I'll share my recipe, if you'll share yours, July 16, 2012

11 years ago

Butter Crunch Pudding

Allrecipes.com

INGREDIENTS

1 cup all-purpose flour

1/2 cup flaked coconut

1/4 cup packed brown sugar

1/2 cup cold butter or margarine

2 cups cold milk

1 (3.4 ounce) package instant lemon pudding mix, or flavor of your choice

DIRECTIONS

In a bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 15 minutes, stirring once. Cool slightly.

Meanwhile, in a mixing bowl, beat milk and pudding mix for 1 minute or until slightly thickened; chill for 5 minutes. Spoon half of the crumbs into four dessert bowls. Top with pudding and remaining crumb mixture.

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Comments (3)

Jasdip
11 years ago
Ginger Garlic Pork Chops (Canadian Living)

Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile.

2 bone-in pork loin chops, about 1 inch thick, 1-1/2 lb
1 green onion, thinly sliced on bias

Marinade:
1/4 cup vegetable oil
4 cloves garlic, minced
2 tbsp grated fresh ginger
2 tbsp soy sauce2-1/2 tsp fish sauce
2 tsp vinegar
1-1/2 tsp granulated sugar
3/4 tsp pepper

Marinade: In bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator. Add pork chops to dish, turning to coat. Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours.

Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes.

Transfer to cutting board and tent with foil; let stand for 5 minutes.

To serve, cut sections off either side of bone; slice thinly across the grain. Spoon reserved marinade over pork; sprinkle with green onion.

Source : Canadian Living Magazine: June 2011
patti43
11 years ago
I'm always looking for new salads in the summer. Especially main dish salads.

SONOMA CHICKEN SALAD (Cooking Classy)

3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese

Dressing:
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator. Serves 5-6.
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Roasted Summer Vegetable Pasta (Real Simple) 3/4 pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic 1/2 cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large 1/4 cup fresh oregano leaves grated Parmesan, for serving Heat oven to 450 F. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.
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I'll share my recipe, if you'll share yours, July 15, 2012
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Made these quite a few times and exactly what you get on Carnival. ******I serve mine in the ramekins like Carnival does Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
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I'll share my recipe, if you'll share yours, July 13, 2012
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I hope I haven't posted this recently. It's on my desk-top as a salad to try. I would use leftover roasted chicken, instead of buying frozen strips. Summer Layered Chicken (recipe.com) 7 cups torn romaine lettuce (from 1 head) 2 packages frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups) 1 cup crumbled Gorgonzola cheese (about 4 ounces) 1 cup pecan halves (4 ounces) 1 quart fresh strawberries, quartered (3 cups) Dressing 1/3 cup olive or vegetable oil 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 1. In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. 2. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
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I'll share my recipe, if you'll share yours, July 9, 2012
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Orange Chicken with Bulgur Pilaf (Real Simple) I would substitute couscous or quinoa with bulgur, but that's me. 4 6-ounce boneless, skinless chicken breasts 1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice 6 scallions, sliced 3 tablespoons chopped fresh oregano 3 tablespoons plus 1 teaspoon olive oil kosher salt and black pepper 1 pint grape tomatoes, halved 1/2 cup pitted kalamata olives, halved 1 cup bulgur wheat In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and 1/2 teaspoon each salt and pepper. In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat the remaining teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking. Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.
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glenda_al
11 years ago
Summer salsa: great as a side dish or with corn chips

3 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
1/4 cup thinly sliced fresh basil leaves

Instructions
1.In a small bowl, combine vinegar, oil, sugar, salt and black pepper; mix well and set aside.

2.In a large bowl, combine remaining ingredients with dressing and toss until evenly coated. Serve immediately, or refrigerate until ready to use.

I'll share my recipe, if you'll share yours, July 16, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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