8 medium Yukon Gold potatoes -Boil whole until firm done, drain and run water over to stop cooking. Let cool enough to handle. Score the peel if it is not already cracked and start peeling. Most of the peel will easily strip off and the rest can be gently scraped with minimum loss of potato. Cut into 1 inch (or so) cubes and refrigerate.
While waiting for potatoes to cook/cool prepare and combine the following ingredients: 1/2 cup finely diced cucumber 1/2 cup finely diced yellow bell pepper 1/2 cup finely diced seeded medium red tomato 1/4 cup finely diced red onion 1 T dried oregano 1/2 t dried thyme 1/2 t dried fennel 1/2 t granulated garlic 1/4 t cumin 1 t ground pepper dash red pepper flakes 3/4 cup extra virgin olive oil 1/4 cup (no sodium) red wine vinegar 1/4 cup balsamic vinegar 1/4 cup crumbled feta cheese **See end of instructions for adding salt. Pour over cooled potatoes in large bowl and gently toss to cover all cubes. The potatoes do not have to be icy cold and will absorb the flavors better if not too cool.
Add and gently toss with the above: 1/4 cup sliced kalamata olives 1/2 cup sliced black olives 1/3 cup slice green olives (with pimiento) 1/4 red onion sliced thin and separated
**After the salad has been refrigerated at least one hour add salt to taste (if you must).
3-4 pound rump roast or sirloin tip (whatever you use for pot roast) 12 oz jar Italian Gardeneria (drained) 12 oz pepperocini peppers with juice (use 1/2 if you like things less spicy) 1 envelope Good Seasons zesty Italian dressin packet 10 oz can beef broth
Put roast in the crock pot. Mix remainder of ingredients and pour over meat. Cover and cook on low for 8 hours. The meat will fall apart. Shred and serve on hoagie buns. Serve with a green or fruit salad.
On 7/20/09, rhonda wrote: > I just found this site~ forgive me if you have had Italian > Beef recipes. Point me to them.
Google "Panera" and you willget one that takes you to Panera's site. There doesn't appear to be an actual recipe but you can get an idea how to replicate it. It is a poppyseed dressing that makes it special as far as I can tell. On 7/20/09, rhonda wrote: > It is lettuce with blueberries, strawberries, > pecans....yummy
On 7/20/09, Google "Panera" and you will wrote: > get one that takes you to Panera's site. There doesn't appear > to be an actual recipe but you can get an idea how to replicate > it. It is a poppyseed dressing that makes it special as far as > I can tell. > On 7/20/09, rhonda wrote: >> It is lettuce with blueberries, strawberries, >> pecans....yummy
Other than chopping them up for salads, I really don't know what to do with them, and I planted a whole package of seeds so I have about 6 new cucumbers EVERY DAY!
L/MO nfmOn 7/21/09, Sonia wrote: > Other than chopping them up for salads, I really don't know > what to do with them, and I planted a whole package of > seeds so I have about 6 new cucumbers EVERY DAY!
On 7/21/09, Don't wear yourself out wrote: > trying to use them all yourself give bunches away. I love it > when a neighbor brings their overrun of summer vegies. Around > the corner we have a family that puts surplus out on the curb > in a milk crate, tapes a big note saying "take me" and by the > end of the day they are all gone. > On 7/21/09, Sonia wrote: >> Other than chopping them up for salads, I really don't know >> what to do with them, and I planted a whole package of >> seeds so I have about 6 new cucumbers EVERY DAY!
I swear, this is soooo easy! And only 3 ingredients....
1) Line a 9x13 pan across the bottom with ice cream sandwiches. (Novelty-type that you can buy in grocer's freezer section) 2) Cover with 16 ounces of Cool-Whip. 3) Add crushed Heath candy bars, scattering across the top (I used 6 bars) Freeze & then serve. YUMMY!
I just made this again & left it in the freezer for our grown kids (before we went on a mini-vacation) and this time I put the hot fudge topping on the ice cream bars. Didn't do all of the additional layers, though - may try that another time. I also thought of using the Mississippi Mud ice cream sandwiches, but didn't. I'm just into anything EASY! My favorite recipe books are the ones with 3 or 4 or (at the most!) 5 ingredients. And I hate having to buy a special ingredient for just one recipe...
> On 7/22/09, suzy wrote: >> We also love the ice cream sandwich cake. We do it a bit >> differently though. As you said, line a 9x13 pan with 12 ice >> cream sandwiches (we use sugar-free) Then I spread on a layer >> of hot fudge/caramel topping, a layer of cool whip, another >> layer of ice cream sandwiches, another layer of topping, >> another layer of cool whip. Then decorate the top with >> chocolate curls, chopped peanuts. ( I think your crushed Heath >> bars sounds delicious...think I'll do that next time.) >> >> Thanks for posting your recipe...it reminds me we haven't had >> it yet this summer > > I just made this again & left it in the freezer for our grown > kids (before we went on a mini-vacation) and this time I put the > hot fudge topping on the ice cream bars. Didn't do all of the > additional layers, though - may try that another time. I also > thought of using the Mississippi Mud ice cream sandwiches, but > didn't. I'm just into anything EASY! My favorite recipe books > are the ones with 3 or 4 or (at the most!) 5 ingredients. And I > hate having to buy a special ingredient for just one recipe...
spag and meatballs Philly cheesesteaks hamburgers tacos taco casserole chix and stuffing casserole pot roast chili and grilled cheese grilled chicken smokies and mac n cheese goulash baked ziti
My friend had a stroke a few weeks ago and we are taking her food this week. She is on a low fat diet. Some one told me about a strawberry cake made with applesauce and a green congealed salad made with yogart. If you have these recipes or another low fat recipe, please share. Thanks so much!
Mix Well . Pour into greased 9X13 pan. Bake as box directs. Cool completely. Poke holes in top of cake, 1-inch apart, using handle of wooden spoon.
15 oz pkg frozen strawberries, thawed
1 cup splenda
Puree thawed strawberries with juice in blender; mix in splenda. Spoon evenly over cake allowing mixture to soak into holes
Topping:
Mix 1 cup skim milk with small box SF/FF instant vanilla pudding. Stir until smooth. Fold in 8-oz FF cool whip. Spread over cake. Decorate with strawberries if desired. Refrigerate for 4 hours before serving
On 7/29/09, I have it. wrote: > My vegetable soup is the best in the world. My family, > friends, neighbors are always begging me to cook a pot for > them. I posted the recipe a long time back on the regular > board. It must still be there somewhere. ?????? >
Hi everyone. I am getting ready to get married, and I need some everyday recipes. I can follow recipes, but I am not a very good cook without them. What are some recipes that you make normally. Things like meatloaf, baked spaghetti, etc. Thanks in advance.
michelleI don't know either, but I would cook on top of stove. stir from time to time and an hour???? (I will try it and get back to you. -- Wish I knew too!)
On 8/11/09, carolyn wrote: > About how long do you cook the chicken and at what temperature?
Italian Beef
3-4 pound rump roast or sirloin tip (whatever you use for pot roast) 12 oz jar Italian Gardeneria (drained) 12 oz pepperocini peppers with juice (use 1/2 if you like things less spicy) 1 envelope Good Seasons zesty Italian dressin packet 10 oz can beef broth
Put roast in the crock pot. Mix...See More