Author: bryce

Taco Soup

Posted on by bryce
Ingredient Quantity
Ground Beef 1 lb.
Taco Seasoning 1 – 1.25oz Package
Ranch Dressing Mix 1 – 1.25oz Package
Pinto/Kidney Beans 1 – 15oz can undrained
Great Northern/Cannellini Beans 1 – 15oz can undrained
Yellow/White Hominy 1 – 15oz can undrained
Cream Style Corn 1 – 15oz can undrained
Diced Tomatoes 2 – 15oz can undrained

Brown Hamburger, drain then mix in taco seasoning and ranch mix. Add all of the cans and simmer over low heat till bubbly. Serve with tortilla chips and cheddar cheese.

Source: Jacob Burdick

Cinnamon Rolls

Posted on by bryce
Ingredient Quantity
Yeast, active dry 1 tablespoon
Water 1/4 cup
Milk, scalded 1 cup
Salt 1 1/2 teaspoons
Granulated Sugar 1/4-1/2 cup
Shortening 1/3-1/2 cup
Beaten eggs 1 or 2
White or all-purpose flour 4 1/4 cups
Dough

Soften yeast in lukewarm water.  Scald the milk, cool.  Add shortening, salt, and sugar.  Add flour to make a thick batter.  Add yeast and eggs.  Beat well.  Add enough more flour to make a soft dough.  Cover and let rest 10 to 15 min.  Turn out on lightly floured canvas-covered kneading board.  Knead well until the surface is smooth and satiny, and is covered with tiny blisters.  Place in an oiled bowl.  Cover tightly and let rise until slightly more than doubled in bulk.  Punch down and let rise 30 min.  Punch down and let rest 10 min.

Butter 1/2 cup
Granulated Sugar 1 cup
Cinnamon 1 tablespoon
Brown Sugar 1/2 cup

Roll dough into oblong (14×8).  Brush melted butter and sprinkle with cinnamon, sugar, brown sugar, and nuts if desired.  Roll up and cut into one inch slices.  Place on oiled pan.  Cover with a damp cloth and let rise in a warm place until doubled.  Bake at 350 degrees for 10 to 20 minutes.  Watch closely until golden.

Frosting
Powdered Sugar 2 cups
Butter 2 tablespoons
Vanilla Extract 1/2 teaspoons
Whole Milk as needed

Cover with frosting while warm.  Mix powdered sugar, butter, vanilla, and milk as needed.

Source: Mom’s Recipe

Creole Style Jambalaya

Posted on by bryce
  • Time: 45 Minutes
  • Serves: 2
Ingredients Quantity
Smoked Sausage 1 lb.
Onion Powder 2 tea spoon
Bell Pepper 1/2
Garlic Powder 1 tea spoon
Tomatoes 2
Chicken Bouillon 1 Table Spoon
Rice 1.5 Cups
Worcestershire sauce 1 Table Spoon
Oregano 1 tea spoon (optional)
Smoked Paprkia 1 tea spoon (can be substituted with more creole seasoning)
Creole Seasoning 1 Table Spoon
Black pepper 1 tea spoon
Salt 1/2 tea spoon (may come with other seasonings)
Cayenne Pepper 1/2 tea spoon (optional, makes it hot)

Step 1: Start cooking rice on Hi heat, usually a 2 parts water one part rice ratio works pretty good, but follow whatever the instructions say on the rice. Try to keep it covered as much as possible.

Step 2: Start cutting the sausage and put it in while the rice is cooking, the sooner the better thought, followed by the rest of your ingredients. Remember to cut the bell peppers and tomatoes into small pieces.

Step 3: When most of the water is absorbed, turn it down to a simmer and wait until the rice is tender enough.

Step 4: enjoy.

Source: Food.com , Travis Burdge