i'll share my recipes, if you'll share yours June 22, 2010

16 years ago

Black Bean Hummus

LifeÂs Ambrosia

You will need:

Â 1 (15.5 ounce) can black beans, drained

Â 4 cloves garlic

Â 1/4 Â 1/2 teaspoon cayenne

Â 1/4 teaspoon paprika

Â 1/2 teaspoon cumin

Â 3/4 teaspoon kosher salt

Â 2 tablespoons tahini

Â 1 tablespoon olive oil

Â 2 teaspoons lemon juice

Â 1 tablespoon cilantro

1. Combine all ingredients in a food processor. Process until smooth.

2. Transfer to a bowl and serve.

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Comments (7)

Jasdip
16 years ago
Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.
Serves four.

12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil

Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat.

Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.

Heat a panini or sandwich press according to the manufacturerÂs instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, arrange the spinach on 4 pieces of the bread. Top each with some bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.
Marilyn Sue
16 years ago
ORANGE COCONUT PIE

1/4 c. butter, softened
1 c. sugar
3 tablespoons flour
3 eggs, beaten
1 c. orange juice
1 tsp. lemon extract
Dash salt
1 c. flaked coconut
1 unbaked 9" pie shell
Cream butter. Gradually add sugar, beating well at medium speed (electric mixer). Add eggs, beat until blended. Stir in orange juice, lemon flavoring, salt and coconut; mix well. Pour into pie shell. Bake at 350 degrees for 45 to 50 minutes or until knife inserted in center comes out clean.

Sue
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I'll share my recipes, if you'll share yours June 9, 2010
Q
Comments (6)
The touch of the vanilla in these chops is very interesting. It really makes the recipe. Whiskey-Glazed Pork Chops 1/2 cup sour mash or bourbon whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick I used boneless chops 2 teaspoons vegetable oil Salt and pepper 1 tablespoon unsalted butter 1. Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of the vinegar together in a medium bowl. Transfer 1/4 cup of the whiskey mixture to a gallon-sized zipper-lock plastic bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the marinade and refrigerate for 1 to 2 hours. Reserve the remaining whiskey mixture. 2. Remove the chops from the bag, pat dry with paper towels, and discard the marinade. Heat the oil in a large skillet over medium high heat until just beginning to smoke. Season the chops with salt and pepper and cook until well browned on both sides and a peek into the thickest part of a chop using a paring knife reveals still-pink meat 1/4 inch from the surface, 3 to 4 minutes per side. Transfer the chops to a plate and cover tightly with foil. 3. Add the reserved whiskey mixture to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce the heat to medium-low and, holding on to the chops, tip the plate to add any accumulated juices back to the skillet. Add the remaining 2 teaspoons vinegar, whisk in the butter, and simmer the glaze until thick and sticky, 2 to 3 minutes. Remove the pan from the heat. 4. Return the chops to the skillet and let rest in the pan until the sauce clings to the chops, turning them occasionally to coat both sides, and a peek into the thickest part of the pork chop using a pairing knife shows completely cooked meat (145ÂºF on an instant-read thermometer), about 5 minutes. Transfer the chops to a platter and spoon the sauce over the meat. Serve.
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I'll share my recipes, if you'll share yours June 16, 2010
Q
Comments (3)
That sounds good Laurel! I really like it that the recipe said to cook it for a short period of time, instead of 20 minutes like in other quinoa recipes. Because of this group, I learned to cook it a short period and we love the crunchy texture of it. 20 minutes would be horrible IMO. CookÂs Illustrated Baked Ziti On the show, they said that cutting the mozzarella into cubes instead of shredding it, ensures that it gets melted throughout the ziti and this becomes a nice gooey recipe. 1 pound whole milk cottage cheese or 1 percent cottage cheese 2 large eggs, lightly beaten 3 ounces grated Parmesan cheese (about 1 1/2 cups) Table salt 1 pound ziti or other short, tubular pasta 2 tablespoons extra virgin olive oil 5 medium garlic cloves , minced 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano 1/2 cup plus 2 tablespoons chopped fresh basil leaves 1 teaspoon sugar Ground black pepper 3/4 teaspoon cornstarch 1 cup heavy cream 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tbsp salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in Â½ cup basil and sugar, season with salt and pepper. 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and Â¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining Â¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
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I'll share my recipes, if you'll share yours June 15, 2010
Q
Comments (7)
Glenda, I posted that recipe on my blog. Thanks for the reminder - I need to make that again soon. I love oatmeal cookies and this chocolate version is great. Double Chocolate Oatmeal Cookies 1 Â½ cups sugar 1 cup margarine or butter, softened 1 egg Â¼ cup water 1 tsp. vanilla 1 Â¼ cups all-purpose flour 1/3 cup cocoa Â½ tsp. baking soda Â½ tsp. salt 3 cups quick-cooking oats 1 6-oz. package semi-sweet chocolate chips Heat oven to 350 degrees F. Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 5 Â½ dozen cookies
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I'll share my recipes, if you'll share yours June 6, 2010
Q
Comments (5)
Peanut Butter Fingers 15 Min Cook Time: 20 Min Ready In: 45 Min. Original Recipe Yield 1 - 9x13 inch pan Ingredients * 1/2 cup butter, softened * 1/2 cup white sugar * 1/2 cup packed brown sugar * 1 egg * 1/3 cup peanut butter * 1/2 teaspoon vanilla extract * 1 cup all-purpose flour * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1 cup rolled oats * 1 cup semisweet chocolate chips * * 1/2 cup confectioners' sugar * 1/4 cup peanut butter * 3 tablespoons milk Directions Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars. Sue
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glenda_al
16 years ago
Blue cheese cocktail cookies.
Ingredients:
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Instructions:
Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.
patti43
16 years ago
Tyler Florence was talking about the restaurant Magnolia's and their wonderful pimento cheese served with SC flatbread, so I had to look for the recipe--and found it. I have to make this--and soon!

