Recipes

[LilBitMissty]

SEPTEMBER 2011 RECIPE EXCHANGE GAME......RECAP

lavendersage
Savory Italian Rounds

2/3 cup grated parmesan cheese
1/2 cup mayonnaise * light or fat free mayonnaise may not be substituted for regular mayo
1/4 tsp. dried basil
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1/8 tsp. dried oregano
dash of onion salt
1 tube (12 oz.) refrigerated buttermilk biscuits

In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. Flatten biscuits into 4 in. circles. Spread about 1 T mayo mixture over each circle to within 1/2 inch of edge. Bake at 400 for 10-13 minutes or until golden brown. Serve immediately

Lola
Stuffed Peppers Soup

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.

Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.
Serves 4
(This recipe is from RachelRay.com)

iamMrsG
Early Autumn Stew

2 pork tenderloins, silver skin removed (you can have a butcher do this for you) and cut into 2" cubes
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup extra-virgin olive oil, divded
1 large Spanish onion, cut into 2-inch dice
3 carrots, peeled and cut into 2-inch dice
4 celery stalks, cut into 2-inch dice 1 bay leaf

4 sprigs thyme
4 McIntosh apples, peeled or unpeeled and cut into 2-inch dice
2 pinches allspice
1/2 cup dried sweetened cranberries
1 1/2 cups cloudy apple cider
3 to 4 cups chicken stock (depending on how thick you like your stew)

Yields: 6 servings

Preheat a large, heavy-bottomed pot over high heat with two tablespoons of olive oil.
Place the pieces of tenderloin onto a sheet tray and season them with salt and freshly ground black pepper. Toss with flour until well-coated.
Once ripples appear in the oil, add the pork to the pot and sear until well-browned on all sides, 7-8 minutes (lots of brown bits will remain on the bottom of the pot). Remove the meat to a platter and reserve.
Add the remaining two tablespoons of olive oil to the pot along with the onion, carrot, celery, bay leaf and thyme and season with salt and pepper. Cook the vegetables until they begin to tenderize, about 6-8 minutes then add in the apples, allspice and cranberries, and cook until the vegetables are quite tender, 3-5 minutes.
Deglaze the pan with the cider, scraping up the brown bits that are stuck to the bottom of the pot with a wooden spoon. Add in the chicken stock and toss the pork back into the pot. Bring the mixture to a boil then reduce the heat and simmer for 8-10 minutes* or until slightly thickened. Discard the bay leaf and thyme sprigs from the pot.
*Notes: We like a rich stew, so I let mine simmer on very low heat for a couple of hours instead of 8-10 minutes. Also, made a slurry with the 4th cup of chicken broth and some flour and added during the last few minutes to thicken the broth, cooking until the raw flour taste was gone. If you simmer this long, you will need to use more cranberries near the end of cooking time – they pretty much cook away in the extra cooking time.

Lynneuk
SWEET POTATO FRIES.

Toss 2lbs sweet potatoes cut in wedges, with three Tablespoons of olive oil, 1 1/2 teaspoons each of brown sugar and salt, 1/4 tsp each of cumin and chili powder and a pinch of cayenne. Roast at 425 degrees approx 30 minutes or til crisp, turning once.

forrestwolf
STUFFED MUSHROOMS

12 fresh mushrooms1/2 pound ground beef
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
1/4 cup bread crumbs
salt and pepper to taste
1/4 cup heavy cream
1/4 cup butter, melted (I omit this part because I add cheese)
1 teaspoon chili powder
I add 1 cup of shredded sharp cheddar cheese or a cheese blend

Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
Bake for 20 to 25 minutes in the preheated oven.

iamMrsG
Cherry Clafouti

Nonstick cooking spray
3 egg whites
2 whole eggs
1/3 cup granulated sugar
1/4 cup fat-free milk
½ teaspoon finely shredded orange peel
few drops almond extract
1 8-ounce carton plain yogurt
½ cup all-purpose flour
2 cups pitted dark sweet cherries
Sifted powdered sugar (optional)

Preheat oven to 350º.
Generously coat a 2-quart square baking dish with cooking spray; set aside.
In a medium bowl, beat together egg whites, whole eggs, granulated sugar, milk, orange peel, and almond extract until combined. Blend in yogurt just until smooth. Gradually add flour, until smooth. Pour batter into the prepared baking dish. Sprinkle with cherries.
Bake in a 350ºF oven for 25-30 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with sifted powdered sugar.
Makes 8 servings. If there's any left the next morning, this is good for breakfast.

Lola / epicurious.com
Bourbon Pecan Tarts

For cookie crust
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt

For cookie crust
3 large eggs
1 cup sugar
1/3 cup unsalted butter, melted
1/2 cup dark corn syrup
1/2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves
Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms

Make crust:
Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.

Make filling:
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.

Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.

forrestwolf
SWISS BAKE

1 (26 ounce) package frozen shredded hash brown potatoes, thawed2 cups shredded Swiss cheese1 (10 ounce) package frozen chopped broccoli, thawed and well drained
2 cups whipping cream
1/2 cup chopped onion
1/2 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 1 hour or until golden brown.

YouGoGirl
RED DEVIL CAKE

1-1/4 cups beet puree(= ( whirl cooked beets in blender: fresh cooked or canned)
3 eggs
1-1/2 cups sugar
1/2 veg. oil
1 ts. vanilla
1/2 tsp. salt
1-1/2 cup white flour
3/4 cup cocoa powder
1-1/2 tsp. baking soda

Preheat oven to 350 degrees. Generously oil the baking pan (9 inch square or round pan). In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting. (from a Mollie Katzen book)

forrestwolf
TOMATO, BASIL, AND FETA SALAD

6 roma (plum) tomatoes, diced1 small cucumber - peeled, quartered lengthwise, and chopped3 green onions, chopped1/4 cup fresh basil leaves, cut into thin strips3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

YouGoGirl
Guacamole

3 ripe avocados
3 tablespoons lime juice
1 teaspoon minced garlic
1/2 cup seeded, diced ripe plum tomatoes
3 tablespoons diced
(1/4 inch) red onion
2 tablespoons chopped fresh cilantro or parsley leaves
Salt and freshly ground black pepper, to taste

Purée one avocado, the lime juice and garlic in a food processor. Use a fork to coarsely mash the remaining avocados in a bowl. Combine all the avocados with the diced tomatoes, onion and cilantro or parsley. Season with salt and pepper. Serve immediately.

forrestwolf
PORK ROAST WITH THYME

5 pounds pork roast, trimmed
3 cloves garlic, sliced
1 teaspoon salt
1/2 tablespoon ground black pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme

Preheat oven to 325 degrees F (165 degrees C).
With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
Bake in the preheated oven 3 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

iamMrsG
Black Bean Chili

4 cups dried black beans, rinsed and drained (do not substitute canned beans)
1/3 cup extra-virgin olive oil
½ teaspoon cayenne pepper (or to taste)
1 Tablespoon Hungarian sweet paprika
1 Tablespoon cumin
2 cups chopped onion
3 large cloves garlic, minced
4 medium-to-large fresh jalapeno chiles, seeded and chopped
1 28-ounce can plum tomatoes, chopped (with juice)
2 teaspoons dried oregano leaves
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons salt, or to taste

TOPPINGS:

shredded cheddar cheese (or Jack cheese)
chopped green onions
sour cream
chopped cilantro
Alternatives: salsa, rice (in bottom of bowl)

Place beans in a large pot. Cover with several inches of water. Cover and either allow to sit overnight or, for faster method, bring to a boil, remove from heat and allow to sit 1 hour.
Drain beans and return to rinsed pot. Cover with fresh water again. Bring to a boil. Cover and simmer about 2 hours, or until tender but not falling apart. (Add extra water during the cooking time, if needed.) Drain, reserving 2 cups liquid.
Heat oil in a heavy pot over medium heat. Stir in cayenne, paprika, and cumin. Cook, stirring, 1 minute or until very aromatic.* (Do not allow to burn.) Add onions and sauté, stirring, for 5 minutes. Stir in garlic and chilies, cooking for 2 more minutes. Stir in the tomatoes and herbs. Bring to a boil and cook, stirring occasionally, 15 minutes.
Add beans and bean liquid. Cook, covered, 10 minutes longer. Season with salt. To serve: ladle chili into a bowl and top with toppings of choice. Makes 10 to 12 servings

