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xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Having a party
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Sledneck
Full Fledged Farker
been hearing alot of good things about keric c's baked beans lately
L
Larry Wolfe
Guest
Can't go wrong with potato salad, pasta salad, beans and cole slaw to go with BBQ! It's good and cheap!!
D
Dale P
Guest
Mac n cheese!
Norcoredneck
somebody shut me the fark up.
Do the Keri c beans for sure.
What is Garlic cheese grits
Many recipes, just google it, or search the site here.
RevZiLLa
is One Chatty Farker
For a twist on cornbread, get some jiffy corn muffin mix and get it ready. Pour 1/2 into a loaf pan. put creamed corn and some jalapeños and some grated cheese in on top of that, pour on the rest of the mix. EZ AND GOOD
Here is the recipe I use most often. Add more garlic as you desire.:mrgreen:
Cheese Grits
Recipe By :John Bailey
Serving Size : 6 Preparation Time :0:45
Categories : Breakfast Food Casseroles
Cheese Rice And Other Grains
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quick grits -- not instant
4 cups water
1 stick butter
1 1/2 cups sharp cheddar cheese -- grated
2 cloves garlic -- minced fine
2 each eggs -- beaten
extra cheese for topping
Preheat oven to 350 degrees.
Bring water to rapid boil in three quart saucepan. Stir in grits,
reduce to simmer and cook about 12 or 15 minutes, until not watery and fairly thick. Remove from heat and add stick of butter, grated cheese and the garlic. Garlic is optional. I normally do not add garlic when used as a breakfast dish. When butter and cheese have melted and mixture has cooled somewhat, add the beaten eggs. Mix well. Pour into casserole. Sprinkle additional grated cheese over top if desired. I always desire. Bake in preheated 350 degree oven for about 30 minutes, or until firm and browned.
Norcoredneck
somebody shut me the fark up.
Dr BBQ has a recipe in his book much like that. Bonesmokers cornbread i think it's called. More like cake, awesome. He also made a peach cobbler in a aluminum pan that was also good.
This is the recipe that I use, and I add red bell pepper, a couple jalapenos, cheddar, and bacon. Everyone loves it. I've been told the bacon is an unexpected surprise. :biggrin:
K
Keri C
Guest
Keri's Confetti Corn Pudding
Recipe By : Taste of Home, modified by Keri Cathey
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cream cheese -- (8 ounces) softened
3 eggs -- beaten
1/3 cup sugar
1 package Jiffy corn bread/muffin mix -- (8-1/2 ounces)
1 can cream-style corn -- (16-1/2 ounces)
2 1/3 cups fresh -- frozen or canned sweet corn, drained
1 cup half-n-half OR milk
1 teaspoon salt
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1/2 bunch green onions, chopped
1 or 2 jalapeno peppers, chopped (optional)
In a mixing bowl, blend cream cheese, eggs and sugar. Add all of the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until set. Yield: 12-16 servings.
~~~~~~~~~~~~~~~~
We've done this for several back yard events now, and it always goes over well. When hot it spoons out, when cool it cuts into squares and can be eaten out of hand. Never had any leftovers.
Recipe By : Taste of Home, modified by Keri Cathey
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cream cheese -- (8 ounces) softened
3 eggs -- beaten
1/3 cup sugar
1 package Jiffy corn bread/muffin mix -- (8-1/2 ounces)
1 can cream-style corn -- (16-1/2 ounces)
2 1/3 cups fresh -- frozen or canned sweet corn, drained
1 cup half-n-half OR milk
1 teaspoon salt
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1/2 bunch green onions, chopped
1 or 2 jalapeno peppers, chopped (optional)
In a mixing bowl, blend cream cheese, eggs and sugar. Add all of the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 45-50 minutes or until set. Yield: 12-16 servings.
~~~~~~~~~~~~~~~~
We've done this for several back yard events now, and it always goes over well. When hot it spoons out, when cool it cuts into squares and can be eaten out of hand. Never had any leftovers.
Last edited by a moderator:
K
Keri C
Guest
Smoked Cabbage
We've been doing smoked cabbages since... uh... about 1992, I guess it was, when we started having a particular large group campout each fall. There are lots of ways of doing them, but they always go over well.
Core out your cabbage, but don't go all the way through to the bottom. Using about 1/2 to a whole stick butter for each head of cabbage, stuff in some butter, a crumbled chicken bouillon cube, some more butter, another crumbled cube, and top it off with butter. Get creative - you can also add chopped jalapenos, habs, onions, chopped smoked sausage, shredded cheese, all manner of things. Wrap the stuffed cabbage in a couple of layers of HD foil, and set in the smoker with whatever else you're cooking. Be sure to keep the core side up so the butter doesn't run out. You can leave a small opening in the top if you'd like the get some smoke into it, or seal it completely. Some leave it open for the first two hours, and then close it up for the last three. It's easily overpowered, so we usually seal it completely. You can twist foil into a little ring about 4 inches across and form a base for the wrapped cabbage to keep it stable, if you like.
By the time the ribs are done, the cabbage is done. About 5 to 6 hours at smoker temps of 235 to 250 will do it. When the bundle is soft and squishy when you squeeze on it, it's done. About 1 1/2 hours at 350 works too.
We've usually done the butter/bouillion/jalapeno/onion approach, but I'm contemplating trying a stuffing of maple sausage and chopped apples along with that next time we do some.
Keri C
Upon edit, for Tonto, after his "fat-free" comment below :mrgreen::
Instead of using the butter, you CAN use about 1/4 cup of chicken broth and a couple of tablespoons of Butter Buds along with the assorted veggies. Not as good as dosing it up with real butter, IMHO, but it DOES make it perfectly legal for those watching their weight and/or blood sugar. When we did these for some friends from Belgium a few years ago, we did two with full butter and one with the broth, and both were very tasty.
We've been doing smoked cabbages since... uh... about 1992, I guess it was, when we started having a particular large group campout each fall. There are lots of ways of doing them, but they always go over well.
Core out your cabbage, but don't go all the way through to the bottom. Using about 1/2 to a whole stick butter for each head of cabbage, stuff in some butter, a crumbled chicken bouillon cube, some more butter, another crumbled cube, and top it off with butter. Get creative - you can also add chopped jalapenos, habs, onions, chopped smoked sausage, shredded cheese, all manner of things. Wrap the stuffed cabbage in a couple of layers of HD foil, and set in the smoker with whatever else you're cooking. Be sure to keep the core side up so the butter doesn't run out. You can leave a small opening in the top if you'd like the get some smoke into it, or seal it completely. Some leave it open for the first two hours, and then close it up for the last three. It's easily overpowered, so we usually seal it completely. You can twist foil into a little ring about 4 inches across and form a base for the wrapped cabbage to keep it stable, if you like.
By the time the ribs are done, the cabbage is done. About 5 to 6 hours at smoker temps of 235 to 250 will do it. When the bundle is soft and squishy when you squeeze on it, it's done. About 1 1/2 hours at 350 works too.
We've usually done the butter/bouillion/jalapeno/onion approach, but I'm contemplating trying a stuffing of maple sausage and chopped apples along with that next time we do some.
Keri C
Upon edit, for Tonto, after his "fat-free" comment below :mrgreen::
Instead of using the butter, you CAN use about 1/4 cup of chicken broth and a couple of tablespoons of Butter Buds along with the assorted veggies. Not as good as dosing it up with real butter, IMHO, but it DOES make it perfectly legal for those watching their weight and/or blood sugar. When we did these for some friends from Belgium a few years ago, we did two with full butter and one with the broth, and both were very tasty.
That sounds excellent Keri.....and fat free :mrgreen: Defintley gonna try it, thanks!
