Recipes

[godi]

Pasta Beans

1 tablespoon evo 

3 celery stocks, diced medium 

2 carrots diced medium 

1 small red onion, diced medium

2 garlic cloves minced ( I use the jarred)

salt and pepper

1 sprig oregano ( I use the jarred 1 teaspoon)

1 can 28 oz diced tomatoes ( I get the fire roasted)

2 1/2 cups veggie broth

1 Parm rind (this is optional but it does make a difference)

Parmesan or your spaghetti cheese of choice, I use the pecorino and romano. 

1 cup small pasta like ditalini

1 can cannelloni beans, rinsed and drained

In a medium heavy pot, heat oil then add the onion, celery, carrots and garlic; season with salt and pepper. Cook over medium stirring occasionally until vegetables are soft. Add oregano, tomatoes, broth, and Parm rind (if using). Increase heat to high and simmer rapidly until liguid thickens slightly. Add pasta and cook, partially covered until tender 10 to 15 minutes. Add beans and cook till warmed through.  To serve remove rind and sprinkle with cheese. Enjoy! 

Next Ingredient Any type of CHEESE 

[house_cat]

@godi

Funny you should post that today... I'm making a slightly different version of it for dinner tonight.  Thank you for posting yours - it looks delicous.

Next Ingredient Any type of CHEESE 

[Coquille]

I call this recipe a CHEESE (really tastes just like bacon) Lettuce and Tomato Sandwich

2 slices of IMPORTED PROVOLONE CHEESE, lettuce, sliced tomato, two slices of any bread of your choosing, mayo.

Make sure you buy only the IMPORTED PROVOLONE CHEESE. Use a nonstick pan, large enough to hold the 2 slices of PROVOLONE CHEESE or you can also just use 1 1-2 slices if that's what fits into your pan easily. Put the heat on med-high. Do not grease the pan. Fry the CHEESE. You will see it starting to make little holes and then turns a dark caramel color and hardens. I wait till it's really crispy then I flip it over. When done, place the CHEESE on paper towels. It is very hard.Make your sandwich and enjoy!

BY THE WAY, the only problem with making this, it really makes the house stink but it's soooo good. Everyone says it tastes just like bacon. Even if it didn't, it's a great bacon substitute.

I also crumble it up after it's cooked and put it in pasta. I made this up so, I hope whoever tries it likes it.

Next Ingredient:  PEPPERMINT CANDIES

[Coquille]

@house_cat I used to make this recipe and I added sliced water chestnuts. I loved it! Thanks for posting your recipe.

Next Ingredient: PEPPERMINT CANDIES

[walker]

I hope this will be ok for recipe ....... recently while looking for new Christmas cookie ideas, I found this on Pinterest...made them and they came out real cute....yummy too as brownies always are!

Christmas Tree Brownies

Bake any brownie mix in 8x8 pan.....let cool.  Cut into triangles using sharp knife.  Mix vanilla frosting with green food coloring (or buy premade green frosting in tube for easy decorating).  If you make your own, put into plastic bag and cut tip off.  Make a zig-zag design (like green garland) over the brownie.  Next sprinkle "sprinkles" all over as ornaments and top, if desired,with sugar candy star.  Finally, cut a piece of PEPPERMINT CANDY CANE (I used small ones) to make the trunk of tree inserting in bottom.

Sorry I am not including a picture here but check it out under Pinterest Christmas Cookies.  

NEXT INGREDIENT ..... SWEETENED CONDENSED MILK 

                                      or EVAPORATED MILK

[aroc3435]

@walker  What a nice idea those Tree brownies are.  Perfect for the season.

Oatmeal Chocolate Cookie Bars

This is my version of Eagle Brand Magic Bars since I was looking to eliminate the typical graham crackers in that recipe.  It's a fun one to play with since you can swap some ingredients for others--dried cranberries or cherries, coated chocolate or peanut butter pieces or chips, dark or golden raisins, or mini marshmallows.

Base:

1  1/4 cups old fashioned oatmeal

1 cup all-purpose flour

1/4 cup light brown sugar

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup melted butter

1 egg

2 tsp vanilla extract

1/2 cup semisweet chocolate chips

Layers:

1  1/3 cups shredded coconut

1/2 cup semisweet chocolate cips

1/2 cup very dark chocolate chips, or milk chocolate chips

1 cup butterscotch chips

14 oz. sweetened condensed milk

1 cup finely chopped nuts--peanuts, walnuts, almonds, or cashews

More melted butterscotch or chocolate chips are optional to drizzle over the top.

Preheat oven to 350 degrees. Grease and line with parchment paper (sides hanging over the short edges to use as handles) a 9 X 13 inch Pyrex dish.  Mix all base ingredients together by hand with a wooden spoon.  It will be crumbly.  Press evenly into the bottom of the prepared dish. Place in oven and bake for 5 minutes.  Remove from oven and strew layers in order listed above.  Return to oven and bake an additional 25 minutes or until golden brown.

Cool completely, around two hours, before cutting and serving.

NEXT INGREDIENT:  CHOOSE YOU OWN

[walker]

OK, I will choose CHILI SAUCE ...

BAKED BEANS

2  (20 oz) cans Baked Beans

1  small can crushed pineapple 

1/4 cup CHILI SAUCE

1/4 teaspoon salt

1 1/2 teaspoons dry mustard

1 medium onion, diced

1/2 lb. bacon, diced

Saute' onion and bacon until tender, drain fat.  Combine all ingredients together and put in a large baking dish like 9x13.  Bake, uncovered, at 300 for one hour.  Cover and bake one hour longer.  

NEXT INGREDIENT ..... CONFECTIONER'S  SUGAR

[momtochloe]

Ok, as baking has never been my jam I have decided to take the plunge and try these seemingly innocent but I have my baking guard up shortbread cookies:

FOUR INGREDIENT SHORTBREAD COOKIES

1 cup butter or margarine, softened

3/4 cup powdered sugar

1 teaspoon vanilla

2 1/2 cups Gold Medal™ all-purpose flour

• Heat oven to 350° F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

  Next Ingredient:  Onions

[RespectLife]

Caramelized Onion Tart with Goat Cheese and Thyme

Serves: 4

Ingredients

• 1 (14-oz.) sheet frozen puff pastry, thawed
• 1/4 c. Country Crock Original **I USE REAL BUTTER**
  
• 2 large onions, thinly sliced into half moons
• 2 tbsp. brown sugar
• kosher salt
• Freshly ground black pepper
• 8 oz. goat cheese, crumbled
• 10 fresh thyme sprigs

Directions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. On a floured surface, roll out puff pastry to a 9-by-13" rectangle. Transfer puff pastry to prepared baking sheet and ****** all over with a fork.
2. Bake until golden brown, 15 minutes. Let cool slightly.
3. Meanwhile, in a large pot, warm **Country Crock Original** over medium-high heat. Add onions and cook until golden, 10 minutes. Add brown sugar and cook 5 minutes more. Season with salt and pepper.
4. Spread caramelized onions over puff pastry, leaving a 1/2" board around the edges. Sprinkle with goat cheese and scatter thyme sprigs on top.
5. Bake until puff pastry is golden brown and crisp and cheese is warm and melty, about 10 minutes. Let cool slightly, then cut into squares and serve.

You can really play around w/ this adding different toppings.

NEXT INGREDIENT:

BUTTERMILK

[aroc3435]

Buttermilk Horseradish Dressing

Woman's Day Encyclopedia of Cookery, 1966 Volumue 10

Page 1588

Serve with potato, cabbage, or tossed green salad.

3/4 cup buttermilk

2 Tbsp prepared horseradish

1 Tbsp vinegar

1 Tbsp sugar

1/4 tsp salt

1/2 tsp prepared mustard (I use Colman's dry mustard made according to directions on the tin.)

Combine all ingredients.  Mix thoroughly.  Chill in refrigerator.

Makes one cup.

                                             and

Bonus Buttermilk Recipe - Same book and volume pages 1588 to 1589

Cooked Buttermilk Dressing

Serve on shredded cabbage, greens, or cooked vegetable salads.

2 Tbsp all-purpose flour

1 tsp powdered mustard (I use Colman's.)

1  1/2 teaspoons salt. ( I use less--about 1/2 tsp.)

1/8 tsp paprika

1/2  tsp celery seeds

2 Tbsp sugar  (I use less--about 3/4 to 1 Tbsp.)

1/3 cup vinegar

1 cup buttermilk

Combine dry ingredients in top part of a double boiler.  Add vinegar and buttermilk.  Cook over boiling water, stirring constantly, until thick.  Cover and cook for 10 minutes longer.

Cool and chill.  Makes 1  1/2 cups.

NEXT INGREDIENT:  MOLASSES