Imported from Joplin

recipes/cooking/amazing-chicken.md

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+Amazing Chicken
+
+# Ingredients
+
+- 4 skinless, boneless chicken breast halves
+- salt and pepper to taste
+- 1/2 cup mayonnaise
+- 2 cups Italian seasoned bread crumbs
+
+# Directions
+
+1. Preheat the oven to 425 degrees F (220 degrees C). Grease a shallow baking dish.
+2. Season chicken breasts. Coat chicken on all sides with mayonnaise, and roll in bread crumbs until coated. Place coated breasts into the prepared pan.
+3. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink in the middle and the juices run clear.
+
+#### Notes
+
+- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

recipes/cooking/arbys-horsey-sauce.md

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+Arby’s Horsey Sauce
+
+# Ingredients
+
+- 1 cup mayonnaise
+- 1 tablespoon sugar
+- 1/4 cup creamed horseradish or 2 tablespoons fresh horseraddish
+- 1/4 teaspoon salt
+
+# Directions
+
+In a small bowl combine mayonnaise, sugar, creamed horseradish, and salt. Stir until well combined. For best flavor allow to rest in a covered container in the refrigerator for at least 1 hour. For optimal results allow to rest overnight before serving.

recipes/cooking/black-bean-and-rice-freezer-burritos.md

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+Black Bean and Rice Freezer Burritos
+
+# Ingredients
+
+[(L)](http://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](https://twitter.com/intent/tweet?source=webclient&text=Black%20Bean%20and%20Rice%20Freezer%20Burritos%20https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](https://plus.google.com/share?url=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074)[(L)](http://pinterest.com/pin/create/link/?url=https%3A%2F%2Fwww.yummly.com%2Frecipe%2FBlack-bean-and-rice-freezer-burritos-365074&media=https%3A%2F%2Flh4.ggpht.com%2F6ZF_-mGiuUgxAX96cZsXU6DpUEqTKKxw6rp514q5gMUv63RV0nABZRwFZfZTbFOeLQY0P9YZvWsS9zXUts_HIIQ&description=Black%20Bean%20and%20Rice%20Freezer%20Burritos)
+
+[(L)](https://www.yummly.com/recipe/Black-bean-and-rice-freezer-burritos-365074#print)
+
+3 cups rice (uncooked)
+3 cans black beans (rinsed and drained)
+2 packages taco seasoning
+8 ounces pepper jack (shredded)
+8 ounces monterey jack (shredded)
+20 tortillas (burrito-sized)
+
+# Directions
+
+Cook the rice according to the package directions.
+
+In a large bowl, stir the black beans and taco seasoning together.  Add the cooked rice and cheeses, stirring to combine.
+
+Fill the tortillas with the rice and beans.  Wrap each burrito in plastic wrap and store in zip top freezer bags.  I had enough filling to fill a few more burritos, but ran out of tortillas.  I did put 20 burritos in the freezer.
+
+To heat, microwave unwrapped on a plate.  For our microwave, 1 minute and 45 seconds is a good amount of time.  Serve with salsa if you like.

recipes/cooking/bubble-up-pizza.md

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+Bubble Up Pizza
+
+# Ingredients
+
+- 1 pound Italian sausage
+- 1 (15 oz.) jar pizza sauce
+- 1 tube (12 oz) refrigerated Pillsbury Grands Jr. Biscuits
+- 2 cups Mozzarella Cheese
+- pepperoni slices
+
+# Steps
+
+- Preheat oven to 375F degrees.  Spray a 9x13 baking dish with nonstick cooking spray.
+- If you’re not using pre-cooked sausage, you're going to need to brown and crumble the Italian sausage and drain any excess grease.
+- Cut each biscuit into eighths.
+- In a bowl, combine pizza sauce with cut-up biscuits and cooked sausage. Stir to combine.
+- Spread this mixture evenly into prepared baking dish.
+- Then top with shredded cheese and sliced pepperoni.
+- Sprinkle with dried parsley (if using)
+- Bake uncovered for about 25-30 minutes until biscuits are cooked through.
+- It is closer to the thirty minute mark in my oven.
+- Then serve with a crisp, green salad!
+
+#### Notes
+
+- Note: Get creative with this! Add in any toppings that your family enjoys! Green peppers, onions and mushrooms are all great add-ins. If you don't like the sausage, no problem, just leave it out of the recipe. This is so easy to really make the way your family will enjoy!

recipes/cooking/chick-fil-a-copycat-chicken-sandwiches.md

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+Chick-fil-A Copycat Chicken Sandwiches
+
+# Ingredients
+
+- 2 skinless, boneless chicken breasts
+- Kosher salt and ground pepper
+- 1 teaspoon paprika
+- Peanut oil, for frying
+- 1 egg
+- ½ cup milk
+- ¾ cup all purpose flour
+- ¼ cup whole-wheat flour
+- 1 tablespoon dry milk
+- 1 tablespoon powdered sugar
+- ¼ teaspoon baking soda
+- ¼ teaspoon dry mustard
+- 1 sour pickle, cut into eight slices
+- 4 soft hamburger buns, split
+- 3 tablespoons unsalted butter, softened
+
+# Direcions
+
+1. In a shallow baking dish, whisk together egg, milk, ½ teaspoon paprika, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining ½ teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
+
+2. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
+
+3. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

recipes/cooking/crock-pot-buffalo-chicken-dip.md

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+Crock Pot Buffalo Chicken Dip
+
+# Ingredients
+
+- 2 (10 ounce) cans chicken
+- 2 (8 ounce) packets cream cheese
+- 3⁄4 cup hot sauce (I use Frank's)
+- 1 cup ranch dressing
+- 2 cups mild cheddar cheese
+- 2 loaves baguette
+
+# Steps
+
+- Drain canned chicken and put in medium sauce pan.
+- Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
+- Add cream cheese and stir until blended thoroughly.
+- Add ranch dressing and mix.
+- Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
+- Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
+- I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

recipes/cooking/crunchwrap-supreme.md

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+Crunchwrap Supreme
+
+# INGREDIENTS
+
+- 1 lb. ground beef
+- 1 tsp. chili powder
+- 1/2 tsp. ground paprika
+- 1/2 tsp. ground cumin
+- kosher salt
+- Freshly ground black pepper
+- 8 large flour tortillas
+- 1/2 c. Nacho Cheese Sauce
+- 4 tostada shells
+- 1 c. sour cream
+- 2 c. Shredded lettuce
+- 1 c. chopped tomatoes
+- 1 c. shredded Cheddar
+- 1 c. Shredded Monterey Jack
+- vegetable oil
+- Hot sauce, for serving
+
+# DIRECTIONS
+
+1. In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.Repeat with remaining crunchwraps and serve warm with hot sauce.

recipes/cooking/dr-pepper-pulled-pork.md

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+Dr. Pepper Pulled Pork
+
+# Ingredients
+
+- 2 1/2-3 lb pork butt (also known as a pork shoulder)
+- 24 oz. (2 cans) Dr. Pepper (or any caramel colored soda pop, each will provide a slightly different flavor)
+- 1 medium onion, cut in quarters and then again in half
+- 2 garlic cloves, minced
+- 1 1/2 teaspoons dry ground mustard
+- 1/4-1/2 teaspoon cayenne pepper (depending on personal taste.)
+- Salt and freshly ground black pepper
+- 1/4 cup apple cider vinegar
+- 3 tablespoons Worcestershire Sauce
+- bbq sauce of choice
+- rolls or buns of choice
+
+# Steps
+
+- Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
+- Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
+- Drain the remaining juices and toss the meat and onion mixture in the bbq sauce of choice. I don't have an exact amount listed- just add a bit at a time until you get to your desired sauciness!
+- Top onto lightly toasted buns and enjoy! Goes great with a good slaw and some oven fries.

recipes/cooking/easy-garam-masala.md

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+Easy Garam Masala
+
+"This is a quick Garam Masala (Indian spice) mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good."
+
+# Ingredients
+
+- 1 tablespoon ground cumin
+- 1 1/2 teaspoons ground coriander
+- 1 1/2 teaspoons ground cardamom
+- 1 1/2 teaspoons ground black pepper
+
+- 1 teaspoon ground cinnamon
+- 1/2 teaspoon ground cloves
+- 1/2 teaspoon ground nutmeg
+
+# Directions
+
+1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
+
+2.

recipes/cooking/easy-make-ahead-taco-casserole.md

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+Easy Make Ahead Taco Casserole
+
+# Ingredients
+
+- 1 1/2 pounds ground beef
+- 1 cup white onion chopped
+- 1 package taco seasoning mix
+- 1/2 cup of water
+- 2 to 3 tablespoons vegetable oil
+- 18 corn tortillas
+- 1 1/2 cups salsa
+- 1 can Ro*Tel Original Diced Tomatoes & Green Chilies
+- 1 can Rosarita Traditional Refried Beans
+- 2 cups shredded cheese
+- Optional Garnish
+- Sour cream
+- sliced green onion
+
+# Directions
+
+In a medium sized skillet, brown ground beef with white onion. Drain ground beef add taco seasoning mix and add 1/2 cup of water. Set aside seasoned beef.
+
+Heat vegetable oil in a skillet over medium-low heat. Cut corn tortillas in half. Heat corn tortillas halves in hot oil and drain on a plate lined with paper towels.
+
+Combine salsa and Ro*Tel tomatoes in a blender to make a sauce. Heat refried beans slightly in a microwave to make them spreadable.
+
+Line a 13 x 9-inch baking pan with corn tortillas. Spread can of Rosarita Traditional Refried Beans over the corn tortillas. Place the ground beef over the refried beans. Pour sauce over the ground beef. Place another layer of corn tortillas over the ground beef. Cover tortillas with cheese.
+
+At this point, you can wrap the casserole and freeze. Or you may want to bake the casserole and serve.
+
+Bake the casserole at 350 degrees for about 20 to 25 minutes.
+Serve the casserole with sour cream and sliced green onions if desired.

recipes/cooking/easy-meatloaf.md

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+Easy Meatloaf
+
+# Ingredients
+
+- 1 1/2 pounds ground beef
+- 1 egg
+- 1 onion, chopped
+- 1 cup milk
+- 1 cup dried bread crumbs
+- salt and pepper to taste
+- 2 tablespoons brown sugar
+- 2 tablespoons prepared mustard
+- 1/3 cup ketchup
+- Worcestershire Sauce
+
+# Steps
+
+1. Preheat oven to 350 degrees F (175 degrees C).
+2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
+3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
+4. Bake at 350 degrees F (175 degrees C) for 1 hour.

recipes/cooking/everyday-cornbread.md

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+EVERYDAY CORNBREAD
+
+# INGREDIENTS
+
+- 1 cup yellow cornmeal $0.24
+- 1 cup all-purpose flour $0.15
+- 1/4 cup sugar $0.20
+- 4 tsp baking powder $0.24
+- 1/2 tsp salt $0.02
+- 1 cup milk $0.31
+- 1 large egg $0.27
+- 1/4 cup vegetable or canola oil $0.08
+
+# INSTRUCTIONS
+
+1. Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
+
+2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
+
+3. In a separate bowl, whisk together the milk, egg, and oil.
+
+4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.
+
+5. Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.

recipes/cooking/fudge.md

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+Fudge
+
+# Ingredients
+
+- 3 cups semisweet chocolate chips
+- 1 (14 ounce) can sweetened condensed milk
+- 1/4 cup butter
+- 1 cup chopped walnuts (optional)
+
+# Steps
+
+- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
+- Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

recipes/cooking/homemade-twix-bar-recipe.md

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+Homemade Twix Bar Recipe
+
+# Ingredients
+
+- Shortbread cookies
+- 1/2 pound butter (unsalted)
+- 1/2 cup powdered sugar
+- 1/4 teaspoon salt
+- 2 cups flour
+- 1 teaspoon vanilla
+- 1 1/2 cups caramel baking chips
+- 2 cups chocolate chips
+- 1/4 cup coconut oil
+
+# Directions
+
+#### Cookie Directions:
+
+1. Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended. When the dough has turned into a soft uniform ball turn dough onto a lightly floured board.
+
+2. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch stripes. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly. Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
+
+3. Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies.
+
+4. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two folks until the cookie is fully coated. Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing cookie in an air tight container.

recipes/cooking/jalapeno-cheddar-cornbread.md

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+JALAPEÑO CHEDDAR CORNBREAD
+
+# INGREDIENTS
+
+- 2 jalapeños $0.36
+- 1.5 cups cheddar, shredded $1.31
+- 1 cup grape tomatoes $1.25
+- 1 cup cornmeal $0.21
+- 1 cup all-purpose flour $0.15
+- 2 Tbsp sugar $0.10
+- 4 tsp baking powder $0.24
+- 1/2 tsp salt $0.02
+- 1 cup milk $0.31
+- 1 large egg $0.27
+- 1/4 cup cooking oil $0.16
+
+# INSTRUCTIONS
+
+1. Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
+
+2. Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
+
+3. In a separate bowl, whisk together the milk, egg, and cooking oil.
+
+4. Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
+
+5. Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top.
+
+6. Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.

