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on: July 24, 2008 03:27:59 AM 
Started by serendipity_sarah, Message by myklia
Relevance: 5.2%
These are the fantastic produce bags I received from Bezoona.  I'm so excited too, because in a couple of days I need to go to the grocery store to get carrots, cucumbers and green onions (I'm making sushi), so I can use them.

First, the bags:

Now with my garden goodies in the bag.  The big one has my huge zucchini and the smaller one has some of my tomatoes (yum):

Thank you super super much bezoona.  You were an excellent partner and your first swap was wonderful (now I just hope you like what I'm sending you Embarrassed)


3 med           Cucumbers
1 cup       Plain low-fat yogurt
1 tbsp       Fresh lemon juice
1 tsp       Ground cumin
1 tsp       Dried mint leaves

Peel cucumbers, cut in half, discard the seeds and slice thinly.  Mix remaining ingredients together, then add cucumbers and stir together.

Servings 4, Calories 37, fat 0, protein 3g, sodium 46g


This sandwich is a healthier version of a sandwich I used to love to eat at a coffee shop and the sandwich was called four cheese and tomato sandwich.  This is a two cheese version.

2 slices   Whole Wheat Bread (I like the Bakers Inn
2 tbsp      Light (or fat-free) cream cheese of your
1 tbsp      Light (or fat-free) Miracle Whip or mayo
         Mozzarella slice
                   Tomato slices
         Cucumber slices
         Onion slices
         Any other vegetables you want
         Lettuce of your choice

On one slice of bread spread the cream cheese.  On the other slice put the Miracle Whip or mayo.  Put your lettuce on top of each slice of bread.  On the mayo side put your mozzarella slice.  On top of the other slice of bread, layer all your vegetables.  Top with the slice of bread with the Miracle Whip or mayo.  Cut your sandwich in half and enjoy.

AJAR (from recipesource.com)

3 tbs          Rice Vinegar
1 tbs          Sugar
tsp         Salt
1 dash       Black Pepper
1 med        Cucumber, peeled
cup        Red Onion, thinly sliced
2 tbs          Cilantro
1 small      Red or Green Chili

In a medium bowl, stir vinegar, sugar, salt and pepper until sugar and salt are dissolved.  Quarter the cucumber lengthwise.  Remove the seeds.  Cut quarters crosswise into 1/8 inch thick slices.  Add cucumber, onion, cilantro, and chili to vinegar dressing; toss until combined.  Cover and marinate in the refrigerator for 3 hours, stirring occasionally.


8 oz            cream cheese
8 oz            sour cream
Spoonful      mayonnaise
2 tsp           curry powder
1 tsp           ground cumin
2 tsp           fresh lemon juice
1 tsp           salt
1/2 tsp        turmeric
2/3 cup       chopped celery
1/2 cup       scallions

First mix the cream cheese, sour cream, and mayonnaise.  I find an electric mixer works best.  Add the remainder of the ingredients (without using an electric mixer) and mix together.  Cut up some fresh vegetables and enjoy the dip.  This recipe is from the TV show Queer Eye for the Straight Guy.  I doubled the recipe (because I absolutely love it). (edit: I don't think the above is double the recipe, I just autimatically do it anyways Smiley)


1 cup   Cucumber peeled, seeded, and chopped
1 cup   Mayonnaise
1     Garlic clove, minced
2 tbsp   Parsley, minced
1 tbsp   Chives and/or Scallions, minced
1 cup   Yogurt, plain non-fat

Stir together cucumber, mayonnaise, garlic, parsley, chives and pepper.  Fold in yogurt.  Chill.


You can find the recipe and see the picture at http://gourmetish.blogspot.com/2006/06/my-tomato-peace-tart.html
Tart Crust
1 cups       All-purpose flour
stick (6 tbsp)   Cold unsalted butter, cut into -inch cubes
2 tbsp         Cold vegetable shortening
2 tbsp         Freshly grated parmesan
tsp         Black pepper
tsp         Salt
2 to 4 tbsp      Ice water

Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles course meal with some roughly pea-size lumps.  Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.

Gently squeeze a small handful:  If it doesnt hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test.  (Do not overwork dough, or it will become tough.)

Turn out dough onto a work surface and divide into 2 portions.  With heel of your hand, smear each portion once in a forward motion to help distribute the fat.  Gather both portions of dough into 1 ball, and then pat into a disk.  Chill, wrapped in plastic wrap, until firm, about 1 hour.  Preheat oven to 375. 

Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim (I didnt have a tart pan, so I just used a pie pan and it worked just fine).  Roll rolling pin over top of pan to trim dough flush with rim.  Lightly prick tart shell all over with a fork.
Line shell with foil and fill with pie weights or rice (I used rice, it does work well for this purpose).  Bake in middle of oven 20 minutes.  Carefully remove foil and weights and bake until golden, about 15 minutes more.  Cool in pan on a rack.


Several cloves of roasted garlic
Leftover homemade pesto (you can buy it in the store, but look and make sure you recognize the ingredients so it is natural)
Fresh mozzarella (log-style is best) that has drained over paper towels to release moisture
Tomatoes of your choice, seeded
Fresh basil

The author didnt, but I did put in caramelized onions.  I will incorporate that into the recipe, but you can leave it out if you want to.

Preheat the oven to 400-425 degrees.  Spread the roasted garlic evenly over the bottom of the crust.  Spread a thin layer of pesto along the bottom of the crust.  Lay thin slices of fresh mozzarella over the bottom of the crust.  Be sure to fill in spaces with shredded fresh mozzarella.  Then what I did was put the caramelized onion on top of that and more cheese on top of the onions.  Not a thick layer, just spread thinly.  Arrange slices of tomatoes on top of the mozzarella but be sure to get ride of any excess moisture on the tomatoes.

Bake for about 20 minutes or until the cheese is melted, the crust has browned, ad the tomatoes have withered a bit (but dont look mushy).  Take a paper towel and soak up any moisture/water that may have been released during baking.

Sprinkle with sliced fresh basil.

PANZANELLA (Italian Bread and Tomato Salad)

6 cups   Day-old crusty peasant-style bread, cut or torn into bite-size pieces
1/3 cup         Olive oil
       Sea salt and pepper, to taste
3 cloves      Garlic, minced
cup         Olive oil
2 tbsp          Balsamic vinegar
4 medium     Tomatoes, cut into small wedges
cup          Red onion, sliced
10      Fresh basil leaves, shredded
cup         Pitted green olives, halved
1 cup          Mozzarella (marinated if you like), cut into bite-size pieces

Preheat oven to 400F.  In a large bowl, toss bread, 1/3-cup olive oil, salt, pepper and garlic.  Lay bread out on baking sheet and toast in oven for 15 to 20 minutes or until golden.

Remove bread from oven and cool slightly.  Whisk together cup olive oil and vinegar.  In a large bowl, stir together bread, tomatoes, onion, basil, olives and mozzarella until the salad is combined.  Stir in vinaigrette.  Let salad sit for 20 minutes or so to allow bread to absorb dressing and for flavors to blend (depending on how crisp or soft you like your bread) and serve. 

on: July 17, 2008 02:35:00 PM 
Started by serendipity_sarah, Message by Kimberly_Star
Relevance: 5.2%
Here are the awesome items that love2teach sent me!  She did such a thoughtful thing with the cookbook!  I'm so glad I'll have all of our recipes at my fingertips forever!

You can see the cookbook; a little leather album with an apron and some mixing bowls decorating the front.  She also sent a rolling pin recipe holder - it's really cute!  Isn't the notecard she sent with the package adorable?  The back of it has a recipe for chocolate mousse on it!

Here is a pic of the inside of the cookbook.  She typed out all of our recipes!  How faboo is that?!

Thank you, love2teach!  Your package for me is awesome and I'll use it all repeatedly!!

San Antonio Style Tortilla Soup
Serves 9-10
Ideal slow cooker size: 5-quart

1 TBSP. Olive Oil
1 onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
2 14.5-oz. cans fat free/low sodium chicken broth
2 15-oz. cans stewed tomatoes
1 TBSP. jalapeno pepper, minced (remove seeds to reduce heat)*
1/4 tsp. black pepper
2 cups (about 1.5 lbs.) boneless, skinless chicken breast, uncooked and cubed
2 cups water
2 TBSP. cilantro (optional)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.

Serve hot with shredded cheddar cheese, fried corn tortilla chips and chopped fresh cilantro, if desired.

*I use 2 whole jalapenos unseeded, but this makes a SPICY soup.

Per serving (without add-ons): 320 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 30 mg cholesterol, 390mg sodium, 44g total carbohydrate (5g fiber, 7g sugar), 22g protein, 10%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 15%DV iron.

