Archive for the Category » Southern Side Dishes «

Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

Ingredients:
3-4 Large Potatoes (#3 cone)
1-2 Tbsp Minced Garlic
1/4 Sweet Onion (#2 Cone)
Daisy Light Sour cream
2 Tbsp Butter
1 Tbsp Heavy Whipping Cream
Electric Mixer
Darn Good Seasoning
Salt & Pepper

Directions:
Heat an inch of water on medium in 3 quart. While the water is heating, Shred potatoes then onion into the steamer. Make sure there is a hole in the center of the steamer so air can pass through. Top with garlic and cook on medium until the pan signals. Reduce heat to medium low and cook until potatoes are soft. Put Butter in a Large Mixing Bowl and pour the potatoes on top and beat until fairly smooth. Add the remaining ingredients and season to taste.

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Sweet Corn Casserole

UTENSILS: Large SkilletCASSEROLE:

1 Can Creamed Corn
4 Cups Bird’s Eye Extra Sweet Frozen Corn
4 eggs
1⁄2 Cup Heavy Whipping Cream
3 Boxes Jiffy Corn Muffin Mix
1 TBSP Sugar
Darn Good Seasoning to taste
Cooking Spray

INSTRUCTIONS

Beat eggs, milk, cream, sugar, and Darn Good Seasoning.
Add creamed corn, whole kernel corn, and jiffy mix; mix well.

Preheat on Medium low then spray with cooking spray and pour the mixture into the pan.

Place the lid on and cook on medium on Medium low for 15 to 20 minutes or until done.

Turn off and allow to sit Un covered before serving.

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Cajun Green Bean Casserole

 UTENSILS: Electric Skillet

INGREDIENTS:

6 cans French-style String Beans
3 Cans Cream of Mushroom Soup
1⁄2 lb. Cooked Bacon
1 1⁄2 Cups Shredded Velveeta Cheese Cayenne pepper to taste
2 Large Cans French Fried Onions
1⁄2 tsp. Darn Good Seasoning Butter

TO START:

Rinse and drain string beans. Mix beans, soup, chopped bacon, cheese, pepper, and seasoning together in a mixing bowl. Be sure that all ingredients are mixed well. Mixture will be juicy. Butter the skillet and fill halfway. Place a generous layer of French Fried Onions on top and repeat that layer one more time. Cover and cook on 300 until water bubbles around the edges. Unplug the unit and allow to stand 10-15 minutes before uncovering.

TO FINISH:

Before serving, sprinkle with a fresh layer of French fried onions on top.

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Darn Good Black-eyed Peas

Ingredients:
1 cup Dried Black-Eyed Peas
2 or 3 Slices Bacon
1 Small Onion chopped
1 or 2 Clove Garlic crushed or chopped
1/2 cup Uncooked Rice
1/2 pound Lean Ground Beef
1 tbs of Darn Good Seasoning
Directions:
In a large bowl cover the dried black-eyed peas with Water and refrigerate over night. Drain the soaking water, place the peas in a large sauce pan or pot and cover with Water. Add the Bacon, chopped Onion, and Garlic. Bring to a Boil, cover, reduce the heat and simmer for
about an hour or until the Peas are about tender, yet still a little firm. Add the uncooked Rice. You may need to add a little more water at this. time. Cover and cook for another 20 minutes. While the Rice is cooking Sauté the Lean Ground Beef add Darn Good to flavor the ground Beef. Add the Beef to the pot with the Peas and Rice. Season with the tbs of Darn Good. Using very low heat, cook for another 10 minutes. Turn off heat and let sit for 5 or 10 minutes before serving.

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Jalapeño Cornbread

UTENSILS:  1 small mixing bowl, 1 medium mixing bowl, electric skillet

INGREDIENTS:

1 lb Lean Ground Beef
1 pkg Breakfast Sausage
2 Cans Mexicorn (drained)
1 Cup Buttermilk
4 Large Eggs
2, Boxes Jiffy Cornbread Mix
1 Medium bar Mexican Velveeta, cubed
1 onion (chopped)
Non-Stick Cooking Spray

INSTRUCTIONS:

TOSTART: Heat Skillet on 350. When heated, add the onion and saute for5-7 minutes. Add the ground beef and sausage and stir. Cover and cookuntil water bubbles around the edges. Uncover and continue to saute themixture until the meat is mostly done. Remove from the pan and drainoff any excess grease.

MEANWHILE: Mix the Cornbread mix, buttermilk and eggs until well combined. Mix the meat, cheese, and corn.