recipes/cooking/king-ranch-chicken-casserole.md

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+KING RANCH CHICKEN CASSEROLE
+
+# INGREDIENTS
+
+- 1 lb. boneless, skinless chicken breast ($5.79)
+- 1 Tbsp chili powder ($0.30)
+- 1 Tbsp cooking oil ($0.04)
+- 2 Tbsp butter ($0.26)
+- 1 yellow onion ($0.21)
+- 1 green bell pepper ($0.63)
+- 2 Tbsp all-purpose flour ($0.02)
+- 1 cup chicken broth ($0.13)
+- 1 10 oz. can diced tomatoes with green chiles (Rotel) ($0.45)
+- 1/2 cup sour cream ($0.22)
+- 8 oz. cheddar cheese, shredded ($1.69)
+- 5 cups tortilla chip strips* ($1.00)
+- 2 green onions ($0.23)
+
+# INSTRUCTIONS
+
+1. Place the chicken breasts on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4 to 1-inch thick. Season both sides of the chicken breasts with chili powder.
+- Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the seasoned chicken breast. Cook the chicken until browned on each side and cooked through, about 5 minutes each side. Remove the chicken to a clean cutting board to cool.
+2. While the chicken is cooking, finely dice the onion and bell pepper, and shred the cheddar cheese. Begin to preheat the oven to 375ºF.
+3. After removing the chicken from the skillet, add the butter, onion, and bell pepper. Sauté the onion and bell pepper in the butter over medium heat until the onions are soft and translucent.
+4. Add the flour to the skillet with the onion and bell pepper. Continue to sauté for about one minute more, or until the flour coats the bottom of the skillet and turns golden brown.
+5. Add the chicken broth to the skillet and stir to dissolve the flour and any browned bits of chicken from the bottom of the skillet. Allow the broth come up to a simmer, at which point it will thicken to a gravy. Remove the skillet from the heat.
+6. Drain the can of diced tomatoes with green chiles well. Dice the cooked chicken. Stir the chicken and tomatoes into the gravy.
+7. After stirring the chicken and tomatoes into the gravy, add the sour cream and 1/2 cup of the shredded cheddar, and stir until combined.
+8. Layer a few handfuls of the tortilla chip strips into the bottom of a 9x13-inch or 3 quart casserole dish. Spoon half of the chicken mixture on top of the chips. Layer more tortilla chip strips on top (about half as much as before), then spoon the remaining chicken mixture on top. Finally, add the remaining 1.5 cups of shredded cheddar.
+9. Bake the casserole in the preheated 375ºF oven for 15 minutes or until the cheese is melted and the casserole bubbles around the edges. Sprinkle sliced green onions on top after baking, then serve hot.
+
+#### NOTES
+
+These are the thick rectangular tortilla chips, like [these chips from Mission](https://www.missionfoods.com/products/strips-tortilla-chips/) (I used a generic). Their thick texture makes them ideal for this casserole.

recipes/cooking/loaded-mashed-potato-bowls.md

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+LOADED MASHED POTATO BOWLS
+
+# INGREDIENTS
+
+- 6 cups prepared mashed potatoes $2.17
+- 2 cups frozen corn kernels* $1.49
+- 15 oz. can black beans $0.79
+- 1/2 tsp chili powder** $0.10
+- 4 oz. cheddar, shredded $1.00
+- 1/2 cup BBQ sauce $0.68
+- 2 green onions, sliced $0.22
+- 1 jalapeño, thinly sliced (optional) $0.33
+
+# INSTRUCTIONS
+
+1. Allow the corn kernels to thaw, or heat them through if you plan to eat the bowls immediately. Rinse and drain the black beans, then add them to a bowl along with the chili powder and stir until the beans are coated.
+
+2. To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño.
+
+3. Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed potatoes are hot and the cheese is melted.
+
+#### RECIPE NOTES
+
+*I used "fire roasted" frozen corn kernels from Trader Joes, which are more expensive but lend a wonderfully smoky flavor.
+
+**This is not spicy red chile powder, but a [mild, earthy blend of spices](https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/chili-powder) used to season American chili.

recipes/cooking/multi-purpose-shredded-beef.md

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+MULTI-PURPOSE SHREDDED BEEF
+
+# INGREDIENTS
+
+- 4 lbs boneless beef rump roast $17.91
+- 2 cups beef broth* $0.30
+
+# INSTRUCTIONS
+
+1. Cut the rump roast into chunks approximately 3 inches each. This will allow the meat to cook evenly and come up to a safe temperature faster in the slow cooker. Place the beef into the bottom of the slow cooker. Pour the beef broth over the meat, place the lid on the slow cooker, and cook on high for 4-6 hours, or until the meat is fork tender. The beef should be so tender that it shreds with the slightest pressure of a fork.
+
+2. Pull the chunks of beef out of the cooking liquid and shred it with two forks. Divide the shredded beef into freezer safe containers (approximately 2 cups of shredded beef per container) and pour some of the cooking juices over top. The juices will help prevent the beef from drying and getting freezer burn while stored in the freezer. Refrigerate the beef until completely cooled before transferring to the freezer. Always label and date packages before freezing. Keep the beef in the freezer for up to three months for best flavor and quality.
+
+3. To reheat the beef, simply transfer it from the freezer container to a small pot and heat over medium-low until fully thawed and reheated. Strain the shredded beef from the cooking liquid and season according to the recipe it is being used in.
+
+#### RECIPE NOTES
+
+**I use Better Than Bouillon brand broth concentrate because it’s less expensive than canned or boxed broths, it lasts just about forever in the refrigerator, and you can mix up any amount that you need. See photos below.*

recipes/cooking/not-philly-cheesesteak-sandwiches.md

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+(NOT) PHILLY CHEESESTEAK SANDWICHES
+
+### INGREDIENTS
+
+- 2 cups [Multi-Purpose Shredded Beef](https://www.budgetbytes.com/2013/04/multi-purpose-shredded-beef/) $5.20
+- 2 onions $0.43
+- 2 bell peppers $1.00
+- 1 Tbsp vegetable oil $0.02
+- Salt & pepper to taste $0.05
+- 1 large loaf soft French bread $1.69
+- 4 slices provolone cheese $0.90
+
+### INSTRUCTIONS
+
+1. Reheat the Multi-Purpose Shredded beef in the microwave or in a small sauce pot over low heat. While the beef is heating, thinly slice the bell peppers and onions. Preheat the oven to 400 degrees.
+
+2. Place one teaspoon of vegetable oil in a large skillet and place over a medium-high flame (or use a non-stick skillet with a little non-stick spray). When the skillet is very hot, add about 1/3 of the sliced vegetables. Saute for 2-3 minutes, or until they become soft and the edges become golden brown. Continue to cook the rest of the vegetables in small batches and replenishing the oil as needed. Try not to over crowd the skillet, which can trap the steam and cause the vegetables to stew instead of caramelize on the edges.
+
+3. Cut the French bread loaf into four equal pieces and then slice each piece open. Place the opened bread on a baking sheet. Divide the shredded beef between the four sets of bread. Pile the beef on one half and spoon some of the cooking juices over the other half. Add the sauteed onions and peppers on top of the beef and then top each sandwich with a slice of provolone.
+
+4. Bake the sandwiches in the oven for 3-5 minutes, or until the cheese is melted and the bread is slightly crispy on the edges, then EAT.

recipes/cooking/orange-sauce.md

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+Orange Sauce
+
+# INGREDIENTS
+- 1 large orange ($0.70)
+- 3 Tbsp soy sauce ($0.28)
+- 1.5 Tbsp brown sugar ($0.06)
+- 1/2 Tbsp rice vinegar ($0.06)
+- 1 tsp grated fresh ginger ($0.04)
+- 1 clove garlic, minced ($0.08)
+- 1/4 tsp red pepper flakes ($0.02)
+- 1/2 Tbsp cornstarch ($0.02)
+# INSTRUCTIONS
+1. Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You'll need about 1 tsp zest and 1/2 cup juice. 
+2. Combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp cornstarch in a small sauce pot. 
+3. Before placing it over heat, whisk until the cornstarch is fully dissolved. 
+4. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (about 3-5 minutes). 

recipes/cooking/pizza-casserole.md

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+Pizza Casserole
+
+# Ingredients
+
+- 2 cups uncooked egg noodles
+- 1/2 pound lean ground beef
+- 1 onion, chopped
+- 2 cloves garlic, minced
+- 1 green bell pepper, chopped
+- 1 cup sliced pepperoni sausage
+- 16 ounces pizza sauce
+- 4 tablespoons milk
+- 1 cup shredded mozzarella cheese
+
+# Steps
+
+1. Cook noodles according to package directions.
+2. Preheat oven to 350 degrees F (175 degrees C).
+3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
+4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

recipes/cooking/prego-pasta-sauce-pizza-bowls.md

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+Prego Pasta Sauce Pizza Bowls
+
+# Ingredients
+
+- 1 16 ounce box pasta (macaroni, rigatoni, or your favorite shape)
+- 1 jars Prego Pasta Sauce
+- Pizza toppings
+- 1/2 cup chopped white onion
+- 1/2 cup chopped bell pepper
+- 1/2 cup sliced mushrooms
+- 2 cups cooked Italian sausage
+- 4 to 6 ounces pepperoni
+- 8 ounces Mozzarella cheese
+
+# Directions
+
+1. Cook pasta according to package directions. 
+2. Heat pasta sauce in a pot until it is warmed through over medium heat. 
+3. Drain pasta and place pasta in small oven-proof bowls. 
+4. Top with Prego Pasta Sauce, and then add your favorite pizza toppings. 
+5. Add cheese last. 
+6. Place bowls under the broiler and broil for about 5 to 7 minutes or until the cheese begins to brown.

recipes/cooking/reeses-peanut-butter-eggs.md

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+Reeses Peanut Butter Eggs
+
+# Ingredients
+
+- 1 cup peanut butter
+- 1/4 cup butter
+- 1 3/4 cup powdered sugar
+- 1 teaspoon vanilla
+- 16 ounces chocolate
+- 2 tablespoons of butter
+- Note: An alternative to this recipe is to substitute the 2 tablespoons of butter for the coating for 2 tablespoons of coconut oil
+
+# Directions
+
+1. In a medium sized bowl combine peanut butter and butter together with a mixer. When combined add powdered sugar and vanilla. Shape the eggs by using 1 tablespoon of mixture and hand shape the peanut butter into an egg shape. Place peanut butter egg on a cookie sheet that is lined with waxed paper. When done with all of the peanut butter refrigerate mixture for about 30 minutes before coating with chocolate.
+
+2. Melt chocolate in a double boiler, or in a microwave in 30 second increments. Add2 tablespoons of butter to the chocolate to make the coating. Stir to combine the chocolate and butter together. When the chocolate has melted fully, set aside.
+
+3. Remove peanut butter eggs from the refrigerator and gently dip into the chocolate. You can place the dipped egg onto the waxed paper. Allow the chocolate to set. Once the chocolate has set you can enjoy these. I recommend that you keep these in the refrigerator, they will keep for about 7 to 10 days.

recipes/cooking/sesame-sauce.md

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+Sesame Sauce
+
+# INGREDIENTS
+1/4 cup soy sauce ($0.24)
+2 Tbsp water ($0.00)
+1 Tbsp toasted sesame oil ($0.33)
+3 Tbsp brown sugar ($0.12)
+1 Tbsp rice vinegar ($0.12)
+1 tsp grated fresh ginger ($0.10)
+2 cloves garlic, minced ($0.16)
+1 Tbsp sesame seeds ($0.8)
+1/2 Tbsp cornstarch ($0.02)
+# INSTRUCTIONS
+1. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
+2. Before placing it over heat, whisk until the cornstarch is fully dissolved. 
+3. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (about 3-5 minutes). 

recipes/cooking/slow-cooker-chicken-tikka-masala.md

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+SLOW COOKER CHICKEN TIKKA MASALA
+
+# INGREDIENTS
+
+- 1 yellow onion $0.31
+- 2 lbs. chicken thighs, skin removed $5.66
+- 3 cloves garlic $0.24
+- 1 Tbsp grated fresh ginger $0.11
+- Freshly cracked pepper $0.05
+- 1 Tbsp [garam masala ](http://allrecipes.com//Recipe/easy-garam-masala/Detail.aspx)$0.50
+- 2 15 oz. cans tomato sauce $1.58
+- 1/3 cup half and half or cream $0.30
+- 1/4 bunch fresh cilantro, chopped $0.25
+
+# INSTRUCTIONS
+
+1. Dice the onion and place it in the bottom of your slow cooker. Remove the skins from the chicken (if not already skinless) and nestle the chicken thighs into the slow cooker on top of the onions. Top the chicken with the minced garlic, grated ginger, some freshly cracked pepper, and the garam masala.
+
+2. Pour two 15oz. cans of tomato sauce over top of the chicken and spices. Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low (or pressure cook for 45 minutes).
+
+3. When it's finished cooking, carefully remove the chicken thighs from the sauce and transfer them to a cutting board. Use two forks to shred the chicken and remove the bones.
+
+4. While the chicken is out of the pot, taste the sauce and add any salt or extra garam masala if desired. Once seasoned to your liking, stir in the half and half or cream.
+
+5. Finally, return the shredded chicken meat to the pot and stir to combine. Serve the meat and sauce over rice or with flat bread for scooping up the delicious sauce. Top with freshly chopped cilantro.
+
+#### RECIPE NOTES
+
+The flavor of this dish depends greatly on the quality and freshness of your garam masala. If using a lower quality or older spice blend, you may want to add more spice to achieve the bold flavors.

recipes/cooking/steak-and-shake-frisco-patty-melt.md

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+Steak and Shake Frisco Patty Melt
+
+# Ingredients
+
+- Burger Mix
+- 8 ounces ground round
+- 4 ounces ground sirloin
+- 4 ounces ground chuck
+- Burger Seasoning Mix
+- 1 1/2 teaspoons salt
+- 1 teaspoon ground black pepper
+- 1/4 teaspoon onion salt
+- 1/4 teaspoon garlic salt
+- Frisco Sauce
+- 1/2 cup thousand island dressing
+- 1/2 cup French Salad dressing
+- 2 tablespoons ketchup
+- 1/4 teaspoon Worcestershire sauce
+- 4 slices sourdough bread
+- 1 tablespoon softened butter
+- 2 slices of American cheese
+- 2 slices of Swiss cheese
+
+# Directions
+
+1. In a medium-sized bowl combine the ground round, ground sirloin, and ground chuck. Combine and mix. Allow meat to rest about 10 minutes in the refrigerator before forming 4 - 4-ounce balls of meat.
+
+2. While the meat is resting combine the salt, black pepper, onion salt, and garlic salt in a small bowl. You will use this burger seasoning on the burger.
+
+3. Prepare the Frisco sauce by combining the thousand island dressing, French salad dressing, ketchup, and Worcestershire sauce in a bowl.
+
+4. Preheat the griddle to 375 degrees, if you do not have a griddle I suggest that you use a large cast iron pan. If you have a large griddle butter 4 pieces of bread on one side, and allow the bread to toast on the griddle while the burger cook. If you do not have a griddle you may want to toast the bread on one side in your skillet before you cook the beef.
+
+5. Once the cooking surface had heated up fully place the meat balls onto the skillet. You will need to press the burgers into thin patties. Use a spatula to press the burgers into thin patties. Season with the burger seasoning. These burgers cook very quickly 2 to 3 minutes on the first side. Once the edges begin to brown flip the burgers and season them again. Place the 4 slices of cheese onto the meat patties. They will need to cook for another minute or two before they have cooked through.
+
+6. To build the burgers spread the Frisco sauce on the untoasted portion of the bread liberally. Build your burger starting with a piece of the toasted bread, and then place a meat patty topped with Swiss cheese, and then one topped with American cheese, and top with a piece of toasted bread.

recipes/cooking/stromboli.md

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+Stromboli
+
+# Ingredients
+#### DOUGH
+
+- 1 tsp active dry yeast
+- 1 Tbsp sugar
+- 3/4 cup warm water
+- 1 tsp salt
+- 1/2 Tbsp olive oil
+- 3 cups all-purpose flour
+
+#### FILLINGS/TOPPINGS
+
+- 1/3 lb. salami
+- 6 slices provolone cheese
+- 1/2 cup banana pepper slices
+- 2 Tbsp olive oil
+- 1 tsp Italian seasoning blend
+- Instructions
+
+# Instructions
+
+1. Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.
+
+2. Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.
+
+3. Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.
+
+4. Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the stromboli to rise for about an hour.
+
+5. Preheat the oven to 400 degrees. Bake the stromboli for 25 minutes or until golden brown on top. Slice the stromboli into 12 pieces, about 1.5 inches each. Enjoy!
+
+Stromboli https://www.budgetbytes.com/2013/01/stromboli/

