Archive for the ‘Side Dishes’ Category
Posted by MontanaVike on January 15th, 2015
Sushi Rice
Johnny
Use this to create your favorite sushi rolls.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 2 cups sushi rice
- 2 cups water
- 3 tablespoons rice vinegar
- 4 tablespoons sugar
- 1 tablespoon kosher salt
Rinse rice in cold water, 3 to 4 times. Drain fully
Add rice and water to rice cooker and cook according to manufacturer's instructions.
While rice is cooking, mix remaining ingredients. Stir until sugar dissolves.
Once rice is cooked, pour into large mixing bowl. (The larger, the better. You want enough room to allow the rice to spread out so it can cool.)
Pour rice seasoning (vinegar, sugar and salt concoction) over rice.
Gently mix seasoning liquid into rice trying to evenly coat every rice grain
Set aside and allow to cool to room temperature.
Posted by MontanaVike on December 16th, 2014
Crockpot Macaroni & Cheese
Johnny
My attempt at a crockpot (slow cooker) macaroni and cheese
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Comfort food
Cuisine American
- 16 oz. elbow macaroni
- 4 cups milk
- 12- oz. can evaporated milk
- 8 oz. cream cheese cut into 1-inch pieces
- 3 cups shredded cheddar cheese
- 8 oz cubed ham
- 1 T dry mustard
- 1 T hot sauce Tobasco or Frank's
- 1 t smoked paprika
Spray a large crockpot liberally with cooking spray
Combine the macaroni, evaporated milk, milk, cheeses, ham, mustard and hot sauce in the crockpot.
Sprinkle with paprika.
Cover and cook on low heat until noodles are done (about 2 1/2 hours).
Stir the mixture and serve hot.
Posted by MontanaVike on December 16th, 2014
Bacon Potato Salad
Johnny
Mmmmm, BACON!!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine American
- 3 lbs Red Skinned Potatoes
- 1/2 pound bacon cooked and crumbled
- 6 green onions chopped
- 2 ribs celery chopped
- 2 tablespoons diced pimiento drained
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Cut potatoes into 1/2" cubes
Boil potatoes until cooked through (about 15 minutes)
Combine all ingredients except potatoes in bowl
Add potatoes to dressing
Place in refrigerator for a couple hours (minimum) until chilled through
Posted by MontanaVike on February 20th, 2014
Rice and Bean Salad
Johnny
Fantastic rice side with an orange vinaigrette.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1 C uncooked white rice
- Grated orange rind from 1/2 orange
- 3 T orange juice
- 1 T red wine vinegar
- 1/2 t salt
- 1/4 t pepper
- 2 T olive oil
- 15 oz can black beans drained and rinsed
- 2 green onions chopped
- 2 T cilantro chopped
Prepare rice according to package directions
Whisk together orange rind, orange juice, vinegar, salt and pepper.
Whisk in oil
Combine rice, beans, green onions and cilantro
Pour vinaigrette over rice combination and mix well
Serve at room temp
Posted by MontanaVike on September 9th, 2013
Johnny's Ranch Beans
Johnny
I came up with these years ago and the recipe changes almost every time. This is a good base to start with. You can add about anything you want to this base
Prep Time 20 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
- 1 lb bacon diced
- 1 lb hamburger
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/2 C molasses
- 1/2 C brown sugar
- 1/2 C Sweet Baby Ray’s BBQ Sauce You can probably use a different brand, but why?
- 1 t chili powder
- 2 T pepper sauce I like Chipotle Tobasco but you can use about anything
- 4 cans beans I usually use a can of black, 2 cans of kidney and a can of pintos
Cook bacon until browned.
Add hamburger and brown
When meat is ready, add onion and garlic.
Cook for about 5 minutes.
