tag:blogger.com,1999:blog-61120221121641418902024-03-08T04:39:21.516-08:00damakoronkowahanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6112022112164141890.post-45204324613495862862023-11-17T17:58:00.000-08:002023-11-17T17:58:42.832-08:00How to Make Hamburger Casserole<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECq-XgyZt-zF7i8r3h_cEBXBb9F2BlZohLGPUB6N37jiKkbf_7YGjXQdnpVLwaPDHt22fpmn62o1_ncUZG0i0mEddtSQ1UhfMo6OJHf_FbjK5nj9ZZXFm_sIjg01JEWtGaRogMTboYUuc-kQRK6pEOGRZEECIy-u1jgO3NGJxnW0kYjZBViiliiSg-UUL/s750/11%20Grandma's%20Hamburger%20Casserole.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECq-XgyZt-zF7i8r3h_cEBXBb9F2BlZohLGPUB6N37jiKkbf_7YGjXQdnpVLwaPDHt22fpmn62o1_ncUZG0i0mEddtSQ1UhfMo6OJHf_FbjK5nj9ZZXFm_sIjg01JEWtGaRogMTboYUuc-kQRK6pEOGRZEECIy-u1jgO3NGJxnW0kYjZBViiliiSg-UUL/w640-h480/11%20Grandma's%20Hamburger%20Casserole.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My grandmother's hamburger casserole is classic comfort food! Featuring
ground beef, noodles, and a creamy cheese sauce, this simple recipe
dates back to the 1940's</td></tr></tbody></table><br /></p><h3 style="text-align: left;">Grandma's Hamburger Casserole</h3><p>My grandmother's hamburger casserole is classic comfort food! Featuring ground beef, noodles, and a creamy cheese sauce, this simple recipe dates back to the 1940's. You can tweak the amount of cheese and sour cream depending on what you've got in the fridge — it'll still turn out great! <br /> Nobody makes casserole like your Grandma. That's why this old-fashioned hamburger casserole with egg noodles is always such a hit! It's made with ingredients you already have on hand (and, of course, a little bit of love).<br /></p><h3 style="text-align: left;">Hamburger Casserole Ingredients<br /></h3><p>Here's what you'll need to make this old-fashioned ground beef casserole:<br /></p><ul style="text-align: left;"><li> Ground beef: Of course, you'll need ground beef for this casserole. The recipe calls for about one pound.</li><li> Tomato sauce: Canned tomato sauce adds flavor and helps bring the casserole together.</li><li> Seasonings: White sugar, salt, and garlic salt are used to add flavor to the tomato sauce.</li><li> Pasta: Egg noodles work best for this old-fashioned ground beef casserole, but you can substitute whatever noodles you have on hand.</li><li> Sour cream and cream cheese: Sour cream and cream cheese make the casserole extra rich and creamy. Plus, they add a bit of pleasant tang.</li><li> Onion: A diced white onion kicks the flavor and texture up a notch.</li><li> Cheddar cheese: Shredded Cheddar cheese is sprinkled on top of the casserole to create a decadent finish. You could also use shredded Monterey Jack to turn the heat up a notch.<br /></li></ul><h3 style="text-align: left;">How to Make Hamburger Casserole<br /></h3><p>You'll find the full, step-by-step recipe below — but here's what you can expect when you make this classic hamburger casserole with egg noodles:<br /></p><ul style="text-align: left;"><li> Cook and season the ground beef. Drain and discard the grease.</li><li> Mix the sauce, sugar, and seasonings into the ground beef and simmer. Remove from heat</li><li> Cook and drain the egg noodles.</li><li> Mix the sour cream, cream cheese, and diced onion until well-combined.</li><li> Assemble and bake the casserole.</li></ul><h3 style="text-align: left;">How to Store Hamburger Casserole</h3><p>Store leftover hamburger casserole in an airtight container in the fridge for up to four days. Reheat in the microwave or oven until heated through.<br />Can You Freeze Hamburger Casserole?<br />Yes, you can freeze hamburger casserole. If you plan to freeze it, it's best to make the casserole in an aluminum casserole pan so you can bake and freeze it in the same dish.<br />Allow the casserole to cool, then cover tightly. Wrap the entire dish (pan and cover included) in one layer of storage wrap followed by one layer of foil.<br />Allrecipes Community Tips and Praise<br />"Loved It," raves Lisab. "I sauteed the onion with the meat and used only one can of sauce since I did not have a full package of noodles. Will definitely make it again!"<br />"I've been making this for years, but always add taco seasoning while cooking the ground beef and omit the sugar," says Holly. "Delicious!!"<br />"This was divine," according to ShebasMom. "I can't wait until dinner time tomorrow when we can eat leftovers. My husband and I will definitely make this again. Thanks for the recipe."<br /><br />Editorial contributions by Corey Williams <br /><br /></p><h3 style="text-align: left;"> Ingredients<br /></h3><ul style="text-align: left;"><li> 1 pound ground beef</li><li> 2 (15 ounce) cans tomato sauce</li><li> 1 teaspoon white sugar, or to taste</li><li> 1 teaspoon garlic salt, or to taste</li><li> 1 teaspoon salt, or to taste</li><li> 1 (8 ounce) package egg noodles</li><li> 1 cup sour cream</li><li> 3 ounces cream cheese, softened</li><li> 1 large white onion, finely diced</li><li> ½ cup shredded sharp Cheddar cheese, or more to taste</li></ul><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/231808/grandmas-ground-beef-casserole/">https://www.allrecipes.com/recipe/231808/grandmas-ground-beef-casserole/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-47213207354837189032023-11-17T17:52:00.000-08:002023-11-17T17:52:24.769-08:00 How to Make Mushroom Risotto<p style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECVJSoK-5N5zFC0ohN6vDicBJJCFT6QzUwKR48sYZc_eCQR-pR06te1wHHXn0PFSKga2BngUYYGH81TkpMv8t8yzpynjwWQyzUxZwvZT1_SCx4Eiqq5xi4ilCKZo6Cx7Hb7pzmZVH2WWLbIZt5GoMsTk7yo4Bstr6ZnHRkV7PKhGxm6Rb8S9eW5nJXmvo/s750/10%20Gourmet%20Mushroom%20Risotto.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECVJSoK-5N5zFC0ohN6vDicBJJCFT6QzUwKR48sYZc_eCQR-pR06te1wHHXn0PFSKga2BngUYYGH81TkpMv8t8yzpynjwWQyzUxZwvZT1_SCx4Eiqq5xi4ilCKZo6Cx7Hb7pzmZVH2WWLbIZt5GoMsTk7yo4Bstr6ZnHRkV7PKhGxm6Rb8S9eW5nJXmvo/w640-h480/10%20Gourmet%20Mushroom%20Risotto.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This mushroom risotto is cooked the slow and painful way, but-oh so
worth it. Complements grilled meats and chicken dishes very well. </td></tr></tbody></table><br /></p><h3 style="text-align: left;">Gourmet Mushroom Risotto</h3><p style="text-align: left;">This mushroom risotto is cooked the slow and painful way, but-oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).<br /> Risotto ranks right up there as one of the greatest dishes you can make with rice. Originating in Italy, risotto is a recipe made by simmering a starchy variety of rice in broth, with flavor-boosting ingredients added like onions, garlic, vegetables, meats, spices, herbs, and cheese. This 5-star recipe for mushroom risotto has thousands of ratings and reviews, and is a top-rated favorite for our Allrecipes community of home cooks.<br /></p><h3 style="text-align: left;">What is Mushroom Risotto?<br /></h3><p style="text-align: left;">There are all kinds of tasty add-ins to risotto, and mushrooms are just one of them. Mushrooms add an earthy, savory flavor to risotto that makes it a good complement to main dishes like roast chicken, pork, or beef. You can serve mushroom risotto as a side dish, a main dish, or a starter to a multi-course Italian menu.<br /></p><h3 style="text-align: left;">Ingredients for Mushroom Risotto<br /></h3><p style="text-align: left;">These are the ingredients you'll need to make this mushroom risotto recipe:<br /><br /></p><ul style="text-align: left;"><li> Broth: Homemade chicken broth is always the best choice for flavor, but you can use store-bought chicken broth for convenience. Choose low-sodium broth and adjust the seasonings at the end. Since you'll keep it hot on the stove while you're stirring it into the risotto, you can bump up the flavor of the broth by simmering it with scraps of shallots, chives, and mushroom stems left over from prepping the risotto ingredients. To make this vegetarian, substitute vegetable broth.</li><li> Olive oil: For sautéing the mushrooms and shallots. You won't be cooking at high heat, so it's okay to use extra virgin olive oil.</li><li> Mushrooms: This recipe uses a combination of portobello and white mushrooms. See how to clean mushrooms.</li><li> Shallots: If you don't have shallots, you can substitute finely chopped yellow onion.</li><li> Rice: To get that signature creamy risotto texture, you must use a particular type of short-grain, high-starch rice like Arborio, Carnaroli, or Vialone Nano that releases its starch as you cook and stir. No other rice will give you the same results.</li><li> Wine: The first liquid you add to the pan after you sauté the rice is a half cup of white wine — it will absorb into every grain and create an essential layer of flavor. Choose wisely. Go for a crisp, dry white wine like pinot grigio or sauvignon blanc. If you don't want to use wine, just start with the broth.</li><li> Butter: A generous amount of butter at the end adds more creamy texture and rich flavor.</li><li> Parmesan cheese: You've come this far. Don't shortchange the flavor of your risotto by using anything other than freshly grated Parmesan cheese.</li><li> Chives: Chives cut through the richness and add visual appeal, too. If you don't have chives, fresh parsley is a good substitute.</li></ul><h3 style="text-align: left;">How to Make Mushroom Risotto<br /></h3><p>You'll find the measurements and step-by-step recipe directions below, but here are top tips to make the best mushroom risotto:<br /><br /></p><ul style="text-align: left;"><li> Hot broth: Keep the broth hot the whole way through. Measure out a little more into the broth pot than the recipe says to make up for evaporation as it sits.</li><li> Toast the rice: An essential step to making risotto is to toast the grains in hot oil until they start to turn translucent around the edges. This could take a couple of minutes. Stir continuously during this process.</li><li> Stir, stir, stir: Yes, you stir risotto as it simmers. That's what helps release the starch from the grains of rice to make that creamy texture you want. Do you have to stir constantly? No. Stir after each half cup of broth you add to make sure the broth is distributed evenly, then stir again every 30 seconds or so until almost all the broth is absorbed. Add another half cup of broth and repeat. Listen to music. Sip some wine. Good risotto is worth the time it takes.</li><li> Low and slow: Keep the broth hot and the risotto at a low simmer throughout.</li><li> The perfect texture: Risotto is done when the rice is al dente: firm but not crunchy when you bite into it. It should not be as dry as steamed rice, but should have enough liquid to make it loose. Add just a touch more broth if needed before stirring in the butter and Parmesan cheese.</li><li> Serve immediately: Risotto waits for no one. It will continue to cook as it sits even when it's off the heat, so be prepared to dish it up right away.<br /></li></ul><h3 style="text-align: left;">How to Store Mushroom Risotto<br /></h3><p>Store leftover risotto in an airtight container in the refrigerator for up to three days. You can reheat risotto, but it won't have the same creamy texture as freshly made risotto. Try forming leftover risotto into patties using an egg and fine breadcrumbs as a binder, and fry them in oil to make risotto cakes.<br /></p><h3 style="text-align: left;">Can You Freeze Mushroom Risotto?<br /></h3><p>You can freeze mushroom risotto in an airtight container for up to three month, but the texture won't be the same as freshly made. Use a freezer-safe zip-top bag with the air squeezed out of it. Thaw overnight in the fridge.<br /></p><h3 style="text-align: left;">Allrecipes Community Tips and Praise<br /></h3><p>"Great! With the leftovers I make Risotto al Salto. I shape about a half cup of the cold risotto and pan-fry it with olive oil until it is golden brown. About 2 to 3 minutes per side. Then I sprinkle it with Parmesean cheese. It's delicious," raves one Allrecipes community member.<br /><br />Allrecipes home cook Ann says, "This was delicious. I love mushrooms and risotto so this was a no-brainer. It's not difficult to make, just takes a little time, which is totally worth it. I made it as written the first time around but when I made it again, I added more white wine. That's just my preference. Will definitely add this to my 'go-to' recipes."