Ingredients 390 grams All-Purpose Flour + a bit more for transfering dough 2.5 tsp. Course Sea Salt 3/4 tsp. Instant Yeast 3/4 cup Dried Blueberries 3/4 cup Pecans, chopped 1.5 Tbsp. Honey 355 to 360 ml Warm Water Directions Stir all but the water together in a large glass bowl with a dough whisk or … Continue reading Crusty Blueberry Pecan Bread (No Knead!)
Ingredients 1 32 oz. package Frozen Potato Rounds 1 16 oz. container Sour Cream 1.5 cups Sharp Cheddar Cheese, shredded 1 10.75 oz. can Condensed Cream of Mushroom Soup 1 6 oz. can French-Fried Onions 1 pound Ground Beef Salt, to taste Directions Preheat oven to 350 degrees. Cook potato rounds in oven, as directed … Continue reading Man-Catching Tater Tot Casserole
Ingredients 2 cans Pinto Beans, smashed Juice of 1 Lime 1/4 c. Yellow Onion, minced 3 or 4 cloves of Garlic 10 stems Cilantro, leaves and stems chopped Splash Apple Cider Vinegar 1.5 Tbsp Olive Oil Salt, to taste Directions Combine all ingredients and serve cold with tortilla chips. Continue reading Chilled, Healthy Lime Bean Dip
Ingredients 1 cup Duke’s Mayo 2 cans Pintos, smashed 2 cups Cheddar Cheese, grated 2 cans Chopped Green Chilis, drained Splash Tapatio’s Hot Pepper Sauce Directions Preheat oven to 350 degrees. Combine all ingredients. Spoon into dish and bake for 30 to 45 minutes until bubbly. Serve with tortilla chips. Continue reading Hot Cheddar Bean Dip
Ingredients 1 8 oz. package Cream Cheese at room temperature 1 8 oz. block Cheddar Cheese, grated 1/2 cup Duke’s Mayo 1 4 oz. jar Diced Pimentos 1/4 tsp. Salt 1/2 tsp. Garlic Powder 1/4 tsp. Cayenne Pepper 1 tsp. Worcestershire Sauce Directions Combine all ingredients except the cheddar cheese and mix using a mixer. … Continue reading Picnic Pimento Cheese
Ingredients 1 head Cabbage, cut into approx. 3″ chunks 1 pkg. Kielbasa, halved and cut into 2″ chunks 5 to 6 small Yellow Potatoes, cut into quarters 6 to 8 Carrots, peeled & cut into large chunks 6+ Frozen Corn Cob Halves 1 cup Water Salt to Taste You will need a stockpot with the … Continue reading Cabbage, Potato, & Sausage Pot (EoE)
Ingredients 1 box Gluten Free Pasta 1/2 cup Basil Pesto 1 Lemon, juiced Oven Roasted Almond Slices Directions Boil the pasta as directed. Drain. While the pasta is cooking, stir half of the lemon juice in with the pesto. Add pesto to pasta and stir until well combined. For a stronger pesto flavor, use more … Continue reading Lemon Pesto Pasta (EoE)
Ingredients 1 bag Spinach Leaves 1/4 cup Sun-Dried Tomatoes, chopped 1 cup Artichoke Hearts, chopped 1 box Fusilli Pasta 2-3 Tbsp. Olive Oil 3 cloves Garlic, minced 3 Tbsp. Capers, drained 1/3 cup Pine Nuts, toasted Directions Boil the pasta as directed. Drain and rinse with tap water to eliminate overcooking. In a large skillet, … Continue reading Spinach, Sun-Dried Tomato, & Artichoke Pasta
Ingredients 1 Tbsp. Red Pepper Flakes 1 Tbsp. Black Pepper 1 Tbsp. Dried Oregano 1 Tbsp. Dried Rosemary 1 Tbsp. Dried Basil 1 Tbsp. Dried Parsley 1 Tbsp. Granulated Garlic 1 tsp. Salt Directions Combine all spices and keep in an airtight container. Option: When serving with olive oil and bread, grate some fresh parmesan … Continue reading Carrabba’s Olive Oil Dip for Bread :: Copycat Recipe
Ingredients 1 large bag Brussels Sprouts 1 Tbsp. Salt 2 Tbsp. Olive Oil 2 Tbsp. Unsalted Butter, melted 1/2 tsp. Paprika 1 tsp. Chili Powder 1/2 tsp. Red Pepper Flakes 1/2 tsp. Coarse Sea Salt 1 tsp. Honey 1 tsp. Maple Syrup Directions Preheat oven to 400 degrees. Clean brussels sprouts and remove any bad … Continue reading Crispy Brussel Sprouts with Spicy Honey Glaze
Ingredients 5 Tomatoes, seeded, quartered, and sliced 4 Cucumbers, peeled, seeded, halved and sliced 1/2 Medium Onion, sliced in petals 1 tsp Salt 1 tsp Black Pepper 1 tsp Dill 1/4 cup Oil 1 cup Water 1/2 cup White Distilled Vinegar 1/4 cup Granulated Sugar Directions Put vegetables together in a large bowl. Whisk water, … Continue reading Tomato, Cucumber, and Onion Summer Salad
Ingredients 2 bags Collard Greens 1 box Broth or 4+ cups Water 1 Medium Onion, diced 1/2 tsp Garlic Powder 2 Tablespoons Distilled White Vinegar 1/4 teaspoon Red Pepper Flakes 1 heaping spoonful Bacon Grease Salt, to taste Directions Rinse bagged greens well and remove any large stem pieces from leaves. Heat bacon grease in … Continue reading Collard Greens
Ingredients 1 box Chicken or Vegetable Broth 2 Tbsp. Red Miso Paste (may substitute with 3-4 Tbsp. White or Yellow Miso Paste) Optional Ingredients Noodles of Choice, prepared using instructions on packaging 1/4 cup Firm Tofu, cut into 1/4″ cubes 1 sheet Nori, cut into large rectangles 1/2 cup Greens Green Onions, for garnishing Directions … Continue reading Bree’s Simple Miso Soup
I have been searching for years, literally over a decade, for the recipe to make a creamy ginger salad. I’ve tried so many and they NEVER turn out creamy enough, sweet enough, and they all tasted just like peanut oil. Yuk! This is especially true about all of the “Benihana copycat” recipes out there. Today … Continue reading “The Real” Creamy Ginger Salad (Japanese Restaurant Style)
