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11-17-2017 03:44 PM
We were just sharing recipes on our Potsticker Soup Thread this week. @ChiliPepper a salad...I had found a similar one....this is my version combined from the two...
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 1 tablespoons olive oil, the maple syrup, salt and pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the greens in a large salad bowl and add the roasted squash mixture, and the other ingredients.
Spoon just enough vinaigrette over the salad to moisten and toss well.
NEXT INGREDIENT
COCOA
11-17-2017 03:50 PM
Hmmm @GenXmuse
I just saw that lasagna w/ Bech. on the Q for...over $80!!
I had never heard of one w/ bech. sauce! The cute vendor gal said it was a family recipe. I'm sure it is good, but I'm not paying $80 for 2 small pans of lasagna!
Now we can try this version on our own!
Thanks!~!
11-17-2017 03:52 PM - edited 11-17-2017 03:55 PM
@RespectLife wrote:Hmmm @GenXmuse
I just saw that lasagna w/ Bech. on the Q for...over $80!!
I had never heard of one w/ bech. sauce! The cute vendor gal said it was a family recipe. I'm sure it is good, but I'm not paying $80 for 2 small pans of lasagna!
Now we can try this version on our own!
Thanks!~!
Oh oh my Word! Really? That’s crazy! So happy to find an economical solution. Thank you. 🌸😊
Your recipe using sing maple syrup in a butternut squash salad is divine. I bet the touch of sweetness from the maple and squash complement the slightly bitter taste of arugula. I’m excited to try it!
11-18-2017 10:41 AM
This is the best lasagna/bechemel recipe on the planet. It's from Giada.
The great thing about it is you can just make the bechemel sauce and use it on pasta or zoodles and you can just make the butternut squash part as a side dish. I often use frozen cooked squash and prepare it this way with the amaretti cookies.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe-1943375
NEXT INGREDIENT: COCOA
11-18-2017 10:47 AM
Bourbon Balls (Martha Stewart)
These are an office favorite.
2 1/2 C Vanilla wafers
1 C pecans
2/3 C bourbon
1 C confectioners sugar, additional for coating
3 T cocoa powder
2T light corn syrup
Pulverise the wafters and put in a bowl.
Grind the pecans and add to the wafer bowl.
Blend the remaining ingredients (except for coating sugar) 10 seconds and add to the wafter bowl. Mix well.
Roll into balls 1 inch in diameter and roll in confections's sugar (only if serving right away, otherwise, roll just before serving.
Store in airtight container at least 24 hours in advance. I make them 304 days in advance and they will knock you over when you open the container.
I scoop them into mini cupcake papers vs rolling them.
I sprinkle with confectioners sugar before serving.
NEXT INGREDIENT: Corn meal
11-18-2017 12:01 PM - edited 11-20-2017 03:16 PM
Southern Fried Salmon Patties
Ingredients
Directions
OR mix well. Spoon into 8 greased muffin cups, using 1/4 cup in each. Bake at 350° for 45 minutes or until browned.
Next ingredient: Polenta or Grits
11-20-2017 03:16 PM
Nobody uses polenta?
Next ingredient: Sausage (any type)
11-20-2017 04:14 PM
I just got confused because polenta and grits are corn meal which we just did but I here is a cool Mexican Corn Grits recipe. Sorry about that!
Mexicorn Grits
INGREDIENTS
4 cups milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese
DIRECTIONS
In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Next Ingredient: SAUSAGE
11-20-2017 06:04 PM
@Zhills wrote:Nobody uses polenta?
Next ingredient: Sausage (any type)
Ha! I had one, but it was in my recipe book and I kept forgetting to get it out and type it up.
I can do sausage though.
11-20-2017 06:14 PM
Breakfast Sausage (from All Recipes).
This is my go-to recipe. I make my own patties and flash freeze them and then I can take them out one at a time as needed.
I like to use organic ground pork and making my own controls the added ingredients.
These are as close to Jimmy Dean/Bob Evans as I've found.
Ingredients
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
1 pound ground pork (the original recipe calls for 2 lbs but I find I like the intense flavor of the herbs and spices).
Directions:
NEXT INGREDIENT: Brown Sugar
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