Recipes

[LilBitMissty]

AUGUST 2012 RECIPE EXCHANGE GAME.....RECAP

forrestwolf
Blackberry Cake With Cream Cheese Filling Recipe

CAKE
1 box white cake mix
1 bxblackberry fusion jello 3 oz.
4eggs
1blackberry yogurt single serving carton
1/2 c oil
1 c blackberry wine (i used manischewitz)
1 cblackberries (fresh not frozen)

FILLING
8 oz cream cheese softened
1/2 c confectioners sugar
1/2 c blackberry pie filling (note: my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
1/2-3/4 c sweetened whipped cream

FILLING TOPPER
1 c blackberries fresh or frozen (if frozen drained thoroughly)

TOPPING
whipped cream frosting (homemade or your favorite packaged... but not the whipped vanilla flavor.)
Large blackberries for decorating (if large slice the berries in half.)

Directions
1 Grease two 9-in round baking pans and flour well.
2 In large bowl mix cake mix and jello. Add eggs and yogurt.
3 Pour in oil and wine.
4 Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
5 Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
6 Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
7 FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
8 Invert first cooled cake onto a cake plate - flat side should be up - and spread the cream cheese filling on top of the inverted cake.
9 Arrange blackberries on top of the filling. Now place second cake on top of the first - flat side should be touching the cream cheese filling - and push down gently to connect both cakes.
10 Frost with whipped cream frosting and decorate with remaining blackberries

walker
Tomato Parmesan Salad

1 1/3 cups vegetable oil
1 cup red wine vinegar
2 garlic cloves, minced
salt and pepper to taste
2 bunches romaine lettuce, torn
1 head iceberg lettuce, torn
2 small red onions, thinly sliced
2 large tomatoes, diced
1 jar (4oz) diced pimientos, drained
2/3 cup shredded Parmesan cheese
In a small bowl or jar with a tight fitting lid, combine oil, vinegar, garlic, salt and pepper; set aside. In a large salad bowl, combine all of the remaning ingredients. Chill until ready to serve. Just before serving, whisk or shake dressing; pour over salad and toss.
Serves 12-14

forrestwolf
Spicy Ham-and-Eggs Benedict With Chive Biscuits

4 frozen biscuits
2 tablespoons butter, melted
3 tablespoons chopped fresh chives, divided
1 (0.9-oz.) envelope hollandaise sauce mix
1 cup milk
1 tablespoon lemon juice
3/4 cup chopped lean ham
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon white vinegar
4 large eggs
2 cups loosely packed arugula
1 small avocado, sliced
Pepper to taste

Preparation
1. Bake biscuits according to package directions. Combine melted butter and 1 Tbsp. chives; split biscuits, and brush with butter mixture. Place biscuits, buttered sides up, on a baking sheet, and bake at 375° for 5 minutes or until toasted.
2. Prepare hollandaise sauce mix according to package directions, using 1 cup milk and 1 Tbsp. lemon juice and omitting butter.
3. Cook ham, stirring occasionally, in a medium-size nonstick skillet over medium heat 3 to 4 minutes or until browned. Stir ham and ground red pepper into hollandaise sauce; keep warm.
4. Add water to a depth of 2 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 tsp. white vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
5. Place bottom biscuit halves, buttered sides up, on each of 4 individual serving plates. Top with arugula, avocado, and poached eggs. Spoon hollandaise sauce evenly on top of each egg. Sprinkle with remaining 2 Tbsp. chives and pepper to taste. Top with remaining biscuit halves, and serve immediately.

Zhills Gem
Our Favorite Everynight Salad

Romaine or Iceberg lettuce
White or Vidalia onion
Tomatoes to taste
Avocados, diced or sliced on top for presentation

Top with a Vinaigrette or Zesty Italian.

tama
Spinach Brownies

1 (10 oz) pkg fresh spinach, rinsed and chopped
Note: 2 (10 oz) pkgs frozen spinach, cooked, may be substituted for fresh
1 cup all-purpose flour
1 tsp salt
1 tsp baking powder
2 eggs
1 cup milk
1/2 cup butter, melted (I use about 1/3 cup instead)
1 med onion chopped (more or less to taste; you can also saute onion if you prefer)
1 (8 oz) pkg shredded mozzarella

Preheat oven to 375 degrees. Lightly grease 9x13 baking dish.
Place spinach in med saucepan with enough water to cover. Bring to boil. Lower heat to simmer and cook until spinach is limp, about 3 mins. Remove from heat and set aside; drain/squeeze excess liquid.
In large bowl mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella.
Transfer mixture to prepared baking dish. Bake 30 to 35 mins or until a toothpick inserted in center comes out clean. Let set before serving. Good warm or room temperature. Great side dish or appetizer.
Variation: add 1/2 lb fried bacon (crumbled) to mixture

forrestwolf
Ground Beef Wellington Recipe

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
1 teaspoon dried parsley flakes

In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Zhills Gem
Three Cheese Enchiladas

1/3 cup vegetable oil
8 corn tortillas (6-inch)
1 can (10 ounces) enchilada sauce
4 ounces cream cheese
3/4 cup sour cream
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. pepper
2 cups (8 ounces) shredded Monterey Jack cheese, divided (or Pepper Jack)
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup chopped green onions

Heat oven to 350°. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside.
In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Add 1 cup Monterey Jack cheese, Cheddar cheese and green onions.
Pour enchilada sauce in shallow dish (pie plate works well). Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup cheese mixture in center of tortilla; roll. Place tortillas, seam side down, in a lightly greased 13x9 inch baking dish. Cover with remaining enchilada sauce.
Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/or guacamole, if desired.
I’ve made these with chopped white onions and the pepper jack cheese and enjoyed every bite.

forrestwolf
Oatmeal Rolls Recipe

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
5 to 5-3/4 cups all-purpose flour, divided

In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 120°-130°. Heat the remaining water to 120°-130°; add yeast. To the oatmeal mixture, add brown and white sugars, salt, yeast mixture and half of the flour. Mix well. Add enough remaining flour to make a soft dough. Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes.