Notes:
* Just a minute in the hot oil will toast the spices and enhance their pungency–essential for seasoning this chili. Watch these spices carefully, as they burn quickly.
**This is one of those dishes that benefit from making ahead—like on a weekend for later in the workweek.

forrestwolf
PORTABELLO MUSHROOM TORTELLINI

1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

luvmybichon
Lobster Souffle

2 Lobster Tails (8 oz. each)
1 egg white
1 ½ c. Heavy Cream
2 t. Sea Salt
½ t. white pepper
2 T. Butter unsalted and softened
2 t. spice mix (use your favorite)

Remove lobster meat from shell and trim. Set shells aside and place lobster meat into processor, pulse for 15 seconds. Add egg white and continue to pulse until incorporated. Slowly add cream and combine until smooth. Do not overmix. Press the mixture through a sieve then season with salt and pepper. Preheat oven to 400 degrees. Brush lobster shells with butter and divide mixture evenly into shells, sprinkle with spice mix and place in oven proof dish. Add a little warm water to the dish and bake until lightly browned approximately 10 minutes.

forrestwolf
ROSE ICE CREAM

1 pinch saffron2 tablespoons warm milk
1 1/2 quarts vanilla ice cream, softened
1 1/2 tablespoons rose syrup
1/2 teaspoon ground cardamom
1/4 cup chopped pistachio nuts

Add the saffron to the warm milk and set aside for 15 minutes.
Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

YouGoGirl
Hot Artichoke & Spinach Dip.........Applebee's Copycat recipe

10-ounce box frozen chopped spinach, thawed
14-ounce can artichoke hearts, drained & rough chopped
1 cup shredded parm-romano cheese mix
1/2 cup shredded mozzarella cheese
10-ounce jar Alfredo Sauce
1 tsp. minced garlic
4-ounce softened cream cheese
black pepper

Preheat oven to 350. Combine ingredients thoroughly in a bowl & spread
mixture into a 8x8-inch square baking pan. Bake for 25-30 min. or until
cheese is melted & bubbly. Serve with chips or bread.

forrestwolf
STUFFED ACORN SQUASH

2 ACORN SQUASH, HALVED AND SEEDEDsalt and freshly ground black pepper to taste
cooking spray
1/2 pound lean ground beef
1/2 pound ground pork sausage (hot, mild, or Italian bulk sausage)
1 cup uncooked rice, cooked in 2 cups chicken stock (use yellow rice, regular rice, wild rice......)
1 small onion, chopped
1 clove garlic, minced
1 cup shredded Cheddar cheese, (or favorite cheese blend)

Preheat oven to 350 degrees
Sprinkle ACORN SQUASH with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
Meanwhile, cook beef and pork on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with rice, cheese and onions, and spoon mixture into squash halves.
Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

iamMrsG
Grilled Pears and Apples

For the spiced Lemon Cream:
3/4 cup heavy cream, chilled
1 tablespoon nonfat dry milk
1/4 cup honey
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

For the fruit:
4 apples, preferably Golden Delicious
4 firm but ripe pears, preferably Bosc
3 tablespoons unsalted butter, melted
2 tablespoons sugar

Prepare a fire for direct-heat cooking in a grill. Position the grill rack 4-6 inches above the fire.
To prepare the spiced lemon cream, in a small bowl, combine the cream and the dry milk. Using a wire whisk or an electric mixer, beat until stiff peaks form, then fold in the honey, lemon zest, lemon juice and cinnamon. Cover and refrigerate until serving.
To prepare the fruit, halve, peel and core the apples and pears. Place the fruit in a large bowl and toss with the melted butter and sugar.
Arrange the fruit, cut side down, on the rack. Grill, turning every 10 minutes, until lightly browned and tender but not mushy when pierced with the tip of a sharp knife, 25-30 minutes total.
To serve, transfer to a platter or individual plates. Serve warm or at room temperature. Pass the lemon cream at the table.
Serves 6-8
Notes: I serve this as a side to Pork Tenderloin, sans the Lemon Cream. You can also omit the apples.

forrestwolf
FENNEL PORK CHOPS

4 pork chops
2 tablespoons garlic salt1 tablespoon fennel seed1 cup white wine

Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.

Q-Checker
Leek and Pepper Kugel

4 TBSP. oil
2 cups chopped onions
1 cup chopped leeks, white part only
2 cups (combined) chopped red and green peppers
1/2 cup fresh parsley, finely chopped
1 tsp. salt (or to taste)
1/4 tsp. black pepper
3/4 tsp. dried marjoram
1/4 tsp. nutmeg
3 cups matzo farfel
3 eggs
2 cups chicken broth
3 additional TBSP. oil for baking pan

In a large skillet, heat oil and add chopped onions and peppers, cooking until until slightly tender; add leek and marjoram. Add matzo farfel to skillet and toast lightly, stirring with large fork. Add chopped parsley; mix well. In a bowl, beat eggs until frothy and add nutmeg, salt, and pepper. Add chicken broth to egg mixture, then pour over farfel mixture and stir well. Spoon into a 9 x 13 pan that has been prepared with 3 TBSP. of oil. Bake at 350 degrees for 40-45 minutes or until set and browned on top. This dish can be prepared and baked, cooled, and then then cut into serving pieces ahead of time and reheated.

YouGoGirl
Grilled Cheese & Sauerkraut Sandwiches

2 slices dark rye bread
Several thin slices of aged, Gruyere Swiss cheese
1/3 cup drained & heated Sauerkraut

1 Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.
2 Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.
3 After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.
Serves one.

Beebee2
Gingersnap Cookies circa 1860

This recipe is from a very old cookbook I have, dated 1905. This recipe was written on a piece of that "onion skin" paper -- remember that stuff? and was written with a fountain pen in what I call "old-world" handwriting. I had to iron the paper onto a sheet of freezer paper to preserve it long enough to rewrite it. The date on the recipe was 1860.
These are the best gingersnap cookies ever. In an airtight container the cookies remain crispy; left out, they are chewy. Try some both ways. These are the best “dunking” cookie for milk. The cookies spread out and flatten during baking so make sure you leave enough space between them.

2 c flour
2 t baking soda
1/4 t salt
3/4 c vegetable shortening
1 c granulated sugar
1 large egg
1/4 c molasses, regular or unsulphured
1 t powdered ginger
1 t powdered cinnamon
1/2 t powdered cloves
1/2 c granulated sugar to roll dough in

Sift Flour, baking soda and salt together and set aside.
In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon, and cloves. Add the flour mixture in two parts, blending well after each. Shape the dough into a ball, cover, refrigerate overnight or at least 2 hours.
Preheat oven to 350 deg F.
Shape dough into balls, 1-1/2 inches for larger cookies, 1 inch for smaller cookies.
Roll the balls thoroughly in sugar and place on ungreased cookie trays. The cookies spread out during baking so do not crowd them.
Bake for 15 minutes, cool for one minute then remove from cookie trays. Store in an airtight container for crispy cookies or in a regular cookie jar for chewy cookies. Makes about 4 dozen
Note: Have used clear deco sugar/large granular sugar with just as good results as using granulated sugar.

Sabatini2
Turkey Puff

Filling:
2T butter
1/2 cup chopped onion
2T flour
3/4 cup turkey stock
2 cups cubed turkey
salt & pepper to taste
(optional) sliced mushrooms can be sauteed along w/ onions

Puff: (crust)
2 eggs
3/4 cup milk
3/4 cup flour
1/2 tsp salt

additional:

1/4 cup butter, or less...just make sure the dish is thoroughly buttered
grated cheese of your choice - cheddar is fine
sour cream dollops for garnish
cranberry sauce alongside is great!

Preheat oven to 425.
Saute onion in 2T butter. (add optional mushrooms, if using)
Sprinkle 2T flour over cooked onions, stir well to combine.
Add turkey stock, cook, stirring until thick.
S&P to taste.
Gently stir in turkey meat, remove from heat.
In medium bowl, beat eggs lightly w/ milk.
Add 3/4 cup flour & 1/2 tsp salt.
Stir till smooth.
Place 1/4 cup butter (or less) into a 10" pie pan or quiche pan & set inside hot oven to melt.
When butter is bubbly, pour batter into center of pan.
Spoon turkey mixture into center, leave border of batter.
Sprinkle w/ grated cheese, bake for 25 min.,until center is bubbly, & batter is puffed & golden on edges.

forrestwolf
STUFFED GREEK BURGERS

1 cup Greek Yogurt Plain1/3 cup crumbled feta cheese
3 tablespoons chopped fresh mint
Fresh ground pepper to taste
2 pounds ground lamb, beef, or turkey (meatloaf mixture of beef and pork is good)
6 slices beefsteak tomato
6 (4 inch)pita pockets, split (or deli flat or hamburger rolls, or toasted ciabitta bread)

Mix together yogurt, feta cheese, mint and pepper; set aside.
Divide the ground meat into 12 equal portions. Shape each portion into a thin pattie, about 4-inch wide. Place one Tbsp. of the yogurt feta mixture onto 6 of the patties, then top with the remaining meat patties, being careful to seal the mixture in.
Grill or broil the stuffed burgers for about 5-8 minutes, turning once. Serve immediately on the split pitettes (or rolls) with a slice of tomato and remaining yogurt sauce.

Beebee2
Green Olive Soup

2 c green olives, pitted, salad olives work well
3 T olive oil
1/2 medium yellow onion, peeled and sliced
2 cloves garlic, crushed
1 qt chicken stock
1 c whipping cream
6 T flour cooked with
3 T olive oil to make a roux
Black pepper, freshly ground, no salt
4 shots Tabasco sauce
1/3 c dry sherry* - much less for me
Garnish:
sliced pimento-stuffed green olives
Garlic bread croutons*

Soak the olives in cold water for 1 hr; drain and coarsely chop.
Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Sauté until the onions are transparent. Puree this mixture in a food processor along with 1 c of the stock.
Place this mixture in a 4-qt saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish.
*I used one slice of Orowheat sourdough bread rubbed with crushed garlic on both sides, crusts removed, cut in cubes and browned in olive oil in skillet to which minced garlic had been added just to sauté, then removed.
My note: I don't think the sherry is a necessary flavor enhancer in this recipe, but if so, far less should be used; it's much too strong.
I've had this recipe for quite some time and am not certain of the source, but I think it may be a Jeff Smith recipe.

SydneyH
Pear Sorbet

2 (14 ounce) cans pears in heavy syrup
1 teaspoon almond extract
3 tablespoons crystallized ginger
Fresh mint sprigs

Place cans of pears in the freezer for at least 8 hours.
When ready to assemble, remove cans from freezer and place in hot water for a couple of minutes. Open cans and place pears in a food processor, along with almond extract and crystallized ginger. Process until smooth. Place pear sorbet in individual serving bowls and garnish with mint if desired.

forrestwolf
COCONUT SHRIMP

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp (I BUY THE READY TO COOK PEELED AND DEVEINED FROZEN SHRIMP AT SAM'S)3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

YouGoGirl
Hearts of Palm In Butter sauce

2 cans (about 14 ounces each) hearts of palm
6 tablespoons butter
1 teaspoon fresh lemon juice
chopped parsley, optional

Place hearts of palm with liquid in saucepan. Add 1 tablespoon butter; simmer hearts of palm for 12 to 15 minutes. Melt remaining 5 tablespoons butter in a separate saucepan; continue to heat until butter is lightly browned. Add lemon juice. Drain hearts of palm, transfer to a serving bowl and pour browned butter sauce over them. Garnish with parsley.

forrestwolf
Smoldering Swirled Brownies

Cream Cheese Mixture:
3 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
1/4 cup sugar
1 egg
3 tablespoons flour
1 teaspoon Original TABASCO® brand Pepper Sauce
Chocolate Mixture:
1/2 cup (one stick) butter or margarine
2 ounces (two squares) unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup flour
2 tablespoon Original TABASCO® brand Pepper Sauce
2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350° F.
Grease 8" x 8" baking pan.
Prepare cream cheese mixture. Beat cream cheese and butter with an electric mixer at medium speed until smooth. Add sugar, egg, flour and TABASCO® Sauce; beat until well mixed. Set aside.
Prepare chocolate mixture. Melt butter and chocolate in medium microwave-safe bowl. Set aside to cool slightly. Add eggs, sugar, flour, TABASCO® Sauce, vanilla and salt. Stir until just blended.
Spoon chocolate mixture into prepared pan. Spoon cream cheese mixture in dollops on chocolate mixture. Cut and twist through batter a few times with small spatula to create a swirl effect.
Bake brownies until set, 35 to 40 minutes. Cool completely.
Cut into 16 squares.

