Here are some badass stuffed mushrooms my buddy and I invented last weekend.
4 Large Portabello Mushroom caps
4 Average sized jalapenos
3/4 Pound of Bacon
Half of an Onion (we used a white one, but red or yellow would also work)
1 Bulb of Garlic (yes, the whole bulb)
Shredded Pepper Jack Cheese (we had to shred ours, we couldn't find preshredded)
Butter (real butter, not that margarine crap)
RUM!!!!!!!!!!!!!!!!!!!!! (we used Pusser's because that's what I was drinking)
Soak the caps with some of your RUM of choice (I capitalized the word RUM because it deserves to be capitalized at all times)
Cook up your bacon but keep the grease when you're done cooking it.
Add a little butter to your bacon grease. (Still with me?)
Mince up your garlic into itty bitty pieces and add them to your bacon grease/butter.
While your garlic is cooking, dice your jalapenos and the half onion. You can add those two ingredients as soon as your garlic is browned.
Cook the whole thing, your onions, peppers, and garlic until they're done.
Now you can drain off your liquids. We used a strainer over a jar to catch the goodies and to keep the grease for future endeavors.
Now you can take your onion/jalapeno/garlic mixture and add your bacon, after chopping it into very small pieces.
Take this mixture and add it to your caps, topping with a TON of shredded Pepper Jack cheese.
Stick those suckers on the grill and grill to perfection and enjoy!!!
Throw some flavored wild rice on the stove and serve these 'shrooms over the rice and you've got yourself a meal.
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peal ,Boil and cube yellow yukon potatos
while still warm put on cookie sheet
put on mustard and pickel juice mix
put in fridge for hour or 2
then manaze(sp)?dill salt/pepper
celery,onion,then hardboiled egg just before eating
I don't use many recipes unless I'm baking... I just toss stuff in until it's good. Chicken, mushroom risotto is a favorite here. Instructions for cooking the rice are on the risotto container other than the chicken and mushrooms which I saute in garlic, maui onions, and olive oil first then add later.
1/2 teaspoon seasoned salt
1 tablespoon flour
large zip-top bag
1 1/2 lb salmon fillets (skin removed Wild Sock-Eye Salmon preferred
2 tablespoons mayonnaise, divided
1/2 - 1 cup shredded Parmesan cheese, divided
Place flour and seasoned salt in ziplock bag.
Cut salmon into portion sized pieces
Place salmon in ziplock and shake to coat.
Remove salmon to cutting board and spread one side with mayo
spinkle with parmesan and press with hand to coat.
Preheat olive oil in skillet over medium heat
place salmon cheese side down in skillet and spread with remaining mayo and cheese
Cook for approximately 5-6 minutes per side. Until fork tender
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* 1Box lasagna noodles
* 1 - 2 lb butter
* 1-2 lb diced onions (frozen ones work great)
* 1 lb American cheese or block of Velveeta
* 5 lbs mashed potatoes
* 1lb sour cream
* salt and black pepper to taste
Pastry bag is helpful (with no tip on)
or heavy duty freezer bag with corner cut off
1. Cook the noodles in water to al dente and set aside. In a pan, heat the butter on medium, and saute the onions until soft and sweet. Reserve 1/2 cup of the onions, some of the butter for the top of the casserole. Make the mashed potatoes, salt, pepper and cheese. Mix well.
2. In a lasagna pan spoon some butter on bottom Place 3 noodles on the bottom smear several tablespoons (3) of sour cream over lasagna noodles to coat, pipe in thick rows of potato mixture over noodles (No need to completely cover noodles, this will spread out so about 6 rows will do. Repeat - making three layers of potato and 4 layers of noodles. Spread the remaining onions and butter on the top layer of noodles. Take a knife and cut the casserole into portion-size squares to make serving easier.
3. Cover with foil and bake at 350 degrees F., for 1hour. Let rest for 15 minutes before serving.
1 (8 ounce) package refrigerated crescent
1 (8 ounce) package cream cheese,
˝ c mayo
8 oz. pk.Grated cheddar cheese
1 (1 ounce) package Seven Seas Italian
1/4cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions Directions: 1.
Preheat oven to 375 degrees F (190 degrees C). 2.
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. 3.
Place cream cheese & mayo in a medium bowl. Mix cream cheese with Seven seas dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange red bell pepper, broccoli and green onions on top Sprinkle with Package of cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.
these are 2 that i like. the second one i make for parties as an appetizer, but you also make it as a snack. (i got them from my mom)