Host: Danielle
The Menu:
Melody: Mango Salsa
Jenny: Cobb Salad
Danielle: Spicy Thai Salad Wraps
Amy: Thai Pineapple Fried Rice
Hannah: Copper Penny Salad
Sarah: Carmel Apple Pie Cheesecake
Heather: Fresh Peeled Grapefruit
Mango Salsa
2 semi-ripe mangos
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium tomatillos or a large cucumber
1 medium ripe tomato
1 red onion
1/2 cup cilantro
salt and pepper
Begin by peeling one of the mangos and put it in the blender with jalapeno, lime juice, and orange juice. Dice the other mango and other ingredients, combine all, enjoy!
Cobb Salad
Serves 4
4oz bacon
3 Tablespoons red-wine vinegar
2 Tablespoons olive oil
1 Teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1 romaine lettuce, shredded
8 Ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
1 ripe avocado, pitted, peeled, and thinly sliced
3 Ounces (3/4 cup) blue cheese, crumbled
2 hard-cooked eggs, cut into wedges
2 plum tomatoes, cut into 1/2-inch dice
In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425 degrees; oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel–lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.
Spicy Thai Salad Wraps
***need recipe***
Thai Pineapple Fried Rice
Ingredients:
1 ripe pineapple
3 cups of cooked rice (Chilled)
3 tablespoons of oil (peanut or coconut)
2 thinly sliced shallots (small purple onions)
1-3 tablespoons of vegetable or chicken stock if too dry
3 cloves chopped garlic
1 tablespoon fresh grated ginger
½ cup unsalted cashews
1 cup blanched sliced long beans or frozen peas
1 cup chopped pineapple pieces
1 ½ cups of cooked diced chicken or shrimp
2 tablespoons of fish sauce
1 teaspoon of sugar
2 tablespoons of curry powder
3 green onions sliced
1/3 cup fresh coriander/ cilantro
1 egg
To Make Pineapple Boat
Slice in half lengthwise, including the green leaves
Slice off the bottom of a half to make a base for the boat
Scoop out the pineapple and cut into cubes for the fried rice
To make the rice
Mix 1 tablespoon of oil with the rice to separate the clumps
Heat up the remainder of the oil in the pan
Add the shallots and garlic and fry till fragrant
Add a little stock if things get too dry
Crack an egg into he wok and stir quickly
Mix the fish sauce with the sugar, curry powder and ginger and stir in
Add the beans, cashews, coriander, green onions and shrimp or chicken
Add in the rice and heat thoroughly
Add more fish stock if not salty enough
Serve in pineapple boat with green onions and coriander for garnish
Other variations
Vegetarian- pineapple, green beans or peas, diced carrots, cashews, raisins
Shrimp- pineapple, cashews or chopped peanuts, shrimp, green beans, green chillies
Chicken- pineapple, cashews, green beans, cubed chicken, raisins
Copper Penny Salad
1 can (10.5 ounces) tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 teaspoon salt
1 teaspoon dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced
Combine tomato soup, sugar, vinegar, salad oil, salt, and mustard in a saucepan and bring to a boil. Pour the hot dressing over carrots, onion, and green pepper. Marinate 24 hours. Serve hot or cold. Salad will keep up to two weeks in refrigerator. Makes 12 to 16 servings.
Carmel Apple Pie Cheesecake
Preheat oven to 375°. Lightly grease 9-inch spring-form pan.
Crust:
¾ c. all purpose flour
½ c. self-rising flour
¼ c. sugar
½ c. butter, chilled, cut into pieces
2 egg yolks
1. Sift flours into large bowl or food processor. Stir in sugar
2. But butter into flour with pastry blender with two knives or process in food processor for 40 seconds or so. Mixture should resemble cornmeal.
3. Add egg yolks and mix with fork or your hands until dough forms.
4. Press into bottom and 2 inches up sides of prepared spring-form pan. Crust should be about ¼ inch thick; trim in necessary. Prick bottom and sides lightly with fork and refrigerate until ready to fill.
Filling:
½ c. sugar
2 (8 oz.) packages of cream cheese, softened
2 eggs
1 tsp. vanilla
1. Beat sugar and cream cheese together until fluffy
2. Add eggs, one at a time, blending well after each addition
3. Add vanilla and beat on medium speed until smooth (1 to 2 minutes) scraping sides of bowl often.
4. Spread over crust
Topping:
3 to 3 ½ c. baking apples (I like 2 cups of Red Rome and 1 cup of Granny Smith), sliced ¼ inch thick then into 1 inch pieces.
⅓ c. sugar
½ tsp. ground cinnamon
⅛ tsp. ground nutmeg
1. Mix sugar, cinnamon, and nutmeg together. Sprinkle over apples, toss to coat. Arrange apples over filling.
2. Bake approx. 52 minutes, or until apples are tender and filling is set
3. Cool completely. Refrigerate overnight to blend flavors. When ready to serve, slice with sharp serrated knife and serve with warm caramel sauce, whipped cream (spray type) and chopped, roasted peanuts (or toasted nuts of your choice)
Easy Caramel Sauce:
1 stick real butter (no substitutes)
1 ¼ c. firmly packed brown sugar
2 Tbsp. light corn syrup
½ c. heavy whipping cream
1. Melt butter in a medium saucepan. Stir in the brown sugar and corn syrup. Bring to a boil and, stirring constantly, let boil for 1 minute or until sugar dissolves
2. Stir in the whipping cream slowly and return to a boil.
3. Remove from heat. Sauce is now ready.
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