Recipes

[Beebee2]

Wow! We had so many recipes in the game for May. Thanks, everyone. And to those posting for the first time, thanks and welcome. This game is often addictive, and usually very interesting. I've done a partial edit, cutting out most of the non-recipe repetitive stuff, and made just a few changes suiting my own formatting preferences. (The final big changes to my own file copy suiting my own preferences will be made after I post this so that I don't interfere too much with other people's styles here on the board.) Caution: You may want to check those recipes you've posted so that I haven't inadvertently made any mistakes in my recopying effort. Also, if you copy/keep a recipe from this list, particularly one that has a lot of steps or ingredients, you might want to recheck the original post for the same reason:

http://community.qvc.com/forums/recipe/topic/375333/may-2013-recipe-swap-game.aspx

If there are a lot of mistakes, or even one, we might start a separate thread drawing attention to them for the benefit of ofthers.

Again, thanks sue-p for starting the game for us, and for sharing so many of your mom's as well as your own recipes, and thanks to all who participated.

Sue P Mom's Party Potatoes

1 can cream of potato soup
1 can cream of celery soup
1 cup dairy sour cream
dash of pepper
2 tsp. salt
2 tsp. grated onion or 1-1/2 tsp. dehydrated onion flakes
1 (32 oz.) bag frozen hash brown potatoes, thawed
Parsley flakes and paprika, for garnish, if desired

Combine undiluted soups, sour cream, salt, pepper and onion.
Add mixture to the potatoes and mix thoroughly.
Transfer into an ungreased 12x9" baking dish.
Sprinkle generously with paprika and parsley flakes.
Cover and bake at 350* for 1-1/4 hours.
(Allow extra time for a deep dish casserole.)
Good for a buffet. Serves 8-10

Sue P Sourdough Tuna Melt

2 slices sourdough bread
1 can white albacore tuna in water, drained and flaked
Spin Blend salad dressing (or your favorite taste - like Miracle Whip)
1/2 tsp. lemon juice (concentrate is ok)
Diced celery
Tomato slice
2 slices Muenster cheese (can use Swiss or American)
Butter lettuce

First make the tuna salad spread by blending together the tuna, salad dressing, lemon juice, celery and a dash of salt and pepper. Using a fork, mix these ingredients in a bowl until of a slightly creamy, spreadable consistency. Set aside for a moment.

Lay out one slice of bread. Butter that slice on one side. Turn over and rest the slice on top of the second slice while building sandwich. Start by placing 1 slice of Muenster cheese on the unbuttered side. Cover with a couple spoonfuls of tuna spread, lettuce, tomato slice and second slice of Muenster cheese. Top with second slice of bread. Butter the top of that slice.

Move sandwich to a skillet and fry both buttered slices until golden brown and cheese is starting to melt. Enjoy with a dill pickle on the side.

forrestwolf Honey Orange Tilapia

1 pound Tilapia fillets; I have used mahi-mahi fillets

1/4 cup orange juice
1/4 teaspoon dried thyme
1 teaspoon honey
2 small tangerines or oranges
Salt and pepper

Place the Tilapia fillets in a baking pan that's approximately 9 X 13 X 2 inches. Pour the orange juice evenly over the fish and sprinkle with the thyme. Drizzle the honey evenly over each fillet and add the tangerine or orange segments to the pan, surrounding the fish. Let it marinate for about 10 minutes.

Turn on the broiler and adjust the rack so your pan will be within a couple inches of the flame. Season the fish with salt and pepper and place under the broiler just until cooked through, about 7 minutes. Drizzle the remaining marinade from the pan on top of the fish.

sue-p Blueberry Cobbler

6 cups fresh blueberries
2 Tbsp. grated orange peel
1/2 to 3/4 cup brown sugar or honey
1/2 tsp. ground cinnamon
pinch of ground nutmeg
1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. butter
2 Tbsp. oil
2/3 cup non-fat plain yogurt
1 tsp. sugar
2 cups low-fat vanilla yogurt(optional)

Preheat oven to 400*. Combine berries, peel, sugar, cinnamon and nutmeg in shallow 1
quart baking dish.

In medium bowl, stir together flour and baking powder. Add butter and oil. Stir until mixture looks like coarse cornmeal. Add non-fat yogurt. Stir well. Drop spoonfuls of the dough on top of the berries. Dust with sugar.

Cover and bake for 30 minutes then uncover and bake for 5 minutes to brown the top. Serve with vanilla yogurt, if desired.
Serves 4-6.

chips Angel Hair Al cavolfiore

2 Tbs olive oil
2 med cloves garlic, chopped
1 bay leaf
1 tea leaf basil crumbled (can use dried)
1/2 med cauliflower, broken into small flowerette (2 Cups)
1/2 tea salt
14 tea pepper
1 8oz tomato sauce
1/2 to 3/4 pound angel hair pasta, uncooked
1 Tbs butter
1/2 cup Parmesan
1/2 cup shredded cheddar cheese

Heat 1 Tbs of the oil in a large skillet. Sauté garlic, bay leaf and basil for 2 minutes. Add cauliflower, salt, and pepper, sauté for several minutes more until crisp-tender. Stir in tomato sauce. Lower heat and simmer 20 minutes, stirring occasionally.

Cook the angel hair following package directions and drain. Toss hot pasta with butter and half each of the two cheeses; pour sauce on top and spread with remaining cheese.


Sabatini Couscous Salad w/ Veggies and Feta Cheese

It seems that every brand of pearl couscous is different, and has different instructions. Some say to cook it like rice, using the same ratio of rice to water. Some say to cook 1 Cup couscous w/ 1 1/4 Cup water, and specify covered or uncovered until almost all water has been absorbed, and some say to boil like pasta and drain the excess. I'm a Nervous Nellie and prefer to boil like pasta, and drain the excess, tasting to make sure it's al dente.
Nice when toasted first, but not necessary. Serve at room temperature or chilled. Good w/ grilled shrimp or chicken.

olive oil for toasting
1 Cup pearl couscous
3-4 Cups stock, or salted water

Veggies of your choice, or:
1/2 Cup chopped red bell pepper
1/3 Cup finely diced red onion
1 cucumber, or zucchini, peeled, seeded and chopped
1 large tomato seeded and chopped, or some grape or cherry tomatoes, halved
4 green onions, finely chopped
1/2 C cubed Feta cheese, or more if you're a fan
1 small handful fresh basil leaves, torn or chopped

Heat a large pot or skillet, add a few Tablespoons of olive oil, swirl, and then add the pearl couscous. Toast carefully, stirring gently for 3-5 minutes, as you would rice, for pilaf.
Pour in the stock, or water and salt, bring to boil, then lower heat so that it just bubbles gently. Lid off. Cook about 12 - 15 minutes, until al dente.
Drain any excess liquid. Toss couscous w/ as much vinaigrette dressing as needed while it's still warm.

In a large bowl, add the veggies and salt and pepper to taste, then toss. Add the dressed couscous, and toss to combine. Add more dressing if necessary.

Dressing: use a vinaigrette of your choice, or:

Lemon Vinaigrette
2 T finely minced red onion
2 T fresh lemon juice
2 T balsamic vinegar
2 T white wine vinegar
Salt and pepper
1/2 - 3/4 C olive oil

Combine all dressing ingredients except for oil in a jar, and shake. Add olive oil and shake well. Taste and adjust vinegars, salt and pepper, and maybe a wee pinch of sugar, if you think it needs it. Pour over warm couscous and toss.

forrestwolf Fabulous Fruit Salad Recipe

1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, peeled and sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix (I have used French Vanilla, and Lemon flavors)

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.

Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

iamMrsG Lemon Ricotta Pancakes with Sautéed Apples

For the sautéed apples
4 large Granny Smith apples, peeled, cored and sliced
2 Tablespoons unsalted butter
3 Tablespoons sugar
½ teaspoon cinnamon
fresh lemon juice to taste

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 ½ Tablespoons sugar
1 ½ Tablespoons freshly grated lemon zest*
½ cup all-purpose flour
melted butter for brushing griddle

Prepare the sautéed apples:
In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

To make the pancakes:
In a bowl, whisk together the egg yolks, ricotta, sugar and the zest. Add the flour and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about 1/4 of them into the ricotta mixture, then fold in the remaining whites gently but throughly.

Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Brush it with some of the melted butter.

Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.

Transfer the pancakes as they cook to a heat-proof platter and keep warm in a preheated 200º oven. Serve with the sautéed apples and maple syrup.

Makes about twelve 3 to 4 inch pancakes.

notes:
*Re lemon zest: Or more. Don’t skimp!

Maple syrup is good, but try topping with lemon curd and/or confectioners’ sugar.
We like sausage links in our apples.

Beebee Impossible Pie with Beef and Parmesan Cheese

1/2 c cottage cheese
1/4 c Parmesan cheese
1 lb beef, cooked and drained
1 t oregano
1/2 t basil
6 oz can tomato paste
1 c Mozzarella cheese
1 c milk
2/3 c Bisquick
2 eggs
1 t salt
1/4 t pepper

Layer cottage cheese and Parmesan cheese, beef mixed with spices, tomato paste and cheese. Pour Bisquick mix - milk, Bisquick, eggs, salt and pepper beaten in blender 15 seconds - on top. Bake at 400 degrees for 30 to 35 minutes.

Zhills Japanese-Style Sesame Green Beans

1 tablespoon canola oil
1 1/2 teaspoons sesame oil OR toasted sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

sue-p Buttermilk Pot Roast

2 tbsp. Dijon mustard
1 boneless beef chuck roast ( about 3-1/2 lbs.)
4-1/2 tsp. dry onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.

Cover and bake at 350* for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm.

Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.
Serves 8.

Beebee Gourmet Onions

4 c onions, sliced, 3 large white
5 T butter
2 eggs
1 c sour cream
2/3 c grated Parmesan Cheese
salt and pepper to taste

Sauté onions in butter till transparent. Place in a 1 1/2-qt. au gratin dish or flat casserole.

Beat eggs till light; add sour cream and salt and pepper. Pour over onions and sprinkle with the cheese. Bake at 425 deg F for 20-25 min. Serves 8

A great buffet dish!

Zhills Spaghetti with Spicy Buffalo Meatballs

Meatballs
1 piece of white bread
1 C whole milk
1 egg
1 C grated parmesan
1 T Sriracha
1T oregano
1/2T black pepper
1 lb bison meat

Sauce:
2 T olive oil
1 onion
1 C mushrooms (I used an organic mix from Whole Foods, but any will do)
8 cloves garlic, chopped
3 T oregano
1 T dried basil
1 T black pepper
1 T crushed red pepper
1 tomato, crushed
1 28 oz can of tomato purée - preferably San Marzano
1 C fresh basil

Spaghetti
1/2 package of whole wheat pasta (cook while preparing sauce)

Preheat the oven to 400 deg F.

