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Registered: ‎03-09-2010

MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Hello friends!!! I can't believe another month has come and gone. Hope you are doing well. Thanks to those who posted recipes this month. Your time and efforts are appreciated! Blessings to ALL!

forrestwolf
Easy Corned Beef 'n' Cabbage

4 cups water
1 corned beef brisket with spice packet (2 pounds)
1 medium head cabbage, cut into 8 wedges
2 large red potatoes, cut into 2-inch chunks
1 can (14-1/2 ounces) chicken broth
4 large carrots, cut into 2-inch chunks
1 medium onion, cut into 2-inch pieces

In a 6-qt. pressure cooker, combine water and contents of corned beef
seasoning packet; add beef. Close cover securely; place pressure
regulator on vent pipe. Bring cooker to full pressure over high
heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure
regulator should maintain a slow steady rocking motion; adjust heat
if needed.)
Meanwhile, in a large saucepan, combine the cabbage, potatoes and
broth. Bring to a boil. Reduce heat; cover and simmer for 10
minutes. Add carrots and onion. Cover and simmer 20-25 minutes
longer or until vegetables are tender; drain.
Remove pressure cooker from the heat; allow pressure to drop on its
own. Remove beef to a serving platter. Discard cooking liquid.
Serve beef with cabbage, potatoes, carrots and onion.

Zhills
Bangers served on Irish Colcannon and smothered in Guinness Onion Gravy.

1 pound potatoes, peeled and diced
1 tablespoon butter
1 tablespoon sour cream
milk to taste
1/4 pound bacon, cut into 1 inch slices
pepper to taste
1 tablespoon butter
1/2 small head cabbage, thinly sliced
2 green onions, sliced (can omit)
salt and pepper
1 tablespoon oil
1 pound sausage
1 large onion, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 bottle Guinness
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar

Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.
Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes. Season with pepper add the butter and cook into it foams, about a minute.
1. Add the cabbage, mix to coat and let cook until tender, about 10 minutes.
Heat the oil in a pan over medium high heat.
2. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.
3. Add the onions and saute until tender, about 5-7 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Sprinkle in the flour and let it cook for a few minutes.
6. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.Remove the sausage and continue to simmer to reduce by half about 10 minutes.
Meanwhile, Mix the butter, sour cream and milk into the colcannon.
7. Divide the colcannon between 4 plates, top with sausages and cover in gravy. Servings: makes 4 servings


forrestwolf
FRIED SAUSAGE GRITS

4 cups water
1 teaspoon salt
1 cup quick-cooking grits
1/2 pound bulk pork sausage
1 small onion, finely chopped
Cornmeal
Oil for frying

In a saucepan, bring water and salt to a boil; slowly add grits,
stirring constantly. Reduce heat to medium-low; cover and cook for
5-7 minutes or until very thick; set aside.
In a skillet, cook and crumble sausage until browned; drain. Add
sausage and onion to grits; mix well. Spoon into a greased 8-in. x
4-in. loaf pan. Chill overnight.
Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In
a large skillet, fry in oil until golden brown on both sides.
****I always add in some cheddar cheese****


Zhills
Chocolate-Filled Crescents

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup mini-chocolate chips OR Hershey chocolate squares
Powdered sugar, if desired
Could add small layer of peanut butter under chips

1. Heat oven to 350°F. Separate dough into 8 triangles.
2. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Beebee2
Roasted Brussels Sprouts and Shallots

24 small shallots
2 T extra-virgin olive oil, divided
2 lb Brussels sprouts, preferably small
1 t kosher salt or ground sea salt

Preheat oven to 375 deg F.
Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.
Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems
Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.
Increase oven temperature to 400 deg F.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.


forrestwolf
BACON , CARMELIZED ONION POTATO SALAD

2 Tbsp, olive oil
2 C. red onion, diced
1/4 C. brown sugar
6 potatoes, cubed (USE RED POTAOES)
1/2 C. fresh chives, snipped (reserving 1 Tbsp. for garnish)
12 slices Smoked Bacon, diced and fried medium crisp (reserve 3 Tbsp. for garnish)

Dressing:
1 C. mayonnaise
1 Tbsp. Dijon mustard
Juice of 1 lemon
2 Tbsp. sour cream

Sauté onion in oil over medium low heat for about 5 minutes. Add brown sugar and continue to cook an additional 5 minutes. Meanwhile, boil potatoes until just tender, approximately 10 minutes. Drain and cool slightly.
Combine the onions, potatoes, chives, and all but 3 Tbsp. of the bacon. Whisk together the mayonnaise, mustard, lemon juice and sour cream. Pour mayonnaise mixture over potatoes. Toss together. Sprinkle with remaining fried bacon. Garnish with reserved chives.

sue-p
Marinated Chicken Wings

3-5 pounds chicken wings, fresh or frozen (thawed)
1 cup water
1 cup soy sauce
1/2 cup sugar
1/4 cup pineapple juice (I use a whole can of the small size)
1/4 cup oil
1 tsp. garlic powder

Cut off wing tips and discard or save for another use.
Cut remaining wing in half.
Marinate in refrigerator for 1 hour or overnight.
Bake at 350 degrees for 1 hour or until done.
Use a 9x13" pan and turn a few times while marinating and while baking.

forrestwolf
Fiesta of a Spread

1 (10-1/2-ounce) package corn chips, crushed (MEANING FRITOS)
1/4 cup butter, melted
2 (16-ounce) cans refried beans
1 (1-1/4 ounce) package taco seasoning mix
1 (6-ounce) carton avocado dip
1 (8-ounce) container sour cream
3 (2-1/4-ounce) cans sliced ripe olives
2 tomatoes, seeded and chopped
2 (4.5-ounce) cans chopped green chilies, drained
1 (8-ounce) package Monterey Jack cheese with peppers, shredded

Preheat oven to 350 degrees F. Combine crushed corn chips and butter; press into bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool on a wire rack.
Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture; cover and chill 8 hours.
Place on a serving plate, and remove sides of springform pan. Serve with large corn chips or tortilla chips.
You might want to add a half pound shredded cooked chicken or browned ground beef to this popular Mexican spread for a hearty change. You can also substitute 1 cup homemade guacamole for avocado dip, if you enjoy making the creamy dip.


