I'll share my recipes if you'll share yours, November 6, 2010

13 years ago

Original Recipe Yield 4 servings

Ingredients

1 large delicata squash, halved lengthwise and seeded

3 tablespoons butter, divided

salt and pepper to taste

1 cup uncooked quinoa

2 cups water

2 shallots, chopped

1 clove garlic, minced

1/3 cup pine nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange the squash halves cut side up in a baking dish. Fill dish with about 1/4 inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.

3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.

4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.

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Comments (8)

Marilyn Sue McClintock
13 years ago
Sweet Potato Pineapple Breakfast Bread

1 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon grated orange zest
1/2 cup whole milk
2 large eggs
1/3 cup vegetable oil
1 fifteen ounce can sweet potatoes in heavy syrup, drained
2 cups all purpose flour, divided
1 eight ounce can pineapple tidbits in syrup, drained

Preheat oven to 350 degrees. Lightly coat a 9 x 5 inch non stick loaf pan with cooking spray, set aside.

In a large bowl, combine all ingredients except 1 cup of the flour and the pineapple. Beat with electric mixer on low speed until blended. Increase to high speed, beat 2 minutes or until smooth. Add remaining 1 cup flour, beat on low speed until just blended/ Fold in pineapple and pour batter into prepared pan.

Bake 55 to 60 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Makes 1 loaf.

Sue
Jasdip
13 years ago
Hearty Penne Beef Casserole (Taste of Home)

1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato paste
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions.

Meanwhile, in a Dutch oven, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato paste, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.
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This was in today's paper, and I'm certainly going to try it. I've heard of root-beer and pork tasting good together, and here's a recipe. Pork Chops with Root Beer This is a take on pork cooked in beer. The root beer adds a lovely spice flavour, especially to the onion. The cooking method keeps the chops moist, and the jus formed by the root beer becomes a simple sauce. 2 teaspoons olive oil Four 5- to 6-ounce bone-in pork chops, trimmed of excess fat 1/4 teaspoon salt Freshly ground black pepper 1 large sweet onion, cut in half, then into thin slices 11/2 cups root beer 2 teaspoons Dijon-style mustard 1 tablespoon light or dark brown sugar, or more to taste 1. Heat the oil in a large, shallow braising pan or skillet over medium-high heat. Season the pork chops with 1/8 teaspoon salt; add pepper to taste. 2. When the pan or skillet is hot, add the pork chops. Cook for 2 to 3 minutes on the first side, until browned. Turn the chops over and cook for 2 to 3 minutes to brown the second side. Transfer the meat to a plate. 3. Add the onion to the pan or skillet along with the remaining 1/8 teaspoon of the salt. Adjust the heat as needed so the onion cooks but does not brown. Cook for about 10 minutes, until the onion has completely softened. Add the root beer, mustard and brown sugar; stir to combine. Bring the liquid to a boil and return the pork chops to the pan or skillet. Cover; adjust the heat so the liquid stays at a low boil. Cook the chops for 10 to 12 minutes, turning once. Transfer the chops to a clean plate. 4. Increase the heat to high so the cooking liquid in the pan or skillet comes to a boil. Cook for 3 to 4 minutes, until it reduces by half. Taste, and adjust the seasoning as needed. Place a pork chop on each serving plate. Spoon the sauce and onion over the chop; serve warm. Makes 4 servings.
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User
13 years ago
Thanks, I'm still adding. Let me know when we have too many. I hope someone is getting good use out of the site.
ravencajun Zone 8b TX
13 years ago
joann I want to say thanks for what you are doing that is awesome that you take the time to do that for all of us. I had no idea about the site till I saw your link in another post a while back. And that is a really cute link pic!
sue_va
13 years ago
Marilyn Sue, I saved that one. Sounds good. I like breakfast food that I can have right now, so I'll be making that one for sure.

Sue
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Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.
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I'll share my recipes if you'll share yours, November 6, 2010

Comments (8)

Marilyn Sue McClintock

Jasdip

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