DP's Best Recipes

[Kathianne]

We used to do this a long time ago, put up some of your 'everyone asks me to make this' recipes:

Mom's Au Gratin Potatoes:

Bunch of baking potatoes
Bunch of shredded sharp cheddar cheese
Stick of butter
flour, in shaker cup if you got it
salt
pepper
milk

Peel and slice taters, pretty thin, I use mandolin. Keep in cold water to prevent color change. Get a big bowl, I use pyrex. single layer of potatoes, salt & pepper, few dabs butter, cheese, flour. Keep repeating until bowl if full. Then the tricky part, make sure you end with cheddar cheese, until then the order doesn't really matter. Add milk slowly until it's just peeking along the side. Put into 350F preheated over for about an hour, until top is really nicely brown.

You can also throw layers of cooked ham or bacon in too!

[chloe]

Here's an easy dessert my ex mother in law used to make at family get togethers and my kids loved it.


<TABLE border=0 cellSpacing=0 cellPadding=0 width="99%"><TBODY><TR><TD style="BORDER-LEFT: #eeeece 1px solid; PADDING-LEFT: 10px; PADDING-RIGHT: 10px; COLOR: #8caa9e; BORDER-TOP: #eeeece 1px solid; BORDER-RIGHT: #dddd9d 2px solid" class=title bgColor=#ffffcc noWrap align=left>CHOCOLATE ECLAIR PIE</TD><TD style="BORDER-BOTTOM: #eeeece 1px solid"> </TD></TR><TR><TD style="BORDER-BOTTOM: #dddd9d 2px solid; BORDER-LEFT: #eeeece 1px solid; PADDING-BOTTOM: 20px; PADDING-LEFT: 20px; PADDING-RIGHT: 20px; BORDER-RIGHT: #dddd9d 2px solid; PADDING-TOP: 20px" bgColor=#ffffcc colSpan=2><!----><!--CHOCOLATE ECLAIR PIE-->
1 box graham crackers
9 oz. Cool Whip
3 c. milk
2 boxes instant vanilla pudding
Topping

Blend vanilla pudding and milk. Fold in Cool Whip. Line a 9x13 pan with graham crackers. Put half of the pudding mix into the pan. Put graham crackers on top. Pour in remaining mixture. Put on final layer of graham crackers. Put topping on and chill overnight.

TOPPING:

2 tbsp. milk
2 tbsp. cocoa
1 tsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
Melt butter; add remaining ingredients. Mix.
</TD></TR></TBODY></TABLE>

[Kathianne]

Here's an easy dessert my ex mother in law used to make at family get togethers and my kids loved it.


<TABLE border=0 cellSpacing=0 cellPadding=0 width="99%"><TBODY><TR><TD style="BORDER-LEFT: #eeeece 1px solid; PADDING-LEFT: 10px; PADDING-RIGHT: 10px; COLOR: #8caa9e; BORDER-TOP: #eeeece 1px solid; BORDER-RIGHT: #dddd9d 2px solid" class=title bgColor=#ffffcc noWrap align=left>CHOCOLATE ECLAIR PIE</TD><TD style="BORDER-BOTTOM: #eeeece 1px solid"> </TD></TR><TR><TD style="BORDER-BOTTOM: #dddd9d 2px solid; BORDER-LEFT: #eeeece 1px solid; PADDING-BOTTOM: 20px; PADDING-LEFT: 20px; PADDING-RIGHT: 20px; BORDER-RIGHT: #dddd9d 2px solid; PADDING-TOP: 20px" bgColor=#ffffcc colSpan=2><!----><!--CHOCOLATE ECLAIR PIE-->
1 box graham crackers
9 oz. Cool Whip
3 c. milk
2 boxes instant vanilla pudding
Topping

Blend vanilla pudding and milk. Fold in Cool Whip. Line a 9x13 pan with graham crackers. Put half of the pudding mix into the pan. Put graham crackers on top. Pour in remaining mixture. Put on final layer of graham crackers. Put topping on and chill overnight.

TOPPING:

2 tbsp. milk
2 tbsp. cocoa
1 tsp. vanilla
3 tbsp. butter
1 1/2 c. powdered sugar
Melt butter; add remaining ingredients. Mix.
</TD></TR></TBODY></TABLE>

Thanks! I've had that, but not the recipe!

[Jeff]

We used to do this a long time ago, put up some of your 'everyone asks me to make this' recipes:

Mom's Au Gratin Potatoes:

Bunch of baking potatoes
Bunch of shredded sharp cheddar cheese
Stick of butter
flour, in shaker cup if you got it
salt
pepper
milk

Peel and slice taters, pretty thin, I use mandolin. Keep in cold water to prevent color change. Get a big bowl, I use pyrex. single layer of potatoes, salt & pepper, few dabs butter, cheese, flour. Keep repeating until bowl if full. Then the tricky part, make sure you end with cheddar cheese, until then the order doesn't really matter. Add milk slowly until it's just peeking along the side. Put into 350F preheated over for about an hour, until top is really nicely brown.

You can also throw layers of cooked ham or bacon in too!

My wife makes scallop Potatoes , I have no idea how ya make them but I do know how to eat them and will be doing so Friday, LOL, We have Ham Potatoes and Collards for New Years day, I concentrate on the Taters

[glockmail]

Stir fried veggies. The secrete is peanut oil, which doesn't smoke at high temperature. Heat about 2 TBS on high, toss in a spoon of minced garlic and brown the veggies for about 5-10 minutes. Early on stir in some sea salt and black pepper. Mix up a spice packet that you get with take-out (hot Chinese mustard, Papa Johns garlic sauce, or similar) with some old white wine, or soy sauce, or just water to make up about 2 to 4 TBS. Toss in the liquid, stir again, cover and let sit for a minute or so.

I did this with my bumper crop of yellow squash last summer ten weeks in a row and my kids were asking for more after the plants died out. Now I do it with those big bags of broccoli that they sell at Costco.

It's different every time, but its always good.

[Kathianne]

Stir fried veggies. The secrete is peanut oil, which doesn't smoke at high temperature. Heat about 2 TBS on high, toss in a spoon of minced garlic and brown the veggies for about 5-10 minutes. Early on stir in some sea salt and black pepper. Mix up a spice packet that you get with take-out (hot Chinese mustard, Papa Johns garlic sauce, or similar) with some old white wine, or soy sauce, or just water to make up about 2 to 4 TBS. Toss in the liquid, stir again, cover and let sit for a minute or so.

I did this with my bumper crop of yellow squash last summer ten weeks in a row and my kids were asking for more after the plants died out. Now I do it with those big bags of broccoli that they sell at Costco.

It's different every time, but its always good.

Oh Yeah! Good deal!

[Mr. P]

We used to do this a long time ago, put up some of your 'everyone asks me to make this' recipes:

I doono Kathianne. Remember "Cooking with Mr. P"?

I don't think anyone but Krisy and JokerBrovo ever tried anything I posted.

EDIT: OH, and Shattered did my "Perfect Turkey" recipe. She said she had a 20LB bird and 6 adults and there was none left. LOL

[hjmick]

Mick's Damn Good, Always Evolving Chili
(Current Recipe)

3 qts.

2 lbs. Lean ground beef brown and drain
2 lbs. Lean steak cubed brown and drain

Add:
1 cup chili powder
1 1/3 TB paprika
2 tsp. Cayenne pepper
2TB ancho chili powder
2 TB oregano
4 tsp. Salt
4 or 5 shakes of garlic powder
2 10oz. Cans Rotel diced tomatoes and green chiles
2 bottles of beer
3 or 4 shots of tequila

Cover and simmer 30 to 40 minutes.
Add 2 15oz. Cans Ranch Style Brand
Original Texas Beans, rinsed.
Simmer 30 minutes.

Chopped onions and shredded cheese for top.

This chili freezes very well and tastes even better the next day.

[Kathianne]

I doono Kathianne. Remember "Cooking with Mr. P"?

I don't think anyone but Krisy and JokerBrovo ever tried anything I posted.

EDIT: OH, and Shattered did my "Perfect Turkey" recipe. She said she had a 20LB bird and 6 adults and there was none left. LOL

Actually, I made your cookie recipe.

[Mr. P]

Actually, I made your cookie recipe.

Thin mints!!!!

[chloe]

Thin mints!!!!

post some recipes Mr P

[Kathianne]

Thin mints!!!!

And they were sooo, good!

[Mr. P]

Cooking with Mr. P…..Cheesy Ham Chowder

This is very good!
A great fall/winter meal , but I like it anytime.

This yields about 10 servings..

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots…I shred them instead and use less than a cup.
3 tablespoons all-purpose flour
3 cups milk..(whole, not 2%..etc)
1-1/2 cups water
2-1/2 cups cubed potatoes…I use Idaho and 3 cups
1 can (15-1/4 ounces) whole kernel corn… I add more about 27oz
2 teaspoons chicken bouillon GRANULES
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham…I buy vacuum packed slices 2/pack, sometimes called ham steak

In a Dutch oven or large soup kettle, cook bacon over medium heat until crisp. Remove to paper towels to drain. In drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted (stir a bit). Stir in bacon.. DONE

[Kathianne]

I doono Kathianne. Remember "Cooking with Mr. P"?

I don't think anyone but Krisy and JokerBrovo ever tried anything I posted.

EDIT: OH, and Shattered did my "Perfect Turkey" recipe. She said she had a 20LB bird and 6 adults and there was none left. LOL

Ha, I made one of your desserts and everyone loved it! I need to go find that recipe again. I'm bad, I've about 50 meals, desserts, salads, soups I can make without recipes. Other than those I tend to make a new recipe whenever I get bored. Then I forget them, I'm trying to organize those.

[Kathianne]

Ok, I saw I duplicated an answer somewhat to Mr. P, that's what I get for reading old stuff.

Well it's been hot as blazes here the past few days and I'm trying to get some recipes I can make early in the day and serve cold. Here's one I'm going to try:

OVEN-BAKED TORTILLA ESPAÑOLA

6 oz red-skinned or Yukon gold potato, diced
4 Tbsp olive oil
2 garlic cloves, minced
4 scallions, white and green parts finely chopped
1 medium green bell pepper, seeded and finely diced
1 medium red bell pepper, seeded and finely diced
5 large eggs
1/2 cup sour cream
6 oz Parmigiano-Reggiano or Spanish Rocal cheese, grated
3 Tbsp snipped fresh chives
Kosher salt and fresh black pepper, to taste

Preheat oven to 375°F.

Placed diced potatoes in a small sauce pan. Cover with cold water. Bring to a boil, then reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to cool slightly.

Spray a casserole dish (approximately 7x10 inch) with olive oil or canola spray, and set aside.

Place the 4 Tbsp olive oil, garlic, scallions and bell peppers in a frying pan and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, then stir in the cooked potato.

In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture, and season to taste with salt and pepper.

Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned-side up. If the surface looks a little runny, place it under the broiler to dry out.

Let cool completely. Neaten the edges if necessary, then cut into one-inch squares. Serve on a platter with wooden toothpicks.