It is so delicious that I cook it almost every day! Simple recipe!
It is so delicious that I cook it almost every day! Simple recipe!
This delicacy dish is worthy of any first class restaurant or holiday table! Incredibly tasty, very satisfying! Unforgettable by anyone! Cooking is also very easy!
Pancakes with a magnificent filling of mushrooms and eggs, in a very tasty creamy sauce flavored with cheese. Ready in the oven in just minutes. Eaten instantly!
Recipe and Ingredients:
1. Hard boil 3 eggs.
2. Finely chop 2 onions.
3. Cut about 16 mushrooms.
4. Fry the onion and mushrooms in a mixture of butter and vegetable oil.
5. Finely chop a bunch of dill.
6. Salt and pepper the mushrooms.
7. Grate eggs.
8. Put eggs, mushrooms, dill, 2 tablespoons of mayonnaise in a deep bowl and mix everything.
9. In 1 cup of sifted flour, add 2 eggs, 2 tablespoons of sugar, half a teaspoon of baking soda, 1 cup of milk and mix everything thoroughly until all the lumps of flour dissolve.
10. Add 1/3 cup water and mix again. You should get a homogeneous batter as in the video.
11. Bake pancakes over medium heat, each time greasing the pan with vegetable oil, spilling the dough as in the video.
12. Fill pancakes with stuffing as in the video.
13. Put the pancakes in a baking dish greased with vegetable oil as in the video.
14. Melt 4 tbsp butter (40 g) in a saucepan, add 3 tbsp. flour and mix everything. Add 2 cups of milk, salt, pepper, dill. Cook everything until a thick mass forms over medium heat.
15. Pour pancakes with sauce, sprinkle with cheese.
16. Bake at 365 F/180 C for approximately 15 minutes.
Enjoy your meal!
Note: If, when baking pancakes, you see that the dough thickens a little and spills worse in the pan, just add a little more water. It happens. It depends on the gluten content of the flour used.
Friends, I hope you enjoyed the video! Please support the channel and my work like! Better yet, subscribe! If you have any questions, please ask, and I will answer with pleasure!
Thank you very much for your attention!
#verfügbarerezepte#tastyandhomemaderecipes#delicious#dinner#lunch#tasty#easyrecipe#yummy#cooking#homecooking#food#recipe#foodie#chef#homemade#howtocook#pancakes#pancakeswithfilling#pancakesinsauce#pancakeswithmushroomfilling#pancakesintheoven#pancakesintheovenwithsauce#deliciouspancakes#pancakeslikeinarestaurant#frenchpancakes#frenchpancakeswithstuffing
Cooking with Jamie Deen
Pan-Roasted Halibut With Ratatouilleby Jamie Deen, Author, Jamie Deen's Good FoodIngredients2 pints cherry tomatoes1/4 Cup olive oilKosher salt and freshly ground black pepper1 Medium red onion, finely chopped4 cloves garlic, roughly chopped1 TBS tomato paste1 Medium eggplant (1 1/2 pounds) peeled and cut into1-inch cubes1 Medium zucchini, chopped1 Cup Homemade chicken stock1/4 Cup fresh basil leaves, torn2 TBS butter1/8 tsp crushed red pepper flakes (optional)2 TBS olive oil4 Pieces skinless halibut (6 ounces each)Kosher salt and freshly ground black pepperFresh basil leaves for servingInstructionsPreheat the oven to 400 degrees.Place tomatoes on a tray and drizzle with 1 tsp oil. Season with salt and pepper.Toss it all together and roast for 15 minutes.To make the ratatouille, heat 3 TBS oil in a large Dutch oven over medium-high heat.Once it's hot, add onion, garlic and bell pepper and saute until tender, about 5 minutes.Season with a big hit of salt and pepper. Stir in tomato paste and cook for 1 minute, stirring continually, toasting it to really develop the flavor.Add the eggplant and the zucchini next, saute until the eggplant is completely tender, about 6 minutes more.Add the roasted tomatoes and their juices and the stock and simmer until everything is nice and stew like, about 25 to 30 minutes more. You may need to adjust the seasonings at this point.Stir in basil, butter and red pepper flakes (or skip the flakes if it is too hot for the kids)Cover to keep warm.In a large nonstick skillet, heat the oil until it shimmers. Pat the fish dry with paper towels and season on both sides with salt