This Classic Baked Penne Pasta with Ricotta recipe is one that every home cook should have in their recipe repertoire. The easy baked pasta recipe comes together quickly.
A simple combination of veggies, beans, and spices transforms into an easy, flavorful vegetarian chili.
If you've been reading Pig In Mud for a while you know I love beans! As soon as I saw the words "bean" and "casserole" in the July 2013 Issue of Better Homes and Gardens I knew I'd have to try this recipe. The fact that Garth Brooks likes it didn't hurt either:@) I've had hot dogs with baked beans plenty of times, adding hamburger was new to me and I really like it! These are very tasty beans and perfect for folks that don't like them spicy hot, I wouldn't hesitate to make them for a crowd. Personally I'd use jalapeno and maybe a little cayenne the next time. If you're having a BBQ, they would be perfect to make on the grill. This recipe can easily be cut in half, and half fit nicely into my 8" cast iron skillet. Gotta tell ya, they're great slathered on a hamburger bun too:@) Baked Bean Casserole-from Trisha Yearwood via BH&G 1 1/2 lb ground beef 1 small onion, chopped 1 bell pepper, cleaned and chopped (2) 15-16 oz cans pork and beans 1/2 C barbecue sauce-I used Sweet Baby Ray's 1/2 C ketchup 2 Tblsp spicy brown mustard 2 Tblsp Worcestershire sauce 1 Tblsp soy sauce 4 Tblsp brown sugar 6-8 slices bacon, cooked and crumbled Preheat oven to 350 degrees and spray 9x13 pan with nonstick cooking spray. Brown ground beef, onion and bell pepper. Add pork and beans and everything except bacon. Stir well and cook for 5 minutes. Pour into prepared casserole dish. Top with bacon and cover dish with tin foil. Bake for 45 minutes. Remove foil and bake for another 10 minutes. Let casserole stand for 10 minutes before serving. Have a happy day:@) ***Click HERE to sign up for email notifications! I'm joining: What's Cooking Wednesday Tutorials, Tips and Tidbits Full Plate Thursday Kitchen Fun and Crafty Friday Foodie Friday Strut Your Stuff Saturday Celebrating All Things Summer Work It Wednesday
I dreamt of Summer and it arrived. Well, not technically, but compared to the chill of a few weeks ago this is positively scorching. For those of you not living in Cape Town, South Africa, let me e…
A healthier take on a date tart with a luxuriously creamy but sugar-free filling surrounded by a buttery rich but oil-free almond crust and crumble!
Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredients - this is a thick omelette thats hearty, healthy and delicious.
We made Chrissy Teigen's Everything Bagel Cream Cheese Breakfast Bake and you should too. You'll enjoy every bite of this perfectly savory recipe!
Preheat, stir, and bake. You can't ask much more of easy casseroles. This quick casserole recipe will surely become a weeknight staple.
Strukli is a simple, but delicious traditional Croatian dish of cottage cheese filled dough pockets. Learn how to make it at home with this step by step guide.
Za recept je zaslužna Tamara s bloga Ave Dulcis Vikendom u kuhinji volimo provoditi nešto više vremena, igrati se s receptima i vidjeti koliko daleko možemo
Roasted green beans flavored with garlic and parmesan – Looking for the best way to make green beans? Our oven-roasted green beans are crispy and golden on the outside yet tender on the insid…
Ne znam za vas, ali meni pri samom pomenu reči pizza kreće voda na usta. Ako se i vi pronalazite u ovome, ovi slani pizza mafini...
Not only do these potatoes have the ultra-crispy, crackly edges you love, but they also have a little added tang and go with everything.
Make and share this Baked Tilapia With Sour Cream Parmesan Crust recipe from Food.com.
This baked Western omelet is a simple egg casserole that's perfect for breakfast, brunch, lunch, or dinner. With just 15 minutes of prep, a Western omelette (or "Denver omelet") is an easy way to enjoy the flavorful combination of leftover ham, sweet bell peppers, onions, and cheese. Serve it alongside a loaf of crusty bread, blueberry muffins, and a fresh fruit salad.
Dieser Kirsch-Streusel-Kuchen mit Kirschen oder Schattenmorellen aus dem Glas ist schnell vorbereitet und in 45 Minuten gebacken. Für eine Springform der Größe 28 cm.
Unser Rezept für Quetschkartoffeln – auch Smashed Potatoes genannt – gelingt im Handumdrehen. Einfach Kartoffeln kochen, auf einem Backblech zerdrücken, marinieren, backen – Fertig! Dank des Olivenöl-Thymian-Mix werden sie herrlich aromatisch.
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
English licorice, or licorice allsorts, is a classic, old-fashioned confection. I just love the ones with coconut and black licorice – one bite and I am in heaven. Luckily these delicious confections are easy to make, and my version is made from almonds and coconut. I highly recommend waiting until the next day before tasting;
Isprobala sam mnogo recepata za klasičnu štrudlu od kvasnog testa i ovaj je jedan od onih kojima se rado vraćam. Ono što ga čini specifičnim je da se testo ne diže po uobičajenom postupku, već se preporučuje da se štrudla pravi uveče a tek ujutro peče, odnosno urolane štrudle se ostavljaju preko noći na hladnom mestu da lagano rastu (otuda i naziv "noćne":). Noćne gužvarice Sastojci: Za testo: 600 g brašna 100 g šećera 100 g masti 3 dl mleka 2 žumanceta 1 kesica suvog kvasca (7 g ili 20 g svežeg kvasca) prstohvat soli rendana korica od jednog limuna Za nadev: 2 x 200 g mlevenog maka (ili mlevenih oraha, lešnika) 2 x 4 kašike šećera 2 x kesica vanilin šećera 2 x 3 kašike džema 2 x 50 ml vrućeg mleka Priprema: U toplo mleko staviti po kašičicu brašna i šećera pa dodati kvasac, promešati i ostaviti na toplom mestu da se aktivira. Brašno prosejati u činiju za mešenje, staviti šećer, so, mast, razmućena žumanca, narendanu limunovu koricu i mleko u kome je kvasac zapenio. Umešeno testo odmah podeliti na dva ili tri dela, ja obično podelim na dva dela kako bih dobila dve dugačke štrudle. Za nadev je potrebno dobro izmešati mleveni mak ili mlevene pečene lešnike sa vrućim mlekom. Prvo u mak stavite šećer, vanilin šećer i džem a onda polako dodajete vruće mleko i mešate, kako biste dobili da nadev bude gustine paste, nikako ređi. Podlogu za mešenje posuti brašnom, pa pomoću oklagije razviti prvi deo testa. To može ići malo teže jer se testo pre toga ne ostavlja da raste, ali tako bi i trebalo biti. Potrudite se da ga što tanje razvučete, kako bi štrudla imala više "namotaja" :) Premazati testo pripremljenim nadevom, ostaviti po 1-2 cm sa donje i gornje strane kako bi se štrudla lakše savila i kako prilikom uvijanja nadev ne bi iscureo. Uviti štrudlu i staviti je u pleh obložen pek-papirom. Isto uraditi i sa drugim delom testa. Ja obično pravim jednu sa makom a drugu sa mlevenim lešnicima. U fil od maka stavljam džem od šljiva a u fil od lešnika džem od narandže. * Na fotografijama je i početak štrudle u tankom sloju premazan džemom, tako da se taj premaz nalazi u centru štrudle kada se ona uvije. Štrudle izbockati viljuškom i prekriti streč folijom pa krpom. Pleh sa štrudlama ostaviti na hladnom mestu (ne u frižideru), na terasi ili u hladnom špajzu. Ujutro, uključiti rernu da se greje na 180 stepeni, a štrudle, koje su preko noći skoro duplo narasle, premazati razmućenim jajetom i prekriti ih alu-folijom. Pred kraj pečenja otkriti i kada dobiju rumenu boju izvaditi iz rerne. Tada možete staviti komadić maslaca na viljušku i preći preko vrućih štrudli kako bi dobile sjaj. Ostaviti ih da se potpuno ohlade pa tek onda iseći i servirati. Original recept - Smiljka (SmikiStef)
These traditional Russian pancakes are made both with sweet (strawberry or any other jam) and savory (smoked salmon, caviar, sour cream) toppings!
Sunday dinner and your holiday table will never be the same with this amazing Baked Ham glistening in a sweet Maple Cherry Glaze. The Glaze perfectly balances the smokey saltiness of the Apple Cider Baked Ham. I also use a good quality bone-in Ham that is also skinless for the best flavor and ease of cooking. For a unique flavor and to ensure moisture I bake the Ham first in Apple Cider and then glaze it with delicious a glaze of Maple Syrup and Cherry Preserves. When you are Cooking The Amazing it doesn't have to be Easter Sunday or Christmas dinner to serve the most delicious Baked Ham. Here is the recipe. HAM 1 10-12 lb. Fully Cooked Ham, bone-in and skinless 2 c Apple Cider (or Apple Juice) MAPLE CHERRY GLAZE 1/2 c Maple Syrup 2 12 oz Jars Cherry Preserves (Smuckers) 4 T Dijon Mustard 1 1/2 c Dark Brown Sugar 1 t Ground Cinnamon 1 t Fresh Ground Black Pepper 1. Preheat your oven to 375 degrees. *NOTE that this Ham bakes for a total of 3-3 1/2 hrs. then rests for 20 mins. to help you to plan on when to serve it. 2. Remove your Ham from the plastic and place it in a medium roasting pan. Place the roasting pan on a cookie sheet for safe and ease of transfer to and from the oven later. I use a disposable foil roasting pan that requires no clean up! Place the Ham with the exposed meat side down and score the outer flesh with a knife in a criss cross pattern about 1/8th inch deep. Don't cut too deep or the juices will escape leaving a dry Ham as it bakes. 3. Pour 2 cups of Apple Cider (or Apple Juice) over the Ham. Cover your ham in aluminum foil tightly. 4. Bake in the oven at 375 degrees. After the first 1 hour 20 minutes of baking, remove the Ham and baste it with the pan juices from the bottom of the pan. Return to the oven covering again in foil. Repeat the basting 4 more times (basting every 20 minutes for the next 1 hour and 20 minutes of baking). Keep the Ham covered with the foil as it bakes between bastings. After the last basting, return the Ham covered in foil to the oven for 20 more minutes. 5. During the last few minutes of baking, prepare the Glaze. In a medium sauce pan, over medium heat, combine the Maple Syrup, two 12 oz. jars Cherry Preserves (I use Smucker's brand because it has whole Cherries in it), Dark Brown Sugar, Dijon Mustard, Cinnamon and Black Pepper. Mix well and simmer for 5 minutes. 6. The Sauce will become thick and glossy as it simmers. Taste it and adjust to your liking. 7. After the Ham has baked for a total of 3 hours covered, remove the ham from the oven and remove the foil. Spoon off all the pan juices from the bottom of the roasting pan and discard. 8. Then pour the Maple Cherry Glaze you made over the Ham. Keep uncovered and return to the oven and bake for 30 minutes more, undisturbed, without basting at 375 degrees. Watch the Ham close for burning of the Glaze. It will get dark in some areas as the Glaze caramelizes. This will be the best bits! Then remove from the oven and check the internal temperature which should register at least 140 degrees in the deepest part of the Ham (do not touch the bone) when done. If it is not at 140 degrees yet, allow it to rest for the 20 minutes in step 9 and then recheck the temperature. The temperature will continue to rise as it rests. If it is still below 140 degrees, return to the oven for 15 minutes at 375 degrees. Repeat as necessary until you've reached the right temperature. Ham sizes and ovens will vary which may increase cooking time. 9. Once you are at 140 degrees, spoon any of the Glaze from the bottom of the pan over the Ham several times to coat it well. Pour any extra into a serving bowl to serve with the Ham on the side. Tent the Ham in foil and let it rest for 20 minutes on the counter to allow the juices to redistribute before slicing and serving. COPYRIGHT (c) 2011
Olá! Mais um bolinho só para não perder o costume, hehe. Gostei muito deste bolo, ele é feito somente com aveia em flocos finos e banana. Uma ótima sugestão para o fim de semana. :D Alterei um pouco a receita original, coloco abaixo as quantidades que utilizei. Bolo de Aveia com Banana e Tâmaras Sem Lactose Ligeiramente adaptado daqui. 2 xícaras e meia de aveia em flocos finos 1 xícara de açúcar mascavo 4 bananas (utilizei banana-maçã) 4 ovos 1 xícara de óleo 1 colher de sopa de fermento em pó tâmaras a gosto (ou uvas passas, castanha do pará, etc...) canela a gosto (opcional) 2 bananas para decoração 1. Bata no liquidificador as bananas, açúcar, ovos e óleo. 2. Misture em uma vasilha a mistura do liquidificador com a aveia e as tâmaras, acrescente por último o fermento. Coloque em uma forma redonda untada com um pouquinho de óleo, decore com as bananas e polvilhe canela. 3. Leve ao forno pré-aquecido (fogo médio) por aproximadamente 40 minutos. Faça o teste do palito. =)
When I altered my famous peanut butter bars, the result were these tasty no bake almond butter bars. Fantastic and addicting!
Ein einfaches Rezept mit Schritt-für-Schritt-Fotos und vielen Tipps über das Thema: Himbeersorbet mit der Eismaschine in 3 Schritten
Mediterranean Baked Turkey Meatballs are turkey meatballs mixed with the warm, rich spices of cumin, cinnamon, allspice and cayenne pepper. These meatballs are lean and baked to create a healthy meal option. Pair these with fresh Mediterranean ingredients to create a rice bowl for dinner!
Dieses schnelle Rezept ist super einfach, leicht und SO gut! Knusprige Ofenkartoffeln und kühler Joghurt-Feta-Dip sind das perfekte Feierabendessen.
Lemon Garlic Butter Baked Chicken Bites with Asparagus – Ready for a new sheet pan chicken dinner winner? Say hello to these ridiculously easy baked chicken bites: a saucy little nugget of te…
