Recipes

[LilBitMissty]

Hi friends...well this is the last re-cap of the Year! Where has the year gone??? Thanks to all who have taken the time and efforts to post their recipes to keep this game going!!! I wish ALL of you the very best in 2014! Blessings to ALL

forrestwolf (Southern Living)
Red Velvet-White Chocolate Cheesecake

CHEESECAKE LAYERS:

2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract

RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans

White Chocolate Frosting:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt

GARNISHES:
Store-bought coconut candies
White Candy Leaves

1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Beebee2
Cinnamon Roll Cake

Cake
3 c flour
1/4 t salt – up it to 1/2 t; cake batter needs the lift
1 c sugar
4 t baking powder
1 1/2 c milk
2 eggs
2 t vanilla
1/2 c butter, melted

Topping:
1 c butter, softened
1 c brown sugar
2 T flour
1 T cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 deg F for 28-32 minutes.

Glaze:
2 c powdered sugar
5 T milk
1 t vanilla

While warm drizzle the glaze over the cake.

forrestwolf (Mr Food)
Jingle Bell Torte

1 (18.25-ounce) package chocolate cake mix, prepared according to package directions
1 (10-ounce) jar red maraschino cherries, well drained and chopped, with 1/4 cup juice reserved
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed (SWEETENED REAL WHIPPED CREAM IS WONDERFUL HERE)
1 (6-ounce) jar green maraschino cherries, well drained and chopped
1 cup chopped pecans, with 2 tablespoons reserved for garnish
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Coat 2 (8-inch) round baking pans with cooking spray.
2. Stir reserved cherry juice into chocolate cake batter. Pour into prepared cake pans.
3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. When cool, slice cakes horizontally in half, making 4 layers.
4. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping, red and green cherries, and pecans.
5. Place 1 cake layer on platter and evenly spread one-quarter of cream cheese mixture on top. Repeat with remaining cake layers and finish with cream cheese mixture on top. Sprinkle with reserved pecans.
6. In a small microwaveable bowl, melt chocolate chips in microwave 1 minute, stirring until smooth; add 10 seconds, if necessary. Drizzle melted chocolate on cake and refrigerate until ready to serve.

Zhills
Spiked Eggnog punch

1 quart dairy eggnog (homemade or store bought)
1 pint vanilla ice cream
1 quart Ginger Ale (less is better)
1 cup Jack Daniels (more is better)
1 Pinch Nutmeg

Combine eggnog, softened ice cream, and Jack Daniels in large punch bowl. Slowly add chilled Ginger Ale. Dust lightly with nutmeg. I would leave out the Ginger Ale!

forrestwolf
Cheeseburger Bake

1 1/2 pounds lean ground beef
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/3 cup ketchup
1 1/2 cups (6 ounces) finely shredded sharp Cheddar cheese
1 (7-1/2-ounce) package biscuits (10 biscuits) (OR BISQUICK DROP BISCUITS)

Preheat oven to 450 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large skillet, brown ground beef with onion powder, garlic powder, and pepper over high heat, stirring to break up the beef. Drain off any fat then add the ketchup and cheese; mix well and pour into prepared baking dish.
Place biscuits over top and bake 8 to 10 minutes, or until biscuits are golden and cooked through.

Zhills
No Name

1 Tablespoon olive oil
1 Tablespoon butter
1 small onion, diced small
1 clove garlic, minced
1 pound lean ground beef
10 oz pkg spinach, drained
1 tsp Italian seasoning
4 eggs, beaten
1 tsp salt ?
1/4 tsp pepper

Heat oil over medium heat in a heavy skillet. Cook the garlic until it begins to soften, then stir in the beef and worry it as it cooks so it stays loose.
When the beef is browned, push it to the side of the pan. Add the beaten eggs and spinach to the center of the pan. As the eggs begin to set, scramble them with the spinach, then stir in the beef.
When the eggs are fully cooked, move the scramble from the pan to a warm plate.
Salt and pepper to taste. Serve with fresh sliced tomatoes and bread.
I like this with Cornbread muffins for a great meal anytime!

forrestwolf
Recipe: Fruit Cocktail Salad

2 cored and chopped apples (about 3 cups)
Juice of half a lemon
2 (15 ounce) cans of lite fruit cocktail
1 (20 ounce) can of pineapple tidbits
1 (11 ounce) can of mandarin oranges
1 (10 ounce) jar of maraschino cherries, well drained, optional
1 pound of seedless, red grapes, halved
1 (3.4 ounce) package of instant vanilla pudding, regular or sugar free
2 medium sized, firm bananas, optional

Put the apples in a large bowl. Squeeze lemon juice over the top and toss. Drain the canned fruits, reserving 2 cups of the juices in a separate small bowl, and adding the canned fruit, cherries and grapes to the apples; toss. Whisk the vanilla pudding into the reserved juices for about 2 minutes, or until fully blended; add to the fruit bowl. Stir gently and refrigerate several hours, or overnight, before serving, to allow flavors to mingle. Just before serving, peel and slice bananas and stir in.

bowlicious
Lemon Zest Poppy Seed Loaf

3 cups flour
1 1/2 t baking soda
3/4 t salt
3/4 cup butter or margarine, softened
2 cups sugar
3 eggs
1/2 cup lemon juice (approx 3 lemons)
3/4 cup plain yogurt
3 tablespoons lemon zest
1/2 cup poppy seeds

Heat oven to 350 degrees. Heavily grease and flour 2- 9x5 bread pans.
Sift together flour, baking soda and salt. Set aside.
In large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix lemon juice and yogurt together and add alternately with the flour mixture to the butter or margarine mixture. Mix until just blended. Stir in lemon rind and poppy seeds.
Pour into prepared pans and smooth tops. Bake at 350 degrees for 50 min. and until knife inserted in center comes out clean. Cool on rack for 15 min before turning out of pans.

