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 1/2 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 13 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.
ID:
57
Catagory:
Breakfast
Ingredients:
Topping
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
Cake
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Instructions:
1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with
cooking parchment paper.
2 In medium bowl, stir melted butter, brown sugar and
water until well blended. Stir in pecans to coat evenly.
Pour into pan, and spread pecans in an even layer; set aside.
3 In large bowl, beat Cake ingredients with electric mixer on
low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour batter evenly over pecan mixture in pan.
4 Bake 29 to 34 minutes or until toothpick inserted in
center comes out clean. Run knife around side of pan
to loosen cake. Cool pan on cooling rack 5 minutes.
Place heatproof serving plate upside down over pan
; turn plate and pan over. Remove pan. Replace any pecans
that may still be in pan on top of cake. Cool 15 minutes.
5 In small bowl, mix powdered sugar and 2 teaspoons of the
milk until well blended. If too thick to drizzle,
add additional milk, 1/4 teaspoon at a time. Drizzle with fork
over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
ID:
58
Catagory:
Breakfast
Ingredients:
Sausage Mixture
3/4
lb ground pork breakfast sausage
1
medium onion, chopped (1/2 cup)
1
can (4 oz) mushroom pieces and stems, drained
1/2
teaspoon salt
3
tablespoons chopped fresh sage
1
cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2 eggs
Instructions:
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
3
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
4
Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
ID:
59
Catagory:
Breakfast
Ingredients:
1 cup Original Bisquick™ mix
2 cups milk SAVE $
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired
Instructions:
1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In large bowl, stir Bisquick mix, milk, pepper and eggs until blended;
pour into baking dish, and top with half of the bacon.
3 Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
4 Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon.
Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Cool 5 minutes.
Top with green onion. Serve with ketchup.
5 Make-Ahead Directions: Make Bisquick bake as directed through step 2.
Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.
ID:
60
Catagory:
Deserts
Ingredients:
2 Granny Smith apples - peeled, cored and quartered
1 (8 ounce) can refrigerated crescent rolls
⅛ teaspoon ground cinnamon
½ cup butter
¾ cup white sugar
1 cup orange juice
1 teaspoon vanilla extract
Instructions:
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Wrap each apple piece in one crescent roll.
Place seam side down in an 8x8 baking dish and
sprinkle with cinnamon.
Step 2
In medium saucepan, combine butter, sugar, and orange
juice; bring to a boil. Remove from heat and stir in vanilla.
Pour over rolls.
Step 3
Bake for 30 minutes, or until pastry is golden and apples
are tender. Spoon sauce over rolls when serving.
ID:
61
Catagory:
Deserts
Ingredients:
Cake
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/2 cup butter, melted
3 eggs
1 box (3.4 oz) Jell-O™ butterscotch-flavor instant pudding & pie filling mix (dry)
Frosting
1/2 cup dark chocolate chips
1/2 cup butterscotch chips
1 1/2 cups butter, softened
1/3 cups powdered sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
1/2 cup coarsely crushed mini pretzel twists
Toppings
1/3 cup caramel sauce
1/2 teaspoon coarse sea salt
Instructions:
1 Heat oven to 350°F (325°F for dark or nonstick pans).
Spray bottoms and sides of 3 (8-inch) round cake pans
with cooking spray; line with cooking parchment paper.
2 In large bowl, beat Cake ingredients with electric
mixer on medium speed 2 minutes, scraping bowl
occasionally. Pour 1 2/3 cups batter in each pan.
Spread evenly.
3 Bake 20 to 23 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove from
pans to cooling racks. Cool completely, about 1 hour.
4 In small microwavable bowl, microwave chocolate chips
and butterscotch chips uncovered on High 60 seconds;
stir halfway through. Continue to microwave in 15-second
increments, stirring after each, until chips can be stirred
smooth; cool 10 minutes. In large bowl, beat 1 1/2 cups
softened butter and melted chips with electric mixer
on medium speed until blended. On low speed, beat
in powdered sugar, milk and vanilla, scraping side
of bowl occasionally, until smooth and creamy.
5 Place one cake layer on serving plate. Spread 2/3 cup
of the frosting on top; top with second cake layer. Spread
2/3 cup of the frosting on top; top with third cake layer.
Frost side and top of cake with remaining frosting.
Press crushed pretzels along bottom edge of cake.
Refrigerate uncovered at least 1 hour.
6 When ready to serve, carefully pour and spread
caramel sauce over top of cake, allowing some to
drip down sides; sprinkle sea salt on top. Cover and
refrigerate any remaining cake.
ID:
62
Catagory:
Deserts
Ingredients:
Crumble topping
2/3 cups yellow cake mix for toppings
1/4 cup butter
1 cup brown sugar
1 table spoon Cinnamon
Cake:
3 eggs
Rest of the cake mix
1 1/2 cups sour cream
Instructions:
Preheat oven to 350
In a 9 inch square glass baking dish spray with Pam set aside.
In a bowl combine the topping stuff and mix till nice and crumbly.
Prepare the cake mix ingrediants in a bowl and mix thourghly
Place 1/2 the cake mix in the baking disk and add 1/2 the
crumble on top.
Add the rest of the cake mix and top with the rest of the Crumble
Bake for 45 minutes at 350.
ID:
63
Catagory:
Deserts
Ingredients:
FOR THE DOUGH:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (I like Red Star
Platinum Baking Yeast)
2 large eggs at room temperature
1/3 cup salted butter** (Melted, but make sure it isn't
over 110º Fahrenheit. Just softened is fine.)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour (divided)
FOR THE FILLING:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream*** (for pouring over the risen rolls)
FOR THE FROSTING:
6 ounces cream cheese (softened)
1/3 cup salted butter
(softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)
Instructions:
Pour the warm milk in the bowl of a stand mixer and
sprinkle the yeast overtop.
Add the eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups (save the other ½ cup and add only
if you need it) of flour and mix using the beater blade
just until the ingredients are barely combined.
Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it.
Attach the dough hook.
To knead, beat the dough on medium speed for 5-7
minutes, adding in up to ½ cup more flour if needed to
form a dough. The dough should be elastic and smooth.
**The dough should be tacky and will still be sticking to
the sides of the bowl. That's ok! Don't be tempted to
add more flour at this point. We generally add about
4 ½ cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the
mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise
until double. I like to turn on the oven to the lowest
setting for 1-2 minutes. Then turn off the oven and place
the dough to rise in there. It normally takes about 30
minutes for the dough to rise. Do not allow the dough
to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the cinnamon filling.
In a medium bowl, combine the soft butter, brown sugar
and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour.
Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15"
rectangle. (the size of the rectangle can vary…it does
not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over
the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly
roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
Cover the pan and allow the rolls to rise for 20 minutes
or until nearly double.
Preheat the oven to 375 degrees.
Warm the heavy cream until the chill is off.
Don’t make it hot…you just don’t want it cold.
It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over
the top of the rolls, allowing it to soak down in and
around the rolls.
Bake at 375 degrees for 20-22 minutes, until the rolls
are lightly golden brown and the center rolls are
cooked through.
Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls
are packed, etc.
They could take up to 25-27 minutes.
Check the rolls at 20 minutes. If they are getting
too browned, cover loosely with foil for the remaining
baking time.
While the rolls are cooling, prepare the cream
cheese frosting.
In a large bowl, combine the softened cream cheese
and butter using a hand mixer. Blend well.
Add in your favorite extract and the powdered sugar.
Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
ID:
64
Catagory:
Deserts
Ingredients:
1 1/4 Sugar
1/2 cup Butter
1 Egg
1 1/2 cups ripe bananas
1/2 cup buttermilk
1 teas vanilla
2 1/2 cups flour
1 teas baking soda
1 1/4 baking powder
1 teas salt
1 cup nuts
Instructions:
350 oven temp. Bake fully 55 min.
DIRECTIONS;
Mix sugar and butter in large bowl. Stir in egg till well blended.
Add bananas, buttermilk, and vanilla. Beat till smooth. Stir in
flour, baking soda and powder, salt till moistened. Stir in nuts.
Pour into pans. Bake about 1 hr.
ID:
65
Catagory:
Lunch
Ingredients:
1 lb lean (at least 80%) ground beef
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Cheddar cheese (6 oz)
Instructions:
Steps
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish
or pan with cooking spray.
2
In 10-inch nonstick skillet, cook beef over medium-high heat
5 to 7 minutes, stirring occasionally,
until thoroughly cooked; drain.
Stir in 1/2 cup of the enchilada sauce and the chiles.
3
Spread 1/2 cup of the enchilada sauce evenly in baking
dish. Spread 1/4 cup beef mixture down center of each
tortilla;
sprinkle with 1 tablespoon cheese. Wrap tortillas tightly
around filling, placing seam side down in baking dish.
Top with remaining enchilada sauce.
Sprinkle with remaining cheese.
4
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Expert Tips
A true red enchilada sauce starts with a little puréed tomato and broth that’s heavily seasoned
with finely chopped garlic, onion, oregano, basil, cumin, and lots of ground red ancho
(dried ripened poblano chiles) powder.
Green enchilada sauce is all about roasted green chiles and tomatillos and is generally much hotter.
Create a toppings buffet with a bowl of spicy green salsa
verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped
avocado.
Using ground chicken or turkey instead of ground beef
would make a good variation for saucy enchiladas.
Turkey in particular is a favorite in the southwest.
ID:
66
Catagory:
Dinner
Ingredients:
1 tablespoon olive oil
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup (2 oz) sliced pepperoni
2 tablespoons grated Parmesan cheese
Instructions:
1 Heat oven to 400°F. Brush bottom and sides of 13x9-inch
pan with olive oil. Press dough in bottom of pan
(do not press up sides). Bake 17 minutes.
2 Spread pizza sauce over dough. Top with mozzarella
cheese, spreading all the way to edges.
Place pepperoni in single layer over cheese.
Bake 4 to 6 minutes or until crust is deep golden brown
and cheese is bubbly. Sprinkle with Parmesan cheese.
3 To serve, cut into 4 rows by 3 rows.
ID:
67
Catagory:
Dinner
Ingredients:
4 tablespoons butter
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk Save $
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)
1 1/2 cups cubed fully cooked ham
Instructions:
1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter
over medium heat. Cook onion in butter about
2 minutes, stirring occasionally, until tender. Stir in
flour, salt and pepper. Cook, stirring constantly, until smooth
and bubbly; remove
from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute.
3 Mix potatoes and ham in casserole; gently press down
so surface is even. Pour sauce over potato mixture.
Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover and bake 30 minutes. Uncover and bake 1 hour to
1 hour 10 minutes longer or until potatoes are tender.
Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Expert Tips
A 2-quart casserole will hold 8 cups; but its a good idea to
leave some airspace at the top so the sauce won’t overflow inside the oven.
A typical 2-quart is a 8x8-inch glass baking dish, or you can
use an oval ceramic baker—just pour some measured
water into the pan to check the volume it will hold before using.
Cook the onion 1 to 2 minutes longer, stirring occasionally
until it begins to brown, before adding the flour.
The richer, lightly caramelized flavor will boost the overall flavor of the sauce.
Cut the ham into small 1/2-inch chunks, that will easily layer with the potatoes.
Use a mandoline slicer to achieve perfectly thin slices of potato that will cook evenly.
Sprinkle the top of the casserole with 1/2 cup finely
shredded Parmesan or gruyère (like a Swiss) cheese during the last 10 minutes of baking.
ID:
68
Catagory:
Dinner
Ingredients:
1 lb ground beef (at least 80% lean)
1/2 cup chopped onion
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15.5 oz) chili beans (pinto beans with chili peppers,
onion and garlic in a zesty tomato sauce), undrained
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
1 can (11 oz) Pillsbury™ refrigerated cornbread swirls
Instructions:
1 Heat oven to 375°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
2 In 12-inch nonstick skillet, cook beef and onion over
medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is browned; drain. Add tomatoes, chili beans, Worcestershire sauce, chili powder, cumin,
1/2 teaspoon of the garlic powder, the salt and pepper;
reduce heat to medium. Cook 2 to 3 minutes, stirring occasionally, until bubbling and heated through;
transfer beef mixture to baking dish.
3 In small bowl, mix melted butter and remaining 1/4
teaspoon garlic powder. Remove dough from can, and
separate into 6 rounds (do not unroll dough).
With serrated knife, cut each dough round in half
through the middle to create 12 rounds.
Arrange rounds (cut side down) on top of hot beef mixture. Brush tops with melted butter mixture.
4 Bake 19 to 24 minutes or until dough is baked through
and deep golden brown. Let stand 10 minutes before
serving.
ID:
69
Catagory:
Dinner
Ingredients:
4 Boneless skinless chicken breasts, colorful veggies,
teriyaki sauce and rice combine for a seriously pleasing
2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
6 green onions, thinly sliced on the bias, greens and whites separated
1 medium red bell pepper, cut in 1-inch pieces
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
1 cup uncooked regular long-grain white rice
1 cup fresh snow peas
family meal that’s way better (and cheaper!) than any
takeout.
Instructions:
1 In 5-quart Dutch oven, heat oil over medium-high heat.
Add chicken and salt; cook 6 to 8 minutes on first side,
without moving, until chicken is browned on bottom and
releases easily from pan. Stir chicken; stir in green onion
whites and bell pepper. Cook 2 to 3 minutes or until softened.
2 Stir broth, teriyaki sauce and rice into chicken mixture in
Dutch oven. Heat to boiling, stirring occasionally.
Reduce heat to medium-low; cover, and cook 20 to 25
minutes, stirring occasionally, until rice is tender and
chicken is no longer pink in center.
3
Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas.
Stir; top with green onion greens.
ID:
70
Catagory:
Dinner
Ingredients:
1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz) Progresso™ beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs,
thawed
Chopped Italian (flat-leaf) parsley, if desired
Instructions:
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish
with cooking spray; set aside. Cook and drain noodles
as directed on package, using minimum cooking time.
Drain; set aside.
2 Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms
and onion; cook 3 to 5 minutes, stirring occasionally,
until onions are tender. Sprinkle flour on top of mushrooms
and onions; stir well. Gradually stir in beef broth;
add Worcestershire sauce, salt and pepper.
3 Heat to simmering, stirring occasionally; cook 3 to 5 minutes
or until mixture is slightly thickened.
Stir cream cheese into hot broth mixture, stirring constantly
with whisk until cream cheese is mostly incorporated
(small pieces of cream cheese may remain
but will incorporate in baking).
Remove from heat; stir in whipping cream.
4 In baking dish, add noodles, sauce and meatballs,
carefully mixing to coat. Cover; bake 30 to 35 minutes
or until sauce is bubbling and casserole is heated through.
Stir; cool 10 minutes. Stir before serving; garnish with parsley.
ID:
71
Catagory:
Dinner
Ingredients:
1 lb lean (at least 80%) ground beef
1 container (8 oz) sliced mushrooms
1 cup chopped carrots
1/2 cup chopped onion
2 cloves garlic, chopped
1 can (18.5 oz) Progresso™ Rich & Hearty beef pot roast with country vegetables soup
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 tablespoon chopped fresh parsley, if desired
Instructions:
1 Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic
over medium-high heat 8 to 10 minutes, stirring frequently,
until thoroughly cooked; drain. Stir in soup.
Cook 2 to 4 minutes or until heated through.
2 Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish.
3 Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center.
4 Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.
