I'll share my recipes, if you'll share yours - April 8, 2010

14 years ago

Rachel Ray's Asparagus Salad

1-2 pounds thick asparagus

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and pepper

1 large egg, hard-boiled

1. Trim the ends of the asparagus and, using a vegetable peeler, peel the bottom halves.(Gal at store told me to bend the stem, and then break it there) In a large, deep skillet, bring a few inches of salted water to a boil. Add the asparagus and cook until al dente, about 5 minutes. Drain and rinse under cold water.

2. In a small bowl, whisk together the vinegar and mustard. Drizzle in the olive oil, whisking until combined; season to taste with salt and pepper.

3. Place the asparagus on a platter and drizzle with the dressing. Halve the hard-boiled egg and press through a sieve over the asparagus.

***I put the asparagus in a plastic bag, tossed it with the dressing, then put it on a platter topped with the finely chopped egg.

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Comments (4)

Jasdip
14 years ago
Orange Pork Medallions

1 pork tenderloin, cut into 1" slices
salt and pepper
1/2 tsp garlic powder
1/2 tsp ground coriander
2 tbsp olive oil
1 medium red onion, chopped
1/2 cup orange marmalade
1/4 cup orange juice
2 tbsp balsamic vinegar

Flatten pork slices to 1/4" thickness. Combine the salt and pepper, garlic powder and coriander; sprinkle over both sides of the pork.

In a large skillet saute pork in oil for 3 minutes on each side or until juices run clear. Remove and keep warm. Saute onion in pan juices 5 minutes or until tender. Stir in the marmalade, orange juice and balsamic vinegar. Bring to a boil. Reduce heat, return pork to skillet. Simmer, uncovered 5 minutes or until sauce is thickened.
Marilyn Sue McClintock
14 years ago
Amish Bread

Place in bread machine pan in order given:

1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast

Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.

Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).

Bake in 350 to 375 degree F oven for 25 to 35 minutes.

Sue
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Jasdip
14 years ago
Woohoo, I'm going to try your bread Sue!
I've been wanting to try baking the bread in the oven, but have been too chicken! lol
I always use the machine...."just set it and forget it!"
glenda_al
14 years ago
Making this Sunday:

Wild Rice and Grape Salad
3 cups cooked wild rice
1 cup seedless green grapes, halved
1 small can water chestnuts, sliced
1/2 cup celery chopped medium-fine
1 big bunch of green onions chopped medium-fIne
1/2 cup slivered or sliced almonds
I cup mayonnaise

Stir vegetables and mayonnaise into rice, stir grapes in gently. If too thick, thin with a little milk. Taste for
seasoning. Stir in almonds. Refrigerated, this will keep several days. Salad will be more flavorful if it is made the day before serving. You can also put in leftover chopped chicken or turkey in this salad.

I'll share my recipes, if you'll share yours - April 8, 2010

Comments (4)

Jasdip

Marilyn Sue McClintock

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glenda_al

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