and pepper. Add the halibut to the hot oil and cook over medium heat until nicely browned on the bottom, about 5 minutes.Flip the fish to the other side and cook about 3 minutes longer.Garnish with some fresh basil and serve the ratatouille on the side.NotesServes 4Prep time: 25 minutesCook time: 45 minutesSalted Caramel Pecan Pie With Pretzel Crustby Jamie Deen, Author, Jamie Deen's Good FoodIngredients1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)2 tablespoons all-purpose flour3 tablespoons granulated sugar7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces1 cup firmly packed dark brown sugar1 cup light corn syrup1 tablespoon flaky sea salt (preferably Maldon)3 large eggs, lightly beaten2 cups chopped pecans InstructionsPreheat the oven to 350 degrees.Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring. Remove from the heat and cool. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans. Pour the mixture into the pretzel crust and bake for 50 minutes. Cool the pie completely before serving. NotesThis pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny
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Juicy + Cheesy + Crunchy | Pineapple Casserole is a PERFECT Holiday Side
A sweet-and-savory mashup of juicy pineapple chunks and sharp cheese with a buttery, crunchy topping, pineapple casserole pairs wonderfully with turkey and ham! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅ PINEAPPLE CASSEROLE INGREDIENTS:
➤20 oz pineapple chunks in 100% pineapple juice, drained (reserve 2 tablespoons juice for the topping)
➤20 oz crushed pineapple in 100% pineapple juice, drained
➤1/4 c honey
➤1/3 c all-purpose flour
➤6 oz freshly grated shredded sharp cheddar cheese (about 1 1/2 cups), divided
✅ PINEAPPLE CASSEROLE TOPPING:
➤6 tbsp. unsalted butter, melted
➤20 buttery round crackers, crushed, such as Ritz (about 3/4 cup)
➤1/4 c panko breadcrumbs (or additional crushed crackers)
➤2 tbsp pineapple juice (reserved from one of the cans above)
✅DIRECTIONS:
1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x9 baking dish with nonstick spray (an 8x10 dish or deep 9-inch pie plate will work as well).
2. Prepare the pineapple casserole filling: in a large mixing bowl, gently stir together the two drained pineapples (be sure to reserve 2 tablespoons juice for the topping) and honey.
3. Sprinkle the flour and two-thirds of the shredded cheese over the top. Stir again gently to combine, until the flour disappears and the cheese appears evenly mixed.
4. Spoon into the prepared baking dish. Sprinkle the remaining cheese over the top.
5. Prepare the topping: in a medium bowl, stir together the melted butter, crackers, breadcrumbs, and 2 tablespoons reserved juice with a fork until evenly moistened. Sprinkle over the top of the casserole.
6. Bake the pineapple casserole for 35 minutes, until the casserole is hot and bubbly and the topping is browned. Enjoy warm.
✨Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.✨
???? PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE: {link to recipe on blog}
➤MORE CASSEROLES: Hamburger Casserole -
➤MORE HOLIDAY SIDES: Creamy Instant Pot Mashed Potatoes -
➤MORE HOLIDAY FAVORITES: Ham and Cheese Pinwheel Puff Pastries -
⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 Ingredients
1:29 Preparing pineapple
2:44 Adding flour and honey
4:02 Adding cheese
6:14 Preparing crunchy cracker topping
9:18 Preparing to bake casserole
9:51 Taste test
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❤️ABOUT ME:
➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!
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PA Dutch Corn Pie in Jo Ellen's Kitchen
Lebanon PA, 3.29.2020: PA Dutch Corn Pie recipe by Jo Ellen's Kitchen.
Ingredients:
2 Pillsbury pie crusts;
2 cubed potatoes;
6 hard boiled eggs peeled and sliced;
1 can of whole corn (can substitute fresh or frozen corn);
2 raw eggs;
1 can of creamed corn;
5 pats of margarine;
salt & pepper.
Directions:
Grease bottom of a deep-dish pie pan with margarine or Crisco.
Roll one crust into the bottom of pan. Jab with fork 4-5 times.
Place a layer of cubed potatoes on bottom.
Place a layer of sliced hardboiled eggs on top of potatoes.
Placed a layer of whole corn on top of eggs.
In a bowl, thoroughly mix two raw eggs and creamed corn. Pour over other layers.
Top with 5 pats of margarine. Salt and pepper to taste.
Unroll second pie crust, and place on top of mixture. Place 3-4 small slits near center of pie to vent. Flute edges.
Bake in a 325 degree oven for 30 minutes or until crust is golden brown.
Cool for 10 minutes. Slice and serve.
####
Quiche ala Cavalcade
A quiche is a savory egg custard pie complete with a flaky crust. You can add all kinds of ingredients to a quiche, so it is a good way to use up little extra things you may have in the fridge. In this version, I include cooked bacon, cheese, sauteed onion and fresh parsley to the mix. You can enjoy this warm along with a side salad for a complete light meal. It's perfect anytime of day!
It is important to blind bake or pre-bake the crust a little before putting in the egg filling. This will insure the bottom of the pastry will cook and not be soggy.
Use a recipe for a single crust pastry for a 9 or 10 inch pie. You will want to use a deep-dish style pie plate for this recipe. Here's my recipe, which is for a double crust pastry. The half I don't use I wrap well in plastic wrap and freeze for future use.
2 cups flour
1/2 tsp salt
pinch of sugar
2/3 cup cold shortening (you can use a butter, vegetable shortening or a combination)
7-8 TBSP ice cold water
In a large bowl combine flour, salt and sugar. Add shortening and cut in with pastry blender until flour looks like course meal or small gravel. Sprinkle in 4 or 5 TBSP of the cold water and toss with a fork. Sprinkle in remaining water and continue tossing until mixture comes together into a single mass. It should hold together when squeezed. Form into a ball, cut in half. Refrigerate for at least 30 minutes. You will need to roll out one half of the pastry for this recipe. Wrap and freeze remaining half for future use.
Preheat oven to 425 degrees. Roll out pastry and line pie plate. Finish edge by fluting or crimping with fork. Dock the pastry (prick it all around with a fork) or place parchment paper or aluminum foil over pastry and top with pie weights or dried beans or raw rice. You want to prevent the pastry from puffing up when it bakes prior to putting in the filling. I actually dock the crust and use pie weights, but you could use either method. Bake pastry for 12-15 minutes just until it begins to turn lightly golden. Remove from oven and set aside. Remove any pie weights or parchment/foil.
6 eggs (room temperature)
2 cups milk (room temperature) do not use skim milk
1/2 lb bacon, cooked until rendered and crisp and then crumbled
1 1/4 cup shredded cheese (I used a cheddar-jack blend)
1/2 cup sauteed onions (you could also use sliced scallions)
2 TBSP fresh parsley, minced (plus more for garnishing top of quiche when serving)
1/2 tsp salt
1/4 tsp pepper
a pinch or two of nutmeg
Reduce your oven temperature to 325 degrees. In a large bowl combine eggs, milk, salt, pepper and nutmeg. Combine well using whisk or beater. Add bacon, cheese, onion and parsley. Stir into egg mixture. Transfer to pastry lined pie dish. Put on center rack of oven for 40 minutes, or until the center of the quiche is set and top is lightly golden. A thin knife inserted into the center should come out clean. Remove quiche from oven and transfer to cooling rack. Allow to cool 15-20 minutes before cutting. Garnish top with additional minced fresh parsley.
Famous Crispy Korean Cheese Corndog Recipe, Korean Street Food
How to make the most crispy mozzarella cheese hotdog, check out this delicious Korean street food recipe!
Ingredients:
- Sausages
- Mozzarella cheese
- 240g flour
- 2g salt
- 45g sugar
- 1 egg
- 240ml milk
- 200g bread crumbs
- Vegetable oil
This is Omme’s Kitchen。◕‿◕。Don’t get lost and SUBSCRIBE for more coming recipes~
ฅʕ•̫͡• Enjoy your meal!
#asmr #food #omme