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KITTY'S HOP SHOP
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PostSubject: SIDE DISHES    Tue Jul 30, 2013 12:09 am

ADD ALL SIDE DISHES IN HERE
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PostSubject: Re: SIDE DISHES    Tue Jul 30, 2013 12:10 am




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Dixie Belle
Follow · July 17

Bacon Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
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PostSubject: Re: SIDE DISHES    Tue Jul 30, 2013 7:35 am

KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even bette
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PostSubject: Re: SIDE DISHES    Tue Jul 30, 2013 5:03 pm




FRIED CABBAGE WITH BACON AND ONION

1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Fry bacon until crisp and well browned.

Drain and set aside.

Add chopped onion to the bacon grease and stir until translucent.

Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.

Add the crumbled bacon bits and cover.

Cook over low heat until cabbage is tender

* I usually add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavor even more.
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PostSubject: POTATOE SALAD   Sat Aug 03, 2013 7:22 am









Mother's Potato Salad

My mother, makes the best potato salad I have ever eaten, so I guess I am spoiled to hers.

Ingredients:

4-5 large baking potatoes or 8 cups diced (baked)
1/2 cup sweet onion like Vidalia
1/2 cup finely diced celery
1/2 cup sweet pickle relish
1/2 cup chopped pimento
4 eggs boiled
1 stick melted butter
1 1/2 cups Miracle Whip (if you must use mayonnaise, use mayonnaise)
2 tsp. yellow mustard
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

First boil the eggs and let them cool, peel and chop them, bake the baking potatoes until they are done. She bakes hers in the microwave. When the potatoes are cool enough to handle, peel and dice them. Chop the celery, onion, and pimento fairly fine...no big chunks. Place the eggs, potatoes, chopped celery, pimento, onion and relish in a large mixing bowl. Pour the stick of melted butter over all. Add 1 1/2 cup Miracle Whip, if you are one of those people that has to use mayonnaise only, us it instead. This is one of those things that really needs the Miracle Whip instead of mayonnaise, but it's a matter of taste and what you like too. This is one of the few things we use Miracle Whip in, instead of mayonnaise because it just makes it taste better. Add the mustard, sugar, salt and pepper and stir it up good. You can sprinkle the top with some paprika for a little color or (this is my touch, not my mother's) I use some Tony Chachere's Creole Seasoning to dust the top for a little color and kick.
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PostSubject: Cheesy Taco Taters!   Sat Aug 03, 2013 6:31 pm



Cheesy Taco Taters!
We love potatoes around here. This is a good way to kick potatoes up a notch. 
Another favorite at grandmother's house 

Here is what you will need:

5-6 baking potatoes, peeled and cut in medium size chunks
1/3 cup oil (olive or vegetable)Olive or Canola oil is very healthy. It is considered an essential oil. So you would still be cooking healthy with it!
1 pkg. taco mix
sprinkle of seasoned salt
sprinkle of black pepper
2 cups Monterrey Jack and Cheddar blend cheese, shredded
(you can use a cheese with less fat or you can just skip the cheese altogether and they are still good)
Place potatoes in a gallon size Ziploc bag with oil and taco mix. Seal and shake until they are all well coated. 

Spray a 9"x13" dish (or any dish big enough to spread them out in) with nonstick cooking spray and spread the potatoes out in it. Sprinkle with a little seasoned salt and black pepper. Place in a 400 degree oven for 40 minutes. At 20 minutes stir them around to turn and get all sides browned. Sprinkle with the cheese about 10 minutes before the end of the cooking time. 

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PostSubject: Old Fashioned Rice Pudding    Wed Aug 14, 2013 11:05 am




Old Fashioned Rice Pudding ~YUM

1/3 C uncooked rice
4 C milk, scalded
1/4 tsp salt
1/4 C sugar
1 tsp nutmeg
2 TBS butter
1/2 tsp vanilla extract

Combine all ingredients in a flat baking dish and place in a slow oven 300F and bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy, not dry. Stir every 15 min with a fork, carefully turning under the brown top and scraping the edges down. Serve hot or cold. 
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PostSubject: FRIED CABBAGE WITH SAUSAGE   Wed Aug 14, 2013 6:10 pm




FRIED CABBAGE WITH SAUSAGE

This is a quick and easy dish and makes a meal served with cornbread.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of green pepper
few drops of hot sauce (optional)
Add Potatoes (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.
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PostSubject: Devilicious Deviled Eggs   Sat Aug 17, 2013 12:29 pm



Devilicious Deviled Eggs

Ingredients
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
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PostSubject: POTATO BITES   Thu Aug 22, 2013 6:47 pm



POTATO BITES!!! These look Awesome!! ((SHARE))

Ingredients:
1 C potatoes, peeled and grated
1 egg
¼ C bread crumbs
3 T onion, chopped
½ C sharp cheddar cheese
½ tsp salt
¼ tsp pepper

Directions:
-Preheat oven to 400*. Spray a mini muffin tin with non-stick spray.
-Combine all ingredients in a bowl.
-Spoon one table spoon of potato mixture into each mini muffin.
-Bake for 18 minutes until tops are just golden brown.
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PostSubject: Crockpot Bacon Cheese Potatoes   Tue Aug 27, 2013 2:45 pm




Ingredients
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)
Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
Layer half each of the bacon, onions and potatoes in the crockpot.
Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
Add cheese for the last 20 – 30 minutes and enjoy!
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PostSubject: Green Bean Wraps   Tue Aug 27, 2013 3:42 pm




•4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style”
•bacon strips, cut in half (I use my kitchen scissors.)
•1 cup melted butter
•1 cup packed brown sugar
•1/2 tsp. garlic salt
•1 tsp. soy sauce

Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.

Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.

Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.
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PostSubject: MEXICAN RICE   Sat Sep 07, 2013 4:37 pm





12 ounces Tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
Directions:

1
Adjust rack to middle position and preheat oven to 350.
2
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10
Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11
Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Read more: http://mexican.food.com/recipe/mexican-rice-117892?oc=linkback
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PostSubject: MEXICAN RICE   Sat Sep 07, 2013 4:43 pm





2 tablespoons oil
1/2 onion, chopped
2 garlic cloves, minced
1 1/2 cups long grain rice
2 tablespoons cilantro, chopped
1 (8 ounce) can tomato sauce
1 (10 ounce) can rotel
1 (14 ounce) can chicken broth
salt and pepper
Directions:

1
heat the oil in a sauce pan over medium heat. Add onions and garlic. Saute until soft.
2
Add rice to the pan and coat thouroughly with oil.
3
Add cilantro, tomato sauce, rotel, and chicken broth. Season with salt and pepper to personal taste.
4
Raise heat to high and bring to a boil.
5
Reduce heat, cover and simmer for 10 minutes.
6
Remove from heat and, keeping covered, set aside for 15 minutes.
7
Uncover, fluff rice, serve, and enjoy.

Read more: http://www.food.com/recipe/mexican-rice-463741?oc=linkback
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PostSubject: BLT MACARONI SALAD   Sun Sep 08, 2013 3:15 pm




1/2 cup mayonnaise 
3 tablespoons chili sauce 
2 tablespoons lemon juice 
1 teaspoon sugar 
3 cups elbow macaroni, cooked 
1/2 cup tomato, seeded and chopped 
2 tablespoons green onions, chopped 
3 cups lettuce, shredded 
4 slices cooked bacon, crumbled 

Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat
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PostSubject: FRIED CABBAGE WITH SAUSAGE   Wed Sep 11, 2013 7:48 am



This is a quick and easy dish and makes a meal served with cornbread.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of green pepper
few drops of hot sauce (optional)
Add Potatoes (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.
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PostSubject: Bacon Deviled Eggs!   Sat Sep 14, 2013 1:37 pm




Ingredients

  • 12 eggs
  • 
1/2 cup mayonnaise (GF)
  • 
4 slices bacon
  • 
2 tablespoons finely shredded Cheddar cheese
  • 
1 tablespoon mustard
  • 2 green onions, sliced




Instructions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately
  2. remove from heat. Cover, and let eggs stand in hot water for 12 minutes.
  3. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  4. Meanwhile, place bacon in a heated sauté pan. Cook over medium-high heat until evenly brown, about 7 minutes
  5. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice.
  6. Crumble and set aside.
  7. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl.
  8. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and green onions. Fill egg white halves with the yolk mixture and refrigerate ready to serve
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PostSubject: TIGER TATERS!!!!!!   Sat Sep 14, 2013 11:03 pm



-Shredded cheese

Directions:
Wash and rinse the potatoes and slice them into wedges with the skin on. Brush with melted butter, Cajun seasoning, salt and pepper. Grill as needed on a grill grate, or with a grilling basket. Cook until almost done, golden and with grill lines. Brush lightly with your favorite barbecue sauce and sprinkle with additional Cajun seasoning. Allow the sauce to firm up, place on a foil pan on a cooler part of the grill and sprinkle with cheese. Serve hot!

Cheaters Version : You can start off with potato wedges from your local deli! The great thing is that they are already cooked. Be careful because they might crumble. Instead of a grilling basket or cooking right on the grate you can use a foil pan, baste with the barbecue sauce and sprinkle with seasonings and cheese. Let the sauce firm up, the cheese melt and you’re ready to go!
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PostSubject: Taco Stuffed Shells   Thu Sep 26, 2013 5:13 pm




Taco Stuffed Shells

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.

Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.

Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.

Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
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PostSubject: FRIED CABBAGE   Wed Oct 02, 2013 5:19 pm








3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
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PostSubject: RICE   Tue Oct 08, 2013 8:27 pm



Tired of plain old white rice? This is a TASTY alternative!

Ingredients:
1/4 cup chopped onion
1 clove of garlic, crushed
1/4 cup butter
1 cup white rice
2 cups water
2 tsp instant chicken bouillon
2 tsp finely shredded lemon peel (use a rasp or zester)
1/4 tsp dry mustard
2 dashes of hot sauce (like Tapatio, etc)
1 stalk of celery, chopped small

In 3 qt sauce pan melt butter and sauté onion and garlic. Add rice and the rest of the dry ingredients so that the flavors will merry. Stir and cook for about 1 minute over medium heat. Add water and stir. Heat until boiling, stirring twice. Reduce heat and cover. Cook for 14 minutes. DO NOT LIFT THE COVER (I know you are tempted ) Remove from heat and use a fork to fluff the rice. Place cover back on and let steam for about 5 more minutes. Serve as a side with your favorite dish!
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PostSubject: SLICED BAKED POTATOES*   Tue Jan 07, 2014 11:52 am



Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

If you choose, add a dab of sour cream when done and enjoy!!
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PostSubject: Bacon Cheesy Ranch Potatoes    Wed Jan 22, 2014 10:52 am



Ingredients:
8 medium baking potatoes 
8 ounces cream cheese
1/2 cup sour cream
1/2 cup medium yellow onion, chopped finely 
1 1/2 cup shredded cheese (I used old cheddar and some mozzarella mixed in)
1/2 cup bacon bits (use can use real bacon too)
1 package dry ranch dressing mix
green onions for the top

Directions:
Wash and pierce potatoes with a fork and microwave on high for 10 minutes. Preheat over to 350 degrees Fahrenheit. Grease an 9X11 inch baking pan. 
Let potatoes cool while you mix up your sour cream and cream cheese mixture. After you mix the sour cream and cream cheese well, add your onion and 1/2 of the bacon and mix. Next cut up potatoes to add. I leave the skin on mine but if you prefer you can peel them first or scoop the inside out. Add potatoes to the mixer and mix. Add half your cheese and add ranch dry packet.
Spread the mixture into your greased baking pan and bake for 30 minutes, After 30 minutes take it out and add the rest of the cheese and bacon, bake another 5 minutes, Add green onions to the top and enjoy!!
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PostSubject: BASIC SPANISH RICE   Fri Jun 27, 2014 4:32 pm



Ingredients

1medium onion, finely chopped1small green bell pepper, chopped2tablespoons vegetable oil1cup uncooked regular long-grain white rice2 1/2cups water1teaspoon salt3/4teaspoon chili powder1/8teaspoon garlic powder1can (8 ounces) tomato sauce
Directions


  • 1
    In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
  • 2
    Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
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PostSubject: Fried Green Tomatoes   Tue Jul 01, 2014 3:05 pm



Ingredients

  • 3 medium sized green tomatoes

  • Kosher salt and freshly cracked black pepper, to taste

  • 1/4 cup of milk or buttermilk

  • 1 large egg

  • 1 cup of self rising flour

  • 1/4 cup of cornmeal

  • 1/4 cup of saltine cracker crumbs

  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste


Instructions

Slice tomatoes 1/4 to 1/2 inch thick, set on paper towels and sprinkle both sides with salt and pepper. Let rest for 5 minutes. Beat together the milk and egg in a small bowl; set aside. Whisk together the flour, cornmeal, cracker crumbs and Cajun seasoning. Heat 1/2 inch of oil in a skillet over medium high heat. 

Dip the tomato slices in the milk, then into the flour mixture, shake off excess and place into the hot oil. Cook until both sides are lightly browned, about 3 to 5 minutes per side, and drain on paper towels. Serve immediately with a dab of mayonnaise, Comeback Sauce, Lazy Man's KetMayo Sauce, or your favorite dipping sauce. 

Cook's Note: To make 1 cup of self rising flour substitute, use 1 cup sifted all purpose flour, plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt.
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PostSubject: Spicy Rice and Corn Casserole   Tue Jul 01, 2014 3:10 pm


Ingredients

  • 1 (8 ounce) box of yellow rice (like Zatarain's New Orleans Style)

  • 1/4 cup (1/2 stick) of unsalted butter, divided

  • 1 (11 ounce) can of Mexican corn, undrained

  • 1 (10-3/4 ounce) can of Campbell's Cream of Celery Soup

  • 2 tablespoons of chopped jalapenos

  • Kosher salt, only if needed, to taste

  • 1/4 teaspoon of freshly cracked black pepper, or to taste

  • Pinch of Cajun seasoning (like Slap Ya Mama), or to taste

  • 1 overflowing cup of shredded pepper jack cheese, divided


Instructions

Prepared the rice according to the package directions. Preheat oven to 350 degrees F.

Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.

Cook's Notes: If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute. Double for a potluck, church supper or as a funeral food dish. 

Variation: Can also add in 2 cups of chopped or shredded chicken, or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese.
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PostSubject: 'Country Skillet Breakfast'   Tue Jul 01, 2014 3:16 pm


Ingredients

  • 1/4 cup (1/2 stick) of unsalted butter

  • 1/3 cup of chopped onion

  • 1/4 cup of chopped sweet bell pepper, optional

  • 2 cups of peeled and cubed red potatoes, rinsed

  • 1/2 teaspoon salt, or to taste, divided

  • 1/4 teaspoon of black pepper, or to taste

  • 6 large eggs

  • 2 tablespoons of milk or half and half

  • 1/4 teaspoon Cajun seasoning, or to taste, optional

  • 1 cup of diced, smoked ham

  • 1 cup of shredded cheese


Instructions

In a large skillet, cook onion and peppers in butter till tender. Add potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring. Meanwhile, beat together the eggs, milk, Cajun seasoning and ham. Pour over potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don't overcook. Taste, adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or serving platter, and top with remaining cheese. Serve immediately with a side of fresh, seasonal fruit.

Cook's Notes: May serve as is, or use as a filling for breakfast burritos. Save time using frozen, cubed potatoes and/or vegetables. If you don't use the Cajun seasoning, season eggs with additional salt and pepper, to taste. Add seeded and diced tomato, mushrooms and other favorite omelet ingredients. May substitute bacon or sausage for the ham, if you prefer. Cook it off first, remove and set aside, adding it back at the end.

Make Ahead Breakfast Burritos: Warm 6 flour tortillas and distribute egg and potato filling evenly among each. Divide the remaining shredded cheese on top of each burrito and roll up. Wrap rolled burritos individually in plastic wrap and place into a covered container or storage bag. To heat, remove wrapping, roll in a paper towel and warm in microwave, about 1 minute.

To Freeze: Potatoes can suffer texture change when frozen and become grainy and mealy. Leave them out and double the eggs, meat, vegetables and cheese. Roll and wrap in aluminum foil, parchment or freezer paper, then place into a freezer bag. To reheat, remove from freezer wrapping and wrap burrito in a paper towel. Microwave on defrost for about 2 minutes, then 1 minute on high, or warm wrapped in foil in a preheated 350 degree F oven wrapped, for about 15 minutes, or until warmed through. Microwave times will vary.
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PostSubject: Butter Steamed Potatoes'    Tue Jul 01, 2014 3:21 pm



Ingredients

  • 2 pounds of new or very small red potatoes

  • 1/2 cup of butter

  • 1/4 cup of water

  • 1 teaspoon of kosher salt, or to taste

  • 1/2 teaspoon of freshly cracked black pepper, or to taste

  • 1/4 cup of chopped fresh parsley, loosely packed


Instructions

Add the butter, water, salt and pepper to a medium saucepan and melt butter over low heat. Meanwhile, scrub the potatoes and peel a strip away from the center of each potato. Add to the saucepan, cover, and cook over low for 25 to 30 minutes. Roll potatoes around in the pan occasionally as they cook, but do not remove cover. 

Sprinkle the potatoes with the parsley, toss and transfer to a serving bowl, drizzling the remaining butter from the saucepan over the top. Serve immediately.

Cook's Notes: New potatoes are tiny, with very thin, delicate skins and are the best potato for this dish. If using larger red potatoes you must cut them into quarters, or they will take too long to cook. May also substitute any other baking potatoes, but peel and cut those into bite sized chunks. Adjust cooking times as needed. Cut potatoes will also absorb more of the butter. May also substitute other herbs at the end; try chives, fresh sage, rosemary, thyme or basil, or use a dried herbes de Provence. 
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PostSubject: Red Beans & Rice    Tue Jul 01, 2014 3:25 pm


Ingredients

  • 1 pound of dried, Camellia brand red kidney beans

  • 1/2 pound of bacon, chopped

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 1 large stalk of celery, chopped

  • 2 cloves of garlic, minced

  • Freshly cracked black pepper, to taste

  • 1/4 teaspoon cayenne pepper, or to taste, optional

  • 1 teaspoon dried basil

  • 2 bay leaves

  • 1/2 tablespoon of canola oil

  • 1 package (14 oz.) smoked sausage or andouille sausage, ham bone, ham hocks, ham chunks, or any combination

  • 2 quarts of water

  • 1/4 cup (1/2 stick) unsalted butter, optional

  • Kosher salt to taste, if needed – BUT ONLY AT THE END!

  • Hot, cooked rice

  • Sliced green onion, for garnish, optional

  • Hot sauce, for the table


Instructions:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.

In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks, or cut into larger chunks. Add oil to skillet you used for the veggies and lightly brown the sausage.  Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in as well as any ham hocks or ham bone you have. 

Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened. When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table. 

Cook's Notes: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.
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