Author: Admin

Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

Do I have to use Cheddar Cheese?

You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

Do these muffins need to cook longer?

The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

How do I store these muffins?

These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

Can these muffins be frozen?

You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

Savor the exquisite tastes of this 20-minute gourmet dish: Lemon Butter Pan-Seared Cod. A zesty lemon butter sauce elevates these plain fish fillets to the level of a culinary masterwork in this dish. This dish’s rich tastes and flaky, delicate fish will be sure to wow, making it ideal for both weeknight dinners and special occasions.

The recipe calls for four 6-oz fillets of thick-sliced fish.

1 tablespoon of AP flour

A quarter teaspoon of each of the following: garlic powder, onion powder, smoked paprika, and dried oregano.

one-fourth teaspoon of salt

“Ground black pepper, 1/4 teaspoon”

olive oil, 2 tablespoons

Two and a half teaspoons of cold unsalted butter

the finely minced garlic of four cloves

1/4 cup of chicken broth

2 teaspoons of freshly squeezed lemon juice

fresh parsley, minced, 1 tbsp

Here are the directions:

Bring together the all-purpose flour, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper in a small plate. Press the spiced flour mixture onto each fish fillet so it covers completely.

In a big skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. When the butter begins to bubble, toss in the breaded fish fillets. To get a golden brown color and fully cooked, heat for three to four minutes per side. After cooking, take the fillets out and put them aside.

Put the minced garlic into the same pan and cook for around a minute, or until it begins to smell good. After adding the chicken stock, reduce the liquid by half by simmering.

Divide the chilled butter into little pieces and set aside. To get a glossy sauce, stir in the butter cubes one by one as you add them to the pan.

Finally, stir in the chopped parsley and fresh lemon juice. Taste and add more spice as needed.

Spoon the lemon butter sauce over the cooked cod fillets and return them to the pan. To heat thoroughly, cook for one more minute.

Quickly serve the pan-seared fish with more parsley on top, if preferred. Serve with your preferred accompaniments.

Important note: To speed up the thawing process, soak frozen cod in cold water for approximately half an hour prior to cooking.

To make turning the cod fillets easier, use a skillet that doesn’t stick.

Serve with steamed rice, roasted veggies, or a crisp salad for a satisfying dinner.

FAQs: Are frozen fish fillets OK to use? Yes, freezing cod fillets for 30 minutes in cold water before cooking is a rapid way to defrost them.

Enjoy!

Ingredients:
– 3 cups frozen hash brown potatoes
– 3/4 cup shredded pepperjack cheese
– 1 cup cooked ham, diced
– 1/4 cup finely chopped green onions
– 4 eggs, whisked
– 1 can (12 fluid ounce) evaporated milk
– 1/4 teaspoon ground black pepper
– 1/8 teaspoon salt
Steps to Create the Magic:
1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. Spread the hash brown potatoes evenly at the bottom of the dish. Next, sprinkle the shredded pepperjack cheese, diced ham, and green onions over the potatoes.
3. In a different bowl, mix together the whisked eggs, evaporated milk, pepper, and salt. Pour this mixture over the layered ingredients in the dish.
Optional: If you wish, you can cover the dish and refrigerate it for a few hours or even overnight.
4. Bake your creation for 40-45 minutes (or 55-60 minutes if refrigerated) in the preheated oven, or until a knife inserted in the center comes out clean. Let it stand for 5 minutes before serving.

You need

1 lb ground beef
-1 lb ground pork
1 mug parmesan rubbish grated, divided
-1/4 mug heavy cream
1 egg
-2 tbsp onion grated
6 cloves garlic pressed
1 tbsp Italian seasoning dried
-1/2 tsp ground black pepper
-1/ 2 tsp swab
2 mugs marinara sauce
1 mug mozzarella rubbish tattered
Garnish( voluntary)
2 tbsp fresh parsley diced

Instructions

Combine the beef, pork,3/4 mug parmesan, heavy cream, egg, onion, garlic, Italian seasoning, swab and pepper, and blend or work with your hands until fully incorporated.
Form Meatballs into 24 balls and place side by side in a 9×13 dish dish.
Cover the meatballs with marinara sauce, also unevenly spread the mozzarella and remaining parmesan rubbish over the top. Singe uncovered at 350 ˚F for 35- 45 twinkles or until the meatballs are cooked through( 160 ˚F internal temp.)
Remove the dish dish from roaster and let set for 5 twinkles

Prepare your tastebuds for a savory treat that’s neither bird nor fowl. Introducing: City Chicken. Don’t let the name mislead you; this dish might sound poultry-themed, but in reality, it’s an ode to pork. Hailing from Polish-American roots, City Chicken takes you on a gastronomical journey, from the buzzing streets of Pittsburgh and Cleveland to your dining table.

