Crescent Hamburger Bake

CRESCENT HAMBURGER BAKE

2 pkgs. crescent rolls
1 1/2 lb. hamburger
Salt and pepper to taste
1 med. onion
1 (6 oz.) can tomato paste
1 pkg. Sloppy Joe mix
1 1/4 c. hot water
1 (4 oz.) pkg. Mozzarella cheese
1 (4 oz.) pkg. cheddar cheese

Brown hamburger and onion. Add salt and pepper. Add tomato paste, Sloppy Joe mix, and hot water. Simmer a few minutes and set aside. Place 1 package rolls flat in bottom of 9×13 pan. Cover with hamburger mixture. Top with cheeses. Place second package of rolls on top of cheese; bake at 350 degrees for 30 minutes.

Barbecue Shrimp & Grits

BBQ Shrimp and Grits

Serves 6

Creamy Grits

2 3/4 cups water
1 teaspoon salt
3/4 cup dried grits — not instant
1/4 cup heavy cream
3 tablespoons butter
black pepper — freshly ground
1 1/2 tablespoonsAsiago Cheese — grated

Barbecue Sauce
4 tablespoons butter
2 clovesgarlic — minced
1/2 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper — freshly ground
1/2 teaspoon thyme — dried
1/4 teaspoon oregano — dried
1/2 teaspoonred pepper flakes — crushed
1/2 cup shrimp stock or chicken stock
1/4 cup beer

Shrimp
1 pound large shrimp, butterflied
2 tablespoons butter — cut into pieces
salt and pepper — to taste
3 tablespoons parsley — minced

The Creamy Grits: In a saucepan over medium-high heat, bring the water and
salt to a simmer. Stirring constantly, slowly add the grits and stir
until combined. Reduce the heat to low and cook, stirring frequently,
until almost cooked through, about 15 minutes. Stir in the cream and cook
until the grits reach the desired consistency, about 10 minutes. Add the
butter and stir until melted. Season with salt and pepper to taste.
Remove the pan from the heat, cover to keep warm and set aside. Just
before serving, add the cheese to the grits and stir to combine.

Barbecue Sauce: Watch this recipe carefully so that the dry ingredients
(the cayenne in particular) don’t burn. In a small saucepan over
medium-high heat, melt the butter. Add the garlic and cook for 1 minute.
Do not allow the garlic to brown. Add the cayenne, salt, pepper, thyme,
oregano, and pepper flakes and cook, stirring constantly, for 30 seconds.
Add the stock and beer and bring the mixture to a boil. Cook until the
liquid is reduced by a third, 5 to 7 minutes. Remove the pan from the
heat, cover and set aside.

Shrimp: Preheat the broiler. Place the butterflied shrimp on the broiler
pan, dot with the butter, season with salt and pepper, and broil without
turning, until cooked through, 2 to 3 minutes. To

Assemble: Place a spoonful of Creamy Grits in the center of a shallow soup
dish. Arrange the shrimp around the grits. Spoon the Barbecue Sauce over
the shrimp and sprinkle with parsley.

NOTES : You may substitute chicken stock or broth for shrimp stock in
the Barbecued Shrimp. For a more authentic flavor, bring the chicken
stock or broth to a simmer with as many shrimp shells as available and
cook for 20 minutes. Strain the mixture.

Taco Bell Caramel Apple Freeze

1 Box Green Apple Jolly Rancher Drink Mix
2 Cups Cold Water
3-4 Cups Ice
½ Cup White Sugar
Green Food Coloring
Caramel Sauce

In a blender, combine water, apple drink mix, sugar, and ice. Blend for 1-2 minutes or until smooth.

Add in 3 to 4 drops of food coloring, blend until you reach your desired shade.

Fill glass about ⅓ of the way full with green apple slushy mixture.

Add about 2 tablespoons of caramel sauce.

Add more of the slushy mixture until glass is about ⅔ of the way full. Add 2 tablespoons of caramel sauce.

Top off glass with more of the slushy mixture.

