Tomato Basil Soup
This creamy tomato basil soup is hearty enough to be a meal on its own.
Onions, carrots, celery, and garlic should be cooked and stirred in melted butter for about 10 minutes, or until the vegetables are tender.
Add the basil, oregano, and both of the tomato sauce and chicken broth amounts.
Increase heat to medium and simmer for 10 to 20 minutes until soup is reduced.
Fill the blender with soup just to the halfway mark.
Once the lid is down and covered, pulse the food a few times before blending.
the cream Moving the smooth soup to another pot after continuing to puree in batches.
5 more minutes of heating the soup over medium-high heat until it is hot
Cinnamon Lemon Cookies
Lemon zest is used to give these cinnamon cookies a hint of citrus.
Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth.
Beat egg and vanilla extract into the butter until completely blended.
Add flour cinnamon baking powder lemon zest and salt; continue mixing until flour is just incorporated.
Cover bowl with plastic wrap; refrigerate until firm about 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Stir 1/2 cup sugar and cinnamon together in a bowl; spread onto a flat surface.
Divide dough into about 60 small balls.
Roll balls in cinnamon-sugar mixture to coat.
Arrange onto baking sheets.
Bake in preheated oven until edges are lightly browned about 10 minutes.
The Best, Most Addictive Potatoes
Cheddar cheese, sour cream, and bacon bits are among the addictive ingredients used to make this quick and simple potato dish.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Hash browns and sour cream together Ranch dressing, cheddar cheese, and bacon bits are combined in a bowl and stirred to combine.
Fill a 9×12-inch baking dish.
Bake potatoes in a preheated oven for 45 to 60 minutes, or until golden brown and thoroughly cooked.
Filipino-Style Congee (Lugaw)
Lugaw, a soft rice porridge made in the Philippines that is flavored with chicken, ginger, and garlic, is a favorite comfort food.
In a big pot, bring water and rice to a boil.
Cook rice for about 25 minutes, stirring constantly.
In a saucepan, heat the vegetable oil over medium-low heat.
Until golden brown, cook and stir the garlic in the hot oil for 5 minutes.
To a small bowl, transfer half of the garlic.
The remaining garlic in the pan should be combined with the ginger; cook and stir until fragrant, about a minute.
Add the onion and stir while cooking for 5 minutes or until soft.
Add the chicken and season with pepper and fish sauce.
Cook and stir the chicken for about 5 minutes, or until the centre is no longer pink.
Amazing Whole Wheat Pizza Crust
This whole wheat pizza dough bakes up into an amazing crust that’s crisp on the outside, soft and chewy on the inside. Perfect for any pizza toppings!
Pour warm water into a large bowl; stir in sugar to dissolve.
Sprinkle yeast on top and let stand until foamy about 10 minutes.
Stir olive oil and salt into yeast mixture; mix in whole wheat flour and 1 cup all-purpose flour until dough starts to come together.
Turn dough out onto a surface floured with remaining all-purpose flour; knead until all of the flour has been absorbed and dough becomes smooth about 10 minutes.
Place dough in an oiled bowl and turn to coat the surface.
Cover loosely with a towel; let stand in a warm place until doubled in size about 1 hour.
Beef Pot Pie
This beef pot pie is delicious. Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between flaky pie crusts.
In a pan over medium heat, sear pieces of meat on each side.
Add enough water to almost cover it.
Bring to a boil then turn down the heat.
Simmer for two to three hours, or until the meat is tender and easily crumbles.
Place the meat in a sizable mixing bowl.
Salt and pepper to taste, and slightly shred the meat.
Meanwhile, add beef broth and carrots and potatoes to a second 2-quart saucepan set over medium heat.
Cook for 15 to 20 minutes, or until almost tender.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Transfer the cooked carrots, potatoes, and beef to a large mixing bowl while keeping the cooking liquid in the pan.
Combine the peas, potatoes, carrots, and beef.
This filling, quick, and simple breakfast is perfect for camping because it is made with eggs, bacon, and potatoes all cooked in the same skillet.
Over medium heat, cook bacon in a skillet while stirring frequently until crispy, about 5 minutes.
Transfer to a plate lined with paper towels to drain, removing the majority of the grease.
Olive oil is added to the skillet and it is heated over medium-low heat once more.
Add the potatoes, season with salt and pepper, and cook and stir for 10 minutes, or until browned and somewhat crispy.
Cook potatoes and onion together for about 5 minutes, or until onion is translucent.
Return the bacon to the skillet and cook and stir for 1 to 2 minutes, or until heated through.
Pour eggs over potato mixture; cook and stir for 5 to 6 minutes, or until eggs are set.
Light and Creamy Brown Sugar and Chocolate Frosting
a fantastic replacement for greasy frosting. This recipe actually tastes more like whipped cream than frosting, but it still has a great flavor.
In a medium bowl, pour the heavy cream and use an electric mixer to whip it.
Whip until stiff and spreadable after adding sugar, vanilla, and cocoa powder.
Keep chilled until required.
Baked Lobster Tails
This recipe is quick and simple and features tender, juicy lobster tails baked to perfection with a lemon, garlic, and parsley mixture.
Preheat the oven to 400 degrees F (200 degrees C).
Cut the lobster tails straight down the middle using kitchen shears.
Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell.
Rinse tails under water; place in an oven-safe baking dish.
Combine melted butter garlic powder and parsley in a bowl.
Mix together with a spoon.
Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered.
Squeeze lemon juice over top.
Hunnybunch’s Special Apple Muffins
These special apple muffins are perfectly moist and have an added crunch thanks to a sprinkling of walnuts in the batter.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Make 12 muffin cups with paper liners or grease them.
Using an electric mixer, combine sugar and oil in a bowl and blend for two minutes.
For about a minute, beat eggs and vanilla extract into the sugar mixture until smooth.
In a separate bowl, combine the flour, cinnamon, baking soda, and salt; beat into the sugar mixture until just combined.
Pour batter into muffin tins after incorporating apples and walnuts.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.