Ingredient: butter

Easy Classic Shrimp & Grits

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 Easy Classic Shrimp & Grits
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 2 cups chicken broth, the milk, 3 tablespoons butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
  2. Meanwhile, cook the bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  3. Drain all but 2 tablespoons of the bacon grease from the skillet.
  4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
  5. Add the remaining tablespoon butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
  6. When grits are finished cooking, remove from heat and stir in the cheese until melted.
  7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
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Nutrition Facts
Easy Classic Shrimp & Grits
Amount Per Serving
Calories 739 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 312mg 104%
Sodium 1932mg 81%
Potassium 382mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 3g 12%
Sugars 7g
Protein 57g 114%
Vitamin A 26%
Vitamin C 2%
Calcium 57%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mackerel Patties

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 Cindy's Mackerel Patties
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together until well blended. Divide into four equal parts, and make patties. Fry in skillet for a couple of minutes one each side on medium heat (?) or until slightly "crisped". Timing depends on thickness - I made mine about 3/8" thick. Serve hot, with tartar sauce if desired.
Recipe Notes

Total weight ~12.6 oz, should be 3.15 oz each patty.  As usual, seasoning measurements are definitely approximate! So please feel free to adjust to suit yourself.

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Nutrition Facts
Cindy's Mackerel Patties
Amount Per Serving
Calories 262 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 135mg 45%
Sodium 558mg 23%
Potassium 271mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 27g 54%
Vitamin A 11%
Vitamin C 1%
Calcium 27%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mashed Sweet Potatoes

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 Cindy's Mashed Sweet Potatoes
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and cut the sweet potatoes into even chunks, about 1/2". Add to pot and boil, covered, for about 12-15 minutes or until very tender when poked with a fork. Drain.
  2. Mash potatoes. Add all but last two ingredients and stir until combined.
  3. Add the raisins and marshmallows once the sweet potatoes aren't too hot to melt the marshmallows. Serve.
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Nutrition Facts
Cindy's Mashed Sweet Potatoes
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 229mg 10%
Potassium 909mg 26%
Total Carbohydrates 66g 22%
Dietary Fiber 8g 32%
Sugars 29g
Protein 4g 8%
Vitamin A 651%
Vitamin C 8%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Ham & Cheese Quiche

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 Ham & Cheese Quiche
A really tasty quiche!
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Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
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Instructions
  1. Allow crust to sit util soft enough to work. Spread in 9" pie or quiche pan.
  2. In a skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat; cool. (I don't usually cool much, not sure how important that is.)
  3. Preheat oven to 375F. Sprinkle 1/2 of the cheese over the crust. Top with onion, then ham. SPrinkle with remaining cheese.
  4. Whisk together eggs, egg yolks, half & half, cream, salt, cayenne pepper, and nutmeg. POur egg mixture over ham and cheese.
  5. Bake quiche until golden brown and custard is set, 35 to 45 minutes. Lert rest 5 minutes.
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Nutrition Facts
Ham & Cheese Quiche
Amount Per Serving
Calories 340 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 166mg 55%
Sodium 587mg 24%
Potassium 52mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 2%
Calcium 23%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Stef’s Super Cheesy Garlic Bread

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 Stef's Super Cheesy Garlic Bread
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces.
  3. Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.
Recipe Notes

https://www.allrecipes.com/recipe/83537/stefs-super-cheesy-garlic-bread/

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Nutrition Facts
Stef's Super Cheesy Garlic Bread
Amount Per Serving
Calories 221 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 28mg 9%
Sodium 483mg 20%
Potassium 23mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 0.05g
Protein 10g 20%
Vitamin A 7%
Vitamin C 0.3%
Calcium 27%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Potatoes au Gratin

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 Potatoes au Gratin
Potatoes Au Gratin are a classic potato side dish that you can make more easily than you may think! Creamy homemade white sauce with melted cheddar make these cheesy potatoes a recipe the family will love.
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and whisk until combined.
  3. Slowly stir in 1 cup of cream (or milk) and whisk until smooth.
  4. Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes.
  5. Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove.
  6. Preheat the oven to 400 degrees Fahrenheit.
  7. Spray a 9x13 pan with cooking spray.
  8. Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce.
  9. Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
  10. Cover the pan with foil and bake for 40 minutes.
  11. Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
  12. Top with fresh parsley, if desired. Serve warm.
Recipe Notes

https://www.tastesoflizzyt.com/potatoes-au-gratin/

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Nutrition Facts
Potatoes au Gratin
Amount Per Serving
Calories 558 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 100mg 33%
Sodium 805mg 34%
Potassium 909mg 26%
Total Carbohydrates 39g 13%
Dietary Fiber 4g 16%
Sugars 6g
Protein 31g 62%
Vitamin A 26%
Vitamin C 58%
Calcium 85%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Pork Roulade w/Stuffing, Cherries, & Cheese

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 Pork Roulade w/Stuffing, Cherries, & Cheese
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Prep Time 30 minutes
Cook Time 80 minutes
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Prep Time 30 minutes
Cook Time 80 minutes
Servings
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Instructions
  1. Preheat oven to 425F.
  2. Cook stuffing per package directions. Set aside.
  3. Butterfly pork loin roast and unroll, pound if needed so that it is evenly about 1/4" - 1/2" thick.
  4. Mix the chopped cherries and feta with the stuffing mix. Spread over inside of roast, leaving a small gap at the edges. Sprinkle the Gruyere evenly over the stuffing. Roll up the roast.
  5. Make a basket weave with the bacon. Lay the rolled roast on top of the bacon upside down, and fold the bacon over the roast. Flip right side up. Use toothpicks as necessary to keep the bacon in place.
  6. Bake for ~8 minutes, then reduce heat to 350F and bake for 65 -75 minutes or until internal temperature is 145F. Remove from oven, let rest for at least 10 minutes.
  7. Can add 50g gruyere cheese to sprinkle on top of the stuffing mix before rolling and baking.
  8. Tried shredded smoked cheddar instead of feta, and started sat 400F for 20 min, then decreased to 350F for 75 minutes. Think 60 minutes would have been enough.
Recipe Notes

I ran out of cherries, didn't realize that until I started to put it together, so I'm trying it with raisins this time.  I also forgot the gruyere, damnit.  We'll see how it turns out this time! Also, I'm going to try starting at a higher temp to crisp the bacon blanket (hopefully) then reduce heat to 350 to finish cooking.  Wish me luck!  (5.30.18)

 

I swapped out the smoked cheddar for smoked gouda, and subbed cranberries for cherries.  Was really good!  I also gave it 15 minutes at 425F, then dropped it to 350F for 40 minutes.  Turned out pretty good!  I had a slightly smaller roast, only 19.4oz, so the shorter cooking time worked great, and actually could have been about 5 minutes less for that size.  Didn't add baby spinach leaves, but that might add some additional moistness, though it didn't really need it this time.   (10.1.19)

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Nutrition Facts
Pork Roulade w/Stuffing, Cherries, & Cheese
Amount Per Serving
Calories 843 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 152mg 51%
Sodium 1824mg 76%
Potassium 433mg 12%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 9g
Protein 50g 100%
Vitamin A 9%
Vitamin C 0.5%
Calcium 18%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken & Veggie Pasta

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 Creamy Chicken & Veggie Pasta
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Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 8 minutes or until crisp-tender; drain. Stir in chicken, corn, and peas. Cover and set aside.
  2. While gravy is cooking, prepare egg noodles per package directions, drain. Add a little butter, about 1/2 Tbsp, to coat noodles to prevent drying out or sticking together. Cover and set aside.
  3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn peas, carrots, and potato mixture; remove from heat.
  4. Stir in cooked noodles until you have enough for an even mix between noodles and chicken gravy mix; you may not need all the noodles you've cooked.
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Nutrition Facts
Creamy Chicken & Veggie Pasta
Amount Per Serving
Calories 351 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 753mg 31%
Potassium 503mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g 50%
Vitamin A 117%
Vitamin C 19%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Double Breaded Pork Chops for Two

