Reuben Egg Rolls

We wanted to take the tastes of the traditional Reuben sandwich and make them into a crunchy, bite-sized app since we can’t get enough of them. Although it may seem scary, frying egg rolls is totally worthwhile in this case. The high heat keeps everything from blowing up in the middle and keeps the wrapper crispy. We’ve tested them in the oven, so believe us when we say the results are much messier and regrettably mushy.

Ingredients for Ruben egg roll:

• Add extra for serving. 4 ounces of softened cream cheese,
• 3 tablespoons of Russian dressing
• 1 tablespoon cooked horseradish
• 1 1/2 cups of shredded Swiss cheese and 3/4 pound of minced corned beef slices
• 1/2 cup drained sauerkraut
• 2 tablespoons of just chopped chives
• 16 wrappers for egg rolls
• For frying, use vegetable oil

Directions for Ruben egg roll:

Step one:

Combine the cream cheese, horseradish, and Russian dressing in a medium-sized bowl. Stir in Swiss cheese, sauerkraut, corned meat, and chives.

Step two:

Place a diamond-shaped egg roll wrapper in front of you, then fill it with a maximum of two teaspoons of the reuben mixture. Gently roll up the sides and bottom of the piece, sealing the seam with a few drops of water. Proceed with the leftover filling and wrappers.

Step Three:

Working in batches, place the egg rolls to a large deep-sided pan set over medium heat with 1 inch of oil heated until it begins to bubble.

Step four:

Fry the rolls for 1 minute on each side, or until golden. Transfer to a platter lined with paper towels and allow to cool slightly. Continue with the remaining egg rolls.

Serve warm, with Russian dressing for dipping.

Enjoy!

Tomato-Butter Roast Chicken

Ingredients for tomato butter toast chicken:

• One teaspoon of ground cumin
• 1 teaspoon of ground mustard
• 1/4 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon of split kosher salt, with additional
• freshly ground black pepper
• One full (3 1/2 to 4 pound) chicken;
• one and a half pounds of quartered young Yukon potatoes;
• two large leeks, cut into 1/2″ rounds in the white and light green sections.
• One tablespoon of extra virgin olive oil
• Melted half a cup (1 stick) unsalted butter
• One-fourth cup tomato paste
• 1 tablespoon of newly plucked thyme.

Directions for tomato butter toast chicken

Step 1:

 Combine cumin, mustard, cayenne, 1 tablespoon salt, and a few grinds of black pepper in a small bowl.

Step 2: 

Dry pat the chicken. Apply spice mixture on chicken all over. Let it settle for an hour at room temperature. To begin, preheat the oven to 400°.

Step 3:

Combine potatoes, leeks, and oil in a big bowl; add salt and black pepper to taste. Spoon half of the potatoes and leeks into a large heatproof saucepan or Dutch oven. Place chicken atop.

Step 4:

 Cream together butter, tomato paste, thyme, and the remaining tsp salt in a medium-sized bowl until creamy. To serve, set aside 1/4 cup of the tomato butter. Cover the chicken with the leftover tomato butter. Remaining potatoes and leeks should be added to the side spaces

Step 5:

Roast the chicken and veggies for forty-five minutes with a lid on. Remove the cover and continue roasting for an additional 35 to 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°. Give it a 15-minute rest before slicing.

Step 6:

Serve the chicken with veggies on the side and brush with the reserved tomato butter.

Plan Ahead: Make the tomato butter three days in advance. Refrigerate and store in an airtight container

Homemade Pizza Dough Recipe for Beginners

Ingredients for pizza dough:

• 1/3 cups (320 ml)
• warm water (between 38 and 43 °C, or 100 and 110 °F).
• Two and a quarter teaspoons (7g) Red Star instant yeast Platinum Yeast (one standard packet)*
• One teaspoon (13 grams) of granulated sugar
• Two tablespoons (30ml) olive oil, with more for frying and dough brushing
• One tsp salt
• 3.1/2 cups, or almost 450 grams Unbleached all-purpose flour (ground and spooned), plus more for the hands and a sprinkling of cornmeal on the pan’s surface

Directions for pizza dough

Step 1:

In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar. After covering, give it a five-minute rest. *In the following stage, use a wooden spoon or silicone spatula to combine the dough in a large mixing basin if you do not have a stand mixer.

