Twice Baked Potatoes Recipe

Ingredients


4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

5.Bake for another 15 minutes.

shepards pie recipe

For lamb and vegetable filling


10 oz pearl onions

4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices

2 lb boneless lamb shoulder, cut into 1-inch cubes

2 teaspoons salt

1/2 teaspoon black pepper

5 tablespoons all-purpose flour

3 1/2 tablespoons unsalted butter, softened

2 tablespoons chopped garlic

1/2 cup dry white wine

1 1/2 tablespoons tomato paste

1 cup beef broth

1 cup water

2 teaspoons chopped fresh thyme

5 carrots, cut diagonally into 1/3-inch-thick slices

2 medium turnips, peeled and cut into 1/2-inch pieces



For mashed potato topping

2 lb russet (baking) potatoes

1/2 cup heavy cream

1/2 cup milk

3 tablespoons unsalted butter

1 teaspoon salt

1/4 teaspoon black pepper





Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk

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Preparation Prepare filling:

Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.



Preheat oven to 350°F.



Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.



Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).



Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat.



Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper.



Make topping while filling cooks:

Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander.



Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper. Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered.



Assemble and broil pie:

Preheat broiler.



Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables.



Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil about 3 inches from heat until top is golden, about 3 minutes.

Read More http://www.epicurious.com/recipes/food/views/Shepherds-Pie-107418#ixzz1HW3ZSAJD

Five Meat Habanero Chili Recipe

Ingredients


4 slices hickory-smoked bacon

3/4 pound ground beef

1 pound bulk pork sausage

3/4 pound cubed beef stew meat

1 1/2 cups chopped onion

2 cloves garlic, minced

1 stalk celery, chopped

1/2 habanero pepper, seeded and minced, or to taste

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

1 (28 ounce) can tomato sauce

1 1/2 teaspoons ground cumin

2 cups cubed cooked chicken

3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can butter beans, rinsed and drained

salt and pepper to taste

3/4 cup sour cream (optional)

Directions

1.Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.

2.Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

Dark Chocolate Cake II Recipe

Ingredients


2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup cold brewed coffee

1 cup milk

1/2 cup vegetable oil

2 teaspoons vinegar

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.

3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Marvel Cake Recipe

Ingredients


1 cup strong brewed coffee

1 cup fat-free milk

2 (4 ounce) jars pureed prunes baby food

4 egg whites

2 teaspoons vanilla extract

2 cups all-purpose flour

2 cups sugar

3/4 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

FROSTING:

6 tablespoons margarine, softened

2 2/3 cups confectioners' sugar

1/4 cup baking cocoa

2 tablespoons fat-free milk

2 tablespoons strong brewed coffee

1 teaspoon vanilla extract

Directions

1.In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.

2.For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Salisbury Steak Recipe

Ingredients


1 (10.5 ounce) can condensed French onion soup

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon all-purpose flour

1/4 cup ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon mustard powder

Directions

1.In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2.In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3.In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Deep Fried Shrimp Recipe

Ingredients


4 pounds large shrimp - peeled and deveined

1 teaspoon salt

1 teaspoon ground black pepper

8 eggs, beaten

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 cups vegetable oil

Directions

1.In a medium size mixing bowl combine shrimp, salt and pepper; stir.

2.Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

King Cake Recipe

Ingredients


PASTRY:

1 cup milk

1/4 cup butter

2 (.25 ounce) packages active dry yeast

2/3 cup warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

2 eggs

1 1/2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

5 1/2 cups all-purpose flour



FILLING:

1 cup packed brown sugar

1 tablespoon ground cinnamon

2/3 cup chopped pecans

1/2 cup all-purpose flour

1/2 cup raisins

1/2 cup melted butter



FROSTING:

1 cup confectioners' sugar

1 tablespoon water

Directions

1.Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.

2.When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

4.Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

5.To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

6.Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

7.Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.