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 Double Breaded Pork
A great, quick dinner for two recipe. Flavorful, simple, and quick.
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix flour, garlic & onion powder, salt, red & black pepper in a shallow container for dredging.
  2. Put the beaten egg in one shallow dish, and milk in another shallow dish.
  3. Combine 1 Tbsp each butter and olive oil in a skillet over medium-high heat until melted and oil and butter are shimmering but not smoking.
  4. Coat pork chops, one at a time, in milk, then dredge in flour mix, then coat with beaten egg, and finally dredge again in flour mix, trying to keep the pork chop completely covered with the coating. Place carefully in skillet.
  5. Cook for ~3-5 minutes, depending on the thickness, until the coating in light golden brown and slightly crispy, and you can see where it is starting to cook up the sides of the chops. Turn carefully to keep breading intact, and turn away from you to avoid grease spatter and burns. Cook another 3-5 minutes as needed, then remove from the skillet and cover with foil for a few minutes before eating. If at any time the skillet is without any butter/oil, or starts sticking, add more butter & oil as needed. Serve hot.
  6. OPTIONAL: If you have any burnt crunchy bit on the bottom of the skillet, you can stir in a few herbs or onions; deglaze with chicken or beef stock, water, or wine; mix in a Tbsp or two or flour, and cook at medium-low heat until thickened and ready to use as a pan sauce.
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Nutrition Facts
Double Breaded Pork
Amount Per Serving
Calories 615 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 165mg 55%
Sodium 2272mg 95%
Potassium 437mg 12%
Total Carbohydrates 78g 26%
Dietary Fiber 4g 16%
Sugars 9g
Protein 39g 78%
Vitamin A 32%
Vitamin C 6%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Savoury Sausage and Sage Baked Apples

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 Savoury Sausage and Sage Baked Apples
Perk up your roast pork and roast chicken Sunday Lunch with these Savoury Sausage and Sage Roast Apples - they are easy to make & delicious with all roasts, as well as making a tasty family supper dish when served with mashed potatoes and gravy. (Recommended recipe to cook with these apples: Perfect Roast Chicken or Honey Roast Chicken)
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Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Core the apples with an apple corer and make a hole big enough for the filling; then score around the middle of the apple with a sharp knife, to stop them bursting whilst cooking - although cooking apples may still burst.
  2. Mix the sausagemeat, sage, onion and breadcrumbs together to make a stuffing - season to taste with salt and pepper.
  3. Fill each hole with the sausage stuffing mixture, dot each apple with a little butter and then place the apples into an oven dish or a roasting tray, or alongside a roast chicken or roast pork joint.
  4. Add a little water to the dish to stop the juices burning and caramelising, and bake in a pre-heated oven 190C/375F/Gas 5 for 45 to 60 minutes - if adding to a roast chicken or roast pork dish, add them for the last 45 to 60 minutes of cooking. (Cooking time depends on the size of the apples)
  5. Baste the apples regularly with the juices in the dish and add a little water if they dry out, or baste with the meat juices. Once they are cooked, gently take them out of the pan using a slotted spoon, loosely cover them with foil and set aside for 5 minutes before serving.
  6. Serve them alongside roast chicken or roast pork - these savoury baked apples would also make a fabulous family supper dish when served with mashed potatoes and gravy. If there is any excess stuffing mixture left, then roll them into balls and bake for 30 minutes alongside the stuffed apples.
  7. NB: you can prepare them beforehand and keep them in the fridge in a covered dish until you need to bake them.
Recipe Notes

Original recipe: https://www.lavenderandlovage.com/2016/02/savoury-sausage-and-sage-baked-apples.html

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