I'll share my recipe, if you'll share yours, September 9, 2011

12 years ago

Grapefruit and Onion Salad

Recipe courtesy Robin Miller

Total Time: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

2 grapefruits, peeled (I've had this using oranges, yummy)

1/2 red onion, peeled

2 teaspoons olive oil

2 teaspoons sherry vinegar

Pinch each salt and ground black pepper

1 teaspoon poppy seeds

Directions

Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.

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Comments (2)

Marilyn Sue McClintock
12 years ago
DESSERTS - Twinkie Torte

Ingredients

1- 6oz. package chocolate chips (1 cup)
2 T sugar
2 T water
3 eggs separated
10-12 Twinkies
1 cup whipped cream
Directions

Melt chocolate chips, sugar and water together. Add yolks 1 at a time to chocolate mixture and beat well. Allow to cool. Beat whites stiff and fold in. Then fold in 1 cup whipped cream. Cut 10 or 12 Twinkies lengthwise. Line a pan (7x11) with Twinkies. Add 1/2 mixture and another layer of Twinkies. Add rest of mixture. Chill for 4 hours.

Sue
Jasdip
12 years ago
The toasted breadcrumbs give this recipe a nice crunch. Don't leave it out. Shrimp or chicken would also be a nice addition.

Linguine with Roasted Red Peppers and Tomatoes (Fine Cooking)

1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small grape or cherry tomatoes, halved or quartered
1/2 cup chopped fresh flat-leaf parsley
4-1/2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed and chopped
1/2 tsp. crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz. dried linguine or spaghetti
1/2 cup freshly grated Parmigiano-Reggiano; more for serving

Coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta. Add the red pepper mixture to the hot pasta, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all).

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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I'll share my recipe, if you'll share yours, September 9, 2011

Comments (2)

Marilyn Sue McClintock

Jasdip

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