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 > Your search for posts made by 'Kebamo' found 21 matches.

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Meatball Sub. Casserole

Meatball Sub Casserole * Loaf of French bread * Butter or margarine * 1/2 teaspoon of garlic salt * 8 oz cream cheese, softened to room-temperature * 2 tablespoons of mayonnaise * 1/2 teaspoon of Italian seasoning * 1 pound of frozen, fully cooked Italian meatballs (thawed and cut in half) * 1 can Hunts Garlic and Herb Spaghetti Sauce * 2 cups shredded mozzarella cheese 1. Turn oven on to broil. 2. Slice French bread into thick slices (1-1.5 inch slices). 3. Butter one side of the bread slices. 4. Lightly sprinkle with garlic salt and place bread slices butter side up on a cookie sheet. 5. Broil bread until golden toasty on the edges. 6. Turn oven down to 350 degrees. 7. Spray a 9x13 metal or glass baking pan with non-stick cooking spray. 8. Place bread toasted side up into the pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. 9. In a medium bowl, combine the softened cream cheese, mayonnaise and Italian seasoning using an electric mixer on medium speed until smooth. Scrape down the side of the bowl as needed. 10. Using a spatula, evenly spread the cream cheese mix over all of the bread slices (creating a smooth, even layer all the way across the pan). 11. Place cut up meatballs evenly on top of the cream cheese mix. 12. Pour the can of spaghetti sauce evenly over the meatballs. 13. Evenly sprinkle mozzarella cheese over the sauce. 14. Bake for 30 minutes until heated all the way through and cheese is golden and bubbly. 15. Remove from oven and let rest for 5 minutes before serving. Frozen Italian meatballs are often sold in 2 pound packages so use only 1/2 a bag.
Kebamo 01/20/20 02:52am Camp Cooks and Connoisseurs
Polynesian Chicken Drummies

Polynesian Chicken Drummies Ingredients * 2-3 lbs chicken drumsticks or wings * 1 cup duck sauce or Saucy Susan * 2 tbs soy sauce * 1 tsp garlic powder optional * 2 tbs olive oil see NOTES Instructions * In a small bowl, mix the duck sauce, soy sauce and garlic powder (if using). * Preheat oven to 375 degrees F. Line a large baking sheet with non-stick parchment and I also advise spraying the parchment with non-stick spray as well. * Place drumsticks (or wings) on prepared pan. Brush with olive oil. * Bake for 25-30 minutes. * Coat the chicken with the sauce either by brushing it on or drizzling it over the chicken, but make sure that it's coated well. * Bake for an additional 10-15 minutes, or until coating is bubbly and chicken is nicely browned. Notes Crockpot method--do NOT brush chicken with the olive oil. Place chicken in the bottom of a large (6-7 quart) crock pot or casserole crock. Ideally, they should be in a single layer so I recommend the casserole crock. Cook on high for about 3 hours then drain off any liquid that accumulated. Pour sauce over chicken and cook for an additional 1-2 hours, or until chicken is done.
Kebamo 12/10/19 05:51am Camp Cooks and Connoisseurs
Old Bay Salmon Cakes

Old Bay Salmon Cakes INGREDIENTS * 2 6oz cans wild salmon, skinless and boneless * 2 teaspoons Old Bay seasoning * 2 eggs * 2 tablespoons mayonnaise * 3/4 cup panko * 1 small green pepper, finely chopped * 2 tablespoons chopped fresh chives * light olive oil for frying INSTRUCTIONS * In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. * Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned. * Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon. * Serve with a squeeze of lemon.
Kebamo 12/06/19 01:35pm Camp Cooks and Connoisseurs
Marinated Hotdogs

Marinated Hotdogs Who doesn’t love a good hotdog, well what about one that tastes absolutely amazing.  A few extra steps and I promise you may never go back to the classic grilled hotdog again. Ingredients: 8 Hotdogs, I prefer all beef 2 T BBQ Sauce 1T Ketchup 2tsp. Worcestershire Sauce 1/2 tsp. Yellow Mustard 1/2 tsp. Dijon Mustard (optional) 1/2 tsp. Minced Garlic 1/4 tsp. Onion Powder 4 tsp. Olive Oil Directions: -Mix all ingredients but hotdogs in small bowl. -Cut slits into one side of eat hotdog.  You don’t want them too deep, but you want them deep enough for marinade to go.  Depending on hotdog you can cut 5-8 slits. -Place hotdogs in closeable bag, pour marinade over them. -Place in fridge for at least 2 hours.  Remove and lightly wipe down hot dogs, too much marinade may burn before hotdog is done. -Grill hotdog to preferred doneness. Enjoy!
Kebamo 11/10/19 11:16am Camp Cooks and Connoisseurs
Best Braised BBQ Short Ribs

Best Braised BBQ Shortribs Ingredients * 1 tablespoon olive oil * 1 Large onion (chopped) * 6 cloves garlic (peeled and chopped) * 1 jalapeño pepper (chopped with seeds) * 2 teaspoons dried oregano * 2 teaspoons cumin seed * 1 teaspoon kosher salt * 1/2 teaspoon ground black pepper * 3 bottles lager beer * 1 dried bay leaf * 5lb beef short ribs (look for large meaty ribs) * 1 cup ketchup * 2 tablespoons molasses * 1 tablespoon balsamic vinegar * 2 teaspoons Worcestershire sauce * optional: hot pepper sauce, to taste * 2 tablespoons olive oil for brushing ribs before grilling * kosher salt and black pepper for seasoning ribs before grilling Directions Braise the ribs 1. In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are very tender when pierced with the tip of a knife, about 2-3 hours. (braising time will depend upon size of ribs) Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid. Strain the braising liquid through a fine mesh strainer into a large bowl and discard the solids. Cover and refrigerate the cooled ribs and the braising liquid (separately) until chilled, about 2 hours (or overnight if you wish). Make the sauce 2. Skim the fat from the surface of the liquid. Pour the liquid back into the stockpot (now clean) and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature. Finish the ribs 3. Remove the ribs from the refrigerator and cut off any large pieces of exterior fat; this will minimize any grill flare-ups. Brush the ribs with the oil and season evenly with the salt and pepper. Preheat the grill to medium and brush the cooking grate clean. Grill the ribs over medium heat until warmed through and the exterior is beginning to turn crispy, turning several times, about 10 minutes. Brush the ribs generously with the sauce. Turn the heat up and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce Braised BBQ Shortribs
Kebamo 11/09/19 02:52am Camp Cooks and Connoisseurs

GRILLED MARINATED LONDON BROIL Ingredients * 2 pounds London Broil For the London Broil Marinade * 2-3 spicy chili peppers I used 2 red Fresnos, 1 habanero and 1 ghost pepper * 2 cloves garlic chopped * 1 teaspoon sugar * 1 tablespoon white vinegar * ½ cup soy sauce * 2 tablespoons apple cider vinegar * 2 tablespoon olive oil * 1 teaspoon cayenne pepper * 1 teaspoon dried oregano * 1 teaspoon dried thyme * 1 teaspoon salt * 1 teaspoon black pepper Instructions 1. First, make your chili paste by adding chili pepper, garlic, sugar and white vinegar to a food processor. Process to form your paste.Mix it together with the remaining ingredients. 2. Score the London Broil on both sides with a crosshatching pattern, about ¼ inch deep to allow the marinade to penetrate the meat. 3. Add the meat to a large baggie or into a dish and pour the marinade over it. Rub the marinade into the meat and cover. 4. Refrigerate at least 6 hours, though it is best to marinade overnight for better flavor. 5. Heat a grill to medium-high heat. Very lightly oil the grates. 6. Grill the London Broil for 5 minutes, then flip and grill another 5 minutes. 7. Check the temperature. You’ll want 125 degrees F internally for medium-rare or 130 degrees F for medium. Continue to grill and flip until you reach your desired temperature, up to 20 minutes TOPS. 8. Rest for 10 minutes, then slice up against the grain and serve.
Kebamo 11/09/19 01:49am Camp Cooks and Connoisseurs
Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce

Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce Chicken and Bacon with Sun-Dried Tomato Cream Sauce - Gluten free, low carb, high protein, KETO friendly recipe. Perfect if served with asparagus, spinach, broccoli, brussels sprouts Ingredients Chicken Breasts * 4 garlic cloves minced * 6 oz sun-dried tomatoes in oil in a jar * salt * 2 tablespoons olive oil either from the jar of sun-dried tomatoes, or just use olive oil * 1/4 teaspoon paprika * 2 lb chicken breasts large, halved horizontally Cream Sauce * 1 cup heavy cream * 1 cup milk * 1 cup mozzarella cheese shredded * salt and pepper to taste * 1 teaspoon dried basil * 1/4 teaspoon crushed red pepper flakes at least, add more to taste * 12 strips bacon cooked and crumbled Instructions How to cook chicken breasts in a skillet on stove top: 1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below: 2. In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.? 3. Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. ? 4. Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.? 5. Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness. How to make cream sauce: 1. Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices).  Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.? 2. Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. ? 3. Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine. ? 4. Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm.
Kebamo 11/04/19 10:57pm Camp Cooks and Connoisseurs
Florida Shrimp Pie

Florida Shrimp Pie Ingredients 1 Pillsbury™ Pet-Ritz® frozen deep dish pie crust (from 12-oz package) 1/2 cup chive-and-onion cream cheese spread (from 8-oz container) 4 eggs 12 oz frozen (thawed and well drained) cooked deveined peeled medium shrimp, tail shells removed, coarsely chopped 1/2 cup shredded pepper Jack cheese (4 oz) Steps * 1?Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown. * 2?Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy. Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust. * 3?Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving.
Kebamo 10/28/19 03:23pm Camp Cooks and Connoisseurs
Our Homemade Sauce

Our Homemade Sauce 3 lbs ground beef 1 lbs Italian sausage cut into 1 in pieces 2 lbs home style meat Balls 4 lbs beef ribs (optional) 2 lb bag frozen peppers and onions Large pack sliced mushrooms 28 oz can tomato purée 28 oz can diced tomato 28 oz can crushed tomato 28 oz can tomato sauce 12 oz can tomato paste 1/4 cup minced garlic 1 tbs Italian seasoning Brown ground beef and sausage add peppers and onions garlic tomato’s add meatballs and ribs and mushrooms Cook on low for about 5/6 hours serve over pasta
Kebamo 09/29/19 01:09pm Camp Cooks and Connoisseurs
Instant Pot Lemon Dill Salmon

Instant Pot Lemon Dill Salmon Ingredients • ?4 salmon fillets • ?2 tsp fresh dill chopped • ?2 cups water • ?4 tbsp lemon juice • ?1 lemon sliced • ?salt and pepper to taste Instructions • In a bowl, sprinkle salmon with dill, salt and pepper. • Meanwhile, add water in the inner pot of Instant pot and place the trivet in it. • Put the fillets on the trivet and squeeze lemon juice on it. • Close the lid and press the “Steam” button. • Cook for about 5 minutes on HIGH pressure and release the pressure naturally through the steam vent. • Open the lid and take out the fillets. • Serve and enjoy!
Kebamo 09/26/19 11:06am Camp Cooks and Connoisseurs
Baked Teriyaki Salmon

Baked Teriyaki Salmon Need a quick, healthy weeknight meal? This Easy Teriyaki Salmon is a must for your weeknight rotation. The glaze is sticky sweet and a perfect topper to this mild roasted salmon. {gluten-free} Ingredients * 4 pieces of salmon * 1/4 cup tamari or soy if not gluten free * 1 tbsp sesame oil * 2 tbsp brown sugar or honey * 3 garlic cloves chopped * 1 tbsp corn starch Instructions * Whisk all sauce ingredients together in a small bowl. * Place salmon in a bowl and pour marinade over. Marinate in the fridge for 30 minutes. * Preheat oven to 400 degrees and spray a sheet pan with cooking spray. * Place salmon on pan and cook for 14-18 minutes or until salmon flakes easily. (It helps to have equal sized salmon pieces.) * Put all the marinade in a small pot and bring to a full boil. You must bring it to a boil before eating it since it was used on raw salmon. * Turn to a simmer and cook until thickened. * Brush on cooked salmon and serve.
Kebamo 09/23/19 01:18pm Camp Cooks and Connoisseurs
Baked Cod in Cream Sauce

Baked Cod in Cream Sauce This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top! INGREDIENTS * 4-6 cod fillets * 1 tsp. kosher salt or to taste * 4 Tbsp. butter melted * 2 cloves garlic minced * 1/2 c. breadcrumbs seasoned For the cream sauce: * 3 Tbsp. butter * 3 Tbsp. cornstarch * 2 c. whipping cream (or half and half) * 1 c. milk * 3 Tbsp Parmesan cheese grated * kosher salt to taste * black pepper to taste INSTRUCTIONS 1. Preheat oven to 400-degrees. ? 2. Prepare cream sauce (see instructions below) and set aside, keeping warm. ? 3. Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt. ? 4. Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture. ? 5. Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.? 6. Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible. ? 7. Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. ? 8. When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown. ? 9. Keep a CLOSE eye on it to make sure it doesn't start to burn. ? 10. Remove from oven and serve with potatoes, rice, or vegetables. ? For the cream sauce: 1. Melt butter in a medium sized sauce pan over medium heat.? 2. Slowly add the cornstarch and stir for about 1 minute. ? 3. While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese. ? 4. Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. You want it to be the consistency of a thin gravy. ? 5. Season with salt and pepper, to taste. 
Kebamo 09/23/19 01:11pm Camp Cooks and Connoisseurs
Pan-Seared Cod in White Wine Tomato Basil Sauce

Pan-Seared Cod in White Wine Tomato Basil Sauce Ingredients For the White Wine Tomato Basil Sauce: * 2 tablespoons olive oil * 1/2 teaspoon crushed red pepper flakes * 2 large cloves (or 3 smaller cloves) garlic, finely minced * 1 pint cherry tomatoes, sliced in half * 1/4 cup dry white wine * 1/2 cup fresh basil, finely chopped * 2 tablespoons fresh lemon juice * 1/2 teaspoon fresh lemon zest * 1/2 teaspoon salt (more to taste) * 1/4 teaspoon fresh ground black pepper (more to taste) For the Cod: * 2 tablespoons olive oil * 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets) * Salt and pepper Instructions Preheat oven to 375 degrees (F). For the White Wine Tomato Basil Sauce: 1. Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod: 1. Heat oil in a large saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through. 2. Pour the white wine tomato basil sauce over the cod and serve at once. Notes If your pan is not oven safe, you can transfer the cod to a baking dish or just cook a little longer in the pan.
Kebamo 09/23/19 01:08pm Camp Cooks and Connoisseurs
Instant Pot Oxtail Stew

Instant Pot Oxtail Stew   Ingredients • 3 lb oxtail • 3 shallots, chopped • 3 garlic cloves, minced • 2 tbsp flour • 2 tbsp tomato paste • 6 cups beef broth • 2 bay leaves • a sprig of rosemary/thyme/sage • 1 cup pearl onions • 1 cup carrots, sliced • 2 lb potatoes, chopped • 1 tbsp butter • 1 tbsp oil • ½ tsp red pepper flakes • 2 tbsp fresh parsley, chopped • salt and freshly ground black pepper to taste Instructions 1 Season oxtail liberally with salt and pepper. Set the pressure cooker on saute mode and brown oxtail on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside. 2 Add chopped shallots and minced garlic to the pressure cooker and sauté for about five minutes to get a brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Reduce the heat to medium, and cook the flour for about three minutes. Then add 2 tablespoons of tomato paste, which will give our stew some color and nice acidity. Return the oxtail back into the pressure cooker and pour in the beef broth. Add bay leaves, rosemary/thyme/sage, salt and pepper. Give it a stir and set the pressure cooker for 40 minutes on high. 3 Release the steam and skim off any excess fat accumulated at the top. Add the potatoes, carrots and pearl onions to the pot. Set the pressure cooker for another 10 minutes to cook the vegetables. Add chopped parsley and serve hot.
Kebamo 09/19/19 12:20am Camp Cooks and Connoisseurs
Chicken Soaghettii

Chicken Spaghetti Tomato Spìnach Chicken Spaghetti - Thìs recìpe features pasta, fresh tomatoes, sun-drìed tomatoes, fresh basìl, spìnach, garlìc, and olìve oìl. It’s a great Summer pasta recìpe! Easy and quìck! Only 30 mìnutes to make. A fantastìc way to prepare chìcken pasta usìng fresh vegetables! Ingredìents : * 1/4 cup sun-drìed tomatoes chopped, draìned of oìl * 3 garlìc cloves chopped * 8 oz spaghettì pasta * 8 oz spìnach fresh * 1/4 teaspoon salt * 1/4 teaspoon salt * 2 tablespoons olìve oìl draìned from sun-drìed tomatoes * 4 roma tomatoes chopped * 1/4 cup fresh basìl leaves chopped * 1/4 teaspoon red pepper flakes * 1/2 lb chìcken boneless and skìnless (preferably, boneless skìnless thìghs), chopped * 3 tablespoons olìve oìl (use hìgh qualìty olìve oìl or oìl from the sun-drìed tomatoes jar) Instructìons : 1. Add chopped sun-drìed tomatoes and 2 tablespoons of olìve oìl, draìned from sun-drìed tomatoes, to a large skìllet, on medìum-low heat. 2. Then add chopped chìcken. I used boneless skìnless chìcken thìghs and prefer to use them, but you can use chopped chìcken breast, as well. 3. Add red pepper flakes, and salt over all of the ìngredìents ìn the skìllet. 4. Cook on medìum heat untìl the chìcken ìs cooked through and no longer pìnk, about 5 mìnutes. 5. Add chopped tomatoes, chopped fresh basìl leaves, fresh spìnach, and chopped garlìc to the skìllet wìth chìcken. Cook on medìum heat for about 3- 5 mìnutes untìl spìnach wìlts just a lìttle, and tomatoes release some of theìr juìces. Remove from heat. 6. Taste, and add more salt to taste, ìf needed. Cover wìth lìd and keep off heat. 7. Cook pasta accordìng to package ìnstructìons, untìl al dente. 8. Draìn. Add cooked and draìned pasta to the skìllet wìth the chìcken and vegetables. 9. Reheat on low heat, mìx everythìng well, add more seasonìngs (salt and pepper), ìf desìred. Remove from heat. 10. At thìs poìnt, when the pasta and vegetables are off heat, you can add more hìgh-qualìty olìve oìl. It's optìonal but really tasty! Or you can add more olìve oìl from the jar from the sun-drìed tomatoes.
Kebamo 09/19/19 12:07am Camp Cooks and Connoisseurs
RE: Peach Cobbler

Hahaha yeah I know hahahah but hey this might work well in a Dutch oven
Kebamo 09/18/19 04:12pm Camp Cooks and Connoisseurs
Peach Cobbler

Peach Cobbler Peach Cobler Ingredients 1 large can (28 or 29 oz) of peaches - do not drain 1 cup milk 1 cup self rising flour 1 cup sugar 1 stick butter Instructions Preheat oven to 350. Melt stick of butter in 9 x 13 inch pan (I just stick it in the oven while it is preheating). You can use an 8 x 8 pan. I have a pyrex oblong casserole dish that we use. Mix together dry ingredients until blended. Pour in milk and stir until blended again. After butter is melted, take out of oven and pour batter on top of butter, DON'T STIR. Spread peaches, including syrup, evenly over melted butter/batter mixture. DO NOT STIR! Bake for 45-55 minutes, or until it's set in the center and golden.
Kebamo 09/17/19 10:14pm Camp Cooks and Connoisseurs
Ravoli lasagna the easy way

xtra cheesy lasagna made with frozen ravioli instead of lasagna noodles! INGREDIENTS 1 pound ground beef 1 small onion diced 24 ounces marinara 3 cloves garlic minced 2 cups ricotta cheese 1 large egg ¼ cup parmesan cheese ¼ cup chopped parsley 1 teaspoon garlic powder ½ teaspoon onion powder 25 ounces frozen cheese ravioli 2 cups shredded mozzarella minced parsley for garnish INSTRUCTIONS Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray. Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan. Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat. While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl. Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom. Top with a single layer of ravioli, ½ of the ricotta mixture, and 1/3 of the sauce. Repeat the layers, ending in marinara sauce. Sprinkle the top with the shredded mozzarella. Cover tightly with foil and bake for 40 minutes. Remove cover and bake for 10 minutes more. Remove from the oven and sprinkle with minced parsley. Let set for 10 minutes before cutting and serving. RECIPE NOTES You may swap in cottage cheese for the ricotta if you prefer. Use any variety of frozen ravioli that you like.
Kebamo 09/13/19 02:48pm Camp Cooks and Connoisseurs
RE: Grits Pie

More on a custard like pie
Kebamo 09/08/19 03:48pm Camp Cooks and Connoisseurs
RE: My Shrimp Salad

I’ve always steamed my shrimp being originally from Baltimore but I don’t see why you couldn’t boil them just my preference
Kebamo 09/07/19 12:34am Camp Cooks and Connoisseurs
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