ID:
72
Catagory:
Dinner
Ingredients:
1 package (8 oz) cream cheese, softened
1 package (8 oz) shredded sharp Cheddar cheese (2 cups)
1 cup milk
1 bag (10.8 oz) frozen broccoli, cauliflower and carrots
1 package (14 oz) kielbasa sausage, cut into 1/2-inch slices
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits (8 biscuits)
Instructions:
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 2-quart saucepan, cook cream cheese,
1 1/2 cups of the Cheddar cheese and the milk over
medium heat 3 to 4 minutes, stirring frequently, until smooth
and creamy. Remove from heat. Set aside.
3 Microwave broccoli, cauliflower and carrots as directed on bag until thawed; drain.
4 In large bowl, mix sausage, vegetables and 1 cup of the cheese sauce until well coated; spoon evenly
into baking dish.
5 Separate dough into 8 biscuits. Cut each biscuit into 6
pieces; sprinkle evenly over sausage-vegetable mixture.
Pour remaining cheese sauce evenly over biscuits.
6 Bake 30 to 35 minutes or until deep golden brown and
biscuits are done in the center. Sprinkle with remaining
1/2 cup Cheddar cheese. Bake 2 to 3 minutes longer or
until cheese is melted.
ID:
73
Catagory:
Dinner
Ingredients:
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Instructions:
1 Heat oven to 350°F. Grease or spray 13x9-inch pan.
2 In large bowl, place 1 lb cooked and drained penne pasta,
2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo
pasta sauce and 1/2 cup ranch dressing.
Stir to combine. Pour mixture in pan; spread evenly.
3 Sprinkle 6 slices chopped cooked bacon evenly over top,
then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
4 Bake 15 to 20 minutes or until hot and bubbly.
Let stand 5 minutes before serving. Sprinkle with chopped parsley.
ID:
74
Catagory:
Dinner
Ingredients:
2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso® chicken broth (from 32-oz carton)
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) Pillsbury® Grands!® Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)
1/2 cup heavy whipping cream
Instructions:
1 On 6-quart Instant Pot®, select SAUTE; adjust to normal.
Melt butter in insert. Add onions, poultry seasoning and
salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
2 Stir in celery and carrots. Stir in broth and chicken.
Secure lid; set pressure valve to SEALING. Select
MANUAL; cook on high pressure 2 minutes.
Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3 Meanwhile, separate dough into 5 biscuits. Cut each biscuit
into 8 pieces. Set Instant Pot® to SAUTE, normal
temperature. Stir in whipping cream; heat to simmering.
Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently,
until dumplings are cooked through and liquid thickens.
ID:
75
Catagory:
Lunch
Ingredients:
1 package (about 2 pounds) frozen french fries
1 cup Prego® Pizzeria Style Pizza Sauce
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
3 ounces sliced pepperoni, cut in half (optional)
Instructions:
Prepare the fries according to the package directions. Remove them from the oven. Pour the sauce over the fries.
Step 2
Top with the cheese and pepperoni, if desired.
Step 3
Bake for 5 minutes or until the cheese is melted.
ID:
76
Catagory:
Lunch
Ingredients:
6 tostada shells, warmed
1 can (15 ounces) refried beans, warmed
Buttermilk Ranch
¾ cup Hidden Valley® Old-Fashioned Buttermilk Ranch Dressing
2 cups cubed, cooked chicken
1 cup shredded sharp cheddar cheese
1 tomato, diced
sliced green onions for garnish (optional)
Instructions:
Preheat the oven to 400ºF. Arrange the tostadas on a baking sheet. Spread about ¼ cup refried beans on each tostada shell.
STEP 2
In a bowl, combine the dressing and chicken, and stir until thoroughly coated. Divide the mixture evenly between each tostada shell. Sprinkle with cheese and garnish with tomatoes and green onions, if using.
STEP 3
Bake for 5 minutes or until cheese is melted and bubbly. Serve immediately.
ID:
77
Catagory:
Dinner
Ingredients:
12 ounces wide egg noodles (1 12 oz. package)
8 ounces sour cream (1 8oz. container)
½ cup milk
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
1 tablespoon olive oil
1 pound ground beef
Instructions:
STEP 1
In a large pot of heavily salted water, cook noodles according to package directions, drain and set aside.
STEP 2
In a small bowl, combine the sour cream, milk, and seasoning mix and stir until well blended. Set aside.
STEP 3
In a large skillet, heat the oil over medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 6–8 minutes.
STEP 4
Add the noodles and sour cream mixture to the skillet and stir until well combined and warmed through. Serve immediately.
ID:
78
Catagory:
Dinner
Ingredients:
1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Optional: Sour cream and salsa
Instructions:
Preheat oven to 375°.
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Stir in cornstarch, onion, chili powder and garlic powder.
Stir in tomato sauce.
Cook and stir 2 minutes or until thickened.
Remove from heat.
In a large bowl, whisk flour, cornmeal, sugar and baking powder.
In another bowl, whisk eggs, milk and oil until blended; stir in corn.
Add to flour mixture; stir just until moistened.
Stir in cheese.
Spread half the batter into a greased 2-qt. baking dish.
Top with beef mixture. Spread remaining batter over filling.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes.
Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
ID:
79
Catagory:
Dinner
Ingredients:
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Instructions:
1 Cut beef across grain into about 1 1/2x1/2-inch strips.
2 Cook mushrooms, onions and garlic in butter in 10-inch
skillet over medium heat, stirring occasionally, until
onions are tender; remove from skillet.
3 Cook beef in same skillet until brown. Stir in 1 cup of
the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4 Stir remaining 1/2 cup broth into flour; stir into beef mixture.
Add onion mixture; heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in sour cream; heat until hot
(do not boil). Serve over noodles.
ID:
80
Catagory:
Dinner
Ingredients:
1 lb ground beef
1/2 c. chopped onion
1 8-ounce can tomato sauce
1 4-ounce can mushrooms drained
1/4 teas salt
1/4 c parsley
1/4 teas oregono
1/8 teas, pepper
2 packages crescent rolls
6 slices american cheese
1 tabls. water
Instructions:
Cook ground beef and onion, drain off fat. Stir in tomato sauce,
mushrooms, parsley, salt, oregano, & pepper. Unroll 1 pack.
crecent rolls seperate into triangles. Place in pan pressing
edges together to form pie shell. Seperate one egg set yolk aside.
Beat egg white with other 2 eggs. Pour half the beaten egg over
pie shell. Spoon meat mixture into shell. Arrange cheese slices
on top spread with rest of beaten egg. Mix reserved egg yolk with
water. Lightly brush over pastry. Unroll 2nd pkg. of rolls. Place
the flour sections of dough together to form a rectangle. Seal
edges and perforations together. Roll out doiugh to a 12-inch
square. Place dough atop filling. Trim, seal and flute edges. Cut
slits in top of crust for steam. Brush top with remaing egg yolk.
Loosely cover edge with foil for overbrowning. Bake 350
20 minutes.
ID:
82
Catagory:
Dinner
Ingredients:
3/4 c water
1 tables. chicken boullion
1/2 teas. thyme
1/2 teas. rosemary
2 bay leaves
chicken
3 med. red potatoes
2 med. onions
1 c sliced carrot
1/2 buttermilk
1/4 c flour
paprika
Instructions:
Cassorle dish combine water, boullion,thyme, rosemary, & bay
leaves. Rinse Chicken, pat dry. Place chicken breast side
down. Cook covered 350 oven. When chicken is done and
brn, put on platter. Skim fat from pan juices, remove bay
leaves. Measure 1 c pan juices into 4-c glass measure.
Combine buttermilk and flour. Stir in to measure. Cook till
thick and bubbly. Sprinkle chicken with paprika. Spoon
some of the gravy over meat and vegies.
ID:
83
Catagory:
Dinner
Ingredients:
1
lb. lean ground beef
1/3
cup chopped onion
2
cups chopped cabbage
1/2
teaspoon salt
1/4
teaspoon pepper
2
oz. (1/2 cup) shredded Cheddar cheese
2
(8-oz.) cans Pillsbury™ refrigerated crescent rolls
Instructions:
1
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2
Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes. Stir in cheese.
3
Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.
4
Bake at 375°F. for 15 to 20 minutes or until golden brown.
ID:
84
Catagory:
Lunch
Ingredients:
6 c cubed potaoes
5 c water
2 c chopped onion
1/2 c chopped celery
1/2 c thinly sliced carrots
1/4 c butter
4 teas. boullion
2 teas. salt
1/4 teas pepper
1 can (12 ounces) evaporated milk
3 tables fresh parsley
Instructions:
In a slow cooker combine first 9 ingred. Cover and cook on high
7-8 hours or till vegies are tender. Add milk and parsley mix well.
Cover and cook 30-60 min longer or till heated through.
ID:
85
Catagory:
Lunch
Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup undiluted
1 1/2 c water
1 tabls butter
1 smoked kielbasa cut 1/2 inch pieces
3/4 c uncooked rice
1 pkg ( 10 ounce) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms drained
1 c shredded cheese
Instructions:
In a skillet combine soup, water and butter; bring to boil. Add
kielbasa & rice. Reduce heat; cover & simmer 15 min or till
rice is tender and peas are heated through. Sprinkle with cheese
cover and let stand till melted.
ID:
86
Catagory:
Lunch
Ingredients:
1/4c butter
1/2c +1 tabls flour
1c chicken broth
1c milk
1 beaten egg yolk
2c cooked chicken chopped
1teas salt
1teas pepper
1/2 c carrots
1/2 c green beans
Instructions:
Melt butter in lge pan med. heat add flour, blending well.
Gradually stir in broth, then milk. Reduce heat to low cook till
thick about 2-4 min. Remove 1/4c milk mixture & gradually
stir in egg yolk. Return egg mixture to milk mixture. Add salt
& pepper over chicken heat
ID:
87
Catagory:
Dinner
Ingredients:
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
1 tablespoon olive oil
1 medium onion, sliced
4 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (cayenne)
2 cups Progresso™ beef flavored broth
1/4 cup Muir Glen™ organic tomato paste
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
1 Spray 5-quart slow cooker with cooking spray.
2 In shallow pan, stir together flour, salt and pepper.
Coat all sides of short ribs in flour mixture. Reserve
any remaining flour mixture.
3 In 12-inch skillet, heat oil over medium-high heat.
Add 4 short ribs; cook 5 to 7 minutes, turning occasionally,
until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
4 Reduce heat to medium; add onions to same skillet
with drippings. Cook and stir 3 to 4 minutes or until
softened. Add garlic; cook and stir 1 minute. Add
paprika, smoked paprika, red pepper and remaining
flour mixture; cook and stir 1 minute. Beat in broth
and tomato paste with whisk. Heat to boiling,
scraping any browned bits on bottom of skillet.
Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
5 Cover; cook on Low heat setting 8 to 10 hours or until ribs
are fall-apart tender. Transfer short ribs to serving platter.
Spoon off any fat from sauce in slow cooker.
Stir sauce; pour over ribs, and garnish with parsley.
Serve with sour cream and egg noodles, if desired.
ID:
88
Catagory:
Lunch
Ingredients:
1/2 green pepper
1/2 onion
salt & pepper
garlic powder
1Tabls Worcestershire sauce
2Tabls ketchup
1/2c beef broth
1 lb hamburger
1 pkg Provolone cheese
Instructions:
Butter for frying use frying pan. Dice green pepper & onion. Add salt
& pepper, cook till nice apperence.
1lb 1/2 ground beef. Add mushrooms cook till done. Drain grease
add in green pepper onions worshtishire 1 Tabls.
2 Tabls. ketchup
1/2c beef broth
Stir in cook till liquid absorbs. Add probolone over the top of hamburger
mixture let melt. 11 slices of provolone. Will be a little greasy and
messy. Brown buns butter buns.
ID:
89
Catagory:
Dinner
Ingredients:
WHOLE BUTTER MILK
Chicken is cheaper on bone. By it when it’s on sale and
cut breast meat from bone. Cut into 1” strips. Soak
strips in buttermilk 20-30 minutes prior to frying.
1 1/2 CUPS SELF-RISING FLOUR
1 TSP PEPPER
1 1/2 TSP SALT
2 TSP. PAPRIKA
1 1/2 TBSP HIDDEN VALLEY RANCH MIX
Instructions:
Mix dry ingredients well in a shallow dish or pie plate.
After soaking chicken in buttermilk take each strip and
coat well. Use your fingers and press it into flour well.
Coat them all before frying them.
IRON SKILLET, WOK, OR LARGE SKILLET
COOKING OIL, (PEANUT, CANOLA, VEGETABLE
OIL)
Put oil in skillet about 1” deep. Oil must be HOT. Put a
small amount of crust in oil and once it floats and sizzles
WELL, your grease is hot and ready! Fry tenders 3
minutes per side. Take out with tongs and place on
paper towel covered platter/plate. Serve with honey
mustard.
ID:
90
Catagory:
Dinner
Ingredients:
Salisbury Steak
1.5 LB GROUND CHUCK
1/2 TSP. BLACK PEPPER
1 PACK OF LIPTON BEEFY ONION SOUP MIX
1 LARGE EGG
2 TSP. YELLOW MUSTARD
2 TBSP. KETCHUP
1/2 OF ONE PACK OF SODA CRACKERS (BOX HAS
4 PACKS)
2 OR 3 GREEN ONIONS DICED
1 TBSP. WORCESTERSHIRE
Mushroom Gravy
1/2 STICK BUTTER
1/2 PINT FRESH WHITE MUSHROOMS
(CHOPPED)
1 SMALL ONION (SLICED IN STRIPS)
4 CUPS BEEF STOCK (not broth)
5 TBSP. CORN STARCH
1 TBSP. WORCESTERSHIRE
1/2 TSP. BLACK PEPPER
1 CLOVE PRESSED GARLIC (ADD AT END OF
RECIPE)
Instructions:
Put beef in a bowl. Put in pepper, soup mix, egg,
mustard, ketchup, crackers (crumble with hands),
Worcestershire, green onion and mix well with a
stand mixer with paddle or your hands! Divide into 5
patties make sure they are all about the same size
(about ¾" tall) and place on a baking sheet lined
with parchment paper. Bake at 350 degrees for 30
minutes.
Tip: We recommend serving
Salisbury Steak smothered
with our Mushroom Gravy
Mushroom Gravy
Melt butter in a large skillet or saucepan. Add
mushrooms and onion and sauté until soft. Pour beef
stock in a large measuring cup and add corn
starch. Whisk until well blended, then add
Worcestershire sauce to stock. Once
mushrooms/onions are soft, add 1/2 tsp. black
pepper then pour in stock.
Simmer everything until the cornstarch clears and
gravy becomes brown. Finally, add 1 clove of pressed
garlic and mix well. Set aside and serve over Salisbury
Steak (recipe on previous page).
ID:
91
Catagory:
Lunch
Ingredients:
1 lb ground beef, 70-80% lean*
1 tbsp chili Powder
½ tsp salt
¾ tsp cumin
½ tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
½ cup tomato sauce
Instructions:
TACO SHELLS
8 white corn tortillas
½ cup oil, canola or vegetable
ID:
92
Catagory:
Snacks
Ingredients:
2 1/2 lbs Ground Beef and 1 lb Ground Pork
1 TBSP Sea Salt
1/2 TBSP Seasoning Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
1/2 TSP Red Chili Flakes
1 TSP Hot Smoked Paprica
1 TBSP Course Black Pepper
3 TBSP Brown Sugar
2 TBSP Worstershire Sauce
Instructions:
PreHeat cooker to 165 and cook for 3 hrs.
Bump Temp to 180 and finish cooking to
internal temp reaches 165.
Cool on ice water and enjoy eating.
ID:
93
Catagory:
Snacks
Ingredients:
10 lbs Meat
100 gm Plain Salt
50-75 gm Course Ground Pepper
10 gm Onion Powder
10 gm Garlic Powder
20 gm Sugar
1 gm Ground Cloves
11 gm Pink Cure #1
1/2 cup Worstershire
120 gm Powdered Milk
1 cup Water
Instructions:
Cure in Fridge over night.
Put in smoker and dry at 110 deg for 1 hour.
Add wood chips and smoke at 140 degs
for 2 hours.
Bump temp to 150 degs and keep smoking for
1-3 more hours.
Bump temp to 180 and cook to internal temp of 155deg
Ice bath and dry in Fridge overnight
ENJOY!
ID:
94
Catagory:
Snacks
Ingredients:
By Age of Anderson
10 lbs Meat
90 gm Salt
120 gm Powered milk
35 gm Paprica
10 gm Cayanne Pepper
10 gm Red Peper Flakes
15 gm Black Pepper
10 gm GroundFennel Seed
10 gm Garlic Powder
15 gm Sugar
11 gm Pink Cure #1
1 cup Water
Instructions:
Dry for 1 hr NO smoke.
Smoke at 140 deg for 2 hrs.
Continue Smoke at 150 deg for 4 hrs.
Bump temp to 180 deg and cook to internal
temp is 155 deg
ID:
95
Catagory:
Snacks
Ingredients:
1.1 lb pork shoulder lean pork will also work
8.82 oz lean beef
8.82 oz pork pack fat
0.6 oz kosher salt
0.09 oz insta cure #1
0.18 oz granulated sugar
0.11 oz cracked black pepper
0.09 oz coriander
0.05 oz garlic powder
0.21 oz mustard seeds
0.05 oz all spice
0.02 oz nutmeg powder
0.18 oz nutritional yeast
0.35 oz encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
0.03 oz sodium erythorbate this is a cure accelerator
2.67 floz ice cold water
Fibrous Casings for summer sausage 76mm (3inch) or whatever size you prefer
Optional Ingredients
2.23 tsp liquid smoke more or less depending on preference. (basically 1 tsp per pound of meat)
Instructions:
Start by entering the amount that you want to make in the "Box that reads "How much do you want to make" Be sure to enter the amount in grams
1,000 grams = 2.2 pounds
2270 grams = 5 pounds
4540 grams = 10 pounds
9080 grams = 20 pounds
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Cut into small strips or cubes and place the meat and fat in the freezer for an hour or until the temp reaches 30f – 34f (-1c – 1c)
Prepare all of your seasonings (except the encapsulated citric acid, this ingredient is added at the very end of the mixing process and by itself)
Grind your very chilled meat and fat on a medium plate (6mm). Rechill if necessary. You want the temperature of the meat to be below 34f (1c) when mixing)
Rehydrate your casings in luke warm water for 15 minutes prior to using
Mix the meat, ice cold water, and your seasonings (except the encapsulated citric acid) until the meat mixture gets very tacky and sticky. It will stick to your hand when you grab a small hand full of it and turn your hand upside down.
Once your meat is very sticky add the encapsulated citric acid. Mix for another 30 seconds to simply incorporate this ingredient.
Stuff your mince meat into the casings and tie them off. Prick out any air pockets with a sausage pricker.
WHEN YOU ADD ENCAPSULATED CITRIC ACID TO YOUR RECIPE YOU MUST COOK YOUR SAUSAGE IMMEDIATLY AFTER STUFFING THEM INTO A CASING
Cooking Schedule:
In a smoker start cooking at 100F (37.7c) for 1 hour, 135F (57c) for 2 hours, 155F (68.3) for 2 hours, 185F for 1 hours then 185f (85c) till the internal temp reaches 150F (65.5c)
Begin to apply smoke when you raise the temperature to 135f (57c) and smoke through out the cooking process. I used Hickory wood.
Once finished cooking submerge in ice cold water and hang to bloom/age for 6-12 hours
Slice and enjoy.
ALTERNATIVE COOKING DIRECTIONS (If you don't have a digital programable smoker here are some other methods of cooking summer sausage.)
Kitchen oven:
Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the internal reaches 155f (68.3c). Rotate the sausages every 15 minutes till finished to ensure even cooking. For a smoky flavor add liquid smoke to your recipe.
After you reach the target temperature, cool down in an ice bath. Since these were not smoked blooming is not necessary but you can still hang your sausage to age/dry for 6-12 hours
ID:
96
Catagory:
Snacks
Ingredients:
2 guys and a cooler recipe
2.2 LBS Meat
Ingredients
Metric – US Customary
300 g lean beef
500 g lean pork
200 g pork pack fat
10 g salt
2.5 g insta cure #1
4 g black pepper
8 g smoked paprika
1 g cayenne pepper
0.8 g red pepper flakes
4 g garlic powder
8 g fennel powder
3 g sugar
2 g anise
.8 g sodium erythorbate this is a cure accelerator
100 ml ice cold water
20 g nonfat dry milk powder binder
8 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
18-20mm sheep casings
English measurements
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 fl oz 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:
98
Catagory:
Snacks
Ingredients:
350 g lean beef
350 g lean pork
300 g pork pack fat
2.5 g insta cure #1
17 g kosher salt
2.5 g black pepper
3 g garlic powder
1.5 g onion powder
2 g chipotle powder
3 g Super spicy pepper flakes Use your favorite spicy pepper flakes. Add to taste
1.5 g mustard powder
2.5 g granulated sugar
100 g extra sharp cheddar cheese cut into small cubes
20 g nonfat dry milk powder
.8 g sodium erythorbate this is a cure accelerator
7.5 g encapsulated citric acid ADD LAST DURING THE FINAL STAGES OF MIXING
1/4 cup ice cold water
Sheep casings 18mm-20mm
Instructions:
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings
Grind your very chilled meat and fat on a course plate (12mm). Add all of your seasonings to your course ground meat (except the encapsulated citric acid)
Regrind your seasoned meat on a 6mm or 4mm plate.
Add the ice cold water to your seasoned meat and begin to mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down. Once that happens add the small cheddar cheese cubes and mix till they are well incorporated. LASTLY ADD THE ENCAPSULATED CITRIC ACID and mix for 20 more seconds till it's well incorporated.
Stuff your mince meat into the sheep casings and form your links.
After you form your links place the sticks in your smoker and let them dry out for 1 hour. I keep a low 100F temp with the door slightly open.
Cooking Schedule
Start cooking at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F for 1 hours then 180 till the internal temp reaches 150F (smoke is being applied lightly through the entire cooking process)
Once finished cooking submerge in ice cold water and hang to bloom for 4-8 hours
ID:
99
Catagory:
Snacks
Ingredients:
B Unit Per Pound: Use 8 Tbsp of seasoning + 1/8 tsp of Speed Cure
You will need:
12.5 lbs. of Lean Venison or Beef
12.5 lbs. of Pork Trim
1 "B" Package of Seasoning & Cure
2 cups of Distilled Ice Water
2.5 lbs. High Temp Cheese (optional)
22-24 mm Natural Sheep or 21 mm Collagen Casings
Instructions:
Suggested Procedure: Cut meat into 2" pieces and freeze for 15-20 minutes. Grind all meat once through 3/8" plate then refrigerate for 5-10 minutes. Grind again through a 3/16" plate. Add water to cure then add to meat. Add seasoning package and mix thoroughly for 4-6 minutes or until meat becomes tacky. Add in high-temp cheese or other add-ins. Stuff into 21 mm mahogany collagen casing or 22-24 mm sheep casing. While it's not required, we recommend letting them rest overnight before smoking to let the flavors bloom.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Smoking Procedure: Preheat Smoker to 130 degrees F; drape sausage on sticks with the pieces not touching. Insert temperature probe into one sausage. Smoke at 130 degrees F for 1 hour with smoke on. Increase temperature to 150 degrees F and smoke for one hour with smoke on. Increase temperature to 170 degrees F and process without smoke until internal temperature reaches 155 degrees F. Allow to cool at room temperature until internal temp reaches 110 degrees F then place in refrigerator to cool down to 40 degrees F.
Oven: Your snack sticks can be made in your oven and the flavor will be excellent. You will have some of color created by our cure and spices, although the color will not be as heavy as it would be if the sticks were placed in a smokehouse. Line the bottom of your oven with foil, Lay your product on screens. Cook at lowest heat possible for the first hour. Leave oven door open slightly if necessary. Bake at 180 to 200 until product reaches an internal temperature of 160 degrees F.
Ingredients
Sugar, Honey Granules (Refinery Syrup, Honey), Salt, Spices, Onion & Garlic Powder, Monosodium Glutamate, Dried Molasses (Refiners' Syrup, Cane Mill Molasses, Cane Caramel Color), Natural Smoke Flavor, Spice Extractives.
Contains: MSG
Speed Cure: Salt, Sodium Nitrite (6.25%), Red 3 and With Less Than 1% Glycerin (Prevents Caking).
ID:
100
Catagory:
Snacks
Ingredients:
3 C corn chex
3 C rice chex
2 C wheat chex
1 C mixed nuts
1 C garlic
6 Tables butter
1 Tables worcestershire sauce
1 1/2 Teas salt
3/4 Teas garlic powder
1/2 Tsp onion powder
2 Tables honey
2 Tablespoon Corn Syrup
Instructions:
In large microwavable bowl, mix cereals, nuts,pretzels set
aside. In small microwavable bowl microwave butter un-
covered on high about 40 seconds or till melted. Stir in
seasonings. Pour over cereal mixture, stir till coated evenly.
ID:
101
Catagory:
Dinner
Ingredients:
1 1/2 pds. beef round steak
1/4 c flour
1 teas. salt
2 tabls. shortening
1 16-ounce tomatos cut
1/2 c. chopped celery
1/2 c. chopped carrot
1/2 teas. worcestershire
Instructions:
Cut meat in 6 serving pieces. Combine flour & salt. Pound 2 tabls.
of mixture into meat. Brn meat in hot shortening both sides.
Transfer meat to baking dish. Blend remaing 2 tabls. flour mixture
into pan drippings. Stir in tomatos celery carrot & worcestershire.
Cook & stir till thick and bubbly. Pour over meal. Bake covered
350 oven till tender. About 1 hour and 20 min
ID:
102
Catagory:
Lunch
Ingredients:
1/2c mayonnaise
4teas sweet pickle relish
1teas white vinegar
1/8 teas salt
2tables French dressing
1tabls minced onion
1teas sugar
Instructions:
Stir a few times while in the frig. Cover bowl
ID:
103
Catagory:
Snacks
Ingredients:
2 cup flour
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
2 cups buttermilk
Instructions:
Oil for frying
Mix together flour, garlic powder, paprika, salt & pepper. In
seperate bowl whisk eggs & buttermilk. Heat oil 350 degrees
either in deep fryer or pot. Start by dipping rings in flour then in egg mixture. Return rings to flour final coating. Avoid overcrowding.
Soak onion rings at least one hour on counter. Stir them while
they soak. Fry rings about 1-2 minutes turning halfway through until golden brown. Remove to paper towel.
ID:
104
Catagory:
Snacks
Ingredients:
Beef Jerky Marinade
1/2 Cup Worstishire
1/4 Cup Soy sauce
1/4 Cup Teriyaki sauce
1 tsp salt
1 tsp Garlic Powder
1 tsp Onion Power
1 tsp Paprika
1 tsp Adolph's meat tenderizer
2-3 tsp Liquid smoke
1/3 Cup Brown Sugar
Instructions:
2 lbs Lean Eye of round or Round London broil steak
Slice meat to slightly less than a 1/4 inch
Marinade 2 lbs meat overnight. Lean round
or London broil steak.
Lightly Sprinkle with course black pepper and place in dehydrator
Dehydrate 3 to 3 1/2 hrs at 165 degrease
then place in preheated oven at 275 deg for 8 min
tp pasturize it.
ID:
105
Catagory:
Snacks
Ingredients:
2 lbs beef
1 lb pork
1 lb brisket fat
18g encapsulated citric acid
180g water
36g salt
5g pink curing salt #1
10g granulated garlic
7g C bind carrot binder
10g sugar
10g mustard seeds
7g black pepper
5g coriander
2g allspice
2g nutmeg
Instructions:
After grinding and mixing place in referator over night
to allow for curring
-Hang the sausage in the chudbox and let it smoke for a few hours until the internal temperature reaches 150-155 degrees Fahrenheit.
-Remove the sausage from the chudbox and immediately place it in an ice bath to stop the cooking process.
-Let the sausage chill in the ice bath for 10-15 minutes.
Air Dry and Chill:
-Hang the smoked sausage to air dry overnight, allowing excess moisture to evaporate.
-Once the sausage has air-dried, transfer it to the refrigerator to cool.
ID:
106
Catagory:
Snacks
Ingredients:
1 large egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts, finely chopped
Instructions:
Cut butter into flour until evenly distributed.
Small chunks of butter are ok.
Mix egg yolk and sour cream together,
then add to flour mixture, stirring just until dough comes
together.
Divide dough into 3 equal parts, wrap in plastic wrap
and refrigerate for at least 30 minutes or overnight.
Combine sugar, cinnamon and walnuts; set aside.
Preheat oven to 375°F. Line cookie sheets with parchment
paper.
Roll one portion of dough into 12-inch circle.
Sprinkle with 1/3 of the sugar mix.
Cut circle into 16 even wedges and roll up firmly starting with the wide end.
Place on cookie sheet and space 2 inches apart.
Bake for 15-20 minutes or until delicately browned.
Repeat with remaining 2 portions of dough.
ID:
107
Catagory:
Snacks
Ingredients:
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts,
Instructions:
1 Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2 In large bowl, beat softened butter and sugars with
electric mixer on medium speed, or mix with spoon
about 1 minute or until fluffy, scraping side of bowl occasionally.
3 Beat in egg and vanilla until smooth. Stir in flour mixture
just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5 Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool 2 minutes; remove from cookie sheet to cooling rack
. Cool completely, about 30 minutes. Store covered
in airtight container.
Expert Tips
For best results, bake cookies on middle oven rack.
For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with
a smooth surface and no sides. They reflect heat, letting
cookies bake evenly and brown properly.
Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring
equipment for the ingredient being measured.
For best results, add ingredients in the order they are called
for.The best way to measure flour is to first stir the flour
a bit before spooning into the measuring cup. Fill until
heaping, and then sweep the excess off the top with the
flat edge of a butter knife.
Line flat cookie sheets with parchment for easy cleanup.
ID:
108
Catagory:
Deserts
Ingredients:
1/2 C butter
1 C water
1 C flour
1/4 teas salt
4 eggs
2 1/2 C milk
1 C heavy cream
1/4 C Confectioner Sugar
1 teas vanilla
2 ( 1 ounce ) squares semisweet chocolate
2 Tables butter
1 C confectioner sugar
1 teas vanilla
3 Tables hot water
Instructions:
Preheat oven 450 Grease cookie sheet.
Med. saucepan combine 1/2 c butter and 1 cup water. Boil
until butter melts. Reduce heat to low add flour and salt.
Stir vigorously till mixture leaves sides of pan and begins to form
stiff ball. Remove from heat. Add eggs one at a time beating
well to mix completly after each egg. Spoon dough on cookie
sheet.
Bake 15 min reduce heat to 325 bake 20 more min until hollow
sound when tapped on bottom.
Make instant pudding and milk. In seperate bowl heat cream
electric mixer till soft peaks form. Beat in 1/4 c confectioner
sugar and1 teas. vanilla. Fold whip cream into pudding.
Cut tops off fill with pudding. Melt chocolate and 2 Tabls
butter low heat. Stir 1 c confectioner sugar and 1 teas vanilla
Stir in hot water, 1 Tables at a time. till icing is smooth
ID:
109
Catagory:
Snacks
Ingredients:
1/2 c butter softened
1/2 c sugar
1/2 c packed brn sugar
1/2 peanut butter
1 egg
1/2 teas. vanilla
1 1/4 c flour
1/2 baking soda
1/2 baking powder
Additional sugar
Instructions:
Cream butter & sugars in bowl. Add peanut butter, egg, and
vanilla beat till smooth. Combine flour baking soda & baking
powder, add to creamed mixture & mi well. Shape into balls use
fork roll cookie dough in sugar. Bake 375 10-12 min.
ID:
110
Catagory:
Snacks
Ingredients:
Cookies
1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
4 tablespoons holiday-colored nonpareils or coarse decorating sugar, if desired
Powdered Sugar Icing Drizzle, if desired
1/2 cup powdered sugar
2 to 3 teaspoons milk
Betty Crocker™ gel food colors, if desired
Holiday-colored nonpareils or coarse decorating sugar, if desired
Instructions:
1 In large bowl, beat softened butter and granulated sugar
with spoon until well mixed. Stir in flour until moistened,
using hands to mix if needed (dough will be crumbly).
Knead 5 to 10 times or until dough is smooth.
2 Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
3 Spread 2 tablespoons of the nonpareils or decorating sugar
on plastic wrap; roll one log in nonpareils to cover.
Repeat to cover remaining cookie log in nonpareils.
Wrap dough logs tightly with plastic wrap. Refrigerate
about 1 hour 30 minutes or until firm.
4 Heat oven to 350°F. Unwrap 1 of the dough logs; cut into
1/2-inch slices. On ungreased cookie sheet, place slices
2 inches apart, reshaping if necessary.
5 Bake 12 to 14 minutes or until edges are set.
Cool 2 minutes; remove from cookie sheet to cooling rack.
Unwrap remaining dough log,
and repeat slicing and baking. Cool completely, about 40 minutes.
6 To make Powdered Sugar Icing Drizzle: In small bowl,
mix powdered sugar and 2 teaspoons of the milk until
well blended. If too thick to drizzle, add additional milk,
1/4 teaspoon at a time. Tint with food color. Drizzle over tops
of cooled cookies. Sprinkle with nonpareils or decorating
sugar. Let stand about 1 hour or until drizzle is set.
ID:
111
Catagory:
Snacks
Ingredients:
4 c cheerios
2 c crisp rice cereal
2 c peanuts
2 c m&m's
1 c light corn syrup
1 c sugar
1 1/2 c peanut butter
1 teas. vanilla
Instructions:
In lage bowl, combine the first four ingredients. set aside. In a
saucepan bring corn syrup & sugar to a boil. Cook & stir till
sugar dissolves. Remove from heat stir in peanut butter and
vanilla. Pour over cereal mixture & toss to coat evenly. Spread
into greased pan, cool cut.
ID:
112
Catagory:
Deserts
Ingredients:
3c flour
1c plus 1tabsp Crisco ( no other shortening works as well)
1teas salt
Mix ingredients above together
Mix
1 whole egg (2 if small)
1teas vinegar
1/2c water
Instructions:
Mix together as for any crust. Makes enough for 2 large, 2
crust pies and keeps well.
ID:
113
Catagory:
Deserts
Ingredients:
1 stick butter
2 c crushed graham crackers
2 sticks butter-room tempchure
2c powdered sugar
2 eggs
3-5 bananas sliced
1c crushed pineapple (20-ounces) well drained
l age container whipped topping
1/2c mar chino cherries
3/4c chopped walnuts
Instructions:
Combine graham cracker+1 stick butter. pack in pan. Beat
eggs, 2 sticks butter + powdered sugar together for 15 min.
Spread this over graham cracker crust, add sliced bananas.
and pinapple. Add layer of whipped toping top with cherries
& nuts. Refrig over night.
ID:
114
Catagory:
Lunch
Ingredients:
INGREDIENTS
2 & 1/2 TBSP CHILI POWDER
1 & 1/2 Tsp GARLIC POWDER
3/4 Tsp ONION POWDER
3/4 Tsp MEXICAN OREGANO
1 & 1/2 Tsp PAPRIKA (you can use smoked)
1 & 1/2 Tbsp GROUND CUMIN
2 & 1/2 Tsp SALT (you decide )
1 Tsp GROUND PEPPER
Instructions:
SHAKE WELL, AND KEEP IT IN A COOL DARK PLACE.
ID:
115
Catagory:
Lunch
Ingredients:
INGREDIENTS _______________
2 Tbsp melted butter
1 Tbsp vegetable oil ( you can add up to 1 more Tbsp if needed)
3 Tbsp All purpose flour
1 1/2 Tbsp CHILi powder
2 tsp Paprika
1 tsp Onion powder
2 tsp garlic powder
1 tsp ground Cumin
1/2 tsp Sugar (I accidentally deleted this part)
1/2 tsp Mexican oregano
1 1/2 tsp Chicken Bouillon ( i used KNORR)
2 tsp tomato paste (I accidentally deleted this part)
Salt if needed
3 C. Chicken broth
Instructions:
Bring to a simmer
ID:
116
Catagory:
Lunch
Ingredients:
1/2 cup flour
1/2 cup Corn meal
1 TBLS Olive oil
Pinch of Turmeric powder
Instructions:
Mix
add a little water to make it a soft dough
Knead well
toast in a non stick pan on medium heat until
you see a bubble or smal brown spots on the bottom
flip and do the same on the other side
ID:
119
Catagory:
Deserts
Ingredients:
Ingredients:
Pie Dough
1 1/4 cups Flour
1 1/2 T Apple Pie Cinnamon Spice
1/4 lb. (1 stick) Butter, cubed, cold
1/4 cup Ice Water
Filling
15 oz. Pumpkin Puree
3/4 cup Sugar, granulated
1 T Apple Pie Cinnamon Spice
1/2 tsp Cinnamon
1 tsp Flour
2 Eggs
1 cup Evaporated Milk
2 T Water
1/2 tsp Vanilla Extract
Toppings
1 batch
Apple Pie Roasted Pumpkin Seeds
Fresh Whipped Cream
Instructions:
Preheat the oven to 425 F.
To a food processor bowl, add the flour and Apple Pie Rub. Process to incorporate seasoning, then with it still running, add in the cold butter, a couple cubes at a time. Drizzle in ice water, until mixture comes together.
Turn out onto a lightly floured surface, then roll out to a ¼ inch thickness. Place in a pie plate, then crimp the edges together. Set aside.
In a large mixing bowl, whisk together the pumpkin puree, sugar, Apple Pie Rub, cinnamon, flour, eggs, evaporated milk, water, and vanilla extract. Pour into the unbaked pie shell, then transfer to the oven.
Bake the pie for 20 minutes at 425 F, then rotate and decrease the temperature to 350 F, and continue baking for 35 to 40 minutes, or until the center has set.
Remove the pumpkin pie from the oven and allow it to cool completely. Garnish with roasted Apple Pie pumpkin seeds, and serve with fresh whipped cream.
ID:
121
Catagory:
Snacks
Ingredients:
• 2-2 1/2 lbs beef
• 1 cup salad oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/2 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
Instructions:
27 min | 12 min prep
SERVES 4 -5
1. Wipe meat and place in a deep dish.
2. Combine remaining ingredients and pour over meat.
3. Turn to coat both sides.
4. Cover and refrigerate for 1 to 3 days.
5. Remove meat from frig 1 hour before cooking.
6. Drain off marinade and wipe meat with paper towel to remove excess marinade.
7. Broil or barbecue.
ID:
122
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:
123
Catagory:
Dinner
Ingredients:
1 lb Ground Pork
1 large can Tomato Puree
1 small can Tomato Paste
16 oz sour cream
1 small can Diced Green Chili
1/2 small can of Diced Jalapeno Peppers
3 tsp Chili powder
Salt and Pepper to taste
4 16 oz glasses Water
Instructions:
In a LARGE pot, Brown the Ground Pork.
Add the water first and all the other items.
except the sour cream.
Simmer 1 to 2 hrs.
Add the sour cream.
Continue to simmer and add about 4 tbs flour
to a glass of water and mix
Pour this flour in and simmer some more
until it is slightly thickened.
This chili is great for smothered breakfast
burritos, or any regular burritos.
ID:
124
Catagory:
Breakfast
Ingredients:
3 Potato's
salt and pepper
drizzle with olive oil
TBSP butter
3 eggs
3.5 OZ Chedder cheese
1/2 tsp sweet paprika
1/2 tsp oregano
2 tbsp milk
Instructions:
Chop potatoes into 1/2 in cubes
Fry on low heat in covered pan for 12-15 minutes.
scramble eggs, paprika, oregano, salt, milk, and pepper
when potatoes are done spread out in pan and gently pour
in the egg mixture.
cook on low for 7 minutes
place dish on top of frying pan and flip the potatoes over.
slide the potatoes back off the plate into the frying pan.
sprinkle with cheese an cook 4 more minutes.
ID:
125
Catagory:
Dinner
Ingredients:
4 lbs potatoes
2 medium cloves garlic
3 oz Gruyere cheese
2 oz Parmigiano-Reggiano cheese
fresh Tyme
2 cups heavy cream
Instructions:
Slice up the potatoes and garlic
Grate the cheeses and mix together.
mix 2/3 of the cheeses and the other ingredients together in a big bowl.
salt and pepper
add in the potatoes and stir by hand until all are covered.
Stack on end in a buttered baking dish
cover and bake at 400 for 45 minutes
remove and use the rest of the cheeses on the top.
bake another 45 minutes untill golden brown.
ID:
126
Catagory:
Dinner
Ingredients:
1/2 onion sliced
3 potatoes sliced
2 chicken breasts sliced
2 tomatoes
Grate 4.5 oz Muenster cheese.
2 tbsp Mayo
Instructions:
Place sliced onions in a oven frying pan.
Salt and Pepper.
Lay the potatoes on top and salt and pepper.
Lay the sliced chicken breast strips out on table
and sprinkle with a tsp of paprika and salt and pepper
Drizzle with olive oil.
Mix together by hand the chicken until the seasonings are mixed in good.
Lay out the chicken on top the potatoes.
Cover and bake at 400 for 35-40 minutes.
Cut 2 tomatoes in 1/2 in chunks.
mix the cheese in with the tomatoes in a bowl.
Mix in 2 tbsp Mayo
Take the chicken out of the oven and add the tomato / cheese mixture on top the chicken.
Bake another 15 minutes uncovered.
ID:
128
Catagory:
Snacks
Ingredients:
3 cups salted peanuts (16 oz jar)
2 cups peanut butter chips (10oz package)
2 cups mini marshmallows
1 (14 oz) sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Instructions:
Melt the butter and peanut butter chips in a large saucepan over medium heat until smooth, then stir in the condensed milk, vanilla extract and marshmallows, stirring until smooth and incorporated.
Generously grease a 9×13-inch baking dish with butter or nonstick spray, or line with parchment paper, then spread half the peanuts on the baking dish.
Pour the condensed milk mixture over the peanuts, then sprinkle the rest of the peanuts. Gently press top layer into the peanut butter layer.
Refrigerate or let stand at room temperature until set, then cut into bars.
ID:
129
Catagory:
Deserts
Ingredients:
5 envelopes instant spiced cider mix
3 tubes refrigerated cinnamon rolls with icing
2-3 medium apples - peeled and chopped into bite size pieces
1 cup pecans - chopped
6 Tablespoons butter, melted
2 teaspoons ground cinnamon
½ cup Butterscotch chips
Instructions:
Pre-heat oven to 350 degrees and prepare a Bundt pan with pan release or non-stick spray. Set aside.
In a medium bowl, empty four (4) spiced cider mix packets. Set aside
Open each package of the cinnamon rolls and cut each cinnamon roll into quarters (4-pieces). Add the cinnamon roll pieces to the spiced cider and toss to coat. Set aside
Peel and chop the apples into bite size pieces and add to a separate bowl. Sprinkle the apples with the remaining packet of spiced cider mix and toss to coat all of the apples. Set aside.
Using the prepared Bundt pan, add ⅓ of the cinnamon roll pieces to the bottom of the pan and spread out evenly. Top with ½ of the chopped apples, ½ of the pecans, and ½ of the Butterscotch chips. Repeat for the next layer and then add the remaining cinnamon roll pieces for the final layer.
In a small bowl (or measuring cup), add melted butter, cinnamon, and one (1) of the icing packets. Mix well to combine and drizzle over top of the Monkey Bread.
Bake for 45 minutes - 1 hour; depending on your oven. Check the Monkey Bread at 40-minutes, if the top is getting browned too quickly, cover lightly with aluminum foil. Using a butter knife or spatula, check the bottom layer to ensure the Monkey Bread is cooked throughout before removing from the oven.
Place on a wire cooling rack for at least 15-minutes before attempting to invert onto a serving plate.
Once you invert the Bundt pan, allow the pan to remain in the inverted position for 5-10 minutes while the Monkey Bread releases slowly. Do not force it or the Monkey Bread will separate. The bread will still be warm and you can top with remaining icing packets or leave plain. Enjoy!
Serve warm or cold - either is delicious! Store the leftovers covered in the refrigerator and re-heat in the microwave.
ID:
130
Catagory:
Snacks
Ingredients:
1/2 cup salted butter
1/4 tsp salt
1/2 cup light corn syrup
1 cup granulated sugar
1 heaping cup raw peanuts, skins on.
1 tsp vanilla extract
1-1/2 tsp baking soda
Instructions:
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it. In a large skillet or medium saucepan, melt butter over low heat. Next, add salt, syrup, and sugar to the saucepan with butter and cook until reaching crack stage (300°F-310°F. When the mixture reaches the crack stage, it will have turned golden brown. Quickly add baking soda and vanilla, stirring well.
The candy should get fluffy looking as you stir is vigorously. Pour it onto the prepared sheet pan. Caution: Candy is very hot. Use a spatula to spread it out and let it cool completely on a cooling rack. Once cooled, break into small pieces and store in an airtight container.
It is essential to use raw peanuts when making peanut brittle. As candy cooks on stove peanuts will parch and develop a desirable flavor. Dry-roasted peanuts are not recommended, as they do not yield the same authentic taste as raw peanuts.
381) Microwave Peanut Brittle
Peanuts: Roast peanuts on a cookie sheet at 350°F for 8-10 minutes or in an air fryer at 300°F for 6 minutes. Do not cook peanuts too dark but cook them long enough to taste toasty. Cook times for roasting peanuts will vary with different appliances.
Prepare a 13x9 sheet pan and line it with parchment paper or lightly butter it.
Candy: In a glass batter bowl, stir together butter, salt, syrup, and sugar.
IMPORTANT: Microwave wattages vary. Once the candy starts to turn golden brown, it should be ready. Do not burn it. Cooking times can differ. Lift the spoon out of hot candy and see if it forms a thread.
1000-watt microwave: Cook on high for 3 minutes. Remove and stir well, then microwave for 3 more minutes. Stir in peanuts, and vanilla, then microwave for 2 minutes more. Add baking soda and quickly stir vigorously until light and foamy. Immediately pour onto a parchment lined or lightly buttered cookie sheet.