Zhills Gem
Cuban Picadillo

· 1 pound ground beef
· 1 teaspoon oregano
· 1 teaspoon cumin
· 4 cloves garlic
· 1 medium white onion (chopped fine)
· 1 small green pepper (chopped)
· 1/2 cup beef stock
· 3/4 cup tomato sauce
· 2 small potatoes (peeled and diced)
· 8 to 10 green olives (pitted) chopped
· salt and pepper to taste
· olive oil for sautéing

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas or tapas.
Like Spaghetti Sauce, there are many versions of picadillo. Some add 2 potatoes chopped ½ cubes and some add:1/4 c. raisins, 1/8 tsp. Cinnamon and 1/8 tsp. Cloves. All are delicious!

forrestwolf
GRITS N' GREENS CASSEROLE...

2 cups whipping cream or half and half
8 cups chicken broth, divided
2 cups old-fashioned grits -- not instant or quick cooking
1 lrg bag frozen collard greens
2 sticks butter
2 1/2 cups parmesan cheese
1/2 tsp fresh ground pepper
1 cup cooked and crumbled bacon (I use turkey bacon)

Grease 9x13 casserole. Combine cream and 6 cups chicken broth and bring to a boil. Stir in grits and cook over medium heat until grits return to a boil, cover, reduce heat to simmer, and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to prper consistency. If you're Southern, you know what that is, if not, think of slightly runny oatmeal.
While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth 'til tender, about 10 minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan, and pepper to cooked grits, and stir 'til butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon.
Dish can be served at room temperature, or heated in 350 degree oven 'til browned on top.

Zhills Gem
FETTUCINI WITH SCALLOPS & LEMON SAUCE

3/4lb Fettucini
Cook pasta al dente and drain.

1lb bay scallops or sea scallops (quarter them if use sea scallops)
5T butter (Use 1 T for searing scallops)
juice of 1 large lemon
1/4 t salt and 1/ 8t pepper

SAUTE scallops in 1T butter on High heat - stirring - approximately 3 minutes or til opaque.
Add pasta
Remove from heat; toss with lemon juice and rest of butter and season with salt and pepper.

forrestwolf
Mediterranean Tuna Twist

1 (12-ounce) bag fresh vegetable medley (contains broccoli, cauliflower and carrots)
2 tablespoons water
1 tablespoon garlic butter
1/2 cup quartered artichoke hearts (drained)
3 tablespoons diced pimientos (undrained)
1 tablespoon capers (drained)
1 tablespoon pesto sauce
1 (12-ounce) can white albacore tuna in water (drained)
8 ounces tri-color rotini
2 tablespoons lemon pepper marinade
1/2 cup Alfredo sauce
2 tablespoons grated Romano cheese (optional)

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
2. Cut vegetables into bite-size pieces, if preferred. Place in microwave-safe bowl with water; cover and microwave on HIGH 4 minutes or until hot.
3. Preheat large sauté pan on medium-high heat 2–3 minutes. Place butter in pan and swirl to coat. Stir in artichokes, pimientos, capers, pesto and tuna. Cook 1 minute, stirring occasionally.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Drain vegetables and stir into tuna mixture. Cook 2–3 minutes or until vegetables are tender.
6. Stir in marinade and Alfredo sauce; reduce heat to low and simmer 2–3 minutes until fully heated.
7. Drain pasta and return to pan. Stir tuna mixture in gently until blended. Sprinkle with cheese and serve.

Zhills Gem
Jalapeño Bread and Butter Pickles

I highly recommend that you wear protective gloves while cutting and de-seeding the jalapeños.

2 lbs jalapeño chile peppers
1 pound white or yellow onions, thinly sliced
1/4 cup pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy)
1 1/4 cup white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 Tbsp mustard seeds
1 star anise
1 cardamom pod
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 whole cloves
1/2 teaspoon turmeric
2 clean 1-quart canning jars, or 4 pint jars
Method

1 Cut the stem end off of the jalapeños. Then cut them in half lengthwise. Remove and discard the seeds and the ribs. Place the peppers in a large bowl. Add the onions and stir in the pickling salt so that it is well distributed. Cover the peppers with a clean, thin towel. Put ice over the towel and place the bowl in the refrigerator to chill for at 4 hours. After 4 hours, rinse the salt off of the peppers and onions. Drain, and rinse and drain again.
2 In a 4 or 6 quart pot, put the vinegar, sugar, and spices. Bring to a boil to dissolve the sugar. Add the peppers and onions. Bring to a boil again. Watch the peppers. As soon as they are all cooked through (you can tell because their color changes from a vibrant to a more dull green), start packing your canning jars with the peppers and onions, using a slotted spoon to remove them from the pan. Pack the jars evenly with the peppers and onions, up to about an inch from the top of the jars. Then pour the sugary vinegar mixture over the peppers, until it covers them.
3 Cover the jars and let cool to room temperature before chilling in the refrigerator.
Haven't made these, but I have made the Bread and Butter pickles using cucumbers.

luvmybichon
Pumpkin Bars
4 eggs
2 c. sugar
1 c. brown sugar
1 15 oz. can pumpkin
1 c. oil
2 c. flour
2 t. baking powder
1 t. baking soda
2 t. cinnamon
½ t. each salt, ginger, nutmeg, cloves

Mix eggs, sugars, oil and pumpkin together. Mix dry ingredients together and add to the wet ingredients. Combine. Bake in 2 jelly roll pans at 350°. Set aside to cool while making frosting.

