Getting sick of the same thing every week.....?!
Meatloaf
Spaghetti
pork chops
hamburgers
tacos/burritos
taco soup
tv dinner rib things
sandwiches
pulled pork sandwiches
red beans and rice
stew
hamburger helper type dishes
chili
salads
fried chicken
catfish
steaks
chicken casserole
chicken spaghetti (cheese sauce)
soups
veggie platters (to be different)
barbecue stuff
etc., etc. and the list goes on..............
I consider myself a fairly decent cook..(nobody's died from it...lol) so if you can give me some fresh ideas of what to cook, I'd be so greatful!!
New casseroles, crockpot dishes, mexican food (YUM-O!).
Average ingredients in household, if this helps you.
Answers: We eat throughout the month..
Meatloaf
Spaghetti
pork chops
hamburgers
tacos/burritos
taco soup
tv dinner rib things
sandwiches
pulled pork sandwiches
red beans and rice
stew
hamburger helper type dishes
chili
salads
fried chicken
catfish
steaks
chicken casserole
chicken spaghetti (cheese sauce)
soups
veggie platters (to be different)
barbecue stuff
etc., etc. and the list goes on..............
I consider myself a fairly decent cook..(nobody's died from it...lol) so if you can give me some fresh ideas of what to cook, I'd be so greatful!!
New casseroles, crockpot dishes, mexican food (YUM-O!).
Average ingredients in household, if this helps you.
Grilled Herb Chicken
4 chicken breasts
4 tablespoons of olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
2 tablespoons of chopped garlic
salt and pepper
Coat each chicken breast with olive oil, sprinkle herbs, garlic and salt and pepper on both sides of the chicken. Marinate for 30 minute and grill on medium high heat for five minutes a side.
Roasted Veggies
1 zuchinni chopped
1 yellow squash chopped
1 orange bell pepper chopped
2 cloves of garlic minced
2 tablespoons of olive oil
1 tablespoon of chopped thyme
salt and pepper
Preheat oven to 425'
Toss all ingredients in a bowl coating evenly and spread in an even layer on a baking sheet and bake for 30 minutes or until the veggie begin to carmelize.
wow thats a lot of different stuff my lady! we maybe have 3or 4 things one the list over and over.i'll wait to see what other people think. you can cook for me any day.
Visit the website for Paula Deen, or Rachel Ray's 30 minute meals. The food network has some good stuff.
that is a lot more than i make in a month but you can try....... ummm nope you pretty much covered it all
I have a crockpot dish you can try..
Purchase a 3 to 4 lb shouder or chuck roast
2 large onions
I package of onion soup mix
4 ounces of flour
instant rice
Quarter the onions and place the onions along with the roast in a crock pot. Sprinkle the onion soup mix over the roast and salt and pepper to taste.
Cook on low 6 to 8 hours, or on high 4 to 6 hours until the meat is tender and falling apart.
Pour the juice out of the crock pot into a large pot and mix one quart of water to it. Bring it to a boil. While waiting for it to boil, mix together 1 pint of hot water and 4 ounces of flour in a boil. Once the water starts to boil, slowly addly the water/flour mixture to this to make a gravy. Shred the meat of the roast and add to the gravy mixture.
Serve with rice and/or toast.
Please try these enchiladas! It sounds so dumb that I'm begging for you to try them, but they are to-die-for! They are my all-time favorite meal and we make them often plus extra filling for freezing so we can make them even when we don't have alot of time! Trust me, you will not be dissapointed!
Black Bean Chicken Enchiladas
3/4 lb boneless skinless chicken breasts, cooked and shredded
3 slices bacon
2 garlic cloves, minced
1 1/2 cups picante sauce, divided
1 (16 ounce)can black beans, undrained
1/2 cup bell peppers, chopped (green or red)
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 (6 inch) flour tortillas
1 1/2 cups monterey jack cheese, shredded
Directions
In a skillet, cook bacon until crisp. Drain on a paper towel and crumble. Pour off all but 2 tablespoons of bacon fat from the skillet. Add chicken and garlic to the skillet and cook until garlic is fragrant. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin, and salt. Simmer until thickened, about 8 minutes, stirring occasionally. Stir in green onions and bacon. Spoon 1/4 cup bean mixture down center of each tortilla and top with 1 tablespoon cheese. Roll up and place seam-side down in a lightly greased 9x13 inch baking dish. Spoon the remaining picante sauce evenly over enchiladas. Top with remaining cheese. Bake at 350 degrees for 25 minutes.
Enjoy!
Teriyaki chicken stir-fry
(serves 4)
1 tablespoon extra light olive oil
1 brown onion, cut into wedges
500g chicken breast fillet, thinly sliced
1 small green capsicum, sliced
1 small red capsicum, sliced
175g MasterFoods Teriyaki Chicken Stir-fry Recipe Base
2 tablespoons soy sauce
steamed jasmine rice, to serve
Method
Heat oil in a wok over high heat. Add onion and cook for 1 minute. Add chicken and stir-fry for 2 to 3 minutes or until brown.
Add capsicum, recipe base and soy sauce and stir-fry 2 minutes or until sauce is hot and chicken is cooked through.
Serve chicken over steamed jasmine rice.
lentil soup
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 med. onions finely chopped
1 1/2 T olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or stock
2 bay leafs (remove before serving)
1 T finely chopped parsley
1 tsp. thyme
1 tsp. oregano
salt and pepper to taste
Vegetable Options
zucchini
corn
peas
asparagus
mushrooms
bell peppers
green beans
tomatoes
1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour.
Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop
Hope these help
Cheese fondue, fruit crepe, b.b.q roast duck, deep fired quail, seafood or meat hot pot, (cook on the table), steam king crab leg, bake stuff lobster, sushi, bake stuff clam, seaweed salad,tofu pudding, fresh fruit crepe, rice noodle stir fired, steam whole fish, fired crab Rangoon, stuff pepper, cabbage roll, egg roll, roast lamb leg, deep fried clam, steam mussels, porridge, pan fried egg noodles, curry chicken,shrimp....or whatever, Korea table top grill (electric or gas, all available in Asia super market), hot pot roast,lemon pepper salmon, French style roast goose liver, bake stuff escargot, fresh fruit chocolate fondue, rice paper shrimp wrap.
slow smoke beef jerky,(with regular oven), walnut shrimp stir fried.
Well, I can think of a lot ..... of it, some might be too exotic for you.
You may not like it, but hope it can be helped.
You have an impressive list of different dishes and a few Mexican, so I'm sure you could hang with this: Your list is completely devoid of any Creole/ Cajun dishes. Jambalaya, Gumbo, Boudin sausage, Etoufee! Another thing is taco salad- all the usual taco stuff in a salad with red beans, corn, and corn chips, but the main, most important ingredient, (this makes it addictive)... Catalina dressing. Barb-b -que- if you have a smoker, try sprinkling crab legs with Cajun seasoning, (or Lawry's seasoned salt), and slow smoking for about two hours. Dip in lemon butter with a little garlic salt. Dungoness crab is best, but snow crab will do in a pinch. If you have a gas grill- take a chicken and split it half. Marinate it in Italian dressing with some parsley flakes thrown in for about 4 hours. Put these on one side of the grill and turn on the other side as low as it will go. You want to cook this for about 3 hrs. The meat will fall off the bone and the flavor is out of this world. Finally, an easy casserole dish; brown some chopped up chicken, combine with mashed potatoes, green beans, sliced American cheese slices and tomato soup. Put in a casserole dish and heat at 350 until heated through. I like to put lemon pepper seasoned salt and chili powder on top of this right before I eat it. I could go on all night....
Black Bean Chicken Enchiladas
3/4 lb boneless skinless chicken breasts, cooked and shredded
3 slices bacon
2 garlic cloves, minced
1 1/2 cups picante sauce, divided
1 (16 ounce) can black beans, undrained
1/2 cup bell peppers, chopped (green or red)
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 (6 inch) flour tortillas
1 1/2 cups monterey jack cheese, shredded
In a skillet, cook bacon until crisp. Drain on a paper towel and crumble. Pour off all but 2 tablespoons of bacon fat from the skillet. Add chicken and garlic to the skillet and cook until garlic is fragrant. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin, and salt. Simmer until thickened, about 8 minutes, stirring occasionally. Stir in green onions and bacon. Spoon 1/4 cup bean mixture down center of each tortilla and top with 1 tablespoon cheese. Roll up and place seam-side down in a lightly greased 9x13 inch baking dish. Spoon the remaining picante sauce evenly over enchiladas. Top with remaining cheese. Bake at 350 degrees for 25 minutes.
CAJUN CHICKEN PASTA
SAUCE (do after chicken) :
3 tbsp. butter
3 tbsp. flour
2 c. milk
1 c. cream
OR
4 tbsp. butter
3 tbsp. flour
2 1/2 c. skim milk
1 c. cream
Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.
BLACKENED CHICKEN (do first) :
1 tbsp. sweet paprika
2 1/2 tsp. salt (or less)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
6-8 chicken breast halves (skinless/boneless) - salt each piece lightly
Diced green onions, diced tomatoes and diced olives
1. Heat large cast iron skillet over very high heat until it is beyond the smoking stage.
2. Combine seasoning mix ingredients in a small bowl.
3. Rub mix into chicken on both sides and coat well.
4. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce).
5. Cut up chicken across grain and add to hot sauce along with green onions.
6. Stir until done (15-20 minutes).
7. Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.
Chicken and Dumplings
2 chicken breasts (skinless)
1 can chicken broth
1 can Cream of Chicken Soup
1 ? cups milk (or ? cup dry milk)
1 teaspoon garlic powder
? teaspoon dry onion flakes
? teaspoon parsley
6 cups water 3 Chicken bullion cubes
Dash of Black Pepper
1 can of refrigerated biscuits
1. In a large pot or Crock-pot, cook chicken breasts in broth and bullion cubes with 2 cups of water.
2. When chicken is tender, remove from pot and skim off all remaining fat from stock.
3. Remove chicken from bone and dice.
4. Return diced chicken to stock.
5. Add all remaining water along with Cream of Chicken soup.
6. Add garlic, onions, parsley and black pepper before bringing to a slow boil, stirring often to blend.
7. Reduce heat and add milk, again stirring to blend.
8. Simmer for 15 minutes.
9. Increase heat to that mixture returns to a slow boil.
10. Cut or pinch small amounts of dough from uncooked biscuits and drop one by one into stock mixture.
11. Cook for additional 15 minutes; stirring often to prevent dumplings from sticking to bottom of pot.
Easy Potato Gratin
2 cups milk
1 tablespoon cornstarch
1/8 teaspoon red pepper
1 bag frozen Hash Brown Potatoes
? teaspoon salt
1 cup shredded mozzarella Cheese
1. Preheat oven to 350 degrees.
2. With a wire whisk, mix milk, cornstarch and red pepper.
3. Microwave mixture on High for 6-7 minutes, or until it boils and thickens; stirring once.
4. Stir in frozen hash browns into milk mixture and return to microwave on High for 10-11 minutes or until potatoes are tender.
5. Spray 2 quart baking dish with cooking spray.
6. Stir in salt and spoon ? of mixture into baking dish; top with ? cup of Mozzarella Cheese
7. Spoon remaining potato mixture over cheese in baking dish and sprinkle remaining cheese over top.
8. Bake uncovered in oven for 55-60 minutes or until cheese is slightly browned.
Jambalaya
2 Tbsp. Butter or margarine
1 medium onion chopped
1/3 cup green bell pepper, chopped
1/3 cup red bell pepper, chopped
2 cloves garlic, minced
1 lb. pkg. smoked sausage, cut into ? inch slices
2 cups chicken broth
1 can diced tomatoes
1 cup uncooked rice
1 Tbsp. Cajun seasoning
Hot sauce to taste
1. Melt butter in heavy saucepan over high heat.
2. Add vegetables and sauté for 5 minutes.
3. Add all other ingredients, mix well and bring to a boil.
4. Lower heat, cover and simmer for 25 minutes until rice is cooked.
5. Remove from heat and allow to sit for 5 minutes before fluffing with fork.
6. Add hot sauce to taste
Hope this helps! These are all things I've made and love! =]
:::Chicken Tortilla Soup::: (from Me, I made this one up!)
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!
2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)
Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.
I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...
For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!
=] This is a favorite of all my friends and family!
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Spaghetti and Meatball Stoup (from Rachel Ray, very good)
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.
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Black Bean Soup (from Dave Lieberman)
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
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Slowcooker Chicken with Rosemary, Apples and Onions (from Robin Miller)
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
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Chinese Slow Cooked Pork Shoulder
3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving
Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
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Baked Ziti
1 pound dried ziti pasta
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
Quick Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
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Chicken and Swiss Chard Enchilada Casserole
1 tablespoon olive oil
2 garlic cloves, or to taste, minced
1 pound Swiss chard, rinsed well, drained, stems and leaves separated and chopped
1/4 cup water
1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
2 1/2 cups Mexican-style tomato sauce, recipe follows
1/2 cup chicken broth
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup freshly grated Parmesan
In a large skillet, cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a skillet, heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking. In it, fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried
Burrito Pie
Ingredients
2lbs ground beef
1 onion-chopped
2 tsp. minced garlic
1 can black olives-sliced
1 4oz can diced green chili peppers
1 10oz can diced tomatoes with green chili peppers
2 1/2 cups red taco sauce
1 16 oz cans refried beans
12 (8 inch) flour tortillas
9 oz shredded shredded Colby cheese (I use cheddar)
Prep
1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, sauté the ground beef for 5 minutes. Add the onion and garlic and sauté for 5 more minutes. Drain any excess fat, if desired. Add the olives (save some for the end) green chile peppers, tomatoes and green chile peppers, taco sauce and refried beans. Stir mixture thoroughly. Reduce heat to low and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the bottom of a 4-quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, and cheese pattern until all the tortillas are used, ending with a layer of the meat and cheese on top. Sprinkle with the saved black olives.
4. Bake for 20-30 minutes or until cheese is slightly brown and bubbly.
Pasties:- Cornish
5 Baking potatoes, peeled and sliced
1 Onion, chopped
1C Rutabaga, chopped (turnip as a substitute)
1lb finely chopped pork.
1/4C Butter.
Salt and pepper to taste.
2 cloves of garlic, crushed (optional)
Preheat oven to 400 degrees F (200C).
Roll dough into four thin circles. Arrange potatoes, onion, rutabaga, and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling; pinch and roll along the edges. Poke a few holes in the top with a fork, and place on a lined baking tray.
Bake in the preheated oven for 45 minutes, or until the top is golden brown.