Turkey pot pie like you have never tasted before. It won't last long.. Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!. It didn't last long!! This was my first attempt at making a turkey pot pie and it was a success. It is an easy recipe to follow and oh so tasty.
The delicous of Dad's Leftover Turkey Pot Pie is a blend of ingredients : 1 1/3 cups milk, 4 cups cubed cooked turkey meat - light and dark meat mixed, 2 cups frozen green beans, 2 cups frozen peas and carrots, 1 teaspoon ground black pepper, 4 (9 inch) unbaked pie crusts, 1/2 teaspoon celery seed, 1/2 teaspoon Italian seasoning, 2/3 cup butter, 2/3 cup all-purpose flour, 1 teaspoon salt, 2/3 cup chopped onion, 1 cup sliced celery, 1 3/4 cups chicken broth, 1/2 teaspoon onion powder
1 portion of Dad's Leftover Turkey Pot Pie contain nutrients 65 mg, 33.2 g, 20.4 g, 539 calories , 39.5 g, 651 mg
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.. Absolutely delicious. I modified the recipe a little bit (with apologies to the creator!). I cut out the oil entirely. Used 1/2 of the red pepper and onion. Used button mushrooms. Finally, I used fat free half-and-half in place of the cream. This receipe was OUTSTANDING. Hubby and son said it was as good as anything you would get in a restaurant (and I agreed). There wasn't a scrap left!. This was really good! I did make a few minor adjustments. The family demanded that I not add the cayenne pepper. I had medium shells instead of penne so I used them. The portobellos I sliced into medium thick strips and I had a jar of roasted red bell peppers that I used instead of fresh. Everyone loved this dish! One thing to note, I have yet to find alfredo sauce that isn't salty so don't add any salt until you've tasted it just before it's ready to plate. Mine didn't need any because the salt in the alfredo sauce was enough. This recipe is a keeper! Thanks to the original poster.
The delicous of Peppered Shrimp Alfredo is a blend of ingredients : 1 (15 ounce) jar Alfredo sauce, 1 red bell pepper, diced, 1 onion, diced, 1 teaspoon cayenne pepper, or more to taste, 2 tablespoons extra-virgin olive oil, Salt and pepper to taste, 1 pound medium shrimp, peeled and deveined, 2 cloves garlic, minced, 1/2 cup grated Romano cheese, 12 ounces penne pasta, 1/4 cup butter, 1/2 pound portobello mushrooms, diced, 1/4 cup chopped parsley, 1/2 cup cream
1 portion of Peppered Shrimp Alfredo contain nutrients 1034 mg, 201 mg, 50.6 g, 707 calories , 45 g, 28.4 g
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.. I think the picture just doesn't do this recipe justice. I found this recipe the same day I was having family over and desperately searching for a quick, easy recipe. This recipe was perfect. I had a tough crowd and they're pretty opinionated, but everyone LOVED it!!! It was truly delicious. I did make a few minor adjustments. I added 1/4 cup of italian parsley (regular parsley would be great too). I used 1 1/2 jars of spaghetti sauce (the other 1/2 can be used later for a toasted ravioli dinner). And instead of 4 cups mozzarella, I did 2 cups mozzarella and 2 cups italian blend. Based on the picture in this recipe, I was concerned there may be too much cheese and it may taste or look greasy. Not at all. Try it for yourself! :-) Oh - and I don't like cottage cheese myself, but I DID keep it in the recipe. I couldn't taste it and I think it's important to keep in the recipe.. I used the ricotta cheese based on pooter61's recommendation and this turned out deliciously.
The delicous of Baked Spaghetti is a blend of ingredients : 1/3 cup grated Parmesan cheese, 1 (16 ounce) package spaghetti, 4 cups shredded mozzarella cheese, divided, 1 pound ground beef, 1/2 teaspoon seasoned salt, 1 (32 ounce) jar meatless spaghetti sauce, 5 tablespoons butter, melted, 1 onion, chopped, 2 eggs, 2 cups small curd cottage cheese, divided
1 portion of Baked Spaghetti contain nutrients 150 mg, 42.5 g, 33.6 g, 728 calories , 61.9 g, 1250 mg
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
4. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
5. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
This classic Italian-American comfort food works with any kind of sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans--it's a hearty soup that's fast and easy to put together.. No changes this time. I might use smaller elbow mac next time. I didn't realize I grabbed big ones. This the first time my hubs used bread to sop up the broth. Oh, and I used Rancho Gordo beans...if you're going to eat beans, eat the best. :). I followed this recipe as written, with one exception, and that was replacing the Swiss chard with fresh spinach. I was intrigued with adding the dry pasta to the sausage mixture, which is why I decided to give this a try. Unfortunately it didn’t work well for me. I was concerned the pasta would absorb a lot of the broth, but I forged ahead anyway. I put this together just a few hours ahead and by the time I re-heated it, yep, nearly all the broth had been absorbed by the pasta. I had used a full four cups of broth, but ended up adding another full 14.5 oz. can while re-heating. The taste was ok, but I preferred it the next day, as the flavors had had more time to develop. My version yielded 4 large portions, not 2. If I make this again, I’ll cook the pasta separately and add it when re-heating.
