1/2 c of sugar until the texture is soft and fluffy. Combine 1 1/2 tsp of vanilla extract, rum extract, and 1/8 of a teaspoon of grated lemon peel in a cooled egg mixture. Beat at high speed until the mixture has been fully incorporated and the frosting is fluffy.

Spread the cake with frosting between the layers, the top, and on the sides. Coat the sides with toasted pecans and press the nuts in small handfuls on the sides. Cool until serving time.

Scallops are one of my favorite foods, with Seared Scallops, Blackened Scallops with Horseradish sauce and Scallop Tostadas, to name but a few, among my popular scallop recipes. They cook in less than 20 minutes and go with vegetables you prefer, pasta or crusty bread. These easy baked scallops offer a pleasant balance between crunchy, golden brown topping, and tender, sweet scallops are incredibly convenient to make. The Parmesan-Crusted Baked Scallops is simple, baked, and has a pleasant balance of the crisp golden brown topping crust and tender, sweet sea shellfish. The taste of sea scallops is decadent and the delicious lemon sauce is heavenly. Thanks to the delicious citrus butter sauce, they feel decreasing as scallops should. Look for uniform scallops; you might have to cook them more than 10 minutes if they are especially large, you can add some spices if you like. Moreover, enjoy cooking this easy recipe.

Ingredients:

3 tablespoons olive oil, divided

1 lb large dry sea scallops (about 16 scallops)

¼ teaspoon kosher salt

¼ teaspoon ground pepper

2 tablespoons unsalted butter, melted

2 tablespoons lemon juice

2 tablespoons chopped shallot

½ cup whole-wheat panko breadcrumbs

1 oz (about 1/4 cup) Parmesan cheese, grated

2 tablespoons chopped fresh flat-leaf parsley

Directions:

Preheat the oven about 425 ° F. Coat with 1 tablespoon oil the bottom of an 8-inch square baking dish. Pat scallops to dry. Put the scallops into the dish in one layer. Spread salt and pepper evenly on the scallops.

In a small bowl, add a lemon juice and shallot, and melted butter, Pour out the scallops.

Add Panko, parmesan, parsley, and 2 tsp of oil, combine in the same bowl. Sprinkle evenly the mixture into the scallops.

Bake until the scallops are opaque for 10-15 minutes and the toppings become golden brown. Serve best when hot.

Tip:

We prefer “secure” sea shallops because STP (sodium tripolyphosphate) is not treated. The untreated scallops are more aromatic and textured.

20-Minute Panko- & Parmesan-Crusted Baked Scallops

Rebecca Scallops are one of my favorite foods, with Seared Scallops, Blackened Scallops with Horseradish sauce and Scallop Tostadas, to name but a few, among my popular scallop recipes. They cook… Main Dish Recipes 20-Minute Panko- & Parmesan-Crusted Baked Scallops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons olive oil, divided
• 1 lb large dry sea scallops (about 16 scallops)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 2 tablespoons unsalted butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallot
• ½ cup whole-wheat panko breadcrumbs
• 1 oz (about 1/4 cup) Parmesan cheese, grated
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

Preheat the oven about 425 ° F. Coat with 1 tablespoon oil the bottom of an 8-inch square baking dish. Pat scallops to dry. Put the scallops into the dish in one layer. Spread salt and pepper evenly on the scallops.

In a small bowl, add a lemon juice and shallot, and melted butter, Pour out the scallops.

Add Panko, parmesan, parsley, and 2 tsp of oil, combine in the same bowl. Sprinkle evenly the mixture into the scallops.

Bake until the scallops are opaque for 10-15 minutes and the toppings become golden brown. Serve best when hot.

Tip:

We prefer "secure" sea shallops because STP (sodium tripolyphosphate) is not treated. The untreated scallops are more aromatic and textured.

An empanada is filled with a wide range of meats, cheeses, fruits, and vegetables, or pastries. The origins of empanadas can be traced back to Spain in the 1500s, and many Latin American countries were introduced by the Spanish colonizers. Empanadas are also very similar to Indian samosas, which are filled with meat. These sweet pastry pockets are packed with any jams or preserves in the season and anything you have been lucky enough to keep in the summer.

Preparation time: 40 minutes
Cooking time: 20 minutes
Serves: 12

Ingredients:

3 cups all-purpose flour

⅓ cup white sugar

1 ½ teaspoons salt

¼ teaspoon baking powder

1 cup vegetable shortening

1 cup of warm water

4 cups canned pure pumpkin

2 eggs

1 cup white sugar

1 teaspoon salt

1 ½ teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 beaten egg

Directions:

Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.

Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.

Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 “wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.

In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.

Mexican Pumpkin Empanadas

Rebecca An empanada is filled with a wide range of meats, cheeses, fruits, and vegetables, or pastries. The origins of empanadas can be traced back to Spain in the 1500s, and… Main Dish Recipes Mexican Pumpkin Empanadas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups all-purpose flour
• ⅓ cup white sugar
• 1 ½ teaspoons salt
• ¼ teaspoon baking powder
• 1 cup vegetable shortening
• 1 cup of warm water
• 4 cups canned pure pumpkin
• 2 eggs
• 1 cup white sugar
• 1 teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 1 beaten egg

Instructions

Preheat the oven for about 175 ° C (350 ° F). Line a baking sheet with parchment paper baking sheets.

Whisk the meal, one-third of the sugar, 1 1/2 tsp of salt, and baking powder together in a large bowl. Cut the shortening to the flour mixture until it looks like coarse crumbs. Add 2 tsp of water until the dough is combined. Stir in the mixture. In the bowl, knead the dough several times and scrap it on a floured surface. Cut the dough into quarters and cut it into thirds every quarter to make 12 equal parts. Roll it into a ball. Cover the dough balls with a tissue and let them rest as you prepare the filling.

Mix the pumpkin, 2 eggs, 1 c of sugar, 1 tsp of salt, cinnamon, ginger, and cloves until smooth. Roll out every dough ball on a floured surface in a thin circle about 6 "wide; spoon about 1/3 of a c into the middle of a dough circle. Fold the dough to make a half-moon shape and crimp the crust edges along with a fork leaving small fork lines in the dough. Place the empanadas on ready baking sheets carefully. Brush with beaten egg the top of each pie.

In the preheated oven, bake it for about 20 minutes until the filling becomes hot and crushed.

German food, especially when autumn comes, is so good. The food that is made in a Dutch Oven is not better. You will be glad you did if you don’t own it, place it on your wish list. This dish is very mild but delicious food, combining the ingredients. I like mashed potatoes, but you can take the distance and prepare German pancakes. Sauerkraut is shredded fermented cabbage. It begins with a simple cabbage base shredded together with salt. The salt is massaged into the cabbage until it is formed with liquid (or brine).

Loving pork and sauerkraut bakes if you’re looking for a delicious way to prepare fork-tender pork. A one-course meal is full of sauerkraut potato and pork chops, apples, and onions. You will fall in love with the perfect combination of savory. I choose a thick pork shoulder chop or a chop with lots of marbling for this recipe. When you cook a well-marbled chop of pork (or pork steak), it will be tender at low temperatures for a long time. It can become dry and hard, which is disappointing if your pork is lean or too small. This recipe makes a generous amount, I hope you’ll do it and share it with your family or friends.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serve: 8

Ingredients:

8 center-cut pork chops

2 pounds sauerkraut, drained

1 large red apple, diced

1 onion, chopped

1 cup brown sugar

1 tablespoon caraway seeds

Directions:

Preheat the oven above 175 ° C (350 ° F).

In a large nonstick skillet, brown pork chops in medium-high heat, on both sides for 5 minutes per side. Put the chops in a baking dish of 9×13 inches.

In a bowl, combine sauerkraut, apple, onion, brown sugar, and caraway seeds. Combine the sauerkraut mixture to the pork chops. Use an aluminum foil to cover the platter.

Bake in the preheated oven for about 45 minutes until the pork is not pink anymore. It should be read 145 F (63 C) from an instant reading thermometer inserted in the center of the porkchop.

German Pork Chops and Sauerkraut

Rebecca German food, especially when autumn comes, is so good. The food that is made in a Dutch Oven is not better. You will be glad you did if you don’t… Main Dish Recipes German Pork Chops and Sauerkraut European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 center-cut pork chops
• 2 pounds sauerkraut, drained
• 1 large red apple, diced
• 1 onion, chopped
• 1 cup brown sugar
• 1 tablespoon caraway seeds

Instructions

Preheat the oven above 175 ° C (350 ° F).

In a large nonstick skillet, brown pork chops in medium-high heat, on both sides for 5 minutes per side. Put the chops in a baking dish of 9x13 inches.

In a bowl, combine sauerkraut, apple, onion, brown sugar, and caraway seeds. Combine the sauerkraut mixture to the pork chops. Use an aluminum foil to cover the platter.

Bake in the preheated oven for about 45 minutes until the pork is not pink anymore. It should be read 145 F (63 C) from an instant reading thermometer inserted in the center of the porkchop.