ID:
7
Catagory:
Dinner
Ingredients:
½ cup grated Parmesan cheese
½ pound freshly sliced mushrooms
¾ cup milk
1 container (8 ounces) sour cream
1 package (12 ounces) wide egg noodles dry
Original Ranch®
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 pound ground beef cooked, drained
1 tablespoon vegetable oil
sliced green onions (optional)
Instructions:
STEP 1
Cook noodles according to package directions and drain.
STEP 2
In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth.
STEP 3
In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned.
STEP 4
Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the
beef.
Add the mushrooms back to the skillet. Add the noodles,
sour cream mixture, and cheese to the skillet and stir until
the cheese has melted. Serve immediately
ID:
8
Catagory:
Dinner
Ingredients:
2 pounds ground beef , (80/20)
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 yellow onion , chopped
2 tablespoons flour
1 cup beef broth
1/4 cup whole milk
1 tablespoon Worcestershire sauce
2 cups cheddar cheese , shredded
32 ounces frozen tater tots
Instructions:
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees.
Add the ground beef, salt and pepper to a large cast iron skillet on medium high heat and cook until browned, about 5-7 minutes.
Remove the ground beef and add in the onions, cooking for 5-7 minutes or until softened.
Add in the flour and whisk for 15 seconds before adding in the beef broth, whole milk and Worcestershire sauce.
Cook on medium heat for 2-3 minutes until thickened, add the beef back in and stir until combined.
In a 9x13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 45 minutes.
ID:
9
Catagory:
Dinner
Ingredients:
1 ( 10-3/4-ounce) condensed cream of mushroom soup, divided.
1 lb ground beef
1/3c dry bread crumbs
1/2c finely chopped onio
1 beaten egg
1teas garlic powder
1/2teas pepper
1/4c milk
1 1/2c sliced fresh mushrooms
Instructions:
In lage bowl, thoroughly combine 1/4c soup, ground beef, bread
crumbs, onion, egg, garlic powder, & pepper. Shape into
patties. Coat a lge skillet oil med. heat cook half the patties
till browned both sides. Set aside. Repeat with the rest.
Same skillet mix together remaining soup, milk, mushrooms,
then return patties to skilllet. Reuce heat to low cover & cook
20 min. turn occasionally.
ID:
21
Catagory:
Breakfast
Ingredients:
2 1/2 cups of self rising flour or
2 cups flour and 1 tbsp baking powder
1/4 tsp baking soda
2 teaspoons sugar
1/2 cup shortening or butter cold
3/4 to 1 cup buttermilk
Instructions:
Preheat oven to 425
Mix all ingredents together
Roll out to 1/2 inch thick and use cookie cutter to cut the biscuits
Place on cookie sheet and bake 10 minutes
ID:
24
Catagory:
Lunch
Ingredients:
1 tablespoon butter
1/2 cup chopped onion
3/4 cup chopped green bell pepper
8 oz boneless skinless chicken breast, cut into 1/2-inch pieces
2 1/4 teaspoons Montreal chicken seasoning
1 cup shredded mozzarella and Provolone cheese blend (4 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits (8 biscuits)
Instructions:
Steps
1 Heat oven to 350°F. Line large cookie sheet with
cooking parchment paper, or spray with cooking spray.
2 In 10-inch nonstick skillet, melt butter over medium-high
heat. Stir in onion, bell pepper and chicken; cook 5 to 7
minutes, stirring occasionally, until chicken is no longer pink
and vegetables are tender. Stir in 2 teaspoons of the chicken seasoning.
Remove from heat; cool 5 minutes. Stir in cheese.
3 Separate dough into 8 biscuits; let stand 5 minutes.
Gently pull each biscuit apart partially, leaving bottom
and lower sides intact, forming a deep pocket.
Place 1/4 cup chicken mixture inside, pressing inside
to fit. Gently stretch dough over filling, pressing and firmly
sealing around edges of biscuit. Reshape into round,
and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.)
Brush tops of biscuits with water; sprinkle with remaining 1/4 teaspoon seasoning.
4 Bake 15 to 18 minutes or until biscuit tops are golden brown
and inside mixture is heated through. Serve immediately.
Or if freezing for later use, transfer to cooling rack, and
refrigerate until cool, about 45 minutes.
5 To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil.
Transfer to large resealable freezer plastic bag;
place in freezer. To reheat from frozen, remove one biscuit
from storage bag; unwrap completely.
Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes;
microwave on High 1 1/2 to 2 minutes or until biscuit bomb
is heated through and center is at least 165°F.
Let stand 1 minute before serving.
