#Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Cheesyhamburgercasserole #Hamburgercasserolerecipeseasy #Phillycheesesteaksandwichrecipe #Hashbrownbeefbake

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 large onion, diced
  • 1 tablespoon canola oil
  • salt, to taste
  • pepper to taste
  • 1/2 teaspoon oregano
  • 2 cloves chopped garlic
  • 1/2 teaspoon paprika
  • one 28-ounce can pureed tomatoes, or your favorite sauce
  • 16 ounce box macaroni noodles
  • 1/2 cup each grated cheddar and mozzarella cheeses

Instructions

  1. Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.
  2. Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it and add cheese and cover or transfer it to a large baking dish and cover it with foil. It can be refrigerated for up to two days, or frozen a few weeks.
  3. If refrigerated bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

recipe adapted >>>>>  here

Your Kitchen Transformed - Cheesy Hamburger Casserole

#Pioneerwomanbrownies #Cheesyhamburgercasserole #Hamburgerandricerecipes #Caramelbrowniesrecipe #Cookingrecipes #Ethnicrecipes #Summerdinner...

Your Kitchen Transformed - Cheesy Hamburger Casserole
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Best Ever Vanilla Bean White Cake | #Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchvanillacakerecipefromscratch #Cakerecipelist #Vanillabeancheesecake #Triplelemoncheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Cakedesserts



Ingredients

    For the cake:
  • 1 1/2 teaspoons baking soda
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste or use the seeds from 1 vanilla bean
  • 3 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 3 egg yolks at room temperature
  • 1 1/4 cup buttermilk at room temperature
  • 1-2 tablespoons each, butter and flour for preparing the cake tins
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 tablespoon baking powder
    • For the frosting:
  • 1 1/4 cups unsalted butter softened
  • a pinch of salt
  • up to 4 tablespoons heavy cream
  • 2 teaspoons vanilla bean paste or the seeds from one whole vanilla bean
  • 6 ounces cream cheese plain, full fat, at room temperature
  • 6 to 7 cups powdered sugar sifted to remove lumps

Instructions

  1. For the cake: Grease and flour two 9-inch round cake pans or three 8-inch round cake pans, lining the bottoms with parchment paper rounds for easy release.

  2. In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.

  3. Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well. Mix in the oil and vanilla bean paste on low speed. Measure the buttermilk into a liquid measuring cup and and set aside. Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.

  4. Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.

  5. Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).

  6. Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.

  7. Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.

  8. Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

    9. For the frosting:
  9. Beat the butter and cream cheese together on high speed until light and fluffy and smooth.

  10. Sift the powdered sugar and slowly add, one cup at a time, mixing after each addition. Add the sea salt and mix until incorporated.

  11. Add the vanilla bean paste and then the heavy cream, slowly one tablespoon at a time, until incorporated and the mixture reaches spreadable consistency.

  12. Mix the frosting on medium-high speed for about 1-2 minutes, or until the frosting becomes very smooth and spreadable.

  13. Reserve about 1 1/2 cups of frosting for the crumb coat (the initial coat of frosting) and place the rest of the frosting in a piping bag fitted with a star tip. Set aside.

  14. Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.

  15. Add a large dollop of frosting on top and spread it out to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up.

  16. Add the remainder of the frosting (the 1 1/2 cup you reserved for the crumb coat) to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake to create a very smooth edge.

  17. Remove any excess frosting - it's fine if the cake is showing through, you'll cover this with the final coat of frosting.

  18. Place the cake in the fridge to chill for about 45 minutes. Refrigerating the cake will cause the butter and cream cheese in the frosting to harden and it will create the perfect canvas for the second coat of frosting.

  19. Remove the cake from the fridge and get ready to frost! If you're not into rosettes you can feel free to simply spread the remaining frosting on if you'd prefer that look.

  20. For the rosettes, pipe a round, spiral shape beginning from the middle and moving to the outside. Follow my friend Liv For Cake's tutorial HERE.

  21. Start piping the rosettes on the side of the cake and begin at the very bottom. Pipe a row of rosettes along the bottom and then offset your second row so it fills in the empty spaces. On the top of the cake, pipe the rosettes around the outside first and then work your way in, offsetting the rows to fill in the gaps. Make sure you pipe the rosettes close together so they're almost overlapping each other. This will ensure you don't have many empty spaces to fill. It's also a good idea to end your rosettes in the gap where the next row will fill. This will hide the scraggly ends of the rosettes and create a really clean look.

  22. Once you've finished frosting your rosettes, chill the cake for another 1-2 hours before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - Best Ever Vanilla Bean White Cake

Best Ever Vanilla Bean White Cake | #Vanillabeancakes #Bestvanillacakerecipe #Vanillacakefromscratch #Moistfrenchvanillacakerecipe #Frenchva...

