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Great For Day Of The Dead & Halloween
Click Link Below for Full Tutorial
https://craftychica.com/2014/10/sugar-skull-caramel-apples/
My Creamy Loaded Scalloped Potatoes
^Photo Above: Creamy Loaded Scalloped Sweet Potatoes^
NOTE: Must LOVE Cheese, Bacon, Onion & Mushrooms ;)
Ingredients
6 Yellow or Sweet Potatoes (medium sized, peeled & sliced thin)
2 1/2 Cups Old Cheddar Cheese grated
3 Tbsp Butter/Margerine
1/4 Cup Flour (all purpose)
2 1/2 Cups Milk
1 Tbsp Sour Cream
1 Onion (medium sized sliced & chopped fine)
12 portabello Mushrooms (sliced thin & chopped) or 1/2 can of mushroom slices drained & chopped
12 Strips of Bacon chopped
1 Tsp each: chives, dill, parsley, salt & pepper
Directions
1. Make the sauce in a saucepan over low heat as follows: Melt butter, add sour cream, flour, spices & milk, bring to a boil for 1 minute, stir in 2 cups of the cheese. remove from heat.
2 In a large casserole dish, combine potato slices, bacon, onion & mushrooms. mix as evenly as possible without breaking the potatoes.
3. Pour sauce made in step 1 over the potato mixture in casserole dish. Top with remaining 1/2 cup of cheese. Cover with Tin Foil (shiny side down;)
4 Bake in oven at 375 degrees F for about 45-60 min (depending on how old your oven is) or until all ingredients are cooked. remove cover and lightly brown top (do NOT stir).
5 Remove from heat, let sit 10-20 min to cool a bit. serve!
Makes 6 servings.
Blue Cheese Steak Sauce
Ingredients:
1/2 cup heavy cream
1/3 pound crumbled blue cheese, divided
1 teaspoon Worcestershire sauce
Directions:
1. Gather the ingredients.
2. Warm cream in a 1 1/4-quart saucepan by bringing it to a gentle simmer over a medium-low flame. Cook for 3 to 5 minutes, stirring as the cream thickens. Stir constantly to prevent the cream from burning or curdling.
3. Add half of the blue cheese. Using a fork, mash and stir the cheese into the cream until a few lumps are visible.
4. Once the cheese has completely melted, add the Worcestershire sauce, stirring constantly to prevent burning.
5. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon.
6. Slowly stir in the remaining blue cheese to incorporate it into the sauce. Turn off the heat and remove the pan from the stove to prevent the cheese from melting completely, which would make the sauce runny.
7. Serve immediately over cooked steak while it is still warm and before the cheese has melted, allowing its flavor to seep into the meat just before serving. Enjoy.
Note: This sauce is also great on baked potato, steamed veggies, pasta & salads.
Labels:
Beef,
Blue Cheese,
Dips Sauces Marinades Dressings Etc,
My Recipes,
Steak Sauce
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Breakfast Lasagna
INGREDIENTS
2 cups breakfast sausage, cooked
3 cups scrambled eggs
15 strips bacon, cooked
Butter
1 pound frozen hash browns
Shredded cheddar cheese
Chives, to garnish
INSTRUCTIONS
Preheat oven to 350°F.
Cook the breakfast sausage and set aside.
Cook scrambled eggs; remove when they are still a bit runny and set aside.
Cook bacon and set aside.
Butter a 9x9 baking pan.
Layer hash browns, breakfast sausage, scrambled eggs, cheese, hash browns, bacon, eggs, cheese and end with hash browns.
Bake until hash browns are done, approximately 30 minutes.
Carefully remove from oven, top with more cheddar cheese, and put it under the broiler until the cheese is bubbly.
Serve with chopped chives as garnish.
Source: https://www.tastemade.com/videos/breakfast-hash-brown-lasagna
Greek Lasagna - Pastitsio
Ingredients- Pasta:
12 oz uncooked penne pasta (4 cups)
2 tablespoons olive oil
1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2 cup grated Parmesan cheese
3 eggs, beaten
Ingredients- Topping:
1/4 cup butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups whole milk
1/2 cup grated Parmesan cheese
1 egg, beaten
Directions:
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
3. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
4. In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
5. Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.
Source: https://www.tablespoon.com/recipes/easy-pastitsio-greek-lasagna/c92073cf-3fbc-45f0-b91d-4b33d24950b5
My Turkey & Sweet Potato Shepherds Pie Recipe
Shepherds Pie Ingredients:
2-4 Cups Left over pre-roasted Turkey from your holiday dinner.
3-4 Pre-cooked Sweet Potatoes
1 can creamed corn
2 Tbsp salted Butter
Topping:
1/2 cup Montarey Jack Cheese
1/2 Cup Old Cheddar Cheese
1/4 Cup Chopped Green Onion
Directions:
1. Preheat oven to 350 degrees.
2. Butter casserole dish, put the turkey scraps at bottom, pack with hands like meatloaf.
3. Spread 1 can cream corn over meat.
4. Remove skin from pre-cooked sweet potatoes, spread on top with fork.
5. Top with butter. Cover casserole dish with tinfoil. Bake at 350 degrees (covered) for an hour.
6. Grate montaray jack and old cheddar in a seperate dish and put in fridge for later.
7. When the shepherds pie is fully baked. Remove from oven, Uncover & Sprinkle top with grated cheeses and chopped green onions. Put it back in the oven uncovered, until cheese melts evenly.
8. Remove from oven. Let sit 5-10 mins to set. Section & serve.
Enjoy & Happy Holidays from BawCraftWorx <3 div="">
Middle Eastern Lentil Soup
Ingredients:
1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon
Directions:
Heat oil in a pan and gently fry the chopped onions for 5 minutes.
Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
No blending is necessary unless you want it really smooth.
Serve with chunks of crusty bread and lemon slices.
5* Tandoori Chicken
INGREDIENTS FOR THE MARINADE
1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc)
3 slices of raw onions, separated into rings, for a garnish
1⁄2 lemon, cut into slices, for garnish
DIRECTIONS
In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy! See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!
Source: http://www.geniuskitchen.com/recipe/restaurant-style-tandoori-chicken-in-the-oven-327824
Ingredients
1 bunch fresh cilantro
1 1/2 cups fresh mint leaves
1 green chile pepper
1/2 teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
1/4 cup water, or as needed
Directions
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice.
Process to a fine paste, adding enough water to achieve a thick sauce.
Sources:
Recipe By Rosalin
Found here: http://allrecipes.com/recipe/83221/mint-chutney/
Disclaimer
I've Created this blog to share all recipes in My Possession. Some found online including free recipe downloads, some of my own & of course, the timeless recipes from my own family vault. :)
Starting with Desserts and Junk-Food first! I'm personally NOT a junk food eater, but I do LOVE making it for my friends and family, so it helps that I don't eat it, aside from sampling whatever I make.
Lately I've been obsessed with SUSTENANCE! Healthy foods that nourish my body and provide me with energy:) I'm sure it's just a motherhood phase that will piss off as soon as I become a grandma.:) HURRY UP!!! lol
That said, I truly hope you enjoy making and eating everything shared here as much as I have. Feel free to shanghai whatever you like for personal use... I can't give permissions for commercial use because a majority of these recipes are NOT my own:) Whenever I copy a recipe I provide a source link at the bottom of the post to give due credit to the people who originally posted them.
That said, Enjoy browsing my cookbook!
-Tanahmera
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