I'll share my recipe, if you'll share yours, January 29, 2012

14 years ago

Carrot Salad with Citrus Dressing

Stefano Faita

Fresh lemon and orange juice makes this easy-to-make salad light and refreshing. Delicious served warm or cold, it's a nice additional to any meal.

INGREDIENTS

4 carrots, sliced

1 garlic clove, minced

Pinch of cumin

2 tbsp. extra virgin olive oil

Juice of 1/2 orange

Juice of 1/2 lemon

1 tbsp. chopped coriander

Salt and freshly ground pepper, to taste

PREPARATION

Blanch carrots in boiling salted water until tender crisp. Drain.

Add hot carrots to medium bowl. Add garlic, cumin, olive oil, lemon juice, orange juice and coriander. Toss to combine. Season the salad with salt and pepper. Taste and adjust for seasoning. Serve warm or cold.

Yield: 4 servings.

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Comments (7)

Marilyn Sue
14 years ago
Holiday Breakfast Bread

3 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnnamon
3 eggs
1 1/2 cups oil
1 cup pecans, chopped
1 cup coconut
2 cups dried bananas
1 large can crushed pineapple drained
1 1/2 teaspoons vanilla

Mix first five ingredients. Add blended eggs and oil. add remaining 5 ingredients. Makes 2 loaf pans. Bake at 350 degrees for 1 hour to 1 hour and 20 minutes.

From Recipes Tried & True by Bobbie-Q

Sue
glenda_al
14 years ago
Haven't made these in years, but they are so easy and good.

Mayo Drop Biscuits
Ingredients
2 cups self-rising flour*
1 tablespoon sugar
1 cup milk
1/3
cup mayonnaise
Directions
Grease a baking sheet; set aside. In a medium bowl, stir together the flour and sugar. Make a well in the center. Add the milk and mayonnaise. Stir just until combined (batter will be stiff). Drop batter into 12 mounds on the prepared baking sheet. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Serve warm. Makes 12 biscuits.
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I'll share my recipe, if you'll share yours, January 18, 2012
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I'll share my recipe, if you'll share yours, January 30, 2012
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Citrus-Marinated Roasted Chicken (Fine Cooking) (This needs to marinate for several hours!) If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through. 1/4 cup extra-virgin olive oil 2 4-lb. whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings) 4 large lemons 2 large oranges 8 medium cloves garlic, chopped 1 Tbs. dried oregano, crumbled 3 Tbs. soy sauce 1 Tbs. honey 1/2 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge. Cut 1 of the lemons into 6 wedges. Finely grate the zest from another lemon to yield 1 tsp. and then squeeze the remaining lemons to yield 2/3 cup juice; transfer the zest and juice to a small bowl. Cut 1 of the oranges into 8 wedges. Finely grate the zest from the remaining orange to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to the bowl with the lemon juice and zest. Scatter the lemon and orange wedges around the chicken pieces, but don't put them on top of the chicken or they'll interfere with browning. Stir the garlic, oregano, soy sauce, honey, and pepper flakes into the citrus juice. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours. Position a rack in the center of the oven and heat the oven to 425F. Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes. Transfer the chicken and the lemon and orange wedges to a platter. Pour the pan juice into a fat separator and let sit until the fat rises to the top. Discard the excess fat and pour the juice into a 10-inch skillet. Boil over medium-high heat until reduced to 1-1/2 cups, about 10 minutes.
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I'll share my recipe, if you'll share yours, January 17, 2012
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Sweet Potato Pound Cake Ingredients: 1 cup butter, softened 2 cups white sugar 2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract 4 eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup sifted confectioners' sugar 5 teaspoons orange juice 2 tablespoons grated orange zest Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. 2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined. 3. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate. 4. To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired. Sue
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I'll share my recipe, if you'll share yours, January 22, 2012
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I've only made this once for some reason. It's very good! Chicken-Pecan Quiche (Debbie/AL) Crust:* 1 c. flour 1 c. (4 oz.) shredded Cheddar 3/4 c. chopped pecans 1/2 tsp. salt 1/4 tsp. paprika 1/3 c. vegetable oil Mix first four ingredients in a medium bowl; stir well. Add oil and stir well. Firmly press mixture in bottom and up sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. Filling: 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. finely chopped cooked chicken 1/2 c. (2 oz.) shredded sharp Cheddar cheese 1/4 c. minced onion 1/4 c. pecan halves 3 drops of hot sauce (optional) Whisk together sour cream, mayo and eggs. Stir in chicken, cheese, onion and hot sauce. Pour chicken mixture over the prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 min. or until set. Let stand 10 minutes before serving. Serves 8. *Deep-dish premade pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 c. shredded cheese and add the other half (making 1 c.) and pecans to the chicken mixture. Then prebake the crust for 10 minutes.
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patti43
14 years ago
This is the soup recipe from the Cabbage Soup Diet. You don't have to go on the diet to enjoy this soup. Great for WW's or just about any weight loss plan you may be following. I need to make it again. Great to have on hand for quick lunches.

CABBAGE SOUP

6 large green onions (1 bunch)
2 green bell peppers
1 or 2 cans of tomatoes (14.5 ounce size, diced or whole)
1 bunch celery, sliced
1/2 head cabbage, chopped
1 package (Lipton) onion soup mix
1 or 2 cubes bouillon (optional)
1 48 oz can V8 juice, or 6 cups water or light chicken or vegetable broth
Season to taste with salt, pepper, parsley, , garlic powder, etc.

Simmer or slow cook all until soup is done. *If slow cooking, add seasonings about an hour before done. Eat all the soup you want, whenever you want. T
sunshines
14 years ago
Fresh pinto beans cooked with a piece of ham , buttermilk cornbread, sweet onions, tomatoes and a glass of buttermilk to drink. Love cornbread stirred in whole milk for a evening snack.

I have made the mayo drop biscuits but don't care for them.
sunshines
14 years ago
Sorry, I didn't post a recipe. Got the title mixed up with Patty's " what's for dinner ?
trixietx
14 years ago
I made these during the Christmas holidays and they are the best sausage balls that I have ever made or eaten. A little hard to roll, but so moist.

Cream Cheese Sausage Balls

1 pound hot sausage, uncooked (I used regular breakfast sausage)
8 ounces cream cheese, softened
1-1/4 cups Bisquick
4 ounces cheddar cheese, shredded

Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer
with the dough hook attachment) Roll into 1-inch balls. Bake for
20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few
minutes to the baking time.
patti43
14 years ago
Trixie, I bet those are delicious. I'm always in awe of people who take a good recipe and put it over the top. Someone sure did thatwith those sausage balls.

I'll share my recipe, if you'll share yours, January 29, 2012

Comments (7)

Marilyn Sue

glenda_al

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sunshines

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