Recipes

[LilBitMissty]

APRIL 2012 RECIPE EXCHANCE GAME.....RECAP

walker
Cranberry Bread

1 egg, beaten
2 Tablespoons melted butter
1/2 cup orange juice
2 Tablespoons hot water
2 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup whole cranberries (fresh, not canned)
1/2 cup chopped nuts

Preheat oven to 325. In medium bowl beat egg, butter, orange juice and water together. Add flour, sugar, baking powder and baking soda stirring until ingredients are moist. Stir in cranberries and nuts. Pour into a greased and floured loaf pan. Bake 1 hour 10 mins. or til done.

Islandgirl7032
Surprise Apple Salad

3 Snickers bars (2.07 oz. each, frozen, then chopped)
3 Medium Granny Smith Apples (peeled & chopped)
1 (8 oz.) container of Cool Whip, thawed

Combine all in mixing bowl, refrigerate till chilled.

walker
Chicken Supreme

4 chicken breasts, cooked and cut into bite-sized pieces
1 cup diced celery
1/4 cup diced onion
1/2 cup cashews
1 can cream of mushroom or celery soup
3/4 cup milk
1 can Chinese Noodles

Combine all ingredients except noodles/rice........mix together well. Bake in 2 qt. casserole dish at 325 for 25 minutes. Serve over rice......sprinkle with Chinese Noodles.

Islandgirl7032
Sweet & Spicy Chicken

1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce (or adjust to your taste)
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Serve over rice.

walker
Hot 'n Spicy Sauce

1 cup chili sauce
1/2 cup chopped onion
3 Tablespoons lemon juice
2 Tablespoons salad oil
1 teaspoon brown sugar
2 teaspoons vinegar
1 clove garlic, crushed
1/2 teaspoon Tabasco (optional)
1/4 teaspoon dry mustard
1/2 teaspoon salt

Combine all ingredients in small saucepan. Heat to boiling; then turn to simmer for 5 minutes. Can be served warm or cool. Makes 1 1/4 cups.

iamMrsG Shrimp with "Ooo-Wee!” Rémoulade

Sauce:
½ cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh tarragon
2 teaspoons minced shallot
1 teaspoon tarragon vinegar
1 teaspoon minced garlic
½ teaspoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon kosher salt
40 large shrimp, about 2 pounds, peeled and deveined
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

To make the sauce: In a medium bowl, whisk the sauce ingredients. If not using right away, cover and refrigerate for as long as 24 hours.
Thread the shrimp onto skewers through both the heads and tails. Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the sauce.
Makes 4 to 6 servings.
Note: A good Summer meal served with corn on cob, cole slaw, garlic bread, Chardonnay

Islandgirl7032
Shrimp Scampi

1 (8 ounce) package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 teaspoon black pepper
3/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Islandgirl7032
Horseradish Dipping Sauce

1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon seasoned salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons finely grated raw horseradish
1/4 teaspoon paprika

Combine all ingredients in a bowl, cover & refrigerate to allow flavors to marry.

beebee2
Oven Scallops

4 t butter
1 clove garlic
2 T parsley flakes
1 1/2 lb scallops
2 T lemon juice

Preheat oven to 325 deg F.
Melt butter; add garlic and parsley. Place scallops in a baking dish and sprinkle with lemon juice. Pour butter mixture over scallops and bake for 15 min.

Islandgirl7032
Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
3 cups A/P flour
1 tsp. baking soda
1 cup sour cream
1 & 1/2 tsp. almond extract
1 & 1/2 tsp. vanilla extract

In a large bowl, cream butter & sugar till light & fluffy. Add sour cream & mix well.
Add eggs, one at a time, beating well after each egg.
In a separate bowl, sift flour & baking soda together.
Add flour to sour cream mixture.
Add vanilla & almond extracts & mix well.
Pour into a greased & floured bundt or tube pan.
Bake at 325 for 1 hour and 20 minutes or till toothpick comes out clean.

Zhills Gem
Swiss Steak Short Ribs

2 lbs short ribs
Coat with flour, salt and pepper and brown in heavy skillet.
Add…
2 cups (1 can) diced tomatoes1 med onion, sliced
1 stalk celery, sliced

Cover. Cook over low heat until tender (2-2 ½ hrs) uncovering last ½ hour
to cook down sauce to a rich thickness.
Can also cook in moderate oven (300 degrees) for 2-2 ½ hrs.
Serve hot over rice.
From Betty Crocker’s PICTURE COOK BOOK 1955.

forrestwolf
Grits N' Greens Casserole

Ingredients:
2 cups whipping cream or 2 cups half-and-half cream
8 cups chicken broth , divided
2 cups grits , regular
1 (16 ounce) bag collard greens , frozen (or 1 1/2-2 lbs of chopped fresh collards or kale, stems removed)
1 cup butter
2 1/2 cups parmesan cheese (shredded or grated)
1/2 teaspoon fresh ground pepper (to taste)
1 cup bacon , cooked and crumbled
1 cup shredded cheddar or pepper jack cheese

Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).
Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled baconn and shredded cheese. Bake @ 350 degrees until lightly brown on top.

Zhills Gem
Beet Ravioli with Poppy Seed Butter

2 lg beets (about 14 oz)
½ cup whole-milk ricotta cheese
2 tablespoons breadcrumbs
salt and pepper
1 stick butter
1 tablespoon poppy seeds ?
Parmesan cheese, grated
Fresh pasta sheets or wonton wrappers

Roast beets at 400º about an hour or until tender when pierced with a knife.
Cool and peel. Grate beets into medium bowl. Add ricotta cheese and season to taste with salt & pepper. Stir in breadcrumbs.
Roll pasta sheets thin. Cut round with biscuit cutter or into same size squares.
Place 1 teaspoon beet filling in center of pasta. Dip finger in water and dampen edge of pasta. Fold dough over filling pushing out as much air as possible and press firmly to seal.
Can use wonton wrappers instead of pasta sheets.