Soak the piece of bread in the milk. Soak for about a minute or two, but just to wet it. Crumble the bread in the milk, add to the parm and add the ingredients through the black pepper

Add the bison meat and combine. Don't combine too thoroughly. You don't want to pack it too tightly. Form about 2" balls with the meat. Put on a baking rack on a baking sheet. If you don't have a rack, you can just use a lined baking sheet. Cook in the oven for 25 minutes and then turn them and cook for another 15 minutes.

Sauce
Heat up the olive oil in a large deep skillet on medium heat. Saute the onions and mushrooms until soft, about 10 mins. Add the oregano through the black pepper. Combine well and cook for another 5 minutes. Add the remaining ingredients and turn the heat to medium-low. Let cook for at least 25 minutes

Combine the meatballs, sauce and spaghetti. Let sit together for at least 5 minutes. Serve immediately and enjoy!

Whether you opt for a lean bison burger or steak, be careful not to overcook it. "Without a high fat content, the meat will get tough if you cook it past medium." And keep a close eye on it, since bison's lower fat content means that it will cook faster as well.

sabatini Crunchy Pork and Rice Salad Recipe

1 Napa Cabbage
2 cups cubed leftover cooked pork roast
1-1/2 cups leftover cooked rice
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained

Dressing:

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed (not for me)
1/2 teaspoon salt

In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a small bowl, combine dressing ingredients; mix well. Pour over the salad and stir gently to mix. Chill for several hours.

iamMrsG Chicken with Orange Pilaf

Charcoal: Indirect Gas: Indirect / Medium Heat

1 medium orange
2 cups chicken broth
1 cup regular brown rice
1 shallot or green onion, chopped
½ teaspoon ground ginger
1/4 teaspoon pepper
½ cup toasted slivered almonds
1 3-to-4 pound broiler-fryer chicken
1/4 cup apple jelly

Finely shred enough orange peel to make 1 teaspoon; set aside. Peel and section the orange over a small mixing bowl, reserving the juice; set sections and juice aside.

For stuffing, in a medium saucepan stir together reserved orange peel, the chicken broth, rice, shallot, ginger and pepper. Bring mixture to boiling; reduce heat. Cover and simmer 35 minutes. Stir in the reserved orange sections and juice and the almonds.
Rinse chicken and pat dry. Season the body cavity with 3/4 teaspoon salt. Spoon stuffing into the neck cavity. Skewer neck skin to back. Lightly spoon stuffing into the body cavity. Tie legs together with string. Twist wing tips under back.

Place any remaining stuffing in center of a double thickness of heavy foil. Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end. In a small saucepan combine apple jelly and 1 tablespoon water. Heat until jelly melts.

Place chicken, breast side up, in center of the cooking grill. Grill 1-1/2 to 1-3/4 hours or until meat thermometer registers 180ºF (82º C) and drumsticks move easily in their sockets. Center of stuffing should register 165ºF (74ºC). During the last 20 to 25 minutes of grilling time, brush bird with jelly mixture and place pocket of stuffing on cooking grill beside chicken to heat through. Let stand 15 minutes before carving.

My notes: Serve Riesling and clusters of white grapes

Beebee Stephenson’s Apple Farm Green Rice

3 c cooked rice
1 c chopped parsley
1/2 c grated cheddar cheese
1/2 c chopped onion
1/4 c chopped green pepper
1 clove garlic, minced
14-1/2-oz can evaporated milk
2 eggs, beaten
1/2 c vegetable oil
1 T salt
1/2 t each seasoned salt, pepper
1/4 t Ac’cent, monosodium glutamate
Juice and grated rind of one lemon

Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2-qt casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350 deg F about 45 minutes, or until it’s like a soft custard.

Zhills Salmon Patties

1 can (approx. 7 ounces) salmon
1 egg
1/2 cup Italian bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 onion diced
olive oil, enough to cover bottom of skillet

Remove skin and bones from salmon; drain well. In mixing bowl, combine with egg, bread crumbs, salt, pepper, and onion. Make patties about 2 inches in diameter; fry in oil until brown on both sides about 10 minutes. (I coat in the seasoned bread crumbs before frying!)

Sprinkle salmon patties with salt. (I omit)

Sabatini Spicy Shrimp (or scallops in Coconut Milk

This is a versatile dish. I've made it before using both shrimp and scallops, or just shrimp or just scallops, depending on the cost that day. You could also just use some sauteed chicken slices. If you don't care for cilantro, don't use it! Add a bit of chopped spinach near the end if you'd like.

a few Tablespoons oil
1 Cup chopped or sliced onion
1 Cup sliced red bell pepper, or 1 Cup sliced mushrooms
1 tablespoon minced garlic
2 teaspoons minced or grated fresh ginger

2 Tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
OR instead of dry spices, use 1 - 2 Tablespoons Thai red curry paste (I opt for this. It's easier.)

