Ingredients
Directions
Mix the lime juice, olive oil, cumin, red pepper flakes, and salt in bowl. Add the remaining ingredients and toss.
Tag: recipe blog
This is a really tasty cheese spread. It is the a great appetizer and is so easy to make. It has become one of my favorite recipes for entertaining ladies.
Ingredients
- 8 ounces cream cheese, room temperature
- 2 ounces (1/2 cup) crumbled blue cheese, room temperature
- 1 to 3 tbsp toasted walnuts, coarsely chopped
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- Sourdough or French bread, thinly sliced
Directions
Mix together the cream cheese, blue cheese, walnuts, chives and parsley. Do not over-mix. Serve with sliced bread.
Ingredients
- 3/4 cup whole wheat flour
- 2 tbsp wheat germ
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tbsp honey
- 1 egg, lightly beaten
- 1 tbsp oil
Directions
- Mix dry ingredients.
- Add milk, honey and oil, stirring just until moistened.
- Cook on preheated griddle.
Ingredients
- 1 large bag shredded cabbage with carrots
- 2 pkg ramen noodles (do not cook), beef flavored, crushed into small pieces
- 2 small cans Mandarin oranges
- 1/2 cup sliced almonds
- 2 bunches green onions, sliced
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- 2 packages beef seasoning from noodles
- 1/4 cup sugar
Directions
- Mix together the cabbage, noodles, oranges, almonds, and onions in a large bowl.
- Mix the oil, vinegar, sugar and seasoning together.
- Pour dressing over dry ingredients in bowl.
Let set at least one hour before serving
Ingredients
- 2- 14.5 oz cans of Italian tomatoes
- 1- 6 oz can tomato paste
- 4 tbsp chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 6 tbsp olive oil
- 1/3 cup finely diced onion
- 1/2 cup red or white wine
Directions
- In a food processor or blender, place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper. Blend until smooth.
- In a large skillet saute the chopped onion over a medium heat in the olive oil for 2 minutes.
- Add the blended tomato sauce and the wine.
- Simmer for 30 minutes, stirring occasionally.
Serve over your favorite pasta.
Ingredients
- 2 cups loosely packed cilantro leaves
- 2 tbsp fresh lemon juice
- 1 tbsp minced, peeled, fresh ginger
- 1 green onion, chopped
- 1 jalapeno chili pepper, chopped
- 3 tbsp olive oil
- 1 tsp Asian sesame oil
- 1 tsp soy sauce
- salt, to taste
- 2 – 8 oz halibut fillets, cooked
Directions
Place all ingredients except halibut in food processor and puree. Serve over cooked halibut.
This is a really easy and tasty salad recipe. It is always a hit at potlucks. It will become one of your favorite recipes.
INGREDIENTS
- 1 tbsp butter
- 3/4 cup almonds, blanched and slivered
- 1 lb spinach, rinsed and torn into bite size pieces
- 1 cup Craisins
- 2 tbsp toasted sesame seeds
- 1 tbsp poppy seeds
- 1/2 cup sugar
- 2 tsp minced onion
- 1/4 tsp paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup olive oil
Instructions
- In a medium saucepan, melt butter over medium heat.
- Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
- In a large bowl, combine the spinach with the toasted almonds and Craisins.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and olive oil.
- Toss with spinach just before serving.
I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.
Ingredients
- 2 lbs red beets, peeled and diced
- olive oil
- salt
- 1/2 small red onion, thinly sliced
- 1 large navel orange, quartered and sliced crosswise
- 1/2 cup flat leaf parsley, coarsely chopped
- 4 ounces feta cheese
- 1/2 cup pecans, toasted
- 4 handfuls salad spinach or other greens
Dressing
- 4 – 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 1 small clove garlic
- pinch pepper
Instructions
- Toss beets in olive oil to coat lightly.
- Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
- Remove from oven and cool.
- In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
- Mix dressing ingredients and pour over salad and toss.
Serve on a bed or spinach or other greens.
Ingredients
- 1 lb sweet Italian sausage, cut into bite size pieces and casing removed. (Turkey sausage works well too.)
- 3/4 lb. lean ground beef
- 1/2 cup onion, chopped
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1/2 cup water
- 2 tbsp white sugar
- 1 1/2 tsp dried basil
- 1/2 tsp fennel seeds
- 1 tsp Italian seasonings
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 4 tbsp chopped fresh parsley
- 12 lasagna noodles, cooked
- 16 ounces ricotta cheese
- 1 egg, beaten
- 3/4 lb mozzarella cheese, sliced (fresh is best)
- 3/4 cup grated parmesan cheese
Directions
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned.
- Stir in crushed tomatoes,tomato paste, tomato sauce, and water.
- Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, 2 tbsp parsley.
- Simmer covered for about 1 1/2 hours, stirring occasionally.
- In a mixing bowl, combine ricotta cheese, egg, remaining parsley and a dash of salt.
- Spread 1 1/2 cups meat sauce in bottom of 9×13 inch pan.
- Arrange 1/2 of noodles lengthwise over meat sauce.
- Spread with 1/2 of ricotta cheese mixture.
- Top with 1/3 of mozzarella slices.
- Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.
- Repeat layers and top with remaining mozzarella and Parmesan.
- Cover with foil that has been sprayed with cooking spray.
- Bake @ 375 degrees for 25 minutes, remove foil and bake for 25 minutes more.
- Cool for 10 minutes.