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04-07-2019 10:41 AM
That sauce looks delicious! I'll let you know as soon as I have a chance to give it a try. I have a jar of capers that are reaching their expiration date. Thank you.
So simple, yet I'd never thought of it! I saved the recipe and absolutely plan on trying it after Easter. My DH would enjoy it for dinner, though, so I might have to change the name. Maybe something Eastery, like "Resurrected Ham Pizzas", lol.
Next ingredient: bacon
04-07-2019 11:00 AM
1 large Yukon Gold potato (about 8 ounces)
1/4 teaspoon plus 2 pinches salt
Freshly ground pepper
3 slices bacon, chopped
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 cups buttermilk
4 tablespoons salted butter, melted
1 large egg
3/4 cup diced Irish cheddar cheese (about 4 ounces)
1/4 cup chopped fresh chives
Next ingredient: vanilla paste
04-09-2019 02:09 AM
Vanilla Ricotta Banana Toast
next ingredient: frozen peas
04-09-2019 02:18 AM
Thank you for posting your mustard salmon recipe in last month’s (March) game. I made it tonight and it was delicious! I never would have thought to add balsamic vinegar to a herbed crumb mixture. I’ll be making it again!
next ingredient: frozen peas
04-09-2019 05:24 PM
Green Pea Salad
In a saucepan, bring to a boil, then cool...
1 Cup sugar
1/2 Cup vegetable oil
1/2 tsp. pepper
3/4 Cup vinegar
1 tsp salt
When cool, mix with:
2 cups frozen green beans
2 cups frozen green peas
1 16 oz can white corn, drained
1/4 cup minced red onion
1 1/2 cup chopped celery
1 (2oz) jar of chopped pimentos, drained
1 tsp salt
Steam, microwave or cook green beans and peas with a small amount of water just until crisp tender; set aside to cool.
Combine the green beans, peas, corn, red onion, celery, pimentos and salt; cover and refrigerate for 1 hour.
Drain off any accumulated liquid.
In a separate container, whisk or shake together the sugar/ vinegar mixture pour over salad, toss and return to the refrigerator for several hours or overnight. Let come to room temperature. Enjoy!
Great for pot lucks!
Next ingredient: fish (in a salad, please)
04-10-2019 05:04 PM
SUMMER FISH SALAD
• 1 ½ pounds meaty white fleshed FISH such as halibut
• 1 lemon
• 1 small onion, halved
• 1 bay leaf
• Salt and freshly ground black pepper
• ½ cup chopped ripe tomato
• ⅓ cup chopped sweet red pepper
• ⅓ cup chopped green bell pepper
• ¼ cup minced scallions
• 2 tablespoons chopped fresh coriander
• 3 tablespoons white wine vinegar
• ¼ teaspoon ground cumin
• 3 tablespoons extra-virgin olive oil
1. Select a pan large enough to hold the FISH in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the FISH, bring the cooking liquid back to a simmer then reduce heat and cook the FISH very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the FISH. Drain the FISH and allow it to cool.
2. Combine the tomato, peppers, scallions and coriander in a salad bowl. When the FISH has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
3. Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
NEXT INGREDIENT: WORCESTORSHIRE SAUCE
04-12-2019 09:57 AM
Easter Brunch Anyone? My personal favorite is mimosas but here is another.....
Bloody Mary Pitcher
1 cup vodka
4 cups tomato juice
4 teaspoons lemon juice (some like lime juice)
4 teaspoons WORCESTERSHIRE SAUCE
2 dashes hot pepper sauce
1 teaspoon celery salt
1 teaspoon salt
Mix well and serve with celery stalk as a stirrer.
NEXT INGREDIENT ....... RED POTATOES
04-12-2019 06:56 PM
@Qwalker Hahaha! I immediately thought of a bloody Mary when I heard worcestershire sauce! Even though I use it in several of my go to recipes, it was the first thing I thought of. My neighbor and good friend made the best bloody Marys I've ever had.
Next ingredient: Red Potatoes
04-12-2019 09:31 PM
Salty Herbed Smashed Red Potatoes
Fill a large stock pot, halfway, with water. Bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around. Place your potatoes making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.
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