I'll Share My Recipe if You Share Yours Dec.27

15 years ago

Lemony Greek Potatoes in the Slow-Coooker

3 lb white potatoes

1/2 cup finely sliced onion

1 tbsp olive oil

1 cup chicken stock

zest of 1 lemon

2 tbsp lemon juice

2 tsp finely chopped garlic

1/2 tsp oregano

pinch salt and pepper

Slice each unpeeled potato lengthwise into 6 wedges. Place in slow cooker with onions. Drizzle with olive oil and turn to coat.

Combine remaining ingredients; pour over potatoes. Cook on High for 2 hours.

Potatoes can keep warm on Low for 20 minutes. Any longer, they will still taste delicious, but will begin to lose their shape.

Sort by:Oldest

Comments (5)

luckygardnr
15 years ago
Beef Stifado

Serving Size : 8 Preparation Time :0:00
Categories : Meats Crockpot
Ethnic Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Lean stewing beef
3 tablespoons Butter
1 can (1 lb) small onions
1 tablespoon Brown sugar
1/2 cup Dry white wine
1/2 cup Water
3 tablespoons Tomato paste
1/4 cup Red wine vinegar
1 teaspoon Mixed pickling spices
4 Whole cloves
3 Buds garlic -- minced
Salt and pepper to taste
1 package (12 oz) frozen tiny peas

SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD
Cut meat in 1-inch chunks; Melt butter in large frying pan; Brown meat.

Transfer to crockery pot.

Stir drained onions and brown sugar into frying pan.

Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot.
Add wine, water, tomato paste and vinegar to frying pan.

Stir to loosen drippings. Pour over meat and onions.
Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot.

Season with garlic, salt and pepper.
Cover. Cook on LOW 8 hours.
Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins.
patti43
15 years ago
I thought I'd posted this earlier, but it isn't here! I haven't made this particular dish, but I know Harry'd just love it so I'll try it soon.

BROCCOLI GRATIN (Kitchen Comments)

1/4 cup butter
1/4 cup flour
2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

Preheat oven to 400Ã¯Â¿Â½F. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for a minute or two. Slowly add milk and whisk till smooth stirring in nutmeg and thyme. Turn off heat and add shredded cheese stirring till melted.

Place broccoli florets in baking dish and pour cheese sauce over the top. Sprinkle with panko bread crumbs and Parmesan cheese. Bake for 20-25 minutes or until bubbly and golden brown. Enjoy!
Related Discussions
I'll share my recipes if you share yours 2/23 - 3/1/14
Q
Comments (23)
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.
...See More
I'll Share My Recipes If You Share Yours 2/16 - 2/22
Q
Comments (21)
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.
...See More
I'll Share My Recipes If You Share Yours 2/9-2/16
Q
Comments (45)
I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ÃÂ¼ teaspoon cayenne pepper (optional) ÃÂ½ teaspoon salt ÃÂ½ teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ÃÂº F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not Ã¢ÂÂjiggleÃ¢ÂÂ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.
...See More
I'll share my recipe, if you'll share yours, September 5, 2012
Q
Comments (6)
INGREDIENTS tablespoon LAND O LAKES Butter, softened 1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits) 1 can (10.2 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits) 13 large marshmallows 1/2 cup LAND O LAKES Unsalted or Salted Butter 1/2 cup hot fudge ice cream topping 1 teaspoon McCormick Pure Vanilla Extract 1 cup sugar 1 tablespoon Hersheys Special Dark baking cocoa DIRECTIONS 1 Heat oven to 350F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside. 2 In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth. 3 In medium bowl, stir sugar and cocoa until blended. 4 Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits. 5 Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve. Using fresh marshmallows is key to the success of this recipe.
...See More
glenda_al
15 years ago
A good cup of coffee with creamer and sweetener is all I need for a couple days.
patti43
15 years ago
I feel the same way, Glenda. Too much food and too much cooking. Wish I didn't have to cook for a while. Also wish we'd have our Thanksgiving in October like Canada. That's barely over with when it's time to start baking and planning more meals for Christmas.
Jasdip
Original Author
15 years ago
I was ready for chicken, stuffing and mashed potatoes again.
I love our Thanksgiving, early in the fall!!!!

But I'm sick of cookies and sweets. I don't eat many sweets anyway, but I was making my macaroons and taking them for Christmas and Boxing Day dinners. Plus others had made cookies as well. Everywhere I went there were homemade cookies and treats. Yuck. Sugar overload.

I'll Share My Recipe if You Share Yours Dec.27

Comments (5)

luckygardnr

patti43

Related Discussions

glenda_al

patti43

Jasdip
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll Share My Recipe if You Share Yours Dec.27

Comments (5)

luckygardnr

patti43

Related Discussions

glenda_al

patti43

JasdipOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author