Sunday, October 21, 2012

Ham and Lima Beans with Dumpling From Just a Pinch

1 lb dry great northern beans
2 qt cold water
1 meaty ham bone or
1 lg ham steak, cut into cubes
1/2 tsp salt
6 peppercorns, whole black
1 bay leaf
1 md onion, sliced or diced
DUMPLINGS:  
1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp vegetable oil

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Directions



1 Wash the beans and discard any irregular or discolored ones; add 2 quarts cold water and soak overnight.

2 Drain the old water and add 2 quarts fresh cold water into a large soup pot or Dutch oven. Place beans, ham, salt, peppercorns, and bay leaf into pot; cover. Simmer on low heat for 3 to 3 1/2 hours.
Add onion for the last half-hour.

3 If using ham bone, remove and cut the meat off; add ham to soup. If using ham steak cubes, leave in soup. Season to taste.

4 FOR DUMPLINGS:
Mix flour, baking powder, and salt into mixing bowl. Combine milk and vegetable oil separately. Add all at once to dry mixture, stirring just until moistened.

5 Turn heat to medium to high under beans and bring them back to a boil. Drop batter from tablespoon atop bubbling beans. Cover tightly; let mixture return to boiling. Reduce heat (don't lift cover); simmer 12 to 15 minutes. Makes about 10 dumplings.

Cheesy Potatoes From Just a Pinch

2 lb hash brown potatoes
1 c sour cream
1 stk melted butter
get recipes @ goboldwithbutter.com
2 c shredded cheddar cheese
  onion
  salt
  pepper


Directions




1 Preheat oven to 350

2 Spray a 9x13 casserole dish with cooking spray

3 Mix all ingredients together and place in casserole dish.

4 Bake at 350 for an hour

Bloomin Pizza Bread From Girl Who Ate Everything

Ingredients:

1 unsliced round loaf sourdough bread 12-16 ounces mozzarella or Provolone cheese, thinly sliced
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Instructions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Bloomin Onion Bread From Girl Who Ate Everything


Ingredients:

1 unsliced loaf sourdough bread

12-16 ounces Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Instructions:

Preheat oven to 350 degrees.


Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Beef and Cheese Enchiladas From Tasty Kitchen

Preparation Instructions


Brown hamburger with chopped onions, salt and pepper. Drain and set aside.

For the sauce, in a large family skillet or stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.

Spray two 9×13 pyrex baking dishes and set up assembly line style: tortillas, beef, cheese and sauce. Dip a tortilla in the enchilada sauce, allowing excess to drip off. Lay on a plate and fill with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.

Bake at 350ºF for 30 minutes each or freeze the second pan for another day.

Note: This recipe makes about 8 cups of enchilada sauce.

Ingredients
FOR THE ENCHILADAS:
2 pounds Beef
2 whole Medium Onions, Finely Chopped
1 teaspoon Each, Salt And Pepper
24 whole Tortillas (white Or Wheat Depending On Your Preference)
6 cups Shredded Mexican Cheese
FOR THE SAUCE:
¾ cups Oil
6 Tablespoons Flour
6 Tablespoons Chili Powder
2 cans (15 Oz. Size) Tomato Sauce
2 cans (14 Oz. Size) Chicken Broth
1-½ teaspoon Cumin
1-½ teaspoon Garlic Powder
1-½ teaspoon Onion Salt
1 teaspoon Salt