I'll share my recipe, if you'll share yours, September 7, 2011

12 years ago

Cauliflower Cheese Soup

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

3/4 cup water

1 cup cauliflower, chopped

1 cup cubed potatoes

1/2 cup finely chopped celery

1/2 cup diced carrots

1/4 cup chopped onion

1/4 cup butter

1/4 cup all-purpose flour

3 cups milk

salt and pepper to taste

4 ounces shredded Cheddar cheese

Directions

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.

Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Comments (4)

Marilyn Sue McClintock
12 years ago
Yeast Raised Waffles

Ingredients:

1/2 cup warm water
1 package dry yeast
2 cups milk, warm
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Preparation:
Put the water in a large mixing bowl and sprinkle with yeast. Let stand to dissolve for about 5 minutes. Add warm milk, melted butter, salt, sugar and flour to the yeast mixture; beat until well-blended and smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed - the batter will be thin. Pour batter into sections of a very hot waffle iron. Cook the waffles until they are golden brown. Raised waffle recipe serves about 4 people.

Sue
Jasdip
12 years ago
Slow-Cooker Chicken with Bacon and Mushrooms (Real Simple)

8 slices bacon, diced
1 4- to 6-pound chicken, cut up, or chicken pieces
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet.

Add the chicken and brown over medium-high heat; transfer to the cooker.

Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.

Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.
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I'll share my recipe, if you'll share yours, September 8, 2011
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Meat-and-Potato Patties Time 25 minutes Serves 4 Ingredients 3/4 pound lean ground beef 3/4 cup coarsely ground peeled potatoes 1/4 cup finely chopped onion 2 tablespoons chopped green pepper 1 egg, beaten 1/4 teaspoon salt 1 tablespoon cooking oil 1 cup tomato juice 1 tablespoon all-purpose flour 1/4 cup water How to make it In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20- 25 minutes or until meat is no longer pink. Remove patties to a serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Yield: 4 servings. Sue
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I'll share my recipe, if you'll share yours, September 12, 2011
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Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix! Slow Cooker Family-Favorite Pot Roast Makes: 6 servings 2 teaspoons olive or vegetable oil 2- to 2 1/2-pound beef bottom round roast 6 medium potatoes, cut into 2-inch pieces (about 4 cups) 2 1/2 cups baby-cut carrots 2 cups sliced fresh mushrooms (about 5 ounces) 1 medium stalk celery, sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 can (14.5 ounces) diced tomatoes, undrained 1 can (10.5 ounces) condensed beef consomme or broth 1 can (5.5 ounces) eight-vegetable juice (2/3 cup) 1/4 cup all-purpose flour Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables. Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained. Sprinkle with chopped fresh parsley just before serving.
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I'll share my recipe, if you'll share yours, September 9, 2011
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Comments (2)
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 19, 2011
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Oh my, I want to make this. I love olives, cumin etc. Spanish Honey-Cumin Roasted Chicken (Fine Cooking) 5 large cloves garlic, peeled 1/3 cup sherry vinegar 1/3 cup fresh orange juice 1/4 cup honey 3 Tbs. olive oil 1 Tbs. plus 1 tsp. ground cumin 1-1/2 tsp. paprika 2 bone-in, skin-on chicken breast halves 4 bone-in, skin-on chicken thighs 1-1/2 tsp. kosher salt 4 oz. dried apricots (about 16) 24 green and black assorted olives, whole or pitted 4 sprigs fresh flat-leaf parsley or cilantro, for garnish (optional) Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the vinegar, orange juice, honey, olive oil, cumin and paprika, and whisk until thoroughly combined. Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. Put the chicken in a large nonreactive bowl and toss with the kosher salt. Add the garlic paste to the bowl and toss to coat the chicken. Add the marinade to the bowl and toss to coat. Add the apricots and olives and toss to combine. Wrap the bowl well with plastic and refrigerate for at least 6 hours and up to 24 hours. Take the chicken out of the refrigerator and pour the chicken and marinade into one 10x15-inch or two 7x11-inch Pyrex baking dishes. Adjust the chicken so it's skin side up and the pieces are evenly spaced. Tuck the apricots and olives under and around the chicken pieces. Sprinkle each piece of chicken with a pinch of salt. Let the chicken sit for at least 20 minutes or up to an hour to warm up a bit so it will cook more evenly. Meanwhile, heat the oven to 400F. Place pan in oven; after 30 minutes, baste occasionally with the pan juices to help brown the skin and keep the chicken moist. The chicken is done when it turns deep brown and the pan juices have reduced and a paring knife will slide easily into a thigh, about 1 hour. Make the pan sauce: Transfer the chicken pieces to a cutting board and tent with foil. Transfer the apricots and olives to a small bowl and reserve. With a large, shallow spoon, spoon off as much fat as possible. Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won't need to scrape the whole pan). Taste the sauce; if it's too intense, add a little more water; if it isn't flavorful enough, keep scraping and stirring. Cut each breast in half and serve a thigh and half a breast for each portion along with the reserved olives and apricots.
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glenda_al
12 years ago
Family favorite

BBQ shrimp

3-4 lb shrimp OR less for your family
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove

Peel and eat
patti43
12 years ago
CROCKPOT CHICKEN AND DRESSING (Mangio de Sola)

4 chicken breasts, cooked
2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread)
2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread)
2 Tbsp sage (add more to taste. I usually end up adding about a Tablespoon more)
1 medium onion, chopped
2-3 eggs, hard boiled and chopped
2 cans cream of chicken soup (separated)
1 stick margarine or butter, melted
2 cans chicken broth (3-4 cups)

CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes.

DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl.

PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours.

I'll share my recipe, if you'll share yours, September 7, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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glenda_al

patti43

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