I'll share my recipe, if you'll share yours, December 24, 2011

12 years ago

Shaved Root Vegetable Salad

Bon AppÃ¯Â¿Â½tit

yield: Makes 4 servings

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Ingredients

4 tablespoons hazelnuts, divided

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

2 tablespoons vegetable oil

2 teaspoons hazelnut oil

Kosher salt and freshly ground black pepper

1 medium red beet, peeled

1 medium golden beet, peeled

1 small turnip, peeled

1 carrot, peeled

2 radishes, trimmed

1/4 cup (loosely packed) flat-leaf parsley

Preparation

Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil.

Season vinaigrette to taste with salt and pepper.

Thinly slice beets, turnip, carrot, and radishes using a mandolin or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.

Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with the remaining vegetables.

Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

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Comments (4)

dedtired
12 years ago
Lucky, that sounds delicious. I am saving that one.

Here's a salad that is always a huge hit.

Cranberry Spinach Salad

"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."
Ingredients:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite
-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions:
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Marilyn Sue McClintock
12 years ago
BROCCOLI CAULIFLOWER SALAD

1 bunch broccoli
1 head cauliflower
1 med. onion
1 pkg. bacon
2 sm. pkg. raisins (optional)
2 tbsp. vinegar
1/2 c. sugar
1 1/2 c. salad dressing

Break up broccoli and cauliflower into bite size pieces (use flowerettes only). Fry bacon until crisp (drain on paper towel). Dice onion.

Mix together broccoli, cauliflower, onions, bacon and raisins. Mix together salad dressing, vinegar, sugar. Pour over vegetable mix. Mix well together.

I made this today to have with our Christmas dinner. I will add the crumbled bacon tomorrow.

Sue
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I'm not sure if I posted this before or not. It sounds like it would be good for a meal in January. Ham or sausage, or even chicken sausage can be used. She used a 3.5 quart slow cooker, but this recipe freezes well, so it can be doubled and used in a larger pot. Louisiana-Style Red Beans and Rice (Kalyn's Kitchen) 1 large onion, diced small 2-3 tsp olive oil 2 garlic cloves, minced 1 tbsp creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste --salt isn't necessary because of the Creole seasoning 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white or brown rice for serving If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. You can also cook them in the slow cooker the day before. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. An immersion blender works great to thicken the beans. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.
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I'll share my recipe, if you'll share yours, December 18, 2011
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I made these for dinner last nite. Made them in a 6-cup regular muffin tin. I also used shredded marble cheese. I also cooked them at 375 along with the meatloaf. They were nicely browned around the bottom and sides and tender. They were terrific and I'll make them again. Muffin Tin Potato Stacks 5 baking potatoes 2 onions, chopped 6 TBS butter 1 1/2 cups grated cheese, Gruyere or cheddar kosher salt freshly ground pepper heavy cream or half and half cooking spray thyme sprigs Preheat oven to 400 degrees. Thinly slice raw potatoes using mandoline or food processor. They can also be carefully hand sliced into thin even slices. Set aside. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside. Grate cheese. Set aside. Spray all twelve muffin cups of a regular size muffin pan. Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese. Pour 1 TBS cream over each potato stack. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
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I'll share my recipe, if you'll share yours, December 19, 2011
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I haven't made this yet, but I sure plan on it! Slow-Cooked Pot Roast with Horseradish and Mustard Sauce (Fine Cooking) 2 carrots, peeled and cut in half 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges 3 cloves garlic, smashed 3 sprigs fresh thyme 1 large bay leaf 3 whole cloves or allspice berries 1 cup homemade or low-salt canned chicken broth 1 cup dry white wine (such as Sauvignon Blanc) 2 Tbs. tomato paste 1 boneless beef chuck roast (2-1/2 to 3 lb.) 2 Tbs. olive oil Kosher salt and freshly ground black pepper 2 Tbs. brandy 1/2 tsp. prepared horseradish 1/2 tsp. grainy prepared mustard 2 Tbs. sour cream 1 tsp. all-purpose flour 2 Tbs. minced fresh parsley Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley. Pot roast without a slow cooker: If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250 F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.
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I'll share my recipe, if you'll share yours, December 6, 2011
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Bacon, Leek and Cheddar Mini-Quiches (Fine Cooking) 5-stars with all the reviews on this. You'll need four mini muffin tins for this recipe (or two if your tins have 24 cups). If you don't have enough muffin tins, you can assemble the quiches in batches, storing the remaining egg mixture and dough in the refrigerator until you're ready to use it. Yields about 4 dozen mini quiches. 3/4 lb. bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1-1/4 cups half-and-half 1 cup grated extra-sharp Cheddar 2 large eggs 2 large egg yolks 2 Tbs. chopped fresh thyme leaves 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 tsp. ground nutmeg Cooking spray 2 1.1-lb. packages frozen puff pastry sheets, thawed according to package directions (preferably Pepperidge Farm brand) Flour as needed for rolling out the dough Preheat oven to 400F and position racks in the top and bottom thirds of the oven. In a medium skillet over medium-high heat, cook the bacon until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 1 to 2 Tbs. of fat in the skillet. Set the skillet over medium heat and cook the leeks, stirring occasionally, until softened, about 5 minutes. Let cool slightly. While the leeks cool, combine the half-and-half, Cheddar, eggs, egg yolks, thyme, salt, pepper, and nutmeg in a medium bowl. Add the cooled leeks and the bacon and stir to combine. Lightly spray four mini muffin tins (or two if your tins have two dozen cups) with cooking spray. Working with one sheet of puff pastry dough at a time, use a floured rolling pin to roll the dough on a lightly floured work surface into a 10- by 18-inch rectangle. Stamp out 3-inch circles of dough with a cookie cutter and gently press the rounds into the mini muffin tins. Fill each with about 1 Tbs. of filling; you can fill right to the top of the dough. You may not need all the dough; save leftovers for another use. You can bake the quiches immediately or freeze and bake them later. Bake the quiches, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown, about 20 minutes. Unbaked quiches can be frozen for up to a month. Freeze the quiches in the muffin tins for about 2 hours, or until set. Remove them from the tins and transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag. To bake, transfer the quiches back to the tins and bake immediately, without thawing. Baking time for frozen quiches will be about 30 to 35 minutes.
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glenda_al
12 years ago
Yummy Taco Crackers I make

2 7 oz boxes cheese crackers
5 tsp taco seasoning
1 tsp each
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chili powder
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turning several times
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patti43
12 years ago
I like apple cake--but not so much apple pie. Go figure! This is baked in a 9" cake pan so it's small enough for two.

EASY APPLE CAKE (Pillsbury site)

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded peeled apples (about 2 medium apples)
1/2 cup chopped walnuts
1 quart vanilla or cinnamon ice cream

Heat oven to 350Ã¯Â¿Â½F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.

Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream. The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome.This cake is also delicious cooled and dusted with powdered sugar.

I'll share my recipe, if you'll share yours, December 24, 2011

Comments (4)

dedtired

Marilyn Sue McClintock

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glenda_al

patti43

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