I'll share my recipes, if you'll share yours - April 7, 2010

16 years ago

Red Wine Rice with Grapes

Rachael Ray, 2008

Ingredients

â¢ 1 3/4 cups dry red wine

â¢ 1 fresh bay leaf

â¢ 1 tablespoon extra-virgin olive oil

â¢ 1 cup white rice

â¢ 1 cup red or black seedless grapes, halved

Directions

Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.

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Comments (3)

Marilyn Sue
16 years ago
Orange Pecan French Toast

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour 55 Minutes
Servings: 12
"A simple baked French toast that won't have you slaving over a hot stove. An orange batter and caramel coating make this French toast so delicious, you won't need any syrup. Serve with a little sweetened whipped cream and berries!"
Ingredients:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for
dusting
Directions:
1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Sue
Jasdip
16 years ago
Escarole Salad With Walnuts and Parmesan

1 cup walnuts, roughly chopped
1 large head escarole, torn into pieces (about 12 cups)
1 small red onion, thinly sliced
2 ounces Parmesan, shaved (about 1/2 cup)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
kosher salt and black pepper
1/3 cup olive oil

1. Heat oven to 375Â° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.

2. In a large bowl, combine the escarole, onion, Parmesan, and toasted walnuts.

3. In a small bowl, whisk together the vinegar, mustard, Â½ teaspoon salt, and Â¼ teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.

Tip
Prepare the greens, onions, Parmesan, and vinaigrette; refrigerate, separately, for up to 1 day in advance. Prepare the nuts and store at room temperature for up to 1 day in advance. To serve, toss the vegetables with the Parmesan, nuts, and vinaigrette.
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glenda_al
16 years ago
Have you actually prepared the red wine rice and grapes? Would be interested in making if you have.

This looks really good. Have saved it when I have my luncheon group.

Goat Cheese appetizer

8 to 12 ounces marinated goat cheese or feta, broken into large chunks
2 to 3 teaspoons olive oil
4 to 5 sprigs fresh thyme
1/2 teaspoon whole pink peppercorns
Sliced baguette or crackers, for serving
Directions
Place cheese in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and whole pink peppercorns. Serve with sliced baguette or crackers.

I'll share my recipes, if you'll share yours - April 7, 2010

Comments (3)

Marilyn Sue

Jasdip

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glenda_al

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