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Husker Recipes For September 16


Roxy

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Little Bombs

 

A baker’s dozen fresh jalapeno peppers

 

1 8 oz. block cream cheese

 

1 package egg roll wrappers

 

Cut a slit out of the jalapeno, leave stem. Scrape out seeds & fill with cream cheese. Punch a small hole at the triangle side of the egg roll wrapper, push stem side through & wrap burrito style. Add a little bit of flour/water mixture to seal. I usually place in fridge for 30 min. or so. Deep fry at 375º for about 4 minutes. Serve with jalapeno jelly and sour cream if desired.

 

With the left over wrappers fill with cheese sticks & serve them to the youngsters or people who don’t care for the heat!

 

Garlic Fries From The Ballpark

 

12 ounces Ore-Ida frozen Golden Fries or Country Style Fries

1/2 T. Butter

1/2 T. olive oil

2 t. minced fresh garlic

2 T. fresh parsley-finely chopped

2 T. shredded parmesan cheese (the real stuff )

 

Bake fries according to directions on package. Melt butter, olive oil, & garlic in small saucepan on low for 1 to 2 minutes, stirring constantly to mellow garlic a bit. Place hot, crispy fries in medium sized bowl, drizzle with hot butter mixture and add fresh parsley & cheese over the top. Toss to blend. Spoon onto serving plates.

 

Add salt and pepper before tossing.

 

Knorr's Spinach Dip

 

1 pkg frozen chopped spinach, drained and squeezed dry

1 pkg Knorr's vegetable soup mix

1 small can water chestnuts, chopped

1 1/2 cups sour cream

1 cup mayonnaise

 

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

 

Serve in a hollowed out round pumpernickel bread or serve with the party loaves of rye and pumpernickel.

 

 

Sizzlin Shrimp

 

INGREDIENTS:

1/3 cup Frank's® RedHot® Original Cayenne Pepper Sauce

2 tablespoons olive oil

2 tablespoons butter

3/4 teaspoon garlic powder

3/4 teaspoon chili powder

1 pound raw large shrimp, shelled and deveined

Sliced mushrooms

 

 

DIRECTIONS:

 

1. Combine Frank's RedHot Sauce, oil, butter, garlic powder, sliced mushrooms, chili powder in medium skillet. Heat over high heat until sauce is bubbly, stirring often.

2. Add shrimp; cook and stir 3 to 5 minutes or until shrimp opaque and coated with sauce. Serve with toothpicks for an easy hors d`oeuvre.

 

Green Chile Casserole

 

1 can refried beans

1 small onion, chopped

2 jalapenos, chopped

1 can diced green chiles

Hot sauce

 

Mix above together.

 

Naan bread or flour tortillas

Shredded cheese

Black olives

Tomato, chopped

Jalapeno, sliced

 

Layer in casserole dish with Naan bread or flour tortillas, shredded cheese and a jar of green chile sauce (I use Hatch Quesadilla Magic).

Top with more cheese, black olives, sliced jalapenos and tomatoes. Bake at 350º for 30 to 40 min. Let rest 10 to 15 minutes. before cutting.

 

Chili

 

1-1/2 lbs. hamburger

1 lb. spicy pork sausage

1 medium yellow onion, chopped

2 tablespoons chili powder

1 tablespoon pepper

3 cloves garlic, minced

1 large and 1 small can Rotel brand tomatoes

1-16 oz. can chili beans, drained

 

Fry hamburger and sausage till done. Drain off grease. Put hamburger, sausage and the rest of the ingredients in a crockpot. Cover and cook over low heat for several hours. Top with cheese-jalapeno or cheddar.

 

Baked Bean Dip

 

1 block cream cheese, softened

1/2 of large carton sour cream

1 can refried beans

2 T. taco spice

2 T. jalapenos, chopped

1/4 C. onion, chopped

6 dashes Tabasco sauce

2 1/2 C. cheddar cheese, shredded and divided

Fritos & Tortilla chips

 

Combine all ingredients except 1/2 cup of the shredded cheddar cheese. Spread into an 8x8x2 pan. Sprinkle remaining cheese over the top. Bake at 350º for 30 minutes. Serve with large Fritos and tortilla chips.

 

*Sometimes I put sliced jalapenos, sliced black olives, green onions & tomatoes before baking.

 

Chile Rellano

 

2 - 70z cans diced green chiles

jack cheese, grated...enough to cover chiles

1 can evaporated mild

2 Tb. flour

2 eggs

red chile sauce

 

Mix together: milk, flour and eggs. Pour mixture over diced green chiles amd cheese.

 

Bake for 50 min. at 350 degrees

 

Then pour red chile sauce on top and bake another 10 minutes.

 

Chicken Gravy and Stuffing-Crockpot

 

4 boneless chicken breasts

4 slices Swiss Cheese

Add some sliced Pepper Jack cheese too-I used 4 or so

1 can cream of chicken soup

1 can cream of mushroom soup or cream of celery-I used mushroom soup

1/4 cup milk

2 cups herb stuffing mix-I used a whole box of Chicken Stove Top Stuffing in the box

1/2 cup melted butter

Salt and pepper-I used garlic salt

1 pkg. Lipton onion soup mix or onion and mushroom or whatever you like

 

I put sliced mushrooms in it too and I would have put baby carrots in it and minced garlic..but I had no carrots and saving the garlic for another recipe that I am going to make. I threw some garlic powder in it.

 

Season chicken breasts with salt and pepper. Put sliced mushrooms on bottom. Place chicken breasts in crockpot. Put the soup mix over it. Combine soups and milk and cover chicken with it. Sprinkle stuffing mix over all. Drizzle melted butter on top. DO NOT STIR.

 

Cook on low for 6 to 8 hours. I made it at 10:00 a.m. and let it cook on low till we were ready to eat..which was around 8:00 p.m.

 

You can also use cornbread stuffing.

 

SPANISH RICE

 

1 lb. ground beef

1 onion, chopped

Salt and pepper to taste

Garlic powder or minced fresh garlic to taste

1 can (8 oz.) tomato sauce

1 can (8 oz. or so) sliced olives, drained

12 oz. water

½ to ¾ tsp. ground cumin (optional)

½ tsp. ground coriander (optional)

1 cup Minute Rice

1 Tbsp. French's yellow mustard (essential, don't leave it out!)

Chopped roasted red bell pepper (fresh or from a jar), optional

 

Brown crumbled ground beef with chopped onion, seasoned with salt, pepper and garlic powder to taste. Cook until browned and onion is softened. Add the tomato sauce, the water, olives, roasted red pepper (if using), cumin (if using), coriander (if using) and mustard to the meat. Bring to a low boil, add the Minute Rice, stir to mix thoroughly. Cover and let stand for 5-10 minutes until liquid is absorbed. Serve. Recipe can easily be doubled or tripled.

 

Sloppy Joe Meatball Subs

 

1 pound lean ground beef

1 teaspoon garlic salt

1 teaspoon Italian seasoning , divided

1/4 teaspoon ground black pepper

1 package sloppy joes seasoning

1 can (6 ounces) tomato paste

1 1/2 cups water

4 (6-inch) submarine rolls

1/2 cup mozzarella cheese

 

Directions

1. Mix beef, garlic salt, 3/4 teaspoon Italian seasoning, and pepper. Shape into 16 (1 1/2-inch) meatballs.

 

2. Brown meatballs in large skillet 10 minutes or until done. Add sloppy joes seasoning, tomato paste, water, and remaining 1/4 teaspoon Italian seasoning; stir until smooth. Simmer 5 minutes.

 

3. Place meatballs in rolls. Spoon sauce over meatballs; top with cheese.

 

Italian Nachos

 

Chips - the thick kind work best

Marinara sauce

Mozzarella, shredded

Black olives, sliced

Garlic

Italian sausage, cooked/crumbled (I use HOT)

Parmesan cheese

Pepper rings

Crushed red pepper

 

Broil about 5 min, until chips crisp & cheese melts.

 

 

Meatball Pizza

 

Your favorite pizza dough (or ready made crust- Boboli)

Marinara sauce

Mozzarella, shredded

Ricotta cheese

Fresh basil leaves

Tomatoes

Black olives

Pepper rings

Meatballs - I make my meatballs & then flatten them before browning, this way they stay on the pizza

 

Bake as you would with any homemade pizza.

 

California Party Spread

 

1 can 14 oz. artichoke hearts, drained and chopped

1 pkg. 8 oz. cream cheese, softened

1 cup mayonnaise

1 cup grated Parmesan cheese

3/4 cup chopped tomatoes

1 medium jalapeno pepper, seeded and minced - (needs at least 3 more )

1 tsp. dried dill weed (I use lemon dill)

Town House crackers

 

Preheat oven to 325. Combine all ingredients except crackers in medium bowl. Place in shallow baking dish. Bake 35 to 45 minutes or until

heated through and lightly browned. Serve with Town House crackers.

 

Makes 3 1/4 cups

 

* If I don't have fresh tomatoes I use a can of Rotel, drained.

 

TEXAS RANCH HOUSE BBQ SAUCE

 

1/2 cup butter

1 large onion -- grated

2 cloves garlic -- minced

1 cup distilled vinegar

1/2 cup tomato catsup

2 tablespoons Worcestershire sauce

2 bay leaves

Juice of 1 lemon

2 teaspoons mustard powder

2 tablespoons Texas chili powder

1/4 teaspoon cayenne

1 teaspoon black pepper

1 teaspoon salt

1/4 cup sugar

 

Melt the butter over low heat in a saucepan and stir in the grated onion. When

it turns translucent, mix in the garlic, vinegar, 1 cup of water, catsup,

Worcestershire sauce, bay leaves, and lemon juice. Let this simmer while mixing

together in a small bowl the mustard and chili powder, cayenne, black pepper,

salt, and sugar. Stir this into the sauce and continue to simmer for at least 10

minutes, removing and discarding the bay leaves before using.

Makes about 2 cups of sauce, enough for 4 to 5 pounds of meat.

 

Manicotti

 

1 package Ricotta cheese

8 ounces package mozzarella cheese

1/2 cup parmesan cheese

1 teaspoon pepper

1 teaspoon parsley flakes

1/4 cup parmesan cheese

1 teaspoon salt

1 quart spaghetti sauce with mushrooms

1 pound hamburger

2 packages manicotti shells

2 eggs

 

Directions:

 

Mix ricotta cheese, mozzarella cheese and 1/2 cup of parmesan cheese. Add salt pepper, parsley flakes and eggs together. Boil shells 4 at a time in salted water for 6 min. Remove from water, and stuff with cheese mixture. Brown hamburger. Add spaghetti sauce. Cover bottom of baking dish with sauce. Place stuffed shells in sauce. Bake at 350 for 30 minutes. Remove from oven. Add the 1/4 cup of parmesan cheese.

 

 

Steak & Bean Chowder

 

3/4 pound boneless beef sirloin steak -- cut in 1/2" cubes

1 medium onion -- chopped

2 (14.5 oz.) cans whole tomatoes, undrained -- cut up

1 can (15 oz.) spicy chili beans -- undrained

2 baking potatoes,unpeeeled -- cut into 1/2" cubes

1/2 teaspoon cumin

 

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot.

Add beef; cook and stir until no longer pink. Add onion; cook 1 minute, stirring constantly. Add all remaining ingredients. Bring to a boil. Reduce heat to medium-low; partially cover and simmer 20-25 minutes or until potatoes are tender. Makes 4 servings.

 

Sour Cream Bacon Mashed Potatoes

 

6 large potatoes, yukon gold is best, but any will be great

2 rashers slab bacon, chopped

2 small onions, chopped

2 cloves garlic, minced

¼ cup butter

1 cup sour cream

salt and pepper

 

Peel and cook the potatoes in water seasoned with salt for about 30 minutesor until very tender In a medium saute pan begin frying bacon pieces over medium high heat, cook stirring about 10 mintues. Add the chopped onion to the cooking bacon; reduce heat to low and cook until onions are golden brown and carmelized. Drain cooked potatoes, return to pot and place over low heat to dry of any remaining water. Add the butter, then the bacon onion mixture and start to mash; add the sour cream and continue mashing until smooth. Season to taste with salt and pepper.

 

Potato Pancakes

 

4 servings

 

2 large raw white potatoes

1 tablespoon grated onion

2 eggs, beaten

2 tablespoons flour

1 teaspoon salt

freshly ground black pepper

oil for frying

 

Peel the potatoes and grate them coarsely. Stir in the onion, eggs,

flour and seasons. Heat 1/4 inch oil in a frying pan and crop the potato

mixture by tablespoons into the hot oil, flattening each pancake with a

spoon. Fry for 5 minutes on each side until golden brown. Drain on paper

towels and serve hot. If desired, crisp cooked bacon may be crumbled

into the mixture before cooking.

 

NOTE: The pancakes must be cooked immediately after preparing as the

potato mixture darkens as it stands.

 

Beefy Noodles Rollups

 

8 uncooked lasagna noodles

3 cups salsa

1 lb ground beef

1 pkg taco seasoning mix

1 cup shredded Monterey Jack Cheese

1 container 8 oz sour cream

1 can 2 1/4 oz sliced black olives, drained

 

Pre-heat oven to 350°F. Cook lasagna noodles according to package directions. Drain and set aside.

 

Coat a 9x13" baking dish with a non-stick cooking spray and spread 1 cup of salsa in the bottom and set aside.

 

In medium skillet, brown ground beef over medium-high heat; drain, Stir in taco seasoning mix and 1 cup salsa. Cut each noodle in half; spread each half with 2 tbsp. of the beef mixture and rollup. Place roll-ups in the baking dish. Pour remaining 1 cup salsa over the roll ups and sprinkle with cheese. Cover the dish loosely with aluminum foil and bake 20-25 minutes or til cheese is melted and roll ups are heated through.

 

To serve, spoon 1 tbsp of sour cream on each roll up and sprinkle with black olives.

 

 

Bourbon Chicken Wings

 

24 chicken wings

3 T. bourbon

3 T. olive oil

1 T. grated lemon peel

Juice of 1 lemon

1 cup unseasoned bread crumbs

1 T. Hungarian paprika

Salt and freshly ground pepper to taste

 

Combine the wings, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.

 

Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture.

 

Place the wings on a baking sheet and place about 5 inches under a preheated broiler. Broil until crisp and golden, about 5 minutes on each side.

 

Serves 4 to 6.

 

You can also do these on a grill at a medium heat. Not over a blazing, leaping flame.

 

MARINARA SAUCE

 

 

2 TBSP Olive or Salad Oil

2 Garlic Cloves (pressed)

1 Onion (tennis ball size chopped fine)

28 oz. Can Crushed Tomatoes

1 can Tomato Paste (5.5 oz.)

1 Can Hunt's Tomato Sauce (14 oz.)

1 TBSP Sugar or Splenda

2 tsp. Sweet Basil

1/2 tsp Salt

1/2 tsp. Black Pepper

 

In a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled).

Be careful not to burn!

(Any left over sauce may be frozen for use later.)

 

*This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 tsp. of Italian seasoning.

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