Petee Posted February 14, 2011 Share Posted February 14, 2011 Winter Salad Lightly steam then drain: 4 C small to bite-size broccoli florets 4 C small to bite-size cauliflower florets Mix together: 2 Tbl olive oil Link to comment Share on other sites More sharing options...
northsouthgirl Posted April 13, 2011 Share Posted April 13, 2011 Oven Roasted Zucchini Fries (Atkins friendly) 3 Medium zucchini~ washed and patted dry. 1/4 cup of olive oil variety of spices: tsp garlic powder, tsp onion powder, 1/2 tsp salt/pepper tsp cumin, tsp oregano, chopped fresh rosemary (whatever your spice desires are) 2 tbsp parmesan cheese Preheat oven to 500 degrees. Take cookie sheet and rub thin coat of olive oil on surface. In a bowl throw all of your favorite spices and parmesan cheese to combine. Take the zucchini and cut in half length wise. cut the flesh out where the seeds are. discard this flesh. Slice zucchini into shoe string style slivers. like french fries. Put zucchini in bowl with spices and gently toss without breaking shoe strings. drizzle oil and toss to coat with spices and oil. Lay zucchini on cookie sheet, in one layer. Bake in 500 degree temp oven for 15-18 minutes until crisp. Serve with Garlic Mayo. Garlic Mayo 3 cloves garlic (minced) 1 cup Mayo 1/2 tbsp fresh squeezed lemon juice 1/4 tsp salt (optional) Whisk all ingredients together and refrigerate for at least 30 minutes to allow flavors to combine. **Could also add cayenne pepper or hot sauce for spice. Link to comment Share on other sites More sharing options...
woodseya1 Posted November 10, 2012 Share Posted November 10, 2012 Moist Bread Stuffing Balls Ingredients 1 cup unsalted butter 2 cups diced celery 1 Link to comment Share on other sites More sharing options...
Buster99 Posted November 19, 2012 Share Posted November 19, 2012 I need a recipe for homemade noodles for Thanksgiving. My mother ususally makes them, but she unable to this year. She can't tell me the recipe. Thanks! Link to comment Share on other sites More sharing options...
wildflowerpa Posted November 19, 2012 Share Posted November 19, 2012 I don't have exact measurements but I usually take 4 or 5 eggs and beat them up. Then I add enough flour to make a sticky dough. Then I dump flour on the cutting board and put the dough in the center and work in enough flour to be able to roll them out. You don't want too much or they fall apart in the broth but if you don't get enough they stick to your rolling pin. I always put alot under them and then shake them off when I put them in the broth. I use a pizza cutter to cut them. Some people add a little baking powder to them too. Not an exact science. Hope it helps Or...you can cheat and buy a couple bags of Klioski (sp) noodles.they are pretty good but you'll have to thicken them if you want a thick broth on them Link to comment Share on other sites More sharing options...
Buster99 Posted November 19, 2012 Share Posted November 19, 2012 That is basically the way I used to do it years ago, but I couldn't remember if it was whole eggs or just egg yolks. Thanks so much!! Link to comment Share on other sites More sharing options...
wildflowerpa Posted November 19, 2012 Share Posted November 19, 2012 I imagine you could use just the yolks and use the whites for a pie. Don't know how it work though. Hope they turn out for ya. Happy Thanksgiving Link to comment Share on other sites More sharing options...
Buster99 Posted November 20, 2012 Share Posted November 20, 2012 Thanks again and Happy Thanksgiving to you!!! Link to comment Share on other sites More sharing options...
Petee Posted November 20, 2012 Share Posted November 20, 2012 Sometimes a recipe will call for the addition of one egg yolk but it's usually in addition to whole eggs. I think it's mainly to make them more yellow. Link to comment Share on other sites More sharing options...
woodseya1 Posted January 20, 2013 Share Posted January 20, 2013 Asparagus Casserole 2 cups fresh asparagus, cut into 2-inch lengths 1 can cream of mushroom soup 4 ounces mushrooms, sliced 2 cups grated Cheddar cheese, divided 1 can or 3 ounces French fried onion rings Butter a casserole dish. Put a layer of asparagus on bottom, then add soup. Add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees F or 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. Link to comment Share on other sites More sharing options...
tlakergirl Posted January 20, 2013 Share Posted January 20, 2013 How about cucumbers and vinegar. Slice cucumbers as thin as possible. Slice an onion as thin as possible. Pour 1/4 - 1/3 c. vinegar into a 2 cup container. Add 1/4 c. sugar. Add remaining water to the 2 cup line. Stir till dissolved. Add all ingredients and add salt and pepper to taste. The longer they sit the better they are. Tomatoes and peppers can also be added. I would definitely make at least one day in advance so they have time to soak. I think my Mom used canned milk in this. Anyone else know how much? Would it be in place of the water? Link to comment Share on other sites More sharing options...
