Month: January 2023

Chicken-Cheese Rolls

Posted on by looper

Chicken-Cheese Rolls

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 12 rolls
Calories 199 kcal

Ingredients
  

  • 24 ea Pillsbury Biscuits
  • 8 oz Cheddar Cheese shredded
  • .25 C milk
  • 2 lb Chicken Breast shredded
  • 1 can Cream of Chicken Soup
  • 1 can Cheddar Cheese Soup

Instructions
 

  • cook chicken and shred. add cheddar cheese and 1/4c milk. mix well
  • mix cream of mushroom soup and cheddar cheese soup with 2/3C milk
  • add 1/3 of soup mixture to bottom of casserole.
  • flatten 2 biscuits. add chicken mixture to center. cover and seal with second biscuit. repeat.
  • place rolls in casserole and cover with remaining soup mixture
  • back 350 degrees for 45 mins

Nutrition

Calories: 199kcalCarbohydrates: 9gProtein: 19gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 60mgSodium: 1140mgPotassium: 567mgFiber: 0.4gSugar: 3gVitamin A: 409IUCalcium: 157mgIron: 0.4mg
Keyword Casserole
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Naan

Posted on by looper

Naan

Print Recipe
Course Appetizer
Cuisine Indian
Servings 8 flatbreads
Calories 219 kcal

Ingredients
  

  • 2 tsp yeast dry, active
  • 1 tsp sugar
  • .5 C water
  • 2.5 C flour
  • .5 tsp salt
  • .25 C olive oil extra virgin
  • .33 C yogurt plain
  • 1 ea egg

Instructions
 

  • Add sugar, water and yeast to bowl. Mix well. Let sit 5-10 minutes until frothy. Mix in the oil, yogurt and egg.
  • Mix 1 cup flour and salt. Add liquids and mix. Continue adding flour and combine, until you can no longer stir the mixture.
  • Turn out onto floured surface and knead in remaining flour until it is smooth but not sticky. Add additional flour if neccessary. Cover and rise for 1 hour, or until doubled.
  • Divide into 8 pieces. Roll each piece flat (1/4" or less). Fry in hot skillet, flipping when large bubbles have formed.

Nutrition

Calories: 219kcalCarbohydrates: 32gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 152mgPotassium: 82mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 17mgIron: 2mg
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Sandwich Bread

Posted on by looper

Sandwich Bread

This bread is characterized by its soft and fluffy texture and mild, slightly sweet flavor.
The bread should have a light, airy crumb with a tender texture. The flavor of the bread should be mild, with a subtle sweetness from the addition of sugar and butter. This makes it a great choice for sandwiches, as it won't overpower the other flavors in the filling.
Overall, this sandwich bread recipe is a great choice for those who prefer a mild, versatile bread that can be used for a variety of sandwich combinations. It is also suitable for toasting, and can be enjoyed with a variety of spreads and toppings.
Print Recipe
Course Side Dish
Cuisine American
Servings 16 slices
Calories 138 kcal

Ingredients
  

  • 1 C water
  • 1/4 C milk whole
  • 2.25 tsp yeast
  • 2 tbsp sugar
  • 4 tbsp butter room temperature
  • 1 1/2 tsp salt
  • 3 1/4 C all-purpose flour scant

Instructions
 

  • Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
  • Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
  • Keep the dough in the mixer and beat for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
  • Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. Grease a 9×5 inch loaf pan.
  • When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8 inch log and place in the prepared loaf pan.
  • Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until itʼs about 1 inch above the top of the loaf pan, about 1 hour.
  • Adjust oven rack to a lower position and preheat oven to 350°F
  • Bake for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F

Nutrition

Calories: 138kcalCarbohydrates: 23gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 55mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 94IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword Bread
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Split Pea Soup

Posted on by looper

Split Pea Soup

a.k.a Baby Poop Soup
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 444 kcal

Equipment

  • 1 dutch oven

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 C onion yellow, chopped
  • 1.25 C celery chopped
  • 1 tsp garlic minced
  • 4 C chicken broth
  • 4 C water
  • 1 lb split peas dried
  • 2 ea bay leaf
  • 1.5 tsp thyme fresh
  • 1.5 lb ham
  • 1 C carrot chopped

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste 
  • Nestle ham into soup. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 minutes.
  • Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
  • Add carrots to soup. Cover soup and continue to simmer, stirring occasionally, about 30 minutes
  • Stir ham into soup, season with more salt as needed. 

Nutrition

Calories: 444kcalCarbohydrates: 40gProtein: 34gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 1485mgPotassium: 961mgFiber: 16gSugar: 7gVitamin A: 2851IUVitamin C: 5mgCalcium: 66mgIron: 4mg
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Meat-Rag Stewart

Posted on by looper

Meat-Rag Stewart

Shut Up Stew a.k.a. The Meg
Print Recipe
Course Soup
Cuisine American
Servings 10
Calories 308 kcal

Equipment

  • 1 dutch oven

Ingredients
  

  • 3 lb beef roast cubed, 1/2"
  • 8 oz portobello mushrooms
  • 6 ea celery stalk chopped
  • 1 ea red onion chopped
  • 5 ea carrot chopped
  • 1.25 c red wine pinot noir
  • 4 c beef broth
  • 2 tbsp bacon grease

Instructions
 

  • dust meat in flour, salt og pepper
  • sear meat in bacon fat
  • remove meat from pan
  • deglass pan with 1/4 c pinot noir
  • add onions, celery and mushrrooms to pan with remaining wine, cook, stirring occasionally for 5 minutes
  • add 4 C beef broth, carrots and meat
  • simmer for 1 hour
  • salt og pepper to taste

Nutrition

Calories: 308kcalCarbohydrates: 2gProtein: 28gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 476mgPotassium: 628mgFiber: 0.3gSugar: 1gVitamin A: 105IUVitamin C: 0.1mgCalcium: 32mgIron: 3mg
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Potato Leek Soup

Posted on by looper

Potato Leek Soup

Potato Leek Soup
Print Recipe
Course Soup
Servings 10 people
Calories 188 kcal

Ingredients
  

  • 2 tbsp bacon fat
  • 2 ea leek
  • 2 lb russet potato
  • 7 C chicken broth
  • 2 ea bay leaf
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 C heavy cream

Instructions
 

  • Add the bacon fat, leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Nutrition

Serving: 1CupCalories: 188kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 858mgPotassium: 434mgFiber: 1gSugar: 2gVitamin A: 369IUVitamin C: 6mgCalcium: 36mgIron: 1mg
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Moroccan Lamb and Lentil Soup

Posted on by looper

Lamb and Lentil Moroccan Soup

Lamb and Lentil Moroccan Soup
Print Recipe
Course Soup
Cuisine Mediterranean
Servings 12
Calories 142 kcal

Ingredients
  

  • 1 lb lamb shoulder chops
  • 1 tbsp olive oil
  • 1 ea onion chopped fine
  • 2 tsp ginger grated
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 pinch saffron
  • 1 tbsp flour
  • 10 C chicken broth
  • 1 C red lentils
  • 15 oz chickpeas canned
  • 4 each plum tomatoes
  • 1/4 C harissa

Instructions
 

  • Preheat oven to 350
  •  Pat lamb dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest heat, in dutch oven, heat oil until just smoking. Place lamb in pot and cook until well browned about 3 minutes per side; transfer to plate.
  • Add onion and remaining ½ teaspoon salt to fat left in pot and cook until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in lentils, then nestle lamb into pot and add any accumulated juices.
  • Place in oven and back for 50 mins or until lentils are tender
  • Transfer lamb to cutting board, let cool slightly, then shred into bite-size pieces; discard excess fat and bones. Stir lamb and chickpeas into soup and let sit until heated through, about 3 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes and sprinkle with cilantro. Serve, passing extra harissa separately.

Nutrition

Calories: 142kcalCarbohydrates: 21gProtein: 9gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 807mgPotassium: 312mgFiber: 8gSugar: 4gVitamin A: 139IUVitamin C: 2mgCalcium: 37mgIron: 3mg
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