I'll share my recipes, if you'll share yours - March 15, 2010

14 years ago

Hair with Feta and Sun Dried Tomatoes

Allrecipes.com

Original Recipe Yield 8 servings

Ingredients

â¢ 1 (16 ounce) package angel hair pasta

â¢ 1/4 cup olive oil

â¢ 4 cloves garlic, crushed

â¢ 3 ounces sun-dried tomatoes, softened and chopped

â¢ 1 (8 ounce) package tomato basil feta cheese, crumbled

â¢ 1 cup grated Parmesan cheese

â¢ 1 bunch fresh cilantro, chopped

â¢ salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

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Comments (14)

Jasdip
14 years ago
Tuxedo Pasta (taste of home)

2 cups bow-tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1 1/2 cups sliced mushrooms
1/2 cup chopped red pepper
3 tbsp butter, divided
1/4 cup lemon juice
2 tbsp white wine or chicken broth
3/4 cup shredded parmesan cheese
3 tbsp minced fresh basil or 1 tbsp dried basil

Cook pasta according to package directions. In a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp butter, 4-5 minutes or until vegetables are tender. Add the lemon juice and white wine. Bring to a boil. Reduce heat, cook and stir 2 minutes or until heated through.

Drain pasta, add to skillet. Stir in parmesan cheese, basil and remaining 1 tbsp butter.
Marilyn Sue McClintock
14 years ago
Angel Biscuits

Ingredients

* 2 1/2 cups all-purpose flour
* 2 tablespoons white sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup shortening
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 1 (.25 ounce) package active dry yeast
* 3/4 cup warm buttermilk (105 to 115 degrees F)

Directions
1. In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2. Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3. Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2-1/2 inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes. Brush with melted butter.
4. Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Sue
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Rhubarb Dump Cake Ingredients: 1 pound rhubarb, cut into 1/4 inch slices 1 cup white sugar 1 (3 ounce) package strawberry flavored gelatin mix 1 (18.25 ounce) package yellow cake mix 1 cup water 1/4 cup margarine, melted Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. 2. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir. 3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender. Sue
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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.
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glenda_al
14 years ago
This is Ruthanna's recipe from CF that I saved!

TOMATO PUDDING

2 (1 lb.) cans stewed tomatoes
1 medium onion, halved and slivered
1 Tbsp. dark brown sugar
2 Tbsp. butter or margarine, divided
2 Tbsp. water
1 cup Pepperidge Farm herb-seasoned stuffing mix

In saucepan, cook tomatoes, onion, sugar, and 1 Tbsp. butter over medium-high heat until liquid is reduced by half 10 to 15 minutes. Pour into shallow 1 1/2 quart casserole dish. Melt other tablespoon of butter with water; stir in stuffing mix. Spread topping over tomatoes and bake at 350 degrees for 30 to 40 minutes or until tomatoes are heated and topping is golden. Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time. Just donÂt add the topping until ready to bake.
lilliepad
14 years ago
Marilyn Sue-Thank you so much for posting the Angel Biscuit recipe.My mother in law use to make them all the time.I had her recipe and made them ocasionally,then I lost the recipe and was never able to find another one even close to hers.She had written it down for me on a scrap of paper so losing it was even sadder since it was in her handwriting.Yours sounds exactly like hers.I'm going to make some this week!
Jasdip
14 years ago
These are just regular buttermilk biscuits, are they not?
Wondering what the name Angel means. They sure sound good, regardless!
lilliepad
14 years ago
We always thought they were called Angel biscuits because they are so light and fluffy.They have yeast in them plus baking powder.Regular buttermilk biscuits only call for baking powder.You can also store the dough in the refrigerator for up to a week in a covered bowl once they are mixed and kneaded.Just roll them into a ball and place in a lightly greased bowl.Take out whatever you need at a time.Or at least that is what my MIL use to do.That way you have fresh baked biscuits hot from the oven whenever you want them.That is one of the things I liked about them.
I can guarantee they are wonderful!
Jasdip
14 years ago
Ohhhhhh. They DO sound good!
Marilyn Sue McClintock
14 years ago
Oh, yes you can store the dough in the refrigerator. My regular refrigerator dough I make is very similar but you can't use it right away. The angel biscuits are very handy as you can make them up and use right away or put in the refrigerator. I have seen recipes that you don't allow the biscuits to rise, but I like mine to raise a bit.

Sue
Marilyn Sue McClintock
14 years ago
Jasdip what makes these different is they have yeast in them, they are not just buttermilk biscuits. Really good right out of the oven.

Sue
glenda_al
14 years ago
Anyone remember mayonnaise biscuits?
lilliepad
14 years ago
Never heard of mayonaise biscuits.Do you substitute mayonaise for the shortening? My aunt use to make a wonderful chocolate cake with mayonaise.
carol_in_california
14 years ago
I remember the mayonnaise biscuits that were posted here quite a long time ago.....but I never tried them.
sue_va
14 years ago
I remember Mayonnaise biscuits, and Mayonnaise cake. Thought I still had the recipes, but must have tossed them. I know I first got them ages ago. I think I might have made one of each at some time or other.

Sue
glenda_al
14 years ago
These are brought to your table before you order.
Fabulous!

CHEESE BISCUITS LIKE JIM N NICK'S

A restaurant I go to has these cheese biscuits. The restaurant is Jim n Nicks BBQ. They aren't biscuits at all and should be called cheese muffins.

1 1/2 cups flour (should be self-rising flour)
1 cup sugar
1 cup shredded cheddar cheese
3/4 cup 2% milk
1 egg, beaten
4 tbsp. butter, softened
1 1/2 tsp baking powder
1/4 tsp vanilla

Mix ingredients together, pour into greased muffin pan and at 400 degrees for about 20 minutes or until done.

These are fantastic and will make 12 muffins. Serve with butter and enjoy!

I'll share my recipes, if you'll share yours - March 15, 2010

Comments (14)

Jasdip

Marilyn Sue McClintock

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