I'll Share My Recipe if you Share Yours August 11

15 years ago

Scrambled Pasta (Real Simple)

Any vegetable can be added to this. I think it would taste great with asparagus, zucchini, etc.

1/4 of a 1-pound box of spaghetti (about 2 cups cooked)

3 tablespoons olive oil

1 green bell pepper, thinly sliced

4 whole scallions, thinly sliced

1/4 teaspoon crushed red pepper flakes (optional)

4 large eggs

1/2 cup grated Parmesan, plus more for serving

1/2 teaspoon kosher salt

1/2 cup finely chopped fresh basil leaves

crusty bread for serving

Cook spaghetti according to the package directions.

Meanwhile, heat the oil in a skillet over medium heat. Saute the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.

In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.

Serve with grated Parmesan and crusty bread.

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Comments (6)

Marilyn Sue
15 years ago
Sugared Black Raspberry Tea Cookies

Ingredients

1/2 cup butter
1/4 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup miniature semisweet chocolate chips
3 tablespoons white sugar
1 (10 ounce) jar black raspberry jam

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
3. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
4. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
Sue
patti43
15 years ago
We were talking about Bulgogi last night on the "What's for dinner" thread so I dug out my old recipe. I wasn't much of a cook back then and thought this sounded too hard. LOL! This was my boss' wife's recipe. She was from Korea.

Bulgogi

2 tsp. MSG (I wouldn't use it)
3 tsp. sesame oil
3 Tbsp. soy sauce
1 or 2 green onions, chopped
2 cloves garlic
2 Tbsp. sesame seeds*
1-1/2 lb. beef, sliced thin

Mix soy sauce and sesame seed. Chop green onion and garlic together. Mix all ingredients in with the soy sauce and add beef. Let bowl sit at room temperature for 15 minutes before charcoal broiling.
*I would toast the sesame seeds
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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.
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This is a left over receipe. I had some packaged fried rice-roni left, added a bit of onions, some olives, and some grated cheese. Mixed together and really tasted good. I do this alot with left over rice, noodles etc.
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Jasdip
Original Author
15 years ago
Mine is similar but with cabbage in as well.
Georgysmom
15 years ago
That looks good enough to eat, jasdip.
ravencajun Zone 8b TX
15 years ago
going with the cabbage theme ...

Cajun Cabbage

1 lb ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 10oz can diced tomatoes & chilies
1 8 oz can tomato sauce
1/2 cup uncooked rice
1 tsp salt
1/2 tsp each dried basil & oregano
1/4 - 1/2 tsp each white, black & cayenne pepper
4-6 drops of hot pepper sauce
1 small head of cabbage, chopped
1 cup (4oz) shredded Colby cheese

cook beef, green pepper, garlic & onion, and drain.
Stir in tomatoes, tomato sauce, rice & seasonings.
spread into a big 13X9 baking dish (I spray with pam)
top with cabbage and cheese

COVER well with alum foil

Bake @ 350 for 65-75 mins or until rice is tender
glenda_al
15 years ago
I do this for myself for comfort food.

Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage I remove casing from Italian sausace I get from Fresh Market and cook until browned
1 head of fresh, tender cabbage chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hint of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.

I'll Share My Recipe if you Share Yours August 11

Comments (6)

Marilyn Sue

patti43

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Jasdip
Original Author

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ravencajun Zone 8b TX

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I'll Share My Recipe if you Share Yours August 11

Comments (6)

Marilyn Sue

patti43

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JasdipOriginal Author

Georgysmom

ravencajun Zone 8b TX

glenda_al

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Jasdip
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