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Author Topic: Recipe Swap Thread  (Read 64369 times)
Prissy
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« Reply #20 on: August 17, 2006, 07:32:59 PM »

Ham and Cheese Mini Frittatas
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30212,00.html

Recipe courtesy Rachael Ray


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 24 pieces


Note: you must use 2 mini-muffin tins with 2-inch cups to make these easy party bites. These tins can be found on the baking aisle in larger markets or at many discount stores. Most hold 12 mini-muffins per tin, some hold 24. This recipe will make 24 pieces.


1/4 pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds black pepper
8 eggs, or 1 pint egg beaters
2 tablespoons melted butter - I omit this and used Pam.


Preheat oven to 375 degrees F.

Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper.
In a bowl, beat the eggs.
I used seven eggs for one mini tray and whipped them in the blender.
Brush the muffin tins with melted butter. I used spray product and no butter.
Using a teaspoon, fill the 24 mini-muffin cups halfway with the cheese mixture.
Using a ladle, fill the cups to just below the edge with the beaten eggs. I used a blender and poured directly from the blender. Also, I did it at 350º.
Bake until golden, about 12 minutes.
Remove and let cool to handle, then arrange the egg bites on a plate and serve.



I have made this recipe using finely shredded cheddar cheese and chopped ham or crumbled bacon.  These make a good finger food to take to a brunch or for a quick breakfast.

Prissy
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Pepe
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PEPPY CHEF


« Reply #21 on: August 18, 2006, 12:25:57 PM »

PRISSY, sounds good!  I will have to try that recipe, something different for breakfast and would look nice on a plate with sliced fruit.  I have some sliced ham I think I will try that in the morning! 

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ANGELA
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« Reply #22 on: August 20, 2006, 06:20:32 PM »

PRISSY,
I HAVE TO TRY THAT RECIPE --SOUNDS LIKE A CROWD PLEASER--WELL IT WOULD BE IN MY FAMILY  bigsmile

YESTERDAY I WENT TO AN ITALIAN FEAST AT THE NORTH END IN BOSTON & I TRIED THIS YUMMY SALAD--THEY GAVE THE RECIPE OUT & I WANTED TO SHARE IT WITH ALL OF YOU.
HOPE YOU LIKE IT.

I LIKE IT FOR THE DRESSING BUT YOU DON'T HAVE TO MAKE THE SALAD GREENS THIS WAY --BUT IT WAS REALLY GOOOOD!!!

BASIL & TOMATO SALAD WITH BALSAMIC VINAIGRETTE
4 SERVINGS


8 0Z FRESH MOZZARELLA SLICES
3 CUPS SALAD GREENS
3 RIPE TOMATOES (OR USE CHERRY TOMATOES)
2 TBSP FRESH BASIL, CHOPPED

DRESSING

1/4 CUP OLIVE OIL
3 TBSP BALSALMIC VINEGAR
1/2 TSP DIJON
1/4 TSP SALT
FRESH GROUND BLACK PEPPER, TO TASTE

  FRESHLY GROUND PEPPER TO TASTE

MIX VINEGAR, MUSTARD, SALT & PEPPER TOGETHER.
ADD OIL & WISK UNTIL BLENDED. SPREAD GREENS ON PLATE & COVER WITH TOMATOES.  ARRANGE CHEESE SLICES ON TOP OF TOMATOES. DRIZZLE DRESSING OVER SALAD & SPRINKLE WITH BASIL.


TAKE CARE,
ANGELA


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Prissy
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« Reply #23 on: August 23, 2006, 10:08:27 AM »

ANGELA,

I will have to try this recipe.  Skip loves tomato basil soup and when we eat at an Italian restaurant, he always dips his bread in an olive oil, Balsamic Vinegar, pepper dressing!!!

But you put a slice of Mozzarella cheese on the salad?  Just wondering if sherdded Mozzarella might work.

Hugs,
Prissy
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ANGELA
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« Reply #24 on: August 23, 2006, 01:39:53 PM »

ANGELA,

I will have to try this recipe.  Skip loves tomato basil soup and when we eat at an Italian restaurant, he always dips his bread in an olive oil, Balsamic Vinegar, pepper dressing!!!

