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From: hderhut@charter.net
Sent: Thursday, July 31, 2014 9:12 AM
I'm sharing two recipes I recently tried.
The first is something as common as Tomato Soup. I was under the
weather and a neighbor brought me a bowl. It was so good and
different that I got the recipe from her.
* Exported from MasterCook *
Tomato Soup
Recipe By :
Serving Size : 8 one cup servings.
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 tablespoons olive oil
1 cup yellow or white onion, chopped
3 cloves garlic, minced
2 pounds tomatoes, de-seeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups Low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper, to taste
Heat the oil in a stock pot or large saucepan.
Add the onions and garlic; sauté for 5 minutes. Stir in the
tomatoes, then add the pepper, sugar, thyme and bread; cook for 3
minutes.
Puree, using an immersion blender or food processor. If you're using
an immersion blender, take care not to splatter tomatoes all over
yourself!
Slowly add the stock and simmer for 10 minutes. Add the vinegar and
cook another two minutes.
Note: You can substitute canned Tomatoes. Reserve 1/2 can for chunky
version. Add after pureeing. You can wait on pepper until plated.
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I tend to stay away from Southern Indian food because it is usually
too spicy for my taste. That same neighbor brought me this, served
over brown rice. It was excellent.
* Exported from MasterCook *
Indian Spiced Shrimp
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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1 tablespoon yellow split peas
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 dried red chile, such as Thai, cayenne or chile de arbol
2 tablespoons finely chopped fresh cilantro
1 teaspoon tamarind concentrate, (see Ingredient Note) or 2
tablespoons lime juice
1/2 teaspoon salt
1 pound raw shrimp, (16-20 per pound), peeled and de-veined
1 tablespoon canola oil
1 teaspoon black or yellow mustard seeds
1/4 cup minced, shallots
1/2 cup water
Toast split peas, coriander, cumin, peppercorns and chile in a large
skillet over medium heat, shaking the pan occasionally, until the
peas turn reddish brown, the spices become fragrant and the chile
blackens slightly, 2 to 3 minutes. Transfer to a plate to cool for 3
to 5 minutes. Grind in a spice grinder or mortar and pestle until
the mixture is the texture of finely ground black pepper.
Combine cilantro, tamarind concentrate (or lime juice), salt and the
spice blend in a medium bowl. Add shrimp and turn to coat. Cover and
refrigerate for 30 minutes. (Do not marinate for more than 2 hours
or the acidity in the tamarind will affect the shrimp's texture.)
Heat oil in the pan over medium-high heat; add mustard seeds. When
the seeds begin to pop, cover the skillet. As soon as the popping
stops, add shallots and the shrimp in a single layer and cook until
the undersides of the shrimp turn salmon-pink, 1 to 2 minutes. Turn
the shrimp and cook until the other side is pink, 1 to 2 minutes.
Add water and continue cooking for 1 minute. Serve immediately.
Ingredient Note: Highly acidic, tart and complex-tasting tamarind
fruit is used extensively in southern Indian cooking. The pulp is
extracted and stored in paste form as tamarind concentrate. It is
widely available in Indian grocery stores and other ethnic
supermarkets. It will keep in a covered container in the
refrigerator for up to 1 year. Lime juice is an acceptable
substitute.
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From: Bobbie <bobbi744@comcast.net>
Sent: Wednesday, July 30, 2014 6:30 PM
This was a really delicious quick bread. Al said he thought it was
the
best he had tried.
* Exported from MasterCook *
Strawberry Nut Bread
Recipe By : Mr. Food
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs, at room temperature
1 cup vegetable oil
1 cup strawberry flavored (ice cream) topping
1 cup chopped walnut
Preheat oven to 350F. Grease two 8 x 4 inch loaf pans. Thoroughly
mix all ingredients together in a large owl. Divide mixture in half
and pour into loaf pans.