recipes/cooking/sweet-and-sour-sauce.md

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+Sweet and Sour Sauce
+
+# INGREDIENTS
+- 1/4 cup brown sugar ($0.16)
+- 1/4 cup rice vinegar ($0.48)
+- 2 Tbsp ketchup ($0.10)
+- 1 tsp soy sauce ($0.04)
+- 2 Tbsp water ($0.00)
+- 1 tsp cornstarch ($0.01)
+# INSTRUCTIONS
+1. Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.
+2. Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.
+3. Serve the sweet and sour sauce immediately or refrigerate for up to one week.
+ 
+# CUSTOMIZE YOUR SWEET AND SOUR SAUCE
+The recipe listed below is a very basic, simple sweet and sour sauce. If you want to change up your sauce and do something a little more interesting, here are a few options:
+
+- Zingy – Add 1/2 tsp grated fresh ginger
+- Spicy – Add a pinch of red pepper flakes, or a small squirt of sriracha
+- Pineapple – Replace the water with pineapple juice and reduce the brown sugar by 1 Tbsp
+
+### WHAT MAKES SWEET AND SOUR SAUCE RED?
+In most fast food take out restaurants, the red color of the sweet and sour sauce is nothing more than red food coloring. In the recipe below, I use a little ketchup, which not only makes the sauce red, but adds even more sweet and sour flavor (ketchup has both sugar and vinegar). Two birds with one stone!
+
+### CAN I USE DIFFERENT VINEGAR?
+IMHO, rice vinegar is worth the purchase. It’s usually very inexpensive, and it has a much more delicate flavor than other types of vinegar. If you decide to substitute either white vinegar or apple cider vinegar for the rice vinegar in this recipe, you will likely throw the flavor balance off a bit. You may be able to remedy this by adding more sugar, but it will depend entirely on your own taste buds.

recipes/cooking/the-best-dill-pickle-sandwich.md

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+The Best Dill Pickle Sandwich
+
+# Ingredients
+
+- 1 Bays English muffin, sliced in half and toasted
+- mayonnaise (not lowfat)
+- 2 slices refrigerated Claussen Kosher Dill Pickle Sandwich Slices
+- 6 NatureSweet Cherub small tomatoes, sliced in half
+
+# Steps
+
+1. Toast English muffin until golden brown and crunchy. Apply a good smear of mayonnaise to each side of the English muffin. Place two dill pickles slices on one side of the bread and cover with tomato slices. Top with other side of English muffin.
+2. Serve immediately. It tastes best when English muffin is still slightly warm from the toaster.

recipes/cooking/tikki-masala.md

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+Tikki Masala
+
+# Ingredients
+
+#### For the chicken marinade:
+
+- 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
+- 1 cup plain yogurt
+- 1 1/2 tablespoons minced garlic
+- 1 tablespoon ginger
+- 2 teaspoons garam masala
+- 1 teaspoon turmeric
+- 1 teaspoon ground cumin
+- 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
+- 1 teaspoon of salt
+
+#### For the sauce:
+
+- 2 tablespoons of vegetable/canola oil
+- 2 tablespoons butter
+- 2 small onions (or 1 large onion) finely diced
+- 1 1/2 tablespoons garlic finely grated
+- 1 tablespoon ginger finely grated
+- 1 1/2 teaspoons garam masala
+- 1 1/2 teaspoons ground cumin
+- 1 teaspoon turmeric powder
+- 1 teaspoon ground coriander
+- 14 oz (400g) tomato puree (tomato sauce/Passata)
+- 1 teaspoon Kashmiri chili (optional for colour and flavour)
+- 1 teaspoon ground red chili powder (adjust to your taste preference)
+- 1 teaspoon salt
+- 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
+- 1 teaspoon brown sugar
+- 1/4 cup water if needed
+- 4 tablespoons Fresh cilantro or coriander to garnish
+
+# Instructions
+
+1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
+2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
+3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
+4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
+5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
+6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
+7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
+
+https://cafedelites.com/chicken-tikka-masala/