A Delicious Sweet Potato Casserole Recipe

It is the tradition in many homes to have a sweet potato casserole on special holidays or even as a weeknight treat after dinner. This casserole is considered to be a southern favorite, and the crunchy and buttery topping, this casserole is a perfect side dish. It is a casserole that is made from sweet potatoes, and it has a marshmallow topping. This topping is usually combined with nuts and this crunchy and gooey combination helps to catapult this dessert into the stratosphere. By adding some nutmeg to the mixture, you can be certain this is a dessert that your family will ask for many times.

The History Of Sweet Potato Casserole

Sweet potatoes are native to South and Central America. They were introduced to the North by colonists who traveled to these areas.

Allegedly the first recipe for a sweet potato casserole originated in a 1917 marshmallow recipe book. However, there is a recipe for the casserole that was found in a 1918 trade journal entitled “Sweet Potatoes and Yams”. The journal was filled with growing tips and storage tips for those who grew and harvested sweet potatoes.


The first thing that you will need to do is gather the ingredients to make the sweet potato casserole. The ingredients you will need are as follows:

• 1/3 cup of white sugar
• 2 beaten eggs
• ¼ teaspoon of salt
• 3 cups of sweet potatoes, diced
• 3 tablespoons of melted butter
• ½ cup of white milk, 2%
• ¼ teaspoon of vanilla extract
• ½ cup of brown sugar packed
• ½ cup of all-purpose white flour
• 2 tablespoons of butter softened
• ½ cups of pecans, chopped

Baking Directions

After assembling the ingredients, you will need to prep your cooking area in order to mix the ingredients together and bake the casserole.

Begin by preheating the oven to 325 degrees Fahrenheit, or 165 degrees Celsius. You will place the diced sweet potatoes into a pot of water and cook over medium heat. Allow the sweet potatoes to become fork tender before removing them from the water. Drain the sweet potatoes and mash them together.

Get a large mixing bowl and combine the mashed sweet potatoes, vanilla extract, milk, water, salt, eggs and white sugar. Mix the ingredients until they are smoothly blended together.
Transfer the mixture into a 9 by 13-inch baking dish.

In another medium sized bowl, mix the flour and brown sugar together. Cut the softened butter into the mixture until it has a coarse texture. Slowly stir the pecans into the mixture. Sprinkle this mixture over the previously prepared sweet potato mixture.

Bake the casserole for a minimum for 30 minutes, or until the top has slightly browned. One serving of this casserole has around 226 calories per serving and it yields 12 servings.

This creamy, baked sweet potato casserole will quickly become a family request for the holidays. Although traditionally eaten throughout the year in southern states, this recipe will become a staple in homes around the country. Always consider making substitutions if you or your loved ones are allergic to any ingredients.

Finding The Best Broccoli Cheese Casserole Recipe


If there is one thing that is for certain, it is that everyone loves to have a meal that is warm, comforting and delicious. This is where a casserole comes in, especially if you are able to fill it with some of the finest ingredients to share it with friends or family members. When you are looking for a great broccoli cheese casserole recipe, you need to have one that is easy to make and just right for adding in some of your other favorite ingredients to change it up from time to time.

Start by preheating your oven to 350 degrees F and take a 9×13 inch baking dish and butter the bottom and the sides. Grab a large bowl and combine the following ingredients:

3 bags instant rice (brown or white)
3 cans cream of mushroom soup
1/2 of an 8oz bag of shredded Monterey Jack and cheddar cheese
1/2 block of Velveeta cheese, cut into small cubes
1 bag of frozen broccoli florets (thawed)
Salt and pepper to taste

Mix together completely and then transfer into your buttered baking dish and level with a spoon or rubber spatula. Cover with aluminum foil and then place in your oven for approximately 15 minutes. Remove the baking dish, take off the aluminum foil and carefully stir the ingredients as the Velveeta cubs have begun to melt. Top with the remaining shredded cheese and place back into the oven, uncovered for about 30-40 minutes, The casserole will be golden brown on the top and the mixture will be bubbly.

Remove the casserole dish from the oven and let cool on a trivet for about 10 to 15 minutes prior to serving. This is a wonderfully easy and delicious casserole that will go perfectly with any main dish meat course or by itself. You will also find that there are a number of ways that you can change up this casserole dish so that you are able to try something new that your family with love.

Some of the different additions that you can make to this casserole may be cubed ham, shredded chicken or even using a mixture of both broccoli and cauliflower.

If you are someone who is looking to make a recipe that is a little lighter on calories and fat, you can always choose a reduced fat cream of mushroom soup and reduced fat cheese. As a starter recipe, you can feel free to substitute some of the cheese with sour cream, mayonnaise or even use different cheeses until you find the perfect recipe to suit your tastes.

Casseroles are the perfect type of dish to have when the weather is cold outside or you want to have a great addition to your holiday meals or special dinners on the weekends. Additionally, casseroles such as this one are great for bringing along to a potluck dinner or to surprise someone with a meal that they do not have to fuss over. When prepared and transferred into a freezer safe container, this casserole can easily be stored in your freezer for about a month or two. Just take out, heat in the oven and serve.

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Fish Tacos Recipe

fish tacos

The taco is perhaps the best internationally known food from the nation of Mexico, and certainly one that takes very little effort to make well. Consisting of a corn or wheat tortilla wrapped around a savory filling, tacos date back to the people of the Valley of Mexico were eating a dish consisting of tortillas filled with small fish some centuries ago. A fish taco, though seen as somewhat unusual these, is, in fact, the oldest and most traditional form of the taco, or, at least, the most traditional filling. Fish tacos are as complex as the fish dish, with little extra trouble to be had in this fish taco recipe.

Naturally you’ll need fish. For our purposes, you’ll want a full pound of firm white fish, be it snapper, mahi-mahi or tilapia. Catfish is also an option. Additionally, you’ll need:
two limes, each cut in half, a finely minced clove of garlic, a quarter teaspoon of ground cumin and chili powder, two tablespoons of vegetable oil, salt, and pepper, some thinly sliced cabbage, half an onion, a quarter cup of fresh cilantro, and of course, corn tortillas.

Marinating the fish is step one. Put the white fish in a baking dish and squeeze half a lime over it, more if you like the flavor lime adds to fish. Add the garlic, cumin, chili powder and a tablespoon of vegetable oil, then season it with salt and pepper. Flip the fish over a few times until both sides are fairly evenly coated with the marinade. Then it’s time to wait for fifteen minutes so the fish can soak up the flavors. After that, you’ll want to combine the cabbage, onion and cilantro in a large bowl, then squeeze a half lime over it and drizzle it with the a tablespoon of vegetable oil, season with salt and pepper to your tastes and then toss it all to combine it. After that, it’s time to cook the fish. Brush the grates of a grilling pan with vegetable oil and fire up the oven to something around medium high. Once the oven is hot, put the fish on the grilling pan. Cook the fish without moving it until the underside of the fish has grill marks again. Once grill marks appear on the fish, flip it over to grill the other side until it has the same marks. Then take the fish off the grill and put it on a plate.

Now it’s time to play. If you prefer a warm tortilla, you can heat them up by putting them in a frying pan over a medium-high heat for about two minutes, then flip it over and put it in for another two minutes. Lay down the tortillas and start breaking up the fish. After that, all you have to do is fill the tortilla with chunks of fish and the vegetable slaw you made. Adding garnishes such as sour cream, guacamole, salsas or your favorite hot sauce can also add more flavor to this dish.

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Fantastic General Tso Sauce

Despite being touted as Chinese food, most dishes served in American Chinese eateries actually originated in the United States. The history of most of these dishes is fairly unclear and muddied by time, competing for claims and language differences between American English and the languages of Chinese immigrants. Most dishes served in American Chinese restaurants are utterly unfamiliar to the people of China and nearby nations; strangely enough, some of these all-American dishes are becoming popular in modern China as the land’s economic power waxes and interest in foreign cuisine grows. In China itself, American Chinese food is often touted as being American, while, in other nations, such meals are touted as being Chinese.

The end result, wherever these dishes originated, is that they taste really good. While there are few vegetarian options and even fewer healthy options, it can’t be denied that an order of Chinese take-out is fast and delicious, particularly late at night. One particular dish is especially American; General Tso’s chicken, named after a nineteenth-century Chinese military leader and statesman, has no real connection to General Zuo Zongtang. Still, it does have connections to Chinese cuisine, and while the actual origin of the meal is disputed among culinary historians, it is widely accepted to have been conceived of by immigrants to the United States from China. This tangy, sweet and spicy mix of chicken and sauce is a favorite in the United States and elsewhere in the world where brave eaters have tried it. Alas, the meal, consisting of saucy fried chicken cubes, is notoriously unhealthy. Still, its sauce, which can be applied to any meat, be it greasy fried chicken or lean grilled fish, still delicious on its own.

To make the sauce, you’ll want three tablespoons of soy sauce, three tablespoons of sugar, two tablespoons of rice wine, one and a half tablespoons of rice wine vinegar, a whole tablespoon of chili paste and one and a half tablespoons of cornstarch. To actually make the sauce, you’ll have to mix all the ingredients into a sauté pan. Blending them together a bit beforehand is a good idea. Once the ingredients are ready to go in the pan, cook the mixture of sauces and seasonings at a medium temperature setting, stirring occasionally until the mixture is thickened enough to meet your personal tastes.

If these ingredients do not appeal to you, some ingredients may be replaced. Worcestershire and water can replace soy sauce while plain old apple juice can replace the rice wine. All purpose flour can replace the cornstarch while balsamic vinegar can replace the rice wine vinegar. The results will almost assuredly be different, but it’s more than acceptable to experiment and see what works best for you. This sauce, once customized, can be used to flavor any number of foods, from sautéed vegetables to cooked meat to breadsticks. While this sauce can make even a healthy meal far less so, if you want to experience a flavor that could only happen in America, General Tso’s chicken sauce is a good place to start.

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How To Make Crock Pot Sloppy Joes

Ree Drummond's Sloppy Joes As Seen On Food Network's The Pioneer Woman

Do you want to make sloppy Joes in a Crock Pot? This recipe will show you just what to do. It’s very easy, and it will turn out to be very delicious and saucy! Just read ahead and see what it takes to make this well-known dish.

First of all, you have to get lean ground beef or some ground turkey. Before you place any meat in your Cock Pot, you have to make sure you brown it. You can brown your meat the night before because then in the morning you can put everything into the Crock Pot and it will be able to come out after a full day of cooking tasting great. The concept of a Crock Pot is that it cooks slowly. The other name for this that’s not branded would be a slow cooker, and some foods just taste better when they are cooked over a long period of time!

Take these steps and use them to help you make this dish properly:

In a big skillet over heat on medium brown your ground beef and you should also saute the onions at this point. When your meat is almost browned and you have tender onions, add some garlic and cook it for about another minute. Drain off the extra fat from your meat with a food strainer and the place it into your Crock Pot.

Get a large bowl and mix salt, black pepper, garlic powder, 1/4 cup of water, 3 tablespoons of Worcestershire sauce, 2 tablespoons of packed brown sugar, 1 teaspoon of yellow mustard, a cup of ketchup, and 3/4 of a cup of barbecue sauce. Stir this all together.

Take this sauce and put it over the meat in your slow cooker and stir it all together. Cover this and cook the mixture on low from 4 to 5 hours.

Before you serve this dish you’re going to want to toast your buns if that’s something you and your family like. Then put the meat onto the buns with a spoon. You can add cheese as well if that’s something that you’d like to add. Make sure you add any cheese while it’s still hot so it can melt into your sandwich.

Keep in mind that you want to make sure that you pay close attention to the time. There is no reason to cook this longer than 5 hours, so don’t leave it cooking thinking that it’s going to be okay. What can happen is that you can burn your sauce and after that happens the whole dish is not going to turn out right. Set a timer and make sure you’ll be around when it’s time for you to turn off the Crock Pot.

A sloppy Joe made for your family in a Crock Pot is going to be a hit. You can create this any day of the week and it’s far better than dealing with a canned version. This recipe requires minimum effort for maximum taste