I'll Share my Recipes if you Share Yours-Mon. Aug.16

15 years ago

Sauteed Brussels Sprouts

1/2 cup cider vinegar

1/2 cup golden raisins

2 lb small Brussels sprouts, trimmed and halved

2 tbsp olive oil

salt and pepper 6 slices bacon

1 small red onion, halved and sliced

Heat oven to 425 degrees.

Warm the vinegar in a small saucepan over medium heat. Add the raisins and let sit 15 minutes, drain.

On a large rimmed baking sheet toss the brussels sprouts, oil and 1 tsp salt and pepper. Roast, stirring once until tender and slightly golden, 25-30 minutes.

Cook the bacon in a large skillet over medium-high heat until crisp, 6-8 minutes. Transfer to paper towels and crumble. Discard all but 2 tbsp fat. Return the skillet to medium heat. Add the onion and cook, stirring occasionally until tender, 5-6 minutes.

Add the brussels sprouts, raisins and bacon and toss to combine.

Sort by:Oldest

Comments (5)

nicole__
15 years ago
Spanish Rice

3 cups white rice cooked per pkg directions
1 8 0z can chopped tomatoes, mexican style by Hunts
1 tsp chili powder,dark or light
1/2 tsp seasoning salt
1 tsp tsp white sugar
2 cloves minced garlic
1/4 c cilantro
dash of cayenne to taste

Simmer all ingredients for about 20 mintues. Serves 8 as a side dish. Can be made in a crock pot.
nicole__
15 years ago
corretion...that should have been a 16 oz can tom....
Related Discussions
I'll Share my Recipe if you Share Yours, Mon.Feb.22
Q
Comments (5)
Tomato Dumplings 1 quart stewed tomatoes 2 T butter sugar to taste Two potatoes peeled and chopped or sliced Cook until potatoes are tender. 1 Make a batch of dumplings...these can be made from a simple bread type dough of flour, water and shortening. Roll out the dough and cut into wide strips. 2 Heat the tomatoes, butter and sugar together in a saucepan large enough to drop the dumplings on top. Cover. 3 Once the tomato mixture is hot, add the dumplings and then cook on your stove until the dumplings are done. Salt and pepper to taste. Sue
...See More
I'll Share My Recipes If You Share Yours 2/9-2/16
Q
Comments (45)
I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ÃÂ¼ teaspoon cayenne pepper (optional) ÃÂ½ teaspoon salt ÃÂ½ teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ÃÂº F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not Ã¢ÂÂjiggleÃ¢ÂÂ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.
...See More
I'll Share my Recipes if you Share Yours Mon. May 24
Q
Comments (4)
Grilled Shrimp and Noodle Salad Allrecipes.com Â Yield: 4 servings Ingredients Â 14 ounces flat rice noodles Â 1/2 cup fresh lime juice Â 1/3 cup fish sauce Â 1/2 cup packed light brown sugar Â 2 cloves garlic, finely chopped Â 1 to 2 teaspoons Asian chili sauce (such as Sriracha) Â 1 pound medium-large shrimp, peeled and deveined Â 1 medium bunch asparagus, trimmed Â 5 ounces shiitake mushrooms, trimmed Â 1 medium carrot, shredded Â 1/2 cup fresh cilantro Directions Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
...See More
I'll Share My Recipe if You Share Yours Mon June 27
Q
Comments (3)
Slow Cooker Pierogie Casserole Allrecipes.com "I love pierogies! They smell great and keep you dipping into the pot before dinnertime! Quick and easy and delish!" Original Recipe Yield 8 servings Ingredients 3 tablespoons butter 1 head cabbage, chopped 1 onion, chopped 1 pound bacon 4 (16.9 ounce) packages frozen pierogies 3 tablespoons butter Directions Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain. Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.
...See More
coral_ok
15 years ago
Looks yummy!!!
glenda_al
15 years ago
EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.
patti43
15 years ago
I'm making these today, mainly because I have a large stash of pecans in the freezer. The neighbors will be happy!

CHUNKY PECAN PIE BARS(Adapted from Brown-Eyed Baker)

For the Crust:
1Â½ cups all-purpose flour
Â½ cup (1 stick) butter, softened
Â¼ cup packed brown sugar

Filling:
3 large eggs
Â¾ cup corn syrup
Â¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1Â¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1Â½ cups chopped pecans

1. Preheat oven to 350Â°F. Grease a 9Ã13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

I'll Share my Recipes if you Share Yours-Mon. Aug.16

Comments (5)

nicole__

nicole__

Related Discussions

coral_ok

glenda_al

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US