I'll Share my Recipe if you Share Yours Oct.6

15 years ago

I made this last night and we loved it.

Carrots and Brussels Sprouts

2 tbsp chopped shallot

3 tbsp unsalted butter, divided

1 lb carrots, cut diagonally into 1/2" slices

1 lb brussels sprouts, halved lengthwise

1/3 cup water

1 tbsp cider vinegar

Cook shallot in 2 tbsp butter in 12" heavy skillet over medium-high heat; stirring occasionally until softened, 1-2 minutes.

Add carrots, brussels sprouts, salt and pepper and cook, stirring occasionally, until vegetables begin to brown, 3-4 minutes.

Add water and cover skillet. Cook over medium-high heat until vegetables are tender, 5-8 minutes. Stir in vinegar, remaining tbsp butter and salt and pepper to taste.

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Comments (7)

Marilyn Sue
15 years ago
Cream Cheese Scrambled Eggs

Serves/Makes: 4 Ready In: Ingredients:
6 eggs
1/2 cup half and half or milk
1 package (3-ounce size) cream cheese, cubed
3/8 teaspoon salt
1/8 teaspoon pepper
1/8 cup butter or margarine, PLUS
1 tablespoon butter or margarine
chopped fresh parsley (optional)

Directions:
Combine first 5 ingredients in container of electric blender. Cover and blend at medium speed until frothy, 7 to 10 seconds.

Melt butter in large heavy skillet over medium heat, add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist, 9 to 12 minutes.

Garnish with parsley if desired.

Sue
nicole__
15 years ago
Kabobs

Marinade

1/4 cup soy
3 TBL bottled terriyaki sauce
1/2 tsp seasoning salt
1 tsp sesame seeds

2 lbs new york strip, sirloin or other beef

(your choice of vegetables)
steamed brocoli
red bell pepper
yellow onions

Mix the marinade together. Put 2 lbs of cubed meat in marinade and leave overnight covered in the fridg. Screwer the meat with the vegetables, alternating on the bamboo screwers. Lay foil on your outdoor grill, turn the foil up on the sides by 1/2" so when you pour the extra marinade over the kabobs it doesn't drip through onto the flames.
Cook for about 15 minutes, turning often. Serves 4.
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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.
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I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.
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Haven't made these yet but every time I see a picture of them on Pinterest, I want one! Glazed Donut Muffins (Sweet Pea's Kitchen) For the Muffins: 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon ground nutmeg 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze: 3 tablespoons butter; melted 1 cup confectionersÃ¢ÂÂ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, In a medium bowl mix together the melted butter, confectionersÃ¢ÂÂ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
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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.
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Marilyn Sue
15 years ago
I just made the cream cheese scrambled eggs for our breakfast and I thought they were pretty tasty. I served them with buttered toast, apple sauce and tea.

Sue
Jasdip
Original Author
15 years ago
They do sound good Sue!
mom24
15 years ago
New York Style Cheesecake...

(This recipe is from Epicurious, but I make it often and always have gotten rave reviews)

5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp. vanilla

Preheat oven to 550Ã¯Â¿Â½F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.

Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan.

Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200Ã¯Â¿Â½F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb crust...

1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
sandy_in_ia
15 years ago
My SIL's aunt made some food for them before the baby came. She is a great cook/baker!!! Kalie froze everything and is just taking out a few things at a time. One of the things that Sheri made for the kids were ham balls! OMG I love those!!!!!! Made these last night and froze them for our company coming in on Sunday! Add mashed potatoes, corn, green salad and an apple crisp that will be made tonight and froze until Sunday. (can you tell I like to do things ahead of time!? LOL)

Ham Balls
15 Servings
Prep: 15 min. Bake: 1 hour
Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325Ã¯Â¿Â½ for 1 hour, basting frequently with sauce. Yield: about 15 servings.
User
15 years ago
I just found this in the Southern Living Christmas book,
it looks great!
White Chocolate Cookies 'n' Cream Fudge

Prep: 7 min.; Cook: 13 min.; Other: 2 hr. Yield: 4 lb.

1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate morsels
1 (7-oz.) jar marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt

Line a greased 9" square pan with aluminum foil; set aside.

Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.

Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.

I'll Share my Recipe if you Share Yours Oct.6

Comments (7)

Marilyn Sue

nicole__

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Jasdip
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I'll Share my Recipe if you Share Yours Oct.6

Comments (7)

Marilyn Sue

nicole__

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Marilyn Sue

JasdipOriginal Author

mom24

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