ButterMilk Pancakes Recipe
ButterMilk Pancakes Recipe
Light, fluffy, and utterly perfect, These Buttermilk Pancakes are wonderfully thick, have a light and spongy texture and flavor that only hints of the richness and tanginess that buttermilk offers. Buttermilk has a nice thick and creamy texture with a rich tangy buttery flavor that makes these pancakes so tender, fluffy, and soft.
Ingredients of ButterMilk Pancakes Recipe
2 large eggs, at room temperature
2 cups all-purpose flour, sifted
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk, at room temperature
4 tablespoons (1/2 sti unsalted butter, melted
1/2 teaspoon vanilla extract (optional)
1 to 2 tablespoons bacon grease, vegetable oil, or nonstick cooking spray
Preparation of ButterMilk Pancakes Recipe
In a medium bowl, beat eggs until frothy. Beat in buttermilk, melted butter and (if using) vanilla, until well blended. Add the flour, sugar, baking powder, baking soda, and salt to liquid ingredients, and quickly mix just enough to make a creamy batter with some lumps; do not overbeat. (It's normal for the pancake batter to be lumpy after you stir it.)
Heat a heavy-bottomed skillet or griddle over high heat. (If using an electric griddle, heat to 375 degrees F.) Test skillet by sprinkling a few drops of water on it.. When water forms beads and dances over skillet surface, it is hot enough. Lightly grease the griddle with bacon grease, vegetable oil, or spray with nonstick cooking spray.
Pour about 1/4 cup batter into skillet for each pancake, making sure there is space between them; pancakes will expand slightly during cooking. Cook pancakes until batter is set, bubbles uniformly cover the top and have burst, and bottoms are golden brown, about 2 minutes. Flip pancakes and cook until golden brown on the other side, about 1 minutes more. (They usually take about 1/2 the time on the second side. This will depend on how thick you've made your pancakes.) Repeat with remaining batter, adding more oil to pan as necessary. Serve immediately or keep warm (* see note) until all the pancakes are cooked.
Serve with butter spread on top and drizzled with warmed maple syrup, fruit compotes, etc.
Makes 12 pancakes; serves 4.
Notes and Tips for ButterMilk Pancakes Recipe:
To keep pancakes warm -- Place a large cooling rack (sprayed with vegetable cooking spray) on a sheet pan. Place the pan and the rack in a 200-degree oven. Place pancakes on the rack in a single layer, uncovered, for up to 20 minutes (any longer--they will start to dry out.) The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered keeps them from becoming soggy.
ButterMilk Pancakes Recipe
Cuisine: American-South Main Ingredient: Grains
Baked Stuffed Cabbage Rolls
Unchaste, tasteful and fun! Just equivalent Mom misused to make. I remembered she e'er misused herb soup, which real makes a yummy conflict.
Ingredients of Baked Stuffed Cabbage Rolls
1 cognition chou 10 leaves separate, the pose grated
2 tbsp olive oil
1 lg onion cut
2 cloves ail minced
1 can petite diced tomatoes 14.5 oz
1 Flavorer and bush to perceptiveness
1 tsp broken red flavoring flakes (elective)
1 lb to 1 ½ lbs real flex secure cattle
1 cup seared integral perforate playwright
1 cup dehydrated sugar crumbs (adding much if required)
1 Cooking spray
1 can condensed tomato soup
1 can nutrient
1 tbsp honey
1 cup reduced fat cut mallow (see greenback)
Preparation of Baked Stuffed Cabbage Rolls
Bring a large pot of salted water to boil. Carefully cut from the stem of the cabbage and peel off 10 large leaves. Place in boiling water, stir gently. Boil for about 10 minutes. Drain in colander and rinse with cold water. Gently lay leaves out on paper towels to dry. Cut stem from remaining cabbage and discard. Cut cabbage in half and grate into a large bowl, discarding any large pieces.
In a large frying pan over med-high heat, sauté onion and garlic for 5 minutes. Add tomato, remaining cabbage, salt, pepper and red pepper if using. Cook and stir until liquid is gone and vegetables are soft, about 10 min. Remove from heat to cool.
In a large bowl, add ground beef, rice, cooled tomato mixture and bread crumbs. Mix well, adding more bread crumbs if mixture is too moist. It should be firm enough to handle.
Preheat oven to 375. Prepare a 13” x 9” baking dish with cooking spray. Working one at a time, place a cabbage leaf, stem side towards you, on work surface. Form a handful of meat mixture into a small “log”, place in middle of leaf. Fold sides in over meat, then stem side forward to make roll. Place seam side down in baking dish. Repeat with remaining meat mixture and cabbage leaves.
Wisk together soup, water and honey in a small bowl. Pour evenly over cabbage rolls. Cover baking dish tightly with foil. Bake at 375 for 1 hour. Remove foil, bake for another 20 minutes.
Baked Stuffed Cabbage Rolls
Cuisine: Hungarian
Main Ingredient: Lean Ground Beef
Baked Stuffed Cabbage Rolls
Servings: 5 Servings
Herbed Pork Chops Recipe
Use your ducky combining of herbs unfermented from the garden. Seem like singing? Try a Scarbourgh Faire combination of Parsely, Sage, Rosemary and Thyme.
Ingredients of Herbed Pork Chops
4 meat cut chops 3/4-inch jellylike
1 cup reduced-fat Romance grooming
4 tablespoons cut invigorated herbs (cive, theologist, herb, herb, herb any combining)
Preparation of Herbed Pork Chops Recipe
Place chops resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours. Remove chops from marinade; discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 10 minutes, turning once.
Herbed Pork Chops Recipe
Cuisine: American
Main Ingredient: Pork
Herbed Pork Chops Recipe
Servings: 4 Servings
Tomato Garlic Soup Recipe
This simple soup can be made in ten minutes and yet it always receives raves. Served with plenty of warm bread and fresh salad, it makes a lovely dinner for unexpected company. Taken from New Recipes From Moosewood Restaurant.
Ingredients of Tomato Garlic Soup Recipe
3 tbsp Olive oil
6 large Garlic minced
1 tbsp Paprika hungarian sweet
8 c Tomato juice
1/2 c Wine red or dry sherry
Croutons
Parmesan
Parsley
Preparation of Tomato Garlic Soup Recipe
1.Saute the garlic in the olive oil very briefly, taking care not to brown it. Stir in the paprika and saute for another minute, stirring continuously, and taking care that it doesn't scorch. Stir in the tomato juice and heat. Add the wine. Simmer 5 to 10 minutes.
2.Garnish with croutons, freshly grated Parmesan cheese, and chopped fresh parsley.
Variations of Tomato Garlic Soup Recipe:
Mediterranean: Add cooked garbanzo beans and garnish with shredded feta cheese and chopped fresh parsley.
Mexican: Add Tabasco sauce and garnish with shredded cheddar cheese and tortilla chips.
Tomato Garlic Soup Recipe
Main Ingredient: Tomatoes
Servings: 6
Toasted Pumpkin Seeds #1
Try this Toasted Pumpkin Seeds #1 recipe
Ingredients of Toasted Pumpkin Seeds #1
Pumpkin seeds from 1 pumpkin
2 tb Butter; melted
1 ts Worcestershire sauce
Preparation of Toasted Pumpkin Seeds #1
Preheat oven to 350?. Remove large fibers from pumpkin seeds. DO NOT WASH SEEDS. Mix ingredients together and add to pumpkin seeds, coating well. Arrange seeds on a cookie sheet with edges. Bake at 350? for 15 minutes or until crisp. Stir occasionally. LINDSEY WATSON ALLEN From , by the Little Rock (AR) Junior League.
Toasted Pumpkin Seeds #1
Main Ingredient: Pumpkin
Servings: 8
Quick Cake Mix Banana Bread
Quick Cake Mix Banana Bread
Minimum effort, Maximum Taste! A favorite recipe for using those ripe bananas.
Ingredients of Quick Cake Mix Banana Bread
1 box Yellow Cake Mix
3 -5 Bananas mashed
3 eggs
1/3 cup vegetable oil
nuts; optional
Raisins optional
Preparation of Quick Cake Mix Banana Bread
Mix thoroughly, put into loaf pans and bake at 350 til done.
Yield "2 loaves"
Quick Cake Mix Banana Bread
Cuisine: American
Main Ingredient: Banana
Quick Cake Mix Banana Bread
Servings: 2 loaves
Pineapple and Old Cheddar Stuffed Chicken Breast
Pineapple and Old Cheddar Stuffed Chicken Breast
Simple, delicious and a good way to impress your guests!
Ingredients of Pineapple and Old Cheddar Stuffed Chicken Breast
4 chicken breasts
4 half pineapple slices
6 slices of old cheddar
1 green onions chopped
2 tbsp unsalted butter or margarine
5 ml lime juice
3 tbsp extra-virgin olive oil
1 Salt pepper
1 dozen toothpicks
Preparation of Pineapple and Old Cheddar Stuffed Chicken Breast
1.Preheat the oven at 350 F.
2.Heat 2 tbsp of the oil in a skillet.
3.Cut the chicken breasts as you can open them as a book.
4.Grill the chicken breasts in the skillet, about 4 minutes each side. Salt, pepper to your taste.
5.Cut the cheese slices in half, so it's abour the same size as the chicken breast.
6.Open carefully the chicken breats, and Stuff them first with 2 half-slices of cheddar, then 1 half-slice of pineapple and
then, finish with another half-slice of cheddar.
7.Close them, make them hold with toothpicks.
8.Spread 1 tbsp of oil in baking dish and place the chicken on it.
9.Bake for about 20 minutes or until the juice coming out of the chicken is clear.
10.About 5 minutes before the cooking is over, brown the green onions with the butter and the lime juice in a saucepan.
Serve it over the chicken breasts.
Pineapple and Old Cheddar Stuffed Chicken Breast
Cuisine: american
Main Ingredient: chicken
Pineapple and Old Cheddar Stuffed Chicken Breast
Servings: 4
Spinach and Cheese Squares
This nutritous dish can be made ahead of time and refrigerated or frozen. then reheated at party time.
Ingredients of Spinach and Cheese Squares
1/2 cup egg substitute
6 tablespoons whole-wheat flour
10 ounces chopped spinach thawed (frozen)
2 cups cottage cheese low-fat
2 cups Cheddar cheese reduced-fat
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
1 pinch nutmeg
3 tablespoons wheat germ
Preparation of Spinach and Cheese Squares
1 In a large bowl beat the eggs with the flour until the mixture is smooth.
2 Add the spinach, cheeses, cayenne and nutmeg, and mix the ingredients well. Pour mixture into a nonstick coated 13x9x2 -inch baking pan.
3 Sprinkle the top with wheat germ and bake at 350 degrees F. for about 45 minutes.
4 Let stand for about 10 minutes and then cut into 1-1/2-inch squares for serving.
Exchanges Per Serving: 1 Lean Meat
Nutrition Information of Spinach and Cheese Squares:
Calories 66, Calories From Fat 18, Total Fat 2 g, Saturated Fat 1 g
Cholestrol 14 mg, Sodium 303 mg*, Total Carbohydrate 4 g, Dietary Fiber 1 g
Sugars g, Protein 8 g
Spinach and Cheese Squares
Cuisine: American
Main Ingredient: Spinach
Spinach and Cheese Squares
Servings: 18
Re-Baked Potatoes
I was making the Alaska barbequed salmon with zesty sauce (#16676) Tasted awesome but you better like cheese.
Ingredients of Re-Baked Potatoes
2 large Baking potatoes
4 tablespoon Ricotta cheese
1/2 cup Mozzerella cheese grated
1/4 cup Cream
Parmesan cheese
Preparation of Re-Baked Potatoes
Cook potatoes in their skins until they are well done (microwave or oven)
Cut them in half lengthwise and scrape out the soft center.
Place in a bowl and whip with the cream until fluffy, add the cheese and whip again.
Scoop the mixture into the potatoe skins and place them in a casserole dish.
Top with a sprinkling of parmesan cheese.
Bake until heated through and then turn on the broiler until they are nicely browned.
Re-Baked Potatoes
Cuisine: American
Main Ingredient: Potatoes
Re-Baked Potatoes
Serves 2
Brownie Cips with Chocolate Glaze
Very simple and tasty!
Ingredients of Brownie Cips with Chocolate Glaze
3/4 cup Cocoa powder
3/4 cup Shortening
2 1/4 cup Sugar
4 large Eggs
1 teaspoon Vanilla
1 teaspoon Baking powder
1 teaspoon Salt
Preparation of Brownie Cips with Chocolate Glaze
Preheat oven to 350 degrees.
Grease a 9x13" pan.
Melt shortening in a large saucepan over low heat, then stir in cocoa.
Remove from heat.
Mix in sugar and vanilla then mix in eggs one at a time.
Stir in remaining ingredients. Fill mini muffin cups 3/4 full. Bake 20-22 minutes or until toothpick comes out clean.
For Glaze:
2/3 cups heavy cream
6oz semi-sweet chocolate
Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes. Drizzle mixture over brownie cups.
Brownie Cips with Chocolate Glaze
Cuisine: American
Main Ingredient: Chocolate
Brownie Cips with Chocolate Glaze
Servings: 24
Southern SpoonBread recipe
spoonbread is typically known as a pudding-like bread that is eaten with a spoon, hence the name.
Ingredients of Southern SpoonBread recipe
3 cups milk
1 cup whole-grain yellow cornmeal, fine-ground
1 tablespoon unsalted butter, at room temperature (plus extra for baking dish)
1 teaspoon sugar
1 teaspoon table salt
1/4 teaspoon baking powder
1/8 teaspoon cayenne pepper, or to taste (optional)
3 large eggs, separated and at room temp (separate while cold)
Preparation of Southern SpoonBread recipe
Adjust oven rack to center position; heat oven to 350 degrees F. Using butter or solid vegetable shortening, lightly grease the inside of an 8-inch square glass baking dish; set aside. Separate eggs, placing yolks into a small bowl and whites into a medium-sized bowl. Cover whites and yolks; let stand to warm to room temperature.
In a heavy 3-quart saucepan over medium heat, scald milk, heating until bubbles form from around edges of pan. Reduce heat to low. Slowly stir in cornmeal, beat thoroughly with spoon and cook over low heat until cornmeal thickens and pulls away from the sides of the pan. Remove from heat, add butter, sugar, salt, baking powder and cayenne (if using), and beat well until butter has melted; set aside.
In a small bowl, beat egg yolks. Stir a 1/4 cup of the warm cornmeal mixture into the yolks (to temper them) then combine the egg yolk mixture with the rest of the cornmeal mixture. Mix until mixture is smooth and blended.
In a medium bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixtue until just incorporated and no large white streaks remain. Turn batter into prepared baking dish and bake until puffed, golden and a skewer (or knife) inserted into the center comes out clean, about 50 to 55 minutes. Serve hot with additional butter and honey, if desired.
Southern SpoonBread recipe
Cuisine: American-South
Main Ingredient: Grains
Southern SpoonBread recipe
Makes 6 to 8 servings.
Blair House Huevos Rancheros
Blair House Huevos Rancheros
As served at Blair House Inn, Wimberley, TX
Ingredients of Blair House Huevos Rancheros
8 medium corn tortillas
16 large Eggs
1/2 small onion diced
1/2 tablespoon jalapeno
16 ounces black beans - one can
15 ounces corn, whole kernal - one can
1 cup green salsa warmed
1 cup red salsa warmed
1 cup sour cream
Preparation of Blair House Huevos Rancheros
Fry tortillas until crisp and set aside.
Bring 1 gallon of water with l tsbp vinegar and 1 tbsp salt to a boil: Lower the heat and break the eggs into the water and poach until firm: Place the eggs on terry cloth towel to drain:
In a small saucepan combine black beans with jalapeno, corn and onion and simmer until hot to the touch.
Place 1 tortilla on each plate and using a slotted spoon, place one spoonful of bean mixture on each tortilla: Using the towel flip each egg onto a spoon, being careful not to break the yolk: Place two eggs on top of each tortilla: Top with one spoonful of green salsa, one spoonful of red salsa, and one spoonful of sour cream: Garnish with cilantro and serve.
Recipe by Chef Joseph Kulivan
Blair House Huevos Rancheros
Cuisine: Mexican
Main Ingredient: Eggs
Blair House Huevos Rancheros
Servings: 8
Daikon and Carrot Salad
This dish goes particularly well with Sesame Scallops
Ingredients of Daikon and Carrot Salad
200 g carrots julienned
250 g daikon radishes julienned
1 Green onion chopped
Dressing of Daikon and Carrot Salad
1 tablespoon mirin
3 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons peanut oil
1 teaspoon sesame oil
Preparation of Daikon and Carrot Salad
Put vinegar, mirin, and sugar together in a small bowl and stir until sugar dissolves. Add peanut and sesame oils and blend well.
Place carrots and daikon in a colander and sprinkle with salt. Let stand for 15 minutes or until limp. Transfer to a bowl and toss with chopped green onion and dressing. Taste for salt and add more if needed.
Marinate for at least 10 minutes and serve chilled.
Daikon and Carrot Salad
Cuisine: Japanese
Main Ingredient: Carrots
Daikon and Carrot Salad
Servings: 3
Egg in a Hole recipe
Egg in a Hole recipe
Try this Egg in a Hole recipe
Ingredients of Egg in a Hole recipe
White sandwich bread
Eggs
Vegetable oil
Salt & pepper
Preparation of Egg in a Hole recipe
From: Kids in the kitchen Fold over a slice of bread. Take a bite out of the folded edge. Open the bread. There should be a round hole in the middle. Heat oil in skillet. Place bread in skillet. Break egg carefully so that it falls into the hole. Salt & pepper to taste. Fry until egg is cooked through, turning as needed.
Egg in a Hole recipe
Main Ingredient: Eggs
Egg in a Hole recipe
Servings: 1 Servings
Challah French Toast recipe
Challah French Toast recipe
Try this Challah French Toast recipe
Ingredients of Challah French Toast recipe
4 sl Challah
Maple syrup; for serving
2 ts Sugar
2 tb Unsalted butter
1/2 c Milk
2 Eggs; lightly beaten
Preparation of Challah French Toast recipe
In a large shallow bowl whisk together milk, eggs and sugar. Soak bread 1 minute per side, until nearly all egg mixture is absorbed. In a large cast-iron or nonstick skillet melt butter over medium-low heat. When butter bubbles, carefully transfer challah slices to pan and cook 1 1/2 to 2 minutes per side, or until golden brown. Sprinkle toasts with confectioners sugar and serve with maple syrup. Yield: 4 servings Converted by MC_Buster.
Challah French Toast recipe
Cuisine: French
Challah French Toast recipe
Servings: 1 servings/Total Time (median)
3 Envelope Roast
This was really good and easy.
Ingredients of 3 Envelope Roast
3 pound or so roast (beef or pork) such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
Water - for a pressure cooker 1 cup water
Preparation of 3 Envelope Roast
(Please note in a SLOW COOKER you CAN cut in half the dry ingredients if you find it overpowering.)
In the pressure cooker use the whole envelopes. I prefer the whole envelopes in either method of cooking.
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired) I love mine browned in the CE 8 qt PC)
Add the meat to your cooker
Pour the water, salad dressing mixture over the roast
Now cook as usual. In the CE Pressure Cooker, I cooked it for 70 minutes and used quick release method can and probably should use natural but I am always in a hurry when making this as it smells so good! In the slow cooker cook it on high for about 4 hours on low about 8 hours.
You can use the liquid for gravy or broth!
3 Envelope Roast
Cuisine: American
Main Ingredient: Pork
3 Envelope Roast
Total Time (median): 6 : 07 Active Time: 0 : 15
New Mexican Pork Tamales recipe
New Mexican Pork Tamales recipe
Try this New Mexican Pork Tamales recipe
Ingredients of New Mexican Pork Tamales recipe
1 1/2 lb Pork loin or other tender;
1 md White onion; chopped
1/2 c Dried ground chile (Chimayo
TAMALES
1 6 oz. pkg. dried corn husks
6 c MASA HARINA
4 1/2 c Water or more as needed
2 Cloves garlic; minced
1/8 ts Oregano
1 tb Flour
1/4 ts Cumin
2 c Water
3/4 ts Salt
2 tb Salt
2 tb Canola oil
2 c Oil
Preparation of New Mexican Pork Tamales recipe
Preheat oven to 350 degrees. Place pork and onion in med. baking dish and cover with water. Bake for approx. 1-1/2 hrs. or until meat pulls apart easily. Remove pork from broth. Refrigerate broth. When cool, shred meat with 2 forks or with dough blade of food processor. Strain broth after fat has solidified on surface. (All of this can be done day before.) If the broth doesnt measure 2 cups, add water to make 2 cups of liquid. Reserve pork and liquid. In large skillet, heat oil, add minced garlic and pork. Sprinkle flour over mixture and stir constantly for about a minute as the flour begins to brown. Add ground chile, broth and seasonings. Cook over med.-low heat until thickened and almost dry, stirring regularly, about 30 minutes. Remove from heat. Prepare corn husks by submerging in bowl or baking pan of hot water for 30 min. Separate husks and rinse them under warm running water to wash away any grit or brown silks. Soak them in warm water until ready to use. Prepare MASA. Measure MASA HARINA in large bowl. Add water, while stirring. Add oil and salt and stir well. Use spoon, powerful mixer, or your hands. When well blended should have the consistency of moist cookie dough. If it begins to dry out, add more water. Cover with damp cloth if necessary. Assemble tamales. Spread dough on smooth side of husk with back of spoon to about 1/2" from side edges, 1" from top edge, and 2" from bottom edge. Spoon about 2 Tbsp. of filling down center. Roll husk over so that MASA covers filling and should come loose from husk. Then roll up husk and fold bottom end under. Repeat until all MASA and filling is used. Stand tamales loosely packed in a steamer/blancher/spaghetti cooker, or lay flat in a criss cross pattern so steam can penetrate effectively. Cover pot and steam for about 1 hr. to 1-1/4 hrs or until the MASA is firm and pulls away from husk easily. Serve tamales warm. Let each person remove his own husks. May be topped with green chile sauce, chili con carne, or cheese and onions if desired. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster on Nov 01, 1997
New Mexican Pork Tamales recipe
Cuisine: Mexican
Main Ingredient: Pork
New Mexican Pork Tamales recipe
Servings: 6 Servings/Total Time (median): 3 : 00 Active Time: 0 : 01
White bean and Chicken Chili
White bean and Chicken Chili
Best served during the SuperBowl.
Ingredients of White bean and Chicken Chili
1 pound Great Northern Beans cooked
1/2 pound Chicken thighs 1/2 in. diced
2 quarts Chicken Stock
2 tablespoon Olive oil
2 medium Yellow Onions 1/4 in.diced
4 can (12 oz) Diced green chilis
4 each Garlic cloves minced
1/2 cups Monterey jack cheese shredded
2 each Jalapeno peppers minced
3 teaspoons Cumin
1/4 teaspoon Cayenne pepper
Salt to taste
Sour cream for garnish
Preparation of White bean and Chicken Chili
Saute onions, garlic and jalepenos in the olive oil till the onions are "almost" clear (transluscent). Add the diced chicken thighs next and cook them for 10-15 mins. Add the beans, chicken stock, green chilis, cumin and cayeene.
Simmer this very slowly on low heat for 2 hour....reducing it. Check for salt then chill immediately and refrigerate overnight.
Bring back to simmer and cook for an additional 3-4 hours. When it is the desired thickness, pour into bowls and add cheese and a dollup of sour cream
White bean and Chicken Chili
Cuisine: American
Main Ingredient: Beans
White bean and Chicken Chili
Servings: 12 8 oz. Servings/Total Time (median): 0 : 45 Active Time: 0 : 45
Crockpot Rotisserie Chicken
Crockpot Rotisserie Chicken
Try this Crockpot Rotisserie Chicken recipe.
Ingredients of Crockpot Rotisserie Chicken
3 -4 lb. chicken rinsed, patted dry
1 Tbsp. olive oil
3/23 tsp. season salt
aluminum foil
Preparation of Crockpot Rotisserie Chicken
Prepare deli-style chicken at home by aid of your crockpot.
Rub chicken with olive oil. Sprinkle with season salt to taste. Spray inside crockpot with non-stick cooking spray. Put foil balls in bottom of the crockpot. Place the chicken on top, breast side up. Cover and cook on HIGH for 4-6 hours.
Note: Do not add water or other liquid to crockpot.
Do not cook on LOW setting.
Crockpot Rotisserie Chicken
Cuisine: American
Main Ingredient: Chicken
Crockpot Rotisserie Chicken
Servings: 4 Servings/Total Time (median)
Ultimate Scalloped Potatoes
Ultimate Scalloped Potatoes
The best, richest scalloped potatoes you've ever tasted.
Ingredients of Ultimate Scalloped Potatoes
1 teaspoon Butter
1 large Garlic clove peeled
1 cup Whipping cream
1/3 cup Whole milk
1 teaspoon Salt
1/8 teaspoon Ground pepper
2 pounds Potatoes peeled and cut into 1/8" slices
1 cup Gruyere coarsely shredded
1/4 cup Parmesan finely grated
Preparation of Ultimate Scalloped Potatoes
1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.
Ultimate Scalloped Potatoes
Cuisine: American
Main Ingredient: Potatoes
Ultimate Scalloped Potatoes
Servings: 6 Servings/Total Time (median): 0 : 47 Active Time: 0 : 20
