This recipe is from Paula Deen. It's SOOOOOOO yummy! We had it with our ham and potatoes for dinner on Sunday.
2 cans whole kernel corn, drains
2 cups grated cheddar cheese
1 cup mayonnaise (we use miracle whip--and not a full cup)
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Note: If you aren't going to eat it all in one sitting (there's always some left with our family), I would suggest just adding the fritos to your servings. If you mix it in and save some, the fritos will be soft instead of crunchy and it's just not as good!
Showing posts with label Side. Show all posts
Showing posts with label Side. Show all posts
Tuesday, April 26, 2011
Wednesday, March 30, 2011
Refried Beans
You know we are a mexican food loving family right? There is nothing yummier than some homemade refried beans. The canned stuff is so blah. The cannery beans are a step up but still pale in comparison to making them yourself. We have made these 3 times in the last month. Cook up some uncooked tortillas from costco and you have one easy meal!
1 lb pinto beans (about 2 cups)
1/3 cup dehydrated onion
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 tsp. cumin
Sort, rinse, cover with water, and soak beans (either over night or boil for 2 minutes and then cover and let sit for an hour). Drain soak water and rinse beans again. Return beans to pan or to crockpot. Add remaining ingredients and cover beans with fresh water. I should have measured how much water exactly but it probably depends. Cover and simmer beans for 4 hours or cook in crockpot as long as you want (probably low for 6 hours or high for 4). You really can't cook them too long. Just keep an eye on your water level. If it gets low add more water. After cook time check water level. If there is still a fair amount of water, turn the heat up and bring to a boil. You really don't want to drain any of the water as all the flavor is there. Keep in mind as you mash the beans and let them sit they will thicken up. You can always add water as needed. Mash beans. If still runny, turn heat up to medium and cook while stirring to prevent sticking until beans thicken.
1 lb pinto beans (about 2 cups)
1/3 cup dehydrated onion
2 1/4 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1/2 tsp. cumin
Sort, rinse, cover with water, and soak beans (either over night or boil for 2 minutes and then cover and let sit for an hour). Drain soak water and rinse beans again. Return beans to pan or to crockpot. Add remaining ingredients and cover beans with fresh water. I should have measured how much water exactly but it probably depends. Cover and simmer beans for 4 hours or cook in crockpot as long as you want (probably low for 6 hours or high for 4). You really can't cook them too long. Just keep an eye on your water level. If it gets low add more water. After cook time check water level. If there is still a fair amount of water, turn the heat up and bring to a boil. You really don't want to drain any of the water as all the flavor is there. Keep in mind as you mash the beans and let them sit they will thicken up. You can always add water as needed. Mash beans. If still runny, turn heat up to medium and cook while stirring to prevent sticking until beans thicken.
Monday, November 01, 2010
Quick and Easy Dinner Rolls
Now if I was taking a vote, these would not be my number 1 favorite rolls. I prefer these. BUT, they are pretty good especially when you take into account the time it makes to whip these suckers up. They are very much worth it when you are looking to make rolls and are crunched for time!
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer (if you are lucky enough to have one. I just use my hand mixer). Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. Take a stick of butter and coat the inside of a 9x13 pan (or use cooking spray). Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer (if you are lucky enough to have one. I just use my hand mixer). Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. Take a stick of butter and coat the inside of a 9x13 pan (or use cooking spray). Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
French Bread Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
Peanut Butter Carmel Apple Dip
3/4 cup caramel sauce
1/4 cup smooth peanut butter
1/2 cup marshmallow fluff
1 Tbsp chopped peanuts as garnish (optional)
Combine the caramel sauce and peanut butter until smooth.Fold in the marshmallow fluff. Spoon dip into serving bowl and top with optional chopped peanuts. Serve with sliced apple.
1/4 cup smooth peanut butter
1/2 cup marshmallow fluff
1 Tbsp chopped peanuts as garnish (optional)
Combine the caramel sauce and peanut butter until smooth.Fold in the marshmallow fluff. Spoon dip into serving bowl and top with optional chopped peanuts. Serve with sliced apple.
Quick and Easy Breadsticks
So do you ever find yourself finally getting around to thinking about what to do for dinner at like 4:30 and wish you had started earlier so you could have some breadsticks to go with your meal? Well here is a recipe for you. I found it over here. No need to spend hours waiting for them to rise- just let them rise in your oven!
1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or your favorite garlic bread seasoning)
Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. Spread the dough out flat onto the pan until it reaches all of the edges.
Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. Turn you oven up to 350 and bake for about 12 minutes (this includes the time it takes for your oven to heat up), or until golden brown.
When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter. I use a pair of cooking scissors to cut the edges where the pizza cutter can't reach.
1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or your favorite garlic bread seasoning)
Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. Spread the dough out flat onto the pan until it reaches all of the edges.
Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. Turn you oven up to 350 and bake for about 12 minutes (this includes the time it takes for your oven to heat up), or until golden brown.
When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter. I use a pair of cooking scissors to cut the edges where the pizza cutter can't reach.
Sunday, October 17, 2010
Onion Rings
1 large onion, cut into thick slices
1 1/4 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 cup milk
1 cup dry bread crumbs, Italian if you have them
1 quart of oil for frying, or as needed
Heat the oil in a deep fryer to 365 degrees if you have one. Watch the oil if you do it on the stove that it doesn't get too hot!
Separate the onion slices into rings and set them aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are coated. Set aside. Whisk the egg and the milk into the flour mixture using a fork. Dip the floured rings into the batter to coat. Then into the bread crumbs to coat.
Deep fry the rings a few at a time for 2-3 minutes or until golden brown. Remove from grease and onto paper towels to drain.
Serve with ranch dressing!
Wednesday, September 29, 2010
Mock Homemade Refried Beans
Do you ever start dinner and wish you had some homemade refried beans to go with it but don't have the hours it takes to make them? This is my mock version to go with Sunny's spanish rice (which we make A LOT!) and it only takes a minute to throw together (Especially if I already have onion diced for the rice or if I use dehydrated onions which I love to use when my trip to the cannery is not so long overdue)
1-2Tbsp. oil
1/4 cup onion, diced
1 tsp. minced garlic
1 tsp. chili powder
1/2 tsp. cumin (or less to taste depending on how much you like it. It is one of my top 5 favorite ingredients so if you don't love it I would put a little less in.)
salt to taste (1/4-1/2 tsp.)
2 cans pinto beans, drained and rinsed
shredded cheese to top it off with
Saute onion in oil over medium heat for about 10 minutes or until onion is translucent. (This is about all the cooking it will get so cook it well, and not too hot so you don't have crunchy onions in your beans!) Add garlic and seasonings and cook a minute longer. Add beans and let cook in seasoning and oil to fry up a bit (about 5 minutes stirring every once and a while). Mash beans with a potato masher and add water as needed to make smooth. Adjust seasoning if needed. If you really want to go for a smooth texture use an immersion blender (you know what I am talking about, right?) to blend the beans all up. Top with cheese and there you have it- mock homemade refried beans.
1-2Tbsp. oil
1/4 cup onion, diced
1 tsp. minced garlic
1 tsp. chili powder
1/2 tsp. cumin (or less to taste depending on how much you like it. It is one of my top 5 favorite ingredients so if you don't love it I would put a little less in.)
salt to taste (1/4-1/2 tsp.)
2 cans pinto beans, drained and rinsed
shredded cheese to top it off with
Saute onion in oil over medium heat for about 10 minutes or until onion is translucent. (This is about all the cooking it will get so cook it well, and not too hot so you don't have crunchy onions in your beans!) Add garlic and seasonings and cook a minute longer. Add beans and let cook in seasoning and oil to fry up a bit (about 5 minutes stirring every once and a while). Mash beans with a potato masher and add water as needed to make smooth. Adjust seasoning if needed. If you really want to go for a smooth texture use an immersion blender (you know what I am talking about, right?) to blend the beans all up. Top with cheese and there you have it- mock homemade refried beans.
Wednesday, June 09, 2010
Pina Colada Salad
Go buy yourself some pina colada drink mixer and make this. I'm not gonna tell you twice!
3 romaine lettuce hearts, chopped
2 cans mandarin oranges, drained
1 can pineapple tidbits, drained
toasted almonds
coconut
3-4 grilled chicken breasts cubed (*optional to make this salad a meal)
Toss all of the ingredients together. Serve with Pina Colada Vinaigrette dressing.
