I'll share my recipes, if you'll share yours June 14, 2010

luckygardnr

16 years ago

Cauliflower and broccoli gratin

Â Ready in: 45 mins

Ingredients

1 large cauliflower

500 g broccoli

3 spring onions, sliced

Â¼ cup (25 g) cornflour

550 ml low-fat milk

â cup (75 g) grated mature cheddar or gruyÃ¨re cheese

1 egg, beaten

1â cups (100 g) fresh breadcrumbs

Â¼ cup (25 g) walnuts

method

1.

Preheat the oven to 190Â°C. Trim away the leaves from the cauliflower, then cut off the florets from the main stem. Cut the broccoli florets away from the stem. Blanch both the cauliflower and broccoli florets in a large saucepan of boiling water for 1 minute, then drain thoroughly.

2.

Put the spring onions into the same saucepan. Mix the cornflour with a little of the milk in a large heatproof bowl to make a smooth paste. Pour the rest of the milk into the saucepan with the spring onions and bring the milk to the boil. Stir half of the hot milk into the bowl with the cornflour paste, mix well, then return the entire mixture to the saucepan. Bring the mixture to the boil, stirring frequently, to make a smooth white sauce.

3.

Remove the white sauce from the heat and stir in the grated cheese, beaten egg and half the breadcrumbs. Stir in the blanched vegetables and season to taste with freshly ground black pepper.

4.

Transfer the vegetable mixture to a greased, ovenproof baking dish or gratin dish. Scatter the rest of the breadcrumbs and the walnuts over the top of the vegetables, then bake for about 20 minutes until golden. Serve immediately.

Sort by:Oldest

Comments (5)

tobygirl
16 years ago
DONUT MUFFINS

1-3/4 c. flour
3/4 c. sugar
1-1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/4 t. cinnamon
1/8 t. ground cardamom (or to taste) (optional)
1/3 c. oil
1 egg, lightly beaten
3/4 c. milk

Topping:
1/2 c. melted butter
3/4 c. sugar
1 t. cinnamon

Combine dry ingredients. In separate bowl combine wet ingredients. Add wet ingredients to dry and stir just until combined. Bake at 350 degrees for 20-25 minutes.

When done, remove muffins immediately from pan. While still hot, dip in butter, then in sugar/cinnamon combination.

Mini-muffins: Bake about 15 minutes. Yields 24.
Marilyn Sue
16 years ago
Spinach Salad with Poppy Seed Dressing

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Ingredients:
1/2 cup creamy salad dressing
(e.g. Miracle WhipÂ®)
1/3 cup white vinegar
1/3 cup white sugar
1 teaspoon poppy seeds
4 cups baby spinach
4 cups mixed salad greens
1 (10 ounce) can mandarin
oranges, drained
1/3 cup thinly sliced red onion
1/2 cup slivered almonds
Directions:
1. Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.

Sue
Related Discussions
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
...See More
I'll share my recipes, if you'll share yours - June 29, 2010
Q
Comments (5)
Hungarian Chicken Skillet Serve this comforting stew with egg noodles and a cabbage salad. 4 chicken legs 4 slices bacon, diced 2 stalks, celery, diced 2 carrots, thinly sliced 1 onion, chopped 1 green pepper, diced 1 tbsp paprika 1 tbsp tomato paste 1 cup chicken stock 1/2 cup sour cream 2 tbsp flour 2 tbsp chopped parsley Cut chicken legs into thighs and drumsticks. In large skillet cook bacon over medium-high heat 2-4 minutes or until crisp; remove and set aside. Add chicken to skillet and brown. Remove and add to plate with bacon. Drain off all but 1 tsp fat. Cook celery, carrots, onion and green pepper 3 minutes or until softened. Stir in paprika and tomato paste; stir in stock and bring to boil. Return chicken and bacon to pan, reduce heat to low, cover and simmer for about 1 hour or until juices run clear. Remove chicken to warm platter and cover to keep warm. Skim off any fat from pan drippings. Whisk sour cream with flour until smooth; whisk into pan juices and cook over low heat, stirring 2 minutes or until thickened. Season with salt and pepper. Pour over chicken, sprinkle with parsley.
...See More
I'll share my recipes, if you'll share yours - June 4, 2010
Q
Comments (3)
I've made this recipe several times, especially when I have hot dogs left after a cookout and I just don't want to face another hot dog on a bun. Hawaiian Franks 1Â½ cups long grain rice 3 teaspoons chicken bouillon granules I used sodium-free so I added a bit of salt 1 pound frankfurters, quartered lengthwise and cut into thirds 1 tablespoon butter or margarine 1 large green pepper, cut into Â½-inch pieces Â¼ cup chopped onion 1 clove garlic, minced Â½ cup sugar 2 tablespoons cornstarch 1 can (8 oz.) pineapple tidbits in its own juice, drained and juice reserved Â¼ cup cider vinegar 1 tablespoon soy sauce (I use low-sodium) 2 teaspoons chicken bouillon granules (I used sodium-free) 1 jar (2 oz.) slice pimiento, drained Prepare rice according to package directions, omitting salt and adding bouillon granules to the water. Place cooked rice in a 2 Â½-quart baking dish; set aside. Meanwhile, in a 10-inch non-stick skillet over medium heat, sautÃ© frankfurters in butter or margarine for 7 to 10 minutes or until browned. Discard all but 1 tablespoon of the drippings. Add green pepper, onion and garlic to frankfurters. SautÃ© for 4 minutes or until vegetables are crisp tender; ser aside. In a medium bowl, mix sugar and cornstarch. Add water to reserved pineapple juice to make 1Â½ cups liquid. Stir pineapple liquid, vinegar, soy sauce and bouillon granules into cornstarch mixture until smooth. Stir into frankfurter-vegetable mixture along with pineapple and pimiento. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Pour over rice. If making ahead, cover and refrigerate up to 3 hours before baking. Bake, covered, in a preheated 350 degree oven for 30 minutes or until hot and bubbly. (I didn't bake it since we were eating it right away.) Makes 8 1-cup servings.
...See More
I'll share my recipes, if you'll share yours - June 2, 2010
Q
Comments (6)
I've made this a few times and I need to make it again soon. I love just about anything with capers so maybe I'm biased. Couscous doesn't do that much for me but this is also good over rice or noodles or just on it's own really. Chicken with Vegetable Sauce 2 tablespoons flour 4 skinless, boneless chicken breast halves (1 Â¼ to 1 Â½ pounds total) 1 cup finely chopped onion (1 large) 1 tablespoon olive oil 2 cloves garlic, minced 1 14 Â½-ounce can diced tomatoes, undrained I used good, organic diced tomatoes 1 14-ounce can artichoke hearts, drained and halved 1/3 cup reduced-sodium chicken broth 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano I used dried Dash black pepper 2 teaspoons drained capers or 2 tablespoons chopped, pitted ripe olives I used capers 2 cups hot cooked couscous Â¼ cup sliced green onions (2) Â½ teaspoon shredded lemon peel 1. Place flour in a shallow dish. Dip chicken in flour to coat. Set aside. 2. In a large skillet, cook chopped onion in hot oil over medium heat for 3 minutes. Stir in garlic; push onion mixture to the side of skillet. (You may want to remove this and then add it back after browning the chicken otherwise it's difficult to get the pan hot enough to brown the chicken without burning the onion mixture.) Add chicken. Cook about 4 minutes or until chicken is browned, turning once. Add undrained tomatoes, artichoke hearts, broth, dried oregano (if using), and pepper; stir just to combine. 3. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink. Remove chicken; cover and keep warm. I forgot to remove it and continued cooking the chicken with the sauce. 4. Simmer tomato mixture, uncovered, about 3 minutes or until reduced to desired consistency. Stir in capers or chopped olives and, if using, the fresh oregano. To serve, toss couscous with green onions and lemon peel. Serve chicken with couscous mixture. Spoon tomato mixture over chicken. Makes 4 servings. Per serving: 366 cal, 6 g fat, 82 mg chol, 676 mg sodium, 35 g carbs, 6 g fiber, 39 g pro
...See More
Jasdip
16 years ago
Pork Tenderloin Teriyaki

Pork tenderloin, one of the leanest cuts of pork, is delicious marinated, then grilled just until moist and juicy.

2 tbsp sodium-reduced soy sauce
2 tbsp sherry
I tbsp vegetable oil
1 tbsp finely chopped gingerroot
1 tsp granulated sugar
1 clove garlic , minced
2 pork tenderloin

Combine soy sauce , sherry , oil, ginger, sugar and garlic.
Place pork in a plastic bag, pour marinade over pork. Refrigerate for at least 2 hours.

Reserve marinade , place pork on greased grill over medium -high heat . Grill for 18 to 25 minutes. or till meat thermometer registers 160 for medium or 170 for well done . turning occasionally brushing with marinade during the last 10 minutes.

Remove from grill: tent with foil let stand for 5 minutes . Slice diagonally into thin slices Makes 6 servings.

You may also cook the tenderloin in the oven on a baking sheet in a 350 degree oven for 40 to 50 minutes. If meat comes straight from the refrigerator. For meat at room temperature time will be less.
glenda_al
16 years ago
Yummy goat cheese appetizer

8 to 12 ounces marinated goat cheese or feta, broken into large chunks
2 to 3 teaspoons olive oil
4 to 5 sprigs fresh thyme
1/2 teaspoon whole pink peppercorns
Sliced baguette or crackers, for serving
glenda_al
16 years ago
Didn't finish, and looked up pink peppercorns, and they aren't reall pappercorns and are VERY EXPENSIVE. Think I'd substitute capers.

Place cheese in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and whole pink peppercorns. Serve with sliced baguette or crackers.

I'll share my recipes, if you'll share yours June 14, 2010

Comments (5)

tobygirl

Marilyn Sue

Related Discussions

Jasdip

glenda_al

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US