Archive for Author Chef Matt

Spinach Pesto

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Spinach Pesto
Submitted By: 
Recipe Type: Sauces
 
Ingredients
  • 2 c spinach washed
  • ¼ c slivered almonds or pine nuts toasted
  • ¼ c Parmesan cheese
  • 1 garlic clove
  • ¼ c extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Place all ingredients into a blender and process to a fine paste.

 

Posted in International, Italian, Sauces

Spicey Chicken Spread

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Spicey Chicken Spread
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 2 lg cans of chicken
  • 1 pkg of softened cream cheese
  • 1 cup grated cheddar or mexi blend cheese
  • ranch dressing
  • Frank's hot sauce
  • crackers, your favorite
Instructions
  1. Mix chicken and both cheeses until the chicken is coated.
  2. Add ranch dressing and continue mixing until desired consistency for a spread.
  3. Start adding Frank’s hot sauce. I use ½ bottle or more, I like it hot.
  4. Chill.
  5. Serve on your favorite cracker.

 

Posted in Appetizer, Dips

Sour Cream Sugar Cookies

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Sour Cream Sugar Cookies
Submitted By: 
Recipe Type: Cookies
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 c sugar
  • ¼ c shortening
  • ¼ c butter
  • 1 t vanilla
  • 1 egg
  • ½ c sour cream
  • Mix together then add:
  • 2⅔ c flour
  • ½ t baking powder
  • ½ t salt
Instructions
  1. Roll dough on a floured surface to ¼” thick.
  2. Use your favorite cookie cutter.
  3. Place on a baking sheet.
  4. Bake at 400 degrees for 8-10 minutes.

 

Posted in Cookies, Holiday

Snickerdoodle Cookies

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Snickerdoodle Cookies
Submitted By: 
Recipe Type: Cookies
Cook Time: 
Total Time: 
 
Ingredients
  • 1 c shortening
  • 1½ cups white sugar
  • 2 eggs
  • 2¾ cups flour
  • 1 t baking soda
  • 2 t cream of tartar
  • ¼ t salt
  • 2 T white sugar
  • 2 T ground cinnamon
Instructions
  1. Preheat oven to 350.
  2. Mix shortening, sugar, and eggs.
  3. Add all remaining ingredients, except the 2 T of sugar and cinnamon.
  4. Place the 2 T sugar and cinnamon in a small bowl and mix.
  5. Roll dough into 1” balls, and then roll each ball in the cinnamon and sugar mixture and place on a cookie sheet.
  6. Bake 8-10 minutes until light brown.

 

Posted in Cookies

Shrimp Dip

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Shrimp Dip
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 1 pint sour cream
  • 1 8 oz pkg of cream cheese softened
  • 1 can drained tiny shrimp
  • Bon Appetit to taste
Instructions
  1. In a medium bowl, place cream cheese and stir until it is smooth.
  2. Add the sour cream and mix well. Then add your shrimp.
  3. Season with Bon Appetit. (1/2 tsp+)Refridgerate for 1 hour.
  4. Make sure you have plenty of Wavy Lays or Ruffles, this dip won’t last long.

 

Posted in Appetizer, Dips

Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 3-4 cups large mushrooms
  • 1 lb sausage
  • 1 pkg cream cheese
Instructions
  1. Brown sausage.
  2. Drain meat and add cream cheese. Hollow out your mushrooms & place in a 13X9 casserole dish.
  3. Stuff mushroom with a heaping spoonful of meat and cheese mixture.
  4. Cover and bake at 350 for 45 mins.

 

Posted in Appetizer, Main Course

Salmon Scalloped Potatoes

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Salmon Scalloped Potatoes
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 can salmon, drained reserving liquid, and flake salmon
  • 4-6 medium potatoes, peeled
  • 1 medium onion finely chopped
  • 1 c grated cheddar cheese
  • 1 8 oz jar pasteurized cheese
  • 1 c sour cream
  • 1 t salt
  • ¼ teaspoon fresh ground black pepper
  • 2 T butter
  • ⅓ cup breadcrumbs
Instructions
  1. Preheat oven to 350.
  2. Cook potatoes in boiling water approx 15 minutes or until tender
  3. Drain water off the potatoes and cool
  4. Thinly slice potatoes and place in a bowl and add your chopped onion.
  5. In a medium size bowl, mix salmon liquid, both cheeses, sour cream, salt and pepper. This will create your sauce.
  6. Grease a shallow 2-quart casserole dish.
  7. Layer ½ the potatoes and onion mixture in the bottom of the dish.
  8. Then layer ½ of the flaked salmon over the potato mixture.
  9. Take ½ the sauce and spread over the top.
  10. Repeat the layering process finishing off all the ingredients.
  11. Final step, in a small bowl, melt butter and mix with bread crumbs.
  12. Drizzle evenly over the top.
  13. Bake uncovered at 350°F for 30 to 35 minutes, or until hot.
  14. Sprinkle with chopped parsley and serve.

 

Posted in Main Course, Potatoes, Seafood

Risotto Milanese

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Risotto Milanese
Submitted By: 
Recipe Type: Side
 
Ingredients
  • Extra-virgin olive oil
  • 1 large onion, cut into ¼-inch dice
  • Kosher salt
  • 2 cups Carnaroli or Arborio rice
  • 2 large pinches saffron
  • 3 to 4 cups chicken stock, kept HOT
  • 1 cup dry white wine
  • 2 tablespoons butter
  • ½ to ¾ cup grated Parmigiano-Reggiano
Instructions
  1. Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes.
  2. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
  3. Add the saffron to the hot chicken stock; the stock should turn bright yellow.
  4. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
  5. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
  6. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
  7. Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.

 

Posted in Appetizer, International, Italian, Side Dish

Refried Beans

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Refried Beans
Submitted By: 
Recipe Type: Side
 
Ingredients
  • 2 c pinto beans(wash and sort; place beans in a crock pot and cover the beans with about 6 c water and soak overnight with ½ t salt and 1 clove of garlic)
  • ¼ chopped onion
  • 2-3 T bacon grease
  • Monterrey jack cheese grated, or your favorite cheese
Instructions
  1. After the beans have soaked overnight, turn the crock pot on high until the water starts to boil.
  2. Reduce the temperature and maintain a medium boil. I boil these all day long(8-10 hrs) until they start to fall apart. When this starts to happen, remove most of the excess water and reserve in a bowl.
  3. At this point, the beans should mash pretty easy with a potato masher.
  4. After they are mashed, heat bacon grease and saute chopped onion until tender.
  5. Add mashed beans, and fry. If they dry out to fast, you can add some of the leftover juice.
  6. Salt and pepper to taste.

 

Posted in International, Mexican, Side Dish, Vegetables

Quick Beef Stroganoff

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Quick Beef Stroganoff
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 1 Ib lean ground beef
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 sm can cream of mushroom soup
  • 1 c sour cream
  • 1 sm can sliced mushrooms
  • 2 T catchup
  • 2 t Worcestershire sauce
  • 1 sm pkg egg noodles
Instructions
  1. In a medium fry pan, brown beef, onion, and garlic.
  2. When cooked, add all remaining ingredients, except noodles, simmer. In a large pot, fill with water and prepare your noodles.
  3. Serve meat mixture over noodles.

 

Posted in International, Main Course
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