INGREDIENTS:
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans Cream of Chicken Soup
2 cups Sour Cream
1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed Corn Flakes
2 Tbs butter or margarine melted
DIRECTIONS:
Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
Saturday, October 24, 2009
Wednesday, October 21, 2009
Grilled Pork and Fontina Sandwiches
Ingredients:
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches:
Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices
Directions:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches:
Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
Sunday, October 18, 2009
Round 2 Recipe: Garlic Bread Pizza
Use left over bread from Penne Pasta
Ingredients:
1/2 the leftover Garlic Bread baguette
1/2 cup tomato sauce
Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
1 cup shredded mozzarella cheeseDirections:
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
Penne Pasta with Sausage and Cheesy Garlic Bread
Ingredients
Pasta:
1 pound penne pasta
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning mix
1/4 teaspoon crushed red pepper flake, optional
4 Italian-style hot pork sausages, cut into 1/2-inch slices
1 (28-ounce) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
Basil leaves, for garnish
Cheesy Garlic Bread:
1/2 store-bought garlic bread (save other half for Pizza)
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning mix
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.
Pasta:
1 pound penne pasta
2 tablespoons olive oil
1/2 medium yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon Italian seasoning mix
1/4 teaspoon crushed red pepper flake, optional
4 Italian-style hot pork sausages, cut into 1/2-inch slices
1 (28-ounce) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
Basil leaves, for garnish
Cheesy Garlic Bread:
1/2 store-bought garlic bread (save other half for Pizza)
1 cup shredded mozzarella cheese
1/2 teaspoon Italian seasoning mix
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.
Apple Crisp
1/2 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup butter
1/8 tsp. soda
1/8 tsp. baking powder
1/8 tsp. salt
Mix and blend for topping.
4 cups sliced apples
2 Tbs. butter
1/3 cup sugar
1/4 tsp. cinnamon
Mix together and put in buttered baking dish. Sprinkle topping over apples. Bake at 350 for 45 minutes. Serve with vanilla ice cream or whipped cream.
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup butter
1/8 tsp. soda
1/8 tsp. baking powder
1/8 tsp. salt
Mix and blend for topping.
4 cups sliced apples
2 Tbs. butter
1/3 cup sugar
1/4 tsp. cinnamon
Mix together and put in buttered baking dish. Sprinkle topping over apples. Bake at 350 for 45 minutes. Serve with vanilla ice cream or whipped cream.
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