I'll Share my Recipe if you Share Yours Oct.7

15 years ago

Grilled Potato and Sausage Salad

A warm salad tossed with a lemony dressing

1 head garlic

4 large red russet potatoes

1 zucchini

1 yellow pepper

1 red onion

3 sausages

canola or olive oil

salt and pepper

Dressing

1 lemon

3 tbsp dijon mustard

1/2 jalapeno pepper, seeded and finely chopped; or 1/2 tsp chili flakes

1/3 cup canola or olive oil

1/3 cup shredded fresh basil

Oil grill and heat barbecue to medium. Wrap head of garlic in foil. Cut unpeeled potatoes in 1/2" slices. Slice zucchini into thick slices. Quarter the peppers. Slice onion into thick slices. Place all in a large bowl, drizzle with oil, salt and pepper and toss.

For dressing:

Squeeze juice from lemon into small bowl. Whisk in dijon, jalapeno, salt and pepper. Gradually whisk in 1/3 cup oil.

Place potatoes and garlic on grill. Prick sausages all over and place on grill. Barbecue, covered and turning occasionally until cooked through, 15-20 minutes. Remove sausages as they are cooked to a cutting board and place potatoes into a large bowl.

Place veggies on the grill. Turn often until grill marks form, 5-7 minutes. Remove peppers to cutting board and rest of veggies to bowl with the potatoes.

Thickly slice sausages and cut peppers in half. Add to potatoes. Squeeze garlic onto cutting board and mash with a knife, then whisk into dressing. Drizzle over salad and toss. Sprinkle with basil and serve warm.

Sort by:Oldest

Comments (6)

Marilyn Sue
15 years ago
Pineapple Orange Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons orange juice
3/4 cup buttermilk
2 tablespoons canola oil
1 (8 ounce) can slices canned pineapple, drained and
chopped
Directions:
1. Preheat a lightly oiled griddle over medium heat.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
3. In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

I think you could probably even fix your pancake mix this way and it would be really good.

Sue
User
15 years ago
I found this one last night in a Southern living Christmas book. Another one for the holidays

Cranberry-Pecan Coffee Cake

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped

GLAZE
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract

Prep Time: 20 mins
Total Time: 1 1/4 hr

1 Cream butter and sugar.
2 Add eggs.
3 Add dry ingredients alternately with sour cream to creamed mixture.
4 Stir in almond extract.
5 Pour 1/2 batter into greased and floured bundt pan.
6 Add 1/2 cranberry sauce, spread evenly over batter
7 Pour remaining batter over cranberry sauce.
8 Top with remaining cranberry sauce.
9 Sprinkle with pecans.
10 Bake at 350ÃÂºF in a preheated oven for 55 mins.
11 GLAZE: Stir ingredients together well.
12 Spread or drizzle Glaze on cake while cake is still warm.
Related Discussions
I'll Share My Recipes, If You Share Yours 1/19-1/26
Q
Comments (30)
Sauerkraut Balls 8 slices bacon ÃÂ½ cup finely chopped onion 1 clove garlic, minces -----we leave this out 1 can (16 oz.) sauerkraut drained ÃÂ½ cup mashed potatoes 1 Tablespoon parsley 1 ÃÂ½ cup finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight. Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ÃÂ°, fry until golden brown about ÃÂ½ minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ÃÂ° oven about 10 minutes. We fry, cool, and freeze. This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them. The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese. We will be eating at 8:00! Oh well, I will be snacking in the mean time! Tami
...See More
I'll share my recipe, if you share yours 1/6-1/11
Q
Comments (24)
Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.
...See More
I'll share my recipes, if you share yours 4-8
Q
Comments (5)
I have been searching for easy recipes for things to bake for our annual Garden Club plant and bake sale which is coming up soon. I came upon this wonderful looking and sounding treat! I hate that I have to make all these decadent things but can not eat a bite! Peanut Butter Fudge Pie with Pretzel Crust Ingredients 3/4 cup crushed pretzel 1/2 cup all-purpose flour 2 tablespoons sugar 1 stick (1/2 cup) butter, melted 1 cup hot fudge sauce, plus extra for drizzling 3/4 cup sugar 1/3 cup cornstarch 1/2 cup peanut butter chips 2 tablespoons creamy peanut butter 1 cup milk 1 cup heavy cream 3 egg yolks 2 tablespoons butter 1 tsp vanilla Instructions 1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool . 2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. Peanut Butter Fudge Pie with Pretzel Crust www.thestayathomechef.com
...See More
I'll share my recipe, if you'll share yours, August 30, 2012
Q
Comments (4)
Best cake I have ever made is this one..... APPLE CIDER POUND CAKE 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract ICING: 1/2 cup sugar 1/4 cup butter, cubed 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda Directions In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.
...See More
sandy_in_ia
15 years ago
********Has anyone tried something like this?? I think it would be interesting, but just not sure if I want to 'try' it! LOL What does it end up tasting like??

Bavarian Cabbage
Fix-It and Forget-It Cookbook,
Revised and Updated, p. 229
Joyce Shackelford, Green Bay, WI

Makes 4-8 servings, depending upon the size of the cabbage head
Prep. time: 10 minutes
Cooking time: 3-8 hours
Ideal slow-coooker size: 4-qt.

1 small head red cabbage, sliced
1 medium onion, chopped
3 tart apples, cored and quartered
2 tsp. salt
1 cup hot water
2 Tbsp. sugar
1/3 cup vinegar
3 Tbsp. bacon drippings

1. Place all ingredients in slow cooker in order listed.
2. Cover. Cook on Low 8 hours, or on High 3 hours. Stir well before serving.

Variation:
Add 6 slices bacon, browned until crisp and crumbled.
Jasdip
Original Author
15 years ago
Sandy, hot red cabbage, sliced is very popular here.
Excellent with schnitzel, sausages and hot German potato salad.
You have to cook it a long time to get tender, and it has a vinegar and sugar dressing (sweet and sour).
The slow-cooker would be perfect.
I've never seen it with green cabbage though.

This is definitely worth a try and I'm going to try it soon.
Thanks for the recipe!
glenda_al
15 years ago
String Bean Salad
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese

Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.

In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately
patti43
15 years ago
Been too busy to think about food and recipes lately. This is really good with asparagus and crusty rolls. You could serve it over rice, but we're cutting down on carbs. This is tried and true and darned yummy!

DIJON TARRAGON CHICKEN

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

I'll Share my Recipe if you Share Yours Oct.7

Comments (6)

Marilyn Sue

User

Related Discussions

sandy_in_ia

Jasdip
Original Author

glenda_al

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll Share my Recipe if you Share Yours Oct.7

Comments (6)

Marilyn Sue

User

Related Discussions

sandy_in_ia

JasdipOriginal Author

glenda_al

patti43

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author