Author: Admin

7 Up Biscuits – These biscuits are on repeat at our house. We absolutely LOVE them. This recipe makes 9 biscuits. Perfect for a dinner side and leftover for breakfast. I love to stuff the leftover biscuits with egg, cheese, and bacon – YUM. Give these a try the next time you need an easy bread recipe. You won’t be disappointed!

Ingredients

• 4 cups Bisquick
• 1 cup sour cream
• 1 cup 7-up
• 1/2 cup melted butter

How To Make 7 Up Biscuits

Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

Ingredients
1° 12 lbs ground beef

1/3 large onion, chopped

° 1 can of green chili peppers, small tin

1 can of enchilada sauce

2 ounces of cream cheese

1 bag of Fritos chips

1 bag of grated cheese

° 3⁄4 cup shredded lettuce

12 cups fresh tomatoes, diced

° 16 ounces of sauce 8 ounces of sour cream

Preparation
Browning the minced meat with onions.

Add green peppers, enchilada sauce, and cream cheese.

In a 9″ x 13″ pan, repeat the layers as follows: Fritos chips, meat mixture and grated cheese.

Baking 350 for 15-20 minutes or bubbly cheese.

Garnish individual servings with lettuce, tomato, salsa, and sour cream, to taste.

Enjoy!

Who knew that onions could steal the spotlight from meat in a recipe? This unexpected twist in culinary delight will redefine your perception of savory dishes. Get ready to savor the flavor revolution as we uncover the magic of an onion-based recipe that will leave you craving for more!

Ingredients

Gather these simple yet flavorful ingredients to embark on a culinary adventure:

• Red Onion – 4
• Eggs – 4
• Potatoes – 2
• Salt – to taste
• Ground Black Pepper – to taste
• Plain Flour – 4 tablespoons
• Vegetable Oil – for frying
• Tomato – 2
• Dill or Parsley – 1 bunch
• Cheese – to taste

Step-by-Step Guide

Step 1: Preparing the Onion Mixture

Peel and slice four large red onions into thin semicircular strips. Mix them with beaten eggs, grated potatoes, plain flour, salt, and pepper until you achieve a homogeneous dough-like consistency.

Step 2: Frying the Onion Patties

Heat vegetable oil in a pan and spread the onion mixture to form round patties. Fry until golden brown on both sides, creating delectable onion pancakes.

Step 3: Creating the Tomato Topping

Blanch and peel two large tomatoes, then finely chop the pulp. Drain excess juice and mix the tomatoes with finely chopped dill and grated cheese for a flavorful topping.

Step 4: Layering the Dish

In a baking dish, layer the onion pancakes with the tomato topping, creating a delicious stack of savory goodness.

Step 5: Baking Perfection

Bake the layered dish at 180°C for about 15 minutes until the cheese melts and turns golden brown, adding a delightful aroma to your kitchen.

Step 6: Serving Delight

Slice the baked onion pancakes and serve hot, reveling in the savory fusion of flavors that will tantalize your taste buds.

Tomato Topping

Enhance the flavor profile of your dish with a tangy tomato topping infused with aromatic dill and creamy cheese.

Layering the Dish

Assemble your onion pancakes and tomato topping in layers, creating a visually appealing and mouthwatering dish.

Baking Perfection

Achieve culinary excellence by baking the layered dish to perfection, ensuring a harmonious blend of flavors and textures.

Serving Delight

Indulge in the sensory experience of serving and savoring this delectable onion-based dish, guaranteed to satisfy even the most discerning palates.

Why Onions Over Meat?

Discover the myriad reasons why onions surpass meat in this tantalizing recipe, from flavor enhancement to health benefits.

Nutritional Benefits

Uncover the nutritional prowess of onions, packed with vitamins, minerals, and antioxidants essential for overall well-being.

Flavor Explosion

Experience a flavor explosion like never before as onions take center stage in this culinary masterpiece, leaving a lasting impression on your taste buds.

Healthier Alternative

Opt for this healthier alternative to meat-based dishes, reducing saturated fat intake without compromising on taste or satisfaction.

INGREDIENTS

Ingredients

For this recipe, we provide measurements in both USA and European metrics to ensure accuracy and convenience.

