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Maple-Bacon Popovers
Ingredients
1 cup finely chopped thick-cut bacon slices
1/4 cup unsalted butter, melted, divided
1 cup all-purpose flour (about 4 1/4 ounces)
1 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1/4 cup Grade A Dark pure maple syrup, plus more for brushing
4 large eggs, at room temperature
Directions
1 Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
2 Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat.
3 Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a 4-cup spouted measuring cup.
4 Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 cup finely chopped thick-cut bacon slices
1/4 cup unsalted butter, melted, divided
1 cup all-purpose flour (about 4 1/4 ounces)
1 teaspoon kosher salt
3/4 cup whole milk, at room temperature
1/4 cup Grade A Dark pure maple syrup, plus more for brushing
4 large eggs, at room temperature
Directions
1 Preheat oven to 425°F with oven rack in lower third of oven. Cook chopped bacon in a medium nonstick skillet over medium-high, stirring occasionally, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Allow drippings to cool slightly in skillet, about 5 minutes; pour into a small heatproof bowl.
2 Add 2 tablespoons melted butter to drippings; stir to combine. Spoon 1 teaspoon drippings mixture into each cup of a 12-cup popover pan or large muffin pan. (Discard any remaining drippings mixture.) Place pan in oven to heat.
3 Stir together flour and salt in a medium bowl. Whisk together milk, maple syrup, eggs, and remaining 2 tablespoons butter in a large bowl. Gradually whisk flour mixture into egg mixture until almost smooth; fold in cooked bacon. Transfer batter to a 4-cup spouted measuring cup.
4 Carefully remove hot pan from oven. Pour batter into popover cups, filling each two-thirds full. Bake in preheated oven until popovers are puffed and golden brown, 18 to 20 minutes. Lightly brush tops with additional maple syrup. Remove from pan, and serve immediately.
@FoodAndRecipesWithCherokee 🦉
❤6
Eggs Florentine
2 tablespoons unsalted butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces
Directions
Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook and stir until garlic fragrant, about 1 minute. Add spinach; cook until wilted, 2 to 3 minutes.
Stir in eggs; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture; cook until cream cheese starts to soften, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 tablespoons unsalted butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces
Directions
Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook and stir until garlic fragrant, about 1 minute. Add spinach; cook until wilted, 2 to 3 minutes.
Stir in eggs; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture; cook until cream cheese starts to soften, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯2
Pumpkin Alfredo Pasta
INGREDIENTS (2 servings)
12 oz fettuccine
1 cup pumpkin puree
1 cup heavy cream
3/4 cup parmesan, 3 garlic cloves, minced
2 tbsp butter
Nutmeg, salt & pepper
INSTRUCTIONS
Boil fettuccine al dente, reserve 1/2 cup pasta water, drain.
Saute garlic in butter, whisk in pumpkin puree, cream, and parmesan until smooth.
Season with nutmeg, salt, and pepper, thin with pasta water if needed.
Toss sauce with fettuccine until well coated.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
12 oz fettuccine
1 cup pumpkin puree
1 cup heavy cream
3/4 cup parmesan, 3 garlic cloves, minced
2 tbsp butter
Nutmeg, salt & pepper
INSTRUCTIONS
Boil fettuccine al dente, reserve 1/2 cup pasta water, drain.
Saute garlic in butter, whisk in pumpkin puree, cream, and parmesan until smooth.
Season with nutmeg, salt, and pepper, thin with pasta water if needed.
Toss sauce with fettuccine until well coated.
