Recipes

[LilBitMissty]

JANUARY 2012 RECIPE EXCHANGE GAME...RECAP

forrestwolf
DEATH BY CHOCOLATE

1 1/4 ounce(s) Vodka
1/4 ounce(s) Baileys Original Irish Cream
1/4 ounce(s) Godiva Original Liqueur
2 scoop(s) chocolate ice cream
Chocolate shavings, for garnish

In a blender, add Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly.
Add ice.
Blend until smooth, pour into a hurricane glass, and garnish with chocolate shavings.

Zhillis Gem
Kumquat Cookies

2/3 C butter flavored Crisco
½ C brown sugar
1 lg eggs
1 ½ C oatmeal (5 min)
2/3 C white chocolate chips
2 C all purpose flour
1 tsp baking soda
1 tsp salt
2/3 C kumquats **(pureed)

** Wash fruit, half and remove seeds.
Place in blender or processor to puree.
Beat Crisco and sugar until fluffy. Add eggs, mixing well.
Combine oatmeal, flour, baking soda and salt. Add to wet mixture.
Add kumquats and chips.
Drop by large teaspoon onto ungreased cookie sheet.
Bake 10-15 mins at 375 degrees or until golden brown.
Makes 2 ½ dozen cookies

bigkat
Roasted Garbonzo Beans

1 can garbonzo beans (chickpeas) or equal amount of dried beans after soaking and cooking
1 T. olive oil
2-3 t. Tamari or soy sauce
1 t. sea salt, or your favorite blend

Rinse beans and drain well. Blot on paper towels to make sure they are dry. Toss beans with oil and sauce. Let sit at room temp. for 15-30 minutes to marinate.
Spread on non-stick or lined pan. Bake @350 for about 60 minutes, until starting to brown. Stir a few times while cooking. Remove and sprinkle with salt. Eat warm or cool as a crunchy snack.

forrestwolf
BANANA PEPPERS (8-10 depending on size), cut in half, leaving the stems, but removing the seeds

Mix 8 oz of cream cheese, 1/2 jar-1 jar of dried beef ground fine, or 1/2 lb of Italian sausage, sprinkle of basil, or Italian spices, and stuff the peppers, sprinkle with cheddar cheese, and wrap with 1/2 of slice of your favorite bacon, and bake until bacon is crisp, and pepper edges are slightly browned............

bigkat
Marinated Beef Tenderloin

1/2 c. ruby port wine
1/4 c. Olive oil
1/4 c. soy sauce
1/2 t. dried thyme, crushed
1/4 t. hot pepper sauce
1 bay leaf
4 beef tenderloin steaks, 1-1 1/4 inches thick (6-8oz)
salt and pepper to taste

Stir together wine, oil, soy, thyme, hot sauce, bay, and salt and pepper. Place beef in a zip lock bag, or covered container. Pour wine mix over beef, close bag/cover, refrigerate for 3-6 hours, move bag a few times to distribute while marinating.
Remove beef from bag and discard the marinade.
Bake in a foil lined pan with a rack in it, @450 for 8 minutes, turn and bake for another 8-10 minutes, depending on how done you like it.
We usually cook it on the grill. We also find it is best to marinate it towards the longer time, or even over night.

Islanggirl7034
'Red Lobster' Garlic Cheese Biscuits

2 cups buttermilk baking mix, Bisquick
2/3 cup milk
1/2 cup shredded sharp Cheddar cheese
1/4 cup butter, melted
1/4 tsp garlic powder or 1/2 tsp. minced garlic

In mixing bowl, mix together baking mix, milk and cheese until a soft dough forms, then beat vigorously 30 seconds. Drop from spoon onto ungreased baking sheet and bake at 450° until golden brown, 9 to 10 minutes. Mix together butter and garlic powder. Brush over hot biscuits and serve hot. Makes 10 - 12.

bizziebee007
Pulled Pork w/Duck Sauce (a/k/a Sweet and Sour Sauce):

1 3-5 lb. pork butt
1 40 oz. jar Duck Sauce

Put pork butt in crock pott and dump entire jar of Duck Sauce over it. Cook covered on low 6-8 hours or high 4-6 hours. delish!!

bigkat
Almond bars

1 c. butter, soft
1/2 pound almond paste (about 1 c.)
2 c. sugar
2 eggs
1/2 t. salt
2 c. flour
1/2 c. sliced almonds

Grease a 9x13 pan. Cream butter and paste, beat in sugar and eggs. Stir in flour and salt. Spread in pan and top with nuts.
Bake @ 300 for 40 - 45 minutes, or until lightly browned. Let cool and slice into bars.

forrestwolf
CHICKEN WITH GINGER-CILANTRO PESTO
Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.