Melt butter in large skillet over medium heat and stir in poppy seeds.; keep warm. Working in batches, cook ravioli in large pot of boiling water until cooked through, about 2 minutes.
Using a slotted spoon, transfer ravioli to skillet with melted butter; toss to coat.
Sprinkle with grated Parmesan and serve! Makes 8 servings.
Ravioli can be prepared up to a week ahead and frozen OR filling could be frozen in 1 tsp dollops on a baking sheet, then transferred to plastic bag.
Fill pasta (wonton wrappers). Allow to thaw and prepare smaller batches.

forrestwolf
Mashed New Potatoes with Fresh Mint

2 pounds red new potatoes, scrubbed
1/4 cup chopped fresh mint leaves
1/2 cup (1 stick) unsalted butter, cut in chunks
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.

YouGoGirl
Banana Sour Cream Cake

1 Duncan Hines yellow cake mix
3 eggs
1 cup mashed ripe bananas,( about 3 bananas )
1 cup sour cream
1/4 cup oil

Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
16 oz. pkg. powdered sugar
1 cup walnuts, finely chopped

Heat oven to 350. Beat cake mix, eggs, bananas, sour cream & oil with mixer on med. speed for 2 min. Pour into a greased & floured 13X9-inch cake pan. Bake 35 min or until toothpick inserted in center comes out clean. For frosting beat cream cheese & butter with mixer on med. speed until blended. Gradually add powdered sugar, beating well after each addition. Frost cake. Keep Cake refrigerated.

iamMrsG
Rosemary Pasta in Roasted Garlic Sauce

6 Tablespoons unsalted butter, divided
½ cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 Tablespoons chopped fresh rosemary
1 (16 ounce) package spaghetti
1/4 cup grated Parmesan cheese
kosher salt and cracked black pepper to taste

Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Sabatini2
Homemade Buttermilk Ranch Dressing (dry) Mix (no MSG!)

NOTE: Measurements aren't exact, & can be increased or decreased as the spirit moves you. Using low-fat mayo, yogurt, sour cream or milk when reconstituting the mix [obviously] decreases pesky calories.

1/2 Cup dry buttermilk
1/4 teaspoon seasoned salt or regular salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon pepper
1 & 1/2 teaspoons dried dill
2 teaspoons dried onion flakes or dried chives
1 Tablespoon dried parsley

~ Whisk together in a small bowl, or whir in blender to pulverise. Seal in clean jar, & keep refrigerated.~

** To reconstitute for dressing:
Into about 1 Cup mayo, add milk until desired consistency. Too much milk (example: equal parts mayo & milk) will make dressing much too thin.
Whisk in dressing mix, starting with about 1 &1/2 Tablespoons, & taste. Increase from there for more flavor.
If you'd like more tang, start small, & add a drop or two of white vinegar or lemon juice.
** For dip: stir dressing mix into sour cream or plain yogurt.
This stuff can be used in lieu of flour when dredging chicken before breading, or add a spoonful when making mashed potatoes, etc.

forrestwolf
Olive Cheese Bites

½ c flour
1 ¼ cup grated cheddar
1/8 t dry mustard (optional)
3 tsp milk
3 T melted butter
1/8 tsp salt
35-40 pitted green olives such as manzanilla

Mix all of the ingredients together (except the olives). Mold a rounded teaspoon of the dough around each olive. Bake on a cookie sheet at 400 degrees for 12-13 min. Serve warm. ( I serve at room temp many times, and they are just as good)

Islandgirl7032
Italian Sausage, Peppers & Onions

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine

Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

forrestwolf
Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce from can
6 (1 1/4-inch-thick) bone-in pork loin chops
1 teaspoon salt
1 teaspoon pepper

Smoked Gouda Grits
Whisk together first 4 ingredients, and set aside.
Sprinkle pork chops evenly with salt and pepper.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.

Smoked Gouda Grits
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked Gouda cheese
3 tablespoons unsalted butter

Preparation
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.
Note:
Buy a 7-ounce wheel of smoked Gouda cheese to get the right amount.

Beebee2
Fried Artichoke Hearts

1 egg beaten
1 t milk, beaten into egg
1 can artichoke hearts cut into quarters
Italian bread crumbs
1/4 cup Parmesan cheese
flour
butter

Beat egg with milk. Mix Italian bread crumbs with parmesan cheese.
Cut artichoke hearts into quarters. Dip in flour, then egg mixture then in Italian bread crumbs. Fry in butter over medium heat.

forrestwolf
Smoked Paprika-Rubbed Steaks With Blue Cheese Butter

4 large garlic cloves , thinly sliced
1/2 tablespoon kosher salt
1 tablespoon pimentos , de la vera (smoked Spanish paprika)
1 pinch cayenne
1 pinch dried oregano
1/4 cup extra virgin olive oil
4 (10 ounce) rib eye steaks , about 1 inch thick ( I prefer mine 1 1/4")
4 tablespoons unsalted butter , softened
1 tablespoon finely chopped shallot
1 scallion , dark-green part only, finely chopped (I use the white part only)
2 ounces intense blue cheese , crumbled at room temperature