City Chicken: A Deceptive Delight

City chicken might masquerade as its feathered counterpart, but its essence is pure pork. A cherished recipe from the Depression Era, this dish gives the illusion of a fried chicken leg, but with a bite that’s unmistakably pork.

So, what is City Chicken? While the name might have you thinking poultry, this dish is actually pork’s answer to the fried chicken leg. Cubes of juicy pork are speared onto skewers, seasoned to perfection, cloaked in an egg and breadcrumb armor, flash-fried to a crispy golden hue, and then baked until tender. The result is a mouth-watering mock chicken leg that you’ll find hard to resist.

City Chicken Recipe

Ingredients

2 pounds boneless pork, cubed (1 1/2-inch pieces)

Salt, pepper, and seasoned salt to your liking

4 eggs

3 tablespoons milk

2 cups Italian seasoned bread crumbs

2 cups water

2 cups vegetable oil (for frying)

You’ll also need:

14 (4-inch) skewers

A 9×13-inch baking dish

A wire rack

Preparation

Start by threading 2 to 3 pork cubes onto each skewer. Season generously with salt, pepper, and seasoned salt. Place skewers to one side.

Grab two shallow bowls. In the first, whisk together the eggs and milk. Fill the second bowl with your seasoned bread crumbs. Arrange a wire rack inside your baking dish, and pour in water. Ensure the water level doesn’t touch the rack.

Turn your oven on, setting it to 350 degrees Fahrenheit. Similarly, heat the vegetable oil in a deep-fryer or a large saucepan until it reaches 350 degrees Fahrenheit.

Dive right into the coating process. First, submerge the skewers into the egg mixture, followed by a dip into the breadcrumbs. Double-dip for an extra crispy crust.

Once well-coated, fry each skewer until it sports a gorgeous golden-brown shade, typically taking 3 minutes on each side.

Transfer the fried skewers onto the wire rack, ensuring they’re spaced apart. For the final touch, cloak the dish with aluminum foil.

Bake in the preheated oven. 20 minutes should suffice until the pork loses its pinkish hue. But we’re not done yet! For the perfectly crispy crust, remove the foil and let it bake for an additional 10 minutes.

Serve immediately, and watch as everyone marvels at the deceptive delight that is the City Chicken.

So, ready to dig into some City Chicken? Dive in and relish a dish that’s history on a plate!

Ingredients

4 potatoes
4 cloves of garlic, chopped
50 g butter, melted
50 ml vegetable oil
Salt, to taste
Oregano, to taste

Directions

Prepare the Potatoes:
Preheat your oven to 200°C (392°F).
Wash and scrub the potatoes clean.
Cut the potatoes in half lengthwise, but not all the way through, leaving them connected at the bottom.

Add the Garlic:
Chop the garlic cloves finely.
Insert the chopped garlic into the slits of each potato.

Prepare the Foil:
Cut several pieces of aluminum foil and shape them into small boats or cups.
Place each potato in a foil shape and set them on a baking sheet.

Make the Butter and Oil Mixture:
In a small bowl, combine the melted butter and vegetable oil.
Add salt and oregano to the mixture, stirring well to combine

.
Drizzle and Coat:
Drizzle the butter and oil mixture over the potatoes, making sure to get some into the slits.
Use a brush to coat the potatoes evenly with the remaining mixture.

Bake:
Sprinkle additional salt over the potatoes if desired.
Place the baking sheet in the preheated oven and bake for 50 minutes, or until the potatoes are tender and golden brown.

Serve:
Remove the potatoes from the oven and let them cool slightly.
Serve hot, directly from the foil, or transfer to a serving dish.

Serving Suggestions
Serve these baked potatoes as a side dish with grilled meats, fish, or a fresh salad.
Add a dollop of sour cream or Greek yogurt on top for extra flavor.
Pair with a hearty soup or stew for a complete meal.

Cooking Tips
Make sure to cut the potatoes deep enough to insert the garlic, but not all the way through.
Adjust the seasoning to your taste, adding more or less garlic, salt, and oregano as preferred.
Use a fork to check if the potatoes are tender before removing them from the oven.

