I'll share my recipes, if you'll share yours October 10, 2010

15 years ago

Today we had our Thanksgiving dinner at my DD's home. My contribution was the stuffing casserole and the turnip casserole. The turnips turned out exceptionally good this time. I cooked 3 turnips with a quarter sweet onion, and 3 carrots, in chicken stock. When soft, I drained them, reserving the flavored stock, and mashed them up. Then I added about 2 big dollops of butter and about 1/2 cup apple cider. OMG! It was soooo yummy!

DD cooked up some cauliflower, then put it in a casserole dish. Then she made up a mixture of half mayo and half mild dijon mustard. She spread the mixture over the cauliflower, then topped it with a cup of shredded cheddar cheese, and broiled it for approx. 15 minutes. It really was delicious and the only thing I would have changed was adding a little oil or butter to the mixture. That way as it broiled, it would have dribbled all through the cauliflower.

All in all, it was a lovely dinner and a good time was had by all.

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Comments (4)

Marilyn Sue
15 years ago
Freeze Ahead Cinnamon Rolls

1/2 cup instant potato flakes
1 cup water
2 1/4 oz envelopes active dry yeast
2 cups warm water (100ÃÂº to 110ÃÂº)
9 1/2 cups all-purpose flour (9 1/2 to 10 cups)
5 large eggs -- lightly beaten
1 cup sugar
1 cup shortening -- melted
1 tablespoon salt
1/2 cup butter or margarine -- softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans -- toasted
1/2 cup raisins -- optional

Glaze:
2 cups powdered sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cream cheese -- softened
2 tablespoons butter or margarine -- softened

Stir together potato flakes and 1 cup water in a microwave-safe bowl.
Microwave on HIGH 3 minutes; stir.
Combine yeast and 2 cups warm water in a 2 cup glass measuring cup;
let stand 5 minutes. Combine mashed potatoes, 4 cups flour, eggs, and next 3
ingredients in a 6 quart bowl. Stir in yeast mixture until blended. Gradually stir in
remaining 5 1/2 to 6 cups flour until soft dough forms.
Cover and let rise in a warm place (85ÃÂº), free from drafts, 1 hour or until
doubled in bulk. Divide dough in half. Roll each portion on a lightly floured
surface into an 18x15 inch rectangle. Spread each with half of butter; sprinkle
with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired,
1/4 cup raisins. Roll up, jelly roll fashion, starting at a long edge. Cut each roll
into 1 inch thick slices. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans.
(Rolls can be place in foil pans and frozen at this point.)

Cover and let rise in a warm place (85ÃÂº) free from drafts, 30 minutes or
until doubled in bulk. Bake at 375ÃÂº for 25 minutes or until golden.
Drizzle with glaze. Yield: about 3 dozen

GLAZE: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth. Yield: about 1 cup

NOTES: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziplock plastic bag with each gift. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls. As indicated, unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator for 8 hours. Bake as directed.

I wonder if you couldn't just use one cup of regular mashed potatoes?

Sue
Jasdip
15 years ago
Balsamic-Glazed Pork with Green Lentils

1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 1 1/4-pound pork tenderloin
1 red apple, cut into 1Ã¢ÂÂ2-inch pieces
1 celery stalk, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice

Directions
Heat oven to 400ÃÂ° F. Bring 4 cups water to a boil.
Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.

Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ÃÂ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ÃÂ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.
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I'll share my recipes, if you'll share yours October 13, 2010
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Comments (11)
I will throw in a pork chop one I have used for years and shared with many, easy and very good. Crockpot Pork Chops 4-6 boneless center cut pork chops salt and pepper to taste 1 large onion 1 small can mushroom pieces or chopped fresh mushrooms 1/2 cup diced celery (optional) 1 can cream of onion soup 1 can cream of mushroom soup 2Tbs worchestershire sauce Tonys Cajun seasoning to taste Cut onion into slices and place on bottom of crock pot. Salt and pepper and season chops, to taste. Layer chops over onion slices. Drain mushrooms; dump on top of chops. Add celery, if desired. Mix two soups and worchestershire sauce in a bowl, then spread over layers in crock pot. Cover and cook on low for 6 hours. Serve over rice. This can be done on top of the stove also but I lightly flour chops and brown them in a little oil along with some chopped onions and the celery if using it. Then add the rest of the ingredients and cook till chops are done. I use fresh mushroom when I have them. and this is my crockpot stew recipe, it is the only way I do stew now. Crock Pot Stew 1lg red onion chopped 2lg carrots well scrubbed cut in rounds(do not peel) 2red potatoes cubed(i don't peel) 1pk lipton onion soup mix 1stalk chopped celery sliced mushrooms(fresh)about a handful(this is optional) 1lb lean stew meat 1can cream of onion soup or cream of celery soup 1/2cup flour 2TBS worstershire sauce 1 1/2to2TBS cajun seasoning(I use Tony Chacheres) 1TBS garlic salt 1soupcan of milk 1soupcan of water *1cup frozen peas Spray inside of crock pot with pam. Put flour and meat in a zip lock bag and shake till coated Put all ingredients in crock pot, pour meat and flour in crock pot(all of it) Mix VERY well (add any other seasonings you desire) *Put the frozen peas in during the last 30 mins of cooking Cook on high till potatoes are done (4hrs) *optional ingredient 1TBS kitchen bouquet(adds flavor)
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I'll share my recipes, if you'll share yours October 12 , 2010
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Comments (5)
Ingredients * 4 cups chopped apples * 2 cups white sugar * 2 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons ground cinnamon * 1 teaspoon salt * 1/2 cup vegetable oil * 2 eggs, beaten * 2 teaspoons vanilla extract * 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch. Frost with your favorite frosting if you desire. I made this yesterday and it was very good. Sue
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I'll share my recipes, if you'll share yours October 10, 2010
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Pork Cutlets with Spicy Noodles (Real Simple Magazine) 4 cups low-sodium chicken broth 1 1 1/2-inch piece fresh ginger, peeled and sliced 1/2 pound udon noodles 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1 red jalapeÃÂ±o pepper, sliced 4 thin pork cutlets (about 3Ã¢ÂÂ4 pound total) kosher salt and black pepper 1/4 cup all-purpose flour 1 large egg, beaten 3/4 cup panko bread crumbs 2 tablespoons canola oil 2 scallions, sliced In a large pot, bring the chicken broth and ginger to a boil. Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes. Add the mushrooms and jalapeÃÂ±o and simmer until the mushrooms are just tender, 1 to 2 minutes. Meanwhile, season the pork with ÃÂ½ teaspoon salt and ÃÂ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side. Slice the pork and serve over the noodles. Sprinkle with the scallions.
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I'll share my recipes, if you'll share yours October 21, 2010
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Comments (8)
That sounds good Luckygardner! (except for the cilantro, lol) Apple and Sour Cream Coffee Cake (Everyday Food) You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream. Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days. For the crumb topping: 1/4 cup cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup toasted pecans, chopped 1/4 cup old-fashioned rolled oats 1/2 tsp cinnamon 1/4 tsp coarse salt For the batter: 1/2 cup unsalted butter, room temperature, 2 cups all-purpose flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp coarse salt 1 cup sugar 1/2 cup packed light-brown sugar 4 large eggs 1 cup sour cream 2 Granny Smith or other baking apples (about 1 lb) peeled, cored and diced into medium pieces 1 cup toasted pecans, chopped Preheat oven to 350* In a medium bowl combine the topping ingredients. With a pastry cutter or your hands blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Butter and flour an angel-food cake pan or 14-cup Bundt pan. In a large bowl, whisk together flour, baking soda, cinnamon and salt. In another large bowl, with electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. On low speed, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to baking pan. Top with crumb topping and using a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes clean, 60-70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto a rack and let cool.
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Marcia Thornley
15 years ago
Broccoli and Cauliflower casserole:
Steam Broccoli and Cauliflower pieces until firm/tender.
Enough to fill a large casserole.
Mix in some sour cream, salt and pepper. Put in a 350ÃÂ° oven for 15 minutes. Take out and top with a few dots of butter, sprinkle with breadcrumbs and grated cheddar cheese (as much as you like) Return to oven until cheese has melted and all is hot and bubbly.
This is so good. Not a drop left yesterday after Thanksgiving meal. My niece made this. Sorry I don't specific amounts but she just put it all together in a few minutes. I think she used most of a med sized Sour Cream container.
patti43
15 years ago
Stone crab season opens soon here in Florida. If you haven't had it, try it if you get a chance. Harder than heck to crack, but worth every bang of the mallet!

OLD BAY HOT CRAB DIP

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAYÃÂ® Seasoning
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350ÃÂ°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-ÃÂ½ cups.

I'll share my recipes, if you'll share yours October 10, 2010

Comments (4)

Marilyn Sue

Jasdip

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Marcia Thornley

patti43

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