Posted on 04/28/2010 6:00:32 PM PDT by MS.BEHAVIN
Yummmmmmmm....that really sounds good right now!
The parade is getting ready to start.
We have some kid visitors in the office to watch.
I have a 13 week old baby in my lap.
She doesn’t care about the parade.
Awwww....how sweet is that!
What parade? :D
Oooohh...
YUM!
Thanks so much, Trillian!
Ky Derby is Saturday.
Today is the Pegasus Parade.
This sounds tasty
Sesame Cole slaw
Ingredients
2 tablespoons sesame seeds
3 tablespoons rice vinegar
2 teaspoons soy sauce
2 tablespoons vegetable or peanut oil
1-1/2 teaspoons Asian sesame oil
2 cups shredded red cabbage
2 cups shredded Napa cabbage
2 cups shredded carrots
1 teaspoon sugar
Coarse salt and pepper
X
Instructions
In a small skillet over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 to 3 minutes. Transfer the seeds to a small bowl and set it aside.
In another small bowl or glass measuring cup, whisk together the vinegar, soy sauce, and vegetable and sesame oils.
In a large bowl, combine both cabbages and the carrots. Sprinkle in the sugar and toss the ingredients well. Add the rice vinegar dressing, salt and pepper to taste, and toss the salad once more to coat the vegetables. Before serving, sprinkle the sesame seeds on top. Serves 6 to 8.
Won Ton Soup.
Ingredients
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
16 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
Directions
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
Spring Veggies
Ingredients
2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
1/2 teaspoon salt
1 cup frozen green peas
1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste
Directions
Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.
Grilled Asparagus
Ingredients
10 spears fresh asparagus, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
Directions
Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally. Discard toothpicks.
Yom, yom, yom.
Risotto with spring Veggies.
Ingredients
1 pound asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
Heat oil in saucepot. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
Add vegetables and cheese. Heat through. Serve immediately.
Rember.. Hot broth to the rice..not cold.
That sounds wonderful! I’d love the recipe if you’d like to share :)
Look like Traitor Charley Crist drop his run and run for indepedant
mpoppel Just dropped on the BNO News wire: Florida Governor Charlie Crist says he will run for the U.S. Senate as an independent (URGENT)
Ooohhh, I love fruit pizzas!
Hiya, Taz!
1 16 oz. pkg coleslaw mix
2 bunches green onions
1 1/2 cups chopped toasted pecans
1 cup roasted sunflower seeds
2 pkgs chicken-flavored Ramen noodles, crushed
Dressing:
3/4 cup vegetable oil
1/2 cup sugar
2 seasoning packets from Ramen noodles
1/4 cup vinegar
Mix the dressing ingredients and chill for 2 hours. Mix the dry ingredients in a large bowl. Add the dressing just before serving.
Really different!
I like it!
Thanks HJ and Nana!
Pecan Pie Cheesecake
Southern Living Magazine Cook-Off winning recipe.
“Taste of the South” category.
PECAN PIE Thaw frozen Mrs Smith’s Special Recipe Southern Pecan Pie according to pkg. Cut 10 even thin slices, wedges intact (reserve rest pie wedges for another use).
In Graham Crust which has been pressed into 10” springform, set cut sides of pie on crust with narrow ends to center.
Carefully pour Cheesecake Batter evenly over pie wedges making sure wedges remain in place. Arrange 16 pecan halves evenly around edge. Bake 325° 50 minutes. Turn off oven, and let cheesecake stand in oven an hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.
CHEESECAKE BATTER Beat smooth 2-8 oz pkg cr/cheese; add
2 lge eggs one at a time. Add 2/3 c sour cream, 1/2 c half/half, tea vanilla; beat to blend. Fold in cup confectioners sugar, tbl flour.
Good evening guys and gals
Stopping by for a quick update
Sorry I disappeared earlier
Right after I posted this morning our server went caput!! It wasn’t back up when I left work.
Pro - we had a beautiful spring day...lots of sun! I’m going to look for your recipes.
Unique - you are not suppose to let everyone know I can’t hold my booze. what will the military guys think if they come to the Canteen and find me passed out on the floor? LOL
Ma - hope you got enough sleep. And, you can say it’s Friday if you want. I don’t mind. LOL
Thank you :) I just might have to try this with a homemade pie.
Afternoon Jinxy.
Clipped it, thanks
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