Cpanier FOOD

  Homemade Breakfast Sausage Ingredients : 1 pound ground beef. 1 tablespoon salt. 1 teaspoon black pepper. 1 teaspoon ground sage. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika. 1/4 teaspoon crushed red pepper flakes. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon brown sugar. 1/4 cup cold water. Directions : Begin by skipping the grinding step if using pre-ground beef. In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar. Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned. Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation. Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions. Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully coo...

  Recipe 1 lb shrimp, peeled and deveined  1 tsp cornstarch 1/2 tsp kosher salt 1/8 tsp black pepper Vegetables 3 cups cabbage, cut into 2-3 inch pieces 1 head of broccoli, cut into bite sized pieces 2 small carrots, peeled and cut into 1/8 inch pieces 1 cup snow peas  1 small red bell pepper, sliced  5 garlic cloves, finely minced 1/2 tsp ginger, grated or finely minced Sauce 1 1/2 cup low sodium chicken broth 2 tbsp shaoxing wine or mirin 1 tsp kosher salt 1 tsp sugar 1 tsp chicken bouillon  Slurry 1 tbsp cornstarch 2 tbsp water Cooking oil, I use avocado Optional: 1 tsp sesame oil Begin by prepping all of the veggies. Set aside. For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside. Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside. In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45...

  Crock Pot Crack Potato Soup Hearty Homestyle Crock Pot Potato Soup Ingredients: 6 cups of diced potatoes, peeled 1 cup of shredded cheddar cheese 1/2 cup of cooked and crumbled bacon 1 packet of ranch seasoning mix 4 cups of chicken or vegetable broth 1 cup of heavy cream (or half-and-half for a lighter version) Salt and pepper to taste Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives Directions: Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking. Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top. Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them. Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easil...

  Ingredients: 4cups thinly sliced potatoes 3tablespoons butter 3tablespoons flour 1 1⁄2cups milk 1teaspoon salt 1dash cayenne pepper 1cup grated sharp cheddar cheese 1⁄2cup grated cheese, to sprinkle on top Directions: In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

  Ingredients: For the Chicken Meatballs: 1 lb ground chicken 1/3 cup breadcrumbs (panko or regular) 1/4 cup finely chopped red onion 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 teaspoon dried oregano Zest of 1 lemon 1 tablespoon lemon juice 1 egg, lightly beaten Salt and black pepper, to taste 1 tablespoon olive oil (for cooking) For the Tzatziki Sauce: 1 cup Greek yogurt 1/2 cucumber, grated and drained 1 clove garlic, minced 1 tablespoon lemon juice 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint (optional) Salt and black pepper, to taste 1 tablespoon extra virgin olive oil Directions: Make the Tzatziki Sauce: In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve. Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, ...

  Sweet, buttery toffee pretzels—simple ingredients, irresistibly delicious results. Ingredients 10 cups mini pretzel twists (one 16 oz bag) 1 cup light brown sugar, lightly packed 1/2 cup (1 stick) unsalted butter, cubed 1/4 cup light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 bag Heath toffee bits Instructions Preheat Oven: Preheat the oven to 200°F (93°C). Lightly grease a large roasting pan with cooking spray, or use a disposable one for easy cleanup. Add the pretzels to the roasting pan and set aside. Make the Toffee Mixture: In a medium saucepan over medium heat, combine the brown sugar, cubed butter, and corn syrup. Stir continuously until the mixture reaches a boil. Allow it to boil for 5 minutes, then remove from heat. Carefully whisk in the vanilla extract and baking soda (it will bubble up). Coat the Pretzels: Pour the hot toffee mixture evenly over the pretzels in the roasting pan. Sprinkle half the bag of Heath toffee bits over the pretzels and to...