Cowboy Caviar

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Directions

1. Combine all ingredients in bowl.

2. Cover and chill.

3 Garnish with avocado slices or cilantro sprigs.

3. Serve with tortilla chips

Red Lobster Cheddar Biscuits

Red Lobster Garlic Cheddar Bisquits

3 3/4 cups buttermilk pancake mix
1/4 cup softened butter
1 1/2 cups cold milk
1 Tbsp garlic powder
1/2 cup shredded cheddar cheese
1/4 cup melted butter
2 Tbsp minced fresh parsley

Add mix, garlic powder, and butter in a large bowl. Cut the butter into the mix with two knives or a pastry cutter until lumps resemble course meal. Add milk, and cheese. Stir till moistened. Do not over mix. Using an ice cream scoop, drop dough onto an ungreased baking sheet. Mix the parsley into the melted butter. Spoon the butter, parsley mix over each biscuit. Bake at 400 degrees for 12-14 minutes or until golden brown.

Sweet Potato Casserole

Ingredients

• 4 cups sweet potato, cubed (about 1 large potato)
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x9 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Claudia's Apple Sausage Mac and Cheese

4 TBSP butter, plus more for the dish
3/4 lb medium pasta shells
1/2 C diced onion
6 oz chicken- apple sausage, sliced 1/2 inch thick (I would use a whole lb, this is the star of the dish)
1 TBSP mustard powder
1/4 tsp cayenne pepper
1/4 C flour
3 C apple juice
1 lb monterey jack cheese, shredded (4 C)
1/2 lb extra-sharp cheddar cheese shredded (2 cups)
1/2 C sour cream
35 small butter crackers ( 1 sleeve ritz) crushed

Directions
1. Preheat the oven to 350 degrees. Butter a 2 1/2 quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.
2. Meanwhile, melt the butter in a large saucepan over medium- high heat. Add the onion and salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
3. Slowly stir about three quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove for the heat. Stir in the pasta and sour cream.. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25-300 minutes. Let rest 10 minutes before serving.

Brother Couvillion’s Sweet and Spicy Pickles

Ingredients
1 gallon Vlasic hamburger dill slices (drain and discard brine)
1 6 oz. bottle of Tabasco sauce
4 habanero peppers
1 clove garlic (peeled and separated)
4 bay leaves
1 onion (coarsely chopped)

Directions
Put these things in the pickle jar, then fill it to just below the rim with white sugar. Put lid on tight, then turn jar upside down twice a day for 7 days. Then eat it. It tastes good.

Grilled Corn Dip

Ingredients

* 6 medium ears sweet corn, husks removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 teaspoon chili powder
* Cayenne pepper (to taste)
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 2 tablespoons sliced green onions
* Tortilla chips

Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs.

In a large skillet, saute the onion and garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream, cayenne pepper and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Cheesy Mashed Potatoes

Ingredients
1 1/4 cups water
1 tablespoons butter
1/2 cup milk
1 1/3 cups instant mashed potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup sour cream
1/2 cup shredded cheese

Directions
In a saucepan heat water and butter; add milk. Add potatoe, salt and pepper. Blend in sour cream. Transfer to a heatproof serving dish and top with cheese. Bke 350º 3-5 minutes or until cheese melts. 4 servings.

Broccoli Barf

Ingredients
2 10-oz. packages frozen chopped broccoli
½ pint sour cream
1 can cream of mushroom soup
1 can water sliced water chestnuts
2 cups canned French fries
1 cup grated cheese

Directions
Cook and drain broccoli. Mix all ingredients except cheese. Top with cheese. Bake 350º for 30 min. (I mix the cheese in, too.)

Zucchini Fritters

Ingredients
Chile Pistachio Dip
2 New Mexican chiles
¼ Cup olive oil, divided
2 medium tomatoes, chopped
½ teaspoon curry powder
3 tablespoons toasted pistachios
½ teaspoon salt
1 tablespoon water

Fritter Ingredients
2 medium (3/4 lb.) zucchini
½ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon curry powder
2 large eggs, lightly beaten
2 tablespoons heavy or whipping cream
1 teaspoon grated onion
4 teaspoons olive oil, divided

Directions
1. Make Chile Pistachio Dip: Heat broiler. Arrange chiles on a broiler pan lined with foil. Broil chiles 3 minutes per side, until skins are evenly charred. Wrap chiles in foil; cool slightly, then remove skins and seeds.
2. Meanwhile, heat 1 tablespoon oil in skillet over medium high heat. Add tomatoes and cook 4 minutes; add curry powder and cook 1 minute more, until very soft and thick.
3. Process pistachios in food processor until ground; add chiles, remaining 3 tablespoons oil, tomato mixture, salt and water and process until smooth (if the dip is too thick, add a little more water). Transfer to a bowl.
4. Make fritters: Line a work surface with a double layer of paper towels. Coarsely grate zucchini; let stand 5 minutes, then pat top dry with paper towels.
5. Whisk flour, baking powder, salt and curry powder, together in a medium bowl. Stir in eggs, cream, onion and zucchini.
6. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop scant tablespoonful of zucchini mixture into skillet, 5 at a time. Cook 2 minutes per side, until golden and cooked in center. Transfer to platter; keep warm. Repeat 3 more times with remaining oil and batter. Serve immediately with dip. Makes 20 fritters.

