Cajun Dirty Rice
• 1 pound lean ground beef
• 1 pound beef sausage
• 1 onion, finely diced
• 1 (8 ounce) package dirty rice mix
• 2 cups water
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, drained
• salt and pepper to taste
Directions
1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound lean ground beef
• 1 pound beef sausage
• 1 onion, finely diced
• 1 (8 ounce) package dirty rice mix
• 2 cups water
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, drained
• salt and pepper to taste
Directions
1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Easy Apple Cinnamon Stovetop Potpourri
• 8 cups water
• 1 sliced apple
• 1 sliced orange
• 2 cinnamon sticks, or more to taste
• 2 sprigs fresh rosemary
• 2 teaspoons vanilla extract
• 1 teaspoon whole cloves
• 1 teaspoon ground nutmeg
Directions
1. Combine water, apple slices, orange slices, cinnamon sticks, rosemary sprigs, vanilla extract, cloves, and nutmeg in a large pot.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for up to 8 hours to make your home smell like fall!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 8 cups water
• 1 sliced apple
• 1 sliced orange
• 2 cinnamon sticks, or more to taste
• 2 sprigs fresh rosemary
• 2 teaspoons vanilla extract
• 1 teaspoon whole cloves
• 1 teaspoon ground nutmeg
Directions
1. Combine water, apple slices, orange slices, cinnamon sticks, rosemary sprigs, vanilla extract, cloves, and nutmeg in a large pot.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for up to 8 hours to make your home smell like fall!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
👍3
French Dip Sandwiches
• 1 (4 pound) boneless beef roast
• ½ cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 20 slices French bread
Directions
1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (4 pound) boneless beef roast
• ½ cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 20 slices French bread
Directions
1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Orange Cranberry Cookies
Ingredients
Cookie Dough
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese whole milk or part-skim; drain excess liquid
• 1 orange zest from 1 orange
• 2 tbsp fresh orange juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
Mix-ins and Topping
• 1 cup dried cranberries
• powdered sugar for dusting
Method
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. For extra citrus flavor, rub the orange zest into the sugar before creaming it with the butter.
4. Add the egg and ricotta cheese to the butter mixture and beat until well combined. Stir in the orange zest, if not already added, and the fresh orange juice.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to help keep the cookies tender.
6. Gently fold in the dried cranberries until they are evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each portion.
8. Bake for 12–15 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack and let them cool completely. Dust with powdered sugar before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Cookie Dough
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese whole milk or part-skim; drain excess liquid
• 1 orange zest from 1 orange
• 2 tbsp fresh orange juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
Mix-ins and Topping
• 1 cup dried cranberries
• powdered sugar for dusting
Method
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. For extra citrus flavor, rub the orange zest into the sugar before creaming it with the butter.
4. Add the egg and ricotta cheese to the butter mixture and beat until well combined. Stir in the orange zest, if not already added, and the fresh orange juice.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to help keep the cookies tender.
6. Gently fold in the dried cranberries until they are evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each portion.
8. Bake for 12–15 minutes, or until the edges are lightly golden. Transfer the cookies to a wire rack and let them cool completely. Dust with powdered sugar before serving.
@FoodAndRecipesWithCherokee 🦉
❤6🤗1
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Goodnight Foodies 💫 🌛 🌟
One Cup Before Midnight☕️
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
One Cup Before Midnight
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Unfortunately the Thief who Owns @Yummmys is stealing our recipes ~ not one or two but every single one. Check my Food Channel & then check his - you will see he does this every single day.
This is not a person you want to be associated with.
Mandaar is the owner of @Yummys
I would suggest you report his channel to Telegram & Do NOT under any circumstances join the thief Mandaar’s Channel
What Kind of person does it take to let someone else do all the work while they steal your work?
Only a Worthless Lazy Person Does This Type of Thing
@FoodAndRecipesWithCherokee 🦉
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Dutch Baby Muffins
4 large eggs (room temperature)
1 cup milk (room temperature)
1 cup all-purpose flour
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions:
1) Preheat the oven to 425°F.
2) In a bowl, whisk together eggs, milk, and melted butter. Gradually add flour, vanilla, and salt, whisking until smooth.
(It will be thin, like a crepe batter consistency)
Grease the Muffin Tin, pour the batter into the muffin tin, filling each cup 3/4 of the way.
Bake for about 15 minutes, or until the pancakes are puffed and golden brown.
Serve: Dust the pancakes with powdered sugar and top with fresh berries or syrup. Enjoy!
@FoodAndRecipesWithCherokee🦉
4 large eggs (room temperature)
1 cup milk (room temperature)
1 cup all-purpose flour
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions:
1) Preheat the oven to 425°F.
2) In a bowl, whisk together eggs, milk, and melted butter. Gradually add flour, vanilla, and salt, whisking until smooth.
(It will be thin, like a crepe batter consistency)
Grease the Muffin Tin, pour the batter into the muffin tin, filling each cup 3/4 of the way.
Bake for about 15 minutes, or until the pancakes are puffed and golden brown.
Serve: Dust the pancakes with powdered sugar and top with fresh berries or syrup. Enjoy!
@FoodAndRecipesWithCherokee
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Fruit Kuchens
Ingredients
1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup 2% warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 large egg, room temperature, lightly beaten
3-1/2 cups all-purpose flour, divided
CUSTARD:
4 large eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Directions
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.
2. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions.
3. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the side of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit.
4. For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup 2% warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 large egg, room temperature, lightly beaten
3-1/2 cups all-purpose flour, divided
CUSTARD:
4 large eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Directions
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.
2. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions.
3. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the side of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit.
4. For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown
on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
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Autumn 🍂 Spiced Jam
Ingredients:
2 cups diced apples
2 cups diced pears
1 cup cranberries
1½ cups granulated sugar
½ cup apple juice
2 tbsp lemon juice
1 tsp ground cinnamon
Directions:
Add apples, pears, cranberries, sugar, apple juice, lemon juice, and cinnamon to a saucepan.
Simmer over medium heat, stirring often.
Cook until fruit softens and jam thickens.
Cool slightly.
Spoon into jars.
Chill before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
2 cups diced apples
2 cups diced pears
1 cup cranberries
1½ cups granulated sugar
½ cup apple juice
2 tbsp lemon juice
1 tsp ground cinnamon
Directions:
Add apples, pears, cranberries, sugar, apple juice, lemon juice, and cinnamon to a saucepan.
Simmer over medium heat, stirring often.
Cook until fruit softens and jam thickens.
Cool slightly.
Spoon into jars.
Chill before serving.
@FoodAndRecipesWithCherokee 🦉
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Spicy Shrimp Gumbo
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, chopped
• ½ cup finely chopped celery
• ½ cup sliced green onion
• ½ cup chopped fresh parsley (Optional)
• 6 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon ground red chile pepper
• 2 pounds fresh medium shrimp, peeled and deveined
• 3 cups hot cooked rice
• 9 sprigs fresh parsley (Optional)
1. Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
2. Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
3. Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
4. Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, chopped
• ½ cup finely chopped celery
• ½ cup sliced green onion
• ½ cup chopped fresh parsley (Optional)
• 6 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon ground red chile pepper
• 2 pounds fresh medium shrimp, peeled and deveined
• 3 cups hot cooked rice
• 9 sprigs fresh parsley (Optional)
1. Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
2. Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
3. Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
4. Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
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❤6
Perfect Pressure Cooker Pot Roast
• 2 tablespoons vegetable oil
• 1 (3 pound) beef chuck roast
• 1 large onion, diced
• 1 (1 ounce) package dry Italian salad dressing mix
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 (1.2 ounce) package brown gravy mix
• 1 (14.5 ounce) can beef broth
Directions
1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
@FoodAndRecipesWithCherokee 🦉
• 2 tablespoons vegetable oil
• 1 (3 pound) beef chuck roast
• 1 large onion, diced
• 1 (1 ounce) package dry Italian salad dressing mix
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 (1.2 ounce) package brown gravy mix
• 1 (14.5 ounce) can beef broth
Directions
1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
@FoodAndRecipesWithCherokee 🦉
❤4
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Roy’s Stuffing
Ingredients
• 4 loaves (1 pound each) sliced white bread
• 2 pounds sliced bacon
• 2 pounds bulk pork sausage with sage
• 2 medium onions, sliced
• 4 ribs celery, diced
• 1/2 cup unsalted butter
• 8 cups chicken or turkey stock (the original recipe calls for 3-4 cups, but I ended up using 8 total)
• 1/4 cup dried sage leaves
• 2 1/2 tablespoons poultry seasoning
• 1 teaspoon ground pepper
• 1/2 teaspoon salt
Instructions
1. Tear the bread into ¾” – 1” pieces and let stand, uncovered, at room temperature, overnight to allow the bread to try out. (if you don’t have time the night before – you can bake the cubes in a 200°F oven, stirring often, until dry, about 45-60 minutes)
2. Dice the bacon, onions and celery and place all of it into a large, deep skillet with sausage. Cook until thoroughly browned, 30-45 minutes. Drain the fat off occasionally as it cooks. When fully cooked, drain the remaining fat. Transfer drained mixture into a large bowl. Do not wash the skillet.
3. Melt butter in the same skillet. Add 1 cup of stock and heat to a simmer, scraping up the brown bits from the bottom of the skillet. Cool slightly.
4. Add the bread, sage, poultry seasoning, pepper and salt to the sausage and bacon mixture. Pour some of the stock mixture from the skillet and toss everything lightly. Gradually add the remaining stock until the desired texture is reached. (You may need to use more stock to get the right consistency. This stuffing is not crumbly, you won’t see a lot of individual pieces of bread when it’s fully mixed.)
5. Taste and adjust seasoning as desired. The stuffing can be made ahead of time if you’d like. Just cover tightly and refrigerate overnight. Bake in a large baking pan at 350°F for about 60 minutes, but you can bake for longer if you like a crispier stuffing.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 4 loaves (1 pound each) sliced white bread
• 2 pounds sliced bacon
• 2 pounds bulk pork sausage with sage
• 2 medium onions, sliced
• 4 ribs celery, diced
• 1/2 cup unsalted butter
• 8 cups chicken or turkey stock (the original recipe calls for 3-4 cups, but I ended up using 8 total)
• 1/4 cup dried sage leaves
• 2 1/2 tablespoons poultry seasoning
• 1 teaspoon ground pepper
• 1/2 teaspoon salt
Instructions
1. Tear the bread into ¾” – 1” pieces and let stand, uncovered, at room temperature, overnight to allow the bread to try out. (if you don’t have time the night before – you can bake the cubes in a 200°F oven, stirring often, until dry, about 45-60 minutes)
2. Dice the bacon, onions and celery and place all of it into a large, deep skillet with sausage. Cook until thoroughly browned, 30-45 minutes. Drain the fat off occasionally as it cooks. When fully cooked, drain the remaining fat. Transfer drained mixture into a large bowl. Do not wash the skillet.
3. Melt butter in the same skillet. Add 1 cup of stock and heat to a simmer, scraping up the brown bits from the bottom of the skillet. Cool slightly.
4. Add the bread, sage, poultry seasoning, pepper and salt to the sausage and bacon mixture. Pour some of the stock mixture from the skillet and toss everything lightly. Gradually add the remaining stock until the desired texture is reached. (You may need to use more stock to get the right consistency. This stuffing is not crumbly, you won’t see a lot of individual pieces of bread when it’s fully mixed.)
5. Taste and adjust seasoning as desired. The stuffing can be made ahead of time if you’d like. Just cover tightly and refrigerate overnight. Bake in a large baking pan at 350°F for about 60 minutes, but you can bake for longer if you like a crispier stuffing.
