I'm a real organizer would like to get a "meal plan" organized now. We met our friends in Saudi and we were with them when both girls were born. They now live in the states, NC, and we will finally be getting together. It will be the two of us, Mom and Dad and the girls are now teenagers. I think it will be 4 or 5 days, I'm going to take those days off hopefully, will need to stretch the food budget as best I can and they love whatever I make. ;0) I would like to get ideas and recipes and loosely plan meals that maybe some things could even be made in advance and frozen. I don't excel in desserts but the girls do so I won't worry about that. I'd love to know your ideas on breakfasts, lunches in particular. Dinners are not really a problem. We'll just grill a meat as we usually do, a potato, rice or pasta side, a veggie and some kind of salad. I have lots of T&T easy recipes to cover that. I'll probably make my TDF Lasagna and have it in the freezer. They have the best broasts in Jeddah which was always a staple for everyone and I have perfected a recipe for rotisserie chicken that they will be happy to have. I'll probably make 4 chickens and the left over could be used for lunches. I'm thinking chicken salad sandwiches or Dawn's Chicken Enchiladas. Anyway, would love to get your ideas and maybe your experiences of menu planning of this type. TIA
We are going to have some very dear friends visit us over Christmas and
- Thread starter orchid
- Start date
dawn_mo
Well-known member
Orchid, here are some breakfast casseroles that are very good.
My favorite is from Deb in MI, the croissant breakfast casserole. So easy and so many variations you could try. You could use the mini croissants for this also.
* Exported from MasterCook *
Croissant Breakfast Casserole" ~ by MarieAlice
Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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My sister-n-law made this, but it seems like she used a Swiss cheese instead of cheddar, but I thought it was very good.
* Exported from MasterCook *
SPINACH AND SAUSAGE STRATA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Stratas
Amount Measure Ingredient -- Preparation Method2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced
Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm. - - - - - - - - - - - - - - - - - - -
This is one of my favorites, but I love anything with corn tortillas and refried beans. This is from e. in S.F.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8-10 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
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I haven't made this one, but Julie's recipes are always delicious and reliable.
* Exported from MasterCook *
Breakfast Seafood Strata
Recipe By :Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper
Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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This is another one that we like, I make it in the pie crusts instead of the spring form pan.
* Exported from MasterCook *
Fontina and Herb Charlotte
Recipe By :Southern Living/Gay
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast
Christmas Overnights
Thanksgiving
Amount Measure Ingredient -- Preparation Method18 pieces thin white bread -- trimmed and sliced in half
6 tablespoons butter -- melted
1 cup chopped onion
3/4 teaspoon salt
2 cloves garlic -- finely chopped
1 1/2 cups chopped artichoke hearts
1 cup shredded fontina cheese
8 eggs
3/4 cup half-and-half
1/2 cup chopped fresh basil and parsley
5 tablespoons ricotta cheese
1/8 teaspoon ground black pepper
1/4 cup grated Parmigiano-Reggiano
Heat the oven to 325° F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together. Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden — about 10 minutes. Add the garlic and cook one minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in fontina and place in the prepared pan. Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake until the top is golden brown — about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.
Note: Eliminate the bread and fill 2 ready-to-bake pie shells with the egg mixture. Bake at 400° F for 30 minutes.
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My favorite is from Deb in MI, the croissant breakfast casserole. So easy and so many variations you could try. You could use the mini croissants for this also.
* Exported from MasterCook *
Croissant Breakfast Casserole" ~ by MarieAlice
Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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My sister-n-law made this, but it seems like she used a Swiss cheese instead of cheddar, but I thought it was very good.
