I'll share my recipes, if you'll share yours October 19, 2010

13 years ago

MY FAVORITE HUMMUS RECIPE

From Simple Daily Recipes

HERE'S ALL YOU NEED TO DO

* 1 can (15-ounce) chick peas (garbanzo beans)

* 3 tablespoons fresh lemon juice

* 1 small garlic clove, crushed

* 1 teaspoon salt

* extra virgin olive oil

* ground peppercorn

* pita bread wedges, crackers or raw vegetables for dipping

Drain chick peas, reserving 1/3 cup liquid. Place peas, reserved liquid, lemon juice, garlic and salt in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scape sides if necessary, until uniform consistency.

Spoon dip into serving dish. Drizzle olive oil on top and season with fresh ground peppercorns. Serve with pita bread, crackers or raw vegetables.

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Comments (15)

Jasdip
13 years ago
Chicken Paprikash (Real Simple)
In this classic Hungarian comfort food dish, the chicken simmers in a paprika-spiced tomato sauce until it becomes tender and juicy.

1 tablespoon olive oil
2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
kosher salt and black pepper
1 medium onion, sliced
1 bell pepper, sliced
2 cloves garlic, chopped
1 28-ounce can peeled whole tomatoes
1 tablespoon paprika
6 ounces wide egg noodles
1/4 cup sour cream
2 tablespoons chopped fresh dill

Heat the oil in a large pot over medium-high heat. Season the chicken with ÃÂ¼ teaspoon each salt and black pepper.
Cook the chicken until browned, 4 to 5 minutes per side. Remove from the pot.

Discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 4 to 5 minutes.
Add the tomatoes (crush them with your hands as you add them), paprika, ÃÂ½ teaspoon salt, and ÃÂ¼ teaspoon black pepper and bring to a boil.

Nestle the chicken in the vegetable mixture and simmer, partially covered, until cooked through, 15 to 20 minutes.

Meanwhile, cook the noodles according to the package directions. Top with the chicken, sour cream, and dill.
Marilyn Sue McClintock
13 years ago

Vegetable Meatloaf

6-8 Servings Prep: 15 min. Bake: 1 hour
Ingredients

* 1-1/2 pounds lean ground beef
* 1 egg, beaten
* 1 cup bread crumbs
* 2 cups shredded carrots
* 1 medium onion, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 teaspoon ground mustard
* 1/8 teaspoon cayenne pepper

Directions

* In a large bowl, combine ground beef, egg and bread crumbs. Add
* remaining ingredients and mix well. Pat mixture into a 1-1/2-qt.
* baking dish. Bake at 350ÃÂ° for 1-1/4 hours or until no pink
* remains. Drain. Unmold loaf to serve. Yield: 6-8 servings.

Sue
*
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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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Orange-Ginger Pork Medallions Orange-Ginger Pork Medallions 1 cup fresh orange juice 1 teaspoon cornstarch 2 tablespoons peanut oil 1/4 cup finely chopped shallots 2 tablespoons minced, peeled fresh ginger 2 cloves garlic , minced 1/4 teaspoon red pepper flakes 1/2 cup chicken broth 1 tablespoon soy sauce 2 pork tenderloins (1 pound each), each cut crosswise into 6 slices 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon unsalted butter In a small bowl, stir together 2 tablespoons orange juice and cornstarch until smooth. Set aside. In a medium saucepan over medium-high heat, heat 1 tablespoon oil. Add shallots, ginger, garlic, and red pepper flakes; cook, stirring frequently, until shallots are light golden, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Bring to a boil; boil until reduced to 1 cup, about 6 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove saucepan from heat and set aside. Place pork slices cut side down on work surface and flatten slightly with the palm of your hand to make medallions. Sprinkle with salt and pepper. In a 12-inch nonstick skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add pork and cook in batches until browned and cooked through, 4 to 5 minutes per side. Transfer pork to a platter. Add sauce to skillet with drippings; place skillet over medium-high heat. Bring sauce to a boil, stirring to scrape up any brown bits. Stir in juices from pork on platter. Remove skillet from heat and add pork slices to skillet, turning to coat with sauce.
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nicole__
13 years ago
marilyn_sue.....gonna try THAT one!!
patti43
13 years ago
A good neighbor gave me this recipe about 25 years ago. And I thought I didn't like potato soup!!!

POTATO-CHEESE CHOWDER

5 lbs. potatoes, diced
10-12 slices bacon, diced and fried
1 medium onion
1 lb. Velveeta cheese
1/2 stick butter
Dried parsley--couple of shakes
1 (12 oz.) can evaporated milk

Fry bacon, remove from pan and saute onion in drippings. Fill a 6-qt. pot 3/4 full of peeled, diced potatoes and barely cover with water. Cook until potatoes are barely tender. Add remaining ingredients (including bacon drippings) except evaporated milk.

After cheese melts, remove from heat. When cool, add milk. Reheat when ready to serve.

NOTES: This makes a lot! You don't have to use all the bacon drippings if your bacon has a lot of fat in it. Start with a little and add to taste. The reason you cool before adding the milk is that the milk will curdle. The cheese is salty enough without adding extra.
pattico_gw
13 years ago
patti...I like the sound of your chowder...but it sounds like it would be kind of dry, with all those potatoes and only 12 ounces of evaporated milk...

Is there any other liquid ? I know a chowder is not a soup.

the other patti
patti43
13 years ago
Patti, you leave the water in the potatoes that you cooked them in. The water should just be a little over the top of the potatoes. You are right, it isn't a soupy soup. It's very creamy. You could add a little more water or milk (regular) if it looks too thick. But I don't think it will.

We should be Patti, Sr. and Patti, Jr. ;-)
Jasdip
13 years ago
"the other patti" LOL

Thanks for clarifying that Patti Sr. I wouldn't have thought of leaving the potato water there (even thought it doesn't say to drain the potatoes).

Sometimes things need to be spelled out :-)

It DOES sound good. I'll have to ask hubby if he likes potato chowder. Hmmm chunks of ham in it sounds good....
patti43
13 years ago
Jas--Pattico gets to be Sr. because she's been here longer!! I don't know about asking if he likes it. When my neighbor (another Patti, by the way) called and told me she was bringing me potato chowder, I politely thanked her but my actual thoughts were "Ick". I was used to thin potato soup like my grandmother made. Man, was I surprised!
hgl_gaylemarie
13 years ago
Yum! Potato Chowder sounds good.
Jasdip
13 years ago
How about Patti1 and Patti2? :D
pattico_gw
13 years ago
We had Cheesy potatoe soup tonight with small ham cubes and corn. It is a thick soup and is soooo good.

patti
pattico_gw
13 years ago
oops..potato not potatoe
nodakgal
13 years ago
I betcha you made Lynda's (Bunnylovers) soup Patti!?
I've made it and its good! With bacon too?
Jasdip
13 years ago
Patti1 and Nodakgal, would you post your and Bunnylover's potato/ham/cheese soups? They sound delicious too. I love thick soups.
nodakgal
13 years ago
I am not sure if this is the one Patti made or not?

This is Bunnylover's recipe with her notes and I made it her way.

Cheesy Ham Chowder
10 bacon strips
1 large onion, chopped
1 cup diced carrots
3 TBSP flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 oz) whole kernel corn
2 tsp chicken bouillon granules
3 cups shredded cheddar cheese
2 cups fully cooked ham

In Dutch oven or large pot, cook bacon until crisp. Remove to paper towels to drain. In the drippings, saute onion & carrots until tender. Stir in flour until blended. Gradually add milk & water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes, corn, & bouillon. Reduce heat & simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham & heat until cheese is melted. Stir in bacon.

*****I used frozen cubed hash browns, a chicken bouillon cube and frozen corn. Turned out just fine!****

I'll share my recipes, if you'll share yours October 19, 2010

Comments (15)

Jasdip

Marilyn Sue McClintock

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