Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Asian Lettuce Cups with Spicy Ground Turkey Filling

Asian Lettuce Cups with Spicy Ground Turkey Filling

Makes 4-6 servings

Recipe adapted from California Sol Food Casual Cooking from the Junior League of San Diego  (Food photography by Frankie Frankeny)

Ingredients:

• 1-2 Tablespoons peanut oil or vegetable oil 
• 3 Tablespoons minced red onion or shallots
• 2 Tablespoons minced garlic 
• 2 Tablespoons grated ginger root
• 1-1/2 lbs. ground turkey
• 4 Tablespoons soy sauce 
• 1 Tablespoons Sriracha sauce
• 1 teaspoon fish sauce
• 1 cup chopped fresh cilantro
• 1/3 cup chopped peanuts
• 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Directions:

1. Chop onion and set aside. 
2. Peel ginger root, then grate with the large side of a cheese grater.
3. Chop garlic 
4. Chop cilantro 
5. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes
6. Add garlic and ginger root and saute about one minute more
7. Add ground turkey to frying pan and break apart
8. Add soy sauce, chili garlic sauce, and fish sauce. 
9. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
10. Add chopped cilantro and cook 1-2 minutes more
11. Serve filling in lettuce leaves
12. Chop peanuts and put in small bowl to serve on the side

California Sol Food celebrates the sunny climate of San Diego with simple, refreshing recipes that perfectly reflect the casual, surf’s-up lifestyle of America’s Finest City. In addition to 163 triple tested recipes, California Sol Food offers fabulous menus, great cooking tips, and 25 full-page food photographs by Frankie Frankeny, recently named one of The 100 Most Creative People in America by Entertainment Weekly Magazine.  A 2005 West Regional Winner of the Tabasco Community Cookbook Award.

Applebee's Hot Spinach and Artichoke Dip

Applebee's Hot Spinach and Artichoke Dip

Spinach and Artichoke Dip is one of the most ordered items in Applebee's restaurant. It is made of warm creamy spinach, melted Asiago, Romano & Parmesan cheeses and Artichoke hearts served with tortilla dips.

 Ingredients:

• 1 (10 oz.) box frozen chopped spinach, thawed
• 1 (14 oz.) can artichoke hearts, drained and roughly chopped
• 1 cup shredded Parmesan-Asiago-Romano cheese blend
• 1/2 cup shredded mozzarella cheese
• 10 oz. prepared Alfredo sauce
• 1 tsp minced garlic
• 4 oz. softened cream cheese

Directions:

Preheat oven to 350° F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the sauce for Applebee's Veggie Patch Pizza or as a dip for chips.

Pizza Hut Paper Thin Crust Pizza

Pictured is Pizza Hut's Tuscani Thin Crust Pizza

Pizza Hut Paper-Thin Crust Pizza

Make a day ahead of time to allow dough to ferment 12-24 hours

Enough for at least two 16-inch pizzas

Ingredients

• 2 cups water (105°s; F)
• 1/2 tsp yeast (proofed in water)
• 4 cups flour
• 3 Tbsp olive or vegetable oil, plus oil for pans
• 1 1/2 cups cake flour
• 2 tsp salt

Directions

1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550° F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes,  or until cheese is bubbly and outer edge of crust is a light golden brown.
5. For light toppings - Oil the crust, then prick it with a fork and pre-bake for 3 minutes.  Add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
6. Remove from oven.

Servings:
4

Cajun Remoulade

Cajun Remoulade Sauce

Ingredients:

• 1 cup of Hellman’s Mayonnaise
• 1 tbsp of Dijon Mustard
• 1 tsp Cajun seasoning
• 1 minced garlic clove
• ¼ tsp cayenne pepper
• salt to taste 

Directions:

1. Mix altogether the mayonnaise, Dijon mustard, Cajun seasoning, minced garlic, cayenne pepper, and salt. 
2. Taste and adjust seasoning and refrigerate. 

Biff's Buttermilk Flounder

Broad River Seafood2601 Boundary StreetBeaufort, South Carolina

Biff's Buttermilk Flounder

Ingredients:

• Frying Oil
• 2 lbs. Flounder Fillets, with skin on
• Salt & Pepper
• 2 cups Buttermilk
• 1/2 teaspoon paprika
• 1 cup Self-Rising Flour

Directions:

1. Heat frying oil to 350 degrees in deep fryer.
2. Cut flounder pieces, as you like.
3. Lightly salt and pepper flounder pieces.
4. Pour buttermilk into container.
5. Soak flounder in buttermilk for a minute or more.
6. Mix paprika with flour.
7. Dredge flounder in flour.
8. Deep fry breaded flounder until golden brown and flesh is flaky white (in 2 to 3 minutes, depending on thickness of flounder pieces).
9. Remove fried flounder pieces from oil and drain on paper towels. 
10. Serve immediately.

Great served with fried potatoes and Cajun Remoulade Sauce.

Here's the recipe Cajun Remoulade Sauce.

Back in the Day Bakery Old Fashioned Cupcakes

Old-Fashioned Cupcakes

Recipe courtesy Cheryl Day, The Back in the Day Bakery Cookbook
Back in the Day Bakery, Savannah, Gerogia

Serves: 24 cupcakes

Ingredients

• 1 3/4 cups cake flour (not self-rising)
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 sticks unsalted butter, cut into cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Old Fashioned Frosting, recipe follows

Directions

1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

Old-Fashioned Cupcakes on the Food Network

Wendy's Chili

Wendy's Chili

Serves: 8
Cooking Time: 3 hr

Ingredients

2 pounds ground beef
1 29-ounce can tomato sauce
1 29-ounce can kidney beans with liquid
1 29-ounce can pinto beans with liquid
1 medium onion, diced
2 green chiles, diced
1 rib celery, diced
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1-1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions

1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot , combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.

Pasta House Co. Special House Salad

St. Louis Missouri

Pasta House Co. Special House Salad

Ingredients:

1 Head Iceberg Lettuce
1/3 Head Romaine Lettuce
1 cup Artichoke Hearts (NOT marinated artichoke hearts)
1 cup sliced Red Onions
1 cup diced Pimentos (drained completely)
2/3 cup Olive Oil
1/3 cup REGINA wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup freshly grated parmigiano cheese

Procedure:

Wash the iceberg and romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well-chilled, remove from refrigerator. Split head of iceberg lettuce in half, pulling the heart of lettuce out of both halfs and breaking into small pieces. DO NOT USE A KNIFE ON LETTUCE. Only separate the rest of the iceberg, it will break up when tossed. Tear the romaine lettuce (each leaf into 3 sections). Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts well; measure and add to lettuce. DO NOT USE MARINATED ARTICHOKE HEARTS. Peel and slice red onion; drain and dice pimentos. DRAIN PIMENTOS COMPLETELY, or salad will turn red. Measure the onions and pimentos and add to lettuce.

Add Olive Oil, Vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve. Serves four.

Makes 1-2 Servings

Davy Crockett Cookie Bars

DAVY  CROCKETT COOKIE BARS 

A school lunch favorite 

Makes 3 dozen.  

INGREDIENTS:

• 1 c. white sugar
• 1 c. brown sugar
• 1 c. shortening
• 3 eggs
• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 c. quick oats
• 1 tsp. black walnut extract
• 1 c. chopped nuts
• 1 c. chocolate pieces 

DIRECTIONS:

1. Cream sugars, shortening and eggs. 
2. Add sifted dry ingredients.
3. Stir in remaining ingredients.
4. Bake on large cookie sheet or jelly roll pan at 350 degrees for 15 to 20 minutes.
5. Cut in squares when cool 

Red Beans and Rice

Red Beans and Rice

PREP TIME: 1 Hour
SERVES: 10-12

 COMMENT:

It’s a tradition like no other in Southern Louisiana. It’s Monday. It’s red beans and rice. It’s what’s for dinner.

