Let's play a FOOD / RECIPE GAME

Ok I will post a word to start us off, find a dish that you make that has this in as an ingredient and if you want to.....describe it a bit or even post the recipe for us, its up to you!

Type a new word for the next person, it can be fruit, vegetables, meat, fish poultry etc.. whatever you can cook with! Have fun!!!!

APPLES




















1111

Best way I can describe Apple Strudel is deliciousssss. *grin* Connie

Apple Strudels

You can substitute another fruit for the apples, such as cherries, pears, or apricots.
8 servings
50 min 20 min prep
4 granny smith apples
1 ounce butter
2 tablespoons orange juice
1 tablespoon honey
3 tablespoons sugar
1/2 cup sultana raisins
2 sheets puff pastry
3 tablespoons ground almonds
1 egg, lightly beaten
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon

Preheat oven 425F degrees. Lightly grease two cookie sheets.
Peel, core, and thinly slice the apples.
In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
Make another strudel with the other sheet of pastry and the remaining apple filling.
Bake for 20-25 minutes or until the pastry is golden and crisp.


Pear- is this the way you play it?

This sounds good and yes it is how to play. I would do a recipe; but I don't make anything with pears.



PEARS

Ahhhh webill, I posted a tried and true recipe just recently for a Asian Salad made with pears, it was delicious and a keeper in my files, and soooo simple! One of the recipes from the Best of Southern Living Cookbook. Connie

Sounds like a breakfast by the name, but is a scrumptious dessert.
Jill

PEAR SUNDAY FRENCH TOAST
(From Carol Schumacher, TOH magazine, I revised to Peaches)

1/4 cup plus 3 tbsp packed brown sugar, divided
6 tbsp butter or margarine, divided
1-1/4 tsp ground cinnamon, divided
3 medium ripe pears, peeled and sliced
3 eggs, slightly beaten
3/4 cup milk
1 tsp vanilla extract
1/4 tsp ground nutmeg
6 thick slices French bread (1" thick), I use croissants cut in 1/2 lengthwise
Ice cream

In a skillet, combine 1/4 cup brown sugar, 2 tbsp butter and 1/4 tsp cinnamon; cook and stir until sugar is dissolved. Add pears; cook until tender. In a bowl, combine the eggs, milk, vanilla extract, and nutmeg, remaining cinnamon and brown sugar. Dip bread in egg mixture to coat each side. Melt remaining butter in a skillet. Fry bread over medium heat for 2 minutes on each side or until golden brown. Top with ice cream and pear mixture. Yield: 6 servings.

Green beans?

Yummy, Yum, Yum, this is a keeper for me! Next time I might try adding some mandarin oranges as well, and some deli roasted chicken would be great! Butttt, it was delicious as it was!


Fresh Pear Salad With Asian Sesame Dressing

2 cups shredded red cabbage
2 cups shredded romaine lettuce
3 red pears, sliced
2 medium carrots, shredded (about 1 cup)
1 green onion, chopped
2 teaspoons sesame seeds, toasted (optional)(I opted to not use this time)

Asian Sesame Dressing
1/4 cup olive oil or vegetable oil
2 tablespoons rice vinegar (I used white vinegar)
1 tablespoon soy sauce
2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper(I used Korean crushed red pepper)

To make the dressing:.
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
(I doubled the dressing recipe because I was sharing the salad with two neighbor ladies.)
To make salad:.
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.


sweet potatoes

oops, skip me and go on to Jillie's, Connie

green beans for Jillie

Pears... a totally awesome fruit grown here in Canada. At this time of year, they are at their best, and so many varieties of them are available.

My pear recipe...

1 fresh, cold pear

Bite into the pear, and close your eyes and taste how sweet it is. Chew it, and feel the firm, yet yielding texture on your teeth. If there is a recipe that is better than this, I don't know it!

The next challenge...Red Sweet Peppers

LOL.. we all posted about the same time! I think this is a great thread that will go on for years and years! Those recipes sound so good! let mine go and we'll go with Lilbean

I love Baked Sweet Potatoes. Just wash them, prick with a knife or fork, spray with cooking spray, put on a greased baking sheet and bake until they are soft, at 400 degrees for about 30 - 45 minutes depending on the size of the potatoe. They can be eaten hot with butter, brown sugar, cinnamon or just plain. OR, they can be eaten cold, either way they are my favorites

♥Nia-UT.

Okra

lol, we'll get back to green beans another time.
:^)

LADONNA'S FRIED OKRA
Sliced fresh okra.
1 egg, beaten
1 c. milk
1 c. flour
1 c. yellow corn meal
Canola oil for frying

Put oil in the bottom of your pan. I like to use an iron skillet, but you can just use your favorite pan. An electric skillet works really well. Set your electric skillet at 375 for frying. Also a fry daddy works well with this.

Get your grease good and hot. That is the trick to getting these good and crispy. Do not over crowd and don't put in grease that isn't really hot.

Mix your egg and milk together. Mix well. Mix your flour and cornmeal together. Then put sliced okra in the egg/milk wash. After that coat well in the flour mixture. Then put into hot grease. I usually salt and pepper them. Let it brown good, then turn. Let the second side brown well. Cook to a good golden brown. Then put out on a plate that has a paper towel on it to help absorb grease.


GREEN BEANS!

Green Bean/ Red Potato Salad

11/2 lb. small red potatoes
1 (9-oz.) package frozen whole green beans ( the very skinny ones if you can find them)
2T cidar vinegar
1T sugar
3/4 c mayo
2T chopped onion
1/2t dried or 11/2t finely chopped fresh dillweed


Cook..potatoes in boiling salted water 10 min.or till tender. Remove from water with slotted spoon save water to cook beans. cool potatoes to touch and cut into bite size cubes.

Cook..green beans in potato water just until it returns to the boil. Drain and run under cold water to stop cooking.

Combine..potatoes and green beans in large bowl. Combine vinegar, sugar, mayo, onion and dillweed, whisk until smooth. Pour over potato/ bean mix well (hands work well)
Cover and chill at least 4 hours.
Serves 4


PS leave the skins on the potatoes




BUTTERNUT SQUASH

Butternut Squash Fries

1 medium butternut squash
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro


Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.


Sprinkle with lime juice and cilantro.


*These are delicious! Sometimes I like to dip them in a sweet mustard or ketchup.





DARK CHOCOLATE

This is on my "To Try ASAP" List! Thanks to candykisses_Oklahoma for Posting!

Subject: DARK CHOCOLATE ALMOND FUDGE
Posted by: candykisses_Oklahoma Replies: 0 Posted on: 7/18/2007 9:33:54 AM
#T852844
DARK CHOCOLATE ALMOND FUDGE

Source: LaDonna
Effort: average
Comments: This is a very rich fudge. The almonds I just chopped up in my mini chopper.

INGREDIENTS:
1 (12 0z.) package Hershey’s Special Dark mildly sweet chocolate chips
1 (8 oz.) Hershey Special Dark chocolate bar
13 oz. evaporated milk
7 oz. marshmallow creme
4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 cup chopped whole natural almonds

INSTRUCTIONS:
Combine chocolate chips & Hershey bar in large mixing bowl. Set aside.
Combine evaporated milk, marshmallow cream, sugar, & butter in 4 qt. saucepan.
Cook over med. heat, stirring constantly, until mixture comes to full rolling boil; boil & stir 8 min.
Remove from heat.
Add to chocolate in mixing bowl, beating until completely melted.
Blend in vanilla & almonds.
Pour mixture in buttered cake pan (13x9”).
Let sit.

Next....Peppermint.
~Beth~