Funeral Potatoes

 

Ingredients

• ▢1 (32-ounce) package frozen diced hash browns
• ▢2 cups sour cream
• ▢1 (10.5-ounce) can cream of chicken soup
• ▢¾ cup unsalted butter, melted, divided
• ▢2 cups shredded cheddar cheese
• ▢1 teaspoon salt
• ▢1 teaspoon onion powder, optional
• ▢2-3 cups corn flakes, crushed

Instructions 

• Preheat the oven to 350 degrees F. 
• Lightly grease a 9-x-13-inch baking dish.
• Place hash browns in a colander and let sit until fully thawed and drained.
• In a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
• Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
• Add potatoes to the cheese mixture and stir until combined. Place in the baking dish.
• Combine cornflakes and the remaining ¼ cup melted butter until the cereal is coated.
• Sprinkle buttered cornflakes over potatoes.
• Bake for 42–46 minutes. Serve warm.

Homemade Pita Bread

1 tsp active dry yeast

1 1/2 tsp white sugar

1 cup warm water (110 degrees)

2 cups all-purpose flour, more if needed

1 cup pastry flour

1/2 tsp salt

1 TBSP applesauce

1 TBSP olive oil

1. In a small bowl, dissolve the yeast and sugar in the warm water. 

2. In a large bowl, combine the all-purpose flour, pastry flour and salt. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour until you get the right consistency. If too dry, add 2 tablespoon of water t a time until you get the right consistency. 

3. Roll the dough out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out to a 6- to 8-inch circle. 

4 To bake pita: Preheat oven to 500 degrees and put a pita on a wire cake rack. Place the rack in the oven and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (careful - it's hot) and quickly put it in a plastic freezer bag.

5. To fry pita: In a skillet over high heat, heat oil. When almost smoking, place a pita in the pan and cook for a few minutes on each side, until brown spots begin to appear. Put in a plastic bag one it has cooled a bit.

Roasted Red Pepper Hummus

1 red bell pepper
6 TBSP tahini, stirred well
2 TBSP extra virgin olive oil, plus more for drizzling
1 (14 oz) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed (about 1/2 tsp)
1/2 tsp table salt
Pinch cayenne
3 TBSP lemon juice from 1 to 2 lemons
2 TBSP sliced almonds, toasted
2 tsp fresh parsley, chopped


1. Roast the pepper: Place pepper directly on a gas flame or on a chili roaster (or under broiler). Roast until completely black, turning to char all sides. Transfer pepper to a bowl and cover with plastic wrap. When the pepper is cool enough to handle, remove the charred skin. Cut the pepper down the middle and open flat. Remove the stem and scrape out seeds (discard seeds). Chop, set aside.

2. In a small bowl, whisk together tahini and 2 tablespoons oil.

3. In a food processor, process chickpeas, roasted red peppers, garlic, salt, and cayenne until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula  With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Season to taste with salt and pepper. Drizzle with olive oil and serve with pita bread.

Smashed Potatoes

I worked for an "Australian Grill" restaurant in high school that had the most delicious side potatoes everyone ordered called "smashers." The restaurant may now be gone, but the smashers are something I couldn't get out of my head. I have to admit they also added about a 1/2 cup of cream cheese to this recipe, but I'm making mine a little lighter. Feel free to add extra cheese, butter, sour cream, or cream cheese to make all the fatty-goodness you desire.

SMASHED POTATOES:

*Boil 6-8 red potatoes with skin left on until fully cooked.

* Drain water from pan so only potatoes are remaining.

* Add about 1/2 cup milk, 2 TBSP butter, and 1/4 cup sour cream. Mix with a hand mixer but leave slightly clumpy.

* Sprinkle about 1/2 tsp. garlic salt on top and 1/2 cup of chedder cheese (the sharper the better). Mix slightly for a minute until mixed, but still clumpy.

* Place in serving bowl and sprinkle with cheese.

Sauteed Mushrooms

In my opinion, there is only one thing that can make the perfect steak better- copying Ruth Chris and making sauteed mushrooms to top it off.

