Main Dish

My Best Clam Chowder

February 13, 2025 by Serena Leave a Comment

This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavor.

Clam Chowder Ingredients

These are the easy-to-find ingredients you’ll need to make the best clam chowder of your life:

· Vegetables: You’ll need potatoes, carrots, celery, and onion.
· Clams: Use canned minced clams. Don’t forget to reserve the juice!
· Butter and flour: Make a roux with melted butter and all-purpose flour.
· Cream: A quart of half-and-half cream creates a thick, smooth, velvety texture.
· Red wine vinegar: Two tablespoons of red wine vinegar add welcome acidity.
· Seasonings: This clam chowder is simply seasoned with salt and pepper.

Easy Goulash Recipe

August 24, 2024 by Serena Leave a Comment

This ground beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs ground beef
3 tsp garlic, minced
2 15 ounce cans of tomatoe sauce
2 15 ounce cans of petite diced tomatoes
3 cups beef broth
3 tbsps Worchester sauce
2 tsp seasoned salt
2 tbsp Italian seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup shredded cheddar cheese

Instructions:

Add olive oil to large pot over medium heat. Add in the onion, bell pepper, and ground beef then cook until beef is no longer pink. Drain any excess fat and return to the stove top. Add in garlic and stir until fragrant (about 30 seconds).
Pour in the tomatoe sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove bay leaves and stir in the cheddar cheese just before serving.

taken from https;//iwashyoudry.com. Easy-goulash-recipe. Author Shawn
prep time 5 minutes, cook time 30 minutes, Total time 35 minutes
Main dish, American, Servings 10
kaywords: classic, comfort, goulash, ground beef, pasta, elbows

Liver and Bacon – Barb Humphrey

February 19, 2024 by Serena Leave a Comment

1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp Accent
1 tsp sugar
12 slices of pork liver
1 cup water

Combine flour, salt, pepper, accent, and sugar. Dredge the liver slices in the flour mixture and let stand. Fry bacon until crisp and drain. Brown liver slivers on both slides in the hot bacon fat.
Pour off any excess fat. Add water to pan, cover and simmer 20 minutes or until liver is tender and well done. Put bacon strip of top of liver the last few minutes of cooking.
Make gravy with the pan drippings if desired.

Spanish Rice – Barb Humphrey

February 19, 2024 by Serena Leave a Comment

BROWN 1 pound ground beef with 2 cups of instant rice and one chopped onion

ADD 2 8oz cans tomatoe sauce and w cups of hot water
Mix in 1 tsp each of salt and pepper and 1/2 tsp prepared yellow mustard

Bring to a boil quickly and then reduce heat and simmer for five minutes

Minute Rice = Uncle Ben’s brand of Minute Rice

Dry Rub Chicken Wings – Zerrin & Yusuf

October 20, 2023 by Serena Leave a Comment

Dry Rub For Wings:

½ tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons light brown sugar, packed
½ teaspoon chili powder
½ teaspoon salt
¼– teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon paprika (smoke or sweet)

Instructions For Oven:

Preheat the oven to 400 F / 200 C. Line a baking sheet with parchment paper or aluminum foil. Place an oven safe cooling rack over it. Spray it with cooking spray or brush it with oil.
Pat the chicken wings dry and place them in a large bowl.
Pour olive oil over them and toss with a spatula. This oil will help the seasoning stick on the wings.
Sprinkle the dry rub mixture over the wings and massage it into all the wings. You can wear gloves if you want.
Place the chicken wings on the prepared cooling rack and bake for 20 minutes.
Remove from the oven, flip each wing over and bake for another 10 minutes.

NOTES:

1. Pat drying the chicken wings is crucial in this recipe, so don’t skip it.
2. When applying the dry rub on the wings, be generous. It is better to use your hands when doing this.
3. If you have time, let the dry rubbed chicken wings rest in the fridge for 30 minutes or 1 hour. This will help the rub penetrate the wings.
4. Make sure the wings are placed in a single layer.
5. Measure the chicken wings with a meat thermometer if you want. They need to reach an internal temperature of 165 F degrees.
6. You can cook these dry rub wings in the oven or in air fryer.
If you are planning to use frozen chicken wings, thaw them overnight in the fridge and then follow the recipe.

This dry rub can be used on chicken, beef and pork. It is even great on vegetables when roasting them

Found while doing a search for how to make bake chicken wings in the oven.

Home

Green Bean with Sausage

November 16, 2022 by Serena Leave a Comment

fresh green beans and crumbled cooked pork sausage with hot peppers in pan

1/4 cup of vegetable oil

1 lb of string beans

1 Tbsp. of garlic

1 tsp of ginger

3 chopped scallions

4 oz of shiitake mushrooms

1/2 lb of ground pork

4 dried red chilies

1 Tbsp. of chili paste

2 Tbsp. of soy sauce

1 Tbsp. of rice wine

Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy

Cabbage Roll Casserole

October 26, 2022 by Serena Leave a Comment

Layered cabbage with tomato sauce and ground beef and rice lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all of the work of rolling up in cabbage leaves.

Entered into WP Recipe Maker

3/4 cup beef broth
1 1/4 tablespoons oyster sauce
1 teaspoon dark soy sauce or more to taste
1/2 teaspoon sugar
1 tablespoon cornstarch (corn flour or potato starch)

Add the broth, oyster sauce, dark soy sauce, sugar, and cornstarch to a saucepan.

Mix evenly and make sure there are no lumps of cornstarch.

Bring it to a boil while stirring. Simmer until the sauce reaches the desired thickness.

Use this basic brown sauce as a base sauce for dishes such as beef and broccoli, chicken and broccoli, and other beef, pork, and chicken stir-fries.

Chicken Broth Version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan. Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking. Simmer until the sauce reaches the thickness you like.
Add 1 grated garlic clove.
Add 1 teaspoon grated fresh ginger.
Add chili sauce or chili oil if you’d like your brown sauce spicy.