This is one of the not-exact-measurement recipes. :) But it's really easy so anyone can figure it out pretty fast. If I can do it, you can do it. ;)
Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.
Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes). *Tip for a delicious skin: After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.
-Put back in the oven for about 30 mins or until golden brown on top.
Ta da! Done. Enjoy with your favorite vegetable side dish!
Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.
3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips
Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.
Top with cheese, sour cream, and/or tortilla strips!
NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.
1 cup flour
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)
Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't). They should be thick and fluffy.
This is one of our favorite breakfasts and they go fast at our house!!
I have to give credit to my niece Brittany for this one...and it's a hit!!!
1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...
1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)
Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.
So as many of you may know, I served a mission in Rio de Janeiro, Brazil and one of my favorite meals to eat (aside from beans and rice) was their form of Beef Stroganoff. I recently had it entered into the BYU International Cookoff because my brother really wanted me to enter, so I did, and I ended up winning a Regional Award for the Latin American Region. Haha Who da thunk it, eh? :)
Anyways, if you like international foods, you'll like this (Therefore, all existing Dopps should)! ;) P.S. If it looks weird while you're cooking it, you're probably doing it right.
About 2.5 lbs of steak cut in pieces
Olive or Vegetable oil (for frying the steak)
2 gloves garlic
1 cup chopped onion
1/4 cup Ketchup
3 TB Worcestershire sauce
3 TB Mustard
1/2 cup tomato sauce or 4 ripe tomatoes blended into a sauce
1 small container mushrooms
2 TB flour
1 1/2 cups water
A pinch of baking soda
1 cup whipping cream
Salt and pepper to taste
White Rice
"Potato Sticks" (we usually find them at Smith's, but never Walmart.)
-Cut meat into small, thin, bite size pieces and cook in oil with the garlic and salt until done.
-Add onion, ketchup, mustard, Worcestershire sauce, tomato sauce, and mushrooms.
-In separate container, dissolve flour into water and then add to other ingredients and leave to boil for 5 minutes.
-Soon after, add baking soda.
-Remove from heat and add whipping cream (the cream will make the sauce go from a deep red color to a lighter orange like the picture).
(NOTE: we like more ketchup, so feel free to add more of ketchup, mustard, and Worcestershire sauce according to your tastes.)
Serve over White Rice and top with Potato Sticks (NOTE: it's just not the same w/o the potato sticks!) :)
1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Café Rio Salad:
Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything
In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.
One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple:
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
Bow Tie Pasta 16 oz bag bow tie pasta - cook 1 lb bacon - fry and crumble Chicken - cooked and cut in small pieces Mushrooms - saute
Sauce 3 cloves garlic *1 cup whipping cream *1/2 cup butter *1/2 cup Parmesan cheese
Melt butter in small saucepan. Add garlic, whipping cream, and Parmesan. Whisk on low heat 4-5 minutes. Add sauce to cooked pasta, bacon, chicken, and mushrooms.
*I always double these ingredients to create more sauce. Mom triples these and adds broccoli to the main ingredients.
Optional additions: Broccoli (add to pasta water while cooking) Peas (add to pasta water last 5 minutes of cooking) Zucchini or other veggies Garnish w/ tomatoes
I got this salsa recipe from my good buddy Matt and doctored it up just a bit.
-2 cans whole cornel corn
-2 cans black beans drained and rinsed
-1 to 2 bunches chopped cilantro (the more the better in my mind)
-1 teaspoon chili powder
-1 Tablespoon cumin
-1 small can chopped chilis (chop even more)
-1 small can chopped jalapeños (chop even more)
-1 cup tomato based salsa
-1 small white onion chopped very fine
-1/2 cup lemon juice
-a little lime juice
-salt to taste
Well, this isn't a "Dopp" recipe but its worth adopting into any family. Trust me, after eating this syrup, no other does justice. It is my absolute favorite, I must share it!
4 cubes butter 4 cups sugar 2 cups buttermilk 1 teaspoon vanilla 2 Tablespoons karo syrup (Optional. This just helps it from separating when you store it.)
Boil for 5 minutes then immediately remove from heat and add 2 teaspoons baking soda.
Use a big pan because after adding the baking soda, it may overflow!
.JPG)
.jpg)
