I'll Share My Recipes if you Share Yours Sat. Aug. 14

13 years ago

This is a recipe from Everyday Food, and for anyone who watches Martha Stewart, I read that her show is moving to the Hallmark Channel in Sept.

Beet and Tomato Salad

Preheat oven to 425. Place 2 medium beets, about 1 lb total, scrubbed on a large piece of foil, on a baking sheet.

Top with 2 tsp olive oil and season with salt and pepper.

Fold foil around beets and crimp ends to form a packet.

Roast beets until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4" thick slices.

In a small bowl, whisk together 3 tsp oil, 1 small shallot minced, and 2 tsp red-wine vinegar; season with salt and pepper. On a large platter, arrange beets and 3 medium beefsteak tomatoes, sliced 1/4" thick, and season with salt and pepper. Drizzle with dressing and sprinkle with 1 tbsp fresh oregano leaves.

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Comments (5)

Marilyn Sue McClintock
13 years ago
Fried Potato & Egg Sunrise
(6 servings)

* 6 medium potatoes -- scrubbed
* 8 medium to large eggs
* salt and pepper to taste

Quarter potatoes and slice into 1/4 inch pieces. Place into skillet with a few tbs. of oil. Fry until crisp, then add eggs one at a time -- mixing well into the potatoes. Season to taste with salt & pepper.

We like seasoned salt with this the best. Continue frying until eggs are cooked well.

Serve with toast or biscuits.

Sue
kayjones
13 years ago
Yes, M.S. is moving to the new venue - she talked about it yesterday, on her show. She will be joined by Emeril, who is getting a new show.
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This is something along the lines of your recipe, Patti! Thai Style Halibut with Coconut Curry Broth Ellie Krieger Ingredients 2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin removed Steamed spinach 1/2 cup coarsely chopped fresh cilantro leaves 2 scallions, green part only, thinly sliced 2 tablespoons fresh lime juice Freshly ground black pepper 2 cups cooked brown rice, for serving Directions Steam or microwave 5 cups of washed baby spinach for 2 minutes In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
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One Dish Baked Pork Chops Ingredients * 4 Pork chops * 1 Small or medium onion cut into rings * 1 Teaspoon salt * 1 Teaspoon pepper * 1 Can mushroom soup Or * 1 cup Chicken soup stock mixed with * 1 Tablespoon flour whisked together. Directions Preheat the oven to 350 F. Cut onion into rings approximately Â½ inch thick, separate the rings. Place the pork chops in a high sided baking dish. Put the onion rings on top of the pork chops. If using the chicken soup stock, pour the flour into cold chicken soup stock and stir thoroughly with a fork or whisk until the flour has completely dissolved. Pour the mushroom soup or the chicken soup stock over the pork chops and onions. Ensure the soup covers all parts of the meat. Cover the baking dish with tinfoil. Place the dish in the oven and let it bake for 2 hours. Alternatives For a complete one dish meal add carrots and potatoes to the pork chops before baking. Wash and peel one large carrot. Wash one large potato or 2 small ones. Cut the carrot and potatoes into small chunks, about 1 inch in size. Place in the baking pan with the pork chops and onions before adding the mushroom soup, or the chicken soup stock. To use a slow cooker follow the directions, but cook for between 6 to 8 hours on low or until the pork chops are tender and falling off the bones. Sue
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nicole__
13 years ago
I threw this in the bread machine yesterday & it WORKED!

Bran Bread.... a la me

3 c all purpose four
1 cup wheat bran
3 TBL wheat gluten
1 egg
dash of salt
2 TBL sugar
1 TBL honey
2 TBL margarine or butter
1.25 c water
2 tsp quick rise yeast

Mix all ingredients. Let rise for 45 min, until double. Knead and put in a greased loaf pan, let rise 45 min until double. Bake @ 375 for 45 min. If you put this in the bread machine use your regular setting & medium crust. Makes 1 standard size loaf of bread. YUM!!
patti43
13 years ago
I've been without a computer for three days. A long, long three days. LOL! Sure am glad to have it back! I've made a similar version to this recipe, but this one sounds easier. I will only use 2 chicken breast halves but keep the same amount of sauce. (Never seems to be enough.)

DIJON TARRAGON CHICKEN

Â 1 tablespoon butter
Â 1 tablespoon olive oil
Â 4 skinless, boneless chicken breast halves
Â salt and pepper to taste
Â 1/2 cup heavy cream
Â 1 tablespoon Dijon mustard
Â 2 teaspoons chopped fresh tarragon

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
1. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
glenda_al
13 years ago
taking these to the lake tomorrow

green chile squares

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs
.

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

****I use a square pyrex, cause I like thicker servings

Preparation Time: 5 minutes

I'll Share My Recipes if you Share Yours Sat. Aug. 14

Comments (5)

Marilyn Sue McClintock

kayjones

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nicole__

patti43

glenda_al

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