Bake for 1 hour or until toothpick inserted in center comes out
clean. Cool in pans on wire rack for 10 minutes. Remove from pans
and cool thoroughly on racks before slicing.
Serve with butter, margarine or cream cheese.
Source: The Mr. Food Cookbook
Bobbie's Note: I had about 2/3 cup of strawberry topping so added
cut up fresh strawberries to make 1 cup. I cut the oil down to about
3/4 cup. This is a wonderful bread. I will definitely make it again.
Contributed to the FareShare Group by Bobbie; July 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Sunday, July 27, 2014 10:11 AM
One of my favorite candy bars was Almond Joy. I haven't had any for
some time. I flat refused to pay the prices they want for candy bars
now days. It's not that I can't afford them, it is the principle of
the thing. They made them smaller and then they started jacking up
the price. I know that the cost has gone up to produce them, but not
that much.
I found this in a copy cat recipe book. They taste really good so
I'm passing it on.
* Exported from MasterCook *
Almost Almond Joy Bars
Recipe By :
Serving Size : 58 bars 1x2
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
5 ounces sweetened condensed milk
1 stick real butter (softened)
1 teaspoon vanilla Extract
2 cups powdered Sugar
1 14-oz bag sweetened flaked Coconut
24 ounces milk
chocolate almond bark or milk chocolate chips
1 cup whole dry roasted almonds.
Blend the sweetened condensed milk, butter and vanilla extract. Add
the powdered sugar a little at a time, stirring until smooth. Stir
in the coconut, the mixture should be firm. Pat firmly into a 9 x 13
x 2 inch pan. Chill in the fridge until firm. (we put ours in the
freezer). While the mixture chills go ahead and dry roast the
almonds. We had a bunch of almonds but they need to be roasted.
To Roast Almonds - Spread in an un greased baking pan. Place in 350F
oven and bake 10 minutes or until golden brown and fragrant; stir
once or twice to ensure even browning. Note that almonds will
continue to roast slightly after removing from oven.
In a double boiler over hot, not boiling water, melt the chocolate
chips or milk chocolate almond bark, stirring often. This can also
be done in the microwave. (use the defrost setting on the microwave
and melt the chocolate in 3 minute intervals.) Remove coconut
mixture from the refrigerator/freezer and cut into 1 x 2 inch bars.
Put 2 whole almonds on top of each bar. Use a fork to dip each bar
into the melted chocolate mixture. Tap fork gently against the side
of the bowl to remove any excess chocolate. Lay bars on waxed paper
after dipping until firm. You can also place them into the
refrigerator as well.
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From: hderhut@charter.net
Sent: Friday, July 25, 2014 7:08 PM
I tend to get in a rut when it comes to vegetables. Usually its
plain Jane, the way my mother fixed them. I'm trying different
methods now. Here are two that I like.
* Exported from MasterCook *
Cauliflower "Mashed Potatoes"
Recipe By :
Serving Size : 8 servings 1/2 cup each
Categories :
Amount Measure Ingredient Preparation Method
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1 head cauliflower, trimmed and florets steamed
1/4 cup sour cream
2 ounces cream cheese, softened
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
After you have steamed or boiled the trimmed cauliflower florets,
drain and return to pan. Mash well and stir in the sour cream, cream
cheese, onion powder, garlic powder, and salt and pepper to taste.
Put into a round baking dish, cover and bake at 400 degrees for 20
minutes.
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* Exported from MasterCook *
Roasted Broccoli
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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4 cups fresh broccoli
4 teaspoons Olive Oil
1 tablespoon Chili powder
4 teaspoons Garlic
1 teaspoon Salt
Mix together the olive oil, chili powder, garlic and salt in a bowl.
Add the broccoli and toss to coat.
Place on a cookie sheet and roast for 20 - 30 minutes at 425
degrees.
Broccoli should be browned and sizzling. It can be flipped halfway
through cooking, but not necessary.
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From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, July 24, 2014 11:08 PM
Made these last week.
* Exported from MasterCook *
Zucchini Bread & Butter Pickles
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 pounds zucchini
1 large onion (3/4 – 1 lb)
1/4 cup kosher salt (not table salt)
2 1/2 cup apple cider vinegar (5% acidity)
3/4 cup white sugar
3/4 cup brown sugar
1/2 teaspoon dried red peppers
1/2 stick cinnamon, crushed
1 tablespoon whole yellow mustard seed
1 teaspoon whole celery seed
1 teaspoon whole dill seed
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon whole fennel seed
1 teaspoon whole black peppercorns
1 teaspoon ground turmeric
1) Slice zucchini and onion about 1/4 inch thick. Mix together in
large bowl, sprinkling with salt. Cover with ice and leave to rest
for at least 2 hours.
2) Rinse and drain zucchini and onions, set aside. When you're
finished draining the zucchini, shake off any water. At this point
you want the zucchini as dry as possible.
3) Bring vinegar to boil; add remaining ingredients, excluding
zucchini and onions, and cook for 3 minutes. Add zucchini and onions
and return to a boil. Let simmer about 5 minutes, or until zucchini
rinds darken to a yellow-green.
4) Pack zucchini and onions into sterilized jars, leaving 1/2 inch
head space. Pour the liquid over the zucchini and seal the jar. Let
cool, then refrigerate. The pickles are good for a week or so. Let
jars set overnight before opening to let the zucchini pickle, and
flavors to mingle.
Makes about 6 pints
Notes: Made by Art in July 2014. Turned out pretty good.
Contributed to the FareShare Group by Art; July 2014
www.fareshare.net
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From: hderhut@charter.net
Sent: Thursday, July 24, 2014 10:46 PM
I have a Panini Press, but haven't used it in quite a while. saw
this so drug it out to try.
* Exported from MasterCook *
Spicy Sausage, Egg, and Cheese Panini
Recipe By:
Serving Size:
Categories:
Amount Measure Ingredient Preparation Method
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1 5-inch Andouille sausage link
2 large eggs
1 tablespoon milk
1/8 teaspoon salt
dash freshly ground black pepper
dash Cajun or Creole seasoning
2 to 3 teaspoons unsalted butter
2 small slices Mozzarella cheese
2 medium ciabatta breads
(about 3 1/2 to 4-inch squares) or other similar size bread
Slice the sausage link in half crosswise, then slice into 4 or 5
thin slices lengthwise. In a small skillet, brown the sausage on
both sides, set aside.
Whisk eggs in a small bowl with the milk, salt, pepper, and
seasoning.
Slice the Ciabatta bread horizontally.
In a medium skillet, melt butter over medium heat. Add eggs and let
firm up around the edges. With a spatula, form the egg into a
rectangle, letting the liquid egg remaining flow around it. Continue
cooking and shaping with the spatula until firm enough to flip. Flip
and let the other side cook until the eggs are firm but still moist.
Remove from heat.
Cut in half and divide egg between two bottom halves of Ciabatta
bread or other bread. Top the egg with the thinly sliced sausage
then place a slice of cheese on top. Finish with bread tops.
Grill or cook in a panini press until sandwich is hot and cheese is
melted.
Note: Spicy Andouille sausage makes this breakfast or brunch
sandwich extra-special. Add a few tomatoes to the plate with a
drizzling of vinaigrette, or serve with home fries for a hearty
meal.
This recipe will make 2 medium sandwiches or 1 large sandwich, but
it can easily be doubled or tripled for a larger family or
gathering.
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From: hderhut@charter.net
Sent: Friday, July 11, 2014 11:27 AM
It's amazing the things that are new to you are old hat for others.
I saw this on the net and thought I'd try it. Liked it very much so
shared with my sister. She says she has been making something
similar for years. Go figure.