Here's what you need besides a steak:
1 package of mushrooms (if you don't buy sliced you'll need to slice them to your liking)
1/2 stick butter
2 large cloves of garlic finely chopped

(that's it!)

You will want to place the butter in a frying pan on medium heat to melt it. Add the garlic once it is all melted and saute the garlic until golden brown.
Add the mushrooms and coat with butter and garlic. It only takes about 3-5 minutes for the pan to start steaming, the mushrooms to looked wet instead of dry, and have steam like this:


That's when you know you are done!

Top the perfectly grilled steak with the mushrooms and serve immediately.

Grilled Carrots

1 bag (about 14) Carrots- choose the long, skinny kind
4 TBSP Melted butter
3 TBSP Honey
Salt and Pepper to taste

Boil carrots in water for about 8 minutes- just enough to poach the carrots. They should be almost cooked, but a little crisp still.
Heat the grill to medium high.
Take the carrots out of water.
While they cool a little mix the melted butter and honey together. Then glaze the carrots with the butter/honey mixture. Season with salt and pepper on all sides of carrot.
Place carrots on the grill and grill for 3 minutes on each side. Be sure to close the grill between turns so the carrots cook and the marinade sets in.
Serve immediately.

Corn and Potatoes on the Grill

Corn: Fry fresh corn cut from the cob with one finely slices jalepeno in about 2 TBSPs butter per each ear fried.

Potatoes: Wash, cut down the center, and place about 2 TBSPs butter in each. Wrap in foil. Grill on high for about 20 minutes. Be sure to turn 10 minutes in so the skin fries in the butter on both sides to yield a crisp outer layer.

7 Layer Dip

7 Layer Bean Dip

2 Small or 1 Large can(s) of refried beans

1 16 oz package of sour cream

1 package of taco seasoning

Guacamole (I make my own with 3 avocados mashes with a fork and about 1 TBSP olive oil mixed with about 1/4 tsp salt and some pepper to taste)

1 16 oz jar of salsa

2 cups of shredded cheese

1-2 large tomatoes chopped into small pieces

1 16 oz can of chopped olives

Spread refried beans in the bottom of 9x13 pan

Add the taco seasoning the package of sour cream, mix well, then spread sour cream mixture over the refried beans.

Make guacamole and spread on top of the sour cream mixture

Pour the salsa over the guacamole and spread.

Sprinkle shredded cheese on top.

Disperse tomatoes and olives over the top of the mixture.

Serve with tortilla chips

Alternatives: Some people add shredded lettuce for a crunch, but it makes it spoil faster, some add diced jalapenos or green chilies to the layer of salsa for spice, and some people mix the taco seasoning with the beans and add cream cheese to the sour cream to make a richer taste- it's just up to you if you want spicy, creamy, or crunchy!

Fruit Dip

Ingredients

• 1 (3 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container sour cream
• 1/2 cup yogurt

Directions

1. In a medium bowl, mix the vanilla pudding mix, sour cream and yogurt. Chill in the refrigerator at least 2 hours before serving.

Asian Lettuce Wraps

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Spanish Rice (skillet or rice cooker)

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions-

Rice Cooker

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

2. Place rice in cooker, cover with ingredients from skillet, add chili powder on top, then fill liquid to the appropriate line (according to how many cups of rice were used, 1 in this case) first with the tomatoes and green chilies, then cover the rest with water (I usually put in a little extra water, just over the line).

Skillet

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Cheesy Potato Casserole

INGREDIENTS

• 1 (20 ounce) package frozen hash brown potatoes, thawed
• 1 cup melted butter, divided
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 onion, finely diced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pint sour cream
• 2 cups shredded sharp Cheddar cheese
• 1/4 cup whole wheat flake cereal

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
2. In a large bowl, mix together the hash brown potatoes, 1/2 cup butter, salt, pepper, onion, cream of chicken soup, sour cream and Cheddar cheese. Transfer the mixture to the casserole dish.
3. In a medium bowl, mix the whole wheat flake cereal and remaining butter; sprinkle over potato mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes.