Fancy Mac n Cheese

  • 1 lb medium shells
  • 1 lb sausage (something without maple, I usually go for original, but hot or Italian works too)
  • 3 tbsp butter
  • 3/4 cup grated parmesan cheese
  • 3/4 cup grated cheddar cheese
  • 2 tbsp milk
  • 3/4 cup frozen peas

Brown sausage while boiling noodles. When the noodles are done, drain them. Add butter in with the noodles in the same pot you used to boil them in. Melt the butter while stirring. Add the parmesan cheese and stir in until melted. Add the cheddar and milk and stir until melted. Once the sausage is done browning, add the peas and sausage and stir until well mixed. Wait for the peas to come up to a decent temperature before serving. You can have the pot on low heat to help melt things if the noodles themselves didn’t retain enough heat after draining.

Original Recipe by Bryce

Instant Pot Greek Shredded Beef

Ingredients

  • 1 1⁄2 tbsp. salt
  • 1⁄2 tbsp. ground black pepper
  • 1 tbsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1⁄4 tsp. dried thyme
  • 1⁄4 tsp. dried rosemary
  • 2½-3 lbs. chuck roast, cut into 3 pieces
  • 1 tbsp. avocado oil
  • 1 onion, roughly chopped
  • 1 cup water
  • 2 bay leaves

Directions

  • In small bowl, combine salt, pepper, garlic powder, oregano, cumin, thyme and rosemary. Season chuck roast pieces with spice mixture.
  • In Instant Pot, select SAUTE function; heat oil. Sear meat until browned on outside (if desired).
  • Add onion, water and bay leaves, working up any brown bits from bottom. Twist lid to seal.
  • Add additional water (as the rice needs) and rice if desired.
  • Select MANUAL function; set timer for 60 minutes. Let naturally depressurize 10 minutes. Quick release any remaining pressure.
  • Remove bay leaves. Using two forks, shred beef. Toss with cooking liquid.
  • Refrigerate leftovers.

Source: https://www.kroger.com/r/instant-pot-greek-shredded-beef-recipe/0ac8b7f0-4a45-4766-86ce-f7d365fb7f50

Lasagna

 

2 lbs ground beef (20% fat is fine, slightly less is also fine)
1 lb hot Italian sausage (or breakfast sausage)
2 large, or 3 average sized cloves minced garlic
2-14.5 ounce cans diced tomatoes
2-6 ounce cans of tomato paste
4 tbsp dried parsley divided
2 tbsp dried basil
2-1/2 tsp salt divided
3 cups cottage cheese
2 whole eggs beaten
1/2 cups grated Parmesan cheese, plus a little more for sprinkling between layers
1/2 tbsp olive oil (doesn’t have to be exact, just a bit in the water with the noodles)
10 to 16 oz of lasagna noodles
1 lb grated or sliced mozzarella cheese

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty, I don’t drain it. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain when you’re ready to start putting them in the baking pan.  It can be useful to let them sit in cold water so they don’t dehydrate while you’re putting things together in the baking pan.

To assemble: Arrange 1/4 of the cooked lasagna noodles (at least enough to fully cover it with 1 layer) in the bottom of a baking pan, overlapping if necessary. Spoon 1/3 the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than 1/3 the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. Use at least a 9×13 baking pan, preferably with high edges. You might want a cookie sheet on the rack below it in case it drips.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

source: https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/

Lentil Soup

  • 1/4 to 1/2 lb bacon cut into chunks
  • 2 medium, or 1 large yellow or sweet onions chopped (you can do this in a food processor if that’s easier)
  • 4 large carrots grated (you can do this in a food processor if that’s easier)
  • 1 lb dry lentils
  • 1 quart water
  • 1 quart chicken broth
  • 1 cup sliced celery
  • 2 medium, or 1 large potato grated (you can do this in a food processor if that’s easier)
  • 1/2 tsp pepper
  • 1 tsp dry thyme
  • 2 bay leaves
  • 2 tbsp lemon juice
  • 1 to 2 lbs ham steak cubed

Combine into a pressure cooker and pressure cook on high for 40 minutes.

Source: Steve, then modified by Bryce

Pressure Cooker Chicken White Bean Soup

Add these to a pressure cooker, I use an 8 quart one:

  • 1 pound dry cannellini or northern white beans
  • 6-8 cups unsalted or low salt chicken broth, ideally half unsalted, half low salt
  • 1 chopped yellow or sweet onion
  • 1 cup sliced carrots
  • 1/2 teaspoon dry rosemary, or 1 teaspoon fresh rosemary
  • 4 ounce or half cup Parmesan cheese
  • 2 lbs chicken breast
  • 1 10.5 oz can of cream of chicken soup

Pressure cook on high for 1 hour and 10 minutes. Then add these:

  • 4-6 cups chopped kale
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh flat-leaf parsley leaves or 1.5 tablespoons dry parsley

Put the pressure cooker on slow-cooker mode on high and cook for another 30 minutes, mainly to wilt the kale.

based on https://www.eatingwell.com/recipe/269820/slow-cooker-chicken-white-bean-stew/

Deep Dish Pizza

Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 6 servings
Calories 245 kcal

Ingredients:

3 tablespoons olive oil divided
2¼ teaspoons (1 packet) dry active yeast or 2 teaspoons instant yeast
¾ cup hot tap water 105-115˚F
1-2 tablespoons granulated sugar this pizza has a slightly sweet crust -go with one tablespoon if you prefer
2 cups all-purpose flour
1½ teaspoons kosher salt

Instructions:

Add 2 tablespoons of the olive oil to a 10-inch cast iron pan (or a heavy-duty 9-inch cake pan). Set aside.