@FoodAndRecipesWithCherokee 🦉
❤3
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Cranberry Orange Glazed Turkey Breast
Ingredients:
3 Ib boneless turkey breast «
Salt and black pepper to taste
1 tbsp olive oil
1 cup fresh or frozen cranberries + 1/3 cup orange juice
Zest of 1 orange + 1/4 cup honey
2 cloves garlic, minced + 1 tsp fresh rosemary, chopped + 1 tsp fresh thyme
Instructions:
Preheat oven to 375ºF (190°C) and season turkey breast with salt and pepper
Heat olive oil in a pan and sear turkey on all sides until golden
- In a saucepan, simmer cranberries, orange juice, zest, honey, garlic, rosemary, and thyme until thickened
Place turkey in a baking dish, brush generously with cranberry glaze
Roast for 60-70 minutes, basting occasionally, until internal temperature reaches 165°F
- Rest for 10 minutes, slice, and drizzle with remaining glaze
@FoodAndRecipesWithCherokee 🦉
Ingredients:
3 Ib boneless turkey breast «
Salt and black pepper to taste
1 tbsp olive oil
1 cup fresh or frozen cranberries + 1/3 cup orange juice
Zest of 1 orange + 1/4 cup honey
2 cloves garlic, minced + 1 tsp fresh rosemary, chopped + 1 tsp fresh thyme
Instructions:
Preheat oven to 375ºF (190°C) and season turkey breast with salt and pepper
Heat olive oil in a pan and sear turkey on all sides until golden
- In a saucepan, simmer cranberries, orange juice, zest, honey, garlic, rosemary, and thyme until thickened
Place turkey in a baking dish, brush generously with cranberry glaze
Roast for 60-70 minutes, basting occasionally, until internal temperature reaches 165°F
- Rest for 10 minutes, slice, and drizzle with remaining glaze
@FoodAndRecipesWithCherokee 🦉
❤8
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Crockpot Bourbon Chicken
Ingredients
• 2 pounds boneless skinless chicken thighs
• Kosher salt and pepper, to taste
• 1/3 cup bourbon, whiskey, apple juice, or chicken broth
• 3/4 cup brown sugar
• 3/4 cup soy sauce
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• 3 tablespoons cold water
Instructions
• Season 2 pounds boneless skinless chicken thighs with Kosher salt and pepper, on both sides and place them in the bottom of the crockpot.
• In a medium bowl add 1/3 cup bourbon,3/4 cup brown sugar, 3/4 cup soy sauce, and 2 cloves garlic,. Stir well to combine. Pour over the chicken in the crockpot.
• Cover with the lid and cook on low for 4 hours or high for 3 hours.
• Add 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
• Enjoy the chicken over rice and garnish with green onions.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 pounds boneless skinless chicken thighs
• Kosher salt and pepper, to taste
• 1/3 cup bourbon, whiskey, apple juice, or chicken broth
• 3/4 cup brown sugar
• 3/4 cup soy sauce
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• 3 tablespoons cold water
Instructions
• Season 2 pounds boneless skinless chicken thighs with Kosher salt and pepper, on both sides and place them in the bottom of the crockpot.
• In a medium bowl add 1/3 cup bourbon,3/4 cup brown sugar, 3/4 cup soy sauce, and 2 cloves garlic,. Stir well to combine. Pour over the chicken in the crockpot.
• Cover with the lid and cook on low for 4 hours or high for 3 hours.
• Add 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
• Enjoy the chicken over rice and garnish with green onions.
@FoodAndRecipesWithCherokee 🦉
❤4👍1
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Apple Cider Pork Chops
INGREDIENTS
4 boneless pork chops (1 inch thick)
2 Honeycrisp apples, sliced
¾ cup apple cider (unfiltered apple juice)
2 tbsp butter
1 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 garlic cloves, minced
½ tsp dried thyme
¼ tsp cinnamon
¾ tsp salt
½ tsp black pepper
Fresh thyme, for garnish
INSTRUCTIONS
Pat pork chops dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until golden brown. Transfer to a plate.
Reduce heat to medium. Melt butter in the same skillet.
in the same skillet.
5. Add apple slices and cinnamon.
Cook for 4-5 minutes, turning gently, until lightly caramelized.
Add minced garlic and stir for 30 seconds.
Pour in apple cider, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme.
Stir well, scraping the browned bits from the skillet.
Simmer for 4-6 minutes until the sauce begins to thicken.
Return pork chops to the skillet with any accumulated juices.
Simmer gently for 3-5 minutes, until the pork reaches 145°F (63°C). Rest for 3 minutes.
Spoon caramelized apples and glossy cider glaze over the pork chops.
Garnish with fresh thyme and serve warm!
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
4 boneless pork chops (1 inch thick)
2 Honeycrisp apples, sliced
¾ cup apple cider (unfiltered apple juice)
2 tbsp butter
1 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 garlic cloves, minced
½ tsp dried thyme
¼ tsp cinnamon
¾ tsp salt
½ tsp black pepper
Fresh thyme, for garnish
INSTRUCTIONS
Pat pork chops dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until golden brown. Transfer to a plate.
Reduce heat to medium. Melt butter in the same skillet.
in the same skillet.
5. Add apple slices and cinnamon.
Cook for 4-5 minutes, turning gently, until lightly caramelized.
Add minced garlic and stir for 30 seconds.
Pour in apple cider, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme.
Stir well, scraping the browned bits from the skillet.
Simmer for 4-6 minutes until the sauce begins to thicken.
Return pork chops to the skillet with any accumulated juices.
