I'll share my recipe, if you'll share yours, August 24, 2011

14 years ago

Spicy Tomato Salsa

Recipe courtesy Giada De Laurentiis

Ingredients

4 medium tomatoes, halved

1/2 cup fresh cilantro leaves

1 garlic clove, crushed

3 tablespoons extra-virgin olive oil

2 tablespoons fresh orange juice

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

Serving suggestion: tortilla chips

Directions

Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.

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Comments (3)

Marilyn Sue
14 years ago
Savory Bean Stew with Cornmeal Dumplings

Ingredients

SOUP
1. 3 cups chicken broth
2. 1 (15 ounce) cans black beans
3. 1 (15 ounce) cans red kidney beans
4. 1 (15 ounce) cans pinto beans
5. 1 (14 1/2 ounce) cans Mexican-style stewed tomatoes
6. 1 (10 ounce) packages whole kernel corn
7. 1 cup sliced carrots
8. 1 cup chopped onions
9. 1 (4 ounce) cans diced green chili peppers
10. 2 tablespoons instant chicken bouillon granules
11. 1 -2 teaspoon chili powder
12. 2 garlic cloves, minced
  DUMPLINGS
13. 1/3 cup all-purpose flour
14. 1/4 cup yellow cornmeal
15. 1 teaspoon baking powder
16. salt and pepper
17. 1 egg whites, beaten
18. 2 tablespoons milk
19. 1 tablespoon cooking oil
Directions
1. In crock pot combine chicken broth, beans, un drained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
3. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.)
Sue
Jasdip
14 years ago
Beef Patties with Cucumber Yogurt Sauce (Better Homes & Gdns)

1/2 cup plain low-fat yogurt
1/3 cup chopped, seeded cucumber
1/4 cup finely chopped onion
2 tablespoons finely chopped, seeded fresh jalapeno chile pepper
1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic (1 clove) or 1/8 teaspoon garlic powder
1/4 teaspoon salt
8 ounces lean ground beef
Indian flat bread (optional)

1 For sauce, in a small bowl, stir together yogurt and cucumber. Cover and chill until ready to serve.

2 In a medium bowl, combine onion, jalapeno pepper, mint, cumin, garlic or garlic powder, and salt. Add ground meat; mix well. Form meat mixture into two 3/4-inch-thick patties.

3 Place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until patties are done (160 degree F), turning once. If desired, serve the patties on flat bread. Spoon sauce over patties. Makes 2 servings.
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I'll share my recipe, if you'll share yours, August 28, 2011
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Comments (6)
Family loves when I make this. Lava cake is served every dinner service on Carnival. 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, August 29, 2011
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Comments (4)
Louis Bromfield's Tomato Juice 1 peck tomatoes (about 17 lbs.) 1 bunch celery (tops and all) 8 garlic cloves 4 medium onions 4 bay leaves 4 medium carrots 2 green or red bell peppers 1 large bunch fresh spinach 1 large bunch fresh parsley 2 Tbsp. mustard seed 2 Tbsp. sugar 2 Tbsp. salt 1/2 tsp cayenne pepper Wash, core and chop the tomatoes very coarsely. Clean and coarsely chop the rest of the vegetables. Divide all the vegetables and remaining ingredients between two large, deep kettles (this is especially important if you double it). The recipes says it makes about 4-5 quarts but I got 13 when I doubled it. Cover and bring to a boil, lower the heat, and simmer for about 45 minutes, or until the vegetables are completely softened. Stir once or twice, if needed. Let stand until just cool enough to handle, but still very hot. Force the mixture through a sieve or food mill then return the juice to the kettles and reheat if necessary. Pour the hot juice into hot pint or quart jars, leaving 1/2 inch of head space. Seal and process in a hot-water bath for 40 minutes for pints and 45 minutes for quarts. I have not tried this but it sounds good. It is from my cookbook Heartland by Marcia Adams. Sue
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I'll share my recipe, if you'll share yours, August 23, 2011
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Michelle, we love tilapia so I sure will make your recipe. I love lemon and blueberries together so I have to try this, too. LEMON BLUEBERRY LOAF 1 1/2 cups + 1 tablespoon all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed For the Lemon Syrup: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar For the Lemon Glaze: 1 cups confectioners� sugar, sifted 2 to 3 tablespoons fresh lemon juice Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely. To make the lemon glaze, in a small bowl, whisk together the confectioners� sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. Yields: 1-9�5 loaf
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I'll share my recipe, if you'll share yours, August 26, 2011
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S'MORES PIE (Pixelated Crumb) Crust: 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles) 8 tablespoons (1 stick) butter, melted Filling: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped Pinch of salt 2 eggs, whisked bag of large marshmallows (you'll only need about half of the bag) Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn't need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven on. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it's covered. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take from 1-5 minutes, so watch those marshmallows very closely! Chill the pie in the refrigerator to set for at least 2-3 hours. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it's really best when slightly warmed. Heat the pie in microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired. (8-10 servings).
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patti43
14 years ago
I've probably posted this before, but it bears repeating. I can't decide if it is a dessert or a side dish, but it's really good with pork or chicken/turkey dishes. Plenty to go around and plenty of calories, too!! Whatever--they're delicious.

Baked Apricots

5 cans apricots, drained
1 lb. (2-1/2 c.) brown sugar
1 round of Ritz crackers, crushed
3 sticks butter, melted

In a large casserole, place 1/2 the apricots. Sprinkle with 1/2 the brown sugar, 1/2 the crackers and 1/2 the butter. Repeat. Bake at 300 for 50-60 minutes.

I'll share my recipe, if you'll share yours, August 24, 2011

Comments (3)

Marilyn Sue

Jasdip

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patti43

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