Dublin Coddle

This dish reminded me of a boiled dinner with a bit of a kick.  The flavor from the sausage and bacon is incorporated into the potatoes.  I served this dish with Irish Soda Bread with Raisins.  I will definitely be making this again.

This dish reminded me of a boiled dinner with a bit of a kick. The flavor from the sausage and bacon is incorporated into the potatoes. I served this dish with Irish Soda Bread with Raisins. I will definitely be making this again.

Dublin Coddle

6 Servings

Dublin Coddle

This dish reminded me of a boiled dinner with a bit of a kick. The flavor from the sausage and bacon is incorporated into the potatoes. I served this dish with Irish Soda Bread with Raisins. I will definitely be making this again.

Ingredients:

  • 1/2 pound thick cut bacon
  • 1+1/2 pound pork sausage links
  • 1+1/2 pound white potatoes
  • 2 large sweet onions
  • 1 cup water
  • 1 teaspoon ham soup base or ham stock
  • 3 sprigs fresh parsley, chopped
  • sea salt, to taste
  • black pepper, to taste

Directions:

  1. Cut each raw bacon strip into 4-5 pieces.
  2. Fry up the bacon until crisp.
  3. Place the bacon on a paper towel lined plate to absorb any excess oil.
  4. Brown the sausage in the bacon grease, just until the ends start to poke out of the casing, do not cook fully.
  5. Drain sausage links onto paper towel lined plate.
  6. Cut each sausage link in half.
  7. Preheat the oven to 400F.
  8. Cut each potato into four pieces, leave skins on.
  9. Peel onions and slice thick.
  10. In a large casserole dish with a tight fitting lid, spray the bottom with cooking spray.
  11. Lay down 1/2 of the sliced onions.
  12. Place 1/2 of the bacon pieces on top of the onions.
  13. Top bacon with 1/2 of the potatoes.
  14. Place 1/2 of the sausage pieces on top of the potatoes.
  15. Repeat with all layers.
  16. In a small saucepan, bring the water to a boil.
  17. Dissolve the ham soup base into boiling water, remove from heat.
  18. Pour the ham water over the contents of the dish.
  19. Sprinkle with chopped parsley.
  20. Season with salt and pepper.
  21. Place lid onto the casserole dish and bake for 30 minutes.
  22. Reduce heat to 300F and continue to bake for another 2 1/2 hours.

Notes

Recipe inspired by Food

http://www.thehungryhoarder.com/2013/03/18/dublin-coddle/

Irish Soda Bread with Raisins

This is the first time I have ever had or made soda bread.  It's a very dense bread (or at least mine was), but it was very good.  I loved the combination of the sweetness of the raisins and the nuttiness of the caraway seeds.

This is the first time I have ever had or made soda bread. It’s a very dense bread (or at least mine was), but it was very good. I loved the combination of the sweetness of the raisins and the nuttiness of the caraway seeds.

Irish Soda Bread with Raisins

10 Servings - Serving Size: 1 Slice

Irish Soda Bread with Raisins

This is the first time I have ever had or made soda bread. It's a very dense bread (or at least mine was), but it was very good. I loved the combination of the sweetness of the raisins and the nuttiness of the caraway seeds.

Ingredients:

  • 2+1/2 teaspoons bread machine yeast
  • 3 cups bread flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons caraway seeds
  • 2 tablespoons melted butter
  • 3 tablespoons sour cream
  • 1 cup warm water
  • 1/2 cup raisins

Directions:

  1. Dissolve the sour cream into the warm water.
  2. Add all ingredients to the bread machine in the exact order except the raisins.
  3. Set the bread machine for a 2 pound white loaf, medium crust.
  4. Follow manufacturer instructions on your bread machine.
  5. Add the raisins when the second kneading cycle begins, adding a few at a time until all is incorporated into the dough.
  6. Serve warm with butter.

Notes

Recipe adapted from Texas Cooking

http://www.thehungryhoarder.com/2013/03/18/irish-soda-bread-with-raisins/

Tomato Alfredo Chicken Farfalle with Corn

I've mixed the alfredo and spaghetti sauce before and I wanted the crispness of the corn as well.  This was great and a quick way to throw together a tasty meal.  I served it with the Olive Garden Breadsticks.

