Recipes

[Beebee2]

Surprise! Better late than never, right? Thanks to all the contributors, yet again some terrific new finds. As usual, I have done a standardized formatting for my files. If I have messed up any recipes or if I have made mistakes, please, please, please let me know. I really try hard not to, but sometimes my eyes start crossing, and I always wonder if things happen that I don't notice.

January 2015 Recipe Exchange Game Recap

forrestwolf
Italian Love Cake

18.25-oz pkg chocolate cake mix
2 pints part-skim ricotta cheese
3/4 c white sugar
1 t vanilla extract
4 eggs
3.9-oz pkg instant chocolate pudding mix
1 c milk
12-oz container frozen whipped topping, thaw
Prepare cake mix as directed on box. Pour batter into 9 x 13 greased baking dish. Set aside.

Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

Bake at 350 deg F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Zhills
Marinated Mozzarella Cubes

(3) 8-oz blocks mozzarella cheese
1/2 c olive oil
3 T finely chopped fresh flat-leaf parsley
1 t garlic powder
1 t onion powder
1/2 t dried oregano
1/2 t Italian seasoning
1/4 t salt
1/4 t freshly ground pepper
Cherry tomatoes
Preparation

Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomatoes in an 8-inch square baking dish. (I used smaller cubes and it works well)

Whisk together 1/2 c olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer cheese to a serving plate. Garnish with the cherry tomatoes. Drizzle with marinade, if desired.

beebee
Apple Cider Cream Pie

In 2009, Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York's Pie Bake-Off with this clever pie. The challenge was to use a local ingredient, so they chose apple cider and developed this delicious combination of cream pie and apple pie. Winning the contest was the impetus for Kave to open First Prize Pies in Brooklyn.

Crust:
1 c all-purpose flour
1 T cornstarch
1 T sugar
1 t kosher salt
1 stick unsalted butter, cut into 1/2-inch dice and chilled
3 T cold milk
1 t apple cider vinegar

Filling and Topping:
2 c apple cider
1 c sugar
1/2 c sour cream
1/4 t salt
4 large eggs
1 c heavy cream
1/2 t cinnamon

In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.

On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.

Preheat the oven to 425 deg F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.

In a medium saucepan, boil the cider until it's reduced to 1/2 c, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 c of the sugar, the sour cream and salt, then whisk in the eggs.

Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.

In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 c of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve.

source: Foodandwine.com

Zhills
Fruit Dip

8-oz block cream cheese (can use reduced fat or Neufchâtel)
6-oz container vanilla yogurt
3 t fresh lemon juice
Honey to taste

Add all ingredients to a food processor and process until smooth. Serve immediately with fresh fruit or chill in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.

Delicious with any fruit salad as a dressing.

forrestwolf
This is an old recipe from Ties. Quick, easy and good.

Italian Casserole

1 medium onion diced
4 to 5 lb potatoes
1 lb Italian sausage
4 T grated Italian cheese
1/4 c. provolone cheese, cubed
4 eggs, beaten
1 can mushrooms, stem and pieces, drained
1/4 c Italian salad dressing; any kind will do
Boil and mash potatoes lightly. Add fried sausage cut in 1 inch pieces. Add all other ingredients and mix together. Bake 50 minutes at 375 deg F until golden on top .

Zhills
Daddy’s Brunswick Stew

1 can whole kernel white corn
3 cans diced tomatoes
1 can lima beans
1 can BBQ pork
1 can BBQ beef
1 14 oz. can chunk chicken

Throw it all in a pot, stir it all together and simmer for 1 hour. Or you can place all the ingredients into a slow cooker and cook for at least 4 hours or up to 8 hours.
Yes, it really is that easy. And the taste is to die for. You are going to love me once you make this dish and serve it with a side of crusty bread. Not authentic but very good...

house_cat
White Bean and Arugula Salad (Ina Garten)

3/4 lb dried cannellini beans
2 T plus 1/2 c good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 oz sun-dried tomatoes in oil, drained and small-diced
4 t minced garlic (4 cloves)
2 t minced fresh rosemary leaves
1/4 t crushed red pepper flakes
2 oz thinly sliced prosciutto, small-diced
1 t grated lemon zest
1/4 c freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 oz baby arugula

The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.

Heat the 2 T of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.

Meanwhile, heat the 1/2 c of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 t salt, and 1 t black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.



Zhills
Lamb Chops with Balsamic Sauce

3/4 t dried rosemary
1/4 t dried basil
1/2 t dried thyme
salt and pepper to taste
4 lamb chops, 3/4 inch thick
1 T olive oil
1/4 c minced shallots
1/3 c aged balsamic vinegar
3/4 c chicken broth
1 T butter

In a small bowl or c, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned.
Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops.

forrestwolf
Grilled Lemon-Pepper Potatoes

Slice 1 1/2 lb red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning.

Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal.
Grill over high heat, flipping once, 15 minutes; season with salt.
Mix 1/2 c sour cream
1 T cider vinegar
some chopped chives, a pinch of sugar, salt and pepper to taste; serve on the side for dipping.


Beebee
The Tangiest Lemon Bars

1 stick unsalted butter, melted
1/4 c sugar
1 t pure vanilla extract
1/2 t salt
1 c all-purpose flour
1 c sugar
3 T all-purpose flour
3 large eggs
1 1/2 t finely grated lemon zest from organic or Meyer lemons for best flavor
1/2 c lemon juice from organic or Meyer lemon
Powdered sugar for dusting

To make the crust: In a bowl, combine butter, sugar, vanilla and salt. Add the flour and mix just until incorporated.