Your Kitchen Transformed - Best Ever Vanilla Bean White Cake
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How To Make Ribs in the Instant Pot | #Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecookerrecipeseasy #Instapotrecipeseasy #Butterranchporkchops #Porkchopinstantpotrecipes #Instantpotporkchopsboneless #Instantpotpressurecooker #Lowcarbinstantpotrecipes #Instantpotpaleo



Ingredients

  • 1 tablespoon packed brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked salt, such as this one from Spice House
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup barbecue sauce

Instructions

  1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
  2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
  3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
  4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
  5. Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
  6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
  7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
  8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - How To Make Ribs in the Instant Pot

How To Make Ribs in the Instant Pot | #Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecook...

Your Kitchen Transformed - How To Make Ribs in the Instant Pot
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Chicken Tikka Masala | #Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicken #Easyindianrecipes #Mediterraneandietrecipes #Mediterraneanchicken #Greeklemonchicken #Greekchickenandrice #Chickenquarterrecipes #Chickensaladrecipes

Ingredients

  • 1 to 1 1/2 pounds
  • boneless, skinless chicken thighs 1/2 cup
  • whole-milk yogurt
  • Juice from 1/2 lemon 1 teaspoon
  • cumin 1 teaspoon
  • coriander
    • For the sauce:
  • 1/2 tablespoon
  • ghee, butter, or olive oil 1
  • large yellow onion, thinly sliced 3 cloves
  • garlic, diced
  • 1-inch piece ginger, peeled and minced 2 tablespoons
  • tomato paste 1 to 2 tablespoons
  • garam masala 1 teaspoon
  • paprika Pinch
  • cayenne, optional 1
  • (28-ounce) can diced tomatoes 3/4 cup
  • heavy cream 1/2 cup
  • roughly chopped cilantro, plus extra for garnish
    • To serve:
  • 3 cups cooked basmati rice (View: How To Cook Basmati Rice)

Instructions

  1. Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and flavorful the longer it marinates.
  2. When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.
  3. Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 165°F on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked. Remove the thighs from the oven and set aside to cool.→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
  4. Warm a half-tablespoon of ghee, butter, or oil in a large skillet. Add the onions and cook until the onions are soft and translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.
  5. Pour the tomatoes and their juices and reduce the heat to low. Simmer until the sauce is slightly thickened, about 5 minutes. Meanwhile, dice the cooled chicken into bite-sized pieces.
  6. Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.
  7. Serve immediately with rice. Top each serving with another sprinkle of cilantro. Leftovers will keep refrigerated for up to a week

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Tikka Masala

Chicken Tikka Masala | #Chickentikkamasalarecipes #Garlicnaanrecipe #Indianfoodrecipesauthentic #Coconutmilkrecipes #Indianfoodrecipeschicke...

Your Kitchen Transformed - Chicken Tikka Masala
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KETO WHITE CHICKEN CHILI | #Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemugcakemicrowave #Ketowhitechickenchili #Ketotomatosoup #Ketosouprecipes #Lowcarbtomatosoup #Coderedrecipes #Tomatosoupeasy

Ingredients

  • 1 lb chicken
  • 1.5 cups chicken broth
  • 2 garlic cloves, finely minced
  • 1 4.5oz can chopped green chiles
  • 1 diced jalapeno
  • 1 diced green pepper
  • 1/4 cup diced onion
  • 4 tbsp butter
  • 1/4 cup heavy whipping cream
  • 4 oz cream cheese
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne (optional)
  • Salt and Pepper to taste

Instructions

  1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
  2. Sear both sides over medium heat until golden
  3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
  4. While chicken is cooking, melt butter in medium skillet
  5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
  6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
  7. Once chicken is fully cooked, shred with fork and add back into broth
  8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
  9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
  10. Mix cream cheese with heavy whipping cream
  11. Stirring quickly, add mixture into pot with chicken and veggies
  12. Simmer additional 15 minutes
  13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

recipe adapted >>>>>  here

Your Kitchen Transformed - KETO WHITE CHICKEN CHILI

KETO WHITE CHICKEN CHILI | #Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketochocolatemu...

Your Kitchen Transformed - KETO WHITE CHICKEN CHILI
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Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

  • For the Cobbler
  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • For the Topping
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdin...

Your Kitchen Transformed - Pumpkin Pecan Cobbler
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Strawberry Popsicles | #Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedstrawberries #Strawberrysyruprecipe #Freezedriedstrawberries #Bakingstrawberriesoven #Healthypopsiclerecipes #Cookedstrawberries

Ingredients

  • 1 cup fresh strawberries
  • ¼ cup sugar
  • 1 Tbls lime juice

Instructions

  1. Slice strawberries into small pieces. Sprinkle with sugar and let sit for 20 minutes until juicy.
  2. Add lime juice and mash strawberries with a fork or blend until smooth if desired.
  3. Pour into molds, (or paper cups if you don't have molds), and Freeze!

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Strawberry Popsicles

Strawberry Popsicles | #Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedst...

Your Kitchen Transformed - Strawberry Popsicles
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