Frosting
1 c. butter
8 oz. cream cheese
1 ½ c. powdered sugar
2 t. vanilla
Spread over pumpkin bars.

FunkyHulaGirl
PASSOVER HONEY CAKE
3 eggs
1 c. sugar
1 c. honey
1 c. hot coffee
2 c. matzo cake meal
1/2 c. potato starch
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 c. vegetable oil
2 tbsp. chopped nuts

Beat eggs well, adding sugar gradually. Blend honey into hot coffee; cool; add to egg mixture. Sift dry ingredients and add to egg mixture with oil and nuts. Blend thoroughly. Pour into an oiled 13 x 9 inch pan or use 2 (9 inch) round pans. Bake at 325 degrees for 30 minutes. Increase heat to 350 degrees and bake 15 minutes more. Cool in pan.

forrestwolf
Brandied Cherries

6 lbs. dark, sweet cherries
1 c. sugar
1 c. water
1/4 c. lemon juice
1 1/4 c. brandy

Wash and pit cherries. Combine sugar, water, and lemon juice in a large saucepan. Bring to a boil; reduce heat to a simmer. Add cherries and simmer for 5 minutes.. Remove from heat; stir in brandy. Pack hot cherries into hot sterilized jars, leaving 1/2-inch headspace. Ladle the hot syrup over cherries, leaving 1/4-inch headspace. Remove air bubbles. Adjust rings and seals. Process for 10 minutes in a boiling-water bath.
Makes about 6 pints of brandied cherries.

walker
Shrimp Balls

1 pound cooked shrimp
3 Tablespoons cream cheese, softened
1/2 cup finely chopped celery
1 Tablespoon grated onion
1 Tablespoon finely chopped green bell pepper
1 boiled egg, chopped
1 teaspoon Worcestershire sauce
2 teaspoons horseradish
1/4 teaspoon salt
garlic powder, black pepper, and red pepper to taste
chopped parsley

Grind or cut up shrimp in small pieces. In bowl, place cream cheese; add all other ingredients to it, except parsley. Mix well. Roll into small balls. Place chopped parsley on wax paper and roll shrimp balls to coat with parsley. Chill until ready to serve. Makes 2-3 dozen.
Recipe found in Best of the Best Deep South Cookbook

Zhills Gem
Breakfast Pizza

"Unique Pizza that uses hash brown potatoes for the crust, and is topped with eggs, sausage and cheese. Experiment with some of your other favorite toppings."

1 lb loose sausage
6 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese, divided
1/4 teaspoon salt
4 eggs (scrambled soft)

Preheat the oven to 425 degrees. Coat a 16 inch pizza pan with nonstick cooking spray.
Place sausage in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease, and set aside.
In a large bowl, toss together the hash browns, salt, and 3/4 cup of the cheese until evenly blended. Spread in an even layer on the pizza pan, and pack down.
Bake for 30 to 35 minutes in the preheated oven, until the crust is nicely browned on the top and bottom. Remove from the oven.
Spread the eggs and sausage evenly over the pizza. Sprinkle with the remaining cheese. Return to the hot oven and bake for another 5 to 8 minutes, until cheese is melted. Cool for at least 5 minutes before cutting into slices.

forrestwolf
Sweet Pepper Poppers

12 mini sweet peppers ( I usually use mild/hot banana peppers, fresh off the vine)
3 slices bacon
1/2 cup diced onion
4 ounces cream cheese at room temperature
4 ounces goat cheese at room temperature
1 teaspoon garlic (about one clove)
2 tablespoons finely sliced green onion (use both green and white parts)
1 lemon, juice and zest
1/8 teaspoon red pepper flakes (use more for a spicier popper)
1/4 teaspoon dry oregano
1/4 teaspoon kosher salt
3 tablespoon melted butter
3/4 cup panko breadcrumbs (sometimes called Japenese bread crumbs)
3 tablespoons finely minced fresh parsley

Preheat the oven to 375° F.
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.

Zhills Gem
Baked Onion Slices with Gorgonzola

1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 medium sweet onions, peeled
Gorgonzola cheese

1. In a small bowl, combine oil, salt and pepper.
2. Slice onions crosswise into 1/2 inch thick slices.
3. Place in single layer in greased 13x9 inch baking dish.
4. Remove foil and bake 10-15 minutes longer or until tender.
5. Top each slice with a dollop of gorgonzola.

forrestwolf
Jalapeno Cornbread With Cheddar Cheese

Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
1 cup canned corn kernels
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese, and corn kernels.
Heat the skillet or pan in the oven or on the stovetop.
Whisk together the sour cream, milk, egg, and melted butter. Stir the wet mixture into the dry ingredients. Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in the pan on a rack.

Sunny SideUp
Creamy Tortellini Soup

1 package (1.8-ounce size) white sauce mix
4 cups water
1 can (14.5 ounce size) vegetable broth
1 1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 package (7- to 8-ounce size) dried cheese tortellini
1 can (12 ounce size) evaporated milk
6 cups fresh baby spinach leaves or torn spinach
ground black pepper (optional)
finely shredded parmesan cheese (optional)

Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese.

SydneyH
Mandarin Orange Vinagrette

3/4 c cider vinegar
3/4 Mandarin Orange juice
2 T red wine vinegar or balsamic vinegar
2 T brown sugar
1 shallot, minced
1/4 t salt
1 1/2 c olive oil

Place all ingredients exept the olive oil in a blender or food processor, pulse until combined. While blending, add olive oil slowly to mixture.
This can be served warm or cold over greens, it's particularly good with spinach. Can be refrigerated for up to a 1 week.

forrestwolf
SOUR CREAM BANANA CAKE

Cream and beat together until thick and fluffy:
1/4 cup butter
1 1/3 cups sugar
2 eggs
1 tsp. vanilla

Sift together:
2 cups unbleached flour
1 tsp. baking powder
1 tsp. soda
3/4 tsp. salt

Add dry ingredients to the creamed mixture alternately with:
1 cup dairy sour cream

Add:
2 medium-ripe bananas (mashed) (I use more, maybe 4)
1/2 cup chopped nuts

Stir briefly. Turn into a buttered baking pan, 13 x 9 by 2 inches, and bake for 35 to 40 minutes in a pre-headed 350 degree oven. Test with a toothpick inserted into the center for doneness. Toothpick should feel dry to the touch.