<br /><br />Heatherh rated this recipe a solid 5 stars and says, "I learned how to make risotto from a friend who grew up in Italy. Their regional specialty was risotto with entire restaurants devoted to it. I had the pleasure of traveling to his hometown and I ate many bowls of risotto. All this to say: This is very close to the method he taught me. It's authentic and delicious." <br /></p><h3 style="text-align: left;"> Ingredients</h3><ul style="text-align: left;"><li> 6 cups chicken broth, or as needed</li><li> 3 tablespoons olive oil, divided</li><li> 1 pound portobello mushrooms, thinly sliced</li><li> 1 pound white mushrooms, thinly sliced</li><li> 2 medium shallots, diced</li><li> 1 ½ cups Arborio rice</li><li> ½ cup dry white wine</li><li> 4 tablespoons butter</li><li> 3 tablespoons finely chopped chives</li><li> ⅓ cup freshly grated Parmesan cheese</li><li> sea salt and freshly ground black pepper to taste</li></ul><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/">https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-76411959950111039732023-11-17T17:46:00.000-08:002023-11-17T17:46:36.839-08:00How Do You Make White Chicken Chili?<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwipkt0lbq43UwwEQio219c8EqA3KzK5FbgwAJb-6kCAuhVNlDo2MlfnUhiIfNqBSJX3wcfUyk01uD4H2OnQbeAE2vqHqYCAzG5_qD1RWCe6nN9Plgd7N-Nf2fjWQ7-fqwInckuYyEwbBi43cJEXc-xuee5Ys6UsgP26crGnsROtf3g9wHjtpqng-BA-MQ/s750/09%20Easy%20White%20Chicken%20Chili.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwipkt0lbq43UwwEQio219c8EqA3KzK5FbgwAJb-6kCAuhVNlDo2MlfnUhiIfNqBSJX3wcfUyk01uD4H2OnQbeAE2vqHqYCAzG5_qD1RWCe6nN9Plgd7N-Nf2fjWQ7-fqwInckuYyEwbBi43cJEXc-xuee5Ys6UsgP26crGnsROtf3g9wHjtpqng-BA-MQ/w640-h480/09%20Easy%20White%20Chicken%20Chili.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This white chicken chili has a wonderful flavor and is especially good
for a quick and hearty meal on a cold winter day. This recipe was given
to me by a good friend and co-worker. It is the best!</td></tr></tbody></table><br /></p><h3 style="text-align: left;">Easy White Chicken Chili</h3><p><br />This white chicken chili has a wonderful flavor and is especially good for a quick and hearty meal on a cold winter day. This recipe was given to me by a good friend and co-worker. It is the best!<br /> This easy white chicken chili recipe is the perfect cool weather weeknight dinner: It’s warm, flavorful, hearty, and on the table in under an hour. <br /></p><h3 style="text-align: left;">How to Make White Chicken Chili<br /></h3><p>You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:<br /></p><h3 style="text-align: left;">White Chicken Chili Ingredients<br /></h3><p>These are the ingredients you’ll need to make this top-rated white chicken chili:<br /></p><ul style="text-align: left;"><li> Oil: This recipe starts with olive oil heated in a Dutch oven. </li><li> Chicken: Boneless skinless chicken breast halves are perfect for this easy white chicken chili recipe.</li><li> Onion and garlic: Cooking an onion and garlic with the chicken adds tons of flavor from the start.</li><li> Broth: Use store-bought or homemade chicken broth. </li><li> Beans: You’ll need three, drained and rinsed, cans of cannellini beans. </li><li> Green chiles: Turn up the heat with two cans of chopped green chiles. </li><li> Seasonings: Season the white chicken chili with dried oregano, ground cumin, cayenne pepper, fresh cilantro, and salt. </li><li> Cheese: Top the white chicken chili with shredded Monterey Jack cheese. </li></ul><h3 style="text-align: left;">How Do You Make White Chicken Chili?<br /></h3><p>Here’s a brief overview of what you can expect when you make this easy white chicken chili recipe: <br /><br /></p><ul style="text-align: left;"><li> Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides.</li><li> Cut the chicken into pieces, then return it to the Dutch oven. </li><li> Add broth, beans, chiles, oregano, cumin, and cayenne pepper.</li><li> Bring the mixture to a simmer and cook until the chicken is cooked through.</li><li> Divide cilantro among the bowls, ladle chili over cilantro, and top with cheese.<br /></li></ul><h3 style="text-align: left;"> How to Store White Chicken Chili<br /></h3><p>Store your leftover white chicken chili in an airtight container in the refrigerator for up to four days. <br />Can You Freeze White Chicken Chili? <br />Yes. Since this white chicken chili isn’t made with dairy (except for the cheese topping), it freezes well for up to three months. Thaw in the refrigerator overnight and reheat on the stove. <br />Allrecipes Community Tips and Praise<br />“Delicious,” says David Fox. “We made homemade corn tortilla chips to go with it. Yum!”<br />“This recipe is quick and very tasty,” raves sarahp. “I like that I usually have all the ingredients on hand (with the exception of cilantro). It tasted even better the next day!”<br />“It's simple and tasty,” according to Julie Dykes. “Easy to make for a group and is a crowd-pleaser. You can add a dollop of sour cream to it at the table if you like it creamy.”<br /><br /></p><h3 style="text-align: left;">Ingredients<br /></h3><ul style="text-align: left;"><li> 1 tablespoon olive oil</li><li> 3 skinless, boneless chicken breast halves</li><li> 1 large onion, chopped</li><li> 2 cloves garlic, minced</li><li> 5 ¼ cups chicken broth</li><li> 3 (15 ounce) cans cannellini beans, rinsed and drained</li><li> 2 (4 ounce) cans chopped green chiles</li><li> 1 tablespoon dried oregano</li><li> 1 teaspoon ground cumin</li><li> 2 pinches cayenne pepper, or to taste</li><li> ¼ cup chopped fresh cilantro, or to taste</li><li> ½ cup shredded Monterey Jack cheese, or to taste</li><li> salt to taste<br /></li></ul><h3 style="text-align: left;">Directions</h3><h4 style="text-align: left;">Step 1</h4><p> Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes. <br /></p><h4 style="text-align: left;">Step 2</h4><p>Transfer chicken to a cutting board; cut into 1-inch pieces.