I'll Share My Recipe if You Share Yours Tues.May 3

13 years ago

Blue Cheese Orzo Salad (Taste of Home)

3/4 cup uncooked orzo pasta

3 cups fresh arugula, torn

5 bacon strips, cooked and crumbled

3/4 cup crumbled blue cheese

1/4 cup sliced green onions

1/4 cup chopped walnuts, toasted

WALNUT VINAIGRETTE:

2 tablespoons red wine vinegar

1 garlic clove, peeled

1 teaspoon Creole or stone-ground mustard

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 cup chopped walnuts, toasted

1/4 cup olive oil

Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.

In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Yield: 5 servings.

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Comments (4)

patti43
13 years ago
Saturday's the Kentucky Derby. Besides mint juleps many people dine on these sandwiches on Derby day (and any other day to, I'm betting). So we're having these in honor of Kentucky on Saturday.

HOT BROWN SANDWICH (Kentucky Derby Cookbook)

The Hot Brown was created at the Brown Hotel in Louisville in the early 1900's by Chef Fred Schmidt. It is still served year-round in many restaurants in Kentucky.

4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 Ã¯Â¿Â½ 3 Ã¯Â¿Â½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately. This is the genuine recipe from the Brown Hotel in Louisville.
User
13 years ago
This was a recipe I found from Casey's site of the day.
Just in time for summer it looks so refreshing.

Limeade Punch

1 (12 ounce) can frozen limeade concentrate
1 (2 liter) bottle Sprite
frozen raspberries or sliced limes for garnish
ice

Pour the frozen limeade concentrate in a large bowl and add the Sprite. I like my punch on the tart side so I add about 3/4 of a bottle of Sprite. Add ice, sliced limes, and frozen raspberries if desired.

Got Sonic Fever? Turn it into cherry limeade by adding the juice of 1 (10 ounce) jar of maraschino cherries. Add an additional can of frozen limeade for some extra tartness and garnish with the reserved maraschino cherries.
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I'll share my recipe, if you'll share yours, May 3, 2012
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I will definitely try your recipe, Luckygardnr! Sounds delicious. I haven't made this but the picture looks so good. SOUTHWEST NACHO CASSEROLE (Pillsbury) 2 lb lean (at least 80%) ground beef 1 cup water 2 envelopes (1.25 oz each) Old El Paso 40% less-sodium taco seasoning mix 1 can (4.5 oz) Old El Paso chopped green chiles 2 cans (16 oz each) Old El Paso fat-free refried beans 2 cups shredded reduced-fat Cheddar cheese (8 oz) 1 cup chopped tomato (1 large) 1/2 cup chopped green onions (8 medium) 1 can (2.5 oz) sliced ripe olives, drained 1 bag (12 oz) gold tortilla chips (extra thick) Sour cream, if desired Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil. Bake 30 to 40 minutes or until bubbly around edges. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping. Serves 10.
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I'll Share My Recipe if You Share Yours Tues May 31
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Since I haven't been posting any new recipes on my blog, I will try to post some of my favorites from the archives here. Is it still rhubarb season or has it ended? I didn't get any this year. This recipe is from Martha: Strawberry-Rhubarb Coffee Cake 1 ÃÂ¼ cups chilled unsalted butter (2 ÃÂ½ sticks) plus more, softened, for pan ÃÂ¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 ÃÂ¾ cups sugar 1 pound strawberries, hulled and sliced 1 ÃÂ½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 ÃÂ¾ cups all-purpose flour 1 teaspoon baking powder ÃÂ½ teaspoon baking soda Pinch of salt 2 large eggs 1 ÃÂ½ 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 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 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. Here is a link that might be useful: Strawberry-Rhubarb Coffee Cake
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Marilyn Sue McClintock
13 years ago
Run For The Roses or Derby Pie

Ingredients:
1/2 cup butter, melted
3/4 cup white sugar
1/2 cup all-purpose flour
2 eggs
1 tablespoon bourbon
3/4 cup semisweet chocolate
chips
1 cup chopped walnuts
1 prepared 8 inch pie crust
Directions:
1. Preheat oven to 350 degrees F (175 degrees C.) Spread chocolate chips and nuts in bottom of pie shell.
2. In a mixing bowl, cream butter or margarine and sugar together. Mix in flour. Beat the eggs slightly, and mix into the creamed mixture. Stir in bourbon. Pour filling into pie shell (over chips and nuts).
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Sue
nodakgal
13 years ago
I haven't made this, but intend to if it ever gets warm enough in ND!
Coconut Sorbet
* 2 cups Coconut Milk
* 2 cups Half-and-half
* 3/4 cups Sugar

Preparation Instructions

In a large bowl, whisk together the coconut milk, half-and-half, and sugar.

Cover the bowl with plastic wrap, and freeze for 1-2 hours, or until the mixture is very cold.

Remove from the freezer and pour into your ice cream machine. Freeze in the ice cream maker for 15 to 20 minutes, or until the sorbet is nice and creamy.

Scoop the sorbet into a container, and freeze for at least 2-3 more hours or overnight.

Enjoy!

Makes 1 quart.

Ã¯Â¿Â½ 2011 Original recipe by La Casa de Sweets

I'll Share My Recipe if You Share Yours Tues.May 3

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patti43

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