I AM MAKING THIS TODAY, SENDING JOE OUT TO GET ME SOME FETA CHEESE..
DID YOU KNOW, FETA CHEESE IS DELICIOUS WITH WATERMELON?
WARM SPAGHTTI SQUASH
Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish.
One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives, such as Cerignola
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper
How to Make It
Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.
Honey Ham Glaze Recipe
1 cup honey
1/3 cup butter
3 tablespoons dark corn syrup
3/4 teaspoon dry mustard (high quality)
2 tablespoons orange juice
1/4 cup whole cloves
•Combine all ingredients, except for the cloves, in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
•Bake ham according to package directions.
•Remove ham from oven prior to the last 30 minutes of baking. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing. Insert whole cloves at the crossings. Cover ham with glaze.
•Glaze ham every 10 minutes during last 30 minutes of baking.
•Serve remaining glaze with ham.
Tip: Baste ham with pan drippings while glazing.
I need to make this....heehee
Dark Chocolate Fudge Brownies - Easy recipe / No butter
I love this lady , Jenny Can Cook!!
2 tbsp Butter
2 bags Mini Marshmallows (250g per bag)
2 bags White Chocolate Chips (225g per bag)
2 cups Gumdrops
Melt first 3 ingredients together until smooth. Mix in gumdrops. Spread on parchment paper lined 9x13 pan. Chill overnight in fridge. Cut into squares.
**can be stored in freeze**
SEE BOTTOM OF THIS PAGE
GOT A TASTE FOR THIS...LOL
Egg Foo Young
3 teaspoons vegetable oil (divided)
1 slice fresh ginger root (minced)
6 green onions (chopped)
1 stalk celery (sliced)
2 cups bean sprouts
2 mushrooms (sliced)
1 green bell pepper (chopped)
¼ cup ham (chopped cooked)
1 teaspoon salt
6 eggs (beaten)
Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
In a large bowl combine beaten eggs and vegetable mixture.
Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown each side. Repeat with remaining egg mixture.
I have everything except for the bean sprouts, but I'm making it anyways. I'll be back tomorrow to le you know how it turned out.
OH WOW PEOPLE...I MADE THIS LAST NIGHT, AND I'M ELLIN YA, IT WAS DELICIOUS!!!
Last edited by sandellbisquit; 11-30-2017 at 02:04 PM.
I have been using tis method for a perfect soft boiled egg for 3 years now.
Perfect Soft-Boiled Eggs
Prep ----------Cook Time --- Total Time
5 min 6 mins 11 mins
• large or extra large eggs
• salt and pepper
1.Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.
2.Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
3.Cover and allow the eggs to steam for 6 1/2 minutes.
4.Run cold water into the pan for 30 seconds. Peel and serve.
EASY CHRISTMAS SHORTBREAD COOKIES
For the cookies:
• 1 ¾ cups all-purpose flour
• ¼ cup cornstarch
• 1/2 cup powdered sugar
• 1/2 pound butter 8-ounces
• 1 teaspoon vanilla extract
For the mint glaze;
• 2 cups powdered sugar
• 4 tablespoons half and half (or milk) maybe more
• 1/4-1 teaspoon peppermint extract
For the buttercream piping:
• 1 tablespoon very soft butter
• 1 cup powdered sugar
• 1 1/2-2 tablespoons half and half (or milk)
• ½ teaspoon peppermint extract
• 3-4 drops green food coloring
1.Line 2 sheet pans with parchment paper. Set aside.
2.Place soft butter in a medium-size mixing bowl. Still well until smooth. Add sugar and vanilla. Mix together for about 1 minute, until fluffy and well blended.
3.Add the flour and cornstarch. Stir until flour is completely incorporated and dough is shaggy. Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.
4.Keeping work surface, dough and rolling pin lightly (not too much) dusted with flour, roll out dough to a 1/4 to 5/8-inch thickness. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
5.Place cutouts in the refrigerator for at least one hour or up to 24 hours.
6.When ready to bake, preheat oven to 375˚F. Remove cookies from refrigerator and bake for 12-14 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Cool completely before icing.
7.For the mint glaze, combine powdered sugar, half and half and 1/4 teaspoon peppermint extract in a medium-size bowl. Mix until smooth. Glaze should be thick but pourable. Add a little more half and half if too thick. Taste the glaze and add more peppermint extract, if needed (see note above in post).Transfer the glaze to a shallow bowl.
8.To glaze the cookies, holding onto the edge of a cookie dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull cookie up and out of the glaze. Allow excess glaze to drip back into the bowl. When glaze stops dripping, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Allow glaze to dry for 15-30 minutes.
9.For the buttercream piping, place butter in a medium-size bowl and stir until smooth. Add powdered sugar, 1 1/2 tablespoons half and half and mint extract and stir vigorously until smooth, adding a bit more half and half if needed to achieve a thick but smooth consistency. Add food coloring, a drop at a time, to reach desired shade of green.
10.Place buttercream in a pastry bag fitted with a small round icing tip (I used a Wilton #5 round tip). Starting at the upper edge of one cookie, pipe the Christmas trees by making lines that are increasingly larger, stopping about 1/4-inch above the lower edge of the cookie (see pictures above). Immediately sprinkle with sprinkles of choice. Set aside to dry.
Recipe makes a dozen large (3-inch) or two dozen smaller (2-inch) cookies.
I made a dough like this in the 70's but I used one can of pet milk. the trick to the recipe back then was to get the pet milk, warm, no cool, not too warm, not hot. It was one of the best silky easy dough to roll out.
I made lotsa pierogis' using this type of recipe. Glad I came across this this morning. I'll be doing pierogis again. LOL
BASIC PASTA DOUGH
3 cups flour
1 cup warm water
2 tablespoons olive oil
Put flour in large mixing bowl, making a well in the center.
Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
Shape by hand or with a machine.
Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.
MAKES GOOD NOODLES TOO
made these today, delicious and easy peasy
Chinese Egg Rolls
12 egg roll wraps
1⁄2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1⁄4cup soy sauce
1 teaspoon sesame oil
1(16 ounce) bagshredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with
1 teaspoon water
oil (for frying)
Brown pork with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir well. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Set aside and repeat with remaining filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF).
Fry a few egg rolls in pan at a time, 2-3 minutes per side.
Drain on paper towels.
Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.
DIPPING SAUCES FOR EGG ROLLS.
Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
Sweet and Sour Sauce (commercially available).
Plum Sauce (commercially available).
Teriyaki Sauce (commercially available).
Last edited by sandellbisquit; 01-13-2018 at 11:43 AM.
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