I'll share my recipes if you'll share yours, October 25, 2010

15 years ago

This is tried and true soup that is just so yummy. I made it for dinner last night. DH loved it.

Pumpkin and Pear Harvest Soup

As adapted from an allrecipes.com recipe

2 tbs butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large potato, peeled and cubed

ÃÂ½ cooking pumpkin

1 large diced carrot

3 ripe pears, peeled, cored, and sliced 1/4-inch thick

1 quart chicken stock

1/4 cup HarveyÃ¢ÂÂs Bristol Cream (optional)

1/2 cup light cream (optional)

1/2 tsp freshly ground nutmeg, or to tasteÃ¢ÂÂ¢

ÃÂ¼ tsp cinnamon

ÃÂ¼ tsp cumin

ÃÂ½ tsp mild curry paste (optional but yummy)

1 knob grated ginger root

ÃÂ¼ tsp cayenne pepper

salt and pepper to taste

2 tablespoons chopped chives

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, pears, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in the sherry and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Note: I found it tasted so good by itself, that I found it unnecessary to add the cream.

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Comments (7)

Marilyn Sue
15 years ago
Breakfast Muffins

Serves/Makes: 24 : Difficulty Level: 2 : Ready In: Ingredients:
1 pound sausage,bacon or ham, browned and drained
6 eggs
1 cup baking mix
2 cups half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese

Directions:
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 min. in 350 degree oven.

Optional: While browning sausage, you can add some onions, green peppers and mushrooms.

Sue
Jasdip
15 years ago
The lentils would make a healthy side-dish, and I think the apples and celery would be a nice touch.

Balsamic-Glazed Pork Roast with Lentils (Real Simple)

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

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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Ina made these on her show Saturday. What a simple way to make cinnamon rolls. INA GARTENÃ¢ÂÂS STICKY BUNS 12 Tbsp. (1 1/2 sticks) unsalted butter, softened 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3-ounces/2-sheets) frozen puff pastry, defrosted 2 tablespoons unsalted butter, melted and cooled 2/3 cup light brown sugar, lightly packed 3 teaspoons ground cinnamon 1 cup raisins Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
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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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ravencajun Zone 8b TX
15 years ago
This is one of my original soup recipes, I asked my husband what I should call it this was his suggestion.

damn good soup

1 bag frozen corn ( I like the baby yellow and white mix)
1 bag pictsweet brand Smokey bacon flavored seasoned baby Lima (if you can not find it use the regular froz baby limas and add a peice of chopped up cooked bacon)
1 lb smoked sausage like Hillshire sliced in to bite size pieces
1 can diced tomato ( I use the ones that have bell pepper and onion included)
1 can cream of celery soup
1 large wedge of cabbage chopped
1 bunch of fresh asparagus cut into about 2inch long sections (remove bottoms that are woody)
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1tsp garlic salt
1tsp or so of TonyÃ¢ÂÂs Cajun seasoning
Water about 3 or 4 tomato cans of water add more if you want it thinner or less if you want it thicker.
Shredded cheese (I had Colby jack) Do not add this to the pot!

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Pour into serving bowls and sprinkle with shredded cheese.

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joyfulguy
15 years ago
Hi marilyn sue,

Your prep. instructions tell about some Bisquik ... but, though my eyes don't see as well as they used to, I can't find it in the list of ingredients.

So - how much do I need?

ole joyful
breenthumb
15 years ago
Pretty sure "baking mix" in the recipe is what she's calling Bisquick.

Like some of us call tissues Kleenex.
glenda_al
15 years ago
To Die Dreaming" or "Morir Sonando" --this is a drink from Santo Domingo in the Dominican Republic. Serves 2.
Mix together:
1 C fresh orange juice
1 C milk (not skim, not non fat!)
Add 1/8 C (or less) vanilla sugar (make it yourself or get it from Penzey's)
1/4 to 1/2 tsp pure vanilla extract
Chill until very cold.
Pour over crushed ice.
Optional: After pouring over crushed ice, add 1 to 2 tsp brandy and stir. Think I'd prefer rum
joyfulguy
15 years ago
Hi breenthumb,

On re-reading ... I figured that to be the situation.

A bit thick-headed today, I guess.

ole joyful

I'll share my recipes if you'll share yours, October 25, 2010

Comments (7)

Marilyn Sue

Jasdip

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