1 cup chopped fresh cilantro
1/2 cup chopped green onions
1/3 cup salted roasted macadamia nuts
1/4 cup chopped peeled fresh ginger
1/4 tsp. cayenne pepper
7 tbsp. vegetable oil
4 boneless chicken breast halves with skin

Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 6 minutes per side. Transfer chicken breasts to plates. Top each with some pesto and serve.

bigkat
Bacon Cheddar Dip

1 container sour cream (16 oz.)
1 packet of buttermilk dip mix (1 oz.)
1 c. shredded cheddar cheese (I use more..why not?)
1/4 c. crisp, crumbled BACON

Combine sour cream and dip mix, stir in cheese and BACON, mix well. Chill at least one hour.

forrestwolf
APPLESAUCE BARBECUE CHICKEN

4 boneless skinless chicken breast halves
1/2 teaspoon pepper
1 tablespoon olive oil
2/3 cup chunky applesauce
2/3 cup spicy barbecue sauce
2 tablespoons brown sugar
1 teaspoon chili powder

Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170°. Yield: 4 servings

bizziebee007
Roasted Asparagus:

1 bunch of asparagus (washed and ends trimmed)
1 tblsp. olive oil
2 tblsp. balsamic vinegar
1/2 fresh lemon
kosher salt and pepper

preheat oven to 350. place trimmed asparagus on a cookie sheet. drizzle olive oil on first, then balsamic vinegar; salt and pepper to taste and squeeze fresh lemon on top. bake at 340 for 10-15 minutes. serve immediately.

bigkat
Creamy Fruit Dip

1-8oz. cool whip
1-8oz. cream cheese, softened
1-7oz. jar marshmallow creme

Mix cream cheese and marshmallow until smooth, fold in the cool whip until well incorporated, chill. Serve with sliced fruit & berries for dipping, or can be a fruit topping.
Can mix in some strawberry or raspberry jam too!

Classylady
Feta & Roasted Red Pepper Dip

1 package Reduced Fat Crumbled Basil & Tomato Feta (about 6 tlbs.)
1/4 - 1/2 cup chopped roasted red peppers
2 tlbs. lite sour cream
crackers (I have used Ritz, wheat thins, pita triangles or any cracker you like)

Mix first feta, peppers, and sour cream together.
Serve with crackers

bigkat
LEMONADE COCKTAIL

2 oz. Tequila
4 oz. Fresh lemon juice
1/2 oz. Agave nectar

Shake well with ice, strain into a tall glass of ice. Serve with a lemon slice or twist.
*don't drive*

forrestwolf
Black Bean Hummus

2 cups cooked black beans (or one can)
4 cloves garlic
1/3 cup tahini
2 T olive oil
Juice of 1 lemon
1/4 cup cilantro

¼ tsp ground chipotle pepper
1 avocado, diced
1 roma tomato, diced

1. In a food processor, combine black beans, garlic, tahini, olive oil, lemon juice and cilantro. Pulse until combined. You may need to add in a little extra lemon juice or water to get the consistency just right.
2. Place in serving bowl and top with avocado and roma tomato.

bigkat
STRAWBERRY SPINACH SALAD

Combine in a bowl-

1 1/2 pounds of spinach, washed and torn
1 can Hearts of Palm, drained and chopped
2 c. strawberries, sliced
1 c. walnuts, toasted and chopped

Dressing-

1/3 c. cider vinegar
3/4 c. sugar
2 T. lemon juice
1 t. salt
1 c. vegetable oil
1/2 sm. red onion, grated
1 1/2 T. poppy seeds
1 t. dry mustard
1/2 t. paprika

In a non-reactive sauce pan, combine vinegar, sugar, lemon and salt. Stir frequently over medium heat until sugar is dissolved. Remove from heat and cool. When cool, whisk in the oil, onion, poppy seeds, mustard and paprika. Pour desired amount over salad.
*re-active pan would be made of light weight aluminum or copper, you don't want to use acids in them.

forrestwolf
Beef Kabobs with Peanut Sauce

1 pound beef fillet cut into 1 inch cubes
2 teaspoons curry powder
2 teaspoons dark sesame oil
1 tablespoon lime juice
1 tablespoon plus 2 teaspoons light brown sugar
1 teaspoon chili powder
1 tablespoon plus 1/2 tablespoon soy sauce
1/2 small onion, grated
1 cup coconut milk
8 tablespoons crunchy peanut butter

Mix curry powder, sesame oil, lime juice, 1 tbsp of the light brown sugar, 1/2 tsp of the chili powder, and 1tbsp of the soy sauce in a bowl. Add in the beef cubes and toss to evenly coat beef. Cover and leave in fridge to marinate from 30 minutes to overnight. Just before you are ready to cook the beef, mix the remaining 1/2 tsp chili powder, 1/2 tsp soy sauce, 2 tsp brown sugar, onion, coconut milk and peanut butter in saucepan. Stir the sauce frequently over medium heat until simmering. Cover and remove from heat, but keep warm. Thread beef cubes on skewers that have soaked in water. Broil or grill kabobs. Serve with peanut dipping sauce.

Islandgirl7032
Beet Bundt Cake

1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar

In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.

Just Plain Crazy
Fruit Salad By: JPC

1 can peach pie filling
1 large can pineapple tidbits, drained
2 small cans mandarin oranges, drained
1 - 10 oz. box frozen strawberries sugared with juice, thawed **
3-4 Bananas ****

Mix all together and chill.

*** I usually add extra strawberries cause I really like strawberries
*** I add the bananas the day I am going to serve as they do tend to turn color.
Will keep good in fridge several days.

YouGoGirl
Peanut Butter Cake

1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls (optional)

Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING. Recipe from Hershey's.com

Sabatini2
Parmesan Cabbage

1 tbsp of Extra V olive oil
1/2 cup chopped onion
2 cloves of garlic, crushed
salt & pepper
10 cups chopped green cabbage
1/2 cup of chicken broth
1 cup of shredded parmesan

Heat olive oil in a large pot over medium.
Add onion, garlic and 1/4 teaspoon salt; cook until soft, about 5 minutes,.
Add cabbage and cook 5 minutes.
Add broth, cover and cook until almost dry, about 10 minutes.
Take off heat, stir in 2/3 cup of parmesan.......serve with remaining cheese and pepper. Serves 4 ENJOY

forrestwolf
ITALIAN SWEET BREAD WITH MUSCAT RAISINS

1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees fahrenheit)
1 c. Muscat raisins
1/2 c. sugar
3 Tbsp. olive oil
1 Tbsp. grated orange peel
1 egg, beaten
3 1/2 to 4 c. flour
Milk
Sugar

Dissolve yeast in warm water in large bowl. Stir in raisins, sugar, oil, orange peel, egg and enough flour to make a soft dough. Turn dough onto generously floured surface; knead until smooth and elastic, 10 to 15 mins.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch dough down. Shape into round, slightly flat loaf, about 9 in. in diameter. Place on greased cookie sheet. Cover; let rise 45 mins.
Preheat oven to 350 degrees fahrenheit. Brush loaf with milk; sprinkle and distribute with sugar. Bake until bread is golden brown, 30 to 35 mins. Remove from cookie sheet; cool on wire rack.

bigkat
Duck and Almond Salad

1 T. Tarragon vinegar
1 T. fresh tarragon
1/2 c. sour cream
1/2 c. mayonnaise
1/2 t. dry mustard
1/8 t. salt
1/2 t. pepper
1 1/2 c. duck leg meat, cooked and chopped
1/2 c. sliced almonds, toasted
1/3 c. golden raisins
1/2 c. diced celery

Combine tarragon vinegar and tarragon in a saute pan and reduce until it is almost dry. Remove from heat. Mix sour cream, mayo, mustard, salt and pepper. Pour over tarragon reduction and mix well. Add duck meat, almonds, raisins and celery. Toss until well coated. Refrigerate until chilled.

forrestwolf
DEATH BY CHOCOLATE

1 1/4 ounce(s) Vodka
1/4 ounce(s) Baileys Original Irish Cream
1/4 ounce(s) Godiva Original Liqueur
2 scoop(s) chocolate ice cream
Chocolate shavings, for garnish

In a blender, add Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly.
Add ice.
Blend until smooth, pour into a hurricane glass, and garnish with chocolate shavings.

forrestwolf
AVOCADO POTATO SALAD

2 pounds small red potatoes, quartered
6 bacon strips, cooked and crumbled
6 green onions, thinly sliced
2 medium ripe avocados, peeled and pitted, divided
1/2 cup sour cream
2 tablespoons milk
2 tablespoons mayonnaise
1 teaspoon stone-ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a large bowl, combine the potatoes, bacon and onions. For dressing, in a food processor, combine one avocado, sour cream, milk, mayonnaise, mustard, salt and pepper. Cover and process until blended. Stir in chives.
Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad. Serve immediately.

bigkat
Cucumber Dill Sauce

1 c. GREEK YOGURT
1 1/2 c. cucumber, peeled, seeded, finely diced
1 1/2 T. fresh dill, chopped
1 1/2 T. garlic, minced
1 t. lemon zest
1 T. lemon juice
1/2 t. pepper
1/2 t. kosher salt

Combine well, cover and refrigerate at least 30 minutes.

Brittbritt13
The Pioneer Woman Artichoke dip

2 14 oz cans Artichoke Hearts, drained
8 oz, Cream Cheese
1 cup (real) Mayonnaise
1 small white onion, chopped
Dash of garlic powder to taste
1 cup Grated Parmesan Cheese
Cayenne Pepper to taste
Dash of freshly ground salt and pepper

Combine 1 can of artichoke hearts and all other ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Chop remaining can of artichoke hearts into bite sized pieces. Stir mixture and chopped artichoke hearts together and check seasonings, then pour into a casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.
Serve with tortilla chips, pita bread, veggies, a spoon…
Seriously the leftovers make a DELICIOUS sandwich spread. Happy weekend!!

Classylady
Chicken and Shrimp with Pancetta Chimichurri

For Chicken and Shrimp:

6 (6-ounce) boneless and skinless chicken breast halves
1 pound jumbo shrimp, peeled and deveined
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

For Chimichurri:
2 tablespoons olive oil
8 ounces pancetta, cut into 1/4-inch cubes
3 cloves garlic
1 cup packed fresh parsley leaves
1/2 cup fresh oregano leaves or 2 tablespoons dried
1/3 cup red wine vinegar
1 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.
Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.
In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.
Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

bigkat
TOMATO CORN SALSA

1 1/12 pounds tomatoes, chopped (have used canned too)
1 c. corn, fresh or frozen thawed,or canned (can par-cook, if you want softer corn)
1 c. black beans, rinsed and drained
1/4 c. red onion, chopped
1/4 c. cilanto, chopped
1 medium jalapeno, seeded and minced (could use canned)
1/4 - 1/2 c. zesty Italian dressing

Toss well and refrigerate at least 1 hour. Stir off and on to make sure dressing is coating all ingredients. Eat with tortilla or corn chips.

forrestwolf
Parsnip Soup with Leeks and Parsley Recipe

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 1/2 to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste

1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
4 Stir in lemon juice and add more salt to taste, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Classylady
Olive Garden® Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

bigkat
Bucatini all 'Amatriciana (a version)

1/4c. plus 2T. olive oil
1 large onion. finely chopped
1-2t. red pepper flakes
6 oz. pancetta, 1/4" thick bite size cuts
2- 35oz. cans peeled Italian plum tomatoes, crushed with juice
salt
2 1/2 pounds bucatini pasta
1/2 c. plus more to top, grated pecorino

Heat oil in a large skillet, add onion and red pepper, cook until softened. Add the pancetta and cook until lightly colored, stir occasionally. Add tomatoes with juice, simmer over a med. low heat until thickens, about 40 minutes. Season with salt to taste.
Cook bucatini in a large pot of well salted, boiling water until al dente. Drain, return to pot. Add the sauce and pecorino, toss well and serve with extra pecorino on top.

luvmybichon
Charleston Cheese

1/2 cup Mayonnaise
1 8oz. pkg. cream cheese
1 c. sharp cheddar (shredded)
2 green onions
6 buttery crackers (crushed)
8 slices bacon (fried)

Mix mayonnaise, cream cheese, cheddar cheese and green onions. Pour mixture into pie plate and top with crushed crackers.Bake at 350 for 15 minutes. Top with crushed bacon and serve with bread or crackers.

forrestwolf
Roasted Asparagus with Cashew-Curry Mayonnaise

2 teaspoons extra-virgin olive oil
1 pound asparagus spears, trimmed
Salt and pepper
2 tablespoons cashews plus roughly chopped cashews, for garnish
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon lemon juice
Pinch salt

Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise.
Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside.
To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.

luvmybichon
Fried stuffed olives
Olive all'Ascolana

Prep: 25 minutes
Chill: 30 minutes
Cook: 1 minute per batch
Makes: 2 dozen

1/2 cup soft goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
24 large green olives, pitted
1 cup vegetable oil
1 cup flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup Parmesan cheese, plus more for sprinkling
Zest and juice from one lemon

1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.
2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.
3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.

bigkat
Tomato Basil pizza squares

1 package refrigerated pizza dough
2 c. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
2/3 c. mayonnaise
2 T. fresh basil, torn
1 garlic clove, pressed
4 plum tomatoes, thin sliced

Preheat oven to 375. Roll pizza dough out in a rectangle pan or stone. Sprinkle crust with 1 c. of mozzarella. Mix remaining 1 c. mozzarella, Parmesan, mayo, basil and garlic, blend well. Arrange tomato slices over crust. Place spoonfuls of cheese mix around over tomato slices and carefully spread evenly to cover.
Bake 15-20 minutes, or until crust is golden. Cut into squares.

Classylady
Oat Waffles

Prep Time: 20 min
Inactive Prep Time: 3 min
Cook Time: 3 min
Level: Easy
Serves: 4 to 6 (8-inch round) waffles

5 1/2 ounces old fashioned rolled oats
4 ounces all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3 large eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
16 ounces buttermilk at room temperature
Directions

Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
Heat a waffle iron according to manufacturer's directions.
Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl.
Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined.
Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron.
Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter.
Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

forrestwolf
Potato-Fennel Gratin

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

bigkat
PUMPKIN BREAD

1 can pure pumpkin, about 2 cups)
3 c. sugar
1 c. vegetable oil
2/3 c. water
4 eggs
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 t. ground ginger

Heat oven to 350. Grease and flour bottoms of 2 loaf pans.
In a large bowl, blend first five ingredients. Beat about 1 minute, add remaining ingredients, blend until moistened. Pour into pans and bake 60-75 minutes. (until center is toothpick clean) Cool 5 minutes and remove from pans, cool completely.

forrestwolf
Asparagus Salad Recipe

12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces

1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped

7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of shaved parmesan

Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed - as I mention up above, you might have a bit extra.
Turn everything out onto a platter and finish with some shaved Parmesan.

bigkat
Spicy Tomato Soup

4 tomatoes, peeled, seeded and diced
4 c. spicy tomato juice (can use regular if you don't feel spicy!)
14 fresh basil leaves
1 c. heavy whipping cream
1/2 c. butter, room temp.
salt and pepper to taste
Put tomatoes and juice in a pot over medium heat. Simmer for 30 minutes. Take off heat, add basil and carefully puree. (in a blender, or with immersion blender) Place pot with puree back over medium heat and stir in cream and butter. Stir until butter is melted, do not let boil. Season with salt and pepper.

forrestwolf
SALMON NICOISE PASTA SALAD

1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained

Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Britbrit13
Hidden Pear Salad

1 can (16 ounces) pears, liquid drained and reserved
1 package (3 ounces) lime gelatin
1 package (3 ounces) cream cheese, softened
1/4 teaspoon lemon juice
1 envelope whipped topping mix (Dream Whip)
Lettuce leaves
Directions

In a saucepan, bring pear liquid to a boil. Stir in gelatin until
dissolved. Remove from the heat; cool at room temperature until
syrupy. Meanwhile, puree pears in a blender.
In a bowl, beat cream cheese and lemon juice until fluffy and smooth.
Add pureed pears and mix well. Prepare whipped topping according to
package directions; fold into pear mixture. Fold in cooled gelatin.
Pour into a 4-1/2-cup mold that has been coated with cooking spray.
Chill overnight. Just before serving, unmold salad onto a
lettuce-lined platter.

