Kathy Elms
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#1268
"STATELY" FOODS WEEKEND IS NOW CLOSED!!!!! Rhonda <rhondagray5666@...> 02/26/17#21230 Hi all. Posting for the "STATELY" FOODS weekend is now closed. Thanks for posting the wonderful recipes for this past weekend. I have seen some WONDERFUL recipes this weekend that I want to try to make that I haven't made before. I will be announcing the new theme for this coming weekend in the next 24 hours so be on the lookout. If you miss the announcement, you can find it on the group homepage. This is a reminder to ALL group members that there is a posting requirement in this group. ALL group members MUST post at least ONE (1) weekend out of every FOUR (4) weekends or they will be removed. I WILL NOT be reminding everyone to post. We are all adults and should know that we have to post. Rhondain Missouri | ||||||||||||||||||
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RECIPE THEME FOR THE WEEKEND OF MARCH 3 THROUGH MARCH 5, 2017 Rhonda <rhondagray5666@...> 02/26/17#21231 Hey everyone...here is the newest theme for the group!!!!! The recipe theme for the weekend of March 3- February 26,March 5 2017is: CONDIMENTS, SAUCES, GRAVIES!!!!! This newest "theme" will be all recipes that are a CONDIMENT, SAUCE, GRAVY, RUB, DIP OR MARINADE!!! They can be a TNT recipe that you love feeding your family or one that your mom or grandma made for you that you love. Please be creative with what you post!!! Please send in all your yummy recipes between now and Sunday, March 5, 2017, and I will start approving them sometime Friday, March 3, 2017.Take care and happy cooking! Remember that there is a posting requirement in this group. All group members will need to post at least one (1) recipe to the group every four (4) weekends to remain a group member. Rhonda Group Owner | ||||||||||||||||||
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Sausage Gravy Rhonda <rhondagray5666@...> 03/03/17#21232
Recipe By:Denyse "Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits!" Ingredients
Directions
Source: AllRecipes ~@~@~@~@~ Rhonda in MO | ||||||||||||||||||
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Creole Honey Mustard Dip Rhonda <rhondagray5666@...> 03/03/17#21233 Creole Honey Mustard DipThis isn't your ordinary honey mustard dip. It's honey mustard with a kick. Creole seasoning (a combination of paprika, garlic powder, dried oregano, salt, dried thyme, dried basil, black pepper, and cayenne pepper)adds a bit of heat and herbaceous smokiness to this sweet-tangy dip. Creole seasoning can be found in the spice aisle of most grocery stores and online. Try serving this dip withHomemade Soft Pretzels.
Ingredients
PreparationWhisk together Dijon mustard, mayonnaise, honey, and Creole seasoning until smooth. Chill until ready to serve. Source: MyRecipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Ginger Rosemary Rub Rhonda <rhondagray5666@...> 03/03/17#21234 Ginger Rosemary RubA subtle touch of ginger makes this rub for ribs different from other ones. The recipe comes from Quinn Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles.
Ingredients
PreparationCombine all ingredients in a bowl. Nutritional InformationAmount per serving
Source: MyRecipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Garbonzo Dip Rhonda <rhondagray5666@...> 03/03/17#21235 Garbanzo beans are pureéd with media crema, a Mexican-style thick cream, diced green chiles, garlic and lime to make a delicious dip. Recipe Ingredients:1 (7.6-ounce) can NESTLÉ Media Crema Cooking Directions:
Makes 3 cups. Recipe is the property of Nestlé® & Meals.com, used with permission. Source: Cooks Recipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Gorgonzola Sauce (Ina Garten) Rhonda <rhondagray5666@...> 03/03/17#21236 Recipe courtesy ofIna Garten
Ingredients
DirectionsWatch how to make this recipe. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it s thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved Source: Food Network ~~~~~ Rhonda in MO | ||||||||||||||||||
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Sauce Bernaise (Anne Burrell) Rhonda <rhondagray5666@...> 03/03/17#21237 Recipe courtesy ofAnne Burrell
Ingredients
DirectionsWatch how to make this recipe. In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew? In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine. Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste. The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar! Recipe courtesy of Anne Burrell Source: Food Network ~~~~~ Rhonda in MO | ||||||||||||||||||
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(CHRISTMAS) Cherry-Cranberry Sauce Rhonda <rhondagray5666@...> 03/03/17#21238
Ingredients
Directions
Source: Pillsbury ~@~@~@~@~ Rhonda in MO | ||||||||||||||||||
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Slow-Cooker Italian Spaghetti Sauce Rhonda <rhondagray5666@...> 03/03/17#21239
Ingredients
Directions
Source: Pillsbury ~@~@~@~@~ Rhonda in MO | ||||||||||||||||||
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(THANKSGIVING) Easy Gravy Rhonda <rhondagray5666@...> 03/03/17#21240
Recipe By:ARGO®, KARO® and FLEISCHMANN'S® "Cook up rich, velvety gravy with only four ingredients and in just 10 minutes." Ingredients
Directions
Source: AllRecipes ~@~@~@~@~ Rhonda in MO | ||||||||||||||||||
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Cajun Gravy Rhonda <rhondagray5666@...> 03/03/17#21241
Recipe By:April N. "This is a mildly spicy, flavorful gravy you can pour over chicken, turkey or just plain mashed potatoes. It is very similar to a certain fast food chain's Cajun gravy." Ingredients
Directions
Source: AllRecipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Spinach Walnut Pesto Rhonda <rhondagray5666@...> 03/03/17#21242 Spinach Walnut PestoSubmitted by:donata| Source:www.donataspaintedkitchen.blogspot.com It's Spinach galore growing here in the Northwest! Make some beautiful Spinach Pesto to add to pasta, maybe add some Gorgonzola or Oregon Bleu Cheese for a little kick...or maybe whip into cream cheese for a scrumptious dip...Or fold up in Phylo Dough for a gourmand appetizer...or spread on top of a wheel of brie, sprinkle with walnuts and bake until molten...or spread on top of focaccia, sprinkle with fontina, and bake until ooey gooey..
