Recipes

[LilBitMissty]

NOVEMBER 2011 RECIPE EXCHANGE GAME....RECAP

forrestwolf
HOT BUTTERED RUM BATTER

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

YouGoGirl
Under The Sea Jello Salad

1 can pear halves in syrup (16 oz size) -- undrained
1 package gelatin, lime flavor (4-serving size)
1 cup boiling water
1/4 cup cold water
1 tablespoon lemon juice
1 package cream cheese (8 oz size) -- softened
1/4 teaspoon ground ginger
Salad greens (optional)
Seedless red grapes (optional)

Drain pears, reserving 1/2 cup syrup. Dice pears. Set aside.
Dissolve gelatin in boiling water. Add reserved syrup, cold water and lemon juice. Measure 1 1/4 cups gelatin into 8- by 4-inch loaf pan. Chill until set but not firm.
Place cream cheese in blender. Cover. Blend at low speed until smooth and creamy. Very slowly add remaining gelatin and ginger. Blend at low speed until smooth, about 15 seconds. Chill until thickened.
Fold in pears. Spoon over gelatin in pan. Chill until firm, about 2 hours. Unmold. Garnish with crisp salad greens, additional pears and grapes, if desired.

walker
Celery Stuffing

2 cups toast crumbs
1 cup diced celery
1 small onion, minced
4 Tablespoons melted butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage

Toast bread; crumble into small pieces to make 2 cups.
Fry celery and onions in butter a few minutes. Add seasonings and then combine with toast crumbs. Add a little water as needed; mix thoroughly.

bizziebee007
Turkey Marinade:

1 liter Gingerale
1 small can frozen OJ concentrate
1 cup honey
1/2 stick of butter or margarine

Put your turkey in a plastic oven bag. Pour the Gingerale over the bird; then slather the bird with butter. gently press the frozen OJ concentrate into the butter; then drizzle the honey over the butter and OJ concentrate. if desired you can add dry seasonings at this point (garlic, salt, pepper, etc.)
seal bag (per directions) and roast your bird til done.

forrestwolf
Ricotta Cookies

1/2 pound butter
1 3/4 cups white sugar
2 eggs
15 ounces ricotta cheese2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 1/2 cups confectioners' sugar
1 teaspoon almond extract
1/4 cup colored candy sprinkles

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
Bake 8 to 10 minutes in the preheated oven, until lightly browned.
In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles

Usually quiet
Tex-Mex Sundaes
Recipe courtesy Paula Deen

12 sundaes

Vegetable oil, for frying
12 fajita-size flour tortillas
1/2 cup sugar
1 tablespoon ground cinnamon
Homemade Cinnamon Ice Cream, recipe follows
1 (20-ounce) jar chocolate flavored syrup
1 (10-ounce) jar maraschino cherries with stems

In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.
In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool. (Can be done 1 day ahead.)
Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream. Drizzle with chocolate syrup, and top with a cherry. Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.

Homemade Cinnamon Ice Cream:
1 quart half-and-half
2 cinnamon sticks
1 pint heavy whipping cream
2 (14-ounce) cans sweetened condensed milk
Up to 2 quarts milk, as needed
In a 2-quart saucepan, combine half-and-half and cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks and chill for 4 hours.

With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk and continue to beat until stiff peaks form. Add chilled half-and-half.
Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer's directions.
Yield: 4 to 6 quarts

Islandgirl7032
Okra and Tomatoes

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cup fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

forrestwolf
Guacamole with Pomegranate

Ingredients:
1/3 cup white onions, finely chopped
2 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
4 large ripe avacado
4 tablespoons fresh lime juice
3/4 cup pomegranate seeds
4 tablespoons cilantro

In a food processor, grind onion, chiles, and salt and cilantro a coarse paste. Add paste to peeled, cored and chopped avacado. Mash with fork to desired consistency. Stir in the lemon juice and fold in the pomegranate seeds

