My fav Easter recipe...hope this is correct area to post it :)can of chinese dry noodles1 large bag choc chipsjelly beansMelt choc chips in double boiler.stir in noodles, then spoon onto wax paper lined cookie tray. add a few jelly beans to middle, and you have cute birds nests :) Kymkrykym(at)fullchannel.net
My favorite Spring Recipe...PINK PIE2 regular size cartons of Strawberry yogurt (can use any flavor)1 container of cool whip1 pie crustMix yogurt and cool whip togetherSpoon into pie crustFreeze* Make sure you give it enough time to thaw before serving*Enjoy!!
Thank you for the giveaway. Favorite spring recipe:Strawberry Spinach salad2 tablespoons sesame seeds1 tablespoon poppy seeds1/2 cup white sugar1/2 cup olive oil1/4 cup distilled white vinegar1/4 teaspoon paprika1/4 teaspoon Worcestershire sauce1 tablespoon minced onion10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces1 quart strawberries - cleaned, hulled and sliced1/4 cup almonds, blanched and sliveredIn a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Polish Stuffed Eggs:- 4 eggs, boiled- 1 glove garlic, finely chopped- 1 shallot, finely chopped- 1 small ripe avocado, chopped- 2 tablespoons lemon juice- 1 tablespoon mayonnaise- 2 tablespoons chives, chopped thin- Salt and pepper - After boiling the eggs, peel off the shells and cut the eggs in half- Using a spoon, gently scoop out the yolks- Chop up the yolks in a bowl and mix together with the other ingredients (garlic, shallot, chives, avocado, mayo, lemon juice, salt, pepper)- Spoon the mixture and fill the halved egg whites - You can garnish the stuffed eggs with fresh parsley or dill if you like - Makes 2 servings
My favorite spring recipe:Vanilla-Poached Rhubarb (from Martha Stewart's Dinner at Home)INGREDIENTSFOR RHUBARB1 c dry white wine1/3 c water1/3 c sugar1/2 vanilla bean, split lengthwise and seeds scraped1/2 lb rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)FOR CREAM1/2 c heavy cream2 tbsp sugar1/2 vanilla bean, split lengthwise and seeds scraped4 oz fromage blanc (1/2 cup)Poach rhubarb: bring the wine, water, sugar, and vanilla bean seeds to a boil in a medium saucepan over medium-high heat. Continue boiling 6 minutes, then add the rhubarb and reduce heat to a simmer; cook until rhubarb is just turning tender, about 2 minutes, tilting the pan occasionally to coat the pieces with the poaching liquid. Remove from heat, and let cool completely.Whip cream: with an electric mixer on medium-high speed, whisk the cream, sugar, and vanilla bean seeds until medium-stiff peaks form. Add cheese, and beat 1 minute more, or until mixture is still fluffy but will hold its shape. Transfer to a bowl and cover with plastic wrap; refrigerate 30 minutes, just until chilled.To serve: spoon the cream mixture into small serving dishes. Using a slotted spoon, top each with some rhubarb, then drizzle with syrup.
What a neat way to find new recipes with your giveaway! :) My favorite Spring Recipe is:Creamy Lemon SquaresReduced Fat NILLA Wafers, finely crushed (about 3/4 cup)1/2 cup flour1/4 cup packed brown sugar1/4 cup cold margarine1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened1 cup granulated sugar2 eggs2 Tbsp. flour3 Tbsp. lemon zest, divided1/4 cup fresh lemon juice1/4 tsp. CALUMET Baking PowderHeat oven to 350 degrees. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut margarine with pastry blender or two knives until mixture resembles course crumbs; press into bottom of pan and bake 15 minutes.Beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 tbsp flour, mix well. Blend in 1 tbsp zest, juice, and baking powder; pour over crust.Bake for 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours. DJLdjlibrarian3(at)gmail(dot)com
Baked Ziti2 lbs. Ziti Pasta 2 lbs. Ricotta Cheese 3 oz. Grated Romano Cheese 3 cups Tomato Sauce 1/2 tsp Black Pepper 1 1/2 lbs. Mozzarella Cheese (shredded)-Cook Ziti according to package directions - 12 to 14 minutes until al dente stirring often. After cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER!-While Ziti is cooking preheat oven to 350F. Combine ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in large mixing bowl.-Gently combine cooked ziti with cheese/sauce mixture. In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce. Add ziti and top with mozzarella cheese. Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted (about 12-15 minutes). -Serve with garlic bread and additional sauce if desired.
I'm already a longtime follower & email subscriber.Best wishes and thanks for a chance to win this wonderful Easter Eggstravaganza Blog Hop Giveaway!Chanticlear1(at)gmail(dot)com
Carrot Cake Bars:36 ServingsPrep: 35 min. Bake: 20 min. + cooling35 20 55 Ingredients3 eggs1-1/4 cups canola oil2 cups all-purpose flour2 cups sugar2 teaspoons ground cinnamon1 teaspoon baking powder1/2 teaspoon baking soda1/4 to 1/2 teaspoon salt1 jar (6 ounces) carrot baby food1 container (3-1/2 ounces) applesauce baby food1 container (3-1/2 ounces) apricot baby food1/2 cup chopped walnuts, optionalFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract3-3/4 cups confectioners' sugarDirectionsIn a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator. Yield: 3 dozen.
Thanks for the chance! I'm a vegetarian, so I will share my favorite vegetarian sandwich recipe for Springtime! :DArugula, Mozzarella, Tomato on Focaccia Ingredients3 vine-ripened tomatoes (large), cut into 1/4-inch slices1 red onion, sliced thin3 tbs red-wine vinegarFreshly ground black pepper3 cps packed trimmed arugula, rinsed, spun dry, and chopped coarseFocaccia bread, halved horizontally (enough for 4 sandwiches)1/2 lb. fresh mozz. cheese, thinly sliced1 Tbsp mayo or VegenaisePrep:1 In a large bowl, combine tomatoes, onion, & vinegar - season with pepper and salt. Marinate 30 mins.2 Layer mozz., tomatoes, onions & arugula on focaccia half. Spread some mayo/vegenaise on the top half of focaccia (if using). Press top half over the bottom, hold together with tooth picks.Yield: Makes 4 sandwiches.Enjoy!!
My favorite spring recipe is chocolate peanut butter cake, like this one:http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/
Asparagus Salad with Sweet Pepper ConfettiIngredients1/3 cup olive oil2 tbsp. red wine vinegar1 tsp. Dijon or grainy mustard2 cloves garlic, minced1/2 tsp. salt1/4 tsp. pepper2 pounds asparagus1/2 red pepper, diced1/2 yellow pepper, dicedInstructionsAdd the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to a small screw-top jar or plastic container. Shake it and set aside. To serve the asparagus cold, have a large bowl of ice water by the side of the stove. Bring a medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 2 to 4 minutes after the water returns to a simmer, depending on the thickness of the asparagus. Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry. Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper "confetti." If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter.
2lbs ShrimpSauteed with garlic Chablis and butter1onion2c. Asparagus tops2tomatoes chopped2c mushroomsAdd to shrimp sautee 2min cover and remove from heat. Serve over Angel hair pasta.
Fave spring recipe:Tofu SaladIngredients1 tablespoon sweet chili sauce1/2 teaspoon grated fresh ginger root2 cloves garlic, crushed1 tablespoon dark soy sauce1 tablespoon sesame oil1/2 (16 ounce) package extra-firm tofu, drained and diced1 cup snow peas, trimmed2 small carrots, grated1 cup finely shredded red cabbage2 tablespoons chopped peanutsDirectionsIn a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.delilah0180(at)yahoo(dot)com
Thanks for the opportunity to win. GFC follower under Lucky47.Carol LLucky4750@aol.com
My favorite recipe is German Pancakes! milk, eggs, flour in a blender and pour into a pan with melted butter. Bake in the oven for 20 minutes and dust with powdered sugar! YUM! kieryaj at gmail dot com
My favorite Spring recipe is an Oriental Chicken SaladShredded mixed greensDiced Chickenmandarin orange slices and/or pineapple chunkscashew pieces or sliced almondssliced water chestnutsSugar peascucumbertop with chow mien noodlesI like the Kraft oriental sesame dressing.librarypat AT comcast DOT net
My favorite Spring Recipe, (and even for the Summer) happens to be:Asian Steak & Mango SaladThings You'll Need:3/4 pound sirloin steak (1 inch thick)kosher salt and black pepper1 teaspoon grated lime zest3 tablespoons fresh lime juice1 tablespoon honey1 tablespoon chopped pickled ginger (found in the international aisle at the store - if you don't the salad can do without it)2 teaspoons soy sauce (I use low sodium)3 tablespoons canola oil1 large head romaine lettuce, cut into strips (about 7 cups)1 mango, FIRM cut into thin strips1 red bell pepper, thinly sliced1/2 cup fresh basil leaves, sliced2 scallions, thinly sliced1 teaspoon toasted sesame seedsDirectionsHeat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.Hope you like it!!!! :)Thank you for being part of this amazing blog hop, and for your generous giveaway! Happy Easter - hope yours was a blessed one! :)~Hira~GFC Follower: ~Enamored Soul~Email: Enamoredsoul(at)gmail(dot)com
Post a Comment