Saturday, January 26, 2019

SMOTHERED GREEN BEANS

SMOTHERED GREEN BEANS | #Weightwatchersmeals #Weightwatchersfreestyle #Weightwatchersgreenbeans #Greenbeanrecipeswithbacon #Smotheredgreenbeansrecipe #Weightwatcherstacospaghetti #Smotheredgreenbeans #Redskinpotatorecipes #Crockpotgreenbeansandpotatoes #Roastedvegetables #Greenbeanrecipesstovetop #Greenbeansandpotatoescrockpot



Ingredients

  • 5 (15-oz) cans green beans, drained
  • 1 lb bacon
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup low-sodium soy sauce
  • 1-1/2 tsp garlic powder


Instructions

  1. Preheat oven to 350 degrees.
  2. Pour drained green beans in an ungreased 9x13-inch pan.
  3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
  4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
  5. Bake uncovered for 40 minutes.

  recipe adapted >>>>>  here



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Wednesday, January 16, 2019

30 Minute Spicy Ginger Szechuan Beef

30 Minute Spicy Ginger Szechuan Beef | #Wingsrecipefried #Frychickenwings #Dessertrecipes #Healthyrecipes #Cookingrecipes #Chickenrecipes #Peppersteakrecipe #Orangebeefrecipe #Easypeppersteak #Beefstirfrymarinade #Asianrecipesauthentic #Beefbulgogirecipe




Ingredients

  • BEEF:
  • 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 3 Tbsp cornstarch
  • 3 Tbsp sesame oil
  • VEGETABLE TOPPING:
  • 3 inch celery stalks julienned into thin 2 long strips
  • 1/2 cup shredded carrots
  • 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
  • SAUCE:
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp Chinese 5 spice
  • 2 cloves garlic minced
  • 2 Tbsp packed brown sugar
  • 1 inch of fresh Ginger grated or very finely minced
  • 4 Tbps soy sauce
  • 2 Tbsp water
  • 1 Tbsp Sriracha
  • 1 Tbsp rice wine vinegar
  • 2 tsp hoisin sauce
  • 1 green onion thinly sliced


Instructions

  1. Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
  2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
  3. Let meat marinate for about 10 minutes or so.
  4. In a medium mixing bowl, whisk together sauce ingredients and set aside.
  5. Slice vegetables and set aside.
  6. Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
  7. Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
  8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
  9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.
  10. Add cooked beef and turn to coat in the sauce.
  11. Serve over Veetee Dine In Rice.

RECIPE ADAPTED  >>>>>  here


Monday, January 14, 2019

Salted Caramel Popcorn Cake Recipe

Salted Caramel Popcorn Cake Recipe | #Salted #Caramel #Popcorn #Cake #Recipe #Cupcakecakes #Cakecookies #Cakedecorating #Cakedesserts #Dessertrecipes #Cutecakes #Cupcakecakes #Dessertrecipes #Eatdessert #Deliciousdesserts #Cakedesserts #Cakecookies

Ingredients

  • cake
  • 3 cups all-purpose flour (360g)
  • 2+1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, room temperature (226g)
  • 1+1/2 cups brown sugar (300g)
  • 3 large eggs
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 1+1/4 cups milk (300ml)
  • salted caramel frosting
  • 1 cup butter (226g)
  • 1+1/2 cups brown sugar (300g)
  • 3/4 - 1 cup heavy whipping cream (180-240ml)
  • 3/4 tsp salt
  • 2 vanilla beans (or 2 tsp vanilla extract)
  • 5 - 6 cups powdered sugar (600-720g)
  • topping
  • 1 cup butter (226g)
  • 1+1/2 cups brown sugar (300g)
  • 1/2 cup heavy whipping cream (120ml)
  • 3/4 tsp salt
  • 10 cups popped corn (100g)

Instructions

  1. Preheat oven to 350°F / 175°C. Line the bottom of two 9“ springform pans with parchment paper and lightly grease the sides. Set aside.
  2. Cake: In a large bowl whisk together flour, baking powder, and salt to combine. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter and sugar until creamy for about 2 minutes. Add eggs and vanilla* and mix until combined. Alternately add dry ingredients and milk and mix on low speed just until combined. Begin and end with dry ingredients. Divide batter into the two prepared springform pans equally. Bake for about 23-25 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
  3. Frosting: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined. Transfer to a large heat-proof mixing bowl. Let cool to room temperature. 
  4. Add 5 cups of powdered sugar to the cooled caramel little by little and stir on medium-low speed until it's starting to get crumbly. Add ¼ cup heavy cream and mix on medium speed until combined and creamy. Add more sugar or heavy cream little by little if the consistency is too liquid or too little creamy. The consistency should be creamy but firm enough to spread. Add salt and stir to combine. When you add more sugar, you may increase the salt amount to your taste. 
  5. Cut cake layers in half horizontally. Spread with ¼ of the frosting. Place a second cake layer on top and frost again. Repeat two more times. Spread remaining frosting on top of the cake and around the sides. Chill in the fridge at least 4 hours. 
  6. Topping: In a small saucepan, melt the butter over medium-high heat. When butter is melted, add brown sugar and 1/2 cup of heavy whipping cream and bring to a boil. Cook for about 2 minutes. Whisk continuously. Remove from heat and stir in salt and vanilla* until combined.
  7. Transfer popcorn to a large bowl and pour 1 cup of cooked caramel on top. Stir until popcorn is evenly moist. 
  8. Pour the remaining caramel around the edges of your chilled cake that it drips down the sides. Place caramel popcorn on top of the cake. Store leftovers in an airtight container in the fridge up to 3 days.

recipe adapted >>>>>  here

Thursday, January 10, 2019

BEST BAKED EGGPLANT PARMESAN

BEST BAKED EGGPLANT PARMESAN | #Lightdinnerrecipes #Healthysummerdinnerrecipes #Healthybowlrecipes #Healthychickenrecipes #Worklunchideasmakeahead #Mousakkarecipe #Eggplantrecipesbaked #Friedeggplantparmesan #Eggplantrecipesparmesan #Eggplantparmrecipes #Eggplantrecipeshealthy #Eggplantcasserolerecipes

Ingredients

  • 3 large eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided

Instructions

  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

recipe adapted  >>>>>  here

Sunday, January 6, 2019

SOFT 100% WHOLE WHEAT DINNER ROLLS

SOFT 100% WHOLE WHEAT DINNER ROLLS | #Homemadegrahamcrackers #Grahamcrackerrecipes #Wholewheatdinnerrolls #Wholewheatrollsrecipe #Wholewheatflourrecipes #Easywholewheatrollshealthy #Wholewheatpizzadoughrecipe #Kitchenaidmixerrecipes #Wholewheatpizzacrust #Healthybreadrecipe #Wholewheatdinnerrolls #Honeywheatbreadrecipe

Ingredients

  • 2 tablespoons active dry yeast (instant works, too)
  • 1/2 cup warm water
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4–1/2-5 cups whole wheat flour
  • 1–1/2 teaspoon salt

Instructions

  1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  6. Let rise, covered for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Bake for 20-25 minutes until golden brown.

recipe adapted >>>>>  here