Simmer gently for 3-5 minutes, until the pork reaches 145°F (63°C). Rest for 3 minutes.
Spoon caramelized apples and glossy cider glaze over the pork chops.
Garnish with fresh thyme and serve warm!
@FoodAndRecipesWithCherokee 🦉
❤3
French Beef Stew
• 1 ½ pounds cubed beef stew meat
• ¼ cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth
• 4 carrots, chopped
• 2 potatoes, peeled and chopped
• ¾ teaspoon dried thyme
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
Directions
1. Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 ½ pounds cubed beef stew meat
• ¼ cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (14 ounce) can beef broth
• 4 carrots, chopped
• 2 potatoes, peeled and chopped
• ¾ teaspoon dried thyme
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
Directions
1. Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯1
Spicy Hot Chicken Legs
• 12 chicken drumsticks
• 1 (5 ounce) bottle hot red pepper sauce
• ¼ cup butter, cubed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 1 ½ cups blue cheese salad dressing
Directions
1. Place drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour hot sauce over the chicken, then season with garlic powder, onion powder, salt, and pepper.
2. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 12 chicken drumsticks
• 1 (5 ounce) bottle hot red pepper sauce
• ¼ cup butter, cubed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 1 ½ cups blue cheese salad dressing
Directions
1. Place drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour hot sauce over the chicken, then season with garlic powder, onion powder, salt, and pepper.
2. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤2
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Circus Crunch
Ingredients · Serves 12
6 cup Animal Crackers
¾ cup Light Brown Sugar
¾ cup Butter
½ cup Light Corn Syrup
1 tsp Vanilla Extract
½ tsp Baking Soda
½ cup Granulated Sugar
1½ tsp Cinnamon
Method
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Pour crackers into a large bowl, then set aside.
In a medium-sized saucepan, add brown sugar, butter, and corn syrup. Stirring constantly, bring mixture to a simmer then continue cooking for 2 more minutes.
Remove pan from heat and stir in vanilla and baking soda. Mixture will bubble and expand in size.
Pour the caramel mixture over the crackers and stir to evenly coat.
In a small bowl, sift together granulated sugar and cinnamon, then sprinkle over the crackers. Toss again until evenly coated.
Transfer cereal to the prepared baking sheet and bake for 10 minutes, stirring halfway through.
Separate crackers into clumps or individual crackers if desired then allow the crunch to fully cool before storing in an airtight container.
@FoodAndRecipesWithCherokee 🦉
Ingredients · Serves 12
6 cup Animal Crackers
¾ cup Light Brown Sugar
¾ cup Butter
½ cup Light Corn Syrup
1 tsp Vanilla Extract
½ tsp Baking Soda
½ cup Granulated Sugar
1½ tsp Cinnamon
Method
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Pour crackers into a large bowl, then set aside.
In a medium-sized saucepan, add brown sugar, butter, and corn syrup. Stirring constantly, bring mixture to a simmer then continue cooking for 2 more minutes.
Remove pan from heat and stir in vanilla and baking soda. Mixture will bubble and expand in size.
Pour the caramel mixture over the crackers and stir to evenly coat.
In a small bowl, sift together granulated sugar and cinnamon, then sprinkle over the crackers. Toss again until evenly coated.
Transfer cereal to the prepared baking sheet and bake for 10 minutes, stirring halfway through.
Separate crackers into clumps or individual crackers if desired then allow the crunch to fully cool before storing in an airtight container.
@FoodAndRecipesWithCherokee 🦉
❤4
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Goodnight 🌙 💫 💜
Relax & Enjoy Your Evening
Thank you For Being Part of Our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy Your Evening
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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❤8
Cinnamon Raisin Biscuits
Ingredients
1 c unsalted butter, frozen
4 c self-rising flour, plus more for work surface
1/3 c granulated sugar
2 tsp. ground cinnamon
1 c raisins
1 1/2 c, plus 2 to 3 Tbsp. whole buttermilk, cold, divided
1 large egg, lightly beaten
1 Tbsp. water
1 c powdered sugar
1/2 tsp. vanilla extract
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper, & set aside. grate butter into a medium bowl. Place bowl in freezer until ready to use.
2 Whisk together flour, granulated sugar, & cinnamon in a bowl.
Add grated butter, & cut in until crumbly.
3 Add raisins & 1 1/2 c of buttermilk to flour mixture.
Stir together.
4 Turn dough out onto a lightly floured work surface. Knead until dough comes together & there are no stray floury bits remaining, about 3 times. Pat dough into a 1” thick rectangle, adding additional flour to dough & work surface as needed.
