No Knead Bread Recipe

 

Ingredients :

3 cups all-purpose flour1/2 teaspoon active dry yeast1 1/2 teaspoons salt1 1/2 cups warm water (around 110°F)

Ingredients :

Mix: In a large bowl, whisk together flour, yeast, and salt. Add warm water, stirring with a wooden spoon or spatula until a shaggy dough forms. Avoid overmixing to maintain the dough’s delicate structure.Rest: Cover the bowl with plastic wrap or a clean kitchen towel. Let it stand at room temperature for 12-18 hours, allowing time and yeast to work their magic.Shape: On a lightly floured surface, gently shape the rested dough into a round loaf, handling it with floured hands to prevent sticking.Bake: Carefully remove the hot Dutch oven from your oven. Uncover and place the dough inside. Return the lid and bake for 30 minutes. Then, uncover and continue baking for an additional 10-15 minutes until golden brown.Cool: Transfer the bread to a wire rack to cool, ensuring it achieves the perfect texture for slicing.Embrace the BakeThis No Knead Bread recipe is more than just a culinary endeavor; it’s a testament to the beauty of simplicity in baking. It invites even the most novice of bakers to experience the joy of creating something truly special from humble ingredients. So, whether you’re looking to impress guests or simply indulge in the comforting embrace of fresh bread, this recipe is a steadfast companion that guarantees success. Let the scent of freshly baked bread fill your home, and may each slice bring warmth and joy to your table.

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simple recipe for making a classic liverwurst sandwich

 

Ingredients :

Liverwurst (amount depends on how many sandwiches you want to make)Rye bread or your preferred breadMustard (Dijon or whole grain mustard work well)Red onion, thinly slicedPickles, slicedLettuce leaves (optional)Butter or mayonnaise (optional)

Préparations :

Prepare the Bread:If you like, you can toast the bread slices for added texture and flavor.Spread a thin layer of butter or mayonnaise on the bread if desired.Spread Liverwurst:Take the liverwurst and spread it evenly on one side of each bread slice.You can use a knife or a spatula for this.Add Mustard:Spread a layer of mustard on the other side of the bread slices.The mustard adds a tangy kick that complements the richness of the liverwurst.Layer Onions and Pickles:Add thinly sliced red onions and pickles on top of the liverwurst. These ingredients add crunch and a contrasting flavor.Optional: Add Lettuce:If you like, you can add a few lettuce leaves on top of the onions and pickles for freshness.Assemble the Sandwich:Place the slices together, creating a sandwich with the liverwurst, mustard, onions, pickles, and lettuce.Serve and Enjoy:Cut the sandwich in half if you prefer and serve immediately.Liverwurst sandwiches go well with a side of chips, a simple salad, or even a soup.Feel free to customize the recipe based on your preferences.You can add other condiments, herbs, or spices to enhance the flavor.Tips for Making the Best Liverwurst SandwichBread Selection: Choose rye, pumpernickel, or whole-grain bread for a classic touch.Toast lightly if you prefer a crunchier bite.Spread Evenly: Use mustard, mayonnaise, or cream cheese to balance the rich flavor of liverwurst.Layer Smartly: Add crisp veggies like lettuce, onion, or cucumber for a refreshing contrast.Serve Fresh: Assemble the sandwich just before eating to maintain the best texture and taste.VariationsClassic German: Use pumpernickel bread with liverwurst, pickles, and a dollop of spicy mustard.Creamy Spread: Mash liverwurst with cream cheese and herbs, then spread on bread.Vegetarian Twist: Pair a smaller amount of liverwurst with roasted red peppers and avocado to create a balanced sandwich.Open-Faced: Serve liverwurst on a single slice of bread with radishes, onions, and fresh dill on top.How to Store a Liverwurst SandwichRefrigerator:Wrap the assembled sandwich in plastic wrap or store in an airtight container.Best eaten within 24 hours to avoid sogginess.Separate Storage:Keep bread, liverwurst, and toppings in separate containers.Assemble the sandwich when ready to eat to maintain freshness.Freezing:Liverwurst itself can be frozen in an airtight container for up to 2 months.Sandwiches are not ideal for freezing due to potential changes in texture.Enjoy your liverwurst sandwich!

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Put raw cubed beef in a slow cooker with these 3 ingredients. You won’t believe how good it tastes

 

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes

1 packet (1 ounce) onion soup mix

1 can (10.75 ounces) condensed cream of mushroom soup

1 cup beef broth

Preparation

1. Place the beef stew meat in the bottom of your slow cooker.

2. Sprinkle the onion soup mix over the beef.

3. Pour the condensed cream of mushroom soup and beef broth over the top.

4. Stir everything together to combine.

5. Cover and cook on low for 8 hours or until the beef is tender.

6. Give it a good stir before serving.

Variations & Tips

For a bit of extra flavor, you can add a couple of cloves of minced garlic or a teaspoon of Worcestershire sauce to the mix. If you like your stew with some veggies, toss in a couple of chopped carrots and potatoes. They’ll cook beautifully with the beef. For a thicker stew, mix a tablespoon of cornstarch with a little water and stir it in during the last hour of cooking.

Enjoy!

Old fashioned momma s meatloaf

 

Ingredients:

If you’re looking for a quick, flavorful, and hearty meal, these spiced meatballs made with ground beef, parsley, and a variety of seasonings are sure to satisfy.

This dish combines savory and aromatic flavors to create a comforting dish that works perfectly for dinner or even as a snack for gatherings.

The addition of spicy ketchup and nutmeg gives these meatballs an extra layer of depth, ensuring they are both tender and bursting.

with flavor Paired with a side of vegetables or over a bed of pasta, they make for a well-rounded meal.

Ingredients

-350g ground beef

-1 bunch of parsley

-1 onion

-20g of breadcrumbs

-1 pinch of nutmeg

-3 tbsp spicy ketchup

-1 egg

-1 tsp salt

Pepper, to taste

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PREPARATION:

Start by finely chopping the parsley and onion. These will add flavor and moisture to the meatballs. Once they’re chopped, set them aside for later.

In a large mixing bowl, combine the ground beef with the breadcrumbs. The breadcrumbs will help hold the mixture together.

making the meatballs more tender. Add the chopped parsley and onion to the bowl, mixing thoroughly.

Next, crack the egg into the bowl and add the spicy ketchup, salt, and pepper. The egg helps bind all the ingredients together.

while the ketchup introduces a little tanginess and heat. Season with nutmeg, which adds a lovely depth of flavor to the mixture.

Using your hands, mix everything together until well combined. Make sure that all the ingredients are evenly.

distributed through the beef. This step is key to ensuring each meatball is flavorful.

Once everything is mixed, take small portions of the mixture and roll them into balls.

about the size of a walnut. Place them on a plate or tray, ready for cooking.

In a large frying pan, heat a little oil over medium heat. Once the pan is hot.

gently add the meatballs, making sure not to overcrowd the pan. You may need to cook them in batches.

Fry the meatballs for about 7-10 minutes, turning occasionally to ensure they are browned on all sides and cooked through.

The meatballs should be golden brown and reach an internal temperature of 160°F (70°C). Once done, remove from the pan and place them on a paper towel to drain excess oil.

How to Make

To start, gather all of your ingredients and make sure everything is prepped. Chopping the parsley and onion finely will.

help them mix into the meat mixture without being too noticeable, adding a burst of flavor without affecting the texture.

When mixing the ground beef, breadcrumbs, and spices, make sure not to overwork the mixture.

Overworking can result in tough meatballs. Instead, mix gently, just until the ingredients come together.

If the mixture feels too sticky or too loose, you can add more breadcrumbs to help bind the ingredients. This ensures that the meatballs hold their shape during cooking.

Rolling the meatballs is an important step. Make sure each one is evenly sized, so they cook at the same rate.

A consistent size helps ensure even cooking and avoids some meatballs being overcooked while others remain raw inside.

For even cooking, don’t overcrowd the pan when frying the meatballs. Overcrowding traps moisture and causes.

the meatballs to steam rather than fry, preventing that crispy golden crust.

After frying, you can serve the meatballs immediately, or you can finish them in the oven for a few extra.

minutes at 375°F (190°C) to ensure they are fully cooked through. This step is especially useful if you’re making a larger batch.

Lastly, be sure to taste the meatballs before serving. If they need more seasoning, you can always sprinkle a little more salt and pepper before plating them.

Tips

For an extra punch of flavor, try adding garlic to the meatball mixture. Finely minced garlic pairs wonderfully with the spices in this recipe.

If you want to make the meatballs spicier, you can increase the amount of spicy ketchup or add a dash of hot sauce. This will give them an extra kick that can really enhance the dish.

If you’re looking for a gluten-free version, you can substitute the breadcrumbs.

with gluten-free breadcrumbs or even oats. The texture will remain similar, and the flavor will still be fantastic.

Make sure the oil in the pan is hot before adding the meatballs. This will help them brown quickly and prevent sticking.

You can test the oil by dropping a small piece of the meatball mixture into the pan. If it sizzles immediately, the oil is ready.

For a richer flavor, consider adding grated Parmesan cheese to the meatball mixture. This can add both moisture and a savory depth to the dish.

If you’re making a large batch, consider freezing the meatballs. Simply cook them until golden brown.

then allow them to cool. Once cooled, freeze them on a baking sheet before transferring them to a zip-top bag. They can be reheated in the oven or in a skillet.

For a healthier version, you can bake the meatballs in the oven rather than frying them. Arrange them on a baking sheet and bake at 375°F (190°C) for about 15 minutes or until fully cooked through.

Conclusion

These spiced meatballs are a delicious and easy-to-make dish that can be enjoyed by the whole family.

With their tender texture and deep, flavorful profile, they are sure to become a favorite. Whether you serve.

them on their own, with pasta, or in a sandwich, they are versatile enough to suit any occasion.

Enjoy !

This is my signature dish for church suppers, and my friends at church absolutely rave about it

 

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/2 cup red wine (optional)
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1 pound spaghetti

Preparation

1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

3. Transfer the beef mixture to a slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), sugar, basil, oregano, parsley, crushed red pepper flakes, salt, and pepper.

4. Stir to combine all the ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

5. About 20-30 minutes before serving, cook the spaghetti according to the package instructions until al dente.

6. Drain the spaghetti and add it to the slow cooker, mixing well to ensure the sauce coats the pasta evenly.

7. Allow the spaghetti to sit in the slow cooker for another 10 minutes to absorb the flavors, then serve hot.

Variations & Tips

For a vegetarian twist, substitute the ground beef with a mixture of diced vegetables such as bell peppers, zucchini, and mushrooms, or use a plant-based meat alternative. You can also add a splash of cream or a handful of grated Parmesan cheese towards the end of cooking for a richer sauce. If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add a dash of hot sauce. For a gluten-free option, use gluten-free pasta instead of traditional spaghetti.

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

 

Ingredients:

For the Bread:

1 round sourdough bread loaf (about 8-10 inches in diameter)

2 tablespoons olive oil

4-5 cloves garlic, minced

1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)

1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Salt and pepper to taste

For the Filling:

8 oz brie cheese, sliced (rind removed)

1/2 cup cranberry sauce (homemade or store-bought)

1/4 cup chopped fresh parsley (optional, for garnish)

1 tablespoon melted butter (for brushing)

Stage 1: Prepari

ng the BreadPreheat the oven. Preheat your oven to 350°F (175°C).

Cut the bread. Using a sharp knife, carefully slice a round of the sourdough bread, creating a “lid” and hollowing out the inside to form a bowl. Be careful not to cut all the way through, leaving the bottom and sides intact. You should have a hollowed-out bread shell for stuffing.

Prepare the garlic herb oil. In a small bowl, mix the olive oil with the minced garlic, rosemary, thyme, salt, and pepper. Stir well to combine.

Brush the bread. Using a pastry brush, generously coat the inside of the hollowed bread with the garlic herb oil. Brush both the inside of the bread and the cut lid.

Toast the bread. Place the hollowed bread (both the bowl and the lid) on a baking sheet and bake in the preheated oven for about 10 minutes, or until the bread is slightly toasted but not too crisp.

Stage 2: Assembling the Bread

Layer the brie and cranberry sauce. Once the bread is toasted, take it out of the oven. Start by layering the brie slices inside the bread bowl, spreading them evenly across the bottom and up the sides.

Add the cranberry sauce. Spoon the cranberry sauce over the brie cheese, ensuring that it is spread out evenly.

Top with more brie. Add another layer of brie on top of the cranberry sauce, making sure it covers the cranberry layer completely.

Cover with the lid. Place the bread lid back on top of the stuffed bread, pressing it gently down.

Stage 3: Baking the Stuffed Bread

Bake the stuffed bread. Brush the outside of the bread with the remaining garlic herb oil and melted butter. Place the stuffed bread on a baking sheet and bake in the oven for 15-20 minutes, or until the brie is melted and the bread is golden brown and crispy.

Optional broil for extra crispness. For a more golden and crispy crust, you can switch the oven to broil for the last 2-3 minutes of baking, but be sure to keep a close eye on it to prevent burning.

Stage 4: Serving

Garnish and serve. Once the bread is done, remove it from the oven and let it cool slightly. Garnish with freshly chopped parsley for a burst of color and extra flavor.

Slice and enjoy. Slice the stuffed bread into wedges and serve immediately. The brie will be wonderfully melted and gooey, and the cranberry sauce will add a perfect balance of sweetness to the savory garlic and herbs.

Tips for the Best Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce:

Choose a sturdy bread. Sourdough works best because it holds up well to the stuffing and has a tangy flavor that complements the creamy brie and sweet cranberry sauce.

Use good-quality brie. Since brie is the star of this dish, choose a high-quality, creamy brie that will melt beautifully.

Customize the stuffing. You can add extras to the stuffing, like caramelized onions, nuts (such as walnuts or pecans), or fresh herbs, to enhance the flavor.

Serve as an appetizer or side dish. This stuffed bread works great as an appetizer, a side dish, or even a main course when served with a salad or roasted vegetables.

Final Thoughts:

This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is an indulgent and festive dish that combines rich, creamy brie with the sweet and tart flavor of cranberry sauce. The garlic and herb-infused bread adds another layer of savory goodness. It’s perfect for entertaining and will definitely be the star of any holiday gathering. Enjoy the warm, melty, and delicious bites of this show-stopping treat!

Apple Bars A Delightful Autumn Treat

 

Ingredients :

Granny Smith apples, peeled, cored, and finely diced1 cup all-purpose flour1/2 cup granulated sugar1/2 cup (1 stick) unsalted butter, softened1 large egg1 teaspoon vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon ground cloves1/4 teaspoon salt

Préparations :

Step 1: Preheat the OvenPreheat your oven to 350°F (175°C).Lightly grease a 9×9-inch baking dishand set it aside.Step 2: Prepare the Wet IngredientsIn a medium mixing bowl, use an electric mixer on medium speed to cream the butter and sugar together until light and fluffy, about 2–3 minutes.Add the egg and vanilla extract to the butter mixture. Continue beating until well combined and fluffy.Step 3: Combine Dry IngredientsIn a separate bowl, sift together:1 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground clovesStep 4: Mix the BatterGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.Gently fold in the diced apples until evenly distributed throughout the batter.Step 5: BakePour the batter into the prepared baking dish, spreading it evenly with a spatula.Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.Step 6: Cool and ServeRemove from the oven and allow the apple bars to cool in the pan for about 10 minutes.Slice into 12 bars and serve warm or at room temperature. Enjoy!Tips for SuccessApple Choice: Granny Smith apples add a nice tartness, but feel free to use your favorite variety.Even Dicing: Finely dice the apples for even distribution and easier slicing.Adjust Spices: Customize the spice levels to your preference; add a pinch of allspice for extra warmth.Add-Ins: Stir in chopped nuts like walnuts or pecans for added crunch.Nutrition InformationPrep Time: 15 minutesCook Time: 50–55 minutesTotal Time: ~1 hour 10 minutesYield: 12 barsCalories: Approx. 180 kcal per servingStorageRoom Temperature: Store in an airtight container for up to 2 days.Refrigerator: Keep refrigerated in an airtight container for up to 5 days.Freezer: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature before serving.Why This Recipe WorksThe combination of sweet and tart apples with a blend of warm spices creates a comforting flavor that’s hard to resist. Creaming the butter and sugar ensures a tender crumb, while the fresh apples add moisture and natural sweetness. The spices enhance the overall taste, making these bars a perfect treat for any occasion.ConclusionThese Apple Bars are a delightful way to enjoy the flavors of the season. Easy to make and even easier to enjoy, they’re a wonderful addition to any dessert table or as a simple homemade snack. Give this recipe a try, and savor the comforting taste of apples and spices in every bite!Enjoy !

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