Baked Potato Rounds
4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)
Thursday, April 18, 2013
Bake Taco Ring From Southern Family Recipes
Bake Taco Ring
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much
Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!
– Now enjoy & don’t eat to much
Baked Crab Ragoon From Fun Recipes
Weight Watchers Baked Crab Ragoon
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
By ~ ZipList melliemel818
Makes 14 (2 per serving)
Ingredients
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 green onions (small)
4 oz surimi (Imitation Crab) or substitute crab meat with Jalapeno pepper
3 oz cream cheese
Instructions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonful’s in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm
Aussie Beef Pie From Recipes From The World
Aussie Beef Pie
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
Shortcrust Pastry
1 and 1/4 sticks unsalted butter, chilled and cut into cubes
2 cups (300 g) all purpose flour
½ tsp salt
1.5 tsp white wine vinegar
1/3 cup water, chilled
Beef Pie
2 tablespoons olive oil
1/2 large white onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tablespoon thyme
2 teaspoons oregano
1 can diced tomatoes, drained
1/4 cup wine, whichever ya got- I only had white open so that's what I used
2 teaspoons salt
1 teaspoon black pepper
1.5 pounds lean ground beef or sirloin steak cut into 1/2 inch cubes
1 tablespoon flour
1.5 cups beef stock, divided (you may not use all of it, just keep it handy in case you do)
2/3 cup frozen peas
1 batch of shortcrust pastry (see above) or 3 sheets of frozen pie dough
2 sheets of frozen puff pastry
Egg Wash
1 egg
3 tablespoons water
1 pinch salt
Method:
If you are planning pies for dinner, you’ll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and rolling (another 2 hours).
Start with the pastry. Sift the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine. Be careful not to overmix! Remove the dough from the processor and gently shape into an inch thick disc, wrap up in plastic wrap and place in refrigerator for 2 hours.
After 2 hours, rest the dough on the counter for 15 minutes. Roll out on a floured surface until the dough is about 3 mm thick. Trim the dough to the size of the baking pan(s) you’re planning to use, then drape gently into the dish. Press dough into all surfaces of the pan, and try to leave about ¼ inch overhang over the top. Cover with plastic wrap again and chill for another 2 hours.
While the dough is chilling, start on the pie filling. Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes. Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes. Stir through the tomato, wine, salt and pepper and simmer for another 5 minutes.
Add the beef, stirring to combine and then add about ½ cup of the beef stock. Simmer and leave for 2 hours, stirring every 20 minutes. You may need to add more stock towards the end to ensure the mixture doesn’t catch on the bottom of the pan and burn. I ended up using about a total of 1.5 cups of stock.
Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle over the flour and stir through the mixture. Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken. You are after the consistency of a Bolognese sauce. If you need to add more stock, do. Add the peas, and let the residual heat defrost them. Season with additional salt and pepper to taste. Set the pan to the side to cool.
Heat your oven to 400° F and mix together egg wash ingredients.
After the mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pans. Place puff pastry on top, press down gently to prevent air pockets, and trim excess from edges. Press puff pastry edges and shortcrust edges together with your fingers or a fork. Brush the top of the pie(s) with the egg wash, and cut a few slits into the crust to allow steam to escape during the baking process.
Bake the pie(s) at 400° for 15 minutes, then reduce heat to 350° and continue baking for additional 20 minutes or until golden brown.
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