Meat Loaf
2 eggs
1 1/2 lbs ground meat (can use beef, veal, or pork)
1 cup finely chopped onion
3/4 cup quick oats
1/2 catsup or chili sauce
1 tsp salt
1/2 tsp garlic
pepper to taste
Mix all the ingredients for the meat loaf. Form it into a circle smaller than the size of pressure cooker insert, and set on a large piece of tin foil and wrap it up.
Putting it all together - Cover the bottom of pressure cooker with potatoes. Maybe 3-5 red potatoes depending on the size. Then lay the meat loaf on top. In another sheet of tin foil cut up some veggies like carrots or whatever you want and wrap them. Set on top of the meat loaf.
Set on HIGH pressure for 10 minutes. When it is done release the quick release valve and remove food. The meat loaf looks really ugly so turn on your broiler and stick it in for 3-5 minutes. Serve. This is so yummy!
Original recipe has parsley in it but I don't usually have parsley on hand so I omitted it. LaDene M. Denniston gave this recipe to me when taking a class from Kitchen Kneads.
Thursday, September 26, 2013
Saturday, March 23, 2013
Cream Cheese Chicken and Vegetable Soup
Ingredients:
2 Tbl butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (or a lot more)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (sometimes I leave on the peel)
1 cup milk
4 Tbl flour
1 (8 oz package) regular or light cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
Directions:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
Soften the cream cheese in the microwave until it is very soft/melty. I (Mel) usually place the unwrapped cream cheese on a plate and microwave it for 1 minutes at 30% power. I (Mel) like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then whisk the soup until the cream cheese melts and mixes in well. (I, as in me... Steph, have never been very good at this part and I don't care about lumps...)
Add the cooked chicken and heat through. Season with salt and pepper. Serve.
Original recipe from Mel's Kitchen Cafe.
2 Tbl butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (or a lot more)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (sometimes I leave on the peel)
1 cup milk
4 Tbl flour
1 (8 oz package) regular or light cream cheese
2-3 boneless, skinless chicken breasts, cooked and diced
Directions:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn.
Soften the cream cheese in the microwave until it is very soft/melty. I (Mel) usually place the unwrapped cream cheese on a plate and microwave it for 1 minutes at 30% power. I (Mel) like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then whisk the soup until the cream cheese melts and mixes in well. (I, as in me... Steph, have never been very good at this part and I don't care about lumps...)
Add the cooked chicken and heat through. Season with salt and pepper. Serve.
Original recipe from Mel's Kitchen Cafe.
Lemon Poppy Seed Bread
Ingredients:
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
6 Tbl unsalted butter, softened
1 cup sugar
2 eggs, room temp
1/2 cup milk
Zest from a lemon
1/4 cup poppy seeds
Glaze:
1/2 cup confectioner's sugar
juice from one lemon
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x15 in loag pan (or 4 small bread tins)
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric mixer, cream the butter, sugar and eggs until it's light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into into prepared baking pan(s). Bake for 50-60 min (the little tins took 40 min) (rotating pan half-way through bake time from even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool for 5 minutes.
Prepare the glaze by mixing sugar and lemon juice, poke wholes into bread with fork and drizzle over warm bread and allow to cool or serve warm.
So yummy :)
Original recipe click here
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
6 Tbl unsalted butter, softened
1 cup sugar
2 eggs, room temp
1/2 cup milk
Zest from a lemon
1/4 cup poppy seeds
Glaze:
1/2 cup confectioner's sugar
juice from one lemon
Directions:
Preheat oven to 350 degrees. Grease and flour a 9x15 in loag pan (or 4 small bread tins)
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric mixer, cream the butter, sugar and eggs until it's light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into into prepared baking pan(s). Bake for 50-60 min (the little tins took 40 min) (rotating pan half-way through bake time from even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool for 5 minutes.
Prepare the glaze by mixing sugar and lemon juice, poke wholes into bread with fork and drizzle over warm bread and allow to cool or serve warm.
So yummy :)
Original recipe click here
Sunday, March 10, 2013
Beef or chicken Schnitzel
So... I of course changed this recipe too...
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
(4-6)Some thin pieces of meat (if you have a thick piece of meat slice it in half)
1 egg
1 tablespoon water
2 cups dry breadcrumbs (more or less with the amount of meat you have)
2 tsp garlic powder
2 tsp salt
1/4 cup grated Parmesan cheese
some oil to cook the schnitzel in.
After you get your thin pieces of meat pound both sides with a meat tenderizer thing. (thin pieces of meat make it easier to cook)
Mix egg and water in one bowl. Mix breadcrumbs, garlic powder, salt, and cheese in another bowl. Coat the meat well with egg mixture first then breadcrumbs then put in pan with oil (make sure pan is heated with oil in it.
Cook until cooked through and the schnitzel is browned. It is really good :)
Original recipe is found here.
Tuesday, February 26, 2013
Olive Garden Zuppa Toscana Soup (my style)
Nick really likes sausage and this is a great soup that doesn't have too many ingredients. The only thing I had to buy is the Kale. The finished product was really good! I really liked it to and I am not a sausage fan. Hope you enjoy :)
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Ingredients:
1 lb OR 1 cup cooked sausage (spicy if you prefer more heat)
5-7 slices of bacon OR 1/4 cup crumbed bacon
5 medium russet potatoes (with skin)
1 1/2 cup chopped carrot
2 cups kale, chopped
1 cup heavy whipping cream OR 1/3 cup sour cream with 1/3 cup water
1 qt water
2 cans of chicken broth
1/2 large onion OR 1 onion, chopped
2 - 3 cloves of garlic, minced
2 tsp red pepper flakes
salt and pepper
Instructions:
1. Cook sausage and bacon then set aside.
2. Slice potatoes between 1/8" and 1/4". Try to make the slices about the same so they will cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It's also delicious!
5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let soup heat through and serve. You can serve this with some grated Parmesan cheese on top.
For things that I changed I marked in the purple color. The directions are a little different in the original but I think it makes more sense this way. And I cooked the whole thing in the pressure cooker on the saute setting. One dish to clean up! That is the best part!
For the original recipe click here.
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Ingredients:
1 lb OR 1 cup cooked sausage (spicy if you prefer more heat)
5-7 slices of bacon OR 1/4 cup crumbed bacon
5 medium russet potatoes (with skin)
1 1/2 cup chopped carrot
2 cups kale, chopped
1 cup heavy whipping cream OR 1/3 cup sour cream with 1/3 cup water
1 qt water
2 cans of chicken broth
1/2 large onion OR 1 onion, chopped
2 - 3 cloves of garlic, minced
2 tsp red pepper flakes
salt and pepper
Instructions:
1. Cook sausage and bacon then set aside.
2. Slice potatoes between 1/8" and 1/4". Try to make the slices about the same so they will cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It's also delicious!
5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let soup heat through and serve. You can serve this with some grated Parmesan cheese on top.
For things that I changed I marked in the purple color. The directions are a little different in the original but I think it makes more sense this way. And I cooked the whole thing in the pressure cooker on the saute setting. One dish to clean up! That is the best part!
For the original recipe click here.
Tuesday, February 19, 2013
Whole Wheat Bread (Myra Holt)
3/4 cup warm water
3 Tbs yeast
18 cups whole wheat flour
7 1/2 cups hot water
1 1/2 cup powder milk (opt)
1 cup cooking oil
1 cup honey or brown sugar
3 Tbs salt
3 eggs (opt)
Dissolve yeast in 3/4 cup water and set aside.
Combine and beat 10 cups flour with 7 1/2 cups hot water and milk for ten minutes. (This is a very important step to develop gluten).
Add oil, honey or brown sugar, salt, and eggs and beat until blended. Add yeast mixture and blend
Then add 8 cups of flour. Mix by hand.
Let rise. Punch down and knead for about 3 minutes. Let rise again.
Punch down and divide into loaves. Let rest 10 minutes and shape into loaves. Let rise until double.
Bake at 375 degrees for 15 minutes, then turn heat down to 350 degrees and bake for 20 minutes longer.
Makes 6 loaves.
* Eggs make the bread lighter. Milk gives it more body and makes it more uniform.
3 Tbs yeast
18 cups whole wheat flour
7 1/2 cups hot water
1 1/2 cup powder milk (opt)
1 cup cooking oil
1 cup honey or brown sugar
3 Tbs salt
3 eggs (opt)
Dissolve yeast in 3/4 cup water and set aside.
Combine and beat 10 cups flour with 7 1/2 cups hot water and milk for ten minutes. (This is a very important step to develop gluten).
Add oil, honey or brown sugar, salt, and eggs and beat until blended. Add yeast mixture and blend
Then add 8 cups of flour. Mix by hand.
Let rise. Punch down and knead for about 3 minutes. Let rise again.
Punch down and divide into loaves. Let rest 10 minutes and shape into loaves. Let rise until double.
Bake at 375 degrees for 15 minutes, then turn heat down to 350 degrees and bake for 20 minutes longer.
Makes 6 loaves.
* Eggs make the bread lighter. Milk gives it more body and makes it more uniform.
Wednesday, February 6, 2013
Gingerdoodles or Snickersnaps
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Snickerdoodle Dough
1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 Tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cream of tartar
1 Tablespoon cinnamon + 3 Tablespoons granulated sugar for rolling cookies in
Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little crumbly, but it'll come together when you roll them into balls.
Combine cinnamon and 3 Tablespoons of sugar in a small bowl and set aside for rolling dough in.
Gingersnap Dough
3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/4 cup granulated sugar for rolling cookies in
Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Preheat oven to 350 F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and toss in sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.
Place both doughs together and gently roll or squeeze together. OR I rolled a normal cookie and out of the other cut a heart shape out of it and placed it on top. I dipped it into the sugar or cinnamon sugar and push it down. that is how they looked so good.
Place on the baking sheets and bake for 10 minutes. Allow to cool on a rack. So yummy!
I got this recipe from here.
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