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Main dish

Fried Bologna Casserole Is What’s For Dinner Tonight

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Fried Bologna Casserole Is What's For Dinner Tonight
More proof that America is still great..... Bologna! This time let's put it in a casserole! Keep the kids happy and coming back for seconds! Creamy mashed potato, gooey cheese and the star of course, Fried Bologna! Simple but absolutely a staple in my kitchen and hopefully yours too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bologna
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 cups warm mashed potatoes
  • 1½ cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1½ quart baking dish.
  2. Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
  3. Spread â…“ of the mashed potatoes into the prepared baking dish. Layer with 2 of the fried bologna, and sprinkle with â…“ of the cheese. Repeat with the remaining ingredients.
  4. Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

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Dessert

These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!

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These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!
These spicy-creamy Buffalo Rice Bombs are ready for your next shindig. The effort is worth it in the end for this recipe, and you won't be able to get enough of the crispy coating and subtle heat through and through. Fry these rice bombs and serve them with a cooling sauce like ranch or sour cream for a combination that's unlike anything else. Give these a try - you'll want these everyday!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the rice:
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 pound Arborio rice
  • ½ cup white wine
  • 4½ cups chicken stock, divided (plus more as needed)
For the buffalo chicken:
  • ½ pound boneless skinless chicken thighs (about 2 thighs)
  • ½ cup onion, diced
  • 1½ tablespoons unsalted butter
  • 1 cup chicken stock
  • 1½ cups water
  • ½ teaspoon ground cumin
  • ¼ teaspoon oregano
  • ¼ cup hot sauce, plus 2 more tablespoons
For the buffalo sauce:
  • 1 cup hot sauce
  • 2 tablespoons melted butter
  • ½ teaspoon ground cumin
For the dredge:
  • 3 eggs, beaten
  • 1 cup Romano cheese, shredded
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1½ cups seasoned bread crumbs
  • Vegetable oil for frying
  • Celery and carrot sticks, for serving
Instructions
  1. In a large pot, heat the oil and onions, sauteing for about 3 minutes, or until the onions become translucent. Stir in the rice, and cook for one minute, then stir in the white wine, being careful to stir frequently to keep the mixture from bubbling.
  2. Once the wine is absorbed, stir in one cup of the chicken stock. Continue cooking until almost fully absorbed, then add another cup of chicken stock. Continue this until all of the stock is used up, and the rice is cooked but still al dente, about 15-20 minutes. You may need a bit more chicken stock to get to this stage.
  3. Once rice is done, pour it out evenly onto a baking sheet, cover and chill until thoroughly cooled. Once fully cooled, transfer to an airtight container with a lid, and keep chilled until ready to use.
  4. In a new pot, to cook the buffalo chicken, stir together the chicken, onion, butter, chicken stock, water, cumin, oregano, and ¼ cup of the hot sauce, bringing it to a boil, then lowering to a simmer. Cook one hour or until the chicken is completely tender and easily torn into smaller pieces.
  5. Strain the liquid from the chicken and discard. Place the chicken and onions in a bowl and shred, then mix in the remaining 2 tablespoons of the hot sauce. Set aside in the refrigerator until later.
  6. To make the buffalo dipping sauce, mix together the hot sauce, melted butter, and cumin until well-combined. Set aside in the refrigerator until later.
  7. Take out the thoroughly-chilled rice, then stir in the 3 beaten eggs and Romano cheese. Split up the mixture into 20 balls, flattening each slightly to about three inches round. Line up the balls on a parchment-lined baking sheet.
  8. Take the chicken out of the refrigerator, then split up into 10.
  9. Wet your hands with a little water, then pick up one rice patty, placing a chicken portion into the center. Cover the patty with another rice patty, pressing together and shaping into a ball, ensuring that the chicken is evenly covered. As you form each one, place back on lined sheet pan and then refrigerate until the next step.
  10. To dredge the bombs, pull out three bowls; in one bowl, beat the two eggs with milk; in the second bowl, add in the flour; in the third bowl add the seasoned breadcrumbs.
  11. In a large pot or deep fryer, heat enough oil to fully cover the bombs while they fry. Heat oil to 325 degrees.
  12. Begin dredging the bombs by dipping in flour first, then eggs, then breadcrumbs, then placing on a clean tray or plate. Continue until all bombs are dredged.
  13. Going in batches, fry a few bombs at a time in the hot oil, turning as needed until evenly golden brown all over, about 3 minutes. Remove to a paper towel-lined pan or plate to drain of excess grease.
  14. Serve with ranch dressing or sour cream, buffalo sauce, and celery and carrot sticks.

Watch the recipe video here:

You'll want these every day!Recipe: http://sha.red/HBDzQ

Posted by Shared Food on Sunday, May 5, 2019

Main dish

This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love

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This Chicken Bacon Ranch Casserole Is Something the Whole Family Will Love
Casseroles are great for those busy weeknight dinners, and this one is absolutely delicious! This Chicken Bacon Ranch Casserole is something the whole family will devour - even the kids! Use up your leftover rotisserie chicken for this one dish meal. Just mix up your ingredients, lay down some crescent roll dough, and bake away for a dinner you won't soon take off the menu!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can crescent rolls
  • 2 cups shredded rotisserie chicken
  • 8 slices cooked crumbled bacon, divided
  • 1 cup mayonnaise
  • 1 tablespoon dry ranch seasoning
  • 1 large tomato, chopped
  • 3 medium green onions, chopped
  • 1 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Spread crescent rolls onto a 13í—9 inch baking pan, sealing perforated edges. Bake 10 minutes.
  3. Meanwhile, mix mayo and ranch seasoning until well combined.
  4. In a medium bowl crumble 6 slices of bacon, add shredded chicken, and ½ cup of the mayo ranch mixture. Stir until combined.
  5. Remove baked crescent sheet from oven, spread the remaining mayo ranch mixture over the top within a ¼ inch of edges.
  6. Spread the chicken mixture over the top of the ranch mixture, then sprinkle with tomato and cheese.
  7. Bake 10 to 12 minutes or until cheese is hot and melted.
  8. Sprinkle with remaining bacon and green onions. Enjoy!

Watch the recipe video here:

Use up your leftover chicken for this tasty one dish mealRecipe: http://sha.red/zuMLM

Posted by Shared Food on Saturday, April 27, 2019

Dessert

Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!

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Pudding Packs Rule the School Yard for Years and Now You Can Make Them at Home!
https://www.facebook.com/1000605023309848/posts/2185107211526284/Growing up my favorite school snack was my pudding packs! My kids are no different but so many additives and ingredients I can't pronounce has made me rethink things. So now I'm making the at home and here's how. These pudding packs boast 2 layers of chocolate, 1 milk and 1 rich deep flavored dark chocolate. Not only do they take no time to make, your kiddos will beg you to make more!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2½ cups whole milk
  • 4 large egg yolks
  • 2 ounces high-quality milk chocolate
  • 2 ounces high-quality dark chocolate
  • 1 tablespoon Dutch-process cocoa powder (optional)
Instructions
  1. Place the milk chocolate and dark chocolate in separate, medium bowls. Bloom the cocoa powder (if using) in a little hot water to make a liquidy paste, and add to the bowl with the dark chocolate. Set aside.
  2. Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
  3. Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
  4. Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
  5. Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Divide the pudding, through a strainer, evenly between the two bowls with chocolate. Whisk quickly to incorporate the melted chocolate.
  6. Spoon the milk chocolate pudding into individual serving cups, or transfer to a large serving bowl. Top with the dark chocolate pudding. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.

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Your kiddos will beg you to make more!Recipe: http://sha.red/V9MuU

Posted by Shared Food on Sunday, April 28, 2019

Dessert

Banana Marshmallow Pops

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Banana Marshmallow Pops
Creativity in the kitchen is a must, especially when making crazy unique snacks for your kids. Not going to lie about this one, I enjoyed these banana pops so much I forgot to give them to my kids. Tropical bananas together with sticky and sweet marshmallows all enrobed in milk chocolate and covered in nuts, sprinkles and coconut! Forgot to mention that they’re all on a stick!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large bananas
  • 6 large marshmallows
  • 3 cups milk chocolate chips, melted
  • Sweetened coconut flakes
  • Walnut pieces, crushed
  • Sprinkles
  • 6 popsicle sticks
Instructions
  1. Peel and cut bananas into inch long chunks, cut marshmallows in half (roughly the same size as the banana pieces)
  2. Starting with marshmallow, skewer onto popsicle stick, leaving enough room to still be able to hold the popsicle stick. Then skewer banana, keep going until it reaches the top and make sure to have a marshmallow at the top.
  3. Melt chocolate in a microwave safe bowl in 30 second intervals until smooth.
  4. Gently dip the entire pop into the melted chocolate and garnish with toppings before the chocolate sets.
  5. Place onto parchment lined baking sheet and place in fridge until set.
  6. Enjoy!

Watch the recipe video here:

Banana Marshmallow Pops are mouthwateringly delicious ?Recipe: http://sha.red/tJXwO

Posted by Shared Food on Thursday, May 30, 2019

Dessert

These Chocolate Peanut Butter Cups Have A Secret Ingredient You’d Never Expect

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These Chocolate Peanut Butter Cups Have A Secret Ingredient You'd Never Expect
There's no way you could ever improve chocolate and peanut butter cups...or so I thought! These indulgent sweet bites have only five ingredients, and one of them is totally unexpected - Cheerios! The cereal gives just the right amount of crunch to make these treats even more of a pleasure to eat. We used plain Cheerios, but you can experiment with all the different flavors to see which one you like best. What recipes have you make before using cereal?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup salted butter, melted
  • 1 cup Cheerios cereal
  • 1 cup powdered sugar
  • ¾ cup peanut butter
  • 1 cup chocolate chips
Instructions
  1. Pulse the Cheerios in a food processor until ground into small pieces.
  2. Add the ground Cheerios to a large bowl with melted butter, powdered sugar and peanut butter. Mix until everything is combined.
  3. Add spoonfuls of the mixture to a lined muffin tin (regular sized or mini - your choice!).
  4. Melt the chocolate chips in a microwave safe bowl and top each peanut butter cupcake.
  5. Chill for 3 hours or until the bites have completely firmed up. Serve and enjoy!

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These chocolate peanut butter cups have a secret ingredient you'd never expect!Recipe: http://sha.red/wfaux

Posted by Shared Food on Tuesday, May 28, 2019

Main dish

Rigatoni Pizza Pie Is the Perfect Mix of 2 Favortites

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Rigatoni Pizza Pie Is the Perfect Mix of 2 Favortites
Coming from a family with a love of fresh pastas and Italian food, there was definitely no shortage big meals at my house. My grandma always loved making her pasta and dough from scratch and as much as I LOVED the way her cooking tastes, but I have 3 rambunctious boys at home that leave me NO time for that. I need the type of meal that will be quick and easy to make, that will feed 3 plus my dear husband and not leave us with a million dishes to clean up. Yes I say 'us' because if my boys want to eat the food I make, we have a rule they help contrite to dinner time in some way. I have them either clean up or help set the table and prep meals.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 lb of ground beef
  • 3 cloves minced garlic
  • ⅛ teaspoon crushed red pepper flakes
  • 1 can of crushed tomatoes
  • 1 lb rigatoni pasta
  • 1 cup freshly grated parmesan
  • 2 cups shredded mozzarella
  • 10-15 slices of pepperoni
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook ground beef until browned all over.
  3. Add in the crushed red pepper flakes and a dash of salt and pepper to taste.
  4. Add crushed tomatoes and simmer on medium heat for roughly 25 minutes.
  5. In a separate pot, cook rigatoni until slightly elante, drain water and allow pasta to cool.
  6. Mix pasta with parmesan cheese and transfer to a 9 inch, greased spring form pan standing all the noodles on their ends.
  7. Pour the meat and tomato mixture atop the noodles, filling the centres when possible. Bake for 15 minutes.
  8. Top with mozzarella cheese and pepperoni and bake another 10 minutes or until cheese is slightly golden.
  9. Let the pan sit for 15 minutes prior to serving.

Watch the recipe video here:

Who says you can't have pizza and pasta at the same time?Recipe: http://sha.red/g9SfK

Posted by Shared Food on Sunday, May 19, 2019

Main dish

Lunch Lady Cornflake Jam Tart Will Bring You Right Back to Your Childhood

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Lunch Lady Cornflake Jam Tart Will Bring You Right Back to Your Childhood
Here's a treat that will bring you right back to your childhood days! Lunch Lady Cornflake Jam Tart was something served in my school growing up, even though it wasn't the exact same as this recipe, it definitely was just as delicious! Did you have this type of dessert in your school as well?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces of flour
  • 4 ounces of butter
  • ½ cup of strawberry jam
  • 4 ounces of butter
  • 4 ounces of golden syrup
  • 4 ounces of sugar
  • 6 ounces of cornflakes
Instructions
  1. In a large bowl, combine 4 ounces of butter and the flour and begin to knead the two together until a dough forms.
  2. Once you have a dough consistency, lay it into a flan case.
  3. Bake "blind" in the oven at 200 degrees for 15-20 minutes.
  4. Remove from oven and allow to cool completely.
  5. Spread jam over the pastry crust.
  6. In a medium sized bowl, melt together the syrup, sugar, and butter. Add in the cornflakes and mix together.
  7. Pour the mixture over the jam and return to the oven for an addition 15-20 minutes.
  8. Remove and allow to cool completely.
  9. Enjoy!

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Do you remember eating this as a kid? This definitely brings back memories! Recipe: http://sha.red/dGwOE

Posted by Shared Food on Friday, May 17, 2019

Main dish

This Sloppy Joe Tater Tot Casserole Will Be Your New Favorite Dinner Recipe

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This Sloppy Joe Tater Tot Casserole Will Be Your New Favorite Dinner Recipe
My family loves sloppy Joe’s any day of the week, so when I brought out this Sloppy Joe Tater Tot Casserole for dinner, the whole table went wild! Tater tots are one of those things that I always have in my freezer - they’re just so versatile! There’s so many delicious ingredients packed into this dish, and the sky’s the limit, really, when it comes to adding veggies galore to the mix. Give this a try - it’ll be your new staple dinner in no time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 cup onion, chopped
  • 15 ounces tomato sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon mustard
  • ½ teaspoon salt
  • 32 ounces frozen tater tots
  • 2 cups Cheddar cheese, shredded
  • ¼ cup dill pickles, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9x13-inch glass baking dish with nonstick spray.
  2. In a large nonstick pan, brown beef and onion over medium-high for about 8-10 minutes, stirring frequently. Drain beef mixture of any grease, then return to the heat.
  3. Stir in the tomato sauce, brown sugar, worcestershire, mustard, and salt, cooking 2-3 more minutes, stirring frequently until simmering.
  4. Layer half the frozen tater tots in the bottom of the baking dish, in a single layer. Spoon the beef mixture on top, then top with 1 cup of cheese, remaining potatoes, then the rest of the cheese.
  5. Bake 45-55 minutes, or until bubbly and golden brown. Serve topped with chopped pickles. Enjoy!

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https://www.facebook.com/1000605023309848/posts/2192921574078181/

Main dish

Twin Cities Dogs, Why Have One When You Can Have Two

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Twin Cities Dogs, Why Have One When You Can Have Two
Twin Cities Dogs! Why have just one when you can have two...at the same time??? Delicious tasting hot dogs wrapped into a soft and flaky crescent roll - that has YUMMY written all over it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • one pack of hot dogs
  • 1 stick of mozzarella string cheese
  • 1 stick of cheddar cheese
  • 1 can of Pillsbury Crescent dinner rolls
  • 1 egg (beaten)
  • raft sticks
Instructions
  1. Preheat oven to 375 degrees.
  2. Slit hot dogs down the middle and place a strip of mozzarella cheese and a strip of cheddar cheese inside.
  3. Lay out the Crescent Dinner Rolls and create rectangles by pinching the seams together.
  4. Place hot dogs in the middle of one of the rectangles, and then using a knife create slits in the side of the dough so that you can layer the hot dogs in a braided format.
  5. Once all hot dogs are wrapped, brush over the top of the crescent braids with an egg wash, and then place into the oven.
  6. Bake for 20 min or until crescents are golden brown.
  7. Garnish with ketchup and mustard!
  8. Enjoy!

Watch the recipe video here: