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10-31-2017 10:12 PM
Welcome to November friends! Now that we can safely crank up our ovens I know this will be a tasty recipe exchange for all to share in preparations for our holiday festivities! . . .
Not a recipe and extremely easy but since no one has answered with a better one, here I go...
Fresh MOZZARELLA Salad
1 whole fresh MOZZARELLA, tomatoes, preferably good quality (hard to find in the winter), vidalia onions, fresh basil, evoo, a splash of balsamic vinegar.
Slice 1 MOZZARELLA, somewhat thin slices or as you prefer obviously, slice tomatoes, slice onions. Tear basil with hands and place on top. Coat with a little bit of extra virgin olive oil and balsamic vinegar.
Again, this is a very old recipe, so no real amounts to give. When making this recipe, only use the best quality ingredients. I have tried to make this in the winter but it really doesn't taste as good.
Next Ingredient: Horseradish
10-31-2017 10:55 PM
Ok. we're stuck on horseradish so.....
Salmon Zucchini Burgers with HORSERADISH Sauce
2 eggs, 2 cups salmon, 1 cup shredded zucchini, 6 scallions, 11/2 cups bread crumbs (or ritz crackers), 2 tbsp dill, 1/2 tsp salt, 1/2 tsp pepper, canola oil.
Tarter Sauce: 1/4 cup mayo, 2 tbsp relish, 1 tbsp HORSERADISH
Mix beaten eggs, squeeze all of the moisture out of the salmon and add to eggs. Add zucchini, chopped scallions, 1/2 cup bread crumbs, chopped dill, salt and pepper. Make the patties what ever size you prefer. Coat all the patties in the remaining 1 cup of bread crumbs. Fry the patties in the oil for about 5 minutes, each side. Make the sauce with the HORSERADISH.
Next Ingredient: WHITE CHOCOLATE
11-02-2017 10:40 AM
White Chocolate Brandy Alexander
NEXT INGREDIENT:
DILL PICKLES
11-02-2017 03:34 PM
Years ago, back when I was vegetarian, I was very into Susan Powter. Remember her?
Anyway, this was one of her recipes that I always had in the fridge. Great for a low fat snack!
S.P.'s Middle Eastern Salad
Ingredients:
2 C Roma tomatoes
2 C cucumbers, peeled and seeded
1/2 C red onion
1/2 C baby dill pickles
Directions:
Finely chop all ingredients.
Toss together & chill
Next ingredient: eggs
11-02-2017 04:55 PM
Skillet Corned Beef Hash with Eggs
2 medium or 1 large potato, peeled, diced, rinsed and drained well
OR part of a bag of frozen hash browns
1 can corned beef
4 eggs
Add a tablespoon or two of oil to a large, heavy skillet over medium high heat. Add potatoes and cover, stirring frequently until slightly browned and firm-tender.
Push potatoes to the side of the pan and add canned, corned beef. Break up the corned beef with a spatula or large spoon until is is evenly crumbled and starting to brown. Stir the contents of the pan together and cook until all is getting slightly browned. (Like a big pancake)
This recipe says to break the eggs on top of the hash and cover and cook until eggs are as done as you like. I don’t do that. I like to cook mine over easy in a separate skillet and put on top of the corned beef/potato mixture.
I’ve also seen this recipe served with White Gravy or Hollandaise sauce.
Next ingredient: Thyme
11-02-2017 06:10 PM
This recipe was shared a long time ago from a poster - BritBrit. It's good!
Asiago Mushroom Chicken
11-03-2017 05:51 PM
Just a side note, right before I read this thread, I was talking to someone about the "Stewed Tomatoes" served in a couple of landmark restaurants in Georgia (Bulloch House and Blue Willow Inn). The dish looks like simple cooked tomatoes, but it is exceedingly sweet, almost like preserves but not as thick, and it is intended to be eaten with field peas as a relish. Sorry I don't have a recipe for their version to share.
Next Ingredient still is: Stewed Tomatoes, any kind
11-04-2017 03:12 AM - edited 11-04-2017 03:26 AM
My husband's Mom was from Hungary and made lots of hearty stews from both beef and pork. A former professional Cook, he recently made this for me, and you could add whatever canned veggies or leftovers you like. So good the next day!
Richard's Pork Stew
2 1/2 to 3 pound boneless pork roast, trimmed of some fat and cut into 1 inch cubes
1 medium onion, chopped
2 potatoes, peeled and diced
6 baby carrots, diagonally sliced
2 large ribs celery, minced
1 teaspoon Minor's Pork Base
1 14.28 oz can stewed tomatoes with juice
6 Cups water
1/2 teaspoon thyme
1/2 teaspoon Hungarian Paprika
2 bay leaves
salt and pepper to taste
Saute onions in oiled skillet over medium heat until softened.
Add fresh veggies and pork to large stockpot or slow cooker over low heat along with pork base and water. At this point combine thyme, paprika with stewed tomatoes and juices and slowly add into simmering stew along with 2 bay leaves.
Continue cooking 1 to 2 additional hours until liquids somewhat reduced. Taste and add salt and pepper as needed. Serve with noodles or hearty bread.
Variations: Chicken or beef base/bouillon can be used instead of the pork, just not as tasty IMHO. Canned or frozen corn may be added; also delicious with sliced mushrooms and 1/2 Cup of sour cream stirred in at the end. Caraway seeds are another seasoning option.
Next ingredient: Puff Pastry (frozen is fine)
11-05-2017 08:46 AM - edited 11-05-2017 08:47 AM
This is on my to-do list. It's something that looks super easy to make that I would bring to a party. It's from Ina.
Ham and Cheese in Puff Pastry
Show: Barefoot Contessa
Episode: Cocktail Hour
Total:50 minPrep: 25 minCook: 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
Next Ingredient: Ricotta Cheese
11-05-2017 09:49 AM
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