Islandgirl7032
Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

walker
A Taste of Home recipe........
Turkey Wild Rice Salad

2 cups cubed cooked turkey (or chicken)
2 cups wild rice (or brown rice)
1 cup seedless red grapes, halved
1/2 cup diced sweet red pepper
1/2 cup chopped celery
1/2 cup dried cherries (or craisins)
1/2 cup chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

Mix first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

Beebee2
Sautéed Vegetables With Eggs

1 T olive oil
1/2 c chopped onion
1 sm garlic clove
1/2 c coarsely chopped green bell pepper
1/2 c coarsely chopped peeled tomato
1/2 c coarsely chopped mushrooms
2-4 eggs
salt and pepper
sweet paprika
minced fresh or dried crumbled oregano
hash browns, for accompaniment

Sauté onion and garlic in oil until onion is transparent; add vegetables and cook, stirring, for one to two minutes.
Break onto the surface of the vegetables 2-4 eggs and sprinkle to taste with salt and pepper, paprika, and oregano.
Cook, uncovered, over low heat until eggs have set. (It's not fast and you may want to eventually cover the pan to speed up the process.)
Serve for supper with hash browns.
Note: Veggies can be varied according to what’s available.

SydneyH
Emeril's Acorn Squash Soup

3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Granny Smith apple, cored and chopped
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups low sodium chicken stock or vegetable broth

Method: Preheat oven 400 degrees F.
On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.
In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the chicken stock. Simmer for 15 to 20 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender.
(Alternatively, in batches, puree in a blender or food processor and return to the pot.)
To Serve:
Remove from the heat and ladle the soup into bowls. Serve with warm bread if desired.
Yield: 4 to 6 servings.

bizziebee0777
orange glazed carrots:

2 cups chopped carrots (bite size pieces)
1/2 stick butter
1 1/2 cups gingerale
1 cup orange juice
1 tsp. cornstarch
1/2 cup honey
2 tsp. sugar

In a large saucepan add the gingerale and butter and heat til butter melts. add carrots and cook til tender about 10-15 minutes. reduce heat a little and add the orange juice, honey, sugar and cornstarch. stir til thickened and coated well. serve immediately. NOTE: if you don't like the flavor of orange juice, you can omit it and you will have honey flavored carrots instead

forrestwolf
ASPARAGUS CASSEROLE

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Preheat the oven to 350 degrees F.
Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and Let cool.
In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
In a separate bowl, add panko, paprika and butter. Mix well to combine.
Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

walker
Farmer's Casserole

3 cups frozen shredded hash brown potatoes (thaw for about 30 minutes)
3/4 cup shredded cheddar cheese
1 cup diced ham
1/4 cup sliced green onions
4 beaten eggs
1 12 oz. can evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Grease 2 quart square baking dish. Arrange potatoes evenly in bottom of the dish. Sprinkle with cheese, ham and green onions.
In a medium bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake uncovered, 350 oven, for 40-45 minutes (or 55-60 minutes if made ahead and chilled) til center is set. Let stand about 5 minutes.
This recipe is easy to double and put in a 9 x 13" pan...bake at least 60 minutes.

forrestwolf
BAKED MASHED POTATOES

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces (I PREFER RED POTATOES, UNPEELED)
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.

bizziebee007
Incredibly Good Lemon Squares:

·Crust:
·2 sticks butter
·2 cups flour
·½ cup confectioner’s sugar

·Filling:
·4 eggs
.zest of 2 lemons
·juice of 2 lemons
·2 cups sugar
·4 tablespoons flour
·1 teaspoon baking powder
·pinch salt

·powdered sugar for the top
Preheat your oven to 350*F. To make the crust, cut the butter into pieces and put that into a bowl with the flour and powdered sugar. Mix with fingers until it looks like cornmeal and put in a 9 x 13 pan. Pat it down just on the bottom with your fingers and put into the preheated oven -- let cook for 15-20 minutes until a pale golden brown. While the crust is cooking, make the filling: In a bowl whisk together the eggs just to break the yoke. To the eggs add the zest of 2 lemons, juice of 2 lemons (no seeds), sugar, flour, baking powder, and salt. Whisk together just until incorporated. As soon as the crust is done baking add the filling and put right back into the oven. Don’t worry about letting the crust cool down. Cook for another 20 minutes. When they come out, add some sifted powdered sugar on top. When the bars are cooled, just cut and serve!

