#2460 Nov 30, 2012
Speaking of potatoes... This is my most requested recipe.
Twice Baked Potatoes:
4 large bakers
1 medium baker (for extra stuffing)
2 cups shredded sharp cheddar
1 small container of sour cream
1/2 pound of thick hardwood smoked bacon (get it in the deli/meat counter. It's SO much cheaper then that crap they sell in packages)
3 large shallots, sliced into rings and separated
Heat oven to 350. Poke the potatoes then coat them in oil and kosher salt. Place directly on rack and cook for one hour or until done. You can put a piece of foil on the rack directly below the potatoes to catch any drippings.
While your potatoes are cooking, cook your bacon in a large skillet. Pull them bacon when nice and crispy and let drain on a paper towel. Crumble when no longer hot. In the bacon grease, fry the shallots until crispy. Drain on paper towel.
When potatoes are done, let cool until you can handle them. Cut them in half length wise (except your spare medium potato, go ahead and chop that up) and scoop out innards and put in a large bowl.
Place your potato boats in a foil lined baking sheet. Mash the potato innards with the sour cream. You don't want really smooth and creamy potatoes so I use a hand held old fashion masher instead of a beater. Gently fold in the cheddar cheese, bacon and fried shallots. Scoop this mixture into your boats and bake for 20 minutes at 350. You can sprinkle some cheddar on top to make it purdy.:D
#2461 Nov 30, 2012
If I remember correctly now, this was one of Fry Cook's favourites.
1 1/2 c. flour
1/3 c. chopped parsley
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
2 tbsp. oil
1 egg, slightly beaten
In medium bowl mix flour, parsley, baking powder and salt. Stir in remaining ingredients just until blended.
Drop tablespoonfuls dumpling batter onto hot stew. Cover; cook 12-15 minutes until pick inserted in dumplings comes out clean. Makes 4 servings.
#2462 Dec 3, 2012
#2463 Mar 5, 2013
Id love to see this thread at the top again.I get recipes from it all the time and they are always really good.
#2464 Mar 5, 2013
Strawberry Upside Down Cake
"Fresh strawberries and mini-marshmallows create a delicious topping for light, yellow cake."
2 cups crushed fresh
1 (6 ounce) package
strawberry flavored Jell-OŽ
3 cups miniature
1 (18 ounce) package yellow
cake mix, batter prepared as
directed on package
1.Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan.
Evenly sprinkle strawberries with the dry gelatin powder,
and top with mini marshmallows.
3.Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
#2465 Mar 5, 2013
^ going to try this,this weekend.Sounds great!
#2466 Mar 5, 2013
I made the Strawberry Upside Down cake tonight. It is really good. Worth trying!
#2467 Mar 6, 2013
Oatmeal Raisin Softies
ŧ cup brown sugar (not packed)
2 Tbsp. Splenda (granulated)
2 Tbsp. light whipped butter or light buttery spread, room temperature
2 Tbsp. no-sugar added applesauce
2 Tbsp. fat-free liquid egg substitute
ŧ tsp. vanilla extract
⅓ cup whole-wheat flour
ŧ tsp. baking soda
ŧ tsp. cinnamon
Dash of salt
ž cup old-fashioned oats
ŧ cup raisins (not packed), chopped
Preheat oven to 350°.
In a bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with wire whisk.
Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.
Add oats and raisins, and mix until both are thoroughly coated with batter.
Line a large baking sheet with parchment paper. Spoon batter onto sheet in 6 evenly spaced mounds.
Place baking sheet in the oven and bake for about 10 minutes or until a toothpick inserted into a cookie comes out clean.
Another delicious recipe!!
#2468 Mar 6, 2013
1 md, head of cabbage
1 c shredded cheddar cheese
1 stick of butter or oleo
1 tube Ritz crackers or about 36 other brand butter type snack crackers.
Ŋ c milk
1 can cream of mushroom soup
Cook cabbage until tender, then drain. Mix milk with the soup. Layer cabbage, cheese and soup in a 9 x 13 casserole dish. Crush the crackers, melt the butter and pour over the crackers, the spread on top of the cabbage dish and bake in 350 degree oven for 45 minute.
#2469 Mar 6, 2013
Shrimp an Cheese Grits
"Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. be sure to have hot pepper sauce on hand to add appropriate spice."
4 1/2 cups water
1/2 cup cream
1 3/4 cups hominy grits
1 cup of shredded cheddar cheese
1 tablespoon olive oil
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 Vidalia or sweet onion, thinly sliced
1 clove garlic, minced
1 1/2 pounds fresh shrimp, peeled and deveined
salt and ground black pepper to taste
1 dash hot pepper sauce (optional)
Combine the water and cream in a saucepan over medium heat. Bring to a boil, and stir in the grits. When the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
While you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. Saute the green and red peppers with the onion and garlic. When the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. Season with salt and pepper to taste.
Serve the cheese grits with a generous helping of the shrimp saute over them. Add a dash of hot pepper sauce for heat if you like.
I love these for Sunday morning breakfast.
#2470 Mar 6, 2013
Crock Pot Barbecued Pulled Pork
1 small onion, finely chopped
1 cup ketchup
1/4 cup dark brown sugar
3 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
4 pounds boneless pork shoulder, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, and mustard. In a slow cooker, cover the pork with the ketchup mixture. Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead The pulled pork can be refrigerated for up to 4 days.
#2472 Mar 7, 2013
AMISH PEANUT BUTTER COOKIES
1 cup lard
1 cup sugar
1 cup brown sugar
1 cup peanut butter
1 /2 teaspoon salt
2 teaspoons baking soda
1 1 /2 teaspoons vanilla
3 cups flour
Preheat the oven to 350 degrees. In a large bowl, cream together the lard, sugar, and brown sugar until light and fluffy. Mix in the eggs, peanut butter, salt, baking soda, vanilla, and flour, stirring until well-combined. Form the dough into 1 inch balls, then roll the balls in white sugar. Place the balls on cookie sheets, flattening slightly. Bake until the cookies are browned at the edges, about 10-12 minutes. Yield: approx 4 dozen.
#2473 Mar 7, 2013
Cream Cheese Cake Mix Cookie
Cook time: 10 Min Prep time: 5 Min Serves:??? I got about four dozen from this recipe
1 bx cake mix, any flavor
8 oz cream cheese, room temperature
1/4 c butter, room temperature
get recipes @ goboldwithbutter.com
1 large egg
1 tsp vanilla (optional, depending on flavor)
1 c any add-ins (flavored chips, candy, nuts, etc) amounts can be varied. for chocolate chip i added a 12 oz bag of semisweet chips
1. Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg and vanilla; mix until well blended.(I used a mixer for this part only.)
2. Stir in cake mix a little at a time until it's all blended and then add any chips, candy or nuts, as you like
3. Spoon onto cookie sheer and bake for 10 minutes, until edges are brown.
#2474 Mar 11, 2013
Graham Streusel Cake
1 (18.25 ounce) box cake mix (any kind)
1 package graham crackers
3/4 cup brown sugar
1/2 cup (1 stick) butter, melted
2 teaspoons cinnamon
1 cup confectioners' sugar
Mix cake by following instructions on box.
Crush graham crackers. Add brown sugar, butter and cinnamon. Pour half of cake batter into pan, then half of the graham cracker crumbs. Pour remaining batter in, then follow with remaining crumbs. Bake at 375 degrees F until done.
Mix confectioners' sugar and water and drizzle over top of cake when done baking.
#2475 Mar 11, 2013
Made this over the weekend and man is it good! Very light and different.All my gang loved it! Thanks
#2476 Mar 11, 2013
This was SO good my huband just about ate the whole thing!Thanks fry cook!
#2477 Mar 13, 2013
SOFT CHOCOLATE CHIP COOKIES - GEAUGA COUNTY
1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.
#2478 Mar 13, 2013
1 pound lean ground beef
1 large onion, diced
fresh potatoes, peeled and diced
sliced fresh carrots
1 can cream of mushroom soup
additional liquid as needed (water or milk, milk makes a richer casserole)
Soft cheese (cheddar or Colby in slices or shredded)
Brown hamburger in a large heavy skillet with a tight-fitting lid. Drain the meat well and top with onions, potatoes, and carrots. Put mushroom soup over all, then top with a soft cheese. Cover and simmer for 45 minutes. Check occasionally adding water or milk as needed. Serve hot.
#2479 Mar 27, 2013
Are these recipes from a cook book or are these recipes you actually make on a regular basis?
#2480 Mar 28, 2013
AMISH SOUTHERN GAL BISCUITS
2 cups sifted flour
4 teaspoons baking powder
1 /2 teaspoon salt
1 /2 teaspoon cream of tartar
2 tablespoons sugar
1 /2 cup shortening
2/3 cup milk
1 large egg, unbeaten
Preheat the oven to 450°F. Sift together the flour, baking powder, salt, cream of tartar, and sugar in a large mixing bowl. Add the shortening, and blend until the mixture has the consistency of cornmeal. Slowly pour the milk into the mixture. Add the egg and stir until a stiff dough is formed. Add more flour if needed.
Drop the dough by tablespoons onto a baking sheet. Bake for 10 to 15 minutes or until the tops begin to turn golden.
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