GRILLED HULI HULI CHICKEN

GRILLED HULI HULI CHICKEN RECIPE
Found https://www.tasteofhome.com/recipes/grilled-huli-huli-chicken

I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Featured In: The Best BBQ Recipes Across America

MAKES: 12 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.


INGREDIENTS
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

DIRECTIONS
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Test Kitchen Tips
For grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like.
This sweet and savory glaze is also fantastic on pork chops.
Transport yourself to Hawaii without firing up the grill! Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.
Originally published as Grilled Huli Huli Chicken in Taste of Home June/July 2012, p20

CHEESEBURGER SOUP RECIPE

CHEESEBURGER SOUP RECIPE
Found https://www.tasteofhome.com/recipes/cheeseburger-soup

A local restaurant serves a similar soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at the way this all-American soup turned out. —Joanie Shawhan, Madison, Wisconsin

MAKES: 8 servings
TOTAL TIME: Prep: 45 min. Cook: 10 min.


INGREDIENTS
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) Velveeta process cheese, cubed
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

DIRECTIONS
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Test Kitchen Tips
Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
To prevent soup from curdling, remove from the heat before adding sour cream.
Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.
Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29

SIMPLE TACO SOUP RECIPE

SIMPLE TACO SOUP RECIPE
         Read Reviews (65)
Publisher Photo We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a simple taco soup to prepare. —Glenda Taylor, Sand Springs, Oklahoma

Featured In: 40 Tex-Mex Recipes Bursting With Southwestern Flavor
MAKES: 6-8 servings

Prep/Total Time: 25 min.


INGREDIENTS
2 pounds ground beef
1 envelope taco seasoning mix
1-1/2 cups water
1 can (15-3/4 ounces) mild chili beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 can (4 ounces) chopped green chilies, optional
1 envelope ranch salad dressing mix

DIRECTIONS
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

Bean/Beef Stew - Bab/Marha Porkolt

My grandmother was a delightful Hungarian lady who loved to cook. She often made this Hungarian bean beef stew for us to enjoy on cold wintery days.

I am beyond excited that Irene Maitz-Playfair from YouTube had a similar recipe to my grandmothers. It is almost just like it, in fact. You will love the hearty texture and robust flavors found in this stew. I plan to eat this yummy stuff at least once a month during the cold winter months. Who knows, maybe I’ll crave it in the summertime, too. I like pairing this stew with crusty french bread and a few slices of cheese.  How will you be eating yours?












Copyright 2017 Tastee Recipe

Snowdays Hot Chocolate

Found http://abc7ny.com/food/make-your-own-hot-chocolate-but-these-arent-your-typical-ones-/2968298/

Rainbow White Hot White Chocolate
-2 tablespoons of white chocolate chips
-1 tablespoon of rainbow marshmallows
-1 cup of whole milk
Steam until frothy and blended (can also be done in a pot and whisked)
Pour into cup, top with whipped cream and more rainbow marshmallows

Matcha

-2 tablespoons of semi-sweet dark chocolate chips.
-3/4 cup of whole milk
-1 teaspoon matcha
Steam until frothy and blended (can also be done in a pot and whisked)
In a separate container, pour 1/4 cup of whole milk and add 1 teaspoon of ceremonial grade matcha, and steam until it is incorporated.
Pour into cup, top with marshmallows and dust with more matcha.

Classic

-2 tablespoons of semi-sweet sweet dark chocolate chips.
-1 cup of whole milk
Steam until frothy and blended (can also be done in a pot and whisked).
Pour into cup, top with marshmallows and drizzle with chocolate sauce.hot

GUACAMOLE

GUACAMOLE
Found http://www.latimes.com/food/dailydish/la-dd-guacamole-recipe-20160617-20160617-snap-story.html

Total time: 10 minutes | Makes 2 cups

Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.


2 heaping tablespoons finely chopped white onion

3 serrano chiles, seeded and finely chopped

4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish (for me forget the crappy cilantro and pour bleach on the plants so I never have it slipped into a recipe again by "accident")

3/4 teaspoon salt, or to taste

3 large avocados or 4 small avocados

4 ounces ripe tomatoes, finely chopped (about 2/3 cup)

1 tablespoon freshly squeezed lime juice

1. In a molcajete, grind together the onion, chiles, chopped cilantro and salt to a paste.

2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Each tablespoon: 36 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 57 mg. sodium.

Cabbage Soup

Found http://tasteerecipe.com/2017/08/14/this-wonder-soup-will-make-you-fit-your-favorite-clothes-again/2/

 Ingredients

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes (optional, you can make this soup without tomatoes)
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Instructions:

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

Swiss Steak

Found http://tasteerecipe.com/2016/12/13/stupid-easy-slow-cooker-swiss-steak-melts-mouth/2/

Ingredients

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)
1 teaspoon  Worcestershire sauce
1 green bell pepper, diced
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 + 1/2 pounds round steaks
sea salt and fresh black pepper
flour
Optional potatoes

Instructions

Crockpot Directions:

Mix tomatoes, Worcestershire, peppers, onion, garlic and thyme together in crock pot and season well with salt and pepper. Season each side of the steaks with salt and pepper and prick with a fork all over about an inch apart. {An optional step is to dredge the steaks with flour and sear in a frying pan with a tablespoon or two of oil over medium-high heat on each side.} Add to crock pot. Cook on high 4-5 hours or low 7-8. Serve with cooked rice, potatoes, or pasta.

Oven Directions:

Preheat oven to 325 degrees F. Follow the same directions above using a Dutch oven, roast about 2 hours until steak is tender and falling apart.

German Caraway Pork Chop Skillet with Sauerkraut

Found https://tasteerecipe.com/2017/10/15/this-old-fashioned-german-casserole-recipe-will-put-all-others-to-shame/2/

Ingredients
1 pat of Land O’ Lakes  butter
sea salt and freshly ground black pepper
2 pork chops, preferably bone-in
1 medium white onion, diced
1 large Granny Smith apple, cored and diced
1/2 teaspoon caraway seeds
2 large Russet potatoes, peeled and sliced into 1/4-in discs
about 1-1/2 cups sauerkraut
3/4 cup chicken broth

Instructions:
In a large cast iron skillet, heat a pat of butter. Season the pork with salt and pepper. Add the pork to the hot pan and lightly brown on both sides. Remove the pork and set aside on a plate.
Add the onion, apple, and caraway seeds to the skillet. Stir well and cook until the onions begin to soften. Place on the plate with the pork.
Preheat the oven to 350 degrees. Layer the potato slices on the bottom of the skillet in concentric circles. Season them with salt and pepper. Top with half on the apple-onion mixture. Then top with the sauerkraut and the remaining apple-onion mixture. Nestle the chops into the kraut and pour in the chicken broth.
Cover tightly with foil and bake until you can pierce the potatoes with a fork and the pork is cooked through, about 45 minutes.

Cheesy Potatoes

Found http://tasteerecipe.com/2015/09/22/my-prediction-this-casserole-will-go-quickly/2/
Ingredients
4 pounds russet potatoes, peeled and diced
10-12 slices bacon, cooked, drained and crumbled
1 (8 oz.) package cream cheese, room temperature (I use Philadelphia)
2 cups cheddar cheese, divided
2/3 cup sour cream
1/2 cup milk or half-and-half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter, room temperature (I used Land O’Lakes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste


Instructions:
Place potatoes in a large pot and cover with 1-2 inches of cold water. Bring up to a boil, then reduce heat and cook for 20 minutes, or until fork tender.
Remove pot from heat, drain potatoes and return to empty pot. Preheat oven to 350º F.
Smash potatoes to desired consistency, season to taste with onion powder, garlic powder, salt and pepper.
Mix in cream cheese, sour cream, milk, parmesan cheese, butter and 1 cup cheddar cheese, then transfer to a 9×13-inch baking dish.
Sprinkle bacon and remaining cheddar cheese over the top and place in oven; bake for 15-20 minutes.
Remove from oven and let cool 5 minutes before serving.

Salted Butter and Chocolate Chunk Shortbread

Found https://www.bonappetit.com/recipe/salted-butter-and-chocolate-chunk-shortbread

INGREDIENTS
1 cup plus 2 tablespoons (2¼ sticks) salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt

RECIPE PREPARATION

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Easy Appetizer Tastes Like a MILLION Bucks

Found http://auntbettysrecipes.com/easy-snack-recipes-million-bucks/2/

Ingredients:

4 tablespoons cream cheese, room temperature (optional)
1 1/2 cups mayonnaise
5 green onions, chopped
8 oz cheddar cheese, shredded
8 slices, 1/2 pound bacon cooked & crumbled or 1/2 cup real bacon bits
1/2 cup slivered almonds


Instructions:

Mix cream cheese and mayo together.

Add remaining ingredients.

Cover and chill for 12 to 24 hours if time allows.

DIY Cocoa Mix for Superior Hot Chocolate

Found https://skillet.lifehacker.com/how-to-make-superior-hot-chocolate-without-a-mix-1821603231

Make your own mix with cocoa powder
If you have children, it’s unlikely they want to sip on the super-rich, slightly bitter beverage above, but sweeter teeth can also be satisfied without a store-bought mixture. I like this recipe from Queen Martha, which uses only three ingredients, and can be pre-batched, making it as convenient as, and cheaper than, any packet. To make over 90 servings of the stuff, you will need:

3 1/2 cups sugar
2 1/4 cups cocoa powder
1 tablespoon of salt
Whisk everything together in a large bowl and transfer to an airtight container for storage. The next time you or your little ones have a hankering for something chocolaty and sweet, simply dissolve two tablespoons of your DIY mix in eight ounces of just hot milk. Top with whipped cream, marshmallows, or candy canes.

Amish Onion Patties

 Found http://reciperoost.com/2016/11/30/ever-tasted-amish-onion-patties-wowsa/2/

Ingredients

3/4 cup Gold Medal flour

1 tablespoon Domino sugar

1 tablespoon cornmeal

2 teaspoons Clabber Girl baking powder

2 teaspoons Morton salt ( adjust the salt to your family’s taste I only use 1 teaspoon)

3/4 cup TruMoo milk

2 and 1/2 cups chopped onions about 2 small onions

Wesson oil for frying



Instructions

Mix together dry ingredients



add milk and stir

batter will be thick

add onions and mix throughly

heat 1/2 inch oil in skillet over medium high heat

drop batter by tablespoons in hot oil

flatten slightly

brown on both sides until nice and crisp

drain on paper towels

as my son puts it now gobble them up

Chocolate Chip Cranberry Muffins

Chocolate Chip Cranberry Muffins
Published on Jan. 2, 2018
Found http://www.leadertelegram.com/Features/Food/2018/01/02/div-Chocolate-Chip-Cranberry-Muffins-div.html

2 C flour

2 tsp baking powder

¼ tsp salt

1 C sugar

2 eggs

¾ C milk

½ C oil

1 tsp orange zest

1 tsp vanilla

½ C mini chocolate chips or chopped semi sweet chocolate

1 C cranberries, coarsely chopped

Whisk together flour, baking powder, and salt in a small bowl. Scoop out about a tablespoon of the dry mixture and set it aside. In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla.

Stir in flour mixture just until combined. Add the reserved dry mixture to the chopped cranberries and stir to coat. Gently fold into the batter with the chocolate chips. Scoop into well-greased or paper-lined muffin pan.

Bake at 350 derees for 20 minutes or until a tester comes out clean. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a cooling rack.

Notes: Cranberries are easier to chop if they are slightly frozen. Makes 12 muffins.

Recipe courtesy of creationsbykara.com.

Slow-Cooker Cheesy Bacon-Ranch Potato Soup

Slow-Cooker Cheesy Bacon-Ranch Potato Soup
Found https://www.bettycrocker.com/recipes/slow-cooker-cheesy-bacon-ranch-potato-soup/8898b216-d2ed-4951-ad35-062197cf0a2e

Prep 30 MIN
Total 5 HR 45 MIN
Servings 6
Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker po... ...MORE+

Ingredients
6 slices bacon
1 medium onion, chopped (1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
3 medium Yukon Gold potatoes, diced
1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
1 cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
8 oz Kraft™ Velveeta™ original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (8 oz)

Steps
1 Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.

2 Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.

3 Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.

4 Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.

5 Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Expert Tips
Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
Yukon Gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.

Beverages

Cocktails
http://www.delish.com/holiday-recipes/thanksgiving/g3011/thanksgiving-cocktails/

94 Delicious Shots
http://www.delish.com/cooking/recipe-ideas/g3545/shots/

Burek

Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.
Found https://ethnicspoon.com/burek/

 Course Appetizer or Main course (2)
 Cuisine Turkish
 Prep Time 1 hour
 Cook Time 15 minutes
 Total Time 1 hour 15 minutes
 Servings: 8 (4)
 Calories 201 kcal
 Author Analida

Ingredients
1 lb lean ground beef
1/2 Tbs olive oil
1 onion diced
2 Tbs parsley fresh, chopped
1 tsp salt
1/4 tsp pepper
dash allspice
2 Tbsp butter melted, for brushed phyllo
1/2 lb phyllo dough


Instructions
Preheat oven to 350F.

In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.

Add the beef and the rest of the ingredients. Cook until the beef is browned.

Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo.

Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.

Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown.

Serve with a side of plain yogurt.

Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.

Nutrition Facts

Amount Per Serving
Calories 201 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 491mg 20%
Potassium 242mg 7%
Total Carbohydrates 16g 5%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g 28%
Vitamin A 3.4%
Vitamin C 2.8%
Calcium 1.3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.