YouGoGirl
Coconut Cake

1 white cake mix, mix as directed on box, but add 1/4 cup real mayo.

mix cake mix and ingredients, pour into a greased & floured 13x9-inch
cake pan. Bake in a preheated oven following box directions.

Frosting:
1 - 8 oz. cream cheese, softened
1 stick butter, softened
16 oz. powdered sugar.
Use heavy whipping cream to blend ingredients together,
mix until frosting is spreading consistency.
Frost cooled cake & sprinkle with coconut.

** I used to buy Betty Crocker cake mixes, but they changed their mixes from
18.25 ounce to 15.25 ounces, so I will not buy them, Duncan Hines hasn't changed
theirs so far, just wanted to mention this, so everyone's recipes using cake mixes
will turn out.**
This frosting is very creamy and not to sweet
This frosting is also good on carrot cake & spice cake.

sue-p
Oatmeal Banana Cookies

3/4 cup shortening
3/4 cup sugar
1/4 cup brown sugar
1 egg
1 cup mashed bananas
1-1/2 cups flour
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
2 cups quick-cooking oats
1/2 cup raisins

Cream shortening and sugars; add egg and blend thoroughly.
Stir in bananas and remaining ingredients.
Drop by teaspoonfuls onto greased baking sheets.
Bake in 375 degree oven until lightly browned and no imprint remains when touched (10-12) minutes.
Amount: 5 dozen cookies.

forrestwolf
MARASCHINO CHERRY POUND CAKE

1 1/2 cups shortening
6 eggs
1/2 teaspoon baking powder
1 tablespoon butternut flavored extract
3 cups white sugar
3 3/4 cups all-purpose flour
3/4 cup milk
3/4 cup maraschino cherries, chopped3 ounces cream cheese
1/4 cup butter, softened
2 cups sifted confectioners' sugar
1/4 cup maraschino cherries, chopped1/2 cup flaked coconut (optional)

In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

Beebee2
Suzy Weaver‘s Oven Baked Brussels Sprouts with Bacon and Lemon Basil Cream Sauce

4 strips smoked bacon, diced about 1 c
1 shallot , minced, about 2 T
Zest of 1 lemon, minced, about 1 T
1 pint heavy cream; do not substitute milk or half and half
1 c chopped fresh basil
salt and fresh ground pepper
2 lb small fresh Brussels sprouts, tough outer leaves removed, cut in half lengthwise and washed thoroughly
1 c fresh breadcrumbs* mixed with: 1 c freshly grated parmesan cheese and fresh ground pepper
2 T chilled unsalted butter, cut into small pieces

Set oven rack in middle position of the oven and preheat to 400 deg F.
Butter the inside of a 9 x 13-inch glass baking dish and arrange Brussels sprouts in a single layer, cut side up.
Cook diced bacon in a medium saucepan over medium heat, breaking it up with a fork as it cooks, until softened. Add shallots and continue to cook until bacon is slightly crisp. Drain off excess fat. Whisk in cream, basil, salt and pepper and cook over medium heat for 5 minutes, stirring often.
Pour cream sauce over Brussels sprouts. Top with an even layer of breadcrumb mixture. Sprinkle the top with pieces of chilled butter and bake, uncovered, for 30 minutes. If the top browns too quickly, set a piece of foil loosely over the top. Serve hot.
* For fresh breadcrumbs, try using some leftover Focaccia or French baguette, toasted and crumbled fine. Season with some Cajun seasoning, garlic powder and thyme; have fun with it!

walker
Cranberry Sauce

4 cups fresh cranberries (rinse).......... (about 2 bags)
2 cups sugar
1/4 cup brandy
1/4 cup sugar

Place cranberries in a 9 x 13" baking dish. sprinkle with 2 cups sugar. mix together gently......bake at 350 for 30 minutes ...stirring occasionally....remove from oven....stir in brandy.....and 1/4 cup sugar...cool....and refrigerate.........yields about 2 cups.....keep refrigerated.

