Steak Salad

Steak Salad
makes 16 servings

4 pounds (8.8 kg) boneless top sirloin steak, cut 1 inch thick, trimmed of all visible fat
3 pounds (6.6 kg) small red new potatoes, scrubbed and quartered
2 pounds (960 g) very young green beans, trimmed
2 pounds (960 g) yellow squash, thinly sliced
2 pounds (960 g) cherry tomatoes
4 quarts (about 480 g) lightly packed mixed baby salad greens
dill dressing
1 cup (230 g) fat-free sour cream
1/4 cup (60 g) reduced-fat mayonnaise
1 small red onion, about 3 ounces (90 g), minced
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 ml) white wine vinegar
2 to 3 tablespoons (30 to 45 ml) Dijon mustard
1/2 cup (30 g) chopped fresh dill

Ahead of time, grill steak to 5 minutes on each side, until medium rare, or to desired doneness. Cut into slices on the diagonal about 1/2-inch thick. Pack into a container and chill.
Place potatoes in a pot with water to cover. Bring to a boil, reduce heat, and simmer until fork tender, about 10 minutes. Drain and set aside.
Steam green beans and squash over boiling water until just tender, about 4
minutes. Drain and refresh under cold running water. Drain again. Toss green bean mixture with potatoes. Pack into a container and chill.
Wash and dry the cherry tomatoes; cut each in half and pack in a container and chill. Wash and dry the salad greens. Pack in a plastic bag and chill.
Make the dressing: Combine all dressing ingredients, starting with 2 tablespoons of the Dijon. Taste, adding more as needed. Pack in a container and chill.
At the reunion site, arrange the greens in a large shallow serving bowl. Arrange the vegetables over the greens and top with steak slices. Scatter the tomatoes over the salad. Drizzle about 1/4 cup of the dressing over the top of the salad. Place the remaining dressing nearby for spoon over individual servings.

http://groups.yahoo.com/group/a-little-bit-of_everything/


~*Piper*~

Open Face Sandwiches

Open Face Sandwiches (snack/appetizer)

Makes: 15 servings (two sandwiches per serving)

Start to Finish: 20 minutes

Ingredients

1/4 cup butter, softened

1/2 of an 8-ounce package cream cheese, softened

2 tablespoons purchased basil pesto

30 baguette-style French bread slices, toasted if desired

Yellow and red cherry tomatoes and/or halved cucumber slices

Baby arugula or fresh basil leaves (optional)

Directions

In a medium bowl, beat butter, cream cheese, and pesto with an electric mixer on medium speed until smooth. Spread mixture on baguette slices. Top each slice with yellow and red cherry tomato halves and/or halved cucumber slices. If desired, garnish with baby arugula or fresh basil leaves. Makes 15 servings (two sandwiches per serving).

http://www.bhg.com/recipe/appetizers-snacks/open-face-sandwiches/

Peanut Butter Crunch Candy

 Peanut Butter Crunch Candy


 1 cup white sugar
 1 cup corn syrup
 1 cup peanut butter (crunchy will add texture)
 6 cups cornflakes


 1. Mix sugar and syrup.
 2. Bring to boil over low heat.
 3. Remover from heat and add peanut butter.
 4. Stir until melted and combined.
 5. Add cornflakes and mix well
 6. Pour into a buttered glass baking pan (9x13).
 7. Allow to cool.
 8. Cut into squares.

Secret Message Decoder Cookies

Cookies with a twist! Red candy melted in the center of each cookie acts as a decoder on your handwritten valentines. On white paper simply write your secret message with a light-blue fine point marker. Then, using orange, red, and pink markers, doodle shapes, scribbles, or words over the rest of the paper. Go ahead and doodle right over your secret message because your decoder cookie will only reveal your secret message and everything else will disappear!


Secret Message Decoder Cookies Ingredients:
1 cup butter
2 cups sugar
1 tsp. vanilla
2 eggs
5 cups flour
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. soda
1/4 cup milk
Red, hard, transparent candies/crushed to fine pieces

Directions:
Preheat oven to 350 degrees. Cream butter and sugar together with mixer. Add vanilla. Add eggs and beat until fluffy. In separate bowl add flour, salt, soda, and baking powder. Stir together. Add flour mixture to the butter mixture alternately with milk and stir until dough is smooth. Chill until dough is stiff.

Prepare baking sheet by covering with a sheet of foil and lightly coat with cooking spray. Don't skip this step--you need the foil or the candy will stick to the pan!

On floured surface roll a portion of the dough to 1/4" thick. Cut out with large heart cookie cutter (approx. 4") and place 1" apart on baking sheet. Cut center with a slightly smaller heart cutter and remove dough. Using a small teaspoon carefully fill center with crushed candy. Bake for 10-12 min. or until lightly golden on edges. Cool completely before removing cookies. Store in an airtight container or individual cellophane bags and attach paper valentine.

Laura

Chocolate Macadamia Macaroons Recipe

Chocolate Macadamia Macaroons Recipe

18 Servings
Prep: 20 min.
Bake: 15 min. + cooling

Ingredients
2 cups flaked coconut
1/2 cup finely chopped macadamia nuts
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons all-purpose flour
Pinch salt
2 egg whites, beaten
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Directions
In a large bowl, combine the coconut, macadamia nuts, sugar, cocoa, flour and salt. Add the egg whites, corn syrup and vanilla and mix well.
Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 325° for 15-20 minutes or until set and dry to the touch. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 1-1/2 dozen.

Chocolate Macadamia Macaroons published in Reminisce October/November 2007

I LOVE coconut, chocolate and macadamia nuts, so in my effort to come up with the taste of my favorite candy bar, Almond Joy, I created this recipe. To make them more like a candy bar, I dipped the bottoms into chocolate. This has become my family’s signature Christmas cookie.

Beth Layman :)

Meatballs

Meatballs

 Book: Betty Crocker's Cookbook, 9th Edition

 Chapter: Meats

 Makes 4 servings

 Prep: 15 min; Bake: 25 min

 To save time, instead of shaping beef mixture into balls, pat mixture into a 9 X 3-inch rectangle in ungreased rectangular pan, 13 X 9 X 2 inches. Cut into 1 1/2-inch squares; separate slightly. Bake uncovered 25 to 30 minutes. You can also use an ice cream scoop to form meatballs.

 1 pound lean ground beef

1/2 cup dry bread crumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, chopped (1/4 cup)

1 large egg

1. Heat oven to 400'.

2. Mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs.  Place in ungreased rectangular pan, 13 X 9 X 2 inches, or on rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear.

Cocktail Meatballs: Shape beef mixture into 1-inch meatballs. Bake 15 to 20 minutes. 3 dozen appetizers.

  
Skillet Meatballs: Cook meatballs in 10-inch skillet over medium heat

 about 20 minutes, turning occasionally, until no longer pink in center and juice is clear.

  
Turkey or Chicken Meatballs: Substitute 1 pound ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) To bake, grease rectangular pan with shortening. To panfry, heat 1 tablespoon vegetable oil in 10-inch skillet over medium heat before adding meatballs.

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Boneless Buffalo Wings

Boneless Buffalo Wings
Serves 12
4 1/2 tablespoons nonfat buttermilk
4 1/2 tablespoons hot pepper sauce such as Frank's Red Hot, divided
4 1/2 tablespoons distilled white vinegar divided
3 pounds chicken tenders
9 tablespoons whole-wheat flour
9 tablespoons cornmeal
3/4 teaspoon cayenne pepper
3 tablespoons canola oil divided
3 cups peeled carrot sticks
3 cups celery sticks
Spicy Blue Cheese Dip (recipe follows)

1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Spicy Blue Cheese Dip Serves 12
1 cup reduced-fat sour cream
1 cup crumbled blue cheese
1 1/2 tablespoon distilled white vinegar
2/5 teaspoon cayenne pepper

Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.

Girls’ Night in Salad

Girls’ Night in Salad

Balsamic Vinaigrette:

1/3 cup olive oil

1/4 cup white balsamic vinegar

Salt and pepper to taste

Salad:

1 head red leaf lettuce

1 pkg. mixed spring salad greens

1/2 to 1 red onion, sliced

1 cup grape tomatoes

1 small container blueberries

1 small apple, chopped

1 avocado, chopped

1 can garbanzo beans, drained, 15 oz.

1/2 cup pecan halves

Crumbled feta cheese to taste

Mix olive oil, vinegar, salt, pepper in a jar with lid and seal tightly. Shake to mix well. Toss lettuce and salad greens with onion, tomatoes, blueberries, apple, avocado, beans, pecans and cheese in large bowl. Shake vinaigrette and add to salad at serving time. Serves 6 to 8

Big Taste of Little Rock

Butterscotch Swirl Cake

Butterscotch Swirl Cake 1 cup butter, softened 2 cups sugar 6 eggs 3 tsp rum extract 1 tsp vanilla 3 cups flour 1 tsp baking soda 1 tsp baking powder 1 cup (8 ounces) sour cream 1 pkg (3.4 oz.) instant butterscotch pudding mix 3/4 cup butterscotch ice cream topping Butterscotch Glaze: 1/4 cup butter, cubed 1/4 cup packed brown sugar 2 tbsp milk 1 cup confectioners' sugar 1 tsp vanilla 1/4 cup pecans, chopped In a large bowl, cream the butter and sugar until light and fluffy. Add 5 eggs, one at a time. Beat well after each addition.  Stir in the extracts. Combine the flour, baking soda, and the baking powder. Gradually add to the creamed mixture alternately with the sour cream. Beat well after each addition. Transfer 2 cups of the batter to another bowl. Beat in the pudding mix, butterscotch topping, and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-inch fluted tube pan. Top with half of the butterscotch batter. Cut through with a knife to swirl. Repeat the layers and swirl. Bake at 350 F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. For the glaze: In a small saucepan, combine the butter, brown sugar, and milk. Bring to a boil. Remove from the heat. Add the confectioners' sugar and the vanilla. Beat until smooth and creamy. Drizzle over the cake. Sprinkle with the pecans. Makes 12 servings Melissa Recipe Source: Taste Of Home - Marina Castle

HOISIN SAUCE

    HOISIN SAUCE

    4 tbsp Soy sauce,(dark/light/usual)

    2 tbsp Peanut butter/black bean pas

    1 tbsp Honey/molasses

    2 ts White vinegar

    1/8 ts Garlic powder

    2 ts Sesame seed oil

    20 drops Chinese-style hot sauce

    1/8 ts Pepper

    *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

    *The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

    *Different types of soy, molasses, some of the oil being hot pepper oil, other styles of pepper sauce.

    All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

    *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin. Letting it rest does not appear to improve the taste noticeably.

MOTHER KELLY'S SHEET CAKE

MOTHER KELLY'S SHEET CAKE

2 c. flour

2 c. sugar

1 stick oleo

3 to 4 Tbsp. cocoa

1 c. water

1/2 c. shortening

1/2 c. buttermilk

1 tsp. soda

2 eggs

1 tsp. vanilla

Mix flour and sugar in bowl. Heat butter, cocoa, water and shortening in saucepan until it reaches boiling point.

Pour hot mixture over dry ingredients and add soda, buttermilk,egg and vanilla. Mix well; pour into greased 11 x 15 x 1-inch pan. 
Bake at 400 degrees for 20 minutes.

Frosting for Mother Kelly's Cake

1/2 stick oleo

1 1/2 Tbsp. cocoa

3 Tbsp. milk

2 c. powdered sugar

1/2 tsp. vanilla

1/2 c. chopped nuts

Put oleo, cocoa and milk in pan. Heat until it begins to boil. Remove from stove and add powdered sugar. Blend well and add vanilla and nuts. Pour over hot cake. Stir the ingredients in the saucepan constantly or it will burn.

