Showing posts with label Food-Recipes. Show all posts
Showing posts with label Food-Recipes. Show all posts
Monday, July 19, 2021
Sunday, December 27, 2015
RECIPE: CHEESY MASHED POTATO EGG SKILLET CASSEROLE
INGREDIENTS
1 (4.7 oz.) package Betty Crocker™ loaded mashed potatoes
1/2 cup milk
1/2 cup water
2 1/2 tablespoons butter
1 1/2 cups shredded sharp cheddar cheese
4-6 eggs
Salt and pepper, to taste
4-6 slices fried bacon
4 green onions, chopped
Pinch of crushed red pepper
DIRECTIONS
- Preheat oven to 350º F.
- Heat a large oven-safe skillet over medium heat. Add water and butter and prepare mashed potatoes as directed on package. Once mashed potatoes are ready, cover with 2/3 of the shredded cheese. Next, make 4-6 wells in the mashed potatoes for the eggs. Crack eggs into the wells and sprinkle with salt and pepper. Cover with remaining cheese.
- Place entire skillet in oven and bake until whites of eggs are just set but yolks are still slightly runny, about 12 to 15 minutes. Top with bacon and sprinkle with green onions. Serve.
RECIPE: CHILI WITH TWISTED CHEESY CORNSTICKS
INGREDIENTS
1 lb ground beef
1 bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
1 can (15 oz) pinto beans, drained
1 can (8 oz) tomato sauce
1 package (1 oz) taco seasoning mix
1/2 cup shredded Monterey Jack cheese (2 oz)
1 can Pillsbury™ refrigerated original breadsticks
DIRECTIONS
- Heat oven to 350°F. Line large cookie sheet with parchment paper. In 12-inch skillet, cook ground beef, 1/2 teaspoon salt and 1/8 teaspoon pepper over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain. Stir in frozen corn (reserving 1/2 cup), beans, tomato sauce, taco seasoning and 1 1/2 cups water; bring to a boil. Reduce heat to medium-low; cook 15 minutes or until thoroughly heated.
- Meanwhile, place reserved corn and cheese in food processor or blender. Cover; process 15 to 20 seconds or until finely chopped.
- Unroll dough into 2 sections; separate breadsticks. Spoon corn mixture down length of 6 breadsticks; press onto dough. Top with remaining breadsticks. Twist stuffed breadsticks 2 or 3 times. Place 1 inch apart on cookie sheet.
- Bake 18 to 25 minutes or until golden brown. Serve with chili.
Saturday, November 28, 2015
Chicken Stir-Fry with Peanut Sauce
How To Make Food Coloring
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This color will not only be safe, but you can make it using simple household ingredients and commonly available spices and vegetables. So, how do you make food coloring at home? Read on and find out.
1. Pink/Red Coloring:
There are many options you can explore if pink or red is the colour you want to add to your food. Beets have a lot of natural color, but do not alter the taste of a particular dish. This makes them amazing natural red/pink food coloring agents.
To make the color, you can use canned beet juice or boil and juice the raw vegetable. Once you have boiled the beets, blend them in a food processor and strain the colour out using a sieve.
Other options to make red or pink color include cherries, pomegranate, raspberries or other red fruits. And in case you are thinking of including apple in the list, remember that apple isn’t a red fruit.
2. Orange Coloring:
If you want your food to have that orange hue, consider adding carrots to your food. Although oranges might seem like a promising bet, they don’t add a lot of color to your food.
Cut the carrots lengthwise and blend them in a food processor. They will add a natural sweetness to your food.
3. Yellow Coloring:
If yellow is the shade you are looking for, then the spice rack is where you need to look into.
Turmeric is one of the best spices that impart yellow color to your food. It does not have a very strong taste, but the color is quite rich and you should make sure that you don’t end up using too much of it.
Alternatively, you can also consider using saffron leaves for that lovely sunny yellow color.
4. Green Coloring:
To get green color, you can consider adding spinach to your food. Add a little spinach, so that it does not change the flavor of your dish.
You can use a blended extract of spinach, or even add whole spinach leaves.
5. Blue/Purple Coloring:
These are perhaps the trickiest colors to prepare at home.
Although you can get a blue or purple coloring by blending blueberries and blackberries in a food processor, there are some other ingredients you need to add to derive that rich color. The twist in the tale is an ingredient you probably haven’t thought off – cabbage!
Yes, cabbage! Purple or red cabbage can be used to make purple or blue food coloring.
To make purple coloring, cut and boil cabbage until the water turns dark and the color is intensified. Remove the cabbage from this water. The result is a very rich and lush purple food dye.
To make blue coloring, stir in baking soda into the cabbage purple dye gradually over time. The baking soda reacts with the cabbage juice and the result is a pretty blue dye.
Benefits Of Food Coloring:
Using food coloring has a few benefits. They are:
1. Safe:
These food based colors are generally safe for use, and don’t contain chemicals that artificially amplified colors do.
2. Lighter Hue:
These colors will be paler and more pastel-like than your regular food colors. Although this isn’t really a benefit, this ensures you never overdo the coloring. This way you can check on your progress and make sure that you get the right color combination.
3. Better Taste:
Because these colors are made out of natural ingredients, they taste amazing. This makes them all the more desirable than those horrible artificially made coloring agents.
