Ingredients
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
Friday, April 29, 2011
Brian's German Potato Salad
Ingredients
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
4 pounds red potatoes, halved
1 pound Bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons salt
1 cup apple cider vinegar
2 teaspoons celery seed
2 tablespoons chopped fresh parsley
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
Basic Sugar Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Brunch on the Bayou
Ingredients
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheeseDirections
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
4 ounces Italian sausage, casings removed
1/2 (1 pound) loaf day old French bread, broken into small pieces
3 tablespoons butter, melted
1 pound shredded Monterey Jack cheese
1 1/2 cups whole milk
10 eggs
1/3 cup white wine
3 green onions, chopped
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheeseDirections
Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
Cover the dish, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.
Asian Rainbow Trout
Ingredients
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, choppedDirections
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
4 (6 ounce) fillets boneless, skinless rainbow trout
2 teaspoons soy sauce
salt and pepper to taste
1 teaspoon white sugar
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 green onions, choppedDirections
Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.
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