1 pint grape or cherry tomatoes, halved, or 1 can drained diced tomatoes
1 can (15 oz) unsweetened coconut milk
1 teaspoon salt
1/2 - 1 teaspoon sugar (optional, but start w/ a sprinkle, taste, and see if you'd like more)
1 1/2 lbs large shrimp, peeled and cleaned, or scallops
1/2 cup fresh cilantro
lime wedge (for serving)

Heat oil in large skillet on med-high heat.
Add onions and cook for approx 2-3 minutes,
Add garlic and ginger, cook and stir a bit, and toss in the mushrooms or red bell peppers, and continue sauteing for a few minutes.
Add the 5 dry spices, if using.
Stir in the tomatoes,
& add coconut milk and salt, and bring to a simmer. *If using Thai red curry paste instead of dry spices, stir it into the coconut milk*
Gently simmer until slightly thickened 5-10 minutes.
Add shrimp or scallops, simmer until cooked through, about 3 - 5 minutes.
Stir in cilantro.

Serve over rice with lime wedges to squeeze over the finished dish.

forrestwolf Pork Chops or Cubed Steak

I have used this recipe with cubed steak, cubed pork, and boneless pork chops..STRANGE recipes..but the taste is wonderful...My mom made it all of my life.

4-6 cube steaks.......depending on size
1 1/2 cups of flour seasoned with black pepper, cayenne, garlic powder, Lawry's salt
mustard
oil
2 cans of Chicken and Rice or Stars soup, undiluted

Pour just less than enough oil in your pan to really cover it good, heated........Slather on a good amount of mustard on each cube steak (both sides), and dredge in the seasoned flour.......Then quick fry in the hot oil, both sides, just until a crust is formed......Remove steaks, and drain any remaining oil, and return cubed steak to pan, and pour soups over all....do not stir or anything.........and cook covered for 30 minutes.......The gravy is wonderful, and the meat is so tender.......

doglover Caramel Marshmallow Treats

1 package caramel (unwrapped)
1 stick margarine
1 can sweetened condensed milk
1 1/2 bag large marshmallows
1 box Rice Krispies

Melt caramels, margarine, and condensed milk until smooth.
Dip marshmallows in caramel mixture and roll in Rice Krispies. Set on a greased plate.
Refrigerate.

forrestwolf Dark Chocolate Chip Cookies

2 cups white whole-wheat or all-purpose flour; she uses all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
3/4 cup virgin coconut oil, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) Dark Chocolate Morsels

Preheat oven to 350 deg F F.

Combine flour, baking soda and salt in small bowl.

Beat coconut oil in large mixer bowl until smooth. Add brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 12 minutes or until cookies are golden and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Boston Lettuce Salad with Green Goddess Dressing Recipe

1/3 cup mayonnaise
1/4 cup fresh baby spinach
2 tablespoons sour cream
1 tablespoon chopped green onion (green part only)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh tarragon
1-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar or white wine vinegar
1 teaspoon anchovy paste
1/4 teaspoon pepper
6 cups Boston lettuce
4 radicchio leaves, torn
1 small cucumber, halved and sliced
1 cup cherry tomatoes, halved

In a blender, combine the first 10 ingredients; cover and process for until smooth.

In a large bowl, combine the lettuce, radicchio, cucumber and tomatoes. Serve with dressing.

Beebee Sparkling Raspberry Lemonade

3/4-oz pkg TFM fresh edible flowers, for ice cubes - optional
12-oz pkg frozen unsweetened raspberries
1 c sugar
1/2 c water
1 1/2 T lemon zest
1 c lemon juice
33.8-oz bottle chilled sparkling water or club soda
fresh raspberries
lemon slice

Combine frozen raspberries, sugar and ½ cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes.

Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer.

Mix lemon peel into raspberry syrup in bowl. Chill until cold.

Stir raspberry syrup, lemon juice and sparkling water in large pitcher to blend. Pour into glasses over flower ice cubes and garnish with raspberries and lemon slices.

Flower Ice Cubes: To make flower ice cubes, place a flower in each section of an ice cube tray or tear up flowers to make confetti and sprinkle into ice cube tray. Add water and freeze.

Source: The Fresh Market

sue-p Sugarplum Bacon

This is so yummy that it is often called "bacon candy". while being made that it is not and The recipe is from a Gooseberry Patch cookbook.

1/2 cup brown sugar, packed
1 tsp. cinnamon
1/2 pound turkey bacon (or bacon)

In a bowl, combine brown sugar and cinnamon. Cut each turkey bacon slice in half crosswise; dredge each slice in brown sugar mixture.
Twist turkey bacon slices and place in an ungreased 9x13" baking pan.
Bake at 350* for 15 to 20 minutes until turkey bacon is crisp and sugar is bubbly.
Place turkey bacon on aluminum foil to cool.
Serve at room temperature. Enjoy!!!

doglover 3 Chicken with Zesty BBQ Sauce Bisquick posted by Polish Angel

13x9x2" ungreased baking dish preheat 425 degrees - bake 30 minutes
3 tbsp. margarine or butter, melted
1 lb boneless, skinless chicken breasts halves, cut crosswise in half
1 egg, slightly beaten
1 tbsp. water
1/4 C Bisquick original or reduced fat mix
1/2 tsp paprika

Zesty BBQ Sauce:
1/3 c honey
1/3 C ketchup
2 tbsp. packed brown sugar (Mix together and heat to boiling)

Pour 1/2 margarine/butter into baking dish. Flatten chicken to about 1/2 inch thickness between waxed paper/plastic wrap.

Mix egg and water Mix baking mix and paprika Dip chicken in egg mix, then coat with baking mix. Place chicken in baking dish, drizzle with remaining margarine Bake uncovered 20 minutes. Turn and bake 8 - 10 minutes or until juices no longer pink. Serve with BBQ sauce.
Serves 4-6

From: New Bisquick Family Favorites

Beebee Pan Seared Cod with Herb Butter Sauce

4 cod, or other fish, filets, boneless, skinless, about 6 oz each, 3/4” to 1” thick
1/2 c all-purpose flour
3 T vegetable oil
1 shallot, minced
1/2 c white wine
1 t grated lemon zest
1 T lemon juice
1 t minced fresh thyme
4 T unsalted butter, cut into 4 pieces
2 T finely chopped fresh parsley

Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour.

Heat 2 tablespoons oil in large nonstick skillet over med heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to platter and tent with foil. Wipe out skillet.

Add remaining oil and shallot to empty pan and cook until softened 2-3 minutes. Add wine, lemon zest and juice and thyme. Simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve.

Courtesy of Redlands, CA, gourmet cook and teacher Martha Green

Sabatini Eric Ripert's Easy Blender Hollandaise

I waited for someone else to reply, because the only time I time I'm sure to use white pepper is (on the rare occasion) when making Hollandaise - the easy way - in a blender. It's just that the recipe I use is Eric Ripert's, but his calls for black pepper, which I think is weird because the little flecks show. Julia Child uses white pepper for her Hollandaise,...so here's ER's recipe, but using white pepper! (Whew!)

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground white pepper

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and white pepper, and with more lemon juice. Serve immediately.

ETA: One of my favorite things is Eggs Benedict, and this Hollandaise makes it easy. But trust me, guys, it's not a good habit to get into. Hence, the 'rare occasion'. Wink

If anyone is interested, here's a short video:

Video: Click here to watch Ripert make his Blender Hollandaise

http://www.bonappetit.com/tipstools/videos/2011/05/eric-ripert-hollandaise-brunch

25Angel Grilled Steak or Chicken Salad

1 1/2 lb steak or chicken, grilled and cut in strips
1 lb potatoes, French fried
1 head lettuce, cut up
1 lg onion sliced
3 tomatoes, chopped
1 green pepper, sliced
1 red pepper, sliced
1 lg cucumber sliced
2 grated carrots
1 cup broccoli flowerets
1 cup cauliflower floweret
1 cup pickled beets
4~6 pickled eggs, chopped
1 1/2 cup shredded cheese

Make on individual plates, lettuce on the bottom, and top with vegetables, then add the hot French fries, top with the grated cheese, and your sliced beef or chicken. Serve with dressing and garlic toast.

forrestwolf Cheeseburger Soup Recipe

1/2 pound ground beef (or ground chicken)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery (not for me)
1 teaspoon dried basil
1 teaspoon dried parsley flakes (fresh if you have it, and sprinkle before serving)
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour

2 cups (8 ounces) process cheese (Velveeta), cubed (can use fat free)
1-1/2 cups milk (can use skim/fat free)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream (can use fat free)

In a 3-qt. saucepan, brown beef/chicken; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.


Sabatini Sesame Dressing for salads

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, smashed to a pulp, or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a mason jar, and and shake well. Best if made a bit ahead of time, and stored in the fridge to give time for flavors to meld. (Obviously, it makes a lot.)

Toss w/ a salad of crisp Romaine, red onion, tomatoes and cukes. (I always peel and seed cucumbers, as it avoids any tummy discomfort caused by the seeds and peel.) Add crunchy chow mein noodles, or deep fry some sliced wonton wrappers if you're feeling adventurous. Also good over a spinach and mandarin orange salad.

ETA: Cut down on the garlic, if you're not a big fan of raw garlic.
I tend to use half as much sesame oil than called for, as a little goes a long way.

Zhills Fantastic Fennel Bruschetta

3 large tomatoes, diced
1/2 small sweet Bermuda onion, diced
1 cloves garlic, minced
2 tsp fennel seed
2 Tbsp minced fresh basil
3 Tbsp extra-virgin olive oil
salt and pepper to taste

1 loaf French bread, sliced 1/2-inch thick
(Enough for 10 servings)
2 Tbsp cup extra-virgin olive oil, for brushing

In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, olive oil, s&p.
Chill for at least 1 hour to blend the flavors.

Preheat oven to 350 degrees F (175 degrees C).

Brush both sides of bread slices with some of the olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

Beebee Artichoke Gratin

Make this fresh, light gratin when artichokes are cheap and plentiful in the spring and again in the fall.

2 large lemons
8 large artichokes, trimmed and quartered, choke scraped out
1 T flour
1 t salt
1 bay leaf
Oil for the gratin dish
1/3 c dry white wine
3 T chopped fresh parsley
2 t chopped fresh marjoram or 1 t dried
2 cloves garlic, minced
1/4 c grated Parmesan cheese
1/4 c fresh bread crumbs
4 T extra-virgin olive oil

Squeeze the juice from one of the lemons into a large bowl and add 3 c of water. Trim and quarter the artichokes; scrape out the choke. As you work, drop the finished pieces into the acidulated water.

Squeeze the juice from the remaining lemon into a large, non-reactive saucepan. Add about 8 c water, the flour, salt, and bay leaf, and bring to a boil. Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 min. Drain, discarding the bay leaf.

Heat the oven to 375 degrees F.

