Recipes

[LilBitMissty]

Thanks to all who took the time to post recipes that kept the Recipe Exchange Game going this month! Your efforts are appreciated!

JUNE 2013 RECIPE EXCHANGE GAME.......RECAP

forrestwolf
Mushroom Ribeyes

2 beef ribeye steaks (8 oz. ea.)
1/4 tsp. seasoned salt (I use different Penzy's spices, sometimes)

1/8 tsp. pepper
2 tsp. canola oil
1 small onion, thinly sliced
1 cup(s) sliced fresh mushrooms
.9 oz. brown gravy mix
1/3 cup(s) sour cream

Sprinkle steaks with seasoned salt and pepper. In a large skillet, brown steaks on both sides in oil. Transfer to an 11x7-inch baking dish.
In the same skillet, sauté onion and mushrooms until tender. Spoon over steaks.
Prepare gravy mix according to package directions; stir in sour cream. Pour over steaks.
Cover and bake at 350°F for 10 to 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

Lynneuk
Sriracha Dipping Sauce.

1/2 cup of mayo
TBSpoons sriracha
1 TBSpoon agave or honey
1 TBSpoon finely chopped fresh chives
Mix well and let sit for a while, covered, in the fridge for flavors to meld.
Serve as a dipping sauce for chicken tenders, shrimp or as a sandwich spread on a chicken or fish sandwich.

forrestwolf
Strawberry Rhubarb Dump Cake

4 to 5 cups of cubed rhubarb (raw)
1 cup sugar
1 (3 oz) package of strawberry Jello (sugar free if you must)
1 white cake mix (2-layer size, about 18 ounces) ( I always used the Butter Cake, Dunkin Hines)
1 1/4 cup water
1/2 cup melted margarine or butter

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix. Bake in a 350° oven for 1 hour.

Beebee2
Beets With Zest

8 medium beets
1 T olive oil
1-1/2 t red wine vinegar
salt and pepper to taste
1/4 c sour cream
zest of one orange, minced

Set oven at 400° F.
Place washed and trimmed beets on sheet of aluminum foil. Fold and seal tightly. Bake for 2 hours. Test beets with a knife. They should be tender, but firm.
Cool slightly and peel. Slice into 1/4 inch rounds and place in bowl.
Blend oil, vinegar, pour over beets. Toss. Add salt and pepper.
Put beets on plate. Mix sour cream with zest. Place a dollop of mixture atop the beets.

TN halfback
Tennessee Fresh Lemonade

5-6 lemons, juiced, save the lemon peels
1 C. sugar
1 C. water

In a 1 qt. pan bring water & sugar to a boil. Lower heat & simmer & stir for about 5 minutes to make a simple syrup. Test with a metal spoon, it should coat the spoon. Let cool.
Pour juice into a 2 qt. pitcher. Add cold water & simple syrup. Stir well.
To serve: Add 1/2 lemon (the peel) to each glass, lots of ice and lemonade.

Beebee2
Jicama Slaw

1 c plain yogurt
3 T lime juice
2 T cider vinegar
2 T sugar
1 T chopped cilantro leaves
1 t ground cumin
1 t salt
1/2 t freshly ground black pepper
3 c shredded or julienned jicama
1/2 bunch green onions, sliced thinly on the bias
1 red bell pepper, thinly sliced

Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.
When ready to serve, combine the jicama, green onions, and red bell pepper in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately. Makes about 1 quart, 4 cups.

sue-p
Watermelon Waldorf Salad

2 cups cubed watermelon (about 1/2" cubes)
1/2 cup sliced celery
1/2 cup seedless red grape halves
Dash of salt
1/4 cup plain Greek yogurt
2 Tbsp. sliced almonds, toasted

Stir together watermelon, celery, and grapes in bowl.
Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness.
Pour mixture over the fruit and stir until coated.
Sprinkle with toasted almonds.

forrestwolf
OVEN ROASTED SPRING VEGETABLES

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar
SOMETIMES I ADD A SPRINKLING OF CAYENNE PEPPER

In a large bowl, toss the potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake at 425° for 15 minutes.
In the same bowl, combine the remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Zhills
Chilled Cantaloupe Soup

1 large cantaloupe
1/3 cup orange juice, pulp free
4 lime wedges (optional)

Cut the cantaloupe into pieces and put into the blender. Pour in the orange juice, puree until well blended. Pour into a container and chill for at least 1 hour. Divide evenly between four bowls, squeeze lime wedge over soup and serve! Serves 4

Beebee2
Ratatouille’s Ratatouille

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 c tomato puree such as Pomi
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp.
They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Sabatini2
Artichoke

1 big, fat artichoke
sauce of your choice:
Personally, I use mayo mixed w/ fresh lemon juice. Yum!

If you care to, trim the little thorns from the tips of the leaves w/ scissors by making a quick horizontal snip on each leaf. That really isn't necessary, though, because they soften up when cooked.
Slice off about an inch of the top.
Trim the stem end, & pull off the thin little leaves that cluster around the bottom.
In a pot deep enough to hold the artichoke, boil some water. Insert a steamer basket, or just plunk the artichoke right into the boiling water. If you want to get fancy, you can add some garlic & lemon slices to the water, or don't bother. It'll still be delicious!
Lower the heat to a simmer & cook the artichoke for about a half an hour, or until tender. Check as you would a baked potato, by piercing a fork into the base. It should have some give.
Remove the artichoke from the water, & drain on a paper towel, & set into a pretty bowl. Have a plate handy for discarded leaves.
Peel off each leaf one at a time, dip in sauce of choice & drag through your teeth, scraping off the tender meaty flesh that's at the base of each leaf. Toss aside the leaf, & repeat.
When you get to the choke, scrape off the furry stuff w/ a teaspoon & discard. Eat the artichoke heart w/ gusto!

bigkat
Tomato Corn Salsa

1 1/2 lb. tomatoes, chopped
1 c. Fresh Corn
1/4 c. red onion, chopped
1/4 c. chopped cilantro
1 medium jalapeno, seeded and minced
1 c. black beans
1/4 - 1/2 c. Italian dressing
Salt and pepper to taste

Mix well and refrigerate a few hours before serving.
If chopped large you can use as a side dish, smaller chopped for dipping chips or frito's. I like to add avocados too. I have also used red peppers instead of tomatoes.

Zhills
Linguine with White Clam Sauce (this is really easy to fix)

2 dozen clams, size of your preference or
1 15oz can of whole baby clams
1 cup dry white wine
1 cup clam juice or clam cooking liquid
1-2 tbsp olive oil
6 cloves of garlic, finely minced
1 heaping tbsp anchovy paste
2 tbsp fresh thyme leaves or 1 1/2 tsp dried thyme
1 lemon, zested
1/4 cup fresh parsley, chopped
1/4 - 1/2 cup (or more) of romano or parmigianno cheese
1 lb dried linguine or other thin pasta

To cook the clams, place them in a deep saute pan and fill the pan with half white wine and half water so that the clams are almost completely covered (we threw some parsley into this mix too). Cook them until they just open. You don’t want to over cook or even fully cook them here since they will be put back in the pan at the end.
Remove the clams and reduce this liquid down for a few minutes. The left over liquid can be used in place of the clam juice. If you don’t have a full cup you can supplement the difference with chicken broth or bottled clam juice. Set your cooked clams and your clam cooking liquid aside.
In a large pot, boil and salt your pasta water. Add pasta. Cook it very al dente because it will be added to the clam sauce to absorb some of the liquid.
Heat the same pan or another deep saute pan over medium heat with the olive oil, add the garlic, and anchovy paste or filets. Saute until the anchovy paste melts (should only take a minute or so).
Add the thyme and the white wine. Reduce the wine for a minute. Add the clam juice/cooking liquid and lemon zest. Add your drained pasta and the clams. Toss with the sauce for 2 -3 minutes.
Right before serving add the parsley and cheese to your preference.
You can use all clam juice or add chicken broth if you don’t use wine. I serve this with Ina Garten’s roasted shrimp and garlic bread!

Beebee2......orginally posted by foodfaerie
Creamy Cilantro Lime Coleslaw

1/2 c mayonnaise
1/2 c sour cream
3 T fresh lime juice
1 canned jalapeno pepper, minced
2 garlic cloves, pressed
1/3 c chopped fresh cilantro
2 bags ready cut cabbage
4 green onions, minced

Whisk mayonnaise, sour cream, 3 tablespoons lime juice, pepper, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour.
Can be made 1 day ahead. Keep chilled.

bigkat.........orginally posted by carol1229 (forget who she got it from!! )
Chocolate Banana Bread

1 c. sugar
1/4 c. cocoa powder
1/2 c. butter
-Beat these 3-4 minutes

3 ripe bananas
-Add to butter mixture and beat until smooth

1/2 c. sour cream
2 eggs
-Add in and mix well

1 1/2 c. flour
1 t. baking soda
1/2 t. cinnamon

-Mix the dry ingredients, and add to the wet mixture until just combined.
1 c. Semi-Sweet Mini Chocolate Chips
-Stir into mixture, and pour into pans.
Grease 4 - 5x3 mini pans and bake @ 350 about 30 minutes, until firm on top.
I made 2 - 8 x 4 pans and baked 45 minutes. It has become a favorite of ours!

forrestwolf
BLACK BOTTOM PRALINE BROWNIES

Brownie Layer
8 tbsp unsalted butter
6½ ounces semi-sweet chocolate
¾ cup plus 2 tbsp Sugar (6.125 oz)
1 tsp pure vanilla extract
¼ tsp. salt
2 large eggs (cold)
½ cup all purpose flour (2.25 oz)

Pecan Topping
½ cup all purpose flour (2.25 oz)
½ tsp baking soda
8 tbsp. unsalted butter-melted
¾ cup packed brown sugar (5.25 oz)
½ tsp. salt
2 large egg yolks
1 tsp. pure vanilla extract
2½ cups coarsely chopped pecans or walnuts (8.75 oz)* (WALNUTS FOR SURE)

Preheat oven to 350 degrees
line a 9×13 metal baking pan , bottom and all four sides with foil

Brownie Layer
place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
Stir in Sugar, vanilla, and salt with a wooden spoon.
Add the eggs and mix well
Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
Scrape batter into prepared pan and set aside.

Pecan Topping
Combine flour and baking soda in a small bowl and mix well using a fork
Combine the melted butter with the brown sugar and salt
Add in the egg yolks and vanilla
Add in flour mixture and then the pecans, mix well
drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
Bake for 20-25 minutes or until the top is completely brown and cracked*
Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
Cut into squares*

Notes
*Turn pan front to back halfway through the baking time to ensure even baking
*May be kept in an airtight container for 2-3 days
* half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor

forrestwolf
Quick Chicken Piccata Recipe

3 boneless skinless chicken breasts; sliced in half horizontally to make 6 (or 9 if thick chicken) cutlets (I GENERALLY USE PORK OR VEAL)
1/2 t. salt
1/4 t. pepper
1/4 c. flour
2 T. olive oil
1/4 white wine or chicken broth
2 lemons juiced
2 T. capers
2 T. butter

Blot chicken dry and season each with salt and pepper. Place flour in a shallow dish and dredge chicken, coating evenly, and shaking off extra. Set a side on a plate.
Heat olive oil in a large skillet to med-high. Place chicken in hot oil and cook on each side until browned, about 6-8 minutes. Transfer chicken to a clean plate, tent with foil.
Pour the wine and lemon juice into the pan and cook, scrapeing the bottom of the pan for any browned bits, bring to a simmer. Reduce heat and add capers and stir in the butter until it melts. Pour sauce over the chicken and serve.