Fill a medium-size bowl with hot tap water. Let sit for 2 minutes to warm up the bowl, then discard water. Add ¾ cup hot tap water (around 105-115˚F), sugar and yeast to the bowl. Stir until the yeast is mostly dissolved (it’s okay if the mixture is a little lumpy). Allow to sit for 4-5 minutes, until mixture starts to bubble and foam (the bubbling and foaming means the yeast has been activated).

Once the yeast is activated add the remaining 1 tablespoon olive oil and stir to combine. Add flour and salt. Using a wooden spoon or sturdy spatula, stir until all flour is incorporated. At first, it might seem like too much flour. Just keep stirring and it turns into a shaggy dough.

Sprinkle a work surface lightly with flour. Transfer the dough to the floured surface and knead for about 1 minute, until a nice smooth ball forms.

Place the dough ball into the prepared cast iron pan and rub it around the pan to coat the bottom and sides with oil. Then turn the dough over so the oiled side is up. Cover tightly with plastic wrap and a kitchen towel. Allow to rest in a warm place for 15 minutes. (You can go longer at this point if you have more time. I’ve let it go for more than an hour.)

Remove the plastic wrap (don’t discard) and flatten the dough with your hand. Working with your fingers, dimple and push the dough to cover the bottom of the pan. Don’t push it up the sides.

Top with sauce, cheese and desired toppings to within a half inch of the edges. Cover again with the plastic wrap and a kitchen towel. Allow to sit in a warm spot for 20 minutes while the oven is preheating. (At this point you could refrigerate the pizza for several hours. Allow it to come to room temperature again before baking.)

If using a cast iron pan, preheat the oven to 450˚F with a rack on the lowest level. If using a cake pan preheat to 425˚F with a rack in the center of the oven.

When ready to bake, cover with foil (see Café Tips above) and bake for 15 minutes on the lowest rack of the oven. Remove foil and bake another 7-10 minutes or until cheese is melty and edges are light golden brown. Run a knife around the edge of the crust and transfer the pizza to a cutting board with a metal spatula. Slice and enjoy! You can also serve it right from the pan if you prefer.

Source: https://thecafesucrefarine.com/wprm_print/36203/

Texas Sheet Cake

Runyan’s Recipe for Chocolate Texas Sheet Cake

Melt Together

2 Sticks Butter or Margarine

4 Tsp. Cocoa

1 Tsp. Vanilla

1 Cup WAter

Pour Over

2 Cups Flour

2 Cups Sugar

1 Tsp. Baking Soda

Add

2 Eggs

1/2 Cups Milk

Grease a 16 by 12 cookie sheet. Put the ingredients in order into a pot on the stove at medium low heat when you melt the butter and the other first 3 ingredients – put the heat on low for pouring over and adding other ingredients. Bake at 350 degrees for 15 minutes, and then turn the pan and bake for another 20 minutes.

 

Frosting

1 stick butter

4 Tbsp. Cocoa

6 Tbsp. Milk

1 Lb. Powdered Sugar – this equals about 3 and 3/4 cups

For the frosting, put the ingredients on a pot on the stove on medium-low heat. Mix together until all the powdered sugar is dissolved, then pour over the cake.

 

 

Black Bean Stew Meat Chili

Ingredients

1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving

Directions

In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

Source: https://www.marthastewart.com/313267/slow-cooker-beef-and-black-bean-chili

White Bread

White Bread – Bread Machine Method
Yield 1.5 lb loaf

This bread is really fluffy with a bit of a crispy crust.

Reviews
Ingredients

1 1/4 cups milk
2 tablespoons granulated sugar
2 tablespoons butter or shortening (softened)
1 teaspoon salt (heaping)
3 cups bread flour
1 1/2 teaspoons Red Star Quick Rise Yeast

Instructions

Measure milk in a 2-cup glass measure. Microwave milk and butter on High for 1 minute 10 seconds (milk should be 80°F); pour into canister. Add sugar and salt. Add flour, then yeast.

Place canister in machine. Select white bread “traditional” cycle (about 3 ½ to 4 hours) and medium crust. Turn the machine on – or press the button on.

Take bread out of pan at end of cycle. Cool on rack.

Notes
A 1 1/2-lb. bread machine is ideal for this recipe.

Source: https://redstaryeast.com/recipes/bread-machine-white-bread/