Petee Posted August 6, 2013 Share Posted August 6, 2013 Too Many Radishes I hunted for some recipes using radishes and compiled those that look the most interesting. Radish Relish 3 cups stemmed radishes 2 large ribs celery 1 large red onion 2 tsp salt 1 cup sugar 1 tbls mustard seed 2 tsp dill seed 1/2 tsp celery seed 1 cup vinegar 2 tbls prepared horseradish Put the radishes, celery and onion through the coarse blade of a grinder, or chop them fiely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Radish Salsa 1 T extra virgin olive oil 1 T red wine vinegar 1/8 tsp sugar 1/8 tsp dry mustard dash of salt and fresh ground pepper 1/4 c red radish matchsticks 1/4 c seeded cucumber matchsticks Whisk together the olive oil, vinegar, sugar, mustard salt and pepper in a small bowl. Stir in the radish and cucumber, cover and refrigerate. Spring Radishes Braised with Shallots and Vinegar 2 large bunches of radishes, about 1 pound 3 large shallots 1 tablespoon butter 2 ounces salt pork, slivered into small slices 2 tablespoons balsamic vinegar 1/2 cup water 1 small bunch Italian parsley, leaves chopped into about two handfuls Salt and pepper Trim away tops and bottoms of the radishes, reserving for soup or discarding to compost. Slice each radish in half from top to bottom. Peel the shallots and slice into thin rings. Heat the butter and salt pork over medium heat in a large heavy skillet - preferably cast iron. When the pork is starting to curl up at the edges and the butter has foamed and subsided, add the shallots and cook, stirring, until they start to brown slightly. Add the radishes, placing each cut side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color. Add the balsamic vinegar and the water - the water should just come up around the sides of the radishes. Cover, lower heat, and simmer for about 10 minutes. Remove the cover and continue to simmer for about 3-4 minutes, or unti the water has reduced into a syrupy sauce. Add the the parsley and saut Link to comment Share on other sites More sharing options...
smith and wesson Posted August 6, 2013 Share Posted August 6, 2013 Looking for some BBQ sauce prefer southern twang Link to comment Share on other sites More sharing options...
Bon Posted December 26, 2013 Share Posted December 26, 2013 Parmesan roasted cauliflower 1 head of cauliflower 1/4c of olive oiol salt & pepper parmesan cheese cut cauliflower into bite size pieces (I just cut cauliflower into florets) pour oil over cauliflower and stir till coated add salt & pepper to taste, stir add 1/4 cup parmesan cheese, stir till coated you can add parsley and minced garlic to taste if you want. pour onto baking sheet that has been sprayed with oil (I use Pam Olive Oil) bake in oven at 400 degrees till browned (20-30 minutes) depends on how brown you want it. after baking, put browned cauliflower into a bowl and add more parmesan cheese, stir, serve and eat!! Delicious!!! Link to comment Share on other sites More sharing options...
disgruntled Posted December 26, 2013 Share Posted December 26, 2013 I'll have to try that cauliflower recipe, Bon. I had some guests not show up for the holiday and I have extra cauliflower. Thanks! Link to comment Share on other sites More sharing options...
Twitter Posted December 27, 2013 Share Posted December 27, 2013 thanks for all the recipes and I did a few!!! THANKS!!! Link to comment Share on other sites More sharing options...
willows Posted December 28, 2013 Share Posted December 28, 2013 I use Bisquick for frying zucchini, I add whatever spices I want, pepper, garlic salt, parsley flakes, dip the sliced zucchini in milk so the coating sticks and fry. I also use the same for frying chicken. I would never use anything else. I must warn though to never ever use it in place of flour for homemade noodles. LOL they swell up until they no longer fit into the pan. That was a very messy experiment. A good potato side our family enjoys: 1 bag of frozen hashbrown potatoes, the cubed ones 1 can cream of chicken soup 1 small container of sour cream 1 cup shredded cheddar cheese bake at 350 for 1 hour or until potatoes are tender. Link to comment Share on other sites More sharing options...
Twitter Posted December 28, 2013 Share Posted December 28, 2013 yum!!! Thanks again!!!! Went to Pittsburgh today just got home...these were a hit!!!! Link to comment Share on other sites More sharing options...
beadbabe Posted January 9, 2014 Share Posted January 9, 2014 Can't find my stuffing casserole recipe. Used torn up regular bread or kaiser rolls, had cream of mushroom, maybe cream of celery soup in it along with sauteed onions and celery, some kind of herbs. Does this ring any bells? I saw the stuffing recipe on here with eggs but I think that would make a tighter version of stuffing than I'd like. I tried the campbells soup website but all their recipes use packaged and pre-seasoned bread cubes. help is appreciated. Link to comment Share on other sites More sharing options...
mr.d Posted November 2, 2014 Share Posted November 2, 2014 Pucker up: 6 reasons the pickle craze is here to stay Harald Lueder / Shutterstock TODAY, OCTOBER 31,2014--------In the food world, what Link to comment Share on other sites More sharing options...
steelnut Posted August 20, 2018 Share Posted August 20, 2018 This is the eggplant ball recipe I used except that I fiddle around with recipes. I added about 1/4 cup of fresh basil and some fresh chives. Also a pinch of red pepper flakes, in addition to the fresh garlic, I added some granulated garlic and I used panko bread crumbs. My very picky youngest grandson had no clue that they weren't made from meat, too funny! https://www.allrecipes.com/recipe/18088/aunt-marys-eggplant-balls/ sapphire 1 Link to comment Share on other sites More sharing options...
sapphire Posted August 20, 2018 Share Posted August 20, 2018 10 hours ago, steelnut said: This is the eggplant ball recipe I used except that I fiddle around with recipes. I added about 1/4 cup of fresh basil and some fresh chives. Also a pinch of red pepper flakes, in addition to the fresh garlic, I added some granulated garlic and I used panko bread crumbs. My very picky youngest grandson had no clue that they weren't made from meat, too funny! https://www.allrecipes.com/recipe/18088/aunt-marys-eggplant-balls/ To peel or not to peel (the eggplant), that is the question? I'm all for short cuts but I'm thinking it should be peeled. 🤔 Link to comment Share on other sites More sharing options...
steelnut Posted August 21, 2018 Share Posted August 21, 2018 12 hours ago, sapphire said: To peel or not to peel (the eggplant), that is the question? I'm all for short cuts but I'm thinking it should be peeled. 🤔 Lol, I don't peel sapphire 1 Link to comment Share on other sites More sharing options...
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