@FoodAndRecipesWithCherokee 🦉
❤5💯2
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Butternut Squash Gratin
Ingredients
For the roasted squash
• 1 lb butternut squash weighed after peeling and seeding, cut into ¾-inch cubes
• ½ tbsp olive oil
• 1 small pinch salt or to taste
• Freshly ground black pepper to taste
For the gratin
• 3 regular slices bacon
• 1/3 cup heavy cream
• 1 garlic clove finely grated
• ½ tsp finely minced fresh rosemary, woody stem removed
• 3 oz Gruyere cheese freshly grated, divided
Method
1. Preheat the oven to 425°F.
2. Toss the squash with olive oil, salt, and pepper in a shallow baking dish.
3. Spread the squash into a mostly single layer.
4. Roast for 25–35 minutes, stirring halfway through, until lightly golden and tender when pierced.
5. Meanwhile, cook the bacon in a skillet over medium heat until browned and just crisp.
6. Transfer the bacon to a paper-towel-lined plate to drain. Then chop it.
7. Reduce the oven temperature to 400°F.
8. Stir together the heavy cream, grated garlic, and minced rosemary in a small bowl.
9. Gently fold the cream mixture, half the Gruyere, and half the bacon into the roasted squash.
10. Sprinkle the remaining cheese over the top.
11. Bake for 10–15 minutes, adding the remaining bacon during the final 3 minutes, until the cheese is melted and the cream bubbles around the edges.
12. Rest for 5–10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the roasted squash
• 1 lb butternut squash weighed after peeling and seeding, cut into ¾-inch cubes
• ½ tbsp olive oil
• 1 small pinch salt or to taste
• Freshly ground black pepper to taste
For the gratin
• 3 regular slices bacon
• 1/3 cup heavy cream
• 1 garlic clove finely grated
• ½ tsp finely minced fresh rosemary, woody stem removed
• 3 oz Gruyere cheese freshly grated, divided
Method
1. Preheat the oven to 425°F.
2. Toss the squash with olive oil, salt, and pepper in a shallow baking dish.
3. Spread the squash into a mostly single layer.
4. Roast for 25–35 minutes, stirring halfway through, until lightly golden and tender when pierced.
5. Meanwhile, cook the bacon in a skillet over medium heat until browned and just crisp.
6. Transfer the bacon to a paper-towel-lined plate to drain. Then chop it.
7. Reduce the oven temperature to 400°F.
8. Stir together the heavy cream, grated garlic, and minced rosemary in a small bowl.
9. Gently fold the cream mixture, half the Gruyere, and half the bacon into the roasted squash.
10. Sprinkle the remaining cheese over the top.
11. Bake for 10–15 minutes, adding the remaining bacon during the final 3 minutes, until the cheese is melted and the cream bubbles around the edges.
12. Rest for 5–10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
❤6
Unstuffed Cabbage Roll
• 2 pounds ground beef
• 1 large onion, chopped
• 1 small head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• ½ cup water
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
Directions
1. Gather all ingredients.
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes. Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 pounds ground beef
• 1 large onion, chopped
• 1 small head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• ½ cup water
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
Directions
1. Gather all ingredients.
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes. Serve hot and enjoy!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤7
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Cranberry Cream Cheese Loaf Cake
Ingredients
For the Cake
2 cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tsp vanilla extract
2 tsp baking powder
¼ tsp salt
1 cup fresh or frozen cranberries
4 oz cream cheese, softened For the Cream Cheese Filling
3 tbsp sugar
1 egg yolk
½ tsp vanilla extract
For the Glaze
½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C).
Grease and line a 9 × 5-inch loaf pan.
2. Beat the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing well.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
Gently fold in the cranberries.
For the filling, beat the cream cheese, sugar, egg yolk, and vanilla
until smooth.
Pour half the cake batter into the loaf pan. Spread the cream cheese filling down the center, then cover with the remaining batter.
Bake for 50-65 minutes, or until a toothpick inserted into the cake portion
comes out clean. Cover loosely with foil if the top browns too quickly.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf before slicing.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Cake
2 cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tsp vanilla extract
2 tsp baking powder
¼ tsp salt
1 cup fresh or frozen cranberries
4 oz cream cheese, softened For the Cream Cheese Filling
3 tbsp sugar
1 egg yolk
½ tsp vanilla extract
For the Glaze
½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C).
