Archives

Curried Cauliflower Pakoras (Fritters)

Curried Cauliflower Pakoras (Fritters)
Print Recipe
Curried Cauliflower Pakoras (Fritters)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 275°F. Place the cauliflower on a cutting board and cut into slices no more than 1/2 inch thick. You will end up with cross sections of florets. Set aside.
  2. In a large bowl, combine the flour, curry powder, salt, baking powder, oil and enough water to make a smooth batter. Mix well.
  3. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat. It's hot enough when a small piece of bread dropped in the oil turns golden brown in about 1 minute. Place the cauliflower slices in the batter to coat, letting any excess drip off, then place them in the hot oil. Do not crowd. Cook until golden brown on both sides, turning once, about 2 minutes per side. Transfer to paper towels to drain, then place in a baking pan and keep warm in the oven until all slices are fried. Serve hot.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Spicy Salsa

Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Fried Green Tomatoes

Fried Green Tomatoes
Print Recipe
Fried Green Tomatoes
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
  2. Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
  3. Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
  4. Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil. Serve with salsa.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Brunch Stuffed Peppers

Brunch Stuffed Peppers
Print Recipe
Brunch Stuffed Peppers
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Remove the top 1/2-inch of each pepper. Discard the tops and seeds.
  3. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
  4. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
  5. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Recipe Notes

Recipe Courtesy of Paula Deen

⇐ Back to Recipes

Share this Recipe
Powered byWP Ultimate Recipe

Stuffed Cherry Peppers

Stuffed Cherry Peppers
Print Recipe
Stuffed Cherry Peppers
Print Recipe
Ingredients
Servings:
Instructions
For Peppers:
  1. Hollow out the cherry peppers using a melon baller.
  2. Layer provolone and prosciutto and roll.
  3. Slice cheese and prosciutto rolls into 1 – 1 ½ inch thick slices.
  4. Stuff rolls into cherry peppers. Place in a single layer in a serving dish. Sprinkle chopped garlic over peppers.
For Dressing:
  1. Equal parts olive oil, wine vinegar and water.
  2. Add oregano, salt and pepper to taste.
  3. Whisk until well mixed and pour over peppers.
  4. Place in refrigerator for at least 2 hours to allow flavors to blend. Serve chilled.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Beet Crostini

Roasted Beet Crostini
Print Recipe
Roasted Beet Crostini
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°F.
  3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.
  5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Swiss Chard Roll Ups

Swiss Chard Roll Ups
Print Recipe
Swiss Chard Roll Ups
Print Recipe
Ingredients
Servings:
Instructions
  1. Place 4 leaves (still fairly wet from being rinsed) on a microwave-safe plate and microwave on HIGH for about 25 seconds.
  2. Lay the leaves face-down on a nonstick jellyroll sheet (or similar) with stems lined up from north to south. Lay 1/4 ounce of cheese in the center, in a 2-inch long rectangle, from north to south. Spread 1 teaspoon of the tomato paste over the cheese, then top with 2 quarters (if using small tomatoes) and sprinkle about 1/16 teaspoon of the Mrs. Dash over the tomato filling.
  3. Fold north and south ends of leaf over the filling, then fold in the sides to create a burrito-like wrap. Place on jellyroll pan, stem side up. Repeat with remaining leaves and filling. Preheat oven to broil.
  4. Broil, with pan about 6 inches from the flame, for 2 minutes. Flip wraps over, and broil other side 2 minutes more. Sprinkle salt over the top, if desired.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Caramelized Onion Tarts with Apples

Caramelized Onion Tarts with Apples
Print Recipe
Caramelized Onion Tarts with Apples
Print Recipe
Ingredients
Servings:
Instructions
  1. With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.
  2. Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine if desired. Fold foil around onions and seal tightly.
  3. Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe