MAM'S MEALS

Martha Stewart's Flaky Buttery Biscuits INGREDIENTS 1 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon coarse salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces 3/4 cup milk  DIRECTIONS STEP 1 Preheat the oven to 450 degrees. Butter or line a baking sheet. STEP 2 In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency. STEP 3 For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can...

Ingredients: 4 (6 1/2 ounce) cans minced clams 1/2 cup finely chopped onion 1/2 cup finely diced celery 3 cups finely diced potatoes 1/2 cup butter or margarine (a cube) 1/4 cup flour 2 cups half-and-half, warmed 1 teaspoon salt, to taste 1 dash pepper 1/2 teaspoon sugar 1 TBSP Worcestershire Sauce 1/2 cup juice from clam 1 chicken bouillon cube 2 cups chicken broth or more as needed Directions: Drain the juice from the clams; set the clams aside and save the juice. In Pot...Cook bacon until crisp, remove and set aside. Add 1/2 cube butter and 1/2 cup finely chopped sweet onions and cook until softened; 6 minutes Add 1/4 cup flour and stir continuously until absorbed; about 1 minute. Slowly stir in 2 cups half and half, 2 cups  chicken stock, 1/2 cup  clam juice ; stir about 5 minutes Prepare and add 1/2 cup finely chopped celery and 3 cups diced potatoes and put in pot. Add bouillon cube, 1/2 tsp sugar, 2 TBSP worc. sauce, salt and pepper   Add clams...

Red Lobster Clam Chowder Author:  CopyKat.com Recipe Type:  Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Seafood Recipes, Soup Recipes Prep time:  10 minutes Cook time:  15 minutes Serves:  8 This is a favorite you can now make at home! The whole family will love it! Ingredients 2 cups russet potatoes (peeled and cubed into 1/2" X 1/2" pieces) 1/2 cup butter 2 tablespoon diced green onion (bulb only) 1/4 cup flour 2 cans (6.5 ounce) minced clams (reserve juice) 1 teaspoon salt (or to taste) 16 ounce half and half 1/2 cup whole milk 1/3 cup bottled clam juice fresh parsley (minced for garnish) Instructions Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter. Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to th...

1 pound uncooked pasta 1/2 cup soft bread crumbs 1 tablespoon butter 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk salt and pepper, to taste 4 cups (1 pound) shredded cheddar cheese Preheat oven to 350ºF. Grease a 3-quart casserole. Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside the pot. For topping: In a small skillet, melt 1 tablespoon of butter, add the bread crumbs, and sauté for 1 to 2 minutes. Remove and set aside. For sauce: In a heavy, medium saucepan, melt 3 tablespoons of butter over low heat. Stir in the flour with a whisk and cook for several minutes, stirring occasionally. In a separate saucepan, heat the milk to almost boiling, and add it to the butter and flour. Cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Put one–third of the macaroni in the bottom of the casserole. Cover it with one–third of the cheese, then pour one–third of the sauce over the chee...

INGREDIENTS: 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple GLAZE: - 2 cups powdered sugar - 1 1/2 tablespoons milk DIRECTIONS: Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Olive Garden Alfredo Sauce 1 pkg Pasta (penne or fettuccine) 1 stick of butter 1 clove of minced garlic 1 pint of heavy cream 1 cup of fresh Parmesan cheese 2 tbsp cream cheese 1/4 tsp salt 1/2 tsp white pepper Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden.

1 1/2 lb ground beef 1 Tbsp dried minced onion flakes 1 (16oz) can refried beans 1 package taco seasoning 3 (10oz) cans enchilada sauce 12 (6-inch) corn tortillas 3 cups shredded cheddar cheese Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray. In a large skillet, brown ground beef. Drain fat. Return meat to skillet. Stir in onion flakes, refried beans and taco seasoning.  Cook over low heat until thoroughly heated. Set aside. Heat enchilada sauce in saucepan over medium heat. Pour one cup of sauce in bottom of 9x13-inch pan. Wrap tortillas in a wet paper towel. Microwave for 45-60 seconds, until tortillas are soft.  Brush tortillas with enchilada sauce on both sides. Spoon approximately 1/3 cup meat mixture down center of each tortilla. Top with one tablespoon of cheese. Roll up tortilla and place seam side down in 9x13-inch pan. Repeat with remaining tortillas. Pour remaining sauce over tortillas. Top with remaining cheese. Bake for 15...