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7 years ago
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7 years agolast modified: 7 years agoLilyfinch z9a Murrieta Ca thanked Prettypetals_GA_7-8Cenk H
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I'll share my recipe, if you'll share yours, May 23, 2012
Comments (5)You can't go wrong with a 7-layer salad. I make mine a little different, but no matter what, it just gets better the longer it sits. It's great for picnics or cookouts because it doesn't last long enough for the mayo to go bad! Jasdip, that glaze sounds delicious! Have any of you ever made gazpacho? I've wanted to try it so this may be the summer to do so. I found this recipe, but if you have one you really like, I'd appreciate it if you could post it. GAZPACHO 1 red pepper, diced 1 green pepper, diced 3 medium ripe tomatoes, peeled and diced 1/2 red onion, diced 4 Tbsp olive oil 2 Tbsp apple vinegar 7 leaves fresh basil 1 cup minced cucumber 1 clove garlic 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper 1/4 tsp tabasco sauce 1/4 tsp cumin 1 pinch salt 1/2 cup cold water For garnish: diced avocado, fresh basil leaves, radishes, parmigiano reggiano. Put aside 2 Tbsp diced red pepper, 2 Tbsp diced green pepper, 2 Tbsp diced tomato and 1 Tbsp red onion. Put the rest of the ingredients in a blender and mix them for about 10 seconds. Transfer the mixed ingredients in a soup bowl and add the chopped pepper, tomato and onion that you set aside. Give it a stir and put the covered bowl in the fridge for a few hours. The longer the soup stays in the fridge, the more the aromas blend. Serve in glasses or bowls, garnished with the diced avocado, fresh basil, radishes and parmigiano. Serves 4-6...See MoreI'll share my recipe, if you'll share yours, May 28, 2012
Comments (3)I made this for dinner last night. I omitted the green pepper and cooked the potatoes separately and mashed them. Tangy Beef Pot Roast (Slow-Cooker) By The Canadian Living Test Kitchen There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten. 1 tbsp vegetable oil 1 boneless cross rib pot roast or blade pot roast, (3 lb/1.5 kg) 3 cups sliced onions 1-1/2 cups beef stock or water 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1-1/2 tsp ginger 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1 bay leaf 8 potatoes, halved 1/3 cup all-purpose flour 1 cup light sour cream 1 sweet green pepper, sliced Put sliced onions and potatoes in the bottom of a 5-6 quart slow-cooker. In Dutch oven, heat oil over medium high heat; brown roast on all sides, about 10 minutes. Place meat on top of onions and potatoes. Drain off any fat and add 1/2 cup of the beef broth to deglaze the pot, pour over the meat in the slow cooker. Combine remaining beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook on Low 7-8 hours or until meat tender. Discard bay leaf. Transfer meat to cutting board and let rest 15 minutes. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm. Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the cooking juices. Whisk mixture back into pot. Add green pepper. Turn to High heat and cook 15 minutes until thickened. Slice beef; add to platter. Serve with sauce....See MoreI'll share my recipe, if you'll share yours, May 21, 2012
Comments (8)I've made rolls similar to these but never the same technique--and never with raisins, which I love! CINNAMON PECAN CARAMEL PULL APARTS (The Sam) 3-10 oz packages refrigerator biscuits, quartered 1 2/3 cups sugar 3/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan pieces 1/4 cup raisins Preheat oven to 350 Combine cinnamon and 2/3 cup sugar in large bowl. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted � mix well. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter. Bake in heated oven for about 40 minutes. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides....See MoreI'll Share my Recipes if you Share Yours Tues May 18
Comments (8)This is in the oven right now for Kamren's 10th birthday. I'll take it by his 4th grade class this afternoon. I've made it a handful of times since AnnT posted it on her blog. My guys love it and it packs so nicely in their lunch boxes. Sometimes I use leftover coffee for the water. I also only use 1.5 cups sugar and 1/2 whole wheat pastry flour. Texas Sheet Cake (Buttermilk Brownies) ======================================= From the Food Librarian's Blog Source: Better Homes and Gardens Ingredients 2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 1 cup butter 1/3 cup unsweetened cocoa powder 2 eggs 1/2 cup buttermilk or sour milk 1-1/2 teaspoon vanilla 1 recipe Chocolate-Buttermilk Frosting Directions Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch, or a 14" X 11" baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan. Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies. Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container. Here is a link that might be useful: AnnT's Blog...See MoreIngrida
7 years agoHalloBlondie-zone5a
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7 years agoPrettypetals_GA_7-8
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7 years agoPrettypetals_GA_7-8
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7 years agoLilyfinch z9a Murrieta Ca
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7 years agoLilyfinch z9a Murrieta Ca
7 years agototoro z7b Md
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7 years agolast modified: 7 years agoCenk H
7 years agolast modified: 7 years agoLisa Adams
7 years agoLisa Adams
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7 years agoLilyfinch z9a Murrieta Ca thanked noseometer...(7A, SZ10, Albuquerque)Lisa Adams
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