CONNIE'S KANSAS CITY CASSEROLE
My family has been making this casserole for decades. I'm not sure where the recipe orginated, maybe mom made it up. It is so good, a one pot meal. Throw it together and shove it in the stove:) Photos to be posted later.
Provided by Connie Ottman
Categories Casseroles
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Cut beef into serving size pieces.
- 2. Trim off any excess fat.
- 3. Sprinkle beef with salt and pepper.
- 4. Place ribs into casserole.
- 5. Brown meat in the oven, uncovered for 1 hour at 400 degrees.
- 6. Remove casserole from oven and drain off fat.
- 7. Add onions, parsley, celery, potatoes, horseradish, and tomatoes to casserole dish.
- 8. Stir casserole ingredients.
- 9. Bake an additional 1 hour at 375 degrees.
- 10. Great with a salad....Enjoy!
KANSAS CITY-STYLE BURNT ENDS
Provided by Food Network
Categories main-dish
Time 10h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
- Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
- Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.
KANSAS CITY CASSEROLE
Steps:
- Brown hamburger and onion. Drain. Add tomato sauce and spaghetti sauce mix; heat until bubbly. Pour into casserole dish.
- Spread sour cream over the top; top with mozzarella. Unroll the crescent rolls over the cheese layer, stretching to fit pan. Spread or cut margarine over crescent layer; then sprinkle with parmesan.
- Bake at 350 degrees F for 25-30 minutes; rolls should turn golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KANSAS HASH BROWN CASSEROLE
This is my spin on this comfort food favorite. I use heavy cream and an egg instead of canned soup and half of the butter. Not only will it get rave reviews the day you serve it, but it will make great leftovers that reheat well in the microwave.
Provided by Elielia
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- (Note: 8 cups frozen hash brown potatoes equals 20 oz.).
- Mix the corn flakes and 2 tablespoons melted butter, set aside.
- In a large bowl mix the frozen hash browns, chopped onion and cheddar cheese.
- In a separate smaller bowl mix the sour cream, heavy cream, egg, salt & pepper.
- Into the the wet mixture slowly add the 1/4 cup of melted butter, stirring as you go. This will prevent the hot butter from cooking the egg.
- When thoroughly blended, add the wet mixture to the hash brown, onion and cheese mixture, stirring to coat all the hash brown.
- Pour the mixture into a 9x13 non-metallic pan, top with corn flakes and bake at 350 degrees for 45 minutes. Allow to sit 5-10 minutes before serving.
Nutrition Facts : Calories 842.4, Fat 58.5, SaturatedFat 26.5, Cholesterol 134.8, Sodium 1450.3, Carbohydrate 65.4, Fiber 5.3, Sugar 3.8, Protein 15.4
KANSAS CORN SCALLOP
This is one yummy side dish. My best friend's mother used to make this and drop it off to us in college. we would eat the whole dish! It is even good reaheated the next day!!! I make it for my family now and everyone loves it!
Provided by cranberry_lighthouse
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain liguid from whole kernel corn into cup.
- Beat eggs slightly in large bowl.
- stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
- Fold in crackers and diced cheese.
- spoon into greased 8 cup baking dish.
- bake at 325 for one hour.
- let stand five mins before serving.
Nutrition Facts : Calories 829.8, Fat 47.3, SaturatedFat 26.6, Cholesterol 231, Sodium 1281.8, Carbohydrate 68.8, Fiber 4.6, Sugar 7.4, Protein 37.7
KANSAS CITY BAKED BEANS
These beans are from a friend's recipe file--we had them with some killer barbecue and they are really good. I like the addition of the apple and the raisins--it really gives it a different flavor.
Provided by FloridaGrl
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients and pepper in a 1/2 quart casserole. Top with bacon.
- Bake at 350 for 50-60 minutes.
Nutrition Facts : Calories 348.1, Fat 8.3, SaturatedFat 2.8, Cholesterol 19.5, Sodium 1055.3, Carbohydrate 62.1, Fiber 10.4, Sugar 23.6, Protein 10.9
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