Recipes

[BExplorer]

Thanks for the recipe @GenXmuse !  Do you know approximately how many it serves?

[GenXmuse]

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@BExplorer wrote:

Thanks for the recipe @GenXmuse !  Do you know approximately how many it serves?

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Hi there!

Its really just a general recipe and you can put in the amount you want to get an approximate serving size. It's also allows you to add more of one thing than another if you want more beans, Kale or corn. It's kind of a "wing it" recipe. Lol

[aroc3435]

Pasta Salad with Earl Grey Tea Vinaigrette

Tales of a Tea Leaf the Complete Guide to Tea Cuisine

by Jill Yates  Square One Publishers, 2005, Page 161

Pasta:

4 cups cooked fusilli or other pasta (I like tri color rotini.)

1 cup diced red pepper

1 cup diceed green pepper

1 cup finely chopped red onion

Vinaigrette:

1/2 cup Earl Grey tea, prepared strong

2 Tbsp orange juice

1/2 tsp granulated sugar

1 Tbsp rice wine vinegar

1 Tbsp minced shallots

1 clove garlic, minced

1/4 tsp salt (I use less.)

1/4 tsp pepper (I prefer white pepper.)

2 Tbsp sesame oil

1/4 chopped fresh basil

To prepare the vinaigrette, place the tea, orange juice and sugar in a small pan and bring to a boil; cook until reduced to about 2 Tbsp.

Add the vinegar, shallots, garlic, salt, pepper and sesame oil to the tea mixture.  Stir in the basil and set aside.  This dressing, which doubles, can be made up to 2 days ahead.

In a large bowl toss together the cooked pasta, peppers and onion;

Drizzle with the vinaigrette and toss to combine.  Taste and adjust the seasoning, if desired.

My note:  If you like a little more zing you can add a dash of crushed red pepper flakes.  Diced cooked chicken or shrimp are nice additions if you want to make it a one dish main entree instead of a side.  Hope you enjoy it!  aroc3435

Next Ingredient:  POSTER'S CHOICE 

[GenXmuse]

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@aroc3435 wrote:

Pasta Salad with Earl Grey Tea Vinaigrette

Tales of a Tea Leaf the Complete Guide to Tea Cuisine

by Jill Yates  Square One Pyblishers, 2005, Page 161

Pasta:

4 cups cooked fusilli or other pasta (I like tri color rotini.)

1 cup diced red pepper

1 cup diceed green pepper

1 cup finely chopped red onion

Vinaigrette:

1/2 cup Earl Grey tea, prepared strong

2 Tbsp orange juice

1/2 tsp granulated sugar

1 Tbsp rice wine vinegar

1 Tbsp minced shallots

1 clove garlic, minced

1/4 tsp salt (I use less.)

1/4 tsp pepper (I prefer white pepper.)

2 Tbsp sesame oil

1/4 chopped fresh basil

To prepare the vinaigrette, place the tea, orange juice and suggar in a small pan and bring to a boil; cook until reduced to about 2 Tbsp

Add the vinegar, shallots, garlic, salt, pepper and sesame oil to the tea mixture.  Stir in the basil and set aside.  This dressing, which doubles, can be made up to 2 days ahead.

In a large bowl toss together the cooked pasta, peppers and onion;

Drizzle with the vinaigrette and toss to combine.  Taste and adjust the seasoning, if desired.

My note:  If you like a little more zing you can add a dash of crushed red pepper flakes.  Diced cooked chicken or shrimp are nice additions if you want to make it a one dish main entree instead of a side.  Hope you enjoy it!  aroc3435

Next Ingredient:  POSTER'S CHOICE 

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Omgosh, that sounds so good. I love earl grey tea. I'm so glad you had a recipe to share! Thank you 

Next Ingredient: POSTERS CHOICE

[Zhills]

Bonus time...2 for 1

Beer Bread

READY IN: 1hr 3mins   SERVES: 6-8

INGREDIENTS:

3 cups flour (sifted several times)

3 teaspoons baking powder (omit if using Self-Rising Flour)

1 teaspoon salt (omit if using Self-Rising Flour)

¼ cup sugar

(12 ounce) can beer

¼ cup melted butter 

DIRECTIONS:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
  
  
• NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do.
  Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! .

• Learn to sift, sift, SIFT! You will be amazed at the results you get.

BEER BREAD CINNAMON ROLLS

3 cups self-rising flour
3 tablespoons sugar
1 ( 12 oz. ) can beer
1 1/2 cups sugar
2 tablespoons cinnamon
1/2 teaspoon nutmeg
1/4 lb. butter, melted



In a large mixing bowl stir together flour and sugar using a wire whisk.
Stir in the beer with a wooden spoon.
Mix until flour mixture is moist.

Turn dough out onto a well floured surface and
knead until dough doesn't stick to the board. Roll out til 1/4 inch thick.

In a medium mixing bowl whisk sugar, cinnamon,
nutmeg and cloves until well blended.
Melt butter and brush on dough with a pastry brush. Sprinkle sugar mixture on dough and
roll up like a log.
Cut 1 inch thick. Place in a well greased, deep baking dish. Bake at 350 F for 25 minutes or until golden brown.


This is an old family recipe that is and has been enjoyed for
years.

Next ingredient:  Sausage (your choice)

[walker]

This is an easy recipe I usually include with any brunch I fix.  It can be made ahead and rewarmed on day of, if necessary.

Glazed SAUSAGE and Apples

2 pounds of SAUSAGE links

1/4 cup brown sugar

2 large tart apples (Granny Smith), peeled, cored, sliced

1/3 cup water

1 onion, chopped (optional)

Brown SAUSAGE, remove from heat and drain drippings; set aside.  Mix remaining ingredients together in saucepan and cook 8-10 minutes on med/lo heat.  Then add to the SAUSAGE and warm together.  Simmer until ready to serve.  Glaze will thicken as it cooks and coats the meat.

Serves 8-10.

NEXT INGREDIENT .... TOMATO SAUCE

[GenXmuse]

This is a great low carb version of lasagna. You'll just have to trust me in this lol

Turnip Lasagna

Ingredients:
4 medium turnips, sliced in 1/8th inch-thick slices,
2 cups milk,
16 oz ricotta cheese,
1 large (27 oz) can of crushed tomatoes,
2 tbsp olive oil,
2 garlic cloves, minced,
1/3 cup shredded asiago cheese,
salt and pepper to taste,
fresh parsley to garnish.

Preparation:
1. Preheat oven to 375F.
2. Place the sliced turnip in a medium pot and cover with milk. Bring to boil and simmer for about 5 minutes, until just softer but still firm. After that, drain the milk.
3. In another pot, heat the oil, add garlic and fry it for 2-3 minutes. Pour in tomatoes and simmer gently for 5 minutes.
4. Place 1/2 of the tomato sauce on the bottom of a medium oven-proof dish. Spread a third of the turnip slices. Then on each slice spread half of the ricotta cheese.

5. Put another layer of turnip slices. Cover them with another layer of ricotta and then again with turnips. Generously season with salt and pepper on top.
6. Pour over the rest of the tomato sauce and finish with the shredded asiago cheese.
7. Cover with aluminum foil and bake for about 20 minutes, until lasagna bubbles. Remove the foil and let the cheese melt until it turns gold.
8. Cool the lasagna and serve with chopped parsley on top.

Next Ingredient: GREEN BEANS

[walker]

This recipe is not new....you may already have it....if not, it is GOOD and EASY to fix!

Chicken and Vegetables....One Pan Meal

In a 9x13" baking dish, place 3-4 chicken breasts.  Around one side, place 6-8 small red potatoes quartered.  On other side (not that it really matters...mix up if you want)....place fresh GREEN BEANS.  Drizzle olive oil over it all.  Then sprinkle dry Italian dressing mix (or Italian seasoning) on top.

Cover and bake at 350 degrees for one hour.

NEXT INGREDIENT .... CREAM CHEESE

[vabreeze]

I add hot sauce and a few shakes of Old Bay Seafood Seasoning to this recipe.  

Shrimp Spread

1- 8 oz block of cream cheese, softened

½ cup mayonnaise

1 cup cooked chopped shrimp

¼ cup grated parmesan cheese

2 TBS chopped fresh parsley

2 cloves minced garlic

Beat cream cheese and mayo with mixer until blended. Add remaining ingredients and mix well. Refrigerate several hours before serving.

Next ingredient-- Rosemary

[GenXmuse]

Brussels Sprouts in Rosemary Cream Sauce

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

Ingredients

• 1 pound fresh Brussels sprouts (about 4 cups)
• 1/4 cup butter, cubed
• 1 tablespoon all-purpose flour
• 1 cup heavy whipping cream
• 1 tablespoon coarsely chopped fresh rosemary
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 cup shredded Parmigiano-Reggiano cheese
• Freshly ground pepper

Directions

• 1. Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
• 2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.

Next Ingredient: ASIAGO CHEESE