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bored....let's play!

Posted by on Aug. 25, 2012 at 5:28 PM
  • 7 Replies

I'm canning green beans and there's quite a bit of no-hands-on time, so I'm bored....let's have some fun!


I'm going to list a food item/ingredient and I want the next person to share a recipe that has that item in it, then they will list a food item/ingredient for the next person to share a recipes, etc.



FETA CHEESE

by on Aug. 25, 2012 at 5:28 PM
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Replies (1-7):
jessicasmom1
by on Aug. 25, 2012 at 5:41 PM
1 mom liked this


Pizza without Red Sauce

Pizza Without the Red Sauce Recipe

Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons sun-dried tomato pesto
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese
  • 1 unbaked pizza crust
  • 1 tomato, sliced
  • 1 bunch fresh spinach, torn
  • 1 sweet onion, sliced
  • 1 fresh jalapeno pepper, chopped
  • 1 (6 ounce) package feta cheese, crumbled

Directions

  1. Preheat oven according to pizza crust package directions.
  2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
  3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
  4. Bake according to pizza crust package directions. 

  Cooked Shrimp 

VanBurren
by on Aug. 26, 2012 at 9:56 PM
1 mom liked this

 SHRIMP FETTUCINE ALFREDO

1 pound fettuccini pasta

1 tablespoon butter

1 pound cooked shrimp - peeled and deveined

4 cloves garlic, minced

1 cup half-and-half

6 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

salt to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

 

SPINACH....

Kelly913
by on Aug. 26, 2012 at 11:19 PM
1 mom liked this

Hot Bacon Spinach Salad

 

Ingredients

  • 8 ounces young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

 

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

 

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

 

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

 

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately. 

http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe/index.html 

 

 

 

Kelly913
by on Aug. 26, 2012 at 11:20 PM

Got sidetracked and forgot to add the next ingredient.  Eggplant 

4kidz916
by Melissa on Aug. 27, 2012 at 7:58 AM
1 mom liked this

Eggplant Parmesan II
 
recipe image
Rated:rating
Submitted By: DOERY
Photo By: kandylane
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 10
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese
, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.

ALL RIGHTS RESERVED © 2012 Allrecipes.com


Mushrooms

Printed from Allrecipes.com 8/27/2012



michiganmom116
by Rhonda on Aug. 27, 2012 at 9:25 AM

Spinach & Mushroom Frittata

Posted By Mrs.Edge On September 1, 2011 @ 12:29 pm In All Recipes,Eggs

Cooking Time: 15 minutes

Serves: 4

Ingredients and Cooking Steps

  • 10 eggs
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 4 tbsp full fat coconut milk
  • 1 cp mushrooms, diced
  • 1 cup of meat of your choice
  • 1/4 cp chopped tomatoes
  • salt, pepper, crushed red pepper, dried parsley

The great thing about this recipe is it doesn’t have to be exact. You can add a couple more eggs, or cut back a few to add more veggies or meat. Almost any veggies or meat will do but I LOVE this particular combination. A frittata is the perfect dish to make with leftovers too! Just skip the sauteing of veggies.

Preheat oven to 400 degrees.

Cook spinach in 1/4 cp water in covered pot for 2 minutes, just until wilted, drain & set aside.

In a mixing bowl, whisk together eggs & coconut milk. Sprinkle with salt, pepper, crushed red pepper & parsley & give a final whisk.

Saute onions & mushrooms in the olive oil & coconut oil over medium heat in an oven proof skillet for 3 minutes. Add garlic & tomatoes & continue to cook for 1-2 more minutes, until onions are translucent. Add cooked spinach to the mix and lightly salt & pepper the mixture.

Add chopped meat of your choice (I used a leftover angus burger but ham, bacon, turkey, pork – anything would be delicious!) About 1 cup is a good amount to use. Mix thoroughly.

Spread mixture even into bottom of skillet. Pour egg mixture over spinach mixture. Use spatula to lift up spinach mixture along sides of pan to let the egg mixture flow underneath.

Cook mixture on stove top on medium heat until about half set, put the skillet in the preheated oven and cook for 13-15 minutes or until puffy & golden.

Finish by placing frittata under the broiler for up to a minute to get a deeper brown color & a bit of crispiness. Be very careful handling the skillet! It’s extremely hot once placed in the oven. Allow to cool before slicing. Makes 4-6 servings.


Article printed from Fast Paleo: http://fastpaleo.com

URL to article: http://fastpaleo.com/spinach-mushroom-frittata/



Show me a recipe with cream of coconut (not coconut milk, not coconut cream...there's a difference)

jessicasmom1
by on Aug. 27, 2012 at 10:34 AM

Cream of Coconut Cake Recipe


Original Recipe Yield
 1 -9x13 inch cake
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup cream of coconut
  • 1 (8 ounce) container sour cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 4 cups confectioners' sugar
  • 2 tablespoons flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.   

Tomatoes 

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