Recipes

[Bluffbaker]

Hamburger Macaroni Casserole

4 to 6 Servings

1 1/2 lb. ground beef

1 (8 oz.) pkg. elbow macaroni (uncooked)

1/2 cup chopped onion

1/2 cup chopped green pepper

1 (14 1/2 oz.) can diced tomatoes (undrained)

1/2 cup catsup

1 cup water

1 tsp. salt

1/4 tsp. pepper

dash of cayenne pepper (optional)

shredded Cheddar or Mozzarella cheese to taste (optional)

Brown ground beef in large pan.  Remove beef from pan using a slotted spoon.  Discard all but two or three tablespoons of drippings from the pan. Put the uncooked macaroni, onion and green pepper in the drippings and cook until the onion is soft.  Return beef to the pan and add the remaining ingredients, except cheese.  Cover and simmer 25 minutes or until macaroni is cooked as desired, stirring every 7 or 8 minutes to keep macaroni from sticking.  If using cheese, add it when the casserole is done.  Remove the pan from heat.  Sprinkle cheese on top of the casserole and put the lid on the pan until the cheese melts.

Next Ingredient:  Chili powder

[walker]

One day I was fixing a recipe for dinner and needed a package of Taco Seasoning but did not have one!  Thank heavens for Google and recipes online.  

Taco Seasoning = 1 package

Mix together....

2 teaspoons CHILI POWDER

1 1/2 teaspoons cumin

1/2 teaspoon paprika

1/2 teaspoon red pepper

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon oregano

NEXT INGREDIENT .... CHOPPED NUTS, any type

[walker]

OK .... End of month almost here so......no Chopped Nuts?  How about....

NEXT INGREDIENT ..... CREAM CHEESE

[vabreeze]

I very recently saw this recipe made on YouYube.  The only reason I haven''t made it is because I need a tart pan with a removable bottom.  It seems to be a very easy recipe with ordinary ingredients you would have on hand,  The source of the recipe is joyofbaking.  However the person who demonstrated it made it with mix berries (raspberries, strawberries, blueberries and black berries whuic h I intend to do.  It was very appealing visually.  He said it wasn't a cheesecake but more like a thick custard with mixes berries,

Raspberry Cream Cheese Tart   (Makes about 8 - 10 servings)

'This tart combines a wonderfully crisp and crumbly shortbread crust with a smooth and creamy custard-like filling that is dotted with juicy sweet fresh raspberries. This tart tastes so good that you may want to try making it with other fruits. Some great choices are blueberries, blackberries, pitted cherries or even sliced peaches, nectarines or pears.".  joyofbaking

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 tsp salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Filling:

4 oz (115 grams) full fat cream cheese, at room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs, at room temperature

2/3 cup (160 ml) cream

1/2 tsp pure vanilla extract

1 tsp grated lemon or lime zest (optional)

6 oz (170 grams) fresh raspberries, washed and patted dry

Shortbread Crust: You will need either an 8 or a 9 inch (20-23 cm) tart pan with a removable bottom.Directions 

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry just starts to come together and form clumps. Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat your oven to 425° F (220°C) and place rack in center of oven. 

When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350° (180°C).

Filling: In your food processor (you can also mix the ingredients together in your electric mixer or with a hand mixer) place the cream cheese and process until smooth. Add sugar and process until incorporated. Add the eggs and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth.

Carefully pour the filling into the pre-baked tart shell. Arrange the fresh raspberries evenly in the filling and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan). Transfer tart to wire rack to cool. 

Serve warm, at room temperature, or cold. Cover and refrigerate leftovers

Next ingredient-- Frozen artichokes

[VaBelle35]

Roasted Artichoke Salad  (Barefoot Contessa)

I haven't made this one, but it's on my list to make

Ingredients

4 boxes (9 ounces each) frozen artichoke hearts, defrosted

Good olive oil

Kosher salt and freshly ground black pepper

1 shallot, minced

3 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

5 tablespoons white wine vinegar or champagne vinegar, divided

1/2 cup chopped fresh basil leaves

6 tablespoons capers, drained

2 roasted red peppers, sliced thin

1/2 cup minced red onion

1/2 cup chopped fresh parsley leaves

2 pinches hot red pepper flakes, optional

Directions

Preheat the oven to 350 degrees F.

Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.

Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.

Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

NEXT INGREDIENT:  Parsley or Parsley Flakes

[vabreeze]

This is good with golden raisins, chopped dates or figs (of a combination of as well as apricots.).  I have only made it with quinoa

Parsley Salad with Almonds and Apricots

 Serves: 4-5 cups

INGREDIENTS

Salad

• ½ cup uncooked bulgur (or rice, quinoa, or couscous)
• 1 bunch flat leaf parsley
• ½ cup sliced almonds
• 10 dried apricots (about ½ cup)

Dressing

• 2 TBS olive oil
• 2 TBS vegetable or canola oil
• 2 TBS apple cider vinegar
• 1 clove garlic, minced
• ½ TBS Dijon mustard
• ½ tsp sugar
• ½ tsp dried basil
• ½ tsp salt + freshly cracked pepper to taste

INSTRUCTIONS

1. To cook the bulgur, bring ¾ cup water to a boil in a small sauce pot. Once boiling, stir in the dry bulgur and allow it to return to a boil. Place a lid on the pot, turn the heat off, and let it sit for 20 minutes. After 20 minutes, fluff the bulgur with a fork and allow to cool completely (place in the refrigerator for faster cooling).
2. While the bulgur is cooking, make the dressing so the flavors have time to meld. Mince a clove of garlic and combine it in a bowl with the olive oil, vegetable oil, vinegar, Dijon, sugar, basil, salt, and some freshly cracked pepper. Whisk the mixture with a fork (or whisk) until combined. Set aside.
3. Rinse the parsley well with cool water and shake off as much water as possible. Use a salad spinner or pat with a paper towel to remove excess moisture. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a large bowl.
4. Roughly chop the dried apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the parsley. Finally, add the cooked and cooled bulgur. Pour half of the dressing over top of the salad ingredients and toss until everything is well mixed and coated with dressing. Add more dressing if desired (I used about ¾ of the total dressing recipe).

Next ingredient-- Boursin cheese