Recipes

[LilBitMissty]

Hi Friends.........Well it looks like we are off to a good start this year, by keeping this game going! Thanks to all posters who took the time to post their recipes! HAPPY NEW YEAR TO ALL!!

forrestwolf
Champagne Cocktail

1 sugar cube
Angostura bitters
Sparkling wine (I HAVE MY PROSECCO CHILLED AND READY)
Lemon twist for garnish
Put sugar cube in a Champagne glass. Lightly sprinkle the sugar cube with Angostura bitters and pour in enough sparkling wine to fill the glass. Garnish with a lemon twist before serving.

walker
French Toast Casserole

1 loaf French Bread
10 eggs
1 1/2 cups milk
1 1/2 cups half and half
2 tsp. vanilla
1/2 tsp. cinnamon

Topping:
3/4 cup soft butter
1 1/3 cups chopped pecans (optional)
1 1/3 cups brown sugar

Slice bread into 3/4 to 1 inch thick slices. Place bread in a buttered 9 x 13 inch baking dish. Mix all the other section one ingredients in a blender(or use mixer); pour over bread. Combine topping ingredients and crumble over top. Cover and refrigerate overnight. Bake at 350 degrees for 50 minutes. Remove and serve immediately.

forrestwolf
Cheesy Bacon Bombs

1 can (8ct.) Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1? cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
sticks
Oil for frying (I used Canola)

Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…
In a med/large pot, heat up approx. 2? of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close…
Drain them on some Paper Towel
Alternate method is to partially cook the bacon, and wrap each bomb with partially cooked bacon, then bake at 350 degrees for about 10-15 minutes, until bacon is crisp.

Zhills
Pimento cheese

1/2 pound sharp cheddar cheese, grated
1 4-ounce jar pimentos, drained and diced
1/2 cup of mayonnaise
1 garlic cloves, minced
1 teaspoon of cayenne powder (if you like spicy)

Mix all ingredients together until well blended. Chill for a few hours.

house-cat
Mom's Pork Chops

4-6 thin cut bone-in pork chops
1/2 jar roasted bell peppers in vinegar, with liquid (abt. a cup)
2 cups water
salt/pepper to taste
1 bag frozen brussel sprouts (optional)

Heat a cast iron skillet, very hot.
Brown the chops on both sides.
Add the water to deglaze the pan.
Simmer the chops in water about 15 minutes, uncovered. The water will reduce by about half.
Add the jarred bell peppers, salt and pepper to taste.
Add a bag of frozen brussel sprouts, if desired.
Continue cooking until the liquid is reduced and a dark au jus type gravy is left.

forrestwolf
Boston Lettuce Salad with Green Goddess Dressing

1/3 cup mayonnaise
1/4 cup fresh baby spinach
2 tablespoons sour cream
1 tablespoon chopped green onion (green part only)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
1-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar or white wine vinegar
1 teaspoon anchovy paste (I MAKE MY OWN OUT OF CANNED ANCHOVIES)
1/4 teaspoon pepper
6 cups Boston lettuce
4 radicchio leaves, torn
1 small cucumber, halved and sliced
1 cup cherry tomatoes, halved

In a blender, combine the first 10 ingredients; cover and process for until smooth.
In a large bowl, combine the lettuce, radicchio, cucumber and tomatoes. Serve with dressing.

walker
Peanutty Crunch Pie

Mix together
1/3 cup peanut butter and 1/3 cup corn syrup until thoroughly combined. Add 2 cups Rice Crispie Cereal, mix until well coated.
Press mixture (use wax paper will help stickiness) evenly and firmly around sides and in bottom of a buttered 9" pie pan.
Chill until firm.
Spread 1 quart, slightly softened, vanilla* ice cream evenly in pie shell.
Freeze til firm.
Cut into wedges to serve and top with fresh fruit slices.
* can use any favorite ice cream and topping of choice...hot fudge, caramel, etc.

forrestwolf
Lobster Sliders

Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
2tablespoons mayonnaise
2tablespoons crème fraîche
1tablespoon minced shallot
1tablespoon finely diced dill pickle
2tablespoons finely diced celery (NOT FOR ME)
1 1/2teaspoons minced tarragon
1/2teaspoon finely grated lemon zest
Kosher salt and freshly ground white pepper
1tablespoon unsalted butter, at room temperature
Eight 2-inch round soft dinner rolls, split (USE HAWAIIAN KING ROLLS)

In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

house-cat
No Name

Okay, this is easy! We had a quart of egg nog left over (booze-free). I made a vanilla pudding pie and substituted the egg nog for the milk.

SUE-P
Strawberries on Pound Cake Dessert

Buy 1 frozen Sara Lee Pound Cake, family size. Allow cake to thaw on countertop.
Buy 3 pints of fresh strawberries. Clean and hull each berry and place in large bowl as you go along. Pour white sugar over the cleaned and ready strawberries, to taste. Allow berries to sit on countertop for several hours, stirring once in awhile. Taste and add more sugar, if you like. When ready to use, place in refrigerator.
At serving time, cut Pound Cake in 3/4" to 1 " slices, spoon some strawberries and juice over top and put one dollop of Cool Whip on top.

