Make Meals at Home

Japanese Milk Bread Rolls - Rebecca Stankowski

Ingredients
Tangzhong (starter)
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) unbleached bread flour
Dough
2 1/2 cups (350g) unbleached bread flour
2 tablespoons (14g) nonfat dry milk
1/4 cup (50g) granulated sugar
1 teaspoon (6g) salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk
1 large egg
4 tablespoons (57g) unsalted butter, melted

Instructions
Weigh your flour; or measure it by gently spooning it into a
cup, then sweeping off any excess.
To make the tangzhong: Combine all of the ingredients in a
small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture,
whisking constantly, until thick and the whisk leaves lines on the
bottom of the pan, about 3 to 5 minutes.

Transfer the tangzhong to a small mixing bowl or measuring
cup and let it cool to room temperature.
To make the dough: Combine the tangzhong with the
remaining dough ingredients, then mix and knead — by hand,
mixer, or bread machine — until a smooth, elastic dough forms.
Shape the dough into a ball, and let it rest in a lightly
greased covered bowl for 60 to 90 minutes, until puffy but not
necessarily doubled in bulk.
Gently deflate the dough, divide it into 12 equal pieces (for
medium-sized rolls), and shape each piece into a ball.
Place the rolls into a lightly greased  8" or 9" round cake pan .
Cover the pan, and let the rolls rest for 40 to 50 minutes, until
puffy.  
Preheat the oven to 350°F. Brush the rolls with milk or egg
wash (1 large egg beaten with 1 tablespoon cold water), and bake
for 25 to 30 minutes, until golden brown on top; a digital
thermometer inserted into the center of the middle roll should read
at least 190°F.
Remove the rolls from the oven. Allow them to cool in the
pan for 10 minutes, then transfer them to a rack to cool
completely.

Banana Bread - Annette Umfleet

2 C. Sugar
3 C. Flour
1 1/2 TSP. Baking soda
Mix well, then add,
1/2 C oil
2 eggs
1/2 C. milk
3 mashed ripe bananas .
Put in 2 greased loaf pans in 350° oven for 1 hour, but start checking at 45 minutes until tooth pick comes out clean.

Eggs Bravo - Nancy Echterling

1/3 cup all-purpose flour
1/8 to ¼ teaspoon salt
Dash pepper
1-3/4 cup milk
4 ounces (4 slices American cheese--preferred) Velveeta, cubed
1- 1/2 cups cubed fully cooked ham
4 hard-cooked eggs, chopped
½ cup mayonnaise
¼ cup sliced green onions
¼ cup chopped pimientos
6 to 8 English muffins, split and toasted

In a saucepan, combine the flour, salt, pepper, and milk until smooth. Bring to a
boil; cook and stir for 2 minutes or until thickened. Add the cheese; cook and stir
until melted. Stir in the ham, eggs, mayonnaise, onions and pimientos; heat
through. Serve over English muffins

Easy Banana Bread - Stephanie Neubauer

Ingredients:
3 ripe bananas, mashed
1 cup white sugar
1 egg
1/4 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
Step 1: Gather ingredients. Preheat the over to 325 degrees Fahrenheit. Grease a 9x5 loaf pan.
Step 2: Combine mashed bananas, sugar, egg, and melted butter in a bowl. Mix flour and baking soda in a separate bowl; stir into banana mixture until batter is mixed.
Step 3: Stir in salt. Pour batter into prepared loaf pan.
Step 4: Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean.
Bake time is about 1 hour.

Ingredients

2 1/4 cups white sugar

1 cup vegetable oil

3 large eggs, lightly beaten

3 teaspoons vanilla extract

2 cups shredded zucchini

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 pint fresh blueberries

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightlygrease 4 mini loaf pans.

Step 2

Beat together sugar, oil, eggs, and vanilla in a large bowl.Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking sodauntil just combined. Gently fold in blueberries. Pour batter into the preparedpans.

Step 3

Bake in the preheated oven until a knife inserted in thecenter of a loaf comes out clean, about 50 minutes. Cool in the pans for 20minutes, then turn out onto a wire rack to cool completely.

Zucchini Bread - Dianne Poleski

11/2 c. shreddd zucchini
1/2 c. drained crushed pineapple
1 c. chopped nuts
1/2 c. applesauce
1/2 c. oil
2 c. sugar
3 c.flour
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
2 t vanilla
3 eggs

Mix all ingredients together. Pour into two greased & floured loaf pans. Bake 350°F oven for 1 hour.

Gram's Pineapple Cake - Barbara Ruley

1 1/2 cups sugar 1 tsp. baking soda 1/2 tsp. salt 2 cups flour Mix together. Beat 2 eggs; add 1 (#2) can crushed pineapple with juice. Add to dry ingredients and mix. Pour into greased and floured 13x9 pan. Mix together 1/2 cups brown sugar, 1/4 cups nut meats and sprinkle on top of cake batter. Bake about 30 minutes at 350° until done. Have ready 1stick butter, 1 cup canned milk, 1/2 cup sugar, 1 tsp. vanilla. Bring yo a boil and spoon over cake as it comes from oven. Serve with whipped cream

Lemon Chicken with Orzo - Sandra Goss

Ingredients
* 1/3 cup all-purpose flour
* 1 teaspoon garlic powder
* 1 pound boneless skinless chicken breasts
* 3/4 teaspoon salt, divided
* 1/2 teaspoon pepper
* 2 tablespoons olive oil
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 1-1/4 cups uncooked whole wheat orzo pasta
* 2 cups chopped fresh spinach
* 1 cup grape tomatoes, halved
* 3 tablespoons lemon juice
* 2 tablespoons minced fresh basil
* Lemon wedges, optional

Directions * In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Stuffed Bread - Mary Monteleone

2 8 oz Cream Cheese softened
4 oz shredded parmesean cheese
4 oz mayonnaise
Dash garlic salt
3-5 green onions
Loaf of Vienna bread hollowed out (save bread for dipping).
Can also use sourdough bread.

Mix the above ingredients together place in hollowed out loaf. Bake @ 350 for 1 hr. Check after 45 min. If bread is getting too crispy cover with foil. Serve with bread, crackers and veggies.

Cheesy Potatoes - Carol Chandler

Peel and cut five russet potatoes into cubes. Boil until fork tender. Turn off the flame. Drain water , put potatoes back into the pot and add 2 tablespoons of butter and 1/2 cup of Velveeta cheese.  Cover to let the cheese and butter melt. Once stir to coat the potatoes. Add salt and pepper to taste and serve. 
(The amount of cheese and butter depends on your taste.)

Pineapple Bake - Pat Sutton

3 eggs, beaten
1 stick of margarine, melted
4 slices of white bread, crumbled
1 20 oz. can of crushed pineapple, undrained
1/2 cup sugar

Beat eggs, add melted margarine, sugar, bread, and pineapple. Pour into 2-quart casserole dish. Bake at 425°F for 25 minutes.

Bean and Pea Salad - Sandy Berg

4 sticks of celery, cut into bite sized pieces
1 large green pepper, cut into bite sized pieces
1 can of french style green beans
1 can of sweet peas
1 small jar of pimento
Dressing:
1 cup of vinegar
1 1/2 cup sugar
1/2 cup oil
1 Tbsp paprika
1 Tbsp salt
1 Tbsp water

Mix dressing well and pour over vegetables
Cover and refrigerate overnight. 
Drain excess liquid before serving

 

Zippy Macaroni Salad - Sandy Berg

16 oz. package of macaroni, cooked al dente
1 1/2 cups chunky salsa
1 cup of mayonnaise
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
1 Roma tomato, chopped
6 oz. can of sliced black olives, drained (optional)
1 tsp garlic powder
1 tsp salt
ground pepper to taste

Cook pasta according to box for al dente. Drain and rinse under cold running water. 

In a large bowl, combine remaining ingredients and mix well. Pour pasta into mix and stir to coat. Refrigerate for at least 1 hour before serving. 
 

Easy White Chicken Chily - Donna Ricard

Recipe
Rotisserie chicken-stripped and cut up
Medium onion diced
Can of diced tomatoes
2-cans white kidney beans (cannellini)
2-cloves of garlic
Stick of butter (can decrease to 1/2 if needed)
5-cups chicken broth 1/4 cup half and half
2-cans diced green chilies
1Tbsp oregano
1/2 tsp cumin
1/4 tsp cayenne pepper
Salt and pepper to taste
(Optional) Can of corn
(Optional) flour to thicken

Soften the onion in the butter, add garlic and cook another minute. If you like a thicker chili add the flour 1 Tbsp now. Add chicken and mix well. Add all other ingredients and let it simmer at least an hour. Really tastes best the next day. Serve with corn bread or crackers.