Cpanier FOOD

  Yield : 5 servings | Serving Size: 1 cup beef tips and broth and ¾ cup brown rice SLOW COOKER BEEF TIPS RECIPE Ingredients : 1 small onion, sliced 8 oz baby Bella mushrooms, sliced 1 tbsp extra virgin olive oil 1 lb sirloin steak, cut in strips, excess fat trimmed Salt & pepper 1 tbsp Worcestershire sauce ¼ cup dry red wine + splash for deglazing 2-½ cups fat free beef broth 2 tbsp corn starch + ¼ cup cold water, whisked together Preparation : Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker. Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through. Place the meat into the slow cooker on top of the vegetables. Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot. Season the beef with pepper a second time...

  INGREDIENTS 1 3/4 cups of all purpose flour 1 3.5 instant lemon pudding box 3/4 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cups sugar 2 eggs 3/4 cup milk 1/2 cup vegetable oil 2 tablespoons lemon juice 1 teaspoon vanilla 1 cup shredded zucchini zest of one lemon For the lemon icing: 1 cup powdered sugar 1 tablespoon fresh lemon juice INSTRUCTIONS Preheat oven to 350 degrees. Spray 1 9×5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal. In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt. In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla. Stir into the dry ingredients until just moistened. Fold in the zucchini, lemon zest Pour batter into 9×5 metal loaf pan. Bake for 50-55 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to cool completely. In a small bowl, mix powdered sugar and lemon juice until ...

  Ingredients For the Loaf: 1 1/2 cups + 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated orange zest 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups cranberries, fresh or frozen, thawed and rinsed For the Orange Syrup: 1/3 cup freshly squeezed orange juice 1/3 cup sugar For the Orange Glaze: 1/3 cup freshly squeezed orange juice 1/3 cup sugar For the Orange Glaze: 1 cups confectioners’ sugar, sifted 2 to 3 tablespoons fresh orange juice How To Make Cranberry Orange Bread with Simple Glaze Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, m...

  Ingredients: 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts Directions: Step1: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Step2: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. Step3: In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Step4: Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost wit...