Beebee2
Las Vegas Foodie’s Citrusy Pork Lo Mein or Linguini

6 oz linguine; if they are available to you, you can buy lo mein noodles but linguine works fine
8 oz pork tenderloin, halved lengthwise and cut into 1/4 inch strips
2 tsp vegetable oil
2 c sliced bok choy
3/4 c water
1/4 c orange juice
3 T soy sauce
2 t sesame oil; if you don't have or can't find you can leave out, but it really does add a great flavor
1/2 tsp crushed red pepper flakes
1 11 oz can mandarin oranges, drained

Cook pasta according to package directions adding 1 Tb of the soy sauce to cooking water.
Meanwhile in wok or deep skillet stir-fry pork in hot oil for 3 minutes. Add bok choy and cook for another 3 minutes, until pork is done and bok choy is crisp tender
Add water, orange juice, remaining soy sauce, sesame oil and pepper flakes. Bring mixture to boil.
Add cooked noodles and stir until mixed well. Remove from heat and gently stir in oranges.

Zhills
CALVES LIVER AND ONIONS

4 Tablespoons EVOO (divided)
1 Cup thinly sliced onions (you can’t have too many)
¼ tsp ground sage
1 lb calf liver cut into ½” strips (across) **
Salt & pepper to taste
2 Tablespoons white wine or broth
1 Tablespoon chopped parsley.

Heat 2 Tbsp EVOO in large skillet. Add onions. Cook over med heat stirring frequently for 8 minutes. Stir in sage and cook for 2 more minutes, until golden brown. Remove from pan and set aside.
**Pat liver dry and cut in strips. Cutting when just thawed enough to cut and then thawing makes the job more pleasant. Season with s&p.
Add 2 Tbsp EVOO to pan and heat. Saute liver until browned on all sides, 2-3 minutes.
Stir in onions and cook with liver for 2 minutes.
Pour white wine in skillet and boil 1 minute, scraping any browned bits off bottom of pan.

forrestwolf
Absolute Best Liver and Onions

2 pounds sliced beef liver (OF COURSE, GRANNIE ALWAYS USED CALF LIVER)
1 1/2 cups milk, or as needed (GRANNIE ALWAYS USED BUTTERMILK)
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste (ALWAYS LAWRY'S SALT)

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (SHE SOAKED ALL DAY)
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft (GRANNIE ALWAYS ADDED BACON GREASE). Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper (GRANNIE ALWAYS USED LAWRY'S SALT), and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Beebee2
Fresh Vegetable Pizza

(2) 8-oz cans Pillsbury crescent rolls
1 c sour cream
1-2 T prepared horseradish
1/4 t salt
1/8 t pepper
2 c fresh sliced small mushrooms
1 c chopped tomatoes
1 c chopped green peppers
1/2 c chopped green onions

Heat oven to 375 deg F.
Separate crescent dough into four long rectangles. Place rectangles crosswise in ungreased 10 x 15 jelly roll pan; press over bottom and 1" up sides to form crust. Seal perforations. Bake at 375 deg F 14-19 min. or until golden brown. Cool completely.
In small bowl, combine sour cream, horseradish, salt and pepper; blend until smooth. Spread evenly over cooled crust. Top with vegetables.
Cut and serve in appetizer-size pieces. Refrigerate. 60 appetizers.
I layer the veggies one at a time, scattering each one over all the ‘pizza’, so that each piece will have all the vegetables, and all the colors will be visible on each serving.

Zhills
Lamb stew with juniper berries

With rice or noodles, this recipe serves 4-6.
1 lb boneless lamb shoulder stew meat, cut into 1" cubes
Kosher salt and fresh ground black pepper
2 TBS olive oil
1 large shallot, peeled and minced
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp tomato paste
1/4 cup red wine
2 cups beef broth
3 medium red potatoes, peeled and cut into 1" cubes
1 large carrot, peeled and cut into1/2-inch rounds
4 juniper berries
1 bay leaf

Season the lamb with salt and pepper. In a heavy stew pot, heat 2 Tbsp olive oil over medium-high heat, and brown the meat on all sides. With a slotted spoon, transfer meat to a plate. Lower heat to medium and sauté shallots and garlic until soft. Stir in the flour and cook for two minutes. Stir in the tomato paste. Add the wine and deglaze the pot, scraping to incorporate the browned bits into the liquid. Stir in the beef broth. Return meat to pot, adding potatoes, carrots, juniper berries, and bay leaf. Bring to the boil, then cover pot and simmer for 2 hours.

forrestwolf
BACON-WRAPPED PEARS WITH HORSERADISH CHEDDAR

12 slices bacon
3 small to medium ripe pears
About 2 tablespoons lemon juice
About 2 ounces Cabot Horseradish Cheddar
Wooden toothpicks

1.Preheat oven to 375ºF.
2.Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.
3.Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.
4.With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.
5.While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.

