I'll share my recipes, if you'll share yours - June 4, 2010

16 years ago

Linguini with Fresh Veggies

Makes: 4 servings

Ingredients

â¢ 16 thin stalks fresh asparagus

â¢ 1 tablespoon olive oil

â¢ 4 cloves garlic, thinly sliced or minced

â¢ 2 Â¼ cups grape or cherry tomatoes, sliced in half

â¢ 1/4 cup dry white wine

â¢ 1/4 teaspoon salt

â¢ 1 tablespoon butter*

â¢ 1 9-ounce package refrigerated linguine pasta, or substitute angel hair pasta

â¢ 1/4 cup shredded fresh basil

Directions

Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

Heat the oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minute. Add butter; stir till melted.

Meanwhile, cook pasta according to package directions.

Drain pasta. Return to pan and toss with asparagus mixture and basil.

Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

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Comments (3)

tobygirl
16 years ago
BANANA-CARROT BREAD

1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 lg. bananas, mashed
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 cup chopped walnuts and/or raisins
3/4 cup grated raw carrots
1 tsp. vanilla

Cream butter and sugar. Add eggs, one at a time. Stir in mashed bananas. Add flour, baking powder, soda, salt, cinnamon and cloves; mix well. Stir in nuts and/or raisins, carrots and vanilla. Pour into greased 9x5 pan. Bake at 350 degrees for 50 - 60 min. Cool in pan for 15 minutes, then turn out onto wire rack.
Jasdip
16 years ago
Turkey Tetrazzini with Peas
You can use leftover chicken or turkey

12 oz broad egg noodles
2 tsp olive oil
1/2 cup chopped onion
2-3 cloves garlic, minced
1 cup sliced mushrooms
1 lb turkey or chicken tenderloin, cut in 1" pieces (4 cups)
1 tsp dried thyme
1 tsp dried oregano
2 cups low-salt chicken broth
1/2 cup frozen peas
1 1/2 cups sour cream
2 tbsp chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Cook egg noodles; drain and set aside, covered with foil to keep warm.

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring for 1 minute. Add the mushrooms and cook, stirring until they release their liquid.

Add the turkey and cook, stirring, until browned on all sides, 5 minutes. Add thyme, oregano and salt and pepper; stir to coat. Cook, stirring, 1 minute until the herbs are fragrant. Add the broth and simmer until the turkey is cooked through, about 10 minutes.

Add peas and simmer 1 minute. Remove from heat and stir in sour cream and parsley. Add the cooked noodles, season to taste with salt and pepper. Sprinkle with parmesan and serve immediately.
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Salmon Burgers with Herb Aioli 2 small cloves garlic Kosher salt 1-1/2 cups mayonnaise 1/3 cup finely chopped fresh chives 2 Tbs. finely chopped fresh dill 1-1/2 Tbs. Dijon mustard 1 Tbs. fresh lemon juice 1/8 tsp. cayenne Freshly ground black pepper 5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split 1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups) 2 oz. (4 Tbs.) unsalted butter Chop the garlic. Using the flat side of a chefÂs knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aÃ¯oli aside. In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aÃ¯oli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties. Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side. Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes. Serve the burgers on the buns, spread with the remaining aÃ¯oli.
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paula_pa
16 years ago
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.

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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.

I'll share my recipes, if you'll share yours - June 4, 2010

Comments (3)

tobygirl

Jasdip

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paula_pa

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