<br /></p><h4 style="text-align: left;">Step 3 </h4><p>Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes. <br /></p><h4 style="text-align: left;">Step 4</h4><p>Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. <br /></p><h4 style="text-align: left;">Step 5</h4><p>Season with salt to serve. <br /><br /><br /><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/228650/easy-white-chicken-chili/">https://www.allrecipes.com/recipe/228650/easy-white-chicken-chili/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-54241659254995746262023-11-17T17:40:00.000-08:002023-11-17T17:40:14.071-08:00How to Make Chicken Milanese<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3T9x8aCYyxJIf6CPa6RdXZ2sr_2OWOchOivjh6tonnkOuJjuxYazzflMmuPWzkb9k9uDbz1U7x3pcRyhYfB_8WeYcu4idq0-Hw9Ru-S0zcdlTxzThjT4dZRd5h3hDXcaZ0y51jV2Q3za2S6p8LOu5nARcANFzt1p3piQwgn1PewA6_qDjkIC8gbn0x92F/s750/08%20Chicken%20Milanese.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3T9x8aCYyxJIf6CPa6RdXZ2sr_2OWOchOivjh6tonnkOuJjuxYazzflMmuPWzkb9k9uDbz1U7x3pcRyhYfB_8WeYcu4idq0-Hw9Ru-S0zcdlTxzThjT4dZRd5h3hDXcaZ0y51jV2Q3za2S6p8LOu5nARcANFzt1p3piQwgn1PewA6_qDjkIC8gbn0x92F/w640-h480/08%20Chicken%20Milanese.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I made this chicken Milanese after I couldn't find a recipe that would
work with pasta. It's crispy, quick to make, and delicious!</td></tr></tbody></table><br /></p><h3 style="text-align: left;">Chicken Milanese</h3><p>I made this chicken Milanese after I couldn't find a recipe that would work with pasta. It's crispy, quick to make, and delicious!<br />Ingredients<br /></p><ul style="text-align: left;"><li> 2 large eggs</li><li> kosher salt and ground black pepper to taste</li><li> ¾ cup all-purpose flour</li><li> 1 cup Italian seasoned bread crumbs</li><li> 2 skinless, boneless chicken breast halves, thinly sliced</li><li> ¼ cup vegetable oil for frying</li><li> 1 lemon, cut into wedges</li></ul><p><br />Directions<br /></p><h4 style="text-align: left;">Step 1</h4><p> Preheat the oven to 200 degrees F (95 degrees C).<br /></p><h4 style="text-align: left;">Step 2</h4><p> Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.<br /></p><h4 style="text-align: left;">Step 3</h4><p> Working with one piece at a time, gently press chicken into flour to coat and shake off any excess. Dip into beaten eggs, then press into bread crumbs. Gently toss between your hands so excess bread crumbs can fall away. Place breaded chicken onto a plate while breading the rest; do not stack.<br /></p><h4 style="text-align: left;">Step 4</h4><p> Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a baking sheet and keep warm in the preheated oven while cooking remaining chicken.<br /></p><h4 style="text-align: left;">Step 5</h4><p> Serve with lemon wedges. <br /><br /></p><h3 style="text-align: left;"> Editor's Note:<br /></h3><p>The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.<br />More About This Recipe:<br /><br />This restaurant-worthy chicken Milanese recipe is crispy, flavorful, and surprisingly easy to make at home. <br /></p><h3 style="text-align: left;">What Is In Chicken Milanese?<br /></h3><p>These are the ingredients you’ll need to make this homemade chicken Milanese recipe: <br /></p><ul style="text-align: left;"><li> Eggs: Eggs keep the chicken moist and give the breading something to adhere to. </li><li> Seasonings: The breading is simply seasoned with salt and pepper. </li><li> Flour: You’ll need all-purpose flour for the breading. </li><li> Bread crumbs: Use store-bought or find recipe creator Sherbear1’s homemade bread crumb recipe below. </li><li> Chicken: Two thinly sliced, skinless, boneless chicken breast halves will make four servings. </li><li> Oil: Use vegetable oil for frying the chicken Milanese. </li><li> Lemon: Serve the chicken Milanese with lemon wedges for a bright pop of color and flavor. </li></ul><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/222979/chicken-milanese/">https://www.allrecipes.com/recipe/222979/chicken-milanese/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-14748043853738091922023-11-17T17:34:00.000-08:002023-11-17T17:34:55.533-08:00How to Make Broccoli Salad<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMajUO-E7Pj8K8h7ZvuLixytRlyp8olNsDoErsJFpkyk1ewQ5M8RIWj9H6zfJotbM6F_7vzcJP374K2BxrqNXa7TanF8Mu0acE_i7Zklto7A0qSV-8v9k47lcmL1f2AnObvjqvofOKVRORnohO2F9-0eKeenQZmfOOmwSpIb_rhukubitnz_dfeSuvOia9/s750/07%20Broccoli%20Salad.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMajUO-E7Pj8K8h7ZvuLixytRlyp8olNsDoErsJFpkyk1ewQ5M8RIWj9H6zfJotbM6F_7vzcJP374K2BxrqNXa7TanF8Mu0acE_i7Zklto7A0qSV-8v9k47lcmL1f2AnObvjqvofOKVRORnohO2F9-0eKeenQZmfOOmwSpIb_rhukubitnz_dfeSuvOia9/w640-h480/07%20Broccoli%20Salad.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This homemade broccoli salad uses a tasty combination of fresh broccoli,
cranberries, nuts, and bacon tossed in a rich and creamy dressing. You
might want to double this recipe for a party or potluck</td></tr></tbody></table><br /></p><h3 style="text-align: left;">Broccoli Salad<br /></h3><p>This homemade broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a rich and creamy dressing. You might want to double this recipe for a party or potluck — it goes quick!<br /><br /> Broccoli salad is a total crowd-pleaser, and one dish that will always be completely devoured at your summer potluck or barbecue. This recipe comes together in just 25 minutes (and can be made ahead of time), so you can whip up a big batch in practically no time at all.<br /><br />The creamy salad makes for the perfect side dish or light meal — and you can dress it up or down however you like. Plus, with all the other ingredients, even the picky eaters will love this green-filled dish.<br /></p><h3 style="text-align: left;">What's in Broccoli Salad?<br /></h3><p>There isn't a one-size-fits-all rule when it comes to broccoli salad. In fact, every home chef may make their broccoli salad a little differently.<br /><br />There are a few ingredients everyone can agree on in a broccoli salad, though: broccoli and a creamy, mayo- and vinegar-based dressing. Any additional ingredients are up to the cook.<br /><br />Typically, broccoli salads also contain things like bacon, red onions, nuts (like almonds), seeds (like sunflower seeds), dried fruit (like raisins or dried cranberries), and cheese (usually Cheddar). You can pick and choose which ingredients you want to add. For example, this version has bacon, red onions, raisins, and almonds.<br /><br />The creamy dressing for the salad is almost always made with mayonnaise, white sugar, and white wine vinegar.