Recipes

[LilBitMissty]

Hi everyone! A big THANK YOU goes out to those who submitted recipes to keep the recipe exchange going this month!

NOVEMBER 2013 RECIPE EXCHANGE GAME....RECAP

forrestwolf
Deluxe Pumpkin Cheesecake Recipe

1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 Eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg

GARNISH:
Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.

digo
Turkey Tetrazzini

1 (12 oz) package of egg noodles
1 (10.76 oz) can cream of mushroom soup
1/2 cup milk
1/2 cup water
2 cups Cheddar cheese, shredded
1 1/2 cups turkey, cooked and cubed
1 1/2 cups mixed frozen vegetables
2 tablespoons pimiento (I never used this)
1/4 cup seasoned bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons parsley

Cook noodles as directed on package; drain. Combine soup, milk, water, and Cheddar cheese in 3 quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot.
Stir in cooked noodles, turkey, vegetables, and pimiento. Spoon mixture into greased 11x7 baking dish. Combine crumbs, Parmesan cheese, and parsley. Sprinkle over top. Bake uncovered, in 375°F oven for 30 minutes or until hot. This is a Reames Noodles recipe. They are in the frozen food section. I got this off the back of the bag years ago. This is by no means healthy, I make once a year the day after Thanksgiving.

forrestwolf
Farfalle with Spicy Sausage and Butternut Squash

3 tablespoons extra-virgin olive oil
3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
Salt
1 onion, diced
1 pound hot Italian sausage, casings removed
12 ounces farfalle
1/2 cup freshly ground Pecorino Romano
1 tablespoon chopped flat-leaf parsley

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes. Using a slotted spoon, transfer the squash to a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash to the skillet.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with the parsley and serve right away.

sue-p
Mock Stroganoff Kabobs

1 pound beef chuck steak or sirloin steak
8 oz. jar/canned onions
3 Tbsp. oil
1 can cream of mushroom soup, undiluted
1/2 cup red wine
3 Tbsp. sour cream

Cut meat into 1" square and alternate on skewers with onions. Brown in the oil in a heavy frying pan. Mix soup with the wine. Remove skewers from pan and add the soup mixture, stir well. Return skewers to the sauce and simmer for 20 to 30 minutes or until meat is done. Remove skewers and add sour cream to the gravy, stirring well. Serve kabobs and gravy on noodles, rice, or mashed potatoes.
Serves 6.

digo
Egg Beaters in a mug.

spray your mug with Pam
1/2 cup egg beaters
one Laughing Cow wedge (you choose flavor) chopped.
Stir egg beater and cheese in mug
microwave for 1 minute.
stir and then micro 15 seconds more
stir and eat.......times are approximate, go by your microwave please. Enjoy

forrestwolf
Parsnip Potato Gratin Recipe

4 large potatoes, peeled and thinly sliced (I USE UNPEELED RED POTATOES)
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
I SPRINKLE WITH NUTMEG PRIOR TO BAKING

Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Zhills
Classic Tuna Noodle Casserole

4 oz. (about 2½ cups) egg noodles
2 pouches (2.6 oz.) or 2 cans tuna
1 cup frozen peas (I serve on the side)
½ cup milk
1 can Cream of Mushroom soup
¼ tsp. garlic powder ¾ cup butter crackers, crushed
Directions:

Preheat oven to 375°F.
Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
In a separate bowl, mix together soup, milk and garlic powder. Stir in noodles, peas & tuna.
Transfer to a 1½ quart casserole. Bake 15 minutes; top with cracker crumbs.
Continue baking 5-10 minutes or until heated through.

forrestwolf
Winter Squash Chowder

1/2 cup chopped bacon
1 cup sliced leeks
1 cup cubed red-skin potatoes
1 cup cubed acorn squash
1 cup cubed butternut squash(SORRY Zhills)
1 cup cubed pumpkin
1 quart mild stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper

In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper, and garnish with bacon.

walker
Cranberry Sauce

4 cups (or two bags of fresh cranberries)...rinse and pick out any bad ones
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 gently. Bake at 350 degrees for 30 minutes...stirring occasionally. Remove from oven. Stir in the brandy and 1/4 cup sugar; mix gently. Refrigerate til serving.

digo
Cannellini Beans and Chorizo

1/2 pd chicken chorizo sausage ( I have made with the fake sausage )
3 Tbs of extra virgin olive oil
5 cloves GARLIC minced
2 red bell peppers chopped
1 can 15oz no salt added Cannellini beans
fresh black pepper

Remove casing from sausage and crumble sauté it in skillet break it up till browned........stir in garlic and if you want I add tsp of paprika..........cook another minute. Remove the meat from skillet with slotted spoon set aside.......Sauté the red pepper in drippings until they start to brown and get soft.......stir in the beans with the liquid and heat thru. Stir in the sausage into the peppers and beans and heat thru. Season with black pepper and serve....I don't use the pepper. We also sprinkle pecorino room a cheese on our plates

forrestwolf
Bean Casserole

1/2 pound bacon strips, diced
1/2 pound ground beef
1 cup chopped onion
1 can (28 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain.
Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.
Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer.

BritBrit13
Apple cake

CREAM IN A LARGE BOWL OR STAND MIXER:
2 stick butter
2 c sugar
ADD:.2 large eggs

IN A SEPARATE BOWL, COMBINE:
2 1/2 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 tsp cinnamon

ADD DRY INGREDIENTS TO THE MARGARINE MIXTURE. MIX IN:
3 c finely chopped apples
1 c chopped walnuts
2-3 Tbsp milk
GLAZE.3/4 c sugar
1/2 c butter
1/4 c buttermilk
1 Tbsp light corn syrup
1/4 tsp baking soda
1 tsp real vanilla extract

1. Follow the above steps to make the cake batter.
2. Grease and flour a 9x13 pan Spread apple cake batter evenly in pan.
3. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
4. While cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
5. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
6. Let cake cool completely before serving. The longer it sits, the better it gets!

forrestwolf
Caramel-Pecan Cheesecake Pie

1 sheet refrigerated pie pastry (BE EASY ON YOURSELF, BUY A DEEP DISH PIE SHELL)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups Chopped Pecans (I HAVE USED WALNUTS)
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Zhills
CHICKEN CORN SOUP

2-3 lbs of chicken (your favorite parts)
3 qt water
1 T salt
¼ tsp saffron or VIGO seasoning (optional)

Bring to boil and simmer 1-1 ½ hr. Cool.
Remove meat from bones and skin and cut or break into bite size pieces.
Return meat to stock.
Bring to boil again.

Add:
4 oz dry wide egg noodles
1 pkg frozen corn (fresh off the cob is best)
or 2 cans corn (1 cream style, 1 whole kernel)

Cook until noodles are tender.
Salt and pepper & chopped parsley to taste.
Serve…….Top with chopped boiled eggs
Can add small amount of chopped onion, carrots & celery for a different flavor.

Beebee2
Baked Sweet Potato Casserole with Orange Marmalade

8 medium sweet potatoes, cooked and peeled
1/4 c brown sugar, firmly packed
1/2 t salt
1 c light cream or evaporated milk
1 c orange marmalade
marshmallows

Cut potatoes in 1" slices and place in greased 9 x 13 pan. Sprinkle with brown sugar and salt. Pour cream over.
Bake in 350 deg F oven for 45 minutes. Remove from oven. Spread marmalade over potatoes; top with marshmallows.
Return to oven and bake until marshmallows are lightly browned,

forrestwolf
Asparagus Leek Soup

3 large leeks, sliced into 1/2-inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, but into 1-inch pieces
1/2 pound fresh spinach, chopped into 1/2-inch pieces
1/4 teaspoon pepper
1 cup heavy whipping cream

In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

Lola
Spiced Cranberry Sauce w. Oranges and Pecans

12 ounces fresh cranberries
3/4 cups sugar
1 cup toasted pecan halves
11 ounces canned mandarin oranges, drained (I used canned, but you can also use fresh if you want to
remove all the membranes, which I’ve done.)
1/2 teaspoon allspice
1/4 cup port

Combine all ingredients except port in a medium saucepan over medium low heat. Cover and cook, stirring occasionally, until most of the cranberries have “burst and released their juices, about 10 minutes. Add port, stir completely and chill.

forrestwolf
Whipped-Up Chocolate Ricotta Tiramisu

20 ladyfinger cookies
1 cup ricotta cheese
1/4 cup mascarpone cheese
3/4 cup heavy cream
1 tablespoon cognac
1/2 cup powdered sugar
1/2 cup mini chocolate chips
1 cup strong coffee, cooled
Cocoa powder, for dusting

Cut the ladyfinger cookies in half. Reserve.
In a large bowl, using a hand-mixer, combine the ricotta, mascarpone, cream, cognac and sugar until light and creamy. Fold in the mini chocolate chips.
Pour the coffee into a shallow dish. Dip 2 ladyfinger halves into the coffee and arrange them on the bottom of a shallow glass serving cup. Liberally top with some of the cheese mixture. Repeat with another layer of dipped ladyfingers and cheese. Dust with cocoa powder. Repeat with the remainder of ingredients to make a total of 4 individual servings. Allow to cool before serving.

Zhills
Butter Steamed New Potatoes

4 cups of new or very small red potatoes
1 ¾ cup chicken broth
1 teaspoon of kosher salt, or to taste (broth is salty)
1/2 teaspoon of freshly cracked black pepper, or to taste
¼ cup butter
¼ - ½ tsp minced garlic (I use garlic in a tube)
¼ cup of chopped fresh parsley, loosely packed

Scrub the potatoes and peel a strip away from the center of each potato.
Put broth and potatoes in medium saucepan. Bring to boil then cover, and cook over low for 15 to 20 minutes. When potatoes are tender, drain and transfer to serving bowl.
Meanwhile, melt butter in saucepan. Add garlic. Stir well.
Pour butter and garlic over potatoes, toss to coat, and sprinkle with parsley. Serve immediately. These make an elegant presentation.

forrestwolf
Taco Corn Bread Casserole RecipeIngredients

2 pounds ground beef
2 envelopes taco seasoning (I BUY MINE IN BULK FROM PENZY OR TONE'S)
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chilies
2 packages (8-1/2 ounces each) corn bread/muffin mix (I MAKE MY OWN HOMEMADE CORNBREAD, AND POUR IT IN )
1 can (8-3/4 ounces) whole kernel corn, drained (MEXICORN IS ALSO GOOD)
1 cup (8 ounces) sour cream
2 cups corn chips
2 cups (8 ounces) shredded Mexican or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained

Preheat oven to 400°. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through, stirring occasionally.
Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
Bake, uncovered, 55-60 minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes.

walker
Monte Cristo Sandwich

8 slices of bread (firmer texture better)
2 eggs
1/2 cup milk
1/2 teaspoon salt
pinch of pepper
Sliced breast of chicken or turkey
4 slices cooked ham
4 slices Swiss cheese
Prepared Yellow Mustard
butter for frying

Cut crusts from bread. Beat eggs, milk, salt, and pepper together; dip bread slices in mixture. Let soak well; drain. Arrange some thin slices of chicken/turkey on 4 bread slices. Cover with slice of ham; top with slice of cheese. Spread lightly with mustard; cover each with another slice of bread. Press down well; cut across diagonally. Heat butter in skillet; fry sandwiches until brown and crisp; turn once. Serve hot. (for less of the egg dip...assemble sandwich and dip quickly in egg mixture/both sides/fry)

Zhills
Chicken Salad

4 cups cubed, cooked chicken breast
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon seasoning salt
1/2 tsp garlic powder
1/2 cups dried cranberries (Craisins)
1 cup sliced red grapes
1 cup chopped celery
1-2 green onions, chopped
1/2 cup minced apple
1 cup chopped pecans
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika, garlic powder and seasoned salt. Blend in dried cranberries, celery, apple, onion, grapes and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill at least 1 hour. Easy to make half!

forrestwolf
Stroganoff Sandwiches

1-1/2 pounds ground beef
1 medium onion, chopped
6 to 8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika (I USE EITHER SMOKED OR SPANISH, AND ADD A LITTLE MORE)
1/8 teaspoon ground nutmeg
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sliced fresh mushrooms
1 cup (8 ounces) sour cream
8 hamburger buns, split (I HAVE USED HOAGIE ROLLS AND SCOOP OUT SOME OF THE INNER BREAD, LINE WITH CHEESE, AND ADD FILLING)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
Stir in soup and mushrooms (mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through, stirring occasionally (do not boil). Serve on buns.

Zhills
Hummus with Sesame Oil

3 (19 ounce) cans chickpeas, drained
3 lemons, juice of
3 medium garlic cloves
1 -2 tablespoon dark sesame oil
1/2 cup extra virgin olive oil
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 cup chopped cilantro or 1/4 cup parsley
kalamata olive ( to garnish)
Directions

In a food processor, combine lemon juice, garlic, cumin and about a quarter of the chickpeas, blend till smooth.
Add the remaining chickpeas, blend, add sesame oil and olive oil, blend, and add salt and pepper to taste. You might have to blend in batches depending on the size of your food processor - just divide ingredients by amount of batches.
Blend till smooth and creamy - my olive oil amount is approximate so add more or less for desired consistency.
Scrape into a serving bowl, sprinkle with cayenne and cilantro or parsley, and Kalamata olives if desired.

Smaller amount
1 Can 3 (19 ounce) cans chickpeas, drained
1 3 lemons, juice of
1 med 3 medium garlic cloves
2 tsp 1 -2 tablespoon dark sesame oil
2 T 1/2 cup extra virgin olive oil
Dash 1/4 teaspoon ground cumin
1/8 t 1/2 teaspoon cayenne pepper
2 T 1/4 cup chopped cilantro or 1/4 cup parsley
kalamata olives ( to garnish)

forrestwolf
Cheesy Ham Chowder

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk (OR PART HALF AND HALF)
1-1/2 cups water
2-1/2 cups cubed potatoes (unpeeled red potatoes, cut up in a dice)
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules (OR NOW DAYS, BETTER THAN BOUILLON)
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese (OR CHEESE BLEND, FINELY SHREDDED WORKS BEST)
2 cups cubed fully cooked Ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Beebee2
Layered Beet and Raspberry Salad

To roast the beets, place scrubbed beets in a baking dish. Add just enough water to cover bottom of pan and cover with foil. Roast in a 350 deg F oven 1 hour. Let cool. Remove skins with a paper towel.
Vinaigrette:
1c raspberries
3 T sugar
3 T red wine vinegar
4 T balsamic vinegar
1/2 t freshly ground black pepper
1 c extra-virgin olive oil

Salad:
5-oz mixed greens or frisée
6 golden or red beets, roasted, peeled and sliced
4 oz crumbled goat cheese
1 pint fresh raspberries

To prepare vinaigrette, combine raspberries and sugar in a saucepan. Cook over medium heat until berries release their juices and sugar dissolves. Remove from heat. Press through a fine sieve to remove seeds.
Place berry purée in the bowl of a food processor. Add vinegars, salt and pepper, and pulse. Drizzle in olive oil through the food chute while processing until thickened and emulsified. Taste and adjust seasonings.
To prepare salad, place a layer of salad greens in the bottom of a clear glass bowl. Place sliced beets in a circle on top of greens. Sprinkle with goat cheese, then with raspberries. Drizzle with about one-quarter of the vinaigrette, and repeat layers. (You’ll have vinaigrette left over.) 8 servings

walker
Chicken and Canadian Bacon

6 boneless chicken breast halves
Inside each piece of chicken tuck 1/2 piece of canadian bacon.
Dilute 1 1/2 cups mushroom soup with 8 Tablespoons of white wine. Pour over chicken and bake 1 1/2 hrs. at 325.

Zhills
Mac & Cheese (reduced fat)

2 cups small dry elbow macaroni
Cooking spray
3 tablespoons All-Purpose Flour
2 cups lowfat (1%) milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces Cabot Neufchatel Reduced Fat Cream Cheese
8 ounces Cabot Sharp Light Cheddar, grated & divided (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs

1. Cook macaroni according to package directions; drain well.
2. Preheat oven to 350°F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
3. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
4. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
5. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
6. Bake for 20 minutes, or until golden on top and bubbling throughout. Serves 8
Nutrition Analysis
Calories 192, Total Fat 7g, Saturated Fat 4g, Sodium 354mg, Carbohydrates 19g, Dietary Fiber <1g, Protein 13g, Calcium 300mg

forrestwolf
Hearts of Palm and Avocado Salad

1 cup yellow cherry tomatoes, halved
1/2 small sweet onion, cut into thin slivers
Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
1 Hass avocado, cut into 1/2-inch pieces
1/4 cup coarsely chopped flat-leaf parsley
1/2 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 tablespoons mayonnaise
2 tablespoons canola oil
Salt
Freshly ground pepper

In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsley. In a small bowl, whisk the lime zest and lime juice with the mayonnaise and oil; season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve right away.

Zhills
Puerto Rican Style Beans

1/2 small onion
1/2 cubanelle (banana) pepper
3 cloves garlic
2 tbsp chopped cilantro
1 tsp olive oil
15.5 oz can pink beans
1 medium potato, peeled and diced into 1/4 pieces
1 packet sazon (in the ethnic section)
1 bay leaf
pinch oregano
salt and pepper

In a mini food processor, chop onions, garlic, pepper and cilantro (sofrito). Add oil to a medium saucepan and saute the chopped ingredients about 2 minutes.
Drain and rinse the beans and add to the saucepan along with sofrito with 3/4 cup of water. Add tomato sauce, potato, sazon, bay leaf, oregano, salt and pepper. Cover and simmer on low for about 15 minutes

forrestwolf
Asparagus with Scallops, Browned Butter and Prosciutto

1 pound white asparagus, peeled, or green asparagus
3 1/2 tablespoons unsalted butter
1 ounce thinly sliced prosciutto, cut into 1/2-inch-wide strips
1 pound sea scallops
Salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup chicken stock or canned low-sodium broth

Cook the asparagus in a large sauce-pan of boiling salted water until tender, about 8 minutes. Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
Melt 1 tablespoon of the butter in a large skillet. Add the prosciutto and cook over low heat until crisp, about 4 minutes. Transfer the prosciutto to a plate.
Melt 2 tablespoons of the butter in the skillet. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate.
Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute. Add the lemon juice and simmer for 10 seconds. Add the stock and simmer, scraping the bottom of the skillet, until reduced to a rich glaze, about 3 minutes. Swirl in the remaining 1/2 tablespoon of butter. Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.
Return the asparagus to the simmering water to heat through. Season the sauce with salt and pepper. Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it. Top with the fried prosciutto and serve.

forrestwolf
Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

1/4 cup pine nuts
3/4 pound linguine
6 tablespoons olive oil
1 1/2 pounds sea scallops
Salt
1/2 cup drained oil-packed sun-dried tomatoes, cut into 1/4-inch pieces
6 cloves garlic, minced
6 tablespoons chopped fresh parsley
Scant 1/2 teaspoon dried red-pepper flakes (GO AHEAD.....ADD MORE)

Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 8 minutes.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters.
In the same pan, heat the remaining 5 tablespoons oil over moderate heat. Add the tomatoes, garlic, 2 tablespoons of the parsley, the red-pepper flakes, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Toss with the pasta, scallops, pine nuts, and the remaining 4 tablespoons of parsley.

Beebee2
Raspberry Truffle Fudge

3 c semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
1 1/2 t vanilla extract
Salt to taste
1/4 c heavy cream
1/3 c raspberry preserves
2 c semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, heat raspberry preserves until smooth. Strain seeds using a fine mesh strainer. Stir in cream and 2 cups chocolate chips. Heat in the microwave until the chocolate melts and stir until smooth. Cool to lukewarm, then pour over the fudge layer.
Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

forrestwolf
Hot-and-Sour Prawn Soup with Lemon Grass

1 pound tiger prawns with shell
4 cups chicken stock
3 stalks lemon grass
3 tablespoons fish sauce
1/4 cup lime juice
2 tablespoons chopped green onion
10 kaffir lime leaves, torn in half
1 cup straw mushrooms
1 tablespoon chopped fresh cilantro
4 red chile peppers, seeded and chopped
2 green onions, chopped

Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions

Lynneuk
Leek and Sausage Pasta Bake.

I roll sage sausage
3 large leeks,cleaned and sliced
1lb penne or rotini pasta,cooked al dente
1/2 cup Grated asiago cheese

Saute sausage, breaking up into small pieces as it cooks in a big pan. Add leeks and continue cooking til leeks are softened and turning golden.
Boil pasta til al dente. Drain and add to sausage and leek mixture,stir well.
Pour into a casserole dish and cover with the asiago. Heat in a 400 degree oven for 10 minutes til cheese starts to brown.

forrestwolf
31 Ways to Eat Pepper Jelly

~Glaze on vegetables
~Glaze on chicken wings - see our Datil Pepper Chicken Wings recipe
~Glaze on fish such as salmon, shark steaks and swordfish
~Topping for cheese and crackers including goat cheese, smoked cheddar and brie as an appetizer
~Mix pepper jelly with cream cheese for a dip
~Use pepper jelly on or as a side dipping sauce for jalapeno poppers
~Topping for ice cream
~Used as a spread to compliment a sandwich or hamburger - see Pepper Jam Sandwich recipe and Barbecue Burger recipe.
~On an egg, ham and cheese sandwich
~Phyllo Pastry tarts Appetizer with pepper jelly - see recipe
~Spread on turkey slices with goat cheese, roll-up, chill and serve as an appetizer
~On a fried oyster or fried fish
~On coconut crusted shrimp - see Coconut Crusted Shrimp with Pineapple-Cherry Habanero Pepper Jelly recipe
~Mix with sour cream and use as a dip
~On egg bagels with cream cheese
~On cornbread
~On popsicles
~Topping on cheesecake or pound cake
~With peanut butter on a cracker or toast Pepper Jelly Topping on Ice Cream
~Topping on waffles or pancakes
~Melt, mix with Italian dressing and use as a salad dressing
~Brush pepper jelly on pineapple or watermelon (see our recipe Bacon Wrapped Shimp with Grilled Watermelon and Datil Pepper Glaze)and grill
~On thumbprint cookies – see recipe
~As a BBQ Sauce/Glaze on chicken and ribs
~In margaritas
~In coleslaw
~In a sauce for mussels - see our recipe for Mussels with Raspberry Pepper Jelly Sauce
~Mix with plain yogurt
~Serve with a bread basket
~Use as a dip for fried vegetables, such as fried zucchini and fried okra

tigriss
Tomato and Blue Cheese Bruschetta (very flexible recipe)

6 Roma tomatoes or your preference
1 pkg Blue Cheese crumbles
herbs of your choice
splashes of any balsamic vinegar
salt and pepper to taste

1. Clean seeds from tomatoes and dice into bowl. Then add blue cheese to your preference.
2. Pick your favorite herbs (I like chives and parsley in this but mint would be great in the summer) and add.
3. Toss mix with as much balsamic vinegar, salt, and pepper to your taste. I don't like too much vinegar due to it being too soggy on the toast and tinting the cheese brown.
4. Serve on bruschetta or other hard toast/crackers. You can also use this as a topping on cooked meats, eggs, or on your choice of lettuce for a less carb version.
You can also add any cooked meat to this like chicken cubes or smoked salmon to make a more substantial appetizer. Just remember that blue cheese is a very strong flavor and may overpower others that are softer on the pallet. There are some great vinegars out there, so experiment till your heart's content.

sue-p
Carrot Bars

1 cup sugar
3/4 cup oil
2 eggs
1 cup flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 cup grated carrots
1/2 cup chopped nuts
1/4 cup raisins (optional)
-Browned Butter Frosting (below)

Cream sugar, oil and eggs until well blended. Stir in flour, cinnamon, soda and salt. Fold in grated carrots and nuts. Pour into a well greased and lightly floured 9x13" pan. Bake in a 350* oven until tests done with wooden toothpick (25-30 minutes) (Or 30-32 minutes, if using raisins.) Frost while warm with Browned Butter Frosting (below).
Amount: 27 (3x1-1/2") bars.

Browned Butter Frosting
Melt 6 tbsp. butter until golden; blend in 1-1/2 cups confectioners sugar. Beat in enough hot water (2-3 tbsp.) for easy spreading.

forrestwolf
Red Velvet Swirl Brownies

1 tablespoon unsalted butter, for pan

Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powderPinch salt

1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Special equipment: 8 by 8-inch baking pan

Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

HoneyBit
PEGGY'S PEANUT BRITTLE

2 cups raw Virginia Peanuts (We like New Mexico Valencia Peanuts, put out by Borden)
2 cups sugar
1/3 cup water
3/4 cup Dark Karo Syrup
1/8 tsp salt
4 tsps baking soda

Mix sugar, water, Karo, salt. Add raw peanuts. Cook to hard crack on candy thermometer. Remove from heat and add 4 teaspoons soda, stir and mix well -- work quickly. Pour out on two large cookie sheets greased with butter.
This makes a "puffy" peanut brittle like Honeycomb Candy -- not like the thin brittle you find in boxes.

Beebee2
Mission Cafe Black Beans

This is a recipe from my files. It does not say to, but I would soak the black beans overnight before making the recipe.

3 c black beans
8 c water
1 med yellow onion, diced
3 cloves garlic, minced
1/2 bunch cilantro
1 t cumin
1 t dried basil
1 bay leaf
1/2 t chili flakes
1 t oregano
2 T salt

Place ingredients in large stock pot. Cook at medium heat until done, about 1-1/2 hours. Add more water as necessary.
next ingredient: Chinese long beans

sue-p
Stir-fry Chinese Long Beans

1# Chinese long beans, wash and trim to 3" lengths
1 Tbsp. cooking oil
2 tsp. minced garlic
1/4 cup water
1 Tbsp. oyster sauce
1 tsp. soy sauce

Heat up your wok; add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.
Add your long beans; fry in wok for 30 seconds, tossing the garlicky oil all over the beans.
Add water, oyster sauce and soy sauce. Cover the wok. Let the long beans steam for 5 minutes on medium heat. Check to see if long beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.

