Recipes

[house_cat]

You people are KILLING me with these recipes! I want to try them all!

[Zhills]

Shout-Hallelujah Potato Salad

Makes 10-12 servings.

* 2 1/2 pounds petite gold potatoes

* 3 hard-boiled eggs, peeled and chopped

* 2 ribs celery, chopped

* 1/4 cup chopped red onion

* 1/4 cup chopped green bell pepper

* 1 jalapeno pepper, seeded and minced

* 1/2 cup sweet salad cubes (pickles)

* 2 tablespoons chopped parsley

* 1 (2-ounce) jar diced pimentos, drained

* 1/2 cup plus 1 tablespoon mayonnaise

* 2 tablespoons prepared yellow mustard

* 2 tablespoons rice wine vinegar

* 1/2 tablespoon olive oil

* 1 teaspoon celery salt

* 2 big drops Louisiana hot sauce

* Salt and pepper to taste

* Hot paprika, for garnish

Boil potatoes, skin on, for about 20 minutes, or until a sharp knife easily pierces them. Dump into sink and peel under running water (as if peeling a hard-boiled egg).

In a chilled bowl, chop cooked potatoes; add eggs. Add celery, red onion, bell pepper, jalapeno, salad cubes, parsley, pimentos, mayonnaise, mustard, vinegar, olive oil, celery salt and hot sauce. Don't stir - dive in with your hands, mashing some of the potatoes. Add salt to taste and shape into a pretty mound with a spoon or spatula. Dust the top with smoked hot paprika. Cover and chill. Serve.

Next ingredient: Vanilla

[forrestwolf]

Cream Cheese-Bourbon-Pecan Pound Cake

Ingredients

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1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 cup bourbon

1 1/2 teaspoons vanilla extract

1 1/2 cups chopped pecans, toasted

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

NEXT INGREDIENT: LEMON JUICE

[Beebee2]

This is from kakitty, a QVC poster. I haven't tried it yet:

All Better Chicken Soup With Chervil and Fresh Lemon Juice

3 T olive oil
1 medium onion, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
2 T freshly minced parsley
Coarse salt and cracked black pepper to taste
1 t fines herbs
1 t chervil
2 or 3 skinless, bone-in chicken breasts
6 c chicken stock or broth
1 c dry white wine
8 oz wide egg noodles or 1 c orzo
Juice of 1 lemon
Fresh parsley, opt

In pot over medium-low heat, heat oil and onion, celery, carrots and parsley, seasoning with salt and pepper. Sprinkle vegetable mixture with fines herbs and chervil.

When vegetables are tender, add chicken, seasoning breasts with salt and pepper. Pour in stock and wine. Cover. Simmer 20-30 minutes, or until chicken is tender enough to slide off bone. Remove chicken and any bones; cool. Remove meat from bones; tear meat into bite-size pieces.

Add noodles to broth and vegetable mixture. Simmer until noodles are tender. Turn off heat. Add chicken pieces. Add lemon juice and adjust seasoning if necessary. Garnish with additional parsley.

katkitty @ qvc recipe swap

next ingredient: fresh beets

[Beebee2]

Please excuse the error! I can't delete this post.

[forrestwolf]

Roasted-Beet-and-Avocado Salad

4 medium beets (about 1/2 pound each), scrubbed

2 tablespoons extra-virgin olive oil, plus more for rubbing

1/2 cup water

Salt and freshly ground white pepper

1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup grapeseed oil or other mild vegetable oil (I USE OLIVE OIL)

2 Hass avocados, cut into 3/4-inch pieces (OR 1 FL AVOCADO)

Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours(I NEVER ROAST FOR THIS LONG), or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.

Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.

Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

NEXT INGREDIENT: ORANGE JUICE

[Zhills]

Orange Cranberry Bread

1 egg, beaten

2 Tablespoons melted butter

1/2 cup orange juice

2 Tablespoons hot water

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup whole cranberries

1/2 cup chopped nuts

Preheat oven to 325. Beat together egg, butter, orange juice and water. Stir in flour, sugar, baking powder and baking soda. Mix until ingredients are moist. Stir in cranberries and nuts. Pour into greased and floured loaf pan. Bake 1 hr. 10 mins. or til done.

Next ingredient: Green pepper (bell pepper)

[Beebee2]

This is in my 'to try' files: (although I haven't tried it, I don't think I'll rinse the roasted peppers after roasting, just rub them with a paper towel; there is so much flavor in those roasted skins and some of it washes away under water.)

Roasted Green Pepper Soup

This soup makes the most of green peppers. They, along with spicy green jalapeños, are roasted to sweet oblivion, peeled and pureed with garlic, onions, broth, a touch of half-and-half for creaminess and cilantro (or parsley, if you don’t like cilantro). Served hot or cold, this soup will change your mind about green peppers. Top it with a dollop of plain yogurt to tame its heat.

Note: If you’d prefer to keep the soup mild (or you’re serving it to children), leave out the jalapeños.

2 green jalapeños
4 green bell peppers
1 T extra virgin olive oil
1/2 onion, diced
2 cloves garlic, chopped
15-oz can chicken or vegetable broth
1/4 c half-and-half
salt and pepper to taste
2 T finely chopped cilantro or flat leaf parsley

Roast the jalapeños and green bell peppers either over a gas burner or in the oven until charred. Under cool running water, carefully peel the skin off and rinse all peppers well. Use a knife to remove the stems and scrape out the seeds. Chop all peppers roughly and set aside.

Heat olive oil in a medium soup pan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally, until onions are translucent and very fragrant. Add the jalapeños and bell peppers and cook for 3-4 minutes, stirring occasionally. Add the broth, stir well and cover pot. Turn the heat up to high, bring the mixture to a boil, then reduce to medium-low and simmer for 20 minutes.

Use a blender, food processor or immersion blender to puree the soup and return it to the pot. Stir in the half-and-half and cook for 1-2 minutes over medium heat. Season with salt and pepper to taste, stir in the cilantro or parsley and remove from heat.

If you want to serve the soup hot, serve it immediately. If you’re serving it cold, chill the soup in the refrigerator in a heat-proof bowl until cold. Serve garnished with yogurt and more chopped cilantro or parsley if desired. Another fun way to serve this soup chilled is to ladle it into hollowed-out green pepper halves. Serves 2.

bagourmet.com

next ingredient: purple potatoes

[Zhills]

Roasted Baby Potatoes with Truffle Salt

Ingredients

· 1½ pounds baby potatoes, cut in half (Yukon gold, red and purple)

· 2 tablespoon olive oil

· 1 teaspoon kosher salt

· ½ teaspoon freshly ground pepper

· ¼ teaspoon truffle salt

· 2 teaspoons chopped parsley

Instructions

1. Preheat the oven to 400 degrees F. Toss the potatoes with the olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake the potatoes for 20 minutes. Transfer the potatoes to a serving dish and toss with the truffle salt. Garnish with chopped parsley.

Next ingredient: Pearl onions

[forrestwolf]

I so had to cringe when I saw potatoes, as I went to SAMS on Saturday, and they had samples all over the place, and they were showcasing little potatoes to heat and eat, as already seasoned, and I popped in a little potato, and it was hot has heck, and stuck to the roof of my mouth, and I have blisters on the roof of my mouth, and burns all around, and got a really big blister on my tongue.........OUCH>>>>>>

PEARL ONIONS