Beebee2
Spinach Yogurt Soup with Tarragon and Cayenne

1 medium onion, finely chopped
1 1/2 T butter
2 t flour
1/3 t salt
1/4 t tarragon
1 dash nutmeg
1 dash cayenne
(1 1/2) 10-oz pkgs frozen chopped spinach, thawed but not drained
2 c chicken broth
3/4 c yogurt

lemon slices, halved for garnish
In 3-quart saucepan, sauté onion in butter until soft but not brown. Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
Place in blender, about 1/3 at a time, or use immersion blender, and puree.
Return to saucepan.
Add yogurt, whisking until smooth and blended. Heat just until steaming. Do not
boil.
Add salt, if needed. Serve with a lemon slice on top of each serving. Yield: 4 Servings
Note: If you use fresh tarragon, only chop/cut it three times. If you do it too
much it oxidizes and gives off a bad flavor.

Zhills
ITALIAN SAUSAGE

3 lbs ground pork
3 tsp salt
2 tsp pepper - red
1 Tbsp garlic, crushed
1 Tbsp fennel seed
1/2 Cup water

Mix well. Form into patties or just brown.

Beebee2
Beans and Sausage

1 lb chicken and apple sausage, or Italian sausage, sliced
2 T olive oil
2 small bell peppers, any color, seeded and cut into strips
1 medium yellow onion,chopped
1 garlic clove, minced
1 can cannellini beans,rinsed and drained
1 can red kidney beans, rinsed and drained
1 can diced tomatoes, with juice
1/4 c dry red wine
Salt and freshly ground black pepper to taste

In an un-greased skillet over medium heat, lightly brown the sausage. If the sausage is smoked or fully cooked, slice and set aside. If fresh, add the water. Cover until completely cooked through, 8 to 10 minutes. Uncover and cook for a few minutes more. Let cool and slice. (I also brown the cooked slices; those little crusty bits add nice flavor to the beans.)
Wipe out the skillet and warm the oil over medium heat. Add the peppers onion and garlic; cook, stirring until just tender. Transfer to the slow cooker and add the sausage, beans, tomatoes and their juice, and wine. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours. Near the end of the cooking time check the consistency and cook with the lid off to thicken, if desired. Season with salt and pepper and serve.6 servings
Notes: fresh sausage such as turkey Italian sausage or 1 lb smoked of fully cooked sausage such as bratwurst or chicken apple.
If you're able to get Trader Joe's Sicilian Italian chicken sausage, it is fantastic - spicy and great in this cold weather. Yum!
I don't fix this in the crockpot. It finishes quickly on the stove top, maybe 20-30 minutes after the sausage is finished.

forrestwolf
No Name

1 clove garlic
1 1/2 cups lightly packed flat-leaf parsley with thick stems removed
3/4 teaspoon salt
1/3 cup olive oil
1/3 cup unsalted blanched almonds
3/4 pound spaghetti
2 plum tomatoes, chopped
In a food processor, puree the garlic and parsley with the salt. With the machine running, add the olive oil in a thin stream. Add the almonds and pulse to chop.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1/2 cup of the pasta water. Drain the spaghetti and toss with 1/4 cup of the reserved pasta water, the pesto, and the tomatoes. If the sauce seems too thick, add more of the reserved pasta water.

• Spaghetti with Parsley Almond Pesto and Parmesan: Stir 1/4 cup grated Parmesan into the parsley pesto after chopping the almonds.
• Spaghetti with Parsley Pine-Nut Pesto: Use 1/3 cup pine nuts in place of the almonds for a more traditional pesto.

forrestwolf
Pickled Watermelon Rind with Ginger and Jalapeños

1 cup water
1 cup unseasoned rice vinegar
1/4 cup plus 2 tablespoons sugar
1 tablespoon kosher salt
1 1/4 pounds watermelon—red flesh and green skin removed, white rind cut into 1-by-1/2-inch rectangles about 1/8 inch thick
One 3-inch piece of fresh ginger, peeled and thinly sliced lengthwise (about 1 1/2 ounces)
1 large jalapeño, halved lengthwise
In a small saucepan, combine the water with the vinegar, sugar and salt and bring to a boil, stirring until the sugar is dissolved, about 3 minutes.

Layer the watermelon rind, ginger and jalapeño in a 1-quart heatproof glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours. Cover and refrigerate for at least 12 hours. Drain the pickles before serving.
MAKE AHEAD The pickles can be refrigerated in their brine for up to 2 weeks

sue-p
Nesco Chicken Wings

1 can pineapple juice (3/4 cup)
1 cup soy sauce
1 Tbsp. ground ginger
1/4 to 1/2 cup white sugar
1/4 cup salad oil
1 tsp. garlic powder
3.5 pounds of chicken wings

Clean and cut chicken wings. Place in a 6 quart Nesco oven. Mix ingredients for marinade and pour over chicken wings. Refrigerate overnight (or for 12 hours). Bake at 250 degrees for 2 hours. Sop up grease and oil with paper towel before serving from the roaster.
Note: 3-1/2 pounds equals 25 wings; cut in half, 50 pieces. Discard wing tips.

forrestwolf
Cheese Snack Rounds

1 Jar (5oz) Sharp pasteurized
1/2 c Bisquick baking mix
2 tb Toasted seseme seeds

Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers.

