Foodgasm Recipes - Page 75 of 151

Easy Packet Pork Chops

These Easy Packet Pork Chops are the very best. Easy, easy! Easy to cook and easy to clean. These chops come out of the oven so moist and juicy.

They can also be done on the grill.

This really is as close to a foolproof pork chop recipe as it gets!

I use boneless loin chops and they always come out perfectly moist and very tasty!

Don’t have doubts about the onions. They also come out very tender and very flavorful.

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Easy Packet Pork Chops

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

These Easy Packet Pork Chops are great for a weeknight meal.

Course: Main Course

Cuisine: American

Keyword: Easy Packet Pork Chops

Calories: 395 kcal

Ingredients

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon thyme
4 boneless pork loin chops
1 tablespoon oil
1 onion sliced

Instructions

Mix the dry ingredients and sprinkle on both sides of the pork chops.
Brown the chops in oil.
Place each of the chops on a piece of heavy foil. Layer each with onions. Seal pouches tightly.
Place on baking sheet.
Bake at 400* for 20 minutes.

Enjoy!

Up Next:

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by MizzNezz
Photo by Bergy

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Cheesy Beef Taco Skillet – Easy, Quick and Tasty

I really like recipes that are short, simple, easy, quick, and most of all tasty! This Cheesy Beef Taco Skillet is definitely a good one!

I figured I’d just throw this together for a quick dinner thinking it’d be just alright, but it was excellent!

Such a simple recipe. I really enjoyed the texture of the cooked tortilla. It tastes like a tamale pie, which I am a big fan of.

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Cheesy Beef Taco Skillet

Prep Time

10 mins

Cook Time

15 mins

This Cheesy Beef Taco Skillet has it all. It's quick, easy and best of all tastes great!

Course: Main Course

Cuisine: Mexican

Keyword: Cheesy Beef Taco Skillet

Servings: 6

Calories: 365 kcal

Ingredients

1 lb ground beef
1 cup shredded cheddar cheese
8 6 inch corn tortillas cut into 1-inch pieces
1/2 cup water
1 10 1/2 oz can tomato soup
1 cup chunky salsa

Instructions

Brown the ground beef in a skillet and drain the fat.
Add in the soup, salsa, water, tortillas, and half of the cheese. Heat to a boil.
Cover and let cook for 5 minutes or until hot.
Add the remaining cheese right before serving!

Enjoy!

Up Next:

Low Carb Taco Shells – Quick and Easy

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Recipe based on one by Ocean~Ivy
Photo by Swirling F.

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Roasted Vegetable and Gruyere Quiche

Believe it or not this Roasted Vegetable and Gruyere Quiche Recipe is from a supermarket magazine I picked up. It’s a great recipe for a light summer dinner served with a side salad.

Roasting the vegetables before using them in the quiche means a little more effort, but it’s well worth it as it really brings out all the sweetness and flavors.

Baking the crust and roasting the veggies a day ahead makes the prep on the day of a snap.

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Roasted Vegetable and Gruyere Quiche

Ingredients

12 ounces frozen shortcrust pastry thawed
1 red onion quatered
1 red bell pepper seeded and chopped
1 yellow bell pepper seeded and chopped
1 zucchini sliced thickly
1 tablespoon olive oil
2 large eggs
4 1/2 ounces cream
4 ounces Gruyere or 4 ounces mature cheddar cheese grated

Instructions

Roll out the pastry and line a deep 10 inch flan tin. Line with baking paper and baking beans and blind bake for 10 minutes. Remove the paper and beans and return to bake for another 5 minutes.
Place all the vegetables on a baking tray and drizzle with olive oil. Roast in the oven for about 25-30 minutes until slightly charred. Set aside and cool slightly, seperate the onion layers.
Reduce the oven temperature to 350°F.
In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favorite herbs).
Spread the vegetables over the bottom of the pastry case and pour the egg mixture over. Bake for approx 30-35 minutes.
Can be served hot or cold.

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Recipe based on one by -Sylvie-
Photo by PanNan

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Strawberry Coffee Cake

Delicious! I bake a lot of cakes, and my friends rated this Strawberry Coffee Cake among my best. It’s easy and delicious.

I served it to friends with coffee at a morning get-together and they raved.

Absolutely delicious with a scoop of ice cream for dessert.

Good for a special occasion breakfast.

