Recipes

[walker]

TO ALL ....  Thank you for taking time to post these yummy recipes!  More new ones for me to try.  I did make the Mediterranean Couscous Salad yesterday.  It is very tasty although I decided I'm not a big couscous fan....but it is good!  On we go.....

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[kate2357]

I think I am in a salad state of mind. This is from one of my favorite recipe sites.

TABBOULEH - From Once Upon A Chef

INGREDIENTS
1¼ cups water
1¼ teaspoons salt, divided
1 cup medium-grind (#2) bulgur wheat
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
1 small clove garlic, minced
1 teaspoon ground cumin
1 teaspoon honey
½ teaspoon freshly ground black pepper
1 English hothouse cucumber, halved, seeded, and finely diced
1 pint (10.5 ounces) cherry or grape tomatoes, halved
⅓ cup packed finely chopped fresh mint
½ cup packed finely chopped fresh flat-leaf parsley
⅔ cup thinly sliced scallions, light and green parts, from 1 bunch

INSTRUCTIONS
In a small pot, bring the water and ½ teaspoon of the salt to a rapid boil. Add the bulgur, stir to moisten, then cover the pot and remove from the heat. Let sit 15 to 30 minutes, until all the water is absorbed. Let the bulgur cool to room temperature.

In a large bowl, whisk together the oil, lemon juice, garlic, cumin, honey, pepper, and remaining ¾ teaspoon salt.

Add the bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

Note: Bulgur is sold in most large supermarkets and organic food stores (you can often find it in the bulk bins). Medium-grind bulgur is the most common (the grains are about the size of sesame seeds); coarse grind bulgur is slightly coarser and may be substituted.

Make-Ahead Instructions: The salad can be made and refrigerated up to two days ahead of time.

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[sabatini]

Easy Pineapple Upside-Down Cake

Ingredients

• 1/4  cup butter
• 1cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box yellow cake mix
• Vegetable oil and eggs called for on cake mix box

Steps

• 1
  Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• 2
  Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• 3
  Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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[walker]

Broccoli/Cauliflower Salad

Sauce.....Mix together....1 cup mayonnaise

                                       1/4 cup sugar

                                       5 tablespoons VINEGAR

In bowl mix together....

1 bunch broccoli, tops

1 medium head cauliflower, tops

1/4 cup red onion, sliced or diced 

1 cup raisins

1 pkg. slivered almonds

Add sauce and mix together well.  Top with bacon bits and refrigerate until serving.

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[sabatini]

This is delicious! I like to top it with raspberries and blueberries when serving.

No Bake Classic Woolworth Lemon 'Cheesecake'

No Bake Woolworth Cheesecake is a classic, light and lemony dessert.

**changed up the recipe to use 12-16 oz. Cool Whip instead of whipped cream**

Ingredients

• 1 3oz lemon Jell-0
• 1/2  cup boiling water
• 1/2 cup ice cold water
• 1 box graham cracker crumbs (3 cups) more for thicker crust divided
• 1 stick melted butter
• 1 8oz cream cheese
• 3/4 cup granulated sugar
• 5 tbsp lemon juice
• 1 1/2 cups heavy whipping cream, whipped OR 12-16 oz Cool Whip
• zest from a lemon, optional

Instructions

• Dissolve Jell-O in boiling water. Srir in cold water. Cool until slightly thickened.
• Mix graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save out about 1/4th of the crumbs to sprinkle on top of dessert.
• Beat the heavy cream until fluffy, if using
• In a separate bowl, beat cream cheese, sugar, lemon juice and zest, if using - with a mixer until smooth.
• Add thickened Jell-O and gently mix in whipped cream or Cool Whip.
• Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
• Chill at least 4 hours and up to overnight, store covered in refrigerator. 

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[kate2357]

XAVIER STEAK - FROM Punchfork

(Keto friendly)

Ingredients
Serves 2
2 (10 ounce) New York strip steaks, at least 1-inch thick
6 asparagus spears, ends trimmed
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
8 slices Swiss cheese
Salt and pepper to taste

Directions
Season the steaks with salt and pepper to taste. Place into a glass dish, and drizzle with Worcestershire sauce. Turn the steaks, cover, and refrigerate 15 minutes. Turn the steaks again, and marinate 15 minutes longer.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Place the steaks on the preheated grill, close lid, and cook for 7 minutes.

Toss the asparagus spears with a little olive oil, and season with salt and pepper to taste. Place the asparagus onto the grill, turn steaks over, and close lid. Cook until the steaks are beginning to firm and are slightly pink in the center, and the asparagus is tender, about 7 additional minutes. Turn the asparagus halfway through.

Top each steak with 3 asparagus spears and swiss cheese. Continue cooking until the cheese has melted. Remove from the grill, and let stand 5 minutes before serving.

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[walker]

Marinated Veggie Salad

1 pint cherry tomatoes, halved

1 medium zucchini, cubed

1 medium YELLOW Summer Squash, cubed

1 medium cucumber, cubed

1 each medium sweet YELLOW, red and green pepper, cut   
   into 1" pieces

1 can pitted olives, drained

1 small red onion

1/2 to 3/4 cup Italian Salad Dressing

Combine all ingredients.  Cover and refrigerate overnight.

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[kate2357]

ZEBRA Fudge Cookies - From My Nana's Kitchen

Ingredients

• ½ cup canola or vegetable oil
• 2 cups sugar
• 2 cups all-purpose flour
• 1 cup good quality Dutch process cocoa powder
• 4 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• Confectioner’s sugar

Directions

Preheat oven to 350oF. Line two large cookie sheets with parchment paper and set aside.

In a large bowl, mix the oil, sugar, flour, cocoa powder, eggs, vanilla, and baking powder, until a soft dough forms.

Roll dough into golf ball sized balls (it’ll make roughly 18 of them, warning: this part is kind of messy). Fill a small bowl with confectioner’s sugar and stir with a fork to break up any clumps. Lower the balls, one at a time, into the bowl and toss to coat completely. (I did 3 at a time, and shook them in my hands individually after they were coated to get off the excess sugar.)

Put them onto the prepared pans, leaving space between the dough balls to allow for speading during baking. Bake for 14-18 minutes. Remove and cool completely.

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[Zhills]

This has been fun!  Thanks!  Really neat replies!

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[house_cat]

It was a great idea to start using the alphabet. I think it perked things up!  I worked all week and didn't have time to post, but I enjoyed watching y'all zip through it!

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