03-18-2017 04:32 PM
Celery Salad With Dates, Almonds, And Parmesan
Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
½ cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 ounces Parmesan, shaved
¼ cup extra-virgin olive oil
Crushed red pepper flakes
Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.
NEXT INGREDIENT: SAGE
03-19-2017 12:52 PM - edited 03-19-2017 12:57 PM
I am not one who eats much bread, but I love to bake it, and have many that I share with....Baking bread gives me help when I need to beat things around....
Sage Potato Rolls
1 1/2 cups buttermilk
2/3 cup water
1/4 cup sugar
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3/4 cup instant mashed potato flakes
2 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed
4 1/4 - 4 3/4 cups all-purpose flour
2 packages active dry yeast
In a medium saucepan bring buttermilk, water, sugar, butter, and salt just to boiling. (Mixture may appear curdled.) Remove from heat. Stir in potato flakes; let stand until temperature is 120F to 130F (about 15 minutes). Stir in snipped or dried sage.
In a large mixing bowl stir together 1-1/2 cups of the all-purpose flour and the yeast. Add potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Grease 2 large baking sheets; set aside. Divide each half of the dough into 12 pieces. Shape pieces into balls. Arrange on prepared baking sheets about 2 inches apart. Loosely cover; let rise until nearly double in size (about 30 minutes).
Bake rolls in a 350F oven about 12 minutes or until golden. Remove rolls from baking sheets; cool slightly on wire racks. Serve warm. Makes 24 rolls.
NEXT INGREDIENT: DILL PICKLES/DILL PICKLE JUICE
03-19-2017 04:14 PM - edited 03-19-2017 04:19 PM
Aunt Connie’s Best Chicken Salad Ever, East Carolina Style
1 pound chicken, breasts only
1-3 celery stalks, peeled and finely chopped
1 spoonful Sweet Pickle Cubes,* finely chopped
1 spoonful Dill Pickle Cubes,* finely chopped
1 spoonful dijon mustand
Several tablespoons Duke’s mayonnaise
1.Poach chicken breasts, do not overcook.
2. Meanwhile finely chop celery & pickles
3. Remove chicken and let cool. Cut into small slivers with scissors.
4. Place cut up chicken in bowl. Add celery. Add one spoonful Dijon mustard to start (at the end you can adjust and add more). Add a minimum one spoonful each of sweet and dill salad cubes (I add more sweet than dill, and several spoonfuls).
5. Scoop out mayonnaise, starting with a couple of tablespoons, mix well. Keep adding mayo until mixed well. Adjust mustard and salad cubes as needed.
7. Place in fridge for several hours to allow flavors to marry.
I would put chicken in food processor! I know it says "spoonful" but it says "adjust to taste."
Next ingredient: Tarragon
03-20-2017 10:25 PM
Thank you for the correction,
I saw the recipe for an "Easy" meal with a few ingredients by Bluff.. and I just thought it would be something great to do over night in a slow cooker.
Personally I am the worst cook and look forward to easy meals. I could not add but learn from everyone here.
03-20-2017 11:34 PM
MONTGOMERY INN BARBECUE SAUCE
5 cups ketchup
1 cup TARRAGON vinegar
2 cups sugar (1-1/2 c. white; 1/2 c. brown)
5 T, Worchestershire sauce
1-1/2 t. chili powder
1-1/2 t. Tabasco sauce
2 t. garlic powder
1 large onion, chopped fine
Blend all ingredients. Bring to a boil. Cover and simmer for 2 hours.
Makes a nice, large batch. Okay to refrigerate extras for a few days.
Next Ingredient: SWISS CHEESE
03-21-2017 11:22 AM
I just wanted to let you know how much we enjoyed the potato & carrot dish. I used Ore-Ida Shredded Hash browns and a bag of shredded organic carrots and it was SO fast and easy.
My non-veggie eating DD thought the carrots were shredded cheddar and I didn't tell her otherwise! LOL
Thanks for sharing it. I will use it often.
03-21-2017 11:23 AM
Apple Cashew Salad
2 heads green leaf lettuce, cut-up
1 or 2 (8 oz.) pkgs. shredded SWISS CHEESE
2-3 Granny Smith apples, cut into cubes
1 bottle Poppy Seed Dressing (Marzetti's brand reg or fat free)
2 cups crushed cashews (not fine)
Mix ingredients together. Refrigerate until ready to serve.
NEXT INGREDIENT .... RICE
03-21-2017 05:16 PM
Chicken Fajita Rice Bowls
salt and pepper
fresh lime juice
Scoop rice and chicken into bowls.
Top with onions and peppers.
Salt and pepper to taste.
Add fresh squeeze of lime juice.
Top with cheese and sour cream.
Next ingredient: dry mustard
03-21-2017 09:57 PM
3-4 garlic cloves, pressed
1/4 cup extra virgin olive oil
1 cup wine vinegar
1/3 cup balsamic vinegar
1/3 cup sugar
2 tablespoons dry mustard
2 teaspoons salt
1/2 teaspoon oregano flakes
1/2 teaspoon basil flakes
pinch red pepper flakes
Press the garlic cloves using a garlic press and whisk ingredients together or combine everything in a blender until smooth.
Marinate your favorite vegetables in a a glass jar or other non-metallic container in the refrigerator for at least 24 hours before serving.
Green beans, beets, mushrooms, potatoes, carrot sticks, small white boiling onions and cauliflower are good vegetables for marinating.
Can be used as Hors d'oeuvres. Make bite sized pieces and skewer with a toothpick.
Optional: For brightly colored and tender vegetables, blanch in boiling water for 30 seconds, then submerge immediately in ice water, then drain on paper towels before marinating.
NEXT INGREDIENT: CELERY
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