I'll share my recipe, if you'll share yours, April 21, 2012

14 years ago

Broccoli Salad with Margarita Dressing

Allrecipes.com

"A quick salad that is made with raw broccoli, romaine lettuce, cherry tomatoes, and a few other ingredients that marinate in a simple olive oil and lime dressing. Perfect way to use up all those cherry tomatoes in the garden."

Original Recipe Yield 6 servings

Ingredients

1 head broccoli, chopped

2 cups torn romaine lettuce

1 1/2 cups grape tomatoes

1 1/2 cups sliced baby portobello mushrooms

1 small red onion, sliced

1/4 cup extra-virgin olive oil

1/4 cup fresh lime juice

2 tablespoons honey

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

salt and ground black pepper to taste

1/4 cup shredded white Cheddar cheese

Directions

Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.

Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.

Pour lime dressing over vegetables; toss to combine.

Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.

Cook's Note:

Dried coriander or parsley can be used in lieu of fresh cilantro, just reduce to 2 teaspoons. Any favorite cheese can be used for a topping.

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Comments (4)

Jasdip
14 years ago
I'm scrambling for a recipe to post, but can't find one that intrigues me enough right now....

Actually I've got 2 cans of cranberries.....one is jelled cranberry sauce and the other are whole cranberries sauce.
Wondering what to do with them.
patti43
14 years ago
Jasdip, I've seen recipes for pork roast with cranberry sauce cooked (I think in a crockpot). After the roast cooks, you thicken the sauce with corn starch. I haven't made it, but it sounds good. Have you tried the Ocean Spray website? They may have recipes there. I love cranberry sauce!

Haven't tried this, but anything with Ritz crackers is great in my book.

TOFFEE BITES (Kitchen Trials)

1 box Ritz crackers (225g)
1 bag Werther's Original Hard Candy (180g)
1 can sweetened condensed milk

Preheat your oven to 350F with a rack in the middle position. Line a rimmed baking sheet with a mat or parchment paper.Unwrap the caramels, place in a zip lock bag, and use a rolling pin to break into small pieces. Do the same to break the crackers into small pieces.

Put the broken crackers, caramels, and condensed milk into a medium bowl and mix well with a fork.Dump the mixture on the the prepared baking sheet, and use a spatula to spread out to an even, 1/2" thickness. Bake for 15 minutes. While the bites are baking lay a sheet of parchment paper on your counter. Dump the cooked mixture onto the parchment, and as it cools use two spoons to break it up into bite size pieces. Let cool completely before eating.
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From Pinterest Spicy Potato Wedges Ingredients: 2 1/2 pounds (1.13 kg) potatoes* 2 tablespoons olive oil 2 garlic cloves, minced (or maybe 1/2 teaspoon garlic powder) 2 teaspoons dried parsley 1/2 teaspoon cayenne 1/2 teaspoon paprika 3/4 teaspoon salt (I have to admit that I end up adding a lot more) 1/2 teaspoon pepper * This is if you want them really spicy. If you don't love super spicy, I'd use that amount of spice for 3 pounds. Directions: 1. Preheat the oven to 450Ã¯Â¿Â½F / 230Ã¯Â¿Â½C. 2. Pour the olive oil onto a rimmed cookie sheet. Add the spices and mix with the olive oil. 3. Clean the potatoes and slice the potato into even wedges. 4. Put the potatoes on the cookie sheet and use your hands to coat the potatoes with the olive oil mix. 5. The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 - 15 minutes. If you want them crispier, just bake them for a few minutes longer. These are no good reheated, so eat them up while still warm! Here is a link that might be useful: wedges
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Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.
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I'll share my recipe, if you'll share yours, April 30, 2012
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I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc
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Luckygardnr, that pasta sounds good--bet it's even good cold. This is a recipe I almost made for Easter, but made breads instead. Really want to try it though. PINEAPPLE COFFEE CAKE 4 c. flour 1 c. sugar 2 T. baking powder (yes, 2 TABLEspoons) 2 t. baking soda 1 t. salt 2 egg 2 c. vanilla yogurt 1 c. oil 2 t. vanilla 1 1/2 c. crushed pineapple (well drained) (reserve the juice) Topping: 3/4 c. flour 1/2 c. sugar 1/2. c. butter 1/2 c. chopped walnuts Pineapple Glaze: 2 cups powdered sugar reserved pineapple juice from crushed pineapple In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don't throw out that pineapple juice! Save it for the glaze. Pour cake batter into a greased 9x13 pan. Topping: Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter. Bake cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.
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glenda_al
14 years ago
Hey, I've served these at a Y picnic :o)

These are a HIT! I serve with toothpicks, olives, cocktail onions, and celery around the dish!, plus the dip at the end of recipe.
Bloody Mary Bites
1 pint cherry tomatoes You can peel them but time consumming, which I have done
2 tablespoons hot pepper sauce **optional I never used
vodka to cover
For dipping, combine:
2 tablespoons lemon pepper
2 tablespoons celery salt

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DIRECTIONS:
Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight. ***Best if you dip them in boiling water for 10 seconds, and then plunge in ice water and peel.
To serve, mix together the lemon pepper and celery salt in a small dish, and place on a flat serving dish for dipping the tomatoes in. Serve tomatoes floating in vodka.

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User
14 years ago
Jasdip, If you want to use those cranberries, try that cranberry peacn coffee cake, its very good. Its in cakes & pies with a photo.

Cranberry Pecan Coffee cake

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped

GLAZE
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract

Prep Time: 20 mins

1 Cream butter and sugar.
2 Add eggs.
3 Add dry ingredients alternately with sour cream to creamed mixture.
4 Stir in almond extract.
5 Pour 1/2 batter into greased and floured bundt pan.
6 Add 1/2 cranberry sauce, spread evenly over batter
7 Pour remaining batter over cranberry sauce.
8 Top with remaining cranberry sauce.
9 Sprinkle with pecans.
10 Bake at 350 Ã¯Â¿Â½ F in a preheated oven for 55 mins.
11 GLAZE: Stir ingredients together well.
12 Spread or drizzle Glaze on cake while cake is still warm.

I'll share my recipe, if you'll share yours, April 21, 2012

Comments (4)

Jasdip

patti43

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glenda_al

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