Zhills
Jelly Donuts from canned biscuits

4 cups canola oil
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits*
3/4 cup seedless strawberry jam
1 cup confectioners' sugar

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time,
for 1-2 minutes on each side or until golden brown. Drain on paper towels.
The easiest way to fill jelly doughnuts is with a pastry bag. Simply push the pastry tip into the doughnut and pipe a few tablespoons of jelly into the doughnut. If you don’t have a pastry bag, you can put the jelly in a zip-top sandwich bag and snip a small section off the corner. Then, using a paring knife or chopstick, poke a small hole in your doughnut, insert the cut corner of the bag, and fill your doughnut with jelly.
Dust with confectioners' sugar or roll in regular sugar while warm. Serve immediately.
*The smaller biscuits work better for frying.

Zhills
CARBONARA

1/4 pound pancetta
2 tablespoons extra-virgin olive oil
4 extra-large eggs
1 egg yolk
2 tablespoons freshly grated pecorino romano cheese, plus more for serving
black pepper
salt
1 pound spaghetti

Bring a large pot of water to a boil over high heat.
Cut the pancetta into 1/2-inch dice. Set a medium skillet over moderately high heat. Pour in the olive oil and then add the pancetta. Cook until the pancetta is lightly colored and some of the fat has been rendered; the pancetta should remain soft. Drain off some of the fat if there seems to be an excessive amount.
Meanwhile, in a bowl, vigorously whisk the eggs with the egg yolk. Beat in the cheese and a generous pinch of pepper.
When the water comes to a boil, add a big pinch of salt and the spaghetti. Cook until the spaghetti is barely al dente, then drain. Return the spaghetti to the pot. Add the eggs and pancetta and stir vigorously with a wooden spoon until the spaghetti is evenly coated. Add more cheese and pepper if desired and serve at once. Pass a bowl of grated cheese at the table.

forrestwolf
Brownie Butter Cake Recipe

Makes 1 loaf | Prep Time: 30 mins | Bake Time: 55 mins
Adapted from Kevin Chai – I Love Butter Cake Too 2
Contributor: CP Choong

Brownie:
140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
1 Egg
35g (¼ cup) All purpose flour

Butter cake:
120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
2 Eggs
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.
Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked.
Cook’s Notes:
I am using allrecipes.com conversion chart. For the best results, please follow the metrics measurement.
I mixed the butter cake batter while baking the brownie. Then I poured the butter cake batter VERY QUICKLY onto the “hot” brownie. The butter cake batter will melt instantly. The second time I baked this brownie butter cake, I put the butter cake batter into a piping bag and cut a big hole at the tip, pipe in the butter cake batter quickly, and just shake and tap the pan to smooth the top.

Zhills
Spanish Bean Soup

1 large green pepper, diced
1 large onion, diced
6-7 cloves of garlic, minced
2 tablespoons of olive oil
2 cans of garbanzo beans (do not drain liquid)
5 to 6 medium russet potatoes, cubed (1/2 inch)
1 packet of Vigo saffron seasoning
1 tablespoon oregano
2 quarts of water
2 bay leaves
salt and pepper to taste
1 meaty ham bone or 1 pound of cubed smoked ham
2 chorizo sausage

Sauté the green pepper and onion in olive oil until tender, about 5 minutes. Add garlic and sauté about 1 minute. Add Vigo saffron powder and mix well.
Add potatoes and coat with the saffron so they are yellow. Add the beans, water, bay leaves, oregano and the ham or ham bone. Bring to a boil and add salt and pepper to taste. Cook for about 3 -4 hours.
If you are using the cubed ham cook until the potatoes are tender. Add the chorizo about 30 minutes before serving.

walker
Marinara Sauce with Baked Cheese/Appetizer

8 ozs. fresh mozzarella cheese, cubed
2 Tablespoons chopped fresh BASIL leaves
2 cups chunky marinara sauce
Baguette slices

Heat oven to 350 degrees. Place cheese in shallow 2 qt. casserole dish. Sprinkle with BASIL. Spoon marinara sauce around cheese...... Bake 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.

Lola
Smoked Trout Dip

This was a tough one for me. The only experience I have with Trout is with the smoked one. On a positive note, this dip is pretty good!! lol

12 ounces cream cheese, room temperature
4 tablespoons sour cream
2 tablespoons horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
9 ounces of skinless smoked trout fillets, roughly chopped
3 tablespoons drained capers

Using an electric mixer, beat cream cheese, sour cream, horseradish, lemon juice, and worcestershire sauce in a medium bowl to blend well. Gently stir in smoked fish and capers. Season to taste with salt and pepper.
Transfer dip to a decorative bowl, cover and refrigerate, Serve with bread and crackers as desired.

Sabatini2
Wontons

wonton filling:
2 pkgs won ton skins
1 pound ground pork
1 small can water chestnuts, (finely minced)
1/2 medium yellow onion, (finely diced)
2 stalks green onion, (finely minced)
2 Tbsp soy sauce
dash pepper
1/4 tsp garlic powder
1 Tbsp. sesame oil
1 tsp cornstarch
1 Tbsp sake or dry sherry

Saute meat in small amount of oil until browned & crumbly. Strain excess grease. Add diced water chestnuts and yellow onion; season w/ soy sauce, garlic powder & pepper, & cook for 1 to 2 minutes. Stir in cornstarch dissolved in sake, add green onion & cook for 1 minute.
COOL.
Wrap a teaspoon full in a wonton skin, folding diagonally & sealing edges w/ a dab of water or beaten egg white.
Lay a damp kitchen towel over wontons as you assemble them.

