Warm Brussels Sprout Slaw With Bacon

3/4 lb thick sliced bacon, cut into 1/2 inch strips
4 tablespoons of unsalted butter
2 lbs. Brussels Sprouts, thinly sliced in a food processor
Salt and pepper to taste
1 tablespoon of onion powder
1 tablespoon of garlic powder

Directions

1. In a large skillet, cook cut bacon over high heat.Stirring until crisp, roughly 6 minutes. Drain bacon on paper towel and save bacon grease.

2. Melt butter into bacon grease

3. Add Brussels in batches if skillet not large enough to cook all of them at once. Add powders to Brussels sprouts. Cook for 8 minutes or until soft, but still maintaining the bright green color.

4. Place cooked Brussels sprouts in a bowl and sprinkle cooked bacon over sprouts and serve warm.




Photo: http://pinchmysalt.com/

Pepper Jelly

Makes 6- ,1 cup jars

2 Cups of each, red & green bell peppers, seeded and chopped

8 of your choice of hot peppers such as ghost peppers/jalapeños, seeded. (if you like it hotter, leave in some seeds)

½ tbsp. Unsalted butter ( this will reduce the foamy stuff that forms at the top when everything is said and done )

1 cup Apple cider vinegar

1 pkg. Fruit pectin

5 cups sugar

PLACE peppers in 6 qt. Sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars. Keeps in the fridge for a couple of weeks but if you're not going to eat that much jelly in that time frame, here is a great video on how to give your jellies a water bath to keep them fresh and sealed. 

https://www.youtube.com/watch?v=V1jpyXPdCRE

Photo: Allrecipes.com

Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.

1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.

peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.

Photo: yelp.com

Red Skinned Potato Sala

 

2 lbs new red potatoes

6 eggs

1 lb of bacon

1 small sweet onion

1 stalk of celery, finely chopped

2 cups of mayo or salad dressing (miracle whip)

Salt and pepper to taste

Steam potatoes with skins until tender but still firm, roughly 15- 20 minutes. Put in the fridge until completely cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes get water logged and all the yummy flavors are comprised.

Place eggs in a saucepan and cover with COLD water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it easier to peel the eggs). Remove from hot water and run under cold water for 2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into desired chucks.

Preheat oven to 375 degrees and place bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness. (baking it makes it less messy on the stovetop and the grease gets drained off the bacon.) Let cool, crumble, and set aside.

Chop the potatoes, leaving the skin on. Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.

Chill for an hour then enjoy!  

Noodles and Company Mac and Cheese

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Source:momslikeme.com

Black Kettle Pasta with Garlic Butter

 1 cup (2 sticks) butter
1/8 cup white wine
1 tablespoon freshly-squeezed lemon juice
2 to 3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pounds fresh angel hair pasta, cooked
fresh Parmesan cheese (to garnish )

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese and parsley.

Makes 8 servings.

Source: Black Kettle Restaurant - Milwaukee, Wisconsin photo:copykat.com

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Photo: copykat.com Source: Woman's Day magazine

Hidden Valley's Ranch-Style Dressing Mix

DRESSING MIX:

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

Tater Tot Casserole

1 1/2 - 2 lbs. ground beef
1meduim onion diced
1 pkg ore Ida crispy crowns or tater tots (32 oz)
1 can cream of mushroom soup
1 8 oz container sour cream
½ cup milk
2 cups grated cheddar cheese
pepper
season salt
garlic salt

onion powder


Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish.

In a separate bowl blend together the soup, sour cream and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat .

Top with tater tots, sprinkle with grated cheese over the entire casserole.

Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.

Photo: blackmarks.net

McDonald's® French Fries

2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work)

Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30

minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least
375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate.

Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full.

Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden

brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt,

maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2

medium sized fries.

Photo:McDonald's® Original recipe: scribd.com

McDonald's® Biscuits

makes 8 biscuits

2 tablespoons of salted butter, melted and divided

2 cups bisquick baking mix

2/3 cups buttermilk

1 teaspoon sugar

¼ teaspoon salt

preheat oven to 450 degrees

combine all ingredients excepts 1 tablespoon of butter. Mix until well blended.

Turn dough out onto a floured surface and knead for 30 seconds or until dough becomes elastic.

Roll dough out ¾ inch thick and punch out biscuits using a 3 inch cutter. Arrange biscuits on an ungreased baking sheet, bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height.

Removed biscuits from oven and immediately brush each one with remanding butter, serve warm and enjoy. 

 

Photo:McDonald's® Original recipe: scribd.com

Lone Star's Amarillo Cheese Fries

1 cup of ranch salad dressing

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1 ½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

32 oz. Package of spicy french fries – prepare fried or baked and as directed

6 strips of bacon

½ cup shredded Colby Jack Cheese

½ cup shredded cheddar cheese

Combine ranch dressing and dry ingredients; set aside

After fries are cooked, sprinkle cheese and bacon over fries on a baking sheet.

Put fries in oven at 325 degrees F and bake until cheese is melted.

Serve Fries with spicy ranch sauce for dipping.

Photo: mixingbowl.com

Crescent Rolls

2 packages active dry yeast

3/4 cup warm water (105 degrees F)

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs

1/2 cup shortening

4 cups unbleached flour

Butter or regular margarine, softened

In a large mixing bowl, dissolve yeast in warm water. Stir sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet but not be so wet that water drips onto the dough.) Let rise in a warm place until doubled in size, about 1 1/2 hours.

Divide the dough in half and roll each half in a 12 inch circle, 1/4 inch thick. Spread with the soft butter and cut circle into 16 wedges. Roll up each wedge beginning at the largest end. Place point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double about 1 hour.

Heat oven to 400 degrees F and bake for 12 to 15 minutes or until they are a rich golden brown. Brush with soft butter.

Photo: www.sodahead.com Courtesy: FootsieBear at recipegoldmine.com

Stove Top Stuffing

6 cups cubed bread

1 tablespoon parsley flakes

3 cubes or 3 teaspoons vegetable, chicken or beef bouillon

1/4 cup dried minced onion

1/2 cup dried minced celery

1 teaspoon thyme

1 teaspoon pepper

1/2 teaspoon sage

1/2 teaspoon salt

Heat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry.

In a large bowl, toss bread with remaining ingredients until evenly coated.

Store in an airtight container. It will keep for 1 to 4 months or 12 months frozen.

To prepare, combine 2 cups stuffing mix with 1/2 cup chicken bouillon and 2 tablespoons melted butter.

Yields about 7 cups.

Photo: www.robertsplace.ca

Carrot Saute with Ginger & Orange

2 teaspoons  canola oil

3 cups  grated carrots, (6 medium-large)

2 teaspoons  minced fresh ginger

1/2 cup  orange juice

1/4 teaspoon  salt, or to taste

  Freshly ground pepper, to taste

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.

From: EatingWell photo: simplyrecipes.com

Twice-Baked Potatoes

2 large Yukon Gold potatoes (about 1 pound)

2 teaspoons olive oil

1/2 teaspoon salt

3 tablespoons milk

2 tablespoons butter or margarine

2 tablespoons dairy sour cream

1 tablespoon snipped fresh chives

1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)

Salt

Ground black pepper

Snipped fresh chives (optional)

Preheat oven to 400F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth. 

In a 1- to 1-1/2-quart saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2-quart square baking dish.

Bake, uncovered, in a 400F oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives. Makes 4 servings.

Make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Place potatoes in a 2-quart square baking dish. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake about 15 minutes more or until potatoes are golden brown and heated through.

Courtesy: Better Homes and Gardens

Oven-Roasted Potatoes

2 medium baking potatoes

4 tablespoons olive oil

1/2 teaspoon salt

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh garlic, minced

4 teaspoons fresh parsley, chopped

Heat oven to 350 degrees F.

Peel potatoes and dice into1/2-inch pieces.

Mix olive oil, rosemary, salt and pepper in a bowl.

In a small baking pan, toss potatoes with the oil and herb mixture. Bake for 10 minutes or until potatoes are fork tender. Sprinkle potatoes with parsley

Serves 4.

Photo:foodphotoblog.com

Waldorf Salad

1/4 cup salad dressing

1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon skim milk
2 cups coarsely chopped unpeeled red eating apples,
1 cup chopped celery stalks
2 tablespoons coarsely chopped nuts
Salad greens, if desired

Mix mayonnaise, yogurt, lemon juice and milk in medium bowl.

Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

Photo: simplyrecipes.com

Benihana Ginger Salad Dressing

1/4 cup chopped onion

1/4 cup peanut oil

2 tablespoons rice wine vinegar

2 tablespoons water

1 tablespoon chopped fresh ginger root

1 tablespoon chopped celery

1 tablespoon soy sauce

1 1/2 teaspoons tomato paste

1 1/2 teaspoons granulated sugar

1 teaspoon lemon juice

Dash each salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth.

Makes six servings. May be kept refrigerated up to one week.

Source: benihana.com photo:www.inspired2cook.com

Raw Broccoli Salad

1/2 pound broccoli florets, fresh and raw

1/4 cup sugar

1/4 cup apple cider vinegar

1 cup mayonnaise

1/4 cup dried cranberries

1/4 cup roasted cashew pieces

Pinch granulated garlic

Pinch white pepper

6 to 7 pieces chopped cooked bacon

1 avocado, cut into desired sized cubes

In a bowl, combine sugar, vinegar and mayonnaise.

Combine the all of the remaining ingredients, and mix with prepared sauce until well coated.

Makes 4 servings.

Photo:eatnvegn.blogspot.com