I'll share my recipe, if you'll share yours, September 1th, 2011

12 years ago

Linguini with Fresh Veggies

Makes: 4 servings

ingredients

16 thin stalks fresh asparagus

1 tablespoon olive oil

4 cloves garlic, thinly sliced or minced

6 medium plum (Roma) tomatoes, seeded and chopped (2.25 cups) (I might use red and yellow cherry tomatoes)

1/4 cup dry white wine

1/4 teaspoon salt

1 tablespoon butter*

1 9-ounce package refrigerated linguini pasta, or substitute angel hair pasta

1/4 cup shredded fresh basil

directions

Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks into 1-to 1 1/2-inch pieces; set aside.

Heat oil in a large skillet over medium heat. Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often.

Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes. Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir till melted.

Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Note: The butter is used in this recipe to bind the sauce. Margarine might not be an effective substitute.

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Comments (4)

Marilyn Sue McClintock
12 years ago
CHEESE MONKEY BREAD

1 1/2 packages dry yeast
1/4 cup warm water
1 tbsp. sugar
1 cup milk
1 cup butter or margarine
1 tsp. salt
3 eggs, beaten
3 to 4 cups flour
3/4 cup shredded Cheddar cheese

Soften yeast in warm water and stir in sugar. Scald milk and add one-half cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in flour and cheese with a wooden spoon to make a soft dough.

Transfer dough to greased bowl and turn to grease top. Cover and let rise in warm place free from drafts until doubled in bulk.

Divide dough in half and roll each portion out on floured surface into rectangle one-half-inch thick. Melt remaining butter. Cut dough into 3-inch diamond shapes.

Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points of dough pieces. There should be about three layers, but pan should be no more than three-quarters full or pieces of dough will pop off while baking. Let rise until doubled in bulk, about one hour. Bake at 400 degrees 35 minutes or until lightly browned. Makes one loaf.

Sue
Jasdip
12 years ago
We have a number of members who've made dump cake (me included), but this is the first recipe I've seen that uses your slow-cooker.

Crockpot Dump Cake (Cookie Madness blog)

1 (21 oz) can cherry or blueberry pie filling
1 package yellow or white cake mix
8 tablespoons butter, cut up
1/2 C. chopped pecans or walnuts, toasted if you have time

Rub a 4-quart slow cooker generously with some of the butter. Place pie filling in the slow cooker. Mix dry cake mix and remaining butter until crumbly, sprinkle over filling. Sprinkle with nuts. Cover and cook on low for 2 Ã¯Â¿Â½ 3 hours. Serve warm in bowls.

Top with whipped cream or serve side by side with a scoop of very cold vanilla ice cream.
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I'll share my recipe, if you'll share yours, September 6, 2011
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Comments (4)
I'm planning on trying this. Fettuccine with Tuna, Lemon and Capers (Fine Cooking) 1 lemon, 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling 1/4 cup small capers, rinsed, drained, and patted dry 3 cloves garlic, thinly sliced 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well 1/8 tsp. crushed red pepper flakes 3/4 lb. dried fettuccine Freshly ground black pepper 3 Tbs. chopped fresh flat-leaf parsley Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice. Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat. Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta. Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.
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I'll share my recipe, if you'll share yours, September 13, 2011
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Sour Cream Peach Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter, cut in cubes Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
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I'll share my recipe, if you'll share yours, September 19, 2011
Q
Comments (3)
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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I'll share my recipe, if you'll share yours, September 14, 2011
Q
Comments (7)
I love capers and olives with pasta! Rustic Linguine with Olives and Herbs (Style at Home) Herb and olive mixture 1 cup Kalamata or other good-quality black olives, pitted and coarsely chopped 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh mint 1 tablespoon finely chopped fresh thyme 2 tablespoons drained nonpareil capers 1 to 2 cloves garlic, minced 1 teaspoon minced fresh red Thai chile (optional) 1/4 cup extra-virgin olive oil Fine sea salt 3/4 pound whole wheat linguine or spaghetti 1 Place the olives, herbs, capers, garlic, chile, and olive oil in a medium bowl and toss to combine. Allow the mixture to sit at room temperature for at least 15 minutes and up to two hours, stirring a couple of times, for the flavours to come together. 2 Bring a large pot of water to a rolling boil. Add salt as you see fit and then the pasta, stirring a few times. Return to a boil with the lid on; uncover and cook at a gentle boil until the pasta is al dente, according to the package directions. 3 To finish, drain the pasta and return it to the pot or to a large serving bowl, reserving 1/2 cup of the cooking liquid. Add the herb and olive mixture together with a scant 1/4 cup of the reserved cooking liquid. Toss vigorously to combine for about 1 minute, adding a tad more cooking liquid to loosen the pasta as needed. Serve at once. To get a head start: The herb and olive mixture, as in step 1, can be prepared one day ahead. Chill, covered. Remove it from the fridge when you start to boil the pasta water to take the chill out. I normally don't buy already pitted olives as the pit helps them retain flavor, but if you're in a hurry, please do.
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patti43
12 years ago
That sounds easy and good (especially with ice cream on top), Jasdip.

I copied this recipe because I love dates, especially around holiday time.

HOMEMADE LARABARS (Foodie with Family Blog)

4 cups whole, pitted dates (moist ones work best)
2 cups raw or toasted whole shelled almonds
1 cup chocolate chips or chopped dark chocolate
2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary)

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.

Pour the chocolately nuts into a large mixing bowl and set aside. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan. Repeat with the remaining dates, chocolatey nuts and nut butter. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.

Refrigerate for at least 2 hours before moving onto the slicing. To slice: Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.
glenda_al
12 years ago
so very good

wild rice salad
1 (6 ounce) package wild rice **cooked
3/4 cup light mayonnaise **mix the dressing ingredients
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat **I used rotisserie chicken
1/4 cup diced green onion
1 cup seedless red grapes **halved
6 ounces blanched slivered almonds **toasted

I'll share my recipe, if you'll share yours, September 1th, 2011

Comments (4)

Marilyn Sue McClintock

Jasdip

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patti43

glenda_al

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