I'll share my recipe, if you'll share yours, June 16, 2011

15 years ago

4 Bean Salad that ROCKS!

SimpleDailyRecipes.com

HERE'S ALL IT TAKES

Enough for up to 12 folks

2 cups chickpeas

2 cups green beans

2 cups kidney beans

2 cups yellow wax beans

2 to 3 green onions, finely chopped

2 stalks of celery, finely chopped

1 small yellow onion, finely chopped

1 small yellow bell pepper, chopped

salad dressing

1/2 cup canola oil

1/4 cup cider vinegar

1/4 cup white vinegar

1/3 cup sugar

1 teaspoon salt

1/2 teaspoon fresh pepper

Toss all the chopped vegetables in a large bowl.

Mix up the vinegars and sugar in a microwave safe bowl. Warm up the vinegar in the microwave enough to dissolve the sugar, 1 minute or so.

Whisk the vinegar-sugar syrup with the oil, salt and pepper. Pour over vegetables and toss until well coated.

Stick the salad in the icebox for a few hours or overnight to all the flavors to marry up.

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Comments (2)

Jasdip
15 years ago
Couscous and Fruit Salad (Eatingwell.com)

2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
2 teaspoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked whole-wheat couscous
1 cup chopped nectarine
1 cup mixed fresh berries, such as blueberries and raspberries
2 tablespoons toasted sliced almonds

Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.
patti43
15 years ago
I have some beef ribs in the freezer--not short ribs, but I'm going to adapt this to use them. (I wanted to say "get rid of them" since we aren't that fond of beef ribs.) In fact, I think the marinade would be good on just about any meat.

FIVE SPICE BEEF SHORT RIBS (Foodgawker)

1/2 cup low sodium soy sauce
2-3 large cloves of garlic, smashed or roughly chopped
1 TB Five Spice Powder
1 tsp toasted sesame oil
1 1/2 Ã¯Â¿Â½Ã¯Â¿Â½" 2 lbs flanken style beef shorts ribs

In a small bowl mix the soy sauce, garlic, five spice powder and sesame oil. Pour the marinade over the short ribs, stir to coat and let sit for at least 10 minutes.
When ready to cook the short ribs, preheat your broiler for 5 minutes. Heat your broiler pan while you are preheating the broiler, so the meat will sear as soon as it hits the pan.
Remove the pan from the broiler, then carefully lay your short ribs on the HOT pan. Cook the short ribs for 2-3 minutes, until just done. Do not overcook the meat or it will get tough and chewy.
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I'll share my recipe, if you'll share yours, June 2, 2011
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Comments (3)
These meatballs are great and you can use any sauce you want to. I've used the entire recipe for a party and they were a hit! Cranberry meatballs 2 pounds ground chuck 2 large eggs 1/3 cup dry breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce. 1 (12-ounce) jar chili sauce 1 Tablespoon brown sugar 2 tsp lemon juice Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes. ***The thyme, etc added an extra delightful taste to the meatballs
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I'll share my recipe, if you'll share yours, June 12, 2011
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I'm craving wings lately, so next trip to the store, I'm going to try these. CRISPY TACO WINGS (Adapted from Taste of Home) Salt & Pepper 2-1/2 pounds of chicken wings, cut up 1/2 cup flour 1 package taco seasoning 1/2 cup butter, melted 2 cups crushed corn chips Cooking Spray Season chicken wings well with salt and pepper before tossing in flour and taco seasoning. Dip each coated wing into melted butter and then in crushed corn chips. Place a baking rack on top of a baking tray and spray with cooking spray. Bake the wings in a 350o F oven for 30-40 minutes.
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I'll share my recipe, if you'll share yours, June 30, 2011
Q
Comments (3)
Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.
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I'll share my recipe, if you'll share yours, June 29, 2011
Q
Comments (5)
Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms.
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I'll share my recipe, if you'll share yours, June 16, 2011

Comments (2)

Jasdip

patti43

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