I'll share my recipe, if you'll share yours, January 22, 2012

12 years ago

"Simple to put together, but delicious. I hope you enjoy it as much as we do!"

Original Recipe Yield 4 cups

Ingredients

1 tablespoon olive oil

1 onion, chopped

4 fresh tomatoes, diced

2 cups chicken broth

1/2 teaspoon dried basil

1 1/3 cups uncooked white rice

Directions

1. Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.

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Comments (6)

Marilyn Sue McClintock
12 years ago
Homefried Potatoes with Garlic and Bacon

Prep Time: 10 Minutes Ready In: 35 Minutes

Cook Time: 25 Minutes Servings: 4
Ingredients:
7 slices bacon
2 russet potatoes, quartered
and thinly sliced
1 tablespoon garlic pepper
seasoning
1/2 yellow onion, sliced
Directions:
1. Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving. If there is too much bacon grease, take some out or add more potatoes.

Sue
glenda_al
12 years ago
Next to the sour cream banana bread,I make, this is really quick and easy and most enjoyable.

STRAWBERRY - BANANA BREAD
2 eggs
1 c. mashed, ripe bananas (2 bananas)
3 tbsp. milk
2 (6 oz.) pkgs. strawberry muffin mix **I used Martha White 7 oz Strawberry Cheesecake muffin mix
1 c. chopped walnuts **I used pecans
Preheat oven to 375 degrees. Grease 5 x 9 inch loaf pan. Beat eggs. Add bananas, milk, muffin mix, and walnuts. Stir just until moistened. Pour batter into prepared loaf pan. Bake 40 to 45 minutes or until bread tests done. Cool bread in pan for 10 minutes. Remove to wire rack to cool.
Here's trick I learned: Let sit on wire rack for about 10 minutes, **then put it in an airtight container, on wax paper, to finish cooling.
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I'll share my recipe, if you'll share yours, January 23, 2012
Q
Comments (5)
Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good! I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too. SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
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I'll share my recipe, if you'll share yours, January 29, 2012
Q
Comments (7)
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
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I'll share my recipe, if you'll share yours, January 17, 2012
Q
Comments (3)
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 15, 2012
Q
Comments (5)
This one's for Glenda! PEANUT BUTTER SHEET CAKE (Tasty Kitchen) 2 cups Sugar 2 cups All-purpose Flour 2 whole Large Eggs 1 teaspoon Baking Soda 1 cup Sour Cream 2/3 cups Creamy Peanut Butter 1 cup Butter 1 cup Water FOR THE PEANUT BUTTER FROSTING: 1/2 cups Butter 2/3 cups Creamy Peanut Butter 6 Tablespoons Milk 2-1/2 cups Powdered Sugar 1 teaspoon Vanilla Preheat oven to 400F. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean. For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.
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nodakgal
12 years ago
We make this as a fruit salad but I think it could be a dessert too.

That Cherry Stuff
Serves: 8

Preparation Time: 5 min
Ingredients

1 (21-ounce) can cherry pie filling
1 (8-ounce) Cool Whip, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)

Instructions

In a large bowl, fold together all ingredients.

Spoon into a serving bowl or individual dessert glasses. Chill before serving.
patti43
12 years ago
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.
glenda_al
12 years ago
Ohhhhhh, patti, I'm saving that one!
patti43
12 years ago
It's been a while since I made it Glenda, but I remember it was good. And pretty easy. Just don't know why I haven't made it again--maybe because I have too dang many recipes!

I'll share my recipe, if you'll share yours, January 22, 2012

Comments (6)

Marilyn Sue McClintock

glenda_al

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nodakgal

patti43

glenda_al

patti43

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