On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt.
Scrape the garlic into a small bowl.
Stir in the paprika, cayenne and oregano.
Gradually stir in the olive oil.
Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade.
Let stand at room temperature for 1 to 4 hours or refrigerate overnight.
Meanwhile, in a medium bowl, mash the butter with the shallot and scallion.
Stir in the Blue Cheese.
Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log.
Wrap and refrigerate until firm, at least 30 minutes.
Light a grill or preheat a grill pan.
Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat.
Slice the butter 1 inch thick, set a pat on each steak and serve.

walker
Lemon Pepper Chicken

4 chicken breasts halves, skin removed
lemon pepper
1 lemon
parsley

Place chicken in an 8x8 baking dish sprayed with vegetable cooking spray. Sprinkle lightly with lemon pepper seasoning. Cut lemon into 8 slices. Place two slices on each chicken breast. Sprinkle with parsley. Bake at 350 (325 if using glass dish) for 45 to 60 minutes or until chicken is cooked through and tender. Makes 4 servings.

Islandgirl7032
Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

forrestwolf
Title: BARCARDI RUM CHOCOLATE CAKE

CAKE:

1 pk Chocolate cake mix
1 pk Chocolate Instant Pudding 4-serving size
4 x Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts

FILLING:
1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping

Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl. Blend well, then
beat at medium mixer speed for 2 minutes. Turn into prepared pans.
Bake for 30 minutes or until cake tests done. Do not underbake. cool
in pans for 10 minutes. Remove from pans, finish cooling on racks.
Split layers in half horizontally. Spread 1 cup filling between each
layer and over top of cake. Stack. Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls. Filling: Combine milk, rum,
pudding mix and topping mix in deep narrow-bottom bowl. Blend well at
high speed for 4 minutes, until light and fluffy. Makes 4 cups.

Beebee2
Cumin Salad Dressing

3 T cider vinegar
2 T fresh lime juice
6 T olive oil or vegetable oil
1 clove garlic
1 t cracked black pepper
1/2 t salt
1/2 t ground cumin
1/8 t crushed red pepper

Combine all ingredients in a blender container. Cover and whirl at high speed until well blended.

Comments
A terrific Mexican-style salad combines butter or other leafy lettuce, watercress, julienned jicama, sliced green onions and radishes, avocado and green pepper or any combination of the above. Toss with cumin salad dressing and add roasted pepitas right before serving for a little tasty crunch.

forrestwolf
Spicy Carrot Salad

1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
3 Tbs. freshly squeezed lemon juice
2 to 3 Tbs. granulated sugar
1 tsp. olive oil
1 clove garlic, crushed
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
dash ground cayenne pepper
1/2 cup raisins or chopped apples

In a 4-quart saucepan, bring 2 quarts water to a boil. Add carrots and cook until crisp-tender, about 2 minutes. Drain well and let cool slightly. In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper. Toss with carrots and raisins or apples. Refrigerate until thoroughly chilled, about 3 hours.

iamMrsG
French Onion Omelet

1 Tablespoon olive oil
2 cups coarsely chopped red onion
1/4 cup chopped shallots (optional)
2 teaspoons sugar
1/4 cup sliced green onion
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme, crushed
6 eggs
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded Swiss Cheese (4 ounces)

In a 10-inch oven-proof skillet heat oil over medium heat. Add red onion, shallots (if desired), and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often. Remove 1/4 cup cooked onion mixture and set aside. Stir green onion, mustard, and thyme into skillet.
In a bowl beat together eggs, water, salt, and pepper. Stir in 3/4 cup of the cheese. Pour into skillet. Bake in a 375 degree F for 15 minutes or until set. Top with remaining cheese and reserved onion mixture. Cut into wedges. Makes 6 main-dish servings.

forrestwolf
Crock Pot Roast Beef and Garlic (Almost Forgot...and Coffee)!

2 -4 lbs chuck roast
5 garlic cloves
1 1/2 cups fresh brewed coffee
kosher salt (to taste)
ground black pepper (to taste)
1 medium onion (sliced)
12 ounces fresh mushrooms (button or sliced)
2 tablespoons cornstarch
1/2 cup water

Brew a pot of freshly ground coffee.
Make 5 deep slits around the top and sides of the roast.
Push the whole cloves of garlic down into the slits.
Rub meat with pepper and salt.
Place roast, mushrooms and onion in crock pot.
Pour 1 1/2 cups coffee over the meat.
Cook on low setting for 6 hours.
Remove beef from crock pot and pour the drippings into a small saucepan.
Bring to a simmer over medium-low heat.
In a separate bowl, combine the cornstarch and water and add slowly to the saucepan, stirring constantly.
Simmer until thickened to desired consistency.
Serve with potatoes, noodles or rice.

iamMrsG
Jalapeno Cheeseburgers with Bacon and Grilled Onions

Spicy Ranch Sauce:
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers:
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze:
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

Additionally:
16 bacon slices
Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

forrestwolf
Texas Baked Corn

2 (16 oz) cans of cream style corn
1 1/2 cups shredded cheddar cheese
4 eggs
1/4 cup sliced scallions
1 tsp salt
t tsp chili powder (or more)
1 1/2 cups lightly crushed corn flakes - divided

Mix everything except 3/4 cup corn flakes. Pour into greased 9 x 13"
oblong baking dish.
Top with remaining chips. Bake at 400F about 45 minutes.

Beebee2
Scarsdale Eggplant Parmesan

1 medium eggplant cut in 1/4-inch slices
10 to 12 oz tomato sauce
2 t chopped parsley
2 t chopped chives or
1 t grated onion
4 T grated Parmesan cheese
1 t garlic salt
1 t oregano
3 oz part skim Mozzarella cheese, cut into 8 slices

Place slices of eggplant into boiling, slightly salted water in large saucepan; turn down heat and simmer for 3 minutes. Drain off water and pat slices with a paper towel to dry. Brown on both sides in large skillet, coated with nonstick vegetable spray.
Mix together tomato sauce, parsley, chives or onion, Parmesan cheese, garlic salt and oregano. Cover the bottom of a shallow, about 5 x 9-inch, baking pan with a little sauce, then eggplant, then Mozzarella cheese, etc., alternating layers. Top with remaining sauce and sprinkle of Parmesan cheese. Bake in preheated 375 degrees oven for 35 minutes, until very hot.

walker
Ham Balls

1 1/4 lbs. (approx) ground ham
3/4 lb. ground pork
3/4 cup cracker crumbs (or bread crumbs)
2 eggs slightly beaten
1/2 cup milk
1/8 tsp. pepper
3/4 cup firmly packed brown sugar
1 1/2 tsp. prepared mustard
1/4 cup water
1/4 cup white vinegar

Combine all ingredients and make into balls (fit in your hand, slightly smaller than a baseball). Place the balls on a greased cookie sheet or baking pan. Bake at 350, uncovered, for 45 minutes.
These freeze well. I am sorry I have forgotten about how many they make but I think at least 8.

iamMrsG
Maple-Pecan Sundaes with Candied Bacon

4 bacon slices
2 tablespoons maple sugar, divided
3/4 cup pure maple syrup
2 cinnamon sticks, broken in half
1 Tablespoon fresh lemon juice
1 Tablespoon finely chopped crystallized ginger
1/2 cup pecan halves, toasted
Vanilla ice cream

Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.
Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice.
Combine maple syrup and cinnamon sticks in deep medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until sauce is thickened and reduced to 1/2 to 2/3 cup, about 5 minutes. Remove cinnamon sticks. Mix lemon juice and ginger into sauce.
DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Stir pecans and bacon into maple sauce. Scoop ice cream into dessert dishes. Spoon sauce over and serve.
6 servings

Lynneuk
Leek and Sausage Pasta.

Olive oil
4 leeks cleaned and cut into 1/2 inch rounds
I roll of sage sausage
1 lb box of rotini or shells pasta
1/2 cup grated asiago cheese.

Heat oil in non stick skillet and saute leeks on low heat til soft and starting to brown.
Add sausage and break up and cook til no longer pink.
While cooking leeks and sauasage also cook pasta til al dente.
In a large casserole dish mix pasta, sausage and leeks. Sprinkle cheese on top and bake in a 375 oven for 20 minutes.

Sabatini2
Carne Asada

1 1/2 pounds flank steak

For Marinade:
2 tablespoons olive oil
2 cloves garlic, smashed & minced
1 teaspoon chili powder
1 lime, juiced & another one if you'd like to squeeze a lime wedge over finished flank steak

Sauce: (optional)
1 medium onion, cut into wedges, & then thinly sliced (half moons).
1 tablespoon olive oil
1 garlic clove smashed & minced
1/2 teaspoon ground chipotle chili pepper (less or more) found in the spice aisle
1 4-ounce can seeded, chopped chilies (I use mild)
8 ounce can tomato sauce

1. Mix olive oil, lime juice, minced garlic & chili powder, smear all over flank steak, & place in Ziploc baggie (or glass dish).
Refrigerate & marinate for 1 to 4 hours
2. Remove steak from marinade, wipe off excess, then lightly salt & pepper.
3. Use whatever method you prefer; broil, BBQ over low coals, fry on a grill pan, etc.
Cook a few minutes on each side, depending on the steak's thickness/thinness, & the temperature you prefer.
4. After cooking the steak, allow it to rest for 5 minutes, then slice thinly on a diagonal & top w/ sauce.

Sauce: (optional)
Put the tablespoon of olive oil into a saucepan or skillet, heat, & add the onion. Cook until soft (not brown), then add the garlic, 1/2 teaspoon chipotle chili pepper, the canned chilies & tomato sauce.
Bring to boil, cover & reduce heat, & keep at a low simmer for 15-20 minutes, stirring occasionally.
(Sauce can be made ahead of time, & warmed when steak is ready)

*** This steak is yummy served as it is, w/ sides of Mexican rice & beans, or you might want to tuck the meat into flour tortillas, & top w/ the usual fixings; a squeeze of lime, sour cream, shredded lettuce, avocado chunks, fresh cilantro, etc.

forrestwolf
Quinoa and Shrimp Salad

1/2cup quinoa, uncooked
1/2lb. cooked cleaned medium shrimp
1/2cup chopped red peppers
1/2cup crumbled Crumbled Feta Cheese
1/3cup Italian Dressing
1/3cup sliced kalamata olives
4cups torn mixed salad greens

COOK quinoa as directed on package; spoon into large bowl. Let stand 5 min.
STIR in all remaining ingredients except salad greens.
ADD salad greens; mix lightly.

Beebee2
Hearts of Palm Salad

1/2 red onion, thinly sliced; soak in water while preparing the rest
1 can hearts of palm, drained and sliced
1 large, hot house cucumber or equivalent smaller cucumbers
3 T plus coarsely chopped parsley or cilantro
1/4 c rice wine vinegar or sherry
2 T extra virgin olive oil
Salt
Fresh pepper

Pour some olive oil over the veggies, then add about the same amount, or a bit more, of rice vinegar, and add a little salt and pepper. Let it sit for awhile for the flavors to blend, and for the cucumbers to release some liquid. The "cucumber juice" seems to be what really makes the salad good.
This salad recipe seems very forgiving, and my friend who gave it to me says she sometimes uses left over vinaigrettes from the fridge, and she also uses it as a "relish" to top green salad, so she doesn't have to add more dressing.
It will last for a few days in the fridge and is probably better the next day.

