I'll share my recipes, if you share yours, Tues., July 24

14 years ago

Good morning, KT! Hope you have a great day.

Haven't tried this yet, but it's on the short list.

ASIAN BEEF CUCUMBER BOWL (Peanut Butter Fingers)

1 lb. lean ground beef

3/4 large onion, chopped

2 tbsp. hoisin sauce

2 tbsp. rice vinegar

2 tsp. chili sauce with garlic

2 tbsp. light soy sauce

1 extra large cucumber

Sautee onion in a pan sprayed with cooking spray until . Add beef and brown. Add

hoisin sauce, rice vinegar, chili sauce and soy sauce and let simmer for approximately 5 minutes

Slice cucumber. Top cucumber slices with beef mixture.

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Comments (6)

Jasdip
14 years ago
Good morning Patti, it's going to be another hot one today, but should get a little cooler with rain for the next few days.

This one looks good to me.

Spicy Shrimp Pasta (BH&G)

8 oz. dried angel hair pasta
3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
2 shallots, finely chopped
2 clove garlic, minced
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil

1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup.

In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add garlic, cook and stir 1 minute more or until shrimp are opaque.

3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
luckygardnr
14 years ago
Unbelievable Chicken
Original Recipe Yield 6 servings

Ingredients

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Directions

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
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That sounds yummy. Which reminds me I had Chicken Marasala for the first time yesterday at lunch. Yummo! I rarely eat the entire dish at a restaurant, but I ate every bit of this. Well, not so much on the mushrooms just a couple. Mine was served with sauted Spinach and Pine Nuts. Although I wasn't at Olive Garden this is their recipe. Olive Garden's Chicken Marsala 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate.
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Since I haven't been posting any new recipes on my blog, I will try to post some of my favorites from the archives here. Is it still rhubarb season or has it ended? I didn't get any this year. This recipe is from Martha: Strawberry-Rhubarb Coffee Cake 1 ÃÂ¼ cups chilled unsalted butter (2 ÃÂ½ sticks) plus more, softened, for pan ÃÂ¼ cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 ÃÂ¾ cups sugar 1 pound strawberries, hulled and sliced 1 ÃÂ½ pounds rhubarb, trimmed and cut into 1-inch pieces 3 ÃÂ¾ cups all-purpose flour 1 teaspoon baking powder ÃÂ½ teaspoon baking soda Pinch of salt 2 large eggs 1 ÃÂ½ cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15. Here is a link that might be useful: Strawberry-Rhubarb Coffee Cake
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and I have to add this one, it is one of my recent original creations LOL and we deemed it a keeper. Mexican Wraps 1lb lean ground beef 1 chopped onion chopped garlic ( you decide how much, I like a lot) 1 chopped bell pepper 1 can drained black beans 1 can Rotel tomatoes 1 cup frozen sweet corn (canned is ok) 1 pack taco seasoning mix(dry) blue corn tortilla chips crushed a bit(enough to cover the top of the pot, about 1/3 of a large bag) grated cheese ( I use colby jack blend) 2 portions each 1 cup pack of wraps or large flour tortillas In large skillet or pot brown the beef with the onion, bell pepper and garlic. Drain when done. Add to the pot the next 4 ingredients, beans, tomatoes, corn, seasoning mix. Stir well to mix and let simmer on medium-low uncovered 25 mins stirring occasionally to prevent sticking. Sprinkle on top one of the portions of grated cheese, and mix it in. Next take the slightly crushed blue corn chips and sprinkle on top ( do not mix in) Next take the remaining portion of grated cheese and sprinkle on top of the chips. Let simmer 8-10 mins on low to let the cheese melt and the flavors blend. Remove from heat. It can be eaten just as it is or you can serve it in a wrap or a large flour tortilla. I heat those in the microwave covered with a wet paper towel for about 30 seconds to make them warm and soft. You can offer on the side extra cheese, sour cream, sliced black olives, salsa, tortilla chips, avocado, or what ever you prefer. We do these assembly line fashion with each making their own and adding what every they want. What I used: tostitos natural blue corn tortilla chips 9oz bag, about 1/3 to 1/2 of the bag. Mission Wraps the zesty garlic herb ones taco bell taco seasoning pack This makes a lot, I cook mine in a large wok shaped skillet. When I have them I will throw on some of the sliced black olives on top of the last cheese layer and let them melt into the cheese. ***you can use other meat like ground turkey, and I have also used the pre cooked Jimmy Dean sausage crumblers, or mix it up!
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ravencajun Zone 8b TX
14 years ago
Taco Pie Impossibly Easy Taco Pie
No taco shells are needed for enjoying the great taco flavor of this easy main-dish pie.

1 pound lean ground beef
1 medium onion, chopped (1/2 cup or more)
1 envelope (1.25 ounces) taco seasoning mix
1 can (4.5 ounces) chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
salsa (any variety)
Sour cream, if desired

1. Heat oven to 400F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
I add sliced black olives to the top when cooking, and serve with fresh chopped tomatoes, avacodo, and a dollop of sour cream.

I also use a deep dish type plate.
jude31
14 years ago
Good sounding recipes! I posted this recipe on another forum and thought I would share it here as well. It is really good and a clear glass dish shows off all the colorful veggies.

Robbie, DD#1, gave me this recipe a few weeks ago and we have really enjoyed it. It really is more like a salad than a relish, to us. I double it, easily. Quick and easy,and tasty.... what more could one want!

CORN RELISH/SALAD
1/4 C. white wine vinegar
1 1/2 T. sugar
A little olive oil
S & P
Add:
2 C. grape or cherry tomatoes, halved
2 ears fresh corn kernels
1/2 C slivered or chopped red onion
2 T. minced fresh parsley
1 T. chopped chives
1 T. thinly sliced basil
Toss to mix.

jude
Jasdip
14 years ago
Luckygardner, and Jude, those recipes look real good!
What can be substituted (if anything) for white wine vinegar, I wonder. I use red wine, but haven't used white wine yet.
jude31
14 years ago
Jasdip, this information may be helpful.

Substitutes for White Wine Vinegar.... white wine vinegar and red wine vinegar can be used interchangeably. However, cider vinegar and rice vinegar also make excellent choices for substitutes for white wine vinegar. If you dilute it with water, you can even use the stronger white vinegar as a substitute

jude

I'll share my recipes, if you share yours, Tues., July 24

Comments (6)

Jasdip

luckygardnr

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