Wednesday, February 11 will mark the very first recipe exchange for our group of friends. The theme will be ROMANTIC DINNER FOR TWO/YOU (depending on the circumstance).
With Valentine's Day coming up and the condition of the economy, a homemade meal will hit the romantic spot without hopefully hitting our pocket books too hard. Think of a dinner menu you would like to have prepared for you. Then pick one item to bring to the recipe exchange.
IMPORTANT RULES TO FOLLOW:
This event really is open to everyone. If you can't think of a dish that would fit the theme, then bring something you really like making or just bring yourself. Please either bring a copy of the recipe or post a comment with the recipe in it. It will then be added to the next blog entry. Use the evite link to correspond any of your questions or comments.
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WINDY PRICE
ReplyDeletePISTACHIO TORTE
1 1/2 c. flour
1 1/2 sticks butter
1/3 c. chopped nuts
Combine and place in rectangular pan and bake at 350 degrees until golden brown (about 1 hour). Bake at 300 degrees if using a glass pan. Cool completely. 2/3 c. powdered sugar 1 (12 oz.) container Cool Whip 4 sm. pkg. pistachio pudding (instant) 5 c. milk
Mix cream cheese and powdered sugar and then whip 1/2 container of Cool Whip into mixture. Spread on cooled crust. Mix pistachio pudding and milk and beat until thick, about 2 minutes. Spread onto cheese mixture. Spread remaining Cool Whip onto pistachio layer. Sprinkle with ground nuts. Refrigerate. Torte will layer itself in colors. Can be cut in good sized squares. The pudding has to be instant but any flavor can be used.
I was going to do Cheesecake Tarts, since Jake loves cheesecake, but I don't want lots of desserts. However, here's the recipe (I might still make them):
ReplyDeleteCHEESECAKE CUPS
1 cup sugar
1 tbl. vanilla
3 eggs
3 pkgs. cream cheese (softened)
box of nilla wafers
Can of cherries
Mix first four ingredients together @ med. speed. Lay nilla wafer top side up. Fill cup 1/2 to 3/4 way to top. Bake @ 325 for 20 to 24 minutes. Let cool and then top with cherries.
So, I'll make bruchetta. We love Italian food!
BRUCHETTA
1 loaf of french bread(I use a baguette because it is easier when serving a large group of people)
1 large tomato
Feta Cheese(I've used some flavored with Basil and Sun dried tomatoes)
Olive Oil
Basil
Slice bread into thin slices. Toast in the oven on 400 until warm and crispy. While it is toasting chop tomato into small pieces, try to get rid of as much liquid as you can. Mix in a small bowl, tomatoes and feta cheese crumbles. (Use as much cheese as you would like). Remove bread from oven and top each piece with a spoonful of tomato mixture. Drizzle each piece with olive oil and garnish with basil. Bake at 400 until warm.
---It is just as good without the cheese or with mozerella cheese! Enjoy!
Spaghetti with Zesty Bolognese
ReplyDeleteWhat You Need
1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. PHILADELPHIA Cream Cheese
12 oz. spaghetti, uncooked
1/4 cup KRAFT Grated Parmesan Cheese
Make It
COOK onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in cream cheese until well blended.
MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese.
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ReplyDeleteSorry it's another dessert!
ReplyDeleteChocolate-Hazelnut Ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup Nutella
Veggie oil for frying
Granulated sugar
Powdered sugar for dusting
Mint leaves for a garnish (optional)
Brush the edges of wrapper with egg. Spoon 1 tbls Nutella into center of the wrapper. Fold diagonally in half over the filling and press the edges to seal. Repeat with remaining wrappers.
Preheat oven to 200 degrees. Heat about 2 inches worth of oil in pan for frying over medium heat.
Add ravioli to hot oil and cook until golden brown, about 45 seconds per side. Transfer to a plate lined with paper towel to drain. You can keep the cooked ones in the oven to keep warm.
Dust with powdered sugar.
(Can be prepared 1 day ahead. Cool completely, then cover and refrigerate. Before serving, place on a baking sheet and rewarm at 375 just until they are heated through, about 7 min.)
Roast Beef Roll-Ups
ReplyDelete1 container (8 oz) cream cheese spread
3-4 teaspoons prepared horseradish
6 plum tomatoes, thinly sliced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
8 (6-7 inch) flour tortillas
½ lb thinly sliced deli roast beef (8 slices)
Combine cream cheese and horseradish; mix well. Thinly slice tomatoes, cucumber, and onion. For each roll, spread tortilla evenly with 2 tablespoons cream cheese mixture. Top with 5 tomato slices, 5 cucumber slices, 3 red onion slices, and 1 roast beef slice. Roll up tightly. Repeat with remaining tortillas and filling. Wrap filled tortillas individually in plastic wrap. Refrigerate, seam side down for 30 minutes. To serve, cut each roll crosswise into thirds.
Yield: 24 appetizers
(Variation: Turkey Roll-Up: Omit horseradish. Substitute chive and onion cream cheese spread for the cream cheese and thinly sliced deli peppered turkey bread for the roast beef slices. Prepare as recipe directs.)
Shrimp Scampi
ReplyDelete(this is a recipe that we've never really used measurements and just thrown together. So, keep in mind that the measurements are according to liking. I've actually never made it because Jake always makes it for us on Valentine's so this is per Jake.)
~36 count easy peel shrimp (in frozen seafood section)
~parmesan
~parsley
~multiple cubes of Butter NOT margarine(terribly healthy, I know, but we've put in about 2-3 cubes by the end of cooking it)
~Favorite pasta (use the whole box/package)
Peel shrimp. Combine parsley and parmesan in a bowl. Melt one stick of butter in a deep fry pan on medium (you don't want the butter too hot or you'll scorch your shrimp, but hot enough to sizzle when it cooks). Roll shrimp in parsley/parmesan mixture and cook in a single layer in pan until orange in color on both sides. Move to a plate and cook the rest of the shrimp the same way. Add more butter as it get's lower in the pan. After cooking all the shrimp, add one more stick of butter to the pan, the rest of the parmesan parsley mixture, and all your cooked shrimp to the pan. Cook until everything is warm and melted. Drizzle shrimp with sauce over your favorite noodles (we prefer linguine or fettuccine).
Tonight I'm not bringing the scampi because of cost reasons but I am bringing...
Brazilian Lemonade
~1 large lime, with smooth skin (the smoother the skin, the juicier the lime)
~1/2 c. sugar
~2 to 3 tblsp. sweetened condensed milk
~3 c. water
~ice
Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into eight pieces. Place lime pieces in a blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) five times on high speed. Strain the lemonade to remove lime rinds. Pour lemonade over ice. Raspberries, strawberries, pineapples, or coconut also can be added to the lime mixture before blending.