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 Beef Goulash: Courtesy of Foodwishes.com 



                                

                                              Please play the above video

Thursday, November 30, 2017





                                     
                                  Meatloaf from Allrecipes

Ingredients
·          
  • 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
Directions
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

Ingredients:

  • 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

Process:

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!

Ingredients
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

STEPS
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.