2 pounds potatoes, peeled and cut into 1/4 inch slices
1/4 cup margarine
3 tablespoons flour
1 1/4 cups milk
1 cup grated cheese (4 ounces) sharp cheddar or American
3/4 teaspoon salt
1/2 teaspoon pepper
4 cloves minced garlic
6 green onions thinly sliced
1/3 cup Parmesan cheese
Heat oven to 350. Place potato slices and garlic in large saucepan and cover with water. Bring to a boil and cook until just tender, about 8 minutes. Drain and allow to cool slightly.
While potatoes are cooking, melt butter over medium heat. Stir in flour and whisk until a thick paste forms. Gradually add milk and cook, stirring constantly until thickened. Add cheese and stir until melted. Stir in salt and pepper.
Place about 2/3 of the cooked potatoes in a 7x11 Pyrex dish which has been sprayed with nonstick cooking spray. Spoon on half of the cheese sauce and half of the green onions. Top with remaining potatoes, sauce and onions. Sprinkle with Parmesan cheese.
Bake uncovered until lightly browned and mixture is bubbly -about 40 to 45 minutes.
Tom's Home Cooking. There is always one recipe posted on the main page; it is the most recent recipe that has been added. Scroll down and click on the recipe you need from the "labels" list.
Wednesday, August 4, 2010
Hash Brown Casserole, Cracker Barrell
2 pounds frozen has brown potatoes
16 ounces sour cream
1 can condensed cream of chicken soup (do not dilute)
1 stick butter or margarine
1/2 cup chopped onion
2 cups grated Cheddar Cheese
Preheat oven to 350. Place potatoes in greased 9x13 pan. Season with salt and pepper. Melt butter in microwave. In a bowl, add minced onion, sour cream and cream of chicken soup and melted butter and mix well.
Pour mixture over potatoes. Sprinkle with Cheddar Cheese and bake for 45 minutes or until completely warm and cheese is melted.
Potato - skillet fried potato cubes
Select as many potatoes as you need for the meal. The recipe assumes 4 large or 5 medium potatoes.
Add about 2 quarts of water to a large pot and bring it to a boil.
Peel the potatoes and cut them into cubes about 1/2 an inch square or so.
When water is boiling, add potatoes and continue to boil for about 5 minutes. Immediately drain into a colander.
In a large heavy skillet, heat 1/4 cup margarine plus about 2 tablespoons vegetable oil until hot. Add the potato cubes and brown well on one side, then using a spatula, turn them over to brown on the other side. Cover the skillet and allow the potatoes to continue cooking over medium high heat until they are brown and soft; stir occasionally. Depending on the amount of potatoes you are cooking, it will take about 15 minutes or so to complete the browning/cooking process.
Add about 2 quarts of water to a large pot and bring it to a boil.
Peel the potatoes and cut them into cubes about 1/2 an inch square or so.
When water is boiling, add potatoes and continue to boil for about 5 minutes. Immediately drain into a colander.
In a large heavy skillet, heat 1/4 cup margarine plus about 2 tablespoons vegetable oil until hot. Add the potato cubes and brown well on one side, then using a spatula, turn them over to brown on the other side. Cover the skillet and allow the potatoes to continue cooking over medium high heat until they are brown and soft; stir occasionally. Depending on the amount of potatoes you are cooking, it will take about 15 minutes or so to complete the browning/cooking process.
Soup - Baked Potato
2 Medium potatoes, baked and then chopped
3 tablespoons butter or margarine
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1 cup Half and Half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes for 1 hour. As potatoes cool, prepare soup by melting butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add chicken stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut baked potatoes in half lengthwise and scoop out the contents with a large spoon. Discard skin. Chop baked potato to make chunks that are about 1/2 inch cubes. Add chopped potatoes and the half and Half to the sauce pan and bring to a boil. Reduce heat and simmer another 15 minutes or until thick.
Spoon about 1 1/2 cups of soup into each bowl. Top with a tablespoon of shredded cheddar, 1/2 tablespoon bacon and a teaspoon or so of chopped green onion pieces.
3 tablespoons butter or margarine
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1 cup Half and Half
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes for 1 hour. As potatoes cool, prepare soup by melting butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add chicken stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut baked potatoes in half lengthwise and scoop out the contents with a large spoon. Discard skin. Chop baked potato to make chunks that are about 1/2 inch cubes. Add chopped potatoes and the half and Half to the sauce pan and bring to a boil. Reduce heat and simmer another 15 minutes or until thick.
Spoon about 1 1/2 cups of soup into each bowl. Top with a tablespoon of shredded cheddar, 1/2 tablespoon bacon and a teaspoon or so of chopped green onion pieces.
Shrimp Creole
2 pounds fresh shrimp, peeled and deveined
4 slices bacon
2 tablespoons butter or margarine
1 clove garlic, finely chopped
1 cup onion, chopped
1 1/2 cups celery, thinly sliced
1 1/2 cups green bell pepper, chopped
1/4 cup parsley, chopped (optional)
28 ounce can crushed tomatoes
6 ounce can tomato paste
1/4 cup lemon juice
1 Tablespoon lemon juice
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 Bay leaf
1/2 teaspoon dried thyme
8 servings of white rice
Bring a quart of water to a boil. Add 1/4 cup lemon juice and shrimp. Reduce heat and simmer uncovered for 3 minutes.
Drain shrimp, reserving 1 cup of the cooking liquid.
Saute bacon in a large pot over low heat until crisp. Remove and drain on paper towels; crumble.
To the bacon fat, add butter, garlic, onion, green pepper, parsley, celery and cook, stirring, for about 5 minutes or until vegetables are tender.
Add reserved shrimp liquid, tomatoes, tomato paste, tablespoon of lemon juice, crumbled bacon, sugar, and the spices. Bring just to a boil, then reduce to a slow simmer, cover and simmer for 30 minutes.
Just before serving, stir in the shrimp. Serve over hot cooked white rice.
Shrimp - Coconut Shrimp from Joe's Crab Shack
2 Eggs
1/4 Cup Water
2/3 Cup Corn Starch
7 oz pkg. flaked coconut (small flaked)
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Cup All Purpose Flour
1 Recipe Joe's Dipping Sauce
Mix eggs and water and set aside. Place 1/3 cup corn starch in bowl for dusting shrimp. In a separate bowl, mix remaining 1/3 cup corn starch, coconut, sugar, salt, and flour and blend well.
Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked. Take care not to overcook shrimp.
Serve with Joe's Crab Shack dipping sauce.
Sauce - Parmesan Cheese Sauce
2 Tablespoons butter
2 Tablespoons all purpose flour
1 cup heavy whipping cream
1/2 cup grated Parmesan Cheese
In a heavy sauce pan, melt the butter over medium heat. Add the flour and whisk until smooth. Turn up heat until roux is bubbling and add the cream all at once. Whisk until smooth. Remove from the heat and add the cheese and continue to whisk until smooth.
If it is too thick, you can add a little milk to thin to the desired consistency.
Excellent over fish.
2 Tablespoons all purpose flour
1 cup heavy whipping cream
1/2 cup grated Parmesan Cheese
In a heavy sauce pan, melt the butter over medium heat. Add the flour and whisk until smooth. Turn up heat until roux is bubbling and add the cream all at once. Whisk until smooth. Remove from the heat and add the cheese and continue to whisk until smooth.
If it is too thick, you can add a little milk to thin to the desired consistency.
Excellent over fish.
Sauce - Sweet and Sour
4 Tablespoons Sugar
4 Tablespoons Vinegar
1/2 cup water (or chicken stock)
1 Tablespoon Corn Starch
2 drops red food coloring
Mix all ingredients except corn starch in saucepan and bring to a boil. In a cup, mix 1 tablespoon corn starch with 2 tablespoons water until well mixed. Pour all at once into the boiling mixture and whisk until it thickens - about 1 or 2 minutes.
Remove from heat and serve hot.
4 Tablespoons Vinegar
1/2 cup water (or chicken stock)
1 Tablespoon Corn Starch
2 drops red food coloring
Mix all ingredients except corn starch in saucepan and bring to a boil. In a cup, mix 1 tablespoon corn starch with 2 tablespoons water until well mixed. Pour all at once into the boiling mixture and whisk until it thickens - about 1 or 2 minutes.
Remove from heat and serve hot.
Sauce - Joe's Crab Shack Dipping Sauce
8 ounces crushed pineapple in natural juice, do not drain.
1/2 Cup sugar
1/4 Cup Red plum preserves
1/2 Cup Commercial Sweet and Sour Sauce (yellow - not red)
Place all ingredients in a sauce pan and simmer on medium low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
Sauce is great with Coconut Shrimp and also with Chicken Nuggets.
Kraft makes a yellow sweet and sour sauce, or you can make your own using yellow food coloring instead of red.
1/2 Cup sugar
1/4 Cup Red plum preserves
1/2 Cup Commercial Sweet and Sour Sauce (yellow - not red)
Place all ingredients in a sauce pan and simmer on medium low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
Sauce is great with Coconut Shrimp and also with Chicken Nuggets.
Kraft makes a yellow sweet and sour sauce, or you can make your own using yellow food coloring instead of red.
Sauce - Jack Daniels Whisky Sauce
2 teaspoons prepared minced Garlic
1 Tablespoon Olive Oil
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 Tablespoon Soy Sauce
1 1/3 Cups Dark Brown Sugar
3 Tablespoons Lemon Juice
3 Tablespoons Minced Onions
1 Tablespoon Whiskey
1 Tablespoon Crushed Pineapple
1/4 Teaspoon Cayenne Pepper
Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a sauce pan over medium heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
Add remaining ingredients to pan and stir. Let mixture simmer 45 minutes to an hour until it has reduced by about 1/2 volume and is thick and syrupy.
Makes 1 cup of sauce.
1 Tablespoon Olive Oil
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 Tablespoon Soy Sauce
1 1/3 Cups Dark Brown Sugar
3 Tablespoons Lemon Juice
3 Tablespoons Minced Onions
1 Tablespoon Whiskey
1 Tablespoon Crushed Pineapple
1/4 Teaspoon Cayenne Pepper
Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a sauce pan over medium heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
Add remaining ingredients to pan and stir. Let mixture simmer 45 minutes to an hour until it has reduced by about 1/2 volume and is thick and syrupy.
Makes 1 cup of sauce.
Sauce - cheddar cheese sauce
2 tablespoons flour
2 tablespoons butter
1 cup milk
1 1/4 cups grated cheddar cheese
Salt and pepper to taste.
In heavy saucepan, melt the butter over medium heat. Whisk in the flour stirring constantly until the paste bubbles a bit but do not burn.
Add the milk, continuing to stir as the sauce thickens. Bring to a boil, add salt and pepper to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper). Lower heat to a simmer and add the cheese, stirring for 2 or 3 minutes more.
2 tablespoons butter
1 cup milk
1 1/4 cups grated cheddar cheese
Salt and pepper to taste.
In heavy saucepan, melt the butter over medium heat. Whisk in the flour stirring constantly until the paste bubbles a bit but do not burn.
Add the milk, continuing to stir as the sauce thickens. Bring to a boil, add salt and pepper to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper). Lower heat to a simmer and add the cheese, stirring for 2 or 3 minutes more.
Sauce - Besciamella (for Cannelloni)
4 tablespoons butter
4 tablespoons all purpose flour
2 cups half and half
1 teaspoon salt
1/8 teaspoon white pepper
In heavy sauce pan, melt butter over moderate heat. Remove from heat and stir in flour. Pour in the half and half all at once, whisking constantly until the flour is partially dissolved. Return the pan to high heat and cook, stirring constantly with whisk.
When sauce comes to a boil and is smooth, reduce the heat to its lowest setting. Simmer, still stirring constantly, for 2 or 3 minutes or until sauce is thick enough to coat the wires of the whisk heavily.
Remove sauce from heat and season with salt and white pepper.
This is a basic Besciamella (cream) sauce and is an excellent sauce for Cannelloni.
4 tablespoons all purpose flour
2 cups half and half
1 teaspoon salt
1/8 teaspoon white pepper
In heavy sauce pan, melt butter over moderate heat. Remove from heat and stir in flour. Pour in the half and half all at once, whisking constantly until the flour is partially dissolved. Return the pan to high heat and cook, stirring constantly with whisk.
When sauce comes to a boil and is smooth, reduce the heat to its lowest setting. Simmer, still stirring constantly, for 2 or 3 minutes or until sauce is thick enough to coat the wires of the whisk heavily.
Remove sauce from heat and season with salt and white pepper.
This is a basic Besciamella (cream) sauce and is an excellent sauce for Cannelloni.
Orange Galzed Pork Chops
1/2 cup orange juice
1/4 cup orange marmalade
1/4 cup brown sugar
2 tablespoons vinegar
Package of stove top stuffing, prepared according to directions on package (or you own home made stuffing).
4 thick cut pork chops.
Preheat oven to 375.
Cut deep pockets in chops and stuff. Place on a rack in a baking dish. Put about 1/2 inch of water in the dish--do not let water touch the pork chops. Cover with aluminum foil and bake for 1 1/2 hours. During the last 30 minutes, remove foil from pan and pour off the water. Brush chops with some of the glaze. Bake uncovered for 30 minutes or until chops are tender and brown, basting with glaze every 10 minutes.
PREPARE GLAZE: Combine juice, marmalade, brown sugar and vinegar in a small sauce pan, mixing well. Bring to boiling, uncovered, and simmer for 15 minutes, stirring frequently. Glaze should be thick when cooled.
1/4 cup orange marmalade
1/4 cup brown sugar
2 tablespoons vinegar
Package of stove top stuffing, prepared according to directions on package (or you own home made stuffing).
4 thick cut pork chops.
Preheat oven to 375.
Cut deep pockets in chops and stuff. Place on a rack in a baking dish. Put about 1/2 inch of water in the dish--do not let water touch the pork chops. Cover with aluminum foil and bake for 1 1/2 hours. During the last 30 minutes, remove foil from pan and pour off the water. Brush chops with some of the glaze. Bake uncovered for 30 minutes or until chops are tender and brown, basting with glaze every 10 minutes.
PREPARE GLAZE: Combine juice, marmalade, brown sugar and vinegar in a small sauce pan, mixing well. Bring to boiling, uncovered, and simmer for 15 minutes, stirring frequently. Glaze should be thick when cooled.
Baby Back Ribs - in the oven
3 pounds Baby Back Ribs
1 Bottle your favorite BBQ sauce
Preheat oven to 250 degrees. Put a cup of water in a large roasting pan. Sauce the ribs and place in the roasting pan. Cover pan with aluminum fool.
Cook for 2 1/2 - 3 hours. Check after 2 1/2 hours. Meat should be falling off the bone.
1 Bottle your favorite BBQ sauce
Preheat oven to 250 degrees. Put a cup of water in a large roasting pan. Sauce the ribs and place in the roasting pan. Cover pan with aluminum fool.
Cook for 2 1/2 - 3 hours. Check after 2 1/2 hours. Meat should be falling off the bone.
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