Apps/Sides
- Monday, June 22, 2020Benihana Fried Rice1 ½ C white rice3 C water4 ½ T sesame seeds8 T butter1 ½ C chopped onion1 ½ C chopped carrots1 C chopped scallions (green onions)5 T garlic butter7 lg eggs beaten7 T soy saucesalt and pepper to tastePreheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don’t have time to chill the rice, just spread it out so it cools completely.While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to 15 minutes, shaking pan occasionally for even color. Remove from the oven. Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 3 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.
- Thursday, April 18, 2019Baked PotatoesPreheat the oven to 425 degrees. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes.
- Monday, November 19, 2018Cheese Bread (Red Lobster)3 C flour1 T baking powder1 tsp salt¼ tsp cayenne pepperâ…› tsp black pepper 4 oz. cheddar cheese in 1/4" cubes 1¼ C milk¾ C sour cream3 T melted butter1 egg Preheat oven to 350°. Oil 9x5 loaf pan Mix together first 5 ingredients. Stir in cheese cubes until covered in flour mixture. Whisk together remaining ingredients in separate bowl. Fold wet into dry mixture. Do not over stir. Spread in pan and bake for 45-50 minutes. Let cool 10 minutes & remove. Cool for 1 hour before serving.
- Monday, November 19, 2018Chinese Chicken Salad2 chicken breasts2 large heads red leaf lettuce1 bunch green onion, sliced thin1 can LaChoy Rice Chow Mein Noodles Slivered Almonds Sesame Seeds Dressing: ½ C oil4 T sugar2 T vinegar (cider or balsamic)1 ½ tsp salt½ tsp pepper Brown chicken with salt and pepper to taste. Cut into bite-sized pieces. Chop lettuce & combine all salad ingredients in large bowl. Combine dressing ingredients in shaker. Pour dressing over salad & toss, just before serving.
- by Darren BeckettThursday, March 17, 2022Cracker Barrel DumplingsDumplings 2 C flour 2 tsp baking powder ½ tsp salt 1 C whole milk ¼ C vegetable oil 2 quarts water 3 cubes chick bouillon (or about 2 tsp of soup base) Mix the flour, baking powder, salt, milk, and oil, blending well.Turn out the dough onto a floured surface.Knead the dough four or five times.Divide the dough in half.Roll out one half of the dough to ⅛-inch thickness.Cut the dough into 1 x 1-½-inch pieces.In a large pot, combine the water and bouillon cubes/soup base.Boil until the bouillon cubes/soup base dissolve.Cook half of the dumplings until just about done. Dumplings are done when they float up towards the top of the pot.Use a strainer to remove them to a bowl and set aside.Finish the other half of the dumplings in the same way.Reserve the cooking liquid.
- Monday, November 19, 2018Deviled Eggs6 lg eggs 2 T mayonnaise 1 tsp vinegar ½ tsp salt 1 dash pepper 1 tsp mustard paprika Place eggs in saucepan. Cover with cold water (1 inch above eggs). Bring to boil. Cook for 15 minutes just below simmering. Cool at once in cool water. Shell and halve. Remove yolks and mash. Add remaining ingredient, except paprika and mix well. Refill egg whites. Sprinkle with paprika.
- Monday, November 19, 2018Mashed Potatoes6 medium potatoes salt¼ C butter or margarine¼ tsp pepper¼ - ½ C hot milk About 50 minutes before serving: In large saucepan over medium heat, in 1 inch boiling water, heat potatoes and 1 tsp salt to boiling; cover and cook 20 minutes or until fork-tender; drain. In large bowl, with mixer at low speed, beat potatoes, butter, 1 tsp salt and pepper until fluffy. Beating at medium speed, slowly add milk until mixture is moist; continue beating for 2 minutes or until mixture is smooth.
- Monday, November 19, 2018Old-fashioned Potato Salad1 C Hellman's real mayonnaise1 T cider vinegar1½ tsp salt2 tsp prepared mustard½ tsp celery salt (optional - I don't use it)â…› tsp pepper (dash)4 hard-cooked eggs, chopped 4 C diced cooked potatoes1½ C sliced celery½ C sliced green onions¼ C grated radishes2 T chopped parsley (optional - I don't use it) In large bowl, stir mayonnaise with next 5 ingredients until mixed; add remaining ingredients and mix well. Cover and refrigerate. Serves 6.
- Wednesday, April 19, 2023Olga Bread1 C whole milk¼ C honey¼ C margarine, cut into pieces1 tsp salt1 pkg fast rise or rapid rise dry yeast (or 2 ¼ teaspoons yeast)¼ C warm water (110-115 degrees)1 tsp sugar4 C unbleached all-purpose flour, divided1 lg egg at room temperatureIn a small saucepan scald the milk and remove to large bowl. Stir in the honey, margarine and salt to milk until margarine has melted. Set aside to cool until lukewarm. In small cup or bowl, combine the yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled. The mixture will form bubbles. Add 1 ½ cups of the flour to lukewarm milk mixture and stir well. Beat in the egg and yeast mixture until thoroughly combined. Add remaining 2 ½ cups flour, a little at a time, until a sticky dough is formed. Turn out on a floured surface and knead about two minutes. The dough still will be sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour or more.Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a rough circle about eight to 10 inches in diameter. Don't worry if the circles aren't perfect but they must be no thicker than one-eighth inch. Heat a large dry skillet over medium-high heat; do not use any oil or grease. Cook each circle 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not overcook. Bread should be flexible.Remove with spatula, cool about 1 minute and transfer to a plastic bag. Repeat with remaining dough. Seal bags tightly to retain moisture and use at once, refrigerate or freeze. Bread may be reheated on cookie sheet in hot oven for a few minutes.
- Monday, November 19, 2018Potato Soup3 C peeled, chopped potatoes1 C water½ C celery slices½ C carrots, sliced¼ C chopped onion1 tsp parsley1 chicken bouillon cube½ tsp salt1 ½ C milk1 T flour½ pound American Cheese, diced In a large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube and seasoning. Mix well, cover; simmer 15-20 minutes or until vegetables are tender. Add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add cheese and stir until melted. Makes 6-8 servings.
- Monday, November 19, 2018Stuffing (for Turkey)One day prior: 1 loaf of bread, broken into pieces, set out to dry 1¼ C celery ¼ onion, chopped fine 1 tsp salt dash pepper ½ tsp poultry seasoning 1½ tsp sage â…“ C melted butter 1 C water Mix all dry ingredients. Mix butter and water, then add to bread mixture until damp (not soaked). Buy self-basting turkey with pop-up button. Remove and throw out bag inside neck. Rinse turkey out with cold water. After stuffing, put legs back under clamp. Legs up to bake, on strings to lift out. Pour broth into another pan about ½ inch. Meat juice with 2 cups water; heat until close to boiling. 1 inch flour with ½ to ¾ cup warm water in shaker; shake hard. Pour into hot water / meat juice.
- Monday, November 19, 2018Turkey Gravy¼ C unsalted butter¼ C all-purpose flour 2 tsp chopped fresh thyme 1 T chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Pan drippings from turkey Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 ½ cups pan drippings; set aside. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.
- Monday, November 19, 2018Twice-Baked Potatoes6 md baking potatoes, unpeeled 3 T butter or margarine 1 tsp salt 1 dash pepper â…“ C milk About 1 ½ hours before serving: Preheat oven to 450°. Bake potatoes 45 minutes or until fork-tender. With sharp knife, holding potatoes in clean pot holder, slice lengthwise, top fourth from each potato. With spoon, carefully scoop out potatoes to form 6 shells. Scrape potato from top quarters and discard tops. In large bowl with mixer at low speed, beat potatoes, butter, salt and pepper until fluffy. Slowly add milk, beating until smooth. Pile mashed potato mixture back into shells. Sprinkle generously with a topping. Place potatoes on cookie sheet; bake 10 minutes or until golden. To do ahead: Prepare potatoes as above but after refilling, place on cookie sheet, cover and refrigerate. About 40 minutes before serving, preheat oven to 350°. Sprinkle potatoes with toppings (cheese & bacon) and bake 30 minutes or until hot and top is light brown.