walker
White Chili (Crock Pot)

3 15oz. cans Great Northern beans, drained
8 oz. cooked and shredded chicken breasts
1 cup chopped onions
1 1/2 cups chopped yellow, red or green bell pepper
2 jalapeno chili peppers , stemmed, seeded and chopped (optional)
2 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
3 1/2 cups chicken broth
sour cream
shredded cheddar cheese
tortilla chips

Combine all ingredients except sour cream, cheddar cheese and chips in slow cooker. Cover and cook on low 8-10 hours or high 4-5 hours. Ladle into bowls and top individual servings with sour cream, cheddar cheese and chips.

forrestwolf
CHEDDAR GARLIC BISCUITS

2 cups biscuit/baking mi1
1/2 cup shredded Cheddar cheese
2 Tablespoons chopped fresh parsley
2/3 cup milk (also good with 6 oz of beer instead of milk)
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder

In a bowl, combine the biscuit mix, cheese and parsley. Stir in milk until a soft dough forms; stir 30 seconds longer. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 450 degrees F for 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm.

YouGoGirl
Ponzu Sauce

1/2 cup low-sodium soy sauce
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon mirin (sweet rice wine)
1/8 teaspoon crushed red pepper

Combine all ingredients in a bowl. Cover and chill.

BeeBee2
Creamy Chicken Noodle Soup

1 roasting chicken
2 chicken bouillon cubes
10 oz. frozen peas and carrots or equal amount leftover veggies
4 stalks celery, chopped
16 oz mushrooms, chopped
2 cloves garlic, minced
1/2 c margarine
1/2 c flour
8 oz tri-colored noodles
2 T Fenugreek powder, opt

Note: Fenugreek is helpful in relieving congestion of winter colds.

Boil chicken in large pot. Remove, cool, debone and cut into bite-size pieces. Skim fat from broth and add bouillon, celery, onion and chicken. Begin to simmer. Add water as
necessary to keep soupy. Meanwhile, melt margarine in medium skillet. Saute mushrooms and garlic. When tender, remove with slotted spoon and add to simmering broth. Reserve margarine. Blend flour and Fenugreek into reserved margarine. Gradually stir 1/2 cup cold water and some soup stock into flour mixture, stir until smooth. To broth, add flour mixture, peas, carrots and noodles. Bring to slow boil, stirring often. Reduce to
simmer and cook until veggies and noodles are tender. Keep stirring! Serves 8 "ish"!

YouGoGirl
BLT Dip

1 bag shredded lettuce
1 pouch Real Bacon Bits or fried & crumbled bacon
1 can Hunts diced tomatoes
1 c. sour cream
1 c. mayo
Bagel chips
Drain diced tomatoes

Mix mayo and sour cream
Layer lettuce, tomatoes, bacon bits and mayo mixture in serving bowl
Refrigerate until serving
Do not make ahead because tomato juice will make lettuce soggy
Serve with Bagel chips

forrestwolf
POACHED CHICKEN WITH VEGATETABLES, WIH CORRIANDER, AND SAFFRON COUSCOUS

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil

1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous

For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Prepare the chicken:
In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
Prepare the couscous:
Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. "F l u f f " the couscous with a fork before serving.
Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

Q-Checker
Black Bean and Corn Salad

1 can baby corn, drained
1 can black beans, drained
2 chopped tomatoes
1 - 4 ounce can diced green chili
1/2 cup chopped white onion
3 TBSP. Trader Joe's cilantro salad dressing (found in the veg section in my TJ's store)
3 dashes Tabasco sauce, or to taste

Mix ingredients together; refrigerate for an hour befoe serving.

forrestwolf
TURKEY A LA OSCAR

2 (10 ounce) packages frozen cut asparagus
1/4 cup water
1 tablespoon margarine
6 (4 ounce) turkey breast cutlets
1/4 teaspoon crushed garlic
1/4 pound cooked shrimp - peeled and deveined
1 (1.25 ounce) envelope hollandaise sauce mix

Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.
Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.
Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
Prepare hollandaise sauce according to package directions.
Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

walker
Pizza Salad

1 lb. spiral macaroni, cooked and drained
3 medium tomatoes, seeded and diced
1 lb. cheddar cheese, cubed (can buy precut cubes in Dairy section of store)
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 tsps. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. 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 and mix together. Cover and refrigerate for several hours. Top with croutons just before serving, if desired. About 16 servings

YouGoGirl
Ambrosia Salad

20- can fruit cocktail
20-ounce can pineapple tidbits, drained
11-ounce can mandarin oranges, drained
2 cup sweetened flaked coconut
2 cups miniature marshmallows
1 cup chopped pecans, ( optional)
2 cups cool-whip, thawed
1 cup sour cream

Combine cool-whip & sour cream, fold in remaining
ingredients. Refrigerate for several hrs.

forrestwolf
MARINATED PORK CHOPS

1 CUP SOY SAUCE
1/2 cup lemon juice
1/4 cup olive oil
6 center cut pork chops

Place pork chops in zip loc bag, and add SOY SAUCE, lemon juice, and olive oil, and marinate in refrigerator for several hours, or over night, turning bag occasionally......
Grill, or broil until just done, taking care not to over cook, and serve.

forrestwolf
NEW POTATOES WITH CAPERS

12 small new potatoes, scrubbed1/2 cup butter, softened2 tablespoons capers, chopped1 tablespoon minced green onion (I LIKE FREEZE DRIED CHIVES)
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste

Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.
Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.

iamMrsG
illed Fruit Skewers with Honey Yogurt Sauce

1½ cups ripe pineapple chunks (about ½ inch thick)
1 1/3 cups green grapes
2 large ripe, firm plums, cut into ½ inch thick slices
8 wooden skewers, soaked in water for 30 minutes (to prevent catching fire)
6 ounces non-fat plain yogurt
2 Tablespoons honey
1 Tablespoon lemon juice
Skewer the fruit, alternating pineapple, grapes and plum on each skewer.

In a small bowl, combine the yogurt, honey and lemon juice.
Preheat a grill to medium-high and oil the grill's surface. Place the fruit skewers onto the grill and cook until grill marks have formed and the fruit softens slightly, 3-5 minutes per side.
Serve each skewer with about 2 tablespoons of the honey-yogurt sauce.
YIELD: 4 servings
Per serving: 160 calories, 41g carbohydrates, 4g protein, 0g fat (0g saturated), 0mg cholesterol, 2g fiber, 35mg sodium.
Excellent source of manganese, vitamin C. Good source of iodine, potassium, vitamin K.

ambermoon
This delicious Swiss steak recipe is made in a cooking bag. Clean-up is a breeze!

1 (Reynold's) cooking bag
2 tablespoons flour
2 cans (14.5 oz each) diced tomatoes
1 teaspoon celery seed
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 tablespoon Worcestershire Sauce
1 tablespoon brown sugar
3 ribs celery, thinly sliced
1 or 2 carrots, sliced 1/4-inch thick
1 small onion, chopped, or 1 tablespoon minced dried onion
1 to 1 1/2 pounds round steak, 1/2-inch thick, cut in serving-size pieces

Measure flour into cooking bag. Add tomatoes, celery seed, tomato paste, mustard, Worcestershire sauce and brown sugar. Squeeze bag (carefully hold the top to keep it from spilling) to mix all ingredients. Add vegetables and round steak. Secure top of bag with tie; place in slow cooker or crockpot. Cut several small vents in the top to allow steam to escape. Cover and cook Swiss steak and vegetables on low for 7 to 9 hours, then pour into a serving bowl. Serve Swiss steak with mashed potatoes and green beans.
Swiss steak recipe serves 4 to 6.

forrestwolf
CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Ingredients
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half

Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
(I USE AND IMMERSION BLENDER IN THE POT)

walker /Paula Deen
Tuna Burgers

2 (6oz.) cans solid white tuna, drained (or 1 large can)
1/2 cup bread crumbs
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 Tablespoon chopped pimento, optional
1 Tablespoon fresh lemon juice
1 1/2 teaspoons prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 Tablespoon oilive oil
Preheat oven to 350.