Step 2:

Stir in the flour, salt, and olive oil. Beat for two minutes at a low speed

Step 3:

Knead the dough: Continue beating the dough in the mixer for five more minutes, or knead it by hand for five minutes on a surface dusted with flour. To make a soft, somewhat tacky dough, add 1 teaspoon of flour at a time on the dough, the work surface, or the bowl if you’re new to baking bread and the dough gets too sticky during the kneading process. You do not want a dry dough, therefore do not add more flour than is necessary. The dough should feel somewhat soft after kneading. Your dough is ready to rise if you poke it with your finger and it slowly bounces back.

Step 4:

Rise: Use the same large basin that you used for the dough, but lightly coat it with oil or nonstick spray.

Step 5 :

After placing the dough in the basin, turn it over to coat it completely in oil. Use a fresh kitchen towel, plastic wrap, or aluminum foil to cover the bowl. Let the dough rise for 60 to 90 minutes, or until it doubles in size, at room temperature.

Step 6:

Set oven temperature to 475°F (246°C). As you form the pizza, let it heat for at least 15 to 20 minutes. (If you plan to use a pizza stone, warm it in the oven as well.) Apply a thin layer of nonstick spray or olive oil to a baking sheet or pizza pan. Add a small pinch of cornmeal to the crust to give it more taste and crunch.

Cheesecake Fudge

Cheesecake Fudge Recipe takes less than 20 minutes to throw together and tastes just like a mouthwatering cheesecake. Make it with or without the crust!

HOW TO STORE FUDGE

After the fudge is made, it is important to keep it well covered so that it stays soft and creamy. You can safely leave it at room temperature for a few days, or store it well covered in the refrigerator for up to two weeks.

Ingredients for cheesecake fudge:

• 9 Squares of Graham Cracker
•  White chocolate chips, type 3 c
• 1 tablespoon butter and a pinch of kosher salt
• One teaspoon of pure vanilla extract
• Sweetened condensed milk, one cup
• 1 and a half cups marshmallow Fuzz
• One (3.4-ounce) box of quick cheesecake pudding mix

Directions for cheesecake fudge:

Step one:

Grease a square baking pan (8 x 8 or 9 x 9) with cooking spray after lining it with parchment paper. Graham cracker squares should be arranged so that they cover the whole bottom of the pan; snip off any extra crackers as needed.

Step two:

White chocolate chips, butter, vanilla, sweetened condensed milk, and salt should all be combined in a small saucepan over medium heat. Cook until melted and smooth, stirring frequently.

Step three: 

Lower the heat to medium-low and stir in the pudding mix, making sure it dissolves thoroughly. Once the heat is off, add the marshmallow fluff. Mix until the mixture melts. Over the Graham Crackers, pour mixture.

Step Four:

Put in the fridge for three hours or until set. Slice into little squares

Ready to Serve!

Enjoy!

 Apple Biscuits

Ingredients for apple biscuits:

• medium Granny Smith apples, peeled and large diced
• 1 teaspoon lemon juice
• 1/4 cup butter, cubed
• 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon flour
• 1 cup light brown sugar, divided
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 10 large biscuits (I like the canned “flaky layers” kind)
• medium Big diced Granny Smith apples, peeled
• one tsp lemon juice
• 1/3 cup heavy cream and 1/4 cup chopped butter
• Half a teaspoon of extract from vanilla
• One spoonful of flour
• 1 cup of split light brown sugar
• One tsp of cinnamon
• One-fourth teaspoon of kosher salt
• 10 large biscuits (I prefer the “flaky layers” sort that come in a can)
• 2/3 cup powdered sugar
• 1/4 cup heavy cream

Garlic Butter Shrimp

This easy garlic butter shrimp is succulent shrimp tossed in an easy garlic and lemon sauce. The perfect quick dinner or appetizer!

If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.

It seems to me that sometimes the simplest dishes might turn out to be the most tasty. Shrimp don’t need a lot of ingredients to become a delicious dish. With just a few ingredients, you can prepare these shrimp with garlic butter in minutes. They taste great eaten plain or over spaghetti and are bursting with flavor

These garlic butter shrimp cook very quickly – all you need is about 2-3 minutes per side, depending on the size of your shrimp. As soon as the shrimp turn pink and opaque, they’re done. Be sure to watch carefully so that the shrimp don’t get overcooked!

This easy garlic butter shrimp is succulent shrimp tossed in an easy garlic and lemon sauce. The perfect quick dinner or appetizer!