Beebee2
Breakfast Casserole

12 slices bread
1 lb Velveeta cheese
2 c diced ham or sausage
1/4 c melted butter or margarine
6 eggs, beaten
1 t salt
1 qt milk
1 T dry mustard

Break bread into small pieces and place on 2 well greased 12 x 8-inch pans.
Cut cheese into cubes and sprinkle over bread.
Sprinkle ham/sausage over cheese and pour margarine over ham/sausage.
Beat eggs with mustard, salt and milk. Pour over casseroles.
Cover and chill overnight.
Bake, uncovered, at 350 deg F for 1 hour or until firm. Serves 15 to 18.

forrestwolf
Autumn Vegetable Mash Recipe

8 medium Yukon Gold potatoes, cut into 1-inch pieces
6 medium parsnips, peeled and cut into 1-inch pieces
2 large celery roots, peeled and cut into 1-inch pieces
3 cups chicken broth
2-1/2 teaspoons salt, divided
2/3 cup 2% milk
2 teaspoons garlic powder
1/2 teaspoon pepper

In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.
Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency.

Grace55
Jello Dessert

1 3 ounce pkg. any flavor jello
1/2 cup sugar
1 1/4 cups boiling water

Dissolve jello and sugar in water in medium sized bowl. Place in refrigerator until it just begins to set.
Crush 1 box vanilla wafer crumbs and cover bottom of 9x13 pan with half of the crumbs.
When jello mixture starts to set add 2 T. lemon juice to 1 can of chilled evaporated milk in a large bowl. Beat until it almost fills the bowl. Add 4 T. lemon juice to jello and mix slightly. Pour jello into evaporated milk and beat until combined. Pour over crumbs and cover with remaining crumbs. Refrigerate several hours or overnight.
This is a pretty holiday dessert if made with red or green jello. Very light and is also nice in the summer.

forrestwolf
Cranberry Jalapeno Relish

1 cup water
1 cup sugar
1 (12 ounce) bag cranberries
2 fresh jalapenos(seeded and finely chopped)
1 tablespoon fresh cilantro
1/2 teaspoon cumin
2 -3 green onions, sliced
1 tablespoon fresh lime juice

Combine water and sugar in saucepan.Bring to boil.
Add cranberries.
Return to boil; cook 10min.without stirring.
Pour into bowl and allow to cool. Add remaining ingredients & mix lightly. Refrigerate.

Zhills
Citrus Salad

2 oranges (Navels)
1 red grapefruit
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Sweetener, as desired (sugar or honey)
4 cups spring greens

Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all of the white pith and membrane. Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work discard any seeds and let the sections and any juice fall into the bowl. Repeat with the other orange and the grapefruit. Be sure to remove ALL white pith or the salad will be bitter.
In a separate bowl, whisk together the orange juice, olive oil and vinegar. Add sweetener to taste. Pour the mixture over the fruit segments and toss gently to coat evenly.
To serve, divide the spring greens among individual plates. Top each with the fruit and dressing mixture and serve. Best served at room temperature.
I would serve this without the greens as a fruit cup or for breakfast.

sue-p
Rainbow Fruit Cocktail Cake

1-1/2 cup flour
1 Tbsp. butter
1 cup sugar
3/4 tsp. salt
1 tsp. soda
1 tsp. vanilla extract
1 tsp. almond flavoring
1 egg
1 can fruit cocktail and juice
1/2 cup chopped walnuts

Place above ingredients in a large bowl and mix thoroughly.
Pour into a greased 9x12" baking pan.

Topping:
3/4 cup brown sugar
1 Tbsp. butter
1 Tbsp. flour
1/2 cups walnuts
Sprinkle over unbaked cake.

Bake at 350 degrees for 35-40 minutes.
Serve with whipped cream or ice cream.
Serves 10-12.

forrestwolf
Tater Taco Casserole

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11 ounces) whole kernel corn, drained
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 package (32 ounces) frozen Tater Tots

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup.
Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350° for 30-35 minutes or until potatoes are crispy and golden brown.

Zhills....orginally posted by Occasional Rain
Artichoke Chicken

Cut up chicken 3 or 4 pounds
2 6 oz jars marinated artichokes drained
Paprika
Salt and Peper
Fresh Mushrooms 4 or 6 oz package, sliced
Chicken Broth about a cup
Dry white wine or Vermouth to deglaise the pan about 1/3 cup
1/4 t rosemary
butter olive oil and a couple Tablespoons of flour

Use the Paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.
After it's browned put it in a casserole, single layer, with the marinated artichokes in between.
Saute the mushrooms in the pan you used to brown the chicken
Then sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth.
Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.

