Friday, October 11, 2019

Bay scallop recipes

Bay scallop recipes

This recipe can also be made with larger sea scallops. Slice them into thinner pieces and be sure to remove the small, tough side muscle, if it is present.

The scallops take very little preparation; toss them with some flour and chop the garlic. Since cooking time is only about 3 minutes, have all of the ingredients and meal items ready when you add the scallops to the pan. Avoid overcooking them, as they can become tough and rubbery when overcooked.

If you would like to add vegetables to the scallops, mushrooms are a good choice. Sauté about 1 cup of sliced mushrooms for about 2 minutes before you add the scallops to the pan. Or for a smokey flavor, garnish the scallops with a few tablespoons of cooked crumbled bacon or pancetta. Browned butter is another excellent flavor enhancer. Brown 2 to 3 tablespoons of butter and drizzle over the cooked scallops. If you are adhering to a low carb diet, feel free to skip the flour dusting.

A combination of garlic and olive oil make the flavors in this dish similar to shrimp scampi. They make a tasty topping for hot boiled rice. Angel hair pasta is another excellent choice. The garnish of fresh chopped parsley adds flavor and color to the dish. Feel free to garnish the scallops with sliced green onion tops or chives if you like. Or sprinkle the scallops with shredded or grated Parmesan cheese.

Thursday, October 10, 2019

Bananna bread

Bananna bread

Other Banana Bread Ingredients

  • Butter: Use softened butter for a soft texture and irresistible butter flavor.

  • Brown Sugar: Use all brown sugar in this recipe. I’ve explained before that brown sugar is the culprit behind soft and moist cookies. Well, brown sugar works that same magic in banana bread, too. There is no regular granulated sugar in this banana bread recipe; the sweetness comes from brown sugar and bananas. (And cream cheese frosting if you wish to add it!)

  • Eggs: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this banana bread recipe.

  • Yogurt: Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. Sour cream is a wonderful substitution for plain yogurt. You can use the two interchangeably in most baking recipes.

For banana nut bread, add 3/4 cup of chopped nuts to the banana bread batter; I like using either pecans or walnuts. I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs. Feel free to leave them out completely if you’re not a fan of banana nut bread!

Tuesday, October 8, 2019

Bacon wrapped pork chops

Bacon wrapped pork chops



  • 6 (1 inch thick) boneless pork chops



  • 6 tablespoons process cheese sauce

    • 12 slices bacon

    • Add all ingredients to list

    Directions

    1 h 20 m

    1. Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.

    2. Bake for 1 hour in the preheated oven.


    Monday, October 7, 2019

    Chocolate trifle

    Chocolate trifle

    Ingredients

    • 1 package chocolate fudge cake mix (regular size)

    • 1 package (6 ounces) instant chocolate pudding mix

    • 1/2 cup strong coffee

    • 1 carton (12 ounces) frozen whipped topping, thawed

    • 6 Heath candy bars (1.4 ounces each), crushed

    Directions

    • Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.

    • Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl.

    • Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.

    • Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

    Friday, October 4, 2019

    Fresh peach pie

    Fresh peach pie

    Directions

    • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
    • In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
    • Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. If desired, serve with vanilla ice cream.
    This pie is amazing. So tasty. I used a sweet pastry crust recipe with this mixture and it was to die for
    Love this recipe, it’s one of my family’s favourite. It also works for apples, nectarines and blackberries. Thank you for sharing.
    The pie is incredible and will be making this in triplicate for the next family get together I used the Truvia blend that is sugar substitute and a little real sugar for both the white and the brown sugar. The recipe was still terrific and lost none of its attractiveness or deliciousness.
    This recipe is a keeper. I tried it with peaches and apples. I replaced starch with arrow root, it makes the fruits look glossy and clear, and used less sugar. You can also brush the crust with yolk/water mix for some gloss.
    I made this last week for my husband's 71st birthday and I wouldn't change a thing. It is DELICIOUS! I didn't cover my crust edges right away which was a mistake. I made a quick lattice and had some leftover pie crust. I'm recreating this peach "pie" delight in our tiny RV oven as we're camping. Who has pie pans in their summer campers?!
    The orange makes the flavor unique and wonderful.
    Great peach pie! I omitted the almond extract and added some cinnamon instead. It works equally well with either fresh or frozen peaches.
    This is very good but I made it with my peach cobbler recipe. So easy. Stir together 1 cup sugar, 1 cup self rising flour, I cup buttermilk. Must be buttermilk. Let 1 stick of butter melt in a 9x13 glass dish in a 350 degree oven. When hot and melted pur your batter into the hot dish. Spread the peach pie filling across the top leaving 2 inch’s of batter around it. I also added water and cornstarch to get a little more juice because I like mine like the canned peach pie filling. Bake for 45 minutes on 350. Take out and sprinkle the top with I tablespoon cinnamon and 3 tablespoons sugar mixed together. Place under broiler until brown and carmalized. Using the cinnamon topping I would use it in the peach pie filling would be too muck.

    Fairy bread

    Fairy bread

    Ingredients

    • 1 slice white bread
    • 1-2 tablespoons Land O Lakes Unsalted Butter
    • Rainbow nonpareil sprinkles

    How to Make It

    Smear the butter on the bread.
    Pour lot of nonpareil rainbow sprinkles into a shallow bowl. Lay the bread, butter side down, in the sprinkles and press gently on the bread to make sure as many sprinkles as possible adhere to the butter. Leave out the sprinkle bowl if you plan to make another slice of fairy bread (you know you will), then pour the sprinkles back into their container. If you're shooting video, however, you'll want to sprinkle the nonpareils over the buttered bread, because obviously that looks much better.

    Thursday, October 3, 2019

    PINEAPPLE UPSIDE DOWN CUPCAKES

    Pineapple upside down cupcakes

    Ingredients

    • cooking spray
    • 1/2 cup butter, melted
    • 1 1/2 cups brown sugar
    • 24 maraschino cherries
    • 1 (20 ounce) can crushed pineapple
    • 1 (18.25 ounce) package pineapple cake mix (for example Duncan Hines® Pineapple Supreme)
    • 3 eggs
    • 1 1/3 cups pineapple juice
    • 1/3 cup vegetable oil
    • 1 tablespoon confectioners' sugar for dusting, or when needed
    • Add all ingredients to list out
    • Add all ingredients to list out

    Directions

    45 m
    1. Move a stove rack into the center of the oven. Preheat oven to 350 levels F (175 levels C).
    2. Spray 24 muffin cups with cooking spray.
    3. Line a piece surface with waxed paper.
    4. Spoon 1 teaspoon melted butter into the foot of each sprayed muffin cup.
    5. Spoon 1 tablespoon brown sugar in every muffin cup.
    6. Press a maraschino cherry into the middle of the brown sugar in every muffin cup.
    7. Spoon a heaping tablespoon of crushed pineapple within the cherry little it with the rear of a spoon into a level layer.
    8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil inside a large bowl with electric mixer on low speed until moistened, about thirty seconds. Turn mixer speed to medium and blend for just two minutes.
    9. Pour pineapple cake batter in to the muffin cups, filling them to the peak don't overfill.
    10. Bake within the preheated oven until a toothpick placed into the middle of a cupcake arrives clean, about twenty minutes.
    11. Allow cupcakes to awesome a minimum of a few minutes before inverting muffin cups to the waxed paper to produce. Serve with pineapple and cherry sides up. Sprinkle cupcakes gently with confectioners' sugar.