Cherie's Fried Rice

I have made this for many many years and everyone that tastes it loves it. Don't turn your nose up at the bacon until you have tried it...


4 to 6 cup of cooked rice
1/2 lb bacon fried crisp
4 to 6 green onions, diced
soy sauce to taste
scrambled eggs (optional

crumble bacon and add to rice, add a little bacon grease for flavor, Mix in the onions and soy sauce. If you are adding Scrambled eggs (I do) scramble them in a little bacon grease and add to the rice.

You can also add any other ingredients you'd like such as:
Shrimp
Chicken
Pork
Peas
carrots
water chestnuts
bean sprouts...

Mexican Street Vendor Style Corn Salad

I found this at allrecipes.com ....I can't wait to try it great for the summer!! ...found the cheese at Aldi's


Ingredients
2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
1/4 cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish
Directions
1.Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


Drain 2 20oz. cans of chunk pineapple reserving the juice
Place pineapple in a bowl add half the reserved juice
Add 2 cups of grated sharp cheddar cheese and mix together.
In seperate bowl mix 1 cup sugar and 6 Tbsp. Self rising four. Add to pineapple and mix
Place in a 2 qt. casserole dish.
Top with 1 1/2 cups of crushed Ritz
Melt 1 stick of butter and pour over casserole
Cook for 30 min. in a preheated oven at 350*

Cheesy Zucchini Rice

found this here...love this combination!! http://traceysculinaryadventures.blogspot.com/2011/10/cheesy-zucchini-rice.html


1 1/2 cups water
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater
1 cup shredded sharp cheddar
salt and pepper

Combine the water and rice in a medium saucepan. Stir gently and briefly to incorporate. Bring to a rolling boil then cover and reduce the heat to low. Cook for about 20 minutes, or until most of the liquid has been absorbed.

Turn off the heat, then add the butter and zucchini to the pan. Cover and let stand for 5 minutes. Stir to incorporate, then mix in the cheese and season to taste with salt and pepper.

Crispy Oven-Roasted Potatoes

found this recipe here...sounds really yummy!! http://traceysculinaryadventures.blogspot.com/2011/10/crispy-oven-roasted-potatoes.html

Crispy Oven-Roasted Potatoes
from The Best of America's Test Kitchen 2011

2 1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into 1/2-inch rounds
5 tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.

Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes. Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again - don't be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.

Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste before serving

Brussel Sprouts with Bacon and Walnuts

Found this here and can't wait to try it! http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste


Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.


In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).


Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.


Servings: 4

What to do with left over pickle juice

1. Heat it up the pickle juice in a saucepan
stuff raw veggies (carrots, cauliflower, celery,green beans,asparagus etc) in the jar a sterilized jar pour the juice over everything and tighten the lid...in about a week, you got "magic" in the jar!!!!

2.Marinate chicken in it before grilling.

3.Add peeled boiled eggs to it for pickled eggs

4.Put sliced onions and let them marinade. Then use them on burgers and grilled food

5.Cut cucumbers in the shape of Vlasic pickles and marinate them!

Squash Pickles

found this keeper here http://chickensintheroad.com/farm-bell-recipes/squash-pickles/
make 8-10 pints
Prep Time: 1 hour Cook Time: 30 minutes

Ingredients
2 dozen yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
4 medium onions
6 sweet banana peppers, fresh. seeded and sliced thin

4 1/2 cups sugar
4 1/2 cups vinegar
4 teaspoons celery seeds
4 teaspoons pickling spice
2 squirts prepared yellow mustard (yes, hot dog mustard)

Directions
Slice squash, onions, and peppers into thin slices (do not peel squash). Place in large bowl, add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate. This step is VERY important – don’t skip it! After an hour or so, drain through a colander.

While vegetables are draining, combine the following in a pot large enough to hold the vegetables: sugar, vinegar, celery seed, pickling spice and mustard. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Process as for pickles. Makes 8-10 pints.

Crispy Potato Roast

found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/

Serves 8*

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe in the photo is doubled.

Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.

Brown Rice (made with white rice )

1 cup white rice
1 can French Onion Soup
1 Can Beef Broth (or Beef Consumme)
1 stick of melted butter

Cook on 350 for 1 hour!!! YUMMMM

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

Cilantro Lime Rice

serves 4

•1 Tbsp. olive oil
•1 cup basmati rice
•1 1/2 cups chicken broth
•2 to 3 cloves garlic, minced
•2 Tbsp. fresh lime juice
•zest from one lime
•1/2 cup cilantro, chopped
•1 tsp. salt

Directions:

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter
Directions:

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
1/4lb.margarine
1/2pt.milk
2tsp.salt
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Fried Apples

8 medium Granny Smith apples, sliced or chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.

Fabulous Hot Five Bean Salad

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11

"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."

Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Artichoke Rice Salad

2 large Family size Chicken Rice a Roni

prepare as directed / let cool

Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar

let rice cool down

mix all together - add mayo - again as much or less as you like

refrigerate...enjoy!