Stacy's Bruschetta

Ingredients:
6 tomatoes (chopped) - I like to use roma tomatoes
2 cloves of garlic (crushed)
Salt to taste
Basil
Olive Oil (good quality)
Balsamic Vinegar
Italian or French bread

Method:
Chop up 6 tomatoes.  Add 2 cloves of crushed garlic.  Add salt to taste.  Use a 3 to 1 ratio of Olive oil to Balsamic Vinegar.  Shred basil into small strips.  Stir together, taste and make adjustments as needed.  toast small slices of Italian or French bread brushed with Olive Oil.  Top bread with bruschetta and add small pieces of mozzerella  if you want.

Outback Steak House Garden Salad

Outback Steak House Garden Salad

Salad:
Romaine lettuce - washed and chopped
Red onion - sliced
Outback croutons - I buy a bag at Outback for around $5.00
Cucumbers - sliced and cut in half
Grape tomatoes - cut in half lengthwise
Shredded Cheese (thick not thin)

Spicy Ranch:
1 heaping tsp. Hidden Valley Ranch salad dressing mix (Buttermilk recipe)
1 cup of mayonnaise
1/2 cup buttermilk
1/4 tsp coarse ground black pepper
1/8 tsp cayenne pepper
1/8 tsp garlic powder

Combine all ingredients in medium bowl.  Mix well.  Cover bowl and chill dressing at least 30 minutes before serving.

Shrimp Vidinhar Style

Shrimp Vidinhar Style

Ingredients/Method

Raw shrimp thawed (Bruce buys it from Costco)

Metal Skewers - 5 shrimp on each skewer

Zest of one lemon - sprinkle over skewered shrimp

Drizzle skewered shrimp with olive oil

Sprinkle with:

Hawaiian Sea Salt

Black Pepper

Garlic Powder

Chopped parsley 

Cook on the BBQ on medium heat, 3-4 minutes on each side until pink

Vidinhar Chow Funn

Vidinhar Chow Funn

Ingredients:

2 pckgs. Hula Brand - Chow Funn (Can be bought at Longs in Hawaii)

1 cup of celery cut down the middle and then slivered on the diagonal

1 cup of sliced carrots, cut on the diagonal in discs and then slivered (buy a huge carrot)

2 onions sliced

1 bunch of green onions chopped

1.5 cups of Spam thinly sliced & slivered

1 Tbs. minced garlic

1 Tbs. minced ginger

1/4-1/2 cup oyster sauce

Method:

First - boil noodles for 8-9 minutes in salted water. Drain and set aside.

In a wok add 3-4 Tbs. vegetable oil.  Heat/Cook on high entire time.  Add spam and sauté until lightly browned.  Add garlic and ginger and sauté a few minutes.  Add carrots and celery and sauté.  Add onions and sauté. Add pre-cooked noodles and oyster sauce to taste (about a 1/2 cup) mix/sauté. (Watch for the right color).  Add bag of bean sprouts and mix.  Add green onions and mix.  Serve while hot.  

This dish because of the beans sprouts only lasts a couple days in the fridge.

Paije’s Fluffy Mashed Potatoes

Paije’s Fluffy Mashed Potatoes

Method/Ingredients:

10-15 lb. bag of russet potatoes - cut into 1-2 inch chunks

Boil in salted water for 20 minutes until fork tender

You will have to do the next part in batches......

Use the Kitchen Aid w/ whisk attachment and mix on slow 4-5 times around to let steam out

Let sit about 2-3 minutes

Add 1 full tsp. Of salt per batch/bowl

Mix another few times to get most of the chunks out - don’t over mix 

Add 1/2 stick of butter per batch/bowl - butter should be room temperature

Add 1/4 tsp. white pepper

Spin slowly while butter incorporates

Add 1/2 cup or 2 heaping tablespoons of sour cream

Whip until smooth (If too thick add more sour cream)

Prepare 2.5 hours before event and keep warm in oven

Variation: sprinkle with bacon bits and shredded cheese for Loaded Mashed Potatoes

Dalene's Refrigerator Dinner Rolls (Speed method included)

                         Single                1 1/2x               2x                    3x    

Yield                24                        32                  50                     72

Water               1 1/4 c                 2 c                 2 1/2 c               3 3/4 c

Oil                   1/2 c                    3/4 c              1 c                     1 1/2 c

Eggs                3                          4                    6                        9

Sugar              1/2 c                    3/4 c              1 c                      1 1/2 c

Salt                 1 1/4 tsp              2 tsp              2 1/2 tsp             3 3/4 tsp

Flour              4 1/2 c                 6 3/4 c           9 c                      13 1/2 c

Yeast              2 Tbs                   3 Tbs            4 Tbs                   6 Tbs


Method:

Combine warm water, oil, eggs, sugar, salt and some flour.  Add Saf-instant dry yeast.  Continue to add flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, 2-3 minutes.  (If doing speed method, using a Bosch type mixer, you will continue mixing for 6-8 minutes and skip the first rise).  Place dough in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in warm place until doubled, about an hour.  Form into dinner rolls and place on a greased pan.  Cover loosely with plastic wrap and let rise until almost doubled, about 30 minutes.  Bake at 350* for about 15 minutes.  Butter tops and transfer to wired rack to cool.

This dough can be made a day ahead and ekpt in the fridge overnight.  Just remember to take it out of the fridge about 3 hours before you want to put the rolls into the pans.

Dalene's Butter Crescent Rolls

Ingredients:

Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast

Makes 25-30 rolls

1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast

Method:
Combine milk, water, butter, sugar, salt and egg.  Add some flour.  Add yeast.  Mix in enough remaining flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, about 2-3 minutes.  Place in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in a warm place until doubled, about 1 hour.  Divide dough, roll out one section into a circle.  If desired, spread butter over dough.  Cut into wedges and roll starting with the large side.  Curve ends to form crescents and place on greased baking sheet.  Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes.  Bake at 350* for about 15 minutes or until golden brown around the edges.  Butter tops of rolls.  Transfer to a wire rack to cool.

Guacamole Vidinhar Style

Ingredients:

3 Avocados
1 Lime, juiced
1 tsp. Garlic salt
2 Tomatoes, diced
1/2 Can Black Beans, drained
Pinch of Cumin
1/2 cup diced Onion

Mix together and enjoy!

Salsa Vidinhar Style

Ingredients:

2 Large cans, petite diced tomatoes
2 jalepenos (1 with seeds)
1 yellow chili
Cilantro
1 Lime
1/2 Tbs. Cumin
3 tsp. Garlic Salt

Method:

• Drain juice from tomatoes
• put 1 can tomatoes in food processor with 1/2 of all veggies (not lime)
• process until smooth, empty in bowl
• take 1/2 can of tomatoes and mix other half of vegetables, process coarsely, add to bowl
• pour last 1/2 of can of tomatoes into bowl and mix
• squeeze lime, with as much pulp as you can
• add cumin and garlic salt

Cheesy Garlic Bread

Cheesy garlic bread

1 loaf french bread
1 c. shredded asiago cheese
1 c. shredded jack cheese
1/2-3/4 c. mayo (start with 1/2)
chopped green onions, to taste
2 cloves garlic (or equivilent from jar)
3-4 T. melted butter

Split french bread in half horizontally. Mix all ingredients well. Spread over both halves of bread. Bake at 350 degrees for 7 min, then place under broiler until golden and bubbly. Watch carefully!!! Slice and serve. This stuff is really dangerous.... you've now been properly warned!

Fried Rice

4 cups of cooked rice (room temperature)
2 eggs (beaten)
1 cup frozen peas (thawed)
2 Tbs. grated carrot
1/2 cup diced onion
1.5 Tbs. butter
2 Tbs. soy sauce
salt/pepper (dash)
1 cup diced spam

Scramble eggs in a small pan and separate into pea sized bites. Combine rice, peas, carrots, egg, onion and spam in a large bowl and toss together. Melt butter in large saucepan over med/high heat. When butter has melted dump bowl of ingredients in and add soy sauce and salt/pepper. Cook 6-8 minutes stirring often. I like to serve this with teriyaki chicken or egg rolls.

Pasta Salad

This recipe came from John's dad.

12oz. pasta (bow tie, shell, and wacky spiral)
2 cans sliced black olives
1 can garbonzo beans
1 can kidney beans
1 package of dry sliced salami
1 cup cheddar cheese
1 cup mozzarella cheese
16oz bottle of light Italian dressing

Cook pasta according to directions, transfer to a colander and rinse with cold water. Let pasta stand in colander while you add the other ingredients. Pour liquid and then ingredients of each can over the standing pasta (olives and beans). Then transfer to a large bowl with a lid. Cut salami into very small pieces and cube the cheese. Add and mix with the pasta. Right before serving add 16oz. of light italian dressing.

Potato Cassarole (The Best Version)

Ha Ha Ha...feel free to post your own "Best" versions of this recipe. Everyone seems to make this a little differently, I just happen to think mine is the best!

6 Russet Potatoes
1/2 cup sour cream
2 cans cream of chicken soup
2 cups of shredded cheddar cheese
salt/pepper to taste


Peel and cube potatoes. Boil until fork tender (about 10 minutes). While potatoes are cooking combine soup, sour cream, shredded cheese and salt/pepper to a medium sized pot and heat (continually stirring) until mixture is smooth and has melted together. Line the bottom of 9X13 with the cooked potatoes and then pour melted soup mixture over the top. Sprinkle with a generous amount of cheese and crunched up chips of your choice (I like ruffles). Bake at 350 until heated through and bubbling.

Brunson Beans

2 medium sized cans of Pork-n-Beans
1/4 cup brown sugar
Sweet Baby Rays BBQ sauce (to taste)


Drain as much liquid as you can from the pork and beans and add to a medium pot. Add brown sugar and sweet baby rays (I usually use 1/2 a large bottle or 1 small bottle) and mix. Simmer on low for 20-25 minutes