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03-19-2019 05:16 PM
Creamy Tuna Twist
1 cup MAYONNAISE
2 tablespoons cider vinegar
dash of pepper
4 oz rotini, cooked
1 (7 oz) can tuna, drained (or more)
1 cup frozen peas, thawed and patted dry
1 cup sliced celery
1/2 cup chopped red onion
1/4 cup snipped dill (or 1 tablespoon dried)
In a large bowl stir together first three ingredients until smooth. Add remaining ingredients, mix together well.
Cover and chill.
(sometimes I add peanuts or almonds to this)
NEXT INGREDIENT ...... RAISINS
03-21-2019 08:46 AM
An oldie but goodie ..... Serve with ham.
RAISIN Sauce
1 cup RAISINS
2 1/2 cups water
2/3 cup brown sugar
2 tablespoons cornstarch
3 teaspoons dry mustard
1 1/2 teaspoons salt
1/4 teaspoon cloves
3 tablespoons vinegar
Simmer RAISINS in water for 10 minutes. Combine other ingredients and add to cooked raisins (do not drain). Cook on med-lo until thick, stirring occasionally. Serve warm or room temperature. Refrigerate any that is leftover.
NEXT INGREDIENT ...... DICED TOMATOES, canned or
fresh
03-21-2019 03:40 PM - edited 03-21-2019 03:41 PM
Pasta Pomodoro
Ingredients:
8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta (I use rigatoni)
Pecorino Romano cheese
Easy Cooking Instructions:
Before you start… Put water on to boil for pasta.
Cut tomatoes in eighths; set aside.
Slice garlic thin.
Cut basil into strips.
Add olive oil, basil, and garlic to large skillet pan.
Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later.
Simmer for a minute or two. Do not let the garlic brown.
Add the tomatoes.
Cover and cook 15 minutes or until tomatoes become a sauce.
Add salt and pepper to taste.
Cook the pasta while tomatoes are cooking.
When pasta is ready add directly to tomato sauce in pan.
Mix and serve. Garnish with fresh basil and cheese.
Great meal for Lent!
Next ingredient: Lamb (any cut)
03-22-2019 04:37 PM
Braised Lamb Shanks with Parmesan-Chive Grits Ingredients
Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 ½ teaspoons salt and 1 teaspoon pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes. Add ½ cup dry red wine; cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and ground cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours.
Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained cooking liquid. Set aside lamb shanks, covered.
Bring 2 cups reserved strained cooking liquid to a simmer in a small saucepan over medium. Whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cooking liquid; cook until thickened and reduced by half, about 12 minutes. Set sauce aside; keep warm.
Bring 4 cups water to a boil in a medium saucepan. Whisk grits into boiling water; cook, whisking constantly, until smooth, about 45 seconds. Return to a boil; cover and reduce heat to medium-low. Cook until tender, about 20 minutes. Whisk in Parmigiano-Reggiano cheese, 1/4 cup chopped fresh chives, unsalted butter, and 2 1/2 teaspoons kosher salt.
Divide grits among 4 shallow bowls. Top each with a lamb shank; spoon sauce over top, and garnish with 2 tablespoons chopped fresh chives.
NEXT INGREDIENT: ICE
03-23-2019 10:50 AM - edited 03-23-2019 10:50 AM
Be still, My Heart! Yum!
NEXT INGREDIENT: ICE
03-23-2019 03:32 PM
Very important ingredient in a lot of my favorite recipes.....
03-23-2019 04:48 PM
Key Lime Martini
Ingredients: ICE
2 shots vanilla vodka
1/2 shot key lime juice
2 tablespoons cream of coconut (recommend Coco Lopez)
1 shot pineapple juice
Add all ingredients to a martini shaker filled with ICE. Shake vigorously and strain into a martini glass. ENJOY!
NEXT INGREDIENT..........PUDDING, any type
03-24-2019 10:26 AM - edited 03-24-2019 10:28 AM
Strawberry Pudding Cheesecake Cookies
Ingredients
Instructions
NEXT INGREDIENT: VINEGAR (ANY TYPE)
03-25-2019 07:17 AM
Hiya @forrestwolf good to see you posting my friend!
This chicken is so easy and delicious:
Easy Roast Chicken
Ingredients
1 whole free-range or corn fed chicken, broken down into 8 pieces
(or 8 of your favorite chicken pieces, skin on and bone- in preferable)
2 tbsp soy sauce
1 tbsp light brown sugar
2 tbsp red wine vinegar
3 tbsp olive oil
4 shallots, chopped
2 cloves of garlic, minced
Handful of fresh parsley
Salt and Pepper
Directions
1. Preheat oven to 425 (220)
2. In a large baking dish, combine marinade and toss with chicken. Season well.
3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
4. Garnish with lots of fresh parsley
Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#I4eY7h3sMI4gDrfG.99
Next Ingredient: Pineapple
03-25-2019 07:22 AM
Oh lookee, I just happen to have a brand new recipe I just received that includes pineapple (I really wanted to share it with you folks!):
HAWAIIAN TORTELLINI SALAD
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