TOFINISH: Spray the pan with non-stick spray. Add the beef mixture to thepan. Pour over the mixed cornbread. Cover and cook on 350 until waterbubbles around the edges. Reduce temperature to simmer and allow tocook for 12-15 minutes or until cornbread is cooked through. For bestresults, unplug and allow to stand covered for 10-15 minutes to firm up.

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Sweet Southwestern Succotash

Utensil: Large skillet, Food Cutter 

Ingredients:

1 cup chopped onion (#3 blade)
1 tablespoon cumin seeds
2 teaspoons minced garlic
1 tablespoon Darn Good Seasoning
1 can (4 ounces) chopped green chiles, undrained
1 bag (16 ounces) frozen baby lima beans
1 large fresh sweet potato, peeled and diced 1/2 to ¾-inch (3 cups)
1 ½ cups frozen corn
2 cups cooked barley
3 tablespoons fresh minced cilantro
1 tablespoon dried parsley



Directions:

Heat skillet over medium-high heat. Sauté onion until clear, about 2-3 minutes. Add cumin seeds, garlic, Darn Good Seasoning, and green chiles. Sauté 1 additional minute.
Add lima beans, sweet potato, and corn. Stir gently to combine. Cover. Reduce heat to medium. When valve starts to flutter, stir and reduce heat to low. Cook 5-10 more minutes, stirring occasionally, until vegetables are tender.
Uncover and stir in barley, cilantro and parsley.
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Doctored Up Beefaroni

Utensils: Electric Skillet

Ingredients:

2 tbsp. Butter
1 lg. onion, sliced
1/2 c. sliced celery
1 lg. bell pepper, diced
1 lb. ground beef
2 TBS Darn Good Seasoning
1 (15 oz.) can Chef Boyardee Beefaroni
8 oz. Cheddar cheese, shredded
5 pieces of sliced cheese

In electric skillet melt butter over medium heat (350 degrees), add onions, celery, and bell pepper. Cook stirring, until vegetables are softened. Add beef and Darn Good Seasoning. Cook until brown and drain well. Stir in Beefaroni and cheese. Place sliced cheese on top. Lower heat to 250, cover and cook for 15 minutes. Lower temperature if vapor starts to escape.

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Homestyle Greenbeans

Utensils: 2 quart saucepan
Ingredients:
2 (14.5-ounce) cans Italian green beans (drain 1 can)
1 tablespoon cooked bacon pieces
2 drops liquid smoke flavoring
1/2 tsp Darn Good Seasoning
Directions:
1. Stir all ingredients together into saucepan (including liquid from 1 can).
2. Cover and cook on medium heat until pan signals. Serve. (Makes 6 servings.)

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Cajun Green Bean Casserole

UTENSILS: Electric Skillet

INGREDIENTS:

6 cans French-style String Beans

3 Cans Cream of Mushroom Soup

½ lb. Cooked Bacon1

½ Cups Shredded Velveeta Cheese

Cayenne pepper to taste

2 Large Cans French Fried Onions

½ tsp. Darn Good Seasoning

Butter

TO START: Rinse and drain string beans. Mix beans, soup, chopped bacon, cheese, pepper, and seasoning together in a mixing bowl. Be sure that all ingredients are mixed well. Mixture will be juicy. Butter the skillet and fill halfway. Place a generous layer of French Fried Onions on top and repeat that layer one more time. Cover and cook on 300 until water bubbles around the edges. Unplug the unit and allow to stand 10-15 minutes before uncovering.TO FINISH:Before serving, sprinkle with a fresh layer of French fried onions on top.


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Sweet Corn Casserole

UTENSILS: Electric Skillet

CASSEROLE:
1 Can Creamed Corn
 4 Cups Bird’s Eye Extra Sweet Frozen Corn
3 Boxes Jiffy Corn Muffin Mix
1 TBSP Sugar
Darn Good Seasoning to taste
4 eggs
½ Cup Heavy Whipping Cream
½ Stick Butter, melted
Cooking Spray
INSTRUCTIONS Beat eggs, milk, cream, sugar, and Darn Good Seasoning. Add creamed corn, whole kernel corn, melted margarine, and jiffy mix; mix well. Spray the Electric skillet with cooking spray and pour the mixture into the pan. Place the lid on and cook on 300 until water begins to bubble around the edges of the pan. Reduce the temperature to Simmer and continue to bake for 15-20 minutes until cooked through. Unplug the unit and allow to sit covered for 15-20 minutes before serving.
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