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

12 years ago

For those of you with diet issues....!

"This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping."

Original Recipe Yield 12 pancakes

Ingredients

1 cup cooked rice

1 cup milk

1 1/4 cups rice flour

1/4 cup white sugar

2 tablespoons applesauce

2 teaspoons baking powder

1 tablespoon vegetable oil

Directions

Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.

Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

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Comments (4)

Marilyn Sue McClintock
12 years ago
Your rice pancakes recipe sounds good. I just had rice pancakes for breakfast. I just put some cooked white rice in my pancake mix and fried them. Really good.

Sue
Jasdip
12 years ago
Italian Roast Beef (RecipeLion)

Make a succulent roast beef bursting with Italian flavor. This simple recipe uses basil, tomatoes, onion, garlic and red wine.
Cooking Time: 4 hr

4 pounds beef roast
2 cloves garlic
2 tablespoons basil, dried or 1/2 cup fresh
1 teaspoon dried oregano
Salt and pepper
1 large can Italian tomatoes with basil or one pack dried tomatoes
1 onion, chopped
1 750 ml bottle Italian red wine

Cut several slits in the roast and insert pieces of garlic and onions into the slits.
In a large, covered pot (such as a Dutch oven), brown roast over medium-high heat.
Add all remaining ingredients to pot, along with enough water to cover.
Cook 3-4 hours until tender, covered over low heat.
Reduce sauce to two cups.
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I'll share my recipe, if you'll share yours, March 6, 2012
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oh YUM, Luckygardner!! DH and I were reminiscing last nite about eating Johnny Cake as kids. He hated the way his mom made it, and I loved the way Nan made it. It's like a cornbread, and I remember eating it buttered. Some people put syrup on it. I found two recipes, one calls for an egg and the other doesn't. Does egg go in cornbread? Anyway, here's one. I want to try them both and see if they taste like by past. Johnny Cake (Wanderlust and Lipstick blog) 2 cups all purpose flour 1 teaspoon salt 3 teaspoons baking powder 1/2 cup cornmeal 1/4 cup sugar 3 teaspoons oil About 1 cup milk Whisk dry ingredients together, and then add oil and enough milk to make dough thick enough to knead (about 1 cup). Place in a greased 8 inch baking dish or an 8 inch greased cast iron pan. Cover loosely with plastic wrap and set aside for 30 minutes. Bake in a 375 degree oven for 30 minutes, or until golden brown. Serve in wedges or slices with butter or honey.
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I'll share my recipe, if you'll share yours, March 19, 2012
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Here's a recipe from our Milk Calendar. Creamy Roasted Tomato and Fennel Soup 1 (750 g) large fennel bulb 10 plum (Roma) tomatoes, cored and halved (about 2 1/4 lb/1.125 kg) 1 large cooking onion, cut into 8 wedges 6 cloves garlic 2 tbsp (30 ml) melted butter 1/3 cup (75 ml) crumbled Canadian Feta cheese 1 tbsp (15 ml) finely chopped red onion 1/2 tsp (2 ml) freshly ground pepper 1/2 cup (125 ml) sodium-reduced tomato paste (divided) 3 cups (750 ml) sodium-reduced chicken stock (divided) 1 1/2 cups (375 ml) 5% sour cream Preheat oven to 450 F (230 C). Trim and coarsely chop fennel bulb; reserve 2 tbsp (30 mL) finely chopped fennel fronds for the topping. In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes. In small bowl, combine Feta cheese, 2 tbsp (30 mL) of the reserved fennel fronds, red onion and pepper; set aside. Working in batches, transfer half the roasted vegetables and any accumulated juices to food processor or blender; add 1/4 cup (50 mL) of the tomato paste and 3/4 cup (175mL) of the chicken stock; puree until smooth. Transfer to medium saucepan, repeat with remaining vegetables, tomato paste and 3/4 cup (175 mL) chicken broth. Stir in remaining chicken stock and sour cream; heat over medium-low heat, stirring often until well combined and heated through. Ladle into bowls and sprinkle with Feta cheese mixture. Serve immediately.
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I'll share my recipe, if you'll share yours, March 17, 2012
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Comments (4)
I still have some wild rice stashed away. I think I'll try this recipe. SAUSAGE AND WILD RICE CASSEROLE (Serves 6-8) 1 pound bulk pork sausage 1/2 green pepper, chopped 1/2 cup chopped celery One 4-ounce jar diced pimiento, drained 1 cup wild rice 2 teaspoons chicken seasoned stock base One 10-1/2 ounce can cream of mushroom soup One 2-ounce can sliced mushrooms, drained 1 medium onion, chopped 1/2 teaspoon marjoram leaves 1/2 teaspoon thyme leaves 1 cup grated Cheddar cheese Cook wild rice according to package directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning. Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 degrees or until heated through.
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I'll share my recipe, if you'll share yours, March 4, 2012
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Comments (11)
How about another salad. I made this to take to dinner with 2 other couples a week or so ago. Both asked for the recipe. I have posted this recipe before. It came to me via my daughter from a little coffee shop/cafe in SC. This chick pea salad is really good and a little different. It makes a lot but it keeps well. Chick Pea Salad: 2 16 oz. cans Chick Peas, rinsed and drained 2 C. chopped Romaine Lettuce (use scissors) 1 1/3 C. Seedless Red Grapes, halved 1 C. Sweet Red Pepper, chopped 2/3 C.thinly sliced Celery 1/2 C finely chopped Onion 1 1/2 to 2 C. Poppy Seed Dressing Ã¢ÂÂ¦start w/1 C dressing, add more if needed. *Poppy Seed Dressing: 3/4 C. sugar 1/3 C. cider vinegar (heat to boil and pour over sugar) 1 teas.salt 1 teas. dry mustard 1 teas. finely chopped green onion 1 C. vegetable oil 1 T. (+) poppy seeds Combine first 5 ingredients in blender til smooth. Turn blender on high and gradually pour in oil in slow steady stream. Stir in poppy seeds - cover and chill. *I have sometimes used purchased poppy seed dressing to save time and it's still good. jude ;
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patti43
12 years ago
It's been so warm, I've been thinking about salads a lot lately. I love the sound of this dressing.

GREEK PASTA SALAD (The Perfect Pantry)

For the dressing:
1 garlic clove
7 sun-dried or slow-roasted tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt
1 tsp Greek seasoning
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 tsp agave nectar (or honey, or sugar substitute)
5-6 tsp water

For the salad:
8 oz rotini or other twisty pasta (I use Dreamfields)
1-1/2 cup diced fresh tomatoes, any type
1 cup diced cucumber (I use seedless English cucumber)
1/2 medium green bell pepper, diced
1/2 cup pitted large black olives, sliced in half
3 Tbsp chopped fresh dill
1/2 cup crumbled feta cheese, or more to taste

In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside.

Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.
glenda_al
12 years ago
Can't wait to make this again!

Tomato pie

3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.

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

Comments (4)

Marilyn Sue McClintock

Jasdip

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patti43

glenda_al

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