Posted by Trish | Under Dinner, Sides, vegetarian
Friday Aug 19, 2011
Submitted by Joe
Serves 2
Ingredients
| 1 acorn squash |
|
½ c. quinoa |
| 1 c. water |
|
1 bunch kale |
| 3 tbsp butter |
|
salt, pepper, & red chili pepper to taste |
Directions
1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.
Chef’s Note: Spinach can be substituted for kale if desired.
Posted by Trish | Under Beef, Dinner
Wednesday Nov 10, 2010
Submitted by Nicole~
Serves 4-6
Main Ingredients
| 1 lb. ground beef |
|
1 pkg. onion soup mix |
| 2/3 c. water |
|
½ c. bread crumbs |
Sauce
| 1/3 c. ketchup |
|
3 tbsp brown sugar |
| 1½ tsp dijon mustard |
|
|
Directions
1. Preheat oven to 375° F. Mix together in a bowl, form into loaf shape onto a cookie sheet. Bake 40-45 minutes.
2. Once done, combine the sauce ingredients & spoon over baked loaf. Cook an additional 5 minutes.
Chef’s Note: I actually strain the onions out of the soup mix because I don’t like onions.
Posted by Trish | Under Appetizers, Condiments, Sauces
Tuesday Aug 17, 2010
Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped |
|
½ c. water |
| 1 tbsp olive oil |
|
1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
|
1 tsp dried thyme |
| ¼ tsp cayenne pepper |
|
2/3 c. kalamata olives, chopped |
| 2 cloves garlic, minced |
|
1/3 c. toasted walnuts, chopped |
| 1 (8 oz.) package cream cheese |
|
Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
|
½ c. water, boiling |
| ½ c. shortening, softened |
|
1 1/3 tsp salt |
| 3 eggs |
|
2 1/3 c. sifted flour |
| 2½ tsp baking powder |
|
1 tsp vanilla extract |
| ½ c. cream |
|
6 tbsp butter |
| 3 c. sifted powdered sugar |
|
|
Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Confections, Dessert
Wednesday Jul 21, 2010
Submitted by Michelle Fawver
| 1 c. butter or margarine |
|
1 c. water |
| 3 tbsp cocoa |
|
½ c. buttermilk or sour milk |
| 2 c. sugar |
|
2 c. flour |
| 2 eggs |
|
1 tsp baking soda |
| dash of salt |
|
|
Topping
| 2-3 c. mini marshmallows |
|
¾ c. chopped walnuts |
Frosting
| ½ c. butter or margarine |
|
7½ tbsp milk |
| 3 tbsp cocoa |
|
6½ c. powdered sugar |
Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.
