I'll share my recipes, if you'll share yours - May 31, 2010

13 years ago

Fennel and grapefruit salad with hazelnuts

Put a delicious citrus twist on a traditional salad by adding the refreshing flavour of grapefruit.

Orange and hazelnut vinaigrette

1â4 cup freshly squeezed orange juice

1â4 cup rice wine vinegar

1â4 cup white wine vinegar

1â2 cup each: hazelnut and vegetable oils

1 tsp kosher salt

1 tsp finely grated orange zest

In a small bowl, whisk together the orange juice and the vinegars. Slowly whisk in the hazelnut and vegetable oils, whisking continuously to emulsify. Mix in kosher salt and orange zest.

Fennel and grapefruit salad

1 ruby red grapefruit

1â2 cup red onion, thinly sliced

2 Asian pears, peeled, cored and cubed

1 bunch arugula, stems removed

1â2 bulb fennel, thinly sliced

4 radishes, thinly sliced

1â2 cup orange and hazelnut dressing

4 oz creamy blue cheese, like St. Agur

1â2 cup toasted hazelnuts

Cut the skin and white pith away from the grapefruit with a sharp knife. Slice carefully in between the membranes to free grapefruit segments.

Soak the red onion slices for 15 minutes in a small bowl of ice water to reÂ¬move any sharpness. In a large bowl, gently toss together the drained red onion, pear cubes, arugula, fennel, radish slices and grapefruit segments. Dress with 1/2 cup of the orange and hazelnut vinaigrette. Top with pieces of blue cheese and toasted hazelnuts and serve.

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Comments (10)

Jasdip
13 years ago
Herbed Rice Pilaf and Peas

3 tbsp unsalted butter
1/3 cup chopped onions
1 tsp minced garlic
1 1/2 cups basmati rice
3 cups chicken stock
1 cup frozen peas
2 tbsp finely chopped parsley

Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring for 3 minutes. Add the garlic and cook, stirring 30 seconds. Add the rice, salt and pepper and cook, stirring until the rice is glossy, about 2 minutes.

Add the stock and bring to a boil. Reduce heat to low, cover and cook until almost all the liquid is absorbed, 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 5 minutes. Remove from heat and let sit, covered, without stirring, for 15 minutes. Fluff with a fork, add the parsley and stir to combine.
Marilyn Sue McClintock
13 years ago
Coconut Cream Dessert

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 12

Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup chopped pecans
FILLING:
1 (8 ounce) package cream cheese,
softened
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped
topping, thawed
4 cups cold milk
3 (3.5 ounce) packages instant coconut
cream pudding mix
1/2 cup flaked coconut, toasted
Directions:
1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
2. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut.
Refrigerate overnight.

Sue
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This chicken is so flavorful. This recipe is definitely one of the 'keepers' I've found. Vinegar Chicken 5 chicken leg quarters Â¼ cup white or cider vinegar (I used cider vinegar) Â¼ cup soy sauce 2 tablespoons Worcestershire sauce 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Preheat oven to 425 degrees. Lightly grease a 13x9-inch baking pan. (!!WARNING!!The basting liquid will make a sticky mess on your pan. Use a disposable pan or line your pan with foil. Even with foil I got a sticky mess underneath but I used a ceramic-type baking dish that cleaned up with a little soaking.) Place the chicken in the pan. In a small bowl combine the vinegar, soy sauce, and Worcestershire sauce. Sprinkle one-third of this mixture over the chicken. Season with salt and pepper, garlic powder and onion powder. Bake for 30 minutes. Remove the chicken from the oven, and baste with another one-third of the vinegar mixture. Bake 15 minutes longer. Baste again with the remaining vinegar mixture. Return to the oven and continue baking for 15 minutes, or until the skin is golden brown and crispy.
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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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I've had this recipe since probably when I got my first computer and discovered the Internet had a bazillion recipes :-) I happened across it looking for something else and I'm going to make it, by golly, just out of curiosity. I've never baked dressing covered with a lid before, so I'm leery about that. If any of you have tried it, please let me know if it's worth the time and $$. RITZ CRACKER STUFFING 1 c. each chopped onion, celery and mushrooms 1/4 c. (1/2 stick) butter 1 pkg. (1 lb.) Ritz crackers, coarsely crushed (about 7 cups) 2 c. walnuts, coarsely chopped 1/4 c. chopped parsley 1 Tbsp. poultry seasoning 1/2 tsp. pepper 1 can (14-1/2 oz.) chicken broth 2 eggs, beaten Preheat oven to 325 degrees. Cook onion, celery and mushrooms in butter over medium heat until tender. Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and the vegetable mixture in a large bowl. Add broth and eggs, tossing to blend well. Spoon into a 2-quart casserole. Cover and bake 30 to 40 minutes until heated through.
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paula_pa
13 years ago
I love this cole slaw. I've made it several times. It's from the first Diners, Drive-Ins and Dives cookbook.

Aunt Nancy's Coleslaw

1 (8-ounce) can chunk unsweetened pineapple, in juices, strained
1 carrot, peeled and roughly chopped
1 cup mayonnaise
1/3 cup sugar
2 teaspoons white wine vinegar
1 teaspoon celery seeds
1Â½ pounds green cabbage, shredded
Kosher salt
Freshly ground black pepper

1. Put the pineapple and carrots into a food processor and pulse until finely chopped.
2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl.
3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper.
4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve.
glenda_al
13 years ago
Reposting again:o)

Terrific bbq sauce

equal amounts of ketchup and cola

Great for bbq chicken, pork chops, ribs.

On the grill, baking or serving sauce on the side
Marilyn Sue McClintock
13 years ago
We make chicken using the ketchup and cola and it is called, Chicken Cola.

Sue
glenda_al
13 years ago
BBQ sauce is great on venison as well. First time I ever had the ketchup coke bbq sauce was served on venison.
susanjf_gw
13 years ago
that's sooo not fair...i love grapefruit and can't have it...
Marilyn Sue McClintock
13 years ago
And it is a ruby red one too, my favorite kind!

Sue
carol_in_california
13 years ago
Diet Russian Salad Dressing *
1 1.75 package of powdered pectin
1 TBSP agave nectar or sugar...or Splenda
1/2 tsp dried basil, crushed
1/2 tsp dried taragon, crushed
1/4 tsp. garlic salt
3/4 cup spicy V8 juice
1/4 cup red wine vinegar

In a bowl combine pectin, sugar, herbs and garlic salt.
Stir in V8 juice and vinegar.
Cover and chill for at least an hour.
Makes about 1.25 cups
O points for 1 T. on Weight Watchers

* this recipes is from an old Better Homes and Gardens Calorie Counter's cookbook.
tobygirl
13 years ago
Here's a recipe I've had for many years. My mother took it over, though, and it became her recipe, which she would make for all family gatherings.

You can use any flavor Jello and just about any kind of fruit. My mother would even make it with fresh fruit - grapes, blueberries, whatever.

COTTAGE CHEESE SALAD

1 lb. cottage cheese (preferably small curd)
8 oz. Cool Whip
3 oz. pkg. Jello
1 can fruit, drained

Mix together Cool Whip and Jello; fold in cottage cheese and fruit. Refrigerate for at least two hours.

I'll share my recipes, if you'll share yours - May 31, 2010

Comments (10)

Jasdip

Marilyn Sue McClintock

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