STUFFED CORNBREAD
This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.
Provided by Darlene Summers
Categories Quick Breads
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Grease a 10-inch iron skillet and set aside.
- In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
- In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
- Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
- Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.
POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
STUFFED SKILLET RANCH CORNBREAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This cornbread is very hearty and will even be moist the day after, when reheated.
Provided by tambocos
Categories One Dish Meal
Time 1h
Yield 1 Pone, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
- In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
- Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
- Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.
CRISPY SHRIMP PHYLLO CUPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!
Provided by kitchenchemistrypro
Categories Weeknight
Time 48m
Yield 30 mini cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.
PARMESAN GARLIC RANCH BEER BREAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is so easy. Bread for dinner in about an hour. This is also wonderful toasted for breakfast with some cream cheese spread.
Provided by PalatablePastime
Categories Quick Breads
Time 1h14m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
- In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
- Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.
RANCH CORNBREAD
While this is delicious in the winter when served with a bowl of any kind of bean soup or chili, it is equally good served with a fresh fruit salad in the summer. Served hot from the oven, with wonderful crusty edges, it is soooo good! The recipe came from a Southern Heritage bread cookbook that I have had for about thirty years.
Provided by NoSpringChicken
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry ingredients; add milk and beaten eggs, stir just to combine.
- Add cheese, green pepper, pimentos and ham or bacon, if using; stir gently.
- Heat the 3 tabl;espoons butter until melted in a 9 inch cast iron skillet (a baking dish can be substituted) at 400°F.
- Remove and pour batter into hot skillet; do not stir.
- Increase oven temperature to 425°F and bake for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 243.2, Fat 10.3, SaturatedFat 5.8, Cholesterol 78.1, Sodium 593.6, Carbohydrate 30.5, Fiber 1.8, Sugar 3.9, Protein 7.9
PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These spicy chilies are cooled down by the avocado ranch sauce.
Provided by tambocos
Categories Weeknight
Time 55m
Yield 4 chilies, 4 serving(s)
Number Of Ingredients 25
Steps:
- Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
- Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
- Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
- Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
- For the sauce:.
- Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.
Nutrition Facts : Calories 1252.5, Fat 93.6, SaturatedFat 25, Cholesterol 162.8, Sodium 1062.4, Carbohydrate 64.5, Fiber 14.9, Sugar 7.3, Protein 46.6
STUFFED CORNBREAD
Hearty, satisfying and full of flavor, this comforting crowd-pleaser would also be a-maz-ing topped with chili.
Provided by Betty Gallagher
Categories Savory Breads
Number Of Ingredients 6
Steps:
- 1. Heat oven to 425. Spray 13X9 pan with oil.
- 2. Brown meat with onion and bell pepper in skillet. Add salt and pepper to taste. Drain and set aside.
- 3. Pour half of cornbread batter in pan. Place 6 slices of cheese over batter.
- 4. Spread meat over cheese evenly. Add jalapeno slices if desired.
- 5. Top with remaining slices of cheese . Pour the rest of the batter on top.
- 6. Bake for 20 to 25 minutes or until brown on top. Let cool for about 10 minutes. Enjoy!
STUFFED FIESTA PORK TENDERLOIN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry Stuffed Fiesta Pork Tenderloin has major flavor after being marinated in ranch dip mix and lemon juice. Stuffing it with fiesta flavored vegetables and covering I already had in my kitchen elevated it to a juicy meal we will never forget.
Provided by karieja
Categories Weeknight
Time 50m
Yield 1 Stuffed Tenderloin, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
- Preheat oven to 400 degrees.
- Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
- Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
- Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
- Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.
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