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

16 years ago

Mango-Strawberry Salsa

Allrecipes.com

"A refreshing summer salsa for those who want something not so spicy. Extremely easy and very flavorful. Serve chilled with tortilla chips."

Prep Time: 20 Min

Ready In: 40 Min

Original Recipe Yield 3 cups

Ingredients

â¢ 2 tablespoons balsamic vinegar

â¢ 2/3 cup orange juice

â¢ 1/4 cup lemon juice

â¢ 2 tablespoons lime juice

â¢ 2 diced fresh mango

â¢ 2 pints strawberries, diced

Directions

1. Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

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Comments (3)

Marilyn Sue
16 years ago
Portuguese Custard Tarts

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 12
"A rich egg custard poured into individual pastry-lined muffin cups and baked."
Ingredients:
1 cup milk
3 tablespoons cornstarch
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 (17.5 ounce) package frozen puff
pastry, thawed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top.

Sue
Jasdip
16 years ago
Linguine with Roasted Asparagus and Almond Pesto

Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.Serves four to six.

Kosher salt
3/4 lb. asparagus, trimmed
2 cups grape tomatoes
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
1/4 cup fresh basil leaves
2 Tbs. finely grated Parmigiano-Reggiano
1 lb. dried linguine
Freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 425Â°F. Bring a large pot of well-salted water to a boil over high heat.

Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat.

Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes.

While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes.

Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor.

Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl.

Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.
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I'll share my recipes, if you'll share yours May 27, 2010
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Jasdip, I've made that Chicken and Bok Choy Stir-fry and it's on my blog. It was very good. I have trouble finding baby bok choy locally though. I keep forgetting to track down rhubarb this year. I made this Martha recipe last year and it was really good (and pretty too!) Strawberry-Rhubarb Coffee Cake 1 Â¼ cups chilled unsalted butter (2 Â½ sticks) plus more, softened, for pan Â¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 Â¾ cups sugar 1 pound strawberries, hulled and sliced 1 Â½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 Â¾ cups all-purpose flour 1 teaspoon baking powder Â½ teaspoon baking soda Pinch of salt 2 large eggs 1 Â½ cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine Â¾ cup sugar and Â¾ cup flour in a medium bowl. Melt Â¼ cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15.
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angelaid
16 years ago
Made this last night. DH loves it. Has way to much horseradish for my tastes, but I still can't quit eating it. LOL Next time I'll halve to horseradish.

"bar" cheese
recipe by Guava Girl

A friend shared this with me last year. I have made a batch a month since then. It is an adaptation of a famous restaurants signature cheese. Everyone likes it. It makes a great present. It will keep for extended periods when refrigerated but mine has never lasted more than a week. Enjoy.

4-5 8oz. containers
35 minutes 5 mins prep

32 oz Velveeta cheese
1 Â½ cups mayonnaise
1 (8oz) jar horseradish
7 drops Tabasco or other hot sauce
9 drops Worcestershire sauce

In a large sauce pan over low heat, melt the Velveeta.
Add the jar of horseradish and mix.
Allow this to heat on low for 15 minutes, stirring often.
Add the mayo, Worcestershire, and tabasco.
Mix and allow to heat another 10 minutes, stirring often.
Cool slightly and pour into 4 or 5 containers.
Refrigerate.
Serve on your choice of crackers.

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

Comments (3)

Marilyn Sue

Jasdip

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angelaid

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