Esteemed Contributor
Posts: 5,480
Registered: ‎11-15-2011

Bread and Butter Pickles


6 cups cucumbers (4-5)

1 large onion

2 quarts water         

½ cup salt

2 teaspoons hot pepper sauce, divided

2 cups white vinegar

1 cup water

1 cup granulated sugar

1 cup brown sugar

1 teaspoon pickling spices

½ teaspoon turmeric

½ teaspoon yellow mustard


Wash cucumbers; slice 1/8” thick.  Slice onions thin.  Place cucumbers and onions in a brine of 2 quarts of water.  And 1/2 cup salt and 1 tsp hot pepper sauce. Add ice to keep chilled and let stand for 3-4 hours.


Drain cucumbers and onions and rinse several times with cool water.  Let stand in fresh water for 5 minutes.


Combine remaining 1 tsp hot pepper sauce, vinegar, water, white and brown sugars and spices in large pot.  Stir and bring to boil.


Drain cucumbers and onions and add to boiling liquid.  Bring to a boil again and cook for 10 mins.

Fill as quickly as possible, into clean, hot jars.  Makes 2 quarts or 4 pints.


Next ingredient:  Canned sweet peas


Esteemed Contributor
Posts: 7,831
Registered: ‎05-15-2016

Parmesan Peas and Shallots


A simple spring pea side dish with easy and delicious ingredients! Double or triple the recipe to serve more people.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 244kcal
Author Lizzie Streit, MS, RDN
  • 1 tbsp olive oil
  • 1 shallot peeled and diced
  • 3 cloves garlic pressed or minced
  • 2 cups sweet peas raw, frozen or canned
  • 1/4 cup aged parmesan freshly grated, more to taste
  • Sea salt to taste
  • Black pepper to taste
  • In a large skillet, heat olive oil over medium high heat. Add the shallots and garlic, and cook until they are tender and slightly brown, about 5 minutes.
  • Add the fresh or frozen peas to the skillet (you do not need to thaw the frozen peas beforehand), and cook for another 5-7 minutes or until the peas are tender.
  • Remove from heat and stir in the freshly grated parmesan. Season with salt and pepper to taste. Enjoy!

Next Ingredient: CABBAGE

Esteemed Contributor
Posts: 7,640
Registered: ‎03-26-2010

Colorful Coleslaw


1/2 head green CABBAGE, sliced thin

1/2 head purple CABBAGE, sliced thin

3 mini sweet peppers (two different colors), sliced thin

2 whole carrots, shredded

1/2 cup mayonnaise

1/2 cup whole milk

1 tablespoon sugar

1 teaspoon white vinegar

1/4 teaspoon salt

Couple dashes hot sauce

2 cups Cilantro leaves

Peanuts for crunch, optional


Combine green CABBAGE, purple CABBAGE, sweet peppers and carrots in a bowl.  In separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce.  Pour over CABBAGE mixture.  Toss to combine.  Add the cilantro at very end.  Cover and refrigerate for 2 hours.


(A Ree Drummond recipe)



Esteemed Contributor
Posts: 7,640
Registered: ‎03-26-2010

Parmesan ZUCCHINI Bread


3 cups all-purpose flour

3 tablespoons grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1 cup buttermilk

1/3 cup sugar

1/3 cup butter, melted

1 cup shredded peeled ZUCCHINI

1 tablespoon grated onion


Combine flour, Parmesan cheese, salt, baking powder and baking soda.  In a separate bowl, beat the eggs, buttermilk, sugar and butter.  Stir into the dry ingredients  just until moistened.  Fold in ZUCCHINI and onion.


Pour into a greased and floured loaf pan (9x5").  Bake at 350 for 1 hour or until toothpick comes out clean.  Cool for 10 minutes.  Remove from pan, slice and enjoy!



Esteemed Contributor
Posts: 7,831
Registered: ‎05-15-2016
Fresh strawberry salsa
Total Time
12 min
12 min
0 min
This fruity salsa is versatile - great to scoop up with plantain or cassava chips for an island-inspired appetizer, or served as a side garnish sauce for grilled chicken, pork or even ham. The addition of pepper and onion balances the sweetness of the berries well. The quick salsa tastes best soon after preparing it, before the berries release their juices too much, so make only as much as you'll use in a single sitting.


1 pound(s), diced

Uncooked red onion(s)

9 Tbsp, chopped


9 Tbsp, or mint, fresh, chopped

Jalapeño pepper(s)

3 Tbsp, minced (or to taste)

Fresh lime juice

2 Tbsp

Lime zest

1 tsp, finely grated

Table salt

½ tsp, or to taste

Ground cumin

½ tsp, or to taste

  1. Combine all ingredients in a medium bowl. Yields about 1/3 cup per serving.

Next  Ingredient: TORTILLA CHIPS

Valued Contributor
Posts: 566
Registered: ‎07-17-2019


[ Edited ]

Mexican Casserole


1 lb ground beef

1 pkg taco mix

1 cup salsa

1 can Rotel diced tomatoes 

1 can black beans drained

Tortilla chips

2 cups shredded cheese - Cheddar, taco style

sliced black olives, green onions

sour cream optional


In large skillet brown meat with pkg taco seasoning. Drain.

Stir in salsa, Rotel,

Reduce heat and simmer for 20 minutes.

Stir in can of drained black beans.


Spray with PAM  9x13 oven proof dish

Cover bottom with handfuls of Tortilla chips

Spoon meat mixture on top.

Cover with shredded cheese

Add sliced black olives, sliced green onions.


Bake in preheated oven 350 degrees for 30 minutes until cheese is melted.

Serve with sour cream, shredded lettuce and tomatoes. Optional.

next ingredients: onions

Valued Contributor
Posts: 566
Registered: ‎07-17-2019


[ Edited ]


Esteemed Contributor
Posts: 7,831
Registered: ‎05-15-2016

Thanks for the recipe @Zaimee My husband will have a field day eating this. I'll give it a try this weekend. 

I'm on a bit of a salsa kick these days so here's another one!


Moroccan Watermelon Salad with Pistachio




Moroccan Watermelon Salad with Cucumber, pistachios, parsley, mint, onion and optional crumbled feta…refreshing, simple and delicious!

  • 45 cups watermelon cut into ¾1 inch cubes
  • 4 Turkish cucumbers (or one English) cut into ¾ inch cubes
  • ¼ Cup thinly sliced red onion
  • ½ Cup chopped mint
  • ½ cup chopped Italian parsley
  • ¼½ cup crumbled feta cheese (optional)
  • ¼ cup toasted pistachios
  • ¼ Cup olive oil
  • ⅛ Cup red wine or white balsamic vinegar
  • ½ tsp salt, more to taste
  • cracked pepper
  • a pinch ground clove (or allspice, both optional)

  1. Place watermelon, cucumber and onion in a large bowl. Add herbs, optional feta and pistachios.
  2. Gently mix.
  3. Add olive oil, vinegar, salt and pepper and mix to incorporate.
  4. Taste and adjust salt… you made need more if not adding feta.

Next Ingredient: LEMON ZEST


Valued Contributor
Posts: 566
Registered: ‎07-17-2019

@GenXmuse  I bought feta on Monday  with the intention of making a salad but the watermelon did not look good. Instead I made Greek shrimp with feta that DiAnne posted back in July. Delicious.


I posted onions because I had made a French Onion Chicken recipe last night very tasty.


 Hopefully, the watermelon will be fresh this week and I will try your recipe! Thx.

Esteemed Contributor
Posts: 7,640
Registered: ‎03-26-2010


[ Edited ]

Clams and Linguine


1/4 cup olive oil

3 cloves minced garlic

1/3 cup chopped onion

1/2 cup fresh chopped parsley

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Juice of 1 whole lemon plus all of its LEMON ZEST

2 cans of chopped clams with juice


Saute' onion and garlic in olive oil.  Add oregano, salt, pepper...and juice only from clams.  Simmer to reduce sauce to 1/3 cup of liquid.  Add clams, parsley, lemon juice and LEMON ZEST.  Turn off heat.  Cover and set aside to keep warm.  Cook one box of linguine.  Serve sauce over linguine.  Add grated Parmesan cheese on top if desired. Serves 4.