Go Big Red Recipes

[Roxy]

Marinated Mushrooms

 

1 pound fresh whole mushrooms

1 large onion, sliced

3/4 cup olive oil

1/4 cup white vinegar

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

Crushed red pepper-flakes to taste

 

In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon. Yield: 6-8 servings.

 

For the best flavor, allow the mushrooms to marinate a few days before serving.

 

BLT Dip

 

2 cups (16 oz.s) sour cream

2 cups mayonnaise

2 pounds sliced bacon, cooked and crumbled

6 plum tomatoes, chopped

3 green onions, chopped

Assorted crackers or chips

 

In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips. Yield: 6 cups.

 

Meaty Chili Dip

 

1 pound ground beef

1 medium green pepper; chopped

1 cup water

1 can (6 oz.s) tomato paste

1 package (3 oz.s) cream cheese, cubed

1 envelope chili seasoning mix

Corn chips

 

In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomato paste , cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, until cheese is melted. Transfer to a slow cooker or chafing dish to keep warm. Serve with corn chips. Yield: 3 cups.

 

Chili Artichoke Dip

 

1 can (14 oz.s) water-packed artichoke hearts, drained and chopped

1 jar (6-1/2 oz.s) marinated artichoke hearts, drained and chopped

1 can (4 oz.s) chopped green chiles

3 cups (12 oz.s) shredded cheddar cheese

1/4 cup mayonaise

Assorted crackers or tortilla chips

 

In a bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. Yield: about 2-1/2 cups.

 

Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

 

Spiced Pecans

 

2 cups pecan halves

1/4 cup butter

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloved

 

In a skillet over low heat, toast pecans in butter for 15 minutes or until lightly browned, stirring often. Drain on paper towels. In a bowl, combine the sugar and spices. Add pecans and toss to coat. Spread on a foil-lined baking sheet. Bake at 325 for 10 minutes. Cool. Store in an airtight container. Yield: 2 cups.

 

Enchilada Sauce

 

1 15 ounce can tomato sauce

1/2 t. garlic, crushed

1/4 t. basil

1 t. paprika

1/4 t. cumin

1 t. cilantro

1 t. cayenne pepper

2 t. hot chili powder

few dashes black pepper

2 cups chicken broth

 

Heat to a boil, simmer 20 minutes. This is great on any Mexican food!

 

Lemon Bars

 

1 package lemon cake mix

 

1/3 cup butter or margarine -- softened

 

3 eggs

 

1 cup granulated sugar

 

1/2 teaspoon baking powder

 

1/4 teaspoon salt

 

2 teaspoons grated lemon zest

1/4 cup lemon juice

 

Powdered sugar -- if desired

 

Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 H 9 H 2 inches. Bake about 10 minutes or until light brown.

 

Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

 

Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool. Cut into 6 rows by 5 rows.

 

Twice Bakes - Cheesy

 

6 large potatoes

1 package cream cheese (8oz), softened

1 stick butter, softened

1/2 c. cheddar cheese, shredded (pepper jack is good too)

Salt & pepper to taste

 

Green onion or scallions, sliced

1/4 c. shredded cheddar cheese

 

Wash & bake potatoes. Slice in half (reserve skins), scoop out insides & mix together cream cheese, butter, cheddar cheese, salt & pepper. Stuff mixture back into potato skins, top with remaining cheese & green onions. Bake 400º for 20 to 30 minutes.

 

Seasoned Pretzels

 

1/2 teaspoon garlic salt

1/2 teaspoon dill weed

1/2 teaspoon lemon pepper seasoning

1 envelope dry ranch dressing mix

3/4 cup vegetable or canola oil

2 pounds broken pretzel pieces

 

Mix ingredients and pour over pretzels.

 

Bake at 200 F for an hour. Stir every 10-15 minutes.

 

Family-Style Baked Beans

 

3 cans (16 oz.s each) pork and beans

1-1/2 cups ketchup

1 large onion, chopped

3 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon white vinegar

3/4 teaspoon chili powder

1/4 to 1/2 teaspoon hot pepper sauce

 

In a large bowl, combine all ingredients. Transfer to an un-greased 2-1/2-qt. baking dish or bean pot. Cover and bake at 350 for 30-35 minutes or until bubbly.

