I'll Share my Recipes if you Share Yours Mon. May 24

16 years ago

Strawberry-Rhubarb Sauce in the Slow Cooker (Taste of Home)

This tart and tangy fruit sauce is excellent over pound cake or ice cream.

6 cups rhubarb, cut in 1/2" pieces

1 cup sugar

1/2 tsp grated orange peel

1/2 tsp ground ginger

1 cinnamon stick (3")

1/2 cup white grape juice

2 cups halved strawberries

Place rhubarb in a slow cooker. Combine sugar, orange peel and ginger, sprinkle over top. Add cinnamon stick and grape juice.

Cover and cook on low 5-6 hours or until rhubarb is tender. Stir in strawberries, cook 1 hour longer. Discard cinnamon stick. Serve over cake or ice cream.

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Comments (4)

Marilyn Sue
16 years ago
The marshmallows rise to the top of the cake during baking to form a ready-made glaze.

Cherry Marshmallow Cake

4 cups miniature marshmallows
1 (18.25-ounce) package yellow cake mix
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling
1. Preheat oven to 350Â°F (175Â°C).
2. Grease a 13 x 9 x 2-inch baking pan; line marshmallows evenly in the bottom of the pan and set aside.
3. Prepare cake mix according to package directions with the 1 teaspoon almond extract. Pour batter over marshmallows.
4. Spoon cherry filling evenly over cake batter.
5. Bake for 40 to 45 minutes. The marshmallows rise to the top of the cake forming a glazed topping. Cool completely before serving.
Makes 12 servings.

Cook's Note: For an easy variation on this cake, substitute the cherry pie filling with another flavor like apple, blueberry, or peach.

Sue
luckygardnr
16 years ago
Grilled Shrimp and Noodle Salad
Allrecipes.com
Â Yield: 4 servings

Ingredients

Â 14 ounces flat rice noodles
Â 1/2 cup fresh lime juice
Â 1/3 cup fish sauce
Â 1/2 cup packed light brown sugar
Â 2 cloves garlic, finely chopped
Â 1 to 2 teaspoons Asian chili sauce (such as Sriracha)
Â 1 pound medium-large shrimp, peeled and deveined
Â 1 medium bunch asparagus, trimmed
Â 5 ounces shiitake mushrooms, trimmed
Â 1 medium carrot, shredded
Â 1/2 cup fresh cilantro

Directions

Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl.

Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
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paula_pa
16 years ago
I love this brussels sprouts recipe. Shredding them makes all the difference. I will never cook whole brussels sprouts again!

Shredded Brussels Sprouts

2 pounds brussels sprouts
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, minced
Â½ small red onion, cut into slivers (1/2 cup)
Â½ teaspoon salt
Â½ teaspoon pepper
Â¼ cup plus 2 tablespoons red wine vinegar
1 Â½ tablespoons light brown sugar

Rinse brussels sprouts; remove discolored leaves. Cut off stem ends, and thinly slice brussels sprouts. (They should look shredded.) Heat butter and oil in a large deep skillet over medium-high heat until hot. Add shredded brussels sprouts, garlic and onion. SautÃ© 8 to 10 minutes or until brussels sprouts are tender and onion is slightly cararmelized. Season with salt and pepper; transfer to a serving bowl. Add vinegar and brown sugar to skillet. (Since I quartered the recipe, I left the sprouts in the pan since the small amount of vinegar would have evaporated almost immediately in an empty pan.) Simmer over medium heat 30 seconds; pour over brussels sprouts and toss gently.
nicole__
16 years ago
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3 C cooked, diced russet potatoes
1 C diced celery
1 C real mayo
1/2 tsp seasoning salt
1 TBL salad mustard
1/4 C diced yellow onion
1/2 tsp black pepper
1 C diced dill pickle

Stir together. Chill.

I'll Share my Recipes if you Share Yours Mon. May 24

Comments (4)

Marilyn Sue

luckygardnr

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paula_pa

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