6 slices of thick well done bacon
1 medium red onion diced
1 cup of buttermilk
1/2 cup sour cream
1 envelope of Ranch style dressing mix
2 garlic cloves
1/4 cup of chopped fresh basil
1 large head of iceberg lettuce, cut into 4 to 6 wedges depending on size
Shredded fresh basil leaves (optional)
Cook bacon in a large skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.
Saute onion in skillet until lightly browned and let cool. Process onion, buttermilk and next four ingredients in blender or processor until smooth, stopping to scrape down sides.
Rinse and drain lettuce wedges, wrap in paper towels and place in the freezer for approximately 25 minutes. Remove and plate pouring dressing over each and top with crumbled bacon and fresh basil. You can chill the dressing before hand which will give it a thicker consistency. I prefer the dressing cold over the ice cold iceberg lettuce.
This post was modified from its original form on 21 Dec, 3:13
It's 6:40am and you just made me hungry for salad!
Ex T, she did that to me, too and it is 8:23 am here. Diane, I have never thought about this before, but yes, you make me want salad for breakfast. That is really pushing it. Love salad, but never had it for breakfast. Will definitely have this.
Twice Baked Mashed Potatoes
1 -22 oz. pkg. frozen mashed potatoes ½ -8 oz. pkg. cream cheese, softened
(Ore-Ida brand) ½ cup sour cream
¼ cup chopped chives 4 slices bacon, cooked and crumbled
½ tsp. ground black pepper ¼ tsp. salt
½ cup shredded cheddar cheese Garnish with chives
Preheat oven to 350 degrees. Prepare potatoes according to package directions. Stir in cream cheese, sour cream, chives, bacon, pepper and salt. Spoon potatoes into a lightly greased 2-qt. baking dish. Sprinkle with cheddar cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated. Garnish with additional chives. Yield 6 servings
If you can’t find frozen mashed potatoes, use 5 ½ cups leftover homemade mashed potatoes. Also, I would stir 1/2 cup of shredded cheddar cheese into the mashed potatoes before spooning into baking dish. Then top with 3/4 cup of shredded cheddar cheese but I like cheddar cheese.
I was amazed that the frozen Ore-Ida mashed potatoes are really good. They don't have a "processed" taste at all like the reconstituted or powdered. But what I like about this is that it seems I always have leftover mashed potatoes and this is a good way to use them.
This post was modified from its original form on 21 Dec, 5:31
Leftover mashed potatoes are great for potato pancakes, too. I love making those. You add finely minced scallions, salt, pepper and mix with the leftover potatoes. Then you form them into patties not too thick. Dust them with flour and shake. In a heavy skillet add canola oil to cover the bottom of the pan and had one tablespoon of butter and when it starts to get hot and the butter is bubbling gently place the potato cakes in the skillet. Be careful not to overcrowd them....depending on the size of your pan I usually add four cakes at a time. Don't turn them until the edges are nicely browned and on their way to crispy then flip them one time and make sure they are golden brown on the bottom side again.
I make twice baked potatoes, too, but what I do is bake them and let them cook a bit then scoop out all of the potato not going too deep to the skin. I take them and add the cheese, salt and pepper and then fill the potato skin and top with more cheddar cheese. I bake them again but not for too long and then turn on the broiler and cook until the cheese is bubbling and starts to darken.
I haven't used the frozen ones, Linda, but I know they must be good, too.
If you're having a party you can boil the small new red potatoes, but them in half, scoop them out and refill the same way we've described above. Add the cheese on the top under the broiler and they make a great appetizer.
I have made the potatoes cakes, too but not with scallions and that sounds very good. They are good for breakfast, too.
Your twice baked sound good and the new red potatoes will be tired here, too. Gosh, I do love potatoes and of course it is what you put on or in them that is the calories, dang it, but they are what make them taste so good, too.
Where home "cooks" make a mistake with potato pancakes is turning them too soon as they are soft in the middle so you need that flour dusted crust to crisp up first before turning.
Like you, Linda, I like potatoes, too. They are versatile. You can actually use leftover "sticky" white rice to make rice cakes the same way.
Directions for that, please as we have leftover sticky white rice all the time, too. That does sound good.
I'll have to try the dressing on different greens. Sounds good. I'm not a fan of iceberg lettuce. I've usually seen this made with blue cheese dressing.
I never ate potatoes much for the longest time because I didn't like all that peeling until I realized that I could cook red potatoes and mash them as is. Your recipe for twice baked potatoes sounds good, Linda.
Linda, treat it the same way as the leftover potatoes...scallions, salt and pepper. If you find that the potatoes or the rice aren't "gummy enough" LOL always add a tablespoon of half and half or whole milk to make it more pliable.
Sandy, correct! Chunky blue cheese dressing is excellent and add a bit more blue cheese to top it off. Both dressing are good but I believe I like the blue cheese dressing the best. Thanks for sharing that.
I buy the Calrose brand of sticky rice at the commissary. I think it may be time at the end of next week to put up a few risotto recipes. I have some good ones for the Alborio rice. A tad labor intensive but worth the time at the stove.
Sandy, use romaine lettuce. Clean off both ends of the stalk and cut it in equal chunks, rinse in cold water, drain, wrap in the paper towels and place in the freezer until crisp...usually no longer than 25 minutes. I hear you about the iceberg lettuce but the romaine will be even better.
Sandy, I am a blue cheese dressing lover, so that is an idea; would give the salad two different directions and that is nice. Good idea, Romaine would work, too. It is firm like the iceberg.
Diane, I am going to have to fix some sticky rice so I can try the patties. Also, the risotto recipes would be wonderful.
My daughter had their Christmas party for the volunteers and some of the different paraprofessionals that they work with last Tuesday night. She brought home some of the leftover food and so, for the first time in my life I had peanut soup. Now, either this was not the best recipe or it is not going to be a favorite of mine. It is more of a sipping soup and I don't not like it, I just would not put it at the top of my list of favorites. Maybe once a year. LOL
sorry for the typo above....just noticed it....for the risotto it is "arborio" rice.
Linda, peanut soup is a Virginia original recipe I believe. I've had peanut soup before and it is more of a broth with a peanut flavor. Not my favorite either by the way.
Diane, the gal that made this made it so thick it was like a thick gravy or thick split pea soup, not broth-like at all. And no, not my favorite. I like peanut butter cookies, peanut butter adn jelly sandwiches, peanut brittle, peanut butter brittle, Reeces, or other candy with peanut butter, etc., but now a soup made from peanuts; just not my thing. I hear that boiled peanuts are a big thing, too; haven't had them and not sure about that one, either.
Boiled peanuts are all over North and South Carolina. The first time I ever had them was in South Carolina. I like them!
Diane, the person that first told me about boiled peanuts had them in Georgia and said they wer slimy and just not good at all. Then my daughter told me she had them in South Carolina and she really likes them. So, I am open to trying them as I was the peanut soup. Won't rule them out until I try them. After all, my Mom got me to eat Escargot that way; won'd eat them again but did try them. I also tried oysters that way and will continue to eat them as long as they are fresh and not from a jar. I ate a grasshopper and if I were starving would do it again but only if starving. Probably would eat escargot too, if I were starving and peanut soup. LOL