michael-in-phoenix
Well-known member
This one looks like it would be excellent grilled over hot coals.
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What's your favorite recipe from 2009?
- Thread starter traca
- Start date
michael-in-phoenix
Well-known member
That would be the Oven-glazed Caribbean Chicken. You'd have to turn often with the sugar in the...
...glaze, but I bet it would be wonderful.
Michael
...glaze, but I bet it would be wonderful.
Michael
It's a great recipe - try it out!
When I make this, I cut down the sugar and salt, and add oil instead of butter to the glaze. (I add the oil after boiling the other ingredients). I also serve the chicken with some lime wedges - it's even better with the extra lime juice.
When I make this, I cut down the sugar and salt, and add oil instead of butter to the glaze. (I add the oil after boiling the other ingredients). I also serve the chicken with some lime wedges - it's even better with the extra lime juice.
luisa_calif
Well-known member
Butternut Squash Risotto (boil the squash guts in the chicken broth for tastier-ness)
http://elainemccardel.googlepages.com/roastedbutternutsquashrisotto
http://elainemccardel.googlepages.com/roastedbutternutsquashrisotto
Also Cheezz's Cranberry bliss bars!
http://eat.at/swap/forum/index.php?action=display&forumid=8&msgid=36
http://eat.at/swap/forum/index.php?action=display&forumid=8&msgid=36
Lake Country Pear and Walnut Cake
http://eat.at/swap/forum6/85_Lake_Country_Pear_And_Walnut_Cake_______judy-mass
http://eat.at/swap/forum6/85_Lake_Country_Pear_And_Walnut_Cake_______judy-mass
florisandy
Well-known member
Indubitably! I suggest we do one next year too.
colleenmomof2
Well-known member
This was my favorite recipe from 2008 - thanks Deb!
I use the huge, restaurant-size Costco plum tomato can (saving the strained tomato puree for another recipe) and then divide the roasted batch into 3 portions which I freeze and then use as needed to immediately transform any number of "normal" tomato dishes into spectacular! Colleen
I use the huge, restaurant-size Costco plum tomato can (saving the strained tomato puree for another recipe) and then divide the roasted batch into 3 portions which I freeze and then use as needed to immediately transform any number of "normal" tomato dishes into spectacular! Colleen
colleenmomof2
Well-known member
deb-in-MI's Chicken Tikka - the boys inhale it!
I now have a super-sized plain yogurt in the fridge at all times and add my frozen portions of deb-in-MI's roasted plum tomatoes to amp-up the recipe.
(Going to the freezer to pull chicken breasts!)
Thanks Deb!
Colleen
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62106
I now have a super-sized plain yogurt in the fridge at all times and add my frozen portions of deb-in-MI's roasted plum tomatoes to amp-up the recipe.
(Going to the freezer to pull chicken breasts!)
Thanks Deb!
Colleen
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62106
Meryl, the link to the roasted tomatoes was broken, so I'm re-posting the rec here
Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola
Filed under: Appetizers, Vegetarian, Vegetables, Italian, Cheese — mlb @ 12:30 pm
I was flipping channels over the long holiday weekend recently and caught some of Giada’s new show. Something about her fabulous life and having spa days at home — I dunno. I think the concept works for Ina but I’m not so sure about Giada. Maybe if she occasionally invited strange people over to her house who wore whale pants. Then maybe…
Anyway, I watched this show (Giada at Home, I just looked it up), long enough to see and then decide to make this recipe. Mainly because we had leftover beef wellington gorgonzola and also because it looked really good.
I decided to use half Parmesan and half gorgonzola, which worked out really well. I’ve made this recipe twice now — once when I remembered to drain the tomatoes for about 5 minutes and once when I didn’t. Advice: remember to drain.
Roasted Tomatoes with Garlic and Gorgonzola
Recipe adapted from Giada De Laurentiis
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together)
1 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. I placed the 12 halves around a huge plate and piled a big salad in the middle. Looked really nice and was very tasty!
Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola
Filed under: Appetizers, Vegetarian, Vegetables, Italian, Cheese — mlb @ 12:30 pm
I was flipping channels over the long holiday weekend recently and caught some of Giada’s new show. Something about her fabulous life and having spa days at home — I dunno. I think the concept works for Ina but I’m not so sure about Giada. Maybe if she occasionally invited strange people over to her house who wore whale pants. Then maybe…
Anyway, I watched this show (Giada at Home, I just looked it up), long enough to see and then decide to make this recipe. Mainly because we had leftover beef wellington gorgonzola and also because it looked really good.
I decided to use half Parmesan and half gorgonzola, which worked out really well. I’ve made this recipe twice now — once when I remembered to drain the tomatoes for about 5 minutes and once when I didn’t. Advice: remember to drain.
Roasted Tomatoes with Garlic and Gorgonzola
Recipe adapted from Giada De Laurentiis
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together)
1 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. I placed the 12 halves around a huge plate and piled a big salad in the middle. Looked really nice and was very tasty!