I'll share my recipe, if you'll share yours, September 20, 2011

14 years ago

Bacon Ranch Potato Salad

Allrecipes.com

"This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture."

Original Recipe Yield 8 servings

Ingredients

2 pounds red potatoes, cut into bite-size pieces

1 (16 ounce) container sour cream

1 (1 ounce) package ranch dressing mix

1 1/4 cups cooked bacon, crumbled

1 1/2 cups shredded Cheddar cheese

2 bunches green onions, thinly sliced

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.

Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

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Comments (5)

Marilyn Sue
14 years ago
Hoosier Bars

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar - divided use
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs, separated
1 teaspoon vanilla extract
2 cups (12 ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels - divided use
3/4 cup honey roasted peanuts - divided use
1. Preheat oven to 325F (160C). Grease 13 x 9-inch baking pan.
2. Combine flour and baking soda in small bowl. Beat 1/2 cup brown sugar, sugar and butter in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of greased 13 x 9-inch baking pan.
3. Beat egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining brown sugar until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.
4. Bake for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.
Makes 36 bars (3 dozen).

Sue
trixietx
14 years ago
Lettuce Tacos

1 T. oil
2 med. carrots, coursely chopped
1 lg. zucchini (7-8 inches long), cut into 1/4 " cubes
1 c. fresh corn kernels, cut from cob
1 lb. lean ground beaf
2 cloves garlic, minced
1 T. chili powder
1 t. ground cumin
1 c. thinly sliced green onions ( including tops)
1 (6 oz.) can spicy V-8
Salt
Shredded jack cheese

Brown ground beef, garlic and onions and drain. Add carrots, zucchini,
corn, chili powder and cumin and cook until vegetables are almost done.
Salt and serve on lettuce leaves or flour tortillas with cheese.
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I'll share my recipe, if you'll share yours, September 8, 2011
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Meat-and-Potato Patties Time 25 minutes Serves 4 Ingredients 3/4 pound lean ground beef 3/4 cup coarsely ground peeled potatoes 1/4 cup finely chopped onion 2 tablespoons chopped green pepper 1 egg, beaten 1/4 teaspoon salt 1 tablespoon cooking oil 1 cup tomato juice 1 tablespoon all-purpose flour 1/4 cup water How to make it In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20- 25 minutes or until meat is no longer pink. Remove patties to a serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Yield: 4 servings. Sue
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I'll share my recipe, if you'll share yours, September 13, 2011
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Sour Cream Peach Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter, cut in cubes Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
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I'll share my recipe, if you'll share yours, September 9, 2011
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Comments (2)
The toasted breadcrumbs give this recipe a nice crunch. Don't leave it out. Shrimp or chicken would also be a nice addition. Linguine with Roasted Red Peppers and Tomatoes (Fine Cooking) 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta. Add the red pepper mixture to the hot pasta, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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I'll share my recipe, if you'll share yours, September 5, 2011
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Comments (4)
Roasted Tomato Spaghetti (Real Simple) 3 tablespoons olive oil 1 cup chopped red onion 4 garlic cloves, minced 1/3 cup pitted kalamata olives (about 12) 3 anchovy fillets, drained (optional) 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 1 28-ounce can Italian plum tomatoes with juice (or fresh) kosher salt and black pepper 1 pound spaghetti 2 tablespoons chopped parsley Heat oven to 450 F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with cooked spaghetti and parsley.
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Jasdip
14 years ago
Bacon-Cheese Stuffed Large Shells (Taste of Home)

This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc.

24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.

In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.

In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.
patti43
14 years ago
SLOPPY JOES (FoodieCrush)

1 lb ground beef
1 medium yellow onion, chopped
1/2 green pepper, chopped
2 ribs celery, chopped
1 small zucchini, chopped
1 can mushrooms (I will leave out)
1 can tomato soup (CampbellÃ¯Â¿Â½s condensed)
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp pepper
8 hamburger buns or other favorite soft bun

In a deep sided skillet, cook beef for 5 minutes. Add onion, green pepper and celery and cook until tender and beef has browned. Add remaining ingredients and simmer for 20 minutes. Load onto buns and serve with pickles and potato chips. If you have extra meat leftover, serve over pasta noodles or in taco shells or tortillas for yet another quick dinner option. Serves 4-6.
glenda_al
14 years ago
good good good

Caramel Apple Cocktail

6 servings
1 tablespoon cinnamon sugar
1 lemon wedge
1 1/2 cups apple cider
6 tablespoons butterscotch schnapps
1 (750 ml) bottle sparkling wine, chilled
6 maraschino cherries

Spread cinnamon sugar onto a small plate or saucer. Run the lemon wedge along the rim of 6 champagne glasses, then dip the rims into the cinnamon sugar.
Combine apple cider and schnapps in a measuring cup.
Divide evenly among prepared glasses. Divide sparkling wine among glassses.
Garnish with cherry.

I'll share my recipe, if you'll share yours, September 20, 2011

Comments (5)

Marilyn Sue

trixietx

Related Discussions

Jasdip

patti43

glenda_al

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