Main Ingredients:

• Oatmeal: 1 cup (90g)
• Salt: 1 tsp (5g)
• Dry Garlic: ½ tsp (1g)
• Italian Herbs: 1 tsp (2g)
• Cottage Cheese: 1 cup (240g)
• Mozzarella Cheese (shredded): ½ cup (50g)
• Eggs: 3 pcs
• Avocado Oil: 2 tbsp (30ml)

For Topping:

• Arugula: ½ cup (15g), chopped
• Green Onions: 2-3 stalks, chopped
• Little Tomatoes: ½ cup (75g), diced
• Parmesan Cheese (shredded): ¼ cup (25g)
• Mozzarella Cheese (shredded): ¼ cup (25g)
• Additional Italian Herbs for Topping: ½ tsp (1g)

Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, combine the oatmeal, salt, dry garlic, and Italian herbs. Mix well to ensure the dry ingredients are evenly distributed.

2. Combine Wet Ingredients

In another bowl, mix the cottage cheese, shredded mozzarella cheese, and eggs until well combined. Ensure the mixture is smooth and homogenous.

3. Mix Together

Add the wet ingredients to the dry ingredients and mix until thoroughly combined. The batter should be well mixed with no dry spots.

4. Prepare the Muffin Tins

1. Preheat the Oven: Preheat your oven to 180°C (360°F).
2. Grease the Muffin Tin: Grease a muffin tin with avocado oil to prevent sticking and ensure easy removal of the muffins.

5. Fill the Muffin Tins

Divide the batter evenly among the muffin tin cups. Fill each cup about three-quarters full to allow room for the muffins to rise.

6. Add the Toppings

Evenly distribute the chopped arugula, green onions, and diced little tomatoes over the batter in each muffin cup. Sprinkle the tops with shredded Parmesan cheese, mozzarella cheese, and a pinch of additional Italian herbs for extra flavor.

7. Bake

1. Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
2. Cool the Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

These savory oatmeal muffins are perfect for breakfast, a snack, or a light meal. They pair wonderfully with a fresh salad or a bowl of soup. Serve them warm or at room temperature for the best taste and texture.

Nutrition Information

This recipe makes approximately 12 muffins. The following nutrition information is per muffin:

• Calories: 150
• Protein: 7g
• Carbohydrates: 10g
• Dietary Fiber: 2g
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 250mg
• Sugars: 1g (from natural sources)

Conclusion

These Savory Oatmeal Muffins with Cheese and Vegetables are a delightful and nutritious addition to your meal repertoire. They are easy to prepare, packed with flavor, and versatile enough for any meal of the day. Enjoy the combination of wholesome oatmeal, rich cheeses, and fresh

Ingredients:

1 ½ lb. Ground beef
2 Bell peppers chopped
½ Onion chopped
2 tsp. Minced garlic
1 tsp. Seasoned salt
8 Slices provolone cheese
4 Large Eggs
¼ C. Heavy whipping cream
2 tsp. Worcestershire sauce
How To Make Philly Cheesesteak Casserole:

 

In a skillet over medium high heat on the stove, begin to brown the meat.
When the meat is partially browned, add the onions and peppers to the skillet. Cook until the meat is completely browned and the vegetables are beginning to soften.
Add the seasoned salt and minced garlic to the skillet and saute another 30 seconds. Drain any excess grease.
Layer the beef in the bottom of a well greased 9×9 baking dish.

“Let’s Spice Up Your Dinner Time: A Simple Step-by-Step Guide to Perfect BBQ Oxtail”

Ingredients:
3 lbs of succulent oxtails
1 medium-sized yellow onion, finely chopped
2 tbsp of my secret homemade BBQ rub/seasoning OR your favorite store-bought BBQ seasoning
2 tbsp of vegetable oil to coat everything nicely
3 cups of tangy BBQ sauce for that extra zing
A splash of liquid smoke for an authentic BBQ flavor (I used a little over 1 tbsp)
3 cups of beef broth OR chicken broth OR water for added depth of flavor

Cooking Steps:

1. Kickstart the process by placing the oxtails and chopped onions into a large mixing bowl. Drizzle the oil all over the ingredients ensuring they’re nicely coated, then sprinkle your chosen BBQ seasoning all over the oxtails.

2. Transfer the seasoned oxtails and onions into a large pot and place it over medium-high heat. Allow them to brown nicely.

