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Trusted Contributor
Posts: 1,138
Registered: ‎05-15-2016

Re: MARCH 2017 RECIPE EXCHANGE GAME

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.

 

Ingredients
6 SERVINGS
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

 

Preparation
Instructions
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.

 

IMG_3115.JPG

 

NEXT INGREDIENT: SAGE

Trusted Contributor
Posts: 1,519
Registered: ‎06-20-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

[ Edited ]

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....Woman LOL

 

 

 

Sage Potato Rolls
Ingredients

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
Directions
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

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Respected Contributor
Posts: 3,718
Registered: ‎03-26-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

forrestwolf......great to see you here again!  How have you been? 

Please join us more often......

 

NEXT INGREDIENT......Dill Pickles/Dill Pickle Juice

Respected Contributor
Posts: 2,836
Registered: ‎11-15-2011

Re: MARCH 2017 RECIPE EXCHANGE GAME

[ Edited ]

 

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

Valued Contributor
Posts: 525
Registered: ‎06-06-2016

Re: MARCH 2017 RECIPE EXCHANGE GAME

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. 

Super Contributor
Posts: 440
Registered: ‎11-08-2011

Re: MARCH 2017 RECIPE EXCHANGE GAME

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

Esteemed Contributor
Posts: 5,514
Registered: ‎02-27-2012

Re: MARCH 2017 RECIPE EXCHANGE GAME

@Sassy7356

 

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.

 

NEXT INGREDIENT:

 

SWISS CHEESE

Respected Contributor
Posts: 3,718
Registered: ‎03-26-2010

Re: MARCH 2017 RECIPE EXCHANGE GAME

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

Respected Contributor
Posts: 2,886
Registered: ‎11-09-2013

Re: MARCH 2017 RECIPE EXCHANGE GAME

Chicken Fajita Rice Bowls

 

  • 4 boneless, skinless chicken thights (@ 1 1/2#) I have used boneless, skinless chicken breasts
  • 1 14-oz can black beans, drained and rinsed
  • 3/4 C brown rice
  • 1 1/2 C water
  • 1 can corn, drained
  • 1 C salsa
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 green or red bell pepper
  • 1 medium onion
  • 1 T olive oil

salt and pepper

fresh lime juice

grated cheddar

sour cream

 

  1. Cut each piece of chicken into four pieces and place on bottom of slow cooker.
  2. Sprinkle with salt and pepper.
  3. Place beans, rice, water, cumin and garlic salt in slow cooker.
  4. Cover and cook on Low 3-5 hours or until rice is cooked through - add extra salsa, if needed.
  5. In a pan on stove, heat olive oil over medium high. 
  6. Slice onion very thin and peppers to desired thickness.
  7. When oil is hot add onions and cook about 5 minutes.
  8. Add in peppers and cook an additional 5 minutes.

 

To serve:

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

Trusted Contributor
Posts: 1,138
Registered: ‎05-15-2016

Re: MARCH 2017 RECIPE EXCHANGE GAME

MARINATED VEGETABLES


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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