Traditional Soda Bread

 

INGREDIENTS

• 3 1/2 cups all-purpose flour, plus extra for flouring work surface
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 1/2 cups buttermilk, (make your own by following the ratio of 1 cup whole milk to 1 tablespoon white vinegar)

PREPARATION

Preheat oven to 425˚.
In large bowl combine dry ingredients, then slowly add buttermilk until just mixed.
Flour work surface and turn out dough.
Mold into a round shape and cut a large cross into top.
Transfer to baking sheet. Bake for 35 minutes or until golden crust forms on outside. When fully baked loaf should sound hollow when knocked on.

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!

Patty Melts with Secret Sauce

 

Ingredients

• For the patty melts:
• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted
• For the secret sauce:
• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.

THE NO NAME DIP

 

What you need

16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)
Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.
Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.
A dry ranch packet. They make different flavored ones but I would go with the original.

How To Make The No Name Dip

Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.

CHEESECAKE FRUIT SALAD

 

INGREDIENTS:

• 1 (8 oz) package cream cheese, room temperature
• 1 1/2 cups thawed frozen whipped topping, thawed
• 1/4 cup vanilla Greek or triple cream yogurt
• 1/4 cup powdered sugar, sifted
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How To Make Cheesecake Fruit Salad

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in medium bowl using electric mixer. Blend until completely smooth.
In large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

Crockpot creamy chicken nachos

 

Ingredients 

• 2 Cans Cream of Chicken Soup (10 oz each)
• 1 Can Black Beans, drained (completely optional)
• 1 can Rotel (whatever level of spice you desire) (14 oz can)
• 1 cup shredded Cheddar Cheese
• 2 large Chicken Breasts, diced
• salt & pepper to taste

Instruction 

Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!

Crack Chicken Casserole

 

Ingredients

• 2 cups cooked and shredded chicken
• 1 cup cooked and crumbled bacon
• 16 ounces frozen shredded hashbrowns
• 16 ounces sour cream
• 1 can cream of chicken soup, 10.5 ounces
• 4 tablespoons melted unsalted butter
• 1 packet ranch seasoning, 1 ounce
• 2 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded hashbrowns, sour cream, cream of chicken soup, melted butter, 1.5 cups shredded cheese, and ranch seasoning. Mix well.
3. Stir in the cooked and shredded chicken, followed by the 1/2 crumbled bacon.
4. Spread mixture evenly in a greased 9×13-inch baking dish.
5. Sprinkle remaining shredded cheddar cheese and bacon over the mixture in the baking dish.
6. Bake in the preheated oven for 40 minutes, or until cheese is melted and casserole is heated through.
Enjoy your delicious Crack Chicken Casserole with its creamy and savory flavors that are sure to please everyone at the dinner table. This comforting dish is perfect for any occasion and will surely become a family favorite.

Easy Ice Cream Recipe

 

Ingredients:

2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Your choice of mix-ins (chocolate chips, crushed cookies, fruit, etc.) – optional

Instructions:

In a large mixing bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer or do this by hand.

In a separate bowl, combine the sweetened condensed milk and vanilla extract. Mix until well combined.

Gently fold the sweetened condensed milk mixture into the whipped cream. Be careful not to deflate the whipped cream; fold until the mixture is smooth and well incorporated.

If desired, fold in your chosen mix-ins, such as chocolate chips or crushed cookies.

Pour the ice cream mixture into a lidded container or a loaf pan, spreading it out evenly.

Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight.

Once fully frozen, your easy and creamy homemade ice cream is ready to be scooped and enjoyed

Crispy Air Fryer Golden Chicken Delight

 

      Crispy Air Fryer Golden Chicken Delight

Ingredients:

2 pounds chicken pieces (legs, thighs, breasts)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

Cooking spray

Directions:

Soak the chicken pieces in buttermilk for at least 1 hour in the refrigerator.

In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.

Preheat the air fryer to 390°F (199°C). Spray the air fryer basket with cooking spray.

Place the chicken pieces in the basket, making sure not to overcrowd. Spray the chicken lightly with cooking spray.

