French Bread Baguettes

Found this recipe here. Great for use with French dips! Makes super soft bread similar to Penn Station!

 INGREDIENTS:  (makes 2  10"ish baguettes)

 1c warm water
1 T sugar
1.5 t yeast

2.5 c flour
1 t salt

1 egg, beaten (for basting), or use olive oil instead

DIRECTIONS:
Combine the hot water, sugar, and yeast in a bowl. Allow to proof a few min till its frothy.
Add in salt, then stir in the flour.
Place dough in a lightly oiled bowl and allow to rise ~30 min. (I put mine in 100F oven with damp cloth over it).
Punch down dough on floured surface. Put back in bowl and allow to rise another 30-40min.
Preheat oven to 375F.
Break dough into 2 balls, roll out each one into a thin rectangle then roll up into shape of a bread baguette.
Place onto greased baking sheet.
Slice down the middle of the dough lengthwise and brush with egg or olive oil.
Bake 20-25min.

I have brushed with olive oil & garlic spread before, came out awesomeeee

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Skillet Pasta I

Really Good. Added onto this recipe

































INGREDIENTS:
12oz pasta (I used bow-tie and campanelle)
32oz low sodium chicken broth
12oz evaporated 2% milk
couple dashes of:
     garlic powder
     onion powder
     red pepper flakes
28 oz smoked sausage (cut into small pieces)
8oz can sliced mushrooms, drained
1c grated parmesan
1 jar alfredo sauce
8oz cream cheese (or neufchatel), ripped into chunks
3-6oz real bacon bits
frozen peas (half a bag) (can substitute edamame)

(I added in some edamame I had left over. I have also added in some leftover pasta sauce)

DIRECTIONS:
In a big skillet,  combine pasta, chicken broth, evap milk, and the spices. Bring it to a boil and let simmer for 15-18 minutes.
Meanwhile, cut up the sausage then add it to the skillet along with the mushrooms.
Let it cook a bit longer, then add in the peas/edamame, bacon, parm, cream cheese, and alfredo. Simmer ~5min.
Remove from heat and let stand covered ~5min for sauce to thicken.
Nom.

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Antipasto (baked)

Why is everyone against this pasto? lol.
found this here

INGREDIENTS: (makes a 9x13" pan) 
2 tubes of refrigerated crescent rolls
1/4lb thin sliced ham
1/4lb sliced mayrose hard salami
pepperoni slices
12oz jar roasted red peppers with garlic, drained and sliced into strips
provelone, sliced
shredded mozzarella

4 eggs
1/3c grated parmesan
dash of white pepper

DIRECTIONS:
Preheat oven to 375F.
In greased 9x13" baking dish, layer:
     1 tube of crescent rolls
     layer of ham
     layer of provelone slices
     layer of salami
     layer of provelone
     layer of pepperoni
     layer of roasted pepper slices
     shredded mozzarella
Mix the eggs, parm, and white pepper in a bowl. Spread 3/4 of the mixture over everything.
Top off with the other tube of crescent rolls.
Brush top layer with remaining egg mixture, sprinkle some shredded mozz over.
Bake 20min covered with foil, then 25 min uncovered. Let stand a bit before cutting or it will blob out.

Can make night before and refrigerate, just let stand at room temp a bit before baking, or bake slightly longer. I made this in an 8x8" pan befpre & adjusted the ingredients accordingly: I used only 1 tube of crescent rolls & 2 eggs

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Poutine

a Canadian delicacy

INGREDIENTS: (serves 4)

french fries, frozen or homemade. (I used 2 32oz bags, one steak fries one crinkle fries)

16oz curd cheese, cut into pieces

24oz prepared gravy (I used packet gravy mix, it ended up chunky lol. next time will get canned)

DIRECTIONS:

Bake fries according to package directions. I seasoned with some red robin seasoning.

Prepare/heat up gravy according to package directions.

Put fries on a plate, top with gravy and curd cheese. Microwave a little bit to make the cheese melty.

This was good thank u Canada

more photos:

Mushroom & Swiss Burgers *EPIC*

recipe adapted from this one!
that is not camera blur that is active melting

INGREDIENTS: (makes 4)

burgers:

1.5 lb ground beef

8oz ground pork sausage

1 beaten egg

garlic powder, to taste

burger seasonings, to taste

mushroom topping:

1 packet mushroom gravy mix

16oz drained, canned sliced mushrooms

3 pinches minced garlic

few dashes of worcestershire

buns
swiss cheese, sliced

DIRECTIONS:
Mix burger ingredients and shape into 4 patties. Grill or cook in a skillet.
Meanwhile prepare the gravy mix according to package instructions.
Drain the canned mushrooms and place in a medium saucepan over med heat. Add garlic, worcestershire, and the prepared gravy. Heat up for awhile then set aside.
After burgers are finished, assemble everything and nom :)

more photos:

Cheddar Bacon Ranch Burgers

recipe adapted from this

INGREDIENTS: (makes about 6)

burgers:

1.45 lb ground beef

8oz ground sausage

1 egg

1/3 of a packet of ranch mix

1/4 c sour cream

3oz bacon bit pieces

4oz shredded cheddar

toppings:

eggs, cooked over easy (1 per burger)

lettuce 

tomato

sliced cheddar

mayo

buns

DIRECTIONS:

Mix burger ingredients. Shape into patties.

Give burgers to a man to grill, for ~20 min, or 160 degrees (or desired doneness).

Meanwhile, cook the over easy eggs, etc.

Assemble burgers and enjoy:)

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Taco Salad Bowls

Used this recipe as a starting point!

INGREDIENTS: 
5"-6" diameter ramekin/pie dishes
Mexican chicken (I doubled the chicken and made tortillas bc we wanted leftovers)
refried beans, heated
salsa
shredded mexican cheese blend
tube of refrigerated pizza dough (1 tube makes 2 "taco bowls")

toppings:
roma tomatoes, chopped
fresh spinach
queso, melted
jalapenos
sour cream

DIRECTIONS:
Preheat oven to 425F.
Spray inside and outer edges of ramekins with cooking spray.
Layer in the ramekins in order:
      Shredded cheese
      Shredded mexican chicken
      Salsa
      Refried beans
Unroll the pizza dough, rip it in half, and mold the edges of each square piece into a more flat circular shape as best you can.
Cover each ramekin with the piece of dough, so it hangs over the edge of the ramekin. (Basically you are going to cook them then invert it on a plate, and remove the ramekin so it makes a little bowl).
Bake 15-18min until dough is lightly browned.
Invert ramekins on plate and top with desired toppings.

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