Red beans and rice became a staple Monday meal when Monday was wash day. Since red beans and rice don’t require much attention (just a lot of time!), it became the ideal meal to sit simmering while the wash was getting done. While we don’t all spend Mondays doing laundry any more, South Louisiana and New Orleans still loves that Monday bean routine.

Traditional pairings include smoked sausage, but tons of different foods go well with red beans and rice, whether it’s a pork chop, fried seafood, ham shanks, hot sausage, fried chicken/chicken livers. Top your meal off with some cornbread and greens, and you have a true New Orleans meal.

INGREDIENTS:

• 1 (16-ounce can) Blue Runner New Orleans Red Beans
• 1 (10-12-ounce) can red kidney beans in water
• 1/4 cup vegetable oil
• 1/4 cup bacon fat
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 1 quart chicken stock or water
• 1 pound sugar cured ham, diced
• 1/2 pound smoked sausage, sliced
• 1/2 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and pepper to taste
• 5 cups cooked white rice

INSTRUCTIONS:

1. In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. 
2. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. 
3. Add garlic and saute, stirring occasionally, for an additional 3 minutes. 
4. Add chicken stock, blending well into the roux mixture. 
5. Add ham and smoked sausage and cook 3-5 minutes. 
6. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
7. Add additional stock or water as necessary to maintain soup-like consistency. 
8. Add cooked kidney beans.
9. Season to taste using salt and pepper. 
10. Return to a low boil just to warm beans.
11. Serve immediately over cooked white rice
12. Garnish with green onion and parsley

Creole Cream Style Red Beans

Blue Runner's original recipe.  Lightly seasoned and
modeled exactly after the traditional home recipe.
They are great on their own, or with your favorite
main dishes and sides.
Available in 16 and 27 ounce and 1-gallon cans.

Rib City Grill's Pecan Pie

Rib City Grill's Pecan Pie

Total time: 1½ hours, plus cooling time

Servings: 8

Note: Adapted from Rib City Grill. This recipe makes a 10-inch pie; 10-inch pie pan and dishes are available at cooking and baking supply stores, as well as some gourmet markets, and are widely available online.

Ingredients:

• 1/3 cup (2.7 ounces) butter, softened
• 3/4 cup (5 ounces) sugar
• 1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
• 1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 4 eggs, beaten
• 2 1/2 cups (10 ounces) chopped pecans
• 1 (10-inch) prepared unbaked pie shell

Instructions:

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1½ minutes.

3. Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.

4. With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.

5. Fold the chopped pecans into the batter using a spatula.

6. Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.

7. Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.

8. Cool the pie on a rack for at least 2 hours before slicing and serving.

Source:  LA Times
noelle.carter@latimes.com

Poppy Seed Dressing

Ingredients:

• 1-1/2 Cup Sugar
• 2 teaspoons Dry Mustard
• 2/3 Cup Apple Cider Vinegar
• 3 tablespoons Onion Juice*
• 2 Cups Vegetable Oil (not olive oil)
• 3 tablespoons Poppy Seeds

Instructions:

1. Mix sugar, mustard & vinegar.
2. Add onion juice and stir - mixing thoroughly.
3. Slowly add oil - using blender or electric mixer, beat constantly and continue to beat until thick.
4. When you think mixture is thick enough - beat 5 minutes longer.
5. Add poppy seeds and beat for a few minutes more.
6. Refrigerate.

*To make Onion Juice, put 1 medium onion in blender and strain off juice.

Raspberry Poppy Seed Dressing:

Just add 1 carton Raspberry Yogurt (6 oz Size)

Lemon Poppy Seed Dressing:

Substitute

• 1/2 Cup fresh Lemon Juice for the Vinegar

and add

• 1 teaspoon grated lemon peel

Jeremy's on the Hill Artichoke and Potato Au Gratin

Jeremy's on the Hill

A California Bistro style restaurant, the best in Julian, California
providing fine and gourmet dining.

San Francisco trained Cordon Bleu chef Jeremy Manley was raised in Julian and has been preparing food since the tender age of 10. Yet, his talent at age 23 is far beyond his years. This impressive California style bistro offers impressive local and regional wines paired with the freshest of fish and Nebraska beef from Bisher’s Quality Meats.

Ingredients:

• 2 cups grated Parmesan cheese
• 3 cups grated Gruyere cheese
• 3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
• Salt, pepper
• 2 cloves garlic, minced
• 6 cups drained marinated artichoke hearts
• 1 quart heavy cream, divided

Instructions:

1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
2. In a medium bowl, combine the Parmesan and Gruyere cheeses.
3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
7. Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. 
8. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). 
9. Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves 12-16

Source: LA Times
  

Cowboy (Western) Beans

Cowboys at Campfire by Chuckwagon Premium Poster Print, 16x24

Cowboy (Western) Beans

Makes: 12 servings
Prep: 15 minutes
Cook: Low 4 hours, High 2 hours

 Ingredients

•  3  28-ounce cans vegetarian baked beans, drained
• 3/4  cup bottled hot-style barbecue sauce
• 1/2  cup chopped onion (1 medium)
•  1/3  cup packed brown sugar
• 1  tablespoon dry mustard

Directions

1. In a 3-1/2- to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar, and mustard.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 12 servings.

Banana Split Cake

Banana Split Cake

Ingredients

2 cups graham cracker crumbs

3/4 cup white sugar

1/4 pound butter, melted

2 (8 ounce) packages cream cheese

1 1/2 cups confectioners’ sugar

4 bananas, sliced

1 (15 ounce) can crushed pineapple, drained

1 (16 ounce) container frozen whipped topping, thawed

1 (16 ounce) jar maraschino cherries, drained

12 ounces crushed peanuts

Instructions

1. Combine the graham cracker crumbs, white sugar and melted butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.

2. Beat together the cream cheese and confectioners sugar; spread over graham cracker crust.

3. Layer bananas and pineapple over cream cheese mixture; cover fruit with whipped topping.

4. Top with cherries and chopped nuts; refrigerate and serve chilled.

Cracker Barrel Old Country Store Meatloaf

Cracker Barrel Old Country Store Meatloaf 

Preheat oven to 350 degrees.Makes 4 Servings

Ingredients:

• 1 pounds ground beef
• 1/2 medium onion, chopped 1/4-inch square
• 1/2 green bell pepper, diced
• 1 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 can diced tomatoes (1/2 of 14.5 oz. can)
• grated biscuit crumbs from 2 biscuits

Instructions:

1. Preheat oven to 350 degrees F.
2. Place all in large bowl, mix well.
3. Place in loaf pan, press down with spoon.
4. Bake at 300 degrees oven for 60 minutes.
5. Remove from oven and invert loaf over 8-inch wire rack to drain grease and juice for 5 minutes.
6. Spread 1/4 cup of catsup over each loaf.
7. Cut into portions 5 to 6 ounces each and keep warm. Makes 4 five-ounce servings

Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce

Ingredients:

• 1 pkg Pasta (penne or fettuccine)

• 1 stick of butter

• 1 clove of minced garlic

• 1 pint of heavy cream

• 1 cup of fresh Parmesan cheese

• 2 tbsp cream cheese

• 1/4 tsp salt

• 1/2 tsp white pepper

Directions:

1. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.

1. Add in heavy cream and cream cheese and heat until bubbling, but do not boil. 

1. Add in Parmesan Cheese and mix until the cheese melts. 

1. Sprinkle in salt and pepper to taste.

1. Mix the hot sauce into the noodles and serve. Just like Olive Garden.