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Strawberry Coffee Cake

Ingredients

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg beaten
1/2 cup milk
1 teaspoon vanilla optional
2 tablespoons butter melted
1 1/2-2 cups sliced fresh strawberries

Topping

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans

Instructions

In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
In a second bowl, add the egg, milk and butter; stir to mix; add to the dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish. Place the strawberries evenly over the top of the batter.
To make the topping: Combine the flour and sugar in a bowl. With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in the pecans.
Sprinkle the mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Enjoy!

Up Next:

Strawberry Tart – Lusciously Wonderful!

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Recipe based on one by ratherbeswimmin’
Photo by Amanda Beth

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Strawberry Cream Cheese Bread

This Strawberry Cream Cheese Bread is probably the best quick bread recipe I’ve ever made! My whole family loves it.

If you love strawberries, try this recipe. Awesome flavors!!! A rich creamy texture to enjoy.

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Strawberry Cream Cheese Bread

Ingredients

1/2 cup butter softened
1 cup sugar
1 3 ounce cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk half 'n half
1 1/2 cups strawberries chopped
1/2 cup finely chopped pecans optional

Instructions

With and electric mixer cream the butter, sugar and cream cheese until fluffy. Add the eggs one at a time. Mix in the vanilla.
In separate bowl, mix the flour, baking powder, baking soda and salt. Blend the flour mixture with the butter mixture just until blended. Add half 'n half and only stir just to blend -- do not overstir!
Drain the strawberries and blot dry. Carefully just fold in the strawberries and nuts. The dough mixture will be thick.
Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let the bread mellow for one day and then serve.

Enjoy!

Up Next:

Rachael Ray’s French Bread Pizza Rustica

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Recipe based on one by and photo by Seasoned Cook

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Easy & Tasty Strawberry Shortcake

Delicious, delicious, delicious. Outstanding shortcake! This dessert is so easy to put together and so easy to devour, too! It hardly takes any time at all. Everybody ate it up.

The biscuit is perfectly crispy on the outside and tender on the inside, with an amazing butter flavor.

It sops up the strawberry juice perfectly, while still holding its shape and never gets mushy. I love strawberry shortcake and this one is a winner in my book. My friends were in heaven.

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Easy & Tasty Strawberry Shortcake

Ingredients

For the strawberries

1 1⁄2 lbs strawberries, stemmed and quartered
3 tablespoons sugar

For the cake

2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon baking soda
2 tablespoons sugar
3⁄4 teaspoon salt
1 1⁄2 cups heavy cream

For the whipped cream

1 1⁄2 cups heavy cream, chilled
3 tablespoons sugar
1 1⁄2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Directions

Mix the strawberries with 3 tablespoons of sugar and refrigerate while the juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add the heavy cream and mix until just combined. Place the mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during the shortcake cooking time.

Remove the shortcake from the pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all the whipped cream ingredients in the metal bowl and whip with the metal beaters about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Enjoy!

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Recipe based on one by invictus
Photo by gailanng

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Deliciously Crispy Beef Tostadas

These Crispy Beef Tostadas are delicious and so easy to make! They remind me of Navajo Tacos that I had when I was growing up in Texas.

The texture of the tostada is so thick and delicious – very filling. I’ve also listed all the toppings that I like.

I’ve also substituted leftover shredded beef for the ground beef and they are delicious too!

These are in my regular rotation and I make them at least once a month.

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Crispy Beef Tostadas

Ingredients

Tostadsos

3 cups flour
5 teaspoons baking powder
1 1/4 cups milk

Beef Mixture

1 lb ground beef
2 garlic cloves minced
1 4 ounce can diced green chilies
2 tablespoons taco seasoning
salt and pepper
1/2-3/4 cups water
1 16 ounce can refried beans

Optional Toppings

chopped tomato
shredded lettuce
sliced olive
shredded cheddar cheese
sliced green onion
salsa
sour cream
guacamole
vegetable oil for frying

Instructions

In a large bowl, combine the flour and baking powder; add the milk and form a soft dough. Knead until mixed thoroughly. Cover and let rest 30 minutes.
Meanwhile, brown the beef and garlic in large skillet until meat is no longer pink; drain well. Add the chilies, taco seasoning, salt and pepper if desired, and water. Simmer uncovered for 10 minutes.
Stir in the beans and heat through; keep warm.
In a deep fat fryer or skillet, preheat oil to 375.
Separate the dough into 6 equal portions. Roll over lightly floured surface into a 7 inch circle.
Fry the tostadas in hot oil until golden, turning once; drain on paper towels.
Immediately top each tostada with meat mixture and desired toppings.

Enjoy!

Up Next:

Simply Sour Cream Chicken Enchiladas

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Recipe based on one by Delish
Photo by mommyluvs2cook

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Orange Cinnamon Biscuits – Wonderful Combination

These Orange Cinnamon Biscuits make up in no time and they smell so good while baking. The flavor of the orange and cinnamon are a perfect combination.

This is a variation of My New Go-To Cinnamon Biscuits and they are not really like a biscuit at all, but more of an orangy cinnamon roll.

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Orange Cinnamon Biscuits

Prep Time

35 mins

Cook Time

20 mins

Cooling

10 mins

Total Time

1 hr 5 mins

These Orange Cinnamon Biscuits have perfect combination of orange and cinnamon!

Course: Dessert

Cuisine: American

Keyword: Orange Cinnamon Biscuits

Servings: 6

Calories: 425 kcal

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 -3 teaspoons orange zest divided
1/4 cup butter melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon

Glaze

1 cup powdered sugar
1 -2 tablespoons orange juice
1 teaspoon orange zest

Instructions

Combine the flour, baking powder and salt; cut in shortening.
Add 1-2 teaspoons orange zest to milk, stir.
Stir the milk mixture into the flour mixture with a fork just until dough leaves sides of the bowl, the dough might be slightly sticky.
Roll the dough out, on a lightly floured surface, into a 1/4 inch thick rectangle. Brush the top with butter (I prefer to use soft butter and spread it).
Combine 1 teaspoon orange zest and sugar, stir to distribute the zest, mix in the cinnamon; sprinkle evenly over dough.
Roll up, starting on the long side. Cut into 1/2 inch thick rounds.
Place the rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from the oven, cool for about 10 minutes and drizzle with glaze, serve warm.

Enjoy!

Up Next:

Tabasco Cheddar Biscuits

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Recipe based on one by and photo by Marg (CaymanDesigns)

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My New Go-To Cinnamon Biscuits

I’ve now found my new Go-To Cinnamon Biscuits recipe! I made these for breakfast for some friends and then brought the extras to the neighbors. Everyone raved about them.

My neighbor thought it was an “heirloom” recipe!! So easy to make.

This is basically a kicked up biscuit dough. But you would think they are fancy cinnamon rolls from a high class bakery.

A good variation of this recipe is Cinnamon Orange Biscuits. Delicious!

Definitely a keeper!

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Cinnamon Biscuits

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans optional

Glaze

1 cup powdered sugar
1 -2 tablespoons milk
1/4 teaspoon vanilla

Instructions

Combine the flour, baking powder and salt; cut in the shortening.
Add the milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll the dough out, on lightly floured surface, into a 1/4 inch thick rectangle. Brush the top with butter (I prefer to use soft butter rather than melted).
Combine the cinnamon and sugar; sprinkle evenly over dough. Sprinkle with chopped pecans (or other nuts or raisins) if desired.
Roll up, starting on long side. Cut into 1/2 inch thick rounds. Place the rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown. Remove from the oven and drizzle with the glaze, serve warm.

For the glaze:

Combine all the ingredients and beat until smooth.

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Recipe based on one by and photo by Marg

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Easy Peasy Oven Roasted Asparagus

This Oven Roasted Asparagus is so simple and delicious! I Love the Parmesan cheese with the asparagus, definitely worth repeating.

I have also tried a combo of parm, Asiago, and Romano cheese and this is wonderful as well.

This dish turns out like restaurant quality asparagus. Never a mushy piece. A nice addition to any meal. A real treat for asparagus lovers.

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Easy Peasy Oven Roasted Asparagus

Ingredients

1 lb asparagus
olive oil
Parmesan cheese

Instructions

Clean and break off the tough ends of the asparagus.
Roll the asparagus in olive oil, coating each one. Place the asparagus on cookie sheet.
Bake at 400 for 15-20 minutes, until tender and crisp.
Take out and sprinkle the Parmesan cheese over them. Return to the oven for 5 minutes.

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Recipe based on one by jean1
Photo by Derf

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