i'll share my recipes, if you'll share yours July 3, 2010

16 years ago

More 4th of July recipes!

Creamy Bacon Tomato and Avocado Pasta Salad

Serves 4

You will need:

* 6 slices bacon, chopped into one inch pieces

* 1/2 pound dried rotini pasta

* 1/2 cup mayonnaise

* juice of 1 lemon

* 1/2 teaspoon salt

* 1/2 teaspoon garlic powder

* 1/4 teaspoon white pepper

* 1 teaspoon dried dill

* 1 cup halved cherry tomatoes

* 1 avocado pitted and sliced

Cook bacon until crisp. Transfer to a paper towel lined plate.
Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
Serve.

Enjoy!

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Comments (3)

patti43
16 years ago
Here are a couple of quick snacks for one of those last minute get-togethers.

CARAMALLOW DIP

4 c. mini marshmallows
25 caramels (Kraft)
1/2 c. sweetened condensed milk

Place ingredients in a large microwave-safe bowl. Microwave on HIGH for 3 minutes, stirring every minute until caramels are melted and mixture is smooth. Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.

SPICED CRANBERRY DIP

1 (8 oz.) pkg. cream cheese, softened
1/2 c. canned whole cranberry sauce
1/4 c. orange marmalade
1/8 tsp. cayenne pepper
1/4 c. slivered almonds, toated

Spread cheese on the bottom of a 9" pie plate. Mix cranberry sauce, marmalade and red pepper. Spoon over chese. Sprinkle wih almonds. Serve with Ritz crackers or small pumpernickel rounds.
Jasdip
16 years ago
Ultimate Burger (Fine Cooking)

1-1/2 lb. ground chuck (80 to 85% lean)
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
4 slices best-quality cheddar cheese
4 brioche-style hamburger buns
8 strips bacon, cooked until crisp and drained on paper towels
4 leaves green leaf lettuce
2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
1 avocado, peeled and thickly sliced
1 recipe Kicked-Up Ketchup (recipe below)

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). DonÂt press on the burgers while theyÂre cookingÂyou want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.

Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

Kicked-Up Ketchup

Sweet caramelized onions and southwestern spices transform ordinary ketchup into something special. Use it to build a burger that speaks to you (we love it on burgers with bacon, lettuce, tomato, avocado, and sharp cheddar cheese).Yields about 3/4 cup.

1 Tbs. canola oil
1 small yellow onion, quartered and thinly sliced crosswise
1 Tbs. cider vinegar
1/2 cup ketchup, preferably Heinz or Del Monte
1/4 tsp. crushed red pepper flakes
1/4 tsp. ancho chili powder
1/4 tsp. ground cumin
Pinch ground cinnamon
Pinch ground cloves
Freshly ground black pepper

Heat the oil in a medium sauce pan over medium-low heat. Add the onion and cook, stirring occasionally, until browned and very soft, 15 to 20 minutes. Add the vinegar and scrape up any browned bits from the bottom of the pan. Stir in the ketchup, red pepper flakes, chili powder, cumin, cinnamon, cloves, several grinds of black pepper, and 1/4 cup water. Simmer for 5 minutes to thicken slightly and meld the flavors. The ketchup keeps for about 2 weeks in the refrigerator; serve at room temperature.
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I'll share my recipes, if you'll share yours - July 20, 2010
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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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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 8, 2010
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I'll give you 3! Here's another one for steak, or just to brush on fish or chicken. Nice and citrusy. Tarragon-Citrus Marinade Makes 1 cup 1/4 Cup Extra Virgin Olive Oil 1/4 Cup roughly chopped fresh Tarragon (I used Tarragon Flakes) Zest and Juice of One Orange Zest and Juice of One Lemon 2 Tablespoons Sherry Vinegar (I used Red Wine Vinegar) 2 Tsps Kosher Salt 2 Tsp Minced Garlic 1 Tsp Grated Ginger 1/2 Tsp Chili Powder 1/2 Tsp Freshly Ground Black Pepper Wisk together in a medium bowl. Score flank steak, put in freezer bag, pour in marinade. 2-4 hrs in fridge overnite is better. I make this one and it's delicous. Roasted Chicken with Balsamic Vinegar * 1/4 cup balsamic vinegar * 2 tablespoons Dijon mustard * 2 tablespoons fresh lemon juice * 2 garlic cloves, chopped * 2 tablespoons olive oil * Salt and freshly ground black pepper * 1 (4-pound) whole chicken, cut into pieces * 1/2 cup low-salt chicken broth * 1 teaspoon lemon zest * 1 tablespoon chopped fresh parsley leaves Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve. I've also made this one for Pork Tenderloin and we really like it as well. Thai Tenderloins 2 pork tenderloins 1 tsp hot sauce or hot pepper flakes 1/4 cup orange juice 1/4 cup chopped fresh cilantro (I omit this as I can't stand the stuff. lol) 2 garlic cloves, minced 3 tbsp brown sugar 2 tbsp soy sauce 2 tbsp peanut butter 2 tsp grated fresh ginger 1/2 cup chicken stock Combine marinating ingredients, except chicken stock. Spoon over tenderloins. Marinate 1 hour at room temperature or in frig overnight. Remove meat and reserve marinade. Place tenderloins on a foil-lined baking sheet or baking dish and roast at 375 degrees 30-35 minutes. Combine reserved marinade with chicken stock and boil 2 minutes. Slice tenderloins and spoon sauce over. Serve with rice and asparagus.
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I'll share my recipes, if you'll share yours - July 16, 2010
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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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glenda_al
16 years ago
cause it's gonna be a big time bbq weekend:

EASY DOES IT bbq sauce in a wink

equal amts of ketchup and coke

great for basting, using stovetop with chicken, ribs, pork, whatever.

i'll share my recipes, if you'll share yours July 3, 2010

Comments (3)

patti43

Jasdip

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glenda_al

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