Recipes

[house_cat]

I make these for almost all of my get-togethers. There is always a someone or two, who doesn't want the traditional appetizers and these are always gobbled up in a flash.

Cucumber Hummus Cups

Ingredients

• 4 large cucumbers or 6 medium
• 1 cup hummus any flavor

Instructions

• Slice the ends off the cucumbers. Cut the cucumbers into 1/4 inch slices.
• Use a small spoon to scoop out most the seeds in each slice but make sure to leave a thin layer so the hummus doesn't go through the bottom.
• Turn the cucumbers, scoop side down, onto a paper towel and let sit for 15 minutes {this helps get rid of extra moisture}.
• Spoon about 1 teaspoon of hummus into each little cucumber cup. Enjoy!

Notes

*You should have about 48 slices each filled with 1 tsp hummus

Next ingredient:  shredded cheese

[vabreeze]

@house_cat ,   Thanks for sharing this cuke hummus cup appetizer.  It's perfect-- healthy, tasty, eay to prepare as well as inexpensive to make!  I can see myself snacking on these a lot!!!

Next ingredient:  shredded cheese

[GenXmuse]

Frito Corn Salad

Very easy recipe that’s great for cookouts. Won’t last very long!

I just use regular Fritos instead of chili cheese because I can’t seem to find any. 

Ingredients

• 2 cans corn, drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 chopped bell pepper
• 1 cup mayo
• 1 1/2 cups shredded cheese
• 10 oz bag Chili Cheese Fritos

Directions

Mix together all ingredients except the Fritos. Refrigerate until ready to serve. Stir in Fritos until well blended when serving.

Next Ingredient: RED PEPPER FLAKES

[godi]

@Bonanzajellybean This salad looks amazing. Thank you.
Next ingrediant Red Pepper Flakes

[vabreeze]

Quick & Easy Pasta Sauce
1/2 cup diced onion
4 cloves minced garlic
2 TBS olive oil
1 TBS tomato paste
1 large can tomato puree
1 TBS Italian seasoning
1 tsp garlic powder
1 pinch+ red pepper flakes (basedonyour spicy level)

Optional:  1 - 2 TBS sugar

Squirt of lemon juice (add near end of cooking cycle)

Start by sautéing the onion and garlic in olive oil until the onions are tender. Then, add in the remaining ingredients and cook for 10+ minutes on medium heat until thick and bubbly.

Next ingredient: Ginger root 

[GenXmuse]

@godi @Thank you, Digo. I hope you get a chance to try It!

YIELD: 6 SERVINGS 

CRAZY GOOD KOREAN BEEF TACOS

PREP TIME 35 MINUTES

COOK TIME 12 MINUTES

ADDITIONAL TIME 4 HOURS

TOTAL TIME 4 HOURS 47 MINUTES

INGREDIENTS KOREAN BEEF:

• 1/2 cup soy sauce (I use low-sodium)
• 1/4 cup unseasoned rice vinegar
• 1/4 cup brown sugar, light or dark
• 1/4 cup toasted or regular sesame oil
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon minced fresh garlic (about 4-5 cloves)
• 2 pounds flank or skirt steak, cut into thin 1/4-inch slices across the grain
• 1-2 tablespoons oil, for cooking

QUICK SLAW:

• 4 cups shredded napa, red or green cabbage
• 1 cup shredded or grated carrots
• 1 cup chopped cucumbers
• 1/4 to 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons oil (like avocado or olive oil)
• Salt and pepper
• Sriracha, to taste

SAUCE TO END ALL SAUCES:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

FOR SERVING:

• Corn or flour tortillas
• Avocado slices
• Fresh lime wedges

INSTRUCTIONS

1. For the beef, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours.
2. When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Dump in the steak and marinade and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook in a single layer and then repeat with remaining beef. Remove the steak from the pan to a plate or dish and simmer any remaining sauce in the pan until caramelized and slightly thickened. Pour the sauce over the beef.
3. For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
4. For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
5. For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices (optional), and serve with fresh lime wedges (also optional).

NOTES

For a grilling option, leave the steak whole/unsliced and marinade. Grill the steak to desired doneness, let rest for 10-15 minutes, slice thinly across the grain. Pour marinade into a pan and simmer on the stove for 10-15 minutes (add a couple teaspoons of cornstarch prior to simmering for a thicker sauce). Serve sliced steak with the sauce.

We like to load our tacos up with the slaw. Like, lots of it. If you don't think you'll pile on as much and don't want leftovers, you could halve the slaw ingredients.

Next Ingredient: CROOKNECK SQUASH

[Zhills]

SAUTÉED YELLOW SQUASH WITH ONIONS

INGREDIENTS

6 yellow squash, thinly sliced

1 sweet onion, chopped

¼ teaspoon garlic powder

¼ teaspoon Lawry's Seasoned Salt

2 tablespoons olive oil

2 tablespoons butter

salt & pepper

DIRECTIONS

Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.

In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.In same saucepan sauté squash on low heat until tender. (I like it lightly browned.)

Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.

• Note: For best flavor use a sweet onion.

Next ingredient:  Cabbage

[house_cat]

Bubble and Squeak!

Recipe from Nigel Slater

The name refers to the appetising sound this stir-up of cooked potatoes and greens makes as it cooks. As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers.

THE RECIPE 

Most recipes suggest equal quantities of cooked potatoes to shredded cabbage, though much depends on what you have to hand. Take your leftover spuds out of the fridge an hour in advance, then mash them with a fork or food mixer. Shred leftover or freshly cooked greens (half and half by volume, not weight) finely, then mix them with the potato. Melt a thick slice of butter in a non-stick frying pan and, when it sizzles, add the potato mixture. Press down and smooth flat then leave to fry over a moderate heat until a thin crust has formed. Turn over and cook the underside, then serve.

THE TRICK 

The only difficult bit about this recipe is turning the sizzling cake over in the pan in order to brown the underside. Sometimes it works and sometimes it doesn't. The easiest way is to put a plate or chopping board over the top of the frying pan, tip the pan upside down and shake gently. Making the mixture into small patties is a delightful cheat, or you could simply cook the top under a hot grill to brown it. Whichever way you choose, a golden crust is important as it provides contrast to the soft, mashed potato.

THE TWIST

Some serve this with a fried egg on top, but my own favourite twists are to fry a little bacon in the butter before adding the vegetables or to add some chopped cooked sausages to the pan creating something more like a good old fry-up. I'm not sure it is necessary to stick to cabbage either, having used shredded cooked cavolo nero, red chard and even spinach. Gravy takes this frugal dish to another level. Especially if it is piping hot and with a slug of Madeira in it.

NEXT INGREDIENT:  Frozen Vegetables  (any kind)

[butterfly123]

Bacon Pea Salad

Ingredients

• 4 cups frozen peas (about 16 ounces), thawed
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup ranch salad dressing
• 1/3 cup chopped red onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 bacon strips, cooked and crumbled

Directions

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

Next Ingredient: Poster’s Choice 

[walker]

@coffee drinker......thanks for note.....so happy you liked the Blueberry Croissant Puff!  

NEXT INGREDIENT ..... Poster's Choice