6-8 medium zucchini
1 pound ground beef
1 tablespoon olive oil
1/2 cup onion chopped
2 cloves garlic minced
1 cup marinara sauce
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat shredded cheddar or mozzarella cheese
This wonderfully tasty Stove Top Meatloaf combines ground beef with classic Stove Top Stuffing to make a super easy, moist meatloaf dinner! Add a few herbs, an egg, some Worcestershire sauce for flavor, and top it off with ketchup, tomato sauce, or your favorite BBQ sauce for a family-favorite meal!
This easy meatloaf recipe gets a boost of flavor from Stove Top Stuffing!
Is there any other food that screams classic comfort food more than meatloaf?? It really is the ultimate when it comes to a down-home, nostalgic, and very easy meal.
Of course, I certainly don’t make everything ‘just like Grandma made it’ anymore. This meatloaf version isn’t from her recipe tin, but I’m still sure that my beloved Granny Janny would approve!
Components of Flavor:
Southerners weren’t the first in the world to flip their chicken. Almost every country offers some version of fried chicken or fricassee, from the Vietnamese Gà Xaò to the Frito Italia. Perhaps the Scots who settled the early South introduced this method here in the United States. They preferred to fry the chicken rather than bake or boil it like the English did. Recipes for fried chicken did not appear in popular “Northern” cookbooks until the early 20th century.Considered by many to be one of the best fried chicken recipes in the world,
Chicken Karaage has it all: juicy, ultra-crispy and incredibly flavorful.
For the chicken:
For the batter:
For frying:
2 tsp olive oil
6 clove(s), medium garlic clove(s), minced
1 tsp dried oregano
1 pound(s) uncooked shrimp, medium, peeled and deveined
1/4 cup(s) table wine, dry white or vermouth
2 tsp cornstarch
3/4 cup(s) reduced-sodium chicken broth
3/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 oz uncooked linguini, cooked and kept hot
1/4 cup(s) fresh parsley, fresh, chopped
2 Tbsp basil, fresh, thinly sliced
2- 8 oz cans Pillsbury crescent roll dough
2 cans cream of chicken soup
8 oz pkg cream cheese softened
2 cups shredded Monteray jack cheese
2 – 3 c shredded cooked chicken
1 pkg Italian dressing mix (or 3 TB)
2 – 3 green onions chopped – optional…
Delicious appetizer with cheese, fresh crab meat and eggs. This Crab Rangoon Spring Rolls recipe is perfect for parties, game days or celebrations.
Rangoon Crab and Egg Rolls are one of my favorite recipes. They can easily be fried or baked depending on your preference. Kids love this recipe because it tastes like unicorns. Trust me, adults love it too, and honestly I can’t imagine going wrong with this recipe.
Fresh crab meat, cream cheese and perfectly balanced spices fill spring rolls with rangoon crab.They’re fried to golden-brown perfection and serve as the perfect party appetizer. Making all types of delicious fried delicacies is a breeze thanks to pre-made egg roll skins. There’s no limit to what you can do with these beauties once you get the knack of rolling them. Crab, cream cheese, green onions, and the ideal balance of spices are filled into Crab Rangoon Egg Rolls, which are reminiscent of famous crab rangoons.
Time to get ready: 16 minutes
Yield: 8 servings.
Amish white bread
Why? The ingredients were so simple, not strange at all. yeast, water and sugar. I thought it would be something I would end up throwing away, but I thought I would give it a try anyway. This is a VERY cheap bread, and I wouldn’t go out often if it was a failure.This is a foolproof recipe as long as you follow the instructions, pay attention to the amount of flour, have good yeast, and keep the temperature at least 65 degrees. For those who haven’t succeeded, try weighing the flour instead of measuring it. NOTES FOR KITHEN AID MIXER USERS:
Let the yeast rise in a bowl, then add the oil/salt and add flour about 1 cup at a time using the dough hook on low speed.
After adding all the dry ingredients, turn the speed to medium for 5 minutes.Then take out the dough, fold it to distribute the yeast evenly, form a ball and return it to the same bowl after drizzling it with a spoonful of oil (vegetarian or olive) and turn the dough so that it is evenly covered.
Cover tightly with cling film and then a tea towel. If you think your kitchen is so beautiful, there are many tips. Turn on the device for 20 seconds and then turn it off immediately. Set the dough aside to rise.I placed mine about 4 feet from the wood stove and rotated it once.
However, heating it above 115 degrees will kill the yeast. Simply kneading the dough in the oven increases the temperature of the dough. I also limited the sugar to 2 tablespoons and it’s classic country white bread. I hope this helps the few people who are having problems.