<br /></p><h3 style="text-align: left;">How to Make Broccoli Salad<br /></h3><p>You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade broccoli salad:<br /></p><ul style="text-align: left;"><li> Make the dressing.</li><li> Cook and crumble the bacon.</li><li> Combine the ingredients.</li></ul><p><br /></p><h3 style="text-align: left;"> Can You Make Broccoli Salad With Frozen Broccoli?<br /></h3><p>Technically, you can use frozen broccoli to make broccoli salad. However, it requires more steps and the broccoli will have a different consistency than if you use fresh.<br /><br />In most broccoli salads, you don't cook your broccoli so it stays raw and crunchy. If you're using frozen broccoli, however, you will need to lightly boil the broccoli.<br /><br />To use frozen broccoli, place the frozen florets in a pot of water and bring the water to a boil. As soon as it begins to boil, remove the broccoli and transfer it to a bowl of iced water to shock it. Let your broccoli drain and dry before adding any additional ingredients.<br /></p><h3 style="text-align: left;">How to Store Broccoli Salad</h3><p><br />Broccoli salad should be stored in an airtight container in the refrigerator. The dressing will continue to blend in the fridge and the salad will become more flavorful after an hour.<br />How Long Does Broccoli Salad Last?<br /><br />When stored in an airtight container in the refrigerator, broccoli salad will stay fresh for three to four days.<br /></p><h3 style="text-align: left;">Allrecipes Community Tips and Praise<br /></h3><p>"Great recipe! I followed the recipe exactly and found that my personal preference was to use half the amount of red onion. My family loves this salad. It is sweet, but my family likes sweet. Even my granddaughter likes it! So, she gets her veggies," says kimberlyk.<br /><br />"So, so good! I actually like broccoli now! I made this recipe EXACTLY as stated and it is PERFECT as written. Make it a day ahead because the flavors need to blend and it is a lot better the second day. The recipe does not need any changes," raves SquirrellyGirly.<br /><br />"This recipe was a breeze compared to other recipes I looked at and it is super delicious!! I had to triple it for a crowd and was a little tedious cutting up all that broccoli and cooking all that bacon but...it was worth it!! I did add sharp Cheddar cubes," according to Dana Cominsky. <br /><br /><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/14280/fresh-broccoli-salad/">https://www.allrecipes.com/recipe/14280/fresh-broccoli-salad/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-18495629580202844642023-11-17T17:30:00.000-08:002023-11-17T17:30:30.890-08:00How to Make Chicken and Stuffing Casserole<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9C6MY820MhAqRTeqGlLPUetIjsY0hAZWyXRgG6esIJMCH2ef07um3gRhbGGjJ38w25wuoyaSCkhlweK1VSZtZgzIuFd83vL7nYu0DO5PS3MvAnBfSA2L67uAXyF-4ciN4swbpXmtmJUWxlNgV9Zd-H5ysUUQFEqfOz3pAgaSOhIpXhPxZqK6TFpbL5lm/s750/06%20Chicken%20and%20Stuffing%20Casserole.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9C6MY820MhAqRTeqGlLPUetIjsY0hAZWyXRgG6esIJMCH2ef07um3gRhbGGjJ38w25wuoyaSCkhlweK1VSZtZgzIuFd83vL7nYu0DO5PS3MvAnBfSA2L67uAXyF-4ciN4swbpXmtmJUWxlNgV9Zd-H5ysUUQFEqfOz3pAgaSOhIpXhPxZqK6TFpbL5lm/w640-h480/06%20Chicken%20and%20Stuffing%20Casserole.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This chicken and stuffing casserole is creamy and comforting on a cool
winter evening — the whole family will love it! The crispy topping on
this old-fashioned casserole is easy to make with a quick-cooking
stuffing mix</td></tr></tbody></table><br /></p><h3 style="text-align: left;">Chicken and Stuffing Casserole<br /></h3><p>This chicken and stuffing casserole is creamy and comforting on a cool winter evening — the whole family will love it! The crispy topping on this old-fashioned casserole is easy to make with a quick-cooking stuffing mix. A store-bought rotisserie chicken is required, but if you have leftover chicken on hand, use it! Leftovers are yummy, too.<br /><br /> It couldn't be easier to make this shortcut chicken and stuffing casserole with convenient ingredients (such as rotisserie chicken, store-bought stuffing mix, and canned condensed soups). Plus, this top-rated recipe makes a great make-ahead meal — and it's freezer-friendly! Looks like you've just found your next weeknight favorite.<br /></p><h3 style="text-align: left;">How to Make Chicken and Stuffing Casserole<br /></h3><p>You'll find the full, step-by-step recipe below — but here's what you can expect when you make this rotisserie chicken and stuffing casserole:<br /><br /></p><ul style="text-align: left;"><li> Cook the stuffing and fluff with a fork.</li><li> Sauté the celery and onions in butter until they're softened and the onions are translucent.</li><li> In a separate bowl, mix both cans of condensed soups with the sour cream.</li><li> Assemble the casserole, then bake until golden brown.</li></ul><h3 style="text-align: left;">Ingredient Substitutions<br /></h3><p>The beauty of this recipe? It's super adaptable. You can customize it with ingredients you have on hand. Here are a few simple substitution ideas:<br /></p><ul style="text-align: left;"><li> Chicken: The Allrecipes community loves this recipe because it calls for rotisserie chicken, a quick and convenient alternative to cooking your own chicken. But you don't necessarily have to use rotisserie chicken! You can use any shredded, cooked chicken you want.</li><li> Condensed Soup: This casserole recipe calls for two cans of low-sodium condensed soup: cream of chicken and cream of mushroom. You can use two cans of one or the other or you can switch things up a bit by substituting one can for condensed cream of celery soup.</li><li> Sour Cream: No sour cream? No problem! Reviewers say mayonnaise works just as well. You can substitute on a 1:1 ratio (use 8 ounces of mayo since this recipe calls for 8 ounces of sour cream).<br /></li></ul><p style="text-align: left;">For a pop of flavor and color, try adding fresh or frozen veggies into the mix. Peas, carrots, green beans, mushrooms, and corn all work very well in this rotisserie chicken and stuffing casserole recipe. <br /></p><h3 style="text-align: left;"> Can You Make Chicken and Stuffing Casserole Ahead of Time?