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    DougEECummings

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    [–] Honey Balsamic Roasted Brussels Sprouts DougEECummings -9 points ago in GifRecipes

    Full recipe from TipHero

    Honey Balsamic Brussels Sprouts

    Serves 4

    Prep Time: 10 Minutes

    Total Time: 30 Minutes

    Ingredients

    • 1½ pounds Brussels sprouts, trimmed and cut in half
    • 1 medium red onion, sliced
    • 2 Tablespoons olive oil, divided
    • salt and pepper to taste
    • 2 Tablespoons balsamic vinegar
    • 2 Tablespoons honey

    Directions

    1. Preheat the oven to 425°F / 220°C.
    2. Place the trimmed and halved Brussels sprouts and red onions on a sheet pan. Toss them with 1 tablespoon of the olive oil and season them generously with salt and pepper. Place the sheet pan in oven and bake for 20 minutes.
    3. In a small bowl combine the balsamic vinegar, remaining olive oil, and honey. Mix until they’re well blended. Drizzle the honey balsamic sauce over the roasted brussels sprouts and toss to coat. Serve immediately

    [–] Chicken Tomato Pasta Bake DougEECummings -14 points ago in GifRecipes

    Full recipe from TipHero

    CHICKEN TOMATO PASTA BAKE

    You’ll Need

    –1 tablespoon olive oil

    –1 pound boneless skinless chicken breast, cut into bite-size pieces

    –2 cloves garlic, minced

    –One 14-1/2-ounce can diced tomatoes

    –14 ounces spaghetti sauce

    –2 ounces (1/4 of 8-ounce package) cream cheese

    –One 9-ounce package fresh spinach leaves, chopped

    –1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)

    –1 cup shredded mozzarella cheese

    –2 tablespoons grated Parmesan cheese

    How To

    1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
    2. Heat the olive oil in a large skillet over medium-high heat.
    3. Add the chicken and brown on both sides, then remove from the pan. It’s OK if it’s not quite cooked-through because it will be baked later.
    4. Add the garlic and sauté for 1 minute, then add the diced tomatoes and spaghetti sauce.
    5. Add the cream cheese and stir to melt into the sauce.
    6. Add the spinach and stir to coat in the sauce.
    7. Add the browned chicken back in and add the pasta. Stir and coat with the sauce.
    8. Spoon everything into a 2-quart casserole or 8-inch square baking dish. Top with the mozzarella and Parmesan.
    9. Bake for 20 minutes.

    Tips

    • If you would like the cheese on top to be bubbly and brown, after the dish has baked for 20 minutes, you can turn the oven setting to broil and briefly broil the top.

    [–] Cheesy Bacon Pull-Apart Sliders DougEECummings -2 points ago in GifRecipes

    Full recipe from TipHero

    Cheesy Bacon Pull-Apart Sliders

    Makes 12 sliders

    Prep Time: 10 minutes

    Total Time: 30 minutes

    Ingredients

    • 1 tablespoon olive oil or bacon fat
    • 2 cups diced onion (about 1 medium onion)
    • 1 teaspoon salt, divided
    • 3 cloves garlic, minced (optional)
    • 1 pound ground beef (lean is fine)
    • 1 teaspoon ground black pepper
    • 1 teaspoon smoked paprika
    • 1 tablespoon Worcestershire sauce
    • 12 dinner rolls
    • Yellow mustard (optional)
    • ½ pound bacon, cooked and chopped
    • 9-12 slices cheddar cheese
    • 1 egg white, beaten
    • 1 tablespoon sesame seeds
    • Diced tomato (optional)
    • Shredded lettuce (optional)
    • Diced pickles (optional)
    • Sriracha sauce, spicy Ketchup, or ketchup (optional)

    Directions

    1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Line two 9-inch-by-13-inch baking sheets or baking dishes with foil.
    2. Heat a large pan over medium-high heat. When the pan is hot, add the olive oil or bacon fat, followed by the onions and ½ teaspoon of the salt. Cook for a few minutes, until the onions have softened and just started to caramelize.
    3. Add the garlic, if using, and cook for 1 to 2 minutes, until fragrant.
    4. Turn the heat to high and add the ground beef. Season with the remaining salt, black pepper, smoked paprika, and Worcestershire sauce. Cook, stirring occasionally, until the beef is browned.
    5. Slice the dinner rolls in half to make the buns, and place the bottom halves on the lined baking sheet or baking dish. If using yellow mustard, squeeze over the bottom half of the rolls. Top with beef mixture, bacon, and the sliced cheddar cheese.
    6. Bake for 5 minutes while you prepare the bun tops.
    7. Place the top halves of the rolls on the second lined baking sheet or dish, and brush with the beaten egg white. Sprinkle sesame seeds over the the top of the rolls.
    8. Place the sheet of bun tops in the oven next to the bun bottoms, and bake both for 10 to 15 minutes, or until the cheese on the bottoms is melted and both sets of buns are lightly toasted.
    9. Remove from the oven and allow to cool for a minute. Add your desired toppings and condiments, and finish with the top half of the buns. Serve warm.

    [–] Ham & Cheese Breakfast Pockets DougEECummings 7 points ago in GifRecipes

    Full recipe from TipHero

    Ham and Cheese Breakfast Pockets

    Serves 1

    Prep Time: 2 Minutes

    Total Time: 27 Minutes

    Ingredients

    • 1 large tortilla
    • 2 slices low-moisture ham
    • ⅓ cup shredded cheddar cheese
    • 1 egg
    • salt & pepper, to taste

    Equipment

    • Aluminum foil
    • non-stick cooking spray

    Directions

    1. Preheat the oven to 350°F / 175°C. Place a sheet of foil on a baking sheet and spray one side of it with non-stick cooking spray.
    2. Place the tortilla on the greased foil.
    3. Place the ham slices, slightly overlapping one another, into the center of the tortilla.
    4. Place half of the cheese on top of the ham and create a small well in the center.
    5. Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
    6. Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.

    [–] Loaded Chicken & Potatoes DougEECummings 11 points ago in GifRecipes

    Full recipe from TipHero

    Loaded Chicken and Potatoes

    Serves 6

    Prep Time: 10 minutes

    Total Time: 1 hour

    Ingredients:

    • 1 lb. boneless chicken breast, cubed 1”
    • 8 medium red potatoes, diced ½”
    • 1/4 Cup olive oil
    • 2 tsp. kosher salt
    • 1-½ tsp. ground black pepper
    • 1 tbs. paprika
    • 2 tbs. garlic powder
    • 3 tbs. hot sauce (chalula)

    Topping

    • 2 Cup Cheddar cheese blend, shredded
    • ½ lb bacon, diced
    • ½ Cup green onion, chopped

    Optional Garnish

    • sour cream
    • tomatoes, diced

    Instructions:

    1. Preheat oven to 400 degrees.

    2. In a large bowl, combine the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the potatoes and chicken and stir to coat evenly. Place the potatoes and chicken in a 9×13” baking dish and bake for 45 – 55 minutes, until cooked through and browned and crispy on the outside.

    3. While the potatoes are baking, in a small saute pan fry up the diced bacon until crispy and brown. Remove from pan to a paper towel lined plate, reserving for later.

    4. Once potatoes are done remove from the oven and top with the cheese, bacon and green onion. Return to the oven for an additional 5 minutes to melt the cheese.

    5. Serve with diced tomatoes and a dollop of sour cream, if desired.

    [–] Shepherd’s Pie Potato Skins DougEECummings 9 points ago in GifRecipes

    Full recipe from TipHero

    SHEPHERD’S PIE POTATO SKINS

    Serves 4

    Prep Time: 10 minutes

    Total Time: 40 minutes

    You’ll Need

    Baked Potato Mash

    –4 large russet potatoes, scrubbed clean

    –¼ to ½ cup whole milk

    –2-½ tablespoons butter

    –½ teaspoon salt

    Filling

    –1 tablespoon olive oil

    –½ medium onion, diced

    –8 ounces ground beef

    –2 tablespoons flour

    –1 cup beef broth

    –2 teaspoons Worcestershire sauce

    –1-½ teaspoons salt

    –¾ teaspoon black pepper

    –1-½ cups frozen vegetables

    How To

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done.
    3. Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
    4. Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
    5. In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
    6. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
    7. Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
    8. Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
    9. Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.

