Ingredients

This scrumptious spring side dish with its crunchy topping and cheesy filling is a Kraft Kitchens’ Favorite.
Prep: 10 min. Total: 40 min.

1 pkg. (6 oz.) Stove To Stuffing Mix of Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz.) condensed cream of mushroom soup
1 cup Cheez Whiz Cheese Dip

Procedure

Preheat oven to 350 F. prepare stuffing mix as directed on package, using only # Tbsp. butter. Set aside.
Mix remaining ingredients in 2-qt. baking dish; top with stuffing.
Bake 30 min. or until heated through.

Makes 8 servings, ¾ cup each.

This meatloaf is so good, my kids scarf it down, my mother-in-law calls a few days in advance and says "I'm coming over on Thursday, can we have meatloaf?"

Now, there are 6 people in our immediate family. One meatloaf will usually feed all of us and Christopher's mother when I also make a BIG bowl of homemade mac and cheese.

If we want cold meatloaf sandwiches the next day, or leftovers for lunches at work, I'll make two. They can easily and quickly be done at the same time.

Ingredients:
2 eggs
3/4 cup milk
1 medium onion chopped
1/2 cup bread crumbs
1 tsp sage
1 Tbsp dried thyme
1.5 - 2 lbs ground beef (lower fat content the better or it will cook away to nothing)
Topping (recipe below)

Directions:
Preheat oven to 350 degrees and have a 13x9 inch pan waiting
Mix the eggs and milk in a medium size bowl
Add in the onion and bread crumbs, and herbs. Mix well
Add the ground beef and mix well using hands (take off rings before doing this )

After mushing it together well, dump it into the pan and shape it into a loaf shape. Longer is better since it will cook more evenly.

Bake for 50 minutes. (Set a timer )


Meanwhile in a measuring cup, combine 1/4 cup ketchup, 2 Tbsp brown sugar and 1 tsp prepared mustard.
When 50 minutes is up, take pan out and pour off the grease into heat resistant container. (Be CAREFUL - this can be heavy and HOT)
Spoon topping over the loaf and spread evenly.

Put back into oven and bake for another 10 minutes.

Take out of oven, slice and serve. It goes REALLY good with home made macaroni and cheese (not that nasty boxed stuff)

The sauce is the key to this meatloaf. The sage and thyme are great, but when mixed with the sweet and sourness of the sauce ..oh it's SO good!

Ingredients
1/2 cup good quality powder cocoa (any brand will do in a pinch)
2 cups sugar
1/2 cup unsalted butter - softened (marg will do, but will NOT be anywhere near the same - I wholeheartedly recommend using unsalted butter)
3 eggs
2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp salt

Directions
Preheat oven to 375 degrees.
Grease and line a 9x9 baking dish with aluminum foil. I use my old square Corningware dish.

In a large mixing bowl, combine the cocoa powder and the sugar, mix well.
Add the melted butter and stir.
Add eggs and vanilla.
Beat with mixer on low-medium speed for 1-2 minutes.
Add the sifted AP flour and salt.
Beat with mixer on low speed til flour is all combined into the batter.
Then Beat on medium-high for 3-5 minutes. The finished batter will show a change in color slightly to a light brown as the air is whipped into it.

Pour into prepared pan and bake at 375 for 30 minutes.
It's done when fork test comes out moist and crumbly - not liquid looking. But don't overbake.
Take brownies out of pan using the aluminum liner, immediately. Let them set on a cutting board for about 5 minutes, then cut into squares.

They do NOT need icing.

1 lb. boneless, skinless chicken breast
1/3 stick butter
5 slices pepperoni (for each breast)
3+ slices Monterey Jack cheese


Run chicken under cold water and pat dry with paper towels.
Lay out flat on a sheet of wax paper.

In a baking square pan or casserole dish, melt 1/3 stick of butter. Take out. Put 3 slices of pepperoni and 3 slices of Monterey Jack cheese in the middle of chicken. Roll chicken up.

