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

12 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 McClintock
12 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
12 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 20, 2012
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These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!
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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 24, 2012
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These are like individual cherry pies. SO good too! 3/4 cup flour 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup Butter 1/2 cup Chopped Nuts, if desired 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits 1 can (21 oz) apple, blueberry or cherry pie filling 1 to 1 1/2 cups whipping cream Cinnamon-sugar 1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts. 2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.) 3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes. 4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.
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I'll share my recipe, if you'll share yours, January 14, 2012
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I love noodles in anything. It reminded me of a recipe I've made that has cottage cheese, garlic, cream cheese and parmesan. More like a kugel than a pudding. I need to get that recipe out!! My sis and BIL had dinner with friends the other night and for dessert they had coconut custard pie. It was made with buttermilk and sis said it was the best thing ever (and she isn't fond of coconut). I found this on line and have to make it--hopefully this weekend. Sure looks easy enough. BUTTERMILK COCONUT CUSTARD PIE 1 1/4 cups sugar 2 tablespoons all-purpose flour 1/2 cup butter , melted 3 eggs , beaten 1/2 cup buttermilk 1 teaspoon vanilla 3 1/2 ounces flaked coconut , divided 1 unbaked 9-inch pie shell Combine the sugar and flour in a large bowl. Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325 degrees for 1 hour or until set.
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patti43
12 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
12 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
12 years ago
Sorry, I didn't post a recipe. Got the title mixed up with Patty's " what's for dinner ?
trixietx
12 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
12 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 McClintock

glenda_al

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sunshines

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