Here's one that I have made before from Ina Garten(Barefoot Contesa) and think it is very good. The key to this one is to use fresh sweet corn, I tried it once with canned and it just isn't as good.
Sagaponack Corn Pudding
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Here's one that I have made before from Ina Garten(Barefoot Contesa) and think it is very good. The key to this one is to use fresh sweet corn, I tried it once with canned and it just isn't as good.
Sagaponack Corn Pudding
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
K
Keri C
Guest
I've been making this for probably 25 years now. You can vary the veggies to your taste, and the nice thing is that sitting at room temp doesn't hurt it. I usually make it with a varigated color rotini pasta these days, and if you use a lower-fat salad dressing and a higher-fiber pasta, any weight watchers and diabetics in the group will love you.
* Exported from MasterCook *
White Spaghetti
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish/Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti -- cooked
1 16-OZ BOTTLE Salad Dressing, Kraft Light Done Right Italian -- (Zesty Italian)
1 envelope Hidden Valley Ranch dry salad dressing mix
1 bunch green onions -- chopped
2 heads broccoli -- chopped
1 medium can pitted black olives
1 small jar small green olives
2 carrots -- shredded (or 3)
Other vegetables can be added if desired.
Cook spaghetti, drain and rinse, and set aside. Blend Italian dressing and Ranch dressing mix well, and pour over cooked pasta. Add all chopped vegetables, and mix well till combined and all ingredients are coated with dressing. I put everything in a large ziplock bag so I can toss it around occasionally while it's chilling. Refrigerate overnight for best flavor.
* Exported from MasterCook *
White Spaghetti
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish/Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti -- cooked
1 16-OZ BOTTLE Salad Dressing, Kraft Light Done Right Italian -- (Zesty Italian)
1 envelope Hidden Valley Ranch dry salad dressing mix
1 bunch green onions -- chopped
2 heads broccoli -- chopped
1 medium can pitted black olives
1 small jar small green olives
2 carrots -- shredded (or 3)
Other vegetables can be added if desired.
Cook spaghetti, drain and rinse, and set aside. Blend Italian dressing and Ranch dressing mix well, and pour over cooked pasta. Add all chopped vegetables, and mix well till combined and all ingredients are coated with dressing. I put everything in a large ziplock bag so I can toss it around occasionally while it's chilling. Refrigerate overnight for best flavor.
Party went well
http://usera.imagecave.com/roaster/Aug11/
http://usera.imagecave.com/roaster/Aug11/
Roaster - looks great - any leftovers??
Wanted to add this recipe for pasta salad - a little twist on the norm. It's a little too late for this cook but a nice one to have in the arsenal.... I just got done making some for dinner tonight.
Barb's Summer Pasta Salad
16 oz elbow macs - cooked
16 oz frozen corn (thawed)
16 oz frozen peas (thawed)
28 oz. diced tomatoes (drained)
6 scallions (chopped)
8 oz. shredded cheddar cheese
Dressing
¼ cup olive oil
6 Tbsp white wine vinegar
3 cloves minced garlic
Salt & pepper to taste
This started out as a dip – just omit the peas and macs.
It was delicious with the frozen veggies but I will try it with fresh in the summer.
Also will try it with roasted garlic next time.
Wanted to add this recipe for pasta salad - a little twist on the norm. It's a little too late for this cook but a nice one to have in the arsenal.... I just got done making some for dinner tonight.
Barb's Summer Pasta Salad
16 oz elbow macs - cooked
16 oz frozen corn (thawed)
16 oz frozen peas (thawed)
28 oz. diced tomatoes (drained)
6 scallions (chopped)
8 oz. shredded cheddar cheese
Dressing
¼ cup olive oil
6 Tbsp white wine vinegar
3 cloves minced garlic
Salt & pepper to taste
This started out as a dip – just omit the peas and macs.
It was delicious with the frozen veggies but I will try it with fresh in the summer.
Also will try it with roasted garlic next time.
