My fav Easter recipe...hope this is correct area to post it :)
can of chinese dry noodles 1 large bag choc chips jelly beans
Melt 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 :)
2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered
In 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.
- 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)
INGREDIENTS FOR RHUBARB 1 c dry white wine 1/3 c water 1/3 c sugar 1/2 vanilla bean, split lengthwise and seeds scraped 1/2 lb rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
FOR CREAM 1/2 c heavy cream 2 tbsp sugar 1/2 vanilla bean, split lengthwise and seeds scraped 4 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 Squares
Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup) 1/2 cup flour 1/4 cup packed brown sugar 1/4 cup cold margarine 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened 1 cup granulated sugar 2 eggs 2 Tbsp. flour 3 Tbsp. lemon zest, divided 1/4 cup fresh lemon juice 1/4 tsp. CALUMET Baking Powder
Heat 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.
2 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
36 ServingsPrep: 35 min. Bake: 20 min. + cooling35 20 55 Ingredients 3 eggs 1-1/4 cups canola oil 2 cups all-purpose flour 2 cups sugar 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 to 1/2 teaspoon salt 1 jar (6 ounces) carrot baby food 1 container (3-1/2 ounces) applesauce baby food 1 container (3-1/2 ounces) apricot baby food 1/2 cup chopped walnuts, optional
FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar Directions In 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! :D
Arugula, Mozzarella, Tomato on Focaccia
Ingredients
3 vine-ripened tomatoes (large), cut into 1/4-inch slices 1 red onion, sliced thin 3 tbs red-wine vinegar Freshly ground black pepper 3 cps packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches) 1/2 lb. fresh mozz. cheese, thinly sliced 1 Tbsp mayo or Vegenaise
Prep:
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.
Ingredients 1/3 cup olive oil 2 tbsp. red wine vinegar 1 tsp. Dijon or grainy mustard 2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper 2 pounds asparagus 1/2 red pepper, diced 1/2 yellow pepper, diced Instructions Add 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.
1 tablespoon sweet chili sauce 1/2 teaspoon grated fresh ginger root 2 cloves garlic, crushed 1 tablespoon dark soy sauce 1 tablespoon sesame oil 1/2 (16 ounce) package extra-firm tofu, drained and diced 1 cup snow peas, trimmed 2 small carrots, grated 1 cup finely shredded red cabbage 2 tablespoons chopped peanuts Directions
In 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.
My favorite Spring recipe is an Oriental Chicken Salad Shredded mixed greens Diced Chicken mandarin orange slices and/or pineapple chunks cashew pieces or sliced almonds sliced water chestnuts Sugar peas cucumber top with chow mien noodles I like the Kraft oriental sesame dressing.
My favorite Spring Recipe, (and even for the Summer) happens to be:
Asian Steak & Mango Salad
Things You'll Need:
3/4 pound sirloin steak (1 inch thick) kosher salt and black pepper 1 teaspoon grated lime zest 3 tablespoons fresh lime juice 1 tablespoon honey 1 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 oil 1 large head romaine lettuce, cut into strips (about 7 cups) 1 mango, FIRM cut into thin strips 1 red bell pepper, thinly sliced 1/2 cup fresh basil leaves, sliced 2 scallions, thinly sliced 1 teaspoon toasted sesame seeds
Directions
Heat 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! :)
My fav Easter recipe...hope this is correct area to post it :)
ReplyDeletecan of chinese dry noodles
1 large bag choc chips
jelly beans
Melt 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 :)
Kym
krykym(at)fullchannel.net
My favorite Spring Recipe...
ReplyDeletePINK PIE
2 regular size cartons of Strawberry yogurt (can use any flavor)
1 container of cool whip
1 pie crust
Mix yogurt and cool whip together
Spoon into pie crust
Freeze
* Make sure you give it enough time to thaw before serving*
Enjoy!!
Thank you for the giveaway.
ReplyDeleteFavorite spring recipe:
Strawberry Spinach salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
In 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:
ReplyDelete- 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:
ReplyDeleteVanilla-Poached Rhubarb (from Martha Stewart's Dinner at Home)
INGREDIENTS
FOR RHUBARB
1 c dry white wine
1/3 c water
1/3 c sugar
1/2 vanilla bean, split lengthwise and seeds scraped
1/2 lb rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
FOR CREAM
1/2 c heavy cream
2 tbsp sugar
1/2 vanilla bean, split lengthwise and seeds scraped
4 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! :)
ReplyDeleteMy favorite Spring Recipe is:
Creamy Lemon Squares
Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
Heat 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.
DJL
djlibrarian3(at)gmail(dot)com
Baked Ziti
ReplyDelete2 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.
ReplyDeleteBest wishes and thanks for a chance to win this wonderful Easter Eggstravaganza Blog Hop Giveaway!
Chanticlear1(at)gmail(dot)com
Carrot Cake Bars:
ReplyDelete36 ServingsPrep: 35 min. Bake: 20 min. + cooling35 20 55 Ingredients
3 eggs
1-1/4 cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3-1/2 ounces) applesauce baby food
1 container (3-1/2 ounces) apricot baby food
1/2 cup chopped walnuts, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Directions
In 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! :D
ReplyDeleteArugula, Mozzarella, Tomato on Focaccia
Ingredients
3 vine-ripened tomatoes (large), cut into 1/4-inch slices
1 red onion, sliced thin
3 tbs red-wine vinegar
Freshly ground black pepper
3 cps packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 lb. fresh mozz. cheese, thinly sliced
1 Tbsp mayo or Vegenaise
Prep:
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:
ReplyDeletehttp://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/
Asparagus Salad with Sweet Pepper Confetti
ReplyDeleteIngredients
1/3 cup olive oil
2 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 pounds asparagus
1/2 red pepper, diced
1/2 yellow pepper, diced
Instructions
Add 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 Shrimp
ReplyDeleteSauteed with garlic Chablis and butter
1onion
2c. Asparagus tops
2tomatoes chopped
2c mushrooms
Add to shrimp sautee 2min cover and remove from heat. Serve over Angel hair pasta.
Fave spring recipe:
ReplyDeleteTofu Salad
Ingredients
1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts
Directions
In 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.
ReplyDeleteCarol L
Lucky4750@aol.com
My favorite recipe is German Pancakes!
ReplyDeletemilk, 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 Salad
ReplyDeleteShredded mixed greens
Diced Chicken
mandarin orange slices and/or pineapple chunks
cashew pieces or sliced almonds
sliced water chestnuts
Sugar peas
cucumber
top with chow mien noodles
I like the Kraft oriental sesame dressing.
librarypat AT comcast DOT net
My favorite Spring Recipe, (and even for the Summer) happens to be:
ReplyDeleteAsian Steak & Mango Salad
Things You'll Need:
3/4 pound sirloin steak (1
inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 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 oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, FIRM cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds
Directions
Heat 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