I'll share my recipe, if you'll share yours, July 2, 2012

11 years ago

Whole Egg Mayonnaise

Allrecipes.com

This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.

Original Recipe Yield 16 servings

Ingredients

1/2 teaspoon dry mustard powder

1/4 teaspoon salt

2 eggs

2 tablespoons white vinegar

2 cups vegetable oil

Directions

In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

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Comments (5)

Jasdip
11 years ago
I don't like blueberries, but hubby does, so I make him muffins. These are my go-to muffins; I put more blueberries in that 1 cup called for.

Blueberry Muffins (from Muffin Mania)

1 3/4 cups flour
1/2 cup white sugar
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup (1 stick) unsalted butter, melted
1 cup milk
1 egg

In a large bowl combine all the dry ingredients and the blueberries. In a small bowl combine the melted butter, milk and egg.

Add wet ingredients to dry ingredients and mix gently until just combined. As a rule you should never beat muffin batter so you will have light and fluffy muffins.

Fill the cups full and bake at 350 degrees for 15-20 minutes. Makes 9 muffins.
glenda_al
11 years ago
I used to make homemade mayonnaise! First time I made it was in a home ec demonstration class in college.

Brownies

The only brownie recipe I ever use.
It's not thick, not dry, don't test with a toothpick. Kinda fudgie

1 stick butter (I use land of lakes)
1 cup sugar
1 cup all purpose flour
1/4 tsp salt
1/2 tsp baking powder
2 eggs beaten
2 HEAPING tbl cocoa
1 tsp vanilla

Melt butter in a square pyrex dish
sift all the dry ingredients
mix in eggs with the dry ingredients then the butter

and pour back into pyrex dish

bake 350 for 18 minutes EIGHTEEN MINUTES
cool completely before cutting

occasionally do this: make a glaze

1/2 cup powdered sugar
1 tbl softened butter
1/2 tsp vanilla
1-2 tsp milk

Mix, drizzle over warm brownies
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I'll share my recipe, if you'll share yours, July 12, 2012
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Roasted Summer Vegetable Pasta (Real Simple) 3/4 pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic 1/2 cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large 1/4 cup fresh oregano leaves grated Parmesan, for serving Heat oven to 450 F. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.
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I'll share my recipe, if you'll share yours, July 29, 2012
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I want to try every recipe posted today. Georgysmom, your white gazpacho sounds good. The recipes I've read have white grapes added, which seems odd to me, but maybe it's good. I think I like yours best. Jude, I had the Parade magazine in front of me ready to post the wild rice recipe. Doesn't it sound good? Luckygardnr, I've never made polenta because I've heard it's just like grits (which I love). But I'm going to make your recipe when our granddaughter and her DH come next month. In fact, I think I'll make all three recipes. Thanks for the menu help, guys!! This is more of a cool weather dish, at least for us. CREAMY CROCKPOT SPAGHETTI (Picky Palate) 1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder or salt 3 jars 26 ounce pasta sauce 1 pound spaghetti noodles 1/2 cup Parmesan Cheese 4 ounces cream cheese 1-2 cups chicken broth 1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary. 2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve. Makes 10-12 servings
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I'll share my recipe, if you'll share yours, July 11, 2012
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Comments (2)
I haven't tried this yet, but I usually like Tyler's recipes. I may leave out the bacon, or at least part of it. SPINACH BACON LASAGNE (Tyler Florence) 1 pound ricotta cheese 8 ounces finely chopped spinach, drained 1 tablespoon Romano cheese 2 eggs 16 no-boil lasagna noodles Sauce: 1/4 cup unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1/4 teaspoon ground nutmeg 1/4 teaspoon red pepper flakes 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup grated Gruyere cheese 1 cup grated Parmesan 1/4 cup heavy cream 2 cups shredded provolone 1 cup mozzarella cheese 1 pound bacon Topping: 2 cups panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup finely chopped fresh parsley (for garnish) Preheat the oven to 375 degrees F. Combine the ricotta, spinach, Romano and eggs in a medium bowl. Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish. For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat. For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce. Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
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I'll share my recipe, if you'll share yours, July 8, 2012
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This is a Whole Foods recipe I found when searching for a Mexican corn on the cob recipe. I had similar to this the 4th. Mexican corn on the cob 4 ears fresh corn on the cob 2 TBS extra virgin olive oil 2 tsp red chili powder 4 tsp lime juice salt, black pepper, and cumin powder to taste Directions: Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper. Remove corn from steamer, brush with oil mixture, and serve hot. Serves 4 Here's another, and I think I can edit both and come up with my own version Mexican corn on the cob 3 tablespoons mayonnaise (fat free is fine) 2 teaspoons fresh lime juice (optional) 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears corn, shucked Directions: 1Prepare grill.2Combine mayo and juice (if using) in a small bowl.3Combine cheese and seasonings in another small bowl.4Place corn on grill rack that has been sprayed with cooking spray.5Grill corn 12 minutes or until tender, turning frequently.6Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.7Serve immediately.
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patti43
11 years ago
Glenda, you made me hungry! I've made mayonnaise, too. Personally, I like Kraft :0

I think I've posted this before but it's worth repeating. I got the recipe from a recipe book my sister's club put out. It's so easy, and looks and tastes really good.

Picnic Cake

1 box yellow cake mix
10-15 large marshmallows (or use enough minis to cover the top)
1/2 c. brown sugar
1/2 c. chopped pecans

Prepare cake mix according to box directions and pour into a greased/floured 13x9" pan. Cut marshmallows in half and arrange, cut side down, on top of the batter. Mix brown sugar and nuts together and sprinkle over the top. Bake according to box directions.
luckygardnr
Original Author
11 years ago
OOH, Patti! That sounds absolutely decadent! A must try for sure!
patti43
11 years ago
It's very good, Luckygardner. The brown sugar and nuts kind of melt down into the marshmallows. I think that marshmallow mixture would be good on brownies, too.

I'll share my recipe, if you'll share yours, July 2, 2012

Comments (5)

Jasdip

glenda_al

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I'll share my recipe, if you'll share yours, July 2, 2012

Comments (5)

Jasdip

glenda_al

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patti43

luckygardnrOriginal Author

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