StevenT's Favorite Dishes, Please add yours

stevent222

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#21
Smoked Turkey and File Gumbo Pot Pie

INGREDIENTS
BISCUIT ROUNDS:
2 cups all-purpose flour, plus more for flouring
1 tablespoon baking powder
1 teaspoon fine salt
1 teaspoon sugar
8 tablespoons cold unsalted butter, sliced
1 teaspoon finely grated lemon zest
3/4 cup milk, plus more for brushing

SMOKED TURKEY AND FILE GUMBO:
6 tablespoons vegetable oil
1/2 cup all-purpose flour
2 stalks celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cups chicken stock
3 cups diced smoked turkey leg meat
2 teaspoons Cajun seasoning
2 bay leaves
1 1/2 teaspoons file powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 dozen oysters, shucked, chopped if large and up to 1/2 cup liquor reserved
2 cups cooked white rice

Special equipment: a 2 1/2-quart baking dish (10- by 7 1/2- by 2 3/4-inch) and 3-inch round biscuit cutter

Couldn't find my other thread Recipe for the day by: stevent
 
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stevent222

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#22
]Beef Tortilla Taco Casserole



Ingredients

1 lb lean (at least 80%) ground beef SAVE $
1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
2/3 cup water SAVE $
1 red bell pepper, cut into 1-inch strips SAVE $
2 3/4 cups salsa
1 package (12 oz) frozen whole kernel sweet corn
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)


1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.


2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.


3. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.


4. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.


5. To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.
To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.
To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.



 

stevent222

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#24
Turkey Taco Crescent Bake




1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 lb lean (at least 93%) ground turkey

1/2 cup thinly sliced onion

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

1/3cup sliced green onions

Chopped tomatoes, shredded lettuce, Old El Paso™ mild salsa, if desired


Steps
1. Heat oven to 375°F. Spray 10-inch pie plate with cooking spray. Unroll dough, separate into 8 triangles; press over bottom and up side of pie plate to form crust.


2. In 10-inch nonstick skillet, cook turkey and onion over medium heat 7 to 9 minutes, stirring occasionally, until thoroughly cooked; drain. Return turkey mixture to skillet. Stir in taco seasoning mix, water and green chiles; cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in 1 1/2 cups of the cheese; spoon mixture into crust-lined pie plate; sprinkle with remaining 1/2 cup cheese.


3. Bake 18 to 21 minutes or until crust is deep golden brown and cheese is melted. Serve topped with remaining ingredients. Serve immediately.
 

stevent222

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#26
Watermelon Pie


Ingredients
8 servings (in my house serves 1)

1 (3 ounce) package watermelon flavored Jell-O® 1/4 cup water 1 (12 ounce) container frozen whipped topping,

2 diced watermelon about 4 cups.

1 (9 inch) prepared graham cracker crust.

Directons
1. Mix together watermelon gelatin and water. fold gelatin mixtue into the dessert topping.

2. Add cut watermelon.

3. Pour mixture into graham cracker crust. Cool in refrigertor for about 3 hours.​


I make at least one of these a month and always try to make more.
 

stevent222

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#27
Bacon-Double Cheeseburger Skillet



Ingredients
1 lb lean (at least 80%) ground beef.
1 medium onion, chopped (1/2 cup)
2 cups milk SAVE $
1 cup hot water SAVE $
1 box Hamburger Helper™ double cheeseburger macaroni
1/2 cup barbecue sauce SAVE $
3 slices (1 oz each) pepper Jack cheese, cut diagonally in half
1 medium tomato, cut into 6 slices
6 slices bacon, crisply cooked and drained SAVE $

Steps
1 In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain.
2 Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box) and barbecue sauce. Heat to boiling, stirring occasionally.
3 Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover.
4 Arrange cheese slices over top; place tomato slice and bacon strip on each cheese slice in spoke pattern. Let stand 5 minutes (sauce will thicken as it stands).

Side note it works well with ground venison too.
 

stevent222

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#28
BEEF ENCHILADA CRESCENTS




1/2 lb lean (at least 80%) ground beef

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 can (10 oz) Old El Paso™ red enchilada sauce

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

2 cups shredded Colby-Monterey jack cheese blend (8 oz)

1/2 cup diced tomato

1/2 cup diced avocado

Steps
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.


3. Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.


4. Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.

5. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.

6. Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
 

stevent222

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#33
Cheeseburger Crescent Casserole


Ingredients
1 lb ground beef, cooked, drained
1/2 cup ketchup Save $
1/4 cup dill pickle relish
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2 Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3 Bake15 to 20 minutes or until cheese is melted.
 

stevent222

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#34
Bacon Cheeseburger Crescent Ring


Ingredients
1 lb ground beef, cooked and drained
1/3 cup ranch dressing Save $
4 slices cooked bacon, chopped Save $
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
16 dill pickle slices (chips) Save $
4 slices American cheese, cut in half Save $
2 teaspoons sesame seed

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In small bowl, mix cooked beef, ranch dressing and bacon.


2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.


3. Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese.


4. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).


5. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
 

stevent222

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#36
Spinach Cheese Dip


Ingredients
1 (8 ounce) package cream cheese, softened
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups mexican cheese, shredded, divided
tortilla chips

Directions
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9 inch pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

I used a Mexican cheese blend as suggested but will probably use all monterrey jack cheese next time.
 

stevent222

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#37
Baked Cream Cheese Spinach Dip


Ingredients
1 (300 g) package frozen spinach, thawed and drained
1 (250 g) package cream cheese
1⁄4 cup onion, chopped
4 garlic cloves, minced
1⁄8 teaspoon Tabasco sauce
2 tablespoons milk
1⁄2 cup cheddar cheese, shredded

Directions
Blend all ingredients in food processor, except cheddar cheese, adding as much milk as necessary for a smooth and creamy consistency.
Amount of garlic and/or Tabasco sauce can be increased for more intense flavour!
Spread in pie plate and top with shredded cheddar cheese.
Bake at 375F for 35 minutes or until heated through and cheddar cheese is melted.
Serve with pita crisps, crackers or tortilla chips.​
 

stevent222

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#39
Creamy Cheesy Spinach Dip


Ingredients
1 tablespoon olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
2 (10 ounce) packages frozen spinach - thawed, drained, and chopped
1/2 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup shredded Cheddar cheese
2 dashes Worcestershire sauce salt and ground black pepper to taste
1/2 cup shredded mozzarella cheese

Directions
Cook 30 min. Ready In 30 min.
Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.

Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.

Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.

Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes​
 

stevent222

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#40
Cheesy Beer and Spinach Dip


Ingredients
2/3 cup beer
3 cups shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
Salt and Pepper to taste

In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly.

Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.