The delicous of Pasta Fazool (Pasta E Fagioli) is a blend of ingredients : 1/4 cup tomato paste, 1 stalk celery, diced, 1/4 teaspoon crushed red pepper flakes, or to taste, 1 (15 ounce) can cannellini (white kidney) beans, drained, 1/4 teaspoon dried oregano, 3/4 cup dry elbow macaroni, 3 cups chicken broth, or more as needed, divided, 12 ounces sweet bulk Italian sausage, 3 cups chopped Swiss chard, 1/2 yellow onion, chopped, 1 tablespoon olive oil, 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste, Salt and freshly ground black pepper to taste
1 portion of Pasta Fazool (Pasta E Fagioli) contain nutrients 4200 mg, 888 calories , 77.3 g, 84 mg, 43.8 g, 43.8 g
1. Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
2. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
3. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
4. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.
While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!. This was a hearty, warming vegetarian main dish for a cold evening. I omitted the bacon and subbed olive oil and butter to saute the cabbage mix and added 2 lg cloves of garlic to compensate for the flavor. I boiled the potato in veggie broth for the same reason. I also increased the relative proportions of cabbage and onion to potato. Lastly, I added about a 1/4 c. or so of aged white cheddar with a little extra as garnish with more dill too. Next time I will try carrots, turnips or rutabagas with the potato for a change of pace, or perhaps try some Guiness Stout instead of the milk for a vegan dish.. I didn't think the whole idea of blending mashed potatoes with cooked cabbage would appeal to my family, but it was an excellent way to get the kids to eat their "greens" and they loved it! I followed the recipe exactly and found it very tasty.
The delicous of Diane's Colcannon is a blend of ingredients : salt and pepper to taste, 1/4 cup butter, melted, 2 1/2 pounds potatoes, peeled and cubed, 1/2 cup milk, 1/2 small head cabbage, chopped, 1 large onion, chopped, 4 slices bacon
1 portion of Diane's Colcannon contain nutrients 250 calories , 26 mg, 29.8 g, 217 mg, 5.8 g, 12.6 g
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.. I fixed this for the first time while I had family in town and it was a huge hit. I followed another recommendation and I did 1 pound ground beef and 1 pound sausage. Regarding the sausage, anyone that has a Wholefoods close by....I highly recommend using the store made mild chicken Italian sausage. It so unbelievablely tastey! Also, next time I will make extra sauce so that I can pour some on the individual slices. Just a preference. Great recipe, thank you Chef John!. OMG! This dish is absolutely fabulous. My picky kids give it 5 stars and have stated that I need to make it again. This delicious dish weighted 13 lbs when I finished assembly. It is tasty and very satisfying. My only regret is that I could not stuff more in my stomach. I would also recommend making your own marina sauce using Chef John's recipe. Don't cheat yourself by using a jar sauce. It will be well worth the extra effort and Chef John's sauce is pretty easy to make.
The delicous of Chef John's Lasagna is a blend of ingredients : 1/2 teaspoon freshly ground black pepper, 6 cups prepared marinara sauce, 1 pinch cayenne pepper, or to taste, 1/4 teaspoon red pepper flakes, 1/2 cup freshly shredded Parmigiano-Reggiano cheese, 1 (8 ounce) package fresh mushrooms, coarsely chopped, 1 teaspoon salt, 1/4 cup chopped fresh parsley, 1 pound bulk Italian sausage, 1 (8 ounce) container fresh mozzarella cheese, diced, 1 teaspoon salt, 1 1/2 pounds lean ground beef, 1 (16 ounce) package lasagna noodles, 1/2 teaspoon dried Italian herb seasoning (optional), 2 tablespoons water, plus more as needed, 2 pounds whole-milk ricotta cheese, 2/3 cup freshly shredded Parmigiano-Reggiano cheese, 1/4 teaspoon freshly ground black pepper, 1 (8 ounce) container fresh mozzarella cheese, diced, 2 eggs
1 portion of Chef John's Lasagna contain nutrients 159 mg, 1514 mg, 42.9 g, 39.2 g, 730 calories , 49.8 g
1. Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
2. Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
5. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
6. Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
7. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
8. Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!. I made this exactly according to the recipe (probably a first for me). It turned out perfectly. Everyone loved it - even the kids ate it, and didn't even pick off the mushrooms! You really need to pile the spinach on - it will look quite high - but it wilts and condenses a lot. My only suggestion would be to change the name - something like "Grilled Flatbread with Spinach and Feta" has a cooler name that captures the Mediterranean feel of this recipe a lot better :). I have been making variations on this for years. Great with plain pesto I use sundried tomatoes which are great, and often add artichokes and sweet red peppers too. It's so quick and easy and always a hit, both as a meal and as an appetizer. You can also make it with a tortilla base. It helps to bake the base a few minutes before putting on the toppings.
The delicous of Spinach And Feta Pita Bake is a blend of ingredients : 1/2 cup crumbled feta cheese, 1 bunch spinach, rinsed and chopped, 2 tablespoons grated Parmesan cheese, 2 roma (plum) tomatoes, chopped, 4 fresh mushrooms, sliced, ground black pepper to taste, 3 tablespoons olive oil, 6 (6 inch) whole wheat pita breads, 1 (6 ounce) tub sun-dried tomato pesto
1 portion of Spinach And Feta Pita Bake contain nutrients 11.6 g, 587 mg, 350 calories , 13 mg, 41.6 g, 17.1 g
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!. I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh".. I made 6 9x13 pans of this for a dinner of about 30 people. I got so many compliments! It was easy to assemble and with the basic ingredients, it appealed to everyone. I did substitute ground turkey for the beef since we don't eat red meat but it did not affect the taste - obviously because no one else knew about the switch!! I'll make this for my family next time it's lasagna night!!
The delicous of Linda's Lasagna is a blend of ingredients : 2 (6 ounce) cans tomato paste, 2 teaspoons garlic powder, 1 tablespoon white sugar, 2 cups water, 1/4 teaspoon ground black pepper, 2 teaspoons salt, 9 lasagna noodles, 1 tablespoon dried oregano, 1 pound shredded mozzarella cheese, 1 onion, chopped, 1 egg, 1 (14.5 ounce) can crushed tomatoes, 12 ounces cottage cheese, 1 pound lean ground beef, 1/2 cup grated Parmesan cheese
1 portion of Linda's Lasagna contain nutrients 38.2 g, 38.2 g, 21.8 g, 1626 mg, 104 mg, 494 calories
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.. To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth of flavor. I sauteed a few strips of bacon, then added chopped celery, onion, mushrooms and a big clove of garlic. Since I used a larger package of rice I decreased the amount of flour to 1/3 c. to allow for the added thickness the extra rice would provide, and I used 1 c. cream and 1 c. milk. I also added an extra chicken breast and, during the final simmering, a healthy splash of white wine, probably a good 1/2 cup. The result was positively outstanding! . Very good soup. I just had wild rice I purchased from the health-food store, so I didn't have a seasoning packet. I used the following to season the rice: 2 Tbsp finely chopped onion, ½ tsp dry parsley flakes, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp ground turmeric, ½ tsp ground cumin, ¼ tsp ground ginger. Will definitely make again!
The delicous of Creamy Chicken And Wild Rice Soup is a blend of ingredients : 4 cups chicken broth, 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet, ½ cup butter, ½ teaspoon salt, 2 cooked, boneless chicken breast halves, shredded, 2 cups water, ½ teaspoon ground black pepper, 2 cups heavy cream, ¾ cup all-purpose flour
1 portion of Creamy Chicken And Wild Rice Soup contain nutrients , NutritionInformation, 21.7 g, , 996.9 mg, 12 g, 36.5 g, 1 g, 135.1 mg, 462.5 calories, 1.1 g, 22.6 g,
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.. Thanks for posting this video as I needed something simple to follow for my office Thanksgiving Potluck. I waited until about 11pm the night before the potluck, before getting this going, so a lot of the pointers like how to cut them in halves helped out in the process for boiling them. Along with what masher to get which I picked up the same style one Chef John recommended, and the other little pointers given, all a big help in keeping me moving along with the prepping, and cooking, and mashing (at the ridiculous hour I was cooking these!) I made just over 10 lbs so I got done about 1:30am! All around a big thanks for the informative video. Russet Potata!!! I love how he says it. This guy's personality is awesome. "What the hell is that?" ..."Two Laps ...Restrain Yourself" ! Thanks Chef John.. These potatoes come out well (and the instructions make them very easy to make), but they are bland. I learned the hard way that my family expects more to mashed potatoes. If you like good, old fashioned "just potatoes" then this is definitely the recipe for you.
The delicous of Chef John's Perfect Mashed Potatoes is a blend of ingredients : 1/4 cup butter, 1/2 cup whole milk, 3 large russet potatoes, peeled and cut in half lengthwise, salt and ground black pepper to taste
1 portion of Chef John's Perfect Mashed Potatoes contain nutrients 333 calories , 49.7 g, 30 mg, 6.7 g, 12.7 g, 34 mg
1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.. I wanted to try a new Meatloaf recipe other then my Mom's. I saw this recipe, and it was close to hers, but a little different (quick oats, sauce, no onion). So, I made it exactly as the recipe called for, BUT added one large chopped onion (meatloaf isn't meatloaf without onion). I found a NEW recipe. This meatloaf recipe is BETTER then Moms. My kids were licking their plates. I can't get the taste out of my mouth. It was fantastic. I already sent the recipe to my sister in law, to feed to her finicky kids. I think they'll even like it. I don't think anyone who tries this would be disappointed.. I wanted to try this recipe for several reasons - it has a ketchup/brown sugar topping like the recipe that my husband prefers and it was highly rated. I would never have thought of putting OATMEAL and CHEESE in meatloaf! It was SO good. The thing that absolutely made this recipe the best was the texture - and I guess that is attributed to the oatmeal and cheese! The only thing I did differently was put a dash of garlic powder in and use my Pampered Chef Mini-Loaf pan to do four loaves. One suggestion for those who are finding it to be too "wet". Let the oatmeal/egg/milk mixture sit for a few minutes so the oatmeal can absorb some of the liquid before you combine with the meat. YUM! This is going to be my permanent meatloaf recipe!
The delicous of Mini Meatloaves is a blend of ingredients : 1 1/2 teaspoons prepared mustard, 1/4 cup packed brown sugar, 1 teaspoon salt, 1 cup shredded Cheddar cheese, 1 egg, 3/4 cup milk, 1 pound ground beef, 1/2 cup quick cooking oats, 2/3 cup ketchup
1 portion of Mini Meatloaves contain nutrients 255 calories , 15.1 g, 16.6 g, 656 mg, 74 mg, 14.4 g
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!. Ok. I am a 27 year old straight male that does little to no cooking. I recently got engaged so i wanted to learn a few dishes and this was my first. When i tell you that everyone LOVED this gumbo i mean EVERYONE. I now have been asked to make it for a superbowl party. The recipt was simple and very easy to make. I made a couple very small changes but that was my choice. I didnt use the bacon drippings because i burn the first roix i tryed to make ( not much a suprise) and i didnt feel like going to get more bacon so i used butter worked great and got it right the first time. The store was sold out of andouille so i went with the next best thing for texans Earl Camble hot links. Honestly Liked it better then andouille and no one noticed the change. I added shredded chicken breast and used crab legs instead of the lumb crab meat presentation just looks better with the crab legs hanging out the pot and bowls . Other then that followed it to the T and it was the BEST GUMBO I HAVE EVER HAD!!!!!! Thanks for sharing this one. And you should be ashamed of yourself for giving away that secret, But im sure glad you did.!!!!!!. I know little about Creole cooking and this is the real deal. I had to add a teaspoon of cayenne simply to add a bit more heat and I used 1 cup of bacon drippings vice 3/4 cup. I doubled the garlic as well.
The delicous of Good New Orleans Creole Gumbo is a blend of ingredients : 3 quarts water, 2 tablespoons bacon drippings, 1 pound andouille sausage, sliced, 4 eaches bay leaves, 2 teaspoons gumbo file powder, 2 tablespoons distilled white vinegar, 1 pound lump crabmeat, 1 large green bell pepper, coarsely chopped, 1 (14.5 ounce) can stewed tomatoes, 1 pinch salt to taste, 2 teaspoons gumbo file powder, 1 tablespoon white sugar, ½ teaspoon dried thyme leaves, 1 cup all-purpose flour, 3 pounds uncooked medium shrimp, peeled and deveined, 6 cubes beef bouillon, 2 cloves garlic, minced, 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste, 1 large onion, coarsely chopped, 1 cup coarsely chopped celery, 2 tablespoons Worcestershire sauce, 1 (6 ounce) can tomato sauce, 2 (10 ounce) packages frozen cut okra, thawed, ¾ cup bacon drippings, ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
1 portion of Good New Orleans Creole Gumbo contain nutrients 5.9 g, 853.1 mg, 1.8 g, , 16.6 g, NutritionInformation, 142.6 mg, 12.1 g, 2.8 g, 20.9 g, , , 283.1 calories
1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.. Sorry to say that crawdads are out of season for me and I don't go frozen so I doubled up on the shrimp. All I can say is dis iz da BOMB !!!!!!! It was so good I had to make up carry outs for everybody else. All that was left was the dishes. This will definitely be served at our Mardi Gras party. Thanks.. I made this for my mom on mother's day and it was a huge hit. I subbed butter for half of the oil, other than that followed the recipe exactly. For those havung trouble finding crawfish, they now sell them at walmart in the frozen fish section.
The delicous of Cajun Crawfish And Shrimp Etouffe is a blend of ingredients : 1 small green bell pepper, diced, 1/2 teaspoon ground black pepper, 1 cup fish stock, 2 tablespoons seafood seasoning, 2 stalks celery, diced, 2 fresh tomatoes, chopped, 1 pound medium shrimp - peeled and deveined, 2 cloves garlic, minced, 1/3 teaspoon ground cayenne pepper (optional), 2 tablespoons Louisiana-style hot sauce, 1/4 cup all-purpose flour, 1/3 cup vegetable oil, 1 medium onion, chopped, 1 pound crawfish tails
1 portion of Cajun Crawfish And Shrimp Etouffe contain nutrients 9 g, 956 mg, 264 calories , 196 mg, 14 g, 24.9 g
1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.. Perfect dish. Follow the instructions & you'll produce a meal to rival any restaurant. After making this 3 times for different 'audiences', or became clear it's worthy of a top-spot in my cooking repertoire. Plus it makes you look like a Kitchen Cook Superstar! Thanks a million Chef John!. Delicious! Easy to make, spicy! :) served it over chef john's classic pilaf rice :) thanks!
The delicous of Chef John's Shrimp Etouffee is a blend of ingredients : 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 cups cooked rice, or to taste, 1/4 cup sliced green onions, salt to taste, 1 tablespoon vegetable oil, 1 dash hot sauce, or more to taste, 1/4 teaspoon dried oregano, 2 pounds shrimp, peeled and deveined, 1/4 teaspoon ground thyme, 1/3 cup diced onion, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon cayenne pepper, 2 tablespoons all-purpose flour, or as needed, 1/4 teaspoon white pepper, 1 3/4 cups chicken stock, or as needed, 1/3 cup diced green bell pepper, Spice Blend:, 1/2 cup diced tomatoes, 3 tablespoons butter, 3/4 teaspoon paprika, 1/2 teaspoon salt, 1/3 cup thinly sliced celery
1 portion of Chef John's Shrimp Etouffee contain nutrients 424 calories , 40.8 g, 30.2 g, 1114 mg, 369 mg, 14.7 g
1. Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
2. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
3. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
4. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
5. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
6. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
7. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
8. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.. Thought it was fantastic. Cooked it in my dutch oven. Added turnips to the mix. It was a big hit!!. WOW! This was amazing! I made it for St. Patty's Day yesterday served with green beer! Hubby said this is the best Irish dish! I doubled the recipe just so we can have left overs and followed it to a 'T' except I didn't measure out the s&p, just generously seasoned the meat with both prior to browning. I also added diced mushrooms and thickened it up a little with flour whisked with water. Served over garlicky red mashed potatoes (see pic) and with the Irish Brown Bread from this site. Even my daughters raved about it! Personally I thought it needed a little more salt so next time may try it with beef stock instead. Love Chef John's recipes!!! :o]
The delicous of Beef And Guinness® Stew is a blend of ingredients : 2 stalks celery, cut into 1-inch pieces, 3 carrots, cut into 1-inch pieces, 4 cups mashed potatoes (optional), 1/2 teaspoon salt, 1 teaspoon white sugar, 2 onions, coarsely chopped, 4 sprigs fresh thyme, 2 1/2 pounds boneless beef chuck, cut into 2-inch pieces, 1/2 teaspoon freshly ground black pepper, or to taste, 4 slices bacon, cut into small pieces, 2 1/2 cups chicken stock, or as needed to cover, 4 cloves garlic, minced, 1 teaspoon salt, or more to taste, freshly ground black pepper to taste, 1/4 cup tomato paste, 1 (14.9 ounce) can dark beer (such as Guinness®)
1 portion of Beef And Guinness® Stew contain nutrients 24.6 g, 528 calories , 96 mg, 1605 mg, 42.1 g, 29.4 g
1. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
2. Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
3. Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
6. Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.