Beebee2 (Source: Sabatini2 @ QVC Recipe Swap)
Sabatini's Pickled Red Onion Rings

These are delicious as a salad, sandwich, or taco topper!

boiling water - optional, see note below
1 large red onion
1/2 c apple cider vinegar, or red wine vinegar
1/2 c cold water
1 1/2 t kosher salt; less if using regular table salt
1 T sugar

Boil some water, thinly slice the red onion, and place the sliced onions in a bowl. Pour boiling water over them, count to 10, and drain in a colander.
Whisk vinegar, cold water, sugar and salt together until sugar and salt are dissolved. Add the onions, toss to coat and let sit at room temperature for one hour.
It's really not necessary to first blanch the onions in boiling water, but it guarantees there'll be less of an oniony 'bite', if that bothers you. Otherwise, skip that step.


Zhills
Shepherd’s Pie

For the mashed potatoes:
2 pounds russet potatoes
1/2 cup heavy cream or half and half
6 tablespoons unsalted butter
Salt and white pepper to taste

For the filling and pie:
2 tablespoons vegetable oil
1 large sweet onion, diced
2 carrots, peeled and diced
ground lamb or 1 pound ground beef (2 lbs)
2 tablespoons ketchup
2 cups chicken or beef broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 cup fresh or frozen corn kernels, thawed ??
1 cup fresh or frozen English peas, thawed
1 can mushrooms
Salt and pepper to taste
2 tablespoons unsalted butter for top of potatoes
Sweet paprika for dusting

To make the mashed potatoes: Peel the potatoes and cut into 2-inch chunks. Place in a large pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to medium and simmer until tender, about 15-20 minutes. Drain the potatoes and set aside.
Place the pot back on the stove over medium-low heat. Add the cream and butter and stir until butter has melted. Return potatoes to the pot and mash until smooth, incorporating the cream and butter as you go. Season to taste with salt and white pepper.
To make the pie: Preheat the oven to 400 degrees F.
Prepare the filling: Pour the oil into a 12-inch cast iron skillet or oven safe frying pan and heat over medium-high heat. Add the onion and carrots and sauté just until they begin to get tender, about 5 minutes. Add the meat and cook until browned, breaking it up as it cooks. Stir in ketchup, broth and Worcestershire sauce, and bring to a simmer. Sprinkle in the flour and mix well. Continue to simmer gently over medium-low heat until the sauce is thickened slightly, about 10 to 12 minutes.
Add the corn and peas to the meat mixture and stir until combined. Season filling with salt and pepper to taste. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. (Good luck with that!) Smooth the potatoes with a spatula as best you can. Dot the potatoes with bits of butter and dust with paprika.
Place skillet on a baking sheet lined with parchment paper and bake on the middle rack of the oven for 30-40 minutes, or until the filling is bubbly and the potatoes have browned. Remove and cool for at least 15 minutes before serving.


housecat (Source: Laura Vitale)
Italian Meatloaf

http://www.youtube.com/watch?v=jgeZjmXCDiw

Zhills
Skillet Roasted Parsnips and Carrots

3 tablespoons olive oil
1 pound parsnips (peeled and cut on the diagonal into 3/4-inch pieces, about 2-1/2 cups — see note)
1 pound carrots (peeled and cut on the diagonal into 3/4-inch pieces, about 2-1/2 cups — see note)
1/4 cup fresh tangerine or orange juice
1/2 cup hot water
2 teaspoons mild honey (such as tupelo)
2 teaspoons Sugar
2 tablespoons chopped fresh Italian parsley
Sea salt and freshly ground black pepper

Place the olive oil in a large skillet and heat it over medium-high heat. When hot, add the parsnips and carrots, and cook, stirring occasionally, until the vegetables turn golden brown, 12 to 15 minutes.
Meanwhile, combine the tangerine juice, hot water, and honey in a small bowl, and stir to dissolve the honey.
Add the juice mixture to the skillet and bring to the start of a simmer. Then reduce the heat to medium, cover the skillet, and cook, stirring occasionally, until the vegetables are almost tender, about 10 minutes.
Remove the cover, raise the heat to medium-high, and cook, stirring frequently, until the liquid evaporates, about 5 minutes.
Sprinkle the sugar over the vegetables and cook until they’re glazed and caramelized, 3 to 5 minutes. Stir in the parsley, and season with sea salt and black pepper to taste. Transfer to a warm platter, and serve hot.
Note: To ensure even cooking, select parsnips and carrots that are the same diameter, if possible. Halve or quarter the thicker parts so that all the pieces are similar in size. If the parsnips are more than an inch wide at the top, remove and discard the tough core.
Feel free to experiment with other root vegetables, juices, sweeteners and herbs to vary the results. For example, baby turnips and rutabagas are delicious cooked in this manner with apple cider, a splash of maple syrup and a sprinkling of fresh thyme


sue-p (source: Facebook)
Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin (or 2 (1 lb.) tenderloins
1/4 cup low sodium soy sauce
1 tbsp. yellow ballpark mustard
2 to 3 tbsp. real maple syrup
2 tbsp. olive oil
2 tbsp. diced dried onions
1-1/2 tbsp. garlic salt or powder

Mix ingredients listed above. Pour over tenderloins in the slow cooker. Cook on LOW for 6 hours.


Sabatini2
Different Macaroni Salad

1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan, grated
1 cup dill pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lawry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/4 teasspoon dried horseradish
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix the Lawry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour


house-cat
No Name

I was thinking about the "butter" suggestion, because it's hard to narrow it down to one recipe. As I was pondering I was cooking some tilapia in my cast iron skillet with butter, olive oil, garlic and a few red pepper flakes. It's delish!