Ingredients for garlic butter shrimp:

• Four tablespoons of butter;
• One pound of large shrimp (16–20 count), peeled, deveined, and, if preferred, tails removed;
• salt and pepper to taste;
• One tsp Italian spice ▏two to three tsp finely chopped garlic If you enjoy garlic, use extra!
• One lemon’s juice and
• one tablespoon of finely chopped parsley

Directions for garlic butter shrimp:

• In a large pan, melt the butter over medium-high heat.
• Season with salt, pepper, and Italian seasoning after adding the shrimp.
• Cook, tossing occasionally, until the shrimp turn pink and become opaque, about 3 to 5 minutes.
• Cook for a further minute after adding the garlic.
• Stir in the lemon juice and parsley, then serve.

Hot Chicken Salad

This recipe is wonderful and gives a baked touch to a classic chicken salad from the South.

Hot, hot, hot! Southern-favorite  chicken salad gets a baked twist in this delicious hot chicken salad recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send into a preheated oven. There it will begin to bubble as it combines into a savory dip-style casserole.

Ingredients:

• Half a cup of shaved almonds
• four cups of cooked chicken, chopped.
• 4 1/2 ounces of drained, sliced mushrooms
• two cups of celery, cut
• 1/4 cup finely chopped onion
• 1/4 cup drained and chopped pimiento
• 8 ounces of drained and sliced water chestnuts
• Half a teaspoon of salt
• One-half teaspoon pepper
• Two cups of cheddar cheese, shredded and divided
• One cup of mayonnaise
• Three tablespoons of lemon juice
• Half a cup of sour cream
• One cup of crumbled potato chips
• One cup of Parmesan cheese, shredded

Directions:

Step 1:

roast the almonds by baking them in a shallow pan at 350°F for five to ten minutes, or until toasted.

Step 2:

Mix the ingredients for the casserole:

In a large bowl, stir together almonds, chicken, celery, onion, pimiento, water chestnuts, mushrooms, salt, and pepper.

Step 3:

Prepare the cheese blend:

Mix 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice in a small dish until well combined. Add to chicken mixture and mix.

Step 4: 

Fill baking dish with casserole: Transfer to a 13 x 9-inch baking dish that has been lightly oiled. Top with the remaining cup of Cheddar cheese, potato chip crumbs, and Parmesan cheese.

Step 5:

Bake the dish 

 Bake for thirty minutes at 350°F, or until heated through.

Ready to Serve!

Stuffed Mushroom Casserole

Ingredients for mushroom casserole:

• Two tsp olive oil, separated
• 1.5 pounds of spicy Italian sausage in bulk

• 1 1/2 pounds of quartered and trimmed cremini mushrooms
• 1/2 tsp coarsely minced, chopped garlic
• One container (8 ounces) of softened cream cheese
• One 5.2-oz package soft Gournay cheese product with basil & chives (such as Boursin)
• Three ounces ounces pre-shredded low-moisture part-skim mozzarella cheese
• Three ounces of finely grated Parmesan cheese, split
• cooking oil
• One cup of panko, or breadcrumbs made in Japan
• Two tablespoons of melted unsalted butter
• Two teaspoons of freshly chopped flat-leaf parsley

Directions for mushroom casserole:

Step 1:

preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Compile every component.

Step 2:

In a large, nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and heat, stirring frequently, for about 8 minutes, or until browned and crumbles.

Step 3:

Transfer cooked sausage to a large bowl (leaving drippings in skillet) with a slotted spoon.

Step 4:

. Put the skillet back on medium-high heat. To the drippings, add the final tablespoon of oil. Add the mushrooms and cook, stirring periodically, for 8 to 10 minutes, or until the mushrooms are softened, browned, and have shed most of their liquid.

Step 5:

Add the garlic and simmer, stirring constantly, for about 30 seconds, or until fragrant. Add the cream cheese and Gournay cheese, and heat, stirring constantly, for about two minutes, or until the cheese is melted and evenly coats the mushrooms.

Step 6:

Pour the mushroom mixture into the bowl with the sausage and toss in 1/2 cup of Parmesan cheese and mozzarella until well blended.

Step 7:

Transfer into a 13 x 9-inch baking dish that has been sprayed with cooking spray, making an equal layer.

Step 8:

In a separate bowl, combine panko, melted butter, and the remaining 1/4 cup Parmesan cheese. Distribute equally on top of the combination of mushrooms.

Step 9:

Bake in preheated oven until topping is golden, about 25 minutes. Sprinkle with parsley.

Serve hot.

CRACKER BARREL MEATLOAF RECIPE

This Cracker Barrel meatloaf is super flavorful, moist, and everything a meatloaf should be. It’s quick and easy enough to make a delicious weeknight dinner.

This meatloaf from Cracker Barrel is juicy, savory, and everything a meatloaf ought to be. It’s quick and simple enough to cook for a tasty evening dinner, and it slices beautifully. For a quick and delectable evening at home, do this instead of going out to dinner.

Ingredients:

• Large eggs work best when they are at room temperature.
• Ritz Crackers: The ideal cracker for this meatloaf is buttery Ritz crackers.
• Milk: For the finest flavor, I use whole milk.
• incisive Cheddar Cheese: Feel free to experiment with different varieties.
• When it comes to onions in meatloaf, I like yellow onions.
• Bell Pepper: Any color will do, but I prefer to use green bell pepper.
• Salt and pepper: A fantastic way to round off the seasoning.
• Ground Beef: You can use a leaner ground beef if you’d like, but I like to use 80/20.

Topping:

• Ketchup: I usually use brands like Hunt’s or Heinz.
• You can use either light or dark brown sugar. It tastes better, in my opinion, with dark brown sugar.
• Yellow Mustard: I usually use ordinary yellow mustard, but you can also use Dijon or stone ground mustard to change up the flavor.
• Worcestershire Sauce: Cuts through the sweetness and completes the glaze’s flavor.

Make the Meatloaf:

• Combine the meatloaf ingredients except the ground beef.

• Add the ground beef and mix.
• Make the topping: Mix all the topping ingredients.
• Assemble: Form the meatloaf and bake.
• Brush the topping and bake again.
• Slice and serve.

FROSTING + STORING + PREPARE

How long is this safe to keep in the refrigerator? Store in the refrigerator for 3–4 days.

Is It Possible to Freeze This? Sure, store it for three to four months in an airtight container.

Prepare Ahead Advice: This meatloaf resembles a cracker barrel when baked in advance, then chilled and reheated.

 15- Minute Dumpling Soup

Sometimes a good fridge forage yields the best meals. You know, you raid your pantry, freezer, fridge, whatever, to see what you have on hand, then you make something. That’s precisely the idea that inspired this recipe for 15- Minute Dumpling Soup.

I saw someone eat a bowl of dumpling soup on a video and it just looked delicious.  I knew I had dumplings in my fridge, but I have no idea how to make dumpling soup.  I headed to my fridge grabbed all the Asian things and viola!  One of the best soups ever!  Best part it was ready in about 15 minutes.  If Asian food is your thing I know you are going to love this one!  Here is how I made it.

Dumpling soup Recipe:

Frozen Asian dumplings and a few pantry staples make this simple 15 Minute Dumpling Soup Recipe the perfect weeknight meal.

Ingredients for dumpling soup:

• One-pound bag of frozen dumplings
• 2 c. Raw Spinach
• 4 green onions, diced;
• 1 tablespoon minced garlic;
• 1 teaspoon minced ginger;
• 4 cups vegetable broth
• 2 c Water
• One-half cup soy sauce
• **You can add a little brown sugar for a sweeter broth* —
• 2 tablespoons Mirin and 1 teaspoon Sriracha

INSTRUCTIONS for dumpling soup:

1. Combine the broth, water, soy sauce, mirin, sriracha, garlic, ginger, and the why parts of the green onion to a pot.
2. Bring to a boil and simmer for 2 minutes.
3. Add the mushrooms and dumplings and cook for 4 minutes.
4. Remove from heat, add spinach, and stir in till wilted.
5. Serve in a bowl and add the green parts of the green onion.

ENJOY!

Barbecue Ribs

Homemade rib marinade is used in this barbecue ribs recipe that’s easier than it looks. I usually cook the ribs the day before and grill them for a quick dinner the next night. The sauce is much better after it is cooked; it is not a dipping sauce

 Ingredients for bar b q ribs:

1. pounds of spareribs made from por
2. One cup of brown sugar
3. half a cup of chili sauce
4. Half a cup of ketchup
5. Half a cup of soy sauce
6. ¼ cup sauce from Worcestershire
7. 1/4 cup of rum
8. two smashed garlic cloves
9. One tsp dried mustard
10. One dash of black pepper, ground
11. cooking oil

Directions:

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Jamaican Banana Bread

Ingredients:

• Two cups of flour, all-purpose
• one and a half teaspoons of baking soda
• One cup granulated sugar and half a teaspoon of salt
• 1/4 cup softened butter
• Two big eggs
• 3/4 cup of ripe bananas, mashed (about 3 bananas)
• 1/4 cup of low-fat plain yogurt (or flavored like a pina colada!).
• Three teaspoons of apple cider OR dark rum
• Half a teaspoon of extract from vanilla
• half a cup of sweetened coconut, flake
• Cooking spray
• One tablespoon of coconut, sweetened and flake
• Half a cup of powdered sugar
• 1/2 tsp freshly squeezed lemon or lime juice

Instructions:

1. Turn the oven on to 350°.
2. Using a knife to level, lightly scoop flour into dry measuring cups. Mix together flour, baking soda, and salt, whisking to combine.
3. In a large bowl, combine butter and granulated sugar; beat on medium speed with a mixer until completely combined. One egg at a time, add and beat thoroughly after each addition. Beat in the yogurt, banana, rum, and vanilla until well combined. Mix in flour mixture and beat on low speed until moistened. Add 1/2 cup of coconut and stir.
4. Fill a 9 x 5-inch loaf pan with batter, sprayed with cooking spray, and top with 1 tablespoon of coconut.
5. For one hour, or until a wooden pick inserted in the center comes out clean, bake at 350°. Ten minutes of cooling in the pan on a wire rack; remove from pan.
6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Ready to Serve!

ORANGE MERINGUE PIE

Ingredients:

• Two cups of all-purpose flour, sifted
• One big egg, lightly beaten;
• one teaspoon salt;
• one tablespoon sugar
• One-half teaspoon of white vinegar
• a half-cup of iced water
• 12 tablespoons or 1 and a half sticks of cold, unsalted butter, chopped into bits.
• One egg white, very gently beat

PIE

• ½ cup cornstarch, ⅓ cup sugar, and ½ teaspoon pinch of salt
• One and a half cups  Orange Juice
• Four sizable eggs, divided
• four tablespoons of sliced unsalted butter
• One tsp vanilla essence
• half a cup sugar and one-half tsp cream of tartar

Chicken Fried Steak

Ingredients:

• One pound of round or cube steaks that have been pre-tenderized (4 steaks)
• Kosher salt is used to season meat.
• two big, beaten eggs
• half a cup of milk
• Two cups of all-purpose flour
• For breading, use two tsp kosher salt.
• Half a teaspoon of powdered garlic
• Half a teaspoon of cayenne
• Peanut oil, olive oil, canola oil, or any other type of fat for frying

Regarding the gravy:

• Three teaspoons of pan grease
• one third cup all-purpose flour
• one-fourth cup heavy cream
• 1 3/4 cups milk (you can adjust the amount to suit your taste)
• Taste-testing Kosher salt
• freshly ground peppercorns, according to taste

1. Set oven temperature to 200°F.

2.Evenly pound the steaks:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)

Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.

Spread out the plastic wrap;it tends to wrinkle as you pound the steak, and flip it over frequently.

Proceed with every steak.

3.Dust the meat with salt:

Lightly dust the flesh with salt.

Place a baking sheet in the oven with a wire rack on top of it. While you’re making the gravy, you’ll use the oven to keep the final steaks warm and crispy.

4.To bread the steaks,

set up two shallow plates that are wide, such a Pyrex casserole dish. Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.

Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.

Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.

After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.

Chicken Stew

Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!

Ingredients:

• 8 chicken thighs.;
• two tablespoons of olive oil;
• two diced carrots;
• one small onion;
• two diced celery stalks;
• five tablespoons of flour split;
• one teaspoon each of rosemary, thyme, and sage;
• and salt and pepper to taste One and a half cups diced potatoes;
• one and a half cups diced sweet potatoes;
• one and a half cups finely chopped red pepper;
• One and a half cups white wine;
• four cups chicken broth or stock; one cup green beans or peas;
• one and a half cups heavy cream

Guidelines:

1

One tablespoon of olive oil should be used to brown the chicken in a big pot or Dutch oven; it doesn’t need to be fully cooked. Take out of the pot and place aside.

2.

In the remaining olive oil, saute the onion, carrot, and celery for about three minutes, or until the onion begins to soften. Add seasonings, 3 tablespoons flour, and salt and pepper to taste. Cook for roughly two minutes on medium heat.

3.

Add the broth, browned chicken, red pepper, white wine, potatoes, and sweet potatoes. Bring to a boil, then lower the heat and simmer for 30 minutes with a lid on.

4.

Take off the lid and mix in the cream and green beans. Simmer for a further 10 minutes, uncovered, and thicken if needed (see below).

5.

To make it thicker, mix the remaining two teaspoons of flour with one cup of water or broth in a mason jar. To get the right consistency, give the stew a thorough shake to make sure there are no lumps, then add a bit at a time while it is simmering.

Ready to serve. Enjoy!