Caramel Frosting:
1/2 cup butter
1/2 cup brown sugar
1/4 cup cream or evaporated milk

When mixture boils (you will need to stir constantly), remove from heat and cool. When mixture is warm to the touch, add:
2 1/4 cups powdered sugar
1 tsp. vanilla

Beat until smooth and spread on cake.

FunkyHulaGirl
Baked Mahi Mahi

2 lbs. mahi mahi steaks, cut 3/4" thick
1/2 cup mayonnaise
1/2 cup chopped onions (Maui onions, if available)
1 cup chopped crabmeat
1/2 cup bread crumbs
salt & pepper

Put salt & pepper on fish to taste, and place in baking dish.
Mix together crabmeat, onions, and mayo, and spread over fish.
Spread breadcrumbs over top, pressing lightly to help it adhere.
Bake at 350 for 20-25 minutes.

SydneyH
Habanero Salsa

5 Habanero Peppers
3 Tomatoes
1 Onion
1/3 c Cilantro, chopped
4 cloves Garlic
8 oz Tomato Sauce
1 t dried Oregano
Dash of Black Pepper
Salt, to taste

Deseed the peppers for a milder outcome, otherwise.......lol.
Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.

forrestwolf
Stuffed Chicken Breast

4 bone in skin on chicken breast
8 slices of bacon
4 slices deli ham
1 8 oz cream cheese
soy sauce
paprika

Cut chicken along bone, but not all the way thru, to form a pocket. Cut cream cheese into 4 equal portions, length wise. Wrap 1 slice of ham around each section of cream cheese, stuff into cavity of chicken breast, wrap with 2 slices of bacon each and place seam side down in an oven proof dish. Sprinkle liberally with soy sauce and sprinkle with paprika. Cover and bake at 350 degrees for 45 minutes to 1 hour, until chicken is done. Do not over cook.
May make lighter by skinning chicken, using less fat cream cheese, turkey bacon, and lite soy sauce.

Zhills Gem
Kickin' Meatloaf

2 pounds ground beef
2 cups chopped white or yellow onion
1 can (14 ounces) diced tomatoes and green chili
5 eggs
5 slices of bread, soaked with water
1/4 cup ketchup
1/4 cup mustard
2 tablespoons hot sauce
dash of onion powder
salt and pepper to taste

Preheat oven to 400°.
Simply "dump" all ingredients in into a bowl and "moosh" together with your hands!
Form the meat into a "loaf" and place in a glass baking pan.
Bake for approximately 45 minutes. or until cooked through

walker
Potato-Corn Casserole

6 medium potatoes
1 can cream style corn
1 small can mushrooms, sliced
1/2 pkg. grated cheddar cheese
3/4 cup milk

Cook potatoes until almost done, let cool and slice. Add corn, mushrooms cheese and milk. Also add salt and pepper and some minced onion. Put in a 2 qt. casserole dish and bake at 350 for one hour uncovered.

forrestwolf
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice Recipe

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Zhills Gem
Argentina Shepherd’s Pie

1 kilo potatoes (3 big ones)
8 tablespoons butter
1 medium onion – chopped
1 cup mixed vegetables – diced carrots, corn, peas
2-175g cans Argentina Corned Beef
1 teaspoon Worcestershire sauce
1/2 cup beef broth
Salt, pepper, other seasonings of choice

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter. Add in vegetables and Argentina Corned Beef. Sauté for a few minutes.
4. Add Worcestershire sauce and beef broth. Cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place corned beef and vegetables in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7. Cook in 400ºF oven until bubbling and brown. Broil for last few minutes if necessary to brown.

walker
Crunchy Turkey Casserole

2 cans cream of mushroom soup
1/2 cup milk or chicken broth
4 cups cubed cooked turkey
2 celery ribs, thinly sliced
1 small onion, chopped
1 can sliced water chestnuts, drained and halved
1 tablespoon soy sauce
1 can (3 ozs.) chow mein noodles
1/2 cup slivered almonds

In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce. Transfer to a greased shallow 2 qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350 for 30 minutes or until heated through.
Serves 6-8.

Zhills Gem
Leftover Roast Beef Stroganoff

• 1 (8-ounce) carton reduced-fat sour cream
• 3 tablespoons no salt-added tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 (14-ounce) can less-sodium beef broth
• 2 cups sliced mushrooms
• Chopped fresh parsley (optional)
• 8 cups cooked medium egg noodles (about 7 cups uncooked pasta)
1 1/2 lbs leftover pot roast sliced thin OR what you have left!

Yield: 8 servings (serving size: 3/4 cup beef mixture and 1 cup noodles)
Combine the first 3 ingredients in a bowl. Set aside.
Melt butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender.
Add slices of leftover pot roast. Reduce heat to low; add slices of leftover roast beef. Gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the egg noodles and top with Bread Crumb Topping. (A delicious addition!)

