Recipes

[rrpell]

@sabatini

Pasteurized eggs in the shell?  That is ingenious!  I will look for them.  Are they sold like regular eggs, by the dozen?  

Next ingredient:  marjoram

[sabatini]

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@rrpell wrote:

@sabatini

Pasteurized eggs in the shell?  That is ingenious!  I will look for them.  Are they sold like regular eggs, by the dozen?  

Next ingredient:  marjoram

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Yes, exactly like regular eggs!

[rrpell]

@sabatini

This is the best tip I have heard in a long time .   No more worrying about using uncooked eggs.   You, and the all the people posting recipes here are always so nice 💕   Thank you!

next ingredient:  marjoram

[rrpell]

When I was in college, Mollie Katzen's cookbooks opened my eyes to the world of cooking without meat.  I never became a vegetarian but, because of her, I know how to make some really good meatless meals. 

Hippie Pie

-adapted from Mollie Katzen's The Moosewood Cookbook by Food 52

Serves 8

Many Potato Crust

• 1 pound red skinned potatoes
• 1 pound white sweet potato
• 1 medium yellow onion
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon pepper

1. Grate the potatoes and onion in the food processor or on the largest side of a box grater. Place in a colander and drain for a few minutes.
2. Beat the eggs, salt and pepper in a large bowl and add the potatoes and onions, then mix (with your hands) until everything is well incorporated.
3. Brush the bottom and sides of a deep dish pie pan with olive oil. Press in the potato mixture forming thick sides and a well into which the vegetables will go.
4. Roast in a 425 oven for 25 minutes while you prepare the cauliflower.

Roasted Cauliflower and Caramelized Onion Filling

• 1 cauliflower  
• 1 large yellow onion, diced
• 4 ounces fresh spinach
• Olive oil
• 1 tablespoon fresh marjoram
• 1/2 cup milk
• 2 large eggs
• 1 cup grated fontina
• 1/2 cup Parmesian
• 1/2 cup Pecorino Romano
• 1/4 cup fresh parsley

1. Core and slice in thick slices the entire head of cauliflower. Place slices on a parchment lined sheet pan. Brush with olive oil and generously salt and pepper.
2. The potato crust's first roasting (25 min) should be over. Slide the cauliflower into the oven with the potato crust. Brush the crust with olive oil and continue roasting for 20 minutes more.
3. While that cooks, dice the onion, heat a couple tablespoons of olive oil in a saute pan, add the diced onion, the marjoram and a generous pinch of salt and grinding of pepper. Slowly cook and caramelize the onions. Set aside.
4. Wilt the spinach, squeeze out excess moisture, and chop fine, then stir in the parsley. Beat together the eggs and milk. Mix together all the grated cheeses. Set aside.
5. Remove the crust and cauliflower from the oven. Scatter the chopped spinach across the bottom of the crust. Sprinkle 1/3 of the cheese over the spinach. Stir the cauliflower and onions together and pile half the mixture into the crust. Scatter 1/2 the remaining cheese across the cauliflower mixture. Add the remaining cauliflower, then SLOWLY pour the egg mixture over everything, letting it sneak into all the corners and spaces. Top with the remaining cheese.
6. Back in the oven (reduce heat to 375°) for 35 minutes. Allow it to rest for a few minutes before serving

next ingredient:  cheddar cheese

[walker]

Crispy Potato Puffs. (Taste of Home Submitted Recipe)

4 lbs. cubed peeled potatoes, about 11 cups

1/2 cup milk, 2% recommended

1/4 cup butter, cubed

1 1/2 teaspoons salt 

1/2 cup shredded CHEDDAR CHEESE

1 1/2 cups crushed cornflakes

6 Tablespoons sesame seeds, toasted 

Place potatoes in a large pan; add water to cover.  Bring to a boil.  Reduce heat; cover and cook until tender....10-15 minutes.  Drain and return to pan.

Mash potatoes, gradually adding milk, butter and salt; stir in CHEDDAR CHEESE.  Transfer to a large bowl; refrigerate, covered, 2 hours or until firm.

In a shallow dish, combine cornflakes and sesame seeds.  Shape potato mixture into 1 1/2" balls; roll in cornflakes mixture.  Place on baking sheets; cover and freeze until firm.  Transfer to resealable plastic freezer bags or containers.  Freeze up to 3 months.

To serve, preheat oven to 400 degrees.  Place frozen potato puffs on greased or sprayed baking sheets.  Bake 15-20 minutes or until golden brown and heated.

NEXT INGREDIENT .... PUDDING....any variety

[Bluffbaker]

Lemonade Pie

8 Servings

2 (5 oz.) cans evaporated milk

2 (3.4 oz.) pkg. lemon instant pudding mix

2 (8 oz.) pkg. cream cheese, softened

2 (3 oz.) pkg. cream cheese, softened

1 (12 oz.) can frozen lemonade concentrate, thawed

1 (9 oz.) ready made prepared graham cracker crust

Whisk together the evaporated milk and pudding mix in a bowl 2 minutes or until thickened.  Beat cream cheese at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until blended.  Add pudding mixture and beat until blended.  Pour into pie crust.  Freeze 4 hours or until firm; transfer to refrigerator.  Garnish, if desired.  Store leftovers covered in the refrigerator.

Next Ingredient:  Chives

[GenXmuse]

 @rrpell I love Molly Katzen's cookbook as well. I was a vegetarian for 20 years, vegan for 2 though I've started eating 2-3 servings of meat a week to help with tissue repair the last 5 years. Thanks for providing such a wonderful recipe and sharing a bit of how it relates to you. 😊

Green Goddess Chive Dressing

Prep
10 m
Cook
10 m
Ready In
20 m


Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped fresh chives
1 chopped green onion
1 clove garlic, peeled
1 tablespoon tarragon vinegar
1 teaspoon chopped fresh tarragon
1 teaspoon white sugar
1 teaspoon Worcestershire sauce

Directions
In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

NEXT INGREDIENT: BOURBON

[rrpell]

Summer is coming!   Looking forward to have one of these on my porch

Ina Garten's Whiskey Sours

3/4 cup Makers Mark Bourbon
1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
2/3 cup sugar syrup (see below)
Maraschino cherries

 Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.

next ingredient:   Cabbage

[GenXmuse]

Garlic Roasted Cabbage Wedges

Ingredients

1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
3 1/2 Tbsp olive oil
3 cloves garlic
1 tsp dried marjoram
Salt and freshly ground black pepper
Minced fresh parsley, for garnish (optional)
Fresh lemon wedges or crumbled bacon, for serving (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil.

Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I also use the frozen garlic cubes if I'm in a hurry)

Stir marjoram into oil mixture. 

Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.

Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

NEXT INGREDIENT: Greek Yogurt

[rrpell]

I just made this last night!  I used croissants that I had picked up at a local bakery.  I thought it was nice that I didn't have to cook!

 Shrimp Salad

• 2 lb. large cooked shrimp (I used frozen)
• 3/4 cup finely chopped celery with leaves
• 1/4 cup mayonnaise
• 1/4 cup GREEK YOGURT
• 1/4 cup thinly sliced fresh chives (or green onions)
• 1 Tbs. finely chopped fresh tarragon (or 1/2 tsp dried)
• 1 1/2  Tbs. fresh lemon juice; more to taste
• salt
• Freshly ground black pepper
• 6 hot dog rolls, preferably New England-style split-top rolls

Thaw shrimp (if using frozen) per directions and chop into 1/2 inch pices.

Put shrimp pieces in bowl and lightly salt and pepper

Add rest of ingredients and stir.

Pile in hot dog rolls and serve.

NEXT INGREDIENT:   ground turkery