Takk For Maten Recipes

Picture to come ICE CREAM CAKE   Ingredients: 1 package Oreos 1 cube butter ½ gallon of vanilla ice cream 1 jar of Mrs. Richardson’s Hot fudge 1 8oz. cool whip Grated semi-sweet chocolate   Directions: Soften ice cream (I usually just let it sit in the sink for 30min or so) Crush Oreos and mix with melted butter Press Oreo/butter mixture in a 9x13 cake pan Smooth ice cream on top of Oreos   Freeze for 1 hr.   Soften the hot fudge (only a little!) and spread over ice cream .   Freeze for 30min.   Put cool whip on top and sprinkle with grated chocolate.   Freeze for at least 1hr before serving.

  Ingredients: 2 pounds sirloin cubes cut into 1-inch cubes 1 ounce olive oil 1 each dry bay leaf 8 ounces diced onions 4 ounces diced carrots ½ ounce chopped garlic 2 teaspoons fresh thyme 2 teaspoons fresh rosemary ¼ teaspoon red chili flakes 8 ounces Guinness stout 1 quart beef broth Method of Preparation: •  Place steak and flour in plastic zip lock bag; seal and shake vigorously to coat • Heat oil in large, heavy bottomed stock-pot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf. • Add bay leaves, garlic, and onions and cook about 5 minutes until tender. Sprinkle in remaining flour; cook 1 minute, stirring constantly.   Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute. • Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particl...

Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.   I varied the initial recipe as follows:      5 cloves of garlic 2 cups diced onion (1 large) 1 tbsp Cumin 1-2 tbsp Red Chili Powder (from new Mexican red chilies) 3 - 15 oz. cans red kidney beans (I increased the amount. You can try other beans,.I use Kidney, black, and pinto)              4 – 21/4 oz. cans sliced black olives                 3 – 15 oz. cans tomato sauce 1 – 15 oz. can diced Mexican tomatoes            1 - 2 oz. can diced green chilies (I omit this if the Mexican tomatoes contain chiles). 1 – 19 oz. can/jar enchilada sauce     Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)  ...

Pulled Pork Sliders with Brussels Sprouts Slaw   Ingredients BRUSSELS SPROUTS SLAW: ·   1/2 cup apple cider vinegar ·   12 ounces shaved Brussels sprouts (about 3 cups) ·   1/4 cup mayonnaise ·   2 tablespoons buttermilk ·   4 teaspoons lemon juice ·   1 tablespoon sugar ·   1 teaspoon Dijon mustard ·   1/2 teaspoon celery salt ·   Kosher salt and freshly ground black pepper PULLED PORK SLIDERS: ·   2 tablespoons paprika ·   2 tablespoons smoked paprika ·   1 tablespoon onion powder ·   1 tablespoon garlic powder ·   1 tablespoon cumin ·   1 teaspoon cayenne ·   Kosher salt and freshly ground black pepper ·   3 pounds bone-in pork shoulder roast (Boston butt) ·   2 onions, sliced thick ·   1 cup barbecue sauce (I use Kinder sold at Costco, 2 bottles for under $8.00) ·   1/4 cup chicken broth ...

Tiffani Thiessen Chicken and Dumplings Ingredients STEW: 3 1/2 pounds bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 4 tablespoons (1/2 stick) unsalted butter 1 large onion, chopped 2 medium carrots, peeled and sliced 1/4 inch thick 1 small bulb fennel, trimmed, quartered and sliced crosswise 1/4 inch thick 1 parsnip, peeled and sliced 1/4 inch thick 2 cloves garlic, minced 10 tablespoons all-purpose flour 1/2 cup dry sherry 4 1/2 cups chicken broth 4 to 5 sprigs fresh thyme 3 to 4 sprigs fresh Italian parsley 2 bay leaves DUMPLINGS: 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon freshly ground black pepper 3/4 cup buttermilk 6 tablespoons (3/4 stick) unsalted butter, melted 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh Italian parsley 1 tablespoon finely chopped fresh dill D...

Jackie Petersen’s Carrot Cake:   Cake Ingredients 5 eggs 2 cups sugar 1 ½ cups cooking oil 2 ¼ cups flour 1 tsp. Baking soda 1 tsp. salt 2 tsp. baking powder 2 tsp. cinnamon 2 tsp. vanilla   ½ cups nuts 2 cups grated carrots   1 cup crushed pineapple   Process: Preheat oven to 350° Grease and flour 10 X 14 pan (Wax paper too) Cream together cooking oil and sugar Add and mix eggs Add and mix flour, Baking soda, salt, baking powder, and cinnamon. Add and mix vanilla, nuts, grated carrots, and crushed pineapple. Bake for 1 hour or until done.   Icing Ingredients 8 oz. cream cheese ½ stick of butter 1 box of powdered sugar 2 tsp. vanilla   Topping: Blend cream cheese and butter. Beat in powdered sugar and vanilla  

PREP: 15 min; BAKE: 1 hour   Makes 2 loaves, 24 slices each   1 ¼ cups sugar ½   cup stick margarine or butter,* softened 2 eggs 1 ½ cups mashed ripe bananas (3 to 4 medium) ½ cup buttermilk 1 teaspoon vanilla 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired   1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350¿. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x 2 1/2 inches, or 1 loaf pan, 9x5x3 inches.   2. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.   3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of lo...