- 271 Pins
One Pot Chicken & Potatoes I have made this for many years. My mother used to make it way back in the 50's. Very tasty and easy
One Pot Chicken & Potatoes
seriously the BEST Baked "fried" chicken! Crispy chicken marinated in spiced buttermilk then breaded with flour, panko, cornmeal and spices then baked in a little butter -tastes better than KFC without the grease and guilt! #KFCchicken #bakedfriedchicken #friedchicken
Creamy Chicken Alfredo. My all-time favorite dinner meal ever made! The sauce was perfection. The whole meal was fantastic and all of my dinner guests thought so as well. I would recommend this dish to anyone with a love for Italian food!!!
Chicken Alfredo Recipe, Favorite Italian Pasta Recipes, All Tim Favorite, Chicken Alfredo Dinner, Favorite Dinner, Dinner Meals, Dinner Guest, Italian Foods, Creamy Chicken
Creamy Chicken Alfredo. "My all-time favorite dinner meal ever made! The sauce was perfection. The whole meal was fantastic and all of my dinner guests thought so as well. I would recommend this dish to anyone with a love for Italian food!"
Creamy Chicken Alfredo. Dinner
Perfect, Creamy, Fettuccine Alfredo | Kevin & Amanda's Recipes
These were the best pork chops I have eaten in a long time. So moist and tender and the flavors were amazing!
Olive Oil, Recipe, Porkchops, Parmesan Baking, Baked Pork Chops, Meatloaf, Meat Loaf, Baking Pork Chops, Breads Crumb
Parmesan Baked Pork Chops-made following directions and it coated 8 porkchops with lots left over. halve recipe and cook longer than 45 min.
Parmesan Baked Pork Chops Recipe Main Dishes with boneless chop pork, olive oil, parmesan cheese, italian style bread crumbs, black pepper, garlic powder
Parmesan Baked Pork Chops
One Pot Garlic Parmesan Pasta - The easiest and creamiest pasta made in a single pot - even the pasta gets cooked right in the pan! How easy is that?
Easy Recipe, Chicken Dinner, Pasta Dinner, Easy Dinner, Easy Meal, Pasta Side Dish, Pasta Dish, Easy Pasta, One Pot Pasta Recipe
One Pot Garlic Parmesan Pasta - Damn Delicious
Philly Cheesesteaks - These were SO GOOD. They also surprisingly were good the next day! We will definitely make these again. They were quick, easy, cheesy and delicious!
Cheesesteak Sandwich, Philly Cheesesteak Recipes, Steak Sandwiches, Philly Cheese Steaks, Philly Cheese Steak Recipe, Philly Cheesesteak Hoagie, Philly Cheesesteaks, Easy Philly Cheesesteak, Quick Dinner
Philly Cheesesteak Sandwiches
Easy Philly Cheesesteaks Recipe
Philly Cheese Steak Sandwiches
Easy Philly Cheese Steak Recipe
Easy Philly Cheesesteaks Recipe - CHOW
15 Best Family-Friendly Weeknight Dinners - Easy peasy weeknight meals for the entire family all made in 30 min or less. You can’t beat that!
Entire Families, Easy Weeknight Dinners, Easy Dinners, Peasy Weeknight, Easy Weeknight Dinner Recipes, Easy Weeknight Recipes, Dinner Ideas, Damn Delicious, Easy Peasy
15 Best Family-Friendly Weeknight Dinners - Damn Delicious
15 Best Family-Friendly Weeknight Dinners - Easy peasy weeknight meals for the entire family all made in 30 min or less. I NEED some easy dinner ideas!
15 Best Family-Friendly Weeknight Dinners - Damn Delicious
Easy Beef and Broccoli - The BEST beef and broccoli made in just 15 min. And yes, it's quicker, cheaper and healthier than take-out!
Dinner Meat, Healthy Easy Dinner, Easy Healthy Dinner, Healthy Recipes Dinner, Bake Chicken Recipe, Healthy Beef Recipe, Easy Lunch, Chicken Dinner Recipe, Easy Healthy Meal
Cheesy Chicken Tater Tot Casserole
Tater Tot Casserole, Crockpot Food, Crockpot Tater Tot, Crock Pot Chicken Recipe, Crockpot Chicken Tater Tot, Tater Tots Casserole, Tator Tot, Casserole Tater Tot, Kids Food
Crockpot chicken tater tot casserole
Cheesy Chicken Tater Tot Casserole: 1 bag tator tots, cubed chicken, bacon pieces, cheese, 3/4 c milk, salt n pepper
Cheesy Chicken Tater Tot Casserole..great kid food!