For an appetizer:
Deep fry until golden, or steam for about 5 minutes. Serve w/ your favorite dipping sauce.

For wonton soup:
Gently drop wontons into simmering rich chicken stock & cook for 3 - 5 minutes. Season broth w/ 1/2 tsp sesame oil, & a dash of rice vinegar,optional. Add some slivered green onions for garnish.

Zhills
Tomato Basil Soup (I use San Marzano Tomatoes in puree)

Ingredients:
1 onion (chopped)
2 cloves of garlic (minced)
2 Tbsp of olive oil
6 sprigs of fresh basil (cut or chopped) ( or 2 table spoons of dry)
2 14oz. cans of chicken broth
2 28oz cans of whole tomatoes (cut into smaller pieces)
1 8oz can of tomato sauce
1 tsp. salt
1/2 tsp. Pepper
1/2 tsp. cayenne pepper (optional, if you like a kick)

Saute onion and garlic in oil on medium heat. Add basil and sir for 30 seconds. Add chicken broth, cut tomatoes, and tomato sauce.
Continue to cook on medium. Add salt, pepper and cayenne. Bring to boil and lower heat to medium low. Reduce soup by 1/4 (cook for about 30 min).
Puree soup in a food processor or with immersion blender and re-heat on medium low
Easy recipe to half.

Beebee2
Nathalie Dupree’s Lemon Rosemary Chicken

1 large chicken
4 lemons
fresh rosemary

On the night before serving, cut out backbone by cutting down both sides from neck to tail. It's simple except for the section where the leg is attached to the backbone. Turn chicken over. Snap breastbone/wishbone. Remove breast cartilage. Put chicken skin side up in flat baking dish. Cover with juice of one lemon. Put Saran Wrap over chicken. Weight down with another baking dish weighted with canned goods. Refrigerate overnight.
When ready to bake, preheat oven to 350 deg F. Remove chicken from refrigerator and uncover. Add the juice of three more lemons and plenty of fresh rosemary or other favorite herb. Bake for 1 hour. Can also barbecue on grill.
To serve, cut into four sections where thigh attaches. White meat and dark meat pieces are separate.

Sabatini2
Rosemary Roasted Potatoes

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

Lola
Turnip Fries

2 medium turnips, cut into equal sized sticks (leave skin on for extra crispiness)
3 Tbsp oil of your choice
Seasonings: Pepper, salt, garlic powder (or whatever you like on your fries

Preheat the oven to 400.
Toss the turnip sticks in with the oil and seasonings.
Lay the turnip sticks evenly spaced on a cookie sheet.
Bake for 20-30 minutes, checking after 15 minutes.

Sabatini2
PORK MEATBALL BANH MI (Vietnamese sandwiches)

Serves 4 (to 6—each sandwich is big)
Adapted from Bon Appéti t

For the chili mayonnaise:
1/2 cup mayonnaise
2 green onions, finely chopped
1+ Tbsp of hot chili sauce (sriracha)

For the pickled carrots:
4 cups of carrots, julienned
1/4 cup rice vinegar
3 Tbsp sugar
1 tsp salt

For the meatballs:
1 lb. ground pork
1/4 cup fresh basil, finely chopped
4 cloves garlic, minced
4 scallions, finely chopped
1 Tbsp fish sauce
1 Tbsp hot chili sauce (sriracha)
1 Tbsp sugar
2 tsp corn starch
1 tsp salt
1 tsp freshly ground black pepper
peanut oil

For the sandwich:
4 mini baguettes (about 10 inches long each) or two baguettes cut into halves
Thinly sliced jalapeno slices (I don't use)
Large sprigs of cilantro

For the chili mayonnaise:
Stir all ingredients in small bowl. Season with salt. Cover and chill. (Or just mix some mayo w/ chopped cilantro)

For the pickled carrots:
Toss the ingredients in a medium bowl. Let stand at room temperature for about an hour, tossing occasionally.

For the meatballs:
Gently mix all the ingredients except the peanut oil together. Then shape them into balls of about 1 rounded Tbsp each. Heat the oil in a large skillet on medium-high heat. Add the meatballs in without crowding them (you may have to cook the meatballs in separate batches & hold some in a low temp oven). Saute them until they are brown and cooked through, 10 to 15 minutes.

To assemble the sandwiches:
Cut the baguettes in half lengthwise, leaving a 'hinge' on one side. Pull out bread from the center so that each side is about 1/2 inch thick. On one half, slather on the seasoned mayo, followed by slices of jalapeno followed by the pickled carrots followed by the cilantro followed by the meatballs (eyeballing an equal amount for each portion). Press on the other half of the baguette, cut the baguettes in half if necessary, and serve.

* Save the soft bread pulled from the center of the baguettes. Dry it out in a low oven, then toss in the food processor. Store in freezer for when you need fresh bread crumbs.

Beebee
Bobby Flay’s Grilled Potato Wedges with Hot Garlic Red Chili Parmesan and Parsley

6 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
1/4 c canola oil
1/3 c olive oil
3 garlic cloves, finely chopped
1/4 t red chili flakes
1/4 c chopped fresh flat-leaf parsley
1/4 c freshly grated Parmigiano-Reggiano

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
Heat grill to medium-high.
Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately. 4 servings

forrestwolf
Mocha Tres Leches Cake

6 eggs
3/4 cup milk
3/4 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
2 teaspoons vanilla
1 12 ounce can evaporated milk
3 tablespoons instant espresso coffee powder (THIS IS NOT AVAILABLE IN MY AREA, SO I TOOK FRESH COSTA RICAN COFFEE BEANS, AND GROUND THEM IN MY KITCHEN AID GRINDER AND MADE MY OWN...NOW I RECENTLY BOUGHT A JAR FROM AMAZON, BUT I WAS NOT SHOPPING THERE WHEN I MADE THIS)
1 14 ounce can sweetened condensed milk
3/4 cup whipping cream
1/2 8 ounce package cream cheese, softened
1 cup powdered sugar
1 1/2 cups whipping cream
Chocolate jimmies (optional)

Preheat oven to 325 degrees F. Separate eggs, placing egg whites in a very large bowl and yolks in a small bowl; set aside. In a small saucepan heat the 3/4 cup milk over medium heat until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool.
In a small bowl combine the flour and baking powder; set aside. Beat the egg whites and salt with an electric mixer on medium speed until frothy. Increase speed to medium-high and beat until soft peaks form (tips curl). Slowly add the granulated sugar, beating until stiff peaks form.
Add egg yolks to the beaten whites and beat just until combined. Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add the vanilla and beat just until combined.
Pour batter into an ungreased 13x9x2-inch baking pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan (about 1 hour).
In a medium saucepan combine the evaporated milk and espresso powder. Heat over medium heat, stirring constantly, until the espresso powder has dissolved. Remove from heat. Stir in the sweetened condensed milk and the 3/4 cup whipping cream.
Use the tines of a long fork or a wooden skewer to poke holes all over the top of the cake. Pour the espresso mixture evenly over the top of the cake.
Meanwhile, in a medium bowl beat the cream cheese with an electric mixer on medium speed until smooth; beat in powdered sugar. Add 1/4 cup of the whipping cream and beat until combined. Add remaining whipping cream and beat until soft peaks form.
Pipe or spread whipped cream mixture over cake and refrigerate for 3 to 24 hours, covering cake after topper is set. If desired, sprinkle with chocolate jimmies

SmokieBear
Blintz Loaf

1/2 stick Butter
1# Cottage Cheese (2 cups)
1/2 Cup Bisquick
3 TBS sugar
3 eggs

Melt butter and blend with cottage cheese in bowl with mixer until smooth. This will take awhile. Slowly add Bisquick. Add sugar and then the eggs, one at a time. Pour into a greased loaf pan

forrestwolf
Lemon Ricotta Cookies with Lemon Glaze

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

DiAnne
CHERRY ALMOND CHEWS

1 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
3/4 t almond extract
2-1/2 cups AP flour
1 t baking soda
1 t salt
2-1/2 cups flaked coconut
3/4 cup chopped almonds
1 jar (16 oz) maraschino cherries, drained and halved

In a large bowl cream shortening and sugars. Add eggs one at a time. Beat in extract. Combine flour, baking soda and salt and gradually add to the creamed mixture. Mix well. Stir in coconut and nuts.
Drop by rounded teaspoonfuls 2 inch apart on parchment paper lined cookie sheets. Place a cherry in the center of each. Bake at 350 for 12-14 minutes or until lightly browned. Remove to racks to cool.

Beebee2
Fried Rice with Chinese Sausage

1/4 c canola oil, divided
2 eggs, lightly beaten
1 T chopped ginger
1 T chopped garlic
1 carrot, finely diced
2 stalks celery, finely diced
3 links Chinese sausage, sliced
1 small bunch scallions, sliced, divided
4 c cooked white rice
1/4 c low-sodium soy sauce
1 T rice wine vinegar

Fly to San Francisco; get a cab from the airport to Chinatown. Find a Chinese food shop, the one with the most red on the shop's front. Find out if the Chinese sausage can be frozen and buy as much as you think you can carry, freeze, and eat, until the next time you go to San Francisco. The recipe that follows is courtesy of Brian Boitano.
Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate.
Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

forrestwolf
Winter Beet Salad

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium California Navel Oranges, peeled, quartered and sliced
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted (I PREFER CASHEWS)

DRESSING:
3 tablespoons 100% Pure Olive Oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange peel
1/4 teaspoon onion powder

Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads.

