Wednesday, December 20, 2017

French Onion Soup

Please watch the video above

Saturday, December 16, 2017

Peach Cobbler


1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Thursday, December 14, 2017

How to make Broccoli cheese Soup

By courtesy of  Kenji Lopez

                                                   Please watch the video above

Wednesday, December 13, 2017

         Great Hungarian Goulash: Courtesy of The Wolfe Pit 


·                     2 lbs - Cubed Beef Chuck Roast or Pork Shoulder
·                     4 TBS - Olive Oil
·                     1 Large - Yellow Onion (chopped)
·                     2 Bell Peppers (chopped) I used red and yellow, but any color is fine
·                     3 - Garlic Cloves (chopped)
·                     2 Cups - Chicken Broth
·                     2 Cups - Water
·                     2 TBS - Tomato Paste
·                     3 TBS - Hungarian Paprika
·                     1/2 Cup - All Purpose Flour
·                     Salt and Pepper
Corn Starch Slurry - Combine 2-3 TBS each of cold water and cornstarch and mix well, set aside.

·                     Season meat with salt and pepper.
·                     Toss the meat in flour until all pieces are coated.
·                     In a large heavy skillet over medium heat add 2 TBS oil and brown half of the meat on all sides
·                     Repeat this process with the remaining half of meat.
·                     Remove the meat and set aside.
·                     Add onions, bell peppers (optional) and garlic and saute for 5 minutes.
·                     Add all of the remaining ingredients, mix well and bring to a light boil.
·                     Reduce heat, cover and let simmer for 2.5 - 3 hours or until the meat is fork tender.
·                     Stir in cornstarch slurry to thicken.
·                     Add salt and pepper to taste.
·                     Serve piping hot over noodles with a dollop of sour cream!



Thursday, November 30, 2017

                                  Meatloaf from Allrecipes

  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 1 1/2 pounds ground beef
  • 1 1/4 teaspoons salt
  • ground black pepper to taste
  • 1 egg, slightly beaten
  • 3 tablespoons steak sauce, (e.g. Heinz 57)
  • 1 onion, chopped
  • 1/2 cup diced green bell pepper
  • 1/4 cup steak sauce, or more to taste
  • Add all ingredients to list
Prep 15 min

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
  2. Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
  3. In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
  4. Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
  5. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Wednesday, October 25, 2017

I made this dish

Chicken Marsala


  • 4 boneless skinless chicken breasts thinly sliced
  • salt and pepper (to taste)
  • 2 tbl spoon extra virgin olive oil
  • 1- 1/2 cup of sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • Pinch of thyme
  • 1 tsp corn starch
  • 1/2 of tbls spoon fresh chopped parsley
  • 1 cup all purpose flour to dredge the chicken in flower


The sauce that uses the sweet Marsala wine that gives such great flavor.
(Don't worry because alcohol does burn off during the cooking process and is safe for the kids to eat). Everything about this meal is phenomenal. It is simple and back with such amazing flavor. It really taste like you created a restaurant quality meal right at home that is simple and delicious. You're going to want to put this at the top of the list of things to make. It is even picky eater approved at our house and this is one chicken masala will make again and again. 

First you have to dredge the chicken.  Take your chicken and put it on your kitchen counter.  Then pound the chicken with the a mallet to make it thin.Then take a plate and put your all-purpose flour. Wash the chicken with warm water and place the chicken into the flour plate and coat the chicken with flour on both sides.  Take in a skillet your cooking oil which should be hot by now.  Brown the chicken both sides and set aside. In the same skillet fry the mushrooms, shallots and garlic.  Pour the Marsala wine into the skillet along with chicken broth.  Stir the sauce gently and make sure the alcohol is burnt of the Marsala wine.  Put the cornstarch in the sauce to make the gravy thicker.  Put in the thyme. 

At this point you should have the chicken, mushrooms, shallots, garlic, thyme, Marsala wine and chicken broth with corn starch.  Keep stirring the sauce if it thickens to 1/2.

Taste the sauce for salt and pepper.  If it taste good. The chicken Marsala is ready to serve.

Thursday, April 27, 2017

Rueben Sandwich

I followed the recipe pretty closely but used some reviewers suggestions. I drained the sauerkraut but didn't rinse it, because we like the tangy taste of the sauerkraut.

I made the sandwich above

I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of Swiss cheese, sliced Pastrami from the deli and then topped with sauerkraut. I cooked them on my home skillet until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sauerkraut in the middle wasn't very warm. Next time I make these I will warm the sauerkraut in the microwave first and maybe add another slice of Swiss too! If you like Reuben sandwiches you will love this one!

