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all recipes free ;banana bread recipe. beef stew recipe .bread recipes . brownie recipe .carrot cake recipe.
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Showing posts with label
all recipes free ;banana bread recipe. beef stew recipe .bread recipes . brownie recipe .carrot cake recipe.
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- 3 large tomatoes
- 1 English cucumber
- 1/2 white onion , sliced
- 3 tablespoons fresh herbs
- 1/3 cup Hidden Valley ® Simply Ranch Cucumber Basil Ranch
How to Make It
- Dice tomatoes and cucumbers into bite sized pieces.
- Add vegetables and herbs into a medium sized bowl.
- Toss with Hidden Valley Simply Ranch Cucumber Basil Ranch and season with salt & pepper to taste.
- Serve immediately or refrigerate up to 3 days.
- 1 box penne pasta (16 oz), cooked according to box
- 12 slices bacon, cooked and cut into small pieces, reserve 2 Tablespoons of drippings. (I used thick cut applewood smoked bacon and *”fried” it in my oven. If using thick cut bacon, you can use less slices) see tips below
- 1 cup shredded Parmesan cheese
- 1/2 cup green onion, sliced
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced (recipe calls for 2, but I used 3)
- 2 cups heavy cream
- 1/2 teaspoon black pepper
How to Make It
- Before starting, have all of your ingredients prepped, measured and ready to go.
- First, cook bacon (see tip below) and reserve 2 tablespoons of bacon drippings. Next, start to prepare pasta according to directions on box.
- In a large skillet, using bacon drippings, saute mushrooms and garlic in bacon grease over medium to medium-high heat until mushrooms are tender – approximately 3 to 5 minutes. Turn heat down to low.
- When pasta is ready, pour on top of mushrooms and garlic in skillet over medium heat. Next, add heavy cream and Parmesan cheese. Stir over medium heat until well blended, all the cheese has melted and the sauce is thick and creamy. Last, add pepper, green onion and bacon. Stir until well blended and serve right away. Enjoy!
Brownie
- ½ cup salted butter
- 8 ounces semi-sweet chocolate
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
Topping
- 8 ounces strawberries, sliced
- 8 ounces semi-sweet chocolate
How to Make It
- Melt the chocolate and butter in a microwave safe bowl until smooth,
- Stir in sugar.
- Add eggs and vanilla.
- Add flour, baking powder and salt.
- Pour into 8x8 pan lined with nonstick foil.
- Bake 350 for 20 mins.
- Cool.
Topping
- Lay strawberries on top.
- Melt chocolate and pour over the berries.
- Chill at least 1 hour and cut.
- 1 salmon fillet 1 1/2 - 2 pounds
- 4 tablespoons butter melted
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- salt and pepper to taste
- 1/4 cup chopped fresh dill
- cooking spray
- Optional garnish: lemon slices
How to Make It
- Preheat the oven to 375 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- In a small bowl mix together the butter, garlic, lemon zest and salt and pepper to taste.
- Place the salmon on the foil and pour the butter mixture over the top. Cover the salmon with foil and bake for 15-20 minutes, or until fish is just done.
- Turn over to broil. Uncover the fish and place on top rack; broil for 5 minutes or until lightly browned.
- Remove from oven and sprinkle with dill. Add lemon slices for garnish and serve immediately.
Marinade/Dressing:
- 1/4 cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) olive oil
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
Salad:
- 4 chicken thigh fillets, skin removed (no bone)*
- 5 cups Romaine, (or cos) lettuce leaves, washed and dried
- 1 avocado, sliced
- 1 cup cherry or grape tomatoes, sliced
- 1/2 cup mini mozzarella / bocconcini cheese balls
- 1/4 cup basil leaves, thinly sliced
- Salt and pepper, to season
How to Make It
- Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
- 1 lb ribeye steak
- 8 baby bella mushrooms
- 8 baby yukon gold potatoes
Marinade
- 1/4 c. soy sauce
- 1/4 c. ketchup
- 1/4 c. vegetable oil
- 2 Tbsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp garlic powder
How to Make It
- Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
- In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in bag. Marinate at least 1/2 hour and up to 2 hours.
- Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
- Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
- Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 8 ounce cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
How to Make It
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.
- Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.
- Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
- Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.
- Sprinkle with parsley and serve.
- Recipe Notes
- Recipe adapted from The Wholesome Dish.
- Not a fan of ground beef? Try ground turkey instead!
- You can substitute brown rice for white rice, but that will require about 20 more minutes of cook time.
- 1/4 cup butter
- 1/3 cup honey
- 4 large cloves garlic , crushed
- 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
- 1.2 kg | 2 1/2 pound side of salmon
- Sea salt , to taste
- Cracked pepper , to taste (optional)
- Lemon slices (to serve)
- 2 tablespoons fresh chopped parsley
How to Make It
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 1 (10 ounce) jar lemon curd
- 2/3 cup flaked coconut
- 1/2 cup toasted and chopped almonds
How to Make It
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
- 3/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 3/4 cup sugar 3 eggs
- 1/2 cup unsalted butter, cubed
How to Make It
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
- 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided
- 1 tablespoon vegetable oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can Mexican-style corn
- 1/2 cup salsa
- 1 (10 ounce) package mixed salad greens
- 1 onion, chopped
- 1 tomato, cut into wedges
How to Make It
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
- 1 1/2 cups milk
- 1 cup butter
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 tablespoons grated lemon zest
- 6 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons saffron
- 1/2 cup hot water
- 2 (.25 ounce) packages active dry yeast
- 2 eggs 2 teaspoons salt
How to Make It
- Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
- In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.
- 2 tablespoons olive oil
- 5 chicken thighs
- salt and pepper
- 3 garlic cloves minced
- 1 cup chicken stock
- 8 strips bacon , cooked, fat drained off, and chopped into small chunks - divided
- 1 lemon thinly sliced
- 2/3 cup heavy cream
- 2 green onions chopped
How to Make It
- Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
- Remove chicken from the skillet.
- Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
- Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
- After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
- To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.
- 1 box Duncan Hines yellow cake mix
- 1/4 c brown sugar
- 1/4 c white sugar
- 1 box vanilla pudding instant mix
- 2 teaspoons cinnamon
- 4 eggs
- 3/4 c water
- 3/4 c oil
- 1/2 c white wine (really any kind)
How to Make It
- Preheat oven to 350 degrees.
- Mix the above ingredients by hand or hand mixer.
- Grease a bundt pan.
- Pour into pan.
- Bake for one hour.
- When cake comes out of the oven...
- Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
- Pour over hot cake.
- Cool.
- Flip out of pan onto plate and serve.
- 1 (10 1/2 ounce) cans Campbell's French onion soup
- 1 1/2 lbs ground beef
- 1/2 cup dry breadcrumbs
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper, to taste
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1 -3 teaspoon Worcestershire sauce, to taste
- 1/2 teaspoon mustard powder
- 1/4 cup water
How to Make It
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
- Shape into 6 oval patties.
- In a large skillet over medium-high heat, brown both sides of patties.
- Pour off excess fat.
- In a small bowl, blend flour and remaining soup until smooth.
- Mix in ketchup, water, Worcestershire sauce and mustard powder.
- Pour over meat in skillet.
- Cover, and cook for 20 minutes, stirring occasionally.
- 1 lb extra lean ground beef
- 1 medium onion chopped
- 1 can kernel corn drained
- 1 can black beans rinsed and drained
- 1 pkg taco seasonings mix
- 8 to 12 corn tortillas
- 3/4 cup nonfat sour cream
- 2 cans rotel tomatoes with green chiles drained
- 1/3 cup Mexican blend or taco cheese shredded
- Sliced jalapeno peppers
How to Make It
- Brown ground beef and onions together for about 10 to 12 minutes, drain.
- Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
- Spray baking dish 2 quart 8x12 inches.
- Place half of tortillas in bottom.
- Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
- Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
- Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
- 2 lbs ground beef
- 1 1/2 cups Italian breadcrumbs (or plain)
- 0.75 (16 ounce) jar mild salsa
- 1/4 cup ketchup
- 1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, small diced
- 2 dashes basil
- 2 dashes oregano
- 2 dashes onion powder
- 2 dashes garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 egg
- shredded cheese, for the top
How to Make It
- 1 Mix all ingredients except shredded cheese for the top.
- 2 Form mixture into a loaf pan.
- 3 spread a very thin layer of ketchup on top.
- 4 Bake at 375 for about 1 - 1 1/2 hours top with cheese, Bake until cheese melts. if the top looks too cooked cover with foil and reduce heat to 350.
- 2 cans of biscuits
- 1 lb pork sausage
- 7 lg eggs
- 1 cup of cheese (your choice )
- (as needed) salt and pepper
How to Make It
- Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
- Cook sausage and crumble. While cooking sausage set oven to 400°
- Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.
- 2 boxes (14.1 oz each) refrigerated pie crust
- 1 can (21 oz) peach pie filling
- 1 tsp cinnamon
- 2 1/2 cups powdered sugar
- 1/4 cup milk
- 1 egg white, beaten
How to Make It
- Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
- Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
- Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
- Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
- Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
- While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).
- 1 Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla (or almond) pudding (I used vanilla)
- 1 teaspoon vanilla (or almond) extract (I used vanilla)
How to Make It
- Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
- 1 can of cream of coconut
- 1 can of sweetened condensed milk
- Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
- 8 oz. container of Extra Creamy Cool Whip
- 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
- Refrigerate at least 8 hours before serving