Zhills
Hi-Way Restaurant Beef Barley Soup

2 cups diced potatoes
3 cups diced carrots
3 cups diced celery
1/2 cup chopped onions
1/2 teaspoon black pepper
1/4 cup beef base
8 ounces tomato sauce
2 cups chopped beef roast
Water (to make 3 qts)
Add:
2 cups barley (cooked, rinsed well)

Combine all ingredients except barley in kettle. Add water to cover. Boil until vegetables are tender, about 20 minutes. Add barley, cook 15 minutes.
NOTE: Additional water may be needed to acquire desired consistency. If adding water, additional beef base should also be added. Makes 4 quarts


Beebee2
Oregano Chicken

1/4 c butter, melted
1/4 c lemon juice
2 T Worcestershire sauce
2 T soy sauce
2 t dried oregano
1 t garlic powder
6 skinless, boneless chicken breast halves

Place chicken in an ungreased 7 x 11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.


Sabatini2
Carnitas

3 pounds boneless pork shoulder or pork butt, cut into 2 or 3-inch cubes
1 cup fresh squeezed orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
2 bay leaves
1 stick cinnamon, (Mexican is best, tho not necessary)
1 teaspoon chili powder of choice
1 teaspoon ground cumin
1 teaspoon oregano (Mexican is best, tho not necessary)
1 teaspoon Kosher salt, plus more to taste
* just enough water to cover all

Place the pork in a large Dutch oven or heavy pot. Add the rest of the ingredients, then add enough water to just barely cover the meat, & give it a stir. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed.
(Taste to make sure the meat is tender, & if not add a bit more water & continue cooking until it evaporates) When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.


Puffy taco shells
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
peanut or canola oil for frying

Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin. (You need a tortilla press!)
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Carefully place a disc into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a V shape. They should cook about 20 seconds on each side, or until light brown & crispy. Transfer to paper towels to drain.
Makes 16 tacos.


Zhills
Mocha Pudding Cake

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar, divided
1/4 Cup unsweetened cocoa, divided
1 1/2 tablespoons instant coffee granules
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Preheat oven to 350°.
Combine flour, baking powder and salt, sugar, cocoa, and coffee granules in a bowl.
Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well.
Spoon batter into an 8-inch square baking dish coated with cooking spray.

Combine:
1/3 cup sugar
2 tablespoons cocoa.
Sprinkle over batter.
Pour 1 cup boiling water over batter (do not stir).

Zhills
Hot Fudge Pudding Cake

1¼ cups granulated sugar, divided
1 cup all-purpose flour
7 tablespoons Dutch-processed cocoa, divided (I like Hershey’s Special Dark)
2 teaspoons baking powder
¼ teaspoon salt
¾ cup semisweet chocolate chips
½ cup milk
? cup unsalted butter, melted
2 teaspoons vanilla extract
½ cup light brown sugar, packed
1¼ cups hot water
3 teaspoons instant espresso powder (optional, but highly recommended)

Heat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together ¾ cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.
Spread this batter mixture into an 8? x 8? baking pan.
Sprinkle with chocolate chips.
In another medium bowl, stir together the remaining ½ cup granulated sugar, 4 tablespoons cocoa, and brown sugar.
Sprinkle this mixture over the top of the batter.
In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.
Carefully pour the hot water mixture over the top of the cake. Do not stir.
Bake for 40 minutes, or until the center is no longer jiggly.
Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.


Sabatini2
Easy Chilean Fish Stew

optional: little neck clams or mussels, or both (enough for everyone to have several - a dozen or two)
olive oil for sauteing
1 large onion, chopped
1 large green pepper, chopped
3 stalks celery, sliced
2 or 3 cloves garlic, chopped
1 large can clam broth (46 ounces), like Snow's Ocean Clam Juice
2 cups white wine (divided)
2 potatoes, cubed
2 or 3 carrots, sliced
1 28 oz can diced tomatoes
1 bay leaf
salt & pepper
juice of 1 lemon
1/4 cup fresh parsley, chopped (or cilantro if you're a fan)
1 & 1/2 to 2 #s fish (cod, etc.) cut into large chunks

1. If using -Soak clams/mussels in salted water for 1 & 1/2 hours. Use kosher, or sea salt. Not iodized salt. Drain.
2. In large pot, saute onions in fruity olive oil until soft & just beginning to brown. Add bell pepper & sliced celery, saute for approximately 3 or 4 minutes, then add garlic, & stir for a minute.
3. Pour in clam juice, 1 & 1/2 cups white wine, potatoes & carrots, bay leaf, salt & pepper, & simmer 10-15 minutes. Add the canned, diced tomatoes w/ their juice & continue simmering until all is tender. Taste & add more salt & pepper, if necessary.
4. While above is cooking, remove some of the hot broth, put into separate pot, & add clams and/or mussels. Cover & cook gently, just until the shells open. Discard any shellfish that don't open. Remove shellfish, & pour broth back into soup pot.
5. Add last 1/2 cup white wine, juice of 1 lemon to the stew, bring to boil, then stir in the chopped parsley. Add chunked fish, pushing fish down gently to submerge in the broth. Turn off heat, & cover w/ lid for a few minutes. Don't stir. Allow fish to cook, using residual heat from the stew.
Ladle stew into bowls, topping each serving w/ clams/mussels. Serve w/ thick slabs of bread to dip into the stew.
ETA: This makes plenty, and is enough to feed a hungry family! Feel free to cut it in half, which would then be about 4 servings. Other fish can be used (like sea bass), or add shrimp & scallops. The more the merrier!


walker
Creamy Tuna Casserole

4 to 5 cups hot cooked noodles
2 cans (6 1/2 oz. each) tuna, drained
1 1/2 cups dairy sour cream (can substitute 1 can cream of mushroom soup)
2/3 cup milk
1 can (4 oz.) mushroom slices or pieces
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 Tablespoons butter or margarine, melted
snipped parsley, optional

Mix noodles, tuna, sour cream, milk, mushrooms, salt and pepper in 2 quart casserole. Cover casserole tightly and microwave on Medium for 10 minutes; stir. Mix bread crumbs, cheese and butter/margarine; sprinkle evenly over tuna mixture. Microwave uncovered on Medium until hot and bubbly, 4 to 7 minutes. Spring with parsley, if desired.


