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Member Since: 04/11/2010
Jun 11 12 11:09 AM
This recipe makes use of summer-fresh produce in a meatless entrée.
Water tally: 5.8 ounces.
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
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Jun 12 12 12:03 PM
My grandmother would feed everybody who came in the door. We'd start with 10 and end up with 25 for dinner, says Robert Black Bull, a Blackfoot artist in Browning, Montana. "We would eat dried meat, potatoes, berry soup, bannock bread, spotted dog. Spotted dog is like rice pudding with raisins—no dog. Guess someone made it and thought it looked like their spotted dog."
1. In a 1 1/2- to 2-quart nonstick pan, combine rice, 2 1/4 cups milk, and cinnamon stick. Bring to a boil over medium-high heat, stirring, 10 to 12 minutes.
2. Add sugar, salt, and raisins. Simmer over medium-low heat, stirring often, until most of the milk is absorbed and pudding is creamy, 8 to 10 minutes longer.
3. Spoon into bowls and serve warm. Pudding thickens as it stands; if desired, stir in a little more milk.
Jun 13 12 10:04 AM
This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).
1.Preheat the oven to 325°.
2. Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. Jeffery Lindenmuth
Member Since: 10/01/2009
Jun 14 12 12:38 PM
Jun 19 12 1:21 PM
In a large bowl, whisk together the yogurt, oil, mustard, garlic, and salt. Add the carrots, celery, and chives and toss.
Jun 20 12 12:38 PM
Not only are these a sweet and crunchy snack, you can sprinkle them over low-sugar ice cream for a quick and easy dessert.
1. Preheat oven to 300°.
2. Combine first 4 ingredients in a medium bowl, stirring well.
3. Beat egg white and water with a mixer at medium speed until foamy. Gradually add sweetener mixture, 1 tablespoon at a time, beating until stiff peaks form; fold in pecan halves.
4. Pour pecan mixture onto a jelly roll pan coated with cooking spray. Bake at 300° for 25 minutes, stirring every 10 minutes.
5. Cool completely in pan. Store in an airtight container.
carbo rating: 2
Jun 21 12 12:50 AM
Savoy cabbage has crinkled, pale green leaves and mellow flavor; you can also use napa (Chinese) cabbage, which has a similarly mild taste. Look for sherry vinegar in specialty or gourmet stores; if you can't find it, substitute cider vinegar.
Heat the olive oil in a Dutch oven over medium heat. Add cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally. Stir in salt and black pepper.
Place cumin seeds in a small nonstick skillet; cook over medium heat 1 minute or until seeds are toasted and fragrant, shaking pan frequently. Add the toasted cumin seeds and vinegar to cabbage; cook 6 minutes or until tender, stirring mixture occasionally.
Jun 21 12 2:55 PM
Jun 22 12 11:07 AM
Prep: 5 min., Stand: 5 min., Chill: 2 hrs.
Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags. Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.
Stir together chilled tea mixture and sparkling wine. Serve immediately.
Jun 22 12 4:46 PM
Jun 23 12 2:21 PM
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.
Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.
Jun 24 12 9:47 AM
NOTES: Like many Thai desserts, this pudding tastes salty-sweet and includes a vegetable for texture. For an authentic taste, add up to 1/4 teaspoon more salt to the tapioca base and corn. You can make the pudding up to 1 day ahead; cover and chill.
1. In a 3- to 4-quart nonstick pan over high heat, bring 4 cups (3 3/4 cups if using quick-cooking tapioca) water to a boil. Gradually stir in tapioca; reduce heat and simmer, stirring often, until transparent, 15 to 30 minutes for pearl (5 to 8 minutes for quick-cooking). Mixture will be very thick.
2. Add 3/4 cup sugar, 1/3 cup coconut milk, and 1/2 teaspoon salt. Stir occasionally until sugar is dissolved, 2 to 3 minutes. Stir in corn, if using. Spoon into eight small bowls or ramekins (1/2 to 3/4 cup each).
3. In a 1- to 2-quart pan, mix remaining 1/4 cup sugar and the cornstarch. Add remaining 1 cup coconut milk, 1/2 cup water, and remaining 1/2 teaspoon salt. Stir over high heat until mixture is boiling, 3 to 4 minutes. Spoon equally over puddings and spread to cover tops. Chill until cool, about 30 minutes, then cover and chill until cold, about 2 hours. Just before serving, garnish with strawberries.
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Jun 25 12 9:02 AM
Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.
Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. Serve hot or at room temperature. Or let them cool, cover with plastic wrap and refrigerate to serve later.
Jun 26 12 3:41 PM
You can make this drink at a moment's notice when you have a handy supply of banana slices in your freezer. Simply toss fresh slices in lemon juice, and freeze up to six months in zip-top freezer bags.
Toss banana with lemon juice; drain, reserving lemon juice. Place banana slices on a baking sheet, and freeze 1 hour and 30 minutes.
Process frozen banana slices, reserved lemon juice, mango, 1 1/2 cups pineapple-orange juice, and yogurt in a blender until smooth, stopping to scrape down sides. Pour into chilled glasses; serve immediately.
Jun 27 12 9:39 AM
This quick and easy sweet-spicy chicken will 'WOW' at your next dinner party!
Jun 28 12 11:08 AM
These saucy, family-friendly burgers might be best eaten with a knife and fork. If you'd like to go bunless, serve over spaghetti with extra sauce. We enjoyed these with a side of macaroni salad.
Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll.
Jun 29 12 1:34 PM
Serve this dish with pita bread wedges. Make sure not to overcook the lentils, or they will split and their texture will suffer. Substitute red or yellow lentils, if you prefer.
Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well. Discard onion, bay leaves, and rind.
Heat oil in a large nonstick skillet over medium heat. Add chopped red onion; cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients (through garlic); cook 2 minutes. Stir in lentils, cilantro, and parsley; cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges.
Jun 30 12 10:03 AM
Prep: 20 min.
Toss together first 6 ingredients, 2 tablespoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.
Pour remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.
Fill glasses with fruit mixture.
Jul 1 12 10:51 AM
White balsamic vinegar helps this side dish maintain its fresh appeal. Serve with grilled chicken. Or, for a meatless entrée, add mozzarella, feta, or goat cheese.
1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.
Jul 2 12 8:56 AM
Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.
Preheat oven to 300°.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
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