Ingredients:
Directions: Whiz up until everything is incorporated and the spinach is chopped up well. Sever immediately or keep in the fridge for just a couple of days because it could turn a little off color, or freeze...freezes great! A couple of months in the freezer should be fine Source: Better Recipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Hollandaise Sauce Rhonda <rhondagray5666@...> 03/03/17#21243
Ingredients
Directions
Source: Pillsbury ~@~@~@~@~ Rhonda in MO | ||||||||||||||||||
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Country Gravy Rhonda <rhondagray5666@...> 03/03/17#21244 Country GravySubmitted by:tresatresa1| Source:Me Ingredients:
Directions: Add flour a spoon full at a time until it's thickened a little. Stir over medium heat for 1 minute, don't let it burn! Add 1 cup of milk milk bring to a boil reduce heat to medium low keep adding milk letting it come to a boil with each addition until you get the consistency you want. Season with salt and pepper, remember there is some salt in it from the meat. Source: Better Recipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Garlic Parmesan White Bean Hummus Phoenixbird 03/03/17#21245 Garlic Parmesan White Bean Hummus (serves 8)source: Girlfriend JannYou’ll need: (From Holiday Express (Sue)) | ||||||||||||||||||
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Pantry Friendly Tomato Sauce (Alton Brown) Rhonda <rhondagray5666@...> 03/03/17#21246 Recipe courtesy ofAlton Brown
Ingredients
DirectionsIn a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside. Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning. Recipe courtesy of Alton Brown Source: Food Network ~~~~~ Rhonda in MO | ||||||||||||||||||
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Basil Vinaigrette Phoenixbird 03/03/17#21247 Basil VinaigretteFor a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette. 1 1/2 cups firmly packed fresh basil 1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 1/3 cup extra-virgin olive oil Coarse salt and ground pepper 1. In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste. Total Time: 10 minutes Source: BODY+SOUL, SEPTEMBER 2007 Web Page: http://www.marthastewart.com/1047875/basil-vinaigrette | ||||||||||||||||||
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Maple Sherry Glaze Rhonda <rhondagray5666@...> 03/03/17#21248 Maple Sherry GlazeQuinn Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles, brushes this rich maple glaze over ribs during the last few minutes of cooking.
Ingredients
PreparationCombine all ingredients in a 3-qt. saucepan. Boil over medium-high heat until reduced to 1 cup, 10 to 14 minutes. Nutritional InformationAmount per serving
Source: MyRecipes ~~~~~ Rhonda in MO | ||||||||||||||||||
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Chili Gravy Rhonda <rhondagray5666@...> 03/03/17#21249 Chili GravySubmitted by:salsamama| Source:Jacala's Restaurant - San Antonio
Ingredients:
Directions: Melt lard over medium heat in medium saucepan. Stir in flour, salt, cumin and garlic powder. Stir vigorously to combine and continue for 3 to 4 minutes adjusting heat to prevent mixture from burning. Add chili powder and paprika and stir to combine. Add water and stir until sauce is smooth. Reduce heat to low and simmer for 15 minutes, stirring or whisking frequently so no lumps form. Add more water if necessary. Taste and adjust seasoning to your liking. Makes about 4 cups. This is good over rice also and is especially good when you add cooked ground beef. Source: Better Recipes ~~~~~ Rhonda in MO |