Recipe Thread

[Marilyn. 340]

we made some grilled zucchini for dinner today.. it was so good..

I cut the zucchini in half lengthwise and spread half with butter and the other half I sprinkled some salt, lemon pepper, garlic powder, oregano and Parmesan cheese , then I put the two halves together.. I then cut it in half the other way(you can cut them into more pieces depending on the size of the zucchini) and wrapped them in foil and then grilled them on the BBQ for about 10 minutes...

[Nina~ 431]

Anyone got a good main course recipe for buckwheat?

[Amby 490]

Anyone got a good main course recipe for buckwheat?

I used it as a stuffing one time for some people I cook for. If you google "kasha" you usually get better results.

[Marilyn. 340]

I have made this a few times already in the last few days.. soo good!

Mixed Vegetable Grill

2 tablespoons light brown sugar

1 1/2 teaspoons Basil (I used 1/2 tsp basil, 1/2 tsp oregano & 1/2 tsp thyme)

1 1/2 teaspoons Garlic Salt (I used 1/2 tsp garlic powder and about 1/2 tsp kosher salt)

1/2 teaspoon Seasoned Salt

1/8 teaspoon Ground Red Pepper

2 tablespoons olive oil

8 asparagus spears, ends trimmed

1 medium red or yellow bell pepper, cut lengthwise into 6 strips

1 medium zucchini, cut lengthwise into 1/2-inch slices

1 medium yellow squash, cut lengthwiseinto 1/2-inch slices

1 small sweet potato, cut into 1/4-inch rounds

Mix brown sugar with herb and spices; set aside. Place vegetables in large bowl or pan. Drizzle oil over vegetables; toss to coat. Add half the seasoning mixture; toss to coat. Repeat process until vegetables are well covered. Place vegetables directly on preheated grill or large broiler pan. Grill or broil over medium heat until vegetables are fork-tender, about 10 minutes; turning frequently.

*the first time I used a mix of Mexican squash, onion and green bell pepper. The second time I used Mexican squash, onion, bell pepper, mushrooms and string beans.

[ValerieA 350]

Ooohhh, that sounds good, Marilyn! I think I will try that tomorrow!

[Marilyn. 340]

it is very good and my hubby told me I have to make it all the time from now on ..lol

oh and you want to make sure to use veggies that cook about the same amount of time.. the string beans I used could have used a few more minutes but all the other veggies were cooked already

[sachinky 464]

Chicken Supreme

I tried the following recipe out for dinner tonight and we both agreed it was PHENOMENAL. It was so tangy and creamy and the perfect accompaniment to toasted garlic bread. This one is definitely a keeper and an extremely easy restaurant-quality chicken dish to make at home. Try it out and let me know how it went!

--1lb chicken. I used four big pieces of thigh meat.

--Season with sea-salt and black pepper on both sides and place in a large baking dish. I also used some garlic salt.

--In a large bowl, mix:

--One cup of sour cream.

--One cup of white wine.

--One cup of roughly chopped baby mushrooms.

--One can of cream of mushroom soup.

--Pour the mixture over the chicken and bake at 400F for 30 minutes till golden-brown and tender.

So good! We saved a lot of the wine sauce so I'm going to mix it with some al dente angel hair pasta for lunch tomorrow.

Edited September 19, 2010 by sachinky

[Saddle Bronc 124]

Hummus

Ingredients:

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor (or if you want the exercise, by hand with a fork and potato masher ) . Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus.Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Modification to recipe with DRIED channas (tastes lots better than tinned).

6 oz (180 cc) dry chickpeas

12 oz water

1/2 tsp (2.5 mL) salt.

Soak chickpeas in water (with salt added) for about 8 hours, then boil till they are cooked (preferred method: pressure-cooker, about 10 minutes).

Combine other ingredients with cooked chickpeas as per Kathryn.

( there is also a variation of the above with toor-daal substituted for the garbanzos)

Edited September 20, 2010 by Saddle Bronc

[Dashinka 23,206]

A really delicious caramel brownie recipe.

 

1 - Cake Mix w/pudding in the mix (Generally Chocolate, but any flavor works)
1 1/2 Sticks Butter or Margarine (Softened, nearly melted)
1/3 Cup of Evaporative Milk
(Optional) Any kind of nuts about 1/2 cup

Mix the above together forming a dough. Spread half of the dough on the bottom of a liberally buttered 9X13 cake pan.
Bake it at 350 for 6 minutes

3/4 to 1 bag of caramels
1/2 Cup of Evaporative Milk
(Optional) 1/4 to 1/3 Cup Peanutbutter

Melt the caramels (a double boiler work best) (You may want to start this first as it takes some time to peel and melt the caramels)

1 - Regular Bag of Choc. Chips (Be creative, use a mixture of different chips, dark chocolate, peanutbutter, butterscotch, etc.)

After the bottom layer has baked at 350 for 6 minutes, take it out of the oven, and before it cools, sprinkle the chocolate chips on the hot cake evenly. Then drool the melted caramel over the chips, and lastly, spoon out the remaining half of the dough over the caramel as evenly as possible.

Put the pan back into the oven for 15 minutes at 350. Allow to cool before you try cutting.

[Ontarkie 13,903]

I made this on Wednesday along with fresh tagliatelle 

 

https://www.giallozafferano.com/recipes/Ragu-alla-bolognese.html

 

 

Here's what mine looked like 

 

[TBoneTX 43,020]

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