Ingredients
2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, chopped
2 tablespoons diced green bell pepper
2 tablespoons sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon diced onion
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover ad steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Thursday, September 15, 2011
Cooking : Bacon Wrapped Brown Sugar Smokies Dipping Sauce
Ingredients
1/4 cup mayonnaise
1/4 cup barbeque sauce
2 tablespoons brown sugar
Directions
Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.
1/4 cup mayonnaise
1/4 cup barbeque sauce
2 tablespoons brown sugar
Directions
Stir together mayonnaise, barbeque sauce, and brown sugar in a small bowl until the brown sugar has dissolved.
Cooking : Brinjal With Walnut Dressing
Ingredients
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
3/4 cup walnuts
2 cups vegetable oil for frying
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
1/4 teaspoon ground cayenne pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 5 to 7 minutes, or until the smell of the nuts fills the kitchen.
Cut eggplant into 1/2 inch thick rings, and soak in salted water for 15 minutes.
Heat oil in a heavy pan or deep fryer to 365 degrees F (170 degrees C). Slide eggplant into hot oil, and deep fry until golden brown. Fry in batches to maintain oil temperature. Remove from oil, drain, and cool.
In a medium bowl, mix together yogurt, green chile peppers, 1 tablespoon cilantro, and walnuts. Season to taste with salt. Chill for 30 minutes in the refrigerator.
Place eggplant rings in a serving dish, and spoon dressing evenly over top. Garnish with red pepper and remaining 1 tablespoon cilantro.
Cooking : Baked Pineapple
Ingredients
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Directions
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Cooking : Bright Blue Monday Cake
Ingredients
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1/4 cup vegetable oil
2 cups blueberries
1/3 cup all-purpose flour
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/4 cup margarine
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1/4 cup vegetable oil
2 cups blueberries
1/3 cup all-purpose flour
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/4 cup margarine
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, mix together the flour, sugar, baking powder and salt. Make a well in the center and pour in the milk, oil, and egg. Mix well. Stir in the blueberries. Pour into prepared pan. In a small bowl, combine 1/3 cup flour, 1/2 cup sugar and 3/4 teaspoon cinnamon. Cut in the margarine until crumbly. Sprinkle over cake.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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