I'll share my recipe, if you'll share yours, July 14, 2011

15 years ago

Corn and Pasta Salad with Homemade Ranch Dressing

4 ounces gemelli pasta

1 small garlic clove

Kosher salt and freshly ground black pepper

1/3 cup reduced-fat sour cream

1/3 cup buttermilk

2 teaspoons cider vinegar

1 scallion, minced

2 small ears fresh corn

8 ounces grape tomatoes, preferably mixed heirloom, halved

1/4 small red onion, thinly sliced lengthwise

4 cups baby arugula

2 slices bacon, cooked until crisp in the microwave, and crumbled

Directions

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.

Sort by:Oldest

Comments (4)

Marilyn Sue
15 years ago
Fire and Ice

6 large ripe tomatoes
1 large green pepper, sliced into strips
1 red onion, sliced into rings
4 1/2 tsp. sugar
1/8 tsp. red pepper
1/4 cup cold water
1 cucumber peeled and sliced

Dressing:

3/4 cup vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1/2 tsp. salt

Place dressing ingredients into a saucepan and bring to boil. Boil one minute vigorously. Place first 3 ingredients in bowl and submerge with the sauce. Make this the day before serving. Just before serving, peel and slice a cucumber and add to the salad.

From Recipes to Remember Charter Jet Chapter ABWA

Sue
Jasdip
15 years ago
This sounds intriguing. It's a southwestern flair salsa.
What would you do, serve it with tortilla chips or put it on top of something? Meat, etc?

Hill Country Salsa

1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn, drained
4 large tomatoes, chopped
1 avocado, peeled and chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, chopped
1 large jalapeno pepper, chopped
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons ground cumin

Combine all ingredients in a large bowl; toss gently. Cover and chill.
Makes 7 cups.
Related Discussions
I'll share my recipe, if you'll share yours, July 21, 2011
Q
Comments (3)
This was posted on the Cooking Forum and the recipe sounded so good I could almost smell them. BASIC BLOND BROWNIES WITH TOASTED PECANS (Booberry85@The Cooking Forum) 1 cup whole pecans plus 1 T. butter 1 1/2 sticks (180 grams) butter 1 pound light brown sugar (440 grams) 2 1/4 cups 3 large eggs 2 tsp vanilla 2 2/3 cups all-purpose flour (360 grams) 1/2 tsp salt 2 1/2 tsp baking powder 1 cup butterscotch chips Preheat oven to 350 degrees F. Line a 13 x 9 inch pan with foil and spray bottom with cooking spray. Lay the pecans flat in a rimmed pan and bake at 350 for 10 minutes. Remove from oven and toss with the 1 T. butter. Let pecans cool, then chop. Melt butter in a microwave safe bowl for about a minute. Add the brown sugar and heat for another 30 -60 seconds; stir well. Let cool for 5 minutes, then with a spoon or whisk, beat in the eggs and vanilla. Stir together flour, salt, and baking powder and add to sugar mixture, stirring until almost blended. Stir in the nuts and chips (if using) and stir until all flour has disappeared Pour into pan and spread flat. Bake for 25 minutes or until brownies appear set. Let cool, then lift from pan and cut into squares. Makes 32.
...See More
I'll share my recipe, if you'll share yours, July 23, 2011
Q
Comments (5)
Have posted this before but it is really good! Grits and greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
...See More
I'll share my recipe, if you'll share yours, July 26, 2011
Q
Comments (4)
I just found another recipe I plan to try. Oatmeal Chocolate Peanut Butter Heaven *it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special. it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum! **I doubled her recipe 1 cup peanut butter 2/3 cup honey 1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor) 2 cups oats 1 1/4 cups mini chocolate chips 3/4 cup dried cranberries In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator. Here is a link that might be useful: Oatmeal Chocolate Peanut Butter Heaven
...See More
I'll share my recipe, if you'll share yours, July 7, 2011
Q
Comments (10)
Thai Spiced Chicken Kabobs (BH&G) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2 Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3 Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4 In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6 Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.
...See More
houstonmom_gw
15 years ago
jasdip, serve it with tortilla chips! It would also be good spooned over boneless/skinless chicken breasts.

I make a very similar recipe, and have requests for it all the time.
patti43
15 years ago
Sockeye salmon from Alaska on sale this week. As costly as it is, I think it deserves specil treatment.

SALMON WELLINGTON (Serves 4)

1 salmon fillet, 3/4-inch thick (about 1 pound), cut into 4 pieces
2 teaspoons lemon juice
2 tablespoons butter
2 cups sliced mushrooms (about 6 ounces)
2 green onions, chopped (about 1/4 cup)
1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge FarmÃ¯Â¿Â½ Puff Pastry Sheets (1 sheet), thawed

Drizzle the salmon with the lemon juice. Heat the butter in a 10-inch skillet over medium-high heat. Add the salmon and cook for 5 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through cooking. Remove the salmon from the skillet.

Add the mushrooms and onions to the skillet and cook until they're tender and any liquid is evaporated, stirring often. Remove the mushroom mixture from the skillet. Cover and refrigerate the salmon and the mushroom mixture for 1 hour or until chilled. Heat the oven to 400Ã¯Â¿Â½F. Beat the egg and water in a small bowl with a fork. Carefully remove the skin from the salmon.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spoon the mushroom mixture in the center of the pastry squares. Top each with 1 salmon piece. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastry up over the salmon and press to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture. Bakeat 400 degrees for 25 minutes or until the pastries are golden brown. Serve the pastries with the Dilled Cream Sauce.

Dill Sauce:

3/4 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed, crushed

Mix all together in a small bowl until smooth.

TIP Make-Ahead: The cooked salmon and the mushroom mixture can be refrigerated for up to 24 hours.

I'll share my recipe, if you'll share yours, July 14, 2011

Comments (4)

Marilyn Sue

Jasdip

Related Discussions

houstonmom_gw

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US