5 Cut dough evenly into 4 portions. Stack portions on top of each other. Re-pat into a 1-inch-thick rectangle, & repeat process once.
6 Roll dough into a 3/4” thick round. Using a 2 1/2” cookie cutter, cut out 20 biscuits. Arrange biscuits at least 1” apart on prepared baking sheets, & place in freezer for 10 minutes.
7 Whisk together egg & water in a small bowl. Remove 1 of the baking sheets from freezer, & lightly brush tops with some of the egg mixture.
8 Place baking sheet in oven, & bake until biscuits have risen & are golden brown on top, about 15 minutes. Remove from oven.Remove second baking sheet from freezer; lightly brush biscuit tops with remaining egg mixture, & repeat baking process.
9 Whisk together powdered sugar, vanilla, & 2 tbsp buttermilk in a medium bowl until smooth, adding remaining 1 tbsp buttermilk if needed to reach desired glaze consistency.
10 Drizzle warm biscuits with glaze, & serve.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 c unsalted butter, frozen
4 c self-rising flour, plus more for work surface
1/3 c granulated sugar
2 tsp. ground cinnamon
1 c raisins
1 1/2 c, plus 2 to 3 Tbsp. whole buttermilk, cold, divided
1 large egg, lightly beaten
1 Tbsp. water
1 c powdered sugar
1/2 tsp. vanilla extract
Directions
1 Preheat oven to 425°F. Line 2 baking sheets with parchment paper, & set aside. grate butter into a medium bowl. Place bowl in freezer until ready to use.
2 Whisk together flour, granulated sugar, & cinnamon in a bowl.
Add grated butter, & cut in until crumbly.
3 Add raisins & 1 1/2 c of buttermilk to flour mixture.
Stir together.
4 Turn dough out onto a lightly floured work surface. Knead until dough comes together & there are no stray floury bits remaining, about 3 times. Pat dough into a 1” thick rectangle, adding additional flour to dough & work surface as needed.
5 Cut dough evenly into 4 portions. Stack portions on top of each other. Re-pat into a 1-inch-thick rectangle, & repeat process once.
6 Roll dough into a 3/4” thick round. Using a 2 1/2” cookie cutter, cut out 20 biscuits. Arrange biscuits at least 1” apart on prepared baking sheets, & place in freezer for 10 minutes.
7 Whisk together egg & water in a small bowl. Remove 1 of the baking sheets from freezer, & lightly brush tops with some of the egg mixture.
8 Place baking sheet in oven, & bake until biscuits have risen & are golden brown on top, about 15 minutes. Remove from oven.Remove second baking sheet from freezer; lightly brush biscuit tops with remaining egg mixture, & repeat baking process.
9 Whisk together powdered sugar, vanilla, & 2 tbsp buttermilk in a medium bowl until smooth, adding remaining 1 tbsp buttermilk if needed to reach desired glaze consistency.
10 Drizzle warm biscuits with glaze, & serve.
@FoodAndRecipesWithCherokee 🦉
❤5
Yogurt-Zucchini Bread with Walnuts
Ingredients
1 cup walnut halves (4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
Directions
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 cup walnut halves (4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)
Directions
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
@FoodAndRecipesWithCherokee 🦉
🥰4❤2
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Shrimp Garlic Bread
1 (12-ounce) Garlic French bread
½ cup spicy mayonnaise
2 tablespoons butter
3 Tbsp garlic, minced
1 pound Gulf Shrimp (small) or
Crawfish
1 bunch chopped green onion
1 small red onion chopped
1/4 cup chopped fresh parsley
1 teaspoon Cajun seasoning
1(8-ounce) package cream cheese
½ cup grated Parmesan cheese
1 (8oz) Block of Monterey Jack cheese grated
* Garnish: parsley
Instructions
Preheat oven to 375°.
Place bread halves, cut side up, Ron a baking sheet. Divide mayonnaise and parmesan cheese between bread halves, spreading evenly. Put in oven to begin to toast for 5 mins at 375degrees.
In a large skillet, melt butter over medium heat. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 92 minutes. Add shrimp, green onion, and parsley, stirring to combine. Cook until shrimp is heated through, about 2 minutes. Add Cajun seasoning and cream cheese. Remove from heat, and stir until cheese is incorporated.
4. Divide mixture between bread halves, spreading evenly to cover. Top each half with Monterey Jack cheese.
Bake until cheese has melted, about 10 minutes. Increase oven temperature to broil. Broil 6 inches from heat until cheese has browned, about 2 minutes.
