I'll Share my Recipes if you Share Yours-Wed.May 12

16 years ago

Chickpea Tabbouleh Salad (Canadian Living Cookbook)

Warm pita bread is a natural to serve with this vegetarian main course salad.

1 cup medium or coarse bulgur

1 can (19-oz) chickpeas, drained and rinsed

2 tomatoes, seeded and chopped

1 cup diced English cucumber

1 cup minced fresh parsley

1/2 cup chopped green onions

1/4 cup chopped fresh mint

Dressing

1/4 cup lemon juice

2 tbsp extra-virgin olive oil

2 cloves garlic, minced

salt and pepper

In saucepan, bring 1 3/4 cups water to boil; stir in bulgur. Reduce heat to low; cover and cook until liquid is evaporated, about 10 minutes. Transfer to a large bowl, fluff with fork. Let cool to room temperature.

Add chickpeas, tomatoes, cucumber, parsley, onions and mint.

In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss to combine.

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Comments (5)

Marilyn Sue
16 years ago
Coconut Bread

Prep Time: 10 Minutes Ready In: 55 Minutes

Cook Time: 45 Minutes Servings: 12
Ingredients:
2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut
extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking
powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 9x5 inch loaf pans.
2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
3. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Glaze: 1 cup of sugar 1/2 cup water 2 Tbsp. Butter 1 tsp. coconut flavoring For Glaze, combine sugar, water and butter; bring to a boil. Add coconut flavoring. Pour hot glaze over top of loaves while still they are still warm. Let sit in pans 4 hours before removing. Also the oven temp should be 325 degrees. This recipe does make 2 regular loaf pans(bake for 1 hour and 15 minutes) or 3 small loaf pans (bake 55 to 60 minutes) and a bundt pan will hold this recipe.

Sue
nodakgal
16 years ago
Ohhhhh Marilyn, I am C&Ping that Coconut Bread! DH is head over heels in love with coconut. LOL
It sounds delicious.
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These were seriously one of the best muffins I ever made. Note that I made them in the jumbo muffin pans - I think the bigger muffins tend to stay moister than normal sized muffins. I've never made these in a regular muffin pan. Lemon-Ricotta Muffins 2 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar 2 Â½ teaspoons baking powder Â½ teaspoon salt 1 cup ricotta cheese 1/3 cup milk 6 tablespoons butter or margarine, melted 2 large eggs 2 teaspoons freshly grated lemon peel 1. Preheat oven to 400 degrees F. Grease twelve 2 Â½" by 1 Â¼" muffin-pan cups or line with paper baking liners. (I used jumbo muffins pans and lowered the heat a bit.) In large bowl, stir together flour, Â½ cup sugar, baking powder and salt. 2. In medium bowl, with wire whisk or fork, mix together ricotta, milk, melted butter, eggs and lemon peel. Make well in center of flour mixture and pour in ricotta mixture; stir until just moistened. 3. Spoon batter into prepared muffin-pan cups. Sprinkle remaining 2 tablespoons sugar over muffins. Bake 20 to 22 minutes, until muffins are golden brown, tops spring back when lightly touched or a toothpick inserted in center of muffin comes out clean. Immediately remove from pan; serve warm. Or cool on wire rack to serve later.
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Slow Roasted Pork Shoulder Ingredients 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.) 1 head garlic (2 1/2 oz.) 1 tablespoon coarse salt 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon fresh-ground pepper 1 onion (10 oz.), peeled and sliced 1 carrot (4 oz.), rinsed and sliced 1/2 cup oloroso or cream sherry 4 cups fat-skimmed chicken broth 1/4 teaspoon dried hot chile flakes 1 1/2 teaspoons sherry vinegar or balsamic vinegar Preparation 1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan. 2. Roast in a 450 oven (see notes) until deep golden brown, 40 to 45 minutes. 3. Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chili flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225 and bake until a thermometer inserted through the center of thickest part at bone reads 170 to 175, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160 and hold in oven up to 4 hours. 4. About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar. 5. Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste. NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400 oven until crisp and puffy, about 10 minutes. Sue
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16 years ago
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Makes 18 (1-wedge) servings.
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carol_in_california
16 years ago
Cream Soda Cake

Combine the following in a mixer bowl and beat three minutes:
1 cup sugar ( I used half Splenda)
1 tsp vanilla
2 cups flour
1 TBSP baking powder
2/3 cup A&W Cream soda ( can use root beer)
1/2 cup softened butter
2 eggs (room temperature)

Grease and flour a 9X9 in baking pan (original recipe called for 9X13 and it was too big)
Bake in a 375 degree F. oven for 30-35 minutes or until done.

Ice with icing made from powdered sugar, butter and a small amount of Cream soda after cake is cooled.
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glenda_al
16 years ago
Dip for corn dogs! Yummy! Made this alrady!

1/3 cup honey, 1/3 cup mustard, 1 Tablespoon molasses.

I made the dip/sauce using the corn dog muffins. Muffins weren't all that great, and don't think kids will be all that crazy over it, but adults sure will.

Great for chicken fingers, etc.

I'll Share my Recipes if you Share Yours-Wed.May 12

Comments (5)

Marilyn Sue

nodakgal

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luckygardnr

carol_in_california

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