DH and I just had this Tuesday night.  The leftovers are as good or better than when it is first served.  I love that it has the authentic Mexican flavor my DH is looking for, but doesn't have the grease and calories that old-school tortilla soup has.  I got the recipe from the book, Fix-It and Forget It Lightly.

"Italian" Chicken

6 - 8 Boneless, Skinless Chicken breasts
1 cup black olives, sliced
4 Bay leaves
8-16 cherry tomatoes,  halved
8 oz. Italian dressing
2 envelopes onion soup mix
1/2 teaspoon dried oregano
1/2 cup vermouth or white wine (water can be substituted)

Preheat oven to 350*F.  Place chicken in a foil-lined 9" x 13" casserole dish.  Spread other ingredients evenly on top.  Bake for 1 hour or until chicken is fully cooked.  Remove bay leaves and serve.

This recipe is from my grandmother.  I wasn't a decent cook until I met DH, so cooking this simple dish seemed out-of-reach for me until recently.  DH loves it, so it is now a regular meal on our rotation.  I've also adapted it to make it slow-cooker compatible.  The pic below is from last Friday.  This is the slow-cooker version with bone-in chicken and summer squash from our garden added.

Cappuccino Muffins

Espresso Spread:

4 oz. cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips


2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended.  Cover and refrigerate until serving.  In a bowl, combine flour, sugar, baking powder, cinnamon and salt.  In another bowl, stir milk and coffee granules until coffee is dissolved.  Add butter, egg and vanilla; mix well.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.  Fill greased or paper-lined muffin cups two-thirds full.  Bake at 375*F for 17-20 minutes or until muffins test done.  Cool for 5 minutes before removing from pans to wire racks.  Serve with espresso spread.  Yield: about 14 muffins (1 cup spread).

These muffins are special to me.  My DH's boss and wife, with whom we're great friends, got married on April 12, 2007.  They were both 40.  It was his first marriage and her second.  Their romance was a whirlwind and we couldn't have been happier for them.  (When I first met him I thought, "perpetual bachelor".)  Well, they started trying to conceive right away and agreed they'd stop trying on their one year anniversary.  They had one month left to conceive when she found out she was pregnant.  I made these for the first time to celebrate her pregnancy.  These are divine.  I got the recipe from Taste of Home magazine.

Black Bean Bow Tie Salad

8 oz. uncooked bow tie pasta
2/3 cup reduced-sodium chicken broth or vegetable broth
3 garlic cloves, sliced
1-15 oz. can black beans, rinsed and drained, divided
cup fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon tomato paste
1-1/2 teaspoons dried oregano
teaspoon salt
1 medium zucchini
1 medium sweet red pepper
1 medium green pepper
1/3 cup red onion

Chop all vegetables into uniform cubes.

Cook pasta according to package directions.  Rinse with cold water and drain; set aside.  In a small saucepan, bring broth and garlic to a boil.  Reduce heat; simmer, uncovered, for five minutes or until garlic is tender.  Cool slightly.  Transfer to a food processor and add cup black beans, cilantro, lime juice, oil, tomato paste, oregano and salt; cover and process until smooth.  Transfer to a large serving bowl.  Add the pasta, zucchini, peppers, onion and remaining beans; toss to coat.  Refrigerate until serving.  Yield: 10 servings.

This is a wonderful pasta salad for summer.  It has a very delicate flavor and is nice for a cool snack on a warm day.  I got it from Taste of Home online.  The pic below is of a batch made up for our yearly church salad supper.

on: July 20, 2008 09:12:14 PM 
Started by serendipity_sarah, Message by cinnamon teal
Relevance: 5.2%
BetNoir sent me an awesome package!

First, the cute packaging:

She made me two adorable mini mitts!  I love them!

And she also sent some homemade biscuits for my pup.  Don't let the picture fool you.  The second I released him he gobbled up the biscuit and went looking for more!  Grin

Thank you so much, BetNoir!


Curried Chicken and Vegetable Soup:

1/2 large onion, diced
2 cloves garlic, minced
1 small sweet potato, diced
1 T fresh ginger, grated
1/2 cup olive oil
8 cardamom pods (green)
12 whole cloves
2 bay leaves
1 T Corriander
1/8 t cayenne
1 t curry powder
1 breast chicken, cut into small pieces
1 quart chicken broth
1 bunch kale, chopped
3 small carrots, chopped

In a large pot, heat olive oil over high.  Add the onions, garlic, ginger and sweet potato.  Fry until onions start to turn golden - stir to keep them from burning.  Add cardamom, cloves and bay.  Fry for about 5 min - till cardamom pods get puffy.  Add coriander, cayenne and curry powder.  Fry for about 15 seconds to a minute.  Add the chicken and continue stirring until it's no longer pink.  Add chicken broth and bring to a boil.  Add the kale and boil for about 10 min.  Add the carrots and boil until just soft.  Turn off heat and let cool for about 10 min.  Enjoy!

Tomato and Pesto Pizza:

Make the pizza dough (see recipe below).  While the dough is rising, make the pesto (recipe below). 

Dust a baking sheet with corn meal and stretch and roll the dough out to the size of the baking sheet.  Spread the pesto (see recipe below) over the crust.  Place mozzarella slices over the pesto.  Top with tomato slices (about 4-6 medium sized tomatoes) and onion (1/4 - 1/2 red onion, thin sliced half rounds).  Sprinkle with minced garlic (1-2 cloves) and drizzle olive oil over.  Sprinkle with kosher salt, pepper and dry thyme.  Bake till the crust is golden and the cheese has melted and is starting to turn golden and crusty in parts (10-20 minutes at 475). Let cool for 10 min or so - that's some hot cheese!

Pizza Dough (slightly modified from Joy of Cooking)

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
  1 1⁄3 cups warm (105 to 115F) water
  1 package (2 1⁄4 teaspoons) active dry yeast
  2 1⁄2 to 2 3⁄4 cups all-purpose flour
  1 cup whole wheat flour
  2 tablespoons olive oil
  1 tablespoon salt
Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let rise in a warm place (75 to 85F) until doubled in bulk, 1 to 1 1⁄2 hours. Preheat the oven to 475F. Grease baking sheet and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
Punch down the dough. Roll into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.

Pesto from Simply Recipes

      2 cups fresh basil leaves, packed
      1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
      1/2 cup extra virgin olive oil
      1/3 cup walnuts
      3 medium sized garlic cloves, minced
      Salt and freshly ground black pepper to taste
      Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

Crockpot Chili

In a medium skillet, fry until golden:
- 1 onion, roughly chopped
- 4-5 cloves garlic, roughly chopped
- 1 dried chile pasilla, chopped (you can sub any large, med-mild dried chile)
- 2-3 tbls olive oil
Remove from skillet and put into food processor (or blender) along with 1 (14 oz) can diced tomatoes. Process until mostly smooth.
Add sauce to crockpot.

In skillet, fry up
- 1 lb ground beef (or turkey)
along with
- chili powder (2-3 tablespoons)
- cumin (1 Tbls or so)
- coriander (a couple teaspoons)
- dry mustard (1 Tbls, or so) - you can also use prepared mustard
Stir to break apart beef continue frying until cooked through.
Add to crockpot.

Toss the following ingredients into the crockpot also:
- 1 (14 oz) can kidney beans - drained and rinsed
- 1 (14 oz) can black beans or pintos - drained and rinsed
- 1 (14 oz) can corn (optional)
- 1 bottle or can of beer (12 oz)
- Another can of diced tomatoes
- Meat or poultry broth to cover (I often don't need any at all)

Cook on low for 6 hours or so.

Serve topped with grated cheddar.

Cinnamon, Chocolate Chip Scones
(recipe modified from the Joy of Cooking)
(reposted, hope y'all don't mind!)

preheat oven to 400

whisk together thoroughly:
- 2 c all purpose flour
- 1/3 c sugar
- 1 T baking powder
- 1/2 t salt

cut in using pastry blender:
- 6 T butter cut into small pieces
do NOT over mix - it should look like bread crumbs, not paste!

stir in:
- 1/2 c chocolate chips

whisk together and add all at once:
- 1 large egg
- 1/2 c heavy cream

Mix together with a rubber spatula until all dry ingredients are moist.  Then get your hands in there in knead it a few times to form it into a ball.  Don't worry if it doesn't all stick together but try to get it mostly into one single ball.  Then turn it out onto an ungreased baking sheet and using your hands, form it into a 3/4 inch thick round.  Cut it into 8 wedges and brush the tops with some heavy cream.  Then brush them a second time.  Finally, sprinkle them with cinnamon and sugar.  Bake for about 15 min, until the tops are lightly golden, but before the bottoms turn dark and burn.
on: July 19, 2008 03:27:23 PM 
Started by serendipity_sarah, Message by SugarySweet
Relevance: 5.2%
Here's the goodies I received today from Songs4Drowning. I love this little chicken!! I can't wait to try a few new recipes she sent too.  Grin

Here they are together. I cute little chicken dressed timer and an earth toned recipe book. I love the colors.