Lightly oil a 2-quart gratin dish. In a bowl, toss the artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish. Toss together the parsley, marjoram, garlic, Parmesan, breadcrumbs, and 2 T of the olive oil. Sprinkle this evenly over the artichokes and drizzle with the remaining 2 T olive oil. Bake until the gratin is heated through and the crumbs are brown, about 25 minutes. Serves 6

Sabatini Katkitty's Crispy Chicken Costoletta

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.

Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt

Preheat oven to 200*

Zest two lemons. Bake zest for about 5 minutes until dry.

Combine flour, pepper and salt.

On another plate combine eggs and water, whisk until combined.

On another plate combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.

Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.

Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.

Keep chicken warm in oven at 200 deg F.

Lemon Sauce:
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter

Over medium heat in a fairly large saucepan heat canola oil.

Add minced garlic and sauté about 3 minutes.

Add whipping cream and boil until reduced by one-third.

Add Dijon, lemon juice, chicken stock and salt and pepper to taste.

Simmer about 5 minutes.

Remove from heat and stir in butter until melted.

Serve with chicken and garlic mashed potatoes

forrestwolf Sausage Balls

(1) 1-lb Sausage Roll*
2 cups sauerkraut, drained and squeezed dry; I only use Claussen
1 teaspoon Dijon or yellow mustard
1 teaspoon caraway seeds, opt; not
2 1/2 cups shredded Swiss cheese
Spicy brown mustard, opt; not
1 1/2 cups all-purpose flour
10 tablespoons butter or margarine, melted

*I use the sausage ball mixture from the Old Mill in Pigeon Forge; I know it’s not for everyone.

Preheat oven to 350 deg F. Combine sausage and sauerkraut in large bowl; form mixture into approximately 40 1-inch balls. Place on ungreased baking sheet; bake 15 minutes. Drain on paper towels; cool slightly.

Increase oven temperature to 400 degrees F. To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. Press 2 tsp. of dough firmly around each sausage ball; dough handles easiest when warm. Bake on ungreased baking sheet 15 minutes or until light golden. Serve hot with spicy brown mustard for dipping, if desired. Refrigerate leftovers.

sue-p Country Apple Dumplings

2 large Granny Smith apples, peeled and cored
2 (10 oz.) cans refrigerated crescent roll dough
1 cup butter
1-1/2 cup sugar
1 tsp. ground cinnamon
12 fluid ounce can Mountain Dew

Preheat oven to 350*. Grease a 9x13" baking dish.

Cut each apple into 8 wedges and set aside.
Separate crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and
Melt butter, stir in cinnamon and sugar.
Pour over the apple dumplings. Pour the Mountain Dew over the dumplings.
Bake for 35-45 minutes until golden brown.

forrestwolf Peach Pound Cake Recipe

1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract or vanilla butternut extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 deg F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Beebee2 Marshmallow Popcorn Bars

2 T unsalted butter, plus more for the dish
1/2 c popcorn kernels or one 3.5-ounce package plain microwave popcorn
10-oz bag marshmallows

Butter a 9-by-13-inch baking dish. Pop the popcorn according to the package directions.

Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.

Tip: The bars are best served within 6 hours but can be made and stored at room temperature, covered, up to 1 day in advance.
next ingredient: fresh peaches

walker Pizza Salad

1 lb. spiral macaroni, cooked and drained
3 medium tomatoes, seeded and diced
1 lb. cheddar cheese, cubed (or less)
1 to 2 bunches green onions, sliced
3 ozs. sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
croutons, optional

In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving, if desired. 16 servings.

forrestwolf Arugula Pesto

2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. This is way that I make it.

Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.
Yield: Makes 1 heaping cup.


Beebee Watermelon Slush

4 c of diced seedless watermelon
1 T freshly squeezed lime juice
Pinch of salt
1 1/2 T sugar, or to taste
1 c ice

Using the large pitcher, add all the ingredients and blend using short pulses at first, then follow with 2 long until the fruit is pureed. Taste and correct the flavor with sugar or lime juice if necessary. Pour into tall glasses, add ice if desired.
next ingredient: arugula

forrestwolf Sesame Shrimp Stir Fry

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips (YES OR NO)
3 green onions, sliced (YES OR NO)
3 tablespoons teriyaki sauce (I USED PONZU SAUCE)
1/2 pound sugar snap peas (make sure you pull off all strings)
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt

In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; sauté 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; sauté 4 minutes or until shrimp are opaque.

Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

denisemb Ice Cubes

Oh, this one's easy:
1. Go to Food.com and enter "Ice Cubes".
2. Read all the reviews.
3. Laugh out loud!

Sabatini2 OK, denise, I did as instructed, and loved it! Thanks so much for sharing. Isn't it great when people jump on that kind of a bandwagon? Makes the world a nicer place.
Sorry to temporarily de-rail the game, folks!
Here's the recipe denise was referring to...and a couple of the over 700 reviews:
Ice Cubes

Note: I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty.

Ingredients:
2 cups water (approximately)
2 tablespoons water (additional if needed)

Directions:
1 Empty the ice cubes that are left in the trays (if there are any left) into the bin.
2 Take the trays over to the sink and fill them with cold water.
3 Place the water filled ice trays back in the freezer.
4 Replace the ice bin if you had to remove it.
5 Shut the door to the freezer.

