I'll share my recipes, if you'll share yours - March 20, 2010

14 years ago

Perogies and Cabbage

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

â¢ 1/4 pound bacon, diced

â¢ 1/2 small head cabbage, chopped

â¢ 1 large onion, thinly sliced

â¢ 2 tomatoes, chopped

â¢ 1 tablespoon vegetable oil

â¢ 2 teaspoons white wine vinegar

â¢ 1/2 teaspoon white sugar

â¢ 1/2 teaspoon salt

â¢ 1 (16 ounce) package frozen potato and cheese filled perogies, thawed

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.

2. Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.

3. Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.

4. Meanwhile, prepare perogies according to package directions; drain. Combine perogies with cabbage mixture and serve.

Sort by:Oldest

Comments (5)

Marilyn Sue McClintock
14 years ago
Mississippi Delta Cat Head Biscuits

Ingredients:
1 1/8 cup self-rising flour
2/3 cup milk or buttermilk
1/8 cup oil or bacon drippings

Directions:
Step #1: Blend above ingredients in a mixing bowl.

Step #2: Dump a hand full of flour on a pastry cloth or whatever. A brown paper sack also works.

Step #3: Dump the blended dough onto the flour.

Step #4: Pour a dash of oil into your skillet and smear it around with your fingers. Coat the inside of the skillet and the palms of your hands with oil.

Step #5: Knead the dough for about 30 seconds, rolling it in the flour and thickening it.

Step #6: Halve the dough. Halve it again, making 4 pieces of dough.

Step #7: Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.

Step #8: Use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each unbaked biscuit.

Preheat oven to 350. Bake 25 minutes. Broil/toast for 1 or 2 minutes.

Sue
Jasdip
14 years ago
I had to read your heading twice Sue! Not very appetizing sounding...LOL

Sausage and Swiss Chard Rigatoni

4 tsp olive oil
3 Italian sausages, casings removed
3 cloves garlic, minced
1/2 tsp hot pepper flakes
1 can diced tomatoes
1/4 cup chopped fresh basil
pinch sugar
1 cup drained and rinsed canned navy beans
5 cups rigatoni pasta
8 cups chopped Swiss Chard
2/3 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

In a large skillet, heat oil over medium-high heat; saute sausage, braking up with spoon until browned, about 8 minutes. Stir in garlic and hot pepper flakes, cook 2 minutes.

Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. Cook pasta until still slightly firm in center, 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to a 10-cup ceramic or glass baking dish.

Sprinkle with mozzarella and parmesan cheese, cover with greased foil. Bake at 375* for 20 minutes. Uncover and bake until bubbly and browned, 10 minutes.
Related Discussions
I'll share my recipes, if you'll share yours - March 24, 2010
Q
Comments (3)
Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham) 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use package) Directions Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes
...See More
I'll share my recipes, if you'll share yours - March 22, 2010
Q
Comments (5)
I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ÂÂ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ÂÂ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.
...See More
I'll share my recipes, if you'll share yours - March 17, 2010
Q
Comments (3)
Irish Brown Bread 1 3/4 cups all purpose flour 1 3/4 cups whole wheat flour 3 Tablespoons toasted wheat bran 3 Tablespoons toasted wheat germ 2 Tablespoons old-fashioned oats 2 Tablespoons packed dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons (1/4 stick) chilled, unsalted butter, cut into pieces 2 cups buttermilk If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour. Preheat oven to 425Â°F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in a large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.
...See More
I'll share my recipes, if you'll share yours - March 26, 2010
Q
Comments (6)
Baked Shrimp in Tomato Feta Sauce 1 Tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 14.5-ounce cans of diced tomatoes 1/2 cup sliced black olives 1/4 cup minced fresh parsley 1 Tbsp minced fresh dill or 1 teaspoon dried dill 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen Pinch of salt, more to taste Pinch black pepper, more to taste 3 ounces feta cheese (about 2/3 cup, crumbled) Method 1 Preheat oven to 425Â°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. 2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. 3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
...See More
Marilyn Sue McClintock
14 years ago
I thought you would look twice at that Jasdip :) They are called that because of the size, the size of a cat's head.

Sue
Jasdip
14 years ago
Hahahaa Sue!
That is really different, using a skillet. Quite intriguing, and looks like I should make them!

That's probably where a cast-iron skillet would be awesome.
glenda_al
14 years ago
Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage (all natural chicken sausage with no antibotics if you can find it)
1 head of fresh, tender cabbage (organic if you can get it), chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hit of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.

I'll share my recipes, if you'll share yours - March 20, 2010

Comments (5)

Marilyn Sue McClintock

Jasdip

Related Discussions

Marilyn Sue McClintock

Jasdip

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US