* Exported from MasterCook *
Spinach Lasagna Roll-Ups
Recipe By :
Serving Size : 10
Categories :
Amount Measure Ingredient Preparation Method
-------- ------------ -------------- -----------------
1 package (10 ounces) fresh or frozen chopped spinach
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (8 ounces) 2% cottage cheese, drained
3/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
10 lasagna noodles, cooked and drained
2 jars (15 ounces each) pasta sauce
In a small bowl, combine the spinach, mozzarella, cottage cheese,
1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over
each noodle. Roll up and secure with toothpicks.
Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated
with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Pour tomato
sauce over roll-ups. Cover and bake at 350F for 33-38 minutes or
until bubbly.
Sprinkle with remaining Parmesan cheese. Discard toothpicks.
Option: You do not have to make the night before. Turns out just
fine when making it one afternoon and baking it that evening for
supper. Of course you can substitute any filling ingredients you
prefer. I like green peppers and Italian Sausage added to mine.
I like lasagna, but it is hard to make for one or two people. At
least
for me. I cut this down easily and it was still good.
David in Carolina
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From: hderhut@charter.net
Sent: Monday, July 07, 2014 11:17 AM
I was at a friends house this weekend and she served this menu on
Saturday.
For brunch we had this with crusty rolls and Garlic butter
* Exported from MasterCook *
Easy Poached Eggs and Pasta
Recipe By :
Serving Size : 2
Categories :
Amount Measure Ingredient Preparation Method
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2 servings (1 1/3 cups) whole wheat penne
1 cup no-salt added marinara sauce
2 eggs
4 cups fresh spinach
(I sometimes swap fresh or frozen broccoli or sliced zucchini for
the spinach.)
Prepare the pasta according to package directions.
While the pasta is cooking, pour the sauce into a small skillet and
turn heat to medium-low. When sauce starts to bubble, carefully
crack eggs onto the top. Cover and cook until eggs have reached the
desired doneness (you
want the yolks to be runny; some carryover cooking will occur).
Meanwhile add the spinach to the pasta just before you drain it.
Stir and drain well.
Divide pasta and spinach between two bowls. Top with one egg and
half the sauce. If I have it on hand, I add a dollop (1/2 ounce) of
goat cheese or a sprinkle of Parmesan.
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I didn't ask where she got the recipe, just enjoyed it.
Later that evening, outdoors on the patio she fired up the grill and
served the following with an Antipasto salad and some Garlic Knots.
* Exported from MasterCook *
Grilled Vegetable Calzones
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient Preparation Method
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2 red or green peppers, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, sliced in half
4 canned artichoke hearts, rinsed and quartered
3/4 cup 2% cottage cheese, drained*
1/2 cup chopped parsley or basil
8 ounces (1/2 pound) whole-wheat pizza dough
Preheat the grill to 375 degrees. Place a grill pan prepped with
nonstick spray on the grill. Add the peppers, onion and garlic, and
cook for 15 minutes, stirring every 5 minutes.
Meanwhile, combine the cottage cheese and herbs in a small bowl.
Raise the temperature of the grill to 400 degrees.
Divide the dough into four parts, and spread each piece on a cool
baking stone. Divide the grilled vegetables among the four pieces of
dough, then add the artichokes. (Note: Be sure to place the filling
in the middle of the dough.) Top with 2 tablespoons of the cottage
cheese mixture. Fold over the dough and seal the seams with a fork.
Mist the top of the dough with nonstick spray. Transfer the baking
stone to the grill, cover and bake for 20 minutes, or the calzones
are golden brown on top.
Serve warm with your favorite tomato sauce.
Note: For a non vegetarian version I substitute Italian Sausage for
the Artichoke Hearts and cooked spinach for the basil.
For inexpensive baking stones go to a builders supply and look for
open boxes of 12"x12" ceramic paving stones. They can usually be
bought individually at a cheaper price than pizza stones.
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This is the Tomato sauce she served with them.
