RECIPE PALETTE FUN

mmm Saturday is Kahlua & Dessert Day, I C!! :)))
thank you for delicious (easy) to make yummies!!!
and thank you Cinder for joining us :) ♥

Lilly, I love this title so it's Monday's RPF challenge color ♥
Of course I love peaches, too :))
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CLICK TO COPY PASTE PEACHES IN THE WIND #19 CHALLENGE BADGE CODE

Ingrediants

1 sliced peeled peach or 1 nectarine, sliced
1 cup sliced strawberries
8-oz carton peach or strawberry yogurt
2 tbsp sugar
2 tbsp lemon juice
Lemon slices Fresh mint sprigs

Preparation

In food processor, combine all ingredients except lemon slices and mint.

Process until smooth.
Pour into medium bowl.
Cover, refrigerate for 1 to 2 hours or until thoroughly chilled.
Spoon soup into soup bowls, garnish with lemon slices and mint, if desired.

Peach Julep Sorbet

Ingredients

6 (1kg) ripe peaches
1/3 cup (80ml) lemon juice
2tbs finely chopped mint leaves
160ml brandy (optional)
425ml sorbet sugar syrup

Method
1. Cut a cross in top of each peach then blanch peaches in a large saucepan of boiling water for 20-30 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Drain. Peel skins. Place skins in a small bowl with lemon juice for 20 minutes or until colour seeps from skins. Remove skins, squeezing juices into bowl, then discard, retaining juice.

2. Halve peaches and remove stones. Process peach flesh in a food processor for 2 minutes or until smooth. Add mint, brandy, sorbet sugar syrup and colour-infused lemon juice and process for 30 seconds or until well combined.

3. Freeze mixture, following basic sorbet recipe instructions (step 4 below). Serve scoops in small bowls.

4. For sorbets, follow directions in individual recipes, combining fruit and sugar syrup mixtures in the listed proportions, then freeze for 6 hours or until frozen. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Alternatively, freeze mixture in an ice-cream maker, following manufacturer's instructions.

Notes
Makes about 1.5 litres

Yummy Rafferty!! Beautiful all the way around.
Thank you for sharing ♥

Ricotta Puddings with Glazed Rhubarb

For puddings
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest

For glazed rhubarb
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

Special equipment: a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

Make pudding batter:
Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.
Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
Prepare rhubarb:
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
Bake puddings and rhubarb:
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

Your Saturday sounds wonderfully decadent! The recipe couldn't be any easier, I happen to make it all the time! Price-wise it's pretty on-par with store bought, but it's fun to serve at parties or give as homemade gift in a mason jar.

novrain62 wrote:

mmm Saturday is Kahlua & Dessert Day, I C!! :)))
thank you for delicious (easy) to make yummies!!!
and thank you Cinder for joining us :) ♥

I chose this recipe and, I don't even eat meat xD

BARBECUED PEACH PORK CHOPS
- 1⁄4 cup (50 mL) chopped fresh basil or mint
- 1⁄4 cup (50 mL) red pepper jelly, melted 50 mL
- 2 tbsp (25 mL) cider vinegar
- 1 tbsp (15 mL) grainy mustard
- 3 cloves garlic, minced
- 1⁄4 tsp (1 mL) salt
- 1 pinch pepper
- 2 firm ripe unpeeled peaches, sliced
- 4 pork loin chops, bone in (1 1⁄4 lb/625 g)
1. In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper.
2. In separate bowl, toss peaches with 2 tbsp (25 mL) of the jelly mixture. Add chops to remaining mixture, turning to coat; let stand for 20 minutes.
3. Place chops and peaches on greased grill over medium-high heat; close lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove peaches; keep warm. Cook chops until just a hint of pink remains inside, about 4 minutes longer.
4. Let the grill do the work this long weekend and try these easy barbecued peach pork chops. Your friends and family will love you for it! Makes 4 servings

Banana Peach Shake

Ingredients:
1 cup mashed ripe bananