I'll Share my Recipes if you Share Yours Sept.28

15 years ago

Spaghettini with Spring Asparagus

8 oz spaghettini

2 cups asparagus, cut in 1" pieces

1/4 cup olive oil

6 cloves garlic, minced

2 tbsp finely chopped parsley

pinch crushed red pepper flakes

1 cup chicken broth

Cook pasta, adding asparagus the last minute of cooking.

In a large deep skillet heat olive oil over medium-high heat. Cook garlic 1 minute. Add the parsley and red pepper flakes and cook 30 seconds. Stir in the broth and bring to a simmer.

Remove from heat and toss in the drained spaghettini and asparagus. Season with salt and pepper and parmesan.

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Comments (12)

patti43
15 years ago
That sounds good, Jasdip! I haven't tried this but I saved it to try. Ususally the first time I make a recipe I follow the recipe exactly. But in this one, I know I will use less sage and it'll be the dried kind.

APPLE AND CHEDDAR BREAD (Eat and be Merry blog)

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
8 tablespoons butter, room temperature
1/4 cup light brown sugar
2 large eggs, room temperature & fork beaten
2 cups apple (any favorite), unpeeled & finely shredded
1 cup cheddar cheese, shredded
2 tablespoons minced sage

1. Preheat oven to 350 degrees F. Coat a 9" loaf pan with looking spray.
2. Combine and mix the flour, baking powder and salt. Set aside.
3. Using an electric mixer, beat the butter, sugar and eggs until light and fluffy. By hand, mix in the flour mixture. Spread batter into prepared pan.
4. Bake until risen and a wooden skewer comes out of the center clean (45+ minutes). Cool to room temperature before slicing.
Jasdip
Original Author
15 years ago
Thanks for chiming in Patti!
I felt like I was *all alone*. LOL

Like you, I'd use the dried, and a little goes a long way!
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A friend of mine sent me this recipe, and she makes them. She's never baked them in the microwave. I doubt if I would either because I wouldn't bake just one, but it might be worth a try. It sure would be a handy dough to have on hand. Refrigerator Applesauce Wheat Muffins Favorite Recipes --The Muffin Cookbook Mix up this batter and refrigerate in a tightly covered plastic bowl. If you cook for one, you can scoop out batter for one muffin at a time. Bake in the microwave oven for 30 to 50 seconds, or in conventional oven. 3/4 cup All-purpose Flour 1/2 cup Whole Wheat Flour 1/2 tsp cinnamon 1/4 tsp Salt 1 cup Quick-cooking Rolled Oats 1/2 cup Packed Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 3/4 cup Buttermilk 1/4 cup Applesauce 1/4 cup Vegetable Oil 1 egg, beaten 1/4 cup Raisins Directions: In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In small bowl, combine buttermilk, applesauce, oil and egg until blended. Stir into flour mixture just until moistened. Fold in raisins. Cover and refrigerate overnight or up to 10 days. Microwave: Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup filling 1/2 full. Microwave at HIGH (100%) power, 3 to 3 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway thru cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffins, line 3 muffin cups with double paper liners. Microwave at HIGH 1 1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. Makes about 15 muffins. Conventional: Preheat oven to 400 F. Grease or paper-line 12 (2 1/2 inch) muffin cups. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean Makes 12 muffins. Note: Have never cooked in the Microwave
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Sauerkraut Balls 8 slices bacon ÃÂ½ cup finely chopped onion 1 clove garlic, minces -----we leave this out 1 can (16 oz.) sauerkraut drained ÃÂ½ cup mashed potatoes 1 Tablespoon parsley 1 ÃÂ½ cup finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight. Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ÃÂ°, fry until golden brown about ÃÂ½ minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ÃÂ° oven about 10 minutes. We fry, cool, and freeze. This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them. The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese. We will be eating at 8:00! Oh well, I will be snacking in the mean time! Tami
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Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.
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I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.
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patti43
15 years ago
Did you feel like the Magtag repairman yesterday? I did-- haha!
User
15 years ago
It almost that time again. Save some money and make your own

Pumpkin Pie Spice (About 8 servings)

4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
1/4 teaspoon ground cloves

In a small bowl, combine all ingredients and mix well. Store in air tight container.
patti43
15 years ago
Joann, I'm making your pumpkins bars this afternoon. Just waiting for Harry to finish making his sandwich. Bet my house will smell really good soon!
nodakgal
15 years ago
This is NOT tried and true...but sounds good IMO.

Adapted from Light & Tasty 2003 - V. Atkinson; Kansas, UT
Garlic-Pepper Tenderloin Steaks - Grill or broil -- e-w
Plan ahead.needs to marinate for at least 1 hour.
Serves: 4

1-1/2 tsp. minced garlic
1 tsp. ground mustard
1 tsp. paprika
1 tsp. chili powder
1 tsp. pepper
1/2 tsp. dried thyme
1/4 to 1/2 tsp. cayenne pepper
4 beef tenderloins (4 oz., each)
2 tsp. olive or canola oil

In a small bowl combine the first 7 ingredients. Brush steaks with oil; rub
in seasoning mixture. Cover and refrigerate for at least 1 hour. If
grilling: coat the grill with nonstick cooking spray before starting grill.

Grill Steaks, uncovered, over medium heat or broil 4-6 inches from heat 7-10
minutes on each side or until meat reaches desired doneness (for rare a meat
thermometer should read 140Ã¯Â¿Â½, medium, 160Ã¯Â¿Â½; well-done 170Ã¯Â¿Â½).

One steak equals: 209 calories.11 gm fat (3 gm saturated).70 mg
cholesterol.58 mg sodium.2 gm carbohydrate.1 gm fiber.24 gm protein ++++
Exchanges: 3 lean meat.1/2 fat ++++
User
15 years ago
WOW these look fantastic! I have not tried them yet, let me know if you do.

Chocolate Peanut Butter Pretzel Balls
1 1/2 C pretzels
1/2 C creamy peanut butter
1 Tbsp butter, softened
2 Tbsp brown sugar
1/8 tsp salt
3 Tbsp powdered sugar
1 C semi-sweet chocolate chips

Ã¯Â¿Â½Crush pretzels into small bits.

Ã¯Â¿Â½In a small bowl, combine peanut butter, butter, brown sugar and salt. Stir until all ingredients are completely blended and smooth.

Ã¯Â¿Â½Add pretzel bits to peanut butter mixture and mix thoroughly.

Ã¯Â¿Â½Add powdered sugar and, again, mix thoroughly.

Ã¯Â¿Â½Prepare a chilling tray--a dinner plate covered with waxed paper works well.

Ã¯Â¿Â½Take about a teaspoon of the peanut butter pretzel mixture into your fingers and gently pat it into a ball with your fingertips.
Ã¯Â¿Â½If the peanut butter starts sticking to your fingers, your fingers are too warm. Run your fingers under cold water for a minute to chill them, and begin rolling again.

Ã¯Â¿Â½Place the peanut butter balls onto the plate. When you have rolled all the balls, place the entire plate into the refrigerator to chill for at least 30 minutes.

Ã¯Â¿Â½After the peanut butter balls have chilled, prepare your chocolate. Pour the chocolate chips into a small microwaveable bowl.
Microwave for 30 seconds and stir. If needed, microwave for another 10 seconds and stir again. Continue until the chips are completely melted, which means they stir easily into smooth, fluid chocolate with no lumps.

Ã¯Â¿Â½Place one peanut butter ball into the melted chocolate and gently roll it around with a fork until completely coated. Remove from the bowl with the fork and place back on the waxed paper plate. Repeat for all other balls.
Ã¯Â¿Â½Once all the peanut butter balls are coated in chocolate, return the plate to the refrigerator and chill another 30 minutes.

This recipe makes approximately 22 balls. It is very easy to double, triple, quadruple

Store in the refrigerator until ready to eat.

Here is a link that might be useful: Chocolate Peanut Butter Pretzel Balls
nodakgal
15 years ago
Oh Joann!!!!!!!! Those PB pretzel balls could get me in such delightful trouble!
glenda_al
15 years ago
Oh my goodness, Joann! Those look sinfully delicious!
patti43
15 years ago
Those went straight to my "to make for holidays" list. (And also straight to my hips!)
User
15 years ago
I made these tonight and they were very good.

CROCK POT MARMALADE-GLAZED CARROTS

1 package (32oz) fresh baby carrots
(I just used regular carrots and sliced them)
1/2 cup marmalade
1 Tablespoon water
2 Tablespoons brown sugar
1 Tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1 Tablespoons cornstarch
2 Tablespoons water
salt and pepper to taste

1. Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender.

2. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.

* I didn't bother with the cornstarch or the extra water
Jasdip
Original Author
15 years ago
That sounds good Joann! Thanks.

I'll Share my Recipes if you Share Yours Sept.28

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patti43

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I'll Share my Recipes if you Share Yours Sept.28

Comments (12)

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