Recipes Ideas

Ingredients
1 head cabbage, diced
2-3 potatoes, chopped
1 onion, diced
14 oz Kielbasa sausage, sliced
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons vinegar
2 tablespoons mustard
Salt and pepper to taste

Preparation
Layer cabbage, potatoes, and onions in the slow cooker.
Mix chicken broth, garlic powder, onion powder, vinegar, and mustard together in a separate bowl. Pour mixture over veggies.
Salt and pepper to taste.
Cook on low for 6-8 hours, until potatoes are tender.
Before serving, brown the sausage in a skillet over medium heat and stir into crock pot.
Source : allrecipes.com

This Homemade Naan Bread Is Soft, Chewy, And Simply Delicious. You Won’t Believe How Easy It Is To Make And Will Want It As A Side To Every Meal.

EASY NAAN RECIPE
I love making homemade bread, and of course my whole family loves eating it. I’d had naan at restaurants before, and I don’t know why I waited this long to try it at home. This Naan Recipe is so simple, and so delicious!

Naan bread is traditionally served with Indian dishes like curry, but truth be told, I made it in the afternoon and my kids ate it for an after school snack. I scored some major mom points, because they were all thrilled when they walked in from the cold to find hot homemade bread waiting!

WHAT IS THE DIFFERENCE BETWEEN PITA BREAD AND NAAN BREAD?
Unlike pita bread, naan usually has yogurt in it making it a softer texture. Both are flatbreads and are often served the same way but made different causing the difference in texture.

HOW TO MAKE NAAN BREAD
You start by making a basic yeast dough. Combine warm water, yeast and sugar in a large bowl and let it sit for a few minutes. Then add oil, yogurt, egg, salt, and enough flour to form a soft dough. Place the dough in a greased bowl, cover it and let it raise till doubled.

Cut the dough into eight pieces. On a floured surface, roll each piece into a circle about 6″ across.

Heat a skillet to medium hot. Add a little bit of oil or non-stick spray. Place a circle of dough in the middle of the skillet and cook till bubbly and golden brown on the bottom. It takes 2-3 minutes. Flip it over and cook the other side for 2-3 minutes or till golden brown.

Brush hot naan bread with melted butter. I added minced garlic to my butter and it was incredible! We even topped ours off with chopped fresh parsley, and it was the perfect addition to this easy naan bread.

HOW LONG DOES NAAN BREAD LAST?
We recommend storing naan in a Ziploc bag. At room temp, naan bread should last 5-7 days on the counter. Those who put it in the fridge can you usually squeeze out even a few more days.

HOW TO FREEZE NAAN BREAD?
Freezing naan is easy to do. Just wrap in Saran Wrap or foil and for extra security, place in a freezer safe Ziploc bag and store in the freezer for up to 3 month. Let defrost and warm up in the oven or microwave.

WHAT TO SERVE WITH NAAN BREAD?
Naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with:

INGREDIENTS
1/2 cup warm water
2 tsp instant yeast
1 tsp sugar
3 Tbsp olive oil
1/4 cup plain yogurt
1 egg
1/2 tsp salt
2 1/2-3 cups all purpose flour
2 Tbsp melted butter
2 tsp garlic, minced (optional)

INSTRUCTIONS
Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.

Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
Preheat a skillet to medium heat.

Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle.

Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

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Usually when it comes to pasta salad, the star of the show is, well, the pasta, but that’s not quite the case with this colorful dish. This California Spaghetti Salad is loaded with so many garden fresh veggies, and bursting with so many delicious flavors and vibrant colors, it’s nearly impossible for them to not steal the show! It’s a vibrant and crunchy summery salad that we just can’t get enough of.

This side dish is full of so many crisp veggies: zucchini, cucumber, bell peppers, onion, tomatoes… and a few olives too. It’s all tossed with tender spaghetti and a zesty Italian-style dressing. You don’t frequently see spaghetti in a chilled pasta salad, but it’s time that we all give it more of a chance. It works so well in this recipe; it still provides that comforting chewiness but the bulk of the flavor and texture of the salad comes from all of those fresh veggies. It’s more of a supporting character than a fusilli or a penne might be, but in the end, it creates the perfect balance.

This is one of those versatile, “use-it-up” recipes that you can always depend on when you need to clear out the fridge. If you don’t have all of these particular veggies on hand, you can really switch it up as needed and still end up with a great result. Have some yellow squash? Throw it in. A little green onion? That’ll do nicely. No cucumber? Swap in some celery. We promise… it pretty much all works!

INGREDIENTS
1 lb spaghetti, cooked and drained
1 1/2 cups cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 can sliced black olives, drained
For the dressing:
1 bottle Italian dressing
1/2 cup parmesan cheese, grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

PREPARATION
Cook spaghetti according to directions on package, and drain and rinse in cold water.
In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives.
In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seed, and garlic powder.
Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly. Cover and set in refrigerator to chill for at least 3 hours. Serve chilled and enjoy!