Zhills
Christmas Pinwheel Cookies

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¾ cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
½ tsp. baking soda
2 Tbsp. butter, melted
½ cup colored sugar (food coloring and sugar or purchased)

BEAT first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
ROLL half the dough into 12x9-inch rectangle on lightly floured surface. Brush dough with half the butter; sprinkle with 2 Tbsp. colored sugar. Starting from one short side, roll up dough tightly to form log. Repeat with remaining dough. Roll logs in remaining colored sugar until evenly coated; wrap individually in plastic wrap. Refrigerate 1 hour.
HEAT oven to 375ºF.
CUT dough into 1/4-inch thick slices. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Bake 9 to 11 min. or until lightly browned.

Beebee2
Susie A’s (former RS poster) Sour Cream Cookies

1/2 c of margarine or butter
1 1/2 c brown sugar
2 eggs
1 t vanilla
2 1/2 c flour
1/2 t baking powder
1 t baking soda
1/2 t salt
3/4 c nuts chopped
1 c sour cream

In a large mixing bowl, blend together oleo and brown sugar until creamy. Add eggs and blend in. Mix together flour, soda, baking powder and salt. Blend into butter mixture and then add sour cream, nuts and mix well together. Chill dough for at least 2 hrs.
Drop by tsp onto a greased baking sheet. Bake at 400 degs. for 10 to 12 mins. Let cool and frost.

Frosting:
6 T butter browned
3 c confectioners' sugar
1/4 c milk

Blend all ingredients together. If needed add a little more milk to get the right consistency to frost cookies.

sue-p
Roasted Fresh Beet Salad

4 fresh beets, washed and trimmed of leaves and root
4 tbsp. olive oil
1 tbsp. capers
1 dill pickle, diced small
Dash or 2 EACH Worcestershire sauce and Hot Sauce
1 tbsp. parsley, optional
Green onions for garnish, if desired

Toss the fresh beets with olive oil, salt and pepper. Cover and roast at 425* until tender, about 55 minutes; let cool, then rub off the skins. (use plastic gloves).
Cut in wedges; toss with any juices from the baking dish, capers, chopped pickles, sauces and parsley, if using.
Does not need to be served cold - just cooled off some. Cold would be just as good, tho.

forrestwolf
Delightful Devil's Food Cake

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 Egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined.
Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.
For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.
In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Zhills
Short Ribs (Swiss steak style)

2 pounds beef round steak
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons oil
2 tablespoons butter
1 medium onion, chopped
1/2 green pepper, chopped
1 can (14.5 ounces) diced tomatoes
1/2 cup water

Preheat the oven to 325°F.
Cut the meat into serving size pieces.
Combine salt, pepper, and flour in a pie dish.
Dredge the pieces of meat on both sides in the flour mixture.
Add the butter and oil into a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Do in batches if necessary.
Cook until meat begins to develop a brown crust. It will not be cooked through.
Add the water, tomatoes, green pepper, and onion to the meat, gently stirring to combine.
Cover the pot with a tight lid and place it in the oven.
Cook for approximately 2 hours or until the meat is tender and falling apart.

Beebee2
Santa Fe Schnitzel

1 lb boneless pork loin, sliced into 4 equal pieces
7-oz can whole green chilies, rinsed
4 slices Monterey Jack cheese
1/4 c all-purpose flour
1 lg egg, beaten
1/2 c fine dry bread crumbs
1 envelope taco seasoning mix
2 T cooking oil
1/2 c sour cream, if desired

Pound each loin slice to 1/8-inch thickness. Place one chili and one slice of cheese on one half of each thin cutlet. Fold other half over, creating an envelope. Press edges firmly together.
In shallow dish, mix together bread crumbs and seasoning mix. Coat each cutlet with flour, dip into egg, and coat with crumb seasoning mixture. Heat oil in large skillet over medium heat. Cook cutlets, 2 to 3 minutes per side, turning once, until golden brown. If desired, serve with dollop of sour cream.

Sabatini2
Mom's Orange Cookies

4 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

1 C shortening
2 eggs
2 C sugar
juice & zest of 1 orange
1 & 1/2 Tbsp vinegar into a 1 C measure, adding milk to = 1 Cup liquid (or buttermilk)

Preheat oven to 375Sift together flour, baking powder, baking soda, & salt.
In separate bowl (large), cream shortening, eggs, & sugar. Add juice & zest of orange, mix well, then gradually add flour mixture, alternating w/ the soured milk.
Drop by spoonfuls onto lightly greased cookie sheets, or use parchment paper. Bake until puffy & edges are lightly golden. About 8-10 minutes.
Cool.
Ice the cookies.
Icing: In a microwave safe bowl, melt 1 Tbsp butter w/ juice of 1/2 an orange. Stir in 1 C sifted powdered sugar to make icing consistency. (or just stir together some OJ & powdered sugar) For kids, top w/ colored sprinkles.

sue-p
Honey Pork Oriental

2 # pork shoulder steaks
2 tbsp. oil
1 envelope Brown Gravy Mix
3/4 cup water
1/4 cup honey
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 tsp. ground ginger
1/2 tsp. garlic salt
4 carrots, peeled and thinly sliced
1 medium onion, cut in 6 wedges
1 green bell pepper, cut in 1" squares
cooked rice

Cut pork in 1" squares, discarding bones and trimming some fat. Brown pork cubes in oil in a large skillet, stirring frequently,for 15 minutes.
Combine brown gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt. Add to skillet, cover and cook 20 minutes. Add carrots; cook 10 minutes. Add onion and bell pepper, cook 5 to 10 minutes. Serve with hot rice.
Serves 4 to 5

forrestwolf
Turkey Tetrazzini

4 tablespoons (1/2 stick) butter
4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more
1/2 teaspoon black pepper, plus more
1/4 cup flour
4 cups turkey or chicken broth, plus more if needed
One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or dice
1 cup grated Monterey Jack cheese
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan
4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked (OR YOU CAN USE EGG NOODLES)
1 cup panko

Preheat the oven to 350 degrees F.
Melt the butter in a large pot over medium heat and add the garlic.
Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!)
Add the turkey, Monterey Jack, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour all into a large casserole dish
Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.

