Recipes

[house_cat]

@walker 

@sabatini 

@MilitaryMom 

Thank you! Great suggestions!

FYI, my home was unharmed by the hurricane, but the region in general was devasted. Schools have been closed since then with no clear return date, so I haven't been working.  I'm hoping the up-side of this is that I can participate more frequently in this forum.

It's good to "see" all of you!

[walker]

@house_cat ....very happy you and your home are ok after hurricane.  The devastation is just unbelievable.  Join us here when you can.  Maybe you will have new tomato recipes to share! 😉

NEXT INGREDIENT .... Anything Spicy...cayenne, ginger

                                     peppers, etc.              

[Zhills]

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@walker wrote:

Spinach, Tomatoes and Parmesan

1 tablespoon olive oil

1 medium onion, diced (or less)

2 cloves garlic, minced

1 pint cherry tomatoes, sliced or diced

1 bag of spinach

salt and pepper

1/3 cup grated Parmesan 

Heat oil to med-hi.  Add onion and sauté until tender.  Add garlic and continue sauté.  Stir in tomatoes and cook down.  Add spinach, salt and pepper, cover and cook until spinach has wilted....stir occasionally.....stir in Parmesan and allow to blend for a few minutes.

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I'm gonna make this and put it over pasta!  Very much like my Pomadoro!  You always have great recipes!

NEXT ITEM ... Anything spicy..cayenne, ginger,

                       peppers, etc.

[walker]

@Zhills .... thank you!  I was just thinking of you also and about to send message.  I finally had opportunity to fix your Broccoli Corn Bake recipe that you posted in September.  Very good!  DH even liked it and he isn't broccoli fan.  Good recipe so thanks to you too!

NEXT INGREDIENT ... Something SPICY...cayenne, ginger

                                    peppers, etc.

[Lucky Charm]

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@house_cat wrote:

Hello, forum friends. I'm busting into this thread because I know it's the place to get the best recipes and menu ideas.  Since Hurricane Helene, there have been numerous charitable groups distributing food in my area.  We went to pick up some produce for a neighbor in need, and they practically begged us to take these tomatoes because they had more than they could possibly distribute.

So, here's me and all these tomatoes.

DH won't eat tomato soup.

Does anyone have an idea what I can do with them?

Thank you in advance.

Next ingredient is still SUGAR.

---

@house_cat   These look like the organic Campari tomatoes I use all winter from the grocery store.  Best tomatoes for *off season*.

I make my own version of primavera with these or any type of tomatoe sauce.

Saute in olive oil, garlic, onion, red pepper, mushrooms and then these tomatoes (I halve them).  

I usually add brocolli and let that steam while the other ingredients just simmer.

Delish!  You can use on pasta or even bread (ciabatta rolls, french loaf, etc).  Or just eat it solo!

[walker]

@Lucky Charm .... I like those Campari tomatoes too...good suggestion for using them.

NEXT INGREDIENT ... Something Spicy...cayenne,

                                    ginger, peppers, etc.

[walker]

I just saw this recipe in my local paper.  Thank you to Penny Kazmier.  I am ready for soup since temperatures are falling here.  This one is appropriate for the season.

....GOOD FOR YOU TACO SOUP, MY WITCH'S BREW...

1 1/2 lbs. lean ground beef, turkey, chicken or substitute,

                browned and crumbled

1 large onion, chopped

4 garlic cloves, minced

1 cup thinly sliced celery

1 cup small diced carrot

1 oz. package taco seasoning

1 oz. package (3 tablespoons) Ranch Dip Mix

1 (14.5 oz) can chopped tomatoes with GREEN CHILIES

1 (28 oz) can chopped tomatoes*

1 (8 oz) can tomato sauce

2 (14.5 oz) cans black beans, drained and rinsed

2 cups frozen corn

3 cups beef broth

2 cups water

salt and pepper to taste

Garnish options...your choice like taco toppings

Place cooked ground beef, onion, garlic, celery and carrot in slow cooker; stir to combine.  Sprinkle with taco seasoning and ranch dip mix; stir.  Add tomatoes and tomato sauce; stir and then add black beans with corn.  Mix all together.  Lastly add beef broth and water, stirring to combine.  Cook on low 6-8 hours.  Taste and adjust salt and pepper.

Serves 6-8.

* Can use equal amount of fresh tomatoes.  Also, for "extra heat" add a minced HOT PEPPER.

NEXT INGREDIENT .... FLOUR 

[Zhills]

The holidays are coming quickly....time for cookies!

I've made these for years!  Really good!  Can add nuts or coconut and/or almond.  Never tried adding cocoa!

Next ingredient:  Any nuts

[RespectLife]

@Zhills 

That's the recipe I have except it didn't call for self rising flour which I have!  I am going to have to try this version....thanks!!!

Brandy Bread Pudding By Paula Deen:  

A sweet and custard-like dessert with flavors of vanilla and brown sugar, it can be served warm or cold.       Prep time: 15 minutes    Cook time: 15 minutes   Servings: 15

Ingredients

• 3 cups divided granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 4 teaspoons divided vanilla extract
• 3 cups cubed allow to stale overnight in a bowl Italian bread
• 1 cup packed light brown sugar
• 1/2 cup melted, plus 1/4 cup softened butter
• 1 cup chopped pecans
• 1 beaten egg, for the sauce 
• 1/4 cup brandy

Directions

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.

Pour bread mixture into prepared pan.

Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.

Remove from oven.

For the sauce:

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat.

Stir together until the sugar is melted.

Add the brandy, stirring well.

Pour over bread pudding. Serve warm or cold.

I have subbed Jim Beam Honey Bourbon cuz brandy can be wicked expensive!!

NEXT INGREDIENT:

CRANBERRIES....CANNED OR FRESH

[walker]

Good bread over the holidays....

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 fresh cranberries

1/2 cup chopped nuts

Preheat oven to 325.  Beat egg, butter, orange juice and water.  Add flour, sugar, baking powder and baking soda.  Stir until ingredients are moist.  Then stir in CRANBERRIES and nuts.  Pour into a greased and floured loaf pan.  Bake 1 hour and 10 minutes or until done when tested.

NEXT INGREDIENT .... RICE