Contributed by: Theresa House
Ingredients
1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
Friday, February 5, 2010
Broccoli with Mandarin Orange
Contributed by: Carlene Adams
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Avocado and Crab Meat Salad with Citrus and Dried Cranberries
Contributed by: Margie House
Ingredients
2 cups orange sections - (i used mandarine oranges)
1/2 small red onion, sliced and separated into rings
1 medium avocado, peeled and sliced
4 ounces crab meat
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 cup dried cranberries
Directions
Add orange sections, onion, avocado and crab meat; toss gently.
Combine oil, honey and lime juice; stir well. Drizzle over salad. Top with dried cranberries.
Serve over salad or as a dip.
Ingredients
2 cups orange sections - (i used mandarine oranges)
1/2 small red onion, sliced and separated into rings
1 medium avocado, peeled and sliced
4 ounces crab meat
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 cup dried cranberries
Directions
Add orange sections, onion, avocado and crab meat; toss gently.
Combine oil, honey and lime juice; stir well. Drizzle over salad. Top with dried cranberries.
Serve over salad or as a dip.
Strawberry Cheesecake
Contributed by: Mary Dabros
Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 ½ pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt 1 ½ cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs
Directions
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions..
Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Strawberry Topping
Cut strawberries night before into wedges. Sprinkle with sugar in a bowl with a lid.
Refrigerate overnight, gently shaking every once in a while. The sugar will not only sweeten the strawberries, but also create a sauce.
Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 ½ pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt 1 ½ cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs
Directions
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions..
Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Strawberry Topping
Cut strawberries night before into wedges. Sprinkle with sugar in a bowl with a lid.
Refrigerate overnight, gently shaking every once in a while. The sugar will not only sweeten the strawberries, but also create a sauce.
Margarita Pie (letter night--the letter was L)
Contributed by: Janelle Reske
Ingredients
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
1/3 cup limeade concentrate
1/4 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Directions
In medium bowl, combine crushed pretzels, melted butter, and sugar.
Press mixture into a pie pan.
In a large bowl, mix together lime juice, limeade, orange juice and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie in freezer for 30-60 minutes.
Ingredients
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
1/3 cup limeade concentrate
1/4 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Directions
In medium bowl, combine crushed pretzels, melted butter, and sugar.
Press mixture into a pie pan.
In a large bowl, mix together lime juice, limeade, orange juice and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie in freezer for 30-60 minutes.
Pistachio Lemon Linguini
Contributed by: Kristen White
Ingredients
1 pound linguini
1 cup finely chopped onion (about 1 medium onion)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups milk
2 cups vegetable or chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon zest (2 large lemons)
4 tablespoons lemon juice
1 cup roughly chopped pistachios
1 cup grated parmigiano-reggiano
Directions
Cook pasta in well-salted water until al dente.
While the pasta cooks, melt the butter in heavy saucepan over moderately low heat.
Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.
Pour the mixture through a fine-mesh sieve. Discard the solids.
Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano.
Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.
Garnish the dish with more shaved parmigiano.
Ingredients
1 pound linguini
1 cup finely chopped onion (about 1 medium onion)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups milk
2 cups vegetable or chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon zest (2 large lemons)
4 tablespoons lemon juice
1 cup roughly chopped pistachios
1 cup grated parmigiano-reggiano
Directions
Cook pasta in well-salted water until al dente.
While the pasta cooks, melt the butter in heavy saucepan over moderately low heat.
Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.
Pour the mixture through a fine-mesh sieve. Discard the solids.
Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano.
Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.
Garnish the dish with more shaved parmigiano.
Hot 'N Spicy Shrimp Lettuce Wraps
Contributed by: Annie Klemke
Ingredients
1/4 cup of sugar
1/4 cup rice wine vinegar
1 ginger root, peeled and thinly sliced
2 tablespoons vegetable oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shitake mushrooms, stems removed and chopped
4 cloves of garlic, chopped
1 1/2 pounds medium shrimp, deveined and tails off
salt and freshly ground pepper
1 head iceberg lettuce, cored and quartered
Directions
Combine sugar, vinegar, and ginger into s small pot and bring to a boil, dissolve suar and turn off heat, reserve.In a skillet heat the oil over medium-high heat.
Saute the onions, chili peppers, mushrooms, and garlic 3 to 4 minutes, then add shrimp and toss for 3 to 4 more minutes until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.
Ingredients
1/4 cup of sugar
1/4 cup rice wine vinegar
1 ginger root, peeled and thinly sliced
2 tablespoons vegetable oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shitake mushrooms, stems removed and chopped
4 cloves of garlic, chopped
1 1/2 pounds medium shrimp, deveined and tails off
salt and freshly ground pepper
1 head iceberg lettuce, cored and quartered
Directions
Combine sugar, vinegar, and ginger into s small pot and bring to a boil, dissolve suar and turn off heat, reserve.In a skillet heat the oil over medium-high heat.
Saute the onions, chili peppers, mushrooms, and garlic 3 to 4 minutes, then add shrimp and toss for 3 to 4 more minutes until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.
Spiced Cilantro Shrimp Skewers
Contributed by: Bridget McFarland
Ingredients
50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced
Directions
Soak bamboo skewers for 1 hour.
Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
Place skewers into 9x13 baking dish and cover with remaining ingredients, except cilantro.
Toss to combine and let marinate for 10 minutes. Preheat grill on high
Toss skewers to combine again and let marinate for another 5 minutes.
Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.Flip skewers and cook through, about 3 more minutes.
Remove from grill, plate and sprinkle with fresh cilantro to serve.
Ingredients
50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced
Directions
Soak bamboo skewers for 1 hour.
Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
Place skewers into 9x13 baking dish and cover with remaining ingredients, except cilantro.
Toss to combine and let marinate for 10 minutes. Preheat grill on high
Toss skewers to combine again and let marinate for another 5 minutes.
Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.Flip skewers and cook through, about 3 more minutes.
Remove from grill, plate and sprinkle with fresh cilantro to serve.
Southern Cornbread Salad
Contributed by: Theresa House
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Sweet Beer Bread
Contributed by: Carlene Adams
Ingredients
3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
Directions
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
Ingredients
3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
Directions
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
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