Zhills
Shrimp Tacos with Pineapple Salsa

1 pound frozen cooked and peeled small shrimp, thawed
1/2 cup finely chopped white onions
1/4 cup distilled white vinegar
1/4 cup lime juice
2 teaspoons finely chopped garlic
1 teaspoon lime zest
1 teaspoon whole cumin seeds ?
Salt to taste
2 cups finely chopped pineapple
1/4 cup chopped cilantro
1 teaspoon crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced

In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
When ready to serve, divide shrimp mixture among taco shells and top with pineapple salsa.
Serve with slices of avocado on the side or arrange them in the taco shells.

Sabatini2..........By Robin Miller: FoodNetwork
Parmesan Truffle Fries
Serves 4

Cooking spray
2 large baking/Russet potatoes (about 1 1/2 pounds), cut into “fries” (peeled or unpeeled)
Salt and freshly ground black pepper
1 tablespoon truffle oil
2 teaspoons grated Parmesan cheese
2 teaspoons shredded Parmesan cheese

Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray.
Arrange the potatoes on the prepared baking sheet. Spray the potatoes with cooking spray and season with salt and pepper. Drizzle the truffle oil all over the potatoes (don’t be tempted to use more oil, a little goes a long way and too much will overpower the potatoes). Sprinkle both of the Parmesan cheeses over the potatoes.
Bake for 25 to 30 minutes, until the potatoes are golden brown and crisp.

Beebee2
Mushroom Strudel

1/2 c onion, chopped
4 T butter
1 lb mushrooms, chopped
2 cloves garlic, chopped
1/2 c plus 1 T Madeira wine
1/2 c sour cream
4 oz cream cheese
1/2 t dill weed
1 egg yolk
1/4 t salt
pepper
10 sheets phyllo dough
melted butter
Preheat oven to 350 deg F.

Sauté onions; add mushrooms in butter. Add garlic and 1/2 cup Madeira and sauté until all liquid evaporates. Remove from heat and cool.
Combine sour cream cheese, cream cheese, dill, remaining wine, yolk, salt, pepper.
Stack phyllo sheets on top of each other, 5 per strudel, brushing melted butter between layers.
Mound 1/2 filling across the narrow end of phyllo leaving about a 4-inch flap to fold up and over the filling and a 2-inch border on each side. Fold the sides in to enclose the filling; then fold up the flap and continue to roll up.
Brush with butter and bake in preheated 350 deg F oven about 25 minutes, until crisp and golden.
Serves 8 for brunch or 16 appetizers.

forrestwolf
Chocolate Macadamia Cheesecake Bars

Crust:
1 3/4 cup vanilla wafer crumbs
3/4 cup finely chopped, roasted, salted macadamia nuts
1/2 cup firmly packed brown sugar
8 tablespoons (1 stick) butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
3/4 cup sour cream
1/2 cup semisweet chocolate morsels
3/4 cups finely chopped, roasted, salted macadamia nuts

Preheat the oven to 300 degrees F. Line a 13 by 9-inch baking pan with heavy-duty aluminum foil, letting the edges of the foil extend over the sides of the pan.
For the crust: In a small bowl, combine the wafer crumbs, nuts, brown sugar, and butter. Press evenly into the bottom of the prepared pan. Bake for 8 minutes. Let cool completely on a wire rack.
For the filling: In a large bowl, beat the cream cheese and granulated sugar at medium speed with a mixer until creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the sour cream. Pour over the crust. Sprinkle with chocolate morsels. Bake until set, 40 minutes. Sprinkle with the nuts. Let cool completely on a wire rack. Cut into bars to serve. Store in the refrigerator.

forrestwolf
Grilled Asian Flank Steak Recipe

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 beef flank steak (1-1/4 pounds)

In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

Beebee2.....(Posted by IamMrsG)
Kielbasa Bake

4 c Brussels sprouts, halved
1 large red onion, cut into chunks
16-oz kielbasa, sliced in 1/2-inch-thick rounds
2 large Yukon Gold potatoes, cut into chunks
2 baking apples, such as Cortland, peeled, cored and cut into chunks
6 carrots, peeled and cut into chunks
2 T olive oil
2 t dried sage
1 1/2 t salt
1 teaspoon ground black pepper

Heat the oven to 400 deg F.
In a large bowl, toss together the Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle the oil over the mixture, and then toss again. Sprinkle in the sage, salt and pepper. Transfer the mixture to a large, rimmed baking sheet, arranging it in an even layer.
Bake for 45 minutes, or until everything starts to caramelize and brown at the edges. serves 6
Served with a good rye bread and Riesling.

