I'll share my recipe, if you'll share yours, July 19, 2011

12 years ago

Beets with Onion and Cumin

Allrecipes

"If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds."

2 tablespoons canola oil

1 small onion, chopped

1 clove garlic, minced

1 1/2 teaspoons cumin seed

2 tablespoons all-purpose flour

5 medium beets, peeled and quartered

2 tomatoes - peeled, seeded and chopped

1 1/2 cups water

1 teaspoon salt

1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.

2. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

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Comments (4)

Marilyn Sue McClintock
12 years ago
Dulce de Leche Cake

Cake

1/2 cup butter (do not use margarine)
1 box Betty Crocker SuperMoist butter recipe yellow cake mix
1 1/3cups water
2 teaspoons vanilla

3 eggs
Frosting
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 package (8 oz) cream cheese, softened
1/2 cup whipping cream
1. Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In 1-quart saucepan, heat butter over medium heat 8 to 10 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
3. In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
4. Bake 30 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving.
Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
Success
You won't want to substitute margarine or vegetable oil spreads for the butter in this richly flavored recipe. Because those products don't contain the milk proteins found in butter, they will not brown and will burn instead.
Special Touch
For a crunchy topper, try sprinkling this caramel cake with chopped macadamia nuts or toasted coconut.
Substitute 1 container Betty Crocker Rich & Creamy vanilla frosting for the frosting and drizzle with 1/3 cup caramel ice cream topping.

This is from the Betty Crocker website.

Sue
Jasdip
12 years ago
Warm Berries and Nectarines with Mascarpone (Fine Cooking

Fresh summer berries become a warm dessert or breakfast treat after a quick cook in a hot skillet. Mascarpone, an Italian-style cream cheese available in most grocery stores, is a simple creamy topping for the fruit.

2 Tbs. granulated sugar
1 tsp. ground ginger
4 cups ripe mixed berries (such as raspberries, blueberries, and blackberries)
3 medium ripe nectarines, thinly sliced
1/4 cup mascarpone (or Greek yogurt)

In a large (12-inch) skillet, combine the sugar and ginger with 1/3 cup water and put the pan over medium-high heat.

When the water comes to a boil, add the berries and nectarines and cook, stirring frequently, until the nectarines have just started to soften and the juice released from the berries has thickened slightly, 4 to 5 minutes.

Let cool for a minute and then transfer to individual serving bowls and garnish with a dollop of mascarpone.
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I'll share my recipe, if you'll share yours, February 19, 2011
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I'll share my recipe, if you'll share yours, April 19, 2011
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I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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I'll share my recipe, if you'll share yours, September 19, 2011
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Oh my, I want to make this. I love olives, cumin etc. Spanish Honey-Cumin Roasted Chicken (Fine Cooking) 5 large cloves garlic, peeled 1/3 cup sherry vinegar 1/3 cup fresh orange juice 1/4 cup honey 3 Tbs. olive oil 1 Tbs. plus 1 tsp. ground cumin 1-1/2 tsp. paprika 2 bone-in, skin-on chicken breast halves 4 bone-in, skin-on chicken thighs 1-1/2 tsp. kosher salt 4 oz. dried apricots (about 16) 24 green and black assorted olives, whole or pitted 4 sprigs fresh flat-leaf parsley or cilantro, for garnish (optional) Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the vinegar, orange juice, honey, olive oil, cumin and paprika, and whisk until thoroughly combined. Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the bowl and toss to coat the chicken. Add the marinade to the bowl and toss to coat. Add the apricots and olives and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours. Take the chicken out of the refrigerator and pour the chicken and marinade into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it's skin side up and the pieces are evenly spaced. Tuck the apricots and olives under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400F. Place pan in oven; after 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced and a paring knife will slide easily into a thigh, about 1 hour. Make the pan sauce: Transfer the chicken pieces to a cutting board and tent with foil. Transfer the apricots and olives to a small bowl and reserve. With a large, shallow spoon, spoon off as much fat as possible. Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won't need to scrape the whole pan). Taste the sauce; if it's too intense, add a little more water; if it isn't flavorful enough, keep scraping and stirring. Cut each breast in half and serve a thigh and half a breast for each portion along with the reserved olives and apricots.
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patti43
12 years ago
I was so wild about Nita's cherry sauce I googled to see what other recipes I could use the preserves in. I think I hit the jackpot with this barbecue sauce recipe.

CHERRY CHIPOTLE BARBECUE SAUCE (Epicurious)

1 cup ketchup
1/2 cup cherry preserves
2 tablespoons fresh lemon juice
2 tablespoons mild-flavored (light) molasses
2 tablespoons golden brown sugar (I think 1 will be enough)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon finely grated lemon peel
1 to 2 canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from can
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon unsweetened cocoa powder

Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate. NOTE: ThatÃ¯Â¿Â½s 1 or 2 chipotles--not 1 or 2 cans of chipotles.
glenda_al
12 years ago
Fig preserves: made these yesterday

4 cups diced figs. I mashed with pastry blender
2 cup of sugar
4 TBL lemon juice
1 tsp cinnamon
1/2 tsp ginger
one packet of Knox unflavored gelatin

Added couple dashes of salt

Combine diced figs, sugar, lemon juice & spices in a non-reactive bowl.
Let sit on counter for 2 hours, or until lots of juice comes out (trust me it will) Stir occasionally to keep sugar mixed up. Caused I mashed didn't have to wait two hours.

Put into sauce pan & bring to boil. Reduce heat and simmer uncovered, 20 minutes or until liquid reduces by half. Took longer than 20 minutes. Stir occasionally. I did every 5 minutes.
When reduced by half, remove from heat and stir in Knox gelatin until dissolved. I used two knox pkg.

I'll share my recipe, if you'll share yours, July 19, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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patti43

glenda_al

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