Saturday, September 30, 2017

Cumberland Pie

Cumberland Pie Recipe

Ingredients

For the Topping:
  • 3 pounds Russet Potato, peeled and cut into large chunks
  • 4 tablespoons Unsalted Butter, melted
  • 1/4 cup Milk, warmed
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Ground Black Pepper
  • 1 tablespoon Bread Crumbs
  • 1/2 cup Shredded Cheddar Cheese
For the Filling:
  • 1 tablespoon Vegetable Oil
  • 2 pounds Beef Chuck, or round roast, cut into cubes
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 medium Onion, chopped
  • 8 ounces Carrot, sliced
  • 2 cloves Garlic, finely chopped
  • 1 1/2 teaspoons Fresh Thyme, finely chopped
  • 3 tablespoons Tomato Paste
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Flour
  • 1 cup Beef Stock

Directions

For the topping:

  1. To a large pan add the potatoes, add cold water until the potatoes are covered and bring to a boil.
  2. Turn down to a low boil and cook for 20 minutes until tender.
  3. Drain the potatoes a colander, and add back to the pan. Mash until smooth and add the butter, milk, salt and pepper to taste. Mix well and set aside.
  4. Preheat oven to 350°F.

For the filling:

  1. Add vegetable oil to a heavy skillet over medium-high heat and add 1/2 of the beef. If the pan is too crowded, the meat will not brown, it will boil. Season with half of the salt and pepper, sauté until browned. Remove and set aside, repeat with the other half of the beef.
  2. To the drippings (add more oil if needed) add the onion, cook until softened. Stir in the carrots, garlic and thyme, cook for 1 minute.
  3. Add the tomato paste and Worcestershire sauce, mix well. Sprinkle the flour and mix in well, cook for 1 minute.
  4. Add the beef stock and bring to a simmer. Cook for 5 minutes until some of the liquid has reduced.
  5. Stir in the beef and turn off the heat.
  6. Transfer the beef to your preferred dish and top with the mashed potato, grated cheese and breadcrumbs. Bake for 30 minutes until the top is golden.

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Friday, September 29, 2017

Gluten Free Crispy Squash Chips

Gluten Free Crispy Squash Chips Recipe

Ingredients

  • 1 large Yellow Squash
  • 1 cup Skim Milk
  • 2 cups All-Purpose Gluten Free Flour
  • 2 Eggs
  • 2 cups Gluten Free Bread Crumbs
  • 1/2 tablespoon Salt
  • Olive Oil Cooking Spray

Directions

  1. Preheat the oven to 425°F.
  2. Thinly slice the yellow squash into rounds.
  3. Place the squash in a 9x13 baking dish and pour the milk over it to soak for about 10 minutes.
  4. Prepare another bowl with the flour.
  5. Prepare a second bowl with the eggs, whisk them well.
  6. Lastly, prepare a bowl with the gluten free breadcrumbs and salt.
  7. Dip each slice of squash into the flour then into the egg and coat with the breadcrumbs.
  8. Place the squash on a broiler pan.
  9. Spray it evenly with the cooking spray.
  10. Bake for 15 minutes or until browned, serve with additional salt if desired.

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Thursday, September 28, 2017

Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes Recipe

Ingredients

  • 1/2 cup Unsalted Butter, room temperature
  • 1 1/3 teaspoons Brown Sugar
  • 3/4 cup Peanut Butter
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 3/4 cup Whole Milk, room temperature
  • 1/2 cup Berry Jam
For the Frosting:
  • 1/2 cup Unsalted Butter, room temperature
  • 3 cups Powdered Sugar
  • 1/4 cup Berry Jam
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Lemon Zest, optional, but recommended
  • 2 tablespoons Heavy Cream, optional

Directions

  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
  2. Beat the butter and sugar together until light and fluffy. Add in the peanut butter and the eggs and beat until fully incorporated. Mix in the vanilla.
  3. In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Mix well.
  4. Alternate adding the flour in three additions and the milk in two additions. Mix each addition in until just combined.
  5. Evenly divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean.
  6. Allow to cool completely and cut out the centers of the cupcakes. Add in the jam into the center. Take the parts you've cut out and remove the inside section and replace the tops of the cupcakes back onto the cupcakes.
  7. To make the frosting, beat the butter until creamy. Add in the powdered sugar one cup at a time, beating well between each addition. The mixture will end up looking crumbly and lumpy, this is normal.
  8. Add in the jam and salt and beat well. Stir in the vanilla and lemon zest.
  9. Add in the heavy cream as needed to achieve the consistency you desire.
  10. Fill a piping bag with the frosting and pipe the frosting onto the cupcakes.
  11. Serve immediately, or within three days. 

