Saturday, September 28, 2013

Red Lobster's Cheddar Biscuit Recipe

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Easy and delicious. I doubled the garlic. Next time they're getting more cheese.

Ingredients

2 cup · Bisquick

½ cup · Shredded sharp cheddar

2 / 3 cup · Milk

¼ cup · Melted butter

¼ tsp · Garlic powder

Directions

1 Mix Bisquick, cheddar and milk into soft dough. Beat with a wooden spoon for about 30 seconds. Spoon on to greased cookie sheet. Smooth down tops. (Bisquick forms sharp hard points otherwise) Bake for 8 to 10 min at 450°F.

2 While baking, melt butter in pan and stir in garlic powder. Take bisquits from oven when done and brush butter on tops and serve hot.

3 This recipe came from Virgene Kilbourne via the Omalia Cooking School, via Red Lobster.

Read more: http://www.cooking-with-us.com/redlobstercheddarbiscuits.php#ixzz2gAV32Uoq

Friday, September 27, 2013

Papa Johns Garlic Butter Dipping Sauce

Papa John’s Garlic Dipping Sauce

As close to the real thing as you can get.

prep time: 5 seconds
cook time: 35 seconds
total time: 40 seconds

ingredients:

1/8 - 1/4 cup butter
1/2 tablespoon garlic powder
1/4 teaspoon salt

directions

Melt butter in the microwave for 30 seconds. Add salt and garlic powder and microwave for 5 seconds or longer.

Papa Johns Pizza Recipe

Papa John's Pizza

Here is a clone recipe for Papa Johns pizza dough recipe so you can take and make it at home with the kids for a fun and easy supper idea or new aupper suggestion to make with the kids. This recipe makes three pizzas..

(Makes 3 pizzas)

Papa Johns Garlic Butter Dipping Sauce Recipe Click Here:

Ingredients:

8 cups all-purpose flour
6 Tablespoons sugar
6 3/4 teaspoons fast rising yeast
1 1/2 teaspoons salt
3 cups very warm water (120 to 130 degrees F)
6 Tablespoons vegetable oil

Directions:

Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.
(Recipe from Food.com)

(Makes sauce for 3 pizzas)

Ingredients:

3 (10.34 ounce) cans tomato puree
3/4 cups water
3 teaspoons sugar
3 teaspoons olive oil
3/4 teaspoon lemon juice
3/4 teaspoon salt
3/4 teaspoon oregano
3/8 teaspoon basil
3/8 teaspoon thyme
3/8 teaspoon garlic powder

Directions:

Combine all ingredients in a large sauce pan over medium heat. Bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.

Thursday, September 26, 2013

Beef Stew

Beef Stew

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

Ingredients:

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

Directions:

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

Friday, September 20, 2013

REECES PEANUT BUTTER COOKIE DOUGH DIP

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REECES PEANUT BUTTER COOKIE DOUGH DIP

(This dip is SINFUL! Try some soon!!)

Ingredients:

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)

Instructions:

In a small saucepan over medium heat, melt butter.
Whisk in the sugar and heat until sugar dissolves (about one minute).
Remove from heat immediately add vanilla and allow to cool to room temperature (very important).
In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don't skimp on the beating time).
On low, add in brown sugar mixture (that has cooled to room temperature).
Mix until combined. Fold in mini chocolate chips and mini Reese's cups.
Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Wednesday, September 4, 2013

Advertisement Advertisement Don't Trust a Chicken Nugget That's Visited China

Would you willingly eat a chicken nuggets processed in a country that has no intention of meeting U.S. food-safety standards? Most Americans likely wouldn't.
That may explain why the U.S. Department of Agriculture waited until Friday -- the day before a long holiday weekend -- to announce that it had ended a ban on Chinese chicken imports by approving four Chinese poultry processors to ship processed ("heat-treated/cooked") chicken to the U.S. The report on the approved poultry plants noted that the audit set out to "to determine whether the People's Republic of China's (PRC) food safety system governing poultry processing remains equivalent to that of the United States (U.S.), with the ability to produce products that are safe, wholesome, unadulterated, and properly labeled." Needless to say, the Chinese plants passed.
Initially, at least, the chickens will be slaughtered in the U.S. (or another nation that's allowed to export slaughtered chicken to the U.S.), then shipped to China for processing and re-export. That's the good news. The bad news is that, according to the New York Times, no USDA inspectors will be present in the Chinese processing plants (despite the fact that China has never before been allowed to export chicken to the U.S.), thus offering consumers no guarantees where the processed chickens were in fact slaughtered. Even worse, because the birds will be processed, the USDA will not require point-of-origin labeling (under USDA rules, foods that have been cooked aren't subject to point-of-origin labeling). In other words: Consumers will have no way to tell if those chicken nuggets in the supermarket freezer were processed in the U.S. or in China.
That's a big problem. For more than a decade, China has earned a reputation as one of the world's worst food-safety offenders. In just the last year, consumers have been confronted with a bird flu outbreak, news of sales of 46-year-old chicken feet and reports of poisonous fake mutton. These are not isolated incidents, but rather the most spectacular instances of a crisis that has become so severe that some consumers now smuggle quantities of infant milk formula from foreign countries into China so as to avoid buying potentially tainted Chinese dairy products.
The Chinese government, se

nsitive to people's beliefs that it isn't doing enough to protect their food supply, has made a point of regular, ineffective crackdowns on food-safety violators. Yet in July, when a senior Chinese policy maker involved in developing new food safety standards was asked at a press conference if and when it would meet developed-world standards, he conceded that it would, instead, have to meet China's "national condition" as a developing country. In other words: China's food supply cannot meet USDA standards.
China's "national condition" has already seemingly had a harmful effect on its poultry – and on U.S. consumers unlucky enough to have bought it for their pets. (The U.S. allows chicken imports for animal consumption.) As of December 2012, the U.S. Food and Drug Administration reported that it had received reports of 501 dog deaths (and thousands of dog sicknesses), many seemingly from chicken jerky treats manufactured in China, dating back to 2007. But the department has so far been unable to pinpoint a cause for the problem, and the Chinese have been unwilling to volunteer one.
What was the USDA thinking when it decided to sign-off on Chinese processed chicken exports for humans? Probably not the best interest of American consumers. Rather, U.S. beef and poultry producers have long sought to have the restrictions lifted in hope of encouraging Beijing to reciprocate and open its huge market to more U.S. meat exports (U.S. beef is currently banned for import into China). It's a reasonable goal, and one that the USDA should pursue -- just not at the expense of a safe U.S. food supply.

To Read More Click Here:

Tuesday, September 3, 2013