YouGoGirl
Roasted Red Onions ....... Recipe Courtesy Tyler Florence

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

walker
Corn-bread Dressing for Roast Turkey

1/2 cup butter or margarine
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped greenpepper
1 cup chopped nuts (optional)
6 cups corn-bread crumbs
6 cups soft bread crumbs
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons poultry seasoning
2 eggs, well beaten
1 to 1 1/2 cups broth from cooked giblets (or use chicken broth)

Heat half the butter in frypan. Add celery, onion, green pepper, and nuts; cook over low heat 5 minutes. Cut rest of butter into small pieces; mix lightly with corn-bread, bread crumbs and seasonings. Add eggs; sprinkle cooked broth over mixture. Toss lightly to mix. Stuff turkey lightly. Roast in preheated 325 oven until stuffing is well heated in center (at least 165). Yield stuffing for 12 lb. turkey.

bizziebee007
FILLED CARROT CAKE (Recipe Courtesy of the Frog Commissary)

1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

pecan Cream Filling:
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter
1-1/4 cups chopped pecans
2 tsp. vanilla

Cream Cheese Frosting
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract
1-1/2 cups shredded, sweetened coconut

Pecan cream Filling:
· In a heavy saucepan, blend well the flour, sugar and salt.
· Gradually stir in the cream. Add the butter.
· Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally.
· Cool to lukewarm.
· Stir in the nuts and vanilla.
· Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

· Carrot Cake:
· Preheat oven to 350°F.
· Have ready a greased and floured 10" tube cake pan.
· In a large bowl, wisk together the corn oil and sugar.
· Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
· Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one.
· Combine well.
· Add the carrots, raisins, and pecans.
· Pour into the prepared tube pan and bake for 70 minutes.
· Cool upright on a cooling rack.
· If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

· Cheese Cream Filling:
· Cream the butter well.
· Add the cream cheese and beat until blended.
· Sift in the sugar and add the vanilla.
· If it is too soft to spread, chill a bit.
· Chill if not using immediately, but bring to room temperature before spreading.

· Assembly:
· Preheat oven to 300°F.
Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly.
· Toss the coconut occasionally while it is baking so that it browns evenly.
· Cool completely.
· Have the filling and the frosting at a spread able consistency. Loosen the cake in it's pan and invert onto a serving plate.
· With a long serving knife, carefully split the cake into three horizontal layers.
· Spread the filling between the layers. Spread the frosting over the top and sides.
· Pat the coconut onto the sides of the cake

forrestwolf
Cabernet-Braised Short Ribs with Dried APRICOT

4 pounds beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces
1/2 cup all-purpose flour
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. butter
1 Tbsp. olive oil
1 onion (about 10 oz.), chopped
5 cloves garlic, chopped
2 1 /2 cups Cabernet Sauvignon
2 Tbsp. Dijon mustard
1 cup dried apricots

Rinse ribs and pat dry. In a paper bag, combine flour with 1 tablespoon each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture.
In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but about 2 teaspoons fat in pan.
Reduce heat to medium and add onions and garlic to pan.; stir often until onions are limp, about 6 minutes. Stir in wine, mustard, and apricots, then return short ribs to pan. Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, about 2 to 2 1/2 hours.
With tongs or slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduce to about 3 cups. Season to taste with more salt and pepper. Pour juices over ribs.

