I'll Share My Recipe if you Share Yours August 9

15 years ago

Watermelon Greek Salad

1/4 cup Red Onion

1 1/2 cups Watermelon

3/4 cup Feta Cheese, Crumbled

1/2 cup Kalamata Olives

1/4 teaspoon Dry Mint Leaves

Salt and Pepper

1 teaspoon Olive Oil

Serve on Lettuce Leaves (Optional)

If you like, you can use the small inside parts of the red onion for the salad. Sliver or finely chop onion and place in a large bowl.

Cut watermelon into bite size pieces and add to bowl. Add feta cheese and olives. Sprinkle with mint leaves, salt, and pepper. Drizzle with olive oil.

Toss until everything is coated. Let stand until ready to serve.

Sort by:Oldest

Comments (3)

Marilyn Sue
15 years ago
Sweet Onion Tomato Pie
Servings: 6 : Preparation Time: 20 minutes : Cook Time: 40 minutes
8 cups thinly sliced sweet onions
2 tablespoons butter
12 slices bacon, cooked and drained
2 cups soft bread crumbs
2 (14.5 ounce) cans Red Gold Petite Diced Tomatoes with Onion, Celery & Green Pepper, drained
2 cups (8 ounces) shredded cheddar cheese
3 eggs
Salt and black pepper to taste

Preheat oven to 350 F. In a large skillet saute onions in butter, until tender,. Crumble nine bacon strips into a bowl. Place bread crumbs in a greased 9 inch deep-dish pie plate. Layer with 1 can of RED GOLD PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER, half of onions, crumbled bacon and cheese. Top with second can of RED GOLD PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER and remaining onions and bacon.
In a bowl, beat eggs, salt and black pepper; pour over the top. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish top with remaining bacon slices and a sprig of parsley. Refrigerate leftovers.

From Red Gold Website

Sue
User
15 years ago
Hospital Salad
(my husband had this in the hospital and he loved it, we added a few items as you probably can tell, but it is good.)
l cup chickpeas
l cup shoepeg corn
l cup frozen style snow peas
1 cup halved cherry tomatoes
1/4 cup chopped cilantro
1/4 cup diced purple onion
1/4 cup bell pepper
1/3 cup italian dressing to cover all
refrigerate for about 2 hrs.

I serve this to family gatherings and all like it.
In the summer if you have seeded cucumber, squash, zuchuni, etc, you could add and take away anything you wanted to from above ingredients. I always say a recipe is a servant and not a master, in other words you can add or take away anything you want or like. Happy cooking, my friends.
Related Discussions
I'll share my recipe, if you'll share yours, August 9, 2012
Q
Comments (9)
Balsamic Chicken (Recipe.com---Diabetic Living) 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total) 1 tablespoon paprika 1 tablespoon olive oil 1/2 teaspoon snipped fresh rosemary 2 cloves garlic, minced 1/4 teaspoon ground black pepper Nonstick cooking spray 1/4 cup dry red wine or water 3 tablespoons balsamic vinegar Fresh rosemary sprigs (optional) 1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick. 2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 1392-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours. 3. Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.) 4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.
...See More
I'll share my recipe, if you'll share yours, August 4, 2012
Q
Comments (8)
Catherine's Spicy Chicken Soup Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes or sub Rotel tomatoes and chilies 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained or frozen 2 (16 ounce) cans chili beans, undrained or black beans,rinsed and drained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. **save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips! can make in crockpot.freezes well.
...See More
I'll share my recipes, if you'll share yours - August 21, 2010
Q
Comments (10)
I almost feel bad posting a store-bought bread recipe, but I just don't have the talent. I sure admire you gals that do, though. NEVER TO BE FORGOTTEN GARLIC BREAD (mimiÂs cyber kitchen) 1 unsliced loaf French bread 6 T. butter 1 whole head of fresh garlic, peeled and chopped fine 7 t. sesame seeds 1/4 c. parmesan cheese 1 1/2 c. sour cream 2 c. Monterey jack cheese, cut into 1" cubes 2 t. lemon pepper (opt) 2 t. parsley 2 c. chopped steamed broccoli Cut loaf in half lengthwise. tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foiled covered cookie sheet. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes. Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in cooked broccoli and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Bake at 350 for 30 minutes. (I usually cover it the first 20 minutes with foil, then remove and continue uncovered 10 more minutes.)
...See More
I'll share my recipes, if you'll share yours - August 7, 2010
Q
Comments (5)
Calzones a la me Dough 3 c all purpose flour 1.25 c water dash salt dash sugar 1.5 tsp yeast Filling(Note:Can be doubled for a dipping sauce) 3 oz pepperoni 1/2 lb cooked bulk sausage 8oz tom sauce 1/4 c diced onion 1/4 c diced red bell pepper 1/2 tsp basil 1 tsp minced garlic dash of sugar dash of seasoning salt 1/2 lb shredded motzarella cheese. Mix dough ingredients, put aside,let rise for 45 minutes. Mix filling together on stove simmer for 15 mintes on low. Grease a cookie sheet and spread the dough out filling the whole sheet. Then cut it into 4 sections with a bread knife. Put 1/4 of the filling in the middle of each piece of dough. Divide the cheese up and put 1/4 on top of the filling. Pull the sides of the dough over the top of the filling and pinch the edges together. Bake in a preheated oven at 450 degrees for 20 minutes. Note: You can eat these like little sandwiches, dry OR double the filling recipe and pour sauce over the calzones.
...See More
patti43
15 years ago
Gee, thistledew, I never heard anyone like hospital food. That does sound very good, though.

This is on my "to try" list.

BUFFALO CHICKEN PASTA (LetÃ¯Â¿Â½s Dish)

16 ounces spaghetti
2 cups cooked, cubed chicken
1-2 cups chicken stock
8 ounces cream cheese
1/4 c. hot sauce
3/4 cup Ranch or Bleu cheese dressing
Salt and pepper, to taste
2 green onions, chopped
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large saute pan over medium heat, combine cream cheese, 1 cup chicken stock and hot sauce. Cook, stirring ocassionally, until cream cheese is melted and mixture is smooth. Add dressing and stir to combine. Add cooked spaghetti and chicken and toss to coat with cream cheese mixture. Season with salt and pepper, to taste. Add up to an additional cup of chicken stock, as needed, until sauce reaches desired consistency. Pour spaghetti into a large serving dish and top with shredded cheddar cheese and chopped green onions.

I'll Share My Recipe if you Share Yours August 9

Comments (3)

Marilyn Sue

User

Related Discussions

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US