* Exported from MasterCook *
Veggie-Packed Tomato Sauce
Recipe By :
Serving Size : Makes 4 cups
Categories :
Amount Measure Ingredient Preparation Method
-------- ----------- ------------ ------------------
3 tablespoons olive oil, divided
1 small onion, grated (about 1/2 cup)
1 medium zucchini, grated (about 1 cup)
1 clove garlic, grated
1/2 teaspoon dried oregano
Pinch red pepper flakes
2 (14.5 ounce) cans no-salt-added crushed tomatoes
1/4 teaspoon sugar
2 tablespoons fresh basil, shredded
1/4 teaspoon cracked black pepper
Grate the vegetables using a box grater or the shredding attachment
of a food processor.
Heat 2 tablespoons of the oil in a large saucepan set over medium
heat. Add the onion and zucchini and cook, stirring occasionally,
for three to four minutes. Add the garlic, oregano, and red pepper
flakes, stir to combine, and cook another two minutes. Add the
tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining
teaspoon of oil.
Contributed to the FareShare Group by David; July 2014
www.fareshare.net
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From: Art Guyer <aguyer42@myactv.net>
Sent: Saturday, July 05, 2014 8:07 PM
My daughter and I made this for dinner tonight. She and her husband
have a garden this year and the squash are growing like wildfire.
So, the zucchinis we used were just picked yesterday. I made the
enchilada sauce (following recipe) and it was quite good. Much
better than any canned sauce we ever tasted. It is a Lagasse recipe.
Then we made the stuffing together and she put the boats together.
We followed the recipe pretty closely, but I did use a pound of
chorizo, about 2 cups of onions, and a can of refried beans instead
of black or pinto beans. We didn't have the green chilies so just
omitted them.
It was quite good
* Exported from MasterCook *
Zucchini Enchiladas
Recipe By : Cuisine at Home (July/Aug 2014, p.39)
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Filling:
10 ounces chorizo
1 cup onions, diced
1 tablespoon garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can black or pinto beans (15 ounces), drained and rinsed
1 can diced green chiles (4 ounces)
salt and pepper to taste
1 pint red enchilada sauce
...
4 zucchini, halved lengthwise
8 oz. shredded pepper jack cheese
...
Optional toppings:
1/2 cup fresh cilantro, chopped
1 cup sour cream
Preheat oven to 425 degrees.
For the filling, cook the chorizo in a large sauté pan over medium
high heat until browned. Drain chorizo in a fine mesh sieve set over
a bowl to remove the fat. Return 1 tablespoon of drippings back to
pan.)
Over medium high heat sauté onions, garlic, cumin and coriander in
olive oil (or drippings) until onions are softened, about 3 minutes.
Stir in beans and chiles. Return browned chorizo to pan and season
with salt and pepper. Spread 1/4 cup enchilada sauce in bottom of an
11 x 15 inch baking dish.
Prepare zucchini, scoop out and discard seeds, leaving 1/4 inch
flesh and place in dish.
Spoon three heaping tablespoons of filling into each boat. Spoon
remaining sauce over zucchini and sprinkle with cheese evenly over
tops.
Cover dish with foil and roast for 15 minutes. Remove foil and roast
enchiladas until zucchini are fork tender and cheese melts,15-20
minutes. Let enchiladas rest for 5 minutes. Top with cilantro and
sour cream and serve.
Total time: About 1 hour
Contributed to the FareShare Group by Art; July 2014
www.fareshare.net
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* Exported from MasterCook *
Enchilada Sauce
Recipe By : Emeril Lagasse
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring
with a wooden spoon. Cook for 1 minute. Add chili powder and cook
for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to
combine. Bring to a boil, reduce heat to low and cook for 15
minutes.
The sauce will thicken and smooth out. Adjust the seasonings. Serve
atop your favorite enchiladas.
Total Time: 30 min
Prep Time: 10 min
Yield: 2-1/2 cups of sauce
© 2014 Television Food Network, G.P.
Note: This was a wonderful sauce!
Contributed to the FareShare Group by Art; July 2014
www.fareshare.net
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