Ruth’s Chris Steakhouse Potatoes Au Gratin Replica Recipe




Ruths Chris Potatoes Au Gratin

Ruth's Chris Steakhouse Potatoes Au Gratin Replica Recipe
Recipe type: Side Dish
 
Ingredients
  • 3 to 4 medium russet potatoes, peeled
  • 1 cup heavy cream
  • ½ cup milk
  • 1½ tablespoons flour
  • 1 large clove garlic, pressed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon butter, softened
  • 1½ cups grated Cheddar cheese
  • 1 teaspoon finely chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the potatoes into ¼-inch slices, then quarter each of those slices.
  3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.
  4. Coat the inside of a large baking dish with the softened butter.
  5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.
  6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.
  7. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.
  8. Sprinkle the parsley on top and serve.

 

Thanksgiving Sausage, Apple & Cranberry Stuffing Recipe




Thanksgiving Sausage Apple Cranberry Stuffing Recipe
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1½ cups cubed whole wheat bread
  • 3¾ cups cubed white bread
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • ¾ cup chopped celery
  • 2½ teaspoons dried sage
  • 1½ teaspoons dried rosemary
  • ½ teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • ¾ cup dried cranberries
  • ⅓ cup minced fresh parsley
  • 1 cooked turkey liver, finely chopped
  • ¾ cup turkey stock
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Recipe and photo source

Roasted Cajun Potatoes




Ingredients

  • 2 1/2 pounds medium red potatoes
  • 1/4 cup olive oil
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Directions

  1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
  2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Baked Asparagus in Balsamic Butter Sauce




Baked Asparagus 

Baked Asparagus With Balsamic Butter Sauce
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch fresh asparagus, trimmed
  • cooking spray
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
  3. Bake asparagus 12 minutes in the preheated oven, or until tender.
  4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Awesome Spanish Rice Recipe!




Awesome Spanish Rice
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • ½ teaspoon chili powder
  • ½ teaspoon salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)
Instructions
  1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
  2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat.
  3. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce.
  4. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

Thanks AllRecipes.com!

Three Cheese Garlic Scalloped Potatoes




3 Cheese Scalloped Potatoes

Three Cheese Garlic Scalloped Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ pounds Yukon Gold potatoes, thinly sliced
  • 2 tablespoons butter, divided
  • 1 pint heavy cream
  • 2 cloves garlic, thinly sliced
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 4 slices provolone cheese
  • ½ cup grated Parmesan or Romano cheese
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1½ quart or larger casserole dish with butter or nonstick spray.
  2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  3. Bake for ½ hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Roasted Garlic Chicken Puffs




Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs
Recipe type: Appetizer
 
Ingredients
  • 1 lb chicken breasts
  • 2 oz pkgs cream cheese
  • ½ cup shredded Swiss
  • ½ cup shredded sharp cheddar
  • 2 tbsp fresh chopped garlic
  • 2 tsp chives
  • ½ cup green onions
Instructions
  1. Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!

Creamy Baked Macaroni and Cheese




Macaroni and Cheese

Creamy Baked Macaroni and Cheese
Recipe type: Entree
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 ½ cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Heat oven to 375 degrees F.
  2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
  3. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
  4. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
  5. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

BLT Macaroni Salad




BLT Macaroni Salad

BLT Macaroni Salad
Recipe type: Side Dish
 
This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this!
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons chili sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 3 cups elbow macaroni, cooked
  • ½ cup tomato, seeded and chopped
  • 2 tablespoons green onions, chopped
  • 3 cups lettuce, shredded
  • 4 slices cooked bacon, crumbled
Instructions
  1. In a large bowl, combine the first four ingredients; mix well.
  2. Add the macaroni, tomato and onions; toss to coat.
  3. Cover and refrigerate.
  4. Just before serving, add lettuce and bacon; toss to coat

Crockpot Bacon Cheese Potatoes




Bacon Cheese Potatoes

Crockpot Bacon Cheese Potatoes
Recipe type: Side Dish
 
Ingredients
  • ¼ Pound cooked bacon, diced
  • 2 Medium onions, thinly sliced
  • 4 Medium potatoes, thinly sliced
  • ½ Pound cheddar cheese, thinly sliced or shredded
  • Salt and pepper
  • Butter
  • Green Onions (optional)
Instructions
  1. Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
  2. Layer half each of the bacon, onions and potatoes in the crockpot.
  3. Season to taste with salt and pepper and dot with butter.
  4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
  5. Cover with remaining foil.
  6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
  7. Add cheese for the last 20 – 30 minutes and enjoy!

Thanks Melissa at Stockpiling Moms!