forrestwolf
Maple-Rosemary Parker House Rolls

1cup(s) whole milk
1package(s) (2 1/4 teaspoons) active dry yeast
3tablespoon(s) pure maple syrup
4tablespoon(s) unsalted butter, at room temperature
1sprig(s) chopped fresh rosemary
1tablespoon(s) chopped fresh rosemary
2 3/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) kosher salt
Oil, for the bowl and pan
1teaspoon(s) sea salt flakes

in a small microwave-safe bowl, heat the milk until warm to the touch. Stir in the yeast and 1 tablespoon maple syrup and let sit until frothy, about 10 minutes.
Meanwhile, chop 3 tablespoons butter. In a medium bowl, whisk together the chopped rosemary, flour, and kosher salt. Make a well in the center and add the milk mixture and chopped butter. using a wooden spoon, gently stir just until incorporated (the mixture will look shaggy). Transfer to a lightly floured work surface and knead until smooth, 5 to 6 minutes.
Transfer the dough to a lightly oiled large bowl and cover with plastic wrap. Set in a warm place and let rise until doubled in volume, about 45 minutes. Lightly oil an 8- or 9-inch round cake pan. Cut the dough into 16 pieces, lightly roll into balls and arrange in the prepared pan. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
Heat oven to 350 degrees F. Melt the remaining tablespoons butter. Gently brush the tops of the rolls with butter; bake until puffed and lightly golden brown, 30 to 35 minutes.
Meanwhile, in a small saucepan, heat the remaining 2 tablespoons maple syrup and rosemary sprig over medium-low heat until barely simmering. Remove from the heat.
When the rolls are done, discard the rosemary sprig. Brush the syrup over the rolls and sprinkle with faked salt. Let cool for 15 minutes on a wire rack before removing from the pan.

Zhills
Kumquat Marmalade

3 cups chopped kumquats
1 cup water
6 1/2 cups sugar
1 pkg Sure Jell or Certo

1. Prepare kumquats, half fruit and remove seeds, chop coarsely or slice thinly (Can be put through food chopper).
2. Combine chopped kumquats, water, and Sure Jell.
3. Add sugar and bring to a boil that cannot be stirred down.
4. Continue to boil for one minute. Pour into sterile jars and seal.
Note: Certo can be substituted for Sure Jell but you will need to follow the directions on the Certo package.

forrestwolf
Mexican Couscous

1 cup salsa
1/4 cup water
3/4 cup uncooked couscous
3/4 cup black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed

Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. f&l&u&f&f couscous with a fork; stir in beans. Top servings with avocado.

Zhills
COLCANNON

3¾ lbs Yukon Gold potatoes (about 6 large)
4 oz chopped pancetta
1 bunch green onions, chopped
1 Tbsp butter
¼ cup water
2 heads cabbage, sliced thinly (about 9 cups)
1½ cups milk, scalded
¾ stick unsalted butter, cut into bits and softened

1. Place cut potatoes in large pot of salted water. Bring to a boil; simmer, covered, for 15 minutes, or until tender.

2. While potatoes are on, saute pancetta and onions in a large saute pan with butter. Add cabbage and water and saute until cabbage is tender and a bit caramelized.

3. Drain potatoes. Place in large bowl and mash with a potato masher.
Stir in the milk, butter and cabbage. Add salt and pepper to taste.

forrestwolf
Parmesan and Thyme Crackers

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

walker
Garlic and Lemon Roasted Chicken

2 lemons, halved
2 Tablespoons margarine or butter, melted
1 Tablespoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 (3 to 3 1/2 lb.) whole frying chicken

Heat oven to 375 degrees. Squeeze 1 lemon to yield 1/4 cup juice; reserve remaining 2 lemon halves.
In small bowl, combine lemon juice and all remaining ingredients (except chicken); mix well. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Brush lemon mixture over chicken skin and inside cavity. Place chicken, breast side up, on rack in shallow roasting pan. Place reserved lemon halves inside chicken cavity.
Bake at 375 for 1 1/4 to 1 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork tender and juices run clear. Let stand 5 to 10 minutes before serving.

sue-p
Ham'N Olive Dip

1 (8 oz.) pkg. cream cheese
1 (2-1/4oz.) can deviled ham
1 Tbsp. grated onion
1/4 cup cream
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
10 stuffed olives, chopped

Combine ingredients and blend until smooth.

forrestwolf
New Orleans "Barbecued" Shrimp with Amber Ale

2pound(s) shrimp in shell, 16 to 20 count
1tablespoon(s) olive oil
5tablespoon(s) unsalted butter
8garlic cloves, finely chopped
1/4 teaspoon(s) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup(s) amber ale
2tablespoon(s) fresh lemon juice
1tablespoon(s) hot pepper sauce, such as Crystal or Tabasco
1tablespoon(s) Worcestershire sauce
3tablespoon(s) finely chopped fresh flat-leaf parsley
1teaspoon(s) chopped fresh oregano
1teaspoon(s) chopped fresh thyme
1/2 teaspoon(s) chopped fresh rosemary
Sliced French bread, warmed or lightly toasted

Using a small sharp knife or small sharp kitchen shears, cut down back of each shrimp just deep enough to expose dark vein. Devein shrimp under cold running water, leaving shells intact.
Heat a large heavy skillet over medium-high heat. Add olive oil, then add 2 tablespoons of butter and swirl to melt it. Add garlic, sprinkle with cayenne pepper, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 1 minute, or just until garlic is tender. Add shrimp and toss to coat well with butter mixture. Add ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for about 2 minutes, or until shrimp are almost cooked through, turning shrimp after 1 minute.
Add remaining 3 tablespoons butter, parsley, oregano, thyme, and rosemary and simmer gently for about 1 minute, or until butter melts and shrimp are just cooked through. Season to taste with salt and pepper.
Transfer shrimp and sauce to four wide shallow bowls. Serve with bread to sop up sauce.

forrestwolf
Coca-Cola Barbeque Sauce

1 cup Coca-Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
1/4 cup A-1 steak sauce (I PREFER HEINZ 57 SAUCE)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.

sue-p
Mexican "Plate" Dip

Arrange layers on a large round glass plate or in a glass 9x13" baking dish.

1st - 2 (10.5 oz.) cans jalapeno pepper bean dip. (In Midwest, Old Dutch brand)

2nd - 2-3 avocadoes, mashed together with: 1-2 tbsp. lemon juice, 1/4-1/2 tsp. salt, 1/4 tsp. pepper.

3rd - 8 oz. sour cream, 1/2 cup Kraft Hellman's Mayonnaise, 1-2 tbsp. of a pkg. dry taco seasoning mix.

4th - 3/4 to 1 cup sliced green onions (3-4 small bunches), 1 cup chopped, drained, tomato (3 large), 1 can sliced, drained, ripe olives, 8 oz. shredded sharp Cheddar cheese.

Serve with Dorito chips for dipping as appetizer. Serves 20.

OR: you can put into a 9x13" Pyrex pan and pass as a salad, serving up from bottom onto shredded iceberg lettuce. Serves 12, as a salad.

forrestwolf
Asian Salad with Sesame Dressing

Sesame dressing:
1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil

Salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 (8-ounce) can Mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved

For the dressing:
Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

Zhills
Pick a recipe, any recipe. If it uses oil, it uses EVOO!

No Tahini Hummus
2 cups garbanzo beans (if using canned drain, rinsed and towel dry)
3 Tbsp lemon juice
4 - 5 Tbsp. olive oil
2 tsp. garlic, crushed or minced
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. smoked sweet paprika
3 Tbsp. sesame oil

In a food processor, blend garbonzos, lemon juice, and 4 T olive oil. Add garlic, spices, and sesame oil. Blend to a smooth paste. If too dry, add more olive oil a little at a time until dip is desired texture. Serve chilled.

walker
Clam Chowder

In a small saucepan put......4-5 celery ribs (inc. leaves), chopped, 1 med onion, chopped, and 1/2 cup water....cover pan and simmer 5-8 mins.
In large pot put....
2 cans cream of celery soup
2 cans cream of potato soup
3 cans New England Clam Chowder
(all undiluted)

1 quart milk (or half and half if you want it real creamy)
1 stick of butter or margarine
3 (6 1/2oz.) cans of minced or chopped clams
salt and pepper
2 Tablespoons dried parsley
Mix together well and then add the celery/onions and water to the soup mixture. Cook on low 60 minutes stirring occasionally. (DO NOT BOIL).

forrestwolf
No Name

This is what my mom used to make over the holidays for gatherings.......8 oz of cream cheese, a couple of tablespoons of mayonnaise, and some chopped nuts (your nut, to your liking, but walnuts and pecans work well), and pitted dates.....Mix cream cheese (at room temp), and mayo and nuts, mix well (dough hooks on Kitchen Aid hand blender work well), take mixture and stuff into whole dates

Zhills
Spinach Orange Salad

baby spinach
1 sm can mandarin oranges
craisins
red onions
feta cheese
pine nuts
olive oil and balsamic vinegar for homemade dressing, or a balsamic vinaigrette dressing

I use pecans or walnuts and a Raspberry Vinaigrette dressing

Sabatini2
Cinnamon Streusel Coffeecake

1 1/4 cups granulated sugar
¼ teaspoon salt (if you use unsalted butter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted

Filling:
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder

Cake:
3/4 cup butter
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups King Arthur Unbleached All-Purpose Flour

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
5) Add the eggs one at a time, beating well after each addition.
6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
9) Sprinkle the filling evenly atop the batter.
10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
11) Sprinkle the topping over the batter in the pan.
12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

** Dress it up for guests: Make a glaze with ½ cup confectioners' or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffeecake. I ALWAYS make a glaze w/ a bit of melted butter & milk, splash of vanilla & some confectioner's sugar.
K.A.F.'s note: Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

forrestwolf
Asiago Wafers

1 1/2 cups all-purpose flour
1 tablespoon finely snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
6 tablespoons cold butter, cut into 18 pieces
2 cups finely grated Asiago cheese (8 ounces)
2 tablespoons milk
1/2 cup dairy sour cream
Fresh rosemary leaves (optional) (really nice addition)
egg whites, slightly beaten (optional)

1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder, and white pepper. Using a pastry blender, cut in butter until pieces are pea-size. Add Asiago cheese; toss well. Drizzle milk over flour mixture; gently toss with a fork.
2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.
3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth, from center to edges, to form a 6-1/2-inch-long log about 1-1/2 inches in diameter.
4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.
5. Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8- to 1/4-inch-thick slices. Place slices 1/2 inch apart on prepared baking sheet. If desired, dip rosemary leaves in egg whites and place in the centers of the slices.
6. Bake for 18 to 22 minutes or until golden (do not overbrown the edges). Transfer to a wire rack and cool. Makes about 54 crackers.

dfyre
Crockpot Kielbasa

Put one bag of frozen hash brown potatoes (the cubed kind) in a crockpot
Top with a bunch of chopped scallions and a kielbasa ring cut in 2" pieces
Mix a can of cheddar cheese soup with a can of evaporated milk and pour over.
Cook on low 6-7 hours.
Note: my friend uses the O'Brien potatoes with peppers and onions and omits the scallions.

sue-p
Easy Peanut Butter Cookies

1 cup creamy peanut butter
1 cup sugar
1 egg

Preheat oven to 350 degrees.
Mix the three ingredients together and drop from teaspoon onto parchment lined cookie sheets. Flatten slightly and indent with a fork one way and then switch fork to the other way.
Bake for 10-12 minutes. Will become dry if overbaked. Do not allow to brown.
Recipe is correct. There is no flour. Can add semi-sweet chocolate chips to the dough.

forrestwolf
Horseradish Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon ground mustard
Pinch ground nutmeg
2 to 3 tablespoons prepared horseradish
1 tablespoon lemon juice

In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and cream; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; add the seasonings, horseradish and lemon juice. Serve over roast beef or spread on beef sandwiches.

sue-p
Sunday Skillet Chicken

2-1/2 lb. chicken thighs
1/3 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
1/3 cup shortening
8 small potatoes, pared and halved
3/4 cup sliced green onions
1 can cream of chicken soup, undiluted
1 cup sour cream
2 tbsp. minced parsley

Shake chicken thighs in a bag containing flour and seasonings. Melt shortening in chicken fryer and brown. Add potatoes, onions and soup. Cover and simmer about 30 minutes or until tender. Add sour cream and bring just to boiling point. Sprinkle with parsley and paprika.
Yield: 4 servings.

forrestwolf
Pan-Seared Sausage with Yellow Rice

1 lb Smoked Sausage
1 tablespoon vegetable oil
1 package (8 ounce) Spanish-style yellow rice mix (I ALWAYS USE MAHATMA)
2-1/4 cups water
1 cup green peas
2 jarred roasted red peppers, chopped (about 1/3 cup)
½ cup sliced stuffed green olives
2 green onions, sliced
¼ to ½ teaspoon crushed red pepper flakes

Cut sausage into 1/2 inch slices.
Heat oil in a 4-quart pan over medium heat.
Cook sausage until browned, about 8 minutes.
Stir in rice mix and water.
Cover pan, bring to a boil. Reduce heat to a simmer; cook 20 minutes or until water is almost absorbed.
Stir in peas, roasted red peppers, olives, onions and pepper flakes.
Cover and cook until rice is tender, about 5 more minutes.

walker
Pan-Seared Sausage with Yellow Rice

1 lb Smoked Sausage
1 tablespoon vegetable oil
1 package (8 ounce) Spanish-style yellow rice mix (I ALWAYS USE MAHATMA)
2-1/4 cups water
1 cup green peas
2 jarred roasted red peppers, chopped (about 1/3 cup)
½ cup sliced stuffed green olives
2 green onions, sliced
¼ to ½ teaspoon crushed red pepper flakes

Cut sausage into 1/2 inch slices.
Heat oil in a 4-quart pan over medium heat.
Cook sausage until browned, about 8 minutes.
Stir in rice mix and water.
Cover pan, bring to a boil. Reduce heat to a simmer; cook 20 minutes or until water is almost absorbed.
Stir in peas, roasted red peppers, olives, onions and pepper flakes.
Cover and cook until rice is tender, about 5 more minutes.

forrestwolf
Cheesy Ham Chowder

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained (I USUALLY ADD CAN OF CREAMED CORN AS WELL)
2 teaspoons chicken bouillon granules (I USUALLY USE CHICKEN BROTH)
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Zhills
Asparagus wrapped in Prosciutto

8 asparagus (medium, spears, ends trimmed)
1 tsp olive oil
kosher salt & ground black pepper, to taste
4 slices prosciutto (cut in half lengthwise)

Preheat oven to 450 degrees F (230 degrees C).
Blanch asparagus for 1 minute then plunge into an icewater bath and drain WELL.
Wrap slices around 2 asparagus spears.
Prepare a baking sheet by lining it with tin foil and spraying with cooking spray.
Arrange wrapped spears in a single layer on a medium baking sheet, then spray lightly with cooking spray.
Bake 15 minutes in the preheated oven, until asparagus is tender.
(Don't know why this is different sizes here; not in my original)

House Cat
No Name

6 bell peppers with tops cut off and seeds removed
leftover chili
about a cup of shredded cheddar cheese

Fill each pepper with the chili, top with cheese. Place in a covered baking dish. Bake for about 20-30 min. at 350 degrees until heated through and cheese is melted.

forrestwolf
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

1/4 cup pine nuts (I HAVE USED WALNUTS)
3/4 pound linguine
6 tablespoons olive oil
1 1/2 pounds sea scallops
Salt

1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
6 cloves garlic, minced
6 tablespoons chopped fresh parsley
Scant 1/2 teaspoon dried red-pepper flakes

Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

Beebee2...................Laura Calder on "French Food at Home" Cooking Channel TV
Laura Calder’s Milk Pork

1 boned pork roast, about 3 lb
4 to 6 cloves garlic, peeled and cut into slivers
Kosher salt and freshly ground black pepper
2 T butter
1 onion, cut in half
1 carrot, cut in half
2 bay leaves
2 large branches fresh rosemary
4 c whole milk
A generous handful chopped fresh chives and/or fresh parsley, for garnish

Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. If you can do this several hours or the night before cooking, all the better. Rub the meat all over with salt and pepper. Heat the oven to 325 deg F.
Melt the butter in a deep, lidded casserole (cocotte) and brown the meat well on all sides. Add the onion, carrot and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot and onion and discard. The cooking juices will be curdled, but this is how they're meant to be. Boil them down to about 1 c and puree with an immersion blender. Taste and adjust the seasonings.
Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.6 servings
Notene reviewer added a few juniper berries for a positive result.All reviewers raved about this recipe.

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

Zhills
Pumpkin Pie Bars

All the yum of pumpkin pie, minus the hassle of a pie crust, plus the bonus of a buttery cinnamon topping. No trick…just an amazing treat!