Three Cities of Spain Cheesecake

1 crumb-crust, see below
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
For topping
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

Make crumb crust as directed. Preheat oven to 350°F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb-crust
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Bacon Cheeseburger Hamburger Helper

1 pound large shells pasta
8 ounces uncooked bacon
1 pound lean ground beef
1 small yellow onion, diced
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
1 cup beef broth
1 tablespoon cornstarch
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups cheddar cheese, shredded (6 ounces)

Cook the large shell pasta according to the directions on the bag and drain (do not rinse).
Add the bacon to a cast iron skillet, cook until crisp and remove from the pan.
Crumble the bacon into small bits.
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the onions.
Let brown for 1 minute before stirring, then let brown for another 1 minute before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and the cornstarch until it is dissolved.
Add the ketchup, mustard, beef broth mixture, salt, and black pepper into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Add the pasta back to the pan and mix together gently.
Add the bacon crumbles back into the pan.
Turn off the heat, add in the cheddar cheese and stir until melted.

Gnocchi Gratin with Ham and Peas

1 package 16 oz. potato gnocchi
6 tablespoons unsalted butter, divided
1 pound ham steak, cut into 1/2-inch pieces
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese, divided
1 cup thawed frozen green peas

Preheat oven to 400°F.
Cook potato gnocchi according to package directions; drain and transfer to a large bowl.
Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high.
Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes.
Using a slotted spoon, transfer ham to bowl with gnocchi.
Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high.
Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes.
Slowly whisk in whole milk, and bring to a boil; whisk vigorously to work out any lumps.
Whisk in kosher salt and black pepper.
Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted.
Pour cheese sauce over ham and gnocchi; stir in thawed frozen green peas.
Transfer mixture to a lightly greased 11-x 7-inch baking dish.
Sprinkle remaining 1/4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes.
Remove from oven, and serve warm.

Honey Balsamic Pork Tenderloin

1 pork tenderloin (between 1-3 pounds)
½ cup balsamic vinegar
1 cup water
¼ cup honey
3 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon onion powder
½ teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons cold water + 1 tablespoon corn starch (optional)

Whisk together vinegar, water, and next six ingredients.
Add pork to your slow cooker. Pour sauce over pork.
Cover and cook on high for 4-5 hours or on low 8 hours.
Shred pork with two forks and serve now OR follow the next (optional) step.
BEFORE SHREDDING MEAT:
Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker.
Transfer as much liquid from the slow cooker as possible to a medium sauce pan.
Bring to boil over medium-high heat.
Whisk together cold water and corn starch and stir into boiling sauce.
Reduce to simmer and allow to cook for 3-4 minutes until slightly thickened.
Shred pork, pour sauce over the top and serve.

Scottish Stout Stew

One 4½-pound bone beef shank (or 3 pounds boneless beef shank, cut into cubes)
All-purpose flour, for dusting
1 pint stout beer or ale
3-4 cups vegetable stock, homemade or store-bought
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig marjoram
6 shallots (or 3 small onions), coarsely chopped
2 ribs celery, coarsely chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
2 tablespoons extra virgin olive oil
Salt and black pepper

1. Preheat oven to 325°F.
2. Choose a casserole pot that the shank will fit into whole (or a smaller pot will work if you are using pieces).
It's worth taking the pot to the butcher and asking him to give you a cut that will fit your pot!
Heat the oil in the pot and add the beef shank, brown on all sides.
(A dusting of flour on the meat helps if you are using pieces of beef rather than the shank.
Simply dip the pieces of beef in the flour before you start frying in the oil.)
3. Add the beer and stock to the pot. The liquid should come about 3/4 of the way up the pot.
Bring to the boil.
4. Add all the vegetables and herbs to the pot. Season with salt and pepper.
5. Turn the heat off and cover with a tight fitting lid.
6. Bake in the oven for 3 to 4 hours. The meat will be tender and falling from the bone when ready.
Test after 2½ hours to see if tender.

Chicken Breasts Pierre

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper.
Coat chicken breasts with flour mixture.
Melt butter in a large skillet over medium heat, and brown chicken on all sides.
Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce.
Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce.
Bring to a boil; reduce heat, and return chicken to skillet.
Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Panera Bread Steak & White Cheddar Panini

Pickled Red Onions

1 cup sliced red onions slice thin
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water

Sandwich Ingredients

1 loaf ciabatta bread
2 tablespoons pickled red onions
2 tablespoons horseradish sauce
6 ounces sliced roast beef
4 slices white Cheddar cheese
cooking spray for pan

Pickled White Onions

Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin.
Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water.
Stir until the sugar and salt are dissolved.
These should rest about 30 minutes for using.

Sandwich instructions

Split the ciabatta loaf open, spread the horseradish sauce onto the top inside of the split loaf.
Add roast beef to the bottom.
Add the pickled onions, and cheese.
Place the sandwich in the press, and cook about 3 minutes or until the sandwich is heated through.
Heat the Panini press.
If you do not have a panini press you may want to use a grill pan, and a heavy object to press the sandwich into the pan.
Some people like to wrap a brick with foil and use this as a press.

Amazing Appetizers Volume 2

Amazing Appetizers Volume 2

This cookbook is loaded with over 450 appetizer recipes.

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Homemade Manicotti Crepes

Homemade Manicotti Crepes

If you're pressed for time, you can use store bought and just stuff them with recipe below.

Crepes recipe:

6 eggs
1 cup of flour
1 cup of milk
1/2 Teaspoon salt

This recipe makes a pancake type crepe for the manicotti stuffing. In a large bowl, beat your eggs together well. Add salt and mix.

Slowly add the milk and flour alternating. Beat out all the lumps. This batter will be thin, but should not be watery.

Using a non-stick frying pan, pour enough batter onto a hot skillet to make a 6 inch pancake. The pancake should be thin, if too thick, add a bit more milk.

When you can see the edges start to brown, flip the pancake and cook on other side.

To keep these from sticking together, place a sheet of wax paper between layers till ready to stuff.

Stuffing Mixture:

3 lbs or Ricotta Cheese ( I use whole milk)
1 Lb of mozzarella shredded.
1 egg beaten
1/4 grated cheese
2 TB of Parsley flakes
Salt and Pepper.
1 Qt of marinara sauce
13×9 pan

Beat the egg and add the grated cheese, parsley, salt & pepper.

Fold in the mozzarella cheese and ricotta. Blend well..

Place about 1/2 cup of marinara sauce in bottom of pan. Add a few teaspoons of water to thin the sauce. Be sure entire bottom is covered, add a bit more sauce if needed.

Take a manicotti crepe and fill with ricotta mixture. Careful not to over fill as they need to roll and lap over. Place seem side down in pan. Continue stuffing and rolling the crepes seem side down until pan is filled.

Pour remaining marinara sauce over the crepes. Cover with aluminum foil and back at 350 degrees F for about 30 mins.

Cheese Steak Burgers

Cheese Steak Burgers

1 1/2 lb ground round
2 TBS butter
2 medium sweet onions, sliced, and separated into ringlets
2 tsp. A1 sauce
8 slices provolone cheese, (about 4 oz)
4 kaiser rolls, split

In a small skillet, over high heat, melt the butter. Saute’ the onion ringlets until golden brown, about 5 minutes. Add A1 sauce for the last few seconds or so.Set aside.

Heat gas or charcoal grill. Shape ground round into 8 thin patties.

Grill, covered, until well done, turning once, about 12 minutes total.

Add rolls, cut sides down, for last 4 minutes of grilling or until toasted.

Place 2 slices of cheese on top of 4 of the patties.

Place remaining patties on top; Cover and allow cheese to melt.

Serve patties on rolls with the fried onions.
Offer ketchup, or mayonnaise as condiments.

Chili's Salsa

(14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1⁄4 cup yellow onion (diced)
1⁄2-3⁄4 teaspoon garlic salt
1⁄2 teaspoon cumin
1⁄4 teaspoon sugar

In food processor place jalapenos and onions. Process for just a few seconds.

Add both cans of tomatoes, salt, sugar, and cumin.

Process all ingredients until well blended but do not puree.

Place in covered container and chill.

A couple of hours of chilling will help the flavors come together.

Krispy Kreme Glazed Donut

2¼ Teaspoons Active Dry Yeast
½ Cup Warm Water
¼ Cup White Sugar, Divided
¼ Cup Evaporated Milk, Warmed
½ Teaspoon Salt
¼ Cup Vegetable Shortening, Softened
1 Egg and 1 Egg Yolk
2 Teaspoons Vanilla Extract
2½ Cups All Purpose Flour
3-4 Cups Vegetable Shortening, For Frying

For the Glaze:
2 Tablespoons Butter, Melted
1⅓ Cup Powdered Sugar
Pinch of Salt, To Taste
2 Teaspoons Evaporated Milk
1 Teaspoon Vanilla Extract
3-4 Teaspoons Water

In a large bowl whisk yeast, warm water, and ½ teaspoon of sugar. Set aside for 5-10 minutes.

Then stir in remaining sugar, evaporated milk, salt, shortening, egg, egg yolk, and vanilla extract.

Gradually whisk in flour a little at a time until smooth and just combined. Do not over mix.

