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alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Original post by Alyssa79

Fm me, post them here, i don't give a hoot.

i want apps, desserts, meals, drinks, you name it!

i'm closing up shop on Sunday to get it in motion
Future Mrs H Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Can I post my rice ball recipe??

ITALIAN RICE BALLS (ARANCINI)

1 lb. white rice
4 eggs
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, cut in 16 cubes
1/4 lb chop meat (sauteed, browned and add a little sauce)
1 1/2 c. Italian bread crumbs
Olive oil
Spaghetti sauce with meat (meat sauce)

Cook rice until sticky. Let cool. Mix rice, 4 egg yolks and grated cheese in large bowl. Form rice mixture into balls (the size or oranges) enclosing cube of Mozzarella and a bit of chop meat inside each rice ball. Beat egg whites. Dip each rice ball in beaten egg whites and then in bread crumbs. Drizzle with olive oil and broil on all sides until well browned. To serve, split open and top with meat sauce. Makes 14 to 16.


****You can deep fry these but they are a little healthier in the oven
sugarnspice Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

BUMP

sugarnspice Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

sugarnspice Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

bump for the final days....

RitasEngaged Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

bump

RitasEngaged Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

I made this and just substituted the veal with chicken - it came out like chicken francese but it was so good

Emeril Lagasse Recipe

Veal Piccata

Ingredients
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
Directions
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
GR2010 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Ok I have two!!!!

Here is the first one....

Chocolate Dipped Coconut Macaroons

14oz. Angel Flake Coconut
2/3 cup sugar
6 tbsp. flour
1/4 tsp salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 package (8 squares) Semi-Sweet Chocolate

Heat oven to 325 degrees
Combine coconut, sugar, flour and salt.
Add egg whites and extract; mix well.
Drop tablespoonfuls about 2 inches apart onto a greased and floured baking sheets.
Bake for 20 minutes or until the edges are golden brown.
Cool on wire racks.
Melt chocolate and dip the cooled cookies halfway into the chocolate.
Let stand on wax paper until chocolate is firm

MarjorieFrank Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Yum I am excited for this!

GR2010 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Pumpkin Swirl Cheesecake

25 Ginger Snaps, Nilla Waffers or Graham Crackers (which ever you prefer) finely crushed
1/4 cup butter, melted
4 (8 ounce) packages of cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves

Preheat oven to 325 degrees.
Mix the crumbs from the cookies you chose with butter and press firmly onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Remove 1-1/2 cups of the batter; place in small bowl.
Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter.
Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers.
Cut through batters with knife several times for marble effect.
Bake 55 min. or until center is almost set.
Cool completely and then refrigerate 4 hours or overnight.
GR2010 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Here is one more!!!

Jalapeno-Bleu Cheese Burgers

2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns

Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt.
Mix well using your hands.
Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done.
Place a slice of cheese on top of each patty, and cover the grill until the cheese melts.
Serve on buns with your favorite toppings.

Alyssa79 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

bump...last day for this girls :)

CristinanBen2010 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Avocado Egg Rolls (Like the ones at the Cheese cake factory)

*** Even without the dipping sauce they are amazing


Dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

Egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Directions for dipping sause
1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
Directions for the egg rolls:
1. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
2. Distribute filling evenly onto center of each egg roll wrapper.
3. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
4. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
5. Repeat with remaining wrappers.
6. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
7. Drain on brown paper bags.
8. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
SummerBride10 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Chicken and Pasta Salad with Cucumber-Ranch Dressing

Ingredients:
1 cup peeled, seeded, and diced cucumber
1/2 cup fat free mayo
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon celery seeds
1/4 teaspoon salt
1/2 pound farfalle (or pasta of your choice)
1 pound skinless, boneless chicken breasts
1 bunch watercress (tough stems discarded and chopped)
1 cup grape or cherry tomatoes, halved
3 scallions, finely chopped

Directions:

Dressing Instructions:
1.Puree ½ cup of the cucumber, the mayo, buttermilk, chives, lemon juice, mustard, celery seeds, and salt in a blender or food processor; set aside.
2.Cook the pasta according to package directions then drain. Rinse under cold running water, drain and transfer to large bowl.
3.Meanwhile, spray a large nonstick skillet and set over medium-high heat. Add chicken and cook until cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board, let cool 5 minutes, then thinly slice on the diagonal.
4.Add chicken to the pasta. Stir in the watercress, tomatoes, scallions, and the remaining ½ cup cucumber. Add the dressing and toss well to coat. Serve at once.
FutureMrsKuehne Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

these will be for sale? do we know how much?

RitasEngaged Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

bump

Kiki1103 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook


Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Kiki1103 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

One of my faves, easy to make and the Balsamic vinaigrette is awesome.

Penne with Beef and Arugula


1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Kiki1103 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

This is my favorite recipe ,I stole it from food network but then didn't like it so I changed it up, I never give it out but I like you girls

Meat Loaf

1 tablespoon olive oil
1/2 cups minced onion
2 garlic cloves, minced
1 large egg
1/4 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon worcestershire
3/4 teaspoons fresh marjoram, or 1/4 teaspoon dried, crumbled (can substitute oregano if you can't find marjoram)
3/4 teaspoon fresh thyme
Salt, freshly ground pepper
1 pound twice-ground chuck
½-3/4 cups fresh bread crumbs
1/8 cup fresh parsley leaves, minced

For Glaze:
1/4 cup ketchup
1/8 cup light brown sugar
3/4 tablespoons cider vinegar

Preheat oven to 350 degrees F.
In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. (I like to run the onions and garlic through a food processor to get them really fine but you don't have to)
In a mixing bowl, whisk the eggs, milk, mustard together. Add marjoram, thyme, salt, and pepper.
In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
Bake in oven for about 50 minutes, until glaze has set. Brush meat loaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees .
MayBride2010 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

crraaaap...I totally would have given you a recipe (not at home right now), but havent been on LIW in a few weeks. If you are extending the deadline...I would love to add a few!

Alyssa79 Posted:

Re: alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

these are not going to be for sale, however i should have 4 extras when i'm done. 1st come, 1st serve and they can be mailed

edited to add: for the girls not coming to the shower, i'd like you to have these (if you want them of course)

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