Bread Crumb Topping
Toast 2 T bread crumbs in a small skillet tossing and stirring them until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat and swirl it to melt the butter and stop the crumbs from darkening further (Use equal amounts to make the amount you will need). 2 T doesn’t sound like enough to me even though they are used sparingly.

forrestwolf
Grape Salad Recipe

2 pounds red seedless grapes
2 pounds green seedless grapes
8 ounces cream cheese 8 ounces sour cream
1/2 cup sugar
1 teaspoon vanilla

Topping:
3/4 cup brown sugar
1 cup chopped pecans ( I do not use pecans, but English Walnuts, and chop very fine, and everyone says my salad is different from others and they want to know what I do different)

Directions
Clean, rinse and pat dry the grapes and place in a large bowl Mix together in another bowl the cream cheese, sour cream and sugar and vanilla together.
Stir the mixture into the grapes .
Pour into a serving bowl.
In another bowl, mix the brown sugar and chopped pecans together Sprinkle the topping over the grape mixture and pat lightly (do NOT mix into the salad).
Chill

walker
Potato,Ham and Herb Pizza

1 Tablespoon olive oil
1 1/2 cups frozen diced hash brown potatoes
1/2 cup chopped ham or Canadian Bacon
1 teaspoon dried oregano, rosemary or Italian herb blend
salt and ground pepper, to taste
1 cup shredded mozzarela cheese
12 inch frozen tomato and cheese pizza

Heat the oven accordng to package directions for the pizza.
In a large skillet over high, heat the oil. Add the hash browns and cook, stirring often, until browned, about 5 minutes. Add the ham or Canadian bacon and herbs. Cook for another minute. Season with salt and pepper.
Sprinkle half of the cheese over the pizza, then top that with the potato mixture, then the remaining cheese. Bake accoridng to the package directions.
Serves four.

Zhills Gem
SHRIMP MACARONI SALAD

1 lb (16 oz) elbow macaroni
1 - 1 1/2 lbs cooked small shrimp
16 oz frozen peas (thawed)
7 - 8 celery ribs (finely chopped)
1 small onion (finely chopped)

DRESSING:

1 3/4 cups mayo
3/4 cup French flavor salad dressing
2 Tbsp sugar
2 Tbsp white wine vinegar
2 tsps Paprika
2 tsps garlic salt
2 tsps pepper

Cook macaroni, drain, rinse in cold water. Combine macaroni, shrimp, peas, celery, and onion.
In another bowl, mix dressing ingredients until blended well. Pour over salad and toss to coat well. Cover and refrigerate for about 8 hours.

forrestwolf
World Famous Vidalia® Sweet Onion Casserole

2 Large Vidalia® Sweet Onions - Peeled and Coarsely Chopped
1/4 cup Butter
8 oz.
Cream Cheese
2 cloves
Garlic, crushed
1 cup
Herb Seasoned Bread Crumbs (I use Town House Crackers sometimes)
1 cup Cheddar Cheese, shredded ( sometimes, I use mozzarella cheese)
Salt & Pepper to taste

Saute onions in butter until slightly tender, about 5 minutes, over medium heat. Slice cream cheese into pieces and add to onions, stirring until the cream cheese has smoothly melted.
Add garlic and season to taste with salt and pepper. Stir half of cheddar cheese into onions, then fold mixture into 9-inch casserole dish. Top with bread crumbs and remaining cheddar cheese.

luvmybichon
Champagne Risotto ~ Giada De Laurentiis

4 thin slices prosciutto
3 cups reduced sodium chicken broth
12 asparagus spears, cut diagonally into 1 inch pieces
1 shallot, finely chopped
3/4 cup arborio rice
3/4 cup Champagne
1/4 cup freshly grated parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6-8 min.
In a medium saucepan bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.
In another medium saucepan, melt 1 tablespoon of butter. Add the shallot and cook until tender, about 3 minutes. Add the rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each additionof broth to absord before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from heat. Stir in asparagus, remaining butter, parmesan, salt and pepper. Put in serving dish and garnish by breaking the prosciutto into smaller pieces over the risotto. Serve Immediately

forrestwolf
Creamy Raspberry Pie Recipe

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup low-fat vanilla frozen yogurt
1 cup fresh or frozen unsweetened raspberries (fresh are sooooo good right now)
1/4 cup lime juice
2 cups whipped topping
1 graham cracker crust (9 inches) (I use Nilla Wafer crust, as do not like graham cracker crust)
Lime slices and additional raspberries and whipped topping, optional

In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust.
Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

SydneyH
Cantaloupe Smoothie

1/2 c orange juice
1/2 c peeled and seeded cantaloupe
honey (to taste)
1/2 c ice

Place all items except the ice in a blender. Blend until thoroughly mixed, approximately 30 seconds. Add ice and continue to blend. Serve in a chilled glass with fresh mint if available.

sue-p
Baked Pork Chop Dinner

6 loin pork chops, 3/4" thick
6 medium potatoes, peeled and cut in halves
1 pkg. onion gravy mix
2 large tomatoes, each sliced in thirds crosswise, or 1 (16 oz.) can whole tomatoes
1 green bell pepper, diced
2 cups diced celery
1 ( 4 oz.) can mushrooms
1 tsp. salt
1/4 tsp.pepper

Arrange the pork chops and the potatoes in a 13x9x2" baking dish and sprinkle with salt, pepper and gravy mix. Place a tomato slice on each pork chops.
Combine the green pepper, celery, and mushrooms. Cover the pork chops and potatoes with the mixture. Bake, covered with foil, in a moderate oven (350 degrees) for 60 minutes. Uncover and bake for 15 minutes longer.

forrestwolf
Pumpkin Mousse Recipe

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant butterscotch pudding mix
2 teaspoons pumpkin pie spice
1 cup cold milk
1-3/4 cups whipped topping
24 gingersnaps, divided

In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving. This is also good in a gingersnap pie crust or vanilla wafer crust........and serve as a pie...

sue-p
Chow Mein Hot Dish

1 pound ground beef
1/2 cup chopped celery
1/4 cup chopped onion
3/4 cup uncooked Minute Rice
1-1/4 cups boiling water
1/2 tsp. salt
1 (10.75 oz.) can condensed chicken and rice soup, undiluted
1 (4 oz.) can/jar sliced mushrooms, drained
1 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. margarine
1-1/2 cups chow mein noodles

In a saucepan, over medium heat, stir and cook ground beef, celery and onions until meat is browned; drain. Place rice in a lightly greased 2 quart baking dish. Pour boiling water over the rice. Stir in remaining ingredients, except chow mein noodles. Cover and bake for 30 minutes at 350 degrees. Remove cover. Stir; bake uncovered for 30 minutes longer. Stir in chow mein noodles just before serving.
Serves 4.

Zhills Gem
QUICK GREEK LEMON POTATOES

· 4 Yukon Gold potatoes
· ¼ cup olive oil
· Juice of 2 lemons (about 5 tablespoons)
· ½ teaspoon oregano
· ¼ teaspoon sea salt, plus more to taste
· ¼ teaspoon black pepper

Slice the potatoes width-wise in ¼-inch rounds. Put them in a microwave-safe covered dish, fill with a ½ inch of water, and cook on high for 6 minutes.
Meanwhile, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Turn your oven's broiler on. Put the potato rounds on a rimmed baking sheet and pour 2/3 of the marinade over the potatoes, gently tossing the rounds so that they all get oiled. Put the potatoes about 2 inches under the broiler for 4-5 minutes or until they start to brown in spots. Turn the potatoes over and brown the other side for another 4-5 minutes.
Transfer the potatoes to a bowl and pour over the remaining marinade.

forrestwolf
Feta Cheese Mashed Potatoes Recipe

2-1/2 pounds Yukon Gold potatoes, cubed
4 to 6 garlic cloves, peeled
1 package (4 ounces) crumbled feta cheese
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper

Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain and transfer to a large bowl; mash. Add the cheese, cream, salt and pepper; beat until fluffy.

Zhills Gem
Deviled Eggs with Chives

· 12 hard-boiled eggs
· 1/4 to 1/2 cup regular or light mayonnaise (to taste, depending upon size of yolks and preferred texture)
· 2 teaspoons Dijon mustard
· 1 tablespoon fresh snipped chives or freeze dried chives
· Paprika for dusting

Peel the eggs and halve lengthwise. Gently remove the yolks and place in a medium bowl.
Add 1/4 cup of mayonnaise to the yolks and mash with a fork or wire whisk until smooth. (You can also use a handheld blender for this.) Add additional mayonnaise to taste and to achieve a creamier texture, if desired. Stir in the mustard and chives, mixing until well incorporated. Spoon the yolks into the egg white halves, and dust with paprika.

forrestwolf
5 Spice Roasted Carrots

Carrots - 8, large
Vegetable oil - 2 tablespoons
Chinese 5 Spice - 1/2 teaspoon
Salt - to taste

1) Preheat oven to temperature of 375 degrees.
2) Bias (diagonally) cut the carrots.
3) Put the carrots in an ovenproof dish and add the oil, salt and 5 Spice.
4) Toss the carrots well with your hands so that the pieces are well coated.
5) Place in the oven and let the carrots roast for about 45 minutes. If preferred, toss the carrots halfway through the cooking time.

Zhills Gem
Outback's Shrimp En Feugo

1 lb of cleaned and shelled shrimp
1/2 cup sliced mushrooms
12 cherry tomatos sliced in half
1 jar of Garlic parmesan Alfredo sauce
1/2 tsp or more of Sirrachi Chili sauce
1 tbsp olive oil

Saute mushrooms and tomatos til almost soft. Pour in alfredo sauce and sirrachi sauce. Mix well. Add shrimp, heat till cooked. Serve over fettucini or spaghetti noodles

forrestwolf
Five Spice Duck Breast with Honey-Soy Glaze and Sesame Noodles

2 six-ounce boneless duck breasts, skin on
kosher salt and black pepper
1 tablespoon five spice powder
1/2 cup soy sauce
2 tablespoons honey
6 ounces ramen/chuka soba noodles
2 green onions, thinly sliced
2 tablespoons cilantro, chopped
1 teaspoon black sesame seeds
2 teaspoons toasted sesame oil

Preheat oven to 350ºF
Rinse the duck breasts and pat dry. Score the skin of the duck breasts in a crosshatch pattern to promote rendering. Season skin and meat with kosher salt and pepper. Rub the five spice powder into both sides of the duck breast. Heat a heavy, oven-proof skillet over medium-high heat until very warm. Place the breasts, skin side down and cook without touching for 3 minutes. Flip the breasts over and cook for a further one minute. Place the skillet in the oven and cook for 3 minutes for medium rare, 4 minutes for medium, 5 for well.
Take the duck out of the oven when it reaches 125-130ºF for medium rare and let rest for ten minutes.
Meanwhile, combine the soy sauce and honey in a small saucepan and boil until reduced by 2/3. Transfer to a heat-proof container and set in the freezer. Bring 4 quarts of water to a boil and add the noodles. Boil for 1 minute, shut off heat and let sit for 2 minutes. Drain. In a large mixing bowl combine noodles, green onions, cilantro, black sesame seeds, sesame oil, and a drizzle of the honey-soy glaze.
Slice the duck breast and serve alongside the noodles with honey-soy glaze on the side.

Islandgirl7032
Salty Dog Cocktail

1.5 oz. Vodka (or Gin if you prefer)
5 oz. grapefruit juice (fresh is best)
Salt for glass edge ( can't use the 'r' word!)

Pour salt in small saucer or bowl.
Wet top edge of glass with a paper towel and dip in salt.
Pour vodka & grapefruit juice in glass, add ice & stir.

