1 lb. ground beef
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 tomatoes, diced
1 green bell pepper, diced
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
3 medium potatoes, peeled and diced
1 cup beef broth
1/4 cup green olives, sliced
2 tbsp capers
1/4 cup raisins
Fresh cilantro, chopped (optional)
+FOR THE SOUP
°3 to 4 cups shredded roast chicken (or 2 large cooked, shredded chicken breasts)
°8 cups of water
°4 tbsp Better Than Chicken Broth
°4 tablespoons salted butter
°4 carrots, halved lengthwise then diced
°4 celery stalks, diced
°2 small yellow onions finely diced
°½ cup flour
°1 cup milk
°1 teaspoon Italian seasoning
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon onion powder
+For the dumplings
°2 Bisquick cups
°1 teaspoon of salt
°1 teaspoon garlic powder
°1 teaspoon Italian seasoning
°2/3 cup milk
The pork chop you will ever have! I came across this great recipe while cleaning my mom’s room. She had a piece of paper with a recipe for this dish. Something amazing! Enjoy!
– Butter: 1/2 cup
delectable, the warm memories they bring are even more precious.
3 cups frozen hash browns
3⁄4 cup shredded Monterey Jack cheese
1 cup diced cooked pork
1⁄4 cup finely chopped green onion
4 eggs, beaten well
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt
Every year we look forward to going to my grandmother’s house for Thanksgiving. She was best cook I know. She raised 8 children and had a home cooked meal on the table every night. She spent all her time in the kitchen. She made all of her bread by hand and was great at making anything from scratch.
There’s nothing quite like the comfort of classic pancakes for breakfast: light, airy, golden, and timeless. And the best part? They’re incredibly easy to whip up using ingredients you most likely already have on hand.
Pair them with a side of eggs, crispy bacon, and savory sausage, or let them shine solo, adorned with a pat of butter and drizzled with syrup. Feeling a bit extravagant? Top them with fresh berries and a dollop of vanilla-infused whipped cream. Wash it all down with a chilled glass of orange juice or a warm cup of coffee for the ultimate breakfast experience.
If by some chance you end up with leftovers, repurpose them into pancakes the following day. However, we wouldn’t be shocked if every last bite disappeared in a flash.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons melted butter
1 egg
1/4 cup milk
Cooking spray for greasing
In a bowl, combine the flour, baking powder, salt, and sugar.
In another bowl, whisk together the melted butter, egg, and milk until smooth. Let this mixture rest for 5 minutes.
Preheat a skillet over medium-high heat and lightly spray with cooking spray.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the edges look set. Flip and continue cooking for another 1-2 minutes until golden brown.
If you give this recipe a try, please let me know your thoughts! Even if it’s not to your taste, your feedback helps me refine my content.
Wow, this recipe is truly impressive! I’m a big fan of baking bread and it’s always disappointing when it turns out dense. This bread, however, was beautifully light with a soft and chewy crust! I ended up using 4 packets of Rapid Rise Yeast since that’s what I had on hand. Regular all-purpose flour worked just fine too. I allowed the dough to rise for an hour between each step and let the cinnamon rolls rise an additional 35 minutes while the bread baked. The result? Two nice loaves and a generous batch of 18 cinnamon rolls topped with cream cheese icing. Delicious! We polished off an entire loaf with a Peasant soup for dinner and had a cinnamon roll for dessert. I’m stuffed! The bread has a nice tangy flavor and a wonderful texture. Don’t hesitate, you must TRY IT!
Initiate the process by dissolving the yeast in a blend of warm water and sugar in a large mixing bowl. Let this mixture rest for about 10 minutes before adding the oil. Now, integrate the salt and start with 6 cups of flour into the mixture. Combine all the ingredients to form a dough.Indulge in a kneading spree, ensuring all the ingredients have melded together and the dough has turned smooth and elastic. It should be mildly sticky and start to detach from the bowl. This should take you anywhere between 6 to 10 minutes. If needed, keep adding more flour gradually until you attain the perfect dough consistency.
