Recipes

[rrpell]

Barefoot Contessa's Roasted Red Peppers and Goat Cheese Sandwiches

Serves 4

In honor of Ina Garten coming back to QVC!  These are one of my most favorite sandwiches.  

4 large Red bell peppers, may substitute yellow
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons capers, drained
1 large ciabatta, halved horizontally
1 (11 ounce) garlic and herb goat cheese, at room temperature
8 -10 large basil leaves
3 slices red onions, very thin
kosher salt

DIRECTIONS

Preheat the oven to 500 degrees F.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the red peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings

next ingredient:  golden raisins

[walker]

Apple Slaw

Salad....

4 cups coleslaw mix

1/4 cup sliced green onions (about 4)

2 medium Granny Smith apples, cubed

1/3 cup GOLDEN RAISINS, optional

Dressing....

3 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon apple pie spice

3 tablespoons cider vinegar

2 tablespoons vegetable or canola oil

In large bowl, toss salad ingredients to mix.  In separate bowl, mix dressing ingredients until well blended.  Pour dressing over salad; toss gently to coat.  Serve immediately or refrigerate until serving time.

NEXT INGREDIENT..........SOUR CREAM

[Bluffbaker]

Sour Cream Cherry Cheesecake
8 Servings

1 (11.2 oz.) pkg. homestyle no bake cheesecake mix
3/4 stick butter, melted
2 Tbsp. sugar
1 1/3 cups cold milk
1/3 cup sour cream
1 (20 oz.) can cherry pie filling

Stir the crust mix with melted butter and sugar in a 9-inch spring-form pan until crumbs are moistened. Press crumb mixture onto bottom of the pan. Bake at 350° until crust is set and golden brown around edges, about 10 minutes. Pat down crust. Refrigerate crust for 15 minutes or until cooled completely.

Combine cheesecake filling mix, milk and sour cream in a large bowl. Beat for 2 minutes or until smooth. Pour cheesecake filling mixture over crust. Cover and refrigerate several hours or overnight to get firm. A couple of hours before serving, spread the pie filling over the cheesecake. Cover and refrigerate until ready to serve. Store leftovers in the refrigerator.

NEXT INGREDIENT:  Gelatin

[rrpell]

@walker

I love cole slaw and your recipe sounds so good.  I have never thought of putting apple pie spice into cole slaw.

Cole slaw... as I was typing the words I wondered why it had that name.

Was it named after a person named Cole?  According to the internet, it came from "koolsla",  a shortened Dutch word (koolsalade) which means "cabbage salad". 

[walker]

Thanks for that definition, rrpell, interesting!

Strawberry Pretzel Salad*

2 cups crushed pretzels

3 tablespoons sugar

3/4 cup butter, melted

1 (8 oz.) pkg. cream cheese, softened

1 cup confectioner's sugar

1 1/2 cups Cool Whip

2 (3 oz.) pkgs. strawberry JELL-O GELATIN

2 cups boiling water

2 (10 oz. ) pkgs. frozen strawberries

Mix pretzels with sugar and butter.  Press into 9 x 13 inch pan; bake at 375 for 8 minutes.  Set aside.  Cream cheese and confectioner's sugar; fold in Cool Whip.  Spread over cooled crust.

Dissolve JELL-O in water and stir in strawberries; break up with fork.  Chill until thickened (20 minutes or so).  Spread over the cream cheese layer; chill.  Serve with a dollop of Cool Whip on cut squares.

* Found in Best of the Best Soups, Salads and Sandwiches Book

NEXT INGREDIENT........CORN SYRUP

[rrpell]

Food Network's  Perfect Caramel Apples

(Ingredient:  corn syrup)

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

 

 Next ingredient:  chocolate chips

[walker]

CHOCOLATE CHIP Mini-Cupcakes

Mix together ....

1 (8 oz.) cream cheese, softened

1 egg

1/2 cup sugar

pinch of salt 

Add......1 cup CHOCOLATE CHIPS

Set aside.

Next, mix together......

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 cup water

1/3 cup vegetable or canola oil

1 teaspoon vanilla

Grease or spray 4 (12 each) mini-muffin tins.  Fill each about 1/3 full with cocoa mixture.  Put 1 teaspoonful of CHOCOLATE CHIP mixture on top.

Bake at 350 degrees for 15-20 minutes.

NEXT INGREDIENT.......SWISS CHEESE

[RespectLife]

The minute I saw swiss cheese, I thought of this soup...one of my all time favorites!

It was previously posted by our dear @forrestwolf  in 2014.  I hope she and others don't mind me repeating it from 2014 since many might have missed it.  It is worth reposting!

The note about (NOT ME) on the celery is hers...LOL.  She doesn't like celery...I do!

Hats off to you @forrestwolf  !!!

Reuben Soup

Ingredients

1/2 cup chopped onion

1/2 cup sliced celery (NOT ME)

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon baking soda

2 tablespoons cornstarch

2 tablespoons water

3/4 cup sauerkraut, rinsed and drained (I USE MORE, AND ONLY USE CLAUSSEN)

2 cups half-and-half cream

2 cups chopped cooked corned beef

1 cup (4 ounces) shredded Swiss cheese

Salt and pepper to taste

Rye croutons, optional

In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda.

Combine cornstarch and water until smooth; gradually add to pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat.

Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes.

Add cheese; heat until melted.

Add salt and pepper.

Garnish with croutons if desired.

NEXT INGREDIENT:

mushrooms

[Zhills]

Artichoke Chicken

Cut up chicken 3 or 4 pounds

2 6 oz jars marinated artichokes drained

Paprika

Salt and Pepper

Fresh Mushrooms 4 or 6 oz package, sliced

Chicken broth about a cup

Dry white wine or Vermouth to deglaze the pan about 1/3 cup (can  use broth)

1/4 t rosemary (crushed or dried)

Butter, olive oil and a couple Tablespoons of flour

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned put it in a casserole, single layer, with the marinated artichokes in between.

Saute the mushrooms in the pan you used to brown the chicken.

Sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes @ 375 degrees.

Next ingredient:  Fish filets (not salmon)

[sabatini]

Wow! Some great recipes this month! Thanks, all. 

This recipe isn't really even a recipe. It was just standard New England fare back where I grew up. You can fancify it by adding Parm & herbs to the crackers, but I don't bother.

My mom used to splash some milk along the sides of the dish, while I use white wine....but many people don't bother with either.

Serve w/ simple boiled potatoes, cole slaw, tartar sauce & lots of lemon wedges! Yum.

New England Baked Cod with Ritz Cracker Topping

Ingredients:

1 lb. Cod fillets (or any white fish)

1 sleeve Ritz crackers, coarsely crushed

3-4 Tbsp. butter, melted

Butter or oil for greasing the pan

Salt &  pepper

Splash or 2 white wine (optional)

Directions:

Heat oven to 350 degrees.

Rinse fish, pat dry with a paper towel and cut into medium sized pieces. Check for pin bones. (yank out w/ tweezers or clean needle nosed pliers)

Oil or butter a casserole dish in which the fish will fit w/out too much crowding.

Lightly salt & pepper each piece of fish and place them into the dish.

Melt butter in saucepan, and stir in the crumbs.

Sprinkle cracker mixture over fish.

Splash a bit of white wine along the sides of the dish. (optional)

Place casserole dish into oven and bake about 25-30 minutes, until fish is no longer opaque.

Next Ingredient: oregano

ETA: If the filets are very thin on one end, just tuck them under to make one thickness.