Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
.JPG)
.JPG "Honey Ham Biscuit Sliders")
Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
.JPG "Honey Ham Biscuit Sliders")
I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
.JPG "Honey Ham Biscuit Sliders")
Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
.JPG "Honey Ham Biscuit Sliders")
Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
.JPG "Honey Ham Biscuit Sliders")
WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
.JPG "Honey Ham Biscuit Sliders")
If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
.JPG "Honey Ham Biscuit Sliders")
I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
.JPG "Honey Ham Biscuit Sliders")
I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
.JPG "Honey Ham Biscuit Sliders")
What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
.JPG "Honey Ham Biscuit Sliders")
HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
.JPG "Honey Ham Biscuit Sliders")
Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
.JPG "Honey Ham Biscuit Sliders")
Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
.JPG "Honey Ham Biscuit Sliders")
Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
I have been craving Chinese food for weeks and weeks now. I could probably just take myself to a Chinese restaurant if I wanted to, but to be honest the food at the restaurant here in town is the pits. The best one is in the next town over and when I think about driving all the way there, I end up just eating whatever I have in the house.
Sometimes I do go with my father and his friends for a Chinese meal, but that is a very rare occurrence. I am not one to go out and eat all by myself. Where is the fun in that.
.JPG "Mongolian Beef & Broccoli with Noodles")
It's not often that our local grocery store has flank steak for sale. When my sister and I were there yesterday we spied to packages of it. I snapped up one and she snapped up the other.
And then I headed to the produce aisle to pick up some broccoli so I could make myself a stir fry for my supper.
.JPG "Mongolian Beef & Broccoli with Noodles")
I love, Love, LOVE Beef and Broccoli. It is one of my favorite Chinese dishes. I had spied a tasty looking Mongolian Beef & Broccoli recipe the other day however, and I wanted to try that.
I have adapted this recipe for Mongolian Beef & Broccoli with noodles from one I found on a page called Creme de la Crumb. The original recipe was sized for four people. I small batched it to feed only two.
.JPG "Mongolian Beef & Broccoli with Noodles")
I chose that recipe because I happened to have all of the ingredients needed in my larder. I keep a whole shelf on the door of my refrigerator stocked with ingredients to make Chinese food.
I also love any Chinese dish that contains noodles. One thing I used to love ordering when I lived in the UK was the Singapore noodles with vermicelli.
My husband hated it because he didn't like noodles, but oh well, more for me!
.JPG "Mongolian Beef & Broccoli with Noodles")
WHAT YOU NEED TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES
It looks like a long list, but really once you have gathered all of the components, this is a dish that goes together in a flash!
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) water
- 1/4 cup (50g) soft light brown sugar
- 1 tsp. minced garlic
- 1/2 tsp. sriracha sauce
- 1 TBS hoisin sauce
- 1 TBS rice wine vinegar
- 1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
- 1 cup broccoli florets
- 1 TBS light olive oil
- 3/4 lb. (340g) stir fry beef - or very thin sliced steak
- 1 package ramen noodles - boiled until tender and drained
- chopped spring onions - for garnish (optional)
.JPG "Mongolian Beef & Broccoli with Noodles")
Use the freshest broccoli that you can find and then cut your broccoli into bite sized pieces. Cut any larger florets in half. You don't want anything larger than a bite.
.JPG "Mongolian Beef & Broccoli with Noodles")
If you are slicing your own steak to use in this, it's much easier to slice it thinly if your steak is partially frozen. I don't really like buying stir fry strips of beef. I find them to be too thick. I prefer to cut my own.
I highly recommend using flank or sirloin steak for this, but you can use whatever steak you wish. It is so thin and so quickly cooked it won't be tough anyways.
.JPG "Mongolian Beef & Broccoli with Noodles")
My son told me about these Ramen noodles a few months ago. The brand is Indomie Mi goreng fried noodles. They are lovely. I like them much more than other kinds. You can find them at Walmart and on Amazon and in the grocery stores.
They come with seasoning powders and oils in the packets. You won't need them for this recipe. Just the noodles.
My grandsons have gotten the prep of these noodles down to an art form. They delighted in showing me how they make them on their recent visit to me. They really are delicious.
.JPG "Mongolian Beef & Broccoli with Noodles")
HOW TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES
This is a really quick and easy dish to make, especially if you have all of your ingredients measured, prepped, gathered and grouped prior to beginning cooking.
Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.
Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.
.JPG "Mongolian Beef & Broccoli with Noodles")
Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.
Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.
Stir in noodles, and heat through. Garnish with spring onions if desired and serve.
.JPG "Mongolian Beef & Broccoli with Noodles")
I really REALLY enjoyed this dish, and it satisfied my Chinese food craving, for the time being anyways! It was quick and easy to make and incredibly delicious.
You could serve it with steamed rice if you wanted to or add extra vegetables if you like. I was quite fond of it just as is. If you like your food really spicy why not add some dried chili flakes?
A sprinkle of chopped salted peanuts on top is also very nice. I was in such a hurry to eat this that I completely forgot to sprinkle the spring onions on top before I took all my photos! They do add a nice sharpness to the dish so don't leave them out!
.JPG "Mongolian Beef & Broccoli with Noodles")
VEGETABLE CHOW MEIN - What if I told you that you could fix a quick and easy Vegetable Chow Mien which is delicious and nutritious and contains plenty of crunch and color? I have used fresh cabbage, carrots, cooking onions, and spring onions along with some fresh bean sprouts, mushrooms and a few water chestnuts for plenty of crunch. This is simply delicious.
QUICK AND EASY FIRECRACKER CHICKEN - Quick, easy, spicy and delicious!Chunks of crispy chicken in a sweet and spicy glaze. This quick and easy dinner option is sure to be popular with the family! I served it with steamed rice and broccoli spears.
Yield: 2
Mongolian Beef & Broccoli with Noodles
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Perfectly cooked beef and crispy tender broccoli in a spicy sweet and garlicky sauce with noodles. Delicious!
Ingredients
- 1/3 cup (80ml) soy sauce -
- 1/4 cup (60ml) water
- 1/4 cup (50g) soft light brown sugar
- 1 tsp. minced garlic
- 1/2 tsp. sriracha sauce
- 1 TBS hoisin sauce
- 1 TBS rice wine vinegar
- 1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
- 1 cup broccoli florets
- 1 TBS light olive oil
- 3/4 lb. (340g) stir fry beef - or very thin sliced steak
- 1 package ramen noodles - boiled until tender and drained
- chopped spring onions - for garnish (optional)
Instructions
- Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.
- Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.
- Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.
- Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.
- Stir in noodles, and heat through. Garnish with spring onions if desired and serve.
Thanks so much for visiting. Do come again!
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
.JPG "Creamy Tomato Soup")
I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
.JPG "Creamy Tomato Soup")
The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
.JPG "Creamy Tomato Soup")
WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
.JPG "Creamy Tomato Soup")
I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
.JPG "Creamy Tomato Soup")
HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
.JPG "Creamy Tomato Soup")
Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
.JPG "Creamy Tomato Soup")
I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons