Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:34 Doucanoe has chosen MUSHROOMS for our next Cookalong. Nice pick Linda! Please post your favorite mushroom recipes to this thread This will run until Jan 9 2010. Anyone interested in actually doing a dinner around mushrooms on Jan. 10? Could be fun..... Nancy Here is a link that might be useful: Cookalong #17----------Walnuts Follow-Up Postings: o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Dec 28, 09 at 15:56 Oh great ingredient! I love mushrooms! In keeping with the season, I am posting one of my fav holiday sides...... Alexa ****************************************************** Brandied Steakside Mushrooms Recipe courtesy Paula Deen Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 people User Rating: 3 pounds fresh mushrooms, sliced lengthwise 8 tablespoons butter Seasoning salt ) 1/4 cup Worcestershire sauce 1/2 cup brandy In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or roast beef. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:11 Psari Sto Filo This is my knock off of Symeons recipe. Symeons is a great Greek restaurant in Utica, NY. This serves 2-4. 2 boneless fillets of Tilapia, haddock, or other mild white fish 4 sheets of filo dough 1 can cream of mushroom soup (or equivalent) 1 cup milk 1 package of raw spinach 1 package or can of sliced mushrooms (fresh or canned) 2 cups cooked rice Take two sheets of filo dough and lay them on a clean surface. Place several spinach leaves on the filo dough (enough spinach so that the bottom of the fish will be covered). Place one fish fillet on top of the spinach. Cover the top of the fish with more spinach leaves. Top that with sliced mushrooms. Wrap in the filo dough. Repeat the procedure for the second fish. Grease a 9x9 baking dish. Place the rice in the baking dish. If there is leftover spinach, layer the spinach on top of the rice. Place the wrapped fish on top of the rice and spinach. In a sauce pan, heat cream of mushroom soup with 1 cup milk until warm and smooth. Pour over the fish. Cover the baking pan with tin foil. Bake at 350 degrees F for 30 minutes or until fish is cooked through. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by aliceinmd (My Page) on Mon, Dec 28, 09 at 21:21 As you can see, this is an older recipe, one we have used several times over the years. Hough Caterers in Cleveland frequently served it as a side dish at large buffet dinners. Unfortunately, they are now out of business, but some of their recipes live on. MUSHROOM PIE From Menu Planning for Every Occasion, by Robert S. Pile, President of Hough Caterers, Inc., Cleveland, Ohio (1968) 2 cups sautéed mushrooms (measured after cooking) 2 Tablespoons butter 2 Tablespoons flour Liquid from mushrooms and enough milk and cream to make 2 cups ½ teaspoon salt Dash white pepper 1 Tablespoon sautéed onion 1 8-inch unbaked pie shell and dough for top Drain mushrooms and save liquid. Make a cream sauce of the butter, flour, liquid, and milk or cream. Add salt, pepper, and onion. Add mushrooms to cream sauce and put into pie shell. Cover with pie dough. Bake at 350 degrees F. for 45-50 minutes. Serves 6. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 21:45 I love, love, love fungus! LOL Some of my favorites.... This one makes a really nice light lunch or is great for breakfast, too! Croutes Aux Champignons 4 slices bread 1/2 c butter, divided 12oz fresh mushrooms, sliced 1 small onion, chopped 1T flour 1/2c stock (I use beef) 1/2c dry white wine 1/4c heavy cream parsley Saute onion in half the butter until tender. Add mushrooms and cook until liquid has evaporated. Stir in flour, gradually add stock and wine. Stir in cream and simmer until thickened. Meanwhile, butter both sides of bread, and toast on griddle until golden brown on both sides. Spoon mushroom sauce over bread slices, serve warm sprinkled with chopped parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sherried Brie and Mushroom Soup Makes 8 cups 1 lb. Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Beef Stroganoff 1-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INA GARTENS PORTOBELLO MUSHROOM LASAGNA Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a super simple appetizer... Balsamic Mushrooms 1/4 c olive oil 12 oz button mushrooms 3 T balsamic vinegar 1 tsp coarse salt 1/4 tsp red pepper flakes fresh ground pepper Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature. Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Mon, Dec 28, 09 at 22:23 DH makes those sherried mushrooms fairly often, and they are soooo addictive I don't have a recipe, but I do have a request. I'd love a nice mushroom soup that does not contain cream/milk or cheese and will freeze well. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Tue, Dec 29, 09 at 9:32 Sorry, this one has cream, but it is our very, very favorite soup. Rachel the Mushroom Fiends Cream o Shroom Soup Ingredients: 1 lg. Onion, chopped 2 lg celery stalks, chopped 1 c minced mushrooms 2 c sliced mushrooms ½ t dried savory 4 c rich chicken stock 3 lg cloves garlic ¾ t black pepper 1 t salt 1 pt heavy cream 1 pt milk 9 T butter 3 T white flour ¼ c dry white wine (or dry sherryNOT cooking wine or cooking sherry) ½ c Secret Ingredientshhhh!* In a dutch oven, saute half the onion and celery, all the garlic & 1 c minced mushrooms in 3 T butter until onions are translucent. Add savory, pepper & salt and saute until you smell the savory. Add the Secret Ingredientshhh! and saute until the Secret Ingredientshhh! absorbs enough liquid to turn dark and unappetizing looking, while smelling very mushroomy. Add the rich chicken stock and simmer until the vegetables are quite soft. Using an immersion blender (stick blender), or a traditional blender, puree the stock and veggies until smooth. Add the cream and milk and bring to a slow simmer. In the meantime, make a blonde roux from 3 T butter and the white flour. When your roux is ready and the soup simmering, whisk the roux into the soup briskly. Saute the rest of the onion, celery and the sliced mushrooms in 3 T of butter until onions are translucent. Add the white wine and simmer for a few minutes to intensify the flavors. Stir mixture into the soup and simmer until the veggies are tender. If youve planned far enough ahead, and the aroma hasnt driven you crazy with mushroom lust, set the soup off the heat to completely cool. If it can sit in the fridge overnight, so much the better. The flavors "moogle" together as those of so many soups do with time, and the soup becomes even tastier upon reheating. *Secret Ingredient.shhhh! Using a coffee/spice grinder, make a powder of equal parts dehydrated button mushrooms and dehydrated shiitake mushrooms. It should be as fine as talcum powder. This is the secret! It imparts a wonderfully rich mushroom flavor and helps to thicken the soup at the same time. I also use this in stews that include mushrooms. Make these in the morning, so they can chill in the fridge all day and let the flavors "moogle". Marinated Mushroom Salad Mince a small onion and several cloves of garlic. Saute them in a couple of T of olive oil until they soften and the room smells wonderfully of garlic & onion. Then sizzle a half a cup of white wine (not sweet) for half a minute or so and add a T of tomato paste, 1/2 c of water (or, if you've got some really, really good garden tomatoes, sub a small minced tomato sans seeds and reduce the water to 1/4 c), a pinch of ground cloves or nutmeg, and if you're feeling wealthy, a pinch of saffron strands. Cover, and simmer the mixture for half an hour or so. If the mixture gets too dry, you can add a bit more water, but what you're shooting for is a pasty sort of sauce, and remember that the mushrooms will add water when you cook them. Clean, trim & dry about 1/2 pound of button mushrooms. I like to use bite sized. Add these to the sauce and simmer for about 5 minutes, until cooked through. Remember though, that the residual heat will keep cooking them once you take them off the stove, and you don't want them squishy. Salt & Pepper the sauce to taste, cool to room temp and put into the fridge. Just before serving, sprinkle with chopped fresh parsley, or other fairly mild herb like chives, marjoram or tarragon. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dishesdone (My Page) on Tue, Dec 29, 09 at 10:32 Renee, this has no cream and it's a fabulous soup. Delicious. It has butter, but I suppose you can use a nice olive oil! Mushroom Soup (posted SusanQ at GB's ~ I found this on Epicurious and posted some of the reader's comments as well. One comment suggests making parmesan croutons which I used and were a wonderful addition) Makes 4 servings. By Anthony Bourdain with Jose de Meirelles and Philippe Lajaunie Bloomsbury 6 tablespoons butter 1 small onion, thinly sliced 12 ounces button mushrooms 4 cups light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender (I used an immersion blender) In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. reviews cookykamp on 12/06/06 This soup was an awesome surprise. Imagine, a mushroom soup with no cream that is absolutely to die for! And so easy too. I topped mine with home-made garlic roasted croutons and fresh grated parmesan. Can't wait to try this with Portobellas and beef broth. YUM-O! akalish from New York, NY on 10/30/06 This recipe is amazing, but a few changes are imperative. I used portobello mushrooms because I had them on hand, and I allowed the onions to brown to deepen the flavor (and because I knew the portobellos would darken the soup anyway). I did not bother with the sherry since I didn't have any on hand, nor the parsley because my chicken broth was already quite flavorful. I used a hand blender to make the process a bit easier, and allow it to cool so I could de-fat it the next day since my guests prefer lighter foods. Most importantly(!!!), I finished the soup with a few drops of black truffle oil, which was pungently delicious. I also took a baguette, sliced it and topped each slice with some freshly grated parmesean. I melted them in the oven, inevitably making frico alongside the croutons, until the bread was nice and crusty. I put a crouton in each soup (serving as a garnish) and served a plate of extra croutons and frico on the table alongside the soup. The black truffle oil and the parmesean-croutons MADE this soup. It was phenomenal. This is at the top of my list for my next dinner party. Delicious! And FYI: when I say crouton, I do mean baguette slices, not cubes--more like crostini but without brushing them with oil and baking them first. A Cook from Palo Alto, CA on 10/27/06 wonderful flavor! I doubled the recipe and added one half ounce dried porcini mushrooms, soaked and added the strained mushroom liquid to the broth. I was very glad I doubled the recipe! malby from NYC on 01/16/06 Made this for my second Christmas in a row--guests actually requested it before RSVPing! We loved it again, and I played with it this year by picking up a dried wild mushroom stir-fry mix. Re-moistened the mushrooms as the package instructed and used the reserved water in addition to the chicken stock. Wow! Adina A from Philadelphia, PA on 11/13/05 A very simple yet elegant and complex soup. One way to make it even easier to make is to put the mushrooms and onions in the cuisinart before you fry them. That way you don't have to whiz them after the soup is hot. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by angelaid (My Page) on Tue, Dec 29, 09 at 11:05 Ranch Mushrooms 1 stick butter 1 lb mushrooms 1 envelope ranch dressing mix put all in crockpot, cook on low for 4 hrs. I add some thinly sliced onions, sometimes green, sometimes white or yellow, sometimes both!!! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 29, 09 at 15:23 Thanks, Carol! Butter's fine, I like some cream soups, but the leftovers don't freeze well. This is a timely thread. We bought a bunch of mushrooms, thinking we'd use them for Christams dinner and changed our minds. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by suzyqtexas (My Page) on Wed, Dec 30, 09 at 12:57 Myra's Marinated Mushrooms 1 pound butter 4 pounds extra large whole fresh mushrooms 1 quart burgundy or other red wine 1 1/2 tablespoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon ground black pepper 1 tablespoon flavor enhancer (Accent) can leave out 1 teaspoon garlic powder 2 cups boiling water 4 beef bouillon cubes 4 chicken bouillon cubes Combine all ingredients in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with the pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms Serve hot o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Wed, Dec 30, 09 at 14:23 My youngest is a vegetarian. She (and all the rest of us, too) love these. She eats them as her main course. STUFFED MUSHROOMS 2 large portobello mushroom caps, stems removed and saved bread crumbs, seasoned with salt pepper garlic powder 1/2 tsp minced garlic chopped parsley red pepper flakes Put a bit of extra virgin olive oil in a pan with a lid. Add the mushroom caps, gills down, cover and steam a few minutes until softened but not mushy. Turn them over, lightly salt the gills, finish cooking the mushrooms without a lid. Meanwhile, finely chop the stems and saute with the other ingredients in evoo. When finished, this should be fairly dry, yet with a little bit of stick-to--it-ness remaining. Pile this into the cooked mushroom caps, bake at 350 for a few minutes to brown and crisp the crumbs. Absolutely delish! We have also used this recipe to stuff small mushroom caps to serve as appetizers, but I'm lazy, and it's "putzier" to do little caps. Sherry o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Wed, Dec 30, 09 at 20:43 Link to the other cookalongs below. Here is a link that might be useful: Cookalong Links o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 4, 10 at 14:19 Woo Hoo now that the "season" is behind us I actuallthink I can play this time. Here is my recipe for Stuffed Mushrooms. Simple but tasty. Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft. The Stuffed Mushrooms are in the forefront of this pic. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 4, 10 at 15:06 I'm glad this thread came up, because I lost track of it over the holidays. Was it supposed to have been this past weekend? I totally forgot. As I mentioned in the thread about fennel, I made Alice Water's Shaved Fennel with Mushroom salad for part of Christmas dinner (Actually, I delegated that to my son, and he did it beautifully.) I'll post a link to that thread rather than repeating the recipe here. I want to try one of the mushroom soup recipes. I'm eager to try a cream of mushroom soup, as I usually used canned. I'd love to try the real thing. The only thing wrong with doing that is I'll be spoiled, I'm sure, and never want to use canned again. But then, what's wrong with that? lol Sally Here is a link that might be useful: The fennel thread o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jan 4, 10 at 19:28 Asparagus with Creamy Mushroom Dressing 8 servings 3 lb asparagus, bottoms trimmed 1/2 lb mushrooms, very thinly sliced 3 Tbsp fresh lemon juice 1/2 c. whipping cream 2 Tbsp Dijon mustard 1/3 c. olive oil 1 tsp. packed chopped fresh tarragon or 1/2 tsp dried Cook asparagus until just crip-tender, about 3 minutes. Drain; rinse under cold water to stop cooking. Drain; pat dry. (Can be prepared a day ahead. Wrap in paper towels & plastic bags & refrigerate.) Toss mushrooms with lemon juice in medium bowl; season with salt & pepper. Whisk cream & mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture & cream mixture stand 30 minutes, or cover & refrigerate up to 2 hours. Arrange asparagus on platter. Whisk tarragon into cream dressing. Add salt & pepper to taste. Drain mushrooms well & return to bowl. Mix cream dressing with mushrooms. Spoon dressing over asparagus & serve. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 5, 10 at 11:48 The first ever recipe that I call my own is for stuffed mushroom caps. About 18 years ago, I had to make a hot appetizer dish for a company Christmas potluck and remembered an appetizer I had had a few weeks earlier at a restaurant, and tried my best to recreate it for the party. It was such a smashing success that for a couple of years after that I was automatically assigned to bring the mushrooms. 2 8oz packages of White Mushrooms. about 10 oz cream cheese (softened) 3 tbsp butter (melted) 1-2 cloves garlic (crushed) 1-2 green onions (chopped) 2-3 slices provolone cheese Remove stems and lower fringe of mushroom. Mix green onion into softened cream cheese. Mix crushed garlic into melted butter. Spoon cream cheese mixture into each mushroom cap, then dip the top of the mushroom into butter/garlic mixture, and place in glass baking pan. Cover cream cheese in each mushroom with pieces of provolone cheese. Bake in oven at 375 deg F for 10-12 minutes, until provolone is melted, and mushroom is slightly softened. I made these a few days ago for a New Year's Eve party, and once again they were a big smash. Although since there was so much food, and since several people couldn't make it to the party, there were some left at the end of the party. I discovered that they also really work well the next day sliced up to use as omlette filling. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jan 5, 10 at 11:52 Last night I made Anthony Bourdain's mushroom soup that Dishesdone posted. As was suggested, I made cheese croutons to top it off. It was delicious! Thanks for the recipe. (If Bourdain was the one to write that recipe, I'm convinced to read his book now.) Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Jan 5, 10 at 15:18 Sally (and Carol), I made it, too, and it was really good. The only book I read of his was Kitchen Confidential, and I nearly sprained muscles laughing at it. He's very rough around the edges, but, man, he really told it like it is. I immediately bought copies for several of the people I used to work with, and they were all saying, "Yeah, that's what it's like." o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dirtgirl07 (My Page) on Tue, Jan 5, 10 at 17:43 Here's a simple mushroom spread. Note, I'm not a mushroom eater so I can't tell if it's good or not. Saute a couple of minced garlic cloves with a minced shallot in olive oil. Add mushrooms and saute a couple more minutes. Salt and pepper to taste. Add a little chicken stock and simmer down. Then add a couple of tablespoons (till you get a consistency you like) of cream cheese. Mix well and serve with crackers. Makes a good appetizer to serve along with the spinach/artichoke spread. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Tue, Jan 5, 10 at 18:38 Oh, all of your mushroom recipes sound so good. We love mushrooms. I saute mushrooms and chopped garlic in butter to serve with grilled steaks. Next time I am going to try the brandied mushrooms. This is another good recipe for stuffed mushrooms. 20 large mushrooms (white button mushrooms) 8 ounces cream cheese (chopped into small cubes) 1 lb pork breakfast sausage 1 bunch green onion (chopped) parmesan cheese Brown pork sausage and crumble well. Drain sausage from skillet leaving a little grease from sausage and sauté chopped onions until limp. Return sausage to pan with onions and add cream cheese. Over low heat stir sausage, onions, and cream cheese until well blended. Remove stems from mushrooms and stuff each mushroom cap with the mixture. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to wilt. Top with parmesan. I usually have enough filling left to stuff a few more mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mikes100acdreamfarm (My Page) on Wed, Jan 6, 10 at 0:49 Here you go BTDT ! This is a favorite of ours. Ive canned it before. But I leave the pasta out and add it when we get ready to eat it. Ive also frozen it with and without the pasta. Both were good. Shitake Mushroom and Leek Soup 2 oz Shitake Mushroom (rehydrate and sliced, remove tough stems) (or about 1-½ to 2 cups fresh sliced mushrooms) 1 c. finely chopped leeks (White and light green parts only) 2 Tbsp butter ¼ c. dry sherry 2 - 10 ¾ oz. cans double strength beef broth with 2 cans water added (6 c. home made beef broth) ½ tsp fresh ground pepper ½ c. orzo pasta Cook and stir mushrooms and leeks in butter until leeks are tender. Add sherry and cook until liquid is reduced by half. Add broth and water (or stock) and pepper. Bring to a boil. Add pasta and boil for 10 min. * Note you can use any type of mushrooms but its very good with Shitake --------------------------------------------------------------------------------------------------------- You can substitute these mushrooms for the eggplant in your favorite Eggplant Parmesan Recipe. *Very meaty tasting. They grow wild here and we collect them for this dish in Oct. Nothing else looks like them so there isnt a chance of getting a lethal wild fungus on this one. Puff Ball Mushroom Parmesan 1 large Puff Ball Mushroom Or perhaps a few large Portabellas ? Italian Seasoned Bread crumbs Egg and water wash EVOO Your favorite Marinara Sauce Mozzarella and or Provolone Cheese Slice the mushroom s ¾" thick. Dip in egg and water wash then in bread crumbs. Brown in EVOO. Remove to a lightly greased baking dish. Pour Marinara Sauce over. Top with Cheese. Bake in 350* oven for 30-35 minutes until tender and sauce is bubbly and cheese is melted. ----------------------------------------------------------------------------------------------------- Or simply use Portabella Mushrooms Marinate in your favorite Italian Dressing. Grill over a low fire turning several times until tender. Slice and serve with Grilled, chicken, steaks or burgers. Mike o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jan 9, 10 at 16:03 As usual I am behind. Only cook on weekends. Hopefully I will be making this over the weekend. Dried Mushroom Barly Soup from "Moosewood Restaurant Lowfat Favorites" 1/2 ounce dried mushrooms (you can go fancy here like shitake, morels, porcini, chantrelles). Apparently that's about 2/3 cup. 6 cups boiling water 1 tsp. olive oil or canola oil 2 cups chopped onions (that's a lot for my taste!) 1 cup finely chopped carrot 1 cup finely chopped celery 2 garlic cloves, finely minced or put through a garlic press 3 cups sliced fresh mushrooms 1/4 cup soy sauce or tamari pinch dried thyme and dill 1/4 tsp. black pepper 1/2 cup raw barley 1/4 cup dry sherry or 2 tsp. honey (I'll use white wine, I don't have sherry) salt to taste Soak the dried mushrooms in boiling water and simmer for 15 minutes. Take off the heat and let sit for another 15 min. at least. Meanwhile, saute the chopped veggies in the olive oil in the bottom of a large heavy bottomed soup pot. Frankly I think you'll need at least 1 TBLSP EVOO but this is from a lowfat cookbook so do your best to skimp I guess. Saute until everything is translucent. Drain the dried mushrooms, reserving the broth. Chop off the tough stem ends. Dice and add to the fresh veggie mixture. Strain the mushroom broth through a coffee filter or some layers of cheesecloth in a lined strainer. Pour the mushroom broth into the soup pot along with the sauteed veggies. Add the seasonings and the barley. Bring to a boil and simmer for 45 minutes. I would taste to see if it needed a pick me up and then add some veggie broth paste or powder if needed. Soup should be brothy so add more if the barley hogs it all up. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sat, Jan 9, 10 at 16:04 Yikes I forgot it was this weekend...I'm on it! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Jan 9, 10 at 16:12 Here's one more stuffed mushroom and a different kind of quiche: * Exported from MasterCook * Mushroom Crusted Quiche Recipe By :Katie (adapted from a recipe found in a magazine, 1975) Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound mushrooms -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion 2 c monterey jack cheese -- shredded (approx) 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms Recipe By : Katie, adapted from the Joy of Cooking Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large mushroom caps 1 tablespoon butter 1 1/2 cups bread crumbs 1/2 cup pecans or other nuts -- finely chopped 2 cloves garlic -- minced 1 1/2 tablespoons basil, chives, or tarragon -- chopped 2 tablespoons dry white wine salt and paprika grated fresh Parmesan cheese Brush mushroom caps with butter or olive oil. Chop mushroom stems and saute in butter. Add bread crumbs, nuts, garlic, and herbs. Season with salt and paprika and bind with wine, using more wine if necessary. Fill mushroom caps and sprinkle with Parmesan cheese and a little paprika. Broil about 5 minutes. They can also be baked. - - - - - - - - - - - - - - - - - - o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Jan 9, 10 at 16:51 Thanks, Mike. Glad I checked this thread again. :) I remembered one more we like, Mique's turnovers. Haven't made these in a while because I just haven't had the people around to help eat them. Must remedy that soon and make a batch. I warn you, they are addictive. MUSHROOM TURNOVERS Makes about 2 dozen turnovers To Make Mushroom filling: 3 tablespoons butter 1 large onion, finely chopped 1/2 pound mushrooms finely chopped 1/4 teaspoon thyme 1/2 teaspoon salt Freshly ground black pepper to taste 2 tablespoons flour 1/4 cup sweet or sour cream 1. In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes. 2. Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream and cook gently until thickened. To Make Dough: 3 three-ounce packages cream cheese at room temperature 1/2 cup butter at room temperature 1 1/2 cups flour 1. Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes. 2. Preheat oven to hot (450° F.). 3. Roll the dough to one-eighth-inch thickness on a lightly floured surface and cut into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick top crusts to allow for the escape of steam. 4. Place on an ungreased baking sheet and bake until lightly browned, about fifteen minutes. Source: MQ on CF o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sun, Jan 10, 10 at 8:32 Here's a favorite. I apologize for the lack of measurements but I tend to cook by the seat of my pants a lot when I'm not baking. I'm a taster not a measurer. :-) Caprese Stuffed Mushrooms Fresh Mozzarella, ¼" dice Plum Tomatoes, seeded, ¼" dice Prosciutto, ¼" dice Fresh Basil, ¼" dice Roasted Garlic, mashed Ciabatta Bread, ¼" dice (This is optional just be sure not to use too much bread.) Balsamic Vinaigrette (I used Newmans Own) Mushroom Caps (I usually uses baby portabellas/criminis.) Mix cheese, tomatoes, prosciutto, basil, garlic and bread together. Dry mushroom caps and place on cookie sheet. Put a tiny splash of vinaigrette in each mushroom cap. Top with a ball of stuffing. Bake at 400 until the filling is melted and just starting to brown on the top. Or you can par cook mushroom caps by microwaving for about 1-2 minutes. Do not over cook the mushrooms. You want them still firm not soft and juicy. Preheat broiler. Broil mushrooms until cheese is just melted. These can be prepared ahead, then brought to room temperature and broiled just before serving. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bizzo (My Page) on Sun, Jan 10, 10 at 9:23 I think I'll have one of my favorite simple lunches... sauteed mushrooms and onions on toast :-) Thanks everyone for all the GREAT mushroom recipes! Several I want to try... o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jan 10, 10 at 14:17 Decisions, decisions, decisions! I'm wanting stuffed mushrooms, and I'm wanting to make the fancy pasta that my co-worker gave me for Christmas, and I'm wanting to make those turnovers that Beanthere_dunthat posted. Here's what I have on hand that I thought I could incorporate into stuffed mushrooms: Goat cheese that I bought on sale, shallots, and a quarter loaf of home made bread that's a little stale. I think I have a package of cream cheese, too. I think I can combine or use some of the recipes y'all have posted for stuffed mushrooms. Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Sun, Jan 10, 10 at 15:42 Love 'shrooms! I've gotten some good "must tries" from this thread-thanks. Here is my late entry: Creamy Mushroom Sauce For Steak # 2 tablespoons butter # ½ onion, minced # 1 clove garlic, finely minced # 2-3 cups sliced fresh mushrooms # ¾ teaspoon kosher or sea salt # Ground black pepper # 1/8 teaspoon ground nutmeg (optional) # 3 tablespoons whiskey # 1 tablespoon balsamic # ½ cup heavy cream # 1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil) Heat butter in sauce pan over medium heat. When butter starts bubbling, add onions and sauté until onions are just, translucent, and just slightly golden; about 3 minutes. add garlic and sauté for an additional minute until the garlic is fragrant. Turn heat to high and add mushrooms all at once. Immediately start tossing so the onion garlic butter mixture is evenly distributed among the mushrooms. Sauté mushrooms until they are browned and softened, about 3- minutes. Season with salt, pepper, and nutmeg. Pour in whiskey and balsamic and let mixture bubble a bit to burn off some of the alcohol. Turn heat down just a bit and add in heavy cream. Let bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pout over just grilled steak. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Jan 10, 10 at 17:18 I have Wild Mushroom Flan in the oven right now, to go with Sue's Roadhaouse Ribs which are almost ready to go on the grill. I'll let you know if the flan is a keeper recipe in a bit... Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 10, 10 at 22:37 Guess what....Times up!!!!!! You are welcome though, to make comments and add any new recipes at any time. I just drew a name from those that posted to this thread. ************* Chase ****************** Please pick the next Cookalong ingredient. Just post it here and then I'll set up the next thread. Can't wait to see what you pick! Nancy o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 9:31 TTT....waiting for Chase o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 11, 10 at 9:32 I got ambitious and decided to make a stuffed pasta dish called Mushroom and Goat Cheese Fagottini. (Really, that's what it's called - I didn't make it up!) I found a recipe on line that used mushrooms, goat cheese and shallots, all of which I had on hand, plus I could use my pasta maker that DH gave me a year ago Christmas, but I haven't used much because the knob that holds it on was cracked and wouldn't hold. I got a replacement knob, so I decided to try my hand at making pasta. I definitely need more practice. It always looks so easy when they do it on TV. One problem was that the recipe didn't indicate how large to make the squares of dough. Then I realized that I didn't roll the dough thin enough, as I had way more stuffing than dough. Finally, when I got all the little, uh, fagottinis ready to go into the water, they were stuck to the plate I had put them on. I couldn't get them off without tearing them. Well, I was able to fix them up and get enough of them cooked to make a meal for DH and I. We had a nice salad of mixed greens, sliced pear and dried cranberries with a lemon-tangerine vinaigrette. The pasta was way too thick and tough, but it was passable and edible, and tasted pretty good, but certainly could have been better. I need to practice more. I'm determined to learn how to make home made pasta, and to make things like ravioli and other stuffed pastas. It was fun trying, in spite of the frustrations. I love playing with dough! Here's the recipe from a blog I found in my search. Wild Mushroom and Goat Cheese Fagottini by Joseph Erdos from blog July 2009 For the pasta dough: 1-1/2 cups all-purpose flour 1/4 teaspoon salt 2 large eggs 1 large egg yolk For the filling: 2 tablespoons olive oil 1 tablespoon butter 2 garlic cloves, finely chopped 1 large shallot, finely chopped 1/2 teaspoon dried thyme 8 ounces cremini mushrooms, cleaned, trimmed, and sliced 8 ounces shitake mushrooms, cleaned, trimmed, and sliced 1 8-ounce log goat cheese 1/4 cup grated Pecorino Romano cheese coarse sea salt freshly ground black pepper 1 large egg white To make the dough, combine the flour and salt in a large bowl. Create a well in the center and add the eggs and egg yolk. Using a fork, beat the eggs while mixing in the flour a little at a time. Once the dough has come together, if it is too dry and crumbly, a little water can be added. Turn the dough out onto a lightly floured work surface. Form into a ball and knead until the dough takes on a smooth surface, about 10 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let it rest for about 20 to 30 minutes at room temperature. To make the filling, heat oil in a large heavy-bottomed pan over medium-high heat. Add garlic and shallot; cook until translucent, about 5 minutes. Add thyme and mushrooms. Cook, stirring constantly, until all moisture is lost, about 5 to 10 minutes. Once slightly cooled, add the mushrooms to a food processor and pulse until finely chopped. Turn out into a medium bowl. Add goat cheese and Pecorino; season with salt and pepper. Add egg white and stir to combine. To make the pasta, cut the disk into about 4 to 6 pieces. Work with only one piece at a time and keep the remaining pieces wrapped in plastic wrap. Form the piece into a flat disk, lightly flour, and feed it into the machine starting with the largest setting. Fold the dough in half and roll it through again. Now start moving onto the next setting and so on until the next-to-last setting is reached. The pasta should be silky smooth and less than 1/16-inch in thickness. Lay the long sheet of pasta on a lightly floured work surface. Cut off the rounded ends. Using a decorative pastry cutter or a sharp knife, cut the sheet into small squares of equal size. Using a teaspoon, drop balls of filling onto each square. Brush around the filling with a bit of water. Take the square in hand and bring all the corners together, firmly pressing the edges to seal the dough while removing as much air as possible. Place onto a lightly floured tray or towel. Repeat with the remaining pieces of dough. Scraps of dough can also be reformed and rerolled on the machine. Bring a large pot of liberally salted water to a rapid boil. Add the fagottini in small batches and cook until al dente, about 5 minutes. Stir now and then to prevent sticking. Serve drizzled with olive oil and grated Pecorino. Yield: 4 to 6 servings. Here is a link that might be useful: Gastronomer's Guide by Joseph Erdos - Mushroom and Goat Cheese Fagottini o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 11, 10 at 9:57 I actually did play a long last night. I made Cathy's creamy mushroom sauce for steak and served it over filet mignon. Thanks Cathy it was lip smacking good. I'm trying to find new ways of incorporating veggies in our meals so I think I'll pick spinach as my ingredient. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 10:28 Link to the next Cookalong Here is a link that might be useful: Cookalong #19-----SPINACH o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jan 11, 10 at 10:42 Well, the best laid plans . . . . I didn't make the mushroom soup because before I could do the soup I needed to go grocery shopping to get the the 'shrooms, and I have a rule that I can't go grocery shopping until I have cleaned out the fridge for the week. Upon doing that I found that one of the tomatoes I bought for tomato jelly had gotten smooshed and was rotting and causing the others to rot, so I had to quick make the jelly. It was not so good actually, but I ended up with a fresh tomato/dried tomato balsamic basil slurry that I didn't want to throw out, so I made cream of tomato soup. Also used up what I could salvage of my rotting celery on that. So the mushroom soup is definately out since I am now missing two of the ingredients and I have a ton of tomato soup to eat. Ah the trials of being a single foodie. I guess I'll have to move on to spinach and save the dried mushrooms for another day. Actually, the dish I want to make for spinach has mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jan 11, 10 at 10:49 Sharon, Thanks for the "feed"back; I'm glad that you liked it.

Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:30 Tracey_Oh has picked ******Peanut Butter****** for our new focus ingredient! Yay!!! Fun ingredient, that can be used so many ways. In addition to cooking and baking recipes that call for peanut butter, I have a question for all: What makes the perfect peanut butter sandwich for you? Mine is, fresh white bread, peanut butter on one slice of bread and on the other slice, you have to first butter the bread then spread with black raspberry jam. Place the peanut butter side face down over the jam, and cut into quarters. Heaven!!!! This thread will run through May 2 2010. Nancy Here is a link that might be useful: Cookalong #25 ------- Cream Cheese Follow-Up Postings: o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:11 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! The sandwich: Soft whole wheat bread, crunchy natural PB, cold grape jam, open face. MMMMMMmmmmmm Or Grilled: Same as above but instead of jam, banana slices and drizzled honey, topped with a second slice of bread, buttered and grilled. Oh, gosh...... Sherry o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katefisher (My Page) on Mon, Apr 19, 10 at 12:41 I really one 'use' peanut butter to fill up my stomach:) And it is great for that purpose. Oh what is it about peanut butter? SO good. A sandwich would have to be made on large, fresh, fat slices of whole wheat bread with bananas and honey. Jam not needed. Great, now I'm hungry:) I'll be thinking about pb all day long. Kate o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by momj47 (My Page) on Mon, Apr 19, 10 at 12:49 I love chicken satay with peanut sauce, though I've never made it. Some things are just better (and less messy) eaten out. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Mon, Apr 19, 10 at 12:57 I make a peanut sauce for chicken satay. No real "recipe" but here's what I use... Peanut Dipping Sauce (amounts are approximate): 1/2 cup natural creamy peanut butter 1/4 cup low-sodium chicken broth 3 tablespoons low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons minced fresh ginger 2 tablespoons lime juice 1 teaspoon minced garlic (1 clove) 1/2 teaspoon chili flakes 1 teaspoon red curry paste 1 shallot, peeled and roughly chopped 1 green Onion, thinly sliced for garnish on top of the sauce Place all ingredients in blender and blend until smooth. I warm the sauce in the microwave...it may thicken a bit. If it's too thick, add more chicken broth. /tricia o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by nancylouise (My Page) on Mon, Apr 19, 10 at 12:58 This will be my first attempt at the cookalong. Hope it is a good one! This peanut sauce is the one we use religiously for our chicken satay. But people have dipped their marinated beef and lamb into it also. We found it in one of our BBQ sauce books years ago. Peanut Sauce 1/4 cup peanut oil 1 cup chopped onion 1/4 cup minced fresh ginger 3 TBSP minced garlic 1 tsp red pepper flakes 1 cup chunky or smooth peanut butter(we use Skippy) 3 TBSP sugar 3/4 to 1 1/2 cups unsweetened coconut milk 1/3 cup soy sauce 3 TBSP fresh lime juice 1/4 cup chopped cilantro In large skillet put in oil over medium heat. Add onion,ginger,garlic, and red pepper flakes. Saute until onions are tender(around 10 minutes). Stir in peanut butter, sugar, 3/4 cup of coconut milk, soy sauce, and lime juice. Cook 5 minutes more, stirring frequently. Remove pan from heat, stir in cilantro and serve warm or at room temp. If the sauce is too thick you can add more coconut milk to thin it out. Makes a bit more then 2 cups of sauce. Enjoy! NancyLouise o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Mon, Apr 19, 10 at 13:23 I only buy one or two jars of peanut butter a year - but it's always for this recipe (thanks, Sands! These are always a hit.) Sands Picnic Peanut Noodles 1c chix broth 3 Tbsp Fresh grated ginger root 3 oz soy sauce [almost a 1/4 c] 1/2 c peanut butter 5 TBSP [1/4 c] honey **btw if you measure - by now I just eye - use some non-stick spray in your measuring cup for both the PB and the honey, makes it much easier :) 1/2 tsp red pepper flakes 4 cloves or 2 tsp minced garlic 1 lb noodles [some like Udon I like barilla spaghetti rigatti it has furrows lengthwise on the noodle really grabs the sauce] 1/2 cup chopped green onion 1/2 c chopped honey roasted peanuts heat the broth add the other goodies except the last three, heat add stir till well blended. Cook the noodles toss with the sauce, add half the honey peanuts and half the green onion [I usually use the white part and save the green rings for garnish]. Chill several hours or overnight Next day or later toss the noodles to separate then top with the last of the green onion and the remaining honey peanuts as garnish. I've been adjusting this recipe for yrs - it's sooo hard to figure out what a sweet/savory sauce [when hot] will develop into when it cools so if you taste the sauce when it's hot and it tastes a little tangalicious don't worry it cools and develops nicely :) o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by althetrainer (My Page) on Mon, Apr 19, 10 at 14:08 Oooo that's one of my favorite "ingredients" Can't wait to see more recipes. Yummy! Al o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Apr 19, 10 at 14:36 I have heard that if you find yourself with a yen for hummus and are out of tahini you can sub peantu butter....but I've not reied it. And my daughter used to make the toddlers, peanutbutter noodles...she used raman noodles, with only half the flavor packet and a very generous amount of peanut butter....2 heaping tablespoons for one packet. Kids slurped it down and it was not as junk foodish as chef boyardee out of a can! Some where I have a recipe for peanut butter pie....and of course Williamsburg peanut soup Linda C o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Mon, Apr 19, 10 at 17:25 Love peanut butter!! I eat the stuff right out of the jar and fondly remember the old peanut butter and honey sandwiches served at school. Here is my all time favorite candy to make once a year at the holidays. Sorry about the vague measurements, it's one of those passed down without them. Peanut butter roll candy start with these amounts: 1 box confectioners sugar 1 stick of butter softened peanut butter Mix the butter and confectioners sugar to the point where it is only slightly tacky* and has enough body to pat out in a rectangle that's about 1/4 inch thick. Pat it out on a piece of wax paper (something that will help it roll). Patting it out by hand is better than a rolling pin. Spread peanut butter (I use creamy) across the entire surface at about 1/4 thickness too. Starting with the long side, roll up as tightly as possible with the help of the wax paper. Then wrap the roll in the wax paper and put in the refrigerator. When it has chilled enough for the butter in the conf. sugar to stiffen, unwrap and slice however much you want. Rewrap and store in the refrigerator. The peanut butter in this keeps it from being too sweet but it's still very rich and just the right combination of flavors! *the butter and confectioners sugar mix needs to be just enough of a combination that it's not 'shaggy' but not too buttery either. You just have to keep patting it with your fingers from time to time to see when it reaches that workable texture. Beth o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Apr 19, 10 at 17:44 PEANUT BUTTER TEXAS SHEET CAKE 2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup water 3/4 cup butter or margarine 1/2 cup chunky peanut butter (may use creamy if you prefer) 1/4 cup vegetable oil 2 eggs 1/2 cup buttermilk 1 tsp. vanilla extract GLAZE: 2/3 cup sugar 1/3 cup evaporated milk 1 Tblsp. butter or margarine 1/3 cup chunky peanut butter (may use creamy if you prefer) 1/2 cup miniature marshmallows 1/2 tsp. vanilla extract In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° F. 16-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely. Recipe from Paula Anderson at Mimi’s Cyber-Kitchen. **My notes: I made this in a 9 x 13 pan and baked it for 35 minutes. Oh my! This is DIVINE! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Mon, Apr 19, 10 at 19:02 Oh darn. I was going to offer chicken satay. Right now, that's all I can think of other than peanut butter cookies and my favorite peanut butter sandwich is peanut butter and banana on cheap white bread. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by glenda_al (My Page) on Mon, Apr 19, 10 at 19:07 No recipe, but peanut butter on brown bread topped with crispy bacon is soooooooo yummy! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 19:27 Mmmm, love peanut butter. I eat it every day at work for breakfast, on a high fiber/whole grain English Muffin or on homemade toast. Sometimes just on a spoon, which my Grandma always called a "peanut butter sucker". Like Shermann, I like peanut butter and jelly grilled. It has to be honey wheat bread, Koeze's Cream Nut peanut butter and whatever homemade jam or preserves I'm fixated on at the moment, usually grape, strawberry or cherry to go with peanut butter. Peanut butter and chocolate is a great combination, and I make this Buckeye Cake for dessert, but it's rich, you only need a sliver. It's straight from the Nestle website: Photobucket Buckeye Cake CAKE 2 large eggs 1 1/4 cups granulated sugar 3/4 cup all-purpose flour 6 tablespoons unsalted butter, melted 3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor 1/2 teaspoon vanilla extract 1/8 teaspoon salt PEANUT BUTTER LAYER 3/4 cup creamy peanut butter 1/4 cup unsalted butter, softened 1/4 teaspoon vanilla extract 3/4 cup powdered sugar GANACHE 1 cup heavy whipping cream 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels Directions: PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. FOR CAKE: COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely. FOR PEANUT BUTTER LAYER: BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes. FOR GANACHE: HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving. Another version of peanut butter and chocolate are these brownies, also a hit with my family. This is a Betty Crocker recipe: Photobucket Peanut Butter Truffle Brownies Brownie Base 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix Water, vegetable oil and eggs called for on brownie mix box Filling 1/2 cup butter, softened 1/2 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons milk Topping 1 cup semisweet chocolate chips 1/4 cup butter Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars) In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little) Now, I'll admit that I didn't use a boxed brownie mix, I used Sherry's brownie recipe, just because I like it. Ann T's Decadent Brownies would make a great brownie layer too! Annie o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Apr 19, 10 at 21:57 Another fan of PB here. I love the dipping sauces and noodle salad recipes....all I have to offer is a couple of yummy desserts. I have to make that pie Annie. Scotcharoo's 6 cups rice krispie cereal 1 cup karo syrup 1 cup peanut butter 1 cup sugar 1/2 12 oz. bag semisweet chocolate chips 1/2 12 oz. bag butterscotch chips Bring syrup and sugar to a boil over medium heat. Remove from heat and add peanut butter. Stir in cereal. Pour mixture into a buttered 9 x 13 in pan. Melt chocolate and butterscoth chips and spread over the bars and let them cool. Image Hosting by Another fave from Dishesdone. Chocolate Peanut Butter Crunch Cake Image Hosting by Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful! Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk: 3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract Chocolate cake: 2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water Ganache: 1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream Dacquoise layer: 1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped Peanut butter crunch: 1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.) Make chocolate cake: Position rack in center of oven and preheat oven to 350°F. Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely. Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside. Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet. Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside. In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack. Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes. Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour. Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk. Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006 Note: I served store bought ice cream so I can't vouch for the frozen milk. David o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by virginia7074 (My Page) on Mon, Apr 19, 10 at 22:06 I'm glad I already brushed & flossed my teeth, or I'd be out in the kitchen with my mitts in the peanut butter jar. I think I know what kind of birthday cake I want this year! I love s'mores made with a schmear of peanut butter on the graham cracker. Also, my Mom used to make a variation of Waldorf salad with - and it sounds gross, but it's really good - apples, bananas and celery with a sweetened peanut butter/mayo dressing. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by aliceinmd (My Page) on Mon, Apr 19, 10 at 22:07 Peanut butter is a great choice for a Cookalong. I can eat it by the spoonful, or in a grilled peanut butter and jelly sandwich, but this is one of our favorite unusual recipes from, gosh, I just realized -- 40 years ago! PEANUT BUTTER CURRY CHICKEN WINGS 1/4 cup margarine 18 chicken wings with tips removed, skinned if desired 1/3 cup creamy peanut butter 2/3 cup milk 6 Tablespoons cornmeal 6 Tablespoons flour 1 teaspoon salt 1 teaspoon curry powder Preheat oven to 400 degrees. Line a 9x13" pan or rimmed baking sheet with foil. Put margarine in foil-lined baking sheet and melt in the oven. Blend peanut butter and milk in blender; pour into shallow dish. Combine remaining ingredients in another shallow dish. Dip chicken wings in peanut butter mixture then in flour mixture. Lay in pan and bake 30 minutes. From Family Circle magazine, April 1970, in an article by Peg Bracken This is messy to make, but worth the effort. Even curry-haters like it, and I hope you do, too. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joann_fla (My Page) on Mon, Apr 19, 10 at 22:32 Here is a very good PB recipe. Peanut Butter Fudge 2 sticks margarine or butter 4 cups sugar 1 1/2 ounces light corn syrup and enough evaporated milk to make 1 cup 1 18-ounce jar peanut butter 1 7-ounce jar marshmallow crème 1 teaspoon vanilla 1/2 cup chopped pecans (optional) Instructions Melt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook five minutes. Remove from stove. Add peanut butter, marshmallow crème, vanilla, and pecans, if desired. Pour into greased 9-by-13-inch pan. Cool and cut in squares. Tips From Our Test Kitchen: Put peanut butter and marshmallow crème into a separate bowl before starting, making it easier to add all at one time after sugar is cooked. Try lining the prepared pan(s) with overlapping wax paper greased on both sides. The fudge will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pans since not everyone likes nuts. Refrigerate fudge. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by plllog (My Page) on Tue, Apr 20, 10 at 0:56 What makes the perfect peanut butter sandwich for you? Um...not being peanut butter? I wouldn't say anything, but I just had a not-peanut-butter sandwich today. Organic almond butter with (sparsely) Tiptree Little Scarlet jam, open face on Trader Joe's whole wheat Tuscan pane. Very yummy. Can't swallow PBJ. Best peanut butter ever is the Polynesian peanut butter at Trader Vic's. I don't know if this recipe is for the peanut butter, or if it's a sauce for another dish. It's published online in a newsletter for the Emeryville restaurant. TRADER VIC’S PEANUT SAUCE 14 OZ. PEANUT BUTTER 14 OZ. COCONUT CREAM 3 OZ. LEMON JUICE 4 OZ. SOY SAUCE 1 OZ. WORCESTERSHIRE SAUCE 2 DASHES TABASCO SAUCE 1 TSP. SALT Combined all ingredients except peanut butter; wisk in kitchen mixer then slowly add peanut butter. The sauce should hold its form and not be broken. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Apr 20, 10 at 8:37 It'll be interesting to see what everyone posts here. Not a huge fan of PB, I can take it or leave it. I tend to steer clear of baked goods with peanut butter, but I do occasionally lik some on a toasted English Muffin. At our cafeteria at work they serve a Thai Peanut Chicken dish that I like, but have never found a recipe for. Maybe one of those satay sauces would work? Linda o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by yasou (My Page) on Tue, Apr 20, 10 at 9:33 Here's a recipe for Peanut Butter Frosting from Ina Garten. It's soooooo good on chocolate cupcakes!! Peanut Butter Icing: 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Oly o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Apr 20, 10 at 10:36 All the other Cookalongs Here is a link that might be useful: All the other Cookalongs o Cookalong #26--------Peanut Butter!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Apr 20, 10 at 10:47 We use a LOT of Peanut butter. Mostly: Peanut Butter and Jam Sandwiches Also: Sands Picnic Noodles (I like to add poached chicken and steamed broccoli and double the sauce) Peanut Butter Cookies And I use to make these weekly for the kids when they were little, it came from our preschool snack recipe repertoire, great for a whole class snack. Peanut Butter Balls 1/2 cup peanut butter 1 Tbsp honey 1/3 cup nonfat dry milk Optional additions: sesame seeds, wheat germ, raisins, sunflower seeds, chopped dates or other chopped fruit, chocolate chips. Stir together peanut butter and honey until well mixed. Add dry milk powder and any other ingredients. Mix thoroughly, shape into balls. Store in tightly covered container in refrigerator. Makes about 25 balls. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Apr 21, 10 at 12:50 OK, the best peanut butter cookie IMHO is the no flour kind. The cookie is pure peanut butter bliss, and super easy. Also, one of the BEST peanut butter desserts for easy and good is Reeses Squares. The best part is there's no baking! Home-made great and makes enough for a crowd. Here are both recipes: No Flour Peanut Butter Cookies * 1 cup peanut butter * 1 cup sugar * 1 large egg * 1 teaspoon vanilla Mix all ingredients together and drop by teaspoonfuls onto an ungreased baking sheet. Bake at 300° for 15-18 minutes or at 350° for 8-12 minutes. Let cool. Variation: Add chocolate chips, raisins or even nuts. Use your imagination. Reeses Squares * 1-1/2 cups graham cracker crumbs * 1 lb confectioners' sugar (3 to 3 1/2 cups) * 1-1/2 cups peanut butter * 1 cup butter, melted * 1 (12 ounce) bag milk chocolate chips Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Thu, Apr 22, 10 at 13:11 My favorite tomato soup - Trinity Square Cafe Moroccan Tomato Soup (yup, soup). Its all over the net, so I'm not the only one who likes it. Fun thing to do is serve it to guests and have them guess the secret ingredient, LOL Trinity Square Cafe Moroccan Tomato Soup Ingredients 2 tb Olive oil 1 Onion, chopped 5 Cloves garlic, minced 1 cn Tomatoes (28 oz) 1 c Peanut butter 1 ts Cumin 1 tb Hot pepper sauce 2 tb Cayenne 1 tb Chili powder 2 tb White vinegar 1 ts Salt 1 ts Pepper 1 tb Sugar 1/4 c Tomato paste 2 c Water In a large sauce pan, heat oil and fry onion and garlic until golden brown. Place the tomatoes and their liquid in a bowl, and crush the tomatoes with a potato masher or a spoon, breaking them into small pieces. Add the tomatoes and their liquid to the onions, reduce heat to very low, add peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne, chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until well combined. Cook over low heat at a bare simmering for 10 to 15 minutes, stirring frequently. (This soup burns very easily, so keep the heat low and dont allow it to come to a full boil.) o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Apr 22, 10 at 13:33 We are fond of "ants on log." Celery filled with crunchy peanut butter and studded with raisins or dried cranberries. I love apple slices and peanut butter. I rarely cook with it but did use it to wing an Asian inspired dressing for a cabbage slaw-type salad. Rice vinegar, soy sauce, ginger, honey, peanut butter, and sesame oil in amounts until it tasted right. Some cayenne might have been nice, too. And some chopped cilantro but I didn't think of those things at the time. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Fri, Apr 23, 10 at 22:16 Doucanoe, here's a Thai one that you might like. I'm afraid I can't remember where I got it from so can't give credit where credit is due. Thai Chicken With Peanut Pesto 8 boneless, skinless chicken thighs 1/4 cup peanut butter 3 cloves garlic 1 piece (1/2-inch) ginger root, chopped 2 tablespoons honey 2 tablespoons rice vinegar 2 teaspoons sesame oil 1/4 cup soy sauce 1/4 teaspoon cayenne pepper 1/4 cup chopped peanuts 2 green onions, thinly sliced In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until finely ground. Place chicken thighs in baking pan and pour peanut pesto over. Bake in 375 degree F. oven about 35 minutes or until fork can be inserted in chicken with ease. Remove to serving platter and sprinkle with peanuts and green onions. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Apr 24, 10 at 8:53 This is not T&T but I'm dying to find the opportunity to try it so I will for this cookalong. It's one of Anna Olsen's recipe and she has never let me down yet. I can't decide if it's breakfast or dessert! Peanut Butter and Jam Bread Pudding (Anna Olsen) Ingredients * 4 tablespoons unsalted butter * 2/3 cup peanut butter * 1-3/4 cup milk at room temperature * 2 egg yolks at room temperature * 2 whole eggs at room temperature * 1/3 cup sugar * 2 teaspoons vanilla extract * 6 cups cubed egg bread * 2/3 cup raspberry jam or other fruit jam * Turbinado sugar, for sprinkling Directions 1. Preheat oven to 350°F. Melt butter and brush pan with half of it. Add peanut butter to remaining melted butter and heat over low heat until fluid. Remove from heat and whisk in milk, then whisk in egg yolks, eggs, sugar and vanilla. Toss mixture with diced bread and let sit 10 minutes. Spoon mixture into prepared pan and dollop jam over bread, pressing in slightly to incorporate just a touch. Sprinkle with Turbinado ( or plain white) sugar. Place pan in a larger dish and fill it with an inch of hot tap water. Bake for about 50 minutes, until golden on top and set. Let pudding sit for at least 30 minutes before serving. 2. Pudding can be served warm or chilled. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Sat, Apr 24, 10 at 12:12 Ritsins, your crunchy peanut coating sounds similar to the packaged mix sold by A Taste of Thai. I've used it before and enjoyed it, but my daughter tried it recently and said the recipe had changed and wasn't as good. Your homemade recipe sounds better. Here is a link that might be useful: Spicy Peanut Bake o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Sat, Apr 24, 10 at 20:09 Give me crisp celery and a jar of peanut butter and I am set!:) I have made this recipe of Ina's before and while I thought they were OK, my husband and friends loved them. Linda mentioned Peanut Soup. I am from VA and peanuts are big here. I always have VA peanuts in my freezer. This is the recipe that I and my friends use the most. Cream of Peanut Soup Print 3x5 Recipe Card�" from King's Arms Tavern Colonial Williamsburg, Williamsburg, Virginia Serves 10-12 Ingredients: ¼ cup (1/2 stick) unsalted butter 1 medium onion, finely chopped 2 celery ribs, finely chopped 3 tablespoons flour 8 cups Chicken Stock* (or low-salt canned chicken stock) 2 cups smooth peanut butter 1 ¾ cups light cream or half-and-half Finely chopped salted peanuts, for garnish Instructions: In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes. Stir in flour and cook two minutes longer. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil. Serve warm, garnished with the chopped peanuts. *For Chicken Stock recipe, see "The Colonial Williamsburg Tavern Cookbook," available at Here is a link that might be useful: Peanut Butter and Jelly Bars o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Apr 26, 10 at 10:20 dixiedog! I have had, but not made, the Peanut Soup from Williamsburg. I loved it. Thank you for posting the recipe. o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lsr2002 (My Page) on Mon, Apr 26, 10 at 10:27 Jessy, do you use the full amount of 1T Hot pepper sauce (I would guess Sriracha) and 2T cayenne? That sounds like a lot of heat to me for the amount of the other ingredients. I'd like to try the recipe after you answer! Do you consider this an entree soup? What do you serve with it? TIA, Lee o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, May 3, 10 at 12:36 I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 13:15 Oh boy, I'm glad I saw Pink's post to this thread today. I'm on vacation and forgot about that the Cookalong would be ending. Time for a new subject!!!! I just pulled a name.... >>>>>>>>> Dirtgirl07 Would you pick an ingredient and post it to this thread? Then I can set up the next Cookalong. No meat or fish please, we want everyone to be able to participate. Nancy o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, May 3, 10 at 14:53 So you're actually gone? Good for you!!! Annie o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dirtgirl07 (My Page) on Mon, May 3, 10 at 16:32 Hey Nancy, when I read your email I was afraid of this!! Has anyone done pineapple? Would that be a good spring into summer one? Beth o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, May 3, 10 at 19:38 Yes Annie, I'm actually gone! I'm in Orlando. Beth I think pineapple sounds like a wonderful choice. Here is a link that might be useful: Cookalong #27 ----- Pineapple!!!!! o RE: Cookalong #26---------Peanut Butter!!! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Mon, May 3, 10 at 19:38 I got this out of the Fort Worth Star Telegram newspapers years ago. We love it, and it is so easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the jar of peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. Hope you all enjoy.

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David

o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa