I'll share my recipes, if you'll share yours - July 30, 2010

16 years ago

SIMPLE CORN SALAD

Totally simple to toss together and a great make-ahead recipe when you know you have a busy week ahead of you. This corn salad is zesty with a tinge of sweet. It gets better and better the longer it's stored in the refrigerator.

HERE'S ALL IT TAKES

â¢ 2 cups frozen sweet corn, simmered in water for 5 minutes, drained

â¢ 3/4 cup celery, diced

â¢ 1/4 cup green pepper, diced

â¢ 1/4 cup pimiento or sweet red pepper, diced

â¢ 1 1/2 tablespoons yellow onion, minced

Toss the vegetables in a medium bowl with a lid, using either of the following dressing recipes. Chill. Makes 6 servings.

zesty & sweet dressing

â¢ 4 tablespoons apple cider vinegar

â¢ 3 tablespoons salad oil

â¢ 1 1/2 teaspoons sugar

â¢ pinch of salt & pepper to taste

In small saucepan over medium heat, bring dressing ingredients to a boil. Pour dressing over vegetables and toss to coat evenly. Marinade in the fridge 4 hours or overnight.

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Comments (6)

Marilyn Sue
16 years ago
Stewed Corn and Tomatoes

Cook Time: 18 minutes
Total Time: 18 minutes
Ingredients:

* 2 medium onions, halved and sliced thinly
* 3 tablespoons butter
* 2 green bell peppers, sliced in thin strips
* 1 can (15 ounces), tomatoes, drained and chopped or 3 medium tomatoes, peeled, cored, and chopped
* 2 cups fresh or frozen cut corn
* seasoned salt and pepper to taste

Preparation:
SautÃ© sliced onion in butter in saucepan for 3 minutes. Add bell pepper and chopped tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes. Ad corn and simmer for 5 minutes, or until corn is tender. Season with seasoned salt and pepper to taste.
Serves 6.

Sue
Jasdip
16 years ago
Sauteed Brussels Sprouts with Bacon and Raisins (Real Simple)

1/2 cup cider vinegar
1/2 cup golden raisins
2 pounds small Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Kosher salt and black pepper
6 slices bacon
1 small red onion, cut into thin half-moons

Heat oven to 425Â°F.

Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.

On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.

Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.
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I'll share my recipes, if you'll share yours - July 20, 2010
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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 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 3, 2010
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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 29, 2010
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Comments (4)
Chocolate Snickerdoodles Ingredients 1 1/3 cups sugar 1/4 teaspoon salt 2/3 cup (10 2/3 tablespoons) butter 2 large eggs 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon cream of tartar 3/4 teaspoon baking soda 1/3 cup Dutch cocoa 2 tablespoons sugar 2 teaspoons cinnamon Directions Preheat oven to 375 degrees. 1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla. 2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour. 3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture. 4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks. Sue
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nicole__
16 years ago
Better Banana Bread, a la me! (Threw stuff in a bowl yesterday, this is what I came up with)

2 c all purpose flour
1/2 c oil
1/2 c sour cream
3 bananas, mashed
1 c white sugar
1 tsp baking soda
1/2 tsp salt
2 eggs

Mix all. Pour into a large loaf pan, that was greased & floured. Bake @ 350 for 60 min. YUM!

I noticed the sour cream makes the bread lighter than if made without. It's a very nice addition!
glenda_al
16 years ago
ours is close Nicole

Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.
patti43
16 years ago
This is pretty for a bridal or baby shower, pot luck or whatever. Everytime I've made it I take home an empty pineapple :-)

Another thing I've done is make the ham rollups, place a spear of asparagus on top, roll up and serve on a veggie tray without cutting them in pieces.

HAM ROLLUP CENTERPIECE

Ham rollups (see recipe below)
1 large fresh pineapple
1 can pineapple chunks
Maraschino cherries

Ham Rollups

5 oz. thin sliced ham
8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce

Combine everything except the ham. Spread on ham slices and roll them up the long way (like cinnamon rolls). Chill several hours, cut into bite-sized pieces (about 1" thick). NOTE: Blot ham with paper towel before spreading with the mixture.

Cut bottom off pineapple if it doesn't stand up properly. On sharp toothpicks (I use the colored plastic kind), spear a cherry, then a pineapple chunk, then a ham roll. Decorate the pineapple by pressing the picks into the rind in a random pattern all over. Place pineapple on a platter and make a circle of parsley around it. Lay remaining assembled picks around on the platter.
nicole__
16 years ago
glenda.....really close! lol I saw you posted a recipe yesterday, but I'd already thrown this together. I appreciate your help....from your posts....I think you cook as much as I do only more exotic and more daring. :0) I'd never heard of putting sour cream in banana bread, had no idea what the outcome would be....

I'll share my recipes, if you'll share yours - July 30, 2010

Comments (6)

Marilyn Sue

Jasdip

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glenda_al

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