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You’ll Need:
½ cup of mayonnaise.
⅓ cup of sugar.
¼ cup of buttermilk.
2 ½ tbsps of lemon juice.
1 ½ tbsps of white vinegar.
½ tsp of salt.
⅛ tsp of pepper.
8 cups of finely chopped cabbage.
¼ cup of shredded carrot.
2 tbsps of minced onion.
HOW TO:
Chop the cabbage and carrots into very fine pieces.
In a large bowl, mix together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper until smooth.
INGREDIENTS
FOR FISH
2 c. buttermilk
1 tbsp. hot sauce, plus more for serving
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 lb. catfish fillets
Vegetable oil, for frying
1 lemon, sliced into wedges
DIRECTIONS
In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.
In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Dredge in cornmeal mixture and place on a baking sheet or large plate. Repeat until all catfish is dredged.
Fill a large pot or Dutch oven halfway with vegetable oil. Heat over medium until oil reaches 350°, then fry catfish in batches until golden brown, about 5 to 6 minutes per batch. Remove to a paper towel–lined plate and season with salt immediately. Serve with hot sauce and lemon slices.
I made this last night with a few variations. I did not have Ritz crackers, so I substituted with Town House Flatbread Crisps. I also added some sweet hot mustard and a dash of Worcester shire sauce. I substituted Parmesan cheese for the cheddar cheese. It was the best meatloaf I have ever tasted!
This recipe is a winner. I’ve made this several times for my family and we all agree it’s delicious!
INGREDIENTS:
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard
DIRECTIONS:
Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
This has layers of sliced potatoes, cheddar cheese and hamburger. Its creamy and easy, with lots of cheese!!
HAMBURGER POTATO CHEESE CASSEROLE – This easy dish is full of flavor and makes a fun dinner the whole family will love!
I like recipes with potatoes and this recipe is great combination of potatoes, ground beef and cheese. Very easy, delicious meal prepare in the oven. Potatoes are always a good idea, and if you add something you like with potatoes, that will be a real hit! If you need a meal in minutes then this is for you.
Made with items I’m sure most of you have on hand and easy enough to put together, it’s a winner when short on time and wanting a tasty meal. This Hamburger Potato Cheese Casserole is simply amazing, kids and adults love it! This has layers of sliced potatoes, ground beef, mushroom soup and cheddar cheese.
Everyone loves this recipe. If you are looking for an incredible and delicious meal to feed your family, this is it. My mom has been making this recipe for years. It is always been a family favorite and I do as well for my family. This recipe is full of flavor. Your family needs to be happy when you are sitting at the table. The best part about any casserole recipes is that you have whole meal in just one dish. You simply can’t wrong with Hamburger Potato Cheese Casserole.
My family loves this hamburger potato cheese casserole. This recipe is one you will definitely want to save it’s perfect for a busy night. Casseroles keep well and my family loves anything with hamburger and cheese.
INGREDIENTS:
5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)
DIRECTIONS:
We know, beef liver sounds disgusting, but, with this recipe, the lowly beef liver will be transformed into a culinary masterpiece! Beef liver is rich in iron, and is often recommended as a food for people with iron deficiency. By pairing the beef with onions sautéed in butter, a sweetness is added to the dish that helps cut through some of the metallic liver taste.
We are using beef liver in this recipe, but for a more mild taste, you can also use veal liver. Have you made this recipe? Rate it below and let us know if you ended up loving liver?
How to make it:
Ingredients
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley
HOW TO MAKE:
Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve.
Ingredients
Salt
1 pound penne or other small pasta
2 cups broccoli florets
1 pound boneless, skinless chicken breast cutlets
2-3 tablespoons Cajun seasoning (see notes)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 cup dry white wine
2 cups heavy cream
2 cups (8 ounces) Wisconsin parmesan cheese, shredded
Salt and pepper
How to Make It
Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil.
Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.
Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into bowl of ice water. Drain and set aside.
Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.
In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm.
Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.
Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.
Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper.
Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.
Notes:
To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme and 1/2 tablespoon onion powder.
To get a head start: The pasta can be cooked in advance, refrigerated and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in refrigerator in cold water. The Cajun seasoning can be made anytime.
“A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids’ birthdays, but it’s a favorite for wedding cakes, too! This recipe can easily be doubled.”
INGREDIENTS
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Quicker than rice krispie treats and tastier than Reese’s
INGREDIENTS:
3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips
PREPARATION:
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8×8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm
Chicken and dressing casserole brings the flavor of Thanksgiving to a Tuesday night family dinner, without hours of prep and cooking. Just combine the ingredients and pop it in the oven to bake. The cheese topping adds crunchy appeal, but you can easily omit it.
Use leftover chicken or saute fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked. A rotisserie chicken or packaged fully cooked roasted chicken strips work in this casserole too.
You can prepare the casserole earlier in the day; cover it with foil and refrigerate it until you’re ready to bake it. Serve the casserole with cranberry sauce on the side, along with your family’s favorite veggie sides.
This is one of my family favorites. I also add green beans to it and will sometimes top with cheese. I have used both Stove Top Chicken and Cornbread Stuffing, depending on what I have on hand.
To Make this Recipe You’Il Need the following ingredients:
CHICKEN AND DRESSING CASSEROLE RECIPE
Cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
GRAVY:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.Serve the casserole with gravy over the top and a big side of mashed potatoes.
Plain old custard pie? Well, this recipe may be old (as in classic, treasured, revered), but it’s hardly “plain” — unless your definition of plain is a rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust. It’s just plain good!
This classic egg custard pie is the perfect blend of eggs, milk, and nutmeg. Feel free to use the homemade pastry and instructions below, or use a frozen pie shell or refrigerated pie pastry. Homemade pie shells are great, but ready-made crusts are excellent if you aren’t into making pastry or just don’t have the time.
We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don’t have pie weights, use dried beans or raw rice.
How to make it?
We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don’t have pie weights, use dried beans or raw rice.
Ingredients:
1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
How to prepare:
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.