Islandgirl7032
Bacon Wrapped Scallops

10 uncooked sea scallops
10 bacon strips, halved widthwise
Lemon wedges

Wrap bacon around scallop and secure with a toothpick. Place on baking sheet or broiler pan. Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is crisp. Squeeze lemon over each. Serve immediately.

forrestwolf
MASHED POTATOE MAINE LOBSTER MARTINIS

2 poundsYukon Gold potatoes, peeled, cubed
4 clovesgarlic, peeled
1½ teaspoons salt
½ cupsour cream
¼ cup marinated sundried tomatoes, finely chopped
1/3 cup sundried tomato oil
1 teaspoon angostura bitters or vermouth
1 teaspoonlemon zest, coarsely grated
2 teaspoonsfresh lemon juice
½ teaspoonTabasco sauce
2 cups cooked Maine Lobster meat, cut into bite-size pieces
8 each small endive leaves
1 teaspoon thyme leaves, finely chopped
8 each pimento-stuffed olives

Combine potatoes, garlic and salt in enough water to just cover mixture in small saucepan. Cook until tender; drain, reserving 1/2 cup liquid.Mash potatoes and garlic and whip in sour cream. Add enough liquid to make potatoes creamy, but still thick. Stir in the tomatoes; keep warm.
Combine reserved tomato oil, bitters or vermouth, lemon zest, lemon juice and Tabasco in small jar, mixing well; set aside.
To serve, place equal amount of potatoes in martini or other footed shallow goblets; top with Maine Lobster. Place 2 endive leaves into each, sprinkle with thyme and drizzle with oil. Spear 2 olives each onto 4 cocktail picks and serve with martinis.

bizziebee007
FROZE FRUIT:

sweet seedless watermelon (cubed)
chunk pineapple (fresh or canned)
cherry VODKA
Place fruit in a container w/a tight fitting lid. Pour cherry VODKA over fruit and freeze for several hours or overnight. serve fruit with toothpicks inserted. enjoy!

forrestwolf
TIROPETA (GREEK CHEESE PIE)

1 lb. feta cheese, crumbled
1 1/2 lb. cottage cheese
1/2 c. grated Romano cheese
3/4 tsp. white pepper
8 eggs, well beaten
3 sticks butter, melted
12 sheets filo dough

For filling, combine cheeses, pepper, eggs and 1/2 cup (1 stick) melted butter. Mix well.
Grease 9 1/2 x 13 x 2 inch pan. Place sheet of filo in pan, brush with butter. Repeat this procedure with 5 sheets of filo, brushing each with butter. Spread with cheese filling. Top with 6 buttered sheets of filo. Carefully seal edges. Make slits on top or cut into serving pieces.
Bake 40 to 45 minutes at 350 degrees. Test by sticking toothpick in center; it should come out clean. Filo on top should be golden brown. Can be reheated for 10 to 15 minutes; it will puff up. Microwave reheating is not recommended.

ZhillsGem
Arroz con Pollo

1 1/2 tablespoon olive oil
1/4 cup onion, diced
1/4 cup bell pepper
1/2 teaspoon garlic, minced
1 cup white rice
1 1/2 cup chicken broth
1/2 teaspoon saffron

Heat the oil in a heavy saucepan. Add the onion, bell pepper and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low.
Cook for 20-25 minutes or until the liquid is absorbed.

bizziebee007
Chinese Honey Walnut Chicken or Shrimp:
Recipe from: asiancookingmadeeasy on YT

Candied Walnuts:
1 cup whole walnuts (I used ½ walnuts and ½ pecans)
1 tblsp. butter
2 tblsp. white sugar

Melt butter in a small pan on medium heat.Add nuts and turn heat upto high, stirring constantly for 1-2 minutes.Reduce heat back to medium and add sugar.Continue stirring for another minute.Remove nuts to a bowl.

Sauce:
3 tblsp. Mayo (Hellman’s preferred)
1 tblsp. Honey
2 tblsp. Sweetened condensed milk
½ tblsp. Lemon juice

Mix all ingredients together til smooth and creamy.Set aside.