MAGNOLIA'S PIMENTO CHEESE

5 large roasted red peppers, peeled, seeded and chopped, or 2 1/2 cups jarred diced red pimentos
1 cup finely chopped stuffed green olives
1 1/4 pounds New York or Vermont sharp white cheddar cheese, grated
1/4 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground pepper
dash cayenne pepper

Combine all ingredients in a mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve. Makes 2-1/2 cups.
glenda_al
16 years ago
this is the pimento cheese that I have made for 30 years. always made it when on camping trips

Homemade pimento cheese
1 lb sharp cheddar cheese
1 4 oz jar pimentos
1 small can evaporated milk
1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin.
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.
sue_va
16 years ago
UGLY DUCKLING PUDDING CAKE

"This crumbly-looking cake turns absolutely beautiful at the first succulent bite."

1 package (2 layer size) yellow cake mix
1 package (4 serving size) Lemon Flavor Instant Pudding and Pie Filling
1 can (16 oz) fruit cocktail, including syrup.
1 cup Angel Flake coconut
4 eggs
Â¼ cup oil
Â½ cup firmly packed brown sugar
Â½ cup chopped nuts (optional)

Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13x9" pan. Sprinkle with brown sugar and nuts. Bake at 325 for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or cold with whipped cream or Cool Whip.

Butter Glaze
Combine Â½ cup each butter or margarine, sugar and evaporated milk in a saucepan; boil 2 minutes. Stir in 1 cups Angel Flake coconut.

Note: That is a cup of coconut in the cake, and a cup and 1/3 in the glaze.

I have made this cake several times, and it is really good!

Sue
patti43
16 years ago
Glenda, I didn't think the Magnolia recipe had enough mayonnaise in it, so I'm glad you posted yours so I could compare. Thanks!

i'll share my recipes, if you'll share yours June 22, 2010

Comments (7)

Jasdip

Marilyn Sue

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