* Exported from MasterCook *
SPINACH AND SAUSAGE STRATA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Stratas
Amount Measure Ingredient -- Preparation Method2 Tablespoons Butter
1/2 Pound Fresh Mushrooms -- sliced
1 Cup Yellow Onion -- diced
1 Pound Mild Italian Sausage
1 Pound Fresh Spinach -- stemmed, washed and
chopped
12 Slices Sandwich Bread -- crusts Removed (12
to 14)
2 Cups Cheddar Cheese --grated
5 Eggs
2 1/2 Cups Milk
1 Tablespoon Dijon Mustard
1 Teaspoon Dry Mustard
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Fresh parsley --minced
Butter a 13 x 9 -inch casserole dish. In a large saucepan, over medium heat, melt 2 tablespoons of butter. Saute mushrooms and onions until tender, about 8 minutes. Remove pan from heat and set aside. If using sausage, crumble sausage into a frying pan and cook until no longer pink. Drain well and set aside. If using spinach, place in frying pan over medium heat. Cover and steam until cooked, about 4 minutes. Drain well to release excess moisture. Coarsely chop and set aside. Cover bottom of prepared baking dish with half the slices of bread. Add layers half the mushroom mixture, half the sausage, half the spinach, and half of the cheese. Repeat layering with remaining ingredients, ending with cheese. In a large bowl beat eggs, milk, mustards, nutmeg, salt, and pepper. Pour over casserole. Cover and refrigerate overnight. Preheat oven to 350 degrees. Sprinkle parsley over top of casserole and bake for 55 to 65 minutes uncovered, or until golden. Serve warm. - - - - - - - - - - - - - - - - - - -
This is one of my favorites, but I love anything with corn tortillas and refried beans. This is from e. in S.F.
* Exported from MasterCook *
TORTILLA STRATA
Recipe By :e. in sf
Serving Size : 8-10 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method20 corn tortillas
3 cups salsa verde (or one large can green
enchilada sauce)
12 eggs
2 large diced green chiles
1/2 cup milk
salt and pepper
3 cups refried beans (or one large can
regular or non-fat)
1 1/2 lbs. pepper jack cheese -- grated
Preheat oven to 350F. Spray a large (16") round glass baking pan with cooking spray. Place salsa verde in a shallow bowl. Set aside. Break eggs into a large bowl, add milk and beat well. Add salt and pepper,
stir in green chiles. Dip tortillas one by one in salsa and line baking dish with tortillas, covering the bottom well. Spread the refried beans over the first layer of tortillas and cover with 1/2 of the cheese.
Add another layer of tortillas, thoroughly covering the bean layer. Pour egg/chile mixture over tortillas. Make one last layer of tortillas (pour any leftover salsa over the tortillas) and cover with cheese. Bake
until eggs are set -- 1 hour and fifteen minutes to an hour and a half. If top starts to brown, cover with foil.
Serve with salsa and sour cream.
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I haven't made this one, but Julie's recipes are always delicious and reliable.
* Exported from MasterCook *
Breakfast Seafood Strata
Recipe By :Julie R
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method2 cubed leftover bread (any of your sweet -- like Challah, or a g
breads
1 1/2 cups cheese (Joan used Havarti -- but Swiss or
gruyere will be great)
1/2 cup purple onion slivered
2 celery stalks diced
1/2 cup peppers chopped (green -- red, yellow)
1/2 lb mixed seafood: shrimp -- crab, fake crab,
whatever is in the market
5 large eggs
1 1/4 cups milk
1/4 tsp dried mustard
salt and pepper
Preheat oven to 350 degrees F. Cube the bread, place in a couple of small high sided quiche pans, sprayed or wiped with oil. Add sliced vegetables and then spread the seafood over top, pressing gently into the mixture. Spread cheese on top. Pour mixed eggs, milk and mustard on top. Bake at 350 for about 45 minutes till brown and bubbly.
Serves 4-6 depending on what else you serve with it.
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This is another one that we like, I make it in the pie crusts instead of the spring form pan.
* Exported from MasterCook *
Fontina and Herb Charlotte
Recipe By :Southern Living/Gay
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast
Christmas Overnights
Thanksgiving
Amount Measure Ingredient -- Preparation Method18 pieces thin white bread -- trimmed and sliced in half
6 tablespoons butter -- melted
1 cup chopped onion
3/4 teaspoon salt
2 cloves garlic -- finely chopped
1 1/2 cups chopped artichoke hearts
1 cup shredded fontina cheese
8 eggs
3/4 cup half-and-half
1/2 cup chopped fresh basil and parsley
5 tablespoons ricotta cheese
1/8 teaspoon ground black pepper
1/4 cup grated Parmigiano-Reggiano
Heat the oven to 325° F. Brush a 9-inch springform pan and bread slices with butter. Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together. Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden — about 10 minutes. Add the garlic and cook one minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in fontina and place in the prepared pan. Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour. Remove the foil and bake until the top is golden brown — about 10 more minutes. Run a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.
Note: Eliminate the bread and fill 2 ready-to-bake pie shells with the egg mixture. Bake at 400° F for 30 minutes.
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yogurt and fruit parfaits are nice to serve. topped with granola. make the yogurt/fruit part ahead
and just top with granola before serving, or have the components set out and make it do-it-yourself. serve with some rolls or breakfast breads and homemade jam and you're set for one breakfast.
and just top with granola before serving, or have the components set out and make it do-it-yourself. serve with some rolls or breakfast breads and homemade jam and you're set for one breakfast.
be sure to check out the T&T for breakfast ideas. lots of do-aheads there
http://eat.at/swap/forum10/index.php
http://eat.at/swap/forum10/index.php
dawn_mo
Well-known member
Here are some lunch ideas.
The link is to Cathy Z's oodles of noodles recipes, most of which I have made and they are delish and economical.
We really liked these. I served them with a coleslaw (made with sour cream and cilantro) instead of the romaine. You could use some leftover chicken in place of the smoked turkey.
* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) --
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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I sold these at the market and I was always happy if I had any leftover. Easy to make ahead and fairly inexpensive. I stopped putting the Swiss cheese on it because it seemed odd to me. The olive salad I made is below it.
* Exported from MasterCook *
Tunaletta
Recipe By
awn/adapted from a couple recipes from BA
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced
Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.
* Exported from MasterCook *
Olive Salad ala Dawn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method1 1/2 cups green olives stuffed with pimento
1 1/2 cups black pitted olives
1/2 tin anchovies -- with oil
4 cloves garlic, or more to taste
3/4 cup extra virgin olive oil
2 tablespoons capers -- drained
In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.
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This is a delicious easy salad that can be made ahead. I don't remember using that much olive oil in it, and I subbed garbanzo beans for the cannellini beans (they hold their shape better, the garbanzos that is). I have also added dried cranberries to this, but not too far in advance as they will discolor the salad a little.
* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads
Amount Measure Ingredient -- Preparation Method1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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This is one of my mother-in-law's signature salad. It is so good.
* Exported from MasterCook *
SALAD WITH BACON VINAIGRETTE
Recipe Byorothy Hendricks
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 head red leaf lettuce -- torn
1 small red onion -- thinly sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar
Brown the bacon in heavy frying pan. Remove pan from heat. Remove bacon to a paper towel to drain. Remove all but 2 tablespoons of bacon fat from frying pan. Add the vinegar and sugar to the frying pan and mix. Toss the salad with the bacon and vinaigrette, and serve immediately.
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This is one of those recipes that I have posted many times and to my knowledge, no one has made it. I made this for my stepdaughters bridal shower and I thought it was delish. The leftovers were good too.
I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts.
* Exported from MasterCook *
Overnight Layered Curry Chicken Salad
Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads
Amount Measure Ingredient -- Preparation Method6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
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I haven't made this one, but it sounds so good. I might cut back on the amount of oil, and start lightly with the five-spice powder.
* Exported from MasterCook *
Indonesian-style Broccoli Salad
Recipe By :Richard in Cincy
Serving Size : 8 Preparation Time :0:00
Categories : Cranberries Finer Kitchens
Salads Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method2 heads broccoli cut into small florets and small chunks of tender stem
1/2 fresh pineapple cut in small chunks
1 cup sunflower seeds
1 cup cashews
1/4 cup toasted sesame seeds
1 small red onion -- minced
1 bunch scallions -- diced, white and green part
1 can sliced water chestnuts
1 cup dried cranberries
juice of 1 lime -- 1 lemon, and 1 orange
zest of the lime
4 cloves garlic -- smashed and minced
1 piece ginger -- (2 inch) grated
1/4 cup cider vinegar
1/4 cup dark sesame oil
3/4 cup peanut oil
1/4 cup soy sauce
1/4 cup mirin
1 tbls. fish sauce
1 tablespoon red pepper flakes
2 tsp. freshly ground white pepper
1/2 cup brown sugar
1/2 tsp. five spice powder
salt to taste.
