Saturday, February 13, 2010

Sauerbraten Meatballs



Sauerbraten Meatballs

5 cups beef broth
8 T lemon juice
1/2 c brown sugar
1/2 c ginger snap crumbs

Bring broth and juice to a boil, add sugar and snaps, then simmer meatballs. She said she simmers for several hours before transfering to a crock pot and taking to the party.

Thursday, February 11, 2010

Red Lobster Cheddar Garlic Biscuits


These are my favorite thing at Red Lobster. This is a different recipe than I normally make but like the fact that cold butter is added into the mix. I also added Tastefully Simple garlic garlic to the batter as well as some parsley. Nummy!

Ingredients:
2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


Directions:
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Monday, February 8, 2010

Ranch Mac & Cheese

This was in the latest Taste of Home Magazine. I didn't have Monterey Jack chese so used cheddar and mozzarella. Nice comfort food on a cold winter's night!

Ingredients
1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Directions
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings