ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Texas Beef Casserole 20 mins (1) 2 quart casserole Recipe you are creating: Texas Beef Casserole The first casserole my mom ever made was Texas Hash from her mom's Betty Crocker cookbook. Texas Beef casserole is our take on the old recipe. We add the green pepper raw to make sure it retains it sweet flavor. It's loaded with onions and spiced with chili powder. Add in lean ground beef, tomatoes and rice and you have a quick and easy last minute dinner. Recipe Ingredients: 1 pound extra lean ground beef 3 large onions, chopped Avocado or olive oil for sautéing 1 large green pepper, chopped ½ cup water 1 can stewed tomatoes 1 cup uncooked rice 2 teaspoons chili powder 1 teaspoon salt Dash of pepper Recipe Directions: Preheat oven to 350 degrees. Heat 1 tablespoon oil in frying pan and sauté the onions until caramelized. Add green pepper and cook until pepper is cooked but still has a crisp consistency. Remove from pan and place in an ungreased 2 quart casserole dish. Add ground beef to frying pan and cook until the beef is crispy and the pan drippings are nicely browned. Place the cooked ground beef in the casserole dish. Add ½ cup water to the frying pan and stir until the residue in the pan is incorporated with the water. Pour into the casserole dish. Add the sautéd onions, chopped green pepper, stewed tomatoes, rice, chili powder, Johnny's seasoning and regular salt to the casserole dish. Stir to incorporate the spices evenly in the dish. Cover and bake for one hour. Remove cover and fluff up the rice by turning the top rice into the casserole. Enjoy! Variations: Substitute ground turkey for the beef. You Might Also Like: Recommended Blog Posts: Love Onions? Try Our Texas Hash Remake! Tags: Texas Beef Casserole, Beef Casserole, Savory, Cooking, Texas Casserole Recipe, Side Dish Recipes, Beef Recipes Categories: Beef

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Quinoa 20 mins 4 Cups Recipe you are creating: Quinoa Eating quinoa comes with a lot of benefits for your health. For starters, quinoa is a great source of protein, containing all nine essential amino acids that your body needs. This makes it an excellent option for vegetarians or vegans looking to get more protein in their diet. Quinoa is also high in fiber, which can help keep you feeling full and satisfied, as well as improve digestion and gut health. Additionally, it is a good source of important vitamins and minerals like iron, magnesium, and phosphorus, which play key roles in many bodily functions. Another great benefit of quinoa is that it is gluten-free, making it a great option for those with celiac disease or gluten intolerance. And finally, quinoa is incredibly versatile and can be used in a variety of dishes, from salads to stir-fries, making it an easy ingredient to incorporate into your diet. Recipe Ingredients: 4 Cups Quinoa 4 Cups Veggie Stock Pinch of Salt Recipe Directions: Heat up a flat bottom pan on medium heat, let it heat up for a few mins. Toss quinoa into the pan and let it toast up for a 1-2 mins. Add 4 cups of veggie stock and let it boil and cook for 15-20 mins. Check with 3 mins remaining to see if quinoa is fully cooked. Serve it up as a side dish or add to your main dish and enjoy! https://www.youtube.com/watch?v=BE7rCkzo7CI You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: how to cook quinoa, how to make quinoa, how to prepare quinoa, quinoa how to cook, how to cook quinoa on stove top, cook quinoa in pan, quinoa cooking recipes, how to prepare quinoa for weight loss, cook quinoa for salad, cook quinoa like rice, cook quinoa with vegetables, how to prepare quinoa salad, how to prepare quinoa with vegetables, making quinoa taste good, preparing quinoa for cooking, prepare quinoa for salad, best way to cook quinoa, make quinoa taste good Categories: Plant-Based, Vegan