I’ve mixed the alfredo and spaghetti sauce before and I wanted the crispness of the corn as well. This was great and a quick way to throw together a tasty meal. I served it with the Olive Garden Breadsticks.

Tomato Alfredo Chicken Farfalle with Corn

2 Servings

Tomato Alfredo Chicken Farfalle with Corn

I've mixed the alfredo and spaghetti sauce before and I wanted the crispness of the corn as well. This was great and a quick way to throw together a tasty meal. I served it with the Olive Garden Breadsticks.

Ingredients:

  • 1 cup chicken breast, cooked and cubed
  • 1/2 cup spaghetti sauce
  • 1/2 teaspoon italian seasoning
  • 1/2 cup alfredo sauce
  • 1/4 cup frozen corn
  • 1+1/2 cups farfalle pasta, raw

Directions:

  1. Cook pasta according to package instructions, drain.
  2. Place drained pasta in a large bowl, set aside.
  3. In a small saucepan, add chicken, spaghetti sauce and seasoning.
  4. Simmer on low to medium heat for 10-12 minutes to allow the sauce to penetrate the chicken.
  5. Stir in alfredo sauce and corn.
  6. Continue to cook until corn is heated through, about 5-7 minutes.
  7. Toss sauce in with the pasta, coating well.
  8. Serve immediately.
http://www.thehungryhoarder.com/2013/03/16/tomato-alfredo-chicken-farfalle-with-corn/

Olive Garden Breadsticks Copycat

I'm not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks.  Their salad is very good as well, but even better when served with their breadsticks.  These taste exactly like the real deal.  No more take out for me.

I’m not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks. Their salad is very good as well, but even better when served with their breadsticks. These taste exactly like the real deal. No more take out for me.

Olive Garden Breadsticks Copycat

10 Servings - Serving Size: 1 Breadstick

Olive Garden Breadsticks Copycat

I'm not sure about anyone else but the number one reason that brings me back to Olive Garden is their signature breadsticks. Their salad is very good as well, but even better when served with their breadsticks. These tasted exactly like the real deal. No more take out for me.

Ingredients:

    Breadsticks
  • 2/3 cup milk
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2+1/2 cups bread flour
  • 3/4 teaspoon italian seasoning
  • 3 teaspoons bread machine yeast
  • Topping
  • 1+1/2 tablespoons butter, melted
  • 1/2 teaspoon garlic salt

Directions:

    Breadsticks
  1. Add milk, egg, oil, sugar, salt, flour and seasoning, in that order to bread machine.
  2. Make a well in center of the flour and pour in the yeast.
  3. Set bread machine to dough cycle and press start.
  4. When bread machine turns off, place dough onto a lightly floured surface.
  5. Roll the dough into a 9 x 11 inch rectangle.
  6. Cut dough into 10 strips.
  7. Roll the strips lightly to form them into rounded strips of dough of about 11 inches in length each.
  8. Place them on a nonstick baking sheet, a couple of inches apart.
  9. Place in a warm place and allow the breadsticks to rise until double in size, about 30 minutes.
  10. Preheat the oven to 375F.
  11. Bake until breadsticks are light golden brown, about 15 minutes.
  12. Topping
  13. Brush the tops of the baked, warm breadsticks gently with melted butter.
  14. Sprinkle lightly with the garlic salt.
  15. Serve warm.

Notes

Recipe from Recipe Secrets

http://www.thehungryhoarder.com/2013/03/16/olive-garden-breadsticks-copycat/

Vegetable Lo Mein

I love lo mein at the local buffet but I'm not real fond of the vegetable to noodle ratio that they have.  I do love my vegetables.  Since I am not able to find the correct type of noodle for this dish, I compromised with ramen noodles.  It was delicious and loaded with veggies.

I love lo mein at the local buffet but I’m not real fond of the vegetable to noodle ratio that they have. I do love my vegetables. Since I am not able to find the correct type of noodle for this dish, I compromised with ramen noodles. It was delicious and loaded with veggies.

Vegetable Lo Mein

2 Servings

Vegetable Lo Mein

I love lo mein at the local buffet but I'm not real fond of the vegetable to noodle ratio that they have. I do love my vegetables. Since I am not able to find the correct type of noodle for this dish, I compromised with ramen noodles. It was delicious and loaded with veggies.