Combine well and place in serving bowl. Refrigerate until ready to serve. Sprinkle more sunflower seeds and cranberries on top to garnish.
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http://eat.at/swap/forum13/37_Rec_Oodles_of__Noodles_Asian_from_Cathy_Z
The link is to Cathy Z's oodles of noodles recipes, most of which I have made and they are delish and economical.
We really liked these. I served them with a coleslaw (made with sour cream and cilantro) instead of the romaine. You could use some leftover chicken in place of the smoked turkey.
* Exported from MasterCook *
TURKEY WRAPS WITH CHIPOTLE MAYONNAISE
Recipe By :Bon Appétit/October 2000
Serving Size : 2 Preparation Time :0:00
Categories : Overnights Sandwiches
Amount Measure Ingredient -- Preparation Method
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion -- minced
1 tablespoon minced canned chipotle chilies in adobo
1 teaspoon fresh lime juice
2 10 inch -- ¥
flour tortillas (plain or flavored) --
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves -- center rib cut away
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half. Makes 2 servings; can be doubled.
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I sold these at the market and I was always happy if I had any leftover. Easy to make ahead and fairly inexpensive. I stopped putting the Swiss cheese on it because it seemed odd to me. The olive salad I made is below it.
* Exported from MasterCook *
Tunaletta
Recipe By
awn/adapted from a couple recipes from BAServing Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced
Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.
* Exported from MasterCook *
Olive Salad ala Dawn
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches
Amount Measure Ingredient -- Preparation Method1 1/2 cups green olives stuffed with pimento
1 1/2 cups black pitted olives
1/2 tin anchovies -- with oil
4 cloves garlic, or more to taste
3/4 cup extra virgin olive oil
2 tablespoons capers -- drained
In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.
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This is a delicious easy salad that can be made ahead. I don't remember using that much olive oil in it, and I subbed garbanzo beans for the cannellini beans (they hold their shape better, the garbanzos that is). I have also added dried cranberries to this, but not too far in advance as they will discolor the salad a little.
* Exported from MasterCook *
Tuscan Tuna and Cannellini Salad
Recipe By :Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads
Amount Measure Ingredient -- Preparation Method1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers
1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
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This is one of my mother-in-law's signature salad. It is so good.
* Exported from MasterCook *
SALAD WITH BACON VINAIGRETTE
Recipe By
orothy HendricksServing Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method1 head red leaf lettuce -- torn
1 small red onion -- thinly sliced
6 pieces bacon -- chopped
1/4 cup cider vinegar
2 tablespoons sugar
Brown the bacon in heavy frying pan. Remove pan from heat. Remove bacon to a paper towel to drain. Remove all but 2 tablespoons of bacon fat from frying pan. Add the vinegar and sugar to the frying pan and mix. Toss the salad with the bacon and vinaigrette, and serve immediately.
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This is one of those recipes that I have posted many times and to my knowledge, no one has made it. I made this for my stepdaughters bridal shower and I thought it was delish. The leftovers were good too.
I used romaine lettuce, radish sprouts, I used a bag of petite sweet peas, thawed, and dry-roasted peanuts.
* Exported from MasterCook *
Overnight Layered Curry Chicken Salad
Recipe By :Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads
Amount Measure Ingredient -- Preparation Method6 cups iceberg lettuce (I used romaine)
1/4 pound bean sprouts (I used 1/2 cup)
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
2 packages frozen Chinese pea pods -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup Spanish-style peanuts, -- I used dry rosted
18 cherry tomatoes -- halved
1/2 cup raisins
Spread lettuce in an even layer in a 4 quart bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanutsand raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.
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I haven't made this one, but it sounds so good. I might cut back on the amount of oil, and start lightly with the five-spice powder.
* Exported from MasterCook *
Indonesian-style Broccoli Salad
Recipe By :Richard in Cincy
Serving Size : 8 Preparation Time :0:00
Categories : Cranberries Finer Kitchens
Salads Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method2 heads broccoli cut into small florets and small chunks of tender stem
1/2 fresh pineapple cut in small chunks
1 cup sunflower seeds
1 cup cashews
1/4 cup toasted sesame seeds
1 small red onion -- minced
1 bunch scallions -- diced, white and green part
1 can sliced water chestnuts
1 cup dried cranberries
juice of 1 lime -- 1 lemon, and 1 orange
zest of the lime
4 cloves garlic -- smashed and minced
1 piece ginger -- (2 inch) grated
1/4 cup cider vinegar
1/4 cup dark sesame oil
3/4 cup peanut oil
1/4 cup soy sauce
1/4 cup mirin
1 tbls. fish sauce
1 tablespoon red pepper flakes
2 tsp. freshly ground white pepper
1/2 cup brown sugar
1/2 tsp. five spice powder
salt to taste.
Combine well and place in serving bowl. Refrigerate until ready to serve. Sprinkle more sunflower seeds and cranberries on top to garnish.
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http://eat.at/swap/forum13/37_Rec_Oodles_of__Noodles_Asian_from_Cathy_Z
If you have rice for dinner, plan on a rice salad for lunch. Here is the basic idea
Toss leftover rice with olive oil, lemon juice, S&P, minced onion and parsley, all to taste. When it is nicely flavored, open the refrigerator and start adding whatever you have on hand.
My favorite combination: Along with the above seasonings, cooked carrots and broccoli (usually leftover from the night before along with the rice) feta cheese and toasted walnuts or pine nuts. Serve on a bed of greens with mayonnaise on the side.
Another: Replace the parsley with cilantro; add shrimp, chopped red bell pepper, and corn.
Toss leftover rice with olive oil, lemon juice, S&P, minced onion and parsley, all to taste. When it is nicely flavored, open the refrigerator and start adding whatever you have on hand.
My favorite combination: Along with the above seasonings, cooked carrots and broccoli (usually leftover from the night before along with the rice) feta cheese and toasted walnuts or pine nuts. Serve on a bed of greens with mayonnaise on the side.
Another: Replace the parsley with cilantro; add shrimp, chopped red bell pepper, and corn.
throw those leftover dinner veggies into a quiche... you can make the crusts ahead.
Quiche Elegante
Two 9” crusts, homemade or purchased
8 oz ham, julienned
1/2 cup cheddar cheese
2 green onions, green part sliced
1/2 cups swiss cheese, shredded (or 6 oz pkg pre-shredded)
4 eggs
2 cups milk
1-1/2 tbl. dry minced onion (or 1/4 cup fresh chopped fine)
1/2 tsp. salt
Brush crusts with thin layer of softened margarine or butter.Evenly distribute into the 2 crusts the ham, cheddar and green onion. Mix together the rest of the ingredients and pour into the 2 crusts. Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.
Note: you can add any kind of variations to this you want - add crisp crumbled bacon instead of ham, add roasted vegetables like asparagus, etc.
Quiche Elegante
Two 9” crusts, homemade or purchased
8 oz ham, julienned
1/2 cup cheddar cheese
2 green onions, green part sliced
1/2 cups swiss cheese, shredded (or 6 oz pkg pre-shredded)
4 eggs
2 cups milk
1-1/2 tbl. dry minced onion (or 1/4 cup fresh chopped fine)
1/2 tsp. salt
Brush crusts with thin layer of softened margarine or butter.Evenly distribute into the 2 crusts the ham, cheddar and green onion. Mix together the rest of the ingredients and pour into the 2 crusts. Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.
Note: you can add any kind of variations to this you want - add crisp crumbled bacon instead of ham, add roasted vegetables like asparagus, etc.
make this up the night before and it rises on your counter - pop in oven next a.m. - mmmmm!!!
Don't be afraid to play with this... use a different pudding flavor, throw in choc. chips, etc.
Bubble Bread Breakfast Treat
24 frozen dinner rolls
1 cup of brown sugar
One 3-3/4-ounce box regular butterscotch pudding mix (NOT INSTANT)
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts
1/2 cup melted butter
1. Grease and flour Bundt cake pan.
2. Place frozen rolls in pan.
3. Mix brown sugar, cinnamon and pudding mix; sprinkle over rolls.
4. Add pecans or walnuts over this.
5. Pour melted butter over pecans or walnuts.
6. Place on cabinet or countertop overnight; DO NOT COVER.
7. The next morning, bake at 350 degrees for 30 minutes.
8. Let sit in pan 10-15 minutes, then turn out onto serving dish.
9. Slice or pull apart.
Don't be afraid to play with this... use a different pudding flavor, throw in choc. chips, etc.
Bubble Bread Breakfast Treat
24 frozen dinner rolls
1 cup of brown sugar
One 3-3/4-ounce box regular butterscotch pudding mix (NOT INSTANT)
1 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts
1/2 cup melted butter
1. Grease and flour Bundt cake pan.
2. Place frozen rolls in pan.
3. Mix brown sugar, cinnamon and pudding mix; sprinkle over rolls.
4. Add pecans or walnuts over this.
5. Pour melted butter over pecans or walnuts.
6. Place on cabinet or countertop overnight; DO NOT COVER.
7. The next morning, bake at 350 degrees for 30 minutes.
8. Let sit in pan 10-15 minutes, then turn out onto serving dish.
9. Slice or pull apart.
or how about lovely scones for breakfast? you make up the dry ingred. the night before
and zip it up in a ziploc bag then just add the wet ingredients the next morning...
Cream Scones
Cook’s Illustrated Magazine
This is a very delicate, tender scone.
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled and cut into small cubes
1/2 cup currants or mini-chocolate chips
1 cup heavy cream
Heat oven to 425 deg. Line baking sheet with parchment. Put flour, baking powder, sugar and salt in food processor (or bowl) and pulse to combine (stir to combine). Distribute butter cubes evenly over the flour mixture and pulse with 1-second pulses (cut in with a pastry blender or 2 knives). Pour cream and chocolate chips over and pulse a few times until it gathers together (stir with fork until it forms a ball). Transfer to a lightly floured surface and knead about 5-10 seconds. Form into 2 circles, pat to about 1” high; cut each circle into 8 wedges (or pat into one 8” circle and cut into 8 pieces for larger scones). Transfer wedges to parchment paper and bake 12-15 minutes.
and zip it up in a ziploc bag then just add the wet ingredients the next morning...
Cream Scones
Cook’s Illustrated Magazine
This is a very delicate, tender scone.
2 cups flour
1 tbl. baking powder
3 tbl. sugar
1/2 tsp. salt
5 tbl. butter, chilled and cut into small cubes
1/2 cup currants or mini-chocolate chips
1 cup heavy cream
Heat oven to 425 deg. Line baking sheet with parchment. Put flour, baking powder, sugar and salt in food processor (or bowl) and pulse to combine (stir to combine). Distribute butter cubes evenly over the flour mixture and pulse with 1-second pulses (cut in with a pastry blender or 2 knives). Pour cream and chocolate chips over and pulse a few times until it gathers together (stir with fork until it forms a ball). Transfer to a lightly floured surface and knead about 5-10 seconds. Form into 2 circles, pat to about 1” high; cut each circle into 8 wedges (or pat into one 8” circle and cut into 8 pieces for larger scones). Transfer wedges to parchment paper and bake 12-15 minutes.
and of course don't forget the clotted cream and lemon curd...
You can make the curd up to 2 weeks ahead.
Clotted Cream
Whip 2 tbl. cream cheese with 1 tbl. powdered sugar in a mixer bowl. Slowly add 1/2 pint whipping cream and mix
on medium speed until thick and fluffy.
Note: Serve with scones, between cake layers, etc.
Lemon Curd
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.
You can make the curd up to 2 weeks ahead.
Clotted Cream
Whip 2 tbl. cream cheese with 1 tbl. powdered sugar in a mixer bowl. Slowly add 1/2 pint whipping cream and mix
on medium speed until thick and fluffy.
Note: Serve with scones, between cake layers, etc.
Lemon Curd
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.
REC: Granola -- this is the most amazing breakfast granola I've ever had - my T&T
Granola Mix
from Make-A-Mix Cookery, HPBooks
This is absolutely wonderful as a breakfast cereal with milk, or as a snack mix
Makes about 20 cups of granola
10 cups old-fashioned rolled oats (from a 42 oz. container)
1 cup wheat germ
1/2 lb. shredded coconut
2 cups (10 oz.) raw sunflower seeds
1 cup (about 4 oz.) sesame seeds
3 cups (10 oz. pkg) chopped almonds, pecans, walnuts, or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits if desired
Preheat oven to 300 deg. In large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9” baking pans**. Bake each one for 35-45 minutes, stirring occasionally. Cool. Add dried fruits if desired. Store in airtight container and keep in a cool, dry place. Use within 6 months.
