I'll share my recipe, if you'll share yours, May 2, 2012

12 years ago

I'm not sure which website I found this on, but it sure looks good.

Lemon Artichoke Soup

Original Recipe Yield 8 cups

Ingredients

1/4 cup butter

1/2 cup minced onion

1/2 cup minced celery

1/2 cup minced carrots

1 clove garlic, minced

3 cups chicken broth

2 cups chopped artichoke hearts

1 teaspoon salt

1 teaspoon ground black pepper

1 lemon, halved

3 cups half and half (I'm thinking evaporated milk instead, or coconut milk)

Directions

Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic; cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth; return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half; stir. Continue to simmer until thoroughly heated, about 10 minutes.

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Comments (6)

Jasdip
12 years ago
I got my first bunch of rhubarb and made this. It tasted even better the next day. Pie, muffins and this crunch are our favourite uses of rhubarb.

Rhubarb Crunch (I don't know the source, sorry)

Base
6 cups diced rhubarb
1/3 to 1/2 cup sugar
2 tbsp flour
pinch salt

Topping
1/2 cup flour
3 tbsp sugar
3 tbsp butter
1 tsp vanilla

Combine rhubarb, sugar, flour and salt. If using frozen rhubarb, partially thaw and drain first.

Spoon into a buttered 8" baking pan.

Blend flour, sugar, softened butter and vanilla until crumbly. Sprinkle over rhubarb and bake at 350 until topping is browned and rhubarb is tender; 35-45 minutes.
nodakgal
12 years ago
Saved this to try

Southern Strawberry Sweet Iced Tea
From the Kitchen of Deep South Dish

One recipe of my Southern Sweet Iced Tea, using
5 tea bags, steeped in 4 cups of hot water for 5 minutes)
1 cup of sugar or sugar substitute
2 cups of fresh whole strawberries, cleaned
1/4 cup fresh lemon juice (about 1-1/2 lemons)
Ice cubes
Extra strawberries, for garnish

Prepare the iced tea according to the recipe (I use 5 tea bags in 4 cups of hot water, steeped for 5 minutes and sweetened with 1 cup of sugar or sugar substitute). While the tea is steeping, puree the strawberries in a food processor or blender, then pass the puree through a strainer. Squeeze the lemon juice and set aside.

Once the tea is finished steeping, strain and remove the tea bags and stir in the sugar. Fill a pitcher halfway with ice, pour the strawberry puree on the ice, add the lemon juice, and pour in the tea. Stir well and refrigerate. Fill individual glasses with ice, pour over and garnish with a whole strawberry, if desired.
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I'll share my recipe, if you'll share yours, May 22, 2012
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I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky! I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers. Maple-Mustard Glazed Fresh Ham (Back to her roots blog) (Serves 16) 6-8 pound fresh ham 1/4 cup paprika 1/4 cup cumin 1/4 cup garlic powder 1/4 cup ground coriander 2 tablespoons kosher salt 1 tablespoon black pepper Glaze 1/3 cup maple syrup 1 stick unsalted butter, melted 1/3 cup water 1/4 cup dijon mustard Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan. Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight. When ready to prepare ham, remove from fridge and let rest at room temperature for an hour. Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting. After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham. Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking. Remove from oven and let rest for 15-20 minutes before slicing.
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I'll share my recipe, if you'll share yours, May 17, 2012
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Comments (3)
Have served this to family several times and everyone loved! Shrimp & Grits Casserole 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only
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I'll share my recipe, if you'll share yours, May 31, 2012
Q
Comments (2)
I just happen to have some macadamia nuts Ineed to use. COCONUT BLONDIES WITH TOFFEE AND MACADAMIAS (Picture Perfect Meals) 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1-1/2 cups light brown sugar, packed 1/2 cup sugar 1-1/2 teaspoons vanilla extract 2 large eggs, room temperature 1 cup macadamia nuts, coarsely chopped 1 cup toffee bits 1-1/2 cups sweetened flaked coconut Preheat the oven to 350 degrees and butter a 9-x-13-x-2 baking dish (room temperature or softened butter makes this step incredibly easier). In a bowl, whisk together the flour, baking soda and salt; set aside. In another bowl, combine the butter and sugars, whisking until smooth. Whisk in the vanilla. Add the eggs, one at a time, beating well after each addition. Switch to a wooden spoon or a rubber spatula and stir in the dry ingredients until well-blended. Fold in the nuts, toffee and coconut until nicely mixed. Scrape the batter into the prepared pan and smooth the top with a spatula. Place the pan on a large rimmed baking sheet and bake until the top is nicely golden brown, 40 minutes. Cool in pan before cutting into squares
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I'll share my recipe, if you'll share yours, May 12, 2012
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Comments (7)
Kalua Pork and it's in the oven this very minute. boston butt bone in or out 4 lb or more rub with kosher salt all over 2 Tbl liquid smoke 1 banana Put the roast in you cast iron dutch oven, I put foil in the bottom pour the smoke over the roast I also put two bay leaves in cut an unpeeled banana in half, and place on two sides of the pan Pour 1/2 cup water around the roast Cover Place in preheated 250 degree oven, and let it cook 5, 6 hours, until the meat falls off the bone, or falls apart. Depends on the size. Larger ones take 8 hours. Let it cool, a little, before taking two forks to shred the meat. Put the juices in the refrig to cool, then remove the fat. I add the meat back to some of the juices, and have the other on reserve, for the guest to add as desired. I serve it with white bbq sauce on the side and Hawaiian sweet rolls for sliders. Made this so many times I don't even need to look up the recipe.
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patti43
12 years ago
This sounds good for a summer picnic/cookout. It serves 10 (which I forgot to add).

BACON RANCH PASTA SALAD (Allrecipes)

1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth.

Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
nodakgal
12 years ago
Oh Patti I am saving that one! I know my girls love anything with Ranch and pasta! Thank you!!!!
glenda_al
12 years ago
Served this few years back at a party and t'was a hit!

Bellini Recipe for 6

The famous original Bellini recipe was made only with prosecco, (Italian sparkling wine) and pureed white peaches.

3 ripe peaches, peeled and pitted
Fine sparkling wine or champagne, chilled

Puree the peaches in a blender. Divide the peach puree into 6 (8-ounce) champagne flutes and top with sparkling wine or champagne. Stir once.

Baby Bellini: Substitute sparkling apple cider for the sparkling wine.
ravencajun Zone 8b TX
12 years ago
this is the recipe of the month at diabetes self management.
Black bean and vegetable enchiladas

Preparation time: 15 minutes
Baking time: 20 minutes

Vegetable cooking spray
1 can plus 1 can (16 ounces each) black beans, rinsed and drained
1 cup chopped onion
1 green pepper, chopped
2 tablespoons vegetable broth
1 cup plus 1 cup picante sauce
12 medium corn tortillas
1 cup chopped tomatoes
1/2 cup reduced-fat shredded Cheddar cheese
1/2 cup reduced-fat shredded mozzarella cheese
3 cups shredded lettuce
Light sour cream, for garnish (optional)

Preheat oven to 350Ã¯Â¿Â½F and coat a 9Ã¢ÂÂ³x13Ã¢ÂÂ³ baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. SautÃ¯Â¿Â½ the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses, and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired.

Yield: 12 enchiladas
Serving size: 2 enchiladas
Nutrition Facts

Per Serving:
Calories: 298
Carbohydrate: 59 g
Protein: 15 g
Fat: 5 g
Saturated fat: 2 g
Sodium: 807 mg
Fiber: 12 g
Exchanges per serving: 3 starch, 1 lean meat
Carbohydrate choices: 3

I'll share my recipe, if you'll share yours, May 2, 2012

Comments (6)

Jasdip

nodakgal

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patti43

nodakgal

glenda_al

ravencajun Zone 8b TX

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