From Harris Teeter website. Whatever you do - don’t skip the easy step of making the candied pecans when preparing this roasted carrots side dish. They are divine!
Goetta is a type of breakfast dish very popular in the Cincinnati, Ohio, area. It’s similar in texture to scrapple. You can freeze it in loaf pans, then slice before frying up for breakfast.
STUFFED CABBAGE CASSEROLE TIPS
Leftover can be frozen and reheated for another day. Freeze up to 3 months. Refrigerate up to 3 to 4 days.
To make it dairy-free omit the cheese.
To make it keto or low-carb, swap the rice out and add more meat.
Freezer directions: Let the casserole cool then freeze in portions in freezer safe containers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in an oven-safe dish covered with foil.
Split it among 2 smaller casseroles and freeze one for later, this always comes out great.
Look no further than this recipe for the perfect no added sugar seasonal snack for adults and kids. This Healthy Pumpkin Spice Greek Yogurt is great on its own but even better with sliced apples or graham crackers!
Like all seeds, these nutritional gems are packed with nutrients including protein, minerals, fiber, and healthy fats. What’s most exemplary about chia seeds, however, are these two facts: 1) They provide more plant-based omega 3 fats than any other food (even flax seeds) and 2) They offer a whopping 5 grams of fiber per tablespoon – including a hefty dose of soluble fiber.
As the name suggests, Bolognese sauce originated in Bologna, Italy. It is a thick meat sauce made with ground beef or a combination of ground meat such as pork, beef, and veal. Suggest short rib.
Typically, it starts with a soffritto (finely chopped carrots, celery, and onions) gently cooked in butter. Milk or cream, white wine, and a small amount of tomato enrich the sauce.
The ingredients are added in stages, with each ingredient taking time to cook before adding the next ingredient. When they are all in the pot, the sauce simmers for three to four hours to produce a finished product that is more meat than tomatoes, with a very rich and luscious texture.
Will keep up to six months frozen. Freeze in two-cup servings.
This can be done with a cast-iron frying pan. Put the pan in a cold oven and let it come to 500 degrees. Kosher salt strip steaks and let them rest along with half a stick of butter. Carefully remove the pan when oven reaches 500, put over medium-high heat and add in two tablespoons of oil. Pepper steaks and put in pan for two minutes. Flip, leave alone for two minutes. Reduce heat to medium-low. Keep flipping steaks every two minutes for seven to nine minutes total. Internal temp of 120-125 degrees for medium rare. Herb butter includes shallots, parsley, chives, garlic and pepper.