Day: October 2, 2019

Our 25 Best Tiramisu Recipes – MyRecipes

It’s with great pleasure that I get to make some serving and consumption advice about desserts at the after dinner table — hopefully this isn’t going to be tiramisu for lunch, because the advice is double fold. Although it’s considered a light dessert, this is in comparison to the general list of grand tortes that might fit the banquet 3 to 5 course dinner — and I mean this of course in the sense of everyone who will entertain in multiple course dinners at some time — and not just to seem obsequiously French, which I’m not — I’m usually out and about shopping and not even pretending to be French.

Besides all this introduction, and particularly concerning this Charlotte — you (should I say ‘one’?) might want to take caution that tortes generally and cakes of high merit like tiramisu, however interesting at the bon appetit released restaurant buffet spread, is actually a banquet table dessert and is best served at the close (this is why it’s light) of a heavy meal.

In very short, if you’re eating light and especially if your not starving on the particular day of feasting, but have been excessively “good” — this Charlotte will ruin your day. So might the other tiramisus. Please save it for a large meal gathering or a large meal night.

I just couldn’t stand not posting it and I just couldn’t stand thinking I was leading dieters down one of the most typical mistakes of their lives.

Chocolate Tiramisu Charlotte

Our 25 Best Tiramisu Recipes – MyRecipes

CRUSTLESS PIZZA

Kim's Kuntry Cooking

CRUSTLESS PIZZA

Tastes like a pizza, cuts like a pizza, yet there is no dough so you will need a fork! This smells wonderful while it is baking and IF you have any leftovers they taste just as great the next day – maybe even better! We love our pizza with pepperoni slices, onion, green peppers, banana peppers and mushrooms. Serve with a tossed salad and you will have yourselves one fabulous meal!

INGREDIENTS:
2lb. Lean Ground Beef
2C. Shredded Mozzarella cheese
1C. Italian Blend cheese
1 – 16oz. Jar Pizza Sauce (I use Mid’s)
Pepperoni
Onion
Green pepper
Banana Pepper Rings
Mushrooms
*USE PIZZA TOPPINGS OF YOUR CHOICE*

Preheat oven to 350 degrees. Meanwhile, brown the ground beef – I season the ground beef with Pepper, Garlic Salt and dried onions as I brown it; drain off grease. Place meat in a mixing bowl and mix with 2 cups…

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French Onion Beef Tips – Instant Pot

Kim's Kuntry Cooking

FRENCH ONION BEEF TIPS – INSTANT POT

The Instant Pot works its magic and makes the beef so tender and delicious! This beef is perfect served over rice, noodles or mashed potatoes! A slice of French/Italian bread is delicious for sopping up the juice!

2 – 2-1/2 Lbs. Sirloin Beef – cut into pieces – season with steak seasonings of your choice
1 Medium Onion, diced
1 Clove Garlic, minced
1 Cup Beef Broth
1 Can French Onion Soup
1/3 Cup of Worcestershire Sauce
2 tsp. Beef Base
1 tsp. Pepper

TO BE ADDED After Meat Cooks – Optional
1 Large Onion – sliced
Mushrooms (canned or Fresh) your choice

I like to season both sides of my steaks with Pepper and Montreal steak seasoning.

Add beef tips, onion, garlic, beef broth, French onion soup, beef base and pepper to the Instant Pot – stir to mix , cover with…

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PHILLY CHEESESTEAK SANDWICHES

Kim's Kuntry Cooking

INSTANT POT – CROCKPOT – STOVETOP

Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019

https://www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP

I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are…

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