Top with parsley flakes and Baw Dat
@FoodAndRecipesWithCherokee 🦉
1 (12-ounce) Garlic French bread
½ cup spicy mayonnaise
2 tablespoons butter
3 Tbsp garlic, minced
1 pound Gulf Shrimp (small) or
Crawfish
1 bunch chopped green onion
1 small red onion chopped
1/4 cup chopped fresh parsley
1 teaspoon Cajun seasoning
1(8-ounce) package cream cheese
½ cup grated Parmesan cheese
1 (8oz) Block of Monterey Jack cheese grated
* Garnish: parsley
Instructions
Preheat oven to 375°.
Place bread halves, cut side up, Ron a baking sheet. Divide mayonnaise and parmesan cheese between bread halves, spreading evenly. Put in oven to begin to toast for 5 mins at 375degrees.
In a large skillet, melt butter over medium heat. Add sweet onion, and cook until softened, 5 minutes. Add garlic, and cook until fragrant, about 92 minutes. Add shrimp, green onion, and parsley, stirring to combine. Cook until shrimp is heated through, about 2 minutes. Add Cajun seasoning and cream cheese. Remove from heat, and stir until cheese is incorporated.
4. Divide mixture between bread halves, spreading evenly to cover. Top each half with Monterey Jack cheese.
Bake until cheese has melted, about 10 minutes. Increase oven temperature to broil. Broil 6 inches from heat until cheese has browned, about 2 minutes.
Top with parsley flakes and Baw Dat
@FoodAndRecipesWithCherokee 🦉
💯2
Booyah
INGREDIENTS
• 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
• 2.5 lbs. bone-in chicken thighs trimmed
• salt
• pepper
• 1 T. vegetable oil
• 2 yellow onions chopped fine
• 2 ribs celery minced
• 8 c. low sodium chicken broth
• 2 bay leaves
• 4 c. shredded green cabbage
• 1 (28 ounce) can diced tomatoes
• 8 oz. rutabaga peeled and cut into ½” pieces
• 1 lb. russet potatoes peeled and cut into ½” pieces
• 3 large carrots peeled and sliced ¼” thick
• 1 c. frozen peas
• 1 T. freshly squeezed lemon juice
INSTRUCTIONS
• Pat beef and chicken dry with paper towels and season with salt and black pepper.
• Heat oil in large Dutch oven or soup pot over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
• Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
• Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
• Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
• Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
• Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
• Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
• 2.5 lbs. bone-in English-style short ribs, trimmed, meat and bones separated (I used bone-in beef chuck short ribs)
• 2.5 lbs. bone-in chicken thighs trimmed
• salt
• pepper
• 1 T. vegetable oil
• 2 yellow onions chopped fine
• 2 ribs celery minced
• 8 c. low sodium chicken broth
• 2 bay leaves
• 4 c. shredded green cabbage
• 1 (28 ounce) can diced tomatoes
• 8 oz. rutabaga peeled and cut into ½” pieces
• 1 lb. russet potatoes peeled and cut into ½” pieces
• 3 large carrots peeled and sliced ¼” thick
• 1 c. frozen peas
• 1 T. freshly squeezed lemon juice
INSTRUCTIONS
• Pat beef and chicken dry with paper towels and season with salt and black pepper.
• Heat oil in large Dutch oven or soup pot over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
• Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
• Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
• Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
• Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
• Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
• Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.
@FoodAndRecipesWithCherokee 🦉
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Souper Skillet Pasta
• 1 pound lean ground beef
• 1 (28 ounce) can whole peeled tomatoes, undrained and chopped
• 2 cups water
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried oregano
• 2 cups macaroni
• ⅓ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
Directions
1. Brown ground beef in a large skillet over medium heat until cooked through and no longer pink, 5 to 10 minutes. Drain.
2. Stir tomatoes, water, soup mix, and oregano into ground beef; bring to a boil. Add macaroni, cover and simmer until macaroni is tender, about 20 minutes, stirring occasionally. Stir in Parmesan cheese; top with mozzarella cheese.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound lean ground beef
• 1 (28 ounce) can whole peeled tomatoes, undrained and chopped
• 2 cups water
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried oregano
• 2 cups macaroni
• ⅓ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
Directions
1. Brown ground beef in a large skillet over medium heat until cooked through and no longer pink, 5 to 10 minutes. Drain.
2. Stir tomatoes, water, soup mix, and oregano into ground beef; bring to a boil. Add macaroni, cover and simmer until macaroni is tender, about 20 minutes, stirring occasionally. Stir in Parmesan cheese; top with mozzarella cheese.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4