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Roxy15

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Everything posted by Roxy15

  1. Sausage Balls: 1-lb. Sausage Or Hot Sausage/Your Favorite Flavor 2 Cups Biscuit Baking Mix 1-lb. Shredded Cheddar Cheese/Habanero/Pepperjack ***Use Whatever Cheese You Want Or Make A Combination Mix everything really well together in a bowl and roll into walnut size balls. Place on baking sheets about 2 inches apart. Bake at 350 degrees for 20-25 minutes until sausage is cooked through and they are golden brown. Keep in a covered container.
  2. Cheesy Cauliflower Patties: 1 Head Cauliflower 2 Large Eggs 1/2 Cup Cheddar Cheese, Grated 1/2 Cup Panko 1/2 Tsp. Cayenne-(More Or Less, To Taste Salt Olive Oil Cook cauliflower in boiling water, until tender; about 10 minutes; drain. Mash the cauliflower while still warm. Stir cheese, eggs, Panko, cayenne and salt, to taste. Coat the bottom of a skillet or griddle with Olive Oil over medium-high heat. Form the cauliflower mixture into patties about 3-in. across. Cook until golden brown and set, about 3 minutes per side. Keep each batch warm while you cook the rest.
  3. Zucchini Cakes: Fresh Zucchini, Cheese and spices blended together and fried until golden. This makes 8 zucchini cakes. 1 Large Zucchini Grated, Excess Water Removed ***To remove excess water after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water. 1/2 Cup Freshly Grated Parmesan Cheese 1 Cup Panko Bread Crumbs Sprinkle Of Ground Nutmeg-(About 1/8 Tsp.) ***Don’t Use Too Much Nutmeg Or It Can Quickly Take Over The Taste, Less Is More! 1/4 Tsp, Paprika 1 Clove Garlic, Minced 1 Egg 1-2 T. Olive Oil Combine all ingredients, except Olive Oil, in a bowl and mix throughly, Using a heaping tablespoon, firm the mixture into 8 patties. Heat Olive Oil in a pan over medium heat. Once heated, add patties and cook until golden brown; about 3-4 minutes per side. Serve with Hidden Valley Ranch Dressing.
  4. Butternuts: Ingredients: 3/4 Cup Plus 1 T. Butter, Room Temperature 1/2 Cup Powdered Sugar 1/4 Tsp. Salt 1-3/4 Cup All Purpose Flour 6-oz. Package Butterscotch Chips 1 Cup Finely Chopped Pecans Rum Glaze: 3 Cups Powdered Sugar 1 Tsp. Rum Extract 1/2 Cup Chopped Pecans 3-4 T. Milk Or Water Directions: Cream butter with powdered sugar and salt til light and fluffy. Blend in flour, mix well. Add butterscotch chips and 1 cup finely chopped pecans. Shape dough, a scant teaspoonful at a time, into balls. Place 1 inch apart on ungreased cookie sheet. Bake in 325 degree oven for 15 minutes or until firm, but, not brown. Let cool on wire racks. Make Rum Glaze: Put all of the ingredients in a mixing bowl; mix until smooth. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
  5. Broccoli Cheese Balls: Ingredients: 1-1/2 Heaping Cups Fresh Broccoli Florets 1 Cup Shredded Colby Cheese 1 Cup Shredded Cheddar Cheese 4-ozs. Velveeta, Cut Into Small Chunks 1/2 Tsp. Crushed Red Pepper Flakes 2-1/4 Cups Panko Crumbs, Divided 1 Egg, Lightly Beaten 1/2 Cup All-Purpose Flour 2 Eggs, Lightly Beaten Vegetable Or Canola Oil Instructions: Steam broccoli until slightly softened; let cool. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli; stir well. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14. Place balls on a plate and refrigerate for at least 30 minutes. Place flour in a bowl. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water. Place remaining 2 cups Panko crumbs in a third bowl. Pour about 2 inches of oil in a Dutch Oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs. Fry about 4 balls at a time cooking until golden brown on all sides. Drain on a paper towel-lined plate.
  6. Shrimp Stuffed Mushrooms: 1/4 Cup Olive Oil 1/2 Cup Onion, Chopped Fine 1/4 Cup Fresh Basil, Chopped Fine 3 Garlic Cloves, Chopped Fine 1/2 Tsp. Fresh Rosemary, Chopped Fine 6-oz.-(1-1/2 Cups)-Cooked Shrimp, Chopped 2/3 Cup Breadcrumbs, Prefer Fresh 1/2 Cup Parmesan Cheese, Grated 1/4 Cup Mayonnaise 8-(2-in.)-Baby Portobello Mushrooms, Gills Removed Set oven to 350 degrees. Heat oil in a heave skillet, add onion, basil, garlic and rosemary. Sauté until onion is soft, about 5 minutes. Place vegetables in a bowl and add everything else except the mushrooms. Stuff mushroom caps with filling-(don't be shy, add as much filling as it will hold). Bake 35 minutes until top is browned.
  7. Loaded Potato Bites: Ingredients: 2 Cups Leftover Mashed Potatoes 2 T. Flour 2/3 Cup Shredded Cheddar Cheese 3 Strips Bacon 1/3 Cup Scallions, Chopped 1 Egg 1-1/4-1-1/2 Cups Italian Bread Crumbs Salt & Pepper Ranch Dressing Or Honey Mustard Mustard, For Dipping Instructions: 1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done. 2. Heat oil in a medium sauce pan – or use your fryer/over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. 3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done. 4. Allow to cool for a minute or two and serve with dipping sauce.
  8. Ritz Crackers: 1 Stick Melted Butter 1 Packet Hidden Valley Ranch Dressing Mix 1/4 Cup Grated Parmesan 1 T. Red Pepper Flakes 1 Tsp. Garlic Powder 1 Box Ritz Crackers Directions: In baking dish, toss Ritz Crackers with all 5 ingredients. Bake in 300 degree oven for 15 minutes.
  9. I will post recipes in categories so they don’t clump up the board and they will be organized. By doing this, it will be easier for you all and it will benefit me. I will be able to check easier to see if the recipe has already been posted or not. This old lady is trying her best to make everyone happy. If you don’t care for the recipes, scroll on by, but, I hope someone on this board appreciates them. I came up with the name, Roxy’s Kitchen Chatter because it sounds more personal to me then go big red recipes. Anyone can contribute recipes and it just isn’t about me! We are a family when it comes to loving the Nebraska Cornhuskers so let’s pretend we are all in my kitchen talking what to make for the big game! That is partly how I came up with the name! You can pass on by if you don’t care to look at the recipes, there are plenty of other things to read on this board! You won’t be able to tell if I posted a new recipe...you will just have to look in the categories and see if there is something new. ***I prefer to post recipes with pictures. If you don’t see a picture of the recipe, it’s because I had to delete attachments. I have been really sick the last few days and I have hardly slept or ate anything. I am sorry for any pain that I have caused any of you! It’s been a very long week! I came into husker board to get my mind off stuff and I have been grumpy. I apologize to you all!
  10. GIADAS PIZZA DOUGH: 1 Cup Warm Water 1 Tsp. Active Dry Yeast 1 Tsp. Honey 2-1/4 Cups Flour 1 Tsp. Kosher Salt Extra Virgin Olive Oil INSTRUCTIONS: To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for 3 minutes to make sure the yeast is alive. It should foam and start to bubble. Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to comes together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add an extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place for 1 hour or until doubled in size. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball and allow the dough to proof for an additional 1 hour. The dough is now ready to use.
  11. I have made these before and I liked them! This isn’t my pic! Bacon Wrapped Lil Smokies: ***My Note! Frozen Bacon Is Easier To Cut; Thaw. Ingredients: 1-lb. Bacon-(Not Thick Sliced) 1 Pkg. Lil Smokies 3/4 Cup Brown Sugar, Not Packed Directions: Preheat oven to 350 degrees. Wrap 1/3 to 1/2 piece of bacon around one little sausage and place it seam down in the pan. Repeat with remaining little smokies Sprinkle brown sugar over the bacon wrapped smokies evenly. Bake, uncovered, for about an hourBegin checking at 45 minutes as baking time may vary depending on the bacon. You’ll know they’re done when the bacon is crispy and the sugar is melted and caramelized.
  12. I like Joanna Gaines recipes. I had this recorded and watched it today. The Chicken Parmesan and Fettuccini Alfredo looked great! I will be making this! She gave this tip when making the Chicken Parmesan: Tip: When making Chicken Parmesan, put a little bit of water in the ziplock bag with the chicken, it helps the chicken slide so there is no friction on the bag. Pound chicken, you want the chicken to be about a quarter inch thick.
  13. KFC Style Gravy: Ingredients: 4 T. Butter Or Shortening 5 T. Flour 1/4 Tsp. Sage-(Opt.) 1/4 Tsp. Garlic Powder 1/4 Tsp. Black Pepper 1 Beef Bouillon Cube 1 Chicken Bouillon Cube 2 Cups Water Directions: Boil the water and add bouillon cubes; stir until dissolved; set aside. Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside. Add butter in saucepan over low heat; heat until butter is melted, stirring as needed. Add flour mixture to melted butter, stirring constantly. Cook until it takes on a golden brown color. Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps. Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy.
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