8 ounces mushrooms, sliced
1 medium onion, sliced (the sweeter the better)
2 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 slices bread of choice
1 cup gouda, shredded
Preheat oven to 400-degrees F.
On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
In a skillet stove top, melt 4 tablespoons butter over medium heat.
While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.
Cream Cheese Pound Cake
A delicious family favorite pound cake that has been enjoyed for decades is this Cream Cheese Pound Cake recipe. This is the best cream cheese pound cake, simple to make with just seven ingredients, and makes a great dessert! Pound Cakes have been a much-loved dessert cake for a long time. I can’t remember a family reunion that didn’t have one or two on the dessert table when I was growing up. And it was my mom or my grandmother who baked them most of the time! This Cream Cheese Pound Cake has been around several times!
3/4 lb Butter
3 cup Sugar, granulated
1/2 lb Cream cheese
6 large Eggs
3 cup Cake flour, sifted
1/4 tsp Salt
1 1/2 tsp Vanilla extract
1 tsp Almond extract
Preheat oven to 325°F.
Cream butter, sugar and cheese.
Add salt, vanilla and almond extract, and mix well.
Add eggs, one at a time.
Stir in flour, just enough to incorporate.
Spoon into a greased tube pan.
Bake for 1 1/2 hours.
Cool for 15-20 minutes, then invert cake onto a serving dish, and carefully remove the tube pan. If you wait too long, it will stick.
_1 lb. shaved beef roast
_2 Tablespoons vegetable oil
_9 slices provolone cheese
_1 large bell pepper- chopped
_1/2 cup chopped onion
_4 Tablespoons butter, divided in half
_2 Tablespoons mayonnaise
_1 dozen dinner rolls
_2 Tablespoons Everything Bagel Topping
Everything Bagel Topping
_1/4 cup sesame seeds
_1/4 cup poppy seeds
_1/4 cup dried onion flakes
_1/4 cup black sesame seeds (optional)
_1 Tablespoon flavorer
Preheat oven to 350°
In a small bowl mix together all “Everything Bagel Mix” ingredients. Store in an airtight container.
In a separate small bowl, mix 2 Tablespoons melted butter with 2 Tablespoons Everything Bagel Mix. put aside while making sandwiches
In a medium skillet over medium-high skillet melt 2 Tablespoons butter. Add chopped vegetables and saute until tender and slightly golden round the edges. Set aside.
In a large skillet over medium-high heat add 2 Tablespoons vegetable oil and 1 lb. of shaved beef roast . Cook until heated through and slightly grilled.
Carefully cut dinner rolls in half, being careful to stay them together. creating a top and bottom.
Place rock bottom of the rolls during a 9 x 13 baking pan. Spread mayonnaise over rock bottom of rolls.
Top rolls with heated beef spread evenly over buns. Layer Provolone cheese over top of the meat.
Sprinkle sauteed vegetables over cheese. Place in preheated oven for 8-10 minutes until cheese is melted.
Remove from oven, add bun tops, brush with everything bagel butter. Return to oven for extra 5 minutes.
Remove sliders from the oven. dig individual sandwiches. Serve.
1 lb. ground beef
1 jar RAGÚ® Old World Style® Traditional Sauce
1 container (15 oz.) part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
12 lasagna noodles, cooked and drained.
Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through.
Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish.
Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce.
Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )
Preheat oven to 325 degrees.
In a large bowl, mix together all ingredients for the crust until moist.
Press into a 10 inch spring form pan and set aside.
In a stand mixer, whip cream cheese and sugar together until smooth.
With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again.
8 ounces Ribeye Steak thinly sliced
1/2 teaspoon Kosher salt divided
1/4 coarse ground black pepper divided
1 tablespoon canola oil
1 tablespoon Worcestershire sauce
2 tablespoons butter
1 green bell pepper sliced
1 yellow onion sliced
4 ounces mushrooms sliced
1 loaf French bread cut in half lengthwise
1/3 cup mayonnaise
8 ounces Provolone cheese sliced
Preheat the oven to 375 degrees.
Season the steak with half of the salt and pepper and all the canola oil.
Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
Add the Worcestershire sauce and stir.
Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
Cook for 3-4 minutes or until slightly browned.
Spread mayonnaise over both halves of the bread.
Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
Cook for 15 minutes on the middle rack until browned.