Nutritional Benefits
Potatoes: Rich in vitamins C and B6, potassium, and fiber.
Garlic: Contains antioxidants and has antibacterial properties.
Oregano: Adds flavor and is a good source of antioxidants.

Dietary Information
Gluten-Free: This recipe is naturally gluten-free.
Vegetarian: Suitable for a vegetarian diet.
Dairy-Free Option: Use a dairy-free butter substitute if needed.

Storage Tips
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freeze: Not recommended as the texture of the potatoes may change upon thawing.

Why You’ll Love This Recipe
Easy to Make: Simple steps and minimal ingredients make this recipe accessible to everyone.
Flavorful and Comforting: The combination of garlic, butter, and oregano creates a delicious and aromatic dish.
Versatile: Can be paired with a variety of main courses and sides.

Conclusion
These Garlic and Herb Baked Potatoes are a delicious and easy-to-make side dish that’s perfect for any occasion. With their rich flavors and tender texture, they’re sure to become a favorite in your household. Enjoy making and sharing this delightful recipe with your loved ones!

If you’re looking for a sweet and savory dish that’s easy to make and sure to impress, look no further than this Delicious Brown Sugar Chops Recipe. These chops are perfect for a family dinner, a special occasion, or just a cozy night in. The combination of brown sugar and savory spices creates a mouthwatering glaze that will have everyone coming back for seconds.

This Delicious Brown Sugar Chops Recipe is a fantastic way to elevate a simple pork chop dinner into something truly special. The sweet and savory glaze is a crowd-pleaser, making this dish a hit every time.

INGREDIENTS:

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 tablespoon olive oil

Ingredients

• 2 tsp dry yeast (7g)

• 1 tsp granulated sugar (4g)

• 2/3 cup warm milk (160ml)

• 2 cups bread flour (260g)

• 2 tbsp plain yogurt (30g)

• 2 tbsp olive oil (30ml)

• 1/2 tsp salt (2.5g)

• Chopped chives (to taste)

• Chopped coriander (to taste)

• Shredded mozzarella (to taste)

• Garlic powder (to taste)

Nutrition Information

• Serving Size: 1 naan bread (assuming 4 naan breads)

• Number of Servings: 4

• Calories: 320

• Total Fat: 14g

• Saturated Fat: 6g

• Cholesterol: 25mg

• Sodium: 350mg

• Total Carbohydrates: 40g

• Dietary Fiber: 2g

• Sugars: 3g

• Protein: 10g

Instructions

Step 1: Activate the Yeast

1. Prepare the yeast mixture: Add 1 tsp of granulated sugar to 2/3 cup of warm milk and stir. Then sprinkle 2 tsp of dry yeast and stir again. Set aside for about 5 minutes until it gets foamy.

Step 2: Prepare the Dough

2. Mix the ingredients: In a standing mixer bowl, add 2 cups of bread flour, 2 tbsp of plain yogurt, 2 tbsp of olive oil, 1/2 tsp of salt, and the yeast mixture. Mix to incorporate all ingredients and then knead for 10 minutes until the dough is smooth and elastic.

3. Let the dough rise: Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent a crust from forming. Cover the bowl tightly with cling film and leave it in a warm, draft-free place until the dough doubles in size.

Step 3: Shape and Fill the Dough

4. Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.

5. Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.

6. Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.

Step 4: Cook the Naan

7. Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.

8. Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.

Serving

9. Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!

Tips

• Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.

• Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.

• Adjust the filling: Feel free to experiment with different cheese types and additional fillings like spinach or cooked mushrooms.

Conclusion

These Cheese Stuffed Naan Breads are a delightful addition to any meal. With their soft, fluffy texture and flavorful, cheesy filling, they are sure to become a favorite in your household. Enjoy making and eating this delicious treat!

Ingredients

1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

Note: Dried bread crumbs. We found that 1 slice of dried bread yields ¼ cup of fine dry bread crumbs. To reach the 1 cup mark we needed 4 slices of bread. Fresh bread crumbs. You can make ⅓ cup of bread crumbs from 1 slice of fresh bread. It takes 3 slices of bread to make 1 cup of fresh bread crumbs.

Homemade Old Bay Seasoning (copycat)

3/4 tablespoon salt
1 tablespoon celery seed
2 teaspoons sweet paprika
1 teaspoon ground dry mustard
1 teaspoon ground ginger
5 bay leaves
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/16 teaspoon ground cloves

Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.
For optimal flavor use within 3 months.
Makes about 1/4 cup.