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Thursday, December 29, 2016

Seafood Cornbread Dressing

I got a great recipe.I found just for you.


 Ingredients

 2 boxes Corn Bread mix

 1 cup butter

 1/2 cup chopped onions

 1/2 cup chopped celery

 1/2 cup chopped red and green bell pepper

 1/4 cup chopped green onions

 1 (10 oz) can cream of chicken soup

 1 (14 oz) can chicken broth

 1 lb Imitation crab meat

 1 lb flounder


 Garlic powder, salt, black pepper and red pepper to taste

 Directions

 Make some cornbread from scratch, or prepare the packaged cornbread according to directions and bake.

When the cornbread's done, crumble it into a large, greased baking pan.

Preheat oven to 350 degrees.

Melt butter in a skillet, add chopped vegetables and sauté until wilted. Add soup, broth,  Imitation crab and  flounder

Mix well and heat but do not boil.

Add seasonings. In the baking pan, on top of the cornbread, pour your seafood mixture a little at a time and mix; keep doing this until it's all mixed together.

 Don't add a lot at a time, you don't want it to be runny, just thoroughly moistened. Bake at 350 degrees for 30-45 minutes until golden brown.



Friday, December 23, 2016

THE LEFT OVER BOWL OF MASHED POTATOES

THE LEFT OVER BOWL OF MASHED POTATOES SOME IDEAS WHAT TO DO WITH THEM


Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???


What to do with them? I have some plans for those last night side of Potatoes. Everyone love mashed Potatoes and Gravy. Sooooo sometime you cook way too many. Don't push them to the side and forget about them because they are leftovers. I got recipes on the way.


 NUMBER 1 

CHEESY LEFTOVER MASHED POTATO PANCAKES



3 cups chilled leftover mashed potatoes

1/2 cup Sharp shredded cheddar cheese

2 Tablespoons chopped scallions

1 egg beaten

1/2 cup all-purpose flour

3 tablespoon self-raising flour

Canola oil for pan-frying


DIRECTIONS:

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.

Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).


Now you can add the left over gravy over them and make another great side.

                                      

NUMBER 2

Bake Potatoes


Ingredients:


4 cups leftover mashed potatoes

4 chopped green onions

black pepper and salt to taste

1/2 cup sour cream

4 slices bacon, fried until crisp and crumbled

1/2 cup grated old cheddar cheese

1 stick butter


Directions:


Preheat the oven to 350°F.

Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.

NUMBER 3

SHEPHERD PIE


Topping

6 cup left over potatoes

1/2 butter

2 garlic cloves, minced

2/3 cup whole milk

3/4 cups (packed) coarsely grated kasseri cheese

salt and pepper to taste


Topping

Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.

Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

2 stalks celery, diced

2 cloves garlic, crushed

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 pounds lean ground beef or lamb

2 tablespoons worcestershire sauce

1/2 cup beef stock

1 1/2 cups green peas

6 cup left over mashed potatoes

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.

 Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.

 Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered  rake through with a fork so that there are peaks that will brown nicely.

 Place the dish into the preheated oven and cook until browned about 20 minutes.

Make it an Individual serving



Friday, December 16, 2016

Apple Dumplins

You Know Me ...When I find a Great Recipe...I will Share with you.Love this Apple Dumpling recipe with crescent rolls.


Ingredients

2 (8 ounce) cans crescent rolls

2 sticks butter

1 1/2 cups brown sugar

1 teaspoons vanilla

1 teaspoon cinnamon

1 1/2 cup 7 Up (or other lemon soda)

2 apples (Golden Delicious or Granny Smith)

Instructions

Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.

Found Recipe http://omgchocolatedesserts.com/easy-apple-dumplings/