Vegetables Glazed With Balsamic Vinegar

Ingredients
2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
2 tablespoons balsamic vinegar

Directions
Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

Scalloped Potatoes With Three Cheeses

Ingredients
3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (§ stick) butter
3 cups whole milk

Directions
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Lemon Rice

Ingredients
1 Cup raw white rice
1 ½ cups boiling water
1/8 tsp salt
Juice and peel of 1 lemon
¼ cup butter
¾ cup heavy cream, slightly warmed
2 tsp. Chopped parsley ( I never add this)

Directions
Add rice to boiling water. Season with salt. Cook 20 min. Meanwhile, sauté lemon peel in butter 3 min. Remove peel. Add butter to cooked rice. Gently toss in lemon juice. Add warmed cream. Add remaining cream, stirring just to coat grains. Set in 250º oven to keep warm. Delicious with fish.

Herb Rice Blend

Ingredients
1 cup uncooked rice
2 beef bouillon cubes
½ tsp. salt
½ tsp. rosemary
½ tsp. marjoram leaves
½ tsp. thyme leaves
1 tsp. dried onion

Directions
Mix all ingredients. Put in plastic bag or container. Attach cooking directions:
Combine rice mixture, 2 cups cold water and 1 tbl. butter in heavy saucepan. Turn heat high. When mixture boils, reduce to med-low. Stir once with fork. Cook tightly covered and simmer 15-20 minutes or til liquid is absorbed. 4-6 servings.

Garlic French Fries from Sunset

Twice-cooking these fries yields the tastiest results: The first round cooks the potatoes and removes some of the water and starch, while the second makes them nice and crisp.

Prep and Cook Time: about 1 3/4 hours, plus at least 2 1/4 hours for chilling and cooling.

Notes: Though it's pricey, peanut oil creates exceptionally delicious fries. A deep-frying thermometer is essential for gauging oil temperature so that the potatoes cook evenly. We like the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), which comes with a built-in pan clip. The parsley needs to be completely dry to coat the fries without getting them soggy; whirl sprigs in a salad spinner, then wring in paper towels. If you're making burgers along with the fries, finish the fries through step 2, then start on the burgers.

Ingredients
About 2 lbs. (2 or 3 large) russet potatoes, peeled
3 to 3 1/2 qts. peanut or canola oil (see Notes)
2 teaspoons minced garlic
3/4 cup dry, finely chopped parsley (see Notes)
2 teaspoons melted butter
Salt

Directions
1. Fill a large bowl halfway with water. Cut potatoes into long slices about 1/4 in. thick, then cut in 1/4-in.-thick sticks, dropping them into water as cut. Chill at least 2 hours or overnight. Drain and pat very dry.
2. Pour about 3 in. of oil into an 8- to 10-qt. pot; bring to 325° over medium-high heat. With a slotted spoon, carefully lower a heaping spoonful of potatoes into oil. Cook, stirring occasionally to keep fries from sticking, until potatoes are tender to the bite and ends begin to turn golden, 3 to 5 minutes. Adjust heat as needed to maintain temperature. With a slotted spoon, transfer fries to a baking pan lined with paper towels. Allow oil to return to 325° and repeat with remaining potatoes, arranging them in a single layer (you'll need a second baking pan). Let cool completely, about 15 minutes. (At this point, you can wrap fries airtight and chill up to 1 day.)
3. Preheat oven to 200°. Set a rack in a rimmed pan and put in oven.
4. In a large bowl, combine garlic, parsley, and butter. Reheat oil in pot to 375°. Remove paper towels from underneath fries. With a slotted spoon, lower 2 spoonfuls of fries into oil and cook, stirring occasionally, until crisp and deep golden, 2 to 3 minutes. With a slotted spoon, transfer fries to rack in oven and keep warm. Allow oil to return to 375°, and repeat with remaining potatoes.
5. Gently mix fries with parsley mixture. Season to taste with salt. Serve immediately.
Note: Nutritional analysis is per 1-cup serving.

Cilantro Lime Rice

Ingredients
1 cup uncooked rice
1 tsp. butter
1 clover garlic, minced
1 tsp. grated lime peel
¼ tsp. ground black pepper
2 cups chicken broth
2 tbls. Chopped fresh cilantro

Directions
Combine rice, butter, garlic, lime peel, pepper and butter in saucepan.
Bring to boil, stir once or twice. Reduce heat; cover and simmer 15min
or til rice is tender and liquid is absorbed. Stir in c ilantro. Serves 6.

