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!

Garlic Butter Bacon Cheeseburger Rollups ‘The’ Cheesy Snack!

 

Ingredients

For the Rollups:

• 1 pound (450g) ground beef
• 8 slices of turkey bacon, cooked and crumbled
• 1 cup (100g) shredded cheddar cheese
• 1/2 cup (50g) shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 can (8 ounces) refrigerated crescent roll dough

For the Garlic Butter:

• 4 tablespoons (60g) unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon parsley, finely chopped
• 1/2 teaspoon salt

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Step-by-Step Instructions to Garlic Butter Bacon Cheeseburger Rollups

1: Prepare the Filling

1. Heat a skillet over medium heat and cook the ground beef until browned. Drain any excess grease.
2. Add salt, pepper, onion powder, garlic powder, smoked paprika, and Worcestershire sauce. Stir well and cook for another 2 minutes.
3. Remove from heat and let the mixture cool slightly.
4. Stir in the cooked and crumbled bacon, shredded cheddar, and mozzarella cheese. Mix until well combined.

2: Prepare the Dough

1. Preheat your oven to 375°F (190°C).
2. Roll out the crescent dough on a lightly floured surface and press the seams together to form a single sheet.
3. Cut the dough into 8 equal rectangles.

3: Assemble the Rollups

1. Place a spoonful of the beef and cheese mixture onto each rectangle.
2. Carefully roll each piece, sealing the edges to prevent the filling from leaking out.
3. Arrange the rollups on a parchment-lined baking sheet, seam-side down.

4: Prepare and Apply the Garlic Butter

1. In a small bowl, mix the melted butter, minced garlic, chopped parsley, and salt.
2. Brush the garlic butter generously over the rollups.

5: Bake

1. Bake in the preheated oven for 12-15 minutes or until golden brown.
2. Remove from the oven and let cool for a few minutes before serving.

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Helpful Tips – Garlic Butter Bacon Cheeseburger Rollups

Use Fresh Ingredients

Fresh ingredients enhance the overall taste and texture. Choose high-quality bacon and freshly shredded cheese for the best results. Pre-packaged shredded cheese contains anti-caking agents that can affect the texture of the filling.

Seal the Edges Properly

Ensuring the dough is tightly sealed prevents the filling from spilling out while baking. Pinch the edges firmly or use a fork to create a secure seal.

Cook Bacon Until Crispy

Crispy bacon adds a satisfying crunch and prevents sogginess inside the rollups. Drain it on a paper towel after cooking to remove excess grease.

Brush Garlic Butter Twice

For an extra burst of garlic flavor, brush the rollups before and after baking. The second layer of butter enhances the taste and gives a glossy finish.

Avoid Overstuffing

Too much filling makes the rollups difficult to seal and can lead to messy spills during baking. Use a moderate amount to keep them neat and easy to handle.

Bake on a Wire Rack

Placing the rollups on a wire rack instead of a baking sheet allows heat to circulate evenly, ensuring a crispy crust on all sides.

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Sweet Savory Perfection'—4 ingredients, and I make it twice a week because everyone loves it!

 

Ingredients

2 pounds beef chuck roast
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic, minced

Directions

Place the beef chuck roast in the slow cooker.

In a small bowl, mix together the honey, soy sauce, and minced garlic.

Pour the honey garlic mixture over the beef, ensuring it is well coated.

Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded with a fork.

Once cooked, shred the beef using two forks and mix it with the sauce in the slow cooker before serving.

Variations & Tips

For a spicier kick, add a teaspoon of crushed red pepper flakes to the honey garlic mixture. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of water and stir it into the sauce during the last 30 minutes of cooking. For a different flavor profile, try using teriyaki sauce instead of soy sauce. This dish can also be made with chicken thighs if you prefer poultry over beef.

CHEESESTEAK STUFFED SHELLS

 

Ingredients:

1 lb ground beef or thinly sliced steak (such as ribeye)
1 box (12 oz) jumbo pasta shells
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 jar (24 oz) marinara sauce
Fresh parsley for garnish (optional)

Instructions:

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.

Cook the steak mixture: In a large skillet, heat the olive oil over medium heat. Add the ground beef or thinly sliced steak, onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are softened, about 7-8 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let it cool slightly.

Stuff the shells: Once the steak mixture has cooled a bit, stir in 1 cup of shredded mozzarella, 1/2 cup of provolone, and the grated Parmesan cheese. Carefully stuff each cooked pasta shell with the cheesesteak mixture.

Assemble the dish: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella and provolone cheeses on top.

Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Garnish with fresh parsley and serve hot.

Helpful Tips:

For extra cheesiness, add more provolone or a mix of cheeses like cheddar or gouda.
Add mushrooms or swap in spicy sausage for a fun twist on the filling.
Serve with garlic bread and a side salad for a complete meal.
Enjoy these hearty, cheesy, and flavorful cheesesteak stuffed shells for a delicious family dinner! 🧀🥩🍝😋❤️

Enjoy!

Brilliant No-Knead Bread Recipe: The Easiest Homemade Bread You’ll Ever Make

 Making homemade bread doesn’t have to be a time-consuming or complex process. If you’ve always wanted to bake your own bread but felt intimidated, this brilliant no-knead bread recipe is perfect for you! With minimal ingredients and effort, you can achieve bakery-quality bread with a golden crust and soft, airy interior. Plus, this method requires no special baking skills or equipment, making it ideal for beginners.

Why No-Knead Bread Is So Popular

No-knead bread has taken the baking world by storm because it’s:

• Effortless: Just mix, let it rise, and bake.
• Cost-Effective: Requires only a few pantry staples.
• Better Than Store-Bought: Fresh, preservative-free, and incredibly flavorful.
• Perfect for Beginners: No kneading means no stress!

Ingredients You’ll Need

To make this easy no-knead bread, you only need four basic ingredients:

• 3 cups all-purpose flour (or bread flour)
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water

Instructions

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, combine the flour, salt, and yeast. Pour in the warm water and stir until a sticky dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. This long fermentation develops deep flavor and texture.

Step 2: Preheat the Oven

Once the dough has risen and is full of bubbles, preheat your oven to 450°F (230°C). Place a Dutch oven (or an oven-safe pot with a lid) inside the oven to heat up for about 30 minutes.

Step 3: Shape the Dough

Lightly flour a work surface and gently shape the dough into a ball. You don’t need to knead it—just fold it over a few times. Place it on parchment paper to make transferring easier.

Step 4: Bake the Bread

Carefully remove the preheated Dutch oven, place the dough inside, and cover with the lid. Bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until the crust is beautifully golden brown.

Step 5: Cool and Enjoy

Let the bread cool on a wire rack for at least 30 minutes before slicing. This step is crucial to achieve the perfect texture inside.

Pro Tips for the Best No-Knead Bread

• Use a Dutch oven: It traps steam, creating a crispy crust.
• Be patient: The long fermentation process is key to great texture and taste.
• Experiment with flavors: Add herbs, cheese, or seeds for variety.
• Store it properly: Keep the bread in a paper bag or bread box to maintain freshness.

Final Thoughts

This brilliant no-knead bread recipe proves that anyone can bake delicious, artisanal-style bread at home with minimal effort. Whether you’re a seasoned baker or just starting, this foolproof method will give you bakery-quality results every time. Give it a try and enjoy the magic of homemade bread!

Related Topics

• How to Make Sourdough Starter at Home
• Best Dutch Ovens for Bread Baking
• Tips for Storing Homemade Bread

Let us know in the comments how your no-knead bread turned out! Happy baking!

Cajun Cabbage Jambalaya

 

Ingredients:

1 lb ground beef or sausage (or a mix)
1 medium onion, diced
1 bell pepper, diced (green or red)
3 cloves garlic, minced
1 medium head of cabbage, chopped
1 (14.5 oz) can diced tomatoes
1 cup cooked white rice
1 cup chicken broth
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1/2 tsp thyme
Salt and pepper to taste
2 tbsp olive oil
Optional: hot sauce, for serving
Directions:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef or sausage and cook until browned, breaking it apart with a spatula. Remove the meat from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-5 minutes, or until softened. Stir in the garlic and cook for another minute.
Add the chopped cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
Return the cooked meat to the skillet. Stir in the diced tomatoes (with their juice), cooked rice, and chicken broth. Mix well.
Sprinkle in the Cajun seasoning, smoked paprika, thyme, salt, and pepper. Adjust seasonings to taste. Cover and simmer over low heat for 15-20 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Serve hot, optionally drizzled with your favorite hot sauce for an extra kick.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 280 kcal | Servings: 6 servings