I'll Share My Recipe if you Share Yours August 14

14 years ago

Grilled Bananas with Cinnamon-Sugar (Fine Cooking)

This dessert is a little reminiscent of a grilled Bananas Foster. The secret to grilling bananas is leaving them in their skin to hold them together and protect them from the flame. The bonus is that you know that your bananas are done when the skin starts to separate from the flesh.

4 bananas, ripe but not overly soft

1 Tbs. granulated sugar

1 tsp. ground cinnamon

1 pint best-quality vanilla ice cream

1/2 to 3/4 cup toasted pecan pieces

2 Tbs. best-quality bourbon, such as Maker's Mark or Woodford Reserve

Prepare a medium charcoal or gas grill fire. Brush the grill grate with some vegetable oil

Slice the bananas, still in their skin, in half lengthwise and then crosswise so that each banana yields four pieces. In a small bowl, mix the sugar and cinnamon. Lightly sprinkle the cut sides of the bananas with some of the cinnamon sugar (you may not need it all). Let sit 5 minutes so the sugar can start to dissolve.

Put the bananas cut side down on the grate and cover the grill. Grill until marks appear, 2 to 3 minutes. Flip the bananas, cover the grill, and cook until the skin starts to pull away from the banana, about 5 minutes more. Remove from the grill and let cool for 2 to 3 minutes.

Peel and serve the bananas on top of vanilla ice cream, sprinkled with the pecan pieces and drizzled with bourbon.

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Comments (4)

User
14 years ago
I need this now as we finally got rain but it is humid.

A creamy iced tea, with some spicy hints. An iced tea recipe for all Chai Tea fans.

INGREDIENTS:
Ã¯Â¿Â½ 6 cups water
Ã¯Â¿Â½ 8 tea bags, black
Ã¯Â¿Â½ 1 cup evaporated milk
Ã¯Â¿Â½ 4 tsp sugar
Ã¯Â¿Â½ 4 tsp cinnamon
Ã¯Â¿Â½ 4 tsp cardamom
Ã¯Â¿Â½ Ice, crushed

PREPARATION:
Boil the water and steep tea bags with cardamom for 5 minutes. Strain out teabags and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tsp. sugar, 1 tsp. cinnamon and 1/4 cup of evaporated milk.
Marilyn Sue
14 years ago
Greens, White Bean And Barley Soup

Serves/Makes: 8 Ready In: Ingredients:
1/2 pound carrots, peeled
2 tablespoons olive oil
1 1/2 cup chopped onions
2 cloves garlic, minced
1 1/2 cup sliced button mushrooms
6 cups vegetable stock
2 cups cooked barley
1 can (16 ounce size) great northern beans, drained and rinsed
2 bay leaves
1 teaspoon sugar
1 teaspoon dried thyme leaves
1 1/2 pound collard greens, washed, stemmed and chopped
1 tablespoon white wine vinegar
hot pepper sauce
red bell pepper strips for garnish

Directions:
Cut carrots lengthwise into quarters; cut crosswise into 1/4-inch pieces. Heat oil in Dutch oven over medium heat until hot. Add carrots, onions and garlic; cook and stir 3 minutes. Add mushrooms; cook and stir 5 minutes or until tender.

Add stock, barley, beans, bay leaves, sugar and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes. Add greens; simmer 10 minutes. Remove bay leaves; discard. Stir in vinegar. Season to taste with pepper sauce. Garnish, if desired with red bell pepper strips.