Here's the chicken timer. Don't you think it's so cute? Her feet and beak sparkle, but you can't see it in the pictures.

Here's her back side and one of my fur babies Miss Roxy Brown Dog. She's the one that always has to sniff out all my swap packages!! Silly girl.

Coffee Cool Blast

1 C. Milk
1 T. Chocolate Syrup
1 t. Instant Coffee-I used hazelnut
6 ice cubes, you may need a few more depending on size
Mix in a blender until smooth. Pour into cups and top with cool whip.
Serves 2.

Watergate Salad
My Grandma makes this each holiday. Yummy

1 20 oz can crushed pineapple with juice-do not drain
1 3 1/2 oz box pistachio pudding
1 8 oz cool whip
1 C. mini-marshmallows

Mix well & chill.

Baked Beef Stew

1 to 1 1/2 lbs beef stew meat
5 to 7 potatoes, peeled & cubed
3-4 carrots, sliced-I use a small bag of baby carrots as is.
1 stalk celery, sliced
1 T. parsely-sometimes I add Italian seasoning instead.
Salt & Pepper to taste
1 15oz can tomato sauce
1 14oz can beef broth

1. Combine the meat, veggies in a medium sized roasting pan.
2. In a med. size bowl combine tomato sauce, beef broth & seasoning. Mix well, pour over meat and veggies. Cover pan with the lid to bake.
3. Cook at 350* for 3 hours.
Serves 4 to 6.

Add salad and bread for a complete meal.

Taco Salad

1 lb ground beef
1-2 cloves garlic, minced
1 package taco seasoning-I use Lawry's
1 15oz can kidney beans, undrained-I've also used pinto beans
1 small can sliced black olives
1-2 tomatoes, diced
a few green onions, sliced
2 cups shredded cheddar cheese or your favorite cheese
shredded lettuce
crushed tortilla chips-we've also used flavored Doritos
hot sauce
sour cream

Brown ground beef and garlic in skillet, drain. Mix in beans & taco seasoning and cook as directed.

When ready to serve, layer salad on your plate. Lettuce,  crushed chips, meat mixture, cheese, tomatoes, olives, green onions, hot sauce, sour cream & guacamole.

Peanut Butter Fudge

1 16oz jar marshmallow cream
1 C. peanut butter
1 t. vanilla
Put into a warm bowl and mix thoroughly.

2 C. sugar
2/3 C. milk
In a med. size sauce pan mix sugar & milk, cook until mixture reaches the soft ball stage. Pour over peanut butter mixture and mix quickly and pour into a buttered 9x9 dish.

Grilled Portobello Mushrooms

In a gallon size zip lock bag mix
1/4 C. olive oil
3 T. soy sauce
1 T. balsamic vinegar
1 t. minced garlic
1/2 t. thyme

Add 2-3 Portobello Mushrooms. Marinate for 2 hours.

Grill stem side down for 5 to 7 minutes. Flip and grill top side for an additional 5 to 7 minutes or until tender.

This is what I made  for Songs4Drowning

on: July 27, 2008 07:41:37 AM 
Started by serendipity_sarah, Message by CrochetNinja
Relevance: 5.2%
Recipe #1
Spaghetti with Lemon and Basil
cup extra-virgin olive oil
1/3 cup juice from 2 lemons
2 teaspoons grated zest from 1 lemon
1 small garlic clove, minced to a paste
2 ounces parmesan cheese, grated (about 1 cup)
Ground black pepper
1 pound spaghetti
2 tablespoons unsalted butter, softened
cup shredded fresh basil leaves

1. Bring 4 quarts of water to a boil in a large pot.  Meanwhile, whisk the olive oil, lemon juice, lemon zest, garlic, and teaspoon salt together in a small bowl, then stir in the parmesan cheese until thick and creamy; set aside.

2. Add 1 tablespoon salt and the spaghetti into the boiling water and cook, stirring often, until the pasta is al dente.  Reserve cup of the pasta cooking water, then drain the pasta and return to the pot.  Stir in the olive oil mixture, butter, and basil, and toss to coat.  Season with salt and pepper to taste and serve, adding the reserved pasta cooking water as needed to loosen the sauce.
Tender Focaccia
2 cups boiling water
3 cups unbleached all-purpose flour
cup potato flour or 1/3 cup potato flakes
cup nonfat dry milk
2 teaspoons instant yeast
1 teaspoons salt
2 tablespoons olive oil, 2 to 3 tablespoons to grease the pan and the surface of the dough
to teaspoon kosher salt, sea salt, or fleur de sel, for topping

Put the hot water and 2 cups of the flour in a large bowl and beat for several minutes to develop a smooth batter.  If you have the time, add 1/8 teaspoon yeast once the batter has cooled to lukewarm, and set the sponge aside for several hours or overnight/ this helps develop flavor in the finished loaf, as well as the soft interior texture.

Whisk the potato flour with the remaining flour, dry milk, yeast, and salt.  Add this to the batter a little at a time, while continuing to beat.  Add 2 tablespoons of olive oil.  Beat, by hand with a large spoon or with the paddle attachment of a mixer set at medium speed, for 8 to 10 minutes, changing to a cough hook when the dough begins to hold together.

After the dough has become smooth and shiny, put it in an oiled bowl, cover it with a damp towel or plastic wrap, and let it rise for 30 minutes.

Drizzle 2 tablespoons of olive oil into a 12- or 14-inch round pan, or 1 tablespoon olive oil into each of two 8-inch round pans.  Place the dough in the oiled pan(s), gently stretching it to fit.  Let the dough rest for 30 minutes, then stretch it out a little more.  At this point you may refrigerate the dough in the pan(s), tightly covered, for up to 24 hours.

Preheat the oven to 400 degrees F.

Just before baking the focaccia, dimple it with your fingers, brush it with a little olive oil, and sprinkle it with coarse salt or a few sprigs of fresh herb.  Bake the focaccia for 25 to 30 minutes, until its deep brown all over.  Remove it from the pan(s) and cool it for 15 minutes before eating.  Serve with flavored olive oil, or split for sandwiches.
Blueberry Grunt
1 cup water
1 cup sugar
1 teaspoon lemon juice (if the berries arent tart)
1 quart blueberries (or other berries), cleaned

2 cups unbleached all-purpose flour
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
4 tablespoons butter
1 cup buttermilk (When I made this, it worked fine with regular milk and a tiny amount of vinegar)

Blend the water, sugar, lemon juice, and cinnamon in a skillet and stir in the blueberries.  Bring to a gentle boil over low heat.

While the blueberries are heating, blend the dry dough ingredients together in a mixing bowl.  Rub in the butter with your fingertips.  Quickly stir in the buttermilk.

Drop the dough in blobs over the blueberry mixture.  Cover and cook over low heat until the biscuit dough is done, about 15 minutes.  To serve, scoop up the berries and a biscuit and invert on a plate, so that the berries fall over the biscuit.  Spoon extra berry mixture over the biscuit.

I received from lindyv321, yesterday.  I'm so happy!!  She sent a bunch of awesome magnets in a decorated tin.  Here are the pictures:

First, the tin.  I love how she decorated it  Smiley

and now, here is are the square magnets.  My favorite is the small one with the salt and pepper shakers on it  Grin.

and here are the round magnets (a couple of square ones found their way into that picture  Tongue ).  I love the variety of food-ie pictures that lindyv321 put in the magnets.  They're great!

She also sent a postcard from where she lives, which was great  Smiley

Thanks lindyv321, this has been an awesome swap!  Grin Grin

ETA: You can see some of the magnets more clearly in this photo. Yay!:
on: August 03, 2008 12:16:23 PM 
Started by serendipity_sarah, Message by aml
Relevance: 5.2%
I got the cutest mini mitts from perlabella:

and action shot:

perfect for my pots with steel handles!

Thank you so much!


100g  (a bit less than 1/2 cup) cold unsalted butter
100g  (1/2 cup) sugar
8g      (1/2 tbsp) vanilla sugar (equals 1-2 tbsp. vanilla extract)
200g  (1 2/3 cup) flour
1 egg

Mix together to a shortcrust pastry dough. First using a mixer, or a food processor, then kneeding the dough.

Roll out pastry, wrap around rolling pin and gently ease into springform pan, pressing into the base and side of the tin.
Preheat oven to 200C/400F

1 kg (2 pounds) slightly sour apples
Peel, core and quarter apples. Put them on top of the dough.

1 bottle (0,75l) white whine
250g  (1 1/4 cup) sugar
2 pkg   vanilla pudding mix

Cook pudding after instructions, substituting the milk with the wine, pour over the apples.

Bake for 40 minutes, covering the tarte for the last minutes with aluminum foil to prevent burning.
Cool to room temperature.

flaked almonds.
Roast the flaked almonds in a pan. Double the amount you think you need, so there are any left, when decorating.

1/4l  (1/2 cup) cream
1-2   "whip-it"  -- cream stiffener/stabilizer

Whip cream with "whip-it" and sugar/vanilla sugar to your liking. Put on top of the tarte, decorate with roasted almonds
(The "whip-it" is not absolutely necessary, but it keeps the cream from running on hot days)

I included some links to Dr. Oetker to clarify the meaning of some of the products used. I'm not sure, whether they are as common in the US as they are in Germany. That does not mean that Dr.Oetker is the only firm that produces them in the US.

CLAFOUTIS AUX CERISES (cherry clafoutis)

350g    (3/4 lb.) sour cherries, stoned

(if you use preserved ones, drain them good)

for the batter
4       eggs
100g    (4/5 cup) plain flour (7 tbsp)
90g      (1/2 cup) granulated sugar
250ml  (1cup)     milk 

Beat the eggs in a bowl with a fork and add the flour. Whisk in the granulated sugar and milk.

Preheat the oven to 200C/400F. Grease a 20cm/8" diameter, 5cm/2" deep ovenproof dish. Spread the cherries in the bottom, then pour the batter over them.

Place in the oven, bake for 35 minutes.
Serve warm (accompanied with vanilla icecream after liking Smiley )


(serves 4)

2  cucumbers
1  onion
1-2 tbsp  instant bouillon powder
1/2 lb  diced bacon

1/2+ cup  sour cream
2-3 tbsp  tomato paste

Peel cucumbers, cut lengthwise and scrape the seedy part out with a spoon, set aside in a bowl.
Cut the cucumber into large dices.

In a large skillet/pot, on high heat, melt some butter/heat up some oil. Fry the onions and the bacon. Add the cucumber pieces and the liquid from the seedy part of the cucumbers. Sprinkle with the instant bouillon powder. The bottom of the pot should be covered with liquid about 1cm/ 3/4" of liquid, if not, add some water.

Cover and cook for about 20-30 minutes at medium heat, stir occasionally. Add any more liquid, that might have accumulated in the bowl with the seedy part.
Season with sour cream and tomato paste. Serve with tomatoes.

All measurements are just meant to be guidelines, as this is a recipe of my gran and she would use whatever she had at hand. I have to admit, that I do that, too. You can also add/substitute tomatoes, peppers etc.


1 pkg spinach
1-2 cups sliced strawberries

Clean spinach und strawberries. Mix in bowl. Set aside.

1/4 cup sugar
1 1/2 Tbsp poppy seeds
1/4 tsp paprika
1/2 cup vegetable oil
1/4 cup raspberry vinegar (or twice as much red wine vinegar)
1/2 cup Worcestershire sauce
1 green onion - finely chopped

Combine all ingredients in a container with lid. Shake well before serving.
Can be made up a day or two in advance.

1/2 cup slivered almonds
1/4 cup sugar
2 tsp water

Combine all ingredients in a non-stick frying pan or pot. Cook on medium heat, stirring constantly until melted sugar turns golden brown and coats almonds (approx. 5-10 minutes). Turn out on piece of greased foil. Cool an break into small pieces.
Double the almond recipe so that the time the salad ist ready to serve, therell be some almonds left.


Add almond pieces to salad. Add dressing just before serving.
Can be made with a combination of spinach and romain using fresh raspberries or a smaller amount of strawberries and mandarin oranges, kiwi, or blueberries.

alternative Dressing
if you dontt have raspberry vinegar

1/2 cup sugar
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1/4 tsp paprika
1/2 cup oil
1/4 cup cider vinegar
1/4 tsp Worcestershire sauce
1 green onion - chopped

Combine all ingredients in a container with lid. Shake well before serving.
on: July 19, 2008 08:28:40 AM 
Started by serendipity_sarah, Message by aspatria
Relevance: 5.2%
CraftADDchick sent me a fabulous, thoughtful crafty package! I think she read my mind - or at least magically guessed at the state of my cookbook bookcase....

It's a cookbook/recipe review kit! I have the worst time remembering where my favorite recipes are, so this will be a HUGE help Smiley

The inside pages let me sort by category, book, author, recipe, page #, rating, and even let me include any comments (extra helpful, because I have a tendency to adapt recipes). Oh, and the rating system? 0-5 cooking pots. Awesome.

Did I mention it's organized into types of dishes? I'm in love with this!

Thanks, Craft - this rocks! Smiley

Summer Sausage/Veggie Pasta

1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 clove garlic, sliced
medium onion, sliced thinly
1 cup button mushrooms, sliced in half
3-4 links precooked chicken sausage, sliced in rounds
pint cherry or grape tomatoes, sliced in half
cup marinated black olives, sliced in half (optional)
Olive oil (1 turn of pan)
pound penne or rigatoni pasta (cooked)
teaspoon Kosher salt
  teaspoon Pepper
1 teaspoon Ground cumin
Shredded Parmesan (optional)

Heat olive oil in large pan. Saute onion and garlic for two minutes, stirring occasionally. Add zucchini, squash, and mushrooms. Season with salt, pepper, and cumin. Cook for 3-4 minutes, stirring occasionally. Add tomatoes, olives, and sausage. Cook until sausage is heated through. Serve on top of pasta. Top with Parmesan if desired.

(This is also known as Whats in the Fridge? pasta around my place. Substitute nearly any of the ingredients you choose if you dont like them, and its also good without the sausage. I do like the olives, because they give a nice seasoning to the other ingredients, but marinated artichokes would also be really good. The cumin was a happy accident - I just really like it, and it added a nice depth to the other ingredients.)

Rosemary Chicken with Zucchini
(serves 4)

1 pound new potatoes
2 carrots
2 small zucchini
Olive oil
Whole-grain mustard
1 bunch fresh rosemary (or 2 pinches dried rosemary)
Kosher salt
4 boneless, skinless chicken breasts

Heat oven to 400 degrees. As it heats, quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into roughly 2-inch sticks. Mix them in a bowl with 2 tablespoons olive oil, 2 tablespoons whole mustard, the rosemary, teaspoon salt, and teaspoon pepper. Season the chicken with 1 teaspoon salt and teaspoon pepper.

Layer the vegetables on the bottom of a baking dish. Top with the seasoned chicken. Roast for 20 minutes. Turn the chicken and toss the vegetables. Continue roasting for 10-15 minutes.

(The recipe can also be frozen in individual-serving-size bags for nights when you dont want to deal with chopping and cooking. If the ingredients are frozen, increase the initial roasting time to 25 minutes and the post-turning time to 20-25 minutes.)

Artichoke Hearts and Mushroom Bake
(serves Cool

2 cans whole artichoke hearts
2 lbs fresh mushrooms
teaspoon salt
teaspoon pepper
cup olive oil
1 cup flavored breadcrumbs
cup parmesan cheese

Drain artichoke liquid and slice hearts in quarters. Clean and slice mushrooms. Place 1 tablespoon olive oil at the bottom of a covered casserole dish. Arrange artichoke hearts on the bottom. Top with a layer of sliced mushrooms. Sprinkle with salt and pepper. Top with of the breadcrumbs. Repeat the layers at least once. Finish the top layer of breadcrumbs with the remaining oil and top with the parmesan. Cover and bake in a 350 degree oven for 30 minutes. Remove cover and brown the top till golden in color. Serve. 
on: July 19, 2008 10:54:49 PM 
Started by serendipity_sarah, Message by BrookOwens
Relevance: 5.2%
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3.Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4.Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Homemade Chicken noodle soup from my great grandma Korr

One whole boiled chicken
1 egg
1/2 egg shell of milk (mix together)
1 cup flour
3 cans campbells cream of chicken soup
3 cans swansons chicken broth

cooking directions:
Boil chicken (I do it before and let it cool down so I can shred it easier) Shred into bite sizes add to the soup pot
  In a bowl add 1 egg and 1/2 egg shell of milk, mix together, slowly add 1 cup flour. add more flour if too sticky.On a floured serface, Roll out super thin and cut noodles VERY thin (once cooked they triple in size)

Add broth and let cook on medium untill noodles are fully cooked

Spanish Flan
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. make sure to cook in a water bath
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Here are the "finger-tip mitts" Serendipity_Sarah Sent me!!! I love love love them so much!!! The fabric is PERFECT!! its all famous places in California! I have never seen this fabric and I love it!! These are perfect for pulling out some COOKIES!!! Thank you so much Sarah! Thanks for the letter as well!

Don't mind the messy hair and ZERO make-up !!! Attack of the pot holder!!!

on: July 21, 2008 09:53:36 AM 
Started by serendipity_sarah, Message by the franz
Relevance: 5.2%
My Awesome Package from RedMenace

Thank you soo much RedMenace!
My Recipes

"Faux" Crabcakes

I swear these taste exactly like crabcakes only you don't have to go through the hassle of picking crabs!  A great dish for vegetarians too!

2 Large Zucchini
1 Egg, beaten
1 TBSP Mayonnaise
1 TBSP Dijon Mustard
2 TSP Old Bay Seasoning
~1 CUP Plain Bread Crumbs
Vegetable Oil

1. Grate the zucchini into thick shreds and drain using paper towels. 
2. Mix together the grated and drained zucchini, egg, mayonnaise, mustard, Old Bay and bread crumbs in a large bowl adding bread crumbs as needed, until you have mixture that will easily hold together.
3. Form the mixture into patties and set aside
4. Pour ~1/4 inch of vegetable oil into a deep skillet (cast iron is best) and heat on medium high
5. Fry the zucchini cakes for about 4 minutes on each side or until golden brown.
6. Drain the oil off the cakes on a papertowel and serve warm with either seafood of tarter sauce.

Mountian Dew Cake
Kinda like serendipity_sarah's Bundt cake only lemony.

1 box of lemon cake mix
1 3.4oz box of lemon pudding mix
1 12oz. can of Mountian Dew
3/4 cup of oil
4 eggs

Beat all ingredients together until smooth. Pour into a well greased bundt or tube pan and bake in an oven preheated to 350 for 45 to 50 minutes

Eggplant Rollatini

By far my most favorite meal!

1/2 cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 Bay leaf

2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
1/4 cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup chopped fresh parsley

1.  Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Bay leaf,Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
2. Preheat the oven to 400 degrees. In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
4. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven.

on: July 25, 2008 06:28:22 PM 
Started by serendipity_sarah, Message by Songs4Drowning
Relevance: 5.2%
KimsCozyKitchen sent me awesome sugar skull stuff for my new kitchen! I am in love with this fabric. So totally awesome.


Kitchen towel in it's designated place:

Nacho Casserole (AWESOME for a gaming session. With a decent sized cass. dish, it'll feed at least 5 people. If I know a guest is a picky eater, I ALWAYS make this. It has never failed.)

1 bag tortilla chips.
1 can condensed mushroom soup (think Campbells)
1 lb ground hamburger (I've made it with 2 lbs before for someone who wanted it really meaty, and it was good too.)
Shredded cheese. I usually use half a block, or 1 bag preshredded. You can use as much as you want. Cheesiness is awesome.
Toppers - Totally optional - I usually dice up some tomatoes, sautee onions, green peppers and mushrooms together, make guacamole and set out some sour cream and salsa buffet style for people to toss onto their casserole when they go to eat it. It really makes it more like nachos. I usually set aside an avacado and eat it with salt while I wait for the hamburger to brown. Yum!


   1. Preheat oven to 350 degrees, in a skillet, start the hamburger meat browning.
   2. In a saucepan, heat up the mushroom soup. Instead of adding a full can of water as the directions likely say, only add half a can. You want it a little thick. In a smaller skillet start to heat the onions, pepper and mushrooms if you want to have those as part of the toppers.
   3. In the casserole dish, layer tortilla chips, 1/3 of the cheese. When the mushroom soup is heated up, put a thin layer of it over the chips and cheese then set back on the oven to keep warm.
   4. When the hamburger meat is done, layer a little more than half on top of the other stuff in the casserole dish.
   5. Repeat layers as so:chips, just enough to cover the layers you've just done, the rest of the meat, a thin layer of the mushroom soup (it's ok if you have some left over) and the rest of the cheese.
   6. Put the casserole dish in the oven, should be warm enough by now. Keep an eye on it, and when the cheese is all melted and gooey, it's done. You can top it how you wish, but it's awesome alone too.

preg_replace('/(.{49})/', '$1 ', '__________________________________________________________')

Beef potstickers w/ sweet and sour sauce (It take a while to make, and it's not nearly authentic asian, but a very Americanized version. Start at least an hour and a half before you plan on eating. It's fun to make with friends, and getting people to help will make it go by much faster.)

Need for Potstickers:
Wanton skins - You don't necessarily have to go to an asian market to get them. I find them pretty easily at Wal-Mart, usually by the organic food section in produce.
1 lb ground beef
1 egg
3 saltine crackers
Worcestershire Sauce
Grey Poupon - Optional, I only add this in when I'm feeling like having a little spice
canned chicken broth - I usually load up, because not only are they usually like 50 cents a can, if I make rice with this dish, I boil the rice in chicken broth instead of water, and add butter after it's cooked to make it really flavorful and yummy. Just for the potstickers, you might need as many as 4 cans. Also, sometimes I like to put some shredded cheese into the potsticker mix, but it's optional.

Need for sweet and sour sauce:
1/4 cup pineapple juice
1/4 cup distilled white vinegar
3 tablespoons packed brown sugar
1 1/2 tablespoons ketchup
1 teaspoon cornstarch, dissolved in 2 teaspoons water


   1. On this one, totally wash your hands. Get a big bowl, and dump the hamburger meat and eggs in it. Crush up the crackers and add them. Slop a bunch of W. sauce and a little bit of soy sauce in it. You want the meat to be wet, and flavorful, but not floating in sauce, so use your best judgement. Add a little bit of ketchup. You're basically making meatloaf at this point. The grey poupon if you want it in there, some shredded cheese if you want, and use your hands to mix everything together. Knead it like dough, don't be afraid of getting your hands gross.
   2. Get the soap and wash the gunk off your hands and out from under your fingernails.
   3. Okay, get a small glass of water and a few plates. A small plate for working wtih the wantons, a big plate to put the finished ones on. You also want a bunch of paper towels.
   4. On the small plate, place a wanton skin, take a teaspoon and put a dollop of the meat mixture. Take your finger, dip it in water, and wet 2 side edges of the skin, in a 90 degree or ^ shape, get it? Now, fold over the two dry sides onto them. The wanton skins come coated lightly in flour, so the wet sides will use the flour to make an edible glue and stick the whole thng together. You'll have something that looks like a triangle. Wet the two points on either side, fold them to the other side. Wet that top point and fold it down. You've got meat wrapped in the skin. Set it aside on the plate.
   5. You're going to want to keep moist paper towels, and with each layer of wantons, top with a sheet of wet paper towel. It'll keep the wantons from drying out while you're working, which makes for crunchy wanton edges, which isn't what we want on this recipe. Keep making those potstickers until you run out of wanton skins or meat mix. Depending on how many skins you have or how thick you pack the wanton skins (you don't want it so thick you can't close them), you'll end up making 50 - 80 of the little suckers. See why I say it helps to have someone making them with you?
   6. In the middle of stuffing the wanton skins, you're going to want to take a break. When you do, start the sweet and sour sauce. Combine the juice, vinegar, brown sugar and ketchup in a saucepan, and bring it to a simmer. When you mix the cornstarch with water, you're going to want to stir it really good, and it'll need stirring again if you made it earlier before starting this whole shebang to disolve everything again. Add the cornstarch solution to the rest of the stuff in the pot after it starts simmering. Stir it. You'll want to stir it while it cooks, but once it's been cooking for about ten minutes, put it on a back burner on low heat to keep it warm.
   7. Crack open a couple of cans of chicken broth. If you're making rice with this, now's a good time to start it, because you're about to get kind of busy. Heat a pan up on one of the front burners. Make sure you have a lid for it, or a plate big enough to use as a lid. Make sure the skillet gets HOTHOTHOT! The best way to tell if it's ready is to get your fingers wet and fling the water onto the pan. If it slides across and sizzles up, it's ready. Don't use a nice, brand new pot. It could get ruined. If you need a new pot, you can find a pot with a lid for like 2 bucks at Wal-Mart. Cheap enough that if you fuck something up, it won't be a huge ruin of your cookware.
   8. Drop potstickers into the pot. Make sure they aren't touching, about an inch apart. Depending on how big the pot is, you can fit 5-10 of the little suckers on there. Count the seconds or watch the clock; let them sit there and cook WITHOUT YOU TOUCHING THEM for a minute and a half. It's hard. You'll thnk you're burning them, but it's okay. Don't touch.
   9. After the minute and a half, dump some chicken broth on them, just enough so they're sitting it and toss on the lid to the pan. Watch the clock or count seconds again. Don't remove the top for anything for another two full minutes. The agony of smelling yummy food and wondering if it's burning is less awful than undercooked meat.
  10. Remove the lid. The potstickers will look like little wrinkled testicles. I bet that's an appetizing thought, eh? Drain what broth is left, transfer the potstickers to a clean plate. Keep the plate in the microwave or oven to help keep them warm. Use a rag to wipe the moister from your pot, put it back on the burner. Wait until it's hot enough again; it should take long. Repeat the drop and wait process.
  11. When you're waiting for the pan to get hot enough to do the last batch of potstickers, that's when you're going to want to take the sweet and sour sauce off the hot burner (it shouldn't have been hot enough to be simmering anyway) and let it stand aside to cool a little. It'll thicken up while it cools, but it'll probably still be thinner than the sweet and sour sauce you get at a chinese restaurant. It's all good, man. You just made sweet and sour sauce from scratch.
  12. When that last batch is done, dinner is ready to be served. I usually put down rice on the plate, heap on potstickers to the rice and drizzle with the sauce, and a little bit of soy sauce too. A good side dish, if you're cooking dinner for someone important/special and you want it to be a full meal is some stir fried vegetables.

preg_replace('/(.{49})/', '$1 ', '________________________________________________________________')

Greek Style Chicken (My roomie bought a "skillet meal" from Wal-Mart (It was the Wal-Mart brand Sam's Choice) called something along the lines of Greek Style Chicken. It was absolutely delicious, and with a little bit of debate while we were eating, we came up with our own recipe for the same dish that tastes pretty comparable.)


1. Boneless, Skinless Chicken Breasts
2. Mediterranean Style Italian Dressing
3. 1 Lemon
4. 2 ripe tomatoes
5. Olives, rinsed and cut up
6. Salt and Pepper to Taste
7. Crumbled Feta cheese
8. Bell peppers
9. Mushrooms
10. Yellow onion


1. In a skillet, heat some oil, about three tablespoons is fine. Just eyeball it.
2. Chop up thawed chicken breasts into bite-sized pieces. Place them in a bowl and cover with dressing to marinate while the oil is heating. Squeeze the juice of the lemon into the marinade as well.
3. Chop up 1 bell pepper, mushrooms and onion (as much as you want and anything can be left out of these three ingredients).
4. When the oil is hot, toss the onion, pepper and mushroom in and saute until onion is tender and slightly transparent. Mushrooms and peppers should be hot and your kitchen should smell really yummy!
5. Remove the sauteed vegetables onto a plate and put aside, toss in the marinated chicken and enough "sauce" that it was marinated in to have the chicken chunks sitting in liquid, but not by more than half, or covered in it.
6. Chop the tomatoes up.
7. It should take about ten minutes for the chicken to cook through, when the biggest pieces are pierced and no longer pink inside. Most of the liquid should have cooked down by now, but if there's still a lot, drain the chicken. You want a little bit of the sauce, but not much.
8. Toss in the tomatoes, olives and sauteed vegetables, and sit around on the heat a couple of minutes to bring the vegetables back up to heat. Remove from the burner, turn your oven off.
9. Top in the pan with as much crumbled feta cheese as your heart desires, and serve.

We stuffed this into pita bread pouches to eat it and it was SO yummy!


Kingston Chicken (I got this from a friend who is very vague about recipes. Each time I make it it tastes just a little different, but it's always good.)

Boneless, skinless chicken
Jasmine rice
Mai Tai cocktail mix
Southwest or Cajun spices (Emeril's SW spices are really good)
Worcestershire sauce
1lemon and 1 lime
Minced garlic and black pepper to preference.

Get a big ziplock bag and drop in chicken, mai tai mix, pepper, lemon juice, and spices. Seal and refridgerate it for a few hours. Start your rice and dump the chicken onto a skillet on medium heat with some of the marinade. Add 1 1/2 tsp Worcestershire sauce, flip the chicken as sauce comes to a boil. Add your garlic and more seasonings to taste, and squeeze half the lime juice over it. Cook the chicken until it's well done, and serve over rice.

preg_replace('/(.{49})/', '$1 ', '___________________________________________________')

Bacon, Cheese and Tomato Crescents (awesome for breakfast)

1 can refrigerated crescent dinner rolls.
4 oz softened cream cheese
1/4 c finely chopped tomatoes
1/4 c finely chopped red peppers (optional, my bf doesn't like these in here)
4 slices bacon, cooked, drained and chopped (I usually add more. =D)

Preheat the oven to 375 degrees, separate dough into 8 triangles, spread with cream cheese. Top evenly with remaining ingredients and roll up onto baking sheet. Bake 12-15 minutes and serve warm.
on: July 28, 2008 05:18:44 PM 
Started by serendipity_sarah, Message by when_im_sixty4
Relevance: 5.2%
So, to start with: thanks to JoJo for such an amazing package!! I came home so tired and this perked up my day  Grin

(sorry the pics are soooo huge)

This is what I came home to. Woohooo!!

Group Shot!! Sorry its sideways  Undecided  So, assuming its rightside up, clockwise: Craftster recipes (you must have amazing patience!!), the recipe box, the dividers, and the box lid.

close up of the insanely cute and mega awesome recipe box with its lid and dividers!!!

Jojo, thank you so much!! I looooove them  Kiss  Grin You were such a fantastic partner! Hugs!

My goodness- everyone's recipes sound so tasty! Especially the pimento cheese, i can't wait to try that one! Okay- I'm not very good at creating my own recipes, but I'm very loyal to the ones I find that are really good, and I love to share them.

I found this one on the Homesick Texan's blog (I forgot to grab the link, but she's very easy to Google). She has some amazing recipes- and I was craving some homemade pickles without all the fuss.

Refrigerator Dill Pickles

6 Kirby cucumbers, cleaned, stemmed and halved, lengthwise
1/2 cup of white vinegar
2 tablespoons of salt
1 tablespoon of black peppercorns
1 tablespoon of coriander seeds
3 cloves of garlic, minced
1/2 cup of fresh dill

Place salt, peppercorns, coriander seeds, garlic and dill in a sterilized 1-quart Mason jar.
Layer sliced cucumbers in jar, leaving 1/2 inch at the top.
Pour in vinegar.
Fill jar with water, seal with lid and shake for about a minute.
Refrigerate for six days, shaking daily.

Makes 1-quart jar of dill pickles. This simple recipe, however, can easily be multiplied.

**I like a really strong pickle, so personally I loved the garlic in here, and that there's no sugar. Obviously you could adjust the seasonings to taste. I've seen several recipes also include hot sauce or red pepper flakes if you like a spicy pickle.**

This is one I'd already posted- but I thought I'd replicate it here, just as an added bonus (I'll still post 2 more). It really is a fantastic recipe, especially if you like fall flavors.

1 15 oz.     canned pumpkin puree*
1 c.            sugar
1 c.            evaporated milk
1 tsp.         vanilla
1 tsp.         cinnamon
1 8.25 oz.   butter yellow cake mix
1 c.            chopped pecans
1/2 c.         melted butter (1 stick)
Preheat oven to 350 degrees. Combine all ingredients except pecans, cake mix and butter. Spread in a lightly buttered 9x13 baking dish. Distribute dry cake mix (make sure this is a "butter yellow" mix, not an ordinary yellow cake mix.
They are NOT the same and it will make all the difference in your end product!!) in an even layer over entire surface of pumpkin mix. Top with even layer of pecans (I like to use more than a cup) and drizzle melted butter over surface. Bake for 30- 40 minutes or until top is lightly browned.
Keep a close eye after 25 minutes, the nuts can burn quickly.
*You can use a 30 oz can of pumpkin if you wish. It will give you a thicker layer of filling, and add extra vanilla and cinnamon to compensate. You don't have to add any extra evaporated milk. You can also combine one egg into the pumpkin mix if you prefer a more custard-like filling. Just make sure you bake it thoroughly to cook the egg. If the top is browning too quickly (a.k.a. burning...) cover with foil while baking.

My sister's copy says to top with whipped cream and sprinkle with ground nutmeg- I used a box of DreamWhip and mixed the nutmeg in with that. (It was like fluffy eggnog- yummy!  ) and served in a bowl on the side. Super tasty!

Sorry its so late!! My final recipe! These are really kind of cheating, since you're using canned products, but its a tasty, filling meal when you need one fairly quick.


