I'll share my recipes if you'll share yours, August 31,2010

15 years ago

Pasta with Pesto and Scallops

Allrecipes.com

Original Recipe Yield 4 to 6 servings

Ingredients

â¢ 16 ounces dry fettuccine pasta

â¢ 1/4 cup pesto

â¢ 2 tablespoons olive oil

â¢ 3 tablespoons olive oil

â¢ 1/2 onion, chopped

â¢ 2 cloves garlic, minced

â¢ 1 green bell pepper, thinly sliced

â¢ 1/2 cup fresh sliced mushrooms

â¢ 2 tablespoons dry white wine

â¢ 2 tablespoons lemon juice

â¢ salt to taste

â¢ ground black pepper to taste

â¢ 1 pound scallops

â¢ 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.

2. Meanwhile, in a large skillet, sautÃ© onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.

3. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Note to self,,,,,,Iâd put a sear on the scallops and set aside before step 2. Then add them back in the sauce at the end. A sear would make them looked yummy (IMHO),

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Comments (5)

Jasdip
15 years ago
First, let me say that I never use onion soup mix in my cooking. Too salty. BUT I discovered a box in my cupboard so I used it. (wonder how long it's been there! LOL)

Mixed the dried onions, about 1/2 tbsp of the powder (no way was I going to use the whole thing) with mushroom soup and 1/2 cup water.

Put it in my slow cooker, turned a small beef roast around in the sauce and cooked for 9 hours. Served it over curly egg noodles with carrots on the side.

We were both pleasantly surprised at how good it tasted!
Marilyn Sue
15 years ago
Banana Oatmeal Bread

Servings: 12

Ingredients:
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside.
2. Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
3. Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
4. Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Sue
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BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.
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I'll share my recipe, if you'll share yours, August 20, 2012
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Since I just posted my own meatloaf creation on the meatloaf thread I will post it here too. Saucy stuffed meatloaf: 3Lbs lean ground beef(can use less meat) 1/2cup raw oatmeal 2Tbs Worcestershire sauce 2Tbs Cajun seasoning (I prefer Tony Chachere) 2Tbs mustard(yellow) 4-5 chopped Roma tomatoes(fresh not canned) 1lg chopped onion(purple if possible) 1jar RAGU Roasted garlic Parmesan sauce** In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands. In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread. *Optional ingredient chopped mushrooms. *Optional sprinkle top with grated cheese **If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic. Roasted Garlic Parmesan
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CHICKEN CORNBREAD TACO PIE (Find the Time) Dressing: 1/2 cup ranch dressing 1/2 cup salsa verde 1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro) Filling: 3 chicken breasts cubed 2 tablespoons extra virgin olive oil 1/2 medium onion, finely chopped 1/2 can of finely chopped green chillies 3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro) 1/2 teaspoon salt 1 1/2 - 2 TBL taco seasoning 1/4 teaspoon black pepper 1/2 - 3/4 can (14 1/2 oz.) diced tomatoes with green chilies (Rotel Original Mild) 2 boxes of Jiffy cornbread mix (8.5 oz) 1 1/2 cup Colby & Monterey Jack cheese, shredded Toppings (when baked and ready to serve): 3 cups shredded romaine 1 cup chopped tomatoes Additional cheese (optional) Dressing 1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate. 2. In skillet, heat olive oil over medium heat. Add onion, and garlic; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, and cook til done about 10 minutes add cilantro, salt, green chilies taco seasoning, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. If you used a 12 in. cast iron skillet Wipe out skillet with paper towel; grease. 3. In large bowl combined cornbread mix as per directions. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese. 4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
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patti43
15 years ago
This is an old, old recipe from Pillsbury that I used to make years ago. I want to make it again, but I'll use fresh mushrooms and onion this time ;-)

CHICKEN CRESCENT ALMONDINE (Pillsbury recipe)

1 can (10-Â¾ oz.) cream of chicken soup
2/3 c. mayo or salad dressing
Â½ c. sour cream
2 Tbsp. instant minced onion
3 c. cooked cubed chicken
1 can (8 oz.) sliced water chestnuts, drained
1 can (4 oz.) mushroom stems and pieces, drained
Â½ c. chopped celery

Mix all the above ingredients in a saucepan and heat over medium heat until itÂs hot and bubbly. Pour into an ungreased 13x9" pan.

Top with:

1 tube (8 oz.) crescent dinner rolls
2/3 c. shredded Swiss or cheddar cheese
Â½ c. slivered almonds
2 Tbsp. butter, melted

Unroll the crescent rolls and separate into two rectangles. Trim to fit pan, if necessary. Place each rectangle over the hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle
glenda_al
15 years ago
This is Ginger St Thomas recipe. Think just about anything she posts is good.

SPINACH YOGURT QUICHE
Pastry for 9" pie
1 TBL oil
1 medium onion, chopped
1/2 cup sliced mushrooms, optional
1 cup shredded sharp Cheddar
2 egg, beaten
1 pkg (10 Oz) frozen chopped spinach, thawed & pressed to remove excess water
1 cup plain yogurt
1 tsp flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Paprika
Lien a 9" pie plate with the pastry. In a skillet, heat the oil & saute the onions & mushrooms, if using, until tender. spread over the bottom of the crust, then sprinkle w/the cheese. In a medium bowl, combine the eggs, yogurt, flour, salt, pepper & nutmeg & pour over the onions & cheese. Sprinkle the top w/paprika & bake in a preheated 350Â° oven for 45-60 minutes or until a knife inserted in the center comes out clean.~~VT Symphony Cookbook
nodakgal
15 years ago
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.

I'll share my recipes if you'll share yours, August 31,2010

Comments (5)

Jasdip

Marilyn Sue

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patti43

glenda_al

nodakgal

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