Ingredients:

  • 1 cup chicken flavor ramen noodle soup
  • 1 packet of chicken flavor boost
  • 1/2 cup water
  • 1+1/2 tablespoon wok oil
  • 1/4 onion sliced thin
  • 4 baby carrots, diced
  • 2 stalks of celery, sliced lengthwise and then diced
  • 2 leaves of napa cabbage, shredded
  • 2 large button mushrooms, cored and diced
  • 2 green onions, sliced
  • 5 sugar snap peas, cut each one into three pieces or leave whole

Directions:

  1. Remove dehydrated vegetables from the ramen cup of soup.
  2. Fill cup up with water to the designated line.
  3. Place cup on a microwave safe plate and microwave for 2 minutes.
  4. Drain and rinse noodles with cold water.
  5. Place noodles in a zipper bag and refrigerate until ready for use.
  6. Mix one packet of flavor boost with 1/2 cup of water, set aside.
  7. Prepare all vegetables.
  8. In a wok or deep skillet, heat wok oil over medium heat.
  9. Add to the hot oil, the onions, carrots and celery.
  10. Stir fry until onions are translucent, about 3 minutes.
  11. Add the chicken broth to the wok.
  12. Add cabbage, mushrooms, green onions and peas to the wok.
  13. Simmer, stirring frequently until broth is reduced.
  14. Add soy sauce, sesame oil and cold noodles to the work, tossing to coat.
  15. Continue to toss for a minute or two until noodles are heated through.
  16. Remove from heat, serve immediately.
http://www.thehungryhoarder.com/2013/03/12/vegetable-lo-mein/

Banana Cake with Real Banana Frosting

When I was a preschooler, there was an elderly woman who lived a couple of houses down.  My sister and I would play under her large cedar tree and she would bake goodies for us.  Her banana cake has been on my mind for over 40 years.  I finally found one that taste just like hers.  I'm in heaven!

When I was a preschooler, there was an elderly woman who lived a couple of houses down. My sister and I would play under her large cedar tree and she would bake goodies for us. Her banana cake has been on my mind for over 40 years. I finally found one that taste just like hers. I’m in heaven!

Banana Cake with Real Banana Frosting

Banana Cake with Real Banana Frosting

When I was a preschooler, there was an elderly woman who lived a couple of houses down. My sister and I would play under her large cedar tree and she would bake goodies for us. Her banana cake has been on my mind for over 40 years. I finally found one that taste just like hers. I'm in heaven!

Ingredients:

    Cake
  • 1/3 cup mashed bananas
  • 1 box (18 ounce) banana cake mix
  • 3 eggs
  • 1+1/3 water
  • Frosting
  • 1 large ripe banana, mashed
  • 1/2 teaspoon lemon juice
  • 2+1/4 cups powdered sugar
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla flavoring
  • 1/4 teaspoon banana flavoring

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Grease and flour 2 8 inch round cake pans.
  3. Using a potato masher, mash one banana.
  4. Prepare cake according to package instructions, replacing the oil with mashed bananas.
  5. Bake according to package instructions.
  6. Cool in pan on wire rack for 15 minutes.
  7. Cool completely before frosting.
  8. Invert on cake onto serving platter.
  9. Frost the top of the cake generously.
  10. Invert other cake on top of bottom cake.
  11. Frost top and sides of cakes with remaining frosting.
  12. Refrigerate unused portions.
  13. Frosting
  14. Using a hand held potato masher, mash one banana.
  15. Add the lemon juice to the mashed banana, stir to blend well.
  16. In a large mixing bowl add all ingredients and beat on high until creamy, about 5 minutes.
  17. Add more sugar if mixture is too wet.
  18. Add milk a teaspoon at a time if mixture is too dry.
  19. Refrigerate for 3 hours before using to allow flavors to blend.
  20. Refrigerate unused portions.

Notes

12 Servings - Serving Size: 1 Slice

Banana frosting adapted from Bake This Cake

http://www.thehungryhoarder.com/2013/03/06/banana-cake-with-real-banana-frosting/

Ambrosia

I've had this colorful fruit salad many times at cookouts and potlucks.  I had some cottage cheese that I had to use up, so this dish came to mind.  I couldn't wait for it to completely set before I dug in.

I’ve had this colorful fruit salad many times at cookouts and potlucks. I had some cottage cheese that I had to use up, so this dish came to mind. I couldn’t wait for it to completely set before I dug in.

