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3 tablespoons olive oil
8 ounces (1¼ cups) onion, halved and very thinly sliced
3 garlic cloves, pressed
1¼ cups rice
2 cups homemade low-fat chicken stock (recipe is in KIILLER PANCAKE) or use 2 cups canned chicken broth
¾ cup tomato juice
¼ cup dry sherry
¾ teaspoon paprika
½ teaspoon salt
1 quart water
1 tablespoon Old bay Seasoning
24 medium or large raw “Easy-Peel” shrimp (8 to 10 ounces of frozen raw shrimp)
1 cup canned pineapple chunks, thoroughly drained and patted dry on paper towels
1 cup frozen baby peas
In nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook until they are translucent. Add garlic, stir, and lower heat. Cook very briefly, only until garlic is also translucent. Do not brown the onions or the garlic.
In another wide skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add rice and reaute until golden brown. Add cooked onions and garlic, stock, tomato juice, sherry, paprika, and salt. Cover the pan and cook 20 to 30 minutes, or until juices are absorbed.
While the rice is cooking, bring the quart of water to a boil. Add the Old bay seasoning and the shrimp. Cook just until the shrimp has turned pink. Drain immediately and discard seasoned water. Do not overcook the shrimp. Peel, de-vein, and set the shrimp aside until the rice is cooked. Remove the cover from the rice and add the shrimp, pineapple, and peas. Raise the heat to medium and cook, stirring until the peas are just cooked and the mixture is heated through. Serve immediately. Serves 4.
From The Main Corpse
Banana Pecan Muffins
Preheat oven to 350. Line 2 12-cup muffin tins with paper liners. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In another large bowl, mix together the banana, canola oil, and eggs. Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last. Stir in the nuts.
Measure out batter evenly into lined muffin cups, filling cups 7/8 full. Bake 25 minutes, until muffins are puffed and golden brown.
Check with toothpick for doneness. Serve warm, or cool muffins on racks. Freeze for longer storage. Makes 2 dozen. Note: muffins are about 15% fat; to make them even lower in fat, omit the pecans.
Stir Fry Chicken with Asparagus
In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy sauce, onion, and garlic. Marinate the chicken pieces in this mixture for 30 minutes to no more than an hour.
In a large frying pan or wok, heat the oil over moderately high heat. Stir-fry the marinated chicken for several minutes, until t is just done. Do not overcook the chicken. Remove from the pan and set aside.
Reheat the pan over high heat and add the water. Quickly stir up the browned bits from the bottom of the pan, then add the asparagus, water chestnuts, and black bean sauce. Cover the pan and cook over medium-high heat until the mixture is heated through. Season to taste with pepper. Serve immediately over hot rice. Serves 4.
Cinnamon Griddle Scones
Preheat the griddle over medium-high heat. Stir together flour, cream of tartar, salt, sugar, baking soda, cinnamon, and buttermilk solids. Add water and stir until well combined. Turn the batter out on a well-floured surface, knead a few turns, and pat into a circle about 6 ½ inches in diameter. With a sharp knife, cut the dough into 8 wedges. Melt the shortening on the griddle. When the shortening is hot, lower the heat to medium and place the scones on the griddle. Cook until the first side is golden brown, then turn and cook the other side. Test for doneness by splitting one scone. It should not be doughy but should look like a biscuit. Remove the scones from the griddle and serve with butter and apple butter. Serves 8 small scones.
Rainy Season Chicken Soup
Using a small pan, bring a cup of water to boiling and drop in the porcini mushrooms. Cook uncovered over medium-high heat for 10 minutes, then drain the mushrooms, pat them dry, and slice thinly. Set aside. In a large sauté pan, melt the butter over low heat. Put in the leeks, carrot, onion, celery, and chicken, stir gently, and voer to cook over low heat for 5 minutes. Take off the cover, stir the vegetables, turn the chicken, and check for doneness. (The chicken should be about half done.) Cover and cook another 5 minutes, or until chicken is just done – not overdone. Remove the chicken from the pan and set aside to cool. Sprinkle the flour over the melted butter, vegetables, and pan juices, and stir to cook over low heat for 2 minutes. Slowly add the white wine and 2 cups of the chicken broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly, and allow to cook gently while you slice the chicken into thin, bite-size pieces.
In a large frying pan, bring the remaining 2 cups of stock to boiling and add fideo. Cook 4 minute, or until almost done. Do not drain. Slowly add the noodle mixture to the hot vegetables and sour cream mixture. Add the chicken and the mushrooms and bring back to boiling. Serve immediately. Serves 4
Thank you so much for all the work you have done copying all these great recipes!!! I have all but 2 of her books and plan to copy all of her recipes this made my work easier!!!
I have tried top get to this site but I only get the publishing site. Can't seem to find the recipes. Any ideas how to get top it once im on the site?
Thank you, Avid reader and Chef
UrLadyChefCan't seem to find the recipes
Susan-Serving as a Taste Of Home Field Editor since 2009
Here is a link to previews of her books at Google Books. You can browse through the books and copy down recipes. I doesn't allow you to copy and paste, so you will have to type out the recipes:
Diane Mott Davidson book previews on Google Books:
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
This is one of my favorite recipes from her books. Everyone raves about it - delicious!!
Goldy Bear's Lethal LayersAnother recipe from Diane Mott Davidson's Goldy Bear character. Like pecan pie, only easier to pick up. Yum!!1/2 cup unsalted butter1/2 cup dark brown sugar1 cup all-purpose flour1 cup pecan halves, (1 to 2)2 eggs1 cup firmly packed dark brown sugar1 tsp vanilla extract1/2 tsp salt1 tsp baking powderadditional flour (see below)1 cup chocolate chips1. Preheat oven to 375º.2. In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also be done with 2 knives or a pastry cutter).3. Pat as a crust into a buttered 9x13 pan.4. Bake for 10 minutes, then cool completely.5. Spread pecans over cooled crust.6. Beat eggs with brown sugar until thick.7. Add vanilla.8. Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour.9. Stir this into egg mixture.10. Pour this mixture over the pecans and crust.11. Sprinkle chips over the mixture.12. Bake at 375 for 20 minutes or until center is set.13. Let cool before cutting.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home for 15 years.
I want to try those Bars.
Master List of Diane Mott Davidson recipes in this thread.Recipe - Page of Thread Recipe is Listed On
Anniversary Burgers - Page 5Babsie's Tarts - Page 3Babsie's Tarts - Page 4Bacon-Wrapped Artichokes with Dijon Cream Sauce - Page 5Banana Pecan Muffins - Page 6Brownie Points - Page 3Camembert Pie Crust & Pie-Filling - Page 3Castle Scones - Page 1Castle Scones - Page 4Cereal Killer Cookies - Page 2Chesapeake Crab Cakes with Sauce Gribiche - Page 7Chile Con Queso Dip - Page 7Chile Rellenos Torta - Page 4Chocoholic Cookies - Page 5Chocolate Coma Cookies - Page 7
Chopping Spree Salad - Page 8Cinnamon Griddle Scones - Page 6Crustless Jarlsberg Quiche - Page 2Damson-In-Distress Plum Tart - Page 4
Shoppers' Chocolate Truffles - Page 8Snowboarders' Pork Tenderloin - Page 7Sonora Chicken Strudel - Page 2Sorry Cake - Page 3Sour Cream Cherry Coffee Cake - Page 3Sour Cream Cherry Coffee Cake - Page 4
Spice-of-Life Cookies - Page 8Stained-Glass Sweet Bread - Page 4Stir Fry Chicken with Asparagus - Page 6Sugar-Snap Pea and Strawberry Salad - Page 5
Super Spenders' Strawberry-Rhubarb Cobbler - Page 8Sweetheart Sandwiches - Page 2
Sweethearts' Swedish Meatballs in Burgundy Sauce - Page 8Timberline Tea Cakes - Page 1
Today-Only Avocado-Shrimp Boats - Page 8Tomato-Brie Pie - Page 5Trudy’s Mediterranean Chicken - Page 4The Whole Enchilada Pie - Page 5
Wild Girls' Grilled Mushroom Salad - Page 8Wild Man’s Wild Rice Salad - Page 7
AntilopeMaster List of Diane Mott Davidson recipes in this thread.
Really Helpful. Thanks for doing this Antilope.
I want to try those Bars.
Susan, I made these for a book club meeting a while back and since there were only a few remaining, I left them with the hostess. At the next meeting, she said that she had to have the recipe. Her husband absolutely loved them and wanted her to make more. They are that good.
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