Zhills Gem
Rules of Bacon

1. There must always be bacon in the fridge, always!
2. There does not exist a food that does not go well with bacon.
3. There are two kinds of people in this world: those who like bacon, and those who will be used as fodder in the case of a zombie apocalypse.
4. Even pigs like bacon. Fact.
5. Crispy and chewy are both acceptable ways to cook bacon. Thou shalt not discriminate.
6. 90% of the world’s problems can be solved by cooking more bacon.
7. Bacon presents exactly zero health risks. (shut up)
8. If your computer is antiquated and slow, you can feed it bacon through the floppy drive to make it run faster.
9. Meals without bacon are rarely worth eating.
10. When given a breathalyser, the number they give you is your BAC.
11. Thou shalt always consume bacon on the Sabbedth and the Mondath and the Tuesdath and the..
12. Bacon gets you laaed.

forrestwolf
Southern Style Cornbread With Bacon

6slices bacon , chopped fine
2 1/4 cups cornmeal
1teaspoon baking powder
1teaspoon baking soda
1/2teaspoon salt
2cups buttermilk
1/4cup vegetable oil
2large eggs

1. Cook bacon in oven proof skillet ( I use cast iron) over medium heat until crisp, about 6-7 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving a few tablespoons in pan for baking the cornbread.
2. Combine cornmeal, baking powder, baking soda, and salt in large bowl. Whisk in buttermilk, 1/4 cup oil, eggs, and crisp bacon.
3. Heat reserved bacon grease in empty skillet over medium-high heat until hot. You want a hot pan and hot grease. Spoon cornmeal mixture, about ½ cup at a time, into skillet and bake at 450 degrees until top begins to crack and sides are golden brown, about 13 to 16 minutes. Cool in pan 5 minutes, then turn out onto wire rack.

Funkygirl7032
SPICY PEAR MUFFINS WITH CHOCOLATE
TOPPING
Yield: 18 muffins

4 lg. pears (about 2 lb.) peeled, cored, diced
3/4 c. sugar
1/2 c. vegetable oil
2 lg. eggs, beaten to blend
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1 c. chopped walnuts

Preheat oven to 325 degrees F. Butter 18 muffin cups. Mix pears and sugar in medium bowl. Blend oil, eggs and vanilla in large bowl. Combine flour, baking soda, cinnamon, nutmeg and salt in another medium bowl. Stir pear mixture into egg mixture. Mix in dry ingredients. Fold in walnuts; do not overmix. Divide batter among prepared cups. Mix topping ingredients together, (recipe below). Top each muffin with approximately 1 teaspoon of mixture. Bake until tester inserted in centers comes out clean, 30 minutes. Serve warm or at room temperature.

TOPPING:
4 tbsp. softened unsalted butter
1/2 c. light brown sugar
1/3 c. finely chopped walnuts
1/3 c. mini chocolate chips
1/2 tsp. cinnamon
1/4 tsp. nutmeg

ZhillsGem
Lilikoi Baby Back Ribs

SERVES 4
Lilikoi (pronounced lily-coy), a type of Hawaiian yellow passion fruit, is slightly larger and tarter than the more common purple variety.

FOR THE SAUCE:
1 1/2 cups ketchup
3/4 cup frozen lilikoi juice concentrate, thawed
1/4 cup lightly packed brown sugar
3 tbsp. honey
3 tbsp. light corn syrup
2 tbsp. oyster sauce
1 tbsp. rice vinegar
1/4 tsp. Worcestershire
1/4 tsp. Tabasco
1 clove garlic, chopped

FOR THE RIBS:
1/2 cup rice vinegar
1/4 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup sea salt
1 tsp. freshly ground black pepper
3 1/2 lbs. baby back ribs, cut into 6- or 7-rib
portions, slit halfway through between ribs
Sprigs from 1 bunch watercress

1. For the sauce: Put ketchup, lilikoi juice concentrate, sugar, honey, corn syrup, oyster sauce, vinegar, worcestershire, Tabasco, and garlic into a medium pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until very thick, about 1 hour.
2. For the ribs: Meanwhile, put 8 quarts of water into a large pot and bring to a boil over high heat. Add vinegar, garlic, ginger, salt, and pepper, reduce heat to medium, and simmer for 5 minutes. Add ribs and continue to simmer, partially covered, until tender, about 1 hour. Drain ribs, pat dry, and arrange in a single layer on a sheet pan fitted with a rack.
3. Arrange oven rack 3–4 inches from broiler element and preheat broiler. Generously baste one side of ribs with some of the sauce and broil until sauce dries slightly and begins to bubble, about 2 minutes. Flip ribs, baste generously again, and broil for 2 minutes more. Repeat flipping, basting, and broiling process 3 more times, until ribs are well lacquered and beginning to char slightly.
4. Cut ribs apart, stack evenly on 4 warm plates, and garnish with sprigs of watercress. Serve immediately.

forrestwolf
Cheese Sesame Logs

8 ounces shredded Cheddar cheese, room temperature
1/2 cup butter, softened
1 teaspoon seasoned salt
dash ground cayenne (I use a little more)
1 cup all-purpose flour
1/2 cup toasted sesame seeds

In a mixing bowl, combine cheese, butter, salt, and pepper or Tabasco; beat until blended. Blend in the flour. Shape 2-teaspoon portions into 2-inch logs; roll in sesame seeds. Place on a baking sheet. Bake in a preheated 350° oven for 15 minutes, or until nicely browned.

Zhills Gem
Kale Slaw

Remove stems from 1 head of kale. Thinly slice leaves and place in a large bowl with
1 julienned apple,
1 shredded carrot,
raisins (optional),
toasted slivered almonds.

Drizzle mixture with extra-virgin olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper; toss to coat.
(Alternatively, make a dressing by blending: 3 Tbsp. olive oil, 2 Tbsp. apple cider vinegar, 1 Tbsp. Dijon mustard, and 1 tsp. honey.) Let stand for at least 30 minutes before serving.

forrestwolf
RISOTTO WITH GRUYERE AND PARMESAN

2 T sweet butter
1 T olive oil
1/3 c finely minced onions
1-1/2 c Arborio rice
3-1/2 to 4 c vegetable or chicken stock or bouillon (use chicken stock)
1 c grated Gruyere cheese (4 oz)
1/4 c grated Parmesan
Salt to taste, if desired

Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 min. Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 min. Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.

Zhills Gem
Easy Ham Fried Rice

3-4 eggs
1 onion, chopped finely
2-3 carrots, chopped finely*
1 cup frozen peas*
1-2 cups ham, cubed or chopped in small pieces
4 cups cooked rice
Soy sauce to taste
2 tbsp canola or vegetable oil

*OR 1 can peas and carrots
In a microwave safe dish, cover peas with water and microwave on high for 3-4 minutes. In a large frying pan, scramble eggs and set aside. Add oil to pan and when hot toss in onion, carrots and ham. Cook until veggies are tender. Add rice, drained peas and scrambled eggs. Heat through and add soy sauce, while stirring, to your taste preference.
Don’t get to crazy with the soy sauce remember people can always add more to their own serving.
Easy recipe to half for smaller family. Use 2 cups rice, 2 eggs, sm can (amt) of veggies, sm onion.

forrestwolf
HAM AND BACON STUFFED MUSHROOMS

5 slices Smoked Bacon diced
20-25 large fresh mushrooms
1 C Smoked Ham ground
1 tomato finely chopped
1 C. onion or garlic salad croutons crushed
1 C mozzarella cheese shredded
1/4 C Parmesan cheese grated
2 Tbsp fresh parsley minced
1 1/2 tsp fresh oregano minced

Fry bacon in large fry pan until medium crisp. Meanwhile, wash mushrooms and remove stems saving the caps aside. Mince half the stems and discard the rest. Add minced stems to bacon and drippings. Saute for 2 to 3 minutes. Remove from heat and add the remaining ingredients. Firmly stuff the mushroom caps with bacon mixture. Place on a large shallow baking pan with sides such as a jelly roll pan. Bake for 30 minutes at 350°

walker
Hot Cider

6 cups of apple cider
1 cup Amaretto
cinnamon sticks
orange slices

Mix apple cider and Amaretto together in a crock pot. Add cinnamon sticks (4-6.. up to you) and orange slices (4-6...up to you) on top. Simmer on low about four hours or until heated.

forrestwolf
Monte Cristo Sandwiches Recipe

1/4 cup mayonnaise
2 teaspoons prepared mustard
8 slices sandwich bread
4 slices cooked turkey
4 slices cooked ham
4 slices Swiss cheese
2 egg whites
3 eggs
1/2 cup commercial sour cream
2 Tablespoons milk
1 cup fine, dry breadcrumbs (about)
Vegetable oil

Combine mayonnaise and mustard, stirring well; spread on one side of each bread slice.
Place one slice each of turkey, ham, and Swiss cheese on top of 4 bread slices. Top with remaining bread. Cut each sandwich in half diagonally; secure with wooden picks.
Beat egg whites (at room temperature) until stiff; set aside. Beat eggs; add sour cream and milk, stirring well. Fold in egg whites.
Dip sandwich halves in batter; coat with breadcrumbs. Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees F.); fry until golden brown, turning once. Drain; remove wooden picks. Serve sandwiches immediately.

Zhills Gem
Maine Lobster Rolls

5 or 6 lobsters (1 lb meat)
3 heaping tablespoons of Hellmann's mayonnaise
2 sticks of celery chopped finely
2 dashes of sea salt or kosher salt
dash of pepper
1 dash of paprika
New England style hot dog rolls
1/4 cup unsalted butter, melted

1. Mix all ingredients, except the butter and hotdog rolls; keep chilled until ready to use.
2. Brush unsalted butter on each side of hotdog roll and grill in pan or on barbecue
3. Split the hotdog rolls (but not all the way through the bread) and fill with the lobster mix
Serve with chips, pickle slice and coleslaw. Enjoy! Best to enjoy outside on a beautiful day!

forrestwolf
Ball Park Meatloaf

1/3 cup Spicy mustard
1tbl Spicy mustard
1/2 cup Sweet pickle relish, with juice
3/4 cup Fresh bread crumbs
1 Egg
1 sm Onion, chopped
1 tsp Garlic salt
1 tsp Pepper
3/4 lb Ground chuck
3/4 lb Ground pork
1 1/2 tsp Brown sugar

How to cook :
1. Preheat oven to 350 .
In a medium bowl, combine 1/3 cup mustard, relish, bread crumbs, egg, onion, garlic salt and pepper.
Mix to blend well. Add ground chuck and ground pork and mix until combined. ( I like to mix with my dough hooks on my hand held Kitchen Aid)

2. Pack mixture into an 8"x4"x2 1/2" loaf pan.Place on a baking sheet and bake until a meat thermometer inserted in center of loaf reads 155 to 160 , 35 to 40 minutes.

3. In a small bowl, combine remaining 1 tablespoon mustard with brown sugar.
Brush mixture over top of meatloaf and bake until topping is glazed, about 5 minutes.
Let stand 5 minutes before slicing.

Zhills Gem
Weary Willie Cake

Melt 2 squares dark baking chocolate and 2 Tablespoons butter over low heat on the stove. Break an egg into a 1-cup measure and fill the rest of the cup with milk
Sift together 1 cup of all purpose flour, 1 cup of sugar and 1 heaping teaspoon of baking powder. Add milk and egg to sifted dry ingredients and beat well. Add melted chocolate, butter and beat.
Pour into a greased and floured 8-inch round pan