I'll share my recipe, if you'll share yours, October 25, 2011

14 years ago

Roasted Root Vegetables With Apple Juice

Allrecipes.com

"Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com."

Original Recipe Yield 8 serving

Ingredients

3 tablespoons butter

3 cups apple juice

1 cup dry white wine

1 1/4 pounds turnips

1 1/4 pounds parsnip

1 1/4 pounds carrots

1 1/4 pounds sweet potatoes

1 1/4 pounds rutabagas

salt and pepper to taste

Directions

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

Preheat oven to 425 degrees F (220 degrees C).

Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

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Comments (6)

Jasdip
14 years ago
Chicken Lasagna Rolls with Chive-Cream Sauce (recipes.com)

6 dried lasagna noodles
1 8-ounce package reduced-fat cream cheese, softened
1/2 cup milk
1/4 cup grated Romano or Parmesan cheese
1 tablespoon snipped fresh chives
1 1/2 cups chopped cooked chicken
1/2 of a 10-ounce package frozen chopped broccoli, thawed and drained (1 cup)
1/2 cup bottled roasted red sweet peppers, drained and sliced
1/8 teaspoon ground black pepper
1 cup purchased marinara or pasta sauce

Preheat oven to 350 degrees F.

Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.

Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers, and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.

Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.
patti43
14 years ago
I think these would be good with a mild cheese on top. Don't even have to cook and the blogger says they stay fresh.

Kentucky Firecrackers (Domestic Mama)

1 1/3 cups canola oil
1/8 cup crushed red pepper flakes
1 1/2 teaspoons garlic powder
1 packet ranch dressing mix (powdered form)

1 box saltines

1.In a bowl, combine all ingredients and mix well.
2.Pour over the contents of one whole box of saltine crackers.
3.Using your hands, toss crackers gently to coat.
4.Store in an airtight container.
5.Best if allowed to sit overnight, to allow seasonings to blend.
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I'll share my recipe, if you'll share yours, October 18, 2011
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Comments (3)
Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.
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I'll share my recipe, if you'll share yours, October 11, 2011
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Chicken with Tomatoes and Olives (Real Simple) I love olives with chicken, and the reviews on this were all excellent. 1 lemon 2 pints grape tomatoes 1 head garlic, cloves separated 1 cup pitted kalamata olives, halved 8 sprigs fresh thyme 2 tablespoons olive oil 1 3-pound chicken, cut into 8 pieces kosher salt and black pepper 1/2 cup dry white wine Heat oven to 425 F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.) In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes. Remove the chicken and squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan.
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I'll share my recipe, if you'll share yours, October 20, 2011
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Zesty Slow-Cooker Pot Roast (Campbell's) 4 medium potatoes, cut into quarters (about 4 cups) 4 medium carrots cut in chunks 1 stalk celery, cut into 1-inch pieces (about 3/4 cup) 1 medium Italian plum tomato, diced 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds) 1/2 tsp. ground black pepper 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic or chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker. 2 Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. 3 Cover and cook on LOW for 10 to 11 hours or on HIGH 5-6 hours until the beef is fork-tender and the vegetables are tender. 4 *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
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I'll share my recipe, if you'll share yours, October 5, 2011
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Hi Lucky!! Chicken with Mushrooms and Marsala (Tyler Florence) The picture looks delicious and the reviews were also good. 3-pound whole free-range chicken, cut into 8 pieces Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 stick unsalted butter, room temperature 2 garlic cloves, peeled and minced 1/2 bunch fresh thyme sprigs (about 8 sprigs) 2 cups button mushrooms, halved 2 shallots, diced 1 1/2 cups sweet Marsala wine 1 cup chicken broth 1/2 stick unsalted butter, cut into cubes 2 cups penne pasta Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper. In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon. Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the pan, leaving lid slightly askew. Cook over medium-low heat for 30 minutes until chicken is cooked through (180 degrees F), basting the chicken with the pan juices periodically. Meanwhile, in a large pot of boiling salted water, cook penne pasta according to package directions; drain. Season the chicken with salt and pepper. Serve with hot penne.
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lynn_d
14 years ago
Cream Cheese Muffins

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 18 minutes, then open the door and let them sit in the oven for 15-20 minutes. They will 'cave-in', you can fill the crevice with jam!

I make these weekly, there are a ton of variations to keep them different. You can add pumpkin, almond extract, lemon zest....sometimes I add a half cup of ricotta and a half cup of sour cream, (it changes the consistency) toss in a few sugarfree chocolate chips and a squirt of DaVinci's chocolate syrup....I play around with the basic recipe (some great some not so great! LOL)
glenda_al
14 years ago
Easy spiced olives
use the juice that's in the jar
1 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
3 small cloves garlic, slivered
1 jar (7 ounces) large green olives *mixed olives are great

Place oregano, pepper flakes and garlic in jar of olives with olive juice
Cover tightly and shake until seasonings are well distributed

Store in refrigerator
kayjones
14 years ago
Lynn, so your cream cheese muffins have no DRY ingredients except the artificial sweetner?
nodakgal
14 years ago
These are very good! If you make them the frosting makes JUST enough if you aren't too generous with it. I will make just a bit more next time. in 15 minutes mine were done and soft and chewy. ~ from Allrecipes
You can use 3 tsp pumpkin pie spice instead of the asst spices listed.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract 2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
Add milk as needed, to achieve drizzling consistency.

I'll share my recipe, if you'll share yours, October 25, 2011

Comments (6)

Jasdip

patti43

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lynn_d

glenda_al

kayjones

nodakgal

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