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Honored Contributor
Posts: 17,511
Registered: ‎11-09-2013

Re: FEBRUARY RECIPE EXCHANGE GAME

@Sabatini

 

A friend of mine sent me this recipe and I have had them and found them to be delicious.  She says she did not par-boil the peppers and makes the recipe as indicated.  Good Luck!

 

 

 

Next ingredient:  Leeks

"If you judge people, you have no time to Love them." Mother Teresa
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Valued Contributor
Posts: 910
Registered: ‎03-09-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

@Sabatini What size can of evaporated milk is used-- small or large?  Thanks

Famous Woolworth Ice Box Cheesecake

 

Ingredients

1 (3 ounce) package lemon jell-o
1 c boiling water
8 oz cream cheese
1 c granulated sugar
4 Tbsp lemon juice ( less if you don't want to much lemon)
1 can(s) carnation evaporated milk, well chilled
graham crackers, crushed

 

Directions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
4. Line bottom of 9 x 13-pan with crushed Graham crackers.
5. Spread filling over and top with more crushed Graham crackers. Chill.
 
 
NEXT INGREDIENT--  L E E K S

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Trusted Contributor
Posts: 1,383
Registered: ‎06-29-2015

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

@vabreezesaid:

What size can of evaporated milk is used-- small or large?

 

Hi @vabreeze! Sorry about that. It's the 'regular' size: 12 ounces.

I've changed the post.

TYVM!

 

Next ingredient:  Leeks

Muddling through...
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Esteemed Contributor
Posts: 6,837
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]


Chicken with Creamy Braised Leeks

Cook
30 m
Ready In
1 h
Recipe By: EatingWell Test Kitchen 


Ingredients

8 medium or 4 large leeks
2 cups reduced-sodium chicken broth
6 cloves garlic, halved
6 sprigs fresh thyme
4 boneless, skinless chicken breasts (5-6 ounces each), trimmed and tenders removed (see Note)
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup heavy cream

 

Directions

1
Preheat oven to 425°F.
2
Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
3
Bake the leeks for 40 minutes.
4
After about 30 minutes, sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add the chicken and cook until golden brown, 3 to 5 minutes per side. Remove from the heat.
5
After 40 minutes, remove the leeks from the oven and nestle the chicken into them. Add cream and the remaining ¼ teaspoon salt to the hot skillet (but do not turn the burner back on). Stir up any browned bits and let the cream heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken.
6
Return the baking dish to the oven and bake until an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 10 to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.

 

IMG_2927.JPG

 

NEXT INGREDIENT-PISTACHIOS 

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Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Alton Brown's Pistachio Pesto

 

A recipe for summer, when we have our herb gardens!

 

Ingredients

1/2 to 1 clove garlic, peeled and finely minced
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves (can substitute basil with squeeze of lemon)
2 tablespoons fresh tarragon leaves (can substitute basil leaves)
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil

Directions

 Add all of the herbs, cheese, pistachios, salt, and pepper Into a food processor and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Stir in minced garlic. 

Serve over pasta (I like to use fusilli and add peas) or use as topping for bruschetta.

 

 

Next ingredient:  eggs

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
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Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

Eggs Benedict Casserole
8 Servings

 

2 (5 oz.) pkg. Canadian bacon, cut into pieces
6 English muffins, split and cut into 1-inch pieces
8 eggs, beaten
2 cups milk
1 tsp. salt
dash of pepper
2 (1.25 oz.) pkg. Hollandaise sauce mix, prepared according to pkg. directions 

 

Place half the Canadian bacon in a greased 13 x 9 x 2-inch baking dish. Sprinkle the English muffin pieces into the baking dish and top with the remaining Canadian bacon. Whisk the eggs, milk, salt and pepper together and pour over the ingredients in the baking dish. Cover and refrigerate overnight or a minimum of four hours.

 

Remove the baking dish from the refrigerator 30 minutes before baking and let it sit at room temperature. Cover the dish with foil and bake at 375° for 35 minutes. Uncover and continue baking until a knife inserted in the center comes out clean, about 10 to 15 minutes.

 

Prepare the Hollandaise sauce according to the package directions. Serve with the casserole.

 

Next Ingredient:  Pasta (any kind)

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Esteemed Contributor
Posts: 6,992
Registered: ‎03-26-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Baked MOSTACCIOLI

 

8 ozs. uncooked MOSTACCIOLI

1 1/2 lbs. ground beef

1/2 cup chopped onion

1 garlic clove, minced

1 can (28 ozs.) diced tomatoes

1 can (8 ozs.) tomato sauce

1 can (6 ozs.) tomato paste

1 can (4 ozs.) sliced mushrooms

1/2 cup water

1 teaspoon salt

1 teaspoon sugar

1 teaspoon dried basil

1/8 teaspoon pepper

1 bay leaf

2 cups (or less) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

 

Cook MOSTACCIOLI according to package directions; drain and set aside.

 

Cook beef, onion and garlic over medium heat until meat is no longer pink; drain fat.  Stir in tomatoes, tomato sauce, tomato paste, mushrooms, water, salt, sugar, basil and pepper.  Add bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes, stirring occasionally.

 

Discard bay leaf.  Stir in MOSTACCIOLI.  Spoon half into a 9 X 13" baking dish.  Sprinkle with mozzarella cheese; layer with remaining meat mixture.  Sprinkle with Parmesan cheese.

 

Cover and bake at 350 for 30-35 minutes or until heated through.  Let stand for 5 minutes before serving.

 

NEXT INGREDIENT ..... BROWN SUGAR

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Esteemed Contributor
Posts: 6,837
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME


Honey Bourbon Steak Tips


Prep Time
2 hr
Cook Time
20 mins
Total Time
2 hr 20 mins

Honey Bourbon Steak Bites are seared in a cast iron pan until charred on the outside but still juicy on the inside. They are both sweet and salty with the wonderful flavor of bourbon.
Servings: 4
Calories: 552 kcal

Ingredients
⅓ cup honey
¼ cup packed light brown sugar
⅓ cup bourbon
¼ cup soy sauce
¼ cup Worcestershire sauce
½ teaspoon red pepper flakes
2 cloves garlic minced
2 pounds steak (rib-eye sirloin, or filet), cut into chunks
2 tablespoons vegetable oil
3 tablespoons butter divided
1 (6-ounce) package mushrooms cut in quarters


Instructions

In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.


Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.


Add steak. You will probably need to cook it in two batches because you don't want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.

IMG_2953.JPG

NEXT INGREDIENT: ASPARAGUS 

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Esteemed Contributor
Posts: 6,992
Registered: ‎03-26-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

Bonanzajellybean......YUM!  This recipe sounds really good!  The only thing that would make it better would be someone making it for me!!  But, I am going to try it......thanks!

 

NEXT INGREDIENT .... ASPARAGUS

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Esteemed Contributor
Posts: 5,201
Registered: ‎11-15-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

Asparagus Pesto & Pasta

(Vegetarian Main Dish)

1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces very fine textured spaghetti or egg noodles


Cook spaghetti al dente and drain. Add 1 Tbsp. olive oil to hot drained pasta.

 

Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over pasta.

Carol C
Grouse Ridge B&B In the Gold Canyon Highlands,
Rock Creek, BC

 

Next ingredient:  Lemon or lemon juice.

 

I will not be here 3/01.