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new recipes

Medusa

Medusa

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you can post your own recipes or some new ones you have seen on the net.

l will try it .

zucchini-ck-1087041-x.jpg


ingredients

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Zucchini Oven Chips Recipe - Health.com
 
Mel's Mississippi Roast

Ingredients

1 3-4lb English Chuck roast
1 packet of hidden valley ranch dressing seasoning
1 packet brown gravy
1 packet of mushroom gravy
1 medium onion sliced
1/2 jar pepperonicinis
1/2 stick butter
Salt, pepper, and garlic powder

Season roast with salt, pepper, and garlic. Seer on both sides til brown (you can totally skip this step if you want) place in crockpot.. Put 1/2 stick butter on top of roast, sprinkle ranch and gravy packets on top of roast. Add onions, and peppers on top.. Cook on high for four hours or on low for six hours. Serve with mashed potatoes, and whatever other side you like. Note: you can add diced potatoes with the roast instead of mashed potatoes..
 
Bob N said:
Mel's Mississippi Roast

Ingredients

1 3-4lb English Chuck roast
1 packet of hidden valley ranch dressing seasoning
1 packet brown gravy
1 packet of mushroom gravy
1 medium onion sliced
1/2 jar pepperonicinis
1/2 stick butter
Salt, pepper, and garlic powder

Season roast with salt, pepper, and garlic. Seer on both sides til brown (you can totally skip this step if you want) place in crockpot.. Put 1/2 stick butter on top of roast, sprinkle ranch and gravy packets on top of roast. Add onions, and peppers on top.. Cook on high for four hours or on low for six hours. Serve with mashed potatoes, and whatever other side you like. Note: you can add diced potatoes with the roast instead of mashed potatoes..
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another one ,it is interesting
Sweet Corn + Jalapeno Hummus

makes about 1 cup

2 medium jalapenos

1 can chickpeas, drained and rinsed (and peeled if you have patience)

1/2 cup sweet yellow corn

3-4 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove (um, I did this) – whatever is easiest for you! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.

Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt and pepper, then blend once more. Taste and season more if desired. Top with additional corn or peppers if desired and a drizzle of olive oil. Serve with crackers and chips!

Sweet Corn + Roasted Jalapeno Hummus | How Sweet It Is
 
my new recipe .l have just made it..inspired by some fish recipes of course


whiting with cherry and ginger .l added jalapeno sauce and garlic to the sauce and just fried it.

Fotoğraf0156.jpg
 
l have made it today

apple ,fennel seed red onion mint pistachio olive oil lemon




Fotoğraf0299.jpg
 
Medusa said:
l have made it today

apple ,fennel seed red onion mint pistachio olive oil lemon
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That's an interesting combination that I happen to have almost all the ingredients on hand for. I may just give that a try.
 
Lutherf said:
That's an interesting combination that I happen to have almost all the ingredients on hand for. I may just give that a try.
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every part of fennel is another tasty thing.try it
 
I made it about one hour ago
mutabbal
20151021_233824_Burst01.jpg
combine all ingredients and sprinkle pomegranate seeds over it

2 grilled and peeled eggplants

3tbsp tahini


4 tbsp lemon juice

salt

2 tbsp olive oil

garlic

hot pepper

pomegranate seeds (sour)

pine nuts
3 tbsp yoğurt
 
Last edited:
Here's a recipe I came up with:

- 2 Cups of 5 minute rice
- 1/2 to 1 lb of hamburger
- 1 teaspoon of olive oil
- 1/2 teaspoon of chili powder
- 1/2 cup of salsa
- Kidney beans (drained)
- 1 small can of tomato paste
- enough cheddar to top a casserole dish

- other stuff that you want (e.g. onions, peppers, etc.)

1) Cook up rice separately.

2) Olive oil in the pan, heat half way for a few minutes.

3) Cook hamburger in pan, breaking it up into bits, sprinkle with chili powder.

4) Add rice, tomato paste, beans, salsa, other stuff. Cook for a few minutes.

5) Put everything in a casserole dish, sprinkle cheese on top, put in oven at 350 or so for 15-20 minutes (covered with foil).

6) Done.

It's not a gourmet dish by any means, but it's pretty good and you can feed quite a few people.
 
my own recipe (1 cup flour ,3 eggs ,1/2 cup milk or yoğurt ,1/2 cup jalapeno sliced ,1/2 sour pomegranate seeds 2 tbsp sour pome .sauce,white cheese (100gr or more), 1/2 olive oil ,baking powder ,1 tsp salt ,2 tsp apple vinegar ,

20151028_002835_Burst01.jpg
 
I made this cauliflower recipe last night and it will become a regular staple:

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese (see note)

Preheat the oven to 425 degrees. Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2 inch thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 Tbs. of olive oil, and sprinkle with 3/4 tsp. salt and 1/4 tsp. pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 Tbs. of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature. Serves 4.

Note: She recommends grating the Parmesan on a box grater, like you would carrots. To make this ahead, cut the cauliflower, place in a plastic storage bag with a damp paper towel, and refrigerate for up to three days. Roast and complete the recipe before dinner.

Roasted Cauliflower Snowflakes from Ina?s New Book

(sorry for the lack of a picture I don't know how to do that yet)
 
TURKISH DELIGHT (Not the desert one!)

Package of Filo Dough unthawed. (If the package has two coils of dough…use just one. Keep the other frozen.)

Heat oven to 350 – 375.

Small Eggplant (diced, salted, and sweated.)
One large potato…sliced, cubed, chunked, or coarsely grated…lightly sautéed in olive oil.
Large leek…chopped and thoroughly washed.
One pound chopped meat…browned and drained.
One large mushroom finely diced and sautéed.
¾ cup Jarlsberg Cheese course grated.
Optional: garlic clove diced and added to the eggplant while sautéing.

Salt, black pepper or cayenne pepper to taste.

Dampening mixture: Cup and a half of milk, half cup olive oil, one beaten egg, all mixed together.


Sauté the eggplant ‘til edges brown; sauté the potato just a bit...okay to go with not even browning edges.

In large fry pan (I use a wok) brown the meat…and drain. Add the eggplant, potato, leeks, mushroom, and spices*…mix thoroughly…and just let simmer for one minute. Add a spoonful or two of water to aid in the integration if necessary. Remove from heat and add the cheese. Mix thoroughly.


*(I lightly spice each ingredient separately before integration.)

Butter an 8 x 8 glass oven container thoroughly…and then start putting about a half of the filo dough along the bottom and around the sides. Take each fine layer of dough and wad it, not tightly, but loosely. Takes a bit of doing, but you end up building up a nest of sorts. Spoon a few spoonfuls of the Dampening mixture over the bottom wads.

Spoon the meat mixture into the nest (the mixture will flatten the dough against the bottom and edges)…and then top that with the remaining dough sheets…using the same wadding method.

Pour the remaining Dampening mixture over the top, being sure to get some mixture over all the dough…and jab the top with a sharp knife or fork so as to allow the mixture to get through.

Chuck into the oven for 30 minutes…until top is brown.

I like to serve it topped with some white sauce. (You can get that recipe from the Internet)

 
_Sal said:
oh, okay...it looks good though yes
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sorrry I misread your post, yes in that salad I used granny smith.I thought you were referrring to the cake
 
_Sal said:
I made this cauliflower recipe last night and it will become a regular staple:

1 head cauliflower (about 2 1/2 pounds)

Good olive oil

Kosher salt and freshly ground black pepper

1/2 cup panko (Japanese bread flakes)

1/2 cup freshly grated Parmesan cheese (see note)

Preheat the oven to 425 degrees. Remove the leaves and trim the stem of the cauliflower but leave the core intact. With a sharp slicing knife, cut the whole cauliflower in large (1/2 inch thick) slices. Don’t worry if the slices fall apart; they’ll look like snowflakes. Place the cauliflower on a sheet pan, drizzle with 3 Tbs. of olive oil, and sprinkle with 3/4 tsp. salt and 1/4 tsp. pepper. Roast the cauliflower for 15 minutes.

Toss the panko with 1 Tbs. of olive oil, sprinkle on the cauliflower, and roast for another 10 to 15 minutes, until tender and browned. Sprinkle with the Parmesan and roast for another minute or two. Immediately, scrape the pan with a metal spatula and toss the cauliflower and Parmesan. Serve hot or at room temperature. Serves 4.

Note: She recommends grating the Parmesan on a box grater, like you would carrots. To make this ahead, cut the cauliflower, place in a plastic storage bag with a damp paper towel, and refrigerate for up to three days. Roast and complete the recipe before dinner.

Roasted Cauliflower Snowflakes from Ina?s New Book

(sorry for the lack of a picture I don't know how to do that yet)
Click to expand...

I make this but with Italian breadcrumbs and butter in place of olive oil.
 
1 CCI small rifle primer
25 grains H4895
1 55 grain soft point jacketed projectile

Size and prime case, add powder. Press projectile to 2.180 inches
Factory crimp
 
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