I'll share my recipes, if you'll share yours July 5, 2010

luckygardnr

16 years ago

Interesting salads!

Boo's Kiwi and Mango Salad

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

Â 2 kiwis, peeled and chopped

Â 2 small mangos - peeled, seeded, and diced

Â 1 large red bell pepper, chopped

Â 1 large green bell pepper, chopped

Â 1/2 cup sweet corn

Â 1/4 cup French dressing

Directions

1. Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.

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Comments (5)

Jasdip
16 years ago
This sounds tasty!

Grilled Watermelon Salad

1 small red or yellow watermelon (3 to 4 pounds), preferably seedless and not too ripe
1/4 cup extra-virgin olive oil, plus extra for brushing the melon
3 tablespoons fresh lime juice (about 2 limes)
Juice of 1 large navel orange
Pinch of sea or kosher salt, or more to taste
Pinch of cayenne pepper; or more to taste
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese (optional)

Preheat a gas grill or build a charcoal fire for direct grilling.

Cut the watermelon in half lengthwise, then cut each half in half. Cut these quarters into 2-inch-thick slices. Brush the slices lightly with olive oil and set aside until ready to grill.

Combine lime and orange juices. Taste; if it is too tart, add more orange juice. It should taste like a "sour" orange. Add the salt and cayenne and whisk continually while adding the oil in a thin stream. Whisk until thickened (emulsified). Taste and adjust the oil and salt to your liking. Add the mint and set aside.

Just before serving, place the oiled watermelon slices on a very clean cooking grate directly over the heat source. Grill until marked and just warmed through but still crunchy, 2 to 3 minutes per side. Let cool.

Cut off the rinds and discard. Cut the watermelon into chunks and place in a serving bowl. Pour the dressing over the top and toss gently. Top with the feta, if desired, and sprinkle with another pinch of cayenne.
User
16 years ago
Don't throw away those rinds, make watermelon pickles!
I got this recipe from one of our KT members, its great.

WATERMELON/OKRA/CUCUMBER PICKLES

Pack quart jars with washed watermelon/okra/cucumbers - whatever. To each jar add:

2 tsp. dill seed
1 small clove garlic
1/8-1/4 tsp. dried crushed red pepper
1 slice onion

In a large pot, bring the following to a boil: 1 quart white vinegar
2 quarts water
1/2 cup salt

Pour into jars. Seal.

The liquid will fill (after packing with produce and other ingredients) about 3 or 4 quart jars. And they are ready to eat in about 3 days.

These do not taste like a watermelon, they taste like a dill pickle.
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I'll share my recipes, if you'll share yours - July 20, 2010
Q
Comments (11)
When I made my rolls yesterday, I dug out my recipe from 30 years ago. I used to make them periodically and they would literally turn out "every other" time. Looking at the recipe, I didn't think I should dump everything together like it suggested, so rose the yeast (not sure what you call it) in just the warm water and a bit of sugar. Anyway here it is, as written, back then. Plain Quick Buns 1/2 cup milk 4 1/2 cups sifted flour 3/4 cup warm water 3 tbsp melted shortening (I used butter) 1 pkg yeast (I used 2 1/4 tsp) 1 1/2 tsp salt 4 tbsp sugar 1 egg, well-beaten Mix milk, water, sugar, salt and sugar. Add yeast according to directions. Add melted shortening and egg. Add flour and knead well. Shape into ball and put in covered bowl and let rise until double. Make into rolls, let rise until double and bake in moderate oven for 15-20 minutes. I wasn't even sure how to make into rolls....do I knead each one again? I used my pastry scraper to cut the dough into eighths and rolled each piece into a ball. Don't know if I should have done anything else to it. I'm going to brush with melted butter next time, as per Nicole's instructions.
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I'll share my recipes, if you'll share yours - July 18, 2010
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Comments (5)
I saw this one yesterday and plan to make it this week. I'll cook my own bacon though, and use regular tomatoes since I have them. BUFFALO CHICKEN SALAD (Pillsbury website) 2 tsp. red pepper sauce 2 c. chopped deli rotisserie chicken 1 bag (10 oz.) torn romaine lettuce 1/4 c. chopped red onion 1 c thinly sliced celery (2-1/2 stalks) 1-1.2c. halved cherry tomatoes 1 (8 oz.) bottle Ranch dressing (1 cup) 1/ c. chopped packaged precooked bacon (about 8 slices) In a medium bowl, sprinkle red pepper sauce over chicken; stir to mix well. In a 13x9" glass baking dish, layer lettuce, onion, celery 1 c. of tomatoes and the chicken Pour dressing evenly over salad, sprinkle with bacon and remaining 1/2 c. tomatoes.
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I'll share my recipes, if you'll share yours - July 16, 2010
Q
Comments (6)
No theme today? Okay, this is on my must try list: GLAZED DOUGHNUT MUFFINS (My Baking Addiction blog) 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 to 1 Â¼ teaspoons ground nutmeg, to taste (I used Â¾) 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze 3 tablespoons butter; melted 1 cup confectionersÂ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water 1) Preheat the oven to 425Â°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until theyÂre a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectionersÂ sugar, vanilla and water. Whisk until smooth. 9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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I'll share my recipes, if you'll share yours - July 26, 2010
Q
Comments (9)
This would be good with all those pancakes. I might leave out the onion though. Sue, thanks for posting the corn souffle recipe. I lost my good old recipe and that sounds just like it. I don't know where I got this recipe so if any of you posted it originally, pardon me for not acknowledging it. RON'S TYBEE ISLAND SAUSAGE PIE 1 pound ground sausage 1/3 cup chopped onion 1 tablespoon butter 3/4 cup milk 1 (3-ounce) package cream cheese 3 eggs 1 cup shredded cheddar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt (use less if the sausage is salty) 1/8 teaspoon pepper 1 (9-inch) deep-dish pie crust, partially baked and cooled Preheat the oven to 375 degrees. In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
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patti43
16 years ago
This recipe is more fitting for fall (apple season), but it sure is good.

WALDORF SALAD WITH PEANUT DRESSING

2 c. apples unpeeled, diced
1/3 c. raisins
1/2 c. celery, diced
1/2 c. salted peanuts, chopped

Dressing:
1/4 c. creamy peanut butter
1/4 c. honey
1/4 c. mayo
1 to 2 tsp. lemon juice (add if using sweeter apples)

Toss apple, raisins, celery and peanuts in a serving bowl. Blend dressing ingredients together and toss with apple mixture. Serve on a bed of lettuce.
patti43
16 years ago
I was just looking at my salad recipes and saw this one from my daughter's 2nd grade teacher, Miss Hughes. (DD is 42 now.) I haven't made it for ages, but it's on the list. I'll cut back on the sugar, though.

VEGETABLE SALAD

1/2 c. vinegar
1.2 c. water
1 c. sugar
2 Tbsp. prepared mustard
3 Tbsp. flour

Mix in saucepan and cook until thick. Stir often while cooking. When cool, mix with the following and refrigerate.

1 large (20 oz.) pkg. frozen mixed vegetables, cooked and cooled
1 can red ban, drained
1/2 onion, diced
1 green pepper, diced
1 c. celery, diced
glenda_al
16 years ago
Glenda's rendition of Taziki DIP/sauce

1 cup sour cream drained on a paper towel OR GREEK yogurt
1 medium cucumber peeled and seeded, finely chopped, OR grate, DRAIN sprinkled with kosher salt

combine with sour cream/yogurt
2 tsp or more minced garlic
salt if needed

refrigerate for a while before serving

optional:
olive oil
lemon juice
minced dill or mint

I'll share my recipes, if you'll share yours July 5, 2010

Comments (5)

Jasdip

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