6 tablespoons Thousand Island Dressing
12 slices rye bread
6 slices (1 oz each) Swiss cheese
1 can (16 oz) sauerkraut, drained
¾ lb thinly sliced cooked corned beef
¼ cup butter or margarine, softened

Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.

Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.

Thursday, December 3, 2015

Ina's Garlic Roasted Potatoes

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Watch how to make this recipe.
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

Read more at:

Friday, October 23, 2015

Quesadilla Supreme


  • 1 tablespoon butter
  • 2 flour tortillas, whatever size you want
  • 1 cup shredded cheddar cheese, more for bigger tortillas
  • salsa, however much and whatever heat you desire, for topping (optional)
  • sour cream, as much as you like, for topping (optional)

  1. In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
  2. Fry one side of one of the tortillas, then remove it from the pan.
  3. Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
  4. Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
  5. Press them together with a spatula and fry the quesadilla until the cheese is melted.
  6. Remove it from the pan and cut in wedges like a pizza.
  7. Top with sour cream and/or salsa.
  8. Enjoy!

French Toast from Food Network

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

2008, Robert Irvine, All Rights Reserved

Friday, October 9, 2015

Great Mashed Potatoes by Jeff Kuehl

Potatoes   10 lbs.

Boil, peel, pitch fork to see if it’s done

Drain water

Add milk to to make sure it’s not lumpy

Use mixer to whip

No salt or pepper

1 stick of butter, mix some more

Whip to taste

Note: Gravy made separately

Serves 12 people

The recipe submitted by Jeff Kuehl of Trenton, Florida

Spaghetti with meat sauce

Ground Beef
12 oz
2 oz
Green peppers
1/8 oz
Garlic powder
1/4 tps
to taste
Black pepper
to taste
1/8 tbl sp
1/4 tps
1/3 tbl
Tomato Sauce
2 -16 oz
Crushed tomatoes
6-16 oz
Tomato paste
3-16 oz
Vegetable oil
1/4 cup
Spaghetti Noodles
4-16 oz

Add tomato juice to thin it , if needed
Brown ground beef, onions and peppers
Mix crush tomatoes, tomato sauce, veg. oil, spices in a pot.  Heat stir, add ground beef, mix well.  Put it in a slow cooker and let it cook all day.

Cook noodles until done, place into iced water until ready to serve.

The recipe submitted by Tom Gordon of Turning Point Church in Trenton, Florida

Sunday, October 4, 2015

Betty Crocker Favorite Pancake recipe


1 egg
1 c buttermilk (if not available, add 1 TB vinegar to regular milk)
2 TB oil
1 c flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 TB sugar (optional- I don't add this because we use syrup)

Beat egg; add remaining ingredients in order listed and beat with a whisk until smooth.  Grease heated griddle if necessary. To test griddle sprinkle with a few drops of water; if bubbles skitter around, heat is just right.

Pour batter from a pitcher or the tip of a large spoon onto the hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before the bubbles break. Bake other side until golden brown.

Ten 4 inch pancakes.

Banana Nut bread

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces
Add Checked Items To Grocery List

Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Banana bread is easy to make-just a few simple steps-and irresistible to eat. We recommend making a few extra loaves, wrapping in plastic, and freezing. Thaw at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well, too.

Wednesday, September 30, 2015

Aloo Gobi

My favorite Indian vegetable dish

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
Serves between 2-4 people.

§  2 cups of cut cauliflower (cut into small florets)

§  2 medium potatoes (cubed into bite sized pieces)
§  1/2 inch shredded ginger
§  3 teaspoons coriander powder (dhania)
§  1/4 teaspoon turmeric (haldi)
§  1/4 teaspoon cayenne pepper ( lal mirch)
§  3 tablespoons water
§  3 tablespoons oil
§  Pinch of Asafetida (Hing)
§  1/2 teaspoon cumin seeds (jeera)
§  2 green chilies, sliced in long pieces
§  2 bay leaves
§  1 teaspoon salt (to taste)
§  1 teaspoon mango powder (amchoor)
§  2 tablespoons of chopped cilantro (green coriander)
§  1/4 cup water as needed
1.    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2.    Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
3.    Add "Hing" and cumin seeds to the oil after seeds crack add the bay leaves and green chillies and stir for a few seconds.
4.    Next, add the spice paste and stir for a minute until spices start leaving the oil.
5.    Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6.    Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Making a paste with the spices will prevent the spices from burning.