<br /></h3><p style="text-align: left;">Sure! This chicken and stuffing casserole actually works quite well as a make-ahead dish. Simply assemble the casserole, cover tightly with storage wrap, and store in the fridge for up to 24 hours. When you're ready to bake, just add 5-10 minutes of cooking time to make sure the cold casserole is heated through.<br /></p><h3 style="text-align: left;">How to Store Chicken and Stuffing Casserole<br /></h3><p style="text-align: left;">Store leftover chicken and rice casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until heated through.<br /></p><h3 style="text-align: left;">Can You Freeze Chicken and Stuffing Casserole?<br /></h3><p style="text-align: left;">Yes, you can absolutely freeze this chicken and stuffing casserole: Prepare the dish in a disposable baking pan to make freezing easier. Wrap the entire casserole (pan and all) in one layer of storage wrap and one layer of foil. Store in the freezer for up to two months. Thaw in the refrigerator overnight before reheating in the oven.<br /></p><h3 style="text-align: left;">Allrecipes Community Tips and Praise<br /></h3><p style="text-align: left;">"This is a very tasty dish that is easy to make," according to Holly DeSantis. "My husband loves comfort food and this recipe hits the mark. I added sautéed mushrooms because I had them In the fridge. But even without them the recipe is delicious. I make this all the time."<br /><br />"I love this dish," raves Katy Walker. "Delicious and extremely easy! I usually serve it with sautéed sugar snap peas to add more veggies. A regular in our home from September to March."<br /><br />"Easy and delicious," says Peggy. "Next time I will double the stuffing and add peas. I especially love how the stuffing gets a slight crunch to it, adding a much needed texture that is often lacking in other casseroles." <br /></p><p style="text-align: left;"><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/240220/rotisserie-chicken-and-stuffing-casserole/">https://www.allrecipes.com/recipe/240220/rotisserie-chicken-and-stuffing-casserole/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-11897353242554071392023-11-17T17:26:00.000-08:002023-11-17T17:26:17.413-08:00 How to Make Pumpkin Chocolate Chip Muffins<h3 style="text-align: left;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdbnIr3NC2-DUwFTz70wzRLqWwnyIZjUWLaGR7-5qs8h9KoPXY4ICVx7WqqghteyDPX9oo63i121ma_mmirCWszVBjUNwnxeaQDgVMI8xWFtNkGkY1Np9W29m_Agbq9WgeP8WqJjCDYGrm7jOW4pr-KAdmPkbEtu-QJyVYC9bqh0p-ykWZ5nfHURa88ZG/s750/05%20Pumpkin%20Chocolate%20Chip%20Muffins.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="563" data-original-width="750" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdbnIr3NC2-DUwFTz70wzRLqWwnyIZjUWLaGR7-5qs8h9KoPXY4ICVx7WqqghteyDPX9oo63i121ma_mmirCWszVBjUNwnxeaQDgVMI8xWFtNkGkY1Np9W29m_Agbq9WgeP8WqJjCDYGrm7jOW4pr-KAdmPkbEtu-QJyVYC9bqh0p-ykWZ5nfHURa88ZG/w640-h480/05%20Pumpkin%20Chocolate%20Chip%20Muffins.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These pumpkin chocolate chip muffins are moist and delicious and super easy to make with canned pumpkin. <br /></td></tr></tbody></table><br /></h3><h3 style="text-align: left;">Pumpkin Chocolate Chip Muffins</h3><p>These pumpkin chocolate chip muffins are moist and delicious and super easy to make with canned pumpkin. </p><p>This top-rated pumpkin chocolate chip muffin recipe is full of cozy flavor.<br />Pumpkin Chocolate Chip Muffins Ingredients<br /><br />These are the ingredients you’ll need to make this top-rated pumpkin chocolate chip muffin recipe: <br /><br /></p><ul style="text-align: left;"><li> Sugar: This sweet recipe starts with ¾ cup white sugar. </li><li> Oil: Vegetable oil is essential for these moist muffins. </li><li> Eggs: Two eggs lend moisture and help bind the batter together. </li><li> Pumpkin: Used canned pumpkin or homemade pumpkin puree. </li><li> Water: You’ll need ¼ cup water for the muffin batter. </li><li> Flour: All-purpose flour gives the muffin batter structure. </li><li> Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise. </li><li> Spices: Flavor the muffins with ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt. </li><li> Chocolate chips: Of course, you’ll need chocolate chips!</li></ul><h3 style="text-align: left;">How to Make Pumpkin Chocolate Chip Muffins<br /></h3><p style="text-align: left;">You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make pumpkin chocolate chip muffins: <br /></p><ul style="text-align: left;"><li> Whisk the wet ingredients in one bowl and the dry ingredients in another. </li><li> Combine the mixtures, then fold in the chocolate chips. </li><li> Fill the cups of a prepared muffin tin. </li><li> Bake until a toothpick comes out clean. </li></ul><p><br /></p><h3 style="text-align: left;">How to Store Pumpkin Chocolate Chip Muffins<br /></h3><p>Store the pumpkin chocolate chip muffins in a single layer in an airtight container lined with paper towels. The muffins should last at room temperature for up to four days. </p><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/7958/pumpkin-chocolate-chip-muffins/">https://www.allrecipes.com/recipe/7958/pumpkin-chocolate-chip-muffins/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-86072093419784540922023-11-17T17:21:00.000-08:002023-11-17T17:21:27.280-08:00How to Make Apple Crumble <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5j-6Va2GyhQcW-1L3Iat6gMKcrNnfZl5e-n17aTcw_0o00IFoxQNdsDd2Dc-gm0ZOJvWZKmCrrZFeXsUpx62iZLliOMx6mxuWE_OOmUWwJl3pzkSvmnNm0qy46wqgC601LznB1MCaFjLyUxCtO3sGrwMoDSm-pKOK5vyODM3nVQ5zXFO4WTPGy__Rozm/s871/04%20apple%20crumble.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="871" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5j-6Va2GyhQcW-1L3Iat6gMKcrNnfZl5e-n17aTcw_0o00IFoxQNdsDd2Dc-gm0ZOJvWZKmCrrZFeXsUpx62iZLliOMx6mxuWE_OOmUWwJl3pzkSvmnNm0qy46wqgC601LznB1MCaFjLyUxCtO3sGrwMoDSm-pKOK5vyODM3nVQ5zXFO4WTPGy__Rozm/w552-h640/04%20apple%20crumble.webp" width="552" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This apple crumble recipe is easy to make with Granny Smith apples and a
buttery crumb topping with cinnamon and nutmeg for a cozy fall dessert.