    Tip

    • In step 2, you don’t have to microwave the potatoes if you don’t want to— just bake them instead! Rub olive oil, salt and pepper all over the cleaned potatoes. Place potatoes directly on an oven rack and bake at 425 degree Fahrenheit for 40 to 50 minutes until done.

    [–] Saltine Ice Cream Sandwiches DougEECummings 5 points ago in GifRecipes

    Full recipe from TipHero

    SALTINE ICE CREAM SANDWICHES

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    INGREDIENTS

    • 32 saltine crackers
    • ½ cup unsalted butter, cut into chunks
    • ½ cup packed light brown sugar
    • ¼ teaspoon vanilla extract
    • 1 ⅓ cups (8 ounces) bittersweet chocolate chips
    • ½ cup toasted sliced almonds
    • 2 to 3 cups of vanilla ice cream, softened 5 minutes at room temperature

    DIRECTIONS

    1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two 9-inch-by-9-inch square baking pans with foil and spray with non-stick spray.
    2. Line up 16 crackers salt-side-up in the bottom of each pan.
    3. In a small saucepan, melt the butter and sugar over medium heat for 3 to 5 minutes until melted. Whisk to emulsify. Stir in the vanilla.
    4. Pour half of this toffee mixture over each tray of crackers, and spread evenly to cover the crackers.
    5. Bake for 10 to 15 minutes, until the toffee is bubbling and the edges have just started to darken.
    6. Sprinkle the chocolate chips over the cracker toffee and let it sit for 5 minutes until melted. Spread the chocolate in an even layer, and then top with the sliced almonds.
    7. Freeze both pans for 15 to 30 minutes until solid. Remove from the freezer and carefully peel off the foil from the bottoms.
    8. Line one of the pans with plastic wrap, then put a sheet of the crackers in it chocolate-side-down.
    9. Scoop the softened ice cream onto the crackers and spread it out in an even layer.
    10. Lightly press the other toffee cracker sheet over top the ice cream layer.
    11. Freeze for 6 to 8 hours, until solid, before cutting them into sandwiches

    [–] Loaded Potato Wedges DougEECummings -15 points ago in GifRecipes

    Full recipe from TipHero

    Loaded Potato Wedges

    Serves 4

    Prep Time: 20 minutes

    Total Time: 1 hour

    Ingredients

    • ½ pound bacon
    • 3 large russet potatoes, about 2 ½ pounds
    • 2-½ quarts water
    • 2-½ tablespoons salt, plus 1 teaspoon salt, divided
    • 1 teaspoon black pepper
    • 1 cup shredded cheddar cheese
    • Sour cream (optional)
    • 3 green onions or a small bunch of chives, sliced thin

    Directions

    1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with foil.
    2. Place slices of bacon on the lined baking sheet. Cook the bacon in the oven for about 15 to 20 minutes, until nicely browned and crispy.
    3. While the bacon is cooking, wash the potatoes and cut them into wedges.
    4. Transfer the cooked bacon to a paper-towel-lined plate to drain. Leave a few tablespoons of bacon fat on the baking sheet to cook the potatoes in.
    5. Chop the bacon into small pieces and set aside.
    6. In a large (4 quarts or larger) pot, add the 2 ½ quarts of water and 2 ½ tablespoons of salt, and stir until the salt is dissolved.
    7. Place the potato wedges in the salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook the potatoes for about 5 to 10 minutes, until they are cooked, but not falling apart.
    8. Once the potatoes are cooked, drain them well and place on the lined baking sheet. Coat in the reserved bacon fat, and season with salt and pepper. Arrange the wedges into 2 parallel lines.
    9. Bake the potatoes for about 15 minutes, then flip the potato wedges and bake for another 15 to 20 minutes, until crispy.
    10. Once the potatoes are nice and crispy, remove them from the oven and align the wedges into 2 parallel lines on the baking sheet, lying on their sides.
    11. Sprinkle the lines of potatoes generously with shredded cheese

    [–] No-Bake PB Chocolate Coconut Bars DougEECummings 55 points ago in GifRecipes

    Full recipe from TipHero

    No-Bake PB Chocolate Coconut Bars

    Makes 24 bars

    Prep Time: 15 minutes

    Total Time: 3 hours 15 minutes

    Ingredients

    • 1 cup chunky peanut butter
    • ½ cup coconut oil
    • ½ cup honey
    • 1-¼ cups dark chocolate chips
    • 2 cups rolled oats
    • 1 cup unsweetened shredded coconut
    • ¾ cup chopped pecans
    • 1 teaspoon pure vanilla extract
    • ¼ cup unsweetened shredded coconut, toasted

    Directions

    1. Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
    2. In a medium saucepan, combine the peanut butter, coconut oil, and honey. Heat the mixture over medium-low heat until melted.
    3. Add the dark chocolate chips to the peanut butter mixture, and stir until melted.
    4. Add the rolled oats, the 1 cup of shredded coconut, the chopped pecans and the vanilla extract. Stir until fully mixed.
    5. Pour the mixture into the lined baking dish. Sprinkle with the ¼ cup of toasted coconut.
    6. Refrigerate for 3 to 4 hours, until firm.
    7. Cut into 2-inch bars. Store in the refrigerator in an airtight container.

    [–] Chocolate Caramel Tart DougEECummings 8 points ago in GifRecipes

    Full recipe from TipHero

    CHOCOLATE CARAMEL TART

    Serves 6 to 8

    Prep Time: 1 hour

    Total Time: 1 hour 45 minutes

    INGREDIENTS

    Shortbread Crust

    • 1-½ cups all-purpose flour
    • ½ cup confectioners’ sugar
    • ¼ teaspoon salt
    • 9 tablespoons unsalted butter, chilled and cut into ½-inch cubes
    • 1 egg, lightly beaten

    Caramel Filling

    • ½ cup + 1 tablespoon heavy cream
    • 4-½ tablespoons sweetened condensed milk
    • ½ cup granulated sugar
    • 6 tablespoons golden syrup
    • 2 tablespoons water
    • 2 tablespoons unsalted butter, at room temperature and cut small cubes

    Chocolate Ganache

    • 7 ounces milk chocolate, finely chopped
    • 5 tablespoons heavy cream

    DIRECTIONS

    Crust

    1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
    2. In the bowl of a food processor, pulse together the flour, sugar and salt. Add the chilled butter and pulse again until the pieces resemble small peas.
    3. Add the lightly-beaten egg a little bit at a time, pulsing after each addition. After all of the egg is added, pulse until the dough clumps together.
    4. Press the dough into an even layer and up the sides of a 13-¾-inch-by-4-¼-inch tart pan. Roll a rolling pin across the top of the pan to remove any excess dough.
    5. Place the tart pan in the freezer for 30 minutes.
    6. Poke the dough along the sides and bottom with a fork. Spray foil with pan spray, and use it to tightly cover the dough, shiny-side-down.
    7. Place the tart pan on a sheet pan and bake for 20 to 25 minutes, until lightly browned. Gently remove the foil, and press the dough down with a spoon if it has puffed up. Return to oven to bake an additional 10 to 15 minutes, until golden brown.
    8. Remove from oven and place on a wire rack to cool completely.

    Caramel Filling

    1. In a small saucepan over low heat, combine the heavy cream and sweetened condensed milk. Stir until the sweetened condensed milk has melted and is mixed into the heavy cream. Remove from the heat and keep warm.
    2. In a medium saucepan, add the sugar, golden syrup, and water. Stirring occasionally, heat over low heat until the sugar has melted.
    3. Increase the heat to medium and cook without stirring until the mixture reaches 250 degrees Fahrenheit (120 degrees Celsius).
    4. Remove the sugar mixture from the heat, and stir in the butter and the warm cream mixture. Return to medium heat and cook, stirring constantly until it reaches 240 degrees Fahrenheit (115 degrees Celsius).
    5. Pour the caramel into the cooled crust and allow to cool completely for at least 30 minutes.

    Chocolate Ganache

    1. Place the chopped chocolate and heavy cream into a microwave safe bowl. Microwave on high, in 15 second intervals, until the chocolate has melted. Stir together until completely smooth.
    2. Pour the chocolate ganache over the cooled caramel layer and spread evenly.
    3. Refrigerate for 30 minutes until fully set.
    4. Let sit at room temperature for 20 minutes before serving. Remove from tart pan, cut and serve.