Cheesy Chicken Tater Tot Casserole | GuideKitchen
Slow Cooker Broccoli Cheese Soup - this soup was so easy to make and it is DELICIOUS!!
Crock Pot Soup Recipe, Broccoli Salad, Broccoli Cheese Soup, Easy Soup Recipe, Broccoli Soup, Easy Crockpot Soup, Crockpot Recipe, Easy Crock Pot Dinner, Crockpot Dinner
Slow Cooker Broccoli Cheese Soup - I have been looking for a good broccoli soup recipe!
Slow Cooker Broccoli Cheese Soup - Cooking Classy
Easy recipe using Hidden Valley Ranch dry mix. Simple ingredients, lots of flavor, kids all liked it.
Originals Ranch, Chicken Breasts, Cups Panko, Ranch Chicken, Seasons Mixed, Hidden Valley, Tbsp Butter, Breads Crumb, Breads Ranch
Breaded Ranch Chicken with Hidden Valley 1/2 cup Panko bread crumbs 1/4 cup grated parmesan cheese 2 tsp garlic powder 1 envelope Hidden Valley® Original Ranch® Seasoning Mix 5 tbsp butter divided 6 boneless chicken breasts
20 Ground Beef Recipes for the Slow Cooker | Sidetracked Sarah
Ground Beef Recipes, Crock Pots, Crockpot Recipes, Beef Crockpot, Slow Cooker, Ground Beef Crock Pot Recipe, Crockpot Beef Recipe, Sidetracked Sarah, 20 Ground
Crockpot beef recipes
20 ground beef crock pot recipes
20 Ground Beef Recipes for the Slow Cooker | Sidetracked Sarah #crockpot #recipes #healthy #recipe #slowcooker
20 Ground Beef Recipes for the Slow Cooker - Also has 8 weeks of crock pot freezer meals
20 Ground Beef Crockpot Recipes
20 Ground Beef Recipes for the Slow Cooker
Start Recipes: Lasagna Rolls love these!! Having them for dinner tonight
Italian Food Lasagna, Italian Food Recipes Dinners, Italian Dinner Ideas, Vegan Lasagna Rolls, Italian Recipe, Pasta Recipe, Recipe Lasagna, Dinner Tonight, Lasagna Recipe
Vegan Lasagna Rolls
Start Recipes: Lasagna Rolls love these!! Having them for dinner tonight #pasta #recipes #dinner #recipe #healthy
Lasagna Rolls - Truelifekitchen
Now you can make Winger's famous sticky fingers right at home anytime you get a craving. 3 easy steps will put these saucy baked chicken strips on the table in just 30 minutes!
Chicken Dinner, Sticky Chicken, Yummy Food, Wingers Sticky Fingers, Chicken Finger Recipe, Easy Chicken Recipe Dinner, 30 Minute Dinner Recipes, 30 Minute Chicken Meals, Chicken Breast
sticky chicken fingers
wingers sticky fingers
Slice 3-4 chicken breasts, pounded to ½ inch into strips. Put in Ziploc w ½ c flour Whisk: 3 eggs + 2 T water. Dip Chicken in, and then in 1 c panko bread crumbs. Spray with Pam .Oven to 425 Pam a baking sheet Bake15 mins until cooked through. sauce: Add 1½ c brown sugar,⅓ c Frank's hot sauce to pan Bring to boil over MH heat stirring.Remove from heat ,add: ½ t garlic powder,2 T water When chicken strips are done, toss in sauce. Serve with ranch dressing.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Cooker Breads, Crockpot Bread, Crock Pots Breads, Breads Recipe, Artisan Breads, Breads Baking, Baking Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Crock Pot Bread Baking (Fast Bread in a Slow Cooker)
Cinnamon Sugar French Toast Sticks - Portable French toast that's just begging to be dunked!! Fast, easy, and double-dipping is totally ok!!
