weeknight

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Oven Crisp Chicken Wings

flour

paprika

garlic salt

black pepper

cayenne pepper

butter

chicken

Be sure wings are thawed and dry them well with paper towels.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in  a plastic bag.

Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).

Turn wings over and bake for 15 more minutes or until crispy and done.

This is a great recipe! You can shake some extra seasonings on the wings once they are coated, or add to the bag. I have used regular flour, garbanzo bean flour, and almond flour - all with great results. I have made this recipe many times, and I have to say, you can use cooking spray alone, and it works wonderfully. I have found the non-stick foil to be superior, and it works great for this recipe if you have some on hand. The best thing about this is you can get crunchy wings, seasoned to your preference, and save the calories from frying (if you omit the butter and use cooking spray.) Dry the chicken well before you coat it with flour, and make sure they are fully defrosted if they were previously frozen. Excellent, versatile recipe!

Rigatoni with Vegan Vodka Sauce

rigatoni

olive oil

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

water

basil leaves (optional)

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275&deg; sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little &quot;freezer trick&quot; to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist &amp; delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice &amp; milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o)  Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it.  I was extremely pleased with this cake and will be making it over &amp; over again!! So glad I came across this one!! (on another website).


(* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

Best Ever Banana Cake With Cream Cheese Frosting

lemon juice

baking soda

salt

butter, softened

sugar

eggs

vanilla

buttermilk

(8 ounce) package cream cheese, softened

icing sugar

walnuts

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream 3/4 cup butter and  2 1/8 cups sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in the flour mixture alternately with the buttermilk.

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the freezer for 45 minutes.  This will make the cake very moist.

For the frosting, cream the butter and cream cheese until smooth.

Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.

Sprinkle chopped walnuts over top of the frosting, if desired.

yum yum!  this recipe is delicious.  I've made this recipe twice.  The first time I followed the recipe exactly and the cake turned out great!  The second time I made cupcakes (baked at 275 for 35 minutes) instead of a cake.  I also cut the sugar back to 1 and 3/4 cups and they were plenty sweet enough.  I didn't put them in the freezer the second time and they still turned out super moist.  This is definitely a keeper!<br/>Sept. 24, 2011 - I've made this cake several times and every time its turned out great.  Today I tried substituting pumpkin puree for the banana and added some cinnamon, allspice and nutmeg and it turned out fantastic!  This is such a versatile cake.  You won't be disappointed!

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this 
recipe. Have spaghetti one night and lasagna later!  Thanks to all of you who have tried my recipe and have written a review.  I read and appreciate every one of them!  Chef Note:  After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Jo Mama's World Famous Spaghetti

lbs Italian sausage,

small onion, chopped (optional)

-4 garlic cloves, minced

(28 ounce) can diced tomatoes

tomato paste

tomato sauce

water (for

basil

parsley flakes

brown sugar

red pepper flakes

fresh coarse ground black pepper

red wine (a good Cabernet!)

lb thin spaghetti

cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Simmer on low, stirring frequently for at least an hour.  A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house!   I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper!  
P.S. It didn't happen tonight, everyone loved it!

Make and share this Sour Cream Banana Bread recipe from Food.com.

Sour Cream Banana Bread

margarine butter

banana

nuts

sour cream

Cream margarine, sugar, eggs and vanilla.

Add dry ingredients, then bananas, nuts and sour cream.

I have to type this review with one hand because I can't stop eating this AMAZING BREAD with the other!!! I used crushed pecans and baked in a 10x10 pan for 40 minutes. nom nom nom,,,

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Olive Garden Copycat Zuppa Toscana

sausage

vidalia onion, chopped

bacon,

Accent seasoning (optional)

garlic

heavy whipping cream (tempered)

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).

Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.

Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

Yum yum yum... this soup totally blew me away... it's DELICIOUS.  As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.  I did customize this recipe with the help of previous readers, so I recommend following it like this...  I used 1 lb of hot Italian sausage, 3 medium to large potatoes UNPEELED, 1 small onion, 3 strips of thick sliced bacon, 4 cloves of garlic, 3 cups of kale (veins removed and sliced thin like ribbons), 32 oz of chicken broth, 2.5 cups of water, and 1 1/4 cups of half and half.  I removed the casings from the sausage and browned the meat in a skillet, then putting aside in a stockpot.  Then in the same skillet, I cooked the bacon and onions side by side, and put the onions in the stockpot, and went to work chopping up the cooked bacon and also putting in the pot.  Then I sliced up all the potatoes... leave the skins on!... it creates awesome ribbons in the soup that add texture and flavor.  I sliced them lengthwise and then in half into 1/4 inch thick triangles.  Then I put the chicken broth, minced garlic, and water and let boil for about 30 minutes, until the potatoes were tender.  Then I added the kale and half & half and let simmer another 15 minutes or so until the kale was tender as well.  Although the hot sausage left a reddish colored film on top of the soup, it properly seasoned the soup without needing crushed red pepper (which the real OG recipe includes).  Remember this soup should have a nice zing to it so I found that hot italian sausage worked beautifully.  What a fabulous soup for this chilly weather!!  Bon Appetit!

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.

To Die for Crock Pot Roast

beef

(1 1/4 ounce) package brown gravy mix, dry

(1 1/4 ounce) package dried Italian salad dressing mix

(1 1/4 ounce) package ranch dressing mix, dry

Mix the dried mixes together in a bowl and sprinkle over the roast.

