Recipes

[Beebee2]

On 11/7/2014 forrestwolf said:

I love to eat fresh pears with a freshly baked ham, and then when Cabot came out with some new cheeses, I had to try them all, and they came out with this recipe........

BACON-WRAPPED PEARS WITH HORSERADISH CHEDDAR

Ingredients:

12 slices bacon

3 small to medium ripe pears

About 2 tablespoons lemon juice

About 2 ounces Cabot Horseradish Cheddar

Wooden toothpicks

Directions:

1.Preheat oven to 375ºF.

2.Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.

3.Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.

4.With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.

5.While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.

NEXT INGREDIENT: CANNED BISCUITS

Oh, my goodness! You do have the best recipes, Wolfie. This one makes me want to stop what I'm doing, run to the store and then gorge myself. I will restrain myself, but thanks for this recipe. Sometime I will want to fix it for a very special occasion.

Next ingredient: canned biscuits

[house_cat]

House_Cat, do you mind posting the directions for your Carrot Cake recipe? Thx.

It couldn't be simpler - I use my KA mixer on a low speed to mix all the wet ingredients, then add in the rest.

Pour into three greased round layer pans and back at 350 degrees for about 50 minutes.

Let cool and frost. The frosting will be kind of drippy. I put some in between the layers, pour the rest on top and let it drip casually down the sides. I garnish it with a few carrot shavings.

Next ingredient: canned biscuits

[Zhills]

Beignets

Ingredients

• 1 can refrigerated biscuits
• Vegetable oil
• Powdered sugar

You will want to use regular style biscuits..not the layered, flaky biscuits. I used Pillsbury Grands Homestyle Original Big biscuits.

Separate biscuits, and cut into thirds.

Pour oil about 2 inches deep into your skillet. Heat the oil on a med-high. Once your oil is hot and ready you may now fry the biscuit pieces in batches.. about 2 minutes on each side or until golden.

Sometimes you will find that they roll over on their own when they are browned on one side. Once finished set the biscuits on some paper towels to soak some of the grease. I find it best to place a few layers of paper towels on my cooling rack. Generously dust with powdered sugar. Serve immediately.

After 10 minutes or less you have a generous batch of your own homemade beignets. I can't wait for you to try this at home. These are so quick, easy and FUN to make..not to mention just in time for your own Mardi Gras celebration..no matter where you are.

Next ingredient: Bacon

[forrestwolf]

I like simple, and sometimes will make just enough of these for myself, and make it my whole meal.......

Southwestern Potatoes

4 slices of bacon, cooked and crumbled

2 unpeeled large potatoes, scrubbed

3 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon black pepper

1/4 cup barbecue sauce

1 cup shredded cheddar cheese

1/2 sour cream, optional (for dipping)

Line large baking sheet with foil and preheat oven to 450 degrees.

Cut potatoes into 1/4 inch slices. Toss the potatoes, olive oil, garlic salt and pepper in a big ziploc bag to coat the potatoes.

Arrange potatoes in a single layer on the baking sheets. Bake until lightly browned, about 15-20 minutes.

Brush with barbecue sauce, then top with the shredded cheese and bacon. Bake until the cheese melts, about 3-5 minutes. Top with sour cream, if desired.

NEXT INGREDIENT: BOILED EGGS

[forrestwolf]

On 11/7/2014 Beebee2 said:

On 11/7/2014 forrestwolf said:

I love to eat fresh pears with a freshly baked ham, and then when Cabot came out with some new cheeses, I had to try them all, and they came out with this recipe........

BACON-WRAPPED <em>PEARS</em> WITH HORSERADISH CHEDDAR

Ingredients:

12 slices bacon

3 small to medium ripe <em>pears</em>

About 2 tablespoons lemon juice

About 2 ounces Cabot Horseradish Cheddar

Wooden toothpicks

Directions:

1.Preheat oven to 375ºF.

2.Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.

3.Meanwhile, cut each <em>pear</em> into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.

4.With vegetable peeler, make shavings of cheddar and drape some over each <em>pear</em> wedge.

5.While still hot, cut each cooked bacon slice in half and wrap around <em>pear</em> and cheese, holding in place with toothpick. Serve at room temperature.

NEXT INGREDIENT: CANNED BISCUITS

Oh, my goodness! You do have the best recipes, Wolfie. This one makes me want to stop what I'm doing, run to the store and then gorge myself. I will restrain myself, but thanks for this recipe. Sometime I will want to fix it for a very special occasion.

Next ingredient: canned biscuits

Who needs a special occasion.......Are you not special all on your own.......

BOILED EGGS

[Zhills]

Stuffed Tomatoes

2 hard-boiled eggs, shelled and chopped
2 cans tuna
mayonnaise to taste
4 cloves garlic, minced
1/2 cup chopped fresh parsley
salt, & pepper to taste
8 tomatoes, tops cut off, cored and seeded
Head of lettuce, for serving, optional

Wash tomatoes, cut tops off using a serrated knife, and core and seed them. Set them aside. Open the tuna cans and drain. In a medium bowl, combine the tuna, mayonnaise, garlic, parsley, and chopped hard-boiled egg. Stuff the tomatoes with the tuna mixture, and garnish with a sprig of parsley. Serve on a bed of lettuce if desired. (I add chopped onion to mine.)

Next ingredient: Chicken

[forrestwolf]

Chicken Piccata

Ingredients

1 pound chicken scaloppini (I PREFER BONELESS CHICKEN THIGHS OVER BREAST)

Kosher salt and freshly ground black pepper

1 tablespoon plus 1 teaspoon all-purpose flour, divided

3 teaspoons extra-virgin olive oil

2 garlic cloves, finely chopped

1/2 cup low-sodium chicken broth

Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice

1 teaspoon white wine vinegar

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon capers, drained and rinsed

1 tablespoon unsalted butter

Directions

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened. Serve chicken with the sauce

NEXT INGREDIENT: DARK SWEET CHERRIES (FRESH OR CANNED)

[walker]

CHERRY Sauce.........2 cups SWEET CHERRIES, pitted and roughly chopped......2 Tablespoons each of water, sugar and orange juice.......1 Tablespoon cornstarch.....Combine all ingredients in saucepan and stir well..... Bring to boil and then reduce to simmer for 2 minutes......Serve on top of warm brownies with ice cream......NEXT INGREDIENT: EGGS

[Zhills]

Carbonara

The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!

Ingredients

• 8 ounces spaghetti
• 2 large eggs
• 3/4 cup grated Parmesan
• 4 slices bacon, diced
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
• In a small bowl, whisk together eggs and Parmesan; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
• Stir in garlic until fragrant, about 1 minute. Stir in pasta and coat well with oil. And egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
• Serve immediately, garnished with parsley, if desired. (Can use 3-4 egg yolks only for richer dish)

Next ingredient: Tomato Paste

[forrestwolf]

Serve over pasta, or your favorite meats..........

RED WINE SAUCE

Salt and freshly ground black pepper

6 tablespoons cold unsalted butter

1 onion, thinly sliced

1 tablespoon minced garlic

1 teaspoon dried oregano

1/4 cup tomato paste

2 1/2 cups dry red wine

extra-virgin olive oil garnish

melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

NEXT INGREDIENT: BISQUICK