Sabatini2
Madhur Jaffrey's Curry Powder

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons whole peppercorns
1 1/2 teaspoons whole brown mustard seeds
3 to 4 whole cloves
3 hot dried red chilies, crumbled
1 teaspoon whole fenugreek seeds
1 teaspoon ground turmeric

Heat a small cast iron skillet over medium heat
When hot, add coriander seeds, cumin seeds, peppercorns, mustard seeds, cloves, and chilies to pan
Stir until the spices emit a light, roasted aroma. They will just begin to turn color. Do not burn.
Add fenugreek seeds and turmeric and stir for 10 seconds
Remove from heat and cool
When cooled, grind as finely as possible using a spice or coffee grinder, food processor, or the old fashioned way with a mortar and pestle

Beebee2
Vegetable Lasagna with Tofu
"This lasagna has an abundance of flavor and utilizes soy, which is important for many aspects of health. My family loves it!"

8 oz lasagna noodles
1 T olive oil
8 scallions, chopped
1 c sliced button mushrooms
1 clove garlic, minced
10-oz pkg frozen chopped spinach, thawed and squeezed dry
48 oz jar spaghetti sauce
12 oz firm tofu, drained and crumbled
1 egg
1/2 t dried oregano
1/2 t garlic powder
1/2 t salt
1/4 t black pepper
8 oz, 2 c, reduced-fat mozzarella cheese

Preheat the oven to 350°F.
Prepare the lasagna noodles according to package directions.
Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the scallions and mushrooms and cook, stirring, for 3 minutes, or until softened. Add the garlic and spinach and cook, stirring frequently, for 5 minutes, or until the vegetables are tender. Remove from the heat, stir in the spaghetti sauce, and set aside.
In a large bowl, combine the tofu, egg, oregano, garlic powder, salt, and pepper.
Spread 1 cup of the sauce mixture in a 13" x 9" baking dish. Place 3 lasagna noodles on top. Spread with 2 cups sauce, half of the tofu mixture, and 2/3 cup of the cheese.
Repeat layering with the remaining noodles, sauce, and tofu mixture. Top with any remaining sauce mixture.
Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining 1 1/3 cups cheese, and bake, uncovered, for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.

forrestwolf
Coca Cola SALAD

6 oz. pkg. cherry jello (or 2 small boxes)
1 can crushed pineapple
1 c. chopped nuts
1 can sweet Bing (which are dark sweet cherries)
8 oz. pkg. cream cheese
2 sm. bottles of Coke cola ( or 12 oz can, cold)

Drain juice from cherries and pineapple. Pour in gelatin and microwave for 5 minutes, stir until dissolved. Add Coke. Chill until syrupy. Cut cream cheese into small cubes (or chips). Add cream cheese and cherries (that have been halved), pineapple and nuts to partially set gelatin. Pour into a mold, or 9x13 pan. Chill until firm. We always served with a dollop of mayo on top, and this made for a more savory side salad....

Sabatini2
Salted Caramel Crunch Brownies..posted by luvmybichon

1 (14-ounce) package caramel candies
1/4 cup milk
9-by-9-inch pan brownies, baked and cooled in the pan
1 (12-ounce) package semi-sweet chocolate chips
1 teaspoon shortening
1 cup lightly salted peanuts
1 cup gently broken pretzels

In a medium microwave-safe bowl, combine the caramel candies and milk. Heat on high in 30-second bursts, stirring between, until melted and smooth. Pour the mixture over the brownies and spread to the edges. Set aside to cool. When the caramel has cooled and firmed up a bit, make the next layer. In a medium microwave-safe bowl, combine the chocolate and shortening. Heat on high in 30-second bursts, stirring between, until melted and smooth. Add the peanuts and pretzels, then stir gently. Top the caramel with the chocolate mixture, spooning the mixture over the entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.

Beebee2
Garbanzo Salad

15-oz can garbanzo beans, drained
1/4 c chopped parsley
4-oz jar pimentos, drained
3 green onions, chopped
1/4 c wine vinegar
2 T olive or salad oil
1 t salt
1/2 t sugar
1/2 t pepper

Combine ingredients. Cover and chill for at least two hours.

Beebee2
Spicy Chinese Long Beans

1 1/2 lb Chinese long beans*
1/2 c unsalted dry-roasted peanuts, 2 1/2 oz; not cocktail peanuts
2 t soy sauce
2 to 3 small fresh Thai chiles to taste, finely chopped
1/2 t salt
1 1/2 T peanut oil
1 T chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise, 1/2 c
2 T fresh lime juice

Special equipment: a well-seasoned 14-inch flat-bottomed wok
Garnish: lime wedges preparation
Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
Stir together soy sauce, chiles, and salt in a small bowl.
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
Cooks' notes:
Beans can be boiled, drained, and patted dry 3 hours ahead.
If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)
*Available at Asian markets.
**Available at kalustyans.com.

Sabatini2
Chinese Longbeans

1 pound tender Chinese longbeans
2 cloves of garlic, smashed
1 Tablespoon freshly minced ginger
pinch red pepper flakes, optional
corn or peanut oil

Liquid seasonings:
1 Tablespoon sugar
3/4 teaspoon coarse kosher salt
1/4 Cup unsalted chicken stock

1 Tablespoon aged balsamic vinegar
1/2 teaspoon sesame oil, optional
1 Tablespoon chopped scallions, green and white

Cut off the tips of the longbeans, & cut into 5 inch lengths

Bring pot of water to boil, & blanch longbeans for 2 minutes, or until just crisp tender.
Drain, then plunge into ice water to stop cooking
Combine the sugar with the salt & stock to combine.
Heat wok or skillet over high heat until hot enough to evaporate a bead of water on contact.
Add 1-2 Tablespoons oil, & swirl to coat pan.
Add the garlic to the oil, toss about to flavor the oil, & then remove. (Use Beebee's method of 1st skewering w/ a toothpick for easier removal. )
Add ginger (& red pepper flakes, if using) to the hot oil & adjust the heat so that it sizzles without scorching.

Give the liquids a stir (sugar, salt & chicken stock), and add to the pan. Stir to blend & raise the heat to bring to simmer.
Add the longbeans and toss to combine until most of the liquid has evaporated. It's OK to cover and steam for a minute or so.
Rapidly sprinkle in the balsamic vinegar, and fold in the sesame oil & scallions, & turn off the heat.
Taste & adjust if needed with more salt, sugar, or vinegar.
Scrape onto a serving bowl or plate.
** Note: If you love oyster sauce, instead of the chicken stock, sugar & salt mixture, substitute 1/4 Cup water or stock, 1 Tablespoon oyster sauce, & 1 or 2 teaspoons soy sauce. Don't use the vinegar.
Final wee dash of sesame oil is fine.

Sabatini2
Sauteed Arugula & Spinach

1 - 2 Tablespoons olive oil
1 medium, or 2 small garlic cloves, thinly sliced or chopped
1/2 pound fresh spinach, stems removed
1/4 pound fresh arugula
1/2 teaspoon coarse kosher salt
a few grinds of pepper
Pinch red pepper flakes, optional

In a large skillet, heat the olive oil over medium heat. Add garlic & cook, stirring for 20 seconds. Add spinach, arugula, optional red pepper flakes, 1/2 teaspoon kosher salt, & freshly ground pepper. Cook, stirring & tossing often for a few minutes, until just wilted.
To make this fancier, you could first toast pine nuts, or pancetta, set aside, then add back to the greens, or top with goat cheese after they've been removed from the skillet.

iamMrsG
Flank Steak with Garlic Wine Sauce

1 medium head garlic
1 ½ pounds flank steak
salt to taste
2 teaspoons freshly ground black pepper
4 Tablespoons butter
1/4 cup chopped green onions
1 cup dry red wine

Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400º for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
My Note: I like to use a red with "oomph" (technical wine term), like Shiraz.
SIDE DISH: mushrooms sautéed in clarified butter.

Anna B
Waldorf Salad

Dressing: 1/3 cup mayonaise
3 T apple cider vinegar
1 T honey
3/4 cup raisins or craisins
3 celery ribs chopped fine
3/4 cup pecans, toasted and chopped, 6 apples chopped in 1/2 inch cubes (Braeburn is good)

To toast pecans, put in heavy skillet on low for about 5 min, stir several times. Watch because they burn quickly. Refrigerate for 30 min before serving. Will keep for 2 days covered in fridge.
Adapted from Cooks Country, Best Potluck Recipes

iamMrsG
Coffee Cola Float

Per serving:
½ cup extra-strength brewed coffee
1 large scoop coffee ice cream
½ cup cola soda
slice of an orange for garnish

Pour the coffee into a tall glass. Add the ice cream, then the cola. Garnish with slice of orange. Serve with a long teaspoon.

forrestwolf
Maple Braised Italian Sausage with Apples

2 tablespoons olive oil
1-2 pounds of sweet Italian sausage links, as needed ( I prefer hot)
1 large red or yellow onion, sliced into thin half-rings
1-1 ½ pounds of green cabbage, hand-sliced into thin strips
3-4 apples per pound of sausage, cored, quartered, but not peeled
¼ cup real maple syrup ( I do not prefer this, but a vinegar, such as red wine)

Pre-heat the oven to 350.
In a large, heavy, oven-safe pot or Dutch oven, heat the olive oil over medium-high. Brown the sausage links for about three minutes on each side, then, IF you are using the onion and/or cabbage, remove sausages to a bowl and set aside. If you are not using onion/cabbage, skip the next paragraph.
Saute the onion over medium-high heat until it softens, about 3-4 minutes. Add the cabbage and saute another 4 minutes or so. Turn off the heat under the pot and arrange the sausage links over top of the vegetables, adding any juice that accumulated in the bowl with the sausages.
Scatter the apple quarters on top of and around the sausage links, then drizzle the maple syrup over the whole mess. Cover the dish and roast in the oven for 35-45 minutes, or until the apples can be pierced easily with a knife.
Serve in a shallow bowl, preferably over rice or barley, with the pan sauce and vegetables spooned atop the sausage and apples.

Sabatini2
Orecchiette Pasta Salad with Asparagus & Lemon

10 ounces orecchiette pasta
3/4 - 1 pound medium asparagus
grape or cherry tomatoes, quartered or halved (as many as you'd like)
2 Tablespoons capers, drained & rinsed
olive oil (for roasting or grilling)
lemon zest (optional)
salt & pepper

Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 small clove garlic, lightly sprinkled w/ salt, & mashed to a paste
fresh ground pepper
approx 3/4 Cup extra virgin olive oil
** If you want to cut acidity, add a wee bit of sugar or honey, to taste

1. Cook the pasta al dente, drain in colander, & set aside.
2. Trim & cook the asparagus crisp/tender any way you'd like: Either simmered in salted water, grilled over a grill pan, or roasted in the oven (drizzle w/ olive oil & toss, lightly sprinkle w/ salt, place on baking sheet & roast at 400 for approx 25 minutes until crisp tender)
Let asparagus cool & slice into 1 inch lengths.
3. In a small bowl, whisk garlic w/ vinegar, lemon juice & mustard, & slowly add olive oil, whisking until emulsified.
4. In large bowl, toss pasta w/ some or all of the dressing, and add asparagus, tomatoes, and capers & toss lightly.
Add lemon zest, salt & pepper to taste, & toss.
The above is very basic. Chopped fresh parsley of fresh basil brighten the flavor. Choose what you'd like. Also, you can fry some thinly sliced prosciutto in a pan until crisp, drain on paper towel, then break up into the pasta salad.

forrestwolf
Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

1/2 cup fresh breadcrumbs
1/2 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Finely grated zest of one Meyer lemon
1/4 cup fresh Meyer lemon juice
1//4 cup heavy cream
2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.
In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

iamMrs G
Shrimp, Bacon and Goat Cheese Redskin Potatoes

Makes 28 servings

14 small same-size redskin potatoes
2 Tablespoons Dijon-style or whole grain mustard
1 Tablespoon olive oil
1 Tablespoon Old Bay seasoning, divided
8 ounces cooked shrimp, thawed, drained, peeled and chopped
8 ounces goat cheese
1 cup shredded Wisconsin smoked gouda cheese
6 slices bacon, crisp-cooked, drained and crumbled
1/3 cup cut chives

Preheat oven to 425º.
Cut potatoes in half lengthwise. Using a small melon-baller or a very small spoon, scoop out potato, leaving 1/4-inch shell. (Reserve pulp to make a small batch of potato salad the next day.) Cut a small slice on the bottom of each potato half so it can stand flat. Place potatoes, cut side up, in a 15-by-10-by-1-inch baking pan lightly coating with cooking spray.
ln a small bowl, combine mustard, oil and 2 teaspoons Old Bay. Brush inside of the potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.
In small bowl, combine shrimp, goat cheese, shredded smoked gouda, chopped bacon and remaining teaspoon Old Bay. Spoon filling into potato shells, mounding slightly. Bake for 12 to 15 minutes more until filling is heated through and cheese is melted.
Serve warm. Top with chopped chives.

forrestwolf
Pork Chops With Mustard and Apple Jelly Sauce
Mustard Chops

4 bone-in pork chops, about 1/2 to 1 inch thick
salt and pepper
2 tablespoons olive oil
1 medium onion, sliced
1/2 cup apple jelly
1/4 teaspoon ground cinnamon
3 tablespoons grainy mustard ( I prefer deli horseradish mustard)
1 tablespoon white wine vinegar

Combine the apple jelly, cinnamon, mustard, and vinegar; set aside.
Heat the olive oil in a large skillet over medium-high heat. Sprinkle the chops with salt and pepper and arrange in the pan with the sliced onion. Stir the onions frequently and brown the chops on both sides, about 8 to 10 minutes total cooking time. Spoon the jelly mixture over the chops, reduce heat to low, cover, and cook for about 20 to 25 minutes, until the chops are cooked through and tender

DiamondGirly / Chicagoan
Sweet Potatoes and Black Walnuts - Chicagoan
Ingredients
6 large sweet potatoes
1 cup milk, hot
3 tablespoons butter
2 tablespoons butter, melted
1/2 cup sugar
1/2 cup black walnut
1 pinch salt

Peel, boil and mash sweet potatoes.
Add hot milk, sugar and 3 tablespoons butter.
Add black walnuts and salt; mix thoroughly.
Place in greased baking dish.
Pour melted butter on top of potato mixture. Bake 20 to 30 minutes at 350 degrees.

forrestwolf
Grasshopper Ice Cream Pie

1 cup chocolate wafer crumbs (about 20 cookies; such as Nabisco's Famous Chocolate Wafers)
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 (7-ounce) jar marshmallow creme
1/4 cup green crème de menthe
2 tablespoons white crème de cacao
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 cups vanilla low-fat ice cream, softened
2 teaspoons chocolate syrup

Combine crumbs and butter in a small bowl; stir with a fork until moist. Press into bottom of a 9-inch springform pan. Chill.
Combine milk and marshmallow creme in a microwave-safe bowl; microwave at HIGH 1 minute, stirring once. Add crème de menthe, crème de cacao, and whipped topping, stirring until blended. Spread ice cream into prepared pan; top with marshmallow mixture. Freeze at least 6 hours. Drizzle with chocolate syrup before serving.

Sabatini2
Pacific Northwest Ponzu Sauce
Makes 1 cup:

1 grapefruit
1 orange
1 lime
1/4 cup sugar
1/4 cup soy sauce
1/4 cup rice vinegar

1. Use a zester (a special tool for removing the outer rind of citrus fruits) to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side. If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife. Juice the fruits and combine the juices.
2. Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored. Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
3. When the caramelized sugar has dissolved, add the soy sauce and vinegar. Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened. The zest may be left in or strained out. Serve the sauce warm or at room temperature with seafood such as pan-seared salmon or scallops. Sprinkle the extra citrus zest over the seafood.

forrestwolf
Chicken Ponzu Over Rice

1 tablespoon sesame oil
2 teaspoons roasted garlic
1/2 cup pre-sliced green onions
1 (8-ounce) package sliced fresh mushrooms
1/2 green bell pepper (rinsed)
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces sliced water chestnuts (drained)
1/3 cup ponzu sauce
2 tablespoons molasses
2 (8.8-ounce) pouches pre-cooked long grain rice

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add garlic, green onions, and mushrooms. Cover and cook 3–4 minutes, stirring occasionally, until mushrooms are browned.
2. Cut pepper and chicken into bite-size pieces. Wash hands. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, peppers, and water chestnuts. Cook 4 minutes, stirring occasionally, until chicken is browned.
3. Stir in ponzu sauce and molasses; cook 3–4 minutes or until thoroughly heated.
4. Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2–3 minutes or until hot. Serve chicken over rice.

walker
Vodka........

lots of vodka, tonic and a lime..........enjoy
lots of vodka, orange juice..........enjoy
sorry, maybe I am not serious here..............thinking of summertime....

forrestwolf
Watermelon Toasted Jalapeno and Shrimp Pico de Gallo

2 tablespoons canola or vegetable oil
1 tablespoon minced seeded jalapeno
3 tablespoons minced fresh shallot
1 tablespoon minced fresh garlic
1 teaspoon soy sauce
1 teaspoon ground cumin
3 piece juice from 3 fresh limes
2 cups minced watermelon
2 cups chopped, cooked, cooled, and peeled and deveined shrimp
1/4 cup chopped fresh parsley
1 cup diced roasted red pepper
1 pinch ground black pepper to taste

Heat the oil in a heavy non-stick skillet over medium high heat. Sauté the jalapeno, shallots, and garlic until golden and toasted around the edges. Remove from heat and add soy sauce and cumin. Cool. Scrape the cooled ingredients into a bowl and toss with lime juice, watermelon, shrimp, parsley and roasted pepper. Season with pepper to taste. Serve with chips and margaritas, fish tacos or atop grilled salmon.

Sabatini2
When alone:

crackers
goat cheese or cream cheese
oil-packed sun dried tomatoes

smear goat cheese on cracker
take tomato from jar & blot delicately w/ a paper towel
slap tomato on top of cheese & eat

an easy appetizer for company:
crusty baguette, sliced at an angle
olive oil
a fat garlic clove, cut in half (optional)
goat cheese (or cream cheese)
oil-packed sun dried tomatoes, blotted, then sliced into strips

Directions:
Preheat oven to 375
Place angle-cut baguette slices on baking sheet.
Brush w/ olive oil & bake until golden - about 10 minutes, or so.
Rub toasted baguette slices w/ the cut side of the fat garlic clove. (optional!)
Spread w/ goat or cream cheese, top w/ slivered sun dried tomatoes
Arrange prettily on plate of contrasting color, & place in front of hungry guests.
Remove yourself from the room, relax, & fix a vodka tonic while you prepare dinner. For vodka tonic recipe, please see post #82

** You could also chop the sun dried tomatoes & mix w/ the goat cheese, use as a spread, then top w/ fresh basil.

sarahpanda
CRISPY ROASTED CHICKPEAS or GABANZO BEANS

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice

1. Preheat oven to 400F.
2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
4. Season with salt and spice blend.

forrestwolf
Dillard House Cabbage Casserole

1 large head cabbage
1 teaspoon salt
1/2 stick margarine
2 cups grated Cheddar cheese
1 1/2 cup buttered bread crumbs
***Basic White Sauce***
1 cup margarine
3 tablespoons all-purpose flour
salt and pepper
1 quart milk

Shred cabbage. Cook 5-8 minutes in boiling water with the salt. Don't overcook. Cabbage should remain crisp. Drain well.
Layer cabbage in buttered 2 quart casserole dish: cabbage, enough sauce to cover, second layer of cabbage, remaining sauce, then cheese. Top with buttered crumbs.
Bake in preheated oven at 300 degrees for 15-20 minutes.
For White Sauce: Melt margarine in a sauce pot. Add flour, salt, and pepper. Add milk and cook until thick, stirring constantly.

Sabatini2
Ginger Tea

1 - 2 inch piece of ginger root, depending on how strong you want the tea
boiling water
lemon (optional)
honey (optional)

Peel & slice the ginger root into thin slices.
Bring to boil about 2 1/2 cups of water in a saucepan, add ginger, lower heat & simmer gently for 10 minutes.
Put a small strainer over your favorite coffee mug of tea cup & pour the 'tea' into the cup.
Add a squeeze of lemon, or drop of honey. (optional)
* If you'd like a minted tea, after you've simmered the ginger, add fresh or dried mint leaves to the pot & allow to steep for a few additional minutes.

forrestwolf
Spicy Deviled Eggs

6 hard cooked eggs
1 tbs fresh parsley
1 tbsp scallions, minced
1 small jalapeno pepper
1/4 cup Miracle Whip (I use mayo)
1/4 cup shredded cheddar cheese ( I use sharp, or a Mexican blend)
1 tsp Dijon mustard ( I use horseraddish deli mustard)
1/2 tsp cilantro
pinch of cayenne pepper
pinch of chile pepper
1/4 sts paprika
1/4 tsp celery seed ( I do not use, as I do not like celery)

Slice each egg in half crosswise. Scrape out yolks saving contents in a bowl. Add mayo, mustard, and blend together. Add remaining ingredients to combine.
Spoon approximately 1 Tbs of the yolk mixture into each egg half. Sprinkle with chili powder, and paprika. I put a slice of pimento stuffed olive on each piece.......

luvmybichon
Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

By Jennifer Segal
Servings: 6-8

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
6 tablespoons fresh lime juice (be sure to zest limes before juicing them)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

1.Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

luvmybichon
Beef with Peppers

Prep Time 15 Minutes
Cook Time 15 Minutes
Servings 8

1-½ pound Flank Steak, Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chil