Zhills
CHOCOLATE COCONUT BARS

1 1/2 c. graham crumbs
1/2 c. butter, melted
2 T. honey
2 t. vanilla
1 c. chocolate chips
1 c. COCONUT
1/2 c. pecans, chopped
1 1/2 cans (14oz cans) sweetened condensed milk

Heat oven to 350
Combine graham crumbs, butter, honey and vanilla. Press mix into a 9x13 dish.
Sprinkle with chips, coconut and then pecans in the order given. Pour milk over top and bake for 40 minutes. Cool and cut into bars. Yummy!

walker
Savory Baked CHICKEN

4 skinless, boneless CHICKEN breast halves
2 medium onions, sliced (I used one)
1 head garlic, peeled, sliced
1/4 cup fresh lemon juice
1/2 cup white wine

Wash CHICKEN. Preheat oven to 350. Lightly grease a baking dish. Layer bottom of dish with 1/2 of the onions and 1/2 of the garlic slices. Pour lemon juice and white wine into dish. Season CHICKEN with salt and pepper to taste, and place in dish. Top with remaining onions and garlic. Bake 30 to 45 minutes or until CHICKEN is done.

sue-p
Confetti Cole Slaw

8 cups shredded cabbage
1/2 cup grated onion
1/2 cup chopped GREEN BELL PEPPER
1/2 cup chopped pimento
1/2 cup grated carrots
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt
2 cups white sugar
1-1/2 cup apple cider vinegar

Combine all ingredients except sugar and vinegar. Dissolve sugar in vinegar before adding to the other ingredients. Mix thoroughly. Chill covered in refrigerator.
The flavor of the salad improves if made several days ahead.
Yield: Serves 14-16.

Beebee2 (orginal poster was Susie A)
Chicken Smoked Paprika Shepherd’s Pie

7.2 oz box roasted garlic mashed potatoes
1 c hot water
1/2 c milk
3 T butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2" pieces
1/2 c onion, chopped
1 1/2 c frozen mixed vegetables
12 oz home-style chicken gravy
2 1/4 t smoked paprika
1/2 c sour cream

Heat oven to 350 deg F.
Spray 2-qt shallow casserole or 8" square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings, except use 1 c hot water, 1/2 c milk and 2 T of the butter.
In 12" nonstick skillet, melt remaining 1 T butter over med-high heat. Add chicken and onion, cook 4 to 6 min stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 t of the paprika. Cover, cook over med-low heat 5 min stirring frequently to prevent sticking.
Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 tsp paprika.
Bake uncovered 25 to 35 min or until mixture bubbles around edge of casserole.

Beebee2
Ina Garten’s Celery Root Remoulade

2 lb celery root
1 3/4 t kosher salt; I use less. Ina always seems to use too much for my palate.
3 T freshly squeezed lemon juice
1 c good mayonnaise
1 T Dijon mustard
1 T whole-grain mustard
2 t Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandolin, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

Beebee2
Celery Root

1 celery root
1/3 c mayonnaise
1/4 t sugar
Dash of pepper, to taste
1 t green bell pepper, finely chopped
1 green onion diced or thinly sliced
3 T red wine vinegar

Peel Root and dice into about 3/4 inches squares, bite sized. Boil in salted water until tender to fork-- watch carefully -- not too soft. Reserve about 1/2 cup water in case sauce needs thinning next day.
Drain celery root. Mix all other ingredients and combine sauce with root, folding gently. Cool overnight, or more, in refrigerator. Serve with toothpicks nearby (or inserted), as a centerpiece for breakfast, a dip with tea. Allow guests to guess what it is. 1 in 10 may know, all will ask for recipe!

Beebee2
Celery Root Gratin

"...Even baked, as in a celery root–potato gratin, it can hold its own; it refuses to take on the mellow, buttery flavor of the potato, but instead offers up a slight tang guaranteed to keep guests guessing.".

6 slices bacon, diced
1 3/4 c heavy cream
1/4 c minced chives
1 1/2 t salt
3/4 t freshly ground pepper
1/8 t freshly grated nutmeg
2 medium heads, about 3 pounds, celery root, peeled and quartered
4 large russet potatoes, peeled
Butter for coating pan
1 shallot, minced
2 1/2 c, about 5 oz, grated Gruyère cheese
1/4 c plain dry bread crumbs

Preheat oven to 400 degrees F.
Cook the bacon in a small skillet over medium heat until crispy. Drain and set aside.
Meanwhile, stir together the cream, chives, salt, pepper, and nutmeg in a large bowl. With a mandolin or heavy sharp knife, cut the celery root and the potatoes into 1/8-inch-thick slices. Add the slices to the cream mixture as you work to prevent them from discoloring. Using your hands, gently toss the mixture to coat.
Butter a 13-by-9-inch baking dish or large gratin dish. Add half the slices, pressing down to make an even layer. Sprinkle with the bacon and shallot. Top with the remaining vegetable slices, pouring any cream left in the bowl evenly over the top. Press down on the mixture to make a flat top. Sprinkle with the cheese then the bread crumbs.
Bake until the vegetables are very soft and the top is browned and bubbling, about 55 to 60 minutes. Cool 20 minutes before serving to allow the dish to set. Serves 8 to 10

Beebee2
Claire Robinson’s Carrot Celery Root Puree

2 T unsalted butter
2 large shallots, peeled and chopped
3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
Kosher salt and freshly cracked black pepper
2 c good quality vegetable stock

Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm. 6 servings
Cook's Note: This can be made the day before and slowly reheated.