3-4 cups  Cooked chicken (or turkey), shredded or cut into 1/2 inch chunks
7 oz.  Can chopped ortega style chiles
16 oz.  Sour cream
1 can  Cream of chicken soup
3 cups  Shredded jack or cheddar cheese (plus a little extra to sprinkle on top)
10  Flour tortillas

Mix ortega chiles, 3/4 of sour cream (save rest for garnish) and soup. Then take approximately 1/4th of this mixture and mix with cut up chicken. Fill flour tortillas with a scoop of chicken mixture and handful of cheese. Roll enchilada style. Take another 1/4th of sauce mixture and spread in bottom of greased baking pan. Place enchiladas on sauce. Cover enchiladas with remaining sauce and cover baking pan with foil. Bake at 350 degrees for approximately 30-35 minutes. Remove foil, sprinkle with remaining cheese and bake another 5 minutes. Garnish with tomatoes, lettuce and sour cream if desired.

**This would of course be easy to dress up should you want to. That's the great thing about the super easy recipes- lots of room for experimenting!!**

Hey, ladies- I just found these in an old issue of GH and they look too tasty not to share them. And the Apple recipe will be great for fall!!


1 8 oz. Fudge Brownie Mix
4 eggs
3 Tbsp. oil
cup mini chocolate chips
3 pkgs cream cheese, room temp.
cup sugar
1 can cherry pie filling (Lucky Leaf brand is recommended, probably because its their advertisement  Roll Eyes )
whipped topping, optional

Preheat oven to 350 degrees. Coat a 9-in springform pan with cooking spray; set aside. In a medium bowl, combine brownie mix, one egg and oil. Fold in chocolate pieces, and spread evenly in bottom of pan. Bake for 10-12 min. or until set. In a large bowl beat cream cheese and sugar with electric mixer until smooth. Add remaining eggs and beat just until combined. Mound half the can of cherries into the middle of brownie, leaving 2 inch edges around the outside. Spoon cream cheese mixture over the entire surface, spreading evenly to edges of pan. Bake for 35-40 minutes or until center is set but not too firm. Cool in pan for 1 hour. Cover and chill for at least 4 hours before serving. Top cheesecake with remaining cherries. Garnish with whipped topping, if desired. Makes 8-10 servings.



2 c. quick oats, uncooked
1 c. AP flour
c. packed brown sugar
2 tsp. baking powder
tsp. baking soda
tsp. salt
tsp ground cinnamon
1 c. buttermilk
2 tbsp. vegetable oil
1 lg. egg, lightly beaten
1 c. shredded apples (1-2 med. apples)
c. walnuts, chopped

Preheat to 400 degrees. Grease standard 12 muffin tin. in large bowl, combine oats, flour, sugar, baking powder, baking soda, salt and ground cinnamon.
In med. bowl, beat buttermilk oil and egg by hand until well blended, then stir in apples. Combine wet and dry mixes, stirring just until dry mix is moistened. (Batter will be very thick and lumpy.) Add walnuts. Spoon batter into muffins tins, filling each full. Bake 23-25 min. or until muffins begin to brown and toothpick test is clean. Immediately remove muffins from pan. Serve warm or cooled.
on: August 05, 2008 07:49:23 AM 
Started by serendipity_sarah, Message by KimberlyPye
Relevance: 5.2%
Recipe box from koalascout:

The back of the box:

Plastic bag holder from koalascout:

Vegan Chocolate Cake

1.5 c flour
1 tsp baking soda
1 c vegan sugar
1/4 c  unsweetened cocoa
1/2 tsp salt
1 tbsp white or cider vinegar
1 tsp vanilla
1/3 c vegetable oil
1 c water
confectioner's sugar (optional)

Preheat oven to 350*F. Grease and flour 8-in sq. pan only if you plan to unmold the cake before serving.

Combine flour, baking soda, sugar, cocoa, and salt in the pan (a bowl works fine, too, then you can pour it all in the pan at once). Level ingredients, then make three holes in the flour mixture. Pour vinegar in one hole, vanilla in another, and oil in the remaining one. Pour water over all. With a table fork, stir mixture very well, making sure to mix bottom and corners of pan. Batter should be almost smooth. Bake for about 30 minutes or until toothpick comes out clean. Remove from oven and let stand 5 minutes before turning out of pan if you are going to do so. When cake is completely cool, dust with confectioner's sugar (or make some other tasty glaze).


Maple Cinnamon Glazed Almonds
(from http://bittersweetblog.wordpress.com)

1 c raw almonds
1/4 c maple syrup
1 tbsp cinnamon

"Preheat the oven to 350 degrees. Throw a silpat or a sheet of parchment paper on a baking sheet to prevent the nuts from sticking to the bottom and thusly burning. I prefer using a silpat because it creates less waste, but use whatever youve got.

"Throw all ingredients into a small bowl and combine thoroughly, being sure to coat all the almonds completely in the syrup and spice. Spread evenly in one layer on the baking sheet and roast in the oven for 5 minutes. Shake around a bit to flip them over and make sure they arent sticking too badly. Bake for another 5 minutes or more, until they turn a slightly darker brown or smell nutty. Careful now - Nuts go from lovely golden to steaming turd in no time flat.

"Remove from the oven and immediately take off of sheet, or they will continue to cook. Allow to cool and store in an air tight container."


Yeast-Free Applesauce Pizza Crust

2 c flour
1 tsp salt
2 tsp baking powder
2/3 c water
1/4 c apple sauce

Mix all ingredients. Knead on floured surface until spreadable. Apply toppings, bake at 425*F for about 20 minutes.

(Notice the apple sauce takes the place of oil, so it's fat free! It's very soft and delicious!)
on: August 08, 2008 12:19:12 PM 
Started by serendipity_sarah, Message by craftADDchick
Relevance: 5.2%
Here's what I received from aspatria! It's an adorable embroidered (fantastic stitching!!) magnetic bookmark for the cookbook of all of the recipes from this swap. it'll come in very handy!

Folded up:

The entire outside and the inside!

Venus de Milo Soup
The Venus de Milo is a place that hosts functions (weddings, proms, etc.) near the town I grew up in. They always served a delicious soup, and this recipe is a great re-creation of it. This soup is delicious when sprinkled with Parmesan cheese and served with a crusty bread!

  • 1/2 pound ground beef
  • 1 can chicken broth
  • 1 package Lipton onion soup mix
  • 1 stalk celery, chopped
  • 6 cups water
  • 1/2 cup orzo
  • 2 cans Veg-All
  • 1 16-oz can tomatoes
  • 2 Tbsp Worcestershire sauce

-In a large pot, crumble the ground beef and then add the chicken broth, the soup mix, the celery and the water.
-Bring to a boil and cook for 20 minutes, stirring occasionally to break up the beef.
-Add the remaining ingredients and cook for an additional 50 minutes.

Meat Pie
When I was in elementary school, my favorite lunch was French meat pie, served with mashed potatoes and gravy. If they served apple crisp for dessert, I was in heaven! This is the best recipe for meat pie that Ive ever tried. The seasonings are all pretty much to taste so you can adjust them to your liking.

  • 1 box Pillsbury pie crust (take out of refrigerator and bring up to room temp.)
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2 medium potatoes
  • butter, salt, pepper
  • 1/2 jar Heinz brown gravy
  • Bells seasoning
  • Allspice, chives, parsley

-In a skillet, brown the ground beef and pork. Drain well.
-Peel and boil the potatoes. Then mash them with some butter, salt and pepper.
-In a bowl, mix together the meat and the mash potatoes.
-Add the Bells seasoning, allspice, chives and parsley, mixing well. Adjust spices as necessary.
-Unroll a pie crust and line the bottom of a pie plate.
-Pour in the meat mixture and cover with the second pie crust.
-Trim the edges of the crust and cover the edges with strips of aluminum foil to prevent burning.
-Spread a bit of butter on the top and bake at 350 degrees for 1 hour.
-For best results, put in the refrigerator overnight before cutting. Slices may be cut and wrapped individually and frozen. They re-heat very well in the microwave.

Jims Favorite Rolls
When I was in college, I took a bread baking class at the college during the Christmas break. This is the recipe that I have used the most often; I make these rolls for every holiday, and they are my step-dads favorite. The recipe as listed makes a double batch, and only half is supposed to be used for rolls (the other half is supposed to be used to make a coffee ring). But, they are so tasty, I always make the whole batch into rolls! Im including the entire recipe as originally written, just in case youd like to make the coffee roll, too!

  • 2 packages of yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 2 eggs
  • 1 cup evaporated milk
  • 1/3 cup sugar
  • 1/3 to 1/2 cup melted margarine
  • 3 tsp salt
  • spice to taste- mace (which is what I always use), anise, cardamon seed (crushed)
  • flour

-In a small bowl, mix up the yeast, the water and the teaspoon of sugar and set aside to rise.
-In a large bowl, mix together the eggs, evaporated mil, sugar, melted margarine, salt and spice.
-Add the raised yeast and then stir in flour until the dough pulls away from the bowl.
-Knead on a floured board for 5 to 6 minutes.
-Wash, dry and then grease the bowl and return the dough to the bowl.
-Cover and let the dough rise until double in bulk.

-Knock down the dough and divide in half.

-One half is converted into rolls by cutting off about 1/16th pieces with a knife, rolling each into a sausage about 5 inches long, and tying into a simple knot.
-These are placed on a greased cookie sheet and covered with a dish towel to rise for half an hour.
-They are then baked in a 375 degree oven for about 12 minutes.

-The other half is rolled into a strip about 8 inches wide and 1/4 inch thick.
-Cover with the desired filling (A simple one is just a mixture of cinnamon and sugar, but one can also add chopped walnuts or pecans, raisins or even apricot jam).
-The strip is now rolled up carefully, then worked, by roller and by finger pressure, into a sausage about 14 inches long.
-Place on a greased cookie sheet in a circular arrangement.
-With scissors, snip cuts in the outer edge, about halfway through the sausage, at about one inch intervals.
-Cover and let rise half an hour.
-Bake in a 375 degree oven for about 25 minutes.
-Place on a rack and while still hot, brush on a mixture of confectioners sugar and milk to make a glaze.

on: July 18, 2008 02:15:47 PM 
Started by serendipity_sarah, Message by Daniethanas
Relevance: 5.2%
Here is the lovely hand-dyed/handwoven basket that krazy4katz sent me! I love love love it - it's going in my living room this weekend. Smiley She said that the red color is made from china teas and onion skins and the tan color is from hazelnut coffee. Isn't it purty!

Roasted Red Pepper & Feta Pizza
- 1 premade whole-wheat pizza crust (I got mine at Whole Foods)
**Pizza crust stretches easier at room temperature. I usually buy mine same-day and leave it out while I'm prepping everything else and it does the trick.
For pan/dough prep: 1/8 cup flour, 1 tbsp. EVOO
SAUCE (makes enough for 2 pizzas, so you'll be able to store some):
- 2 tbsp. EVOO
- 1/2 Sweet Onion, chopped*
- 3-4 cloves garlic, pressed
- 19 oz. Roasted Red Peppers (I used a 12 oz. and a 7 oz. jar), drained and chopped*
- 1-1.5 tbsp. crushed red pepper
- 1 tbsp. basil
*The chopping can be larger chunks; I usually just do strips.
TOPPINGS (for one pizza):
- 1 cubanelle pepper, "cored" and sliced in rounds
- 1/4 cup sun dried tomatoes (not the ones soaking in water, the freeze-dried ones)
- 1 cup feta cheese (or more, to your taste)
- 1/4 cup romano cheese, shredded lightly (I use a microplane)

- Preheat oven to 450 degrees (I have a conventional oven in New England, adjust other ovens as necessary)
- Heat 2 tbsp. EVOO over medium-high heat.
- Saute the onions, and as they start to heat press the garlic cloves into the pan.
- When the onions have started to become translucent (approx. 5 min.), add the roasted red peppers, crushed red peppers, and the basil. Heat for 2-3 min., remove from heat.
- Cut the top off of the cubanelle pepper, remove the inner seeds and slice in circles until you run out of pepper. Set aside.
- By now the onion/pepper saute should be cooled slightly. Put all contents of the pan into a food processor and process until it looks like a sauce (approx. 1 min. or so).
- On a cookie sheet, pour approx. 1. tbsp. EVOO and spread with a brush (or spoon) to cover the bottom of the pan.
- Remove the pizza dough from its packaging and sprinkle both sides with flour. Stretch the dough on the cookie sheet; don't worry if it doesn't touch all the edges,  you don't want it to have holes. I usually get it to touch the 2 shorter edges and about 2-3 inches away from the longer edges of a standard cookie sheet. If it's not at room temperature or close,  be prepared to fight to get it where you want to be before you add the toppings.
- Scoop half the sauce onto the pizza
- Distribute the cubanelle peppers, sun-dried tomatoes, feta cheese, and romano cheese evenly across the top of the dough.
- Cook in your preheated oven for 12-15 minutes. Slice and enjoy!

(Makes 4 servings of 2 slices each)

Yummy & Easy Crock Pot Chili
- 3 lbs ground beef
- 1 large onion
- 1 green pepper
- 3 ribs celery hearts
- 2 cans beans (1 each chickpeas, kidney)
- 4 tsp chili powder
- tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 4-5 turns fresh ground pepper
- 3 small cans crushed tomatoes
- 2 small can tomato paste
- 1 cup water

- Brown/drain beef
- Chop the onion, pepper, and celery
- Drain & rinse all beans
- Put all ingredients together in a crock pot and combine. (Don't drain the tomatoes!)
- Cook on high for 5 hours. Serve with shredded cheddar cheese.

Yummy Marinade for Meats
This tastes best with beef or chicken. I haven't tried it with pork.
- 1/2 cup cider vinegar
- 1/4 cup EVOO
- 1 tsp. rosemary
- 1 tsp. garlic powder
- 1 tsp. dry minced onion
- 1 tsp. black pepper
- 1/2 tsp. lemon peel (you can buy it dried some places, else 1/2 tsp. lemon zest)
- 1/4 tsp. crushed red pepper

- Combine all ingredients in small bowl and mix
- Place 1 lb. meat in large ziploc bag.
- Pour marinade over meat.
- Close bag securely and shake the bag over the sink (just incase!) until the meat is well covered
- Allow to marinate for at least 1 hour. Cook meat on grill or broiler as usual.

Nana's Super Easy Mac & Cheese
This is the easiest thing in the world to make, and it is soooo good and addicting.
- 1 - 1 lb. box of ziti (without lines)
- 1 big can (28 oz?) of whole tomatoes
- 16 slices of orange american cheese (NOT sliced thin! I usually use the individually wrapped because it's a good thickness)

- Preheat oven to 400 degrees
- Cook ziti according to package directions and drain
- Open the can of tomatoes (DO NOT DRAIN!!) and with a steak knife cut the tomatoes in the can roughly into quarters or eighths (usually I just put the knife in and drag it across the can, pushing the tomatoes on the side so that they cut).
- Combine the ziti and tomatoes (in their juice) in a large bowl
- In a large casserole pan or 9 x 13 deep baking dish, layer: half ziti/tomatoes, 8 slices cheese, other half ziti/tomatoes, 8 slices cheese
- Cook in 400 degree oven for about 10-15 minutes, until top layer of cheese is melty and bubbling.
- EAT!!!

Ingredients: (Makes 2 sandwiches, so invite a friend over or half the ingredients and put the remaining apples/cukes in the fridge for tomorrow)
- 4 slices of your favorite bread (I used oatnut because it's my new bread obsession)
- 1 cucumber, sliced into 1/4 inch slices (peeled if you want, I like 'em with the skins)
- 1 apple, sliced into 1/4 inch slices/wedges (again, peeled if you want, I like 'em with the skins) **Make sure to toss them in a bit of lemon juice or they'll go brown!**
- 2 tbsp parmesan cheese, divided (or vegan soy-cheese equivalent - cheese or cheese-like product is optional)

- Distribute the sliced cucumbers on two slices of bread (you may have some left over, just eat 'em on the side... all depends on the size cuke you have)
- Distrubute apple slices on top of the sliced cucumber layer (again, you may have leftovers)
- Sprinkle 1 tbsp parmesan cheese on each sandwich (if you want!)
- Cover the sandwiches with the other slices of bread. Serve with your favorite sandwich side.
I would imagine that this would be tasty with a dash of plain black pepper and/or cinnamon as well. If you try this - let me know!
on: July 21, 2008 11:28:37 AM 
Started by serendipity_sarah, Message by MandyLikesPie
Relevance: 5.2%
Here's what I received from taloola! Thanks, taloola!  Kiss Kiss Kiss

Orzo Salad
(from Giadia De Laurentiis)

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
(Yield: 1 3/4 cups)

Rhubarb Crisp
(from Everyday Food)
2 pounds rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
Vanilla ice cream, for serving (optional)

Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside.
In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.
Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Winter Minestrone
(from Giadia De Laurentiis)

*This takes a little while to prepare, but oh my gosh, is it tasty!*

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Fettuccine all'Alfredo con Prosciutto di Parma
(from Rachael Ray)

1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them.

Bruschetta with Tomato and Basil
(from Rachael Ray)

1/2 baguette or crusty long loaf bread, sliced (12 pieces)
2 large cloves garlic, cracked away from skin
Extra-virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt

Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

More to come!
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