bigkat
Banana split dessert

1 1/2 c. graham cracker crumbs
1 c. sugar, divided
1/3 c. butter, melted
2 - 8oz. cream cheese, softened
1 - 20oz. can crushed pineapple, drained
4 bananas, sliced
2 c. cold milk
2- 4serve packs vanilla instant pudding mix
2 c. cool whip, divided

Mix crumbs and 1/4 c. sugar and butter, press in a 9x13 pan, freeze 10 minutes to firm. Beat cream cheese and 3/4 c. sugar until smooth, spread over crust. Top with pineapple, then banana slices. Beat milk and pudding mix until well blended, stir in 1 c. cool whip and spread over bananas. Top with remaining cool whip. Refrigerate several hours. Cut in squares to serve.
Can top with sliced cherries, chopped nuts or chocolate shavings. Doesn't hold up for days because bananas will brown.

forrestwolf
Spinach-&-Brie-Topped Artichoke Hearts

1 9-ounce box frozen artichoke hearts (or use canned)
2/3 cup cooked chopped spinach (just wilted)
1 teaspoon lemon pepper
1/4 teaspoon salt
18 thin slices brie

Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.

bigkat
Caviar Artichoke Leaves

1 artichoke
1/2 c. sour cream
4 ounces red salmon caviar
1 T. fresh chives or parsley, snipped

Wash thoroughly and trim tough outer leaves of the artichoke. Place in a saucepan, add an inch of water, bring to a boil. Reduce heat, cover, and simmer until tender, about 45 minutes. Remove from pan and allow to drain and cool.
Peel the leaves away and arrange on a plate. Place a small dollop of sour cream on the meaty part of each leaf. Top it with a few caviar eggs, and garnish with the chives/parsley.

forrestwolf
Pappardelle with Spiced Butter

1/4 teaspoon saffron threads (I love anything with saffron)
pinch of salt
1 stick butter
2 tablespoons extra virgin olive oil
6 medium shallots, chopped
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
scant 1/2 teaspoon cayenne pepper (I like more)
1/4 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1/4 teaspoon+ fine grain sea salt
black pepper
1/2 pound dried pappardelle egg pasta
1/2 pound asparagus, sliced into 1/4-inch rounds
splash of cream
1/2 cup pine nuts, toasted and chopped
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley

Place a large pot of water over high heat and bring to a boil. In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside.
To make the spiced butter: Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).
Salt the water generously and cook the pasta per the package instructions, or until al dente. Barely thirty seconds before the pasta has finished cooking, add the asparagus. Drain and return the pasta and asparagus to the pot. Stir in the saffron salt. Pour about half of the spiced butter over the pasta, add a small splash of cream, and toss well. Taste, then ask yourself if you need to add more spiced butter or salt. I suggest adding more butter until it is to your liking, then reserve any leftover for later use. Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs.

bigkat
Dressed Radishes

1 bunch of radishes (about 8) cleaned and sliced very thin
1 small onion, finely diced
2 green onions, sliced thin
2 T. sour cream
1 T. rice vinegar
2 t. honey
1/2 t. salt
pepper to taste

Mix the radishes and both onions together. In a separate bowl stir the remaining ingredients together, and pour over radishes. Toss well in the dressing. Let stand loosely covered for at least one hour, stirring a few times before serving.

forrestwolf
Bacon-Stuffed Burgers Recipe

4 slices bacon
1/4 cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons steak sauce
8 hamburger buns, split and toasted
Leaf lettuce, optional

In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.
Meanwhile, combine beef, sausage, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired.

Islandgirl7032
Spaghetti Squash Casserole

1 small spaghetti squash (1-1/2 to 2 pounds)
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded mozzarella or cheddar cheese
1 tablespoon chopped fresh parsley

Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.

bigkat
ARTICHOKE SPINACH SALAD ----from Taste of Home

12 c. spinach, cleaned and torn
8 green onions, chopped
6 hard-cooked eggs, sliced
1/2 pound mushrooms, sliced
1 can(8oz) water chestnuts, drained and quartered
8 bacon strips, cooked and crumbled

Combine ingredients in a large bowl.

Dressing-

1/2 c. cider vinegar
1/2 c. sugar
1/2 t. salt
1/2 t. ground mustard
1 t. grated onion
1 c. vegetable oil

Combine all ingredients, EXCEPT oil, in a blender. Cover and blend until smooth. While blending, gradually add oil in a steady stream.
Drizzle over salad, toss to coat. 10 -12 servings.

forrestwolf
Roasted Red Pepper and Almond Dip

1/2 cup (3 ounces) whole toasted or oil-roasted almonds
1 (12-ounce) jar roasted red peppers, drained, about 1 cup ( I do not roast my own any more because I have a glass top stove, not gas)
2 teaspoons red wine vinegar
1 to 2 large garlic cloves
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

In a food processor, chop the almonds until very fine. Add peppers, vinegar and garlic; process until pureed, 5 to 10 seconds. Add olive oil and process until emulsified, about 5 seconds. Season to taste with salt and pepper.

Notes:
This spread is best if the flavors are allowed to blend, so whip it up an hour to 24 hours in advance and store in the refrigerator.

bigkat
POPPY SEED BREAD

1 box yellow cake mix, no pudding added
1 box(small) instant vanilla pudding mix
1 c. hot water
4 eggs
1/2 c. vegetable oil
2 T. poppy seeds

Mix all the ingredients and pour into 2 greased loaf pans.
Bake @ 350 for about 45 minutes.
*can use coconut cream pudding too.