Cook for 25-30 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

Let rest for a few minutes before serving. Enjoy your crispy, juicy air fryer fried chicken!

Prep Time: 1 hour, 15 minutes (including marinating time) | Cooking Time: 30 minutes | Total Time: 1 hour, 45 minutes

Keto Fried Fish

 

              Keto Fried Fish 

INGREDIENTS

 

1 lb White Fish cod, tilapia, or pollock work great!

¾ cup Almond Flour

Salt and pepper

2-3 teaspoon Tony Chachere’s Creole Seasoning For gluten free or paleo – you can substitute with paprika – or the seasoning blend of your choice

2 eggs beaten

Oil for frying (you will need enough for about ½ inch in the bottom of your skillet) I used about ½ cup of beef tallow 

INSTRUCTIONS 

Heat the oil over medium high heat a heavy skillet. If you have an electric skillet, set it to 375 degrees F

Set up the well beaten eggs in a rectangular dish. Then combine the almond meal, and Tony’s (or other seasoning) and place on a plate or shallow dish for dipping the fish. 

Using paper towels, pat the fish very dry, then season both sides with salt and pepper dip in the egg, then coat both sides in the almond flour mixture – shaking to remove the excess.

Place the fish into the hot oil in the skillet. Allow to cook for about 2-4 minutes per side, depending upon the thickness of your fish. 

Remove to a platter, allow to cool slightly before serving.

NOTES

Nutrition info for this recipe is tricky since the exact amount of egg, flour and beef tallow (or other oil) used will vary slightly each time it is prepared. 

This is my best estimate based upon how much was left over when I cooked this. It’s also based upon using cod. 

NUTRITION

Calories: 344kcalCarbohydrates: 4gProtein: 25gFat: 25gSaturated Fat: 1gCholesterol: 130mgSodium: 92mgPotassium: 498mgFiber: 2gVitamin A: 165IUVitamin C: 1.2mgCalcium: 75mgIron: 1.6mg

Macaroni and Cheese yummy

 

This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce make the perfectly irresistible dish!!

Ingredients

• 12 ounces dry elbow macaroni
• ¼ cup butter
• ¼ cup flour
• 1 ½ cups milk
• 1 cup light cream about 10-12% MF
• ½ teaspoon dry mustard powder
• 1 teaspoon onion powder
• salt & pepper to taste
• 1 can condensed cheddar cheese soup optional 10.75 ounces
• 4 cups sharp cheddar divided
• ½ cup fresh parmesan cheese

#

Instructions

1. Preheat oven to 425°F
2. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water
3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened
4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using
5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese
6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving

Note

Cook pasta al dente (firm) so it doesn't overcook in the oven. I usually undercook by about 1-2 minute

Salt the pasta water

Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking

Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts

Rest before serving this will thicken the sauce and allow the casserole to set

Watch the timer Most importantly of all... do not over-bake this recipe

Patty Melt Recipe

 

Ingredients

• 2 pounds ground beef
• 2 tablespoons Worcestershire sauce
• ½ teaspoons garlic powder
• ½ cup butter divided
• 1 extra-large sweet onions peeled and sliced into thin strips
• 12 slices thick-cut sandwich bread Texas toast
• 6 slices American cheese
• 6 slices Swiss cheese
• 2 tablespoon yellow mustard
• Salt and pepper

How To Make Patty Melt Recipe

Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.

Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.

Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)

Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.

Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.

Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.

Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.

Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)

Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.

Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.

Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.

Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.