Put 2 slices of pepperoni on top. Stick toothpicks to hold together.

Bake at 350°F for 45 minutes to 1 hour.

When done, put a couple more slices of cheese on top. Can use Mozzarella cheese or other cheese. Shredded cheese may be used instead of slices - just sprinkle on as much as you like.

Makes 4 servings.

Ingredients:

12 large scallops
1 large head of cauliflower
1 whole lemon
4 tbsp softened butter
2 tbsp virgin (not extra virgin) olive oil
1 1/2 cups whole milk
1/2 cup heavy whipping cream
Himalayan pink salt
Fresh ground black pepper
Fresh ground white pepper

Prep:

To prep the caulifower, cut into manageable chunks, discard the main stem (or save for vegetable stock,) and boil for 15-20 minutes until softened. While you are doing this, you can do the rest of your prep. To clean the scallops, alternate running under water and patting dry with paper towels until you can squeeze the scallops and no white residue comes out. In before jokes. Juice and zest the lemon, setting both aside separately. If you need to soften the butter, you can nuke it for 25 seconds. Set aside the caulifower to cool for a few minutes, or transfer directly to a blender.

Scallops:

Warm a sauté pan on high heat for a few minutes, and then add your olive oil and give it a few seconds to become a bit less viscous. Add the scallops one by one in a clockwise spiral, leaving at least half an inch between each as well as the edge of the pan. You want to cook each side for about a minute and a half, and use half the lemon juice to baste, and seasoning with salt and pepper. Turn the scallops and repeat basting and seasoning on the other side. The edges should be a crispy brown. Plate the scallops and add a dash of zest.

Cauliflower Purée:

If you haven't already, add the cauliflower to your blender, and cut or spoon the butter into chunks and add to the mix, along with the milk. Cover and blend until, then add the cream and white pepper to taste, and blend again for 30 seconds. I like to arrange the scallops in a circle on a large plate, six per plate, and pour the purée in the center.

Serves two.

boil water
put ramen in
scramble two eggs
put them in too
put into bowl with flavour packet and stir

i like to use the chicken flavour and add a bunch of garlic powder to it

What You’ll Need:
4 – 5 Boneless Skinless Chicken Breasts, thawed
18 oz. Sweet Baby Ray’s Honey Barbecue Sauce
1/2 Can of Root Beer {approx. 6 oz.}
1/8 Tsp. Salt
1/8 Tsp. Pepper
Crockpot
What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together BBQ Sauce, Root Beer, Salt and Pepper
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

INGREDIENTS:
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep
frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to
taste

DIRECTIONS:
1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Ingredients
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash

Directions
Preheat oven to 400 degrees F.

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.

For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

Boil a satisfactory amount of your favorite pasta. I use penne or fusilli.
Let said pasta cool a little, unless you're strange and like your salads hot. You could probably run it through cold water if you're in a hurry, but I never am. (Seriously though, probably do this. Leaving it out in the open makes the pasta stiff.)
Put it in a bowl. Add some olive oil, lemon pepper and lettuce. Blend it. I use a fork.

If you feel this is too little, add some chicken, bacon or ham. Tomatoes work too, maybe bell pepper if you like that kind of thing.
Eat.

Summer Shrimp Salad
Serves: 4

1 lb Rotini Pasta (dry)
1 lb Cooked Shrimp (I prefer 21/25 count)
4 Plum Tomatoes
2 Cucumbers
1 Head of Romaine Lettuce
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar (maybe a little less)
8 - 12 Leaves of Fresh Basil
Salt and Pepper (to taste)

(1) Fully cook pasta your pasta and drain it. Stir in a small amount of olive oil to keep it from sticking and chill it.
(2) Chiffonade your fresh basil (stack your basil leaves, roll them like a joint, then thinly slice the rolls).
(3) Combine pasta, shrimp, basil, olive oil, balsamic vinegar, salt and pepper in a bowl and mix.
(4) Wash lettuce, tomatoes and cucumbers.
(5) Place leaves of lettuce on 4 plates, cover with the pasta salad. Place cucumber slives and wedges of tomato around the edges of the plate.

