Showing posts with label college cooking. Show all posts

What You'll Need

one pound ground turkey
two slices of cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
one packet of taco seasoning mix, dry
1/2 cup shredded cheddar cheese

How to Make It

Preheat oven to 375 degrees

Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray

In a large bowl, combine onions and peppers with turkey, corn and seasoning mix.

Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray.

Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges).

Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf.

Cook in the oven for 30 minutes.

Top loaf with shredded cheese.

Return loaf to the oven and cook for another 15 minutes.

Keywords

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HAMBURGER STEAKS WITH ONION GRAVY

What You'll Need

1lb. ground beef
one egg
1/3 cup bread crumbs
one clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
one 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
one cup beef broth
1/2tsp. salt
1/2tsp. black pepper
one tsp. salt
1/2 tsp. onion powder

How to Make It

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.*

Form into thick patties.

Heat the oil in a large skillet over medium heat.

Fry the patties and onion in the oil until patties are nicely browned.

Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet.

Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.

Gradually mix in the beef broth.

Season with seasoned salt.

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Serve with a big bowl of mashed potatoes .

Keywords

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Easy Cheezy Sausage Biscuit Bites

What You'll Need

two (10 count) cans flaky biscuits (Grands Jr)
one lb sausage (Tennessee Pride)
two cups shredded cheddar cheese

How to Make It

Preheat oven to 400.

Mix uncooked sausage and cheese gently until well blended.

Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers.

Press one layer of biscuit into cup of lightly greased mini-cupcake pan.

Repeat with remaining layers.

Place sausage-cheese ball in each biscuit cup.

Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

Keywords

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What You'll Need

one box yellow cake mix
one jar caramel
one stick butter
two cans apple pie filling

How to Make It

Butter 9x13 pan

Pour apple pie filling in

On top put the DRY cake mix

Then drizzle caramel over.

Pour melted butter throughout.

Bake 350 for 45 minutes

Keywords

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What You'll Need

nine corn tortillas
ten oz can, enchilada sauce
one onion, chopped
1/2 tsp cayenne pepper, or more to taste
one salt & pepper
one can green chili, chopped
1/2 cup cilantro, chopped
15 oz can, black and/or pinto beans
one box spinach, frozen and thawed or fresh chopped
one bag of cheese, shredded
one can black olives, sliced
one green bell pepper, chopped
two zucchini, sliced small
1/2 tsp cumin, ground
one tsp oregano

How to Make It

Note: You can use any vegetables you have on hand.

I'd recommend keeping the onion and bell pepper though.

Saute the onion and bell pepper in large pan.

Add the zucchini and saute for another 3 to 4 minutes.

Add all seasoning and oregano.

Stir for one minute.

Rinse beans.

Add green chili, cilantro and beans.

Stir and cook for 5 minutes.

Preheat oven to 375°.

To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish.

Add tortillas to cover bottom of dish.

Pour bean and vegetable mixture from pan over tortillas.

Spread evenly with a spoon.

Sprinkle a little bit of cheese on top

Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.

Add spinach on top of bean and vegetable mixture.

If using thawed spinach, tear apart with hands and layer on top. If using fresh, sprinkle on top

Layer tortillas on top covering spinach.

Pour enchilada sauce on top.

Spread sauce to completely cover tortillas.

Cover dish with foil tenting foil to try and keep the foil from touching the sauce.

Bake in oven for 40 minutes

Remove foil. Cover with remaining amount of cheese.

Sprinkle on olives and cilantro (optional).

Raise oven temperature to 400° and bake for another 15 to 20 minutes until cheese is lightly brown.

Let casserole rest for 10 minutes before cutting and serving. Recommended step.

Keywords

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What You'll Need

one-1/4 cups water
1/3 cup shortening
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
two tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
one jar pizza sauce
one-1/2 cups all-purpose flour
four eggs
3/4 cup finely chopped pepperoni (3 oz.)

How to Make It

Grease two large baking sheets and set aside.

In a large saucepan combine water and shortening.

Bring to a boil.

Add flour all at once, stirring vigorously.

Cook and stir until mixture forms a ball.

