Browsing Tag:

prep-ahead

Dessert/ Sweets

Sugar and Spice Pear Pie

Sugar and Spice Pear Pie

Print Recipe
By Prep Time: 35 minutes Cooking Time: 45 minutes

Ingredients

  • 5 large pears, peeled and sliced
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1 tablespoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh gingerroot
  • Pastry for double-crust pie (9 inches)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter

Instructions

1

Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.

2

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.

3

Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Notes

Optional: Substitute maple sugar for the sugar and brown sugar. Source: https://www.tasteofhome.com/recipes/sugar-and-spice-pear-pie/

Main Dish/ Meat

Breaded Pork Chops

Breaded Pork Chops

Print Recipe
Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients

  • 4 pork chops
  • 1/4 c milk
  • 2 T cornmeal
  • 2 T whole wheat flour
  • 1 tsp salt
  • 1 tsp sage
  • 1/2 tsp onion powder
  • 1/2 tsp sugar
  • 1/2 tsp paprika

Instructions

1

Mix cornmeal, flour, and spices.

2

Dip pork chops in milk, then coat with cornmeal mixture.

3

Cook in a shallow roasting pan at 425 degrees for 30 to 35 minutes.

Salad/ Sides

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Print Recipe
Prep Time: 30 minutes

Ingredients

  • 3 pounds red potatoes, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 12 ounces bacon, cooked until crisp and coarsely chopped
  • 2 cups shredded extra-sharp yellow Cheddar
  • 1/2 teaspoon sweet paprika
  • 1/4 cup thinly sliced green onions

Instructions

1

Cut up and steam the potatoes.

2

Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl.

3

Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste.

4

Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.

Notes

Source: https://www.foodnetwork.com/recipes/loaded-baked-potato-salad-9871612?soc=itksocialsharedefault%7Cios%7Cp

Appetizer/ Main Dish/ Meat

Meat Balls

Meat Balls

Print Recipe
Prep Time: 25 minutes Cooking Time: 90 minutes

Ingredients

  • 1 lb ground beef
  • 2 slices bread
  • 1/4 c onion; minced
  • 1 can cream of chicken soup

Instructions

1

Soak bread in 1/2 c milk.

2

Mix all ingredients, shape into balls, and brown in a Dutch oven.

3

Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.

Main Dish/ Soup

Real Texas Chili Con Carne

Real Texas Chili Con Carne

Print Recipe
Prep Time: 50 minutes Cooking Time: 2 hours, 30 minutes

Ingredients

  • 4 lbs beef chuck; cut into 2-inch chunks
  • 2 tablespoon vegetable oil
  • 1 large onion
  • 4 clove garlic; minced
  • 1 tablespoon cumin
  • 1/2 tsps Cinnamon; optional
  • 1/4 tsps allspice; optional
  • 2 tsps dried oregano
  • 1 c chile paste
  • 2 qt chicken stock
  • 2 tablespoon maseca instant cornmeal
  • grated cheese
  • sour cream
  • green onion; chopped
  • corn chips

Instructions

1

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

2

Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.

3

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.

4

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

5

Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.

6

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Notes

Source: https://www.seriouseats.com/real-texas-chili-con-carne

Dessert/ Sweets

Frosty Chocolate Pie

Frosty Chocolate Pie

Print Recipe
Prep Time: 4 hours, 35 minutes

Ingredients

  • 15 Oreo Cookies; crushed
  • 1/4 cup Butter; melted
  • 1 cup milk; cold
  • 1 pkg (4 oz) chocolate pudding mix (instant)
  • 2 cups vanilla ice cream; softened
  • Cool Whip
  • chocolate curls

Instructions

1

Combine cookie crumbs and butter; mix well and press into pie plate.

2

Beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into crust. Cover and freeze 4 hours.

3

Remove 15 minutes before serving. Garnish with whipped topping and chocolate curls.

Sides/ Vegetable

Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

Print Recipe
Prep Time: 10 minutes Cooking Time: 45 minutes

Ingredients

  • 1 qt green beans
  • 1 can cream of mushroom soup
  • 1 cup Velveeta; grated
  • 1 can french fried onions

Instructions

1

Gently stir together beans, soup, and cheese.

2

Bake at 350 degrees for 30 to 45 minutes.

3

Just before serving put onion rings over the top and bake a few minutes longer.

Sides/ Vegetable

Arkansas Green Beans

Arkansas Green Beans

Print Recipe
By Prep Time: 20 minutes Cooking Time: 40 minutes

Ingredients

  • 5 pint green beans; drained
  • 7 slices bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder

Instructions

1

Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.

2

Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.

3

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Notes

Source: https://www.allrecipes.com/recipe/199983/arkansas-green-beans/

Appetizer/ Sides

Stuffed Mushrooms

Stuffed Mushrooms

Print Recipe
By Prep Time: 25 minutes Cooking Time: 25 minutes

Ingredients

  • 24 large fresh mushrooms
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese; shredded
  • 4 tablespoons pesto

Instructions

1

In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.

2

Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.

Main Dish

Chicago-Style Pizza

Chicago-Style Pizza

Print Recipe
By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 3 1/2 c. flour
  • 1 t. salt
  • 1 T. sugar
  • 1/2 c. cornmeal
  • 1/4 c. vegetable oil
  • 1 c. water 105-115 degrees f.
  • 2 1/4 tsps yeast
  • 2 cans (14 oz) tomato; drained and chopped
  • 1 lb mozzarella or provolone; sliced
  • 1 tsps dried basil
  • 1 tsps dried oregano
  • 1/2 cup parmesan; grated
  • 1/2 lb Italian sausage
  • pepperoni

Instructions

1

Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.

2

Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.

3

Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.

4

Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.

5

Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.

6

Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.

7

Let it sit for 15 minutes before cutting.

Notes

Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html