I'll share my recipes, if you'll share yours - August 6, 2010

13 years ago

Sorry I wasn't here yesterday. I was visiting my cousin and she made pesto pasta that was so delicious, I have to share her pesto recipe!

Cousin RuthÂs Pesto

2 cups fresh basil leaves, packed down

Â½ cup olive oil

Â¼ cup toasted pine nuts

2 cloves garlic, chopped

Â¼ tsp salt

Â½ cup freshly grated parmesan cheese

2 Tbs freshly grated romano cheese

Blend all but the cheese in the blender or food processor, until finely chopped. Add cheeses and blend a few seconds more.

Use on pizzas, sandwiches, pasta, anything your heart desires. Delicious!

Sort by:Oldest

Comments (5)

nicole__
13 years ago
lucky....that sounds really good!

CHOCOLATE MAYO CAKE

1 2/3 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
2/3 c. cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 c. mayonnaise
1 1/2 c. water

Beat sugar, eggs and vanilla until creamy. Sift dry ingredients together and add to egg mixture alternately with mayonnaise and water. Bake at 350 degrees for 30 minutes.
Jasdip
13 years ago
Roast Onions with Port Balsamic Glaze
If you don't have port, use sherry or sweet red wine.

4 medium red onions
rind of 1/2 lemon, cut in strips with a potato peeler
1/4 cup olive oil
salt and pepper
1/2 cup port or sweet red wine
1/4 cup balsamic vinegar
1/2 cup raisins
1 tbsp brown sugar

Preheat oven to 375 degrees.

Place onions and lemon rind in large saucepan. Cover with water; bring to boil, and cook 5 minutes. Drain; rinse under cold running water and drain again. Discard rind.

Peel onions, trim stems and root ends and cut in half. Toss with olive oil, salt and pepper and arrange onions, cut-side down in casserole dish

Bake, uncovered, basting occasionally 30 minutes.

Combine wine, balsamic, raisins and brown sugar in a pot. Bring to boil and pour over onions. Bake another 40 minutes or until juices are syrupy.
Related Discussions
I'll share my recipes, if you'll share yours - August 11, 2010
Q
Comments (3)
Greek Salad Pitas with Olive-Garlic Tapanade (Fine Cooking) This is the perfect sandwich for a picnicÂor for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy. For the tapenade 1 medium clove garlic 1/2 cup pitted Kalamata olives 1 Tbs. extra-virgin olive oil 1-1/2 tsp. red wine vinegar For the sandwich 1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium) 1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium) 3/4 cup crumbled feta 1/2 cup finely diced radishes (about 4 medium) 2 Tbs. extra-virgin olive oil 1 Tbs. red wine vinegar 1 tsp. dried oregano Freshly ground black pepper 4 medium (6- to 7-inch) whole-wheat pitas, warmed 4 cups lightly packed baby spinach leaves Make the tapenade Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth. In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.
...See More
I'll share my recipes, if you'll share yours - August 1, 2010
Q
Comments (5)
I made this yesterday, and it was very good! Four of us each had a slice, and all comments were positive. Key Lime Cheesecake 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 24-oz. cream cheese, softened 1 cup white sugar 1 tablespoon cornstarch 3 eggs 1 tablespoon grated lime zest 2/3 cups key lime juice Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate. Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust. Bake at 300Âº for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking. Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.
...See More
I'll share my recipes, if you'll share yours - August 25, 2010
Q
Comments (6)
Make Chinese at home! Sesame Noodles with Chicken (Fine Cooking) This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots. Serves six. Kosher salt 1 lb. dried plain or whole-grain spaghetti 6 Tbs. Asian sesame oil 4 medium cloves garlic, peeled 2/3 cup creamy peanut butter 1/2 cup less-sodium ginger-flavored soy sauce 6 Tbs. rice vinegar 1/4 cup light or dark brown sugar 1-1/2 lb. chicken tenders 2 tsp. peanut oil Freshly ground black pepper 6 scallions, thinly sliced on the diagonal Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil. In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions. Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to tasteÂyou may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.
...See More
I'll share my recipes if you'll share yours, August 31,2010
Q
Comments (5)
I made these muffins last night. They are pretty good. I'd like them a little sweeter and will try more sugar next time. These are good for breakfast, or with a cup of java, they aren't the sweet cakey type muffins though. Coffee Pecan Muffins 1 3/4 c All-purpose flour 1/2 c Dk.brown sugar,firmly packed 1 tb Baking powder 1/4 ts Salt 3/4 c Milk 2 tb Instant coffee 1 ts Vanilla extract 1/2 c Unsalted butter, melted 1 lg Egg, lightly beaten 1 c Pecans, chopped Preheat oven to 400 F. Grease 8 lg. muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg. Let stand for 5 minutes. Add mixture to flour mixture and mix "lightly". Fold in pecans. Spoon batter evenly into prepared muffin cups. Bake 20 minutes, or until a cake tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups, finish cooling on rack.
...See More
jel48
13 years ago
Don't have a recipe at the moment, but wanted to say that jasdip's Roast Onion recipe sounds fantastic! We love onions. I might try this out tonight. Gary is making something on the grill and it sounds like a perfect fit!
jel48
13 years ago
Wait, I DO have a recipe!

My neice-in-law Gayle's pie recipe.

1 graham cracker or oreo pie crust

12 oz cream cheese (I use the lite variety)
3/4 to 1 c sour cream (I use the low fat or fat free)
1 T lemon juice
2 T sugar (or to taste)

1 to 1 1/2 c fresh berries (Raspberries, strawberries, blackberries, etc)

1/2 c melted choc chips (thin a little with vegetable oil if needed to make pourable)

Mix cream cheese, sour cream, lemon juice and sugar with mixer. Mix on high until smooth. Pour into crust. Top with fresh berries. Drizzle with melted chocolate. Refrigerate a few hours.

This is absolutely delicious. Not too sweet and seems fairly light even though it's full of cream cheese and sour cream. A great summer desert. My favorite so far is fresh raspberries in the oreo crust. Yum :-)
patti43
13 years ago
Everyone's recipes sound so good today! This one was in our weekly Publix ad and sounded nice and refreshing--even though I haven't a clue what Gourmet Garden Ginger Spice Blend is. I assume Gourmet Garden is the brand name. Anyhow, Publix has it--at least this week.

SPARKLING HONEYDEW FRUIT SALAD

3 c. honeydew, in bite-sized pieces
3 kiwi fruit, in bite-sized pieces
1-1/2 c. white seedless grapes, cut in half
3/4 c. ginger ale
3 Tbsp. shredded coconut
1 Tbsp. Gourmet Garden ginger spice blend (paste)

Mix fruits together in a salad bowl. Whisk ginger ale, coconut and ginger paste until blended. Pour over fruit and let stand 5-10 mintues for flavors to blend. Stir and serve. Serves 4.

I'll share my recipes, if you'll share yours - August 6, 2010

Comments (5)

nicole__

Jasdip

Related Discussions

jel48

jel48

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US