Recipes

[vabreeze]

This is a very forgiving recipe.  I make using availble summer's fresh veggies, canned veggies, or whatever ingredients/substitutions I have on hand (but ony fresh peaches or none at all), and sometimes Costco's canned chicken and a sprinkle of liquid smoke 

Farmers' Market Pasta Salad (Servings: 10)

Ingredients

• 2 cups baby heirloom tomatoes, halved

• 2 small zucchini, thinly sliced into half moons

• 1 small red bell pepper, cut into thin strips

• 1 cup fresh corn kernels

• 1 cup firm, ripe fresh peaches, diced

• 1/2 cup green onions, thinly sliced

• 3/4 cup lemon vinaigrette

• 1/2 cup parmesan, freshly grated

• 2 (8 oz) pkgs penne pasta

• 2 cups smoked chicken, shredded

• salt & pepper, to taste

• 1/3 cup fresh basil, torn

• fresh cilantro, optional, torn, to taste

Directions

Toss tomatoes →→→ parmesan together in a large bowl.  Let mixture stand 10 min.

Prepare penne to al dente per pkg directions.  Drain; add hot to tomato mixture.

Add chix; toss until everything is coated.  Season w/ S&P

Transfer salad to serving platter & top w/ basil & cilantro.  Serve.

Next ingredient or recipe title uses the letter "G".

[Shihtzursqmom]

I copied this recipe from an email sent to me by someone else I’m not sure of the source , possibly command cooking ? Or taste of home ? I know she gets recipes from both

GARLIC Butter Pork Chops Time: 30 minutes

Yield: 4 servings
Tired of dry and flavorless pork chops? These are flavorful and juicy
Ingredients
4 pork chops
salt to taste
ground black pepper, to taste
1/2 cup butter, melted
1 tablespoon rosemary, minced
2 cloves GARLIC , minced
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Season the pork chops with the salt and pepper.

Mix together the butter, rosemary, and garlic in a bowl.

Add the oil to an oven-safe skillet over medium heat.

Set the pork chops in the skillet with the hot oil.


Cook the pork for 4 minutes on each side.
Place the skillet in the oven, and cook until the pork reaches an internal temperature of 145 degrees F, about 10-12 minutes.
Serve with the garlic butter.

Next ingredient or recipe with H

[walker]

This recipe was found in a recent Taste of Home magazine.  Thanks to E. Larsen of Utah....sounds good; might be nice to add to a brunch.

HONEY Berry Sheet Cake

1 cup sugar

1 cup canola oil

1 cup HONEY

3 large eggs

1/2 cup orange juice

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Glaze.....1 cup confectioner's sugar 

              2 tablespoons HONEY

              2 tablespoons 2% milk

Preheat oven to 350.  Grease a 13x9" baking pan.  In a large bowl, beat sugar, oil, HONEY, eggs, orange juice and vanilla until well blended.  In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to sugar mixture.  

Transfer to the prepared pan.  Bake for 15 minutes.  Sprinkle top of cake with raspberries and blueberries.  Bake until a toothpick inserted in center comes out clean, 30-35 minutes longer.  Cool completely in pan on wire rack.

Combine glaze ingredients; drizzle over cake.  Serve with additional berries if desired.

NEXT .... INGREDIENT OR RECIPE TITLE USING LETTER

               ..... I ....

[Shihtzursqmom]

From the nostalgia ICE cream freezer cookbook

Old Fashioned Vanilla ICE cream

2 cups granulated sugar
1 1/2 tablespoons cornstarch
1/4 tsp salt
7 cups milk
5 eggs beaten
1 1/2 tbsp vanilla
1 1/2 cups half and half
2 3/4 heavy cream

Mix the sugar , cornstarch and salt in large saucepan over medium heat
Slowly pour in the milk while stirring constantly
Very slowly add the beaten eggs and continue to stir
Reduce heat to low and cook until mixture thickens slightly
Slowly add vanilla, half and half, and heavy cream
Pour into a large glass bowl and refrigerate for 2-4 hours
Or until mixture has chilled remove from refrigerator
Pour mixture into the canister and follow directions on how to operate section
Do not fill canister more than 2/3 full as the mixture will expand during freezing

Note : it didn’t recommend but my mother always strained the mixture before chilling to remove egg that didn’t mix properly


Next letter J

[sabatini]

Japanese Teriyaki Sauce, from Just One Cookbook

Ingredients

• ½ cup sake
• ½ cup mirin
• ½ cup soy sauce 
• ¼ cup sugar

Directions

In a saucepan, add ½ cup sake and ½ cup mirin. Stir in ½ cup soy sauce and ¼ cup sugar.

Bring the mixture to a boil over medium heat and continuously stir the sauce until the sugar is dissolved.

Once boiling, lower the heat to medium low. Simmer for 10–15 minutes or until the sauce is thickened.

As you mix the sauce or tilt the saucepan, small bubbles will start to rise and appear on the surface. When this happens, the sauce is ready. 

**If you'd like a thicker sauce, make a slurry of 2 T water & 1 T cornstarch, & stir it in at the end. If using this method, the mixture needn't be simmered for quite as long.

Next Letter is K

[sabatini]

Fellow posters, I hope you don’t mind that I drop in once in awhile. I don’t want to be an interloper.

Also, I’d like to know if the new format is set in stone, as the letter K doesn’t seem to have much traction.
Please let me know.
Thanks! 😊

[house_cat]

@sabatini 

Anytime! We love seeing you!

The letters are a guideline and not set in stone.

[walker]

@sabatini ..... ditto from me....yes, join in anytime and shake up the alphabet if necessary! 😁  Skip a letter or pick another.....Cook's Choice! 

[vabreeze]

This is a delicious salad anytime but especially as an addition to a winter holiday menu.  It's good served room-temp warm or chilled.  On occasions, I've added crisp apples, sliced thinly with a mandoline.

 

Kale Bacon Salad with Maple Candied Walnuts

Source- Half Baked Harvest

Ingredients (6 servings)

SALAD

6 slices thick cut bacon, chopped

3/4 cup raw walnuts

1/3 cup raw pepitas (pumpkin seeds)

3 TBS maple syrup

1/4 tsp cayenne pepper

4 cups massaged and shredded kale

2 cups baby arugula

1.5 cups grated manchego or parmesan cheese

1.5 cups dried cranberries

CIDER VINAIGRETTE

2/3 cup EVOO

1/4 cup apple cider vinaigrette

1 TBS EACH: fig preserves or apple butter AND fresh thyme leaves

2 tsp orange zest (don't omit)

To taste: kosher salt, pepper and chili flakes

Instructions

Preheat oven to 400° F. Line a baking sheet w/parchment paper. Toss walnuts & pepitas w/ maple syrup & pinch of cayenne on one side of bakng sheet; on other side, add bacon in even layer. Bake 8-10 min, watching closely, until bacon crisps, Meanwhile, toss salad in large salad bowl: combine kale through cranberries. 

Combine vinaigrette ingredients in a glass jar, whisking to combine.

Pour vinaigrette over salad & toss to combine. Top w/ walnuts, pepitas & bacon. Serve or keep in fridge until ready to serve.

 

Notes

Salad can be made up to 6 hrs ahead, just add bacon before serving.   Leftovers keep well 2-3 days.

Next ingredient or recipe title uses the letter 'L'

[sabatini]

@vabreeze, that sounds delicious!

Thanks so much, @house_cat & @walker. 

Next letter is L