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Wednesday, September 27, 2017

Peanut Butter Bacon Breakfast Cookies

Peanut Butter Bacon Breakfast Cookies Recipe

Ingredients

  • 1 1/2 cups Old Fashioned Oats
  • 1 cup Oat Flour
  • 1/3 cup Packed Brown Sugar
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 2 large Ripe Bananas, mashed
  • 1 Egg
  • 1/3 cup Peanut Butter, melted
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Peanut Butter Chips
  • 6 slices Cooked Bacon, crumbled

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together oats, oat flour, brown sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together mashed bananas, egg, peanut butter, and vanilla.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined.
  5. Fold in the peanut butter chips and bacon.
  6. Drop by 1/4 cup scoops onto parchment paper or silicone mat-lined baking sheets. Flatten slightly.
  7. Bake for 12-15 minutes, or until cookies are lightly browned at the edges.
  8. Remove to wire racks to cool.

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Tuesday, September 26, 2017

Easy Flan Cake

Easy Flan Cake Recipe

Ingredients

For the Flan:
  • 1 cup Granulated Sugar
  • 4 ounces Cream Cheese, softened
  • 1 14 ounce can Sweetened Condensed Milk
  • 1 can Evaporated Milk, 12 ounces
  • 3 large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
For the Cake:
  • 1 box Vanilla Cake Mix, or yellow cake mix
  • Ingredients listed on the Box

Directions

  1. Preheat to oven 350°F. Set a kettle of water to boil for a water bath. Grease a large 12-cup Bundt or tube pan and place inside a larger baking pan such as a roasting pan. Set aside.
  2. In a small saucepan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or dark golden in color.
  3. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
  4. In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla until smooth. Pour into pan over caramel sauce.
  5. In a large bowl with a mixer, prepare cake mix according to the package instructions. Carefully pour over flan until pan is 3/4 full (extra batter can be used for cupcakes). DO NOT stir the flan and cake batter together.
  6. Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 60-75 minutes, checking for doneness after 1 hour. A toothpick inserted near center should come out clean.
  7. Remove cake from water bath and cool on wire rack. For best results, refrigerate overnight before unmolding. Place a serving plate over cake and then flip plate and cake together, right side up. Remove cake pan and serve. Store leftovers in refrigerator.

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Monday, September 25, 2017

How to Make Simple Syrup

How to Make Simple Syrup Recipe

Ingredients

  • 1 cup Granulated Sugar
  • 1 cup Water

Directions

  1. In a medium saucepan over medium heat, stir together sugar and water until dissolved.
  2. Bring to a boil for 2 minutes, then remove from heat. Let cool completely.
  3. Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month. 

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Sunday, September 24, 2017

Cajun Sausage Shrimp and Greens

Cajun Sausage Shrimp and Greens Recipe

Ingredients

  • 2 tablespoons Olive Oil, divided
  • 8 ounces Shrimp, peeled and deveined
  • 2 cloves Garlic, chopped
  • 1/2 cup Chopped Red Pepper
  • 8 ounces Smoked Sausage
  • 6 cups Bok Choy, or other greens, cleaned and chopped
  • 1 teaspoon Cajun Seasoning, more or less according to taste

Directions

  1. Heat 1 Tablespoon olive oil in a large skillet on high heat. Add shrimp to skillet and cook until just opaque, stirring often, about 5 minutes. Transfer shrimp to a plate.
  2. Add the remaining 1 Tablespoon olive oil to skillet and sauté garlic, pepper and sausage.  Cook for about 5 minutes then add greens. Cook for 5 more minutes on medium heat.
  3. Add shrimp back to skillet and sprinkle with Cajun seasoning. Add chicken broth, stir mixture, cover and bring to a simmer.
  4. Serve with rice if desired. 

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Saturday, September 23, 2017

Skillet Picadillo

Skillet Picadillo Recipe

Ingredients

  • 1 pound Lean Ground Beef
  • 1/4 cup White Onion, chopped
  • 1/4 cup Bell Pepper, chopped
  • 2 cloves Garlic, minced
  • 1 Plum Tomato, diced
  • 2 tablespoons Chopped Cilantro
  • 1 15 ounce can Tomato Sauce
  • 1 1/2 teaspoons Ground Cumin
  • 1 Bay Leaf
  • 1/4 cup Manzanilla Spanish Olives
  • Salt and Pepper, to taste

Directions

  1. In a large skillet brown the lean ground beef on medium heat. Use a wooden spoon to break the meat apart (for about 5 minutes) until its just about cooked and no longer pink.
  2. Then add in the onion, bell pepper, garlic, diced fresh tomato, and cilantro. Mix well then add in the tomato sauce, ground cumin, bay leaf, and Manzanilla Spanish olives. Reduce the heat to low and simmer for at least 20 minutes with the lid on. *If the picadillo is looking a little thick you can add in 1/4 cup of water to thin out the sauce. Stir occasionally. Once the picadillo is done, divide evenly among plates and serve on top of rice. 

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