All Recipies.Com

09/19/2021

So sorry for the inactivity. I'm working on some new stuff. What stuff would y'all like to see?

04/27/2018

Homemade Spaghetti Meat Sauce (Trisha Yearwood)
Preparation time is 15 minutes
Cooking time is 1 hour
Ready in 1 hour and 15 minutes
Makes 4-6 servings
1 pound of lean ground beef
2 pounds of spaghetti noodles
3/4 cup of finely chopped onion
2 16-ounce cans of crusted tomatoes
12 ounces of canned tomato paste
1 and 1/2 teaspoons of dried oregano
1 teaspoon of salt
1/2 teaspoon of pepper
Directions
1. Put the ground beef, onion, and garlic in a medium sauce pan and cook together over medium-high heat until the beef is browned and the onions are softened, about 10 minutes.
2. Add the tomatoes and their juices, the tomato paste, 1 cup of water, and the oregano, salt, and pepper.
3. Simmer uncovered for 1 hour, stirring occasionally.
4. While the sauce simmers, bring a large pot of water to boil. Add the spaghetti and cook until al dente, about 8 minutes, or according to package directions.
5. Drain well and divide among the plates. Spoon the sauce over the spaghetti and serve.
The sauce is better the next day when the sauce has a chance to settle.

12/29/2017

Defiantly a go for a New Years party

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.

11/16/2017

Homestyle Turkey (with no alcohol in it)

Preparation Time Is 10 minutes
Cooking Time Is 5 hours
Ready In 5 hours and 10 minutes

Ingredients

1 (12 pound) whole turkey, discard the giblits if desired
6 tablespoons of divided butter
4 cups of warm water
3 tablespoons of chicken bouillon
2 tablespoons dried parsley
2 tablespoons of dried minced onion
2 tablespoons of seasoning salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Footnotes:
Easy Cleanup:
If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

11/16/2017

The Perfect Turkey
Preparation Time Is 30 minutes
Cooking Time Is 3.50-4 hours
Ready In 17 hours

Ingredients

1 (18 pound) whole turkey, neck and giblets removed
2 cups of kosher salt
1/2 cup of melted butter
2 large peeled and chopped onions
4 peeled and chopped carrots
4 stalks of chopped celery
2 sprigs of fresh thyme
1 bay leaf
1 cup of dry white wine

Directions

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
3. Roast uncovered 3 and 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

FootnotesTip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

09/06/2017

Beef Bulgogi
1 hour & 15 minutes
4 servings
232 caleries
1 pound of thinly sliced flanked steak
5 tablespoons of soy sauce
2 & 1/2 tablespoons of white sugar
1/4 cup of chopped green onions
2 tablespoons of minced garlic
2 tablespoons of sesame seeds
2 tablespoons of sesame oil
1/2 teaspoon of ground black pepper
Preperation time is 10 minutes
Cooking time is 5 minutes
Directions
1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, & ground black pepper in a small bowl. Pour over the beef. Cover & refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, & lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred & cooked through, 1 to 2 minutes per side.
Footnotes:
Cook's Notes:
1. You can purchase the hot pepper paste (gochujang) & red pepper powder at your local Asian market or online.
Tip:
1. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, & makes clean-up easy.

12/26/2016

Bombshell Brownies
Preparation time is 15 minutes
Cook time is 35 minutes
Ready in 50 minutes

1 cup of melted butter
3 cups of white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups of all-purpose flour
1 cup of unsweetened cocoa powder
1 teaspoon of salt
1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

08/19/2015

Extreme Chocolate Cake
Preparation time is 30 minutes
Cooking time is 35 minutes
Ready in 1 hour and 5 minutes
655 calories per serving
2 cups of white sugar
1 3/4 cups of all-purpose flour
2 1/4* cups of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 eggs
1/2 cup of vegetable oil
3* teaspoons of vanilla extract
1 cup of boiling water
3/4 cups of butter
5 1/3 cups of powdered (confectioners') sugar
1 2/3* cups of milk
* These ingredients are not put in all at once.
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

08/19/2015

Stuffed Zucchini
Preparation time is 10 minutes
Cooking time is 1 hour
Ready in 1 hour and 10 minutes
3 Zucchini
1 pound of pork sausage
1 cup of dry bread crumbs
1 minced clove garlic
1 (32 ounce) jar of spaghetti sauce
1/2 cup of Parmesan cheese
1/2 cup of shredded Mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, breadcrumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.
Footnotes
Easy Cleanup
If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

06/14/2015

Buffalo Chicken Dip
Original recipe makes 5 cups
Preparation time is 5 minutes
Cooking time is 40 minutes
Ready in 45 minutes
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

06/14/2015

Grilled Shrimp with Lemon Aioli
Original recipe makes 4 servings
Preparation time is 15 minutes
Cooking time is 5 minutes
Ready in 45 minutes
2 slices cured lemon
1/2 cup mayonnaise
1 tablespoon minced fresh tarragon
1 teaspoon lemon juice
1 pound extra large shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
Directions
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.