PINA COLADA VINAIGRETTE
1/2 cup plus 2 Tbsp. sugar
1/3 cup pina colada drink mix
1/3 cup apple cider vinegar
1/2 tsp. ginger powder
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup vegetable oil
In a blender combine all ingredients except the oil. Blend well until light and frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified and thickened. (This will make a lot. Store extra in the fridge).
3 romaine lettuce hearts, chopped
2 cans mandarin oranges, drained
1 can pineapple tidbits, drained
toasted almonds
coconut
3-4 grilled chicken breasts cubed (*optional to make this salad a meal)
Toss all of the ingredients together. Serve with Pina Colada Vinaigrette dressing.
PINA COLADA VINAIGRETTE
1/2 cup plus 2 Tbsp. sugar
1/3 cup pina colada drink mix
1/3 cup apple cider vinegar
1/2 tsp. ginger powder
1 tsp. dry mustard
1/2 tsp. salt
1 1/4 cup vegetable oil
In a blender combine all ingredients except the oil. Blend well until light and frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified and thickened. (This will make a lot. Store extra in the fridge).
Thursday, February 25, 2010
Green Beans
My mother in law just told me how to do this. The last time I made these, I wrote down what I did so I could share measurements. My family ate them up in a hurry!
1 1/2 T. canola oil
1 lb. fresh green beans, washed
1 T. soy sauce
1 T. toasted sesame seeds (must be toasted)
To toast sesame seeds:
Spread them on your baking sheet. Put them in the oven set to broil. Watch them carefully! After about 1-2 minutes, stir them around and let them toast a little longer. I like to do a bunch at once so that I have toasted ones on hand. Ovens vary! It's not hard, just keep your eye on them! They just need to be golden brown.
Warm a large skillet on medium heat. Pour in the oil and then the green beans. Stir the beans to coat them with the oil. Cook til the beans are bright green and slightly browned in spots. About 10 min. Remove from heat. Stir in soy sauce, cover and let sit for about 5 min. Gently stir in the toasted sesame seeds.
1 1/2 T. canola oil
1 lb. fresh green beans, washed
1 T. soy sauce
1 T. toasted sesame seeds (must be toasted)
To toast sesame seeds:
Spread them on your baking sheet. Put them in the oven set to broil. Watch them carefully! After about 1-2 minutes, stir them around and let them toast a little longer. I like to do a bunch at once so that I have toasted ones on hand. Ovens vary! It's not hard, just keep your eye on them! They just need to be golden brown.
Warm a large skillet on medium heat. Pour in the oil and then the green beans. Stir the beans to coat them with the oil. Cook til the beans are bright green and slightly browned in spots. About 10 min. Remove from heat. Stir in soy sauce, cover and let sit for about 5 min. Gently stir in the toasted sesame seeds.
Monday, October 12, 2009
Cheesy Garlic Swirls
I found this recipe off www.ourbestbites.com. The pictures are from the same. They are really yummy.
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (follow the link to find a recipe for garlic bread seasoning.
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
2 Tbsp. cold water
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (follow the link to find a recipe for garlic bread seasoning.
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Monday, October 05, 2009
Corn and Black Bean Quesadillas with Pepper Jack Cheese
1/3 cup frozen corn kernals, thawed
2 tsp. oil
1/3 cup minced red onion
1 tsp. minced garlic
1/2 tsp. chili powder
1/3 cup black beans
2 tsp. lime juice
salt
2 plain flour tortillas, eight inch
2/3 cup pepper jack, or cheddar, or Monterey jack, or a combination
1 Tbs. minced pickled jalapenos
Heat corn in skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes;transfer corn to medium bowl. Heat 2 tsp. oil in empty skillet over medium heat until shimmering, add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Assemble quesadillas by spreading half the corn and bean mixture, half the cheese, and half the jalapenos over half of tortilla. Fold in half and repeat with second tortilla. And cook it up!
Guacamole is a must have on these!
2 tsp. oil
1/3 cup minced red onion
1 tsp. minced garlic
1/2 tsp. chili powder
1/3 cup black beans
2 tsp. lime juice
salt
2 plain flour tortillas, eight inch
2/3 cup pepper jack, or cheddar, or Monterey jack, or a combination
1 Tbs. minced pickled jalapenos
Heat corn in skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes;transfer corn to medium bowl. Heat 2 tsp. oil in empty skillet over medium heat until shimmering, add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Assemble quesadillas by spreading half the corn and bean mixture, half the cheese, and half the jalapenos over half of tortilla. Fold in half and repeat with second tortilla. And cook it up!