Knead until dough is smooth and slightly sticky ,but no longer sticking to your fingers.

Spray a large bowl with non stick cooking spray. Transfer dough into bowl and cover with plastic wrap. Rise until doubled in size (around 60-90 minutes).

Punch down dough and roll out onto a floured surface until ~1/2 inch thick.

Cut into circles using a biscuit or donut cutter. Don't forget to cut out the hole in the center.

Cover and rise again until doubled in size. (~30-45 minutes).

In a large dutch oven heat shortening to 360 degrees F.

While oil is heating combine all glaze ingredients in a small bowl.

Fry donuts a few at a time until golden brown on both sides, flipping once.

Cool on a wire rack for 1-2 minutes before dipping into glaze.

Starbucks Iced Cinnamon Dolce Latte

1 cup brewed espresso
1 Tbsp cinnamon dolce syrup, recipe follows
2 Tbsp heavy cream
ice cubes
whipped cream, for topping
cinnamon, for topping

For the cinnamon dolce syrup:
1 cup cold water
1 cup granulated sugar
1 tsp cinnamon
⅛ tsp sea salt
¼ tsp vanilla extract

First, make the cinnamon dolce syrup. In a small saucepan, bring water, cinnamon, sugar and salt to a boil. Boil while stirring until sugar dissolves completely, about 2-4 minutes.

Adjust to a simmer and let reduce to about half and thickened.

Remove from heat, stir in vanilla. Let cool then transfer to a container.

Brew espresso and let cool.

Add syrup to bottom of cup. Pour coffee over then heavy cream. Stir.

Add ice, stir again. Top off with whip cream and a sprinkle of cinnamon.

Grasshopper Poke Cake

1 box milk chocolate cake mix, plus ingredients required per package directions
1 (4.67-ounce) package Andes mints, divided
1 (3.9-ounce) package instant chocolate pudding mix
2 cups cold milk
1 1/4 cup prepared hot fudge sauce
12 ounces frozen whipped topping, thawed
1/2 teaspoon peppermint flavoring
2 drops green food coloring

Preheat oven and prepare cake per package directions.
Chop about 2/3 of the package (3 ounces) of mints into small pieces and fold into the cake batter before baking.
When cake is nearly baked, combine pudding mix and cold milk per package directions.
Remove cake to a cooling rack and immediately poke about 24 holes into the cake using the handle of a wooden spoon.
Warm the hot fudge sauce in the microwave for 1 minute, until pourable, and pour over the warm cake and into the holes.
Spread the pudding evenly on top and allow it also to fill the poked holes as much as possible.
Add mint flavoring and food coloring to the whipped topping and stir to combine well.
Spread topping over the cake. Chop remaining mints to garnish the top of the cake.
Cover lightly with plastic wrap and chill for at least 4 hours or overnight before serving.

Tres Leches Cake

For the Cake:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
¼ cup heavy cream

For the Frosting:
2 cups heavy cream
3 tablespoons granulated sugar

1. Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow. Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
4. Clean out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
5. Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
7. Transfer the cake to a rimmed serving plate. Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.) Allow the cake to absorb the milk mixture for about 30 minutes.
8. To frost the cake, whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake. Garnish with maraschino cherries, if desired.

Pioneer Woman

North Carolina Fish Stew

6 slices thick-cut bacon, cut into 1/2-inch-wide strips
2 onions, halved and sliced thin
1 teaspoon salt
½ teaspoon red pepper flakes
6 cups water
1 can 6-ounce tomato paste
1 pound red potatoes, unpeeled, sliced 1/4 inch thick
1 bay leaf
1 teaspoon Tabasco sauce, plus extra for serving
2 pounds skinless white fish fillets, 1 to 1 1/2 inches thick, cut into 2-inch chunks
8 large eggs

Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally.
Add onions, salt and pepper flakes and cook until onions begin to soften, about 5 minutes.
Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf.
Increase heat to medium-high and bring to boil.
Reduce heat to medium and cook at vigorous simmer for 10 minutes.
Reduce heat to medium-low and stir in Tabasco.
Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly.
Cover and cook until eggs are just set, 17 to 22 minutes.
Season with salt to taste.
Serve, passing extra Tabasco separately.

Note
Use fish fillets that will hold their shape during cooking. Look for thick, mild whitefish fillets such as bass, rockfish, cod, hake, haddock, or halibut. Thin, flaky fish like flounder, catfish, and tilapia are not good choices.