Baked Beans

 

2 (1 pound) cans of Van Kamp’s pork’n beans

1/2 cup chopped onion

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

4 tablespoons of BBQ sauce

1/4 cup bourbon

1 teaspoon mustard

4 slices of bacon

 

Add all ingredients except bacon into casserole dish and mix well.

Place bacon strips on the top.

Bake uncovered at 325 degrees for 1 and 1/2 hours.

 

And here I thought the bourbon was to drink while you were waiting on your beans to bake! :lol:

This is simple and I fix it for parties, super bowl, NCAA championship, etc.

 

Shrimp Dip (it's for dipping Tortilla chips)

 

16oz Sour Cream

 

8oz Cream Cheese

 

1 can or pack of shrimp

 

1 pack of Ranch Party Dip Mix

 

 

Directions

 

Mix cream cheese and sour cream first, then mix in the shrimp (if using beaters just pour in bowl, if not then mashing shrimp should be done), add Ranch Dip mix. Mix altogether and it's done.

 

 

This is a great dip and everyone seems to be skeptical of trying it because of the shrimp in it but everyone who has tried it has loved it.

Baked Beans

 

2 (1 pound) cans of Van Kamp’s pork’n beans

1/2 cup chopped onion

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

4 tablespoons of BBQ sauce

1/4 cup bourbon

1 teaspoon mustard

4 slices of bacon

 

Add all ingredients except bacon into casserole dish and mix well.

Place bacon strips on the top.

Bake uncovered at 325 degrees for 1 and 1/2 hours.

 

As has been documented in another thread, bacon improves just about anything.:thumb:

Pico de Gallo

 

tomatos

cilantro

onion

green onion

jalapeno

garlic salt

 

You can play around with the amounts based on your own personal taste and hotness of the jalapenos. For me, I'd use one tomato (I like less tomato than the average person), one bunch of cilantro leaves, 1/2 an onion, 1 bunch green onion, 5-6 jalapeno and 1 tsp. garlic salt.

 

Dice all ingredients. The smaller the better for the jalapeno and cilantro. You can also put everything in a food processor for a few seconds (so easy...it doesn't look as pretty, but it tastes just as good!)

 

I prefer to serve it with Tostitos Lime Chips, but any tortilla chip is good. You can also, of course, serve it with many mexican dishes.

You are making me hungry!

 

Here's one for later in the spring:

 

Vidalia Onion and Potato Casserole

1-2 Vidalia Onions, sliced thin

4-5 potatoes, thinly sliced and boiled until tender

1 cup grated Velveeta cheese (or whatever you have on hand)

1 cup Hidden Valley Ranch dressing

 

Layer potatoes and onions in greased casserole dish. Pour dressing right over, and top with cheese. Bake at 350 for 35-40 minutes. Or, can microwave for about 20 minutes on high.

 

I've tried this with other sweet onions, but it just isn't the same. Good side dish for when vidalia's are plentiful (May-June)

Buffalo Chicken Dip makes me happy.

Tomato Sauce:

 

2 28-ounce cans crushed red tomatoes

1/3 cup extra virgin olive oil

2 teaspoons ground sea salt

2 tablespoons brown sugar

2 teaspoons oregano

6-8 cloves of garlic, finely chopped

2 teaspoons crushed red pepper flakes

2 teaspoons fennel seed

1/4 cup onion, finely chopped

zest of one large lemon

 

Mix tomatoes, olive oil, salt, brown sugar, and oregano in a pot over medium heat. In a separate pan, begin sauteing the onions and garlic, adding in lemon zest, fennel seed and red pepper flakes once onions and garlic begin to sweat out moisture into the pan. After 3-5 minutes, add the sauteed ingredients into the pot and allow to simmer for 15-20 more minutes.

 

When I make it, I usually make meat sauce rather than just tomato sauce. About half-and-half, I'll brown up some ground turkey and some Italian sausage (I either buy it loose, or buy links and cut them up into chunks). Once it's all pretty evenly browned over, just toss it in the pot with the tomato sauce and let them simmer together for a little bit before putting it over the noodles.

Buffalo Chicken Dip makes me happy.

 

:thumb:

 

And a nice pan of Skyline Chili dip.

Somewhat off topic (but I'll provide some recipes later:D)

 

Does anyone else utilize recipes as "guide books"? I mean, I don't think I have ever followed a recipe to the letter, excpt to make a souffle. Generally, I read recipes, then think "Well, if I add this, or don't put in that, or use this much instead of that..."

 

In the end I get an idea of what it's supposed to be, then start from scratch making it my own way. :lol:

 

For reference, I also really do the same when a guide book is involved for touring, etc. :lol:

Somewhat off topic (but I'll provide some recipes later:D)

 

Does anyone else utilize recipes as "guide books"? I mean, I don't think I have ever followed a recipe to the letter, excpt to make a souffle. Generally, I read recipes, then think "Well, if I add this, or don't put in that, or use this much instead of that..."

 

In the end I get an idea of what it's supposed to be, then start from scratch making it my own way. :lol:

 

For reference, I also really do the same when a guide book is involved for touring, etc. :lol:

 

When its "cooking", then yes. I don't do it all the time, though. But for "baking"...never. Too much that can be screwed up.

 

I've heard somewhere that someone referred to cooking like an art class...open to interpretation. But baking is much more like science class...there are formulas that have to be followed!

When its "cooking", then yes. I don't do it all the time, though. But for "baking"...never. Too much that can be screwed up.

 

I've heard somewhere that someone referred to cooking like an art class...open to interpretation. But baking is much more like science class...there are formulas that have to be followed!

 

True, but I hate to bake, so that never comes into play for me. :lol: I'll cook dinner for 100, but someone else is going to have to make dessert. :lol:

Somewhat off topic (but I'll provide some recipes later:D)

 

Does anyone else utilize recipes as "guide books"? I mean, I don't think I have ever followed a recipe to the letter, except to make a souffle. Generally, I read recipes, then think "Well, if I add this, or don't put in that, or use this much instead of that..."

 

In the end I get an idea of what it's supposed to be, then start from scratch making it my own way. :lol:

 

For reference, I also really do the same when a guide book is involved for touring, etc. :lol:

 

I agree with you...and CincySportsFan's comment about baking too. I hate baking as well anyway. I only use recipes as guidelines even when it comes to my own cooking. Actually, I think my tomato sauce and my pulled chicken barbecue are my only two outright "recipes". I cook those two the same every single time (I wouldn't want to mess with perfection ). Everything else is completely subject to change based upon my mood and what's in the fridge & pantry.

My Super Duper Queso Dip works for any gathering.

 

One brick Velveeta or Nice'n'Cheesy

2 15-oz jars salsa (hot works best, but medium is OK)

2 15-oz cans refried beans

1 lb. sausage

 

Fry up the sausage into small crumble bits, then drain the grease. Combine all four ingredients in either a crock pot on low, or a large stock pot on low burner. Stir frequently until thoroughly blended. Goes best with Kroger round yellow corn tortilla chips.

 

Add a pound of bacon, fried up into small bits, if desired. And really, it's bacon, so you know you'll want to put it in there as well.

I have two German grandmothers from the Cincinnati/NKY area. (Maiden names were Krieg and Hoppenjans. If that's not German enough, I don't know what is.) Both took their goetta recipes with them to the grave. The two kinds of goetta were very different from each other - but both were very good. I've been fiddling around and I think I've developed a little bit of a cross between the two. I like it, anyway.

 

5 1/2 cups water

14 oz. can beef broth

1 1/2 lbs ground beef

1 lb ground pork

2 1/2 cups pinhead/steel-cut oats (they're the same thing)

3 teaspoons salt

Pinch or two of pepper

1 large onion, finely chopped

1/2 teaspoon sage

3 bay leaves

 

Add water, oats, salt and pepper to the crock pot, mix, cover, and cook 1 1/2 hours on high.

 

Pre-mix beef and pork together (just like kneading dough) prior to cooking. Add remaining ingredients to the mixture in the crock pot, mix, cover, and cook for 5 hours on low. Stir every hour or so.

 

After 5 hours, remove cover and cook for a half-hour uncovered, stirring every 5-10 minutes.

 

Dish into a loaf pan, cover it, and refrigerate or freeze it. To serve it, slice it into 1/4" sections and fry. Amazing with eggs and toast.

Made a pot of chicken chili the other day.

 

3-4 chicken breasts

1cup chicken broth

2-3 cans great northern beans

16-22 oz jar of salsa - purée in food processor

 

You can combine ingredients in crockpot and cook all day. Or you can precook the chicken and combine ingredients in a pot and place on the stove. You obviously control the heat of the chili by the type of salsa that you use. The leftovers are good for burritos or tacos.