Press the dough into the bottom of an 8-inch square baking pan.

Bake for 25 to 30 minutes at 350 deg F. Should be browned around the edges, and golden in the center.

To make the topping: In a bowl, stir together the sugar and flour. Mix well. Whisk in the eggs.

Stir in the lemon zest and lemon juice.

Take the baked crust from the oven, and reduce heat to 300 deg F.

Pour the mixture onto the hot crust.

Bake for 20 to 25 minutes, or until the middle no longer jiggles when the pan is tapped.

Remove from oven and cool completely.

Once it is cooled, take a sharp knife and cut into squares. Dust with powdered sugar..

Store in an airtight container in the refrigerator for 4 to 5 days. Serves 20

adapted from Alice Medrich’s “Pure Desserts”


forrestwolf
Hollandaise

12 T unsalted butter
4 extra-large egg yolks, at room temperature
3 T freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 t salt, 3/4 t pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 T hot tap water and blend for a few seconds before serving.)

Zhills

Not really a recipe but I like to put cream cheese with hot pepper jelly on saltines. You get sweet, salty, crunch, creamy and hot all in one bite. I've tried other crackers but always come back to saltines. Not as pretty on the plate but oh, so good in the mouth! Try it!


forrestwolf
Spanish Rice

2 T vegetable oil
1 c uncooked rice
1/2 c chopped onion
1/2 c chopped green bell pepper
2 cloves garlic, minced
1 c vegetable juice cocktail; Mr. and Mrs. T Hot and Spicy Bloody Mary Mix is what I use
1 c chicken broth
10-oz can Rotel Whole Tomatoes and Green Chilies

I add in some type of sausage, browned.
I also add cheese on top, after rice is cooked, put the top back on the pan to melt cheese, then stir.

In a medium saucepan, sauté rice, onion, green pepper and garlic in
hot oil until the rice is golden. Stir in remaining ingredients; heat to
a boil. Reduce heat and cover; simmer for 30 minutes.


Zhills
Greek Mac and Cheese

3 slices crustless white bread, torn into small pieces
3 T unsalted butter, melted
Kosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni
6 T butter
1/4 c flour
3 c milk
4 c grated graviera or kefalotyri cheese (about 12 oz.)
3/4 t ground cinnamon
1/8 t freshly grated nutmeg
Freshly ground black pepper, to taste
2 T extra-virgin olive oil
8 large shallots, finely chopped
16 oz. baby spinach, roughly chopped
8 scallions cut into 1/4"-thick rounds
1/3 c roughly chopped fresh dill
1 3/4 c crumbled feta, about 8 oz

Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 T butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

You do not taste the cinnamon but the flavor it gives the meat/tomato mixture is wonderful!

walker
This recipe has been in my family for a long time...back when Burgundy was the well-known red wine choice. You can substitute a Cabernet in this recipe.

Burgundy Stew

2 1/2 - 3 lb stewing beef, or round steak cut in 1" cubes
2 c sliced carrots; can use frozen
1 c sliced celery
1 med/lg onion, sliced
6 oz. can sliced mushrooms, drained
3 T flour
1 T sugar
1 T salt
1 large can whole tomatoes
1 c burgundy wine
5 or 6 medium size potatoes, sliced
dumplings, optional

Combine meat, carrots, celery, onion and mushrooms in a large Dutch Oven pan. Combine flour, sugar and salt and stir into the meat mixture. Add tomatoes and wine. Cover and cook in preheated 325 degree oven for 4 hours. Last 1 1/2 hours add potatoes. If desired, last 20 minutes make dumplings (Bisquick is good) and put on top.

forrestwolf
Louisiana Style BBQ Shrimp

2-3 lb unpeeled shrimp
1 loaf crusty fresh bread, for dipping
Wet Ingredients:
2 sticks real butter
1/3 c olive oil
4 cloves garlic, minced
1 T fresh lemon juice
Dry Herbs:
4 bay leaves, crushed to a powder (or 1/4 t powdered)
2 t dried rosemary, powdered with the bay leaves
1/2 t dried basil
1/2 t dried oregano
1/2 t cayenne
1 T paprika
1/2-1 t 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!

Zhills
Traditional Irish Shepherd’s Pie

1 T olive oil
1 t black pepper
1 lb ground beef or 1 lb lamb
1 large onion, finely diced
3 -4 large carrots, finely diced
1 c frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 T flour
1 T butter
1 glass red wine
2 T tomato paste
2 T Worcestershire sauce
1 c chicken stock
1 large quantity mashed potatoes ( estimating 1L or 6 c, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Pre-heat oven to 400 deg F.

Sauté carrots in the olive oil until starting to get tender.

Add in the onions and sauté for a minute or two then add the meat.

Season with black pepper and thyme.

Cook until browned then drain fat.

Add the butter and peas.

Sprinkle with flour and stir through.

Add tomato paste, wine and Worcestershire sauce.

Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat.

Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.

Bake for about 20 minutes or until the potato is nice and browned on top.

forrestwolf
Anise Cookies

2-1/2 c all-purpose flour
3 t baking powder
1-1/2 t crushed aniseed
3/4 t salt
1/4 t ground cinnamon
1/4 t ground nutmeg
1/2 c butter, softened
1 c sugar, divided
1-1/4 t vanilla extract
2 eggs
1 c blanched almonds, toasted and finely chopped; Trust me, use half almonds and half pistachios
2 t milk

Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.

In a large bowl, cream butter and 3/4 c sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.

Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.

Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.

Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans.

Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers.

Sabatini
Grilled Reuben Sandwich for 1

2 slices marble rye bread
butter
1/4-1/3 c well drained sauerkraut
Russian or Thousand Island dressing
Swiss cheese, a slice or 2, or Gruyere if you prefer
corned beef, sliced thinly

Butter one side of both slices of bread, then spread the dry sides w/ Russian dressing.

Put a frying pan (cast iron is perfect) onto the stove, & lay one slice of bread in it - butter side down, naturally.

Spread out the sauerkraut on top of it, then the corned beef, the cheese, & finally the other bread slice, butter side up.

Heat the skillet gently, and cook until the underside is browned, then flip over.
Set a plate on top of the sandwich, & top the plate w/ something heavy, either a can of tomatoes or another frying pan, in order to weigh it down.

Cook until the underside is browned & crispy.

Flip again to reheat the other side.

forrestwolf
Leftover Prime Rib

This is almost better than the original prime rib. Take leftover prime rib beef, and slice thin. Mix in some mayo with horseradish, flavor to your liking, and spread on a sliced French loaf bread, both sides, and layer on provolone, or my favorite, butterkase cheese, then the prime rib, and wrap in foil until warmed, then unwrap and toast slightly. Serve with a great big pickle, and any au jus you may have,

IamMrsG
Zuppa Toscana

1 lb Italian sausage
3/4 t crushed red pepper flakes (optional)
6 slices bacon, torn or cut into smaller pieces
1 large onion, diced
1 clove of garlic, minced
2 - 2 1/2 quarts (8 - 10 c) chicken broth
6 c of potatoes, thinly sliced with skin on; russet or Yukon gold are good, about 3 russets
1 c half ‘n half
2-3 c of kale, in bite size pieces
top with grated Parmesan cheese
Remove the Italian sausage from casings and brown with red pepper flakes in a large pot. Drain and set aside.

Cook the bacon in the same pot until crisp. Drain, reserve about 2 T of drippings with the bacon in the pot. Stir in the onions and garlic; cook until onions are soft, about 5 minutes.

Pour the chicken broth into the pot with the bacon and onion; bring to a boil.

Add the potatoes, and cook until tender, about 20 minutes on medium heat. Reduce the heat to low and stir in the half n half and the cooked sausage; heat through; don't boil.
Add the kale and let cook until desired tenderness...5-10 minutes.

Grate Parmesan cheese on top of servings.

Source: Lavendersage @ qvc recipe swap

Sabatini
Healthier Dijon-Cilantro Tuna Salad adapted from Bon Appetit, April 2009

1/2 c plain nonfat yogurt
6 T sweet pickle relish (or finely chopped sweet pickles)
4 T Dijon mustard (or use whole grain mustard)
2 5-oz cans solid albacore tuna, packed in water, drained
1 c celery, chopped
1/2 c finely minced red onion
1/3 c chopped cilantro, or sub parsley or dill

Mix together yogurt, relish, and mustard. Add the tuna and mix well. Gently stir in the rest of the ingredients. Cover; chill at least 30 minutes.

Zhills
Dill Pickle Dip

This thick cream cheese dip chock full of dill pickle and sweet onion is for serious pickle fans! Dunk pretzels, vegetable sticks, crackers or chips in it or spread on a bun for a hamburger that'll knock your socks off!

8 oz pkg of cream cheese, softened to room temperature
1 1/2 c chopped dill pickles
1/4 c finely chopped sweet onion
2- 4 T pickle juice (use less for thicker dip or more for thinner dip)
1 t dried dill weed
1/2 t kosher salt
freshly ground black pepper, to taste

Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving.
This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.

forrestwolf
Creamed Collard Greens

8 lb collard greens, 8 bunches, tough stems and ribs removed
1 stick, 4 oz, unsalted butter
6 large shallots, minced
4 large garlic cloves, minced
1 quart heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper

Bring a very large stockpot of water to a boil. Prepare a large bowl of ice water. Add half of the collard greens to the boiling water, a little at a time, and push them down into the water. Let the water return to a boil, then cook until tender, about 10 minutes. Using tongs, transfer the greens to the ice water. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel, then finely shred.

In a very large skillet, melt the butter. Add the shallots and garlic and cook over moderate heat until softened, about 6 minutes. Stir in the cream and simmer, stirring occasionally, until reduced by half, about 25 minutes. Add the greens to the cream and toss until warmed through, about 3 minutes. Season generously with nutmeg, salt and pepper and serve.

Beebee
This is from Chef Jean at the cuisine @ home site. Her recipes are always flavorful:

Southwestern Chicken Panini

2 c cilantro leaves and stems, packed
4 garlic cloves
1 jalapeno, seeded, chopped
Juice of 1/2 a lime Pinch of salt
2 T olive oil

1/2 c mayonnaise
2 T canned chipotle chiles in adobo, minced
1 t sugar

8 slices white or wheat sourdough bread, 1/2" thick
4 oz pepper Jack or Havarti cheese, thinly sliced
6 oz rotisserie chicken, shredded

Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.

Combine mayonnaise, chipotles, and sugar in a small bowl.

Spread butter on 1 side of each slice of bread. Then spread mayonnaise on the other side of 4 slices and 1 T pesto on the remaining 4 slices.

Top pesto with cheese, then chicken; place the other 4 slices of bread on top, buttered side up. Toast sandwiches on both sides on a panini grill, grill pan, or skillet.
next ingredient: shallots



walker
Spinach Rice Salad

1 c Uncle Ben's Converted Brand Rice
1/2 c bottled Italian Salad Dressing
1 T soy sauce
1/2 t sugar
2 c fresh spinach, cut into thin strips
1/2 c sliced celery
1/2 c sliced green onions, including tops
1/3 c crumbled crisp bacon

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


Zhills
Best Buttercream Icing

The Best Buttercream Icing ever, all because of rich cream and salted butter. You won’t find another to match the decadence of this icing.

1 c of salted butter
3 t of vanilla
4 c of icing sugar, powdered sugar
4-5 T of coffee cream, 18% and up

Trust me on this one and use salted butter in this icing.

Whip that butter, with a paddle beater if you have it, if not, don’t worry.
Add in the icing sugar.

Add in the cream. Not milk, cream. I used 4 T for my preference, you adjust to what you want.

Stiffer icing = less cream.
Whippier icing = more cream. Vanilla…. I used 3 t, again, you can try a little more if you like.

Then keep mixing it until fluffy and thoroughly combined

forrestwolf
This is especially good with fresh strawberries and cream.

One-Bowl Kentucky Butter Cake

3 c flour
2 c sugar
1 t salt
1 1/4 t baking powder
1/2 t baking soda
1 c buttermilk
1 c butter, room temperature (no substitutions)
1 T vanilla
4 large eggs
Butter Sauce
3/4 c sugar
1/3 c butter (no substitutions)
3 T water
2 t vanilla

Preheat oven to 325 deg F.

Grease and flour a 10-inch tube pan or a 12-c bundt pan.

In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.

Pour the batter into prepared pan.

Bake for 50-60 minutes or until cake tests done.

For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).

When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.

Let stand 5 minutes, or until sauce is absorbed.

walker
Creamy Chicken and Angel Hair Pasta

2 T butter
1/2 t oregano
3/4 of a .7 oz. pkg. of dry Italian Style Salad Dressing
1/4 c white wine
1/2 can condensed Golden Mushroom Soup
2 ozs. cream cheese with chives
3 skinless, boneless chicken breast halves
8 ozs. angel hair pasta

Heat oven to 325 deg F.

Melt butter over low heat. Add oregano and Italian dressing. Blend in wine and mushroom soup, mixing until combined. Blend in cream cheese and stir until smooth. Allow to simmer gently.

Arrange chicken breasts in baking dish and pour sauce over. Bake for 60 minutes uncovered. When chicken is almost done boil the pasta in salted water and drain well. Serve chicken on warm angel hair pasta.

Note: I double the sauce ingredients to have extra plus what would I do with the leftover soup, cream cheese, etc., anyway.

forrestwolf
Rice-A-Roni Clone Mix

I have never made this, but now I plan to give it a try, as I love rice-a-roni, but because of MSG, I rarely use it. Here is an answer.

In each jar:
1/2 c rice,
1/4 c vermicelli,
1 t dried onion flakes,
¼ t paprika,
1 T bouillon
1 t dried sweet peppers(powdered),
1/2 t granulated sugar,
1/2 t garlic powder,
1/2 t onion powder,
1 t tomato powder
1/8 t cayenne.
Seal with Foodsaver or oxygen absorber into 500ml jars.
To make...brown contents of jar with 2 T butter, add 2-1/4 c water or stock, simmer 15-20 minutes.

Zhills
Greek Salad on a Stick

Here’s the order I added everything in to make the job fast:
– one half grape tomato
– three thin slices of cucumber all stacked in little stacks of three ready to go
– thinly sliced pieces of purple onion
(I put the onion inside the folded cucumber slices)
– a pitted olive, I used black olives, but you could use greek olives
– a little cube of feta cheese. I added a little dried oregano and olive oil to the feta cubes so they wouldn’t dry out.
I love how colorful they are! To complete the sticks, I drizzled Simply Dressed Greek Feta Salad Dressing on top of each one. Have extra dressing available to use as a dip.
Next ingredient: dried onion flakes
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forrestwolf
Sesame Noodles with Shrimp & Snap Peas

8 oz uncooked linguine; angel hair or thin spaghetti works, too
1 T canola oil; I use Mongolian fire oil
1 lb uncooked medium shrimp, peeled and deveined
2 c fresh sugar snap peas, trimmed
1/8 t salt
1/8 t crushed red pepper flakes
3/4 c Asian toasted sesame salad dressing or ginger dressing with sprinkled toasted sesame seeds

Cook linguine according to pkg directions for al dente.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender.
Drain linguine, reserving 1/4 c pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Beebee2
Cottage Cheese Muffins

1 1/2 c sifted unbleached flour
1/4 c sugar
4 t baking powder
1/2 t baking soda
1 c cornmeal
1/2 c whole wheat flour
2 eggs
1 c low fat cottage cheese
1 c buttermilk or 1 c milk soured with 1 T vinegar
1/3 c vegetable oil

Sift together all purpose flour, sugar, baking powder and soda. Stir in cornmeal and whole wheat flour. In a small bowl, beat eggs; stir in cottage cheese, buttermilk and oil. Mix dry and wet ingredients together, just until dry ingredients are moistened.

Bake at 400 deg F until brown approximately 20-25 minutes.


forrestwolf
Enchilada Casser-Ole!

1 lb lean ground beef
1 large onion, chopped
2 c salsa
1 can (15 oz) black beans, rinsed and drained (OR CHILI BEANS)
1/4 c Italian salad dressing
2 T taco seasoning
1/4 t ground cumin
6 flour tortillas (8 inches) I PREFER OVER CORN....BUT YOUR CHOICE
3/4 c sour cream
1 c (4 oz) shredded Mexican cheese blend
1 c shredded lettuce (I USE ROMAINE)
1 medium tomato, chopped
1/4 c minced fresh cilantro
I ALSO ADD IN BLACK OLIVES AND GREEN OLIVES

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Beebee
Black Beans with Torani Mandarin Orange

1/4 c Torani Mandarin Orange syrup
1 c black beans, soaked overnight in water
2 garlic cloves, peeled
2 dried red chilies
1 inch slice of orange peel, white pith removed.
1/4 c olive oil
1/2 c chopped red onion
1/4 c chopped cilantro
1/2 t salt
1 t orange zest
2 T cider vinegar

Cook black beans with garlic, chilies and orange peel, until tender; about an hour. Drain; discard garlic, chilies and orange peel. Slice and mix with remaining ingredients. Serve at room temperature.

Zhills
Crispix Peanut Butter Treat

6 c Crispix®
3/4 c peanut butter
3/4 c light corn syrup
1 bar (16.5 oz.) milk chocolate candy bar

In 3-quart saucepan, over medium heat, bring corn syrup to a boil, stirring constantly. Stir in peanut butter until well combined. Remove from heat. Stir in KELLOGG'S CRISPIX cereal until evenly coated. Spread cereal mixture in 15 x 10 x 1-inch jelly roll pan or cookie sheet coated with cooking spray or lined with waxed paper.

Melt milk chocolate bar over low heat, stirring constantly. Drizzle melted chocolate over top of cereal mixture. Chill in refrigerator. Break into bite-size pieces to serve. Store in airtight container.


forrestwolf
Refrigerator Rolls

I make rolls and bread sticks, using this old recipe, and put melted butter with/or without garlic, to change them. After a couple of days in the refrigerator, it begins to take on a sourdough taste. I always baked them on my Pampered Chef round or oblong baking stone

2 pkg of active dry yeast
1 3/4 c of warm water
2 eggs
1/2 c of sugar
1/4 c butter softened
1 t salt
6 c flour, depending on weather and your area

In a mixing bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt, and 3 c flour. Beat until smooth. Add enough remaining flour to form a soft dough.(the dough will pull away from the sides, but is somewhat sticky. Knead 6-8 minutes. I have a Kitchen Aid and allowed this to do this for me on 10). Place in a greased bowl. I always used a large plastic bowl with a lid, and refrigerate for 2 hours-to 2 days. I go longer if I want a sourdough. Place in pan, meaning, rolls, breadsticks, or whateve), cover and let rise. Then bake at 350 deg F for approximately 20 minutes


Zhills
Cabbage and Rice

I grew up on cabbage cooked just like this but my mom used to take a huge cake pan and
spread cooked white rice on the botton, layer the cooked cabbage over it, layer fried slices of kielbasa and then sprinkle shredded mozzarella all over it and put it in the oven until the cheese melted and started to brown a bit. You could just use the amount of ingredients that your family would eat. Amounts aren't that important. I do lots of dishes this way!


forrestwolf
Grands!® Cheesy Olive Poppers

3 oz cream cheese, softened
1/2 t Sriracha or hot pepper sauce
1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk or original biscuits (5 biscuits)
20 small pimiento-stuffed green olives, drained
1 egg, beaten
Poppy seed, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray.

In small bowl, mix cream cheese and Sriracha sauce.

Separate dough into 5 biscuits. Cut each biscuit into fourths. Flatten each dough piece enough to hold filling. Spoon about 3/4 t cream cheese mixture onto center of each; top with 1 olive. Wrap dough around olive; pinch seams tightly to seal. Place on cookie sheet. Brush each with egg; sprinkle with poppy seed.

Bake 10 to 15 minutes or until golden brown. Let stand 5 minutes before serving.

zhills
Spam Fries

Sauce:
1 clove garlic, minced
1 t paprika
1/2 t salt
1 c mayonnaise
1 T Sriracha sauce
1 T ketchup
Fries:
1 quart vegetable oil for frying
2 cans Spam- cut into French fry slices

In your blender, process garlic, salt, mayonnaise, Sriracha sauce, and ketchup. Blend until well combined. Pour it into a serving c, cover and place into the fridge.

Heat oil in a large skillet to 175 degrees C.

Cook fries in the preheated oil until browned and crispy on the outside and moist inside. Remove to a paper towel covered plate.

I worked with a girl from Guam who brought in Spam and rice. She said her mom told them it was "iguana rice" when they were young. It was tasty!


sue-p
Make-a-head Oriental Beef Stew

1-1/2 lb beef stew meat
2 T oil
1 c water
1/2 c onion
1 clove garlic, minced
1/4 c soy sauce
1-15 oz. can diced tomatoes
1/2 t ground ginger
1 large green bell pepper, cut in strips
2 T cornstarch
2 T water

In saucepan, brown beef in hot oil. Add water, onion and garlic. Bring to a boil; simmer, covered, for 1-1/4 hours. Cool; cover and refrigerate. When cold, skim off fat and transfer mixture to a freezer container. Label and freeze.

To Serve:
Combine frozen stew, tomatoes, soy sauce and ginger in saucepan. Cover and cook over low heat until mixture is thawed and comes to boiling, about 20-30 minutes, stirring occasionally. Add green pepper. Simmer covered for 5 minutes more. Blend cornstarch and water; stir into the stew. Cook 2 minutes until bubbly. Serve over hot white rice.

sue-p
Quick Harvard Beets

3 c sliced raw beets or (2) 16-oz cams sliced beets
1/2 c sugar
1 T all-purpose flour
1/2 c white vinegar
1/2 t salt
2 T butter
In a saucepan, place raw beets and enough water to cover. Cook until tender, about 15-20 minutes. Drain, reserving 1/4 c liquid (if using canned beets, drain and reserve 1/4 c juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Makes 6-8 servings.

Beebee
TOH Comforting Chicken N Noodles

6 oz uncooked wide egg noodles
1/4 c butter, divided
1/3 c all-purpose flour
3 t salt, divided
1-1/2 c milk
1 c chicken broth
2 T white wine or additional chicken broth, optional
4 T grated parmesan cheese, divided
1/2 lb fresh mushrooms, sliced
1 garlic clove, minced
1/8 t pepper
4 c cubed cooked chicken
Paprika

Cook noodles according to pkg directions; drain. In a saucepan, melt 1/4 c butter. Stir in flour and 1-1/2 t salt until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine or additional broth if desired.

In a bowl, combine the noodles, 1 c white sauce, 2 T Parmesan cheese, 2 T butter and 1 t salt. Transfer to a greased 3-qt. baking dish; set aside.

In a skillet, sauté mushrooms and garlic in remaining butter until tender. Stir in pepper and remaining salt. Spoon over noodle mixture. Top with chicken. Pour the remaining white sauce over chicken. Sprinkle with remaining Parmesan. Garnish with paprika.

Cover and bake at 350 deg F for 30-35 minutes or until bubbly. Yield: 6 servings.

Zhills
Guacamole Salad

1 yellow bell pepper, seeded and diced?
1 red bell pepper, seeded and diced?
1 (15 oz) can black beans, rinsed and drained?
1 (11 oz) can corn, rinsed and drained?
1/4 c diced red onion ?
1 minced jalapeño pepper, ribs and seeds removed (optional)
1 T fresh cilantro (optional)
2 t freshly grated lime zest (2 limes)
2 avocados, diced
juice of one lime
For the dressing:
1/4 c freshly squeezed lime juice (2 limes)?
1/8 c extra virgin olive oil
1 garlic clove, minced ?
1 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground cayenne pepper?

Put peppers, beans, corn, onion, jalapeño, cilantro and lime zest in a bowl. Whisk together the dressing ingredients and pour over vegetables to coat. Squeeze the juice of one lime over the diced avocado to prevent it from browning and gently mix in right before serving.

forrestwolf
Maple Pecan Pork Chops

1/4 c maple syrup
1/4 c corn Syrup
1/4 c chopped pecans, toasted
4 pork chops, boneless or bone-in
Salt and pepper
2 t Dijon mustard; I use yellow mustard
2 T corn starch
1/2 t ground ginger
1 T corn oil

Combine maple syrup, corn syrup and pecans in a small bowl; set aside.

Sprinkle chops with salt and pepper. Spread mustard on both sides of chops.

Combine corn starch and ginger in a shallow dish. Dredge pork chops in corn starch mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 to 4 minutes on each side until chops are browned. Reduce heat to medium-low. Drizzle syrup mixture over chops. Cover; cook 4 to 5 minutes or until chops are tender, turning once carefully, if desired.

digo
Easiest Chicken
4 skinless boneless chicken breasts
1 pkg organic dry Italian dressing mix 0.7 oz. (I used Good Seasons)
1 c reduced sodium chicken broth
Coat slow cooker with cooking spray, ( I used the crock pot liners). Place chicken on bottom, sprinkle the dressing mix on top of chicken. Pour the broth over chicken. Cover cook on low 4 to 6 hours.

walker
Potato Soup

1 16 oz. pkg. frozen hash brown potatoes (slightly thawed)
1 c chopped onions
1 14 oz. can chicken broth
2 c water

Bring above to a boil and then simmer for 15 minutes.

Slowly add 1 can cream of celery soup:
2 c milk
4 oz. Velveeta Cheese*
1 t dry cilantro

Simmer.
* add cheese at the end
Top with sliced green onions, if desired.

Zhills
Cornbread tastes like Marie Callendars

1 (8-1/2 oz) pkg Jiffy cornbread mix
1 c Bisquick
2 eggs
2/3 c milk
1 Tp sugar
How to make it
Mix dry ingredients.
Add eggs and milk.
Stir until ingredients are moistened.
Pour into greased 8-inch square baking pan.
Bake at 400 deg F about 20 minutes

house_cat
Roasted Red Pepper Pesto

3 T pine nuts
2 c sliced roasted red peppers
1/2 c packed fresh basil leaves
2 cloves garlic
2 T grated Parmesan cheese
2 T water, or more as needed
Salt and freshly ground black pepper

Place the pine nuts in a small dry skillet and set the pan over medium heat. Cook 3-5 minutes, until the nuts are golden brown, shaking the pan frequently to prevent burning.
Transfer the pine nuts to a blender and add the red peppers, basil, garlic, parmesan cheese and 2 T of the water. Process until smooth and thick, adding more water if necessary to create a thick paste. Season to taste with salt and pepper. Makes 1 1/2 c


Sabatini
No Fail, Sour Cream Pastry Crust

This is a recipe from Simply Recipes that I've been wanting to try for awhile now, but haven't yet. It's the "no fail" that drew me in!

Notes from the site:
Easy, no machine required, buttery, flaky pie crust and pastry crust recipe
This recipe makes enough dough for a top and bottom crust for a 9-inch pie.
Kathi's basic ratio is 1 c flour: 1 stick butter: 1/4 c sour cream: 1/2 t salt: 1 t sugar. These are the amounts for a single-crust 9-inch pie.

If you are making a 10-inch pie, use 2 1/2 c flour, 2 1/2 sticks (10 oz, 1 1/4 c) butter for a double crust, or 1 1/4 c flour, 1 1/4 sticks (5 oz) butter for a single crust.

No Fail, Sour Cream Pastry Crust:
2 c (260 g) all purpose flour
1 t of salt
2 t of sugar (for sweet recipes, otherwise skip)
2 sticks unsalted butter (1 c, 8 oz, 225 g) cubed
1/2 c (115 ml) sour cream (full fat, NOT light sour cream)

Place the cubed unsalted butter in a bowl and put in a warm spot to take the chill off.

In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).

Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into disks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to a day ahead. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. To roll out, sprinkle a clean, flat surface with a little flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a t of water, and brush lightly over the exposed crust with a pastry brush, right before baking.


forrestwolf
Cucumber-Cilantro Margarita

4 thin slices peeled cucumber
2 T fresh cilantro leaves, plus 1 sprig
2 T sugar
3 lime wedges
2 1/2 oz silver tequila
2 oz triple sec
Juice of 1 fresh lime
Large ice cubes
Kosher salt
Directions

Muddle 3 slices cucumber, 2 T cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.

Zhills
Blue Cheese Wedge Salad Recipe

For the Blue Cheese Dressing
1 c light sour cream
1/2 c mayonnaise
3 T buttermilk
3 t red wine vinegar
1/2 t Worcestershire sauce
1/4 t garlic salt
1 1/2 t freshly ground black pepper
4 oz blue cheese, reserve a few chunks for garnish
3 chives, diced, reserve a few for garnish
For the salad
1 head iceberg lettuce, cored
4 strips bacon, cooked, cooled and crumbled
4 medium size tomatoes, cut into wedges

Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.

Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges. Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks and add a few wedges of tomato on the side. Give one more sprinkle of freshly ground black pepper and serve. Serves: makes 8 wedges


forrestwolf
Roasted Sesame Eggplant

1 medium eggplant, 1 lb, cut into 1-inch dice
3 T extra-virgin olive oil
Kosher salt and freshly ground pepper
Toasted sesame seeds
Toasted sesame oil

Preheat the oven to 425 deg F. On a large rimmed baking sheet, toss the eggplant with the olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through, until golden and tender. Transfer the eggplant to a bowl. Sprinkle with sesame seeds, drizzle with sesame oil and serve.

Sabatini
Brennan's Bananas Foster

1/4 c butter, 1/2 stick
1 c brown sugar
1/2 t cinnamon
1/4 c banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 c dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Beebee
My Red Beans and Rice

1 lb red kidney beans
1 lb salt pork or 1 smoked pork bone, Honey-baked ham bone, or other ham bone
2 cloves garlic
1 t Italian seasoning
1 bell pepper
1 chopped onion
1 stalk celery
1 whole hot pepper or 1/2 t crushed red pepper in tea mesh strainer

Soak beans in water overnight. Drain and rinse.

If using salt pork, boil it 5 min. to rid of salt. Put pork in second water (hot) and add beans; water should be one-half inch above beans. Add immediately: one bell pepper, one chopped onion, celery, garlic, Italian seasoning and hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender - just before dishing out, add a pinch of Italian seasoning again. Salt to taste and serve with rice.

It is important not to add the salt during the cooking process. That would toughen the beans and ruin the dish. Also, don't put too much water or the gravy won't form (at least not until the beans have turned to mush). Just watch the beans to make sure they don't go dry. After they are brought to the boil initially, the temperature should be immediately reduced to about 3 on a scale of 1-10 so that they are just barely simmering.

Note: It takes more seasoning than listed above to REALLY flavor these beans. The crushed pepper really gives them zip, more Italian seasoning, and then when you salt them (if the ham bone hasn't been too big and meaty) put in a generous amount of salt 1/4-1/2 tsp won't be too much. Also check the recipes on the bag of beans to see how much salt they use for the whole bag, as a guideline.
Zhills
Easy Deviled Eggs

6 hard-boiled eggs
salt and pepper
2 T mayonnaise
1 T yellow mustard
2 T dill pickle relish; you can also use sweet pickle relish
paprika

Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, mustard, and relish to the yolks and mix until well combined and creamy.

Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.

Lightly sprinkle with paprika and keep in the fridge until ready to serve.

forrestwolf

Brown some onions in a tad of olive oil, add in cut up yellow squash, (5-7 small squash), and put a stick of butter on top, no water, and start out on low, and cook until squash is cooked down, and tender but not mushy. Or, then add in a small can of condensed milk, and some oregano, and a generous sprinkling of bread crumbs, and put in a casserole dish, and put your favorite cheese mixture on top, and bake as a squash casserole.


