Recipes for "simple recipes"

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.

Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.

Whisk sour cream and egg together in a small bowl until combined.

Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)

Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.

Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.

Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.

Serve and enjoy!

Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.

Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.

Cover loosely and simmer until meat is tender, about 1 1/2 hours.

Allow pork to cool, covered, in broth for 1 hour.

Shred meat with two forks.

Gather all ingredients.

Combine sugar and water in a medium saucepan over medium heat.

Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Pour into a clean jar and seal with a tight-fitting lid; store in the refrigerator for up to one month.

Heat oil in a 2-quart saucepan over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 7 to 10 minutes. Add onion and garlic; cook until onion is translucent, about 5 minutes. Drain any excess fat.

Stir in beans, crushed tomatoes, chili powder, vinegar, salt, and pepper; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined.

Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated.

Pour in milk, lemon zest, and lemon juice; mix until smooth.

Spoon batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Let cake cool before cutting into squares. Enjoy!

Place broccolini in a large skillet with about 2 inches of water; bring to a boil and cook until bright green, 1 to 2 minutes. Drain.

Heat olive oil in the same skillet over medium heat. Stir in garlic and cook until golden and fragrant, 1 to 2 minutes. Add broccolini; cook and stir until heated through, 2 to 3 minutes.

Squeeze lemon juice over broccoli and season with red pepper flakes, salt, and pepper.

Gather all ingredients.

Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until softened.

Add water; stir in tomatoes, kidney beans, and garlic.

Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.

Bring to a boil. Reduce heat to low and simmer, covered, until flavors blend and chili thickens slightly, about 30 minutes.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Fit pie crust into a 9-inch pie dish and place it on a baking sheet.

Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.

Pour mixture into the pie crust. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.

Remove from the oven, set on a wire rack, and cool completely before serving.

Serve and enjoy!

Shake dressing ingredients up in a jar. Taste and adjust to get it just right for how you like it.

Toss a generous amount of spring greens with just a few light drizzles of dressing – you want to get the leaves entirely coated in dressing (but not so much that they get soggy). I often use my hands to gently toss it well without breaking all the greens. Serve immediately.