DUers, Give me your recipes!

[bicentennial_baby]

Hi all! :hi:

This foodie is looking for some new recipes to try. No particular preference for entrees, appetizers, salads, soups, etc.

Gimme what you got! :bounce:

[XemaSab]

1. I think I already posted this:

Ravioli of your choice
Cream (1 pint)
Garlic (not TOO much, maybe 2-3 cloves)
Fresh sage and rosemary (about 5 4-inch sprigs of each)
Salt to taste
Butter
Fresh grated gruyere.

Sautee the garlic in the butter. Add the cream. Bring the cream to slightly below a simmer. Dice the herbs (taking the woody stalks out of the rosemary). Add the herbs to the cream. Keep it heated but don't let it burn. The longer the better, so if you do this before you put the water on for the ravioli that works out pretty well.

Cook the ravioli. Top with the cream. Top THAT with enough gruyere to give it a bite.

Pure, pure goodness. :9

It would probably be good with baked brie and fruit. Cut up a round of brie. Stick in in a glass casserole with about 20 grapes and a similar amount of cut-up pear. Stick it in the oven for about 12 minutes at 375. Serve with crusty bread. :9

[bicentennial_baby]

2. Oooh, I like! Thank you,

my friend :*

[XemaSab]

10. You're more than welcome!

:D

[krispos42]

3. Cheesey beef mexican dip

1 lb ground beef
2 lbs Velveeta
1 jar Pace Picante sauce
1 packet taco seasoning
2 bags Tostitos tortilla chips


Cut the Velveeta up into small cubes and put with the picante sause into either a saucepan or Crock-Pot (I ususally use the Crock-Pot). Use medium-low heat on the saucepan or "High" on the Crock-Pot.

Prepare the ground beef according to the directions on the taco seasoning. When ready, add to the Velveeta/picante mixture.

Stir occasionally until fully melted into a delicious dip. Turn down the heat, and enjoy with the chips.








Yes, this is horribly, horribly bad for you. It's also great tasting! :-)

[bicentennial_baby]

4. Oh, you are evil!

:evilgrin:

Thanks! :hi:

[trueblue2007]

37. My FAVORITE Chicken Wings Appetizer

My FAVORITE COCKTAIL CHICKEN WINGS (good appetizers)

They are just wonderful.

MY FAVORITE COCKTAIL CHICKEN WINGS

1 Cup soy sauce (I use reduced sodium)
1/4 Cup oil
1/4 cup sherry (Cocktail Sherry)
3 tsp sugar
1 tsp ginger
2 cloves chopped up garlic (1/4 tsp or so)
3 pounds chicken wings - Cut the wing into 2 pieces...the little "drum stick" and the 2nd joint. Discard the tip. Remove some of the fatty skin - It makes the wings less fatty.

Marinade chicken pieces (at least 2-3 hours) or overnight in sauce. Bake 1 1/2 to 2 hours in 325 degree oven. Turn often to distribute in marinade.

You can increase ginger a little for more kick and putting in a little more sherry is okay too.

Serve with Napkins (you may not need them because you'll lick the sauce off your fingers)

[RushIsRot]

5. This will keep you occupied for years.

http://www.cooks.com/

[MissB]

6. Groundnut stew

(sometimes called African peanut stew)

Groundnut Stew

Saute for 10 minutes:
2 cups chopped onion
2 Tbsp peanut oil

Add, saute 2 mins
½ tsp dried chilies
1 tsp garlic

Add:
2 cups chopped red or green cabbage
3 cups cubed sweet potatoes (or use some regular potatoes too)
3 cups tomato juice
1 cup apple juice
1 tsp salt
1 tsp grated ginger
1 Tbsp chopped cilantro
2 chopped tomatoes

Cover and simmer 15 minutes or until potatoes are tender.

Add ½ cup peanut butter and simmer.

Top with chopped peanuts, cilantro, and/or yogurt.
Serve over polenta or cous cous.

[bicentennial_baby]

7. oooh, that sounds really interesting!

Thank you so much! :hi:

[Shakespeare]

8. Here's a fave that I don't have a name for.

My sister calls them "Death Potatoes" because of the (as will be evident when you read the ingredients) rather high fat content. I usually make these to go with rack of lamb and a salad.

1 pound bag of baby yukon gold potatoes (Trader Joe's, or anywhere you can find them)
1 1/2 cups half & half
4 tablespoons of butter, cut into 8 pieces
finely chopped fresh chives, to taste (I usually throw in a few tablespoons)
salt & pepper

Wash, but don't peel, the potatoes, and slice them into 3/8" medallions. Put the potatoes into a saucepan, then add the rest of the ingredients. Cook at a steady simmer, stirring occasionally to prevent sticking, until the potatoes are tender and the half & half has separated (this is one occasion where you WANT this to happen--the result will be a thick, almost cheesy cream sauce), around 30 minutes. Lift the potatoes (and cheesy creamy sauce) out of the saucepan with a slotted spoon, draining away the butterfat. Make sure you have your cardiologist on speed dial.

[bicentennial_baby]

9. Oh! Delicious!

You rawk! :loveya:

[gmoney]

11. Ice cubes

Take clean ice cube tray and fill with approximately 1 quart of warm water.
Drain off excess.
Place tray in freezer compartment of refrigerator, right side up, on level surface.
Close door.
Allow 120 minutes for cubes to freeze solid. Use toothpick to test for frozenocity.
Serves up to 16 depending on tray used and portion size.
Freeze leftovers for later use.

[bicentennial_baby]

12. Mmm, frozenocity...

:rofl:

No naked sunbathing for you! :spank:

[gmoney]

19. I'll bring the ice cubes!

It's an old family recipe... one time we misplaced it and we had to drink warm pop and beer at the family reunion!

[Rabrrrrrr]

26. I like to make mine with Chicken stock instead of water, and add some veggies and chicken

and then serve them hot with a loaf of bread and some butter or cheese or peanut butter, or even put some noodles in the ice cubes.

[bicentennial_baby]

27. You sicken me...

:eyes:






:P

[Ellen Forradalom]

13. Thufferin' Thuccotash

2 ears corn
1 cup fresh lima beans
1 small squash--summer, yellow or zucchini
1 onion
1 tomato
Salt & pepper
Trader Joe's 21 Seasoning Salute, or whatever seasonings you wanna go wild with

Parboil the corn (partially cook it in boiling water) and cut the kernels off the cob. With the same water, blanch the tomato until the skin loosens. Peel the tomato, seed and chop.

Chop the onion and saute in a bit of oil. Combine all ingridients in a small pot with about a 1/2 cup of water. Season to taste and cook until lima beans are tender.

If you eat cheese, serve with some shaved Parmesan.

[bicentennial_baby]

14. Yum! Yum!

Thanks so much!! :bounce:

[Ellen Forradalom]

16. All this stuff is showing up in our farmers markets

I also bought some beets. A lady advised me to cook them in water seasoned with bay leaf, caraway, vinegar and sugar. Haven't tried it yet.

[InternalDialogue]

15. Chicken Paillards with Balsamic Vinaigrette and Wilted Greens

4 skinless, boneless chicken breasts, halved, trimmed of fat
2-3 garlic cloves
1 tsp. Dijon mustard
4 Tbsp. balsamic vinegar
6 Tbsp. olive oil
salt and pepper
8 cups assorted salad greens

Flatten each chicken breast into paillards by pounding them between two pieces of wax paper with a mallet or rolling pin. Make them either paper thin or up to 1/4 inch thick. Place garlic, mustard, balsamic vinegar, and olive oil in a blender or a food processor fitted with steel blade. Blend until the mixture starts to thicken. Add salt and pepper to taste.

Place the paillards in a large shallow ceramic or glass container and pour about 1/4 cup of the marinade over them. Cover and let them sit at room temp for no longer than an hour, or put in fridge for 4 hours or overnight. Refrigerate the remaining vinaigrette. Heat a non-stick or cast-iron skillet over high heat. Remove as much of the marinade as possible from the chicken and discard. When the skillet is hot, add the chicken, reduce the heat to medium and cook for 1-2 minutes per side, depending on the thickness. Serve the hot chicken over the greens. Drizzle the remaining vinaigrette over the chicken. Add more salt and pepper to taste.

[bicentennial_baby]

17. OMG, I want it!!

Thank you, thank you! :pals:

[mtnester]

18. In honor of one of the greatest food cities on earth, and one of the best new chefs around

A recipe from John Besh (I have used a wrap for this sandwich as well)

Mardi Gras Pan Fried Oyster BLT

Serves one
Time: 15 minutes

Ingredients:
6 freshly shucked Louisiana oysters
1 egg white, lightly beaten
2 tsp aioli
1 pinch micro greens
1 sliced brioche, toasted
1/4 cup mixed red, yellow and green grape tomatoes, peeled
1 tsp extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1/4 cup cornmeal
1/4 cup seasoned flour
1 pinch cayenne
2 pinch celery salt
2 pinch onion powder
2 pinch garlic powder
2 sprigs freshly picked thyme
1 tsp freshly chopped parsley
1/4 cup canola oil
3 slices crispy apple smoked bacon
Salt and pepper to taste

Method:
In a sauté pan heat the canola oil over a medium high flame. Season the oysters with salt and pepper, dip into the egg whites and toss into a mixture of seasoned flour, cornmeal, spices and herbs. Place the oysters into the hot canola oil and allow cooking for about 15 seconds on each side. Season the tomatoes with salt, pepper, vinegar, chives and extra virgin olive oil. Place the tomatoes over a well-toasted brioche crouton and place onto a serving plate. Crumble the bacon over the tomatoes. After cooking the oysters, remove prom the pan and allow them to drain over some absorbent towels for a moment. Place the oysters over the tomatoes and top them with a dollop of aioli, which you in turn cover with a pinch of micro greens or any lettuce sprout.

[LynneSin]

20. Here's mine

Get a saucepan, add about 2q water, turn heat on and cook until boiled.

That's about it for me

[bicentennial_baby]

21. Lynne!

:spank:

I take it you eat a lot of Bertoli frozen dinners? :D

And you call yourself a Top Chef fan... :eyes:

[LynneSin]

23. I hate my kitchen - I swear I'm going to start cooking once I move

I have a really great recipe for Beets. I love my mom's beets; in fact I plan to plant some in my garden next summer so I can make her beets recipe. Only problem is I think I've packed the recipe

[redwitch]

22. Epicurious.com has two of mine from Bon Appetit ( I think)

One is:

Mixed baby greeens with goat cheese, glazed pecans and dried cranberries.

The other is a new red potatoes/green bean salad with rosemary garlic viniagrette.

Honestly, Epicurious.com is the best!

You can see a veggie that looks good at the market and find 20 great looking recipes to use it in. I haven't been disappointed yet!

[yellowdogintexas]

24. a couple of new favorites in our household, both from Weight Watchers

and both very yummy:


Curried Lentil Salad

1 cup red lentils
2 1/2 cups water
2 tsp curry powder
3 scallions, finely chopped
1/4 cup finely chopped fresh parsley (but we liked it better with cilantro)
4 tsp olive oil
4 tsp red wine vinegar
2 garlic cloves, minced
1 tsp minced peeled fresh ginger
1 tsp grated orange zest
1/4 tsp salt
1 cup cooked green peas

1. in a medium saucepan, combine the lentils and water, bring to a boil, reduce heat and simmer covered until slightly crunchy, about 5 minutes. (do not overcook). Drain the lentils into a strainer and rinse under cold water until cool, about 15 seconds. drain well and transfer to a large bowl.

2. In a small skillet over medium heat, toast the curry powder until fragrant, about 30 seconds. Sprinkle over the lentils. Add all other ingredients except the green peas and toss to combine. Add the peas last, refrigerate, covered until flavors are blended, at least 1 hour.

Serving size: 1 1/2 cups Points value: 4


Orange Crumbed Baked Chicken
4 servings
2 T orange juice
2 T Dijonmustard
1/4 tsp salt
3/4 cup whole wheat cracker crumbs (I used Central Market version of Wheat Thins)
1 T grate orange zest
1 shallot, finely chopped
1/4 tsp freshly ground pepper
4 (3 oz) skinless boneless chicken thighs (but I used chicken breast because we like it better, and they cook faster)

1. Preheat oven to 350 F; spray a nonstick baking sheet with nonstick cooking spray

2. In a small bowl, combine the orange juice, mustard and salt.
3. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper.
4. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet

Bake 15 minutes, turn over and bake until cooked through about 15 to 20 minutes longer. Actually, chicken breast, boneless and skinless will cook in less time.
Points per serving: 3

[bicentennial_baby]

25. They both sound yummy! Thank you!!

:pals:

[yellowdogintexas]

28. they are, they are, I never ever share a bad recipe!

[stuntcat]

31. I printed these out ty :D

I'm in the habit of cooking the same 4 or 5 things over and over and over.....

[1gobluedem]

29. Spinach pie

Piecrust: I use the Pillsbury from the dairy case; my sister, LisaM, makes her own.

Preheat oven to 350

Mix:

1 16 oz ricotta cheese
3 eggs
2 chopped onions
1 thawed, DRAINED, chopped spinach
1 lb. feta cheese

Make sure all of the water is squeezed out of the spinach. Bake until firm in the center; my oven takes about 45 minutes but you have to keep an eye on it. I wrap the outer crust in foil until about the last 10 minutes of baking.

Let it sit about 10 minutes before serving.

This is always a huge hit at potlucks. And it's good reheated the next day too.

[bicentennial_baby]

30. Oh, I loves some Spinach Pie!!!

Thank yoooou! :hi:

[stuntcat]

33. spinach.... pie....

dddrooooooollll

[1gobluedem]

38. Oops, forgot to mention

This is open face; there is no top crust. Like a quiche.

[deucemagnet]

32. Here's something I was just thinking about making.

This is something I made without a recipe, so I hope you can understand my instructions. :)

Risotto with asparagus and prosciutto.

1/2 cup diced onion or shallot
1 tbsp. olive oil
1/4 to 1/3 lb. prosciutto, sliced into thin strips
1 cup arborio rice
1/2 cup white wine
about 5 cups chicken stock
1/4 cup freshly grated parmesan cheese
about 1/2 lb. fresh asparagus, cut into 1" pieces (or thereabouts)

You will need: two saucepans and an icewater bath.

Bring the chicken stock to a gentle boil in one of the saucepans. Add the asparagus and cook until al dente (about 7 minutes). Remove the asparagus with a slotted spoon and transfer to the ice bath. (Alternatively, you can use an asparagus cooker, if you have one.)

Reduce the heat to bring the chicken stock to a simmer. In a separate saucepan, heat the olive oil over medium-high heat. Add the onion or shallot and saute for about 1 minute. Add the prosciutto and continue to saute until the onion is softened, but not browned, and the fat is rendered from the prosciutto.

Add the rice and saute for 1 or 2 minutes. Add the wine, and stir until just about all of the liquid is absorbed. Add 1/2 cup of the simmering chicken stock, and stir until just about all of the liquid is absorbed. Repeat the process until all of the chicken stock is used, or until the risotto has a soft, creamy consistency. Drain the asparagus and add to the risotto. Cook until the asparagus is just heated through. Remove the risotto from the heat and stir in the parmesan cheese. Serve immediately.

This goes great with grilled fish or chicken. I like to make it a little bit on the soupy side so that the leftovers aren't too stiff the next day.

[jobycom]

34. Lemonaide.

I got this off a PBS show long ago.

Take a glass of chilled sparkling water, squeeze half a lemon into it, add two tablespoons maple syrup--or more, to taste (Grade C is the best for this, if you can find it). Using a hand-held cheese grinder (the type they use at the Olive Garden :) ), juice a cube of fresh ginger over the glass (you can add some of the gratings, or just the juice). Mix. Sprinkle a dash of cayenne pepper--I said, sprinkle a dash of cayenne pepper--over the surface. Imbibe.

Okay, if you're cowardly, the cayenne can be ignored. But then you miss the tingly, burning lips sensation.

In addition to this being a strikingly tasty bev, it is a somewhat healthful tonic, but that's secondary.

[trackfan]

35. Spicy Curried Shrimp

3/4 lb. raw, medium shrimp, cleaned, with shells left on
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp white wine worcestershire sauce
2-3 cloves garlic, minced
1 tsp Old Bay seasoning
1 tsp Tabasco sauce
1/2 tsp hot madras curry powder
1/4 tsp freshly ground black pepper
pinch of salt Salt & Pepper

Mix all ingredients except shrimp in a shallow dish. Add shrimp and coat thoroughly. Put shrimp on skewers. Grill a few minutes on each side, brushing with remaining marinade - just until shirmp skins are orange, and the meat is opaque white.

[Clintonista2]

36. Here's what I do with my popcorn-

Put a little bit of butter and a little bit of sugar in a dish, and microwave, then sprinkle on your popcorn. It tastes GREAT.