Scrumptious Spuds

An original recipe created by John Coleman

Dice 3 large potatoes.
Soak/wash in cold water for roughy 5 minute then drain.
Sprinkle a healthy serving of onion powder, parsley, and oregano on top of potatoes.
Add 1/2 cup ranch dressing.
Add handful of bread crumbs.
Add 3/4 cup shredded cheddar cheese
Add 5 tsp olive oil

Mix till ingredients seem evenly distributed
Bake at 415 for 35 minutes

Previously known as...
Delightfully Delicious Diced Spuds
Potatoes Surprise
or Cheddar Ranch Roasted Potatoes

Beef Stroganoff

Beef chunks (or venison)

Onion soup mix
Sour cream

Place beef chunks in crock pot. Sprinkle onion soup mix over the top of the meat.  Add a little bit of water.  Cook on high 3-4 hours or on low for 5-6 hours (times may vary with your crock pot).

Somewhere about an hour to a half hour before serving - put sour cream into the crock pot and mix into the meat.  Allow the sour cream to warm up.

Serve over rice.


Quantities Estimate:
for each pound of beef - use 8 oz sour cream and 4 Tbsp of onion soup mix


onion soup mix recipe: http://colemanconcoctions.blogspot.com/2016/03/dry-onion-soup-mix.html

Ruth's Beef Stew

Need to add this recipe (moving from blakemore blog)

http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/

You should try. Add peas instead of celery. It's yummy.

Lemon Muffins

Need to add this recipe
http://www.crazyforcrust.com/2015/05/lemon-crumb-muffins/

Buffalo Chicken Dip

cooked chicken, shredded (add as much as you want-I'm guessing I've used 3 cups?)
8 oz cream cheese, softened
1/2 bottle hot sauce (to taste - 6 oz + or -)
1 bottle ranch dressing (16 oz)

Crock pot:  Mix all ingredients together and heat on low for 4-6 hours

Stove top: Mix all ingredients together.  Heat, stirring frequently, until cream cheese is melted and blended into the rest of the ingredients. 

One pan cheesy broccoli and rice

1/3 c. rice
1 1/2 cups water (start with1 c. and add in 1/2 c. w/ broccoli)
1/2 tsp. consomé de pollo (chicken broth powder)
1/3 of a small head of broccoli, cut to small pieces
1/3 lb. meat (or whatever 2 portions is)
1/8 c. quesillo (or you can use cheddar)

Boil rice, water, and chicken broth. When rice is halfway cooked, add in extra water and broccoli, bringing back to a boil so that broccoli can cook a little bit. Stir often so bottom of pan isn't sticky. Cook 5 minutes until rice and broccoli are pretty well cooked to taste, then turn down low. Add meat (chicken or ground beef, already cooked and bite-sized pieces) and cheese. Give the mixture another 3 minutes or so on low until meat is warmed and cheese is melted in. Serve hot!

Philly Cheesesteak Tortillas

Be prepared for utter deliciousness!

What you need:
1/4 lb. Ground beef
1/4 Green pepper, diced
1/2 tsp. Onion powder (or use a real onion if that suits your fancy)
1 Tortilla shell de harina
1/4 tsp. Consomé de res, or beef bouillon
1/4 tsp. Worcestershire sauce
1/2 tsp. cornstarch
1/4 c. water
2 oz. Quesillo (or provolone, or another melting cheese)

Directions:
Brown your ground beef in a frying pan. While the meat is cooking, wash and dice your pepper. Once the meat is fully cooked, go ahead and add the pepper; keep the pan on at a low setting. In a separate container, mix your beef broth (bouillon and water stirred together) and cornstarch. Add this and the onion powder to the beef/pepper mixture. Stir well and then add in your cheese. Give it time to melt into the beef/pepper and also to allow the cornstarch/beef broth sauce to thicken a bit.

Once your sauce has thickened to a decent texture, and the cheese is all melted in, you are ready to enjoy! Place the meat on half of the tortilla shell so that you can fold the other half over. Fresh tortillas (or at least warmed tortilla shells) make it taste that much better. :)

*Obvioulsy these ingredients are for just making 1 tortilla, but go ahead and adjust the recipe as needed.

Easy Shredded Chicken Taco Filling

5 lbs boneless chicken breast halves
3 Tbsp and
1/8 c water
7 Tbsp of Ruth's Adobo Seasoning recipe
1 1/4 c tomato sauce

Makes 15-17 servings

Place chicken in saucepan with just enough water to cover meat. Bring to boil over medium heat (10-12 min or 20-30 min for larger quantities of meat) Allow meat to cool. Shred with 2 forks.

Mix together chicken, adobo seasoning and tomato sauce and simmer til chicken is hot and flavors have blended - about 3 minutes.

Ruth's Adobo Seasoning

2 Tbsp salt
1 Tbsp paprika
2 tsp black pepper
1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp chili powder

Mix all ingredients together and stir in a sealed container in a dry place.

Sausage, Green Beans, and Potatoes

Ingredients:

- Chicken broth, minimum 2 cups (I used a 32 oz. container)

- 1 lb. sausage (I used country sausage, and it worked great)

- 1lb. green beans

- 4-5 potatoes, diced to bite-sized pieces

- seasoning to taste (I put in 1 tsp. salt, a couple pinches of home-grown and dried oregano, a dash of minced onion, and a dash of garlic)

Put in crockpot for 7 hours on low. Serve and enjoy!

Recipe adapted from: http://teaspoonofgoodness.com/slow-cooker-recipe-green-beans-sausage-potato-dinner/