From Easy Home Cooking Magazine

Sue
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I'll share my recipe, if you'll share yours, August 17, 2012
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Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
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I'll share my recipe, if you'll share yours, August 16, 2012
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I love mashed potatoes! (And it shows) REAL TACO PIE (BS Recipes) 1/4 cup butter 2/3 cup milk 1 package taco seasoning mix - divided 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk, but add the taco seasoning) 1 pound ground beef 1/2 cup chopped onion 1/2 cup salsa 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar cheese, shredded Sour cream, optional 1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. 2. Bake for 7-10 minutes until it just BARELY turns golden brown. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
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I'll share my recipes, if you'll share yours - August 14
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Hot chicken salad (I'd call it a hot dish, and it is wonderful!). 2 1/2 c. diced cooked chicken 1 c. celery 1 c. mushrooms 1 TBSP minced onion 1 tsp lemon juice 1/2 tsp crushed rosemary 1 (8oz) can sliced water chestnuts, drained 1 c. white rice and 1 c. wild rice, cooked 3/4 c. light mayonnaise 1 can cream of chicken soup TOPPING 3 TBSP butter, 1/2 c. slivered almonds 1/2 c crushed corn flakes Grease 2 1/2 qt casserole. Blend mayo and soup and add to rest of ingredients. Melt butter and mix topping together and top casserole. Bake at 350 for 30 min.
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I'll share my recipe, if you'll share yours, August 25, 2011
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Cherry Buttermilk Loops YIELD Makes 16 rolls INGREDIENTS 1/3 cup chopped dried cherries 1/2 cup water Dough 1/2 cup buttermilk 1/4 cup soaking liquid from cherries 1 egg 3 tablespoons butter, softened 1 teaspoon salt 3 cups bread flour 1/4 cup sugar 2 teaspoons active dry yeast Topping 1/4 cup cherry preserves, large cherry pieces chopped 1Ã¢ÂÂ1/3 cups powdered sugar 3 tablespoons buttermilk 1/4 cup sliced almonds, toasted* *To toast almonds, spread in single layer on baking sheet. Bake in preheated 350 F oven 8 to 10 minutes or until golden brown, stirring frequently. PREPARATION: Place cherries and water in small microwavable bowl; cover. Microwave on HIGH 30 seconds; let stand 5 minutes. Drain cherries, reserving 1/4 cup soaking liquid for dough. Measuring carefully, place all dough ingredients in bread machine pan in order specified by owner's manual, adding cherries with flour. Program dough cycle; press start. Lightly grease 2 baking sheets; set aside. When cycle is complete, punch down dough; remove to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Divide dough into 16 equal pieces. Gently roll and stretch each piece into 7-inch-long rope. Shape each rope into half-figure-eight loop and place on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size. Preheat oven to 375 F. Bake 12 to 15 minutes or until golden brown. Meanwhile, heat preserves in small saucepan over low heat just until slightly warmed and softened, but not melted. Remove rolls from oven. Immediately brush entire surfaces generously with warm preserves. Remove from baking sheets; cool on wire racks. Combine powdered sugar and buttermilk in small bowl, stirring until smooth. Place waxed paper under wire racks. Drizzle buttermilk icing over tops of rolls. Sprinkle with almonds. Variation Substitute dried blueberries for dried cherries and blueberry preserves for cherry preserves. From Easy Home Cooking Sue
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patti43
14 years ago
In honor of "The Help", I think I'll make this! ;-)

CHOCOLATE PIE (The Family Kitchen)

Crust:
1 1/4 cups graham crumbs
1/4 cup melted butter

Filling:
2/3 cup sugar
1/3 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
4 large egg yolks
3 cups milk
1 cup chopped dark chocolate
2 Tbsp. butter
1 tsp. vanilla
whipped cream, for serving (optional)

Preheat the oven to 325F. In a small bowl, stir together the graham crumbs and butter; press into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, until pale golden around the edges.
Meanwhile, whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Set over medium-high heat and whisk in the egg yolks, then the milk. Cook until the mixture thickens and boils. Remove from heat and stir in the chocolate chips and vanilla. Let sit a minute or two, then stir until smooth. Pour into the pie shell and chill completely before serving topped with a dollop of whipped cream. Serves 8.
luckygardnr
14 years ago
Pork Roast with Sauerkraut and Kielbasa
Allrecipes.com

"This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce."

Original Recipe Yield 12 servings
Ingredients

1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Directions

Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.
Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.

Cover slow cooker, and cook roast 6 hours on High.

I'll Share My Recipe if you Share Yours August 14

Comments (4)

User

Marilyn Sue

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patti43

luckygardnr

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