ID:
25
Catagory:
Dinner
Ingredients:
2lb beef
1can condensed golden mushroom soup, undiluted
1med. onion
garlic powder
1can condensed cheddar cheese soup
1pakg crinkle french fries
Instructions:
DIRECTIONS
In skillet brn beef, drain. Stir in soups poured into baking dish.
Arrange fries on top. Bake uncovered at 350 for 50-55 min.
ID:
26
Catagory:
Deserts
Ingredients:
CRUST:
1 1/4 Cup Flour
1 1/2 Tsp Sugar
8 TBLS Butter
1/2 Tsp Salt
4 Tsp Sour Cream
4 TBLS Water
___________________________
FILLING:
2 1/2 LBS Gala Apples
1/2 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
1/2 Tsp Salt
1/2 Cup melted Vanilla Ice Cream__________________________
TOPPING:
1 Cup Flour
1/2 Cup Light Brown Sugar
1/2 Tsp Salt
6 TBLS Butter
Instructions:
Dutch Apple Crum Instructions
To prepare the crust,
In a small food processor add the Flour, Sugar,
and salt and pulse.
Slice the butter into 1/4 inch cubes and place in the
freezer for 10 mins just to stiffen them up.
Add the butter un frozen but stiff to the
processor and pulse untill the butter cubes
are down to about 1/8 inch.
Add the Sour Cream and Water and mix to a dough.
Make a thick patty size ball and put it into a zip lock
and put it in the refridge. You can keep it there for 2
days if you want. But you won't.
___________________________________
Now make the filling..
Slice and peel, and core 6 Apples and place in a big
bowl.
Add the Sugar, Cinnimon, Vinilla, and Salt.
Stir well.
Add the melted Vinnilla Ice Cream and stir well.
Let sit at room temp for 1 to 1 1/2 hrs.
___________________________
Topping
While the filling is sitting you can make the topping.
In a bowl add Flour, Light broun Sugar, and Salt.
Stir.
Now add 6 Table spoons of Melted butter and
stir until you have nice little crumbles.
Place in the refridge to stiffin a little.
______________________________________
ASSEMBLY;
Roll out the soffened dough in a 12 inch circle.
Place in pan and tuck the extra dough under
so it fits the pan nicely. Now make pinches
around the edges like a pie should have.
Chill about 1/2 hour.
Now take it out and add the filling. Make it nice
and even and add the extra liquid from the bowl
to the pie. It will need it.
Add the topping and place the pie on a cookie
sheet in a PREHEATED 350 oven for 1 hour and
5 to 10 minutes.
NOW THE HARD PART. Take it out and let it cool down
for 2 hours. Resist the urge to try it. It must rest so the
flavors blend in. The best is to after it's cool, cover
and place in the fridge over night.
ID:
27
Catagory:
Snacks
Ingredients:
Ingredients
10.58 oz lean beef
1.1 lb lean pork
7.05 oz pork pack fat
0.53 oz salt
0.09 oz insta cure #1
0.14 oz black pepper
0.28 oz smoked paprika
0.14 oz cayenne pepper
0.07 oz red pepper flakes
0.14 oz garlic powder
0.28 oz fennel powder
0.11 oz sugar
0.07 oz anise
0.03 oz sodium erythorbate this is a cure accelerator
3.38 floz ice cold water
0.71 oz nonfat dry milk powder binder
0.28 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
Instructions:
If you have a digital smoker here is a great cooking schedule
100f (37.7c) for 1 hour (this dries out the sausage) Leave the dampers wide open
125f (51.6c) for 1.5 hours (apply smoke)
150f (65.5c) for 2 hours (smoke or no smoke it's your choice)
175f (79.4c) for 2 hours (no smoke)
200f (93.3c) till the internal reaches 150f (65.5c) (no smoke)
If you don't have a digital smoker
Smoke these at 150f (65.5c) very slowly for 3 hours
bump up the temp to 200f (93.3c) and cook till you get to an internal of 150f (65.5c)
Once finished cooking submerge in ice cold water and hang to bloom for several hours.
Enjoy
ID:
28
Catagory:
Deserts
Ingredients:
1 package yellow cake mix (18 1/4 oz)
1 1/2 cups cold milk
1 package instant vanilla pudding mix (3.4 oz)
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 -3 tablespoons hot water
Instructions:
Prepare cake batter according to package directions.
If desired, adjust the cake mix instructions by adding one additional egg,
double the oil amount, but use melted butter instead of oil, and use milk in place of the water.
Divide batter between two greased and floured 9-inch round baking pans.
Bake at 350 for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
May take longer to bake than box instructions. Let cool.
Whisk or beat the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cover and refrigerate.
In a microwave or saucepan, melt chocolate and butter over medium-low heat; stir until smooth.
Stir in powdered sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, place one cake layer on a serving plate; spread with pudding.
Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of cake.
Refrigerate until serving.