**I use as big a pan as will fit in my oven and bake this in 2 batches.
Granola Mix
from Make-A-Mix Cookery, HPBooks
This is absolutely wonderful as a breakfast cereal with milk, or as a snack mix
Makes about 20 cups of granola
10 cups old-fashioned rolled oats (from a 42 oz. container)
1 cup wheat germ
1/2 lb. shredded coconut
2 cups (10 oz.) raw sunflower seeds
1 cup (about 4 oz.) sesame seeds
3 cups (10 oz. pkg) chopped almonds, pecans, walnuts, or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits if desired
Preheat oven to 300 deg. In large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9” baking pans**. Bake each one for 35-45 minutes, stirring occasionally. Cool. Add dried fruits if desired. Store in airtight container and keep in a cool, dry place. Use within 6 months.
**I use as big a pan as will fit in my oven and bake this in 2 batches.
REC: Sesame Veggie Egg Rolls -I make these up and keep them in my freezer for quick lunches
Sesame Vegetable Egg Rolls
Sunset Magazine, July 1982
Makes 28 egg rolls
These are great to fry ahead and freeze. Defrost in oven (about 325 for 20 min. or so)
2 tbl. soy sauce
2 tbl. aji mirin or dry sherry
1 tbl. cornstarch
1 tsp. sesame oil
1/4 tsp. EACH salt and black pepper
2 tsp. fresh minced ginger
2 cloves garlic, minced
1-3/4 cups shredded cabbage
1-3/4 cups shredded carrots (about 3 large)
2 stalks celery, thinly sliced
3 whole green onions, thinly sliced
1/3 lb. mushrooms, thinly sliced
1 can (8-oz) bamboo shoots, sliced
1 can (6 oz.) water chestnuts, thinly sliced
1/4 lb. bean sprouts, rinsed and drained
1/2 cup sesame seed, toasted
2 tbl. salad oil + more for deep frying
1 package + 5 more egg roll wrappers
1 egg, beaten
Stir together soy sauce, aji mirin, cornstarch, sesame oil, salt and pepper. In a 10” frying pan on high heat, add 2 tbl. salad oil, ginger and garlic; stir once. Then add cabbage, carrots, celery, onion, mushrooms, bamboo shoots, and water chestnuts. Cook, tossing vegetables with spatula constantly, just until crisp-tender (2-3 minutes). Add cornstarch mixture, sesame seeds, and bean sprout; stir until sauce thickens. Let cool.
Mound about 2 tbl. of the cooled filling across each egg roll skin in a 3” strip starting about 2” from the corner nearest you. Fold this corner up over filling to cover, tucking the corner under the filling firmly, then roll once to enclose filling. Fold left and right corners in towards each other then moisten the remaining tip with beaten egg and roll to seal this corner. Place filled egg rolls on a baking sheet and cover with a slightly damp towel as you fill the rest.
Pour salad oil into a deep 10-12” frying pan to about 1 to 1-1/2” deep and heat to 370 deg. on a deep-fry thermometer. Fry 3 or 4 egg rolls at a time, turning as needed, until golden brown (about 2-3 min.). Remove from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 deg. oven until all are cooked.
Serve whole or sliced with soy sauce or Sweet ‘n Sour Sauce below:
Sweet ‘n Sour Sauce
1 small can (6 oz.) pineapple juice
1 tsp. soy sauce
2 tsp. cornstarch
1/4 cup brown sugar
2 tbl. vinegar
Put all into a saucepan and stir together until mixed. Turn heat to medium and cook, stirring, until mixture thickens and clears.
