Thecia Ellis There is a difference between bone broth and bone stock, and I don’t remember which is which. I just call what I make bone broth. I find that it is a very satisfying and nutritious liquid, whatever you choose to call it. There are many uses for bone broth besides a base for […]
1 Small Head Red or Green Cabbage 2 Large Apples, peeled, cored and thinly sliced 1 Yellow Onion, sliced 1/2 Cup Unsweetened Apple Juice 1/4 Cup Lemon Juice 1/4 Cup Raisins 2 Tablespoons Packed Brown Sugar Salt and Pepper to Taste. Combine cabbage, apples, onion, apple juice, lemon juice, raisins and brown sugar in large
Cabbage and Apples Read More »
This is a recipe was given to my Mom when I was a child and is a wonderful, quick dessert that pairs well with ice cream…or all alone. 2 Sticks Butter, softened 2 Cups Sugar 4 Eggs 1 1/2 Cups Flour 1/2 Cup cocoa 1/2 Teaspoon Salt 1 Teaspoon Vanilla 1 Cup Pecans, roughly chopped
Best Family Brownie Recipe Read More »
I got this recipe somewhere online and it was attributed to Joyce Goldstein 1 Pound Brussels Sprouts, ends trimmed 1 1/2 Cups vegetable stock, or water ( I use bone broth) 1 Tablespoon finely minced garlic 1 Tablespoon grated fresh ginger root 1 1 Teaspoon grated lemon zest 1/2 Teaspoon anise seed Salt and Pepper
Brussels Sprouts with Garlic and Ginger Read More »
This is my version I took from Saveur Magazine found at cooking.com 1 Whole Chicken, cut into pieces Lard, Tallow, or cooking oil for frying the chicken Salt and Pepper to taste 5 Bunches Scallions, trimmed and thickly sliced 1/3 Cup White Wine 3 Cups Chicken Stock or Broth 2 Large Russet Potatoes, peeled and
Braised Chicken with Potatoes and Scallions Read More »
A version I got from thespruceeats.com 3 Cups chopped cooked chicken, rotisserie, grilled, etc. 16 Ounces sour cream 1/3 Buffalo wing sauce, or your favorite hot sauce 2 Cups shredded pepper jack cheese, plus more if desired 1 32-ounce bag frozen Tater Tots 1 Teaspoon salt 1 Teaspoon pepper Preheat oven to 350 degrees. In
Buffalo Chicken Casserole Read More »
by Alyson Armstrong 12 Medium Potatoes, peeled and cubed 2 cups (8 oz) Shredded Cheddar or Swiss Cheese, divided 1 1/4 Cups Milk 1/3 Cup Butter, softened 1-2 Teaspoons Salt 2 Eggs, beaten Place the potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 15-20 minutes.
Cheese Potato Puff Read More »
Susanne Banfield, Taste of Home 1 Large Onion, chopped 1 Medium Sweet Red Pepper, chopped 3 Pounds Boneless, Skinless Chicken Thighs 2 Teaspoons Minced Garlic 1 Tablespoon Curry Powder 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Ginger 1 Teaspoon Dried Thyme 1 Tablespoon Brown Sugar, packed 1/2 Cup Chicken Broth 1/2 Cup Raisins 1 (14
Slow-Cooker Country Captain Chicken Read More »
3-5 pound pork roast 1/2 cup soy sauce 1/4 cup rice wine vinegar 4 tablespoons honey 1 teaspoon red pepper flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt, if desired Put pork shoulder in slow cooker. Mix together remainder ingredients and pour over pork. Cook 6-8 hours on high, turning down
Slow Cooker Asian Glazed Pulled Pork Read More »
This is our favorite go-to recipe for a truly wonderful chocolate cake. It comes straight off the Hershey’s Cocoa container. 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup Hershey’s cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon of salt 2 eggs 1 cup of milk 1/2 cup
“Perfectly Chocolate” Chocolate Cake Read More »
