4 recipes found
1. Drop the cream cheese into the bowl of your crockpot. Set it to high and let it warm, 5 minutes. Whisk the cream cheese until creamy. Add 1/2 cup of cream, the broth, garlic powder, onion powder, salt, and pepper. Stir in the green beans and mushrooms. Cover and cook on high for 2 hours or on low for 4-6 hours.
2. Before serving, make the topping. Melt 2 tablespoons of butter with the shallots/onions in a large skillet over medium-high heat. Cook, stirring occasionally, until golden, about 10 minutes. Add 4 more tablespoons of butter. Cook until the butter begins to brown, 2 to 3 minutes. Remove from heat and stir in the panko, corn flakes, paprika, garlic powder, and cayenne. Season with salt and pepper.
3. Stir the green beans, adding additional cream, if desired. Season with salt and pepper. Top with fried crumbs. Serve warm!
Optional: You can transfer the green beans to a serving dish, then add the crumbs. Serve warm!
1. Preheat the oven to 325° F.
2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
3. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and roast for 3 1/2 to 5 hours or until very tender.
4. Place the Dutch oven on a burner over low heat. If needed, add broth to keep the onions just barely covered. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper.
5. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.
1. Arrange the roast in the bowl of the crockpot. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
2. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper. Keep on LOW until ready to serve.
4. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Dip, dunk, drizzle, and be utterly amazed.