 

BLT Dip

 

1 cup (8 oz.s) sour cream

1 cup mayonnaise

1 cup (4 oz.s) shredded Cheddar cheese

1 cup chopped seeded tomatoes

6 bacon strips, cooked and crumbled

1 tablespoon chopped green onion, optional

Assorted crackers

 

In a bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.

 

Broiled Buttery Shrimp

 

1 cup butter, melted

1/2 cup lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon hot pepper sauce

1 pound uncooked large shrimp, peeled and deveined

 

In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-inch baking pan. Broil 4-6 inches from the heat for 6-8 minutes or until shrimp turn pink, turning once. Yield: 10-12 servings.

 

Bacon-Wrapped Cajun Jalapenos

 

8 large jalapeno peppers

1 package (3 oz.s) cream cheese, softened

1/2 cup finely shredded Cheddar cheese

1 teaspoon Cajun seasoning

8 thick-sliced peppered bacon strips

 

Cut jalapenos in half lenghtwise; remove seeds and center membrane. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.

 

Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.

 

Cajun Shrimp Skewers

 

3/4 cup vegetable oil

1 medium onion, finely chopped

2 tablespoons Cajun seasoning

6 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

2 pounds uncooked large shrimp, peeled and deveined

 

Cajun Butter:

 

1 cup butter, cubed

1 teaspoon minced fresh basil

1 teaspoon minced fresh tarragon

1 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

3 drops hot sauce

 

In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1 to 2 hours. Cover and refrigerate remaining marinade for basting.

 

In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm. Drain and discard marinade. Thread shrimp onto eight metal skewers or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter. Yield: 8 servings.

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Marinated Mushrooms

 

1 pound fresh whole mushrooms

1 large onion, sliced

3/4 cup olive oil

1/4 cup white vinegar

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

Crushed red pepper-flakes to taste

 

In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon. Yield: 6-8 servings.

 

For the best flavor, allow the mushrooms to marinate a few days before serving.

 

BLT Dip

 

2 cups (16 oz.s) sour cream

2 cups mayonnaise

2 pounds sliced bacon, cooked and crumbled

6 plum tomatoes, chopped

3 green onions, chopped

Assorted crackers or chips

 

In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips. Yield: 6 cups.

 

Meaty Chili Dip

 

1 pound ground beef

1 medium green pepper; chopped

1 cup water

1 can (6 oz.s) tomato paste

1 package (3 oz.s) cream cheese, cubed

1 envelope chili seasoning mix

Corn chips

 

In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomato paste , cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, until cheese is melted. Transfer to a slow cooker or chafing dish to keep warm. Serve with corn chips. Yield: 3 cups.

 

Chili Artichoke Dip

 

1 can (14 oz.s) water-packed artichoke hearts, drained and chopped

1 jar (6-1/2 oz.s) marinated artichoke hearts, drained and chopped

1 can (4 oz.s) chopped green chiles

3 cups (12 oz.s) shredded cheddar cheese

1/4 cup mayonaise

Assorted crackers or tortilla chips

 

In a bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. Yield: about 2-1/2 cups.

 

Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

 

Spiced Pecans

 

2 cups pecan halves

1/4 cup butter

1/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloved

 

In a skillet over low heat, toast pecans in butter for 15 minutes or until lightly browned, stirring often. Drain on paper towels. In a bowl, combine the sugar and spices. Add pecans and toss to coat. Spread on a foil-lined baking sheet. Bake at 325 for 10 minutes. Cool. Store in an airtight container. Yield: 2 cups.

 

Enchilada Sauce

 

1 15 ounce can tomato sauce

1/2 t. garlic, crushed

1/4 t. basil

1 t. paprika

1/4 t. cumin

1 t. cilantro

1 t. cayenne pepper

2 t. hot chili powder

few dashes black pepper

2 cups chicken broth

 

Heat to a boil, simmer 20 minutes. This is great on any Mexican food!

 

Lemon Bars

 

1 package lemon cake mix

 

1/3 cup butter or margarine -- softened

 

3 eggs

 

1 cup granulated sugar

 

1/2 teaspoon baking powder

 

1/4 teaspoon salt

 

2 teaspoons grated lemon zest

1/4 cup lemon juice

 

Powdered sugar -- if desired

 

Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 13 H 9 H 2 inches. Bake about 10 minutes or until light brown.

 

Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy. Pour over hot baked layer. Sprinkle with reserved crumbly mixture.

 

Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool. Cut into 6 rows by 5 rows.

 

Twice Bakes - Cheesy

 

6 large potatoes

1 package cream cheese (8oz), softened

1 stick butter, softened

1/2 c. cheddar cheese, shredded (pepper jack is good too)

Salt & pepper to taste

 

Green onion or scallions, sliced

1/4 c. shredded cheddar cheese

 

Wash & bake potatoes. Slice in half (reserve skins), scoop out insides & mix together cream cheese, butter, cheddar cheese, salt & pepper. Stuff mixture back into potato skins, top with remaining cheese & green onions. Bake 400º for 20 to 30 minutes.

 

Seasoned Pretzels

 

1/2 teaspoon garlic salt

1/2 teaspoon dill weed

1/2 teaspoon lemon pepper seasoning

1 envelope dry ranch dressing mix

3/4 cup vegetable or canola oil

2 pounds broken pretzel pieces

 

Mix ingredients and pour over pretzels.

 

Bake at 200 F for an hour. Stir every 10-15 minutes.

 

Family-Style Baked Beans

 

3 cans (16 oz.s each) pork and beans

1-1/2 cups ketchup

1 large onion, chopped

3 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon white vinegar

3/4 teaspoon chili powder

1/4 to 1/2 teaspoon hot pepper sauce

 

In a large bowl, combine all ingredients. Transfer to an un-greased 2-1/2-qt. baking dish or bean pot. Cover and bake at 350 for 30-35 minutes or until bubbly.

 

BLT Dip

 

1 cup (8 oz.s) sour cream

1 cup mayonnaise

1 cup (4 oz.s) shredded Cheddar cheese

1 cup chopped seeded tomatoes

6 bacon strips, cooked and crumbled

1 tablespoon chopped green onion, optional

Assorted crackers

 

In a bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.

 

Broiled Buttery Shrimp

 

1 cup butter, melted

1/2 cup lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon hot pepper sauce

1 pound uncooked large shrimp, peeled and deveined

 

In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-inch baking pan. Broil 4-6 inches from the heat for 6-8 minutes or until shrimp turn pink, turning once. Yield: 10-12 servings.

 

Bacon-Wrapped Cajun Jalapenos

 

8 large jalapeno peppers

1 package (3 oz.s) cream cheese, softened

1/2 cup finely shredded Cheddar cheese

1 teaspoon Cajun seasoning

8 thick-sliced peppered bacon strips

 

Cut jalapenos in half lenghtwise; remove seeds and center membrane. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoonfuls into each pepper half.

 

Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.

 

Cajun Shrimp Skewers

 

3/4 cup vegetable oil

1 medium onion, finely chopped

2 tablespoons Cajun seasoning

6 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

2 pounds uncooked large shrimp, peeled and deveined

 

Cajun Butter:

 

1 cup butter, cubed

1 teaspoon minced fresh basil

1 teaspoon minced fresh tarragon

1 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

3 drops hot sauce

 

In a small bowl, combine the first seven ingredients. Place the shrimp in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 1 to 2 hours. Cover and refrigerate remaining marinade for basting.

 

In a small saucepan, combine the Cajun butter ingredients; heat until butter is melted. Keep warm. Drain and discard marinade. Thread shrimp onto eight metal skewers or soaked wooden skewers. Grill, uncovered, over medium heat for 2-4 minutes on each side or until shrimp turn pink, basting once with reserved marinade. Serve with Cajun butter. Yield: 8 servings.

 

 

 

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