February 25 - National Chocolate Covered Peanuts Day
February 26 - National Pistachio Day
February 27 - National Kahlua Day
February 28 - National Chocolate Souffle Day
March 1 - National Peanut Butter Lover's Day
March 2 - National Banana Cream Pie Day
Month of March Food Holidays:
• Maple Sugar Month
• National Nutrition Month
• National Frozen Food Month
• Great American Meatout Month (you know there'll be articles on this :(
• National Peanut Month
• National Sauce Month
• National Flour Month
• National Noodle Month
• International Hamburger & Pickle Month
Weekly Recipe Thread Ping List
(to be added/deleted - contact me)
Recap of last week’s recipes:
Cake _ Post#` 3 _ Chocolate-Fudge Pudding Cake
Cake _ Post#` 4 _ Pink Lemonade Cake
Pasta _ Post#` 5 _ Pioneer Woman’s Best Lasagna Ever
Pasta/Grains _ Post#` 10 _ Asiago Serrano Polenta
Pies _ Post#` 14 _ Buttermilk Pie
Poultry _ Post#` 11 _ Yuja Chicken (Citrus)
Poultry _ Post#` 12 _ Chinese Orange Chicken with Spring Peas
Link
http://www.freerepublic.com/focus/chat/2848332/posts?page=20#20
bump-er-roni
PECAN CRUSTED ARTICHOKE DIP
1 stick butter or margarine
1/2 medium onion, chopped
2 cloves garlic, minced
1 bag (6 oz) fresh baby spinach (finely chopped, stems removed)
1 can (13 3/4 oz) artichoke hearts (drained & chopped)
1 (8 oz) pkg cream cheese, cubed
1/2 cup quality mayonnaise
3/4 cup (3 oz) shredded parmesean cheese
1 (8 oz) pkg Kraft Classic Melts (Cheddar, Jack & American - shredded)
2/3 to 3/4 finely chopped pecans
1/2 to 3/4 cup herb-seasoned stuffing mix (I use Pepperidge Farm & keep leftovers in freezer and use year long)
In non-stick pan saute’ onion & garlic in 3/4 stick butter or margarine
Add spinach & cook over medium heat for 3 minutes
Add artichoke hearts, cream cheese, mayonnaise and all cheeses, stirring until cheeses melt.
Spoon into a greased 2 quart baking dish
Combine remaining butter, pecans & stuffing mix
Mix until blended (may need to add more butter if it is too dry)
Sprinkle all over the top and bake at 350 for 30 to 35 minutes
Serve with Wheat Thins - yummy!
I apologize if this has been posted already, but it is good and a cleaver way to control how much you want to make. Cooking an entire cake often involves waste or eating to much of it! You can serve several people or just one (you)!
THE 3, 2, 1 CAKE:
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp. Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and
mix it with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is:
“3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!”
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that ‘zip locks’ or ‘self-seals’, or a
container that seals tightly. Shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you CANNOT
serve this recipe.
Easy Shrimp Pasta
6 - 8 shrimp/person (I use 20/25 per lb size)
Couple of squeezes Frozen pureed lemon grass (to taste)
Couple squeezes Frozen pureed ginger (to taste)
1 tbs. minced garlic
8 - 16 oz. pasta (your choice) cooked as directed
2 tbs. butter
Emeril’s spicy southwest seasoning to taste
Fry shrimp in butter until pink. Add the lemongrass, ginger, garlic, and Emerils seasoning. Salt and pepper to taste, if desired. Stir well and serve over cooked pasta.
This is so simple and so good....enjoy!
Homemade Pork Breakfast Sausage
2 lbs ground pork 1-1/2 tsp pepper
1-1/2 tbsp ground sage 1/2 tsp cayenne
1-1/2 tsp salt 1 tsp brown sugar
1-2 tbsp ice water
Mix all ingredients in a bowl, shape into 3 inch patties
and fry over medium heat until browned or no longer pink
in the center.
I’ve been getting ground pork for $1.49 lb until recently Fred Meyer raised the price to $1.99 lb but it’s still cheaper than Jimmy Dean or something similar, without the additives.
It's based on the recipe HERE. My alterations are noted.
This delicious, authentic recipe for jambalaya is a one pot meal. It cooks in your pressure cooker, which preserves taste, texture, and nutrition of the fresh ingredients.
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Ingredients:
1 Tbsp. vegetable oil
1/2 lb. boneless skinless chicken breasts, cut into 1" pieces (I used a pound of fresh Amish boneless, skinless chicken breasts.
1 lb. Lil Smokies suasages. (When our kids were young they liked lil smokies so we started using them when we made Zatarans jambalaya. Otherwise use 1/2 pound or more fully cooked andouille sausage, sliced. I also put in a sliced Johnsonville beef brat I had cooked the day before but didn't get eaten.)
1/2 lb. uncooked shrimp, peeled and deveined (Sometimes I include this but I didn't this time.)
2 tsp. Emeril's Bayou Blast seasoning. Emeril's Original Essence or Tony Chachere Original Creole Seasoning are also great and save you the time of putting together your own. Whatever you like or have on hand. Use sparingly or to taste.)
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped(Mrs p6 doesn't like green bell peppers so I used an orange one. if you feel like it mix with yellow and red for great color.)
3 stalks celery, sliced
1 cup long grain white rice (I used Uncle Ben's ORIGINAL)
16 oz. canned chopped tomatoes, undrained (This time I used a larger can, IIRC 28 oz but it was just what I had on hand. My personal favorite is to use Ro-Tel chopped tomatoes with jalapeno but that's too hot for Mrs p6.)
1 cup chicken stock
3 Tbsp. fresh parsley, minced
Preparation:
Heat oil in a pressure cooker over medium high heat or use brown function. Add chicken, sausage and shrimp if you have it. Sprinkle meats with half the Creole seasoning. Cook for 3-5 minutes uncovered, stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage and shrimp with a slotted spoon and set aside.
Add onion, bell pepper, celery and remaining Creole seasoning to pressure cooker. Cook 4-5 minutes, stirring frequently until vegetables are crisp-tender.
Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Cook for 8 minutes. Release pressure, remove lid, then stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes before serving. 4-6 servings. Mine made a bit more.
Today is also national clam chowder day!!!!!
Does anyone have a recipe for old fashion flour tortillas?
My great Aunt used to make the best, yet when she died many, many years ago so did the recipe.
in honor of the ever so easy Sandra Fluke:
a meal fit for Rush Limbaugh
oven fried fluke filets
I am going to eliminate the how to catch, filet part...and I wont bore you with what to do when the sparkplugs on your outboard get oil soaked...
make a dip with four eggs,a little water, parsley flakes, fresh ground pepper, salt and garlic to taste.....(lots of salt and garlic and pepper for me...the parsley is up to you...)
line a cookie sheet with aluminum foil to avoid the mess...and spray it liberally with pam....mix up your egg dip...in a plate put a bunch of UNFLAVORED BREAD CRUMBS..
dredge the filets well in the eggmix and cover them completely with UNFLAVORED BREAD CRUMBS(you flavored the egg..remember.....
lay them on the pammed pan...now spray the crud out of the tops of the filets with the pam....
preheat your oven to 450°F(yeah...HOT)
put em in once it reaches temp....set a timer for 10 minutes
pull em out of the oven at that time and check for fakeyness...if still clear anywhere in the middle cook em somemore...I usually go another 5 minutes after the first 10
serve em up with tartar sauce and/or lemon....and cold beer.
thats it...
YUM