When is a recipe no longer the recipe?
yeonassky
4 years ago
Featured Answer
Sort by:Oldest
Comments (23)
Related Discussions
RECIPE: Red Currant Cookies...Needing Recipe
Comments (4)Scroll down to the Tiny Tartlet recipe at the site below. You'd have to sprinkle w/powdered sugar. Watch out - music will play. Here is a link that might be useful: Tiny Tartlets...See MoreRECIPE: Squash recipes???
Comments (12)I've been collecting them lately, here are some you can try. I had more but accidentally deleted them :^( Zucchini with Lemony Crumbs Serves 4 Active time: 20 minutes Start to finish: 40 minutes 2 lb zucchini, coarsely grated 3/4 stick unsalted butter, divided 1 1/2 cups coarse breadcrumbs (from day old baguette) 1 1/2 tsp grated lemon zest 1 tsp chopped thyme 2 garlic cloves, minced Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs. Grilled Zucchini Pepper Salad Serves 4 Active time: 20 minutes Start to finish: 1 hour 1 1/2 lb zucchini, cut lengthwise into 1/4" thick slices 2 red bell peppers, quartered 1/4 cup extra virgin olive oil, divided 2 Tbsp balsamic vinegar 2 tsp packed light brown sugar 2 Tbsp chopped basil Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 tsp salt, 1/8 tsp pepper and remaining 2 Tbsp oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Zucchini Lime Slushee Makes 4 drinks Active time: 10 minutes Start to finish: 10 minutes 2 medium zucchini, chopped 1/2 cup superfine granulated sugar 1/4 cup fresh lime juice 3 cups ice cubes zucchini slices for garnish Purée zucchini with sugar, lime juice, and 1/8 tsp salt in a blender. Add ice and blend until ice is finely crushed. Serve in 10-oz glasses. Zucchini Whoopie Pies Makes 12 (dessert) Active time: 30 minutes Start to finish: 1 hour FOR CAKES: 2 cups coarsely grated zucchini (10 ounces) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup well-shaken buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts (4 ounces), chopped FOR FILLING: 1 (8 ounce) package cream cheese, softened 1/2 stick unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Scant 1/2 teaspoon salt MAKE CAKES: 1. Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets. 2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture. 3. Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl 4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. 5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated. 6. Spoon 1/4 mounds of batter 2 inches apart on baking sheet. Bake, switching positions of sheets halfway through, until tops are puffed and golden and spring back when touched,18 to 22 minutes. Transfer with a spatula to a rack to cool completely. MAKE FILLING: 1. Beat together cream cheese, butter, confectioners' sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. ASSEMBLE PIES: 1. Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes. Note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving. ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1\-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2\-1/2 cups all\-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13\-in. x 9\-in. baking pan. Bake at 350° for 35\-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1\-1/2 dozen. http://www.tasteofhome.com/recipes/Zucchini-Brownies?pmcode=SL981VH05M&_mid=236200&_rid=236200.220100.28120 ~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread 3 eggs 3/4 C vegetable oil 2 C sugar 2 tsp vanilla 2 C shredded zucchini (1 \- 2 good size ones) 1 \- 8\-oz can crushed pineapple, drained 3 C all\-purpose flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 C chopped nuts 1 C raisins Mix first 6 ingredients together. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if youre using nutmeg). Add remaining ingredients. Mix all together. Baking options: Pour into two 4? X 8? well\-greased loaf pans and bake at 350 for an hour. Or Pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft....See MoreRECIPE: Recipe: Persimmon & Goat Cheese tart
Comments (3)Quick update: I made this tart again, but this time I used filo sheets as the base. I used a butter-flavored cooking spray, layering about six greased sheets in an 8" pan. I angled the sheets slightly so that when I folded the excess inside, the square corners didn't get too thick. I tossed the persimmon slices with both lemon juice and brown sugar, because the fruit had barely ripened in time for Xmas day dinner. Baking time/temp was the same as for regular pastry dough. Spouse said he liked it with the filo even better than a butter pastry dough. Big hit with everyone, and very easy! I didn't have any fresh herbs except some pineapple sage growing in my garden. This is very different than regular sage, with a sweet pineapple flavor. It was great shredded in with the persimmons and chevre....See MoreRecipe of the day October - Harvest recipes!
Comments (4)Sure does sound good--very hearty. I wish we would get some cooler weather so we can start enjoying the fall/winter vegetables and fruits. Got this recipe over on the Cooking Forum. It's a keeper. Never thought I liked Brussel sprouts until I had them NOT cooked to death. It got raves over at the CF--for good reason! MARILYN'S BRUSSELS SPROUTS 18-20 Brussels sprouts, cut in half Salt and peper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. feshly grated Parmesan cheese 2 Tbsp. real mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover, bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from heat and plunge into ice water to stop cooking and set the green color. Remove liquid from skillet and add butter. When melted whisk in flour along with more salt and pepper. Stir until smooth and bubbly. Cook about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole. Sprinkle top with cracker crumbs and bake at 350 for 20 min. or until bubbly. 4 servings....See MoreSofia
4 years agoyeonassky
4 years agoyeonassky
4 years ago
Related Stories
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryARCHITECTUREDesign Workshop: A Recipe for Inspiration in the New Year
Attention to craft, humble materials, mystery and more will influence my architecture work in 2015
Full StoryKITCHEN DESIGNSweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen
A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements
Full StoryHOLIDAYSHoliday Recipe: Warm Up the Kitchen With Danish ‘Aebleskiver’
If they aren’t already, these holiday breakfast treats may become a new family tradition
Full StoryKITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full StoryBEDROOMS9 Design Recipes for a Peaceful Bedroom
Find your bliss in these dreamy, relaxing sleep spaces
Full StoryLANDSCAPE DESIGNRecipe for Tropical Edible Garden Style
Appeal to exotic good taste with fruit trees, palms and tropical look-alikes in your temperate-climate garden
Full StoryINDUSTRIAL STYLEFollow This Recipe for an Industrial-Style Kitchen
Durable materials and fixtures favored by chefs combine for a hardworking space full of aesthetic appeal
Full StoryDECORATING GUIDES10 Recipes for Shabby Chic Style
Rustic furniture, floral fabrics, sparkling chandeliers. Here are 10 easy ways to bring the romantic cottage look into your home
Full StoryKITCHEN DESIGN10 Inspiring Design Recipes for Coastal Kitchens
Bring that beach-vacation feeling home with these style ingredients
Full Story
lindac92