Crock Pot Breakfast Casserole !!!

Ingredients:

30oz bag frozen hash browns

1lb sausage, browned & drained

8oz shredded cheddar cheese

8oz shredded mozzarella cheese

6 green onions, sliced and divided in half

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Firstable you have to Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers.

Take a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours. 

And Serve with remaining green onions, salsa, or guacamole.

Check out those layers of flavor!

Pair each hearty scoop of piping hot casserole with mashed avocado, diced tomatoes, salsa, or as Ben prefers – a slathering of cold ketchup. 

AND HAVE A NICE MEAL !!!

Slow Cooker Salsa Chicken Recipe with Lime and Melted Mozzarella !!!

Ingredients:

1 cup mild or medium salsa

1 cup tomato sauce

4 large boneless, skinless chicken breasts, frozen*

1/2 teaspoon of salt

1/4 teaspoon of pepper

Juice from 2 limes

1 cup grated low-fat Mozzarella

Directions:

step 1 : 

in the First add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot.the you should Cover and lock lid in place. then let's Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°.

step 2 : 

Preheat the broiler and spray a small glass casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken.

step 3 : 

Sprinkle 1 cup grated low-fat Mozzarella on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully.

AND HAVE A NICE MEAL

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Herb and Butter Baked Shrimp !!!

Ingredients:

lb shrimp, peeled, de-veinend de-pooped (sort of butterflied)

1 stick butter, melted

1 lemon, sliced (or 1 T lemon juice)

1/4 cup dry white wine

1 T basil

1 T oregano

salt & pepper

How to make this:

1. first step let's preheat oven to 350*. Make sure the shrimp is cleaned and patted dry.

2. the second step you melt the butter and then combine with lemon juice and wine. If using lemon slices, combine just the butter and wine.

3. Pour into prepared jelly roll pan (cookie sheet with sides) and arrange  lemon slices in the butter.

4. Place shrimp in a single layer over the butter and lemon. Sprinkle over the seasonings.

5. Bake for about 15 minutes.

HAVE A NICE MEAL 

YOU HAVE FINISHED THE MISSION WITH SUCCESSFULLY !!!

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Baked Coconut Custard !!!

Ingredients:

500ml of milk (2 cups)

2.2 ounces plain flour (1/2 cup)

1 tsp baking powder

1/4 tsp salt

4 large free range eggs

8.5 ounces sugar (1 1/4 cups)

1 1/2 tsp vanilla extract

3 ounces sweetened flaked coconut (1 cup)

Directions:

1-Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

2-Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

3-Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving.

Crockpot French Dip Sandwiches

INGREDIENTS:

1 can french onion soup (10.5 oz)

1 can beef broth (10.5 oz)

1 can or bottle of beer (12 oz)

1-3 lbs of pork tenderloin or some kind of roast

french rolls or something similar

swiss or provologne cheese slices

Process

HOW TO MAKE THIS:

Pour beef broth, french onion soup, and beer into crockpot

Put tenderloin or roast in crockpot as a whole

Cook on low for 7 hours

About 30 minutes before time is up, shred the meat with a fork

Re cover and continue cooking for the remaining 30 minutes

Slice open bread and put swiss cheese slices inside

Put in oven at 200 degrees for 10-15 minutes or until toasty

Remove from oven and fill em up with meat. Thank you Chelsey Tarver!!

§§ AND HAVE A NICE MEAL §§

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Easy Creamed Pearl Onions !!!

Ingredients:

1 (16 ounce) bag frozen pearl onions, thawed and room temp

1/2 cup heavy cream (it must be heavy cream)

1 tablespoon butter (unsalted)

2 tablespoons sherry wine

1 tablespoon fresh chives, minced

Salt and pepper

Directions:

First thaw the onion in a strainer, so they don't sit in any extra water as they thaw. Add the butter to a non stick saute pan and bring to medium - medium high heat.

Add the onions and saute until they are lightly golden brown. Use a sherry wine to deglaze the pan, and then add in the heavy cream and reduce heat to medium low to simmer.

Use salt and pepper to season.

Garnish with fresh chives and have a nice meal

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Homemade Chicken & Biscuits !!!

Ingredients:

butter - 3 tbsp

onion - 1 medium, chopped

celery - 1 rib, finely chopped

salt and pepper - to taste

all purpose flour - 2 tbsp

chicken broth - 1 3/4 cup

thyme - 1 tsp, chopped, fresh

milk - 1/2 cup, whole

chicken - 3 cups, cooked, chopped

carrot - 1, roughly chopped

peas - 1 cup frozen

lemon juice - 1 tsp

biscuits - 12, storebought or homemade

egg - 1

water - 1 tbsp

Directions :

1-Firstable you have to put  the oven to 375 F (190 C) and grease a 9x13 casserole dish.

In a heavy skillet over moderate heat, melt the butter and cook the onion and celery until softened, about 5 minutes - generously salt and pepper.

2-Then Sprinkle over the flour and stir and cook for about 1 minute.  Stir in the broth and thyme and bring to a boil over medium heat - stirring occasionally.

3-After Stir in the milk, chicken, carrots, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes.  Remove the dish from the oven and increase the 

temperature to 425 F (205 C).

4-Cut out your biscuits into 12 rounds,  and arrange them on top of the chicken gravy.  Whisk the egg and water together and brush the biscuits with the egg wash.

5-And finnally Return the dish to the oven, and bake until the biscuits are done, about 10 - 12 more minutes.

And have a nice meal

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Ceamy Potato Bake Dish !!!

Ingredients:

1 1/2 kg brushed potatoes peeled and thinly sliced

3 cloves garlic thinly sliced

1 tbsp fresh thyme leaves

1 cup milk

300 ml thin cream

30 g butter melted

2 tbsp finely grated parmesan

2 onions halved, thinly sliced

Directions:

Preheat oven to 180 °C or 160 °C fan. Lightly grease a 7-cup ovenproof dish. Layer 1/3 of potatoes over base. Top with half the onion, garlic and thyme. Season with salt and pepper. Pour over 1/3 of combined milk and cream.

Repeat layers. Finish with remaining potato and pour remaining milk and cream over. Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 mins. Uncover and brush top with melted butter. Cook a further 45 mins until tender and golden brown. Sprinkle with parmesan for last 15 mins of cooking

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Slow Cooker Sausage Breakfast Casserole !!!

Ingredients:

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes

1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles

2 cup (8 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) shredded Parmesan cheese

1/2 cup julienne cut sun dried tomatoes packed in oil, drained

6 green onions, sliced

12 eggs

1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Pistachio Kulfi !!!!!

Ingredients:

Almonds coarsely ground12-15 

Pistachios coarsely ground15-20 

Saffron (kesar) a pinchMilk 1 1/2 

litresCondensed milk 400 

gramsKhoya/mawa grated1/4 cup

Directions:

Step 1

Heat the milk in a thick bottom pan. When the milk begins to boil, add saffron, lower the heat and simmer, stirring, till the milk is reduced by half.

Step 2

Add the condensed milk, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously. 

Step 3

Take the pan off the heat and set aside to let the mixture cool.

Step 4

Add the khoya and mix well. Pour into individual kulfi moulds and place them in the freezer to set.

 Step 5

When well set, demould and serve immediately.

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Chicken Korma !!!

Ingredients:

1 kg boneless Chicken, cubed

1 slice Papaya, diced

3 tbsp yogurt

3 tsp Ginger garlic paste

6 tsp Lemon juice

1 1/4 tsp Red chilli powder

1 tsp Roasted cumin seeds

1 tsp Coriander powder

1/2 tsp Turmeric powder

1/2 tsp tandoori powder

1/2 tsp Chaat spice

Mustard oil as required

Olive oil as required

Salt to taste

Coriander to garnish

Method:

In a pan, add oils, chicken & ginger garlic paste. Add all other ingredients and mix well. Cook on high heat, then reduce and simmer for 20 to 25 minutes.

When ready, garnish with coriander and serve with naan.

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Amazing Pumpkin Beurre Blanc & honey

How to Make:

Our recipe of today is Pumpkin Sun Dried Tomato Ravioli & Beurre Blanc so i’ll present it step by step

1-Firstable Sift flours and salt together. Add eggs and oil, mix together loosely. Knead 8-12 minutes.        Let rest 30 minutes at room temperature in plastic wrap (more time is ok). Roll out with pasta maker.    The dough will be mealy and kind of hard to work with the first few times, but as you keep                  stretching it, it becomes smoother.

2-Getting smoother:

3-Use a glass to cut circles in the dough.

4-For the Pumpkin Filling you need: 1/3 cup ricotta cheese 1/3 cups canned pumpkin puree 1/3 cup        diced sun dried tomatoes Mix together until well combined. Use about 1 TB per ravioli.

5-Put a dough layer on top and seal the sides.

6-Boil 5-6 minutes.

7-Nutmeg Beurre Blanc - 12 TB unsalted butter, cold - 8 oz white wine - 2 oz lemon juice - 2 TB            shallot, diced - 2 TB cream - 1 TB nutmeg Over medium high heat, combine the wine, lemon. juice and shallots, reduce to 2 oz

8-Add 2 TB heavy cream, bring up to temperature. Add butter 1 TB at a time until combined over low      heat whisking constantly. During this process, add nutmeg.

9-Drizzle the Nutmeg Beurre Blanc over the Pumpkin-Sundried Tomato Ravioli ravioli, shave black          truffles over the top.
10-in the end add some apples and honey also you can use banana .

ENJOY & HAVE A NICE MEAL ;)