The practice of most American households is to refrigerate eggs after they’ve purchased them. It’s so common that it’s strange to think that other places around the world choose to keep their eggs at room temperature. If taken care of correctly, both methods are safe—so what’s the difference?

NPR looked into the matter and found that the decision to refrigerate or not to refrigerate eggs comes down to that specific country’s method of preventing salmonella contamination. For instance, in European countries, residents prefer to keep their eggs at room temperature.

That’s because they vaccinate their female chickens which helps prevent them from ever having the disease, meaning they can’t spread it. On the other hand, American and other countries like Japan do not vaccinate their chickens. In order to limit the chance of the disease spreading, they require that all eggs get washed and refrigerated.

Curious about which method is better? Well, both have their pros and cons and a reason behind their implementation. When washing eggs, it has the effect of removing a layer of protection from the eggs shell making it more susceptible to bacteria. To combat this issue, countries like the U.S. and Japan who don’t vaccinate their chickens and require eggs to be washed add a layer of oil around the shell to prevent germs from penetrating the egg.

However, the problem with this method is that once the egg becomes cold, it needs to be kept at that same temperature. Otherwise, according to the L.A. Times, condensation may occur which may allow salmonella to seep its way through the shell.

If you do not wash your eggs, the outer protective layer remains intact and eggs can be stored on the shelf. This, however, means that your eggs will not last as long.

NPR explains that if you refrigerate eggs, they may last for about 50 days, while non-refrigerated eggs can only last for approximately 21 days. Now that you are aware of the difference and associated risks, store your eggs in whichever way your heart desires!

From: https://www.providr.com/refrigerate-eggs

I made this with 4 cheese Alfred sauce from a jar. It was very tasty, but although I sliced my potatoes in a food processor about 1/4 “ thick it took 1hr before the potatoes were done and they were stuck to the pre greased pan. Next time I will slice and then parboil before assembling.

I was looking for a yummy casserole using a center cut beef. Found this and me & my girls LOVE it! The combination of alfredo, garlic & Parmigiano-Reggiano cheese is just fabulous. I agree the 30 min cooking time isn’t enough for this dish, however everything else was perfect. Thanks for sharing this awesome dish.

Turned out well and was easy to do. I had beef left-overs and really like Scalloped Potatoes. The Alfredo sauce was the key item I wanted to add. Noted the increased cook time and it was good advice from another review. I’ll try this again next occasion I have extra baked beef.

Ingredients:
3 cups Alfredo sauce
1 clove garlic, finely grated
1 pinch kosher salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino cheese
2 1/2 pounds baking potatoes, peeled and sliced crosswise into 1/8-inch thickness
1/4 cup chopped fresh parsley, divided
6 ounces baked beef, sliced into 1/4-inch thickness and cut into 1/4-inch cubes.

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13-inch baking dish.
Bring Alfredo sauce to a simmer in a saucepan over medium-low heat, about 5 minutes; add garlic, salt, and pepper. Reduce heat to low and keep sauce warm.
Mix Parmigiano-Reggiano cheese and Pecorino cheese together in a bowl.

Arrange 1/4 the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup cheese mixture, 1 tablespoon parsley, and 1/3 the beef over potato layer. Repeat layering 2 more times, ending with a final layer of potatoes and 1/4 cup cheese mixture. Pour Alfredo sauce mixture over and around the potatoes.
Bake in the preheated oven until potatoes are tender, sauce is bubbling, and top is golden brown, 25 to 30 minutes. Let potatoes cool for 15 minutes. Sprinkle remaining 1 tablespoon parsley over potatoes before serving.

source:allrecipes.com

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Ingredients:
1/4 cup butter
1/2 cup milk
1 pinch salt
1/2 cup all-purpose flour
2 eggs
1/4 cup white sugar
1/2 teaspoon ground cinnamon.

Directions:
Melt butter in a saucepan over medium-high heat. Pour in milk and add salt. Lower heat to medium and bring to a boil, continuously stirring with a wooden spoon. Quickly add flour all at once. Keep stirring until the dough comes together.
Remove from heat and let cool for 5 to 7 minutes. Mix in eggs with the wooden spoon until choux pastry comes together. Spoon dough into a pastry bag fitted with a large star tip. Pipe dough into strips straight into the air fryer basket.
Air fry churros at 340 degrees F (175 degrees C) for 5 minutes.
Meanwhile combine sugar and cinnamon in a small bowl and pour onto a shallow plate.
Remove fried churros from air fryer and roll in the cinnamon-sugar mixture.

source: allrecipes.com

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Used heavy cream and everything turned out beautifully but yes, baking time is almost double that stated in the recipe! 20 minutes at least!

With blueberries out of season I ended up using frozen ones. After thawing I dried them on paper towels as much as possible and added them at the very end and they worked relatively well, can’t wait to use fresh ones though. Everyone loved them, thanks for the recipe.

Made these muffins and they turned out great. I followed the directions to a T but found that I had to increase the time in the oven by ten minutes.