Baked Cheesy Chicken Penne :
6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces
Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
Juicy and flavorful !!! If you want something fast, easy and delicious, This Cheese Steak Quesadillas will be your favourite choice ! ! Best of all, you can always adjust it to your taste !!
- Beef sirloin steak: half kg
- Shredded white onion: 1 medium
- Bell pepper: 2 (sliced)
- Mr.DASH steak grilling seasoning
- Cheese: 16 slices
- Tortillas: 4 large
- Vegetable oil.
- Salt: 1 tsp
- Black pepper: 1 tsp
- Lime juice: 2 tsp
HOW TO MAKE IT :
- Fist of all, you’re going to get a large bowl and combine in together sliced steak, 2 tsp of Mr.DASH steak grilling seasoning, salt, pepper, and lime juice, mixing very well.
- Make sure to drizzle 2 tbsp vegetable oil over a cast-iron skillet. Make sure to sear sliced steak in batches for 3 to 4 minutes per side. And please take them out.
- You can then cook onion, pepper with 1 tsp of Mr.DASH steak grilling seasoning in the same skillet for 5 minutes.
- Place the flour tortillas on the pan at this stage. Not to forget, you’ll want to make 3 layers. The 1st one with steak, the 2nd one with veggies and finally slices cheese.
I REALLY HOPE YOU ENJOY YOUR MEXICAN DISH
This delicious and easy Miniature Cheesecake has super creamy texture and taste that would have your kids begging for another one !! They are all fun and flavorful, plus great to take to parties and gatherings !!
° Cream-softened-cheese: 270g (preferably Philadelphia, but you can use any cream cheese you have)
° Cookies: 200g
° Melted butter: 100g
° Cream: 1/2 cup (thickened)
° Finely caster sugar: 1/3 cup
° Egg: 1 large
° Lemon juice: 2 tablespoons
° Ginger nuts (optional)
METHOD OF WORK :
- Produce fine crumbs by crushing the cookies in a blender ( I sometimes do it the old school way by putting them in a freezer bag and crush them with a rolling pin or something heavy).
- Make sure to incorporate the melted butter until everything is well mixed. Then salt some butter, with the sweet cookies.
- Line your muffin tin using paper cupcake boxes. Firmly press cookie mixture into cupcake molds; set aside.
- In a food processor, mix together cream cheese and powdered sugar until soft and smooth.
- At this time, whisk egg and beat until combined.
- You’ll want to add thick cream, lemon juice and whisk again. Don’t over beat as it can cause the cheesecake to break, which is not good.
- The combination needs to be poured into cupcake crates at this stage. Make sure to fill up to about half a cm below the top of the paper container.
- Alright now, you can bake at 160 degrees for 26 minutes.
- Freeze cheesecakes for up to 3 months in a container. You can then thawed in refrigerator overnight.
HomeHomemade Cheesy Garlic Breadsticks Recipe
Homemade Cheesy Garlic Breadsticks Recipe
Mmmmm, the bread in this recipe is very soft and cheesy at the same time !! Just follow thhe recipe as directed and you’ll have a Garlic Cheese Breadsticks Recipe that will put the pizzeria’s to shame !! Definitely a keeper !!
I USE FOR THE RECIPE :
- Pizza crust: 1 tube (refrigerated)
- Butter: 1 Tablespoon (MELTED)
- Garlic: 1 clove (CRUSHED)
- Grated mozzarella cheese: 3/4 cup, PLUS more if desired
- Parmesan cheese: 1 Tablespoon
- Oregano leaves: 1 teaspoon (dried), OPTIONAL
STEPS TO MAKE IT :
STEP 1 :
Set the tempearture of your oven to to 425F before staating.
STEP 2 :
Then the pizza crust needs to be rolled out onto a parchment lined baking sheet.
STEP 3 :
Make sure to mix together the melted butter and crushed garlic. And please brush it evenly over the entire pizza crust.
STEP 4 :
The mozzarella and Parmesan cheeses should be sprinkled evenly onto the pizza crust at this stage. Immediately sprinkle the dried oregano evenly on top.
STEP 5 :
Usinga pizza slicer or large knife, cut the cheese covered pizza crust into 16 equal rectangles (before baking).
STEP 6 :
Bake until the cheese is melted, bubbly and slightly golden, it takes around 12 minutes.
STEP 7 :
The last step is to remove from the oven and cut the breadsticks again before serving.