Chicken:
3 boneless, skinless chicken breasts -- all fat removed

cut chicken into 1” or bite size cubes)

OR

Shrimp:1 lb. cleaned, shelled, deveined medium shrimp (tails removed)

1 cup AP flour
1 tsp. white sugar

½ tsp. salt
Pinch pepper
1 cup water

Mix dry ingredients together and gradually add water, stirring to make a thin batter.Add chicken or shrimp in small batches to batter.
Heat peanut oil (I used vegetable oil and it was fine) in a large, deep pan or Wok til hot and bubbly.Add the chicken or shrimp to hot oil and cook approximately 5-7 minutes until done or golden brown;Remove cooked pieces to a plate lined with paper towels to drain.When all the pieces have been fried, put them in a serving bowl and toss w/sauce and nuts.Serve over white rice.

walker
Easy Pork Chops in Foil
4 pork chops (loin with bone are good)
1 Tablespoon lemon pepper
8 Tablespoons butter (can use less..see note)
8 Tablespoons olive oil
4 teaspoons Worchestershire Sauce

Preheat oven to 400 degrees. Tear off a generous square of aluminum foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper. Put 1 Tablespoon butter and 1 Tablespoon olive oil in the middle of each square of aluminum foil.
Put the peppered chops on top of the butter and oil. Put 1 Tablespoon of butter and 1 Tablepoon olive oil on top of each chop. Add 1 teaspoon worchestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35-40 minutes.
* I love this recipe. The pork chops come out so moist. It is an easy recipe to fix and I have used it for just 2 pork chops as well...just reduce ingredients. I also do not put butter and olive oil on both sides of pork chops....I just do one side. I put chops in a pyrex dish for baking.

Chicagoan
BACON - WRAPPED WATER CHESTNUTS SAUCE

1 stick butter
3/4 c. brown sugar
6 tbsp. ketchup
1 tsp. dried mustard
3 tbsp. Worcestershire sauce
4 cans whole water chestnuts
Bacon

Sauce: Melt butter in saucepan and add remaining ingredients. Stir until mixture is simmering.

Directions For Wrapping Water Chestnuts:
Cut bacon into pieces big enough to wrap around water chestnut and place on cookie sheet seam down. After wrapping all chestnuts I put filled cookie sheet into freezer until they are firm enough to place in plastic bags until I am ready to cook them.

Cook seam down in cake pan or something deep enough to hold excess grease at 350 degrees until browned. Drain on paper towels.
To Serve: Put baked water chestnuts in a crock pot and pour the sauce over them and cook on low just to keep warm.

bizziebee007
STUFFED CREAM CHEESE APPETIZER:

1 brick cold cream cheese; cut into thirds lengthwise w/unwaxed dental floss
Put one layer of cream cheese down and top with chopped sundried tomatoes in oil; next layer of cream cheese; top with chopped canned artichoke hearts (drained) mixed w/pesto sauce; next layer of cream cheese; top w/chopped smoked almonds pressed into cream cheese.
Wrap in plastic wrap for at least 2-3 hours; let stand 20 min. before serving w/asstd. crackers

forrestwolf
Maple Shrimp & Chicken with Veggies

1/2 - 3/4 cup maple syrup
1/3 cup broccoli flowerettes
1/3 cup mushroom slices
1/2 Lb. shrimp (32 - 36)
1/2 Lb. chicken breast, cut up
1/2 cup carrots, Julienne
1/2 cup onions, Julienne
1/2 cup celery, Julienne
1/2 cup green pepper, Julienne
dash of white wine

Saute veggies in a saucepan with a little oil until tender
add shrimp and chicken; cook until meat is almost done
add maple syrup and a dash of white wine
Finish cooking and serve over rice or chow mein noodles

Chicagoan
CHICKEN PONZU OVER RICE

1 tablespoon sesame oil
2 teaspoons roasted garlic
1/2 cup sliced green onions
8 ounces fresh mushrooms, sliced
1/2 of a green bell peppers
1 3/4 lbs boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces canned water chestnuts, sliced
1/3 cup kikkoman ponzu sauce
2 tablespoons molasses
2 -3 cups cooked rice

To make roasted garlic:.
Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic.

To make chicken ponzu:.
Preheat large sauté pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.

forrestwolf
BAILEY'S IRISH CREAM CHOCOLATE TRUFFLES

1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 c heavy cream
1 T butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey's and cream.
Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter.
Refrigerate overnight, or several hours.
Using two large spoons or a small ice cream scoop, form small balls.
Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.

Doxie
Grilled Shrimp with Truffle Oil Vinaigrette

16 large shrimp, uncooked
3 tablespoons extra-virgin olive oil
1/2 cup white truffle oil
1/4 cup fresh-squeezed lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat barbecue grill (oil hot grill to help prevent sticking).
Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.
In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.
When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.
To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.

Zhills Gem
Easy BBQ Chicken

1 chicken, cut up
1 onion, chopped
10 oz. Coke (not diet)
1 sm. bottle ketchup (10 oz)
1/2 tsp. liquid smoke*
1/2 tsp. salt
1/4 tsp. pepper
* more can be added to taste

Put in crockpot in order listed. Stir once.
Cook on low overnight or in morning until dinnertime.
I made mine in a pressure cooker.
I have also added liquid smoke to burgers and ribs
when cooking in my kitchen, not on an outside grill.

sue-p
Asian Coleslaw with Candied Walnuts

4 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrots
2 tbsp. chopped cilantro
1/2 cup Kikkoman Lime PONZU
6 tbsp. sesame oil
1/4 cup orange juice
1/2 tsp. grated ginger
1 cup candied walnuts*

In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together PONZU, sesame oil, orange juice, and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts*.

*To make Candied Walnuts:
Place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 tsp. vanilla and 1/2 tsp. cinnamon. Spread walnuts on aluminum foil to cool.

forrestwolf
GREEK ROAST LAMB

1 (4-pound) leg of lamb
2 cloves garlic, peeled, halved
1 teaspoon sea salt
Black pepper, to taste
¼ cup fresh lemon juice
3 tablespoons butter, melted
1 medium onion, finely chopped
1 cup dry white wine
½ cup water
18 small white potatoes
¼ cup olive oil

1) Preheat oven to 325°F.
2) Make 4 small slits in lamb; insert garlic into slits. Season lamb to coat with salt and pepper. Combine lemon juice and butter in a small bowl; brush liberally over lamb to coat.
3) Place lamb in a roasting pan; add onion, wine, and water. Cover and bake 2 hours.
4) Remove lamb from oven; increase heat to 375°F. Toss potatoes in oil; add to roasting pan. Bake until lamb is cooked through, an additional 60 to 90 minutes, basting with pan juices every 15 minutes. Serve warm.

vabreeze
Lemon-Mint Pound Cake with Strawberries

1/4 cup sugar
1/4 cup loosely packed fresh mint leaves
3/4 cup butter, softened
2-1/C flour
2-1/4 cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 jar (10 ounces) lemon curd
1 quart fresh strawberries, sliced

Place sugar and mint in a small food processor; cover and process until blended. Set aside.
In a large bowl, cream butter and 1-3/4 cups confectioners' sugar until light and fluffy. Beat in 4-1/2 teaspoons reserved mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup cream. Stir in lemon juice and peel.
Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners' sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside.
In another bowl, combine strawberries with the remaining mint mixture and confectioners' sugar. Slice cake; serve with strawberry mixture and lemon cream. Yield: 12 servings.