Beebee2
We learned from Costa Rican friends (whose country produces excellent coffee), to lightly sprinkle either espresso powder or finely ground coffee beans on vanilla ice cream. I'm a coffee flavor lover and find this to be absolutely delicious - so simple - so good!

forrestwolf
Boston Lettuce Salad with Green Goddess Dressing Recipe

1/3 cup Mayonnaise
1/4 cup fresh baby spinach
2 tablespoons sour cream
1 tablespoon chopped green onion (green part only) (I USE THE WHITE PART)
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
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.

IamMrsG
Short Ribs Braised in Coffee Ancho Chile Sauce

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, quartered
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
3 teaspoons salt
6 lb beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup brewed coffee

Preheat oven to 350ºF.
Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. Skim fat from pan juices and serve with ribs.
Makes 6 servings
My Notes: Ribs improve in flavor if braised 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil. Remove any fat before reheating.

forrestwolf
Sun-Dried Tomato Scalloped Potatoes Recipe

1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 garlic clove, peeled
1/4 teaspoon salt
7 cups sliced peeled potatoes
2 cups (8 ounces) shredded cheddar cheese (I USE ALL DIFFERENT KINDS OF CHEESES)
1 cup chicken broth

Place the first six ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top.
Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.

Zhills
Sauted Summer Squash

6 medium summer (yellow) squash, sliced
¼ cup butter
1 medium onion, sliced thinly or diced (optional)
salt & pepper

Melt butter in large skillet. Add onion and cook just until tender. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften. Cover and continue cooking over low heat until nice and tender, about 20 to 25 minutes. Add salt and pepper, to taste.

Beebee2
Gypsy Soup

3-4 T olive oil
2 c chopped onion
2 cloves crushed garlic
2 c chopped, peeled sweet potatoes or winter squash
1/2 c chopped celery
1 c chopped, fresh or canned tomatoes
3/4 c chopped sweet peppers
1 1/2 c cooked chickpeas
3 c stock or water
2 t paprika
1 t turmeric
1 t basil
1 t salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 T tamari

Cook the chickpeas (after checking for pebbles, foreign dried bits, etc) for a few hours before you use them in the soup. In a soup kettle filled with water/stock, throw in onions, garlic, celery, sweet potatoes and seasonings. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas, simmer another 30 minutes or so until all the vegetables are as tender as you like them.
I would probably use a can of chickpeas, drained and rinsed. And I would saute the onions, garlic and celery before adding to the water/stock.

Sabatini2
Summer Salad w/ Fresh Corn & Avocado

romaine lettuce, torn into bite-size pieces, or any greens of your choice (about 2 large heads)
1 (15-ounce) can garbanzo, pinto or black beans, drained and rinsed (optional)
1 1/2 cup quartered or halved cherry tomatoes
1 1/2 cups fresh corn kernels (about 3 ears)
1 avocado, chopped
1/2 red onion, thinly sliced
4 or 5 strips of cooked, crumbled bacon
crumbled Queso Fresco, Cotija, or Feta cheese

Combine salad ingredients in large bowl & toss.
Serve w/ one of the following dressings:

Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend. Sample it and add hot sauce to taste. Make this several hours ahead of time to allow it to thicken & for flavors to blend..

Cilantro-Lime Vinaigrette
Recipe by Our Best Bites

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
3/4 - up to 1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Place in fridge for a few hours to allow flavors to blend. Serve on any type of Mexican salad, or use as a marinade.

IamMrsG
Caramelized Fennel and Onions

2 large onions, halved then sliced lengthwise (root to tip) in 1/4-inch thick slices
2 large fennel bulbs, sliced into 1/4-inch thick slices
1/4 cup olive oil
1 Tablespoon butter
Salt
1/4 cup grated Parmesan
2 Tablespoons chopped fresh parsley
1 teaspoon lemon zest
2 teaspoons lemon juice

Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.
Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini.

Sabatini2
My mom was a simple cook, & this is the way she cooked chicken when we were growing up. Any kind of vinegar will do.

bone-in, skin-on chicken legs
equal parts of melted butter & (malt) vinegar
Lawry's Seasoned Salt

Melt butter & add malt vinegar.
Wash chicken & dry well w/ paper towels. On a lightly greased & foil lined rimmed baking sheet, lay out the chicken pieces. Brush thickly w/ butter & vinegar mixture. Sprinkle on the Lawry's salt & bake at 375 for 45 minutes to an hour, until done.

walker
Spinach Rice Salad

1 cup Uncle Ben's Converted brand Rice (can use any kind)
1/2 cup bottled Italian Salad Dressing
1 Tablespoon soy sauce
1/2 teaspoon sugar
2 cups fresh spinach, cut into thin strips
1/2 cup sliced celery
1/2 cup sliced green onions, including tops
1/3 cup crumbled crisp bacon

Cook rice according to package directions. Transfer to bowl and cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover nd chill. Fold in remaining ingredients before serving. Serves 6-8.