Sabatini
Mom's Easy Weeknight Macaroni

1 lb ground beef
1 medium onion, chopped
1 26 oz. can Campbell's Tomato Soup (or 3 small cans)
1 14.5 oz. can stewed tomatoes, smushed up, juice included (always Del Monte!)
1 lb medium shells or elbows

Start the macaroni cooking.

Then, in a medium pot, brown and break up ground beef until crumbly and pour off most of the fat. Add the onions and sauté along w/ the beef for a few minutes. Add the tomato soup and stewed tomatoes and simmer for 5-10 minutes.

Add beef & tomato mixture to the cooked pasta, serve, and please pass the shaker Parmesan cheese!

house_cat1
Spicy Cauliflower Stir-Fry

Serve it over rice or eat it by itself. Eat it with chopsticks to savor each bite!

1 whole head cauliflower
2 t vegetable oil
2 cloves garlic, minced
2 T soy sauce
1 whole lime or a splash of rice wine vinegar,
2 whole green onions, sliced
1 T Sriracha, or other hot sauce
Lime wedges for serving

Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.
Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.
Next ingredient: stewed tomatoes. Serves: 4

Beebee
Whole Foods Mkt Marinated Mushrooms

"A reader sent us this recipe that she's been making for over 40 years. We replaced the dried herbs with fresh oregano and parsley and added some garlic and onion to boost the flavor even more."

1 lb fresh cremini mushrooms
1/4 c finely chopped red onion
2 T extra-virgin olive oil
2 T white wine vinegar
2 t finely chopped fresh oregano
2 T finely chopped fresh Italian parsley
1 clove garlic, finely chopped
1/2 t whole black peppercorns
1/2 t coriander seeds
1/4 t fine sea salt

Clean mushrooms and remove stems. Simmer mushroom caps in salted water 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add red onion, oil, vinegar, oregano, parsley, garlic, peppercorns, coriander and salt. Stir to combine. Taste and adjust seasoning, if needed. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

wholefoodsmarket.com

forrestwolf

Here is what I just did this past week.......I cooked a ham in my pressure cooker, with just a bit of broth over it (you pick of broth), and removed the ham, cut up a whole cabbage and put in the pressure cooker with the juices from the broth/ham, a stick of butter due to amount of cabbage, and a bit of fresh garlic, cooked for 10 minutes, and have been in cabbage heaven.

Beebee
Barbecued Hamburgers

A cruel thing to do to sirloin steak, you may say, but this results in delicious and healthy hamburgers. This is a recipe given by the dietitian when my father-in-law was staying with us and suffered a heart attack and had bypass surgery. Because of the lack of fat in sirloin, it works as an occasional meal for heart patients, according to the dietitian.

1 lb lean ground sirloin
4 French rolls or hamburger buns, warmed
4 tomato slices
8 lettuce leaves
4 white onions

Press ground sirloin into four patties. Grill over hot coals or broil on a rack 3 inches from heat for 4-6 minutes on each side. Turn when juices begin to form on top of meat. Place patties on warm French rolls or buns with tomato slices, lettuce, and onion. Serve immediately.

Note: can add herbs and spices as desired, or, if you have no dietary concerns re salt, add a little. She actually called for extra-lean ground beef, and I chose sirloin.
next ingredient: cabbage

Sabatini
Roasted Red Potatoes

Scant 1/4 c olive oil
2-3 cloves garlic, lightly smashed
2 T minced fresh rosemary leaves
2 lb small red potatoes
3/4 t kosher salt
freshly ground black pepper
*The night before, put olive oil, smashed garlic cloves and minced rosemary into a small bowl, cover and refrigerate.

Preheat oven to 400 deg F.

Remove bowl of oil from fridge. Discard garlic.
Cut the potatoes in half or quarters and place in a bowl with the infused oil + rosemary, salt, and pepper; toss until the potatoes are well coated.

Dump the potatoes onto a large baking sheet and spread out into a single layer. Roast in oven for about 1 hour, or until browned and crisp. Start checking for doneness at about 40 minutes.

Flip twice with a spatula during cooking.

Remove the potatoes from the oven, season to taste, and serve.
Next ingredient: Top Sirloin, boneless


forrestwolf
Super Easy Sausage Gravy

1 lb bulk pork sausage; I use hot sausage
1 T butter
3 T flour
1 3/4 c milk
1/8 t salt
1/2 t pepper
1 dash hot sauce

Directions:
Cook sausage until no longer pink. Do Not Drain.

Stir in butter until melted.

Sprinkle with flour.

Gradually add milk. Mix well.

Add salt, pepper, and hot sauce.

Bring to a gentle boil and cook for 2 minutes, stirring constantly. Also can add a can of tomatoes and make sausage tomato gravy

Of course, serve over biscuits, flapjacks, waffles, or hashbrowns

Zhills
Avocado and Roasted Corn Salsa

2 ripe Haas avocados, diced
2 limes, juiced
1 1/2 c. chopped tomatoes (remove seeds)
1 1/2 c. fresh, roasted or grilled corn (frozen will do)**
2 scallions, chopped finely
1/2 t. salt
1/2 t. cumin
1/4 t. garlic powder
1/2 t. fresh ground black pepper

Add all the ingredients to a large bowl and toss gently to combine. Refrigerate for at least 30 minutes before serving.

**I roasted frozen corn (drizzle with oil) by putting under the broiler until kernels began to char and ADD 1/2 can black beans to this mixture! (I used the 'read

[forrestwolf]

Thanks for putting it all together...........

[walker]

Thank you, Beebee2!!