Better Than Bush’s Baked Beans

 

Ingredients:

4 pounds navy beans, rinsed and sorted

2 quarts tomato juice

1 quart tomato sauce

1 cup chopped onion

2 cups brown sugar (not packed)

1/2 cup molasses

2 tablespoons apple cider vinegar

1 teaspoon allspice

2 teaspoons ground mustard

1 teaspoon salt

2 teaspoons black pepper

Instructions:

Prepare the Beans: Rinse the navy beans thoroughly, removing any debris. Place them in a large pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans again. Refill the pot with fresh water and simmer the beans for 20 to 30 minutes until they're partially cooked and tender but not mushy.

Make the Sauce: In a large pot, combine the tomato juice, tomato sauce, chopped onion, brown sugar, molasses, apple cider vinegar, allspice, ground mustard, salt, and black pepper. Simmer over medium heat for about 5 minutes, stirring occasionally to blend the flavors.

Fill the Jars: For canning, fill each sterilized quart jar with 1 ½ cups of the partially cooked beans. Pour the prepared sauce over the beans, leaving a 1-inch headspace. Remove any air bubbles by gently tapping the jars or using a spatula. Wipe the rims clean to ensure a proper seal.

Process the Jars: Place the lids on the jars and screw the rings on securely but not too tight. Process the jars in a pressure canner at 10 pounds of pressure—90 minutes for quart jars and 75 minutes for pint jars.

Cool and Store: After processing, allow the jars to cool completely. Check that the lids have sealed properly by pressing on the center; there should be no give. Store the sealed jars in a cool, dark place for up to a year.

Notes:

For a vegetarian version, substitute the tomato juice and sauce with vegetable-based alternatives.

Feel free to adjust the sweetness or spiciness by modifying the amount of brown sugar or adding spices like cayenne pepper.

Ensure all equipment is properly sterilized to maintain food safety d

When I cook this, the aroma fills the house and everyone loves it.

 

Ingredients:

Ingredient	Quantity
Baguette	1
Shrimp	1/2 pound
Mozzarella Cheese	1 cup (shredded)
Mayonnaise	1/4 cup
Garlic	2 cloves (minced)
Lemon Juice	1 tablespoon
Salt	1/4 teaspoon
Black Pepper	1/4 teaspoon
Butter	2 tablespoons (melted)
Parsley	2 tablespoons (chopped fresh)

Instructions:

1. Prepare the Bread:

   • Preheat oven to 375°F (190°C).
   • Slice the baguette into 1/2-inch thick pieces.
   • Arrange the baguette slices on a baking sheet.
   • Brush each slice with melted butter.
   • Toast the bread in the oven for about 5 minutes, or until lightly golden.

2. Make the Shrimp Mixture:

   • In a mixing bowl, combine the chopped shrimp, mozzarella cheese, mayonnaise, minced garlic, lemon juice, salt, and pepper.
   • Mix well to ensure all ingredients are evenly distributed.

3. Assemble and Bake:

   • Remove the toasted bread from the oven.
   • Evenly distribute the shrimp mixture on top of each bread slice.
   • Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is bubbly and the shrimp is cooked through.

4. Serve:

   • Garnish with chopped parsley before serving.

Enjoy your delicious and cheesy shrimp toast

The Best Delicious Cake Ever

 

INGREDIENTS:

CAKE
1 teaspoon ground cinnamon
1 cup heavy cream
3 eggs
1/4 cup water
1 (21 oz) can apple filling
1 piece. white bread mix (2 layers)

GLAZE
1 cup confectioners’ sugar
1-1 1 /2 tablespoons. milk

INSTRUCTIONS:

Mix first 5 ingredients in a large bowl with a mixer until smooth. Pour the dough into the greased 9 x 13.
mold, pour the filling over the dough, covering the entire surface. Bake at 350 F for 40 minutes.
Make a glaze with milk and confectioners’ sugar and spread on the cooled cake.

GARLIC BUTTER LOBSTER AND SCALLOPS

 

Ingredients

For Lobster Tails & Garlic Butter:

• 20 oz (2) lobster tails
• 1/2 cup butter
• 3 tablespoons olive oil
• 2 heads garlic
• 1/2 teaspoon salt
• 1 onion
• Fresh parsley for topping

For Scallops & Lemon Orzo:

• 8 scallops
• 2 tablespoons garlic butter
• 1 cup orzo
• 1 cup seafood stock
• 1/2 cup white wine
• 4 tablespoons Parmesan cheese
• 4 tablespoons lemon juice
• Salt & pepper to taste
• Fresh parsley for topping
• Lemon wedges for serving

Instructions

1. Prepare the Garlic and Onion: Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves. Remove any loose papery skin. Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.
2. Roast the Onion: Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic. Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.
3. Make the Garlic Butter: Allow the butter to reach room temperature while the garlic and onion are baking. Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.
4. Cook the Scallops: Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat. Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
5. Cook the Orzo: Deglaze the skillet with the white wine, scraping up the flavorful brown bits. Allow the wine to reduce slightly before adding the orzo and seafood stock. Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.
6. Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster shell down the center with scissors and carefully lift the meat out to rest on top of the shell. Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through. Be careful not to overcook to avoid rubbery lobster.
7. Finish the Orzo: Stir in the lemon juice, then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.
8. Serve: Arrange the lobster tails on a bed of the lemon orzo and scallop mixture. Add the roasted onion alongside. Provide melted garlic butter and lemon wedges for extra flavoring at the table.

Conclusion

This lobster tail and scallops recipe is a feast for both the eyes and the palate. The richness of the garlic butter, the delicate sweetness of the scallops, and the zestiness of the lemon orzo come together to create an unforgettable meal. Whether it’s for a date night, New Year’s Eve, or simply a luxurious treat, this dish transforms your home dining experience into a five-star affair. Enjoy!

Cotton cake is a family recipe

 

Ingredients

• 1 cup (120g) cake flour, sifted
• 6 large eggs, separated
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) whole milk
• ¼ cup (60g) unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cream of tartar

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Preheat oven to 325°F (163°C). Line a 9-inch round cake pan with parchment paper.
2. In a bowl, whisk egg yolks, sugar, melted butter, milk, and vanilla extract until smooth.
3. Sift in cake flour and salt, folding gently to combine.

Step 2: Make the Meringue

1. In a separate clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, continuing to beat until stiff peaks form.
3. Gently fold the meringue into the egg yolk mixture, one-third at a time, using a spatula.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan and tap lightly to remove air bubbles.
2. Place the pan in a water bath (a larger pan filled with hot water) to create gentle, even baking.
3. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
4. Turn off the oven and let the cake cool inside with the door slightly open for 10-15 minutes before removing.

Step 4: Serve and Enjoy

1. Gently remove the cake from the pan and let it cool completely on a wire rack.
2. Dust with powdered sugar or serve with fresh fruit for extra flavor.

Pro Tips

• Use room temperature eggs for better volume in the meringue.
• Do not overmix the batter to keep the cake light and fluffy.
• Bake in a water bath to prevent cracks and ensure a smooth texture.
• Store in an airtight container to maintain softness.

Conclusion

This Cotton Cake is a treasured family recipe that delivers a delicate, pillowy texture with a hint of sweetness. Perfect for any gathering or simply enjoying with a cup of tea, it’s a true comfort dessert that brings back cherished memories! I

Cheesy Bacon Cheeseburger Burrito: The Ultimate Recipe

 

Ingredients

For the Beef Filling:

• 1 lb (450g) ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon mustard

Bacon and Cheese Layer:

• 6 slices of bacon, cooked and crumbled
• 1 cup (100g) shredded cheddar cheese
• 1/2 cup (50g) shredded mozzarella cheese
• 1/2 cup (50g) shredded Monterey Jack cheese

The Burrito Assembly:

• 4 large flour tortillas
• 1/2 cup (120ml) mayonnaise
• 1/4 cup (60ml) burger sauce (or mix ketchup and mayo)
• 1/2 cup (50g) diced pickles
• 1/2 cup (50g) diced tomatoes
• 1/2 cup (50g) shredded lettuce
• 1/4 cup (30g) diced red onions

Step-by-Step Instructions

1. Cook the Bacon

Begin by cooking the bacon in a pan over medium heat until it is crispy. Remove and place it on a paper towel to absorb excess grease. Once cooled, crumble it into small pieces and set aside.

2. Prepare the Beef Filling

In a large skillet over medium-high heat, add the ground beef. Cook while breaking it apart with a spatula. Once it starts browning, add salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well.

Next, add Worcestershire sauce, ketchup, and mustard. Stir and let the beef cook for another 5 minutes until fully browned. Remove from heat.

3. Warm the Tortillas

Heat each tortilla in a dry pan over low heat for 10-15 seconds per side. This prevents them from cracking when rolling.

4. Assemble the Burritos

Lay a tortilla flat and spread a thin layer of mayonnaise and burger sauce. Add a generous portion of the cooked beef, followed by crumbled bacon, shredded cheddar, mozzarella, and Monterey Jack cheese. Then, top with diced pickles, tomatoes, shredded lettuce, and red onions.

5. Wrap the Burrito

Fold in the sides of the tortilla and roll it tightly from the bottom up. Ensure it is well-sealed to prevent the filling from spilling.

6. Toast the Burrito

Heat a skillet over medium heat and place the burrito seam-side down. Toast for 1-2 minutes on each side until golden brown and crispy.

Ooey-Gooey Bacon Cheeseburger Pizza Pockets

 

Ingredients:

• 1 package refrigerated pizza dough
• 1 pound ground beef

• 1 packet burger seasoning mix
• 6 slices crispy bacon, crumbled

• 1 cup shredded cheddar cheese
• ½ cup pizza sauce
• 1 egg, beaten (for sealing)

Instructions:

Preheat your oven to 375°F. Brown the ground beef, season with burger seasoning, and mix in crumbled bacon and cheddar cheese.

Roll out the pizza dough and cut into squares. Spoon the beef mixture into the center of each square, top with a dollop of pizza sauce, and fold into pockets, sealing the edges with beaten egg.

Place on a baking sheet and bake for 12-15 minutes, until golden and crispy. Serve warm for a handheld cheeseburger delight!