Jessica Lynn
Banana Chocolate Chip Upside-Down Cake

1/3 cup plus 2 tablespoons (60 g) packed dark brown sugar
2 tablespoons water or butter; cubed, at room temperature
3-4 ripe medium bananas
a few drops of lemon juice

For the cake:
1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150 g) granulated sugar
2 tablespoons (30 g) melted butter, salted or unsalted
1 large egg
1 large egg white
1 cup (250 g) banana puree (about 2 bananas)
1/2 cup (120 g) sour cream, regular or low-fat
1/2 teaspoon vanilla extract
1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate

1. To make the topping, place the brown sugar and water or butter in an 8-inch (20 cm) square cake pan. Warm the pan directly on the stovetop over low heat, stirring until the sugar is thoroughly moistened.
If using water, simmer the mixture for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t melt completely smooth, and there may be a few bare spots, which is normal.) Let cool to room temperature.
2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them in slightly overlapping rows over the melted brown sugar. Sprinkle with a few drops of lemon juice.
3. Preheat the oven to 350ºF (180ºC).
4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.
5. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.
6. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.
7. Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.
8. Bake for 40 minutes, or until the cake feels just set in the center when you touch it.
9. Cool the cake for about 20 minutes, then run a knife along the edges of the cake to help it release from the pan. Invert the cake onto a serving platter.
NOTE* This cake is best served warm with whipped topping or vanilla ice cream.

Sabatini2
Pineapple Crisp

Preheat oven to 350
Butter a small casserole dish - about 9X9, or even 8X8, depending on how much pineapple you have. (They can be deceiving. Lots of waste!)

Pineapple layer:
2 Tbsp flour
2 Tbsp brown or white sugar
1/2 tsp cinnamon
1 pineapple, peeled & cored & cut into chunks - placed in a medium bowl

In a small bowl, stir together the flour, choice of sugar & cinnamon. Sprinkle over pineapple, toss to combine & pour into baking dish. Top w/ oatmeal crumble. Use your favorite crumble recipe, or:

Oatmeal Crumble:
1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
1/4 teaspoon cinnamon
dash nutmeg & salt
1/2 cup butter, cut into pieces

Combine the oats, brown sugar, flour, 1/4 teaspoon of cinnamon, and dash nutmeg & salt. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs, or pulse a few times in a food processor.
Sprinkle over pineapple & bake until bubbly & golden brown. About 30-45 minutes. Don't let it get dry! Serve warm, w/ a dollop of whipped cream, or a scoop of vanilla ice cream.

forrestwolf
Coconut Rice Pudding Recipe

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon peel
2 cups milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins (OR DRIED CHERRIES OR CRANBERRIES)
1/4 teaspoon vanilla extract
1 cup flaked coconut, toasted

In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon peel. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed.
Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

sue-p
Pepperoni Rotini

1 cucumber, peeled and cut small
1 tomato, chopped
1/4 pound pepperoni, cut in 1/4 pieces
1/4 cup (or less) purple onion, cut fine
3/4 of one green bell pepper, cut fine
1/2 cup Kraft - Seven Seas - Viva Italian dressing
2-3 Tbsp. Parmesan cheese
2 cups raw rotini (rainbow mix)

Cook and cool rotini. Marinate all ingredients in dressing overnight.
May have to add more dressing before serving.

Zhills
Sauteed Sugar Snap Peas

3 cups fresh sugar snap peas
1 Tablespoon chopped fresh mint or tarragon (I use 2 tsp dried tarragon)
1 Tablespoon butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Saute peas 5 minutes or until crisp-tender.
Combine peas, mint, butter, salt, and pepper; toss well.

Beebee2
Sirloin Beef Tips

1 1/4 lb sirloin, cubed 1 inch, or beef tips
1 clove minced garlic
3/4 lb fresh mushrooms, sliced
1/3 c beef broth
1/2 c dry red wine, opt
1 1/2 T soy sauce
2 T Dijon mustard
1 T cornstarch or potato starch
1/2 c whipped cream
Chopped parsley

Brown meat. Add garlic, as pieces brown remove to casserole with cover. Add 1/4 cup wine to skillet and sauté mushrooms and add to meat. Microwave on high 3-4 minutes, stirring each time. Cover. Bake in oven at 275 degrees for 1 hour until meat is tender.

Add water or broth and remaining wine and soy sauce to pan in which the meat was browned. Boil, stirring up the brown bits. Blend in mustard, cornstarch and cream. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with meat. Sprinkle with parsley. Serve with hot rice with toasted almonds.

forrestwolf
CHERRY CREAM COFFEE CAKE

3/4 cup butter, softened
2-1/2 cups all-purpose flour
1 cup brown sugar, packed
1 1/2 teaspoon cinnamon (dad loves this as well)
2 eggs
1 cup heavy whipping cream
1/2 tsp salt
2-1/4 tsp baking powder

FILLING
4 cups pitted red cherries
1/2 teaspoon lemon juice
1 cup granulated sugar
1/4 cup cornstarch

ICING
1 Tablespoon butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup powdered sugar
3-5 Tablespoons heavy whipping cream

Preheat oven to 350°
In a medium bowl, combine flour, brown sugar and cinnamon.
Using a fork or pastry blender, cut softened butter into the flour mixture (will be crumbly). Reserve one cup of this mixture to save for topping.
Mix eggs and cream. Slowly add to the flour mixture and blend until well incorporated. Add salt and baking powder and mix until smooth.
Pour batter into greased springform pan.
Meanwhile, place cherries and lemon juice into a saucepan over medium heat. Cover and heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
In a small bowl, whisk granulated sugar with cornstarch; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling is thick and bubbly, about 2 minutes; remove from heat.
Pour cherry pie filling over batter in the springform pan.
Top pie filling with the 1 cup of reserved flour mixture, spreading evenly to cover.
Bake for 55 minutes or until brown and toothpick in the center comes out clean.
Allow to cool for 5 minutes then remove cake from the springform.