Zhills
Pasta Pomodoro

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta (I use rigatoni)
Pecorino Romano cheese

Before you start… Put water on to boil for pasta.
Cut tomatoes in eighths; set aside. Slice garlic thin. Cut basil into strips.
Add olive oil, basil, and garlic to large skillet pan.
Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later.
Simmer for a minute or two. Do not let the garlic brown.
Add the tomatoes.
Cover and cook 15 minutes or until tomatoes become a sauce.
Add salt and pepper to taste.
Cook the pasta while tomatoes are cooking.
When pasta is ready add directly to tomato sauce in pan.
Mix and serve. Garnish with fresh basil and cheese.
Restaurants serve it, this is how I make it!


Sabatini2
Pot Roast with Vegetable Gravy

3.5 - 4# beef pot roast
3 garlic cloves, each one peeled & sliced into fourths
salt & pepper
oil for sauteing
1 Cup celery, small dice
2 medium onions, chopped
2 medium green peppers, chopped (or 1 green & 1 red)
1 Tablespoon tomato paste
1 Cup mashed, canned tomatoes with juice
3 Cups beef broth, divided
*beef bouillion, if needed
flour or cornstarch, as needed to thicken gravy at the end
1/2 Cup fresh parsley, chopped

Make 12 slits all over the pot roast, & insert a garlic slice into each hole, then dust w/ salt & pepper.
Heat the oil in a large dutch oven, & brown the meat thoroughly, & remove to a waiting plate.
To the pot, add the onions, celery, and peppers and saute for 5 minutes. Push them to the sides, add the tomato paste to the center, & stir until it changes to a slightly darker color, about 2 minutes.
Pour in the tomatoes & 2 cups beef broth, & heat to boiling, then add the beef back to the pot.
Reduce heat to a simmer, cover the pot, & cook for 3 hours, or until tender.
Add a bit more broth during the cooking process, if necessary.
Remove the meat & tent with foil to rest & stay warm.
Gravy:
With the remaining beef broth (or water), make the usual slurry of either cornstarch or flour, & slowly whisk into the simmering liquid. Raise the heat & bring to boil while whisking, & cook until thickened.
Taste & adjust seasonings, adding salt & pepper, or some beef boullion to taste.
Stir in parsley & serve. Great with mashed potatoes!

forrestwolf
Mushroom Tomato Bisque

1-1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped sweet onion
1-1/4 cups chicken broth
1/3 to 1/2 cup tomato paste
Pinch sugar, optional
3/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese

Place tomatoes cut side down in a greased 15-in. x 10-in. x 1-in.
baking pan. Brush with 3 tablespoons oil. Combine garlic, salt,
basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered,
at 450° for 20-25 minutes or until edges are well browned.
Cool slightly. Place tomatoes and pan drippings in a blender. Cover
and process until blended; process 1 minute longer.
In a large saucepan, saute mushrooms and onion in remaining oil for
5-8 minutes or until tender. Stir in broth, tomato paste, sugar if
desired and tomato puree. Bring to a boil. Remove from the heat;
stir in cream. Garnish with Parmesan cheese.

forrestwolf
Creamy Caramel Flan

3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

In a heavy saucepan, cook and stir sugar over medium-low heat until
melted and golden, about 15 minutes. Quickly pour into an ungreased
2-qt. round baking or souffle dish, tilting to coat the bottom; let
stand for 10 minutes.
In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a
time, until thoroughly combined. Add remaining ingredients; mix
well. Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger
pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until
center is just set (mixture will jiggle).
Remove dish from a larger pan to a wire rack; cool for 1 hour.
Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large rimmed
serving platter. Cut into wedges or spoon onto dessert plates; spoon
sauce over each serving.

Zhills
This is not really a recipe, but just slice your favorite kielbasa in diagonal (longer) slices and serve on a original Triscuit. You can add a dollop of mustard or a smaller square of cheese. This makes a wonderful appetizer or bite sized treat. Worth trying; you will be surprised how good it is!

Sabatini2
Red Cabbage Slaw

1/3 head red cabbage, finely shredded or sliced
1/3 Cup cilantro, chopped
1 large carrot, shredded
1/3 Cup rice vinegar
1/2 tbsp sugar
1/2 tbsp honey
2 Tablespoons canola oil
salt & pepper

In a large bowl, toss together shredded red cabbage, carrots & cilantro.
In a small bowl, whisk rice vinegar, sugar & honey, then whisk in canola oil. Pour mixture over shredded cabbage, add salt & pepper (to taste) & toss. Let sit for at least an hour.


Beebee2
Mayonnaise Fish and Russian Penicillin

Hi! Quick note for Mary G in CA. A TNT way to rid oily type fish of fish odors is to smear the filets with a layer of Hellman’s mayonnaise and then bake as usual. I then squeeze fresh lemon over. It's really good.
Also, I had the Vicks vapor rub on chest with a thick piece of flannel but better still to loosen cold grip on chest was raw garlic rubbed on my feet bottoms and then put on a pair of thick wooly socks and go to bed. This heats up your feet and works. This was called Russian Penicillin, chemically we could go into how it works by the oil going into your bloodstream. I prefer natural methods.


