I'll share my recipe, if you'll share yours, April 24, 2011

13 years ago

"Cabbage and onions are sauteed in bacon grease, and served with a splash of vinegar, for a tangy, hearty dish that will surprise you."

Original Recipe Yield 6 servings

Ingredients

3 slices bacon, chopped

1/4 cup chopped onion

6 cups cabbage, cut into thin wedges

2 tablespoons water

1 pinch white sugar

salt and pepper to taste

1 tablespoon cider vinegar

Directions

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.

Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon.

Splash with vinegar before serving.

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Comments (7)

Marilyn Sue McClintock
13 years ago
Orange Cornmeal Cake

Ingredients

* 1/2 cup olive oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar, plus 1/3 cup for the topping
* 1/2 cup orange juice (or dry white wine)
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground yellow cornmeal
* 2 teaspoons baking powder
* 1 teaspoon salt
* Zest of 1 large orange

Method

1 Preheat oven to 375Ã¯Â¿Â½F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

Serves 8.

Sue
Jasdip
13 years ago
Tender-Crisp Spring Braise (Better Homes & Gardens)

3 Tbsp. olive oil
8 oz. new potatoes, cut into 1/2-inch thick slices
4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces
4 cups mushrooms, halved (12 oz.)
1 large onion, cut in thin wedges
3 cloves garlic, peeled and sliced
1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces
2 skinless, boneless chicken thighs, cut into strips
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup reduced-sodium chicken broth
1 tsp snipped fresh tarragon

1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.

2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
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I'll share my recipe, if you'll share yours, April 19, 2011
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Comments (10)
I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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I'll share my recipe, if you'll share yours, April 26, 2011
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I haven't had creamed eggs on toast in years. Sounds so good right now! This is another family recipe: STASI'S SUMMER PASTA DISH 1 - 14 oz. bag spiral pasta 3 - Tablespoons Virgin Olive Oil 2 - Cloves chopped garlic 1 - 14 oz. can diced tomatoes drained 3 - Tablespoons Pesto 3 - Tablespoons fresh grated parm. cheese 1 - Handful of basil leaves Salt and Pepper to taste Add 3 Tablespoons olive oil and garlic to medium skillet and saute for 2 minutes on medium heat. Add diced tomatoes and continue to saute for 10 minutes. Add pesto and salt and pepper. Mix well. Bring water to a boil and add entire bag of pasta to slightly salted water and cook for 8-10 minutes until al dente. When pasta is finished cooking, drain and return to pot. Add tomato-pesto sauce to pasta and blend, also blending in grated parm. cheese. Add basil leaves as garnish. Serve warm. * I like to put some extra cheese and basil leaves on the table for people to spice up their own dish. Serves 6. Preparation Time:15 min
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I'll share my recipe, if you'll share yours, April 22, 2011
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Roasted shrimp cocktail 2 pounds (12 to 15-count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: nocoupons 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Directions Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
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I'll share my recipe, if you'll share yours, April 11, 2011
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Pepper Shrimp in Peanut Sauce (Recipe.com) 1 pound fresh or frozen shrimp in shells 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice 1/2 cup water 1/4 cup orange marmalade 2 tablespoons peanut butter 2 tablespoons soy sauce 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1 tablespoon cooking oil 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups) 6 green onions, bias-sliced into 1-inch pieces Chopped peanuts (optional) 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.
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patti43
13 years ago
Happy Easter, ladies! I've added this recipe to dinner tonight.

GLAZED CARROTS

1lb bag of baby carrots
2/3 cup brown sugar
1/4 cup butter
1/2 teaspoon salt

1. Heat water in medium saucepan until boiling. Add carrots, reduce heat and simmer until carrots are fork tender.
2. While carrots are cooking; heat brown sugar, butter and salt in a 12 inch skillet. Stirring often, cook until sugar is melted and bubbly. Remove from heat.
3. Drain carrots and add to brown sugar mixture. Return to low heat and cook for additional 5 minutes until carrots are nice and glazed.
glenda_al
13 years ago
User
13 years ago
It might be to late to make for Easter but it sure looks good for anytime

White Texas Sheet Cake
1 c. butter
1 c. water
2 c. all-purpose flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda

In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda until smooth. Pour into a greased 15"x10" baking pan. Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Spread frosting over cake. Serves 16 to 20.

Frosting:

1/2 c. butter
1/4 c. milk
4-1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. walnuts

In a saucepan, combine butter and milk; bring to a boil. Remove from heat and add sugar and almond extract; mix well. Stir in walnuts and spread over warm cake.

Here is a link that might be useful: white texas sheet cake (pic)
Marilyn Sue McClintock
13 years ago
I love white Texas sheet cake. I have made it many times. It is one of Amber's favorites.

Sue
User
13 years ago
I made the White Texas sheet cake yesterday and it was good.

I'll share my recipe, if you'll share yours, April 24, 2011

Comments (7)

Marilyn Sue McClintock

Jasdip

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glenda_al

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