3. Once browned, remove the oxtails and onions from the pot and place them into your slow cooker for the next phase.

4. Return to the pot you just used and pour in your chosen broth or water.

5. It’s time to add in the BBQ sauce and a splash of liquid smoke. Mix everything together and let it simmer for 5 minutes over medium heat.

6. Pour this mouth-watering barbecue sauce mixture over the oxtails in the slow cooker. Secure the lid on top and let everything cook on LOW for 6 hours.

7. Once cooked to perfection, serve your BBQ oxtail with your favorite sides.

8. Now, all that’s left to do is ENJOY your homemade, succulent BBQ oxtail!

Ingredients
8 boneless, skinless chicken thighs
Juice of 2 lemons
¼ cup olive oil
4 cloves garlic, minced
3 teaspoons dijon mustard
3 teaspoons oregano
2 teaspoons thyme
1 teaspoon dill
1 teaspoon paprika
2-3 teaspoons salt
1 teaspoon black pepper

Preparation
Place chicken in a large bowl or ziplock bag.
In a small bowl, mix together all remaining ingredients until well combined.
Pour the marinade over the chicken and cover or seal bag.
Place in fridge to marinate for 2-6 hours.
When ready to bake: Preheat oven to 350 degrees F.
Arrange marinated chicken in a large baking dish and pour marinade over the top.
Bake chicken for 40 minutes or until internal temperature reaches 165-175 degrees F. Broil for the last 2-3 minutes for extra color.

Ingredients
1 medium head of cauliflower, cut into florets
1 cup broccoli florets
1 cup carrots, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 cup frozen peas
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup breadcrumbs (optional, for topping)
2 tablespoons olive oil
2 tablespoons butter

Embrace the flavors of Hawaiian luau tradition right from your kitchen with this simple and delectable Kalua Pig recipe. Perfect for those seeking a slice of island life or aiming to impress at their next gathering, this dish guarantees savory, tender enjoyment with minimal effort. Whether you’re a culinary novice or a seasoned chef, this recipe promises a hassle-free route to a rich, flavorful experience. Here’s how you can bring a taste of Hawaii to your table with just three ingredients.

3-Ingredient Slow Cooker Kalua Pig

Servings: 8

Ingredients

5 pounds boneless pork shoulder

1 tablespoon Alaea sea salt (Hawaiian Red Salt)

1 tablespoon liquid smoke

Preparation

Prepare the Pork: Start by piercing the pork all over with a fork or sharp knife. This helps the flavors to penetrate deeply into the meat.

Season: Rub the pork shoulder generously with Alaea sea salt, ensuring it’s evenly coated.

Cook: Place the seasoned pork in the slow cooker and evenly drizzle with liquid smoke. Cover and set to cook on low for about 16 hours. Yes, patience is key here for the flavors to fully develop and for the meat to reach the perfect tenderness.

Shred: Once cooked, the pork will be fall-apart tender. Shred it with two forks, discarding any excess fat as preferred.

Broil for Crispness (Optional): For added texture, you can spread the shredded pork on a baking sheet and broil it briefly.

Variations & Tips:

Salt Substitute: If Alaea sea salt isn’t readily available, kosher salt can be a substitute, though start with less and adjust to taste.

Banana Leaf Addition: For an authentic touch, placing a banana leaf over the pork while it cooks can add a subtle flavor. This is optional and not crucial for a delicious outcome.

Serving Suggestions: While the pork is flavorful on its own, pairing it with sauces can enhance the meal. However, try it first as is to truly appreciate its smoky and salty notes.

Patience Pays Off: The essence of Kalua Pig lies in the slow cooking process. Resist the temptation to set the cooker on high to save time.

Freezing: This dish freezes well, making it an excellent option for meal planning. Just store in airtight containers and thaw in the refrigerator for an easy, flavorful meal anytime.

Transform your dining experience with this easy-to-follow Kalua Pig recipe. Whether served with traditional sides like steamed rice and lomi-lomi salmon or a simple coleslaw, this dish is sure to become a cherished addition to your culinary repertoire, offering a piece of Hawaiian paradise in every bite.

Ingredients

6 bone-in, skin-on chicken thighs
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved*
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
¼ cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
½ cup half and half*
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Preparation

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
Season chicken with Italian seasoning, salt and pepper, to taste.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with parsley, if desired.
NOTES
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.