Zhills
SPAGHETTI CARBONARA

1/4 pound thick sliced bacon
1 tablespoon EVOO
4 extra-large eggs + 1 egg yolk
2 tablespoons freshly grated pecorino romano cheese,
plus more cheese for serving
salt & pepper to taste
1 pound spaghetti

Bring a large pot of water to a boil over high heat.
Cut the bacon into 1/2-inch pieces. Set a medium skillet over moderately high heat. Pour in the olive oil and then add the bacon. Cook until the bacon is lightly colored and some of the fat has been rendered; the bacon should remain soft. (I like mine crisp) Drain off some of the fat if there seems to be an excessive amount.
Meanwhile, in a bowl, vigorously whisk the eggs with the egg yolk. Beat in the cheese and a generous pinch of pepper.
When the water comes to a boil, add a big pinch of salt and the spaghetti. Cook until the spaghetti is barely al dente, then drain. Return the spaghetti to the pot. Add the eggs and bacon and stir vigorously with a wooden spoon until the spaghetti is evenly coated. Add more cheese and pepper if desired and serve at once. Pass a bowl of grated cheese at the table.
Makes 3 to 4 servings. Easy to half for 2.

walker
Bacon and Potato Omelet

3 slices bacon, cut into small pieces
2 small potatoes, peeled, sliced
8 fresh spinach leaves, stems removed, sliced into 1/4" slices
6 eggs, lightly beaten with fork
1/2 cup yogurt
salt and pepper to taste

Heat bacon briefly in 10" skillet. Add potatoes; fry until bacon is crisp and potatoes lightly browned. Add spinach; remove mixture to small bowl. Combine eggs, yogurt, salt and pepper; pour into skillet. Distribute potato mixture evenly over them; cook over low heat without stirring. As eggs set on bottom, lift edges; let uncooked mixture run underneath. When omelet is set, fold with fork; serve immediately.


Beebee2
Baked Garlic Shrimp

1 1/2 lb large shrimp, peeled and deveined
1/2 c olive oil
3 T dry sherry
3 garlic cloves, minced
1/2 t dried thyme
1/4 t salt
1/8 t crushed red pepper
Lemon wedges
Seasoned bread crumbs

Arrange shrimp, slightly apart, in a single layer in nonstick-sprayed baking pan. Mix remaining ingredients except for bread crumbs, pour over shrimp. Sprinkle about 1/3-cup bread crumbs over mixture. Bake in a preheated 400-degree oven for 10-15 minutes.


Sabatini2 (by Helen Chen)
Green Onion (Scallion) & Ginger Noodles

1/2 pound Chinese wheat or egg noodles, or regular vermicelli or thin spaghetti
1 tablespoon plus 2 teaspoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
1 cup thinly sliced green onions
1 tablespoon peeled & finely minced ginger (using a microplane makes it easy)
1 teaspoon sesame oil, if desired

1. In a large pot of boiling water, cook the noodles. Drain, rinse in cold water, & set aside to drain again.
2. In a small bowl, stir together the oyster sauce, soy sauce, and sugar.
3. In a wok or frying pan, heat the canola oil over medium heat. When the oil is hot, but not smoking, add the green onions & ginger and cook, stirring, until the onions turn a darker green, about 1 minute.
4. Sprinkle a few tablespoons of water on the noodles to loosen them, drain, then add them to the pan. Pour the soy sauce mixture over the noodles and stir & toss constantly until the noodles are heated through & evenly colored.
Drizzle w/ sesame oil, if using, & toss a few times to distribute evenly.
Transfer to a serving dish.


house cat
banana/blueberry muffins:

2 cups Bisquick
2 tbs. veg. oil
1/3 cup sugar
1 egg
1 cup blueberries
1 large jar baby food bananas (4 oz?)
milk as needed (about 2/3 cup)

Mix the wet ingredients in a bowl. Gently add Bisquick and milk until they are the right muffin consistency. Always be careful not to over mix muffin batter.
I sprinkle each muffin rather liberally with cinnamon sugar before baking.
This recipe makes about 6 or 7 muffins. (I overfill my muffin cups)


forrestwolf
Pork Tenderloin Marsala

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (14- to 16-ounce) pork tenderloin
3 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 onions, thinly sliced
1/2 cup sweet Marsala wine

In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
Slice the tenderloin and serve topped with the mushrooms and onions.


Zhills
mocha frappuccino

2 servings
1 cup double-strength brewed coffee or espresso (see Tip)
1 cup low-fat milk
2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
2-3 tablespoons pure maple syrup
1/8 teaspoon vanilla extract
1-2 ice cubes, if needed

Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.
Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn’t strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.


forrestwolf
Cheesy Beef Casserole

4 cups uncooked medium egg noodles
1 pound ground turkey or beef
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder (I OFTEN USE PENZY'S BLENDS OF DIFFERENT KINDS THAT ADDS A LITTLE MORE SPICE...NOT HEAT
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, optional

Cook noodles according to package directions. Meanwhile, in a large
skillet, cook beef and onion over medium heat until meat is no
longer pink; drain. Add the tomato sauce, garlic powder, salt and
pepper.
In a large bowl, combine the cream cheese, cottage cheese, Parmesan
cheese, onions and green pepper. (DOUGH HOOKS ON KA HAND MIXER WORK WELL FOR THIS Drain noodles; place half in a
greased 13-in. x 9-in. baking dish. Top with half of the meat and
cheese mixtures.(DO NOT SPREAD PER SE, BUT MAKE DOLLOPS ON CASSEROLE) Repeat layers. Sprinkle with additional Parmesan
cheese if desired.
Cover and bake at 350° for 30-35 minutes or until heated through.


Beebee2 (Adapted from Estonian women's monthly Kodu & Aed Christmas 2007)
Roast Beets with Caraway Seeds

4 to 6 smaller beets
4 T olive oil
4 T balsamic vinegar
1 t caster sugar
2 T caraway seeds
salt to taste

Using a vegetable peeler, peel the beets and cut the beets into 8-12 wedges, depending on their size. Toss all ingredients in a large bowl, mixing thoroughly.
Pour the seasoned beet wedges into a large oven dish that ideally fits them in one layer.
Roast in a pre-heated 350 deg F oven for about 25 minutes, until the beets are cooked.
Serve hot or lukewarm. Serves 4


Sabatini2
Candied Macadamia Nuts

2 cups macadamia nuts
1 tablespoon olive oil
2 tablespoons agave nectar
1/2 teaspoon sea salt

Preheat oven to 350°
Toss all ingredients together in a large bowl. Place in a Pyrex baking dish. Bake for 10-15 minutes, until lightly browned
Cool and serve


house cat (Ina Garden)
CAPELLINI WITH TOMATOES AND BASIL
Serves 6

½ cup good olive oil, plus extra for the pasta pot

2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving

1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.


Zhills
Shamrock Shake

Mix together Vanilla Ice Cream, milk and Ice in a blender. Add some green food dye and mix again. Pour into cups and add some fun sprinkles and drink from a colorful straw.


Beebee2
Copycat McDonald's Shamrock Shake

2 c vanilla ice cream or 2 cups soy ice cream
1 1/4 c 2% low-fat milk or 1 1/4 c soymilk
1/4 t mint extract
8 drops green food coloring

Combine all ingredients in a blender and blend on high speed until smooth.
Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into 12-ounce cups and serve each with a straw.


forrestwolf
Beef Broccoli Supper

3/4 cup uncooked long grain rice
1 pound ground beef
1-1/2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1/2 cup milk
1 teaspoon salt-free seasoning blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Cook rice according to package directions.
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the rice, broccoli, soup, milk, seasoning blend, salt
and pepper. Transfer to a greased 2-qt. baking dish.
Toss bread crumbs and butter; sprinkle over beef mixture.(I generally sprinkle on some cheddar cheese) Cover and
bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer
or until heated through.


Zhills
Couscous Tabbouleh Salad

1 cup couscous, uncooked
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
2 cups chopped English (hot house) cucumber
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh mint leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Prepare couscous according to package directions; cool and set aside.
Combine drained tomatoes, cucumber, lemon juice, oil, basil, parsley, mint, salt and pepper in medium bowl. Add cooled couscous; toss to combine.
This recipe is easy to half for a quick lunch for 1. You can chop fresh tomatoes instead of using canned diced tomatoes.


forrestwolf
Julia’s Chicken with Herbes de Provence

5-6 chicken legs and thighs (bone in or out)
1/2 stick of butter
2 tsp herbes de provence
3-4 cloves of garlic, left whole
1/2 c white wine + 1Tb
2 egg yolks
1 lemon, juiced
Salt and pepper, to taste
Fresh parsley or basil, roughly chopped (for garnish)

1. In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
2. Add the chicken and cook until lightly brown on both sides, about 5 minutes.
3. Add salt and pepper, herbes de provence and garlic.
4. Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You
want the chicken to be cooked through with clear juices running if pricked with a fork. As the
chicken cooks, baste the chicken with its butter several times.
5. When chicken is done, remove to a plate and keep warm.
6. Mash the garlic in the casserole with the back of a spoon.
7. Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of
the pot.
8. In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in
lemon juice and 1Tb of white wine.
9. Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick
and gorgeous hollondaise sauce.
10. Continue to beat the sauce over low heat until it is thick and creamy.
11. Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or
basil.


house cat
Focaccia with Caramelized Onions and Black Olives

Pizza dough (I make my own, but you can buy it.)
Olive Oil (3 tbs. to sautee onions and about 3 tbs. to brush crust)
One large yellow onion.
One can sliced black olives.
Two cloves roasted garlic.

In a skillet, cook the onions in about 3 tbs. of oil until they are completely caramelized. Add the garlic, salt, pepper to taste.
Spread the pizza dough onto a stone or baking sheet. Brush with olive oil. Top with the caramelized onions, garlic and olives. You can add a little shredded mozzarella, but I don't. Bake at 450 degrees for about 15 minutes.


Zhills
Greek salad

is made with pieces of
tomatoes
sliced cucumbers
red onion
feta cheese
olives (usually Kalamata olives)

typically seasoned with salt and oregano, and dressed with olive oil.
Arrange beautifully on a salad plate and drizzle with olive oil OR this dressing. Garnish with sliced beets.

Greek Dressing So Good You Could Drink It Straight --
1 cup olive oil
1 cup red wine vinegar
2 1/2 tsp. garlic powder
2 1/2 tsp. dried oregano
2 1/2 tsp. dried basil
2 tsp. pepper
2 tsp. salt
2 tsp. onion powder
2 tsp. Dijon-style mustard

Mix together and shake well. Store at room temperature tightly covered.


walker
Cool Cucumber Dip

8 ozs. cream cheese, softened
1/4 cup sour cream
1 pkg. dry ranch salad dressing mix
1 cucumber
1 bunch green onions
1 round unsliced loaf bread
1 loaf crusty bread

Mix together softened cream cheese, sour cream and dry salad dressing. Set aside.
Peel cucumber, slice lengthwise and remove seeds. Dice cucumber into small pieces and sprinkle with a little salt or celery salt. Add cucumber and green onions to cream cheese mixture. Mix well and refrigerate.
Slice top off a round loaf of bread and hollow out, leaving a 1" shell. Cut reserved bread into cubes, along with the additional loaf of bread. Fill round shell with cucumber dip before serving.

house cat
Hot Sausage Casserole

(You can use mild sausage or turkey sausage, which is my preference).
1 pound bulk hot Italian sausage
1 large green pepper, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 cup uncooked regular long-grain white rice
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup Vegetable cooking spray

Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the pepper, onion, celery, rice, soups and 1 can of water in the skillet.
Spray a 3-quart casserole with the cooking spray. Spoon the sausage mixture into the casserole. Bake at 400°F. covered for 45 minutes. Remove cover, stir and cook 15 minutes more.


Zhills
Wonton Mozzarella Sticks

With just 5 ingredients, you can make these mozzarella sticks in 10 minutes
1 cup vegetable oil
1 large egg, beaten
4 string cheese, halved
8 wonton wrappers
1/2 cup marinara sauce

Heat vegetable oil in a medium skillet to 325 degrees F.
In a small bowl, whisk together egg and 1 tablespoon water.
Working one at a time, brush wonton wrapper with egg wash; place string cheese in the center of each wrapper. Bring the bottom edge of the wrap tightly over the cheese, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the wrapper. Repeat with remaining wrappers and string cheese.
Fry in hot skillet and until golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Serve immediately with marinara sauce, if desired.


Beebee2
Diana Rattray’s Pork Barbecue Sloppy Joe Sandwiches

A tasty barbecue sauce flavors these pork sloppy joes, making them similar to a quick pulled pork. If you grind your own pork or mince it in a food processor, use pork loin with a little fat or lean pork shoulder.

