I'll share my recipe, if you'll share yours, April 22, 2012

12 years ago

Creamed Cooked Cabbage

Allrecipes.com

"Shredded cabbage is baked with a sprinkling of sugar, salt and nutmeg, in heavy cream and topped with bread crumbs. Serve with bacon bits, if desired."

Original Recipe Yield 10 servings

Ingredients

5 cups shredded cabbage

2 tablespoons white sugar

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups heavy cream

1 1/2 cups dry bread crumbs

Directions

Preheat oven to 325 degrees F (165 degrees C).

Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.

Bake in preheated oven for 1 hour.

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Comments (3)

Jasdip
12 years ago
Lemon-Ginger Pork Stir-Fry (Family Circle)

8 oz. angel hair pasta
1 lb. pork tenderloin
1 tbs. cornstarch
1 tbs. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
6 oz.sugar-snap peas, trimmed
1 sweet red pepper cut into 1/4-inch wide slices
1/2 cup fresh lemon juice
2 tbs. bottled chili sauce
1 tsp. grated lemon rind
1 tsp. grated fresh ginger

1. Cook angel hair pasta following package directions. Drain; rinse with cold water; set aside.

2. Cut 1 pound pork tenderloin into 1/4-inch-thick slices. Combine pork, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1/4 teaspoon salt, 1/8 teaspoon pepper in large bowl.

3. Heat 1 tablespoon oil in large skillet over high heat. Add pork; stir-fry 3 minutes, until browned. Add peas, pepper strips; stir-fry 3 minutes. Remove to large bowl.

4. In same skillet, boil 1/2 cup sugar and 1/4 cup fresh lemon juice 3 minutes or until caramel colored. Add another 1/4 cup lemon juice, 2 tablespoons bottled chili sauce, 1 teaspoon grated lemon rind and 1 teaspoon grated fresh ginger. Add pork, vegetables and pasta; heat through. Sprinkle with 1/4 cup chopped scallions.
glenda_al
12 years ago
Fig and Goat Cheese Sandwich Excellent! I've done this as a quesedellia (sp)

2 slices walnut or multigrain bread
3 ounces soft goat cheese
3 tablespoons fig preserves
1/4 teaspoon freshly ground black pepper
2 teaspoons aged balsamic vinegar or vinegar glaze
1 teaspoon olive oil
Directions
Spread cheese on both slices of bread. Top one slice with preserves, pepper, and balsamic. Lightly oil outside of bread.
If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
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I'll share my recipe, if you'll share yours, April 21, 2012
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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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I'll share my recipe, if you'll share yours, April 26, 2012
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I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them. Auntie Anne's Pretzels: Copycat Recipe Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt 8 tablespoons butter, melted in a shallow dish Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110Ã¯Â¿Â½. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450Ã¯Â¿Â½. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce. For Garlic Cheese Sauce: (A Yammie original) 3 tablespoons butter 3 tablespoons flour 3 cloves minced garlic 1 cup milk 1/8 teaspoon smoked paprika a pinch cayenne pepper 8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.) In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave. Auntie Anne's Pretzels: Copycat Recipe with step by step pictures
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I'll share my recipe, if you'll share yours, April 30, 2012
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Comments (9)
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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I'll share my recipe, if you'll share yours, April 13, 2012
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Comments (7)
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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patti43
12 years ago
I like your recipe, Luckygardnr. I haven't made creamed cabbage in ages, because my recipe calls for white sauce and pre-cooking the cabbage. Takes too long. I'll sure try yours.

I haven't made this because I'm not crazy about stuffed peppers, but the picture on foodgawker looked so good!

PORK/SAUSAGE STUFFED PEPPERS (Kitchen Trials)

4 red bell peppers, stems left intact, halved lengthwise, and seeded
3 tbsp vegetable oil
8 oz ground pork
4 oz sweet Italian sausage
1 onion, chopped fine
3 garlic cloves, minced
1 (8.8 oz) package Uncle Ben's Brown Ready Rice (I'll used white or wild rice, precooked)
12 oz pepper Jack cheese, shredded (3 cups)
1/4 c. minced parsley
Salt
Pepper

Adjust your oven rack to about 6" from the broiler. Place the prepped bell peppers in a microwave safe bowl, cover with plastic wrap, then microwave for 3 to 6 minutes until just tender.

Meanwhile, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until just smoking. Add the pork and sausage and cook, breaking up the meat as you go, until nice and brown and cooked through, about 5 minutes. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds, until nice and fragrant. Stir in the rice and cook for 2 minutes until heated through.

Turn off the heat and stir in 2 cups of the cheese, parsley, and add salt and pepper to taste. Pat the peppers dry with paper towel, then season with salt and pepper. Brush the bottom of your baking dish with vegetable oil so that the peppers don't stick. Arrange the peppers on your dish, cut side down, and broil until spotty brown, about 3 minutes. Flip the peppers over then stuff generously with the filling and top with remaining cheese. Broil until the cheese is bubbly and spotty brown, about 3 to 5 minutes.

I'll share my recipe, if you'll share yours, April 22, 2012

Comments (3)

Jasdip

glenda_al

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patti43

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