forrestwolf
Pasta with Sausage, Basil and Mustard

1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)(I USE JIMMY DEAN ROLL ITALIAN SAUSAGE)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

IamMrsG
Pretzel Chicken Bites With Mustard Chipotle Sauce

2 oz pretzels (I use a couple of handsful.)
1/3 cup fat free mayonnaise (I use full-fat)
2 Tablespoons whole-grain Dijon mustard
2 teaspoons Chipotle pepper sauce (Tabasco makes one)
1 teaspoon red-wine vinegar
¼ teaspoon ground pepper (use more)
¾ lb skinless boneless chicken breasts, cut into 24 chunks

Preheat oven to 400º. Spray a shallow baking pan with Pam.
Finely chop pretzels—either in food processor or in a plastic bag & crush with a rolling pin (my favorite way ).
Combine mayonnaise, whole grain mustard, pepper sauce, vinegar & pepper in small bowl.
Put chicken in medium bowl, toss with 2 Tablespoons of the sauce to coat. Add to the plastic bag with the pretzel bits, coat evenly.
Put chicken in a sheet pan in one layer. Bake about 15 minutes. Serve with remaining the sauce.
Notes: I make an extra ½ recipe sauce, because we really like it, and make it a bit spicier.
I serve this with cole slaw and boiled new potatoes that I cut in half, brown in butter and season with Kosher salt.

forrestwolf
Buttermilk Congealed Salad

1 can crushed pineapple (20 ounces)
2 Cups buttermilk
8 ounces whipped topping
2 small boxes gelatin (your flavor choice)

Heat Pineapple in juice, bring to a boil. Add jello and mix well. Remove from heat and add Buttermilk, stir. Allow to cool for twenty to thirty minutes. Stir in whipped topping. Refrigerate.

walker
ORIENTAL CHICKEN SALAD

1-2 chicken breasts, cooked and diced
3 oz. pkg. Ramen Noodles (do not cook and save seasoning packet)
1/2 head of shredded CABBAGE
2 tablespoons sesame seeds
2 tablespoons slivered almonds
2 green onions chopped

Toss those ingredients together.
Dressing:
2 tablespoons sugar
1/2 cup salad oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vinegar and the seasoning packet from noodles...mix well. Pour dressing over salad and refrigerate several hours or overnight.

Beebee2
My Macaroni, Ham and Cheese Bake

6 oz, 1-1/3 c, elbow macaroni
2 T butter or margarine
2 c cubed ham, precooked; baked ham slice works
1/4 c chopped onion
1/4 c flour
1/2 t salt
1/4 t rosemary, crushed
1/8 t pepper
2 c milk
1 c shredded Cheddar cheese
16-oz can green beans, drained, optional
1 T prepared, hot dog, mustard

Prepare macaroni according to package directions. Melt butter in skillet; sauté' onions 'til soft and add ham. Stir in flour and seasonings. Pour milk in slowly; cook until smooth about 12 minutes. Stir in cheese until melted. Add macaroni, beans, if desired, and mustard; stir thoroughly. Pour into buttered 2-1/2 quart casserole dish; bake uncovered 350 deg. for 45 minutes. 4 servings
Note: I prefer serving the green beans separately.
Microwave Directions: Cover casserole with waxed paper; cook on high ten minutes. Stir and turn after first five minutes. Time varies according to ovens.

forrestwolf
REFRIGERATOR ROLLS

This is a favorite of mine that can start out as a roll, brushed with melt butter out of the oven, then make into bread sticks and and brush with melted butter with garlic in it (eat your heart out Olive Garden)........and then after 3-4 days, it takes on a sour dough
2 packages of Active Dry Yeast

1 3/4 cups of warm water
2 eggs
1/2 cup of sugar
1/4 cup butter softened
1 teaspoon salt
6 cups flour (depends on weather and your area)

In a mixing bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt, and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.(the dough will pull away from the sides, but is somewhat sticky) Knead 6-8 minutes (I have a kitchenaid and allowed this to do this for me on 10). Place in a greased bowl (I always used a large plastic bowl with a lid), and refrigerate for 2 hours-to 2 days (I go longer if I want a sourdough). Place in pan, (meaning, rolls, breadsticks, or whatever), cover and let rise.....then bake at 350 degrees for approximately 20 minutes.......

Zhills
Panko Topping

4 tablespoons butter
2 tablespoons chopped parsley
1/4 cup grated sharp cheddar cheese
1/3 cup grated Parmesan cheese
1/2 cup Panko bread crumbs

In microwave melt the butter for the topping. Stir in the parsley, remaining cheeses, & Panko crumbs.
Spread mixture evenly on top of potatoes, roasted veggies or your favorite casserole.
Bob Evans puts this on top of the Pot Roast Stroganoff.
Bake for 20 minutes or until top is brown. Enjoy!

forrestwolf
Green Beans in Lemon Chiffon Sauce

3 pounds fresh green beans, trimmed
3 cups water
1 tablespoon cornstarch
1-1/2 cups chicken broth
1/4 cup grated Parmesan cheese
6 Eggs, lightly beaten
1/2 cup butter, cubed
1/4 cup lemon juice (FRESH IS BEST)
2 teaspoons minced fresh parsley
2 teaspoons chopped green onions

Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
Meanwhile, in a large saucepan, combine the cornstarch, broth, and cheese until smooth. Cook and stir o