I'll share my recipe, if you'll share yours, April 30, 2012

12 years ago

I'm gonna try this for sure. It would probably be just as good with prosciutto also.

Stuffed Baked Tomatoes and Eggs with Pancetta

Plump, juicy tomatoes encase pancetta, soft-cooked egg and basil pesto. Add a salad and home fries and you have a perfect brunch.

Servings: 4

8 heirloom or vine-ripened tomatoes, (2-1/2 inches/ 6 cm diameter)

1/2 tsp (2 mL) salt

3 tbsp (45 mL) basil pesto

8 thin slices pancetta, (at least 3 inches/8 cm diameter) or thinly sliced prosciutto

8 small eggs, (at room temperature)

4 tsp (18 mL) butter

Grease 8 mini-muffin or shallow muffin cups; place on rimmed baking sheet. Set aside.

Cut off top of each tomato to make 1-1/2-inch (4 cm) wide hole. With spoon, gently scrape out pulp and seeds.

Sprinkle insides with salt ; place, cut side down, on paper towel-lined plate. Let stand for 30 minutes.

Place tomatoes, cut side up, in prepared muffin cups to secure (tomatoes do not need to fit inside cups). Using paper towel, lightly blot insides to remove any moisture. (Make-ahead: Cover and refrigerate for up to 12 hours; bring to room temperature to continue.)

Spoon pesto into tomatoes. Line inside of each with slice of pancetta, pressing down and along side to create hole for egg. Crack egg into each tomato cup; dot with butter.

Bake in 400Ã¯Â¿Â½F (200Ã¯Â¿Â½C) oven until whites are set and yolks are still runny, 18 to 22 minutes.

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Comments (9)

Jasdip
12 years ago
I finally found a can of chipotle peppers in adobo yesterday (took me 3 stores).

Pork chops with chipotle glaze

I took out some pork chops and browned them. I took 1/2 a chipotle pepper (they are huge!), minced and mixed with some honey and minced garlic.

Spread over the chops and it made a glaze. It was delicious served with orzo with roasted veggies. We spooned some glaze on the orzo/veggies too.
nodakgal
12 years ago
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 12, 2012
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Comments (3)
I'm going to take the streusel part of this recipe and use it when I make Glenda's sour cream banana bread. Woo hoo! BANANA BREAD WITH CHOCOLATE CHIP STREUSEL (A Cook at Heart) 2/3 cups semisweet chocolate chips 1/2 cup light brown sugar 1/4 cup chopped walnuts 1 tablespoon ground cinnamon 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 1 stick unsalted butter, room temperature 1 large egg 3 very ripe mashed bananas 3 tablespoons milk Preheat oven to 350Ã¯Â¿Â½F. Spray a 9Ã¯Â¿Â½5-inch metal loaf pan. Stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside. Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl. Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well. Spread half of batter in loaf pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake until tester inserted into center comes out clean, about 50 minutes. Cool coffee cake in pan on rack. Cooking time: 50 minute(s) Number of servings (yield): 12
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I'll share my recipe, if you'll share yours, April 19, 2012
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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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 1, 2012
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Comments (8)
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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Jasdip
12 years ago
Good girl Nodakgal!! I KNEW I liked you for a reason!!!
(your dislike of cilantro) Hahahahaaa.
patti43
12 years ago
You girls are funny! I like cilantro, but I didn't always. I had it in a dip once in a Mexican restaurant and it was so good. I couldn't figure out what it was and they told me it was the "dreaded" cilantro.

Here's Trisha Yearwood's take on monkey bread. I like the muffin idea.

MONKEY BREAD MUFFINS (Trisha Yearwood)

1 12-ounce can biscuits (10 in each can)
3 tablespoons hot maple syrup
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tablespoon ground cinnamon
1/2 cup finely chopped pecans

Preheat the oven to 375F. Place cupcake liners in 12 muffin cups. With kitchen shears, cut each biscuit into 4 pieces. In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon, and chopped pecans. Dip each biscuit piece into the maple butter, and roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing to compact. Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.

NOTE: To make traditional monkey bread, grease all surfaces of a 10-inch tube pan. Drop the coated biscuit pieces evenly inside the tube pan. Pour the maple butter over the biscuits and bake at 350F for 40 to 45 minutes. Let the bread stand for 5 minutes before turning out onto a cake plate. Pull off one lump at a time. Serves 12
glenda_al
12 years ago
Tried and true recipe I made for Easter. It's a winner.

Just topped it with some vanilla ice cream!

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares.

Top with whipped cream, frosting of choice, or dust with confectionate sugar.
nodakgal
12 years ago
You and I are kindred spirits Jasdip! I remembered you didn't like it either! I can say I tried it twice, in 2 different dishes, I can't tell you now what they were, but I CAN tell you my reaction was the same!
"pfffffft yuck,ick, wth is good about cilantro?" LOL
Jasdip
12 years ago
LOL Nodakgal!
We'll just leave it for Patti to enjoy!! At least she loves it!
User
12 years ago
My searches are gonna get us fat! I just found this and boy does it look good!

Cinnamon-roll cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Here is a link that might be useful: Cinnamon-roll cake
nodakgal
12 years ago
LOL I just posted that recipe for the Cinnamon Roll cake at another forum last night! I wonder if it is as good as they say? I'd love to try it, but can't until I get some family here to help eat it. Neither DH nor I need a big cake sitting around begging us to gobble it up!

I'll share my recipe, if you'll share yours, April 30, 2012

Comments (9)

Jasdip

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