Sesame Vegetable Egg Rolls
Sunset Magazine, July 1982
Makes 28 egg rolls
These are great to fry ahead and freeze. Defrost in oven (about 325 for 20 min. or so)
2 tbl. soy sauce
2 tbl. aji mirin or dry sherry
1 tbl. cornstarch
1 tsp. sesame oil
1/4 tsp. EACH salt and black pepper
2 tsp. fresh minced ginger
2 cloves garlic, minced
1-3/4 cups shredded cabbage
1-3/4 cups shredded carrots (about 3 large)
2 stalks celery, thinly sliced
3 whole green onions, thinly sliced
1/3 lb. mushrooms, thinly sliced
1 can (8-oz) bamboo shoots, sliced
1 can (6 oz.) water chestnuts, thinly sliced
1/4 lb. bean sprouts, rinsed and drained
1/2 cup sesame seed, toasted
2 tbl. salad oil + more for deep frying
1 package + 5 more egg roll wrappers
1 egg, beaten
Stir together soy sauce, aji mirin, cornstarch, sesame oil, salt and pepper. In a 10” frying pan on high heat, add 2 tbl. salad oil, ginger and garlic; stir once. Then add cabbage, carrots, celery, onion, mushrooms, bamboo shoots, and water chestnuts. Cook, tossing vegetables with spatula constantly, just until crisp-tender (2-3 minutes). Add cornstarch mixture, sesame seeds, and bean sprout; stir until sauce thickens. Let cool.
Mound about 2 tbl. of the cooled filling across each egg roll skin in a 3” strip starting about 2” from the corner nearest you. Fold this corner up over filling to cover, tucking the corner under the filling firmly, then roll once to enclose filling. Fold left and right corners in towards each other then moisten the remaining tip with beaten egg and roll to seal this corner. Place filled egg rolls on a baking sheet and cover with a slightly damp towel as you fill the rest.
Pour salad oil into a deep 10-12” frying pan to about 1 to 1-1/2” deep and heat to 370 deg. on a deep-fry thermometer. Fry 3 or 4 egg rolls at a time, turning as needed, until golden brown (about 2-3 min.). Remove from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 deg. oven until all are cooked.
Serve whole or sliced with soy sauce or Sweet ‘n Sour Sauce below:
Sweet ‘n Sour Sauce
1 small can (6 oz.) pineapple juice
1 tsp. soy sauce
2 tsp. cornstarch
1/4 cup brown sugar
2 tbl. vinegar
Put all into a saucepan and stir together until mixed. Turn heat to medium and cook, stirring, until mixture thickens and clears.
REC: Perry
I would suggest cutting the sugar down a little - maybe to 3/4 cup - but this is just so different, and a really delicious side dish
Perry’s Pineapple Casserole
1 cup sugar
6 tbl. flour
2 cups grated sharp cheddar cheese
2 20-oz. cans pineapple chunks, drained, and 6 tbl. of the juice reserved
1 cup Ritz cracker crumbs
8 tbl. (1 stick) butter, melted, plus extra for greasing the pan
Preheat oven to 350 deg.
Grease a medium size casserole dish the butter.
In large bowl, stir together sugar and flour. Gradually stir in cheese and pineapple chunks. Pour into casserole dish.
In another bowl, combine the Ritz crumbs, melted butter and reserved 6 tbl. pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture over top of casserole.
Bake for 25-30 minutes or until golden brown.
I would suggest cutting the sugar down a little - maybe to 3/4 cup - but this is just so different, and a really delicious side dish
Perry’s Pineapple Casserole
1 cup sugar
6 tbl. flour
2 cups grated sharp cheddar cheese
2 20-oz. cans pineapple chunks, drained, and 6 tbl. of the juice reserved
1 cup Ritz cracker crumbs
8 tbl. (1 stick) butter, melted, plus extra for greasing the pan
Preheat oven to 350 deg.
Grease a medium size casserole dish the butter.
In large bowl, stir together sugar and flour. Gradually stir in cheese and pineapple chunks. Pour into casserole dish.
In another bowl, combine the Ritz crumbs, melted butter and reserved 6 tbl. pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture over top of casserole.
Bake for 25-30 minutes or until golden brown.
This is what I'm talking about!!! Post and you shall receive. I just got home
and look what I have. You guys are just something else. I have gone through every post quickly and just terrific ideas. I will go through them more thoroughly tomorrow. Mimi...looks like a great candidate for great threads to me!
and look what I have. You guys are just something else. I have gone through every post quickly and just terrific ideas. I will go through them more thoroughly tomorrow. Mimi...looks like a great candidate for great threads to me!