I'll share my recipes, if you'll share yours -July 6

14 years ago

"A sweet and spicy topping for most grilled, baked, or broiled meats. It's especially tasty on grilled halibut and chicken."

________________________________________

PREP TIME 15 Min

COOK TIME 15 Min

READY IN 30 Min

Original recipe yield 3 /4 cup

INGREDIENTS

Â 1 tablespoon olive oil

Â 1/2 red onion, diced

Â 2 cloves garlic, minced

Â 4 peaches - pitted and diced

Â 1 pear - peeled, cored, and diced

Â 1/4 cup honey

Â 1 teaspoon curry powder

Â salt and pepper to taste

DIRECTIONS

1. Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.

Sort by:Oldest

Comments (4)

nodakgal
14 years ago
I made these Mini Cherry Pie's last week-end. Everyone loved them! I forgot the nuts til they were in the oven! DD said she doesn't like nuts though so it was fine.
Also I didn't sprinkle with cinnamon/sugar either. Some had Dream Whip on top and others a scoop of ice cream.

Mini Cherry Pie's
INGREDIENTS
3/4 cup Pillsbury BESTÂ® all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup LAND O LAKESÂ® Butter
1/2 cup FisherÂ® Chef's NaturalsÂ® Chopped Nuts, if desired
1 can (16.3 oz) PillsburyÂ® Grands!Â® Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar

DIRECTIONS
1. Heat oven to 350Â°F. In medium bowl, mix flour, brown sugar and
  cinnamon. With pastry blender or fork, cut in butter until mixture looks
  like coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make
  16 rounds. With floured fingers, flatten each to form 4-inch round. Press
  each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2
  tablespoons pie filling into each biscuit-lined cup. Sprinkle each with
  about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove
  from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each
  serving with whipped cream; sprinkle with cinnamon-sugar. Store in
  refrigerator.
catlady15
14 years ago
This is the pie I made Greg for his bithday yesterday.He always asks for this.Thought I share this with you all.Everone has different taste buds remember,so I hope you do like it if you decide to try it.
Hawaiian Pie

1-graham cracker pie crust
1-can easgle brand milk
1/3-c of lemon juice
2-3 med bananas-sliced
1-med can of crushed pineapple[in its heavy syrup]Drained
1-carton cool whip
Maraschino cherries to garnish
1/2c coconut[greg does not like coconut-we leave this out)1/2 c chopped pecans
1-Hershey's bars cut in curls
Combine eagle brand mile and lemon juice together stir well till thickened
Slice the bananas and cover the bottom of the pie crust.Spread the milk and lemon juice mixture over the banamas making sure all the bananas are well cover to prevent bananas from darkening.Sprinkle drained pineappleover this now.,Make sure your pineapple is well drained,Sprinkle the pecans over pineapples.Spread the cool whip over this next,Sprinkle coconut over this next,Than cherries,thanremining pecans,and choc curls.Chill fpr several hrs if you can wait.
This is so good.I hope you will try it and you too love it.This may seem hard and lots of ingredients but If I can make this anyone can.I am just not a pie maker.
Related Discussions
I'll share my recipe, if you'll share yours, April 6, 2011
Q
Comments (8)
I'll share just because I'm making this for dinner tonight and always forget how good and easy it is: Some chicken - skinned or not Some Hellman's, Miracle Whip, Store Brand salad/sandwich dressing/spread Some bread crumbs, spicy or not, or finely crunched up crackers - saltines, Ritz, Melba breads Some spices that you like 2 leaves of cilantro - optional 1/8 tsp. beer Clean chicken, cut off fat pockets (if you're using quarters, please cut off that "tail" thingie) and pat dry Rub down cleaned chicken with the salad/sandwich dressing and roll in the crumbs. You can either add your spices into the bread crumbs or add after you've rolled the chickie Place chicken on baking sheet and bake, uncovered, at 325/350 for 45 minutes to an hour - you know the routine....."when juices run clear".... The cilantro and beer? Cilantro was for jasdip and the beer?.....doesn't matter if you toss it in the middle of the cookie sheet, then cook......you have a whole beer that you need to do SOMETHING with. Mmmmmmmmm.
...See More
I'll share my recipe, if you'll share yours, May 6, 2012
Q
Comments (5)
That's great Lucky!! I got up at 4:30! :( But I did get my bread-making started early! It will be ready for the oven in a little bit. Also made biscuits for breakfast. Saw this recipe this morning and it caught my eye. Will be making this one. Chicken with Balsamic Bell Peppers (Cooking Light) 3/4 teaspoon salt, divided 3/4 teaspoon fennel seeds, crushed 1/2 teaspoon black pepper, divided 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 4 (6-ounce) skinless, boneless chicken breasts 2 tablespoons olive oil, divided 2 cups thinly sliced red bell pepper 1 cup thinly sliced yellow bell pepper 1/2 cup thinly sliced shallots (about 1 large) 1 1/2 teaspoons chopped fresh rosemary 1/4 cup white wine 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon balsamic vinegar 1. Preheat oven to 450. 2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7" baking dish coated with cooking spray. Bake at 450 for 10 minutes or until done. 3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
...See More
I'll share my recipe, if you'll share yours, June 6, 2012
Q
Comments (3)
I made this yesterday. It was so good! And really easy. STRAWBERRY PIE (Cast Sugar Blog) 1 (9-in.) deep-dish pie shell, baked and cooled 1 1/2 c. granulated sugar 4 1/2 Tbsp. cornstarch 2 c. cold water 1 (3 oz.) pkg. strawberry gelatin 1 quart strawberries, washed, hulled, and sliced Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes. After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.
...See More
I'll share my recipe, if you'll share yours, September 6, 2011
Q
Comments (4)
I'm planning on trying this. Fettuccine with Tuna, Lemon and Capers (Fine Cooking) 1 lemon, 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling 1/4 cup small capers, rinsed, drained, and patted dry 3 cloves garlic, thinly sliced 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well 1/8 tsp. crushed red pepper flakes 3/4 lb. dried fettuccine Freshly ground black pepper 3 Tbs. chopped fresh flat-leaf parsley Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice. Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat. Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta. Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.
...See More
luckygardnr
Original Author
14 years ago
Judy, that Hawaiian pie sounds really good. I wish I baked. However, I have a cousin who loves to bake so I'm going to send this to her. Thanks for sharing.

Laurel
veta
14 years ago
I sent the mini cherry pies to myself. They sound good, and I have the biscuits that need to be used. Thank you.
Veta

I'll share my recipes, if you'll share yours -July 6

Comments (4)

nodakgal

catlady15

Related Discussions

luckygardnr
Original Author

veta

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll share my recipes, if you'll share yours -July 6

Comments (4)

nodakgal

catlady15

Related Discussions

luckygardnrOriginal Author

veta

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

luckygardnr
Original Author