2. Add one cup of red wine along with the water.

3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not to alter the taste). Being a strong advocate of one-dish meals, especially for busy weeknights, I dumped my veggies (baby spuds, chopped rutabaga, baby carrots and pearl onions) in the crock and what a pleasant surprise! – the cooked veggies were the most delicious, savoury root veggies I have ever tasted. The taste of the veggies was more influenced, but most certainly not overpowered, by the dry ingredients than the beef was. All in all, this recipe surely deserves its place at the top of the pyramid.

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Beer Bread

flour (sifted)

baking powder (omit

salt (omit

(12 ounce) can beer

melted butter (1/4 cup will do just fine)

Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a &quot;hard biscuit&quot; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the &quot;correct&quot; way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).

Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.  I have added various herbs at times, and have also added various cheeses.  Cheddar (mild) is my fav.  You also do not have to "pour butter" on top, or even add it to the mix.  I don't add any oil, but I DO dot the top of the bread with pieces of butter.  I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.  The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more!  Overmixing will give you a hard loaf.  If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix!  I just "turn it" into a buttered loaf pan, and then I take the spoon and  gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need.  It will look lumpy on top...that's better.  Then just dot with butter, as much or as little as you want.  I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side.  I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out.  Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all.  If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient.  I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels.  You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess!  It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough.  I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well.  As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner.  Good luck and enjoy!  I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!!  I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED!  Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!!  Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP!  Just spoon it in lightly.  Don't be afraid to experiment with different ingredients!  Have fun with it!

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Delicious Chicken Pot Pie

potato, diced

onion, diced

celery, diced

carrot, diced

margarine

all-purpose flour

chicken broth

half-and-half

pepper

pie crusts (either store bought

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!!  My boys said, "it was da bomb", (meaning excellent).  I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

This sweet-and-savory salmon steams inside a foil packet, resulting in flaky, juicy fish with minimal cleanup. 

Brown Sugar Glazed Salmon

scallions

grated, peeled ginger (from a 2-inch piece)

tamari or soy sauce

black pepper,

(2-pound) skin-on salmon fillet

Salt

cilantro

Arrange a rack in the middle of the oven and a second rack 6-inches from the broiling element. Heat the oven to 400ºF. Line a rimmed baking sheet with a sheet of aluminum foil, fold the foil in half lengthwise so there is a crease in the center, then unfold the foil. 

Make the glaze: Thinly slice the white and light green parts of 4 scallions, keeping them separate. Reserve the greens for garnish, and place the whites in a medium bowl. Grate 2 garlic cloves, and peel and grate a 2-inch piece of ginger until you get 1 teaspoon; add both to the scallions whites. Add 1/4 cup olive oil, 1/4 cup tamari or soy sauce, 1/4 cup packed brown sugar, the juice of 1 of the lemons (about 2 tablespoons), and 1/4 teaspoon ground black pepper. Whisk until thoroughly combined and the sugar is mostly dissolved. 

Generously season the salmon fillet all over with salt and pepper. Place skin-side down on the foil next to the foil crease. 

Pour the glaze all over the salmon, lifting the salmon to get some of it underneath. Fold the foil over the salmon, then pinch and seal it on all three sides to create a closed packet. 

Roast on the middle rack until the salmon is an opaque pink outside, and a light pink color inside with flesh that easily flakes, 15 to 20 minutes (15 minutes will be on the medium-rare side and 20 will be cooked through). Meanwhile, cut the second lemon into wedges and coarsely chop 1/2 cup fresh cilantro if desired.

Remove the salmon from the oven. Turn on the broiler. Use a fork and knife to carefully open the foil packet by cutting it down the middle and pushing the foil to the sides. Use a spoon to baste the salmon with the liquid in the packet. Broil on the upper rack until the top is dark golden brown, 1 to 3 minutes, depending on the strength of your broiler (keep an eye on it). 

Cut the salmon into serving pieces — the meat will easily lift from the skin. Top with the scallion greens, black pepper, and cilantro if desired. Serve with the lemon wedges.

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Shrimp Lo Mein

soy sauce

Shaoxing wine

sesame oil

onion

broccoli crown (about 12 ounces)

scallion (optional)

dried lo mein or udon noodles

kosher salt,

vegetable oil, divided

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.

Stir 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.

Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.

Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.

When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.

Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.

Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.

A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

Ants on a Raft

cracker (savory or try grahm crackers)

peanut butter (or any other nut butter you prefer)

raisins cranberries

Spread the nut butter on the crackers. If the kids are old enough, let them help with a dull knife.

Top with raisins or dried cranberries, or both!

If you like, you can add jam or fruit spread on top of the nut butter for another layer of fun.

FUN! We tried whole wheat Saltines then tried La Panzanella mini-croccatini crackers with sesame seeds. We liked the crackers spread with peanut butter and/or with sunflower seed butter. ~Tasty Dish~ doesn't like raisins and I subbed dried cranberries on her crackers (red ants). ;) Reviewed for Veg Tag/February. Thank you, Sharon!

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011.  NOTE:  Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Spicy Roasted Okra

okra

coriander

cumin

smoked paprika

lemon wedges (for garnish)

In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.

Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.

Serve immediately with lemon wedges (squeeze over each serving)!

This recipe was so simple and easy I did not use the cayenne pepper but I used sumac that give it the kind of tart taste oh so good. Thanks to my daughter Chermonthia Grant for sharing this.

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