Recipes

[Zhills]

This sounds wonderful.  Will let you know how it goes with mahi mahi tomorrow evening!

Next ingredient:  Oregano

[rrpell]

Top Secret Recipes Version of Carrabbas Olive Oil Dipping Sauce (for bread)

(Before the frost zaps our herb gardens!)

ingredient: oregano

 Herb mix:

1 tablespoon fresh minced basil
1 tablespoon fresh chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1⁄2 teaspoon kosher salt or 1⁄2 teaspoon ground sea salt
1⁄2 teaspoon chopped fresh rosemary
1⁄4 teaspoon crushed red pepper flakes

1⁄2 teaspoon olive oil
1⁄8 teaspoon fresh lemon juice

Combine all ingredients except olive oil and lemon and chop briefly until all is roughly same size.  Put in bowl and stir in 1/2 tsp olive oil and 1/8 tsp lemon juice.

Into individual small plates, put 1 1/2 tsp herb mix with 4 Tablespoons Olive Oil.

Serve with favorite bread

 Next ingredient:  ricotta cheese

[Bluffbaker]

Stuffed Manicotti
4 to 6 Servings

1 (8 oz.) box manicotti
3 cups Ricotta cheese
1 (12 oz.) pkg. shredded Mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs, slightly beaten
1 1/2 tsp. salt
3 tsp. parsley flakes
3/4 tsp. oregano
1/4 tsp. pepper
1 (24 oz.) can pasta sauce

Cook manicotti according to package directions; drain. Dry manicotti with paper towels and place in a single layer on a cutting board or other work surface. In a large bowl, combine cheeses, eggs, salt, parsley flakes, oregano and pepper. Fill manicotti with the cheese mixture. Spread a thin layer of pasta sauce in a greased 13 x 9 x 2-inch baking pan. Place manicotti in pan in a single layer; cover with 2 to 3 cups pasta sauce. Bake at 350° for 35 to 55 minutes, or until heated through and cheese is melted. Heat the remaining sauce and serve with the manicotti.

Next Ingredient:  Soy sauce

[Zhills]

Asian Style Sesame Green Beans

Ingredients:

1 tablespoon vegetable oil

1 1/2 teaspoons sesame oil 

1 pound fresh green beans, washed

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

Directions

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.

Next ingredient:  Tarragon

[aroc3435]

Souplantation's Tuna Tarragon Pasta Salad via Ask Uncle Phaedrus who found it in the San Diego Union newspaper.  I fixed this for Labor Day and it was a hit.

Salad:  Makes about twelve cups

1 tablespoon salt

5 cups small shell pasta

1 and 1/4 cups small penne pasta

1 cup--3 inch--pieces spinch fettucine pasta

2 tablespoons canola oil  (can't tolerate canola so used olive oil instead)

Dressing:

2 six oz. cans of tuna packed in water

2 cups sweet pickle juice

1 and 3/4 cups mayonnaise

1 and 1/2 cups diced sweet pickle

1 cup diced celery (I also used the celery leaves)

1/2 cup sour cream

1 and 1/2 tablespoons of dried tarragon leaves

1 teaspoon salt

1/2 teaspoon white pepper

For the pasta: three quarts of water and 1 tablespoon salt to a full boil.  Add pastas and cook about ten minutes or al dente.  Strain pasta place in a bowl and coat with olive oil. 

For the dressing:  Place tuna in a large bowl and break into small pieces.  Add the remaining dressing ingredients and thorougly whisk to combine.  Combine the dressing and pasta and mix thoroughly.  Allow to marinate in teh refriegerator for eight hours.  Season to taste with more salt, white pepper or more sweet pickle juice.

Next Ingredient: chicken

[leighagemini]

Buffalo Chicken Dip

3 packages softened cream cheese

5-7 cooked buffalo chicken strips (or cooked grilled chicken if you want lighter)

ranch dressing (i don't measure making this but i do a couple squirts)

hot sauce (to taste)

pepperjack cheese

Blend cream cheese, ranch dressing and hot sauce, add chicken and stir together. Bake at 350 for 25 minutes, take out and top with pepperjack cheese for 5 minutes (or until melted)

Next ingredient:  zucchini

[rrpell]

Zucchini pizza bake

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium sweet red pepper

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.

next ingredient:  curry powder

[Bellabutterfly]

Chicken Curry

Servings: 4
Total Time: 30 Minutes

Ingredients

1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro
Instructions

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking.

Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.

Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium.

Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt.

Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes.

Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Next Ingredient:  Cauiflower

[walker]

CAULIFLOWER Slaw

1 head of CAULIFLOWER

1/2 cup French Dressing

1/2 cup celery leaves, chopped

1/2 cup sour cream

1/4 cup green onions, diced

1 small green pepper, chopped

salt to taste

2 teaspoons caraway seeds, optional

Break and slice CAULIFLOWER into small pieces; set aside.  Mix together remaining ingredients and toss lightly with CAULIFLOWER.  Refrigerate until serving.  This can be made a day ahead.

NEXT INGREDIENT.......NUTMEG

[rrpell]

Nutmeg Logs

Author: Dede Wilson
Makes: Makes 40 nutmeg logs

Ingredients
Cookie:
3 cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
¾ cup sugar
1 tablespoon light rum
1½ teaspoons freshly ground nutmeg
1 teaspoon vanilla extract
1 large egg, at room temperature

Sugar Frosting:
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
2 cups sifted confectioners’ sugar
2 tablespoons heavy cream
2 teaspoons light rum
1 teaspoon vanilla extract
2 teaspoons freshly grated nutmeg

Instructions
For the Cookies: Preheat oven to 350°F. Line two baking sheet pans with parchment paper; set aside.
Whisk flour and salt together in a small bowl to aerate and combine; set aside.
Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in rum, nutmeg and vanilla extract. Beat in egg.
Turn machine off, add about one-third of the flour mixture, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice.
Shape dough by hand by rolling on a sugared surface (simply sprinkle your work surface with sugar) into ½-inch wide ropes. Cut ropes into 3-inch lengths. Place logs on prepared baking sheet 2 inches apart.
Bake for about 12 to 15 minutes or until light golden brown on the bottoms and around the edges. Make frosting while cookies are baking.

For the Frosting: Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 3 minutes. Add confectioners’ sugar, heavy cream, rum and vanilla extract and beat until creamy, about 2 minutes, scraping down the bowl once or twice; set aside.
Place cookie sheets on racks to begin cooling. Immediately, while cookies are still warm, spread icing on cookies, using a small offset spatula. The icing, which is thick and fluffy, will immediately melt and adhere to the cookie and will harden upon cooling. Sprinkle freshly grated nutmeg over icing while still wet. Allow cookies to cool and icing to harden before serving. Cookies may be stored at room temperature in an airtight container for up to 1 week.

next ingredient: pineapple