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Leek and Potato Tart

from citronlimette.com

Leek and Potato Tart
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Leek and Potato Tart
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 10 inch tart pan with a removable bottom with the pie crust. Trim off the excess. Using a form, prick the bottom of the crust all over. Line the crust with foil and add weights or dried beans to keep the crust from puffing up. Bake for 15 minutes or until lightly browned. Remove from the oven.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper and potato; saute 4 minutes. Spreak the leek mixture into the baked crust.
  4. Place the milk, eggs, cheeses and mustard in a blender or food processor and process until smooth. Pour mixture over the leek mixture. Bake at 375 degrees for 40 minutes. Let stand for 10 minutes before serving.
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pumpkin

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
Prep:
  1. Preheat oven to 375°F.
  2. Lightly grease two cookie sheets with vegetable shortening or butter.
Pumpkin Puree (for dough):
  1. To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.
  2. Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.
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Rhubarb

Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
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Zucchini

Greek Baked Squash Omlette

Greek Baked Squash Omlette
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Greek Baked Squash Omlette
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350. Heat 1 Tbsp. oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. Season to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
  2. Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
  3. Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving
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Fried-Green-Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes
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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.
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Eggplant

Eggplant Parmesan

Eggplant Parmesan
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Eggplant Parmesan
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Ingredients
Servings:
Instructions
  1. Salt eggplant slices and place them in a colander in sink or over a plate for about 30 minutes. This will cause the eggplant to release some of its bitter juices. After 30 minutes, rinse off any extra salt on the eggplant slices under cold tap water and blot dry with a paper towel.
  2. Preheat oven to 350 degrees. Heat approximately 1/4 inch of oil in a pan. Combine the flour and breadcrumbs in one bowl. Beat the eggs in another bowl. Next, coat each eggplant slice with the beaten eggs and mix in the flour/breadcrumb mixture. Place each slice carefully into the oil and fry until lightly browned, about 10 seconds on each side. Remove using tongs and drain on paper towels.
  3. In a baking dish, lay down 4 large eggplant slices. Add 1/4 C of tomato sauce on top of each slice. Sprinkle 1/4 C of mozzarella cheese and 1/8 C of parmesan cheese on top of each slice and top with another eggplant slice. Repeat these steps until you have 4 individual stacks of eggplant. Each stack should be topped with the remaining tomato sauce and mozzarella and Parmesan cheeses.
  4. Bake in oven until the mozzarella cheese has melted, approximately 20 - 30 minutes. Garnish with chopped parsley and serve.
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Cabbage

Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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peppers-

Brunch Stuffed Peppers

Brunch Stuffed Peppers
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Brunch Stuffed Peppers
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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

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