• 2024's Top 10 Recipes 07

    From Dave Drum@1:396/45 to All on Wed Jan 1 14:14:52 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Burrito Bake
    Categories: Beef, Beans, Herbs, Cheese, Breads
    Yield: 6 Servings

    1 lb Ground beef
    16 oz Can refried beans
    1/4 c Chopped onion
    1 oz Env taco seasoning
    8 oz Tube refrigerated crescent
    - rolls
    2 c Shredded Cheddar cheese
    2 c Shredded mozzarella cheese

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Chopped bell pepper
    Shredded lettuce
    Chopped tomatoes
    Sliced ripe olives

    Set the oven @ 350ºF/175ºC.

    In a large skillet, cook and crumble beef over medium
    heat until no longer pink; drain. Add beans, onion and
    taco seasoning.

    Unroll crescent roll dough. Press onto bottom and up the
    sides of a greased 13x9-in. baking dish; seal seams and
    perforations.

    Spread beef mixture over crust; sprinkle with cheeses.
    Bake, uncovered, until golden brown, about 30 minutes.
    If desired, sprinkle with toppings.

    Cindee Ness, Horace, North Dakota

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Sat Jul 19 07:27:30 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Tater Tots
    Categories: Potatoes, Herbs
    Yield: 8 servings

    Oil for deep-frying
    2 lb Russet potatoes; peeled, io
    - 1" pieces
    2 tb Minced fresh parsley
    +=OR=+
    2 ts Dried parsley flakes
    1 tb Cornstarch
    1 ts Kosher salt
    1/2 ts Onion powder
    1/4 ts Pepper

    Place the potatoes in a bowl of cold water and stir them
    for 15 seconds. Drain the potatoes through a colander
    until they stop dripping. Pat them dry with paper
    towels, removing as much moisture as possible.

    In an electric skillet or deep fryer, heat the oil to
    350ºF/175ºC. Use enough oil to fully submerge the
    potatoes, with a few extra inches between the oil
    surface and the cooker’s rim to accommodate bubbling.

    Fry the potatoes in batches for 6 to 8 minutes, until
    lightly browned. Remove each batch with a slotted spoon
    and let it drain on paper towels.

    In batches, place the fried potatoes in a food
    processor. Pulse just until the potatoes are in 1/8" to
    1/4" pieces, stopping before they become gummy. Transfer
    them to a large bowl and gently stir in the parsley,
    cornstarch, salt, onion powder and pepper until just
    combined.

    Using about 1 tablespoon of the potato mixture for each
    Tater Tot, create one-inch-long cylinders with a
    slightly narrower diameter. Lay each on a baking sheet
    as you work, leaving space so that they don’t touch.

    Increase heat of the oil to 375ºF/190ºC.

    Fry the cylinders in batches for 4 to 5 minutes, turning
    frequently, until crisp and golden brown. Remove the
    finished Tater Tots with a slotted spoon and let them
    drain on paper towels. Serve immediately.

    Freeze unfried, shaped tots on a baking sheet for at
    least 1 hour, until firm. Transfer the frozen Tater Tots
    to a freezer-safe container and store them for up to 3
    months. Fry them from frozen in 375ºF/190ºC oil for 6 to
    8 minutes, until golden brown.

    Taste of Home Test Kitchen

    Makes: 2 pounds

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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