Go Big Red Recipes For Jan. 12th

[Roxy]

Amazing Blazing Potato Salad

 

3 pounds new potatoes, boiled until tender

4 stalks celery, sliced

1 red onion, finely diced (I use a sweet onion)

8 strips bacon, cooked crisp & diced

3 cloves garlic, minced

1/2 cup mayo

1 t. salt

3 t. chili powder

1/4 cup sugar

1 t. chipotle pepper in adobo sauce, minced (I use more)

1/3 cup red wine vinegar

S & P to taste

 

Cool the potatoes, chop into chunks. Mix remaining ingredients, whisk well. Add to potatoes & mix.

 

Bulldog's Ranch Potato Salad

 

2 packages Hidden Valley Ranch dressing

A couple of pounds of small red potatoes

1 lb. pepper bacon

1 bunch of green onions

 

Cut bacon into small pieces and fry in a skillet. Drain. You want them crispy

Cut potatoes into bite size pieces, boil with skin on til soft. Drain

Cut green onions into small pieces, greens and all.

Make dressing according to package

In large bowl add bacon, green onions and warm potatoes. Add 1/2 to 3/4's of dressing and toss.

 

 

Championship Bean Dip:

 

Ingredients:

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips and salsa

Directions:

In a large bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

 

 

Chili Cheese Dip:

 

1 lb. lean ground beef

1 lg. jar (16oz) picante sauce, mild

2 cans (15 ounces each) refried beans

1 cup (8 ounces) sour cream

1/2 tsp. chili powder

1/2 cup chopped onion

Salt and pepper to taste

8 oz. Cheddar cheese, shredded

Jalapenos or mild chile, chopped, to taste

 

Cook ground beef with onion; drain. Mix everything together in slow cooker or crockpot and cook on low (about 3 to 4 hours). Serve with favorite vegetables or chips.

 

RANCH CRACKERS

 

2 boxes ranch flavored Keebler Munch 'Ems

1 box original flavored Keebler Munch 'Ems

1 small bag butter flavored pretzels

1 bag plain Pepperidge Farm Goldfish crackers

1 bag cheese Pepperidge Farm Goldfish crackers

1 box Keebler Wheatables crackers

1 12-oz. bottle Orville Redenbacher butter oil (found in popcorn area of store)

1 pkg Hidden Valley Ranch salad dressing mix

 

Mix all the crackers and pretzels in a LARGE container. In a small bowl, mix the butter oil and ranch mix. Microwave it 2 minutes or so, stirring to make sure it is dissolved. Pour over the crackers and stir well. You can put it into a large Tupperware bowl and keep turning the bowl instead of stirring.

 

Ranch Mushrooms

 

1 pound whole medium size mushrooms [They shrink as they cook.]

1 stick butter

1 package dry Ranch Dressing mix

 

Put the mushrooms in the crock pot. Melt butter and mix with the Ranch Dressing mix. Pour this over the mushrooms. Cook it for 3-1/2 to 4 hours on low, or on high for 1 hour and then on low for 1-1/2 hours. You may then leave them on the warm setting for up to 2 hours. [i have used 2 pounds of mushrooms with this same amount of butter and Ranch Dressing mix and it was still enought to season them well.

 

If you make them, you'd better use 4 pounds of mushrooms and double the butter and Ranch dressing mix, because they go FAST!

 

 

Rhineland Potato Salad

 

1/2 lb. bacon, diced

3/4 c. onion, chopped

1/3 green pepper, chopped

2 cans sliced potatoes (I use 3)

3/4 c. mayo

1 small jar diced pimento

1/4 c. mustard

1/8 to 1/4 c. sugar (I use less)

1 t. salt

Pepper to taste

*I add chipotle seasoning as well

 

In large skillet, cook bacon until crisp. Remove and sauté onion and green pepper until soft. Drain grease. Add potatoes to skillet tossing to coat with drippings. Combine rest of ingredients and toss gently with potatoes. Sprinkle bacon on top.

 

Smashed Potato Salad

 

Recipe Courtesy of Emeril Lagasse

 

2 pounds new potatoes, chopped

1/2 cup minced onions

3 hard-boiled eggs, chopped

1 teaspoon minced garlic

1 tablespoon light brown sugar

1/2 to 3/4 cup mayonnaise

1/4 cup yellow mustard

Dash of Worcestershire sauce

Dash of Tabasco sauce

1 lemon, juiced

Salt and pepper

 

Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.

 

Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled.

 

Restaurant Style Chicken Nachos:

 

INGREDIENTS:

 

2 cloves garlic, crushed

6 green onions, sliced, white parts and tops separated

3 tablespoons canola oil

1 shredded, cooked, whole chicken breast

salt and pepper to taste

1 cup salsa

1/2 (12 ounce) package tortilla chips

1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend

1/2 large tomato, diced

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

[papersun87]

Dangle some of these in front of the basketball team and tell them that if they stop playing like crap, they can eat some after the game.