forrestwolf
BROILED MONKFISH IN GINGER

4 Monkfish Fillets
1/2 cup light Soy Sauce
1 Garlic Clove, minced
1 Tbsp fresh Ginger, grated
White Pepper, to taste

Mix soy sauce, garlic, ginger and pepper in a large bowl, then marinate the monkfish fillets for several hours in the refrigerator, turning once. Transfer fish to a broiler pan and broil for 8-10 minutes until fish flakes easily with a fork. Serve broiled Monkfish with brown rice and your favorite fresh vegetable.

bizziebee007
CHEESY BEER BREAD

1 package active dry yeast (2 ¼ tsp)
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter
10 ounces beer, at room temperature
4 ounces shredded or diced processed American cheese
4 ounces shredded or diced Monterey Jack cheese

On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf.
NOTE: i used a blend of cheeses: sharp, mozzerella, asiago, parmesan and it was very good.

forrestwolf
COCA COLA CAKE

2 c. cake flour
2 c. sugar
2 sticks butter
3 tbsp. cocoa
1 c. Coca Cola
2 eggs, beaten
1/2 c. buttermilk
1 tsp. soda
1 1/2 c. miniature marshmallows
1 tsp. vanilla

Combine cake flour and sugar. Heat butter, cocoa, and Coca Cola to a boil. Combine buttermilk, soda, marshmallows, and vanilla. Pour boiling Coke mixture over flour and sugar. MIX IN SAME PAN) Mix thoroughly. Add to eggs/buttermilk mixture and beat well. Bake in greased flat cake pan at 350 degrees for 30 to 35 minutes.( 9X13 PAN)
(THIS HAS A STRANGE SMELL, BUT GET OVER THAT )

COLA FROSTING:
1 stick butter
3 tbsp. cocoa
6 tbsp. Coca Cola
1 lb. confectioners' sugar
1 c. chopped nuts
1 tsp. vanilla

Combine butter, cocoa, and Coca Cola and boil. Pour above boiled mixture over confectioners' sugar. Add chopped nuts, vanilla, and blend thoroughly. Spread over warm cake.

Zhills Gem
White Sangria

1/2 cup of simple syrup (1/2 cup each white sugar and water in a pan..
bring to boil for 2 minutes then cool)

1 Bottle of white wine (Chablis or Chardonnay)
3 oranges (sliced) or 1 cup of orange juice)
1 lemon (sliced)
1 lime (sliced)
2 oz. brandy (optional)
1/2 liter club soda (ginger ale for those with a sweeter tooth!)
Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the orange,
lemon and lime into the wine, add brandy if desired. Toss in the fruit slices
(leaving out seeds if possible) and add simple syrup.

Chill overnight. Add club soda, for sweetness and fizz, just before serving.

Let this mixture sit in the fridge to allow the flavors to marry 12-24 hours
if possible.. your patience will be rewarded."

Other fruits can be added for a party color scheme.

Beebee2
Cabbage Patties

1 medium head cabbage
2 c flour
1/2 c Romano cheese
Salt and pepper to taste
6 eggs
1 T baking powder
2 c oil, for frying

Cook cabbage until soft; drain well. Mash by hand or mixer adding flour, cheese, salt and pepper , eggs (1 at a time) and baking powder. Mix well. Drop tablespoonful of mixture into hot grease, cooking until golden and turning only once.
Yield: 18 Patties
Note from contributor: I have also fried some bacon crispy and crumbled in these, and then I only drained the cabbage well, and I didn't mash it, I just made the cabbage patties and put them in the skillet and browned them real good in the bacon grease.

forrestwolf
SMOKED PAPRIKA GOULASH FOR THE CROCKPOT

1 tablespoon vegetable oil
3 onions, sliced
3 cloves garlic, chopped
1/4 cup smoked Spanish paprika2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 1/2 cups water (BEEF BROTH IS BETTER)
1 (6 ounce) can tomato paste
1 (10 ounce) package egg noodles
1/2 cup sour cream (optional)
8 sprigs fresh parsley (optional)

Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
This is easier now with crock pots with browning features, or this can be done in a pressure cooker