Ambrosia

Ambrosia

I've had this colorful fruit salad many times at cookouts and potlucks. I had some cottage cheese that I had to use up, so this dish came to mind. I couldn't wait for it to completely set before I dug in.

Ingredients:

  • 1 can (20 ounce) crushed pineapple, drained reserve juice
  • 1 can (11 ounces) mandarin oranges, drained reserve juice
  • 1/2 cup maraschino cherries, drained
  • 1/2 cup mini marshmallows
  • 2 cups cottage cheese
  • 1 package (3 ounce) cherry Jell-o
  • 1/4 cup coconut, toasted

Directions:

  1. In a large bowl, combine crushed pineapple, oranges, cherries, marshmallows and cottage cheese.
  2. Measure juice from pineapple and oranges enough water to make 1 cup of liquid, add water if needed.
  3. In a small saucepan, bring the juice/water to a boil.
  4. Remove from heat, stir in jello until dissolved.
  5. Stir in 1 cup cold water, stirring to blend.
  6. Add jello to fruit mixture.
  7. Toss to blend well.
  8. Refrigerate 3-4 hours.
  9. Preheat oven to 350F.
  10. Place coconut on a parchment paper lined baking sheet.
  11. Bake 5-7 minutes or until coconut is toasted, tossing once during baking.
  12. Sprinkle with toasted coconut before serving.

Notes

6 Servings

http://www.thehungryhoarder.com/2013/03/06/ambrosia/

Lasagna Rolls

The four basic food groups: meat, pasta, sauce and cheese.  You can't really go wrong when a recipe has all four of those as ingredients.  These were great, I added some fresh diced mushrooms as well and sauteed them with the garlic.  Next time I make these I would use more sauce in the meat mixture.

The four basic food groups: meat, pasta, sauce and cheese. You can’t really go wrong when a recipe has all four of those as ingredients. These were great, I added some fresh diced mushrooms as well and sauteed them with the garlic. Next time I make these I would use more sauce in the meat mixture.

Lasagna Rolls

Lasagna Rolls

The four basic food groups: meat, pasta, sauce and cheese. You can't really go wrong when a recipe has all four of those as ingredients. These were great, I added some fresh diced mushrooms as well and sauteed them with the garlic. Next time I make these I would use more sauce in the meat mixture.

Ingredients:

  • 5 lasagna noodles
  • 1/2 teaspoon olive oil
  • 1/2 pound lean ground beef
  • 1/4 onion, diced
  • 1 large button mushroom, diced
  • 1/2 teaspoon garlic, minced
  • 1 cup tomato sauce
  • 1 teaspoon italian seasoning, divided
  • 1/2 cup cottage cheese
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup mozzarella cheese

Directions:

  1. Preheat oven to 350F.
  2. Cook noodles in salted boiling water about 8 minutes.
  3. Drain noodles and rinse under cold water.
  4. Lay noodles flat onto a cookie sheet lined with wax paper, set aside.
  5. Brown ground beef until no longer pink, drain.
  6. Place drained beef in a bowl, using a potato masher, mash meat until it is almost minced.
  7. Saute onions in the olive oil until translucent.
  8. Add mushrooms and garlic to the onions.
  9. Saute for an additional 2-3 minutes.
  10. Add 1/2 of the italian seasoning to the sauce.
  11. Toss onion/garlic in with the meat.
  12. Add 1/2 of the sauce to the meat mixture, tossing to blend.
  13. In another bowl blend the cottage cheese, parmesan cheese and seasoning.
  14. Spray an 8x8 inch baking pan lightly with cooking spray.
  15. Add 1/2 of the remaining sauce to the bottom of the pan, using the back of a spoon to spread evenly.
  16. Spread some of the cheese mixture down the length of the noodle.
  17. Repeat with the meat mixture.
  18. Carefully roll each noodle up and place seam side down in the prepared pan.
  19. Drizzle the each roll with a tablespoon of the remaining sauce.
  20. Sprinkle each roll with the mozzarella cheese.
  21. Bake 30 minutes or until cheese is melted and rolls are heated through.

