I'll share my recipe, if you'll share yours, November 11, 2011

14 years ago

"An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce."

Original Recipe Yield 2 servings

Ingredients

1 cup dry potato flakes

1 cup boiling water

1 egg, beaten

1 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 cups all-purpose flour

Directions

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.

Divide dough in half. Shape each half into a long thin roll, the thickness of a bread-stick. With a knife dipped in flour, cut into bite-size pieces.

Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

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Comments (4)

Jasdip
14 years ago
A green bean dish, just in time for Thanksgiving!

Green Beans with Bacon Vinaigrette (Real Simple)

kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil

Boil or steam the green beans and cook until just tender, 4 to 5 minutes. Run under cold water to cool; transfer to a serving bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.
Marilyn Sue
14 years ago
Grapefruit Ade
Drink Type: Non-Alcoholic
Ingredients

5 Grapefruits (Juice of, fresh)
Ginger Ale
Instructions
Dilute the juice extracted from the grapefruits with the same amount of Ginger Ale. Stir and serve over ice in glasses. Garnish with mint leaves.

Sue
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I'll share my recipe, if you'll share yours, November 8, 2011
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This is on the cover of one of our magazines. It's so rich and dark and tempts me. It calls for 1 bottle of stout beer, so I'm going to buy "something" and try it. Does it look good to you? Slow-Cooker Beef and Stout Stew 1-1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed 1 lb (454 g) carrots, peeled and coarsely chopped 1 lb (454 g) parsnips, peeled and coarsely chopped 2 ribs celery, chopped 1 onion, chopped 2 bay leaves1 tsp (5 mL) dried thyme 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) pepper 3 lb (1.4 kg) stewing beef cubes 4 strips thick-sliced bacon, chopped 1-1/2 cups (375 mL) Stout beer 3/4 cup (175 mL) sodium-reduced beef broth 2 tsp (10 mL) Worcestershire sauce 1/3 cup (75 mL) all-purpose flour 1 cup (250 mL) frozen peas In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon. Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves. Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.
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I'll share my recipe, if you'll share yours, November 21, 2011
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Saturday's paper included this year's Milk calendar, so I'll post a recipe periodically from it. Gooey Chocolate Cranberry Squares (Milk calendar) Crust 1 1/2 cups flour 1/2 cup sugar 1/2 tsp salt 1/2 cup butter, softened 1/4 cup milk Topping 1 2/3 cups sugar 1/2 cup unsweetened cocoa powder 2 tbsp flour 1 cup milk 3 eggs 1/3 cup butter, melted 2 tsp vanilla 1 cup dried cranberries Preheat oven to 350. Line a 13x9 metal baking pan with foil, leaving 2" overhang at each end; lightly butter foil. In a large bowl combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended and mixture starts to clump. Add mik and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4" up sides. Bake 15 minutes or until edges are golden and top is firm. In another bowl, whisk sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly. Bake for about 30 minutes until topping is evenly puffed and center jiggles just slightly when pan is moved. Let cool completely in pan on a rack. Remove cake from pan and cut into squares or bars.
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I'll share my recipe, if you'll share yours, November 15, 2011
Q
Comments (1)
Green Beans with Smoked Paprika and Almonds (Fine Cooking) 3/4 lb. green beans, trimmed and cut on the diagonal into 2-inch lengths (3 cups) 1/2 cup thinly sliced shallots (about 2 medium) 1 Tbs. extra-virgin olive oil 1-1/2 tsp. granulated sugar 1/3 cup coarsely chopped almonds 1/4 tsp. hot Spanish smoked paprika Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well. Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.
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I'll share my recipe, if you'll share yours, November 30, 2011
Q
Comments (6)
My 58 Year Old Refrigerator Rolls Recipe 1 quart milk 1 cup vegetable shortening 1 cup white sugar 1 package of yeast 1/4 cup warm water 8 - 9 cups flour 2 Tablespoons salt 1 Teaspoon baking soda 2 Teaspoons baking powder Heat the milk and add the sugar and shortening, stir until well dissolved. Let cool until you can add the yeast that has been dissolved in the warm water. Do not add while the milk mixture is too hot. You can do all of this in a large stock pot with lid if you wish. Then add around 6 cups of the flour, stir well, put the lid on and set in a nice warm place and let rise until double in bulk. Then stir down and add the salt, baking soda, and baking powder plus additional flour to make a little firmer dough. This should be a soft dough that will stiffen up in the refrigerator. It must be refrigerated many hours or over night. I put my dough in a big tall Tupperware container, like a two gallon one, with a tight fitting lid. Be sure and check on it as it may over flow into your refrigerator. After refrigeration, take out amounts as needed. This will keep a good week in the refrigerator. Do not knead this dough, kneading it will make the dough too stiff and you will end up with harder rolls. Just use enough flour to handle. I like to just roll the dough out like for jelly rolls and spread with melted butter or margarine, roll up and cut in pieces to fit your muffin pans. Be sure and grease your pans with shortening or the pan coating using the flour, veg. shortening and oil. Butter the tops of rolls, put in a warm place cover and let rise. Do not let them over rise, when ready bake in a preheated oven at 425 degrees, for 12 to 14 minutes. Ovens vary so use your own judgment. I received a cookbook from a furniture store just after we were married and this was in it. It is the best yeast roll dough and everyone seems to enjoy them. It probably makes 24 to 30 rolls. I will be making a double batch of these today to bake later this week to take to our church dinner this coming Sunday. Just remember, not too much flour and do not knead and these should be great for you. They are also very good made into cinnamon rolls. Sue
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glenda_al
14 years ago
Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
nodakgal
14 years ago
Found this on Kraft Foods website. I don't like Crystal Lite. Someone else here might though. It gets a 4.5 star review so must not be bad?! LOL

Orange Mulled Cider
What You Need
1 gal. (4 qt.) apple cider
1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT SUNRISE Classic Orange Flavor Drink Mix*
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg
Make It

COOK ingredients in large saucepan on low heat 20 min. or until heated through, stirring occasionally. (Do not boil.)

DISCARD cinnamon sticks and cloves before serving.

I'll share my recipe, if you'll share yours, November 11, 2011

Comments (4)

Jasdip

Marilyn Sue

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glenda_al

nodakgal

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