Remove from heat. Cool for 10 minutes.

Add eggs, one at a time, beating well after each addition.

Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

Drop dough by rounded teaspoons two inches apart onto prepared baking sheets.

Bake at 450°F for 15 to 17 minutes or until golden brown.

Serve with pizza sauce for dipping .

Keywords

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What You'll Need

three Med. Cucumbers Peeled and Sliced 1/4"
1 C. water
1/4 C. olive oil
two tsp.salt
one tsp. ground pepper
a couple sprigs of dill (optional)
one Med. Onion sliced and separate into rings
three Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar

How to Make It

Combine all in a large bowl, toss making sure everything is coated well.

Refrigerate for at least two hrs before serving.

Keywords

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Grilled Cheesesteak Stuffed Peppers

This .

What You'll Need

Flank steak, 1 1/2 - 2 pounds
1/2 pound white mushrooms, coarsley chopped
16 slices provolone cheese
olive oil
salt and pepper
4 bell peppers, sliced in half, seeds and ribs removed
1 medium yellow onion, halved & sliced

How to Make It

While pre-cooked roast beef could be made to stuff the peppers, the extra step of grilling fresh meat is well worth the small investment of time. I opted to make this a one grill meal by deploying the Summit’s plancha. The same set-up is possible on a kettle by substituting the Plancha for a cast iron skillet while also working the meat in batches, versus all at once.

Prepare the plancha for medium high heat. Add a small amount of oil to the plancha and then add the onions. Grill for approximately 3-4 minutes or until the onions turn translucent.

Oil and Onions

Drizzle with olive oil and sprinkle with salt and pepper.

Mushrooms Down

Add the mushrooms and grill a few minutes more. Stir occasionally.

Thinly slice the flank steak and season generously with salt and pepper.

Staged Meat

Push the vegetables to one side of the plancha and then add the meat to the open side.

Meat to the Griddle

Grill the meat for 3-4 minutes. The meat will continue to cook in the peppers, so cooking the meat all of the way through is not necessary for this step.

Steak & Onion on Plancha

Place one piece of provolone cheese in the bottom of each of the pepper halves.

Cheese in Peppers

Mix together the meat, onions, and mushrooms on the plancha. Remove the meat from the grill and place in a bowl.

From Grill to Bowl

Stuff each pepper with the meat mixture.

Suffing Peppers

Top with a piece of provolone

Layer of Cheese

Return the peppers to the grill and cook indirect, with medium heat 350 F, for 30 minutes.

Cheese over Pepper

Remove when the cheese has browned.

Grilled Cheesesteak Stuffed Peppers

Pepper on Spatula

Slice and serve.

Sliced Stuffed Pepper

I like my peppers slightly al dente. If you prefer a softer, more cooked, pepper, consider either pre-grilling or parboiling the pepper halves prior to stuffing.

grilled Cheesesteak Stuffed Peppers

The peppers make for a perfect knife and fork cheesesteak.

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5-Ingredient White Chicken Chili

This 5-Ingredient White Chicken Chili I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

6 Cups Chicken broth
4 Cups Cooked shredded chicken
2 15-oz cans Great northern beans
2 Cups Salsa verde
2 teaspoons Ground cumin
1 whole Avocado
1 Cup Tortilla strips

How to Make It

Stovetop method: add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings. Crockpot method: add chicken broth, 2 UNCOOKED boneless skinless chicken breasts, beans salsa and cumin to a slow cooker, and stir to combine. Cook on low 6-8 hours or high 3-4 hours until the chicken in cooked though and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.

Keywords

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Juicy, Tender Meat

What You'll Need

1 medium onion, chopped
4 large cloves garlic, chopped
2 TB olive oil
2 TB stone ground (coarse) mustard
⅔ cup ketchup
2 large eggs, beaten
1 cup beef broth
1 cup dried bread crumbs
2 lbs ground beef
1 tsp thyme
kosher salt
freshly ground black pepper
3 TB Worcestershire sauce
2 TB packed brown sugar

How to Make It

Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.

In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.

Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. Whisk by hand to combine ingredients. Add ground beef and stir with wooden spoon until fully combined.

Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.

In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.

Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.

Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.

Keywords

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Apple Pie Bars

This Apple Pie Bars I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

CRUST:

1 1/2 cups unsalted butter, at room temperature
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
3/4 cup granulated white sugar
3 cups all-purpose flour

FILLING:

6 Tablespoons unsalted butter, thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced

TOPPING:

3 cups quick cooking oats
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
2 cups all-purpose flour
1 1/2 cups light brown sugar

How to Make It

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

Keywords

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Bongo Bars

This Bongo Bars I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

¾ Cup Butter
2 Cups Brown Sugar
2½ tsp baking powder
3 eggs
Bag of chocolate Chips
1 tsp vanilla
2¾ Cups Flour

How to Make It

Preheat the oven to 350 degrees.

Melt the butter and mix it with the brown sugar in a large mixing bowl.

Add the flour and baking powder. The mix will be crumbly at this point. Be careful not to overmix these!

Add eggs and vanilla. Lastly the chocolate chips.

Spread in a 9×13 pan.

Bake for 25-30 minutes. Enjoy!

Keywords

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Chicken Enchilada Dip

This Chicken Enchilada Dip I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
1 cup frozen yellow corn, thawed
2 tablespoons taco seasoning
1½ cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
⅓ cup cilantro, roughly chopped
tortilla chips for serving
1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
1 small can black beans, drained and rinsed

How to Make It

Preheat oven to 400 degrees. Pour enchilada sauce into a casserole dish or shallow baking dish (a pie dish works well too). Add black beans, corn, and shredded chicken. Sprinkle taco seasoning over whole dish. Top with cilantro, then shredded cheese.

Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.

Keywords

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M&M Brownie Bark Recipe

This M&M Brownie Bark Recipe I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. all-purpose flour
1 (12.6 oz.) bag plain or peanut M&Ms
1/2 c. mini semisweet chocolate chips
2 large egg whites
1/2 c. granulated sugar
3 T. unsweetened cocoa powder
1/4 c. vegetable oil
1/2 tsp. vanilla extract

How to Make It

Preheat the oven to 325 F. Line a 13×18-inch rimmed baking pan with parchment paper.

In a large mixing bowl, whisk the egg whites until foamy.

Add sugar, and whisk until combined.

Whisk in oil and vanilla until incorporated.

Add flour, cocoa powder, salt, and baking soda. Whisk until combined.

Pour the batter into the prepared baking pan, smoothing as needed.

Sprinkle M&Ms evenly over batter, and then sprinkle mini chips over the batter.

Bake for about 15-20 minutes.

Let it cool until it’s easy to handle.

Break into pieces, and enjoy!

Keywords

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Asian Chicken Salad

This Asian Chicken Salad I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

Oriental Dressing:

3 Tablespoons Honey
1½ Tablespoons Rice Wine Vinegar
¼ cup mayonnaise
1 teaspoon dijon mustard
⅛ teaspoon sesame oil

Salad

2 boneless chicken breasts*
2 Tablespoons oil (for frying chicken)
1 egg
½ cup milk
1 cup chopped red cabbage
1 cup chopped Napa cabbage
½ cup shredded carrots
1 Tablespoon roasted almonds
⅓ cup chow mein noodles
salt and pepper to taste
½ cup flour
½ cup cornflakes (crushed)
3 cups chopped romaine lettuce

How to Make It

In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.

In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until chicken is no longer pink.

While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite sized chunks forming a a pile in the middle. Serve with dressing.

Keywords

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Pork Schnitzel

This Pork Schnitzel I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

4 boneless pork loin chops, trimmed of fat
kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs, beaten
2 1/2 cups panko
vegetable oil for cooking
1 lemon, quartered
parsley for garnish, optional
spicy mustard for serving, optional

How to Make It

Pound the pork loin chops to 1/4 inch thick. Sprinkle both sides with salt and pepper and set aside.