Notes

5 Servings - Serving Size: 1 Roll

Recipe adapted from Homemade By Holman

http://www.thehungryhoarder.com/2013/03/05/lasagna-rolls/

Garlic Patty Melt

I love patty melts. I remember the first time I had one, it wasn't until my teen years, after we had already moved to the Midwest.  I didn't have any rye bread so I compromised with the garlic toast.  Butter, onions, meat and cheese . . . Who needs rye?

I love patty melts. I remember the first time I had one, it wasn’t until my teen years, after we had already moved to the Midwest. I didn’t have any rye bread so I compromised with the garlic toast. Butter, onions, meat and cheese . . . Who needs rye?

Garlic Patty Melt

4 Servings - Serving Size: 1 Patty Melt

Garlic Patty Melt

I love patty melts. I remember the first time I had one, it wasn't until my teen years, after we had already moved to the Midwest. I didn't have any rye bread so I compromised with the garlic toast. Butter, onions, meat and cheese . . . Who needs rye?

Ingredients:

  • 1 pound ground beef
  • 1/2 teaspoon black pepper
  • 1 onion, sliced thin
  • 2 tablespoons butter, divided
  • 8 slices of garlic toast
  • 4 slices of swiss cheese
  • 4 slices of american cheese

Directions:

  1. Preheat oven to 425F.
  2. In a small skillet over low to medium heat, add the butter.
  3. Add the sliced onions to the butter and saute over low heat, stirring frequently.
  4. Bake the toast butter side down for 5 minutes in the preheated oven, set aside.
  5. Continue to saute onions until onions are very limp and start to caramelize, about 20 minutes.
  6. Shape 4 thin patties out of the ground beef a little larger than the toast, sprinkle with pepper.
  7. In a skillet over medium heat, brown the patties to medium well, flipping once.
  8. After you flip the patty, top it with the swiss cheese.
  9. When patty is cooked medium well, remove patties from skillet and set aside.
  10. When the onion are done, remove them with a slotted spoon into a bowl.
  11. If needed add 1 tablespoon of butter to the onion skillet.
  12. Place one piece of toast in the butter.
  13. Add some onions onto the toast.
  14. Add a beef patty to the bottom toast with patty side down.
  15. Top patty with a heaping helping of caramelized onions.
  16. Place american cheese slice on top of onions.
  17. Place another piece of toast over the american cheese.
  18. Using a spatula, carefully flip sandwich over.
  19. Continue to grill until cheese is melted.
  20. Serve immediately.
http://www.thehungryhoarder.com/2013/03/03/garlic-patty-melt/

Grilled Steak & Egg Breakfast Wraps

This is great for a weekend breakfast.  I had some leftover steak from last night which was perfect for breakfast.  I put the salsa inside of my wrap, but you could also top the wrap with it and eat it with utensils.  You can throw this together in less than 5 minutes.

This is great for a weekend breakfast. I had some leftover steak from last night which was perfect for breakfast. I put the salsa inside of my wrap, but you could also top the wrap with it and eat it with utensils. You can throw this together in less than 5 minutes.

Grilled Steak & Egg Breakfast Wraps

4 Servings - Serving Size: 1 Wrap

Grilled Steak & Egg Breakfast Wraps

This is great for a weekend breakfast. I had some leftover steak from last night which was perfect for breakfast. I put the salsa inside of my wrap, but you could also top the wrap with it and eat it with utensils. You can throw this together in less than 5 minutes.

Ingredients:

  • 4 ounces leftover medium rare steak, I used sirloin
  • 1/2 cup liquid egg substitute
  • 1/4 teaspoon seasoning salt
  • 4 flour tortillas, about 7 inch diameter
  • 1/4 cup cheddar jack cheese, shredded
  • 1/4 cup salsa

Directions:

  1. Slice cold steak into very thin 1 inch long strips
  2. Prepare liquid eggs according to package instruction for microwave.
  3. When eggs are done, break them into pieces using a fork and sprinkle with seasoning salt.
  4. Lay one flour tortilla on a plate.
  5. Place 1/4 of the eggs down the center of the tortilla.
  6. Line some steak pieces on top of the eggs.
  7. Sprinkle with cheese.
  8. Microwave on high for 20-30 seconds or until cheese melts.
  9. Top with a tablespoon of salsa.
  10. Wrap up tortilla, serve immediately.
http://www.thehungryhoarder.com/2013/03/02/grilled-steak-egg-breakfast-wraps/