CHEESEY STUFFED PEPPERS


















6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

How to Make It
Preheat oven to 350°F.
Cut the tops o瑴栽 the peppers and remove all the seeds and white stu瑴栽. Simmer peppers in boiling water
for 5 minutes
Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3
minutes. Stir in ground beef. Cook the meat until it is no longer pink.
Stu瑴栽 the mixture into the hollowed-out peppers. Place stu瑴栽ed peppers onto a baking tray
Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes

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Empanada Recipe – Filipino Chicken Empanada






















Ingredients:

Empanada Crust

* 300 g (2 1/2 cups) flour, plus extra for dusting
* 3 tablespoons sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 65 g (1/3 cup) chilled solid vegetable shortening
* 125 g(1/2 cup) butter
* 6-7 tablespoons iced water
* 1 egg, lightly beaten
* 1 tablespoon water

Chicken Empanada Filling

* 1 tablespoon oil
* 1 tablespoon butter
* 1/2 medium onion, minced
* 3-4 cloves garlic, minced
* 450 g (1 lb) chicken breast or thigh meat, deboned and cubed
* 1 small potato, diced
* 1 small carrot, diced
* 250 ml (1 cup) water or chicken broth
* 100 g (1 cup) green peas (thawed, if frozen)
* 100 g (1/2 cup) raisins (optional)
* 2 teaspoons salt
* 1/2 teaspoon pepper


How To Make Chicken Empanada:

1). To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.

2). Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.

3). Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.

4). To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.

5). Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.

6). Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

7). Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl.

8). Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.

9). Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.

10). Preheat baked puffs in oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

Note: Image may vary with the result of this recipe. Image is used for presentation purposes only.

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POPEYE'S SPICY CHICKEN


















3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first

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Oatmeal Cake

























Ingredients
CAKE

1 1/4 c
water, boiling
1 c
oatmeal, old fashioned, uncooked
1/2 c
butter
1 c
sugar
1 c
brown sugar, firmly packed
2
eggs
1 tsp
vanilla
1 1/2 c
all-purpose flour
1 tsp
baking soda
3/4 tsp
cinnamon
1/2 tsp
salt
1/4 tsp
nutmeg
TOPPING

1/2 c
butter
2 c
coconut
1 c
nuts (finely chopped)
1 1/2 c
brown sugar, firmly packed
8-10 Tbsp
evaporated milk


Directions Step-By-Step

1Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.

2Cream butter and sugars, add eggs. Beat well.

3Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.

4For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)

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Slow Cooked Cube Steak


















Ingredients:
2-3 lbs. cube steak
flour
salt
pepper
oil
1 packet Lipton french onion soup mix
1 can cream of mushroom soup
1 can water (soup can to measure)


Instructions:
Heat a little oil or butter in a skillet. Mix flour, salt, and pepper together. Dredge steaks
in flour mixture. Transfer to hot skillet and brown on both sides. Remove to slow cooker. Mix
together the mushroom soup, water, and french onion soup mix. Pour mixture over the cube steaks.
Cover and cook on LOW for around six hours or until the steaks are falling apart tender.


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Awesome Apple Fritters

















INGREDIENTS Nutrition

SERVINGS 6-8
YIELD 1 1/2 dozen
1⁄2 cup sugar
1 egg, beaten
1 cup milk
1⁄2 teaspoon vanilla
1 1⁄2 cups apples, finely chopped
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
2 cups self rising flour
vegetable oil
confectioners’ sugar (optional)
sugar, and cinnamon mixture (optional)


DIRECTIONS:
Blend sugar with beaten egg. Add milk and vanilla.
Stir in apples. Mix cinnamon and nutmeg with flour. Lightly fold in flour mixture just until blended. Do not overstir.
Drop by small spoonfuls into hot oil on low to medium heat. Fry until light brown on both sides.
Place on paper towels.
If desired, sprinkle with confectioners’ sugar or a mixture of half sugar and half cinnamon while hot.
Skin may be left on chopped apples.




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Lazy Day Oatmeal Cake



















Ingredients:
Servings: 9
1 cup uncooked rolled oats ( instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

TOPPING-
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)

Directions
In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9×9″ pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.


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