Crockpot Down Home Pork Chops and Gravy

Crockpot Down Home Pork Chops and Gravy

1/2 cup all-purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 lean boneless pork chops (1 in. thick)
1 (10 3/4 ounce) can condensed chicken broth
2 tablespoons vegetable oil

Combine 1st four ingredients in a shallow dish. Dredge chops in flour mixture and set aside.

Combine what is left of the flour mixture w/the chicken broth and pour into your crock pot.

Pour oil into a large skillet and cook the chops in hot oil until browned on both sides.

Place chops in crock pot and cook covered on High for about 2 to 5 hours or until tender.

Serve w/ hot rice and/or mashed potatoes.

Mustard-Glazed Pork Chops

Mustard-Glazed Pork Chops

Makes: 4 servings

Start to Finish: 25 mins

Ingredients

4 (1/2inch) thick bone-in pork chops

Salt

Ground black pepper

2 teaspoons olive oil

1 large onion, cut into thin wedges

1/2 cup apricot preserves

1 tablespoon Dijon-style or spicy mustard

1/4 cup water

1 teaspoon

paprika

1/2 teaspoon ground nutmeg

Fresh sage leaves (optional)

Directions

1. Season pork with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add pork and onion to skillet. Cook for 3 minutes; turn pork and onions. Cook for 3 minutes more.

2. Meanwhile, in a small microwave-safe bowl combine preserves, mustard, the water, paprika, and nutmeg. Heat in microwave for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cook, covered, for 10 minutes or until pork is cooked through (slightly pink in center).

3. Divide pork and onion mixture among serving plates. If desired, top with sage.

　

　

　

Recipe source:

http://www.bhg.com/recipe/pork/mustard-glazed-pork-chops/ 

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Sweet and Spicy Red Fez Burgers

I know February is a little early for some grilling recipes, but I live in GA we are prone to weather mood swings.  So when you have a nice sunny day maybe fire up the frill and try something new.

Sweet and Spicy Red Fez Burgers

Ingredients

Marrakesh Carrot Salad -Goes on the burger

Juice of 1 lemon

 2 garlic cloves, minced

 1 teaspoon ground cumin

 1/4 teaspoon ground cinnamon

 1/2 teaspoon ground paprika

 1/4 teaspoon red pepper flakes

 1 teaspoon kosher salt

 1 teaspoon honey

 1 teaspoon chopped fresh flat-leaf parsley

 2 tablespoons Colavita Extra Virgin Olive Oil

 1 pound carrots, peeled and grated

 Chermoula Mayonnaise:

1/2 cup chopped fresh cilantro

 4 garlic cloves, crushed

 1 teaspoon ground cumin

 1 teaspoon ground paprika

 1 teaspoon harissa (North African hot sauce)

 Juice of 1 lemon

 1 teaspoon kosher salt

 6 tablespoons Colavita Extra Virgin Olive Oil

 1 cup mayonnaise

Patties:

1 1/2 pounds ground chuck

 1/2 pound merguez (North African-style lamb sausage), casing discarded

 2 ounces dried apricots, diced

 2 ounces dried dates, diced

 1 1/2 teaspoons ground cumin

 1 teaspoon ground cinnamon

 3 tablespoons chopped fresh cilantro

 3 tablespoons chopped fresh mint

 2 teaspoons harissa

 2 teaspoons kosher salt

 1/2 teaspoon freshly ground black pepper

Vegetable oil, for brushing the grill rack

 6 Kaiser rolls, split

 3 ounces red food coloring

 3 cups shredded romaine lettuce

 Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the carrot salad, combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well and refrigerate until serving.

To make the chermoula mayonnaise, combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Remove the mixture to a small bowl and fold in the mayonnaise. Refrigerate until serving.

To make the patties, combine the beef, merguez, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of the chermoula mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a patty, and an equal amount of the carrot salad. Add the roll tops and serve.

Makes 6 burgers