I'll share my recipe, if you'll share yours, January 13, 2012

12 years ago

"This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!"

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups baby arugula leaves

1 1/2 cups fresh basil leaves

2/3 cup pine nuts

8 cloves garlic

1 (6 ounce) can black olives, drained

3/4 cup extra virgin olive oil

1/2 lime, juiced

1 teaspoon red wine vinegar

1/8 teaspoon ground cumin

1 pinch ground cayenne pepper

salt and pepper to taste

Directions

1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth

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Comments (5)

patti43
12 years ago
I keep trying different recipes for rice with hopes I'll find a keeper. Maybe this one will be it. No way I'm adding that many jalapenos though.

MEXICAN RICE (Crepes of Wrath)

2 large tomatoes, cored and roughly chopped
2 large shallots, peeled and roughly chopped
2 cups long grain rice (such as basmati), rinsed and drained
1/4 cup olive oil
6 cloves garlic, minced
2-3 large jalapeÃ¯Â¿Â½o peppers, washed and minced
2 1/4 cups chicken or vegetable stock
2 tablespoons tomato paste
1 teaspoon kosher salt
Cilantro, for garnish

1. Preheat your oven to 325 degrees F. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
2. In a large, heavy bottomed pot, add your 1/4 cup of olive oil and heat over medium-high heat. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted. Add in the minced garlic and jalapeÃ¯Â¿Â½o peppers, and stir for 5 minutes or so, until fragrant. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt. Stir to combine and bring to a boil.
3. When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges. Serves 4-6
lynn_d
12 years ago
Martha Stewart made this on the Today Show yesterday, it looked so good. I'm going to try it tomorrow:

Recipe: Lemon, parsley, and parmesan with bread, prosciutto and egg
www.marthastewart.com
Ingredients
1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)

Preparation
Preheat oven to 350 degrees F. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.

In a medium bowl, whisk together eggs, zest, milk, parsley, and parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.

Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim.

Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2-inch pieces. Serve immediately.

Active time: 15 minutes
Total time: 50 minutes
Serving Size
Serves 6
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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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glenda_al
12 years ago
Cannot tell you the number of times I made this banana bread!

Really moist and great!

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
nodakgal
12 years ago
This is my MIL's recipe and is SO good! I've made these for 30 years.

2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar

Cut butter into flour and powdered sugar. Pat into a 9x13 pan.
Bake in preheated 350 degree oven for 15 minutes
Remove from oven.

2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 eggs (beaten)
6 Tablespoons lemon juice

Mix sugar, flour and baking powder. Add eggs and lemon juice. Blend. Pour over baked mixture. Bake 25 minutes at 350.
Cool bars for frosting.

Frosting:
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons butter (softened)
2 tablespoons lemon juice
nodakgal
12 years ago
Darn it I wish I could delete that and start over! I left off the name! Grrrrr.
They are:
Alices Lemon Bars

I'll share my recipe, if you'll share yours, January 13, 2012

Comments (5)

patti43

lynn_d

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glenda_al

nodakgal

nodakgal

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