HOMEMADE TAPIOCA PUDDING

 

INGREDIENTS

• ½ cup small pearl tapioca
• 4 cups milk, whole or 2%
• ¾ cup white sugar
• 3 eggs
• ¾ cup white sugar, additional
• 1 teaspoon vanilla

How To Make Homemade Tapioca Pudding

Rinse tapioca pearls and then pour into a small bowl and cover with water. Let soak 45-60 minutes.
Add milk and first ¾ cup of sugar to a large saucepan. Bring mixture to a simmer over medium heat. Once small bubbles form, add the tapioca pearls and reduce heat to a gentle simmer. Stir frequently and cook for 15-20 more minutes or until pearls become translucent.
As pearls cook, beat together the eggs and remaining ¾ cup sugar in a medium size bowl.
Slowly pour a stream of the hot mixture into the eggs about a ⅓ cup at a time, stirring constantly. Continue until half the hot mixture has been beaten into the eggs.
Slowly pour the contents of the egg bowl back into the saucepan, continuously stirring.
Cook for an additional 3-5 minutes or until the pudding starts to thicken (it will continue to thicken as it cools as well).
Remove from heat and stir in vanilla. Transfer to serving dishes and chill until serving.

Coconut Cream Pie Dip

 

Ingredients

For the Dip:

• 1 (8-ounce) package of cream cheese, softened
• 1 cup sweetened shredded coconut
• 1 cup whipped topping
• 1/2 cup powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract

For Serving:

• Graham crackers, cookies, or fruit slices

Instructions

Step 1: Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and continue to beat until well combined.
Add the coconut milk and vanilla extract, and mix until smooth.
Step 2: Incorporate the Coconut Flavor
Gently fold in the sweetened shredded coconut until evenly distributed throughout the cream cheese mixture.
Be careful not to overmix to maintain the fluffy texture.
Step 3: Add the Whipped Topping
Gently fold in the whipped topping until fully incorporated.
The whipped topping will lighten the texture of the dip and add a velvety finish.
Step 4: Chill and Serve
Transfer the Coconut Cream Pie Dip to a serving bowl and cover with plastic wrap.
Refrigerate for at least 1 hour to allow the flavors to meld and the dip to set.
Serve chilled with graham crackers, cookies, or fruit slices for dipping.
Tips for Success:
For a richer coconut flavor, toast the shredded coconut before adding it to the dip.
Experiment with different types of cookies or fruits for dipping to customize the flavor profile.
Garnish the dip with additional shredded coconut or a sprinkle of cinnamon for an extra touch of elegance.
Conclusion:
Elevate your dessert game with this irresistible Coconut Cream Pie Dip recipe. With its creamy texture, luscious coconut flavor, and easy preparation, this delectable treat is sure to be a hit at any gathering. Whether you’re hosting a party or simply craving a sweet indulgence, this dip is the perfect choice. So gather your ingredients, whip up a batch, and get ready to impress your guests with this delicious dessert delight!

Best Egg Rolls

 

Ingredients

1 pound ground pork or beef
1 teaspoon ground ginger, or more to taste
1 teaspoon garlic powder, or more to taste
2 cups shredded cabbage
2 ounces shredded carrots
2 tablespoons all-purpose flour
2 tablespoons water
1 quart peanut oil for frying, or as needed
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (Optional)

Instructions

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined.
Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined.
Mix four and water together in a small bowl until a paste forms.
Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat.
While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
Place egg rolls on a serving plate and sprinkle sesame seeds over top.

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Enjoy 

Crepes recipe

Ingredients:

°1 cup all-purpose flour

°2 eggs

°1/2 cup milk

°½ cup water

°¼ tsp salt

°2 tsp butter, melted


Methods:
Step 1
a large bowl, whisk together the flour and eggs. Gradually add the milk and water, mixing well. Add swab and adulation; beat until mixture is smooth.

Step 2

Heat a baking sheet or lightly waxed side over medium-high heat. Pour the batter over the baking sheet, using about 1/4 cup for each waffle. Arm the face with indirect jerking so that the dough shaves the face unevenly.

Step 3

Cook the waffle for about 2 minutes, until the bottom is light brown. Peel with a spatula, turn and cook on the other side. Serve hot.

ENJOY !!

Irresistible Chocolate Mani

 

Ingrédients :

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (semi-sweet or dark)
Optional: chopped nuts or chocolate chunks for extra texture

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Stir in the chocolate chips (and nuts or chocolate chunks if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your irresistibly delicious chocolate muffins!

Note: This recipe yields about 12 standard-sized muffins. Cooking times may vary, so keep an eye on the muffins as they bake.