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Home Style Goodness

Stuffed Zucchini with Sausage

9/17/2020

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Sausage stuffed zucchini
Fresh Stuffed zucchini
Ingredients: 
4 Large Zucchini
2 cups Long Grain Rice
2 Tomatoes
1 large Egg (lightly beaten)
1-2 lbs. of sausage 
1 yellow onion (chopped)
2 cloves Garlic
4 T. Parmesan (freshly grated)
1 tsp. Fresh Rosemary (chopped)
Salt & Pepper

Directions:

Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 
  1. Preheat the oven to 190 degrees C. Cut each zucchini in half lengthways and scoop out the pulpy center with a teaspoon, leaving an outside shell 1cm thick. Reserve the pulp, and chop lightly.
  2. Place the zucchini in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender – they should pierce easily with a fork.
  3. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12–15 minutes until just tender. Drain, allow to stand for 5 minutes, then add the chopped tomatoes, egg, mint and pepper to season. Set aside.
  4. Fry the sausage over a medium heat for 5 minutes or until browned. Add the onion and garlic, cook for a further 5 minutes until the onion has softened. Stir in reserved zucchini pulp and rosemary. Bring to the boil, then reduce the heat and simmer gently for 10–15 minutes. Stir in the rice mixture and mix together.
  5. Spoon the stuffing mixture into the zucchini ‘boats’ and sprinkle with Parmesan. Bake for 15–20 minutes until golden and crispy on top. Serve immediately.
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Sweet Corn Bread

9/17/2020

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Baked Sweet Corn Bread
Fresh Corn Bread
Ingredients:
1 box Jiffy corn bread 
1 large egg
1/4 cup of sour cream
1 cup of fresh sweetcorn 
1/2 cup shredded cheddar cheese
1 - 2 T. green chilies 
1 cup of milk 

Directions:
Preheat oven to 350 degrees, grease a loaf pan, mix all ingredients together and pour into the pan.  Bake for 30-35 minutes or until golden brown.  Cool on a wire rack. 



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Harvest Pumpkin Pancakes

9/14/2020

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Homemade Pumpkin Pancakes
Delicious Pumpkin Pancakes
Ingredients
  • 2 cups all-purpose flour
  • 1 T.  baking powder
  • 1/4 cup brown sugar
  • 1/2 tsp.  salt
  • 3 tsps. pumpkin pie spice
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 1 tsp. vanilla
  • 1 ½ cups milk
  • 4 Tlbs.  butter, unsalted & melted
 
Instructions
1.      Preheat griddle (electric or stovetop) or large pan to medium heat, about 350ºF.
2.  In a medium mixing bowl add all the dry ingredients flour, baking powder, brown sugar, salt, and pumpkin pie spice. Stir to mix everything together, set aside.
3.      In a clean mixing bowl add all the wet ingredient’s eggs, pumpkin puree, vanilla, milk, and butter. Whisk until fully incorporated.
4.      Add the dry ingredients into the bowl of wet ingredients. Using a spatula or spoon gently mix the wet and dry ingredients together until just incorporated. Some clumps should still be present this is good, DO NOT OVERMIX.
5.      Lightly grease the hot griddle/pan with oil or butter (you only must do this once at the beginning not before each batch).
6.      Now scoop the pancake batter onto the hot surface. Use a 1/4 cup measuring cup for scooping the batter for consistent pancake sizes. Cook 2 to 4 minutes, most importantly watch for air bubbles to start to form in the center of the pancake. When the bubbles begin to start popping towards the center of the pancake it is time to flip.
Once flipped cook the pancakes an additional 1 to 3 minutes. Cooking on this side will depend significantly on the heat of your griddle. You can check the doneness of one pancake by gently lifting the side to see if it is golden brown but try not to move too many of the pancakes while cooking. Continue to cook the pancakes in batches until 
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Slow Roasted Tomatoes

9/8/2020

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Garden Fresh Roasted Vegetables

Slow Roasted Vegetables
Fresh Roasted Tomatoes
Slow Roasted Tomatoes by: Annette Junck 
Ingredients:
Fresh Herbs
Roma Tomatoes (sliced with skins left on)
Olive Oil
Salt and pepper 

Directions:
1. Preheat oven to 225 degrees.
2. Line (2) rimmed baking sheets with parchment paper. 
3. Rinse tomatoes and cut them in half crosswise and arrange, cut side up, on prepared baking sheets. Quarter tomatoes or cut in sixths.
4. Drizzle tomatoes with olive oil. Sprinkle with fresh herbs with salt and pepper to taste. 
Roast for 3 hours, until tomatoes are soft and shriveled. Rotate the sheets every 45 minutes or so, to cook the tomatoes evenly.
Cool tomatoes and put in freezer.

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Easy Turkey Pot Pie

9/6/2020

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Fresh Ingredients 
Pot Pie For Two
Delicious Turkey Pot Pie
Ingredients:
1 bag frozen mixed vegetables
4 cups chopped turkey breasts
1 can cream of chicken soup
1 refrigerated pie crust 
1 cup milk
1-2 tsp. fresh parsley
1 large egg

​Directions: 
In a sauce pan, mix warm frozen vegetables, add canned soup, milk, turkey and parsley.  Stir and warm over medium heat for 5 minutes, then simmer.  Preheat oven to 400 degrees, prepare a pie pan or smaller ceramics with pie crust.  Spoon turkey soup base into the pie crust and add the top crust.  Use an egg wash over the top of the pie crust, bake until the crust is golden brown 20 -40 minutes. 

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Savory Beef Stew

9/6/2020

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Classic Comfort Food

Delicious Potato Beef Stew
Homestyle Beef Stew
Ingredients:
3 celery stalks (chopped)
4 carrots ( peeled & sliced)
6 yellow potatoes peeled
1 medium yellow onion diced
1 5 lb. roast 
2 box's beef broth
salt & pepper to taste
1 16oz. can stewed tomatoes 
3 T. sugar
2 T. olive oil

​Directions:
Add olive oil to a dutch oven, heat 2 minutes then add chopped onion, roast, salt and pepper.  Brown the roast on both sides for 5 minutes, add carrots, celery, beef broth, tomatoes, sugar.   Cover and simmer for 2-3 hours over medium heat.  

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