1 box (18 oz. size) Yellow Cake Mix, Divided
1 whole Egg, Lightly Beaten
½ cups Butter, Melted
1 cup Sugar, Divided
2 teaspoons Cinnamon, Divided
½ teaspoons Ginger
¼ teaspoons Ground Cloves
¼ teaspoons Salt
1 cup Canned Pumpkin
2/3 cup Evaporated Milk
2 whole Eggs
¼ cups Cold Butter, Diced

This recipe has three parts, a crust, a filling and a topping. Before you start anything, preheat your oven to 350F, and get out a 13×9 pan.

For the crust:
Reserve 1 cup of the cake mix for the topping. Pour remaining cake mix into a bowl, then stir in the one beaten egg and the 1/2 cup of melted butter until the mixture is well combined. Press evenly into the 13×9 pan and set aside.

For the filling:
Combine 3/4 cup of sugar, 1 teaspoon of cinnamon, the ginger, cloves, salt, pumpkin, evaporated milk and 2 eggs together. Using a whisk, stir until smooth. Pour over the crust.

For the topping:
Stir together the 1 cup of reserved cake mix, and the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Cut in the 1/4 cup of butter dice using a pastry blender or a fork. Sprinkle evenly over the filling.

Bake at 350F for 35-40 minutes, or until filling is set. Allow to cool completely, cut into bars, and serve!

sue-p
Mom's Braised Red Cabbage

Saute:
3 Tbsp. bacon fat
1-1/2 Tbsp. sugar
1 small onion, chopped

Then add:
4 cups finely shredded red cabbage (about half a large head)
2 tart, unpeeled, chopped apples
4 Tbsp. plain vinegar
1/2 tsp. caraway seeds (optional)
1 tsp. salt
1/2 cup consommé (or make 1/2 cup water plus 1 beef bouillon cube)

Cook, covered, in saucepan over low heat for at least 45-60 minutes.
Can be cooked longer. Reheats well - can be made early in day.
Serves 6.

walker
CARROT Cabbage Slaw

4 cups shredded cabbage
4 cups SHREDDED CARROTS
2 medium Golden Delicious Apples, chopped.
1 cup raisins......1/2 cup chopped walnuts
1/2 cup honey
1 Tablespoon lemon juice.
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg, optional.

In large bowl combine cabbage, CARROTS, apples, raisins and walnuts. In separate bowl combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg if desired. Stir into cabbage mixture. Chill until serving.

Zhills
Cinnamon Snaps

3/4 cup of butter, softened
1 cup of brown sugar
1 egg
1/4 cup of molasses
2 1/4 cups of flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Raw sugar

Preheat the oven to 350 degrees. Beat the softened butter and brown sugar with a mixer until creamy; add the egg and molasses and mix well. Combine the flour, cinnamon, baking soda and salt and gently mix together. Gradually add the flour mixture to the butter mixer until well combined.
Roll dough into 1 inch balls and dip into the raw sugar; place the balls on an ungreased cookie sheet about 2 inches apart.
Bake for 9-10 minutes; cool on wire racks. Enjoy.

forrestwolf
Beef Empanadas Recipe

1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo sausage, casing removed
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg

Preheat the oven to 375 degrees F.
In a medium-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring constantly so that the ingredients are well blended. Add additional cumin, if desired, and cook for an additional 3 to 4 minutes. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes.

Zhills
Shrimp in Garlic Caper Sauce

2 pounds Lobster Ravioli or ANY PASTA
4 tablespoons butter
4 cloves of garlic, minced
1 pound of large shrimp
2 tablespoons parsley, chopped
2 cups of white wine
3 tablespoons capers
4 tablespoons parmesan cheese
sea salt and ground pepper to taste
parsley to garnish

In a large Sauce Pan, cook the Ravioli in boiling water until they float, approximately 12 minutes
In a large skillet, melt butter
Add garlic and shrimp and saute until shrimp turn pink, approximately 4 minutes on each side
Add parsley and wine and cook on medium heat for approximately 10 minutes
Add capers and parmesan cheese and stir until well blended
Simmer for 4 minutes
Season with sea salt and ground pepper to taste and garnish with fresh parsley
Pour Sauce over the cooked Lobster Ravioli or any pasta.

forrestwolf
Divine Taco Pie Recipe

1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar

Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.

sue-p
Erlingstrom's Norwegian Dish - "Faar i Kaal"

3 or 4 lbs. shoulder of lamb, cut in small pieces with fat left on and bones included
3 green cabbages
Peppercorns, about 1/4 cup, divided

In a big heavy pot, put one layer of fattest pieces of meat in bottom; add salt,a little flour and 1 Tbsp. peppercorns (this goes on top of meat). Add a thick layer of cabbage, cutting a head in 8 wedges. On top of cabbage comes more salt and peppercorns, but no flour. Add another layer of meat with salt, peppercorns repeated. Repeat this until lid rests on cabbage two inches above top. This will soon cook down. Some water is put in to start with; at least enough to cover the bottom layer of meat. Simmer slowly for 3 hours or so. During last hour, it is well to turn stew over easily so that the top layer of cabbage may become cooked.
Notes:
Serve in large bowl and let family help themselves. My grandmother served boiled potatoes and carrots in separate side dishes. They were not added to the meat and cabbage for cooking or serving. Peppercorns are not removed before serving.

forrestwolf
Pork Tenderloin Marsala

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (14- to 16-ounce) pork tenderloin
3 tablespoons olive oil
1/2 pound sliced fresh mushrooms
campaignIcon
2 onions, thinly sliced
1/2 cup sweet Marsala wine

In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
Slice the tenderloin and serve topped with the mushrooms and onions.

Zhills
Beef Chuck Pot Roast in PC

2 tsp. beef base mixed into 2 cups water
4 Tbsp. vegetable oil
2 Tbsp. minced garlic
2-3 lbs. beef chuck roast
1 sprig fresh thyme, or 1 teaspoon dried
1/2 tsp. celery salt
2 bay leaves
1/2 tsp. onion powder
1/2 cup red wine
Ground black pepper
1 tsp. salt
Vegetables
6 small redskin potatoes, halved
2 stalks celery, cut into 1 inch pieces
2 small onions, peeled and quartered
2 cups baby carrots
2 Tbsp. corn starch, optional

Add the oil to the pressure cooker and heat on high or "brown" with the lid off. Sprinkle the top of the roast with half of the celery salt, onion powder and a small pinch of ground black pepper. Place the roast, seasoned side down in pressure cooker to brown. Sprinkle the remaining celery salt, onion powder and another small pinch of pepper over top as the bottom browns. Once the bottom has seared until dark brown and almost crusty, flip the roast and sear the other side. Pour in red wine, stab roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created. Add the beef base, garlic, thyme, bay leaves and salt.
Securely lock on the pressure cooker's lid, set the cooker to high and cook for 40 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and add the vegetables. Re-lock the pressure cooker's lid, set the cooker to high and cook for 5 additional minutes. Perform a quick release to release the cooker's pressure. Serve covered in the au jus from cooker. To thicken the juices into gravy; combine the corn starch with 2 tablespoons water in a small dish and stir into cooker on high or "brown" with the lid off until thick.

forrestwolf
Italian Casserole

1 medium onion diced
4 to 5 lb. potatoes
1 lb. Italian sausage (I USE ROLL TYPE MYSELF)
4 tbsp. grated Italian cheese
1/4 c. provolone cheese (cubed)
4 eggs (beaten)
1 can mushrooms, stem and pieces (drained)
1/4 cup Italian salad dressing (any kind will do)

Boil and mash potatoes lightly. Add fried sausage cut in 1 inch pieces. Add all other ingredients and mix together. Bake 50 minutes at 375 degrees until golden on top .

Zhills
Butter-Pecan Frosting

Total time: 5 mins
Serves: 1 cup

1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp pure vanilla butternut extract
1 1/2 -2 tsp heavy whipping cream
Toasted Pecans

1. Using a mixer with a whisk, combine butter and sugar on low speed until smooth. Follow by 2 minutes on medium speed until light and fluffy.
2. Add vanilla and stir until smooth. Add a little bit of cream at a time until desired spreading consistency is reached. Add toasted pecans. Enjoy!

forrestwolf
BAKED MINI CORN DOGS

1 c. milk
1 (1/4 oz.) pkg. active dry yeast (2 1/4 tsp.)
2 Tbsp. extra virgin olive oil
2 Tbsp. packed light brown sugar (I DO NOT USE THIS)
1 c. fine yellow cornmeal
1 1/4 c. bread flour, plus more for dusting and kneading
1 tsp. salt
1/4 tsp. baking soda
1/4 tsp. cayenne pepper
8 hot dogs, halved crosswise (HAVE USED SAUSAGES)
1 large egg, beaten
1 Tbsp. black sesame seeds. optional

Warm the milk to about 110 degrees in a saucepan or in the microwave; pour into a medium bowl. Sprinkle the yeast over the warmed milk; whisk to blend. Let mixture sit for about 2 minutes to allow yeast to dissolve.
Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add all but 1/4 cup of the flour, salt, baking soda and cayenne; stir to make a sticky dough.
Turn the dough out onto a lightly floured surface; knead, using the reserved 1/4 cup flour, adding more if needed, until smooth but still slightly tacky, about 5 minutes.
Shape dough into a ball, place in a lightly oiled bow, turning to coat top of dough. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece of dough into a 10" length.
Insert a wooden skewer about 1" deep into a hot dog half. Wrap a piece of dough around the hot dog, tucking and pressing the edges to seal.
Remove the skewer and place on the prepared baking pan.
Repeat with remaining dough and hot dog halves.
Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake @ 425 degrees for 12-15 minutes or until golden brown.
Serve with your favorite toppings for dipping

DiAnne
CURRIED COUSCO

[forrestwolf]

Thanks again dear, and I hope you have a much better and positive 2014..........

[DiamondGirly]

forrestwolf
Pork Tenderloin Marsala

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (14- to 16-ounce) pork tenderloin
3 tablespoons olive oil
1/2 pound sliced fresh mushrooms
campaignIcon
2 onions, thinly sliced
1/2 cup sweet Marsala wine

In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
Slice the tenderloin and serve topped with the mushrooms and onions.

Thanks so much for the recap... Is the word in the ingredients "campaignIcon" something to do with fonts or is that some ingredient mix up or something I've never heard of? I don't see it mentioned in the directions.

Thank you!

[forrestwolf]

Just a word in the site.......just overlook it.........It is an old Mr Food recipe, and sometimes his recipes have a lot of gobble goop..........

Pork Tenderloin Marsala

What You'll Need:

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (14- to 16-ounce) pork tenderloin

3 tablespoons olive oil

1/2 pound sliced fresh mushrooms

2 onions, thinly sliced

1/2 cup sweet Marsala wine

What To Do:

In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.

Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.

Slice the tenderloin and serve topped with the mushrooms and onions.