Just made this recipe. It’s excellent!. Full of blueberries and very light. If you want a heavy muffin don’t make these. I made the recipe as written and they turned out great. Want to try using sour cream instead of the table cream next time.

Really good! They are moist, but light . . . and not too sweet. I did need to bake these a little longer – closer to 20 minutes. I never know how full to fill the muffin cups. I filled mine about 3/4 full, and got 15 muffins – but I wish I would have put a little less batter in each cup (like 2/3 full). These were tasty, and I will make them again.

ingredients:
1 cup fresh blueberries
1-3 cup sugar

for the blueberry filling
1 cup fresh blueberries
1-3 cup sugar
3 tbsp water
1 tbsp corn starch

for the cream cheese filling
7 oz cream cheese room temperature
1-3 cup sugar
1 egg yoke
1 tsp lemon juice
1 tsp vanilla

for the glaze drizzle
1/3 cup powdered sugar
3 + tbsp milk

method:
preheat oven to 370°

for the blueberry filling:
in a small saucepan over low heat add blueberries and sugar stir and cook for until blueberries have burst approximately 5 – 7 minutes
in a small mixing bowl mix water and corn starch until combined then add to blueberry mixture
continue stirring until blueberry mixture has thicken set aside to cool

for the cream cheese filling:
in a medium mixing bowl beat cream cheese until fluffy about 4 – 5 minutes
add sugar egg yoke vanilla lemon juice and beat for an additional 3 minutes

making the pastry ring:
unroll crescent rolls and separate into precut triangles
place triangles on an ungreased baking sheet so that the wider end of the crescent is in the center forming the circle with about a 6 inch opening in the center and the smaller tip of the crescent is on the outside.
when forming the circle the wider ends of the crescents will overlap each other
spread cream cheese mixture over the wide part of the crescents
spoon blueberry filling on top of cream cheese mixture
fold the small tip of the crescent over and tuck under the wider part to secure forming the ring bake for approximately 25 minutes remove from oven let cool for a few minutes.

making the glaze drizzle:
using a one cup measuring cup pour powdered sugar and milk together and stir until combined – might need more milk – sugar as desired.

source :cooking-all.com

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Homemade Southern Pecan Pound Cake is the most moist and tastiest pound cake ever! It has so much flavor and comes out perfect every time!

SOUTHERN PECAN POUND CAKE
If there is one classic dessert recipe that I go back to time and time again, it’s pound cake. It has stood the test of time for a reason. Every southern cook has a favorite pound cake recipe. You can put so many little twists on the basic recipe and it also makes a great base for other desserts. One of my favorite ways to serve pound cake is with fresh strawberries and whipped cream on top.Southern Pecan Pound Cakes slice on a plate

CAN I USE WALNUTS INSTEAD?
I was inspired by the south for my recipe, like my SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE. Pecan trees are in abundance here and they just so happen to be my favorite! I added just a bit of sour cream to this recipe to make it a bit more moist. But you could certainly use walnuts or even macadamia nuts. For an even more decadent dessert, try serving with a little drizzle of caramel sauce!

Ingredients:
Batter:
1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
¼ cup pecan halves
1 tablespoon granulated sugar

Instructions:
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

Topping:
Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
source : Allrecipes.com

Scalloped potatoes come together with just a few basic ingredients from the pantry. Once layered, bake this easy potato casserole until tender, golden, and bubbly. Potato perfection!

INGREDIENTS
4cups thinly sliced potatoes
3tablespoons butter
3tablespoons flour
1 1⁄2cups milk
1teaspoon salt
1dash cayenne pepper
1cup grated sharp cheddar cheese
1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS
In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Source : allrecipes.com

NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

Ingredients
Great Day Farms Eggs
Sandwich bread
Butter
salt and pepper
shredded cheese
cooking spray
teaspoon with a pointy tip or a regular, rounded teaspoon with a butter knife

Instructions
Using a pointy-tipped teaspoon (or a butter knife), create the corners of the edges for the rectangle on your bread, pressing almost to the crust edges. Press down to create the rectangle.
Using the teaspoon, gently press the bread down to form the inside of the rectangle without tearing.
Repeat for every slice of bread you wish to make (1-2 slices per person).
Season the bread with salt and pepper.
Crack one egg into each slice of bread prepared; season the egg on top.
Butter the edges of the bread gently, being careful not to touch the egg.
Sprinkle shredded cheese onto the butter.
Spray your small baking tray or tin foil with cooking spray before placing into the toaster oven. (If you don’t have a toaster oven, you can place it into a covered saute pan and cook on medium until cooked).
Toast in your toaster oven (or covered saute pan), observing as it cooks, until the egg appears fried, about 10 or so minutes.
Eat with fork and knife or as you would a piece of regular toast.
Notes
To prepare this Cheesy Baked Egg Toast in bulk, check out our Sheet Pan Cheesy Baked Egg Toast recipe!