Recipes

[GenXmuse]

@KCFoxy I love hearing about the background of the recipe and reading your additional notes. I'm learning a lot. I meant to post this recipe earlier but the weekend got away from me. Mind if I join you?

Green Tomato Tartines

Serves: 4 tartines

WHAT YOU NEED
2 large green tomatoes
1 red onion
¼ cup Kalamata olives
1 handful fresh herbs (for example, dill, basil, and chives)
4 slices crusty bread
4 ounces goat cheese
Olive oil
Kosher salt

WHAT TO DO
Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Coarsely chop the olives and the herbs.

Toast the bread slices.

In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and just golden, about 3 minutes per side. Taste and add additional salt as necessary.

On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. If making ahead, reheat tomatoes prior to serving.

Next Ingredient: AVOCADO 

[Zhills]

AVOCADO TOAST WITH EGG

Ingredients

1. 1 piece bread, whole wheat or sprouted
2. 1/2 avocado, ripe and soft
3. 1 tbsp Cottage Cheese (I use mayo)
4. 1 egg
5. lime wedge (optional)

Instructions

1. Toast bread.
2. Add avocado and cottage cheese to small bowl. Smash avocado and stir to combine.
3. Smear avocado spread on toast.
4. For the egg, gently crack egg into a hot pan coated in pan coat. Reduce the heat to medium and allow to cook for about 2 minutes. Cover the pan with a lid for an additional minute to finish, do not flip the egg. Loosen the sides of the fried egg with a spatula, then slide out of pan on top of toast.
5. Crack black pepper and sea salt over the top.
   
   Finish with a squeeze of lime juice (optional).

Next ingredient:  Rice

[walker]

French RICE

1 can French Onion Soup (undiluted)

1/2 cup butter, melted

1 (4 1/2 oz) jar/can sliced mushrooms

1 ( 8 oz) can sliced water chestnuts

1 cup uncooked RICE (regular or brown)

Combine soup and butter; stir well.  Drain mushrooms and water chestnuts reserving liquid.  Add enough water to the liquid to equal 1 1/3 cups.  Add mushrooms, water chestnuts, liquids and RICE  to the soup mixture.  Pour into a lightly greased 2 qt. baking dish or dish approximately 10 x 6 x 2".  Cover and bake at 350 for one hour.

NEXT INGREDIENT ..... GROUND ITALIAN SAUSAGE

[Zhills]

Homemade Spaghetti Sauce

1 Tbsp olive oil
1 Italian saugage link
1 sm onion
1 sm clove garlic
1 14oz can stewed tomatoes
1 28 oz can tomatoes in puree (San Marzano)
3 oz tomato paste
½ Tbsp Italian seasoning
1 C chicken broth
½ tsp salt if needed

Use ground or take a link of Italian sausage out of the casing and brown in a large pot.  Set aside.

Brown onions and garlic in pan (remove some fat if necessary)

Add all to pot and simmer.  How long really doesn’t matter.  The longer the better, but can be used after about 20 mins.

Next ingredients:  Ground beef patty (fixed in patty)

[walker]

Hobo Dinners*

1 lb. ground beef or 4 pre-made GROUND BEEF PATTIES

worcestershire sauce

salt and pepper

4 medium potatoes

2 carrots

2 medium onions

1 package frozen peas, optional

If using ground beef....divide into 4 equal portions.  Make PATTIES

and place each on an 18" piece of heavy-duty aluminum foil.  Season with Worcestershire sauce, salt and pepper.  Pull sides of foil up around PATTIES to form a bowl.

Wash, but do not peel potatoes.  Cut into 1/4" rounds and place potato slices on top of each PATTY.  Slice carrots into 1/4" rounds and add to each dinner.  Slice onions and add to each,  If desired, top each with about 4 ozs. of peas.  Seal each Hobo Dinner by crimping the foil as tightly as possible at the opening.  Place on a cookie sheet and bake at 375 for one hour.  

* This recipe was found in the Best of the Best Plains Cookbook submitted from Wyoming.  It takes me back to being a Girl Scout and cooking something similar over a campfire.

NEXT INGREDIENT ..... ZUCCHINI

[KCFoxy]

Hawaii remains one of our all-time favorite travel destinations, and we are likewise smitten with the spectacular assortment of local foods. Combining Polynesian, Chinese, Japanese, Portugeuse and more, these are stick to your rib food truck offerings that are alos budget-friendly yet enough to stick to a surfer's ribs.

Here is a quick hack on one of these specalities, using formed hamburger patties and other convenience items...the from scratch version follows...

Island Kine Moco Loco Mo' Faster

4 top quality preformed/cooked hamburger patties,

2 Cups cooked rice

4 large eggs, room temperature

1 jar brown gravy

2 teaspoons canola butter

salt and pepper to taste

Start assembly with everything at room temperature. In 4 individual wide, shallow pasta bowls place equal parts cooked rice. Top each with a cooked, formed hamburger patty. Reserve.

In nonstick skillet with canola butter fry eggs, 1 at a time, about 2-3 minutes over medium heat. If preferred, flip careful and continue cooking 30 seconds longer.

Top each patty with an egg, then pour brown gravy over each serving, sort of a tropical savory sundae! A garnish of chopped pineapple, sauteed mushrooms or chopped green onion is nice.

Variation: In Hawaii, short grain "sticky" rice is favored over long grain since it is easier to eat with chop sticks.

If cooking rice from scratch, use 1 Cup rice and 1 3/4 water or broth. Proceed your favorite way-rice cooker, steamer or stovetop, (about 20 minutes for the latter).

We like to use ground chuck for the patties. 4 to 6 oz per person. From scratch we will add a few teaspoons minced onion and a teaspoon low sodium Teriyaki sauce with a couple grinds black pepper. Fry or broil, then drain and assemble as above. Slices of Spam are often used in place of the beef in many local joints!

For scratch gravy, use fon (browned bits) from frying pan, 1 Tablespoon butter, 1 1/2 Cup (low sodium) beef bouillion, 1/4 teaspoon Kitchen Bouquet, 1 teaspoon Worchestershire sauce or soy sauce, (and 1 Tablespoon cornstarch whisked in at the very end of heating).

Guy Fieri made a similar brown gravy for Loco Moco on his Guy's Big Bites show and added some chopped mushrooms and finely chopped sweet Maui onion for extra oomph.

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Next ingredient:  Sweet Hungarian Paprika

[KCFoxy]

Whoa, near simultaneous posts....that Hobo dinner brings back plenty of childhood memories...but not out on the open road!

Next ingriendent: Zucchini

[Zhills]

This happens frequently because the pages do not update while you have them open.  No biggie!  We're all a friendly bunch!

Next ingredient:  Zucchini

[house_cat]

Herb-Stuffed Zucchini

Click here for the original recipe

Directions Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

Next ingredient:  whipped topping or whipped cream

[Firemans Wife 2001]

Strawberry/Banana Salad

• 1 bag of miniature marshmallows
• 16 oz. of vanilla yogurt
• 12 oz. tub of cool whip
• 1 package of Jello Cheesecake No-bake dessert mix

Mix above together

Then add:

• 2 small containers of sliced strawberries

Place in the fridge then right before serving add:

• 4 sliced bananas (this prevents discoloration)

NEXT INGREDIENT:   CHOCOLATE PUDDING