</td></tr></tbody></table><p><br />This apple crumble recipe is easy to make with Granny Smith apples and a buttery crumb topping with cinnamon and nutmeg for a cozy fall dessert. <br />This apple crumble recipe is the perfect way to welcome fall. Full of cozy autumnal flavors like cinnamon and nutmeg, you'll want to make this apple crumble all season long. <br /></p><h3 style="text-align: left;"> Apple Crumble Ingredients<br /></h3><p>These are the easy-to-find ingredients you'll need to make this apple crumble recipe:<br /></p><ul style="text-align: left;"><li> Apples: Granny Smith apples are ideal for this recipe, as they are quite flavorful and tend to hold their shape during the baking process.</li><li> Lemon juice: Sprinkle a mixture of lemon juice and water over the apples to prevent browning.</li><li> Sugar: A cup of white sugar sweetens things up, perfectly balancing the tart flavor from the Granny Smith apples.</li><li> Flour: You'll need all-purpose flour for the "crumbly" part of this apple crumble recipe!</li><li> Spices: This cozy dessert is spiced with cinnamon and nutmeg. A pinch of salt enhances the overall flavor, but it won't make it taste salty.</li><li> Butter: Unsalted butter adds richness and flavor to the topping. Make sure the butter is cold (otherwise, the sugary topping will spread).<br /></li></ul><h3 style="text-align: left;">How to Make Apple Crumble<br /></h3><p>You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this delicious apple crumble:<br /></p><ul style="text-align: left;"><li> Place the apple pieces in a baking dish, then sprinkle with the lemon-water mixture.</li><li> Combine the sugar, flour, spices, and salt in another bowl. Add the butter.</li><li> Pour the flour mixture over the apples and bake until bubbly.</li></ul><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/282038/apple-crumble/" target="_blank">https://www.allrecipes.com/recipe/282038/apple-crumble/</a></b></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-69115888138879647712023-11-17T17:17:00.000-08:002023-11-17T17:17:22.878-08:00How to Make Baked Dijon Salmon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTEtfHZXahrpnFM_pOa8zaFA29KMKHeHMxY-YUm6PcyB3NZDYI1068LGWjGHhR4I6BNvkpO9VbuLAfcHHDsG-2JJcSDu5GyXSELeBUYgz6tKIjq4T7QF3Oe4fx1a8MTqnnbQvMAVm4f3ffhHhfelsv9w9qqo3Yqui42ueRUjgVmdX8JxvUWskJbvOOgaJ/s512/03%20Baked%20Dijon%20Salmon.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="384" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTEtfHZXahrpnFM_pOa8zaFA29KMKHeHMxY-YUm6PcyB3NZDYI1068LGWjGHhR4I6BNvkpO9VbuLAfcHHDsG-2JJcSDu5GyXSELeBUYgz6tKIjq4T7QF3Oe4fx1a8MTqnnbQvMAVm4f3ffhHhfelsv9w9qqo3Yqui42ueRUjgVmdX8JxvUWskJbvOOgaJ/w480-h640/03%20Baked%20Dijon%20Salmon.webp" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This mustard-crusted salmon is a wonderful way to prepare fresh salmon fillets in the oven.</td></tr></tbody></table><p><br />This mustard-crusted salmon is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra — your family will be begging for more!<br /> Ingredients<br /><br /></p><ul style="text-align: left;"><li> ¼ cup butter, melted</li><li> 3 tablespoons Dijon mustard</li><li> 1 ½ tablespoons honey</li><li> ¼ cup dry bread crumbs</li><li> ¼ cup finely chopped pecans</li><li> 4 teaspoons chopped fresh parsley</li><li> 4 (4 ounce) fillets salmon</li><li> salt and pepper to taste</li><li> 1 lemon, for garnish</li></ul><h4 style="text-align: left;">Directions<br /></h4><ul style="text-align: left;"><li> Preheat the oven to 400 degrees F (200 degrees C).</li><li> Stir together butter, mustard, and honey in a small bowl. Set aside. </li></ul><p><br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/21176/baked-dijon-salmon/" target="_blank">https://www.allrecipes.com/recipe/21176/baked-dijon-salmon/</a></b><br /></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-67565392988751080232023-11-17T17:11:00.000-08:002023-11-17T17:11:24.549-08:00 How to Make Breakfast Sausage Casserole<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlo3V3u6HCly2cokhXenniT12GhCfKhUKB0xhEuEMZG5W2VyEveDmDi1lnL0AgHmBThDxyZtZR54HUdYUeVZGLSpWDEKizVqeSmucsLgGJMnGn95ykT2k2aMAOyGyW2KvuhwlunLPqJh8ct3rAuEfa8cQj4T7AgIbihth9AF9Crw2Kf4-iE2JGm4dvEF7/s682/02%20Breakfast%20Sausage%20Casserole.webp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="682" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlo3V3u6HCly2cokhXenniT12GhCfKhUKB0xhEuEMZG5W2VyEveDmDi1lnL0AgHmBThDxyZtZR54HUdYUeVZGLSpWDEKizVqeSmucsLgGJMnGn95ykT2k2aMAOyGyW2KvuhwlunLPqJh8ct3rAuEfa8cQj4T7AgIbihth9AF9Crw2Kf4-iE2JGm4dvEF7/w640-h480/02%20Breakfast%20Sausage%20Casserole.webp" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Make the holiday morning breakfast extra special with this delicious breakfast sausage casserole.</td></tr></tbody></table><p>My mom made this sausage breakfast casserole for us on Christmas morning. We still look forward to eating it every year. It's meaty, cheesy, and delicious — everyone enjoys it! </p><p>Make the holiday morning breakfast extra special with this delicious breakfast sausage casserole. The entire casserole is assembled the night before, so all you'll need to do on Christmas morning is pop it in the oven (and it'll be done by the time everyone is finished opening their presents)!<br /></p><h3 style="text-align: left;">Breakfast Sausage Casserole<br /></h3><p>The full, simple recipe can be found below — but here's a peek into what you can expect when making this breakfast sausage casserole:<br /></p><ul style="text-align: left;"><li> Brown the sausage and drain the excess grease.</li><li> In a bowl, combine the mustard powder, egg, salt, and milk.</li><li> Then add the cooked sausage, bread, and cheese.