Recipe for Southern Comfort Food - Salisbury Steak with Gravy, Using Gro...

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How to make Homemade Pizza From Scratch - Recipe by Laura Vitale - Laura...

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Baked Mac and Cheese from Scratch, Cooking with Maw Kitty

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Excellent Pork Tenderloin Braised In A Sauce Crammed With Mushrooms!

Pork tenderloin sliced into thick medallions are slow cooked to perfection. The creamy sauce is made from a reduction of the chicken broth cooking liquid. Let's not forget all those mushrooms and shallots. This recipe is easy to prepare comfort...

I'm Proud To Share This Seafood Marinade - Forget Bottled Sauces!

This seafood marinade is one of those quick and easy recipes you can tweak with a variety of ingredients and come up with a different tasting marinade for any seafood or fish fillet is on the menu. Make each recipe totally unique. Soy and Worcestershire...

Roast Leg of Lamb With Garlic & Rosemary

Sunday dinner at Mom's calls for a recipe on a "pièce de résistance" scale. This past Sunday it was an old fashioned roast leg of lamb. Yes, I am blowing the diet to a certain extent but every so often, she enjoys a regular type of meal rather than...

They Loved The Salmon Roast With Lemon Dill Sauce!

A salmon roast! I have never seen one until this past week. Imagine walking past the seafood counter of a neighbohood supermarket to discover a whole salmon fillet, skinned and rolled into a roast. How could I pass it up? Visions of recipes swirled in...

Another Food Bloggers Meet

How excited was I when an invitation to a food bloggers meet came my way. The last time food bloggers Qatar organized one, it was really fun, and I had ended up making a lot of really nice people who have turned into more or less very good friends now....

Easy Chicken and Dumplings

ingredients 1 1/2 cups fat-free half and half 1 cup froze peas and carrots A whole chicken simmered on low until done; place chicken in Fridge until next day and debone it saving the chicken broth. 1 1/2 Cups of Homemade white sauce 1 Pound of sauteed mushrooms 1 Cup of chicken broth Grandma's Homemade dumplings 1/3 cup fat-free half and half Paprika, if desired directions 1. In 8-quart saucepan, heat 1-1/2 cups fat-free half and the half, add the chicken broth, the frozen peas and carrots, chicken and white sauce.

2. Make Grandma's Homemade dumplings. INGREDIENTS Nutrition SERVINGS 6-8 YIELD 1 big pot UNITS US 2 cups flour 1 teaspoon baking powder, scant 1 tablespoon Crisco 1 teaspoon Crisco 1 pinches salt 1 pinches pepper 3⁄4 cup water DIRECTIONS Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball. Roll out the dumpling dough on a floured surface thin and cut into bite size pieces. Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone). Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them! . Sprinkle with paprika. 3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. I often make the white sauce ahead and freeze it.

Homemade white sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup Fat-free half and half 5 m Cook 10 m Ready In 15 m In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour is well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Ingredients

Sauteed mushrooms One can use all kinds of mushrooms I think everyone has a favorite mushroom. I often use dried ones from the oriental stores. They store well and only have to be soaked in water to reconstitute them. 1/8 cup vegetable oil 1 teaspoon chopped garlic 1 cup sliced white onion 1 cup sliced button mushrooms 1 cup sliced shiitake mushrooms 1 cup cleaned and sliced portobello mushrooms 1 tablespoon butter 1 tablespoon chopped thyme leaves Salt and freshly ground black pepper Directions Heat a large skillet to high heat and add the oil. Wait 1 or 2 minutes for it to come up to the smoking point. Add the onion and garlic and toss furiously so that the garlic doesn't burn. When the onions become translucent add the mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and thyme and season with salt and pepper, to taste. Serve immediately. Cook's Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms. Per Serving: cal. (kcal) 290, Fat, total (g) 9, chol. (mg) 35, sat. fat (g) 2, carb. (g) 35, fiber (g) 1, sugar (g) 11, pro. (g) 18, vit. A (IU) 3401, vit. C (mg) 1, sodium (mg) 950, calcium (mg) 303, iron (mg) 2, Milk () 1, Starch () 1, Other Carb () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie Fill out the form below and join our site, then get 20% off on everything on the site, get invited to all the members-only sales

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Double Fried Crispy Chicken Wings Recipe / English Subtitles

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Best Garlic Shrimp Recipe ...quick and easy

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Cheesy Chicken Pot Pie

3 Cans slashed cooked chicken, You can use roasted chicken from the store, Canned chicken or roast your own at home. 1 pkg. (16 oz.) solidified blended vegetables (carrots, corn, green beans, peas), defrosted, depleted 1/2 lb. (8 oz.) Tilamock Cheedar Cheese, cut into 1/2-inch 3D shapes 1 cup of chicken broth ! Cup of homemade white sauce. Béchamel Sauce Recipe Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the Cheddar Cheese sauce and the Mornay sauce. You can also season it and serve it as-is. Or try making it with bacon or sausage fat for an amazing white gravy. Also see these 7 Béchamel Sauce Variations. INGREDIENTS 2½ cups whole milk 2 Tbsp clarified butter, or ¼ stick unsalted butter (about 30 grams) 1/3 cup all-purpose flour (also 30 grams) ¼ onion, peeled 1 whole clove Kosher salt, to taste Ground white pepper, to taste Pinch of ground nutmeg (optional) ADD TO SHOPPING LIST SAVE RECIPE View list - Saved recipes Powered by Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes PREPARATION In a heavy-bottomed saucepan, bring the milk to a simmer over a medium heat, stirring occasionally and taking care not to let it boil. Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat until it's liquefied. Don't let it turn brown, though — that'll affect the flavor. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.

