I don't live in the country, but I love everything about it&mdash;especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. &mdash;Kathy Dorman, Snover, Michigan

Aunt Rose's Fantastic Butter Toffee

almonds

milk chocolate, chopped

butter, cubed

sugar

water

This is amazing and everyone the tastes it raves about it.  It is very similar to Almond Roca, but softer with a crunch.  Mine never covers a 15 x 10 inch pan.  I now make it in a 13 x 9.  Love the easy ingredient list and I have everything on hand.  I just use semi-sweet chocolate chips because they are inexpensive.  Thank you for such a great recipe!

Excellent recipe! Perfect just as it is. I stopped cooking when it hit 290 degrees. I immediately stirred it well and poured over the chopped chocolate and almonds. Very quickly smoothed and spread the toffee. Sprinkled some chocolate and the ground up almonds over the top. After breaking it up when chilled in the fridge it made a nice sized batch. I'm a huge dark chocolate fan but honestly the milk chocolate compliments the toffee perfectly. I'll leave the recipe as is for us! Best toffee I've ever had!

Gotta try this- only I'll use dark chocolate as my family all prefers that to milk choc.

I have made this Every year for around thirty years. Only difference, my recipe uses 1/2 cup water and 2 tbsp. White corn syrup. Temperature is critical. I have always pored the toffee, the sprinkled chocolate chips on to, until softened, then spread the chocolate around and sprinkled the sliced almonds on top. Next year I may try this method, would probably work very well. Can’t say how great this is.

I have made this toffee for years at Christmas and it is the family's favorite!  It is hard to just eat one piece.  I have to  make at least 3 batches every Christmas and hide from hubby or it would never last for Christmas day!  Simply the best!

This was delicious. Best of all, I didn't have to run out to the store to buy any special ingredients.

This is the best! I have given it for gifts several times and always have rave reviews.  It is very easy to make.  I like to make it in a 9x13 pan for a little thicker toffee, but that is just my personal preference.  Thank you Aunt Rose wherever you are.

This is wonderful.  I had a little problem with trying to get it to cover the pan...guess it is not enough to cover but still wonderful.

I make this by the batches at Christmas time and give it as gifts. Everyone asks for the recipe. It is by far the best candy I have ever made!

This toffee is not only wonderful to eat, it isn't even difficult to make. I have taken to the state fair in Nebraska several times and never failed to come home with a ribbon!

This recipe is perfect the way it is written.  I've made at least two batches each year at Christmas for many years and have gotten many requests for the recipe.  Excellent!

https://videodam.tmbi.com/wp-content/uploads/2021/11/AuntRosesFantasticButterToffee_DIYD_7860_101221_H.mp4

Check out this video for how to make Aunt Rose's Fantastic Butter Toffee.

A quick &amp; simple method for making PERFECTLY cooked amaranth in the Instant Pot. Just 1 ingredient, no soaking, and less than 25 minutes required!

Instant Pot Amaranth (Fast, Creamy, No Soaking!)

amaranth

fruit

Nuts/seeds

Dairy-free milk

Nut butter

Cinnamon

Cacao nibs

Add amaranth and water (or dairy-free milk) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 5 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).

Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.

Enjoy immediately with toppings of choice. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.

Drizzled with oil, tossed with McCormick® Air Fryer Buffalo Seasoning Mix, and air fried for 20 minutes, it really is as easy as it looks to cook up restaurant-style buffalo wings in your air fryer! Served up with your favorite dipping sauce (team blue cheese or team ranch?) air fryer buffalo wings are delightfully crispy on the outside, juicy and flavorful on the inside … everything the perfect spicy chicken wings should be.

Air Fryer Buffalo Wings

McCormick® Air Fryer Buffalo Seasoning Mix

chicken wing

vegetable oil

step 1

Place wings in large bowl. Drizzle with oil. Sprinkle with Seasoning Mix; toss to coat.

step 2

Arrange wings in single layer in air fryer basket, being careful not to over-fill. (Cook in batches, if needed.) Set temperature to 380°F.

step 3

Air Fry 18 to 20 minutes or until skin is crispy and wings are cooked through, tossing wings halfway through cooking.

Disneyland Beignets Recipe

active dry yeast

egg whisked

tsp salt

nutmeg

heavy cream

tbsp vegetable shortening

flour

half and half

tsp vanilla extract (or paste)

Make chicken inasal at home! Bacolod’s famous chargrilled chicken marinated in sinamak, garlic, lemongrass, calamansi, and ginger. You can make this with any cut of chicken, and it can be cooked in the oven, stove or BBQ.

Chicken Inasal (Grilled or Oven Baked)

kg /2 lbs. chicken legs

salt (to taste)

black pepper (to taste)

lemongrass

sinamak (click to get the recipe)

tsp liquid seasoning

pineapple juice (or lemon-lime soda)

calamansi juice

tbsp annatto oil (optional)

tbsp annatto seeds

tbsp butter (or margarine)

Season the chicken with salt and pepper. Place in a zip bag and let it sit for 10 minutes.