</li><li> Pour into a baking dish and store covered in the refrigerator overnight (or at least 8 hours).</li><li> Bake until eggs are set and the casserole is warmed through.</li></ul><h4 style="text-align: left;">How Long to Cook Breakfast Sausage Casserole<br /></h4><p>We recommend following this recipe's bake time. You'll first bake the covered casserole for 45 to 60 minutes. Then, uncover it, reduce the temperature, and continue cooking until the casserole is warmed through and the eggs are set, about 30 minutes.<br />What to Serve With Breakfast Sausage Casserole<br /><br />This breakfast sausage casserole is pretty filling on its own, so you don't need to worry about any sides. But, if you like having extra options at your table, then you can serve it alongside a light side, like fresh fruit or yogurt.<br /></p><h4 style="text-align: left;">How to Store Breakfast Sausage Casserole<br /></h4><p>Store any leftovers in the fridge for up to five days. Reheat in the microwave or oven until warmed through.<br /></p><h4 style="text-align: left;">How to Freeze Breakfast Sausage Casserole<br /></h4><p>This casserole is a great freezer meal. Wrap the baked casserole (dish and all) in a layer of storage wrap then a layer of aluminum foil. You may want to use a disposable casserole dish for easy freezing — or freeze the casserole in individual portions in zip-top freezer bags.<br /><br />Freeze for up to three months. Defrost in the fridge overnight, then bake in the oven until warmed through.<br /></p><h4 style="text-align: left;">Allrecipes Community Tips and Praise<br /></h4><p>"My family loves this and the casserole has now become a traditional menu item for Christmas morning...I used Jimmy Dean's hot sausage to give it some spice," raves justcookin.<br /><br />"My kids don't like too many different ingredients, so I chose this recipe for the simplicity of what goes in it. It was a hit! Not too often do I get all three kids to eat what I make from scratch (I'm a great cook, just weird kids), but everyone went back for second helpings," according to Angie Frederick.<br /><br />"OK, so I'm not a big egg casserole fan...but this was really really good! It was so easy, the only change I made was to use 6 eggs and did not add the dry mustard. Assembled the night before and just popped it in the oven that morning. Looking forward to making it again. GREAT RECIPE," says 2010.<br /><br /><b>you can read full here: <a href="https://www.allrecipes.com/recipe/9247/christmas-breakfast-sausage-casserole/" target="_blank">https://www.allrecipes.com/recipe/9247/christmas-breakfast-sausage-casserole/ </a></b><br /></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0tag:blogger.com,1999:blog-6112022112164141890.post-63745189188769629572023-11-17T17:05:00.000-08:002023-11-17T17:11:53.251-08:00 How to Make Banana Muffins <p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS16_HtN85gqZb1HPlWxZnSCJUeLdoH7Qn30wutIKqpWTUO9mw_8GfG_SMkOQ-AINYnFZmRVbSt2b_LwaUYHBxkVJZPggU0uvVJekAfM1_Q3J6etaFBWy3i4C2-uGHSKQput5djoMnw7bAatR_bYOSiglfXZ2qaZ2sRbg8vkDdk28j_cqgz5Z797Lvn4zj/s512/01%20banana%20muffins.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="384" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS16_HtN85gqZb1HPlWxZnSCJUeLdoH7Qn30wutIKqpWTUO9mw_8GfG_SMkOQ-AINYnFZmRVbSt2b_LwaUYHBxkVJZPggU0uvVJekAfM1_Q3J6etaFBWy3i4C2-uGHSKQput5djoMnw7bAatR_bYOSiglfXZ2qaZ2sRbg8vkDdk28j_cqgz5Z797Lvn4zj/w480-h640/01%20banana%20muffins.webp" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cccccc;">These banana muffins are moist and delicious. </span></td></tr></tbody></table><br />These banana muffins are moist and delicious. This is an easy recipe for kids to help make and perfect for using up ripe bananas. They're wonderful as-is or with walnuts or chocolate chips. <br /> Start your day in the most delicious way: With homemade banana muffins! This banana muffin recipe is beloved by the Allrecipes community because it's quick, delicious, and easy to customize.<br /><p></p><h3 style="text-align: left;">How to Make Banana Muffins<br /></h3><p>You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:<br /></p><h4 style="text-align: left;">Banana Muffins Ingredients<br /></h4><p>These are the ingredients you'll need to make this top-rated banana muffin recipe:<br /></p><ul style="text-align: left;"><li> Flour: All-purpose flour adds structure to the banana muffin batter.</li><li> Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise.</li><li> Salt: A pinch of salt enhances the flavors of the other ingredients.</li><li> Bananas: Of course, you'll need mashed bananas!</li><li> Sugar: White sugar sweetens things up a bit.</li><li> Egg: An egg binds the muffin batter together and lends moisture.</li><li> Butter: Melted butter adds even more moisture and richness.</li></ul><h3 style="text-align: left;">Recipe Tip<br /></h3><p>Want to customize this banana muffin recipe? Optional mix-ins include chocolate chips, walnuts, pecans, oats, chia seeds, pumpkin seeds, and dried fruit.<br /></p><h3 style="text-align: left;">How to Make Banana Muffins From-Scratch<br /></h3><p>Here's a very brief overview of what you can expect when you make homemade banana muffins:<br /></p><ul style="text-align: left;"><li> Sift the dry ingredients together in one bowl. Mix the wet ingredients in another bowl.</li><li> Fold the dry mixture into the wet mixture.</li><li> Spoon the batter into prepared muffin tins. Bake the muffins in the preheated oven.</li></ul><p></p><p><b>you can read full here: <a href="https://www.allrecipes.com/recipe/42719/banana-muffins-ii/" target="_blank">https://www.allrecipes.com/recipe/42719/banana-muffins-ii/</a></b><br /><br /></p>hanshttp://www.blogger.com/profile/01855436941125080384noreply@blogger.com0