ingredients: however much jasmine rice. you can use any medium/long grain rice but jasmine is best. i use about two cups dry

Place the rice in a saucepan with a lid that is fairly heavy. Cover the rice with about 1.5:1 water to rice, and let soak for 30 min.
After the timer goes off, drain the rice, then fill up the saucepan with water and swish around good with your hands. Repeat about four or five times until the water is much clearer than when you started.
Cover the rice with water so that there's only about half an inch of water above the top of the rice. Cover the saucepan, and set the rice to boil. As soon as the rice comes to a hard boil turn the heat down to low and let simmer for ten minutes.
Remove the rice from heat and let the rice sit covered for another ten minutes, then fluff well with a fork and enjoy.

NOTE: do NOT AT ANY POINT remove the lid from the rice while the heat is on or while the rice is sitting for the ten minutes. If steam escapes it'll **** up the whole thing.

IMPORTANT: get a wok. If you want to make stirfries well and often get something like this it makes things SO much easier. you can use a skillet but that'd be pretty **** stupid compared to a wok

ingredients:

1 lb meat (any kind works) cut into cubes or strips
1 onion
whatever other vegetables, i like to use a couple heads of broccoli chopped up small and some baby corn
1 tablespoon garlic
1 teaspoon ginger
2 tablespoons peanut oil plus more if needed (though for fatty meats you might need less)
1 teaspoon sesame seed oil
2 tablespoons Hoison sauce or black bean sauce
2 tablespoons soy sauce
1/8 teaspoon pepper
1-2 tablespoons corn starch (depending on how thick you like the sauce)
Optional: crushed red pepper for spice, sesame seeds for flavor/garnish

Before you start cooking the meat, get your sauce made. Throw the corn starch into a small bowl and whisk in an equal amount of water until the mixture is completely homogeneous. Add the hoison/black bean sauce, sesame seed oil, soy sauce, pepper and mix well. Set aside.

Add the peanut oil to the wok and turn the heat up to high. Once the oil is shimmering but not smoking, throw the meat in (careful it may splatter at first). Stir fry the meat until browned on the outside but not completely cooked through. Using a slotted spoon, transfer the mostly cooked meat to a plate with some paper towel on it, then return the wok to the stovetop and turn the heat down to medium high.

Add oil if needed (probably there will be some left just use that if there is), and add vegetables in order of which takes the longest to cook. For my example, add broccoli and corn, and stir fry until very slightly soft, then add onion and stir fry until it starts to turn translucent. Add ginger and garlic, cook for about a minute, then return meat to pan. Add sauce, mix well, and cook on low-medium-low for about two minutes, or until sauce begins to thicken. Add crushed red pepper or sesame seeds if desired, then serve on top of or beside rice.

The big thing with this recipe is learning how to time it. I've cooked it in varying forms for years and don't need a recipe or timers any longer, but it will take a few tries before you can get to that level.

Cook 2 packets of Ramen noodles, and drain.
In a frying pan on middle heat, add about 1/3 cup canola oil.
Add red pepper flakes to cover oil lightly. (10 flakes per square inch?)
When the oil is hot enough that a drop of water splatters around, add noodles.
While stirring, add garlic, onion, and red pepper powder, enough to cover the top of the noodles.
Do the same with one of the ramen seasoning packets, and poppy seeds.
Stir until the spices are evenly mixed; longer if you want crunchy noodles.
Remove from heat and serve in bowls.

Optional ingredients:
Cashews
Soy sauce (recommended)
sesame seeds

mix 1 cup flour with 1 egg and 1/2 tablespoon water. Add flour as necessary until dough is not sticky.
Roll out on a flour dusted countertop, cut into thin ribbons with pizza cutter.
Boil in water or soup until firm.
Be as white as possible.

Nitrous Oxide + Balloon