Recipes

[walker]

flbettyboop......yes, I have made this a few times. I really like it. I did substitute that Real Bacon in a jar because I was in a hurry. You could also substitute cashews for the peanuts which I have done too. NEXT INGREDIENT.......Raisins

[flbettyboop]

On 4/23/2014 walker said: flbettyboop......yes, I have made this a few times. I really like it. I did substitute that Real Bacon in a jar because I was in a hurry. You could also substitute cashews for the peanuts which I have done too. NEXT INGREDIENT.......Raisins

Thanks. Just bought the zesty dressing.

Boop

[walker]

Hope you like it, flbettyboop. NEXT INGREDIENT..........Raisins

[Zhills]

Broccoli Salad

Ingredients:

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup sugar
2 tablespoons white wine vinegar

Directions:

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Next ingredient: Garlic

[Sabatini2]

This is nice to dress up pork chops or chicken. Serve w/ some sauteed greens w/ a splash of vinegar or lemon.

Garlic Parmesan Cream Sauce

by Parmesan.com

Ingredients:

4 cloves garlic

1 cup milk

4 tablespoons butter

1/2 cup flour

2 cups chicken broth

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup grated Parmigiano Reggiano

1/2 cup heavy cream, optional

Directions:

1. Peel garlic cloves and gently simmer in some of the milk you will be using for the sauce. When the garlic cloves are tender, strain them from the milk (reserving the milk) and mash.

2. In a heavy saucepan melt the butter until it is bubbling. Add the flour and stir well. Cook for several minutes, & don't brown.

3. Slowly add the broth, & whisk until smooth. Next add the milk, including the reserved garlic-flavored milk. Keep stirring while the sauce simmers. Stir the mashed garlic back into the sauce after adding all liquid.

4. Add the nutmeg, ½ teaspoon of salt and pepper (or to taste), and cook on low for 10 minutes, stirring frequently to prevent burning.

5. While the sauce is hot, add the Parmigiano Reggiano and stir until it is fully incorporated and melted.

6. Add the cream, if using, then correct the seasonings.

7. If you're making this sauce ahead of time, put a piece of wax paper or plastic wrap over the sauce while it cools to prevent a skin from forming.

*To make it more interesting, sub sherry for part of the chicken broth, & add some chopped herbs.

Next ingredient: cider vinegar

[house cat]

Oh, my! That garlic sauce looks so good!

[Sabatini2]

On 4/24/2014 house cat said:

Oh, my! That garlic sauce looks so good!

It is good, housecat! Comfort food.

Next ingredient: cider vinegar

[Zhills]

Been making this without the parsley for years. I'll give Paula the credit....

Aunt Peggy’s Cucumber, Tomato and Onion Salad

From Paula's Best Dishes/Take It Easy

Ingredients

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves ?
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

The longer it sits, the better it gets!

Next ingredient: Soy Sauce

[chips]

I made this last week and doubled the ingredient of the sauce for extra flavor.m

Easy pad Thai: Makes 4 servings

Ingredients

1 package of Asian rice noodles
1 tablespoon soy sauce or tamari
1 clove garlic, minced
1/2 teaspoon chili paste
1/2 teaspoon minced fresh ginger
1/2 teaspoon fish sauce
1/2 teaspoon honey, warmed so it is soft
1/2 teaspoon fresh lime juice
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped cashews

Directions

Cook and drain the rice noodles according to the package directions. Set aside.

In a small bowl, combine the soy sauce, garlic, chili paste, ginger, fish sauce, honey, lime juice, sesame oil, salt, and pepper. Whisk until blended and pour over noodles. Toss to coat, top with cilantro and cashews.

Serve warm.

Next Ingredient: Yukon gold potatoes

[Zhills]

Shepherd’s Pie

Author: Adapted from Danny Boome

Recipe type: Dinner

Serves: 4-6

Ingredients

For the filling:

· ½ Tbsp. butter

· ½ Tbsp. olive oil

· 1 small onion, diced

· 1 carrot, peeled and diced

· 2 stalks celery, diced

· 1-2 cloves garlic, roughly chopped

· 1 Tbsp. tomato paste

· 1 lb. ground beef or lamb

· 1½ Tbsp. Worcestershire sauce

· ¼ cup beef broth

· 1 cup fresh or frozen peas

For the Mashed Potatoes

· 2 lbs. Yukon Gold potatoes, peeled and quartered

· 2 Tbsp. butter

· ¼ cup milk or cream

· ¾ cup grated sharp white Cheddar cheese

· salt and pepper

Instructions

1. Preheat the oven to 400*

2. Add the butter and olive oil to a large skillet and heat over medium heat. Saute the onions, carrots, celery and garlic until just tender, about 7 minutes. Season with salt and pepper. Once the veggies have browned just a bit, stir in the tomato paste and mix thouroughly. Add the ground meat and cook until meat is no longer pink, 7-10 minutes. Spoon off as much grease from the meat mixture as you can. Add the Worcestershire sauce and beef broth. Simmer, over low heat, for 5 minutes. Mix in the peas. Transfer mixture to an 8x8 baking dish.

3. Meanwhile, place potatoes in a large saucepan. Cover with cold water and a tablespoon of salt. Bring the pot of potatoes to a boil and cook until soft, about 20 minutes. Drain the potatoes well and place them back into the pan. Mash the potatoes with the milk/cream and butter. Stir in the grated cheese and season to taste with salt and pepper.

4. Spread mashed potatoes over the top of the beef mixture, spreading out evenly and from edge to edge. Rake through the potatoes with a fork to create peaks. Place the dish into the preheated oven and bake until browned, about 20 minutes. Spoon out the pie and serve. Serves 4-6. This is the recipe I use!

Next ingredient: Romaine lettuce