A few examples of the reviews:
This recipe is horrible! Maybe I should have left them in longer than two minutes (the recipe doesn't say how long to leave them in the freezer so I just kind of guessed) but mine came out all watery. I won't be making these again.
* 257 people found this review Helpful

I made a few adjustments...... used a pot instead of trays. boiled instead of freezing. Added salt, potatoes, carrots and beef to the water. It turned out more like soup instead of ice cubes. Next time I will make a few more adjustments to try and get this recipe to work for me.
* 120 people found this review Helpful.

sue-p Rhubarb Lemonade

Put about 3 cups chopped rhubarb into a large glass bowl and cover it with water.
Let the rhubarb sit overnight.

Strain off the "lemonade" and sweeten it to taste with sugar or honey.
Serve over ice.


forrestwolf Lemon Cheese Bundt Cake

2 sticks - margarine, softened
8 ounces - cream cheese, softened
1 stick - salted butter, softened
6 - eggs
3 cups - sifted Swans Down Cake Flour
3 cups - sugar
1/8 teaspoon - vanilla extract (I use vanilla-butter-nut flavoring)
1/8 teaspoon - lemon extract (I zest 1 lemon and add to the mix....and maybe some juice)

Preheat oven to 325 deg F.
Butter and lightly flour 10 inch tube pan.
Sift cake flour, then lightly spoon into measuring cup for 3 cups.
In large mixing bowl cream margarine, butter and cream cheese til light and fluffy. Add 2 eggs, 1 cup flour and 1 cup sugar. Mix on low speed until blended. Repeat until all ingredients are blended. Add extracts and blend.
Pour batter into a prepared tube pan.
Bake at 325 deg F for one hour and 15 minutes or until a tester inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack.

Sabatini2 Ham Salad for sandwiches, or to top crackers

4 C ham, chopped
2 hard boiled eggs, finely chopped
3/4 - 1 C mayo
1 T brown mustard
1/2 C or more sweet relish (I use a lot)
scant 1/4 C finely diced onion - Vidalia or another sweet one is best
1 C finely diced celery
few grinds of pepper - salt only if necessary

Roughly cut (leftover?) ham into manageable pieces, put in food processor, and pulse a few times - don't get carried away, or it'll turn it to mush.
In large bowl, stir together the mayo, mustard, sweet relish, celery, onions and pepper. Stir in chopped eggs and ham. Spread on crackers, and try not to eat it all in one sitting.

I'm not a big fan of too much onion in ham salad, and on occasion have been known to substitute dried onion which I stir into the wet ingredients.
Also, I've made ham salad w/ and w/out the chopped egg, and IMO, with is better, as it mellows it. You really don't know it's there.

Zhills PHILLY Spinach Artichoke Dip

1pkg. (8 oz.) Philadelphia Cream Cheese, softened
1pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1jar (7.5 oz.) marinated artichoke hearts, drained, chopped
½ cup Kraft Shredded Mozzarella Cheese
½ tsp. garlic powder
¼ cup Kraft Grated Parmesan Cheese

Spread cream cheese onto bottom of microwaveable 9-inch pie plate.
Mix spinach, artichokes, mozzarella cheese and garlic powder until well blended; spread over cream cheese. Sprinkle with Parmesan cheese.
Microwave on HIGH 2 min. or until heated through. Serve on crackers or spread on toasted bread for bruschetta.

forrestwolf Shrimp Deviled Eggs

12 eggs
2 teaspoons butter
1 cup small salad shrimp
1 green onion chopped
1 pinch garlic powder
1/2 cup mayonnaise or to taste
1 teaspoon mustard
1/4 cup sweet pickle relish drained; I use dill pickles chopped fine
1 dash hot pepper sauce, opt
1 tablespoon chopped fresh parsley or as needed

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork.

Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley I use a pickled jalapeno slice); chill for at least 30 minutes in refrigerator before serving.

(I've made it w/out the mushrooms too.) Hopefully, she'll return and share more of her recipes. I'm amending her recipe in one way only. I'm calling the Boston or Bibb lettuce - butter lettuce, per BeeBee's next ingredient request. It's nice and pliable and perfect for wraps.

Sabatini LoLa's Asian Lettuce Wraps

Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry or mirin
1/2 teaspoon sugar
1 teaspoon cornstarch
1 green onion, finely chopped

Filling:
1 pound ground turkey or chicken
1 tablespoon oil
1 shallot, minced
1 clove garlic, minced
1 tablespoon minced fresh ginger
3/4 cup shredded cabbage
5 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 (5-ounce) can water chestnuts, chopped
2 green onions, thinly sliced
1 jalapeno pepper (seeded, ribs removed and finely diced) optional
1 small head of (Boston or Bibb) butter lettuce, leaves separated, rinsed, and dried

Dipping sauce:
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon water
1/2 teaspoon sriracha, opt, hot sauce

In a large bowl, combine all of the marinade ingredients. Add the ground meat; use a fork or your hands to coat the meat with the marinade, breaking up large chunks. Set aside for 15 minutes.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until it flows like water when the pan is tilted. Add the shallot, garlic, and ginger; cook, stirring constantly, until fragrant, about one minute. Add the mushrooms and a pinch of salt and continue cooking, stirring occasionally, until the mushrooms soften. Add the chicken with its marinade and the water chestnuts; cook, breaking the meat into small pieces, until no pink remains, about 6 minutes. Stir in the green onions and jalapeno if using.

Combine all of the dipping sauce ingredients in a small bowl. Serve with the meat and lettuce leaves, filling the butter lettuce cups just before serving to prevent wilting.