Put meat mixture into crockpot and add remaining ingredients
Cook in crockpot on high for about 4 hours, low for 6 to 8 hours
Posted by MontanaVike on September 9th, 2013
Red beans and rice
Johnny
My version, probably not authentic
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 30 minutes mins
- 2 lb hot Italian sausage
- 1 lb beef kielbasa
- 1 green pepper
- 1 yellow onion
- 3 cloves garlic
- 1 chipotle pepper
- 1 jalapeno
- 1 bay leaf
- 3 14 oz cans chicken stock
- 4 14 oz cans dark red kidney beans
- 3 cups prepared white rice
Brown Italian sausage in large skillet
Cut kielbasa into 1/4? thick rounds and add to Italian sausage
Dice green pepper, yellow onion and garlic.
Add to sausage.
Cook onions, peppers and garlic until soft, about 5 minutes.
Mince chipotle and jalapeno and add to pan.
Add remaining ingredients except rice and simmer for 1 hour.
To serve: Place large scoop of rice into bowl and add ladle of red beans.
At this point you can add a couple dashes of your favorite hot sauce to spice things up. I suggest Chipotle Tobasco for a nice smoky kick
Posted by MontanaVike on September 9th, 2013
Dunkley's Famous Macaroni Salad
Johnny
Very good salad. Spicier than the normal salad. Everyone always likes this
Prep Time 30 minutes mins
Cook Time 4 minutes mins
Total Time 34 minutes mins
- 1 16 ounce package salad macaroni (or ditali pasta)
- 1 cup celery diced
- 1 cup red onion diced
- 1 cup onion diced (yellow or white)
- 1 cup medium cheddar diced
- 1 cup swiss cheese diced
- 1/2 cup parmesan cheese grated
- 1 cup dill pickles diced
- 1 cup salami diced (Can substitue pepperoni. Very good and a bit spicier.)
- 1 cup olive black, sliced
- 1/2 teaspoon horseradish
- 1-2 tablespoon garlic salt
- 1-2 tablespoon garlic minced
- 1/2 teaspoon white pepper
- 1-2 teaspoon black pepper fresh ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery salt
- 1 3 ounce jar diced pimentos, rinsed and drained
- 1-1 1/2 cup mayonnaise
Bring 2 quarts of water to a boil.
Add macaroni and cook until it is al dente, approximately 7-9 minutes.
DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
Rinse macaroni until cool.
Drain well and let it dry out slightly.
Place pasta in a large bowl.
Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
Fold in pimentos.
Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
Refrigerate for another 30 minutes to 1 hour before serving.
http://www.recipezaar.com/Dunkleys-Famous-Macaroni-Salad-44133
Posted by MontanaVike on September 9th, 2013
Wilted Spinach Salad
Johnny
Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1 lb bacon
- 4 tbs. sugar
- 4 tbs apple cider vinegar
- 1 can mandarin oranges
- 2 lbs baby spinach
- 8 oz. portabella mushrooms. cubed
- 8 oz. shreded mozzarella cheese
Dice bacon into 1/2 pieces and cook until crispy
Remove bacon from grease (retaining grease) and drain on paper towels
Mix juice from oranges, vinegar and sugar in separate bowl.
For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
Pour warm dressing over spinach and toss thoroughly.
Add shredded cheese and toss again.
Serve immediately.
Posted by MontanaVike on September 9th, 2013
Crockpot Stuffing
Johnny
Easy to make when you're busy with the other Thanksgiving foods
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1 cup diced tart apple peeled and cored
- 1/4 cup butter
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 12 cups lightly toasted bread cubes
- 1/4 cup fresh parsley chopped
- 1 1/2 cups chicken stock or vegetable stock
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated for Vegetarians use vegetable stock.
http://www.recipezaar.com/recipe/Crock-Pot-Stuffing-49609
Posted by MontanaVike on September 9th, 2013
Posole
Johnny
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Soup
Cuisine Mexican
- 3 cups cooked pork cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
- 2 tablespoons lard or bacon fat
- 1 large onion chopped
- 2 cloves garlic peeled and diced
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 4 ounce cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 2 15 ounce cans white hominy, drained and rinsed
- 1 1/2 cups cooked pinto beans or 1- 15 oz. can pinto beans (optional)
- 1 quart pork stock or chicken stock
- salt
- 1/2 cup chopped cilantro garnish
- lime wedge garnish
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367
Posted in 