Grease and line a 9 × 5-inch loaf pan.
2. Beat the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing well.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
Gently fold in the cranberries.
For the filling, beat the cream cheese, sugar, egg yolk, and vanilla
until smooth.
Pour half the cake batter into the loaf pan. Spread the cream cheese filling down the center, then cover with the remaining batter.
Bake for 50-65 minutes, or until a toothpick inserted into the cake portion
comes out clean. Cover loosely with foil if the top browns too quickly.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf before slicing.
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies 🌟 ⭐️ 🌛 🌟
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Breakfast Peppers
🫑Ingredients:
♦️Bulgarian peppers 100 grams
♦️Quail eggs 4 pcs
♦️Salted trout 45 grams
♦️Avocado 45 grams
♦️Cherry 40 grams
♦️Olive oil 5 ml
♦️Cornflakes 15 grams
♦️Salt, dried vegetables, lemon juice
👩🍳Preparation:
🔹Cut peppers into circles, approximately 7 mm.Fry the pepper slices in a non-stick pan with a drop of oil on one side, turn them over and break an egg in each slices, after a minute place the avocado slices smeared with lemon juice, trout slices, sprinkle with salt, dried vegetables, cook until the yolk is cooked to your liking.
@FoodAndRecipesWithCherokeeOwl🦉
🫑Ingredients:
♦️Bulgarian peppers 100 grams
♦️Quail eggs 4 pcs
♦️Salted trout 45 grams
♦️Avocado 45 grams
♦️Cherry 40 grams
♦️Olive oil 5 ml
♦️Cornflakes 15 grams
♦️Salt, dried vegetables, lemon juice
👩🍳Preparation:
🔹Cut peppers into circles, approximately 7 mm.Fry the pepper slices in a non-stick pan with a drop of oil on one side, turn them over and break an egg in each slices, after a minute place the avocado slices smeared with lemon juice, trout slices, sprinkle with salt, dried vegetables, cook until the yolk is cooked to your liking.
@FoodAndRecipesWithCherokeeOwl🦉
🥰4👍1
Coffee Smoothie
You can add 1 scoop of unsweetened protein powder/collagen peptides or 3 tablespoons nonfat dry milk powder for added protein, if desired.
Ingredients
• 1 tablespoon chia seeds 1/2 cup milk 2/3 cup cold brew or cold strong coffee 1 ripe banana, cut into chunks and frozen 1 tablespoon almond butter 1 teaspoon vanilla extract 1 large pitted Medjool date 1 teaspoon cocoa powder 2 ice cubes
Method
Hydrate the chia seeds: Combine the chia seeds and milk in the blender carafe. Let it sit for 10 minutes so the seeds absorb some of the milk and soften, making for a creamier blended drink. Add the other ingredients: Add the coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice to the blender. Blend ingredients and serve: Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency. Be sure to scrape down the sides and run the blender again as needed. Pour into a tall glass and enjoy.
@FoodAndRecipesWithCherokee 🦉
You can add 1 scoop of unsweetened protein powder/collagen peptides or 3 tablespoons nonfat dry milk powder for added protein, if desired.
Ingredients
• 1 tablespoon chia seeds 1/2 cup milk 2/3 cup cold brew or cold strong coffee 1 ripe banana, cut into chunks and frozen 1 tablespoon almond butter 1 teaspoon vanilla extract 1 large pitted Medjool date 1 teaspoon cocoa powder 2 ice cubes
Method
Hydrate the chia seeds: Combine the chia seeds and milk in the blender carafe. Let it sit for 10 minutes so the seeds absorb some of the milk and soften, making for a creamier blended drink. Add the other ingredients: Add the coffee, banana chunks, almond butter, vanilla extract, Medjool date, cocoa powder, and ice to the blender. Blend ingredients and serve: Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency. Be sure to scrape down the sides and run the blender again as needed. Pour into a tall glass and enjoy.
@FoodAndRecipesWithCherokee 🦉
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