Sabatini about Harissa

I was introduced to harissa by my BFF who gave me a jar of it - slightly oily, spoonable and aromatic. But then I ran out, and found that around here, it's most readily available in powdered form. Bummer!

Since then, I've found 2 ways to turn the powder into a paste, so for anyone interested in trying this spicy concoction, here you go!

1st method:
3 T harissa powder
2-4 crushed garlic cloves: use the flat of a knife and light sprinkle of salt to make a smooth pulp. (For less of a bite, use roasted garlic)
5 T olive oil
salt and pepper
2nd method:
mix together equal parts powdered harissa, hot water and olive oil


Harissa
By Saad Fayed, About.com Guide

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies

10-12 dried red chili peppers
3 cloves garlic, minced
1/2 t salt
2 T olive oil
1 t ground coriander
1 t ground caraway seeds
1/2 t cumin

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

Harissa Recipe
By Christine Benlafquih, About.com Guide

Tunisian in origin, harissa is a delicious chili pepper condiment now accepted as part of Moroccan cuisine. Dried red chili peppers are ground to a paste with garlic and spices. Lemon juice and olive oil are used to moisten and thin the paste. Some Moroccan recipes also include tomato paste or puree.

You can use a small processor or blender to make harissa, but I think this quantity is easiest made in a mehraz, or mortar and pestle.

Add harissa directly to a dish as it's cooking, or offer it on the side.

12 to 15 dried red chili peppers (approx. 1 1/2 oz. or 100 g)
3 or 4 cloves garlic
1 t salt, or to taste
1 t ground cumin, opt
1/2 t ground coriander seeds, opt
1/2 t ground caraway seeds, opt
2 to 3 t lemon juice
olive oil

Remove the seeds from the dried chili peppers and place them in a bowl. Cover them with very hot water and leave to soften for 30 minutes to an hour.

Drain the chili peppers, and gently squeeze out excess water with a paper towel. Using a mortar and pestle (or a blender or mini food processor) grind the chili peppers, garlic, salt and spices to a paste. Add the lemon juice and just enough olive oil to moisten the harissa, or add additional olive oil to thin it.

Store unused harissa in an airtight container in the fridge. For long storage, lightly top the harissa with a little oil before covering. Yields 3 tablespoons.
next ingredient: soft butter lettuce

Sabatini2 Easy Baked Chicken with Harissa

4 skin-on, bone-in chicken breasts or legs
2 seeded red or yellow peppers, cut into 8 wedges
1 large red onion, also cut into 8 wedges

Marinade:
3 T harissa paste
1/4 C plain yogurt
1 - 2 T fresh lemon juice
1 crushed garlic clove, optional
1/2 t cumin
splash of olive oil

Mix marinade ingredients. Pat chicken dry, then smear marinade onto chicken on all sides. Place in Ziploc baggie, squeeze out air, and put in fridge for at least an hour.

Preheat oven to 350

Remove chicken from marinade, and place skin side up on rack in greased baking dish.
Brush olive oil onto peppers and onions, tuck veggies between the breasts, and lightly sprinkle all w/ salt and pepper. Roast until cooked through, about 45 minutes to an hour.
Serve chicken w/ roasted veggies, and hummus or couscous.

Beebee Anne Burrell’s Harissa Marinated Grilled Chicken

Harissa:
2 red bell peppers
1 T cumin seeds
2 t coriander seeds
2 t fennel seeds
2 t caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 c tomato paste
1/2 c extra-virgin olive oil
Kosher salt
1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Harissa:
Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.

Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.

Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.

Chicken:
Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.

Preheat the grill to medium.

Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

Cook's Tip: Make a big batch of this and it can live in the refrigerator for a long time and can be used for lots of different stuff.
next ingredient: soft butter lettuce

sue-p Spinach Yogurt Soup

1 lb spinach
2 medium yellow onions
4 T unsalted butter
small bunch of dill
3 c chicken stock
1/2 c plain yogurt
Salt
Freshly ground black pepper.

Wash spinach and spin dry.

Prepare onions and cut into 1/4” thick slices to make 2 cups.

Put butter in medium saucepan. When butter is melted add onions and cook until translucent.

Wash, spin and dry dill. Snip enough to make 1 tsp. Set aside.

Increase heat under pan with onions. Add chicken stock and bring to a boil. Add spinach, stirring and pushing it down; simmer for a minute.

Remove pan from heat, to cool.

When cool, combine stock, spinach, onions and 1 cup yogurt in food processor, and puree.

Return soup to saucepan and reheat. Add salt and pepper.

Serve in 4 individual bowls, each topped with a dollop of yogurt, and the snipped dill.


forrestwolf Grits N' Greens Casserole

2 cups whipping cream or 2 cups half-and-half cream
8 cups chicken broth, divided
2 cups grits, regular
1 (16 ounce) bag collard greens, frozen
1 cup butter
2 1/2 cups parmesan cheese (shredded or grated)
1/2 teaspoon fresh ground pepper (to taste)
1 cup bacon, cooked and crumbled

Grease 13 x 9 baking dish. Bring cream and 6 cups of chicken broth to a boil, stir in grits and cook over medium heat until they return to a boil. Reduce to a simmer, cover and cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished).

Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain and blot dry with paper towel to remove excess water. Add butter and cheese to grits, stir until butter and cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.

Zhills Aunt Gladys’ Soup

1 lb Beef or your favorite meat, ground or cubed; I brown ground beef, cubed