Recipes

[walker]

TOMATO Crouton Casserole

8 medium TOMATOES, peeled and cut into wedges

8 slices bread, crusts removed and cubed 

1/2 cup plus 2 tablespoons butter, melted

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried thyme

3/4 cup grated Parmesan cheese

Arrange TOMATOES in a greased 9 x 13" baking dish.  Top with bread cubes.  Combine butter with salt, basil, thyme; drizzle over bread and TOMATOES.  Sprinkle with cheese.  Bake, uncovered, at 350 for 30-35 minutes.

NEXT INGREDIENT ..... ZUCCHINI

[walker]

Summer Fries....I do not have an air fryer but think I could adjust to baking in the oven or use convection setting for about same amount of time.

ZUCCHINI Fries

2 medium ZUCCHINI

1 cup Panko Bread Crumbs

2 teaspoons dried basil, divided

1 1/2 teaspoons seasoned salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 cup plus 2 tablespoons grated Parmesan cheese

2 large eggs, lightly beaten

Cooking Spray

Marinara sauce, warmed

Preheat air fryer to 375.  Cut each ZUCCHINI in half lengthwise and then half crosswise,  cut each piece lengthwise into 1/4" slices.

Mix the panko bread crumbs, 1 teaspoon basil, remaining seasonings and 1/2 cup Parmesan.  Place eggs and remaining basil in separate bowl.  Dip ZUCCHINI slices in egg mixture and then crumb mixture, patting to help coating adhere.

In batches, if needed, place the ZUCCHINI in a single layer on greased tray in air-fryer basket; spritz with cooking spray.  Cook until lightly browned, 6-8 minutes.  Flip each piece; fry until golden brown 3-5 minutes longer.  

Sprinkle hot fries with remaining 2 tablespoons Parmesan and serve with marinara sauce, if desired.

(Taste of Home recipe by JP of WI '23)

NEXT INGREDIENT .... ANY FISH OR SEAFOOD 

[AngelWings64]

This is another recipe from one of my favorite websites, once upon a chef dot com.  I always seem to have good luck with her recipes.

Chef Jenn’s Maryland Crab Cakes

2 large eggs

2½ Tablespoons mayonnaise

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely-diced celery

2 Tablespoons finely-chopped fresh parsley

1 pound lump crab meat (check to remove any hard, sharp cartilage)

½ cup panko bread crumbs

Vegetable oil, for cooking

Line a small baking sheet with aluminum foil.  Set aside. 

In a large bowl, lightly mix eggs just to blend.  Stir in mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, diced celery & chopped fresh parsley until well-blended.  Add crab meat & panko bread crumbs, gently folding together.  By approximately ½-cup-measure each, shape into 6 cakes.  Arrange on lined baking sheets.  Cover & refrigerate for at least an hour (to help set up).

Preheat a large nonstick skillet over MEDIUM heat; coat with oil.  When hot, place crab cakes in pan; cook until golden-brown (about 3 - 5 minutes per side).

NEXT INGREDIENT:  Your favorite "summertime" dessert

[QPrincess]

KAHLUA DELIGHT

10-12 Ice Cream Sandwiches

8 oz. container Cool Whip, thawed

1/2 cup Kahlua

Skor English Toffee Bits (8 oz bag)

16 oz can Hershey's Chocolate Syrup

Spray a 9 x 13 inch dish with Pam. Place sandwiches in dish, cutting if necessary to fit. Cover with Kahlua and then chocolate syrup (save a little to drizzle on top) Spread Cool Whip and then top with English Toffee Bits. Drizzle with reserved chocolate syrup. Cover and freeze overnight. Allow to sit out a little while before serving. Cut into squares.

This recipe must be 20 years old. I have made it many times. Over the years the sizes have changed a little. The Toffee Bits used to be 10 oz. Can use Heath Bar bits in place of Skor if you can no longer find Skor. Also, the ice cream sandwiches all vary a little in size, depending on the brand. Use the number necessary to cover the bottom of dish.

[QPrincess]

TURTLE DESSERT

Ice Cream Sandwiches-----about 18 or so.

12 oz jar caramel sauce

1 cup chopped pecans, toasted a little

12 oz container Cool Whip, thawed

Hot Fudge Sauce

Place required number of Ice Cream Sandwiches to cover a 9 x 13 dish, cutting to fit. Spread Caramel Sauce over sandwiches then chopped pecans. Top with remaining sandwiches to create another layer then spread thawed Cool Whip. Cover and freeze overnight. Remove for a while before serving and cut into squares. Drizzle with hot fudge sauce. I find this to be rich enough without the hot fudge sauce.

Next : Your favorite appetizer using mini Filo cups.

[QPrincess]

@walker 

Your tomato recipe sounds SO GOOD. Have you ever cut back a little on the butter?

I definitely want to make it.

[walker]

@QPrincess ... that recipe is one of those "need to try" recipes I found recently.  It reminded me of a recipe my father used to make whenever mom was sick years ago.  His was tomatoes, bread, some seasonings with sugar added..,.no wonder I liked it...ha.  If you make it, try less butter, maybe I'll do the same.

NEXT INGREDIENT .... Your favorite recipe using 

                                     MINI-FILO CUPS

[QPrincess]

Hot Cheese Cups

2 cups shredded sharp cheddar

 1 cup shredded Parmesan

2 Tablespoons lemon juice

1 cup mayonnaise

Filo Shells- can use Siljan Croustades (if they still make them) I use the frozen ones by Athens.

Mix ingredients and fill cups about 3/4 and place on cookie sheet. Bake at 350 for 6 - 7 minutes until bubbly. Can make mixture ahead of time and fill shells when ready to bake.

I've been making these since 2000! I can't recall how many it makes----at least 24. Save left over filling for another time, within few days.

Next Ingredient: BROCCOLI

[walker]

I love salads and make them often especially in the summer.  This might be a repeat for me.  I may have gotten it here.  Easy and good!

BROCCOLI Slaw

3 cups bow-tie pasta, cook and rinse

1 pkg. BROCCOLI Slaw

fresh BROCCOLI florets, optional 

1/2 cup dried cranberries

3 green onions, sliced

Mix above together and set aside. 

Whisk together....1 1/2 cups mayonnaise 

                            2 tablespoons vinegar

                            3 teaspoons sugar

Mix dressing with slaw mixture.  Top with 1/2 cup 

slivered almonds.  Refrigerate until serving.

NEXT INGREDIENT .... CHICKEN 

[walker]

No CHICKEN lovers here?  I will post a family favorite.  It is enjoyed by adults and children.  A repeat (2020) post for me but originally posted by house_cat (2017).  Where have you gone?   Miss your good recipes. 

Parmesan CHICKEN Tenders

1 1/2 - 2 lbs. CHICKEN tenders

1 cup grated Parmesan cheese

2 Tablespoons (or less) dried parsley

1 Tablespoon oregano

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt, optional

1/2 teaspoon pepper

1/2 cup butter, melted

* I also added a little Panko and original recipe called for 

  1 T of paprika...I lessened...your choice. 

Preheat oven to 350.  Combine dry ingredients.  Dip CHICKEN in melted butter and then roll in seasonings.

Put each on a foil-covered sheet pan.  Bake 20-30 minutes.

NEXT INGREDIENT .... ANY PASTA