But you put a slice of Mozzarella cheese on the salad?  Just wondering if sherdded Mozzarella might work.

Hugs,
Prissy

Hello Prissy,
I don't know if they sell fresh mozzarella balls (I like to slice them up) in your markets--but they do around here -- it is a softer type of mozzarella cheese--it is very good.  But if you cannot find that type of mozzarella I am sure shredded mozzarella cheese would work out fine. 
This dressing is also yummy to dip your bread in too --ENJOY!!!

Angela
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« Reply #25 on: August 23, 2006, 06:51:41 PM »

Angela, my husband makes a dressing very similar to yours but without the Dijon mustard. He adds some freshly grated Parmesan cheese. I bet he would love it with the mustard. Then he marinates tomatoes in the dressing and adds capers, mozzarella or goat cheese. Everyone loves it.

Last year my son brought home 9 kids that he was training with for dinner. They were from all over the country. It was a big hit.
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ANGELA
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« Reply #26 on: August 23, 2006, 07:12:37 PM »

Angela, my husband makes a dressing very similar to yours but without the Dijon mustard. He adds some freshly grated Parmesan cheese. I bet he would love it with the mustard. Then he marinates tomatoes in the dressing and adds mozzarella or goat cheese. Everyone loves it.

Last year my son brought home 9 kids that he was training with for dinner. They were from all over the country. It was a big hit.

MARY, I WILL HAVE TO TRY IT THAT WAY NEXT TIME--SOUNDS YUMMY!!!  THANKS FOR SHARING.

TAKE ARE,
ANGELA
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clayMaine-iac
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« Reply #27 on: August 27, 2006, 02:49:17 PM »

I just made this salad for dinner, so I thought I would share.

Cucumber Salad

Thinly slice 3 or 4 small cucumbers into a bowl.
I add some thin "matchsticks" of green pepper and sweet onion, around 1 1/2 inches long. (about 1/2 of a medium onion and 1/2 of a green pepper)

In a small pot, mix together:
1/2 cup of vinegar
1/2 cup of water
3/4 cup of sugar
2 tsp. of salt

Bring to a boil while stirring.
Pour over the cucumbers immediately.
Stir to coat.

Cover and refridgerate for at least a couple of hours.
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woodstock854
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« Reply #28 on: September 03, 2006, 05:47:55 PM »

YUM!!!  They all sound great!!!

I was surprised to come home yesterday and the house smelled SO good!!!  My daughter was making Italian Beef in the crock pot, a recipe a friend had given her.  I REALLY liked it, even though it is SO different than the Italian Beef I make.

Crock Pot Italian Beef

A 2-3 lb. boneless chuck roast

1 cup water

1 pkg. Onion soup mix

I large onion, sliced in rings

1 small jar pepperoncini

Place all ingredients in the crock pot and cook on high all day long, until you are able to shread meat with a fork.  That's it!!! 

Note: Serve pepperoncini on the side, as it has stems on it.

If you double the recipe, DON'T double the pepperoncini, unless you like it REALLY spicy.

Serve on hard rolls. YUM!!!
Woodstock
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« Reply #29 on: September 05, 2006, 04:50:19 PM »

wave Hi Debbie!

I have done something similar with pork. Wink

I took a 2 or 3 lb boneless pork tenderloin and cooked it in the crock pot all day covered with a bottle of Lloyd's BBQ sause (sometimes I use Bull's Eye BBQ sauce)

I just flaked it with a fork when done and served it on the same-type sub rolls. Wink

I think they might be called "Pulled Pork Subs".  bigsmile
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Prissy
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« Reply #30 on: September 05, 2006, 05:02:48 PM »

Woody and Deanna,

I like to cook in the Crock Pot and have not in a while.  I love the aromas as it cooks all day.  I will have to try your recipes!!

Hugs,
Prissy
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Prissy
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« Reply #31 on: September 06, 2006, 04:33:58 PM »

Hello!

In the Mitford series of books by Jan Karon, there is a character, Esther Bollick, who is known far and wide for her delicious orange marmalade cake.

There are a few recipes out there claiming to be Esther's recipe.  Here is one of them:

Esther's Orange Marmalade Cake

Recipe #124094
From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.
by  Dienia B.

12
servings 

1 day prep

1    cup softened unsalted butter
2 2/3    cups sugar
2/3    cup oil
1    tablespoon baking powder
1    tablespoon orange zest
2    teaspoons vanilla
1    teaspoon salt
5    eggs
4    egg yolks
3 1/4    cups cake flour
1    cup buttermilk

Orange Syrup
1    cup orange juice
1/4    cup sugar

Frosting
1    cup whipping cream
1/4    cup sugar
1    cup sour cream
1 (12    ounce) jar orange marmalade

Preheat oven to 350 degrees Fahrenheit.
Butter and flour 3 - 9 inch pans.

Cake:
In a large bowl, cream the butter, sugar and oil.
Add the baking powder, orange zest, vanilla and salt.
Beat until creamy.
Add the eggs and egg yolks, one at a time.
Alternately add the flour with the buttermilk.
Divide the batter between the 3 pans.
Bake for 25 or 30 minutes.
Cool for 20 minutes.

Syrup:.
Mix the orange juice and sugar together.
Poke holes in cake with a fork.
Spoon on the syrup.

Frosting:.
Beat the whipping cream and sugar together until soft peaks form.
Fold in the sour cream.

To assemble this bad boy:.
Put 1 cake on plate.
Spread 1/3 marmalade on it.
Put 2nd cake on top and spread again with 1/3 marmalade.
Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
Frost the side and the border.

You need to refrigerate this overnight so it can set and meld together.
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« Reply #32 on: September 16, 2006, 03:36:41 PM »

Hello!

Skip and I were at a Pond Meeting the other evening that was a pot luck.  One man brought a big bowl of taco salad made with Catalina dressing.  I have not had this for a while and really enjoyed it.  I looked up a recipe for it and plan to make it soon.  I thought you all would like the recipe, too.

FAMOUS TACO SALAD   
 
1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately.

The salad that we had had Frito's, but I imagine taco chips or Doritos would be fine, and beans could be added, too, and also a sour cream topping on each serving.  Anything goes!! Laughing

(I would double this recipe for a crowd.}
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« Reply #33 on: September 17, 2006, 07:11:12 AM »

here's another Crock pot meal

four boneless skinless chicken breast
or six boneless skineless chicken thighs

1 large jar of your fav salsa

Place in crock pot and cook 6 -8n hours

Serve in taco shells with trimings
or wrapped with beas n and cheese in flour tortillas

PS you can do this with tritip for a beef dish or Pork loin with green salsai sgood also.
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« Reply #34 on: October 02, 2006, 06:16:40 PM »

Last weekend my sons came home for Brian's birthday and I asked him what he wanted for his birthday dinner and again it was Chicken Diane.

This only takes a few minutes to cook but the prep work takes awhile.

Chicken Diane

6 single thin sliced chicken breasts

Salt and pepper

2 Tablespoons oil (divided)

2 Tablespoons butter (divided)

3 Tablespoons onion

Juice of 1/2 lime

2 Tablespoons brandy

3 Tablespoons parsley

2 teaspoons Dijon mustard

1/4 cup chicken broth

I usually do the following before cooking:

Place 1 tablespoon on oil and 1 tablespoon of butter in frying pan

Place one tablespoon of oil and 1 tablespoon of butter in a small bowl

In another bowl mix chopped onions, lime juice, brandy, parsley and mustard

Measure chicken broth in a measuring cup

I usually slice the chicken breasts into strips and pound them until they are thin so they cook faster

Salt and pepper one side of chicken to taste

Heat oil and butter in frying pan

Add chicken salt and peppered side down then salt and pepper other side

Flip chicken when half way cooked

When chicken is cooked through remove from pan

To pan add the onion, lime, brandy, parsley and mustard mixture

Cook for about 1 minute

Then add chicken broth and stir until smooth

Add remaining butter and oil

Add chicken to rewarm

I usually serve with white and wild rice and string beans.

I made this once with a cooking brandy...don't do it...use one that you would drink or eliminate it altogether.
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Prissy
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« Reply #35 on: October 06, 2006, 12:13:48 PM »

Today, Clay was on MARTHA STEWART and cooked with his grandma.  Here is Clay's recipe and also a recipe from Martha.


Here is a link (and recipe) to Clay's
HOT PINEAPPLE SALAD

Serves 8 to 10
 
    
Two       20-ounce cans pineapple tidbits with juice
    
    1       cup sugar
    
    6       tablespoons self-rising flour
    
    2       cups grated medium-sharp cheddar cheese
    
    1       sleeve Ritz crackers, crushed
    
 1/2       cup (1 stick) unsalted butter, melted
 
            1.   Preheat oven to 350°. In a medium bowl, combine pineapple, sugar, flour, and cheese. Transfer to a 2-quart shallow baking dish. Top with   crushed crackers and drizzle with melted butter. Bake for 40 minutes. Let stand 10 minutes before serving.
 
        
             Note: Recipe courtesy of Clay Aiken

EDIT:  THE FOLLOWING CORRECTION HAS BEEN POSTED TO THIS RECIPE:

Hot Pineapple Salad recipe correction!!

"I was asked by Faye to post this correction on the boards.

Use only ONE 20 oz can of pineapple tidbits...NOT 2!
Use REGULAR BUTTER...NOT unsalted!
Faye said that she cuts the tidbits or uses the crushed pineapple. Either one is good.

She's afraid that a lot of people are going to use the recipe on Martha Stewart's website and think it's yucky."




Here is the link (and recipe) to Martha Stewart's 
ROASTED PINEAPPLE

Serves 4
 
    
    1       large pineapple, peeled and cored but left whole
    
    1       lime, halved
    
 1/4       cup turbinado sugar
    
    2       teaspoons coarse salt
    
 1/2       teaspoon chili powder
 
            1.   Preheat the oven to 450°. Line a baking sheet with a nonstick baking mat or parchment paper.
 
            2.   Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
 
            3.   Serve warm or at room temperature.
 
        
             Note: Recipe from The Martha Stewart Show TV kitchen
 

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« Reply #36 on: October 06, 2006, 02:33:06 PM »

Thanks Prissy,
I think I am going to make some Hot Pinapple Salas & invite Clay over  Wink of course all of you are invited as well  Smile
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« Reply #37 on: October 10, 2006, 10:30:07 AM »

Hello!

I just made the Hot Pineapple Salad.  I used the recipe on Martha's site and halved everything;  which means I did use one whole 20 oz can of pineapple tidbits, but half of everything else.  I baked it in an 8" by 8" casserole dish.  I was skeptical that I would like it but......

IT IS DELICIOUS! bigsmile

Skip just had a serving and I did, too.  It is more like a pineapple cobbler dessert, with the cracker crumb topping. I would say that I have about six servings in the version I made.  I used shredded cheddar cheese instead of grated, so my cheese did not melt that much, but it didn't seem to matter.  I also used the butter we had; sweet butter. It was still good.

Hugs,
Prissy





EDIT Now Martha's site is showing one can of pineapple tidbits instead of two for the full recipe.  I like more pineapple, so I'm going to continue to make it "Grandma's way." Wink



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« Reply #38 on: October 10, 2006, 02:01:29 PM »

PRISSY, I ENJOYED MINE AS WELL,  bigsmile I THINK NEXT TIME I MAKE IT,  I AM GOING TO ADD SHELLED & CRUSHED WALNUTS.  I KNOW POOR CLAY CANNOT HAVE ANY BECAUSE OF HIS ALERGIES, BUT I LOVE TO EXPERIMENT WITH RECIPES.

I REALLY LOVE THIS THREAD!!!
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« Reply #39 on: October 10, 2006, 04:49:56 PM »

What a great thread!!!!

My favorite salad recipie and now that I can eat Spinach again WOO!
K!

It's easy!

One bag of baby spinach
one can of beets
one can of artichoke hearts
one package of crumbled goat cheese
salt and pepper to taste
dressing of your choice - I use wishbone fat free spray

Mix it all together and YUM!

You can substitue the beets and artichoke with shrimp and tomatoes or beets and chicken or just about anything!

It makes a really hearty breakfast!

What? What?

What's wrong with spinach salad for breakfast????
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