1 1/2 to 2 lb lean ground pork
1 T vegetable oil
1 c chopped onion
1/2 c chopped bell pepper
1 clove garlic, minced
1 c ketchup
1/4 c water
1 1/2 T Worcestershire sauce
1 1/2 T brown sugar, light or dark, packed
1 t freshly ground black pepper
1/4 t cayenne pepper
dash ground allspice
split toasted buns

Use lean ground pork in this recipe or grind 1 1/2 to 2 pounds of pork loin or lean pork shoulder.
In a large skillet over medium-high heat, heat the oil. Add the ground pork and cook, stirring and breaking up, until no longer pink. Remove to a plate and set aside.
Add the onion and bell pepper; cook, stirring, until the onion is lightly browned, about 4 minutes. Add the garlic and continue cooking for 2 minutes. Add the pork back to the skillet; add the ketchup, water, Worcestershire sauce, brown sugar, peppers, and allspice. Bring to a simmer. Simmer, uncovered, for about 10 minutes, stirring occasionally.
Taste and add salt, if needed.
Serve over split toasted buns with coleslaw and fries. Serves 6 to 8


Zhills
The Best Broccoli Salad

Yield: Serves 6-8
Note: This salad is extremely versatile. All of the ingredients can be upped or diminished according to your preference.

Dressing:
3/4 cup light or regular mayonnaise
1/4 cup granulated sugar
1 tablespoon balsamic vinegar

Salad:
1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
1 cup golden raisins
3/4 cup sunflower seeds (I use slivered almonds)
1 small shallot or red onion, finely diced (about 1/4 cup)
1 cup shredded sharp cheddar cheese (I use less)
6 slices bacon, cooked and crumbled

In a small bowl, whisk together all of the dressing ingredients. Set aside.
In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.


shellbeach
Stuffed Pepper Soup

Serve 6
398 cals 5.6g fat (1.9g saturated) (without cheese)

1lb LEAN ground beef
1 lg onion, diced
1cup uncooked, 2 cups cooked rice
1 can Hunts flavored diced tomatoes (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)

In a large soup pot coated with cooking spray, over medium-high heat, brown the ground beef with the onions and rice (be careful not to burn the rice!)
Meanwhile dice your peppers into small ½" pieces, set side
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
Serve with cheese on top (optional)


chips
Baked Lentils

1 cup lentils
2 1/4 cup water
1/2 cup onions...chopped
1 teaspoon salt
1 Tablespoon brown sugar
1 Tablespoon catsup
1 Tablespoon molasses
1/2 teaspoon dry mustard
1/2 cup vegetable oil

Rinse lentils well. Drain. Combine lentils, water, onions and salt.
Bring to a boil.
Reduce heat, cover and simmer for 45 minutes.
Add remaining ingredients. Put in a casserole dish.
Bake uncovered at 350* for 1 hour and 15 minutes. Stir occasionally.


Sabatini2
Chicken Puffover

2 Tablespoons + 1/4 Cup butter
1/2 cup chopped onion
1/2 cup sliced mushrooms
2 Tablespoons + 3/4 Cup flour
3/4 cup chicken broth
2 cups chopped leftover chicken
salt & pepper to taste

2 eggs
3/4 cup milk
1/2 tsp salt
1/4 Cup grated cheese, approximately (your favorite)
*sour cream to serve, optional

Preheat oven to 425.
Saute onion in 2T butter. Add mushrooms, and cook till done.
Sprinkle 2T flour over the onions & mushrooms, stir well, & continue cooking for a minute or 2. Add chicken broth & stir till thickened.
S&P to taste. Gently stir in chicken, remove from heat.
In medium bowl, beat eggs lightly w/ milk. Add 3/4 cup flour & 1/2 tsp salt. Stir till smooth.
Place 1/4 cup butter into a 9" or 10" pie pan or quiche pan & set in hot oven to melt.
When butter is melted & bubbly, remove pan, and immediately pour batter into center of pan. (It'll spread.)
Quickly spoon chicken mixture into center, leaving a border of batter around the edges, then lightly sprinkle w/ grated cheese.
Bake for approximately 25 min., until batter is puffed and golden on sides
Serve w/ a dollop of sour cream, if desired.


house cat
Broccoli Rabe Pesto (Mario Batali)

kosher salt
1/2 lb broccoli rabe, stems removed
3 cloves garlic
1/4 cup pine nuts, toasted*
1 tsp dijon mustard
4 tbsp extra virgin olive oil**
1/4 cup freshly grated parmesan cheese

Bring a large pot of salted water to a boil. Add 2 tbsp kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.
With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pine nuts and pulse until finely chopped. Add the mustard and blend well. With motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmesan.


Sabatini2
Annie's Fruit Salsa and Cinnamon Chips

"This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert."

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray (or brush w/ melted butter)
2 tablespoons cinnamon sugar, or more

1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


Zhills
Borracho Beans (aka: Drunken Beans!)

1 onion chopped
2 cloves of garlic chopped
1/2 cup of cilantro (or parsley if you can’t find cilantro)
1 cube of veggie bouillon
2 cups Pinto beans (dried) dry
1 can of beer
1/2 red pepper
1 – 2 tomatoes diced small
1 jalapeno (optional)
Add any additional spices to taste – salt, pepper, oregano, etc

Important Step: About 4 – 5 hours ahead of preparing this meal you will need to soak your dry pinto beans in a large bowl. Simply toss them in a bowl and fill it with water. Stir the beans around a bit then toss that water out (this cleans the beans). Fill the bowl again with water and wait. The beans will start to soften in about 4 -5 hours and then they’ll be good to go. As an alternative you can soak the beans overnight and then they will be ready first thing in the morning.
Cooking Your Beans: As promised this is very easy – after your beans have been soaked you simply put them in a large pot and cover them with water. After that you add in all of your chopped veggies and then take a large beer and pour it in. Add in any additional spices you might want and your boullion cube. Bring the uncovered pot to a boil. After it starts boiling, reduce it to a simmer and cover the pot. Let it simmer for approximately 2 hours and Voila! You have fantastic beans!
If you can find ANASAZI BEANS (I order from Amazon Red Mill), they taste more like pintos than pintos and are easier to digest and quicker to soak and cook. I bought some in WV on vacation and now I am hooked!


Sabatini2
Popover Pizza Casserole

Filling
1 pound lean ground beef, pork, Italian sausage, or a mixture
1 cup chopped red bell pepper (or half green, half red)
1 onion, chopped (1 large)
1/2 cup sliced fresh mushrooms
1 (24-ounce) jar thick-style pasta sauce, or use 3 cups homemade
1 small can (2 1/4-ounce) sliced black olives, drained
10 slices Provolone cheese, approximately

Topping
2 eggs, room temperature
1 cup milk, room temperature
1 tablespoon butter, melted
1 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese

Heat oven to 400°F. Combine ground beef, bell pepper and onion in skillet. Cook over medium-high heat, breaking up meat & stirring occasionally, until onion is softened and beef/sausage is browned. Drain off fat. Stir in mushrooms, pasta sauce and olives. Simmer 10 minutes.
Spoon mixture into ungreased 13x9-inch baking pan. (I always lightly greased anyway.) Top with Provolone cheese slices. Place into oven while preparing topping.
Beat eggs w/ whisk in small bowl until light and lemon-yellow colored. Add milk and melted butter; & continue beating 1 minute. Stir in flour and salt until smooth. Pour mixture over hot filling, spreading to cover filling completely. Sprinkle with Parmesan cheese.
Bake 25-30 minutes or until top is puffy and golden brown. Do not open oven door during baking. Serve immediately.


forrestwolf
CAESAR DRESSING

1 Egg (COTTLED)
1 Clove garlic
2 TBS olive oil
1 TSP Worcestshire sauce
1 tsp mustard (I use horseradish mustard, but recipe calls for Dijon)
1 tsp lemon juice
1 2 oz can anchovy fillets( I use 2, and generally Oscar brand)

Pour water to a depth of 2 inches in a saucepan, bring to a boi. Lower egg into boiling water, and turn off heat. Let stand for 1 minute. remove egg from water, let cool. Crush garlic in large salad bowl ( I use hand made Maple bowl.....ex is from Vermont) Add egg, oil, Worcestershire sauce, mustard, and lemon juice, and anchovies (I use my stick blender container), or you may just wisk. Beat until well combined.


Sabatini2
No Bake Chocolate Peanut Butter Squares (tastes like a Reese's PB Cup!)

2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. smooth peanut butter
1/2 c. plus 2 tbsp. butter, melted
2 c. (12 oz.) semi-sweet chocolate chips, melted

Have ready 9x13 inch baking pan.
In large bowl, mix confectioners' sugar & graham cracker crumbs together.
In smaller bowl, stir the melted butter into the peanut butter & blend. Pour over the graham cracker & confectioners sugar mixture, & stir until mixed well.

Scrape into ungreased baking pan and press into even layer.
Melt the chocolate chips in the microwave. Watch closely.
Spread melted chocolate over the top.
Refrigerate at least 2 hours until chocolate is firm.

Let stand 10-20 minutes at room temperature before cutting into bars.
Cutting them is easiest if you dip you knife into hot water, wipe the blade & cut. After each cut, re-dip the knife & wipe, etc.


Beebee2
Rib Roast of Beef - The "You'll Never Believe It" Recipe

Salt and pepper, but do not flour, any size rib roast of beef. Place beef in roasting pan, uncovered, and put in 375 deg F oven for 1 hour. Turn off the oven, but do not open the oven door at all.

For rare roast beef:
45 minutes before serving time, turn oven to 300 deg F.

For medium roast beef:
50 minutes before serving time, turn oven to 300 deg F.

For medium well done roast beef:
55 minutes before serving time, turn oven to 300 deg F.

That's all. Don't peek.

Tried first time on Christmas, 1990 - winner! I only allowed 30 minutes between first roasting and second, so meat could have used another 10 min. or so. I rubbed roast with Italian herbs and Canola oil, also a small amount of salt and fresh ground black pepper. I inserted as many slivers of garlic as I could in the roast. It was the best ever.


Britbrit13
Breakfast Bake

1 pound chicken sausage
2 tablespoons a

Honored Contributor
Posts: 9,873
Registered: ‎03-26-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Thank you, LilBitMissty, why don't we hear from you more often? Many here would like to see you posting again.
Honored Contributor
Posts: 9,873
Registered: ‎03-26-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Waiting to hear from you LBM. Why do you do this recap but nothing else? Come on back to join us.
Esteemed Contributor
Posts: 5,129
Registered: ‎03-10-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

I look forward to your recaps each month, LilBit. Thank you for taking time to do this for us otherwise I am afraid some great recipes may be missed. The ladies participating on this thread are great cooks.

Hope you are feeling well. Thank you again for your time and effort, and thank you ladies for contributing your fine recipes for us to enjoy.

Valued Contributor
Posts: 803
Registered: ‎07-12-2011

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Ditto Mustang lady, LBM hope your feeling better!! Here is to a new year {#emotions_dlg.thumbup} Brittany

Honored Contributor
Posts: 19,346
Registered: ‎03-09-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

The pork tenderloin marsala was my favorite this month.

Honored Contributor
Posts: 15,173
Registered: ‎02-27-2012

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Another Ditto to what mustang66lady said!

Big hellos to Lilbit, Britt, walker and everyone. And to you too mustang66lady, we all echo what you wrote, couldn't have said it better.

Thanks everybody for making my cooking fun and more delicious!!

Super Contributor
Posts: 567
Registered: ‎03-10-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Hi! Good to "see" LilBit, Brit and mustang66Lady. I do miss you all. Hope that everything is okay. There are some fantastic cooks on this forum. DH, is enjoying everything. Kathy

Valued Contributor
Posts: 5,073
Registered: ‎03-10-2010

Re: MARCH 2014 RECIPE EXCHANGE GAME.....RECAP

Yes, thank you ladies for the wonderful recipes you so graciously share. We are enjoying them also! Thank you LBM for your re-cap every month - you are very much missed around here.

There is no fun in doing nothing when you have nothing to do.