Heat broiler to 375ºF. Join initial 4 fixings in 13x9-inch preparing dish. Judi's Grandma's Pie Crust

1 3/4 cups shortening 3 tablespoons white sugar Domino Pure Cane Granulated Sugar I have tart pans that are just right for a single serving but my favorite way is to use these two large muffin pans I have then fill them with the cheesey chicken mixture. It makes a dozen pies which I put in my vacumn sealer and they are ready when I am and a lot cheaper and better than at the store ready made. 2 teaspoons salt 1 egg 1/2 cup water Add all ingredients to list Prep 10 m Ready In 10 m In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use. Heat 20 to 25 min.

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TURKEY LEFTOVER SOUP

I can't even believe Thanksgiving is over already! This year, I wanted my entire family to come over our house for Thanksgiving so we could host our first dinner at our new house. ❤️ My mom came into town a few days before to help me get...

Menu and Recipes for Poached Salmon with dill and lemon, Creamed Peas and Potatoes, and Cole Slaw made with mixed greens

Prep Time 10min. Total Time 20min. Servings OVEN-POACHED SALMON 4 salmon steaks

1 c. white wine

1 lemon, thinly sliced

1 onion, thinly sliced

6 whole peppercorns

Several parsley sprigs

Cucumber sauce

Fresh Dill

Preheat oven to 350 degrees. Place salmon steaks in a oven proof pan.

Pour wine over steaks.

Add remaining ingredients except cucumber sauce.

Cover with buttered waxed paper greased side down.

Poach in oven for 15 minutes.

Serve with Cucumber sauce.

CUCUMBER SAUCE:

1 cucumber, peeled and seeded

2 tbsp. mayonnaise

1/2 c. sour cream

1 tbsp. lemon juice

Salt and white pepper

Grate cucumber in food processor. Mix thoroughly with remaining ingredients. Serve at room temperature over hot salmon or served chilled over cold salmon.

Creamed Potatoes and Peas

Ingredients 40 m 4 servings 182 cals 1 tablespoon all-purpose flour salt and pepper to taste 1 cup milk Add all ingredients to list Directions Prep 15 m Cook 25 m Ready In 40 m Bring a large pot of water to a boil over high heat.

Ingredients 40 m 4 servings 182 cals

Boil potatoes for 15 to 20 minutes, or until tender. Drain. In a medium saucepan,

bring 1 cup water to a boil.

Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook).

Drain.

Using the same saucepan,

melt butter over medium heat.

Stir in flour to make a thick paste;

gradually whisk in milk,

stirring constantly until slightly thickened.

Season with salt and pepper to taste.

Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often.

Serve immediately.

Cole Slaw

To make creamy coleslaw,

finely shred one head of cabbage and two large carrots

combine them in a large bowl. In another bowl, whisk together 3/4 cup of mayonnaise, 2 tablespoons of sour cream, 2 tablespoons of grated Spanish onion and 2 tablespoons of sugar. Keep whisking and add 2 tablespoons of wine vinegar,

1 tablespoon of dry mustard,

2 teaspoons of celery salt or celery seed

some salt and freshly ground pepper to taste. Mix these ingredients well and continue to season to taste, if desired.

This dish can be made ahead of time and kept covered in a refrigerator before serving.

The dry mustard can be scaled back or omitted for those who dislike the taste of mustard.

This recipe has several positive reviews from home cooks who have tried it.

For an even healthier version of this recipe, add greens,

such as kale or chard.

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Garlic Shrimp

Ingredients

35 m4 servings257 calls

• 
  

• Haggen Food & Pharmacy
• 16200 SW Pacific Hwy Ste Z
• TIGARD, OR 97224

• Fred Meyer
• 19200 SW Martinazzi Ave Ste A
• TUALATIN, OR 97062

• Cash & Carry
• 11745 SW Pacific Hwy
• TIGARD, OR 97223

• Albertsons
• 6055 SW 185th Ave
• ALOHA, OR 97007

• QFC
• 7525 SW Barnes Rd
• PORTLAND, OR 97225

• 1 tablespoon olive oil
• 1/4 cup butter
• 1/2 green bell pepper, sliced
• 1 large onion, sliced
• 10 cloves garlic pressed

• 1 pound fresh large shrimp, shelled and deveined
• 1/2 cup tomato sauce
• 1 tablespoon dried parsley
• 1/4 teaspoon crushed red pepper flakes (optional)
• salt and ground black pepper to taste

Recipe for Mofongo

Ingredients

30 m2 servings726 cals

• 
  

• Haggen Food & Pharmacy
• 16200 SW Pacific Hwy Ste Z
• TIGARD, OR 97224

• Fred Meyer
• 19200 SW Martinazzi Ave Ste A
• TUALATIN, OR 97062

• QFC
• 7525 SW Barnes Rd
• PORTLAND, OR 97225

• 3 cups canola oil for frying
• 3 cloves garlic, or to taste
• 3 tablespoons olive oil

• 1/8 cup crushed fried pork skins
  
  
• 2 green plantains, peeled and sliced into 1/2-inch rounds
• salt to taste
• 
  

Directions

Print 

• 
• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
2. 
   
   
3. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
4. 
   
   

Footnotes

• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
• .

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