Cheesy Potato Pancakes

Ingredients
1 1/2 qts. prepared instant mashed potatoes, cooked dry and cooled
1 1/2 cups (6 oz.) shredded Colby or Muenster cheese
4 eggs, lightly beaten
1 1/2 cups flour, divided
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
1 1/2 tsp. dried thyme, rosemary or sage leaves
2 eggs, lightly beaten

Directions
1. In large bowl, combine potatoes, cheese, 4 beaten eggs, 3/4 cup flour and herbs; mix well. Cover and refrigerate at least 4 hours before molding and preparing.
2. To prepare, form 18 (3-inch) patties. Dip in 2 beaten eggs and dredge in remaining 3/4 cup flour. Cook each patty in non-stick skillet over medium heat 3 minutes per side or until crisp, golden brown and heated through.
3. Serve warm with eggs or omelets, or serve with sour cream and sliced pan-fried apples or applesauce.

Nasi Goreng

(Indonesian Fried Rice)
Yield: 4 Servings

Ingredients
2 Cups White Rice
2 Tsp Dried Minced Onion
1 Tbl Hot Water
2 Large Eggs
¼ Tsp Salt
2 Tsp Peanut Oil
2 Red Jalapenos, Diced
1 Green Japapeno, Diced
2 Shallot Parts, Diced
1 Clove Garlic, Crushed
1 Tsp Trasi
1 Tbl Seasame Oil
½ Tsp MSG
1 Tsp Vegtable Paste
1 Tsp Rice Vinegar
3 Tsp Katsup Manis
1 Tbl Chile Bean Sauce
2 Tsp Chile Oil
1 Tbl Fish Sauce
2 Candle Nuts, Crushed
4 Cups Frozen Vegetables
2 6oz Cans Tiny Shrimp

Directions

• Cook 2 cups (dry) of white rice in rice cooker with setting of "harder." Refrigerate uncovered over night. (Fresh made rice will not fry correctly.)
• Mix dried onion with hot water and let rehydrate for 10 minutes.
• Beat (mix yolk and white very well) eggs and salt. Cook into a thin omelette (in peanut oil), juleinne, set aside.
• Fry jalapenos, garlic, trasi, shallots, and trasi in sesame oil and as much additional peanut oil as required until peppers are soft and shallots are well cooked and start to brown. Remove from heat.
• Add the following to the reydrated onion from above: MSG; vegetable paste; rice vinegar; katsup manis; chile bean sauce; chile oil; fish sauce; candle nuts. Mix all of above, add to fried peppers and shallots and mix. Add cold rice, mix and fry until the rice is dry and not sticking together and some of the rice just starts to brown from the heat.
• Mix in frozen vegetables (Peas, Carrot, Corn), fry just long enough to thaw vegetables. Mix in meat and sliced omelette .
• Serve with Katsup Manis over the top

Vegetable paste -- Superior Touch Better than Bullion.
Trasi -- Paste of fermented brine shrimp used in Southeast Asian cooking.
Katsup Manis -- A thick, sweet soy sauce from Indonesia.
© 2007

Apple Cole Slaw

Ingredients
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste


Directions
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

Chinese Fried Rice

Yield: 4 Servings

Ingredients
2 Cups White Rice
2 Tsp Dried Minced Onion
1 Tbl Hot Water
2 Large Eggs
¼ Tsp Salt
2 Tsp Peanut Oil
½ Tsp MSG
2 Tsp Sesame Oil
1 Tsp Vegetable Paste
1 Tsp Rice Vinegar
3 Tsp Soy Sauce
4 Cups Frozen Vegetables
4.3 Oz Cooked Bacon Bits

Directions

• Cook 2 cups (dry) of white rice in rice cooker with setting of "harder." Refrigerate uncovered over night. (Fresh made rice will not fry correctly.)
  
• Mix dried onion with hot water and let rehydrate for 10 minutes.
• Beat (mix yolk and white very well) eggs and salt.Cook into a thin omelette (in peanut oil), julienne, set aside.
• Add the following to the rehydrated onion from above: MSG; sesame oil; vegetable paste; rice vinegar; soy sauce, mix all of above, add to cold rice, mix and fry until the rice is dry and not sticking together and some of the rice just starts to brown from the heat.
• Mix in frozen vegetables (Peas, Carrot, Corn), fry just long enough to thaw vegetables. Mix in bacon and sliced omelette .

Vegetable paste -- Superior Touch Better than Bullion.
© 2007

Potato Casserole (funeral potatoes)

Ingredients
6 cooked potatoes, grater or diced
1 can cream of chicken soup
1/4-1/2 Cup butter
1 Cup grated cheese
1/4 Cup chopped green onion, optional
8 oz sour cream
Crushed corn flakes, optional

Directions
Combine ingredients in order given. Top with corn flakes and bake 35o degrees F for 45-60 minutes.