Prepare 4 large plates - place the flour in the first plate, the eggs in the second, and panko in the third. Leave the last plate for the breaded schnitzel. First, dredge both sides of the pork in the flour and shake off the excess. Second, dip the floured pork into the egg, coating both sides. Third, repeat the process of dredging the pork in flour and dipping it in egg. Then lay the pork on the panko. Pile the panko on top of the pork loin, pressing the bread crumbs into the chop. Place the breaded pork on the empty plate and repeat the process.

Fill a cast iron pan or other heavy-bottomed pan with vegetable oil to a height of a 1/4 inch. Attach a thermometer to the side of the skillet. Heat the oil to 340 degrees F. While the oil is heating, prepare a cooling rack or a plate lined with several paper towels to drain the cooked schnitzel.

When the oil has reached 340 degrees F, carefully slide the breaded pork chops into the skillet. Work in batches, depending on the size of your pan. (Keep in mind, the more you add to the pan at once, the more the temperature will initially drop).

Regulate the heat to maintain the appropriate temperature. Cook for 2 minutes on each side, until golden brown. Transfer to the drying rack or paper-lined plate.

Garnish with parsley. Serve with a squeeze of lemon, a side of spicy mustard, and Enjoy!

Keywords

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Hashbrown Enchilada Skillet

This Hashbrown Enchilada Skillet I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

1 package Simply Potatoes Shredded Hashbrowns
1 pound ground beef
1 cup frozen corn kernels
1 (10oz) can enchilada sauce
1 cup Mxican cheese blend

Optional Toppings:

shredded lettuce
diced tomatoes
diced avocados

How to Make It

In a large skillet cook hashbrowns according to the package directions.

In a separate skillet brown ground beef over medium high heat. Once cooked mix in corn kernels, and enchilada sauce. Heat for 2 minutes.

Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.

Cover until the cheese is melted.

Serve immediately

Keywords

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Fiesta Ranch Chicken Pasta Casserole

This Fiesta Ranch Chicken Pasta Casserole I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

2 cups cubed, cooked chicken (about 3 chicken breasts)
1 (16 oz) box Penne Pasta
1 pint heavy whipping cream
4 oz cream cheese
½ cup grated parmesan cheese
1 packet Hidden Valley Fiesta Ranch Dips Mix
1 (15 oz) can black beans, drained and rinsed
2 cups Mozzarella cheese, shredded

Optional Toppings:

Sliced Green Onions
Diced Tomatoes

How to Make It

Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish and spray with cooking spray. Set aside.

Cook pasta according to package directions. Drain.

In a medium saucepan add heavy whipping cream and cream cheese. Heat over medium heat stirring until cream cheese has melted. Whisk in grated parmesan cheese. Whisk in fiesta ranch packet.

In a large mixing bowl, add drained pasta and sauce. Toss noodles until coated. Add chicken and black beans. Spoon mixture into prepared pan. Top with mozzarella cheese. Bake for 20-25 minutes until heated through and top is bubbly. Add optional toppings.

Keywords

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30 Minute Lemon Chicken

This 30 Minute Lemon Chicken I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest
1 tablespoon parsley, chopped
extra lemon for garnish
extra parsley for garnish
salt and pepper
4 chicken breasts
¼ cup white wine
½ cup chicken stock

How to Make It

Add oil to a large skillet.

Add garlic and cook for one minute.

Season chicken with salt and pepper. Add chicken breast and cook 5-6 minutes on each side until fully cooked.

Pour in wine and allow to cook for one minute.

Add in the chicken stock and simmer until slightly reduced.

Stir in lemon juice, lemon zest, and parsley.

Serve immediately with extra lemon slices and parsley for garnish.

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Turtle Cookies

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What You'll Need

1 c. all-purpose flour
⅔ c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1¼ c. pecans, finely chopped
⅓ c. cocoa powder
¼ tsp. salt
½ cup butter, softened

Caramel Filling:

14 soft caramel candies
3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate
1 tsp. shortening

How to Make It

In a medium mixing bowl, combine flour, cocoa and salt. Set aside.

On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour.

Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball.

Bake at 350 degrees for about 12 minutes or until set. While they are baking prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.

Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies. Yield 24 cookies

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