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes French Macarons 120 mins 2 dozen Recipe you are creating: French Macarons A French macaron is a sweet, delicate confection with a crunchy exterior and a nougat-like, chewy inside. It’s made with only a few ingredients, yet for most, it is a difficult recipe to master. Difficult, but not impossible! And that is why this delicious cookie is so expensive in bakeries! Don’t give up hope, with a little practice you can master this recipe and claim your French macaron fame! Recipe Ingredients: 7 ounces powdered sugar 4 ounces almond flour 4 large egg whites, at room temperature 1/8 teaspoon cream of tartar 3 1/2 ounces granulated sugar 1/2 vanilla bean, split in half and seeds scraped Gel food coloring of your choice Recipe Directions: Place the oven rack in the lower section of your oven and preheat the oven to 300 degrees. Trace circles on parchment (you pick the size) and line baking sheets with the parchment paper, ink side down. Combine the powdered sugar and almond flour in a food processor and process into a fine powder, about 30 seconds. Place egg whites and cream of tartar into a bowl of a stand mixer fitted with the whisk attachment. Beat egg white mixture on medium speed until foamy. Gradually add sugar, stopping to scrape down the sides of the bowl. Once all sugar is incorporated, continue to whip meringue into stiff glossy peaks. Gently fold in vanilla bean seeds or vanilla bean paste and a drop of gel food coloring. Add one third of the almond/powdered sugar mixture to the meringue and fold in with a spatula. Once incorporated, add the remaining flour mixture, scraping the batter along the sides of the bowl and then folding back to the center. Repeat until the batter becomes shiny and falls off your spatula in a wide, flat ribbon. If it falls in clumps, continue to fold gently, deflating the batter until you have the right consistency. Fill a pastry bag fitted with a 1/2 inch plain round tip. Pipe a small amount of batter onto each corner of the baking pans and place the parchment paper back on to the pan ink side down. Pipe batter into each round circle but don't go all the way to the edge of the circle, leave a bit of space. Stop squeezing and make a quick upward and sideways motion to detach the batter. Move on to the next circle. Let the macarons stand at room temperature until a firm skin forms on the macarons. This will take approximately 30 to 45 minutes. Bake macarons one baking sheet at a time, rotating halfway through, until the macarons are crisp and firm, approximately 14 to 16 minutes. Remove from oven and slide parchment sheets onto a wire rack and allow macarons to cool completely before removing and filling. Fill with flavored swiss buttercream and our dark chocolate ganache. You Might Also Like: Click here to take our French Macarons class now! Tags: French Macarons, How to make french macarons, Dessert, Gluten Free, French Macaron recipe Categories: Gluten Free, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Pistachio Paste 10 - 15 mins 4 1/2 ounces Recipe you are creating: Pistachio Paste Learn how to make homemade pistachio paste using roasted pistachios. It's simple, flavorful, and a great alternative to store-bought options. This recipe gives you a rich, nutty paste perfect for baking or cooking. You’ll also get tips on adjusting the texture, handling the pistachio skins, and storing your paste. Make it today and elevate your desserts or dishes with this versatile ingredient. Recipe Ingredients: 1 cup roasted, shelled pistachios Recipe Directions: Add roasted pistachios to a food processor. Blend until a paste forms. Pause occasionally to scrape down the sides. If desired, remove some pistachio skins by rubbing the nuts in a clean dish towel before blending. Skins add a nuttier flavor but can be removed for a smoother paste. Blend for 8–10 minutes, or until the paste reaches your desired consistency. For a thinner paste, add a small amount of vegetable oil. Once finished, transfer the paste to an airtight container. Store in the refrigerator and let it come to room temperature before using. You Might Also Like: https://www.youtube.com/watch?v=k3GbCTa-MEk Tags: pistachio cream, pistachio paste, pistachio butter, homemade pistachio butter, pistachio dessert, homemade pistachio paste, pistachio paste recipe, how to make pistachio paste, homemade pistachio paste recipe, how to make homemade pistachio paste, italian pistachio paste, sicilian pistachio paste, making pistachio paste, easy pistachio paste recipe, how to make pistachio butter, pistachio butter recipe, pistachio nut butter recipe, pistachio spread recipe, pistachio recipes Categories: Misc Treats

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Strawberry Frosé 10 mins 4 Recipe you are creating: Strawberry Frosé The perfect summer drink! Rose blended with frozen strawberries! Recipe Ingredients: 1 (750-ml) bottle rosé wine 3 ounces Simple Syrup 9 ounces (2 cups) frozen strawberries Fresh strawberry slices Recipe Directions: Measure out and set aside 10 ounces wine. Divide remaining wine between 2 ice cube trays and freeze until firm, about 2 hours. Add the 10 ounces of wine you set aside, simple syrup, strawberries,, and frozen wine cubes to blender and blend until smooth, about 1 minute. Scrape blender jar sides down Strawberry Frosé as needed. Pour into chilled wine glasses. Garnish with strawberry slices and serve. You Might Also Like: https://www.youtube.com/watch?v=-nyZWeaG9AM A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: How to make Strawberry Frosé, Frosé, Cocktail Recipes, Strawberry Frose Recipe Categories: Entertaining

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Banana Coconut Cream Pie 15 mins 8 Recipe you are creating: Banana Coconut Cream Pie Banana coconut cream pie, great for entertaining or a summer bbq! This easy to make pie will disappear fast so you just might want to double the recipe! This banana cream pie gets it's richness from real coconut cream. It's a hit with the kids because it's made with marshmallows and the topping is very S'mores like. Recipe Ingredients: This recipe is part of our Art of Pie Making Class. To access the full recipe visit the course page if you are a member or become a member. Recipe Directions: This recipe is part of our Art of Pie Making Class. To access the full recipe visit the course page if you are a member or become a member. You Might Also Like: Baking Classes You Might Like! A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Oil = Either Olive oil or Vegetable oil unless otherwise noted Tags: Banana Coconut Cream Pie, Coconut Cream Pie, Cream Pie Recipes, Coconut Cream Pie Recipe Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fresh Mango Shrimp Salad 15 mins 4 servings Recipe you are creating: Fresh Mango Shrimp Salad Light and refreshing mango and shrimp salad. Recipe Ingredients: 1 pound raw shrimp, cleaned with shells removed 2 teaspoons ground cumin 1 tablespoon fresh cilantro 2-3 fresh garlic cloves Zest of one fresh lemon Juice of one fresh lemon Olive oil Salt to taste 1 medium sized mango 1 head romaine lettuce, chopped Crisp balsamic beet strips (packaged, from store) Recipe Directions: Place the cleaned, raw shrimp in a bowl. Add the cumin powder and cilantro. Stir to combine. Zest the lemon onto the shrimp and spices. Cut the lemon in half and squeeze the juice over the shrimp. Use zester to grate the garlic into the mixture and add olive oil and toss to combine. Peel the mango according to video instruction. Reserve the mango juice. Cut the mango into cubes and place in a separate bowl. Grill shrimp on the grill or in a cast iron pan generously coated with olive oil. Pour remaining juices over the shrimp while it cooks. Make the citrus champagne dressing (recipe linked on this page). Chop romaine lettuce and place in separate bowl. Add citrus champagne dressing and chopped mangos. Toss well and transfer to individual serving bowls. Place grilled shrimp on top and garnish with crisp balsamic beet strips. Enjoy! https://www.youtube.com/watch?v=R9M2nGNLs20 You Might Also Like: Related Products: Check out these mason jars we use for storing our broths and making salad dressing in! Tags: Fresh Mango Shrimp Salad, Salad, How to make fresh mango shrimp salad, Savory, Sweet, Salad Recipes, Salad Recipe Categories: Salad, Vegetable

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Cast Iron Skillet Potatoes 10 mins 4-6 Recipe you are creating: Cast Iron Skillet Potatoes Ready to master skillet potatoes? Check out my full recipe and how-to video to become a cast iron pro. Your crispy, golden perfection awaits! Recipe Ingredients: 2 pounds red potatoes, cut into bite sized pieces Fresh parsley, chopped Roasted garlic Olive oil Truffle salt Recipe Directions: Got a cast iron skillet and want to make the crispiest skillet potatoes? You're in the right place! Directions for our Cast Iron Skillet Potatoes: Place potato pieces in a bowl. Add the chopped fresh parsley. Mix in the roasted garlic. Salt and pepper to taste. Thoroughly coat with olive oil. Set aside. Preheat oven to 425 degrees. Place your cast iron skillet on the stove and heat up -- make sure you get the skillet good and hot! Add potato mix and reduce heat to medium. Cook on top of the stove according to video instruction. Place cast iron skillet in the oven and cook until crisp and golden brown. Serve as a breakfast side or with your favorite main dish. Check out my full recipe how-to video below to become a cast iron pro. Your crispy, golden perfection awaits! You Might Also Like: https://www.youtube.com/watch?v=o9tcdLipjIU Common Cast Iron Skillet Cooking Questions Q: How do I season my cast iron skillet? A: Coat it with a thin layer of vegetable oil and bake upside down in the oven at 375°F for an hour. Repeat this process a few times to build a strong non-stick surface. Q: How do I care for my cast iron pan? A: Clean with hot water and a brush. Avoid soap and never put it in the dishwasher. Dry thoroughly and apply a light layer of oil after each use. Q: How do I prevent food from sticking? A: Ensure your pan is well-seasoned and preheat it before adding any food. Cooking with enough oil or fat also helps. Tips for Crispy Skillet Potatoes: Preheat Your Skillet: Get it hot before adding oil. This helps create a non-stick surface. Use the Right Oil: High smoke point oils like canola or avocado are best. Don't Overcrowd: Give potatoes room to breathe. Crowding the pan steams them instead of crisping. Flip Sparingly: Let them sit to develop a crust before flipping. A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Cast Iron Cooking, Cast Iron Potatoes, Skillet Potatoes, Cast Iron Skillet Potatoes Categories: Vegetable, Plant-Based

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Unicorn Cake Pops 15 mins 12 Recipe you are creating: Unicorn Cake Pops In this class we are making adorable Unicorn cake pop popsicles! These chocolate coated cakesicles are so easy and so much fun to make. In this class you will learn to make a unicorn and a bunny unicorn, perfect for easter or any time! Gather your kids together and get your Unicorn on! Recipe Ingredients: This recipe is part of our Unicorn Cake Pops Class. To get this recipe and more cake recipes take our video on demand cake pop class today! Recipe Directions: This recipe is part of our Unicorn Cake Pops Class. To get this recipe and more cake recipes take our video on demand cake pop class today! You Might Also Like: Classes you might like! Tags: Unicorn Cake Pops, Cake Pops, Dessert, Sweet, How to make unicorn cake pops, How to make cake pops, Cake Pop Recipe, Unicorn Cake Pop Recipe Categories: Cake, Cake Decorating, Class

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Fry Sauce 5 mins 1 Cup Recipe you are creating: Fry Sauce Learn how to make fry sauce. Great on fries, burgers, salads and even as a grilled cheese dipping sauce! Recipe Ingredients: ½ cup mayonnaise ½ cup ketchup 1 tablespoon garlic powder ½ teaspoon granulated sugar Kosher salt and black pepper Recipe Directions: Whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season to taste with salt and pepper. Refrigerate in an airtight container for up to 1 week. You Might Also Like: Recommended Recipes: Burger Sauce Air Fryer Zucchini Fries Tags: how to make fry sauce, how to make French fry sauce, French fries, fry sauce recipe, Sauce Recipes Categories: BBQ, Entertaining