Bethany's Recipe Box

​ Ingredients 1 lb fatty ground beef (“the cheapest!”) 1 tub pre-cut trinity mix (OR 1 cup diced onion, 1 cup green diced bell pepper, 1 cup chopped celery) 2 cloves garlic, minced  1 packet dry onion soup mix 1 can condensed cream of mushroom soup  2 soup cans of water 1 cup uncooked rice Salt & pepper to taste Instructions Preheat the oven to 350°F. Brown the meat. Add the chopped onions, bell pepper, and celery (“the trinity”) and cook until soft. Add the garlic and stir for 30 seconds. Add the remaining ingredients (onion soup mix, condensed mushroom soup, 2 soup cans of water, 1 cup uncooked rice). Mix well and bring everything to a boil. Pour mixture into a greased 9x13 casserole dish. Cover tightly with foil and bake for 1 hour. Remove from oven, uncover and enjoy! 

​Discovered this great dip at Billie & Jenn’s Friendsgiving in Memphis. The food was as good as the company! Bacon/Date Dip Ingredients: Goat Cheese Cream Cheese Pound thick fried bacon crumbled .5-1 Cup Dates(chopped, caramelized in butter w chopped onion) Fresh thyme and rosemary chopped Directions: Whip goat cheese & cream cheese till smooth - ratio probably about 2:1 Spread cheese mixture on bottom of serving dish Fry and crumble thick cut bacon Sauté cup of chopped dates and 1/2 cup chopped onion in butter until caramelized. Stir in chopped herbs to taste and chopped bacon at end. Sauté until all combined.  Place topping over the cheese mixture Serve w ritz crackers 

​ By:Foodmymuse.com 10   oz   brie   rind removed 2   oz   cream cheese 13   oz   berry jam   I used  Bonne Maman - Four Fruits Preserves 1   tbsp   salsa macha   or chipotle adobo ½   lemon   zest only 2   tsp   fresh rosemary 1   tbsp   honey pistachios   toasted and chopped chives   chopped, to taste flaky salt   to taste warm bread   for serving Method   Whip the cheese:  In a food processor, blend the brie and cream cheese until smooth. Transfer to a piping bag and refrigerate for 15–20 minutes to firm slightly. 10 oz brie,  2 oz cream cheese Make the Spicy Berry Jam:  In a small saucepan, combine the jam, salsa macha, lemon zest, rosemary, and honey. Bring to a gentle simmer and cook for 5–6 minutes until slightly thickened. Return the jam to its jar and cool it quickly by placing the jar in a bowl of ice water, or refrigerate until fully chilled. When ...

​ Elotes (Mexican Street Corn) Ingredients  1/2   cup  ( 110   g ) finely crumbled  Cotija  or  feta   cheese , plus more for serving 1/4   cup  ( 60   ml )  mayonnaise 1/4   cup  ( 60   ml )  sour cream  or  Mexican crema 1/4   cup   finely chopped cilantro  leaves and tender stems 1/2   teaspoon   ancho  or  guajillo   chile powder , plus more for serving 1   medium clove   garlic , finely minced (about  1   teaspoon ) 4   ears   shucked corn  (see note) 1   lime , cut into wedges Light 1 chimney full of charcoal.  When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.  Clean and  oil  grilling grate. Whi...

https://www.tasteofhome.com/collection/savory-christmas-food-gifts/

Ingredients for 4 servings 2 boneless, skinless chicken breasts salt, to taste pepper, to taste 1 cup flour 1 ½ tablespoons butter 1 tablespoon olive oil 1 ¼ cups chicken stock 1 cup heavy cream 1 teaspoon salt 1 teaspoon pepper 1 lemon, juiced 1 lemon, sliced fresh parsley, for garnish Preparation 1 On a cutting board, cut the chicken breasts in half, widthwise. 2 Lay chicken flat and season both sides with salt and pepper. 3 Gently coat the chicken pieces in the flour, shaking off any excess. 4 Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan. 5 Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown. 6 Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through. 7 Remove the chicken from the skillet and set aside. 8 Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. 9 Add the rest of the stock and the...

Susan used to make a version of this called German Chicken. The dumplings were hand rolled and thicker. Yummy! This recipe is similar and is VERY good! It’s more salty and less sweet than the German chicken.  Hungarian Chicken Paprikash (Chicken and Dumplings) Submitted by Deb Crane (Just A Pinch Member) This is my grandmother's version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! My grandmother was the best cook ever. She would have this hearty dish ready and we could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food. Prep Time: 10 Min Cook Time: 1 Hr Serves: 8 serving(s) Rate this recipe & Share your photos! Ingredients 3 Tbsp vegetable oil 1 vidalia onion, chopped 1 whole cut up chicken (skin intact) 2 Tbsp sweet paprika 3 chicken bullion cubes (or more to taste; 1 per cup of water added) ADD LATER TO BROTH: 1 pt sour cream 1/2 pt water 4 Tbsp flour (or more to thicken if...