Islandgirl7032
Pork Tenderloin with Maple Mustard Sauce

1 (12-16 oz) Pork Tenderloin
1/3 cup Maple Syrup
2 Tbs. Dijon Mustard
1/2 Tsp. Nutmeg
1/2 Tsp. dried Tyme, crushed
1/4 Tsp. dried Basil, crushed
1/4 Tsp. ground Red Pepper
1/4 Tsp. ground Cloves
1/4 Tsp. Cinnamin
1/4 Tsp. Black Pepper
1/8 Tsp. Allspice
3 Bay Leaves
Olive Oil cooking spray

Combine maple syrup & mustard in a small bowl; stir with whisk till blended, set aside.
Combine nutmeg & next 7 ingredients in a bowl, stir well.
Rub mixture over tenderloin. Place tenderloin on large sheet of plastic wrap, placing bay leaves along bottom of tenderloin. Wrap & marinade in refrigerator at least 2 hours.
Remove tenderloin from plastoic wrap & place on rack in shallow roasting pan.
Coat tenderloin with olive oil cooking spray.
Bake at 425 for 25-30 minutes or till meat thermometer reaches 160.
Place on serving platter & serve with maple syrup/dijon mixture.

forrestwolf
Honey-Apple Pork Tenderloin recipe

1 (1-pound) pork tenderloin
Salt and pepper, to taste
2 tablespoons honey
1 tablespoon olive oil
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons butter
2 green apples, peeled, sliced

1) Preheat oven to 400°F. Season pork loin with salt and pepper.
2) In a small bowl, whisk together honey, oil, cinnamon, nutmeg, and cloves. Rub over the pork loin. Transfer to a roasting dish.
3) Melt butter in a small skillet over medium heat. Add apples and cook until softened and lightly caramelized, about 5 minutes. Spoon over pork loin.
4) Roast 40 to 50 minutes, until internal temperature of pork reached 160°F. Remove from heat and cool 10 minutes before serving.

forrestwolf
no name

A mess of yellow squash (usually around 5 small squash), and an onion cooked together with how ever much butter you want (with me a stick), and cook them downl, and add some Italian seasoned bread crumbs, making sure mixture is moist, and add basil, then pour into a casserole dish, and put your favorit cheese or cheese blend and bake until brown and bubbly.

bigkat
Stuffed Poblano Chiles

2 or 3 large poblano peppers, halved lengthwise and seeded
3/4 c. fresh or frozen (thawed) corn
1/4 c. red onion, chopped
1/4 c. celery, chopped
1/4 c. red bell pepper, chopped
2 T. cilantro, chopped
3/4-1 c. shredded sharp cheddar cheese
1 jalapeno, seeded and minced
1 T. bread crumbs
salt and pepper to taste

Combine ingredients well, fill the pepper halves. Place on an oiled sheet pan. Bake @ 375 for about 30 minutes, until peppers are tender and heated through. Serve with sour cream.

Islandgirl7032
Key Lime Pie

9" Graham Cracker Crust
3 Egg Yolks
1 (15 oz.) can sweetened condensed milk
1/2 cup fresh Lime Juice
Grated rind of 1 Lime
1 cup Heavy Cream, whipped and sweetened to taste

Preheat oven to 375.

Whisk egg yolks, condensed milk, rind & juice together till smooth.
Pour into pie crust, bake for 7-8 minutes.
Cool on wire rack 15 minutes, then refrigerate till cold (at least 2 hours).
Spread whipped cream on top & serve.

forrestwolf
Candied Sweet Potatoes With Bourbo

6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, good quality
salt and pepper, to taste
chopped fresh parsley

Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. Combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling. Garnish with parsley.

bigkat
BOURBON WHISKEY BBQ SAUCE - an Allrecipes favorite-

1/2 onion, minced
4 garlic cloves, minced
3/4 c. Bourbon whiskey
1/2 t. pepper
1/2 T. salt
2 c. ketchup
1/4 c. tomato paste
1/3 c. cider vinegar
2 T. liquid smoke
1/4 c. Worcestershire sauce
1/2 c. brown sugar, packed
1/3 t. hot pepper sauce, to taste

In a large skillet, combine onion, garlic and bourbon over medium heat. Simmer about 10 minutes.
Add remaining ingredients, bring to a boil. Reduce to a medium low heat, simmer 20 minutes.
Can strain it if you want a smooth sauce, but onion and garlic should "melt" down.
Makes about 4 cups.

bigkat
EASY CREAMY CHICKEN AND BISCUITS

1/2 large onion, chopped
1 1/2 t. butter
4 c. chicken, cooked and chopped/shredded
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 can sweet corn, drained (can use peas and carrots too)(sorry not baby!)
1 small jar chopped pimento
Salt and pepper to taste, or herb blend to taste
1 c. cheddar cheese, divided
6-8 biscuits, frozen-thawed, or refrigerated

Heat butter in a pan, saute onion until tender. Combine onion, chicken, soup, sour cream, milk, corn, pimento and seasoning until well mixed.
Spoon into a greased 11x7 or 9x13 dish. Bake at 350 for 15 minutes. Remove and sprinkle with 3/4 c. cheese. Arrange biscuits in a single layer over top, sprinkle with remaining cheese. Bake until biscuits are golden and sauce is bubbly, about 20 minutes.

Islandgirl7032
Coca Cola Cake

2 cups sugar
2 cups all purpose flour
1/2 cup vegetable oil
1/2 cup butter or margarine
1/2 cup coca-cola
3 Tbsp. cocoa
1/2 cup buttermilk
2 eggs
1 tsp.baking soda
1 tsp.vanilla extract
1 1/2 cup miniature marshmallows

Preheat oven to 350. Grease & flour a 13x9 baking pan.
Sift together sugar & flour in large mixing bowl. Mix oil, butter or margarine, coca-cola & cocoa in a saucepan. Bring to a boil & pour over dry mixture. Beat well with electric mixer, whisk or wooden spoon till smooth.
Beat in buttermilk, eggs, soda, vanilla extract & marshmallows. Batter will be thin.
Pour into baking pan (marshmallows will float to the top). Bake 45 minutes till toothpick comes out clean, remove and ice while still warm.

Icing
1/2 cup butter or margarine
1/3 cup coca-cola
6 TBS. cocoa
1 (i lb.) box confectioners sugar, sifted
1 tsp. vanilla extract
1 cup chopped pecans
Mix butter, coca cola & cocoa in saucepan & bring to a boil. Remove from heat.
Add confectioners sugar & vanilla, beat till smooth. Stir in nuts.Spread over cake while icing is hot & cake is still warm

bigkat
SHRIMP DILL DIP

1/4 c. milk
1/4 c. mayo
2 T. lemon juice
1 8oz. cream cheese, softened
2 T. onion, finely diced
1/2 t. salt, or to taste
1/2 t. hot sauce, or to taste
1 t. dried dill weed
1 c. shrimp, steamed, cleaned and finely chopped
party crackers

In a large bowl, blend milk, mayo, and lemon juice with the cream cheese. Mix until smooth. Add onion, salt, dill and hot sauce, mix well. Stir in the shrimp and chill for 1 hour. Serve with party crackers.
Makes about 2 1/2 cups.

forrestwolf
Shrimp Caprese Recipe

1 1/2 pounds Roma tomatoes, cored and cut into 1-inch pieces*
20 medium fresh basil leaves, stems removed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Salt to taste
1 pound (26/30 or 21/25) shrimp, peeled and deveined
1 pound capellini (angel hair) pasta
2 tablespoon butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup freshly-grated Parmesan cheese
2 cups fresh mozzarella cheese, shredded

* To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Combine tomatoes, basil, olive oil, garlic, Italian Seasoning, and salt in a large bowl; blend thoroughly. Cover, set aside, and marinate for at least 1 hour.
Either sauté or grill the shrimp; cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill and set aside.
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
Heat a large, non-stick skillet over medium heat. Add butter and let melt. Stir in white wine and bring just to a boil. Add heavy cream and Parmesan cheese; bring to a simmer; let sauce continue to simmer and reduce to desired consistency. Remove from heat.
Add cooked pasta and marinated tomatoes to the skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to a large oven-proof serving platter; top with mozzarella cheese. Place serving platter under broiler to 2 to 3 minutes or until mozzarella cheese has melted. Remove from oven and top pasta with the cooked shrimp. Serve and enjoy!

Islandgirl7032
Italian Sausage Soup With Tortellini

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

forrestwolf
Fall Off the Bone Oven Baked Baby Back Ribs with Homemade Sweet & Spicy Barbecue Sauce

1 rack of baby back ribs
Commercial or homemade barbecue sauce (I personally like white barbecue sauce)
Dry Rub
1 teaspoon garlic salt
1 teaspoon cumin
20 turns of the pepper grinder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon of white pepper
1/4 cup of brown sugar

Preheat oven to 250 degrees. Ribs will cook for a total time of four hours.
Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees for 2 hours.
After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping.

bigkat
Baby back ribs

3 c. soy sauce
3 c. Worcestershire sauce
2-3 drops liquid smoke
Mix, and marinate the ribs for at least 1 hour.
1 c. paprika
1/2 c. black pepper
1/2 c. granulated garlic

Mix the seasoning and sprinkle liberally all over the ribs.
Stand the ribs on their sides (ends) in a large roasting pan. Add a couple sliced onions and remaining marinade in the pan. (this will provide moisture and flavor for the ribs while they cook) Cover the ribs/pan with foil and bake @340 (odd I know!) for 2 1/2 hours. They should be fully cooked and ready to prepare with your favorite sauce

forrestwolf
Chicken Pecan Fettuccine

12 ounces of fettuccine noodles {reserve some of the pasta water}
1 tablespoon of butter
3/4 cup of chopped pecans
2 tablespoons of olive or canola oil
1 pound of boneless, skinless chicken breasts, cut into bite sized chunks
1 cup of sliced green onions
10 turns of the pepper grinder
2 cloves of garlic, minced
3/4 cup of half and half
1/2 stick of butter, melted
Palmful of dried parsley
1/2 teaspoon of salt
6 turns of the pepper grinder
1/2 cup of grated Parmesan cheese

