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Ingredients

  • 8 chicken thighs, with skin, pierced all over with a small knife
  • 5 cloves garlic, peeled
  • 1 2-inch piece fresh ginger root, peeled
  • 1 small jalapeño pepper, seeded, or cayenne to taste
  •  Juice and zest of 1 whole lemon
  • 2 tablespoons tomato paste
  • ½ teaspoon salt, or to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seeds or ground coriander
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Instructions
  • Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food pPut chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
  • Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
  • Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.


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Ingredients 

  • 3 lemons divided use
  • 1/2 cup Old Bay seasoning plus more for garnish
  • 8 cloves garlic smashed
  • 1 onion peeled and cut into 6 pieces
  • 1 pound small Yukon gold potatoes halved
  • 4 ears corn on the cob cut into 3-4 inch pieces
  • 3 lobster tails
  • 1 pound clams scrubbed
  • 1 pound crab legs pre-cooked
  • 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
  • 1 pound shrimp peeled and deveined (leave tails on)
  • 3 tablespoons butter
  • 2 tablespoons chopped parsley

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Instructions 

  1. Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
  2. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
  3. Add the potatoes to the pot and cook for 8 minutes.
  4. Add the lobster tails and cook for 5 minutes.
  5. Add the clams, crab, and corn, and cook for 5 minutes.
  6. Add the shrimp and sausage and cook for 2-3 minutes.
  7. Drain the seafood mixture from the pot, reserving 1 cup of the broth.
  8. Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
  9. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

NUTRITION

Calories: 479kcal | Carbohydrates: 36g | Protein: 45g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 450mg | Sodium: 1892mg | Potassium: 923mg | Fiber: 5g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 48.4mg | Calcium: 316mg | Iron: 7.3mg


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3 Minute Fudge


“Easy-to-make-and-tastes-amazing fudge, but that’s a pretty long title so we just call it 3-Minute Fudge. It’s only 3 minutes to cook and 3

Ingredients:

1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract

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Instructions:

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.


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HOW TO MAKE A BOX OF PRE-MIXED CAKE TASTE LIKE IT WAS HOMEMADE ACCORDING TO RACHEL RAY


The Simple And Incredible Tips For Making Boxed Cake So Much Better Are: 

Chocolate Cake: 

Add  amount of water  recipe calls for but use HOT water. It makes it taste CHOCOLATE-IER.

Add  amount of eggs called for in but add two extra egg yolks. The extra yolks add the density and moisture.


White Cake: 

Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and extra flavor.

Not adding the yolks to the cake makes the cake fluffy and whiter! But taking out the egg yolks removes fat so add an extra two tablespoons of butter above.

Freshen up  cake mix with a dash of VANILLA EXTRACT! Add 1/2 teaspoon of vanilla extract for better flavor.

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All Cake Mixes:

Use BUTTER instead of oil. They’re both fat but butter has better flavor!

Sprinkling the top with SUGAR not only gives it a sweet crunchy texture but the weight of the sugar prevents the cake from rising too much while it bakes.

Cut each round of cake in half to create more layers creating an equal cake-to-frosting ratio!

Finished!


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No bake Chocolate Eclair Cake


Ingredients

Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.

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Directions

For the filling:
1. Combine pudding mix and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate overnight.
That’s it! Enjoy!


 

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Italian Rigatoni Bake

Ingredients

1 lb. ground beef
1 1b. ground Italian “mild” sausage
1 large onion, chopped
1 28oz. can petite diced tomatoes with juice
1 8 oz. can tomato sauce
1 T. minced garlic
1 16 oz. box rigatoni pasta
1 15oz. tub whole milk ricotta cheese
1 egg
12 oz. shredded mozzarella cheese
1/4 C. grated parmesan cheese
2 T. olive oil
3 tsp. Italian seasoning
pinch red pepper flakes
pinch of salt and pepper
dried basil

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Directions

In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10×13 deep sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.
JanetsAppalachianKitchen


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Tater Tot Casserole

Ingredients


1 pound ground beef

1 1-pound package tater tots

2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)

1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)

Onion and garlic powder (optional)

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DIirections 

Preheat oven to 350 degrees.

While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.

Spread the beef in the bottom of a 2- to 2½-quart baking dish.

Drain the liquid off the vegetables and spread them over the meat.

Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.

Arrange a layer of tater tots over the top of that.

Bake, uncovered, at 350 degrees for 50 minutes.

Top with your favorite variety of shredded cheese as you serve.

source: recipesforourdailybread.com/tater-tot-casserole-turkey/

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SLOW COOKER HAWAIIAN PINEAPPLE CHICKEN

Ingredient

4 Foster Farms Simply Raised Chicken Thighs (bone-in and skin on) 2 cups pineapple cut into 1″ chunks 1 yellow onion , cut into 1″ chunks 3 tablespoons honey 2 tablespoons soy sauce 1/2 cup dark brown sugar 1 tablespoon grated ginger 2 garlic cloves , minced 2 teaspoons sesame seeds , optional 1 tablespoon cornstarch 1 red bell pepper , cut into 1″ chunks parsley , for garnish

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Instructions

Using a skillet or the cast aluminum slow cooker insert, brown your Foster Farms Simply Raised Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker. Add the pineapple and onion to the bottom of the slow cooker. Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker. Carefully add the Foster Farms Simply Raised Chicken Thighs back into the slow cooker. Cook on low for 5 hours or on high for 3 hours Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal. Serve with parsley for a garnish if desired.
Source :  allrecipes.com


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Fried Chicken

INGREDIENTS

1-kilo chicken legs ( or any part you like)

1kilo flour

1kilo bread crumbs

5pcs eggs

salt and pepper

oil (for deep frying)

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INSTRUCTIONS

1.Wash chicken, add salt and pepper marinade for 10 mins.

2.Put flour and Bread crumbs in a separate bowl

3.Beat 5 eggs and set aside

4.Heat oil in a wok

5.Deep Chicken into the egg

6.Roll into flour

7.Deep into the egg again

8.Roll into Bread crumbs

9.Deep Fry chicken until golden brown

10.When chicken is already cook put in a plate with tissue to dry excess oil

Serve and Enjoy!

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Buttermilk Texas Sheet Cake


Ingredients

Cake

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup oil
  • 1 cup water
  • 1 stick butter
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1-1/2 tsp. baking soda
  • 2/3 cup buttermilk

Frosting

  • 6 Tbsp. butter
  • 1 cup light brown sugar (packed)
  • 1/2 cup milk
  • 4 to 5 cups powdered sugar

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Instructions

Preheat oven to 350-degrees. Grease jelly-roll pan and set aside.

Cake

  1. Add the flour and sugar to a large bowl. Mix it up and set it aside.
  2. Add the oil, butter, and water to a saucepan, turn it on medium-high, and bring it to a boil.
  3. Pour the boiling oil mixture over the flour and mix until well blended.
  4. Add the eggs, cinnamon, baking soda, vanilla, and buttermilk and mix with a beater until well blended.
  5. Pour into the jelly-roll pan and bake for 20-25 minutes until cake tester comes out clean.
  6. Allow cake to cool for at least 30 minutes.

Frosting

  1. Add the butter and brown sugar to a sauce pan and cook on medium-high.
  2. Bring the mixture to a boil and cook until it begins to thicken and the brown sugar dissolves.
  3. Remove from heat and let it cool for a minute or two.
  4. Add the milk and mix it in.
  5. Add the powdered sugar and mix with a beater until it is smooth.
  6. Pour over the cake and let cool.
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Beef Liver and Onions


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


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Directions


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.

Source: Food.com




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