In a large bowl, combine the tuna, bread crumbs,and eggs; stir lightly. Add the onion, celery, pimento (if using),lemon juice, horseradish, garlic and pepper; mix again. Form the mixture into 4 patties. Heat the oil in a nonstick skillet over medium heat and cook the patties covered (5 mins),until golden brown. Carefully flip the patties and cook the other side for 5 minutes. Finish baking in the oven until golden brown...about 10 minutes.

forrestwolf
BUTTERSCOTCH HAYSTACKS

1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mein noodles
3 1/2 cups miniature marshmallows

LINE baking sheets or trays with waxed paper.
MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Q-Checker
Mustard Crusted Tofu with Kale and Sweet Potato
This recipe was a reader submission to Bon Appetit and I have varied it slightly. I sent it to my god-daughter and it has become a family favorite for them.

1-14 ounce pkg. firm tofu
1/2 cup whole grain Dijon mustard (I used basic Dijon mustard and reduced the quantity in order to reduce the amount of salt in the recipe.)
4 TBSP. vegetable oil (I used olive oil)
1/2 medium onion, sliced
1 TBSP. minced peeled fresh ginger
1 bunch of kale, stem cut from each leaf, leaves thinly sliced crosswise, about 8 cups
1 small red-skinned sweet potato (I used an 8 ounce yam), peeled and halved lengthwise and then thinly sliced crosswise
2 TBSP. fresh lime juice

Cut tofu into eight 1/2" slices. Arrange on paper towels and drain for ten minutes. Spread both sides of each slice with a thin coat of mustard
Heat 2 TBSP. of oil in a non-stick skillet over medium-high heat. Add onion and ginger; saute for 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
Meanwhile, heat remaining 2 TBSP. oil in another non-stick skillet over medium heat. Add tofu. Cover and cook until heated through and crisp, about 2 minutes per side.

YouGoGirl
Gloulash

1 pound sausage
1 pound ground beef

Brown meat in large skillet; drain off fat and add the following:

1 large onion, diced
1 (28 oz.) can diced tomatoes
(save juice)
2 tablespoons vinegar
1 teaspoon garlic
1 teaspoon chile powder
1 teaspoon red pepper
1 head of green Cabbage
(2-3 pounds) diced

forrsetwolf
Quesadilla with Zucchini-Epazote Filling

If you can't get epazote, use Mexican oregano or marjoram. Nearly any sort of cheese will work but the smoked type lends a more savory note. The recipe is written to make one quesadilla (six pieces) so just multiply it out for however many you need.

2 teaspoons olive oil
1 small zucchini, shredded (about 1 cup)
1 clove garlic, minced
1 small jalapeno, minced (seeded, if desired)
1/2 teaspoon dried epazote
Salt and black pepper, to taste
2 8-inch flour tortillas
1/2 cup shredded smoked melting cheese such as Gouda, Cheddar or Mozzarella
Salsa, for serving, if desired
Sour cream, for serving, if desired

Heat the oil in a small skillet over medium-high heat. Add the zucchini, garlic, jalapeno and epazote. The zucchini will release juices, so cook and stir until the mixture becomes dry, about 10 minutes. Season with salt and pepper to taste. NOTE: Do not salt until after cooking or the zucchini will release more liquid and become soggy.
Heat a griddle or cast-iron skillet over medium-high heat. Place one tortilla on the griddle. Spread half the cheese over it followed by the zucchini mixture and the remaining cheese. Top with the second tortilla and press down. Cook the quesadilla until browned and toasty, 2-4 minutes; use a wide spatula to carefully flip it to the other side and brown.
Remove from skillet and cut into sixths with a pizza wheel or large knife. (A knife works better--if any of the filling squishes out, just tuck it back in at the edges.) Serve right away with salsa and sour cream, if using. Makes 6 pieces.
Other filling ideas: shrimp, roasted red peppers and Monterey Jack; leftover taco meat, green chiles and cheddar; shredded chicken moistened with a little salsa, black olives and mozzarella; two or three different cheeses.