I'll share my recipes, if you'll share yours - June 4

14 years ago

This sounds like it would be good to take to big pot luck dinners.

Creamed Corn Like No Other

Allrecipes.com

Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

________________________________________

PREP TIME 5 Min

COOK TIME 10 Min

READY IN 15 Min

INGREDIENTS

Â 2 (10 ounce) packages frozen corn kernels, thawed

Â 1 cup heavy cream

Â 1 teaspoon salt

Â 2 tablespoons granulated sugar

Â 1/4 teaspoon freshly ground black pepper

Â 2 tablespoons butter

Â 1 cup whole milk

Â 2 tablespoons all-purpose flour

Â 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture.

2. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

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Comments (5)

nodakgal
14 years ago
This is a great sandwich loaf. I've started making two at a time. (1 for me and 1 for everyone else!LOL)

Ham and Swiss Stromboli
1 tube (11oz) refrigerated french bread
**I used a loaf of thawed, frozen bread dough.Cant get the French bread in tubes here**
6oz thinly sliced deli ham
8 bacon strips,cooked and crumbled (I use real bacon bits most of the time)
1 1/2 cups (6oz) shredded Swiss cheese **cant get that here either so I dice up sliced Swiss**
Pat out dough on a greased baking sheet. Place diced ham over dough to within 1/2 inch of edges;sprinkle evenly with bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal well and tuck ends under. Place seam side down on baking sheet. With a sharp knife,cut a few 1/4 inch deep slits on top of load. (don't cut too deep or cheese will ooz out) Bake at 350 degrees for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. About 6 servings.
Its really good, I promise!!
IndianaKat
14 years ago
Yum....both of those sound delicious. I don't have a recipe to share but I have a request and if someone can help me I sure would appreciate it. Have you ever heard of or tasted a Hummingbird Cake? The chef at the university where I work was telling me about his mothers fabulous Hummingbird cake (she lives in New Orleans.....I'm mentioning that just in case location makes a difference in the recipe) and I didn't even think to ask him for details....now hes on vacation until school start (until August) and theres no one to ask for an opinion. Have you ever tasted a Hummingbird cake????? Anyone have a recipe??? Thank you.....
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I'll share my recipe, if you'll share yours, June 21, 2011
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I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
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I'll share my recipe, if you'll share yours, June 22, 2012
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Its just downright too hot to cook today so for supper tonight I am making a couple huge chef salads... Iceburg & Arugula lettuce, spinach, Juliene carrot strips, Onion, Red Bell Pepper, Green bell pepper, cherry tomatoes, cucumber slices, sections of boiled eggs and canned beets cut in strips..Cheddar and swiss cheese strips, turkey strips and ham strips. For a dressing I am making my Grandmothers recipee for a Ranch dressing... Grandmothers Ranch dressing: 1cup mayonaise 1 cup milk 1/4 cup white or cider vinegar (I prefer cyder) 2 Tbs yellow salad mustard 2 TBS sugar 1 Tbs course ground black pepper 1/2tsp salt Put all the ingredients in a mayonaise jar, cover tightly and shake vigorously.. Chill until ready to serve.
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I'll share my recipe, if you'll share yours, June 10, 2012
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This looks good and easy. Rice, Chicken and Artichoke Salad (Family Circle) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.
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I'll share my recipes, if you'll share yours - June 4, 2010
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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.
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Marilyn Sue McClintock
14 years ago
Hummingbird Cake
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil 3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

This is the recipe I use, but I don't use the cinnamon in it. This is my favorite cake. I always get one for my birhday from my daughter.
nodakgal
14 years ago
This looks like the same recipe as above, but there is a pic of Hummingbird Cake and boy it looks good! As long as the bananas are mashed up I could eat it.

Here is a link that might be useful: Hummingbird cake
IndianaKat
14 years ago
WOW!!!! It does look good, doesn't it???? I'm going to make one this week-end. I'll let you know how it goes. Thank you all......

I'll share my recipes, if you'll share yours - June 4

Comments (5)

nodakgal

IndianaKat

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Marilyn Sue McClintock

nodakgal

IndianaKat

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