Guacamole is a must have on these!
Wednesday, September 09, 2009
Adirondack Beans
Don't ask me what adirondack is because I have NO idea! So here is another recipe that is surprising coming from me. Baked beans, pork n beans, whatever side/summer beans.... not really my thing. BUT... I actually really like these and have made them several times.
1/2 lb. hamburger
1/4 lb. bacon cut into small pieces
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 tsp mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans ( drain and discard excess liquid)
Brown the hamburger, with onion, and bacon together in bottom of Dutch oven. When done, drain the grease, and add al the rest of the ingredients, cover, and place hot coals under and on top of the Dutch oven. Bake for an hour to an hour and a half, stirring occasionally.
1/2 lb. hamburger
1/4 lb. bacon cut into small pieces
1/2 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1/4 cup molasses
1 tsp mustard
1 can pork and beans
1 can chili beans (drain and discard excess liquid)
1 can kidney beans ( drain and discard excess liquid)
Brown the hamburger, with onion, and bacon together in bottom of Dutch oven. When done, drain the grease, and add al the rest of the ingredients, cover, and place hot coals under and on top of the Dutch oven. Bake for an hour to an hour and a half, stirring occasionally.
Friday, May 15, 2009
Italian Breadsticks
I think a better name for these would be garlic parmesan breadsticks. I couldn't stop eating these last night! They are sooo good! But you better like garlic. These are fast and easy because you just throw it in your bread machine and let it do all the work.
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm. Yield: 2 dozen.
- 1 cup water (70° to 80°)
- 3 tablespoons butter, softened
- 1-1/2 teaspoons salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2-1/4 teaspoons active dry yeast
TOPPING: - 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm. Yield: 2 dozen.
Tuesday, May 12, 2009
Freeze-n-Bake Knots
These rolls are really good and they look way cool! The best thing about them is you can stick them in the freezer and pull them out whenever you need them. No defrosting necessary- just throw them in the oven! David and I think they actually taste better after you freeze them. We just ate all of them and now I want to make more to stick in the freezer. Oh and one more note- it makes 48 but I put them on jelly roll pans and it perfectly fits 15 of them, so instead of using an extra pan for 3 rolls I just divided the remaining dough and only made 45. It was easier that way.
Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 teaspoons plus 1/2 cup sugar, divided
- 1-1/2 cups warm milk (110° to 115°)
- 1/4 cup vegetable oil
- 4 teaspoons salt
- 7-1/2 to 8-1/2 cups all-purpose flour
- Butter, melted
Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
Friday, February 06, 2009
Parmesan-Carrot Risotto
I'd never tried risotto before, but really wanted to see what it was like after watching a chefs reality show. This is really good. MUCH better than plain ol' rice. It takes a bit more effort than regular rice you let simmer for 20 minutes, but it's worth it!
2 cans (14.5 oz each) reduced-sodium chicken broth
2 Tbs. butter
1 medium red onion (I used whatever I had, and not nearly that much)
6 medium carrots, grated (I don't think I used that much either)
coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine (or chicken broth, which is what I used)
1/4 cup grated Parmesan
In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
In a large saucepan, melt 1 Tbs butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine (or broth); cook, stirring; until absorbed, 1-2 minutes.
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth and mine didn't take that long, so just watch and keep tasting!).
Remove risotto from heat. Stir in Parmesan and 1 Tbs. butter, and season with salt and pepper.
2 cans (14.5 oz each) reduced-sodium chicken broth
2 Tbs. butter
1 medium red onion (I used whatever I had, and not nearly that much)
6 medium carrots, grated (I don't think I used that much either)
coarse salt and ground pepper
1 1/4 cups long-grain white rice
1/2 cup dry white wine (or chicken broth, which is what I used)
1/4 cup grated Parmesan
In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
In a large saucepan, melt 1 Tbs butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Stir in rice. Add wine (or broth); cook, stirring; until absorbed, 1-2 minutes.
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10-12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth and mine didn't take that long, so just watch and keep tasting!).
Remove risotto from heat. Stir in Parmesan and 1 Tbs. butter, and season with salt and pepper.
Thursday, September 25, 2008
Crash potatoes
This is one of my new favorite recipes - I'm currently making it for the 3rd time this month! They are so delicious and they make my Idaho-raised, potato-loving husband very, very happy.
CRASH HOT POTATOES
Boiled new potatoes (I use red potatoes instead; what really matters is that they're not too big and the skins aren't thick)
Olive oil
Herb of your choice (I've used rosemary, oregano, and parsley - ANYTHING can work!)
Coarse salt
Pepper
Heat oven very hot (I've been doing 425-450). Drizzle olive oil generously on a cookie sheet. Place boiled potatoes on cookie sheet and, with a potato masher, mash them just enough to flatten the potatoes and break them open a little (you're not going for mashed potatoes here!). Brush potatoes with olive oil. Sprinkle herb of choice, coarse salt and pepper over potatoes and bake in a very hot oven for about 20 minutes (until crispy).
CRASH HOT POTATOES
Boiled new potatoes (I use red potatoes instead; what really matters is that they're not too big and the skins aren't thick)
Olive oil
Herb of your choice (I've used rosemary, oregano, and parsley - ANYTHING can work!)
Coarse salt
Pepper
Heat oven very hot (I've been doing 425-450). Drizzle olive oil generously on a cookie sheet. Place boiled potatoes on cookie sheet and, with a potato masher, mash them just enough to flatten the potatoes and break them open a little (you're not going for mashed potatoes here!). Brush potatoes with olive oil. Sprinkle herb of choice, coarse salt and pepper over potatoes and bake in a very hot oven for about 20 minutes (until crispy).
Tuesday, May 20, 2008
Yummy Potatoes
| 1 | lb. extra lean ground beef | 1 | cup sour cream |
| 1 | yellow onion; diced | 1 | cup grated cheddar cheese |
| 1/2 | cup butter | salt and pepper to taste | |
| 6 | medium potatoes; grated | 1/2 | cup milk |
| 1 | can cream of chicken soup | 1/2 | cup Ritz cracker crumbs |
Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.
In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.
Serves: 10-12
Tuesday, March 25, 2008
Corn Au Gratin
This is a sacred recipe in our home which has been withheld and protected up until this point. It should be shared only with food loving, recipe seeking persons and not cast before the swine.
1 lb. canned or frozen corn
12 oz. whipping cream
1 1/2 Tbsp. melted butter
1 1/2 Tbsp. flour
1/2 tsp. salt
2 Tbsp. sugar
pinch white pepper
3 Tbsp. Parmesan cheese
Combine corn, cream, salt, and white pepper in a pot and bring to a boil over medium heat. Simmer 5 minutes. Make a roux from butter and flour and add to corn mixture. Mix well and remove from heat (I usually keep it on a low heat and cook a little longer until it starts to thicken). Transfer to a casserole dish. Sprinkle with Parmesan cheese and brown under broiler. Supposedly serves 6, in our house we usually double or triple the recipe though.
1 lb. canned or frozen corn
12 oz. whipping cream
1 1/2 Tbsp. melted butter
1 1/2 Tbsp. flour
1/2 tsp. salt
2 Tbsp. sugar
pinch white pepper
3 Tbsp. Parmesan cheese
Combine corn, cream, salt, and white pepper in a pot and bring to a boil over medium heat. Simmer 5 minutes. Make a roux from butter and flour and add to corn mixture. Mix well and remove from heat (I usually keep it on a low heat and cook a little longer until it starts to thicken). Transfer to a casserole dish. Sprinkle with Parmesan cheese and brown under broiler. Supposedly serves 6, in our house we usually double or triple the recipe though.
Saturday, December 01, 2007
Sopapillas
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbs. shortening
Sift dry ingredients together and cut in shortening. Gradually add 1/2 cup warm water and mix with a fork. Knead until smooth. Divide into 2 and let is sit 10 minutes. Roll thin. Cut into strips and fry until puffy and golden.
2 tsp. baking powder
1/2 tsp. salt
1 Tbs. shortening
Sift dry ingredients together and cut in shortening. Gradually add 1/2 cup warm water and mix with a fork. Knead until smooth. Divide into 2 and let is sit 10 minutes. Roll thin. Cut into strips and fry until puffy and golden.
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