2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
⅓ cup shortening
1 cup milk
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from the side of the bowl.
You May Like Domestic Goddess Cake.
Chicken with Garlic and Brown Sugar is my husband’s favorite Chinese dish. In real, when we go out to a chinese restaurant, he doesn’t even have to look at the menu. He always orders General Tso’s chicken and sweet and sour soup.
At almost any Chinese or take-out buffet, you’ll find chicken with garlic and brown sugar on the menu. But would you be surprised to know that this on-the-go staple is super easy to make in your own kitchen? Ever since I found this recipe a few months ago, he’s been asking me to try it.
This easy garlic chicken recipe will have you wanting to make it over and over again, and wondering how just three basic ingredients can make such a delicious meal.
The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!
8 chicken thighs or 8 chicken thighs
50g brown cane sugar or brown sugar
4 garlic cloves, chopped
3 tbsp. to s. soft butter
2 tbsp. to s. chopped parsley
1 C. to s. honey
0.5 tsp. to c. dried oregano
0.25 c. to c. dried thyme
0.25 c. to c. dried basil
Salt or fine salt
Pepper
Preparation Time: 10 minutes
Baking Time: 1 hour 30 minutes
Refrigeration Time: 8 hours
Total Time: 9 hours and 40 minutes
Yield: 6 servings
Immerse yourself in the festive spirit with this delightfully scrumptious Christmas morning breakfast bake. Brimming with holiday-inspired flavors, this comforting casserole is sure to win over your guests.
1 lb of ground pork sausage
1 tsp of mustard powder
½ tsp of kosher salt
4 large eggs, beaten
2 cups of whole milk
6 slices of white bread, toasted and cubed
1 cup of mild Cheddar cheese, shredded
Never miss a recipe from Sweet Pea’s Kitchen!
For instant access to this recipe, provide your email below, and we will deliver it straight to your inbox.
By opting to save this recipe, you consent to receive our weekly recipe newsletter.
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.
Picture this: The unmistakable scent of steak sizzling to perfection, blending seamlessly with the rich notes of garlic and the comforting aroma of potatoes. All this, neatly packed within a foil packet, waiting to be unraveled like a culinary present. Welcome to our game-changing recipe for Garlic Steak & Potato Foil Packets. This is more than just a dish; it’s an experience, perfectly designed for barbecues, picnics, or a touch of luxury on an ordinary weeknight.
A summer memory stands out vividly: a spontaneous lakeside picnic with my family. The blanket laid out, the serene ambiance of the lake, and then the sudden realization – I had forgotten to marinate our picnic steaks! But, as fate would have it, an inspiration struck, and the memory of a garlic steak foil packet recipe came to my rescue.
Armed with fresh garlic, crisp potatoes, and trusty foil, we improvised. What emerged from the grill was nothing short of a revelation. The steak, juicy and marinated with the essence of garlic, paired brilliantly with flawlessly cooked potatoes. It was a dish that transformed a simple picnic into a gourmet feast.
From that day on, these foil packets weren’t just a recipe; they became a cherished tradition, accompanying us on camping adventures, picnics, and soul-warming evenings at home.
Give this recipe a whirl, and you’ll understand why it has a permanent spot in our culinary repertoire. It’s not just about the flavors; it’s about the memories you create along the way. Save it, savor it, and let every bite transport you to a place of pure gastronomic joy!
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 cup cold water
The tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. It’s no wonder some people think that it is one of the best cakes they’ve ever eaten.
Lemon coconut cake is the perfect combination of delicious flavors and a soft texture! Moist and topped with the flaked coconut, this cake is insanely delicious and SOO good!
A soft, spongey cake that is filled with sweet flavors and topped with a kick of lemon is totally my thing! If you love cakes like this as much as I do then go ahead and try this Blueberry Lemon Pound Cake, Black Forest Cake or this incredible Praline Apple Bundt Cake.
For the cake:
Lemon filling:
Cream Cheese Frosting
Toasted Coconut
Do you love pico de gallo like I do? It’s a classic Mexican tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.
When I was little, I piled pico de gallo on my tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate pico de gallo’s wonder, though, until my family traveled to Mexico one summer when I was in college.
We stayed at an all-you-can-eat resort, which meant all-you-can-eat pico de gallo. Their pico de gallo was super fresh and utterly irresistible, and I piled it onto every single meal. Eggs! Tortillas! Beans! Spaghetti, even! Why not?
It’s funny that I’ve shared so many variations on pico de gallo over the years, but never my classic pico de gallo recipe. Today is the day. Let’s make pico de gallo while the tomatoes are still good.
Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it!
Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.
Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
Both are delicious, both go great with guacamole, and I often layer pico de gallo over salsa for double the flavor (if only you could see my regular burrito bowl order at Chipotle).
Ingredients
6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Directions
1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.
You can also add lemon or black pepper if you like .
3 cups lukewarm water
