A family recipe passed down from a grandmother who cooked it for five children and later her grandchildren, this beef and noodles dish combines seared sirloin, onions, and egg noodles in a thyme-scented broth. It takes 20 minutes to prep and 1 hour 10 minutes to cook, serving four at 402 calories per serving.
This recipe for asparagus and mozzarella stuffed chicken breasts takes 45 minutes total and serves two. It requires pounding chicken to 1/4-inch thickness, rolling in asparagus and cheese, and baking at 375 degrees F until the internal temperature reaches 165 degrees F.
A 40-minute skillet recipe combines ground chicken, quinoa, and diced tomatoes with green chiles for a six-serving meal. The source reports it was taste-tested and accepted by a 3-year-old, with 275 calories and 30 grams of protein per serving.
A simple formula for homemade baking powder combines one part baking soda, one part cornstarch, and two parts cream of tartar. The source notes some say the mixture has fewer metallic undertones than commercial baking powder, and provides a specific teaspoon-scale equation.
This slow cooker chicken dressing combines cornbread, day-old bread, chicken breast, and cream of chicken soup for a hands-off holiday side. It serves 16 and cooks on low for 3 to 4 hours, with a total time of about 5 hours.
A slow cooker lemon chicken recipe seasons and browns chicken breasts, then simmers them with lemon juice, garlic, and bouillon for 3 hours on High or 6 hours on Low. The dish serves six and provides 30 grams of protein per serving, according to the recipe's stated nutrition facts.
This recipe layers browned breaded chicken over mushrooms in a 9x13-inch pan, tops it with mozzarella and chicken broth, and bakes it for 30 to 35 minutes. It serves four and takes 55 minutes total, including 15 minutes of prep and 40 minutes of cooking.
A pork and black bean chili made with pork tenderloin, salsa, and three cans of black beans won third place in the St. Louis Slow Cooker Cook Off. The recipe requires about 10 minutes of prep and 8 to 10 hours of slow cooking, yielding eight servings at 245 calories each.
A simple brown sugar and soy marinade, combined with sherry, cinnamon, and dried onion, is used to flavor pork tenderloins before grilling. The recipe requires 6 to 12 hours of refrigeration and yields four servings at 278 calories each.
A lemon-Swiss tilapia bake offers a mild, 35-minute fish dinner for people who dislike fishy taste. The recipe layers tilapia with lemon juice, Swiss cheese, tomatoes, and oregano, yielding 250 calories and 32 grams of protein per serving.
A home recipe explains how to turn a sugar pumpkin into puree: halve it, roast cut-side down at 400 degrees for 45 to 50 minutes, then scrape and blend the flesh. It notes one 15-ounce can equals about 1 3/4 cups, and that sweet potato, butternut squash and red kuri squash can substitute.
A homemade French dressing combines ketchup, sugar, vinegar, oil, lemon juice, paprika, grated onions, garlic and crumbled blue cheese. The recipe takes 15 minutes, yields nine servings and keeps in the refrigerator, offering a tangy-sweet alternative to store-bought dressing.
Blue and green streaks in fruit scones and peach cupcakes are typically caused by aluminum-based baking powder reacting with acidic ingredients, which can also leave a metallic taste. Switching to an aluminum-free brand such as Rumford or Bob's Red Mill resolves the issue.
Homemade whipped cream can be made in under five minutes using a cold bowl, clean beaters, and a ratio of about 1 cup heavy cream to 1 tablespoon powdered sugar. The source notes that beating until soft peaks form and adding flavoring at the end yields a topping that surpasses canned or bucket versions.
A cooking source explains that oversalted dishes often stem from brand differences in kosher salt density, not recipe errors. One teaspoon of table salt weighs 6 grams, while Diamond kosher salt weighs 2.8 grams and Morton 4.8 grams, so substitution changes saltiness.
Crème fraîche can be made at home by combining room-temperature heavy or whipping cream with buttermilk and letting it stand for 8 to 24 hours. The mixture thickens naturally, then keeps in the refrigerator for up to two weeks.
A cup of flour can weigh between 4 and 7 ounces depending on how it's packed, while a 4.5-ounce cup is always consistent. Using a digital scale and taring between ingredients improves accuracy and reduces cleanup.
Toasting nuts at 350°F for 5 to 14 minutes, depending on the variety, deepens flavor and improves crunch, according to a home cooking guide. The method requires no special ingredients and works with everyday grocery store nuts.
Warm dough, soft butter and hot baking sheets are the leading causes of cookie spread, according to baking guidance from Smitten Kitchen. Other factors include greased pans, high sugar ratios, over-creaming butter and sugar, high-altitude baking, and the type of fat used.
A metallic, bitter flavor in muffins, biscuits, and scones can be traced to aluminum-based baking powder used in the larger quantities these quick-rise recipes require. Aluminum-free alternatives such as Rumford or Bob's Red Mill are available at similar cost, and bakers can also make their own.