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INGREDIENTS:
DIRECTIONS:
NUTRITION
Creamy garlic parmesan mushrooms are a super easy, flavorful dish that is packed with great taste and texture. Whole white mushrooms meld perfectly with butter, garlic, spices, cream, and grated parmesan cheese for an exceptional recipe you’ll crave. It makes for a wonderful side dish or appetizer.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 cloves of garlic, minced
- 8 oz whole baby bella mushrooms
- ⅓ cup heavy cream
- 2 tablespoons cream cheese, softened
- ⅓ cup fresh grated parmesan cheese
- ¼ teaspoon onion powder
- ¾ teaspoon dried oregano
- salt and pepper, to taste
- fresh parsley, to garnish
Instructions
- Rinse and clean the mushrooms and pat dry
- melt butter and olive oil in a skillet over medium heat
- Add mushrooms and cook until browned, around 5 – 7 minutes
- Add garlic, cream, cream cheese, parmesan, onion powder, and oregano and cook for 5 – 10 minutes, until sauce is thick and creamy
- Salt and pepper to taste
- Garnish with fresh parsley and serve
Ingredients:
For the Beef Stew:
- 1.5 pounds (680g) stewing beef, cut into cubes
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 can (14 ounces) diced tomatoes
- 4 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- Chopped fresh parsley for garnish
For the Bread Bowls:
- 4 round bread loaves (such as sourdough or Italian)
- Butter for brushing (optional)
Instructions:
For the Beef Stew:
- In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
- Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
- About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaf before serving.
For the Bread Bowls:
- While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
- Cut a circular opening from the top of each bread loaf and remove the inner bread, leaving about a 1/2-inch thick bread shell.
- Optional: Brush the inside of each bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the insides are lightly toasted. This step helps keep the bread from getting too soggy from the stew.
To Serve:
- Ladle the hot beef stew into each bread bowl.
- Garnish with chopped fresh parsley for a burst of color and flavor.
- Serve the beef stew in a bread bowl while it’s hot and enjoy your hearty and comforting meal!
This Beef Stew in a Bread Bowl is perfect for a cozy dinner or a special occasion. The combination of tender beef, savory vegetables, and the rustic bread bowl makes it a delightful and filling dish.
DRESSING
- 1/2 cup mayo
- ¾ cup sour cream
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 2 teaspoon dijon mustard
- ½ teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- ½ teaspoon black pepper
SALAD
- 3 cups macaroni pasta, cooked and drained
- 3 cups chopped romaine lettuce
- Half of 1 red bell pepper, diced
- ¼ cup red onion, finely diced
- ½ frozen green peas, thawed
- ⅓ cup chopped celery
- 1 ½ cups diced ham
- ⅓ cup black olives
- ½ cup shredded cheddar cheese
PREPARATION
- In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.
- In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.
- Cover tightly and refrigerate for at least 5 hours.
- Toss right before serving.
Fried potatoes and onions make for a simple yet delicious side dish that pairs well with a variety of main courses. The combination of crispy potatoes and sweet caramelized onions is a classic comfort food. Here’s a straightforward recipe for making fried potatoes and onions:
Ingredients:
- 4 large potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 3 tablespoons vegetable oil or bacon fat
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare Potatoes and Onions:
- Peel and thinly slice the potatoes. Similarly, thinly slice the onions.
- Preheat the Skillet:
- Heat the vegetable oil or bacon fat in a large skillet over medium heat. Make sure the skillet is large enough to accommodate the potatoes in a single layer.
- Cook the Onions:
- Add the sliced onions to the hot skillet. Cook and stir occasionally until the onions become translucent and start to caramelize. This process usually takes about 5-7 minutes.
- Add Potatoes:
- Add the sliced potatoes to the skillet. Spread them out in an even layer to ensure they cook uniformly.
- Seasoning:
- Season the potatoes and onions with salt, pepper, and paprika if you’re using it. Adjust the seasoning according to your taste preferences.
- Cook Until Golden Brown:
- Allow the potatoes to cook without stirring for a few minutes until the bottom layer turns golden brown. Then, flip the potatoes to brown the other side. Repeat this process until all the potatoes are crispy and golden.
- Check for Doneness:
- Pierce the potatoes with a fork to check for doneness. They should be tender on the inside while maintaining a crisp outer layer.
- Garnish and Serve:
- Once the potatoes are cooked through and crispy, transfer them to a serving dish. Garnish with freshly chopped parsley for a burst of freshness.
- Serve Warm:
- Fried potatoes and onions are best served immediately while they are hot and crispy. They make a fantastic side dish for breakfast, lunch, or dinner.
Tips:
- Variations: Feel free to add other seasonings like garlic powder, onion powder, or your favorite herbs for added flavor.
- Bacon Twist: For a smoky flavor, you can cook bacon first, then use the rendered bacon fat to fry the potatoes and onions. Crumble the cooked bacon over the dish before serving.
This fried potatoes and onions recipe is a versatile side dish that complements various main courses. Whether you’re serving it with eggs for breakfast or alongside grilled meats for dinner, this classic combination is sure to be a hit. Enjoy the hearty and satisfying flavors!
Makes a pint jar full.
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Tabasco sauce
- 1/4 cup olive oil
- juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”.
Use on EVERYTHING (except Cheerios)!
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Instructions:
Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
INGREDIENTS:
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
DIRECTIONS:
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in lemon juice and parsley.
- Serve immediately.
If you have ever been to KFC you should know their famous coleslaw. Whenever I go there I have this amazing salad until a friend gave me the recipe and I made it home! Check it out.
You’ll Need :
1 tbsp of finely grated onion.
⅓ cup of sugar.
½ cup of mayonnaise.
¼ cup of well shaken buttermilk.
¼ cup of whole milk.
1 ½ tbsps of white vinegar.
2 ½ tbsps of fresh lemon juice.
½ tsp of salt.
⅛ tsp of black pepper.
8 cups of finely diced cabbage.
¼ cup of shredded carrot.
How to :
Mix together all of the ingredients in a large bowl except for the carrot and cabbage.
Once the mixture is smooth and well combined, mix in the cabbage and carrot and stir to coat.
Refrigerate covered for 4 hours at least.
Stir before serving and Voila!
Easy, peasy and creamy! I once served this salad with fried chicken and rice, it felt like we were in KFC! Give this a shot, you will surprised!!!