Serves 6-8 I made this for 2021 Christmas Lunch. The Balsamic Glaze was an afterthought because the dish needed more acidity. I think it could use even more. We didn’t have parmesan so we used a wine infused sharp cheese. We used a zester to grate the cheese. We tossed in some of the grated… Continue reading Roasted Brussels Sprouts with Bacon
Category: course-side-vegetable
Cheesy Corn – Guga
Adapted from a Guga Foods video. I doubled the chili flakes but most of the rest is the same. This is really easy and really good. INGREDIENTS: 2 12oz bags frozen corn 5 strips bacon (diced) 1/2 cup chopped white onion 1 cup heavy cream 1/2 cup of cheese mix (mozzarella and cheddar (divided –… Continue reading Cheesy Corn – Guga
Kim’s Chicken Bacon Ranch Loaded Tots
Ingredients: Instructions:
Mashed Potatoes – Pressure Cooker
I leave the skins on the potatoes when using a pressure cooker or instant pot. The pressure cooker makes the skins soft so I just mash them in with the potatoes. INGREDIENTS: 3-4 lbs of russet potatoes 1/2 cup melted butter 1/2 cup milk 3 teaspoons salt 1 teaspoon black pepper INSTRUCTIONS: Put 2 cups… Continue reading Mashed Potatoes – Pressure Cooker
Green Bean Casserole
This is recipe is a hybrid containing elements of the French’s recipe and the Cambpells recipe. It is a double batch which should feed several people. INGREDIENTS: 2 cans (10 1/2 ounces) Cream of Mushroom Soup 1 cup milk 1/4 teaspoon Black Pepper, Ground 2 teaspoons soy sauce (optional) 4 cans (14 1/2 ounces each)… Continue reading Green Bean Casserole
Refried Beans – Fixing Canned
It takes a long time to make refried beans for a huge group. We decided to buy #10 cans (7 lbs.) of La Preferida refried beans at the restaurant supply. They we pretty bland. If you add the following ingredients to a #10 can, they become decent. INGREDIENTS TO FIX A #10 (7lb) CAN: Bulk… Continue reading Refried Beans – Fixing Canned
Loaded Baked Potato Casserole
NOTE: You can deep fry this mixture by rolling into small balls, coating with an egg and milk mixture and rolling in bread crumbs. You have to freeze the balls solid before deep frying them. If they thaw, they will fall apart when frying. It is a lot of work. INGREDIENTS: 10 lbs potatoes 1.5… Continue reading Loaded Baked Potato Casserole
Scalloped Cabbage (Gerry Staats)
Ingredients: Soda Crackers Cheddar Cheese Cabbage Salt Pepper Milk INSTRUCTIONS: Preheat oven to 350. Boil Cabbage until Shrunk (1 head makes a big batch) In a casserole dish: Put in a layer of cabbage Put in a layer of cheese Put in a layer of crushed soda crackers Salt and Pepper the layer (repeat for… Continue reading Scalloped Cabbage (Gerry Staats)
Spaghetti Squash – Oven Baked
Tips: Spaghetti squash strands circle around the middle (not end-to-end). if you cut the squash around the middle, you will get longer strands. The skin on a spaghetti squash is very hard to cut. Using a standard knife can be dangerous. Use a serrated or bread knife instead. INGREDIENTS: 2 lb. Spaghetti Squash Try to… Continue reading Spaghetti Squash – Oven Baked
Potatoes – Oven Baked
It seems silly to have to post something this simple but we have all become accustomed to microwaving potatoes and I keep forgetting the time and temperature settings required to create an old fashioned oven baked potato. Why bake potatoes in the oven? INSTRUCTIONS: