I'll share my recipe, if you'll share yours, October 14, 2011

14 years ago

Broccoli With Lemon Almond Butter

Allrecipes.com

"This is a quickly and easily prepared broccoli dish. This recipe can also be made with frozen broccoli."

Original Recipe Yield 4 servings

Ingredients

1 head fresh broccoli, cut into florets

1/4 cup butter, melted

2 tablespoons lemon juice

1 teaspoon lemon zest

1/4 cup blanched slivered almonds

Directions

Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

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Comments (6)

Jasdip
14 years ago
The picture of this Slow-cooked pot roast looked so good with nice dark gravy. I'm wanting to try it soon!!!
What do you think of the ingredients?
From the Frugal Antics of a Harried Homemaker blog

Super Easy Pot Roast (Slow-Cooker)

3 pound boneless beef roast
1 package ranch dressing mix
1 package Italian dressing mix
1 package brown gravy mix
1 cup grape juice
1 cup water
Put the roast in a slow cooker. Pour all of the mixes, water and juice on top. Cook on low for 8-10 hours.
luckygardnr
Original Author
14 years ago
That actually sounds interesting! I may just have to try it. Thanks Jas!
Related Discussions
I'll share my recipe, if you'll share yours, October 24, 2011
Q
Comments (3)
I found this recipe recently on cooks.com and thought I had to try it, well it is great and will be a keeper. This is the original and my changes. CREAM CHEESE SAUSAGE ROLL Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,161,134178-249199,00.html Content Copyright Ã¯Â¿Â½ 2011 Cooks.com - All rights reserved. 1 lb. Jimmy Dean sausage 1 (8oz) pkg cream cheese 2 cans Pillsbury crescent rolls Brown sausage like hamburger meat (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds. Unpack the rolls. Use roll as the bottom crust. Mix sausage and cream cheese together. Spread mixture onto a bottom crust. Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring. Bake at 325Ã¯Â¿Â½F until golden brown. Cut into squarely shaped pieces. Serve hot or cold. Submitted by: stacey smith I bought a bag of the Jimmy Dean pre cooked sausage crumblers, and also used about 6 slices of pre cooked bacon cut into bite size pieces.(I did soften my cream cheese in the microwave to make mixing easier) I added into the mixing bowl some sliced black olives and some diced raw onion, and added a big hand full of grated colby jack cheese. I mixed it all together as called for. I laid out the first crescent dough on a sheet of foil on a metal pizza pan, I tried to keep it all together but the holes want to tear apart. Just lay it out flat as best you can then take your mixed up filling (what ever you decide to put in it) and spread it evenly over the bottom crust leaving enough room around the edges to be able to pinch it closed. Then open and unroll the second crescent roll dough and lay it right on top of that and pinch the edges closed all around. My mistake was I did not spread it out enough I had more of a mound in the middle and too much dough around the edges, next time I know to really spread it out more. I cooked it until the dough was a beautiful golden brown. I also went with the temp that was on my roll package rather than the one on the recipe. I believe that was 375. I read a lot of the comments on the page it was on and they suggested other additions, I think one I would try is scrambled eggs. I would not add anything with moisture it could make the bottom crust soggy. CREAM CHEESE SAUSAGE ROLL
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I'll share my recipe, if you'll share yours, October 22, 2011
Q
Comments (8)
Festive Pork Roast (Better Homes & Gardens) This looks delicious, and the reviews were positive as well. One person made it in the slow-cooker and loved it. 1 3-pound boneless pork top loin roast 3/4 cup dry red wine 1/3 cup packed brown sugar 1/4 cup vinegar 1/4 cup ketchup 1/4 cup water 1 tablespoon cooking oil 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 2 teaspoons cornstarch Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.
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I'll share my recipe, if you'll share yours, October 31, 2011
Q
Comments (2)
There were many reviews on this and all excellent. It was suggested to double the marinating sauce and serving sauce. Spicy Beef with Peanuts and Chilies (Fine Cooking) 1 lb. flank or similar steak, thinly sliced on the diagonal against the grain 2 Tbs. soy sauce 2 tsp. fish sauce 2 Tbs. fresh lime juice 1 Tbs. light brown sugar 1/4 cup salted peanuts 2 large shallots, coarsely chopped 2 Thai or serrano chiles, stemmed and coarsely chopped (don't seed) 3 Tbs. canola or peanut oil 1/3 cup coarsely chopped fresh cilantro 3 Tbs. chopped fresh basil Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside. Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl. Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, and cook, stirring, until the shallots are soft, about 2 minutes. Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Serve sprinkled with the remaining lime juice, cilantro, and basil.
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I'll share my recipe, if you'll share yours, October 23, 2011
Q
Comments (2)
Chicken with Potatoes, Bacon and Cabbage (Real Simple) 3/4 pound new potatoes, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 3 slices bacon, chopped 1 small shallot, minced 1 tablespoon whole-grain mustard 3 tablespoons cider vinegar 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.
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cynic
14 years ago
I've heard of the 3 mix recipe before but they used a cola or something, never heard of the grape juice. But it sounds interesting. Normally I try to avoid too much sweetness in the main courses but this shouldn't be too much. The juice should add a subtle flavor but not be overpowering.

Maybe use apple juice (or cider) on a pork roast with the 3 packets too. That should be good.
Jasdip
14 years ago
I was at my local grocer and didn't see any envelopes for salad dressings at all. Lots of sauces, marinades, Uncle Ben's stuff but no salad dressings. Just bottled sauces. Have to keep looking.

I bought a 10-tetra pack of the little juice boxes of apple juice for $1.50 recently. Have to find recipes to use them on. Definitely pork, Cynic! Made an apple coffee bundt cake out of one recently.
Marilyn Sue
14 years ago
Potato and Cauliflower Casserole

Ingredients:
2 large potatoes, peeled and
chopped
1 head cauliflower, cut into
florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup shredded Swiss cheese
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
3. In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
4. Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
5. Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
6. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Sue
marry
14 years ago
I do the 3 mix crockpot pot roast,
never heard of adding the grape juice
.....would be like adding wine.
The meat turns out so nice and tender
and the gravy is very good. But be
warned the first couple of hours it
smells terrible! Then all of a sudden
you realize that it smells great!
It's just kind of a weird thing!

I'll share my recipe, if you'll share yours, October 14, 2011

Comments (6)

Jasdip

luckygardnr
Original Author

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cynic

Jasdip

Marilyn Sue

marry

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I'll share my recipe, if you'll share yours, October 14, 2011

Comments (6)

Jasdip

luckygardnrOriginal Author

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cynic

Jasdip

Marilyn Sue

marry

COMPANY

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luckygardnr
Original Author