*For the Icing:*
Mix together melted butter and vanilla. Slowly stir in powdered sugar and cinnamon.
Add 3 tablespoons of heavy whipping cream. Stir until creamy and smooth.
Add more cream 1 tablespoon at a time until desired consistency.
Drizzle over coffee cake

sue-p
Rhubarb Bar Cookies

Crust:
1/2 cup butter
1-1/4 cups flour
1/2 cup oatmeal
1/2 cup brown sugar
1/4 tsp. salt
Filling:
1 (8oz.) pkg. cream cheese
3/4 cup sugar
1 egg
1-1/2 cups rhubarb, cut into 1/2" pieces
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Mix crust ingredients until crumbly. Pat half of crust mixture in ungreased 9"square pan. Combine softened cream cheese with remaining ingredients, beat smooth: pour over crust. Top with remaining crust mixture. Bake in 350* oven for 40 minutes. Cool, cut into squares. Store covered in refrigerator.
Amount: 3 dozen.

forrestwolf
Lemony White Chocolate Cheesecake

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
4 eggs, lightly beaten
White baking chocolate curls and lemon peel strips, optional

Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.. and serve.

walker
It Salad

2 cups mandarine oranges, drained
2 cups pineapple tidbits, drained
2 cups small marshmallows
1/2 pint sour cream
1 cup coconut

Add sour cream slowly as you mix ingredients. If desired, add sliced bananas before serving. Refrigerate.

Chicagoan
BROCCOLI SALAD

4 cups broccoli florets
1/2 cup sweet onions
1/2 cup raisins
1/2 cup sunflower seeds
2 slices bacon cooked

DRESSING
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon apple cider vinegar

MIX INGREDIENTS TOGETHER. ADD BACON JUST BEFORE SERVING, SO THAT IT DOES NOT GET SOGGY.

forrestwolf
Coconut Rice Pudding Recipe

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon peel
2 cups milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup flaked coconut, toasted

In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon peel. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed.
Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Beebee2
Santa Fe Flank Steak

1 flank steak, trimmed, a little over one pound
1/4 c corn oil
1/4 c fresh cilantro, minced
4 cloves of garlic, minced
2 t salt
2 t cumin
1 t coriander
1 t cayenne
1 t fresh racked pepper

Once the flank steak in cleaned of any fat or sinew, place it in a zip lock style bag. The one gallon size.
Combine the marinade ingredients and pour over the steak and place in the refrigerator overnight.
When ready to cook, remove from the refrigerator and grill on a hot grill for 4 minutes per side to reach medium rare. Allow the steak to rest for 4-5 minutes once it comes off the grill.
Slice against the grain and serve immediately.

forrestwolf
LOUISIANA STYLE BBQ SHRIMP

2-3 pounds unpeeled shrimp
1 loaf crusty fresh bread, for dipping

Wet Ingredients:
2 sticks real butter
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon fresh lemon juice

Dry Herbs:
4 bay leaves, crushed to a powder (or 1/4 teaspoon powdered)
2 teaspoons dried rosemary, powdered with the bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon cayenne (OR MORE)
1 tablespoon paprika
1/2-1 teaspoon freshly ground black pepper

Combine all the dry herbs and mix well. Simmer wet ingredients for the sauce on the stovetop. Add the dry herbs, stirring for about 6-7 minutes. Use a large enough pot for the shrimp to fit in a single layer.
Add the shrimp and bring to boil. Lower heat, and cook l0 minutes or more, stirring and lifting, till all are pink. Do not overcook.
Turn off heat, cover pan, and let sit to absorb the flavors for about 15 minutes.
If you prefer, you can bake the shrimp in a 400 degree oven until cooked through. Don't overcook them, they just have to be very hot throughout - too much will toughen. The longer they sit in the sauce, they better they become!
I USUALLY BAKE MINE.....AND THAT IS HOW I HAVE HAD IT SERVED IN RESTAURANTS

Zhills
Mexican Sweet Rice

Yield:4-6
2 Tablespoons butter
1/2 cup onion, diced
1 1/2 cups long grain white rice
1 chicken bouillon cube (I used Knorr)
3 cups water
1 bay leaf
salt
pepper
1/4 cup granulated sugar
1/4 cup cilantro, chopped

In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper. Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.

IamMrsG
Sausage Sampler Kabobs

Charcoal: Direct heat
3 slices bacon, cut into small pieces
Small onion, chopped
Half of small green pepper, chopped
1 tablespoon all-purpose flour
2 teaspoons Splenda
Dash pepper
½ cup beer
1/4 cup water
2 tablespoons cider vinegar
3 brats
3 Italian sausage links
Smoked sausage

For sauce: in a skillet cook the bacon. Set bacon on towels to drain; reserve the drippings in the skillet. Add onion and green pepper, cook ‘til tender. Stir in flour, sugar and pepper. Cook to slightly brown the flour and to get rid of the raw flour taste. Add beer, water and vinegar. Cook ‘til thickened and bubbly.
For the Kabobs: Cut each sausage in half and thread on skewers. Grill ‘til done.
My notes: Double the sauce. Serve with: Boiled new potatoes, hard cooked eggs, German wine and/or beer; salty rye horns

Beebee2...orginally posted by SUSIE A
Horseradish Hamburgers

1 1/2 lb ground beef
1 T horseradish
1/4 c chopped onion
1/4 c evaporated milk
1 t salt
1 t Worcestershire sauce
1/4 t pepper
6 hamburger buns
1 tomato, sliced for accompaniment
Iceberg lettuce for accompaniment

