Monday, August 15, 2011
PW Sour Creme Noodle Bake
I found this recipe here ---> PW
Ingredients
■1-1/4 pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■1/2 teaspoon Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■1/2 cup Sour Cream
■1-1/4 cup Small Curd Cottage Cheese
■1/2 cup Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.
Wednesday, August 10, 2011
HVR OYSTER CRACKERS
HVR OYSTER CRACKERS
16 oz. oyster crackers
1 env. Hidden Valley Ranch dry salad dressing mix
3/4 c. vegetable oil
1/4 tsp. lemon pepper
3/4 tsp. dill weed
1/4 tsp. garlic powder
Mix oil and HVR salad dressing mix. Add lemon-pepper, dill weed, and garlic powder. Mix (shake) well. Pour mixture over oyster crackers in large bowl and mix well. Bake at 250 degrees for 20 minutes. Cool and store in air-tight container.
16 oz. oyster crackers
1 env. Hidden Valley Ranch dry salad dressing mix
3/4 c. vegetable oil
1/4 tsp. lemon pepper
3/4 tsp. dill weed
1/4 tsp. garlic powder
Mix oil and HVR salad dressing mix. Add lemon-pepper, dill weed, and garlic powder. Mix (shake) well. Pour mixture over oyster crackers in large bowl and mix well. Bake at 250 degrees for 20 minutes. Cool and store in air-tight container.
Season Pretzels
Seasoned Pretzels
Recipe found at Mommy Hates Cooking
December 30, 2010 By Mommy Hates Cooking
These pretzels will be the biggest hit at any party! Sometimes I have to mention they are seasoned, but once you eat one you will be coming back for more, I promise! I was introduced to these by my sister-in-law at one of our Christmas parties, now I make them for several parties throughout the year!
Ingredients:
1/2 cup Vegetable Oil
1/2 Cup Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Lemon Pepper
1 Tsp Dill Weed
1 Dry Ranch Seasoning Packet
3 Cups of Pretzels (1 bag)
Preheat oven to 350*.
In a large Ziploc bag pour the oil, spices, and ranch packet. Next, pour in the pretzels and mix it all together. I typically mix it well then let it sit for a few minutes and mix again. The goal is to have all the pretzels completely coated. Then, using a cookie sheet with edges pour the pretzels onto the cookie sheet. I use 2 cookie sheets so that the pretzels are not layered on top of each other. Bake these in the oven for 5-10 minutes until warm and crispy.
Recipe found at Mommy Hates Cooking
December 30, 2010 By Mommy Hates Cooking
These pretzels will be the biggest hit at any party! Sometimes I have to mention they are seasoned, but once you eat one you will be coming back for more, I promise! I was introduced to these by my sister-in-law at one of our Christmas parties, now I make them for several parties throughout the year!
Ingredients:
1/2 cup Vegetable Oil
1/2 Cup Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Lemon Pepper
1 Tsp Dill Weed
1 Dry Ranch Seasoning Packet
3 Cups of Pretzels (1 bag)
Preheat oven to 350*.
In a large Ziploc bag pour the oil, spices, and ranch packet. Next, pour in the pretzels and mix it all together. I typically mix it well then let it sit for a few minutes and mix again. The goal is to have all the pretzels completely coated. Then, using a cookie sheet with edges pour the pretzels onto the cookie sheet. I use 2 cookie sheets so that the pretzels are not layered on top of each other. Bake these in the oven for 5-10 minutes until warm and crispy.
Monday, July 25, 2011
Tijuana Kitchen Rice
Guy Fieri's Recipe
Ingredients
3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese
Directions
In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.
Ingredients
3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese
Directions
In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.
Monday, July 11, 2011
Irish Cream Creme Brulee
Creme Brulee is one of my FAVORITE desserts, and therefor I will be trying this using the broiler method. :)
(Recipe Link)
Ingredients
2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2.Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3.Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4.Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5.Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6.Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
(Recipe Link)
Ingredients
2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2.Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3.Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4.Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5.Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6.Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Hobo Dinners
These are easy, delicous, and my favorite part... Jerry friendly. :)
Hobo Dinner Recipe (recipe can be found here)
Ingredients
1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.
2.Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.
3.Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
Hobo Dinner Recipe (recipe can be found here)
Ingredients
1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.
2.Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.
3.Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
El Azteco Cottage Cheese Dip (YUM x 1,000,000)
El Azteco Cheese Dip (recipe courtesy of)
1.16 oz sour cream
2.16 oz cottage cheese [Note: if using a very dry cottage cheese, you may need to reduce the amount of Monetary Jack Cheese in order to get a sufficiently moist dip].
3.16 oz shredded Monetary Jack Cheese
4.one dash Worcestershire sauce
5.1 teaspoon garlic powder
6.1/2 bag Lipton onion soup mix minus the dried onions (you’ll end up with just under 2 teaspoons of the spices)
7.3 minced jalapenos minus the seeds
8.1 and 1/2 bunches of scallions chopped.
Mix the sour cream, cottage cheese and add Worcestershire sauce, garlic powder, and onion soup mix. Stir.
Add the vegetables and the Monetary Jack cheese.
Refrigerate at least 2 hours; overnight is best.
1.16 oz sour cream
2.16 oz cottage cheese [Note: if using a very dry cottage cheese, you may need to reduce the amount of Monetary Jack Cheese in order to get a sufficiently moist dip].
3.16 oz shredded Monetary Jack Cheese
4.one dash Worcestershire sauce
5.1 teaspoon garlic powder
6.1/2 bag Lipton onion soup mix minus the dried onions (you’ll end up with just under 2 teaspoons of the spices)
7.3 minced jalapenos minus the seeds
8.1 and 1/2 bunches of scallions chopped.
Mix the sour cream, cottage cheese and add Worcestershire sauce, garlic powder, and onion soup mix. Stir.
Add the vegetables and the Monetary Jack cheese.
Refrigerate at least 2 hours; overnight is best.
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