Thanksgiving Breakfast, Portable French, Cinnamon French, Cinnamon Sugar, Toast Sticks, French Toast, Sugar French, Fast And Easy Breakfast, Avery Cooking
Averie Cooks » Cinnamon Sugar French Toast Sticks
27 Ways To Make Your Groceries Last As Long As Possible. Definitely worth reading.
Ideas, Recipe, Tricks, Food, Fresh Longer, Tips, Plastic Wraps, Bananas Fresh, Helpful
Must try - How to Keep Bananas Fresh Longer. Totally works. Noticed @ the market they wrapped the organic bananas like this...so I tried it. Going on 1 1/2 wks on the counter and NO brown spots yet! #tips #tricks #bananas
Who knew? NOT ME!!! How to Keep Bananas Fresh Longer Cut a small piece of clear plastic wrap about the size of the palm of your hand Wrap the plastic tightly at the top/crown of the bananas. Carefully remove and replace the plastic cling wrap each time you get a banana. Enjoy 3-5 days longer than usual....money and food saver tips
Wrap the crown of a bunch of bananas with plastic wrap. One out of 27 ideas to help keep food longer.
How to Keep Bananas Fresh Longer. Totally works. Another pinner noticed @ the market they wrapped the organic bananas like this... Not a recipe but def a helpful tip. I hate buying bananas and having them brown within 2-3 days!
27 Ways To Make Your Groceries Last As Long As Possible
Recipe For Rosemary Garlic Butter Steaks
Cast Iron Pans, Rosemary Butter Steak, Steak Recipes, Cooking Steak On The Stove, Olive Oils, Pan Steak Recipe, Rosemary Garlic Steak, Meat Lovers Recipe, Rosemary Garlic Butter Steak
Rosemary Garlic Butter Steaks grilled in a cast iron pan on the grill outside.
Rosemary Butter Steaks
Rosemary Garlic Butter Steaks. Very simple, but she gives good tips if you're new to cooking steaks on the stove.
Rosemary Garlic Butter Steaks use olive oil instead
Rosemary Garlic Butter Steak recipe.
Rosemary Garlic Butter Steaks - A step-by-step recipe with photos for how to cook a rosemary garlic steak
Recipe For Rosemary Garlic Butter Steaks
Bang Bang Chicken - Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!
Chicken Recipes Breaded, Baked Breaded Chicken Recipes, Chilis Copycat Recipes, Bangs Bangs Chicken, Chilis Mayo, Chicken Bites Recipes, Chili Sauce Recipe, Baked Chicken Breast Recipe, Chicken Recipes Dinners
Bang Bang Chicken - Amazingly crisp chicken bites drizzled with sweet chili mayo - so good, you'll want to double or triple the recipe!-could make GF:)
Slow Cooker Jalapeño Popper Chicken Taquitos - cream cheese, chicken, and kicking' jalapeños come together in an easy to make, fun to eat main dish or appetizer! #crockpot
Crockpot Chicken Dinner, Football Food, Chicken Recipe, Crockpot Recipes Dinner, Mexican Food, Cream Cheese, Chicken Crockpot Recipe, Chicken Jalapeno Popper, Enchilada Recipe
Football Food: Slow Cooker Jalapeño Popper Chicken Taquitos - cream cheese, chicken, and kicking' jalapeños come together in an easy to make, fun to eat main dish or appetizer! #crockpot
Chicken jalapeno popper roll ups. @kaaatesf
Finally!! Been looking for this recipe forever. You haven't had Mexican food till you've tasted that green sauce
Spiral Apple Bread with Caramel Glaze - a delicious #fall breakfast treat! Yum!
Apples Breads, Apple Spiral, Apples Pies, Cinnamon Rolls, Spiral Apple Bread, Spirals Apples, Caramel Apples, Apples Glaze, Fall Breakfast
Spiral Apple Bread with Caramel Apple Glaze. I wonder if you could sub canned cinnamon rolls for the bread part?
beautiful flower apple pie~ Spiral Apple Bread with Caramel Apple Glaze
Apple spiral bread. Could probably use cinnamon rolls unrolled..Spiral Apple Bread with Caramel Apple Glaze - Latest Food
Spiral Apple Bread with Caramel Glaze - a delicious #fall breakfast treat! || could use unraveled cinnamon rolls??
Creamy Balsamic and Herb Chicken | Substitute coconut milk for heavy cream
Instead of heavy cream use philly cooking cream
Creamy Balsamic Chicken
Creamy Balsamic and Herb Chicken | Mother Thyme
Creamy Balsamic and Herb Chicken - Note: use homemade broth instead of canned, use less flour & substitute with fresh chicken.
Creamy Balsamic and Herb Chicken Recipe
Chicken Recipe, Paleo Creamy, Mothers Thyme, Herbs Chicken, Cooking Cream, Heavy Cream, Balsamic Chicken, Fresh Chicken, Creamy Balsamic
Creamy Balsamic and Herb Chicken | Mother Thyme
Shirley Temple Recipe with Orange Juice