Preheat barbecue grill.
In a large bowl mix together ground beef, horseradish, chopped onion, evaporated milk, salt, Worcestershire sauce and pepper. Shape into 6 patties, each about 3/4" thick.
Grill 4" from the heat, turning once, until done, about 10 to 15 min.
Serve with hamburger buns, sliced tomato, lettuce, or other condiments of your choice.

walker
Luscious Peach Trifle

2 small packages, instant French vanilla pudding
4 cups milk for the pudding
1 13oz. purchased angel food cake
1 cup whipped topping
6 cups fresh peaches, peeled and sliced
Fruit freeze powder

Mint leaves or toasted almonds for garnish, optional
Prepare pudding mix with milk as instructed on packge, set aside.
Slice cake into one inch cubes. Coat peaches with fruit freeze powder to prevent browning according to directions on package.
Place half of the cake cubes into trifle dish or pretty glass dish, about 2 1/2 quart size. Cover cake with half of the sliced peaches and top with half of the pudding. Repeat the layers and top with whipped topping. Garnish as desired (maybe some peach slices on top). Refrigerate until serving.
Serves 10 - 12

sue-p
Blueberry Cobbler

6 cups blueberries
2 Tbsp. grated orange peel
1/2 to 3/4 cup brown sugar
1/2 tsp. ground cinnamon
pinch of ground nutmeg
1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. butter
2 Tbsp. oil
2/3 cup non-fat plain yogurt
1 tsp. sugar
2 cups low-fat vanilla yogurt (optional)

Preheat oven to 400*.
Combine blueberries, orange peel, sugar, cinnamon and nutmeg in shallow 1 qt. baking dish.
In medium bowl, stir together flour and baking powder. Add butter and oil. Stir until mixture looks like coarse cornmeal. Add non-fat yogurt. Stir well.
Drop spoonfuls of the dough on top of berries. Dust with sugar.
Cover and bake for 30 minutes, then uncover and bake for 5 minutes more to brown the top.
Serve with vanilla yogurt, if desired.
Serves 4-6. 305 calories

Zhills
Bacon-Wrapped Shrimp Southern Living DECEMBER 2012
Yield: Makes 2 dozen

24 unpeeled, large raw shrimp
1/4 cup canola oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 shallots, minced
1 garlic clove, minced
1 tablespoon light brown sugar
1/4 teaspoon ground red pepper
1/8 teaspoon salt
12 bacon slices, cut in half crosswise
24 wooden picks

1. Peel and devein shrimp. Combine canola oil and next 7 ingredients in a zip-top plastic freezer bag. Add shrimp; seal and chill 30 minutes, turning once.
2. Meanwhile, arrange bacon in a single layer in a 15- x-10-inch jelly-roll pan. Bake at 375 8 – 10 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.) Remove from pan, and drain on paper towels. Change oven temperature to 400°. (let bacon cool slightly)
3. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Remove shrimp from marinade; discard marinade. Wrap 1 bacon piece around each shrimp, and secure with a wooden pick threaded through both ends of shrimp. Arrange shrimp in a single layer on wire rack.
4. Bake at 400° for 8 to 10 minutes or until bacon is crisp and shrimp turn pink. Serve immediately.
I make these but I don't marinate the shrimp first. Really tasty. Brush with BBQ sauce for a treat!

sue-p
6 can Tortilla Soup

1 (15 oz.) can whole kernel corn, drained
2 (14.5 oz.) cans chicken broth
1 (10 oz.) can chunk chicken (I use Swanson's brand)
1 (15 oz.) can black beans, drained and rinsed (don't skip this step or it will change the color of the soup to gray.)
1 ( 10 oz.) can diced tomatoes with green chili peppers, drained

Open cans and drain and rinse, if instructed to do so.
Then pour all ingredients into large saucepan or stock pot.
Simmer over medium heat until chicken is heated through.
Serve with crispy tortilla strips and shredded Mexican cheese on top.

Zhills
Corned Beed and Cabbage

4 slices bacon
4 tablespoon butter
1 head green cabbage, coarsely chopped
salt and pepper to taste
1 can corned beef

Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.
I made an improvized version of this a couple of nights ago. I used pantry items and it was very good. I had a leftover baked potato...so I chopped it up, added a small can of
sliced carrots and cooked a couple of minutes in bacon grease (I keep in frig). I added 1/2 a small head of cabbage and put the cut up corned beef on top. Just put a top on the skillet and let it cook. Needed to add water a couple of times. When the cabbage was tender, everything was ready. Really tasty...will make again. Quick and tasty..my kind of recipe.

Beebee2
Kibbutz Salad
This can be spooned into pita bread along with freshly fried falafel balls or simply served as a salad. It is always made with cubes of vegetables - cucumber, tomato and pepper, cut large or small. It makes a refreshing foil for grilled dishes, but it's equally good with cold poultry and meats. All the salad ingredients and the dressing can be prepared a day ahead, but to retain the characteristic crispness, they are best combined an hour before serving

1 red pepper
1 green pepper
a long hothouse cucumber, unpeeled
4 lge firm ripe tomatoes

Dressing:
3 T sunflower oil
1 T fruity olive oil
1 T wine vinegar
1 T lemon juice
1 fat clove of garlic, peeled and crushed
1 level t salt
10 grinds black pepper
1 t superfine sugar
1 T snipped fresh mint, or 1 t dried mint
2 T chopped parsley

Halve and seed the peppers and remove the white pith. Cut each of the vegetables into even 3/4-inch cubes or squares, then put the tomatoes and peppers into separate bowls, cover and refrigerate. Put the cucumber cubes into a salad spinner or sieve, sprinkle with 1 teaspoon of coarse salt and leave for 30 minutes, then spin or drain and refrigerate.
In a screw-top jar, shake together until thickened all the dressing ingredients, except the fresh herbs. Add the dried mint, if used, and then leave for several minutes to mature in flavor. Put the cucumber, pepper and tomato cubes into a large bowl, then stir in the chopped parsley and mint, together with the dressing, and mix well, using 2 spoons. Arrange the salad in a fairly shallow dish; it looks particularly effective against black or white. Serve cool but not chilled.

Zhills
Southern Fried Corn

2 cups fresh corn kernels, about 6 ears
2 tablespoons butter, or use part bacon drippings
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper·
sugar, optional

In a heavy skillet, heat butter over medium-low heat until foamy. Add the fresh corn kernels; cook for 15 minutes, stirring frequently. Lower heat if necessary to keep butter from burning. Sprinkle with the salt and pepper. Taste and adjust seasoning

Beebee2
Pasta Penne Caprese

If you love tomatoes and have good mozzarella, this delicious dish adapted from a
Capri recipe is for you. Use garlic or not - best if you can let the ingredients marinate
for at least an hour before you serve the dish. The tomatoes are good without pasta,
too, served as a salad.

1 1/2 lb fresh, ripe Roma tomatoes, coarsely chopped
8 oz fresh mozzarella cheese cut into 1/2 inch cubes
4 T extra virgin olive oil, the best you can get
1 t red wine vinegar
1/2 c fresh basil leaves, washed, dried and shredded
salt and freshly ground black pepper
1 lb pasta, preferably penne
1-2 cloves garlic, chopped fine, optional
a bit of hot pepperoncino, optional

An hour or so before your meal, using a wooden spoon, mix the mozzarella, tomatoes,
oil and vinegar, optional garlic and/or hot pepper, in a deep bowl. Season to taste with
salt and freshly ground black pepper. Cover with a clean dishcloth and let it sit at room temperature for an hour or so. Add the basil and toss well. Cook the pasta, remove when
al dente, with a bite to it. Drain the pasta and return to the warm pasta pot. Pour on the
tomato mixture and toss. Check again for seasoning. Place in serving bowl and serve.

forrestwolf
Green Beans in Lemon Chiffon Sauce Recipe

3 pounds fresh green beans, trimmed
3 cups water
1 tablespoon cornstarch
1-1/2 cups chicken broth
1/4 cup grated Parmesan cheese
6 eggs, lightly beaten
1/2 cup butter, cubed
1/4 cup lemon juice
2 teaspoons minced fresh parsley
2 teaspoons chopped green onion

Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a large saucepan, combine the cornstarch, broth, and cheese until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted.
Remove from the heat. Gently stir in the lemon juice, parsley and onion. Drain beans; top with sauce.

walker.....and Deen Bros.
Minted Lemon and Limeade

4 lemons
3 limes
1/3 cup fresh mint leaves
3/4 cup superfine sugar, plus additional as desired
8 cups cold water

Squeeze the juice from 3 of the lemons and 2 of the limes; strain the juice into a glass measuring cup (about 1 cup of juice). Thinly slice the remaining lemon and lime, removing the seeds; set aside.
In bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with 1/4 cup of the sugar. Add the strained juice; stir well to dissolve the sugar.
Add the cold water and the reminaing 1/2 cup sugar to the pitcher; stir well to dissolve the sugar. Taste for sweetness and add more sugar if desired. Add the lemon and lime slices. Chill before serving.
Taken from the Deen Bros. Ya'll Come and Eat Cookbook, page 164

Lynneuk
Sausage Rolls.

Open one sheet of thawed Pillsbury Puff Pastry. Cut into three along the lines already there from the folds.Roll out a little to thin out pastry and to widen strips.
Take a roll of sage sausage and divide into three. Form each third of sausage into a thin sausage down the center of each section of puff pastry.Fold over pastry then wet edge slightly and seal edges. Cut each into 8 approx 2inch sections.Repeat with all three strips of pastry and sausage. Brush with an egg wash and bake at 425 degrees on a greased,shallow baking sheet for about 20 - 25 minutes til deep golden brown. Delicious!

Zhills
Almond Crescent Rolls

8 refrigerated crescent dinner rolls
1/2 cup almond filling
powdered suga

Unroll and separate crescents.
Spread 1 tbls almond filling on each unrolled crescent.
Roll up and bake according to package directions.
Dust with powdered sugar, if desired.
These are best served warm.

Beebee2
My Cole Slaw

1/2 large or 1 small head of cabbage, shredded
For 1 cup dressing:
1/2 c mayonnaise
1/2 c sour cream
1 t grated onion
1 t dill weed
fresh grated white pepper
salt to taste

Combine all ingredients. Mix with cabbage and chill several hours.

Beebee2
My Spicy Thai Slaw

1/2 c dry roasted peanuts, unsalted
2 cloves garlic, minced
4 scallions, minced
1/2 head green cabbage
1/2 red cabbage
1 bunch cilantro

Dressing:

1/4 c rice vinegar
2 T sugar
dash soy sauce
2 T sesame oil, light
1/3 c safflower oil

Using a food processor grind peanuts until coarsely chopped and place in a mixing bowl. Add garlic and scallions to peanuts. Shred cabbage, chop cilantro, and add both to peanut mixture.
Whisk together vinegar, sugar, soy sauce, and add oils gradually until well blended. Taste for seasoning and add salt if desired. Pour dressing over salad. Cover and refrigerate for several hours, allowing flavors to blend.

Beebee2
Sharron’s Sister’s Crunchy Sunflower Seed Raisin Cole Slaw

3 c shredded cabbage
1 c shredded carrots
1/3 c seedless raisins
1/4 c finely chopped red onions
1/2 c shelled unsalted sunflower seeds
8 slices crisp bacon, crumbled

Dressing:
1/2 c mayonnaise
1 T sugar
1 T white vinegar

Combine everything except sunflower seeds and bacon. Pour dressing on combination and toss. Refrigerate until ready to serve. Add bacon and sunflower seeds before serving. 4-6 servings.

Beebee2...........And America's Test Kitchen
Cook’s Country Creamy Buttermilk Coleslaw

Buttermilk gives coleslaw a great tang, but it makes a thin sauce. How can you keep the tang but still create a consistently creamy sauce?
Serves 8 to 10.
Make this slaw up to 1 hour before serving.

1 medium head green cabbage , cored and chopped fine
2 large carrots , peeled and shredded on box grater
Table salt
2/3 c buttermilk
1/2 c mayonnaise
1/4 c sour cream
8 scallions, chopped fine
2 T sugar
1 t Dijon mustard
1/4 t ground black pepper

Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.

Beebee2......And ForeverYoung

7 Layer Mexican Coleslaw

16 oz sour cream
1-oz packet Taco seasoning mix
2 T finely minced green onion
14-oz package classic coleslaw
3 c chopped cooked chicken
Cherry tomatoes-cut in half (reserve a couple for garnish on top if desired)
14-oz can pinto beans, rinsed and drained well
6 oz can sliced black olives
8 oz pkg Mexican cheese blend
1 c chopped cilantro
1 bag tortilla chips

Mix sour cream, taco seasoning, minced onion and 1/8 cup water in a medium bowl until well combined. Set aside. This will be used for the dressing.
Layer in a large glass salad bowl, coleslaw, chicken, tomatoes, beans, olives, cheese, and cilantro.
Place the salad bowl on a large serving platter and put tortilla chips around the base of the salad bowl.
Serve this salad with the sour cream dressing.
ForeverYoung @ qvc recipe swap

Zhills
Garlic & Herbs Tomato Basil Bruschetta

1 large french baguette
2 oz. chopped garlic
4 oz. extra-virgin olive oil
30 whole basil leaves
12 ripe tomatoes, finely chopped
2 oz. balsamic vinegar
1 t. salt
1/2 t. black pepper
1 oz. chopped basil

Cut baguette into 30 slices, each 1/4-inch thick. Place them on a baking tray and bake until golden brown in a 350°F. oven.
Saute 1 ounce chopped garlic with 2 ounces extra-virgin olive oil. Brush on toast.
Then place a whole basil leaf on each piece of toast.
In a mixing bowl, combine chopped tomatoes, vinegar, salt, pepper, chopped basil and remaining garlic and oil. Carefully top each bruschetta with the tomato mixture.
Serve at room temperature soon after preparing.
Makes 30 bruschetta, 10 servings.

forrestwolf
Mexican Rice With Salsa And Cheeses

1 1/2 c. long grain white rice
Chicken broth
1 chile jalapeño
1 c. whipping cream
3/4 c. half and half
1/2 c. sour cream

4-oz. Queso Quesadilla (or Oaxaca or Wisconsin Muenster ) cheese, shredded (CAN USE SHREDDED MEXICAN BLEND)
4-oz. Mozzarella cheese, shredded
4-oz. Fresh mozzarella cheese, shredded
1 16-oz. jar salsa, such as Frontera Corn and Poblano(ANY BY RICK BAYLESS) or Amy's Fire Roasted Vegetable(I PERSONALLY LOVE HOT)
Rinse rice in sieve until water runs clear. Cook according to package directions, replacing the amount of water called for with chicken broth and placing 1 whole chile jalapeño in broth. Do not overcook—al dente rice is preferred. Remove from heat. Discard chile. F*l*u*f*f rice with fork. Spread on a cookie sheet so the grains don't stick together and cool. Preheat oven to 400° Combine the creams in a bowl. In large 9"x12" rectangular or oval baking dish, layer one-half the rice, salsa, cheeses and cream in that order. Repeat. Don't overfill dish. Bake for 40-45 minutes. Serve immediately.

Beebee2......And.holiday.pavilions.com
Cream Cheese Hummus

15.5 oz can garbanzo beans, drained, liquid reserved, and rinsed
3 oz cream cheese, at room temperature
1 T lemon juice
1/4 c minced green onions, white and pale green parts only
1 t prepared horseradish, or more to taste
1/2 t salt, or to taste

In a food processor or blender, whirl garbanzo beans, 1/4 cup reserved liquid, cream cheese, lemon juice, green onions, 1 teaspoon horseradish, and 1/2 teaspoon salt until smooth.
Taste, and add more horseradish and salt if desired.
holiday.pavilions.com

forrestwolf
Tomato-Watermelon Salad with Feta and Toasted Almonds

For variety, use both yellow and red watermelon in the salad.

8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups) (LOVE CHEROKEE PURPLES)
1 teaspoon (or more) fleur de sel or coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces) (I HAVE ALSO USED FRESH MOZZARELLA)
1/2 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

IamMrsG
Shrimp with “Ooo-Wee” Rémoulade

Prep Time: 15 minutesGrilling Time: 2 to 4 minutes
Sauce:

½ cup mayonnaise
1 tablespoon capers, drained and minced
1 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh tarragon
2 teaspoons minced shallot
1 teaspoon tarragon vinegar
1 teaspoon minced garlic
½ teaspoon Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon kosher salt
40 large shrimp, about 2 pounds, peeled and deveined
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

To make the sauce: In a medium bowl, whisk the sauce ingredients (through underlined ingredients). If not using right away, cover and refrigerate for