Recipe Share

[Deerie me]

Chez will these be putting in an appearance at Crufts? I do hope so.

[CrazyHoundLady]

Yes, they will, health willing I'll be making them tomorrow! I also have a recipe for Cornish Pasties on the backburner ready to share once I've sampled them to make sure I've got a good recipe.

Perhaps next year I should have a stall; Chez's Baked Goods - Pasties, Buns and Brownies

I do make a mean chicken pot pie, too, though.

[Deerie me]

I've seriously been wondering how much a stand would cost.

[LittleK]

I'll have to post the recipe for my mom's lava chocolate cake soon. It's a homemade recipe and Christmas tradition! It is basically a brownie cake with ooey gooey fudge/chocolate sauce inside.

Man I'm hungry....

[CrazyHoundLady]

Does anyone have any ideas for summery, springy food?

I'm thinking of a basil, mozzarella and cherry tomato tart, and maybe some other summery yummies, now the weather is getting lovely. Any ideas?

[RubyJeansMom]

Chez, I'm not sure this is exactly what you're looking for, but it sure sounds good.

Tomato and Mozzarella Tarts
Ingredients
•All-purpose flour, for dusting
•1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
•1 1/2 tablespoons freshly grated Parmesan
•1 large plum tomato, thinly sliced
•8 to 9 leaves fresh basil leaves
•3 ounces (about 8 or 9 slices) fresh mozzarella, very thinly sliced
•Salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Sprinkle each with about 1/2 teaspoon Parmesan. Bake rounds for 5 minutes. Remove from oven.

Top each tart with a slice of tomato, basil leaf and mozzarella slice. Bake for 10 minutes or until puffed and golden. Season with salt and pepper, to taste, and serve.

[CrazyHoundLady]

That sounds nearly exactly what I was after! Except I plan on using either sundried or cherry tomatoes, and want a large tart rather than little ones, but that is PERFECT!! Thank you RJM

I'm going to polish up a recipe I had an idea for ages ago soon, I'll post it here when I've done it. It involves petit pois, pasta and lots of summery flavours

[lynners]

I looooove sundried tomatoes! My favourite pizza involves sundried tomatoes, spinach, and feta cheese. Perhaps a little bit of grilled chicken.

[Sadie G]

If anyone has any REALLY really good crock pot recipes I would be interested. We made a pork roast on Monday that was fantastic and we're going to make BBQ out of what is left. I love 2 meals out of one!! If you have any good ones please pass them my way!!

[snifferspommom]

Oh I have one for you, Sadie G! Sweet and Sour Beef Stew:
3 lbs beef stew meat cut into cubes
5 carrots, sliced on diagonal
2 onions thinly sliced and separated into rings
1 pepper cut into 1-inch pieces
1 15 oz can of tomato sauce
1/2 cu water
1 tbs beef bouillon
1 tbs parsley
1 tbs Worcestershire sauce
1 tsp salt
1/4 cu brown sugar
1/4 cu cider vinegar

2 tbs cornstarch
1/4 water

Brown beef, add remaining ingredients except for the last two, stir to blend. Cook in crockpot for however long (7-9 hrs on low, 4-5 on high) until veggies and meat are tender. Increase setting to the highest level and in a small bowl, combine the last 2 ingredients and stir into stew mixture until thickened. Serve with rice or whatever else to sop up the delicious sauce!!

This is a winter weekend favorite, enjoy!!

[LittleK]

Sadie G my dad makes a killer chicken cacciatore. I'm afraid I can't find the recipe right now (since I'm in bed ) but I'll get it to you ASAP! It's got a bit of a kick to it and it's great with chicken and spaghetti. It's bound to be something everyone likes

[CrazyHoundLady]

Here's a super healthy, better-than-from-the-jar pasta recipe

Chez's Special Tomato Sauce - Serves 1, but number juggle

Ingredients:
Romano on the Vine Tomatoes (I used 5 for one decent sized serving for myself, so juggle the numbers)
1/2 red pepper
1 Spring Onion
1 Clove of garlic
Tomato Puree
Dried basil
Salt & Pepper
Worchester Sauce
A splash of Balsamic Vinegar
Water
Olive Oil

Recipe:

First, chop the tomatoes in quarters, dice the garlic and spring onion, and chop the red pepper into small cubes. Heat a swirl of olive oil on a medium setting on the stove.
Add all the ingredients once the oil is warm, and stir slowly till the tomatoes have softened and lost their skins. Next, add a dash of Worchester Sauce and Balsamic Vinegar. Continue to stir.
Add a good grind of salt and pepper to taste, then add the tomato puree - about a good teaspoon. Cook out the tomato pure and add a pinch of dried basil.
Continue to stir till the peppers have softened, then add water to the mixture to give it a less thick consistancy. Once the water is incorperated, wait for the sauce to bubble a little, then place in a blender and blend until any remaining tomato bits are smooth. You can alternatively do a lazy blend to keep the pepper chunks whole - it's up to you.

This sauce should taste extremely tomatoey, and you have the bonus of knowing exactly what is in your sauce! Serve mixed with Pasta, and with grated parmezan on top

[snifferspommom]

At the request of a few, here are a couple delish Sangria Recipes for those hot summer days and nights!!

Easy White Sangria
1 bottle Pinot Grigio, Carlo Rossi Rrine or Chablis, chilled
1 cup Brandy
2 oranges, 1 lemon, 1 lime, sliced
1/4 cup fine sugar

Pour wine and brandy over fruit and sugar in large pitcher. Stir, chill, enjoy!
Can experiment by adding other fruits, orange juice, and sparkling water or ginger ale! The possibilities are endless!

Sparkling Sangria
3oz each of Triple Sec and Brandy
2oz each of Rum and Vodka
1 bottle of sparkling wine (Barefoot Bubbly)
chopped-up, sliced fruit of your choosing

Mix all except wine and let sit for a while to soak up the flavors. Add the sparkling wine just before serving and enjoy!

[RubyJeansMom]

Thanks Alina...They sound yummy!

Here's my "go to" Sangria recipe.

Classic Spanish Sangria
1 lemon
1 lime
1 orange
1/2 cup Rum or Brandy
1/2 cup sugar
1 750 ml bottle dry red wine
1 cup orange juice

Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher.
Pour in the rum and sugar. Chill for two hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice.

[Kristen&Bailey]

So there is one restaurant in particular where I absolutely love their sangria. We went there tonight and sat in the bar area for their happy hour appetizer specials. We happened to ask the waiter what type of wine they used in their sangria and then the bartender came over and ended up writing down their whole recipe for us. Alina has asked on facebook to share the recipe so I figured I would add it here with the other sangria recipes.

This is the recipe that she gave us. Granted, she said it would make like 2 and a half gallons so you will probably want to cut it down proportionately.


6 bottles Merlot
2 1/2 cups Brandy
2 1/2 cups Triple Sec
2 1/2 cups Pinapple Juice
2 1/2 cups Orange Juice
2 1/2 cups Mango Puree or Juice
10 cups Sour Mix

Its probably some of the best sangria I have had and I can't wait to make a batch of my own.