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RECIPE PALETTE FUN

Created Apr 24, 2011

RECIPE PALETTE FUN

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Lovers

I love food! Who doesn't? We each have our favorite foods & favorite recipes. Let's share!!

Goal:

1. Make a palette based on food items; breakfast, lunch, dinner, snacks, beverages, desserts, etc

2. Include a recipe

3. Include a TAG (RPF) on your palette, color, pattern to link your creation to this group & remember to click the Recipe Palette Fun box before saving!

4. You're welcome to add your creation to the Discussion threads

Recipe Palette Fun Challenge

Showing 81 - 100 of 497 Comments

novrain62

Photobucket

Grilled Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4 to 6

Ingredients:

•4 medium sweet potatoes
•1/2 cup melted butter
•3 tablespoons brown sugar
•1 teaspoon ground cinnamon

Preparation:

Cup sweet potatoes into 3/4 inch slices. Bring 3 quarts of water to a boil and add potatoes. Boil until potatoes are just starting to soften. Cool and peal. Combine butter, brown sugar and cinnamon, brush over potatoes. Place Potato slices on preheated grill over a medium low heat and cook for about 10 to 15 minutes, turning once. When the sweet potatoes as soft through the middle and browned on the surface they are ready.


Challenge color for Friday 13 May 2011

Grilled_Sweet_Potato
Click on Palette to view recipe ♥

Sweet_Potato_Tartlet
Click on Color to view recipe ♥

LillyPrap

Potica

Potica
Ingredients
1 1/2 teaspoons active dry yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon
Directions
1.In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
2.In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3.Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
4.Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.

novrain62

Photobucket
http://www.womansday.com/Articles/Food-Recipes/10-Not-So-Ordinary-Picnic-Salads.html

Ham & Sweet Potato Salad

* Active Time: 25 minutes
* Total Time: 25 minutes

Recipe Ingredients

o 1 bag (5 oz) baby spinach
o 1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices
o 8 oz green beans, ends trimmed, beans cut in half (2 1/3 cups)
o 2 tsp vegetable oil
o 8 oz thick-sliced Canadian bacon, stacked and cut in strips
o 1 red onion, cut in thin wedges
o 1/3 cup honey-Dijon dressing (we used Good Seasons Light)

Recipe Preparation

1. Line a serving platter with spinach.

2. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.

3. In same skillet, heat oil over medium heat. Add bacon and onion; saute 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.

4. Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.

*************************

Ham_Salad_RPF
Recipe Inside for Ham Salad ♥

Picnic_Salad_RPF

LillyPrap

Peach_Gelato

Peaches_In_The_Wind

Peach Gelato
(Makes 1-1/2 quarts)

4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks


In a medium saucepan, bring the milk to a simmer.
Remove from heat, cover, and set aside.
In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar
until smooth.
Set aside.

In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.
With the machine running, gradually add the hot milk.
Return the mixture to the saucepan and cook over medium heat.
Stir constantly for 6-8 minutes until the mixture begins to thicken.
Remove from heat and set in a bowl of ice water.
Stir for 2 minutes to cool the mixture.
Stir in the pureed peaches.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

j1jewels

OK Sometimes You are Busy and It's Not a Planned Thing... to Have A Picnic, Be Spontaneous. Pick Up some Fried Chicken, Some Grapes, Pears, Fried Chicken, Cole Slaw, Etc. at Your local Supermarket ~ Take a Blankie and Pick a Beautiful Spot.. Recipe for Relaxation, and Take a Nap...Quick_PicnicGood_SpotDigestionTake_Some_Pears_TooView_From_A_Nap

rafferty

Tropical_Fruits_RPF



Grilled prawns with tropical fruit salsa

Ingredients (serves 6)
2 tsp hot chilli sauce
1 tbs each light soy sauce and honey
1 tbs grated fresh ginger
2 tbs chopped coriander
2 garlic cloves, crushed
1/4 cup (60ml) lime juice, plus 3 small limes cut into thin wedges
24 green prawns, peeled (tails intact)
12 young thin lemongrass stems (or use soaked bamboo skewers)
Steamed jasmine rice, to serve

Tropical fruit salsa
1 mango, flesh finely chopped
1 avocado or cucumber, finely chopped
1/2 small red papaya
1 long red chilli, deseeded, finely chopped
1 tbs each fish sauce and lime juice

Method
1. Combine sauces, honey, ginger, coriander, garlic and juice. Toss with prawns and chill for 30 minutes. Combine salsa ingredients in another bowl and chill until needed.
2. Thread prawns onto lemongrass stems or skewers, alternating with lime wedges.
3. Heat a chargrill pan or barbecue on medium-high. Cook prawns for 1-2 minutes each side until just cooked and lightly charred. Serve with salsa and rice.

novrain62

Photobucket


MANGO & CRAB STUFFED CHICKEN BREASTS
*~~*~~*


3/4 cup shredded crab meat
1/2 cup finely chopped mango
1 tbsp. soy sauce
1 tbsp. mayonnaise
1/4 cup diced green onion
1/2 tsp. dried rosemary
1/3 tsp. white pepper
1 egg, beaten
1/2 cup whole wheat bread crumbs
4 boneless chicken breasts, flattened

Combine crab with all ingredients except egg bread crumbs and chicken for
filling. Spread on chicken and roll up jellyroll style. Dip each in egg and then
gently roll in bread crumbs to coat. Brown carefully in fry pan, place in shallow baking dish and bake until cooked through.
350 Deg. about 45 min.
Serve warm or cold.

***********

Pineapple_Chicken
Recipe Inside ♥

Tropical_ParadiseScent_of_OrchidTropicalIts_A_Luau_hearts

amaranthys




Mango Sorbet

4 mangos - peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

Directions

Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
Place in an ice cream maker. Freeze thoroughly.

Mango_Sorbet

amaranthys



Tropical Pork Chops

Ingredients

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper

1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions

With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.


Tropical_Pork_Chops

novrain62

i want that bowl & the sorbet in it!! ♥

amaranthys wrote:



Mango Sorbet

4 mangos - peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

Directions

Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
Place in an ice cream maker. Freeze thoroughly.

Mango_Sorbet src=http://www.colourlovers.com/images/badges/pw/1578/1578561_Mango_Sorbet.png

novrain62

i've never heard of cardamom seeds!! lol
I'll have to look that one up :)
Thank you, dear friends, for sharing these
awesome recipes!! Palettes are so pretty, too ♥

rafferty

Coconut_Bavarois_RPF



Coconut bavarois with kaffir lime fruit salad


Ingredients (serves 6)
1 1/4 cups (85g) shredded coconut
1 cup (250ml) coconut cream
1 cup (250ml) milk
90g caster sugar
4 egg yolks
3 gold-strength gelatine leaves (see note)
Ice for an ice bath
300ml thickened cream, lightly whipped
Kaffir lime fruit salad
5 kaffir lime leaves (see note)
1 cup (220g) caster sugar
3 cups tropical fruit, cut with a small melon baller (we used kiwifruit, watermelon, papaya and mango)

Method

1. Stir the coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted. Place in a saucepan over medium heat with coconut cream and milk. Bring to just below boiling point, then set aside for 30 minutes to infuse.
2. Whisk sugar and egg yolks in a bowl. Strain the infused milk through a fine sieve into the bowl, pressing down well. Discard the shredded coconut. Whisk to combine, then return the mixture to a clean pan over low heat, stirring for 2-3 minutes until you have a custard thick enough to coat the back of a spoon.
3. Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove excess water, then add the leaves to custard mixture, stirring to dissolve. Remove from heat and transfer custard to a bowl, then sit in another bowl of iced water. Stir occasionally until cool.
4. Fold the lightly whipped cream into the cooled custard. Pour into six 1 cup (250ml) serving glasses and chill for at least 4 hours or overnight until set.
5. Meanwhile, for the salad, place 4 kaffir lime leaves in a pan, sprinkle with the sugar, cover and leave to infuse for at least 4 hours or overnight. Add 1 cup (250ml) water, then stir over low heat for 1-2 minutes to dissolve sugar. Increase heat to medium and simmer, without stirring, for 5 minutes until syrupy. Cool, then chill until needed (up to 3 days).
6. Just before serving, finely shred the remaining kaffir leaf and add to the syrup with the tropical fruit, then spoon over the bavarois to serve.

Notes
Gelatine leaves are from gourmet shops and delis. Check packet for setting instructions.
Kaffir lime leaves are from greengrocers and Asian food shops.

novrain62

HEAVENLY!!!!!!!!!!! LoL

novrain62

YUM DOUBLE YUM!! hahaha
I love shrimp and that fruit salsa sounds sooo god!!

rafferty wrote:
Tropical_Fruits_RPF



Grilled prawns with tropical fruit salsa

Ingredients (serves 6)
2 tsp hot chilli sauce
1 tbs each light soy sauce and honey
1 tbs grated fresh ginger
2 tbs chopped coriander
2 garlic cloves, crushed
1/4 cup (60ml) lime juice, plus 3 small limes cut into thin wedges
24 green prawns, peeled (tails intact)
12 young thin lemongrass stems (or use soaked bamboo skewers)
Steamed jasmine rice, to serve

Tropical fruit salsa
1 mango, flesh finely chopped
1 avocado or cucumber, finely chopped
1/2 small red papaya
1 long red chilli, deseeded, finely chopped
1 tbs each fish sauce and lime juice

Method
1. Combine sauces, honey, ginger, coriander, garlic and juice. Toss with prawns and chill for 30 minutes. Combine salsa ingredients in another bowl and chill until needed.
2. Thread prawns onto lemongrass stems or skewers, alternating with lime wedges.
3. Heat a chargrill pan or barbecue on medium-high. Cook prawns for 1-2 minutes each side until just cooked and lightly charred. Serve with salsa and rice.

novrain62



As a Pennsylvania Dutch girl, I love Apple Butter!!
Thank you, peachbelle, for the color :))

CLICK TO COPY PASTE APPLE BUTTER #15 CHALLENGE BADGE CODE

** Rememeber, the recipe you choose does not have to be
about apple butter, just what this color brings to your mind ♥
Have Fun!! Thank you, ALL, for the great palettes & recipes!!

May 18, 2011

LillyPrap


Caramel Apple Dip
8-oz. pkg. of PHILADELPHIA cream cheese
1/2 C. brown sugar, packed
1/4 C. honey
1 tsp. vanilla extract
Cinnamon, to taste
Sliced apples

Combine first 5 ingredients in bowl. Beat well. Chill until serving time. Serve with sliced or chunked apples – red and green.
Caramel_Apple_Dip

jess3110

I've never heard of apple butter before, but it reminded me of this.......
CaramelisedApple_RPF
Caramelised_Apples
yummy!

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