I'll share my recipe, if you'll share yours, May 9, 2011

12 years ago

I made this today and it was not only colorful, but delicious. You can use any colorful pasta, but I used the black and white striped. With the bright green of the asparagus, it was beautiful.

Shaved Asparagus Pasta Salad

Prep Time: 20 minutes

Start to Finish Time: 20 minutes

Product: Zebra Farfalle

Servings: 6-8

INGREDIENTS

3 tbsp White wine vinegar

2 tbsp Fresh lemon juice

2 tbsp Extra virgin olive oil

1 tbsp Honey 15 mL

1 tbsp Shallot

About 1 lb Asparagus, trimmed and shaved, tips removed About

1 pkg Zebra Farfalle

Mixed greens

Shaved aged cheddar

DIRECTIONS

1. Bring a large pot of salted water to a boil (water should taste salty like sea water).

2. Make the vinaigrette.

3. Shave the asparagus using a vegetable peeler. Cut off the tips and add all asparagus to a large bowl. Toss about 1/3 cup of vinaigrette with shaved asparagus and rest for about 10 minutes

4. While asparagus is resting in the vinaigrette add the Zebra Farfalle to the boiling water, stirring often and cook for 1 minute less than the package directs Ã¯Â¿Â½ remembering to start the timer once the water comes back to a boil.

5. Once the pasta is cooked, drain in a colander and shake well to remove all the water. Let cool for 2-3 minutes and then add to the shaved asparagus. Toss until well combined.

6. Taste and add more vinaigrette as desired and season with salt and freshly ground black pepper.

7. Line a large white plate or bowl with mixed greens and pour salad over top. Garnish with shaved aged cheddar.

RECIPE NOTES

Add strips of prosciutto

Add cherry tomatoes

Add chopped hazelnuts or pecans or pine nuts

Add finely chopped red pepper

Replace aged cheddar with aged gouda, parmesan, pecorino or asiago

Replace mixed greens with arugula

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Comments (4)

Marilyn Sue McClintock
12 years ago
Rhubarb Brunch Cake

PREP TIME:
20 min
COOK TIME:
1 hrs 30 min
YIELD:
12 servings
INGREDIENTS:

* Crisco Flour No-Stick Spray
* 1 (18.25 oz.) package Yellow Cake
* 1 cup water
* 1/3 cup Vegetable Oil
* 3 large eggs
* 4 cups sliced fresh or frozen rhubarb
* 1 cup sugar
* 1 pint heavy cream
* Whipped cream or powdered sugar for garnish (optional)

PREPARATION DIRECTIONS:
HEAT oven to 350Ã¯Â¿Â½F. Spray a 13x9-inch baking pan with no-stick cooking spray with flour. Prepare cake batter according to package directions using water, oil and eggs. Pour into prepared pan.
TOP batter evenly with rhubarb. Sprinkle with sugar. Pour cream over top.
BAKE 75 to 90 minutes or until toothpick inserted in center comes out clean. Serve warm or cold with dollop of whipped cream or dust with powdered sugar, if desired. Store in refrigerator.

High Altitude (above 3500 ft.):
ADD 1/4 cup flour to dry cake mix. Increase water to 1 1/4 cups. Bake as directed above.

Sue
Jasdip
12 years ago
Greek Frittata (Real Simple)

3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces feta, crumbled

Heat oven to 350 F.
Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta.

Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
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I'll share my recipe, if you'll share yours, January 9, 2011
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Comments (4)
I got a complimentary copy of a magazine the other day in the mail called "Cuisine at Home". It had some pretty good recipes in it, but this one is definitely on my "make" list. You don't even need the mixer! OLD-FASHIONED CHOCOLATE CAKE 3 c. flour 2 c. sugar 1/2 c. unsweetened cocoa powder 2 tsp. baking soda 1 tsp. table salt 2 c. hot water 3/4 c. vegetable oil 2 Tbsp. distilled white vinegar 1 Tbsp. instant coffee granules 1 Tbsp. vanilla extract Preheat oven to 350 with rack in the center. Spray two 8x2" round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Combine water, oil, vinegar, instant coffee and vanilla in a large mixing bowl. Add to the dry ingredients and whisk until combined--a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside don (this flattens domed cakes) to cool completely. GLOSSY CHCOLATE ICING 1 stick unsalted butter 1-1/2 c. sugar 1-1/4 c. unsweetened cocoa powder Pinch of salt 1-1/4 c. heavy whipping cream 1/4 c. sour cream 1 tsp. instant coffee granules 2 tsp. vanilla extract Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee and a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Remove from heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. This cake can also be made in a 9x13 pan (bake 35-40 minutes) or 24 cupcakes (bake 20-25 minutes).
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I'll share my recipe, if you'll share yours, April 9, 2011
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Comments (2)
That sandwich sounds delicious! I've never made chicken parmesan before so unless someone has a tried and true recipe they use and will post, I'll try this one. This is baked instead of fried. BAKED CHICKEN PARMESAN (Gina's Weight Watcher Recipes) 4 (8 oz) chicken breast halves, sliced in half 3/4 cup seasoned breadcrumbs 1/4 cup grated Parmesan cheese 2 tbsp butter, melted 3/4 cup reduced fat mozzarella cheese 1 cup marinara Preheat oven to 450Ã¯Â¿Â½. Spray a large cookie sheet. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted
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I'll share my recipe, if you'll share yours, June 9, 2011
Q
Comments (3)
Grits and greens with my added comments :o) 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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I'll share my recipe, if you'll share yours, September 9, 2011
Q
Comments (2)
The toasted breadcrumbs give this recipe a nice crunch. Don't leave it out. Shrimp or chicken would also be a nice addition. Linguine with Roasted Red Peppers and Tomatoes (Fine Cooking) 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta. Add the red pepper mixture to the hot pasta, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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patti43
12 years ago
Back when Harry cooked (oh how I miss those days), he made this a few times. It's really tasty! I love the flavor of 5 spice!

SIU YEAH GAI (Five spice game hens)

4 Cornish gam hens
1 Tbsp. five spice powder
2 Tbsp. salt
1 Tbsp. plum sauce
2 Tbsp. bean sauce
2 Tbsp. hoisin sauce
1 Tbsp. sherry
1/4 c. soy sauce
1/4 c. maple syrup

Wash, clean and pat the game hens dry. Rub cavities with 5-spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce and salt. Marinate chicken is sauce overnight. Mix soy sauce and syrup.

Preheat oven to 350. Rub skin of game hens with soy/syrup mixture. Roast breast side down for 20-25 minutes. Turn breast side up and roast another 20-25 minutes until skins are golden brown. Serves 4.
Jasdip
12 years ago
That looks good Patti. I'll be using it on chicken pieces.
I've never bought 5-spice but know there are lots of recipes that call for it.
I'm tempted to make my own....

I'll share my recipe, if you'll share yours, May 9, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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patti43

Jasdip

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