Beebee2
Celery Root Salad

2 lb celery root
4 c boiling salted water
6 T olive oil
3 T white wine vinegar
1 t salt
2 t sugar
1-1/4 t dry mustard
1/2 t freshly ground black pepper
1 garlic clove, crushed
3/4 t dill weed, dried
1/3 c scallions, minced
1/3 c parsley, minced

Peel the celery root and cut it into cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing. Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving.
Celery root - also called celeriac - is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not good to eat raw.

sue-p
Broccoli-Sunflower Seed Salad

1 package fresh broccoli, chopped into bite-size pieces (can also use cauliflower)
1/2 pound bacon, cooked crisp and crumbled
1/2 to 3/4 cup sunflower seeds
Raisins, as many as desired

Dressing
1 cup mayonnaise
2 tbsp. cider vinegar
1/3 to 1/2 cup sugar
1/3 cup finely chopped onion

Mix well and pour over salad.

walker
Marinade for Beef Brisket

Mix together in large baking pan:
2 cans Beef Consumme'
1 1/2 cups SOY SAUCE
2 Tablespoons liquid smoke
2 lemons, squeezed
5 cloves of garlic

Take beef brisket and place it fat side down in pan, then flip....cover with foil and refrigerate for 18-24 hours. Remove from refrigerator and put in 300 degree oven for 40 minutes per pound. Cut off fat and put brisket back in pan with some juices after skimming the fat off. Can shred for sandwiches or serve sliced.

Zhills
Unstuffed Cabbage

1 lb. lean ground beef
1 cup chopped onion
½ head of green cabbage) about 1 1/2 pound)
1 can (28 oz.) crushed tomatoes
1 tablespoon of packed, light brown sugar
1 tablespoon of distilled white vinegar
½ teaspoon of salt

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the chopped onions and cook over medium-high heat for 5-6 minutes, stirring often, until the beef is browned.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You should have 8 cups. Add meat to the mixture. Cover and cook over medium heat for 5-7 minutes, stirring occasionally until the cabbage wilts.
Stir in tomatoes, sugar, vinegar, and salt. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 10 minutes, or until the cabbage is tender.

forrestwolf
CARROT RAISIN SALAD

4 cups carrots, shredded
1 1/4 cups raisins
1/3 cup mayonnaise
2 tablespoons sugar
3 tablespoons milk

Mix carrots and raisins in bowl.
Combine mayonnaise, sugar, and milk until smooth.
Pour over carrot mixture and toss to coat well.

Zhills
LOWCOUNTRY BOIL

¼ pound fully cooked smoked sausage per person, cut into 1-inch pieces
¼ cup Old Bay seasoning or ANY crab boil (I like Paul Prudhomme)
2 small new potatoes per person
1 ear corn per person, broken in ½
½ pound large, fresh shrimp per person (16-to-20-count size), shell on

Yield varies as needed.

Fill large pot with enough water to cover all ingredients.
Add sausage and crab boil seasoning and allow to boil for about 20
minutes so that sausage can flavor water. Carefully taste for seasoning;
add more if desired.
Add potatoes and boil for about 15 minutes.
Add corn and boil for about 10 minutes.
Finally, add shrimp and allow to cook for 3 minutes.
Carefully taste a shrimp and, if cooked through, drain immediately
and serve on oversized platter or on a table covered with newspaper.

digo
Slow cooker caramelized onions

8 ounces onions, halved lengthwise and cut into 3/8 inch slices (I used two medium sized ones)
1/2 teaspoon olive oil
pinch of sugar

In a large bowl toss together the onions and oil and sugar. coat well, add a little more oil if needed, just to coat all the onions. Cover, cook on low 5 to 8 hours or until the onions are golden brown, quickly stirring and re-covering every 1 to 2 hours to brown evenly. Transfer the onions when done to an air tight container and refrigerate for one week or freeze for three months. these are great in gravy.

Zhills
Whole-Wheat Spaghetti with Sausage and Peppers

1 tablespoon olive oil
1 pound mild or hot Italian sausage
1 onion, chopped
2 red bell peppers, cut into 1-inch pieces
1 3/4 teaspoons salt
3 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree
1 cup canned low-sodium chicken broth
2 tablespoons dry vermouth or dry white wine
3 tablespoons chopped flat-leaf parsley
3/4 pound whole-wheat spaghetti
2 tablespoons grated Parmesan cheese, plus more for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.

sue-p
Barbeque Country-style Pork Ribs

3 pounds Country-style Pork Ribs
1/3 cups orange marmalade
1/3 cup ketsup
1/3 cup (or less) soy sauce
1/3 cup (or less) water
1 clove garlic, minced

Place ribs in a shallow 9x13" roasting pan.
Combine ingredients and pour over the ribs.
Bake at 350 degrees for 90 minutes.
Baste with the sauce occasionally.
Do Not Cover!

forrestwolf
Reuben Soup

1/2 cup chopped onion
1/2 cup sliced celery (NOT ME)
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, rinsed and drained (I USE MORE, AND ONLY USE CLAUSSEN)
2 cups half-and-half cream
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Salt and pepper to taste
Rye croutons, optional

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Zhills
Beer Muenster Cheese Soup