Remove the outer leaves of the lemongrass. Bruised with the back of your knife or a meat tenderizer. Crush the garlic and ginger if using fresh pieces. You can also use the spices from the prepared sinamak.

Place the spices in a bowl then add the sinamak, calamansi juice, pineapple juice, liquid seasoning, sugar, and black pepper. Stir until dissolved. Taste and adjust seasoning/sugar based on preference. You can also add some annatto oil in the marinade to deepen the color of the chicken. Totally optional!

Pour the marinade over the chicken. Massage until each pieces are covered with the liquid. Seal the bag and marinate for a minimum of 6 hours or overnight in the fridge. Turn one to two times to evenly marinate the chicken pieces.

DAY 1: Marinate the chicken and Make the Baste

Pour the vegetable oil in a small skillet over medium heat. Add the butter or margarine and annatto seeds. Set the heat to low. Stir together until the oil starts to turn red. After cooking for 2 minutes, turn off the heat. Continue stirring and cook using the residual heat for another 2 minutes. Remove from the stove and allow to cool for 10 minutes.

Baste

Remove the chicken from the marinade and as well as the spices that stuck to the skin before cooking.

DAY 2:  COOK THE CHICKEN

Pre-heat oven to 180c/ 350F.

Preheat ovenproof skillet, grill pan, or cast iron pan. Add annatto oil. The skillet should be smoking hot to prevent the chicken from sticking.

Add chicken skin-side down and cook undisturbed on medium-high heat for 4 minutes or until chicken is nicely browned. Baste the top with the annatto oil. Flip to the other side and baste again with the annatto oil. Cook for a few minutes until charred. The sugar in this marinade burns quickly so watch it carefully.

Transfer the partially cooked chicken in a heat-proof tray and cook the next batch of chicken using the same procedure.

Transfer all the chicken pieces back to the ovenproof pan or place it on a roasting rack. Bake until cook through. Internal temperature must reach 165°F (75°C). See notes for suggested cooking times.

Grill and Bake (cooking method 1)

Preheat the grill for 5 minutes. Grill over the hottest side of the grill, turning occasionally until charred in spots, about 5  to 10 minutes.

Set the heat to medium-low, continue grilling (covered), basting with annatto oil and turning every 5 minutes or so, until the meat is cooked through, 20–40 minutes longer. Adjust the time depending on the size and thickness of the chicken. See notes for suggested cooking times.

Charcoal/Gas (cooking method 2)

https://www.youtube.com/watch?v=hvLsYUtXAic

#inasal #grilledchicken #filipinofood
Learn how to make chicken inasal–Bacolod’s famous chargrilled chicken marinated in sinamak, garlic, lemongrass, calamansi, and ginger. You can make this with any cut of chicken, and it can be cooked in the oven, stove or BBQ. 

For the complete recipe and list of ingredients, please visit:
https://www.rivertenkitchen.com/chicken-inasal-grilled-baked.html

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Cast iron grill pan: https://amzn.to/2Z1AhgZ

Chicken Inasal (Grilled or Baked)

This is a traditional Czech soup with sauerkraut, potatoes and sausages.

Zelňačka (Czech Sauerkraut Soup)

sauerkraut

potatoes (peeled, washed and diced)

oz klobása ((Czech smoked sausage

all purpose flour

chicken broth

onions

lard

tsp caraway seeds (crushed)

tbsp ground sweet paprika

bay leaves

pepper (to taste)

dill (chopped (optional))

rye bread

sour cream

Drain the sauerkraut of brine and retain the liquid for later (we may need to adjust the soup towards the end with it). If necessary, chop the sauerkraut so that the strips are relatively short and thin.

Melt 1 ½ tablespoon of lard n a thick-bottomed skillet. Add the onion and sauté until translucent and lightly golden.

Add the paprika, caraway seeds and flour and stir continuously while the mixture cooks for about 1 minute.

Add in the chicken broth, a little at a time to thin out the roux. Stir continuously with a spoon or a whisk to break apart any clumps. Add in the sauerkraut and pay leaves, turn the heat down to a simmer and cook for about 20 minutes.

Meanwhile, cook the potatoes in a separate pot of salted water until tender.

Melt the remainder of the lard in a pan and fry the sausages until browned.

Once the potatoes are done, add them to the soup, along with the sausage pieces and sugar. Check for taste and adjust with more salt, pepper, sugar or sauerkraut brine if needed. Cook for 5-10 more minutes to let the flavors intermingle.

Remove the bay leaves and serve with a sprinkling of fresh dill on top, some fresh rye bread and a nice dollop of sour cream for a smooth consistency.

This vegan take on the famous Korean Fried Tofu (KFT) will have you salivating!! We have been testing this recipe on the Miso Tasty Team and so far, a big thumbs up!

Crispy Korean Fried Tofu (KFT)

tbsp of Tomato Ketchup

sesame oil

soy sauce

brown sugar

runny agave syrup (or honey)

tbsp Miso Tasty Red Miso Paste

Korean Gochujang (spicy miso paste)

Warm and comforting baked Mostaccioli recipe.

Baked Mostaccioli

lb box mostaccioli pasta

lb ground Italian sausage

24-28 oz jar marinara sauce

cottage cheese

eggs

mozzarella cheese

Parmesan cheese

salt

black pepper

parsley

Preheat oven to 350 degrees F.

Brown Italian sausage in a large skillet over medium heat. While sausage is cooking, boil pasta according to package. (Around 10 minutes.) Drain pasta once finished cooking.

Once sausage is finished cooking, pour in marinara and stir the sausage to combine. Let sit on low heat until ready to use.

In a bowl, stir together cottage cheese, eggs, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, chopped parsley, salt and pepper.

Spray a 9 x 13 baking dish with non-stick cooking spray.

Add half the sauce mixture and spread over bottom of casserole dish.

Top with half the cooked pasta. Top with ALL of the cottage cheese mixture.

Top with remaining pasta, remaining sauce, 1 cup mozzarella and 1 cup Parmesan. Cover dish in foil and bake for 30 minutes.

Remove baking dish from oven and remove foil. Finish baking for 10 minutes or until cheese is melted.

https://www.youtube.com/watch?v=UyK9vu_50vo

Baked Mostaccioli is a warm, delicious, comforting meal. Tubular pasta with Italian sausage and creamy cheese. This is a family favorite dinner that makes amazing leftovers.

Find full recipe here: https://www.foodlovinfamily.com/baked-mostacciolo/

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Baked Mostaccioli // Baked Ziti

My slow cooker carnitas recipe is simmered for 10 hours, and the meat comes out bursting with flavor — my special pork rub guarantees it!

Classic Carnitas Recipe (Slow Cooker)

pork shoulder (pork butt)

oranges

carrots

onion

chicken stock

orange juice

garlic

tsp kosher salt

oregano Mexican

tsp cumin

cinnamon

flour tortillas

refried beans

cilantro

limes sliced

pico de gallo

salsa verde

roasted tomato salsa

guacamole

Combine the rub ingredients together in a small bowl. Use your hands to apply the rub over the entire surface of the pork.

Place the pork butt in the slow cooker, fat side up. Add the oranges, carrots, onion and bay leaves and pour the chicken stock (or orange juice) over and cover.

Slow cook on low heat for 10 hours, or high heat for 6 hours.

Use a slotted spoon to carefully transfer the pork carnitas to a serving platter. Allow the meat to cool slightly, then shred by hand or by using two forks. Eat as is, but BEST if crispy.

Remove and discard cooked orange and vegetables from cooking liquid. Set aside.

In a large skillet over high heat add a tablespoon of oil and fry shredded carnitas meat in batches, pouring 1/4 cup of cooking liquid in and simmer until juices have evaporated and meat is crispy and caramelized.

Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.

Crispy

One of our family favourites, the flavours are so delicious. We enjoy so many of Kevin’s recipes, and sharing with our Australian’s friends &amp; family.

Thank you! Wonderful recipes!! God bless you!!

Add a spicy salsa verde or salsa rojo to the carnitas recipe !

Wow, got this in the crockpot this morning and the whole house smells wonderful. I can't wait to serve this for dinner. Your recipes are wonderful. I bet your whole family loves everything you cook. Thank you very much.

I've made this recipe about 5 times now. Its delicious. I've tried pressure cooking as well as higher heat to cook it faster but low-and-slow in the crockpot for 10 hrs tastes significantly better than the shortcuts. I made this again yesterday but cooked at high heat for the first hour and a half to get it up to temp faster. After 10hrs total the meat literally fell apart. I also think its important to get everything packed in tight in the crockpot so that the rendered fat and added liquids can cover almost everything. I cut the shoulder into large chunks so that I can pack it tighter and ensure that the entire fat cap is on top. While it cooks it looks like you are making boiled shoe leather but half of that liquid is actually fat. I think this approximates cooking in a vat of lard and helps to keep the meat extra juicy.

I bought a 6 lb bone in shoulder picnic cut at a local market ,it was under 8.00.I removed the bone and skin flap, My Wife thought I was wasting My time with this cheap cut. I followed Your instructions and cooked it in orange juice .I plugged it in before I went to bed and the aroma woke Us up during the night. It was amazing, My Wife cracked some eggs and made Her version of machaca. We had some great tacos And I took some and added a little sugar free barbeque sauce and had a Lovely pulled pork sandwich. This can go in many directions and make much more top quality meat then You would think. We put half in the freezer for later. Thanks so much for the recipe.

So easy and wonderfully tender. I love carnitas with fresh cooked tortilla.

https://content.jwplatform.com/videos/iYY5X4eL.mp4

This slow cooker pork carnitas recipe makes a classic Mexican dish. It's perfect in tacos and enchiladas. Stove top instructions, too!

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