I'll share my recipe, if you'll share yours, March 16, 2011

13 years ago

Sherry Vinegar and Molasses Glazed Carrots

Bon Appetit

yield: Makes 10 servings

Simple and beautiful. If you canÃ¢ÂÂt find small carrots, use medium ones, halved and cut into five-inch pieces.

Ingredients

6 tablespoons (3/4 stick) butter

3 pounds small carrots (5 to 6 inches long), peeled, trimmed

2 tablespoons mild-flavored (light) molasses, divided

1/2 teaspoon (or more) coarse kosher salt

6 tablespoons Sherry wine vinegar, divided

2 tablespoons chopped fresh Italian parsley, divided

Preparation

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sautÃÂ© until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO

AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

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Comments (5)

Jasdip
13 years ago
I make our mayonnaise regularly. This tastes like Miracle Whip, and is great as a coleslaw dressing.

Homemade Salad Dressing

1/2 cup sugar
2 Tbsp. dry mustard
3 Tbsp. flour
2 eggs
3/4 cup vinegar mixed with 3/4 cup water
salt

Cook until thickened in microwwave, stirring occasionally.

Cool and stir in 1 tbsp butter.
patti43
13 years ago
This is a different take on broccoli salad. Think I'll make it next week while the kids are here. There's a lot they can't/won't eat but this sounds good. (At least Harry will like it.)

Broccoli Salad (MiMi@MiMi's Cyberkitchen)

Broccoli, raw, bite-sized
Chopped walnuts
Equal parts mayonnaise and honey

Mix mayo and honey together and toss with broccoli and nuts.
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I'll share my recipe, if you'll share yours, March 22, 2011
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Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.
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I'll share my recipe, if you'll share yours, March 29, 2011
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Since you posted a Kale recipe, I will too! I posted this once before but it's worth a double post. This is really yummy! This soup is so easy to make and Delicious! Kale,Lentil & Sausage Soup Ingredients 2 tbsp olive oil 2 Hot Italian sausages 1 large onion, finely chopped 1 leek (white part only), sliced 3 carrots, diced 2 garlic cloves, minced 156 ml can tomato paste 1 tsp ground coriander 1 tsp salt 8 cups chopped kale leaves, about 1 small bunch 540 ml can lentils, rinsed and drained grated parmesan (optional) Heat a large saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
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I'll share my recipe, if you'll share yours, March 24, 2011
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Another recipe out of our local paper. We love quinoa, so I'm making this soon. Quinoa with Greens and Blue Cheese (The Record) 1 medium onion, cut into rings olive oil 1 clove garlic, minced 2 cups spinach leaves (or kale, rapini or arugula) rinsed and firmly packed juice and zest of half a lemon 1 cup quinoa 1 1/2 cups vegetable or chicken broth 1/2 cup blue cheese, broken into chunks handful of almonds 1 medium tomato chopped parsley for garnish Over medium-high heat, saute onion rings with some olive oil. Reduce heat to medium-low, cover and cook 5-10 minutes. It should be soft and almost sweet with lightly browned edges. Add the garlic in the last minute of cooking. It should just colour to a pale gold. Add the spinach with just the water that clings to the leaves after rinsing. Sprinkle with salt. Cook a few minutes on medium-high heat, covered, until wilted. Stir to mix with the onion. When spinach is wilted add the lemon juice and zest. Add the quinoa, stirring to coat with the oil. Add 1 1/2 cups of broth; bring to a boil and cover. Cook on medium-low heat 15 minutes. Remove the lid and stir to cook off any remaining liquid. Remove pan from heat and toss in the blue cheese and almonds. Divide the mixture between two warmed plates and top with diced tomatoes and chopped parsley.
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I'll share my recipe, if you'll share yours, March 8, 2011
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Jambalaya (Fine Cooking) What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients--garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage. 1 cup quick-cooking brown or white rice 2 tsp. olive oil 1/2 cup chopped onion 1 large green bell pepper, seeded and chopped 2 cloves garlic, minced 1/4 cup diced pickled jalapenos 1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks 1 tsp. Cajun or Creole seasoning 1 tsp. dried oregano 1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds 1/2 lb. medium shrimp, peeled and deveined One 28-oz. can diced tomatoes 2 bay leaves 1/4 cup chopped fresh parsley Table salt and freshly ground black pepper Cook the rice according to the package directions. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, garlic, and jalapenos and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables. Add the sausage and shrimp and cook, stirring, for 2 minutes. Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes. Remove the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.
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User
13 years ago
I made some really good marmalade yesterday. It's very easy and so tasty. It could just be the oranges I used too.
They are a thin skin small navel.

Easy Orange Marmalade

It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for.

1 medium navel oranges
2 tablespoons water
1/2 cup sugar

Select Navel oranges that have the thinnest peel.

If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.

Place the orange sections in the food processor and pulse until the peel in is tiny pieces.

In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.

Boil for 15 minutes, stirring frequently. (It could take more to get thicker)

Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat.
glenda_al
13 years ago
Shared this before:

Strawberries and vinegar

1 pint fresh strawberries, hulled and quartered, or sliced
2 tablespoons sugar
2 tablespoons red wine vinegar

Whipped Cream:
1/4 cup heavy whipping cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract

2 tablespoons chopped fresh mint leaves, for garnish
Directions
For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours.

For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.

To serve: Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve.
ravencajun Zone 8b TX
13 years ago
crouton casserole

INGREDIENTS:

1 1/2 pound ground beef
1 cup chopped onion
Salt and pepper to taste
6 cups plain croutons
2 cans (16-oz. size) corn, drained
1 can (28-oz. size) tomato sauce
6 eggs, slightly beaten
2 cups milk
1 tablespoon Italian Seasoning
2 cups shredded mozzarella cheese

Heat the oven to 350F. Brown the meat with the onion in a large skillet over medium high heat. Add salt and pepper to taste.

Place 4 cups of the croutons in the bottom of a large baking dish. Mix the corn and tomato sauce with the meat mixture. Spoon the mixture evenly over the croutons.

Mix the eggs, milk and Italian Seasoning. Pour over the meat mixture. Crush the remaining croutons; sprinkle over the casserole, followed by the cheese. Cover. Bake for 1 hour.

I'll share my recipe, if you'll share yours, March 16, 2011

Comments (5)

Jasdip

patti43

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glenda_al

ravencajun Zone 8b TX

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