Source of Recipe: Big Bear Brewing Company

4 1/2 tablespoons butter
4 1/2 tablespoons flour
3 cups water
1 1/2 heaping tablespoons chicken base (we used Better Than Bouillon Brand)
6 cups heavy cream
2 1/4 cups red beer (we used Killian's Irish Red)
1 1/2 pounds high quality muenster cheese, shredded
¼ cup light brown sugar
1 teaspoon hot sauce or to taste
1 teaspoon kosher salt or to taste
Chopped chives, for garnish

In a small bowl, cream the butter and flour to make a roux. Set aside.
In a large, heavy saucepan, bring the water, chicken base, cream and beer to a boil over medium-high heat, stirring often. Slowly whisk in the roux and return to a simmer 15 minutes, stirring frequently.
(Watch the pot and adjust the heat so the mixture does not boil over.)
Reduce the heat to low and very slowly whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring to make sure the sugar dissolves. Serve hot.
Garnished with chopped chives. Makes about 13 1/2 cups

forrestwolf
Beef Broccoli Supper

3/4 cup uncooked long grain rice
1 pound ground beef
1-1/2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1/2 cup milk
1 teaspoon salt-free seasoning blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Cook rice according to package directions.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, broccoli, soup, milk, seasoning blend, salt and pepper. Transfer to a greased 2-qt. baking dish.
Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Britbrit13
Ina Garden's Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling:
whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar

ClassyLady
Slow Cooker Georgia Pulled Pork Barbeque

Prep Time: 25 min
Inactive Prep Time: --
Cook Time: 12 hr 0 min
Level: Easy

BBQ Sauce:

1 cup finely chopped onion
2 cups cider vinegar
6 ounces tomato juice
1/2 tablespoon pepper
1 teaspoon garlic powder
Pinch cayenne
Dash hot sauce, such as Tabasco
1 teaspoon sugar

Roast
2 medium sweet onions, such as Vidalia, quartered
2 teaspoons light brown sugar
1 teaspoon smoked paprika
2 teaspoons salt
Pinch black pepper
One 4- to 6-pound Boston butt pork roast, bone-in
Buns, for serving
Directions

For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover.
Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well.
Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.

For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast.
Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
Remove the meat and onions from the slow cooker.
Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
Serve on a bun with the juice.

sue-p
Lamb Chop Teriyaki

6 lamb shoulder steaks, 3/4" thick
3 Tbsp. soy sauce
1/2 tsp. ground ginger
1/2 to 1 tsp. garlic salt
1/8 tsp. white pepper ( I use black because that is what I have)
2 tsp. sugar
1/2 cup orange juice
2 oranges, wedged
Hot cooked white rice

Arrange lamb steaks in a single layer in a shallow baking dish. Combine remaining ingredients and pour over lamb steaks. Marinate in refrigerator for 1 to 2 hours. Cover and bake at 350 degrees for 1 hour or until fork tender. Add orange wedges the final 10 minutes and cover.

To serve: lift lamb steaks onto a hot platter. Remove fat from drippings before making a gravy: 1 Tbsp. cornstarch in water per cup of drippings.
Serve with the hot white rice.
Serves 4 to 6.

Good served with a fresh fruit salad and French-sliced frozen green beans

Zhills
Prune Couscous Recipe

2 tablespoons butter or margarine
1/2 cup sliced almonds
1 cup chopped onion
1 cup diced, pitted prunes
1 cup chicken stock
1/2 cup prune juice
1 teaspoon fresh thyme
1/2 teaspoon allspice
1 cup couscous
green onions and sliced almonds for garnish

Melt butter over medium heat in a 2 quart saucepan. Add almonds and onions and stir- fry for 2-3 minutes, until onions are slightly browned. Add prunes, broth, prune juice, thyme and allspice. Bring mixture to a boil, cover and reduce heat. simmer for 5 minutes. Remove lid and stir in couscous. Turn off heat and let sit for 5 minutes. *Stir with a fork to loosen before serving. Garnish with green onions and almonds if desired. (*wouldn't allow correct word used in recipe)

Britbrit13
Potato Fennel Gratin (Ina Garden)

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.

forrestwolf
Sweet Chile Hot Wings

1 cup soy sauce
1 cup honey
1/4- 1/3 cup sriracha
4 pounds chicken wingettes and/or drumettes
3 tablespoons roughly chopped cilantro, for garnish

In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary). Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours.
Preheat the broiler. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.

walker
Chinese Slow-Cooked Pork Shoulder

3 lbs. trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 Tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2" pieces
1 garlic head, halved
1 (2") knob unpeeled fresh ginger, thinly sliced
8 dried shitake mushrooms, optional
Hot cooked Chinese egg noodles for serving (or regular noodles)

Rub the pork with the five spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours; 6 hours cooking time total.
Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

[RetRN]

Thank you for posting LilBit. January is over, so now it is off to February. Hoping 2014 is a better year for you.

[Beebee2]

LilBit, thanks again and as always, it's so good to see you! I hope this year is being kind to you and that you'll be able to spend more time with us. Happy Valentine's Day - while we are at it.

[forrestwolf]

I do wish you were back here..........Thanks for what you have done, and I hope you have a wonderful Valentine to make your heart twitter just a bit..........

[chips]

great to see your name as a poster again. Miss you!