INGREDIENTS: 1/4 cup sour cream 1/2 cup mayonnaise 1 cup Dianne’s Salsa (or substitute another mild salsa) 2 Tablespoons Randy’s Southwest Rub INSTRUCTIONS: Place all the ingredients in a food processor or a blender and blend until smooth. Store in the refrigerator for up to 1 week or freeze.
Category: family-favorite
Ham and Beans – Dianne’s
This recipe is awesome and goes really well with Tennessee Sour Cream Cornbread. INGREDIENTS (pre-cook): 3 cups pinto beans This is about as much as you can safely cook in an 8-quart pressure cooker. If you double this recipe, do the pre-cook in two separate batches. 6 cups water INGREDIENTS (MAIN COOK): 1 large onion… Continue reading Ham and Beans – Dianne’s
NAAN Bread
Naan bread is typically baked on the sides of a 900 degree tandor oven. I make it in a very hot cast iron skillet. INGREDIENTS: 2 1/2 cups all-purpose flour (320 g) 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup warm water 1/4 oz active dry yeast (2 1/4 teaspoons) 1/2 cup sour cream 1… Continue reading NAAN Bread
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
Rick’s Breakfast Drink
INGREDIENTS: 4 cups coco mix( nutri-sweet) 2 cups powdered sugar 1 cup dry non dairy creamer 1 tablespoon cinnamon 1 cup instant coffee ( your choice)
Best Bread – Bread Maker
Randy found this years ago. It was modified by Grandma Great, Grandma Dee and Aunt Tammy. INGREDIENTS: INGREDIENTS (Wheat Bread Variation): INSTRUCTIONS: ORIGINAL NOTES:
Deviled Eggs – Jalapeno Bacon
INGREDIENTS: 12 eggs 4 Tablespoons real mayonnaise 2 Tablespoons + 1 teaspoon prepared (regular) mustard 3.5 Tablespoons of diced, pickled jalapeno peppers (more or less to taste) 1 teaspoon of juice from the pickled jalapeno peppers 4 Tablespoons bacon bits for the filling plus more to cover. 12 drops of hot sauce (tabasco, Franks, etc.)… Continue reading Deviled Eggs – Jalapeno Bacon
Pasta – Egg Pasta by Weight
NOTE: I didn’t want to use up all the eggs the last time I made this pasta (during the Corona Quarantine) and used whole eggs instead of eggs and egg yolks. I also added some olive oil to the mix. The pasta turned out rubbery. It also took longer to cook. I suspect it was… Continue reading Pasta – Egg Pasta by Weight
Shepherd’s Pie – Randy’s
Many of the steps are outlined in the video, below. Note, when you play the video Youtube may add cookies to your browser. NOTES: OK, full disclosure, this is not really Shepherd’s Pie. It it isn’t ground lamb and boiled potatoes. It is similar to shepherd’s pie because it is a meat stew layer topped… Continue reading Shepherd’s Pie – Randy’s
Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle
Makes about 6 cups. Hummus is a combination of cooked, blended chickpeas and tahini. Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). This recipe is basically a tahini and hummus recipe all-in-one. Many people buy tahini instead of making it because it is hard to make smooth tahini… Continue reading Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle