FC Community
Discussion Boards => Off-Topic => Topic started by: Delphyne on March 16, 2013, 10:45:47 pm
-
If you have recipes, want to share recipes, are looking for a recipe, post here!
Sugar-free, gluten-free, vegetarian, high-fat, low-fat -- anything is welcome.
Food substitutions are always welcome, as well.
Sweets, treats, meats!
We just made a sweet spicy sauce using:
Tomato sauce
Molasses
fresh ginger
fresh garlic
onion
Sriracha
red pepper
honey
(When I make a sauce, I never measure anything.)
-
Sharing a quick and easy recipe.
French bread cut into slices.
Sliced turkey, roast beef, or your favorite meat. (If you are a vegetarian, leave out meat)
Sliced Tomato
Swiss cheese
Any other veggies you might like.
garlic
basil
oregano
Put the meat, then veggies, then spices on the sliced french bread. Then top with swiss cheese. Bake for about 10 - 15 minutes at 350 (or use toaster oven).
These are very tasty and easy to make. We topped ours with Italian dressing. Our french bread was made from scratch, so was our Italian dressing. I was surprised because we ate them all and we made a lot.
They are very, very, very good.
-
This is a favorite in my house and I get requests for the recipe often:
Zucchini Grande Ole
Zucchini Grande Ole
First, test texture of zucchini; if skin and flesh pierce easily with the tip of a sharp knife, it's good for cooking.
1 large (2- to 2 ½ lb., 13- to 14-inch long, and fairly straight) zucchini, tested for cooking, preceding
½ pound lean ground beef
1 small (6 oz.) onion, chopped
1 small (about 6 oz.) red bell pepper, stemmed, seeded, and chopped
1 tablespoon chili powder
½ teaspoon ground cumin
1 can (4 oz.) diced green chilies
1 can (8 oz.) corn, drained [or 1 ½ ears cooked kernels, removed from cob]
1 can (8 oz.) Mexican-style stewed tomatoes [or Italian style]
¼ cup chopped fresh cilantro (coriander) [or parsley]
¼ cup fine dry bread crumbs
½ cup shredded jack cheese [or cheddar]
Cilantro sprigs
Cut zucchini in half lengthwise. Scoop out and discard soft, seedy center. Scoop out enough flesh to make a ½-inch-thick zucchini shell. Coarsely chop flesh and reserve. Place squash, cut side up, in a 10 x 15-inch baking pan.
Meanwhile, in a 10- to 12-inch frying pan over high heat, frequently stir beef, onion, and bell pepper until meat is crumbled and browned, 8 to 10 minutes. Drain off and discard fat. Mix into pan the chili powder, cumin, chilies, corn, tomatoes, and reserved chopped zucchini. Boil on high heat, uncovered, until most of the liquid evaporates, about 5 minutes; stir often. Mix in chopped cilantro, bread crumbs, and half the cheese. Spoon all filling equally into zucchini shells in pan.
Bake in a 350° oven until zucchini is soft when pierced [this is very important] and filling is hot in center, 30 to 40 minutes. Sprinkle filling with remaining cheese; bake until cheese browns lightly, 10 to 15 minutes longer. With wide spatula, put zucchini on a platter. Garnish with cilantro sprigs. Cut into wide slices. Makes 4 to 6 servings.
Per serving: 209 cal. (40% from fat); 13 g protein; 9 g fat (2.2 g sat); 22 g carbs; 491 mg sodium; 31 mg chol.
-
Tea4me: Thank you! I am always wanting new and funky recipes. This recipe looks tasty (like a variation of stuffed bell peppers).
I think we may try this recipe this week or next week. :D Thank you!
-
You're welcome! This recipe is made often during summertime when the garden yields large zucchini. If you don't grow your own, perhaps find a farmers' market (or friend who grows them) for the larger ones. Grocery stores sell the small ones around here, so I grow my own.
-
You're welcome! This recipe is made often during summertime when the garden yields large zucchini. If you don't grow your own, perhaps find a farmers' market (or friend who grows them) for the larger ones. Grocery stores sell the small ones around here, so I grow my own.
We only shop at Sprouts. And we only buy organic. They have hothouse organic zucchini, so it will not be hard to find. :D
Although, we are hoping to do some planting here soon. :D
-
I just came across a great honey mustard sauce. I use it mostly with my version of Outback's Alice Spring Chicken, as a dipping sauce for chicken strips, or others use it as salad dressing.
1 1/2 cups Mayonnaise (I use Kraft)
1/2 cup Honey
1/4 Dijon Mustard
Just mix together and cool before serving.
-
I just came across a great honey mustard sauce. I use it mostly with my version of Outback's Alice Spring Chicken, as a dipping sauce for chicken strips, or others use it as salad dressing.
1 1/2 cups Mayonnaise (I use Kraft)
1/2 cup Honey
1/4 Dijon Mustard
Just mix together and cool before serving.
Thank you for this.
We like to make sweet / spicy sauces a lot.
-
Love the Zucchini Grande Ole we always seem to miss one and find a large surprise.