White Bread I
With this incredibly easy recipe, you’ll get tender, milky, moist white bread right out of the bread machine.
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread setting and press Start.
When done place on wire rack for at least 10 minutes before slicing.
This recipe for homemade meatballs uses ground beef, sausage, and Italian bread to produce soft, tender results that won’t fall apart–and they’re freezable!
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Lightly grease baking sheets with rims.
In a pan, melt bacon fat over medium heat.
In a hot pan, cook the onion and garlic for 5 to 7 minutes, or until soft.
Take the food off the heat and let it cool.
Slice the loaf of bread in half horizontally while the mixture cools.
Save the crust for pizza bread or garlic toast after scooping out the white bread to leave a boat-shaped shell.
White bread should yield 5 to 6 cups of pieces when torn into pieces.
This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.
Set oven to 375 degrees Fahrenheit (190 degrees C).
Season the boned chicken generously with salt, pepper, and Creole seasoning before placing it skin-side down on a platter.
Season the boned duck liberally with salt, pepper, and Creole seasoning before placing it skin-side down on top of the chicken.
Add a cover and chill.
On a flat surface, place the boned turkey skin-side down.
To make the leg and wing cavities appear as though they still have bones in them, cover with a layer of cold sausage and oyster dressing and push the dressing into those areas.
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
In a saucepan combine the sugar and cornstarch.
Whisk in the water stirring until blended.
Bring mixture to a boil and continue to cook for 1 minute stirring constantly.
Remove from heat and mix in the butter and vanilla.
Pork Tenderloin with Balsamic Plum Reduction
A seared pork tenderloin is roasted, then served with a fresh balsamic vinegar and plum sauce. It’s fast but fancy enough for company.
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with foil.
Season the pork tenderloin with salt and pepper.
Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil.
After about 1 minute gently loosen the meat from the bottom of the skillet if necessary.
Cook until the pork is seared a golden brown color about 3 minutes per side.
Transfer the pork to the lined baking sheet.
Adam’s Brown Sugar Pulled Pork
This brown sugar-sweetened pork shoulder starts off by soaking in an easy brine solution and then finishes up in the oven resulting in juicy and tender pulled pork.
A 7 to 9 quart Dutch oven should contain 4 cups each of water, sugar, and salt.
Add the skin-side up pork shoulder.
If not, add a little more water until the meat is nearly submerged.
For 24 hours, cover and place in the refrigerator.
Set the oven to 300 degrees Fahrenheit (150 degrees C).
The Dutch oven should be taken out of the fridge, the brine drained, and thrown away.
Every 45 minutes, bast the roast with juices from the bottom of the pot to keep it moist as it cooks in the preheated oven covered for 5 to 7 hours.
Put brown sugar on the roast’s surface.
Cook the meat for an additional hour or so, moistening the brown sugar with the juices.
This spice-molasses bread is calling all raisin lovers—it is loaded with them! This Molasses Bread recipe was passed down to me by a Newfie.
Place raisins into a heatproof bowl and pour in enough boiling water to cover.
Cover the bowl with plastic wrap or a plate to seal; allow to stand overnight.
Dissolve sugar in the lukewarm water in a small bowl.
Sprinkle yeast over the water and allow to soften and bubble about 10 to 15 minutes.
Meanwhile heat the milk butter and salt in a saucepan over medium heat until the butter melts.
Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
Mexican-Style Shrimp Cocktail
This shrimp cocktail with Mexican influences is spiced up with lime, cucumber, red onion, and jalapeno peppers.
Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat.
Add shrimp and stir just until shrimp turn pink and are not quite cooked through about 2 minutes.
Transfer shrimp to a bowl with a slotted spoon.
Let shrimp cool to room temperature.
Place chopped tomatoes cucumbers celery red onion and jalapenos is a mixing bowl.
Add ketchup cooking liquid from the shrimp lime juice cilantro and hot sauce.
Gently mix until ingredients are well blended.
Chewy Chocolate Cookies I
These chocolate chip cookies are excellent. Every year at Christmas, friends and family make a request!
Set oven to 350 degrees Fahrenheit (175 degrees C).
Butter and sugar are whipped together in a sizable bowl until light and fluffy.
Stir in the vanilla after beating in each egg one at a time.
Salt, baking soda, and cocoa are sifted together, then added to the creamed mixture.
Add the chocolate chips and stir.
Drop spoonfuls of dough onto cookie sheets that haven’t been greased.
Bake in the preheated oven for 8 to 9 minutes.
It will be a soft cookie.
Cool a little on the cookie sheet; transfer from sheet to wire rack to finish cooling
Stovetop Green Beans
The traditional green bean casserole can be replaced with this dish’s combination of green beans, onions, bacon, and cheese.
Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan about 5 minutes.
Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent about 5 minutes more.
Stir green beans water vinegar salt and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated 10 to 12 minutes.
Top with bread crumbs and cheese; stir gently.