Put on a pot of generously salted water for the pasta and cook according to package directions. You will need some of the pasta water to deglaze the pan, so if you drain the pasta early, reserve about 1 to 1-1/2 cup of the water.
In a separate small skillet melt a tablespoon of butter and add the pecans; toast over medium high heat until crisp and aromatic. Transfer to a small dish and set aside.
Add oil to a large skillet and heat over medium to medium high heat. Add the chicken and cook until seared and brown on the outside. Remove and set aside. Add the green onion and pepper to the skillet and cook until softened; add garlic and cook another minute or two. Take 1/2 to 1 cup of water from the pasta and deglaze the pan. Return the chicken to pan and turn down to medium low heat to hold.
Melt the butter and combine it with the half and half, and add the parsley, salt and pepper, mixing well.
Drain the pasta and return it to the pasta pot. Add the half and half mixture to the hot fettuccine and mix well. Add the Parmesan cheese and toss. Pour the fettuccine mixture into the larger skillet with the chicken and turn until everything is well heated and blended well. Transfer to a large pasta platter or individual plates and sprinkle with the toasted pecans. Serve immediately.

bigkat
Stir-Fried Vegetables

3/4 c. chicken broth
1 T. corn starch
2 T. soy sauce
1/2 t. sugar
1/8 t. pepper

Whisk above ingredients together until smooth.

1 T. oil
1 c. carrots, sliced
1 c. celery, sliced
1/2 c. onion, chopped
1 1/2 c. snow peas
15 oz. baby corn, drained
15 oz. straw mushrooms, drained

Heat oil in pan and stir-fry carrots, celery, and onions about 2 minutes. Add snow peas, corn, and mushrooms, stir-fry another 2 minutes. Add broth mixture and stir until thick and bubbly.

forrestwolf
Cuban-style Burgers on the Grill

2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup best-quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 soft, classic hamburger buns
8 slices thinly sliced Swiss cheese
4 slices thinly sliced smoked ham
2 dill pickles, sliced 1/4-inch thick

Preheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.

Islandgirl7032 Fruit Salad

1 Grapefruit (regular or ruby red) peeled, sectioned, remove membrane
2 Oranges (navel or regular) peeled, sectioned, remove membrane
1/4 cup (more if you prefer) shredded coconut
Maraschino cherries, halved (I don't really measure these, just add till the ratio suits you)
Remove grapefruit & oranges from membranes over a bowl to catch the yummy juice!
Add coconut & cherries, chill, that's it!

You can add a couple tbs. sugar dissolved in a little water (simple syrup) or confectioners sugar if you want, but I don't find it necessary.
You can add other fruit too, such as bananas, the citrus juice will prevent browning.
Easy to double or triple depending on how many you're serving.

forrestwolf
Almond Gorgonzola Mashed Potatoes

3 large baking potatoes, such as russet ( I prefer reds, and do not peel)
3 tablespoons unsalted butter
1/4 cup milk (warmed)
1/2 cup crumbled Gorgonzola cheese
1/2 cup whole natural almonds, roasted
Salt and pepper to taste

Bring a medium pot of water to a boil. Meanwhile, peel potatoes (I prefer reds and do not peel) and cut into quarters. Cook potatoes in boiling water, covered, for 20-25 minutes, until easy to pierce with a fork. Drain in a colander. Return potatoes to pot and add butter. Let butter melt a minute or two, and then mash potatoes using a mixer on low speed (or hand mash). Slowly add milk while mashing, and then increase speed to medium, blending just until smooth. Stir in cheese and almonds. Season with salt and pepper, and serve.

bigkat
MANDARIN SALAD

1/4 c. sliced almonds
1 T. + 1 t. sugar
6 c. torn salad greens
1 c. celery, chopped

2 T. green onions, thin sliced

1 can mandarin oranges, drained
Cook almonds and sugar in a small sauce pan over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart.

Put almonds and salad ingredients in serving bowl, and toss with sweet and sour dressing when being served.

SWEET-SOUR DRESSING
1/4 c. vegetable oil
2 T. sugar
2 T. white vinegar
1 T. parsley, chopped
1/2 t. salt
1/8 t. pepper
1/8 t. hot sauce

Shake all ingredients in a tightly covered container. Refrigerate until serving.

forrestwolf
Spanish Chicken with Rice

2 1/2lbsboneless skinless chicken pieces ( white and dark meat, with skin, on the bone is best)
2Tbspsalad oil
2cupsMahatma® Yellow Rice (the only brand that I use)
1large onion, chopped
2 1/2cupschicken broth
1can(16 oz.) tomatoes, undrained, chopped
1cupthick and chunky style salsa
1Tbspgarlic powder
1pkg(10 oz.) frozen peas
1/2cuppimiento strips
1/2cuppitted ripe olives, sliced

In large skillet, brown chicken in oil, remove and keep warm. Add rice and onion to skillet; sauté 5-minutes, stirring occasionally. Add next five ingredients; bring to boil. Add chicken; cover and simmer 25-minutes. Stir in remaining ingredients; cook 5-minutes.

bigkat
STEAK AU POIVRE

4 rib eye steaks, 1/2 "
2 T. crushed peppercorns
1 t. salt
2 T. butter
2 T. oil
1 T. flour
1/4 c. dry white wine
2 T. brandy
1 c. half-and-half

Sprinkle steaks on both sides with peppercorns and salt, pressing into meat.
In a large skillet, over medium-high heat, place butter and oil. When butter is melted, cook steaks until browned on both sides, about 6 minutes for rare. Remove steaks and put on a warm plate, cover with foil to keep warm.
Reduce heat in pan to medium. Add flour to the drippings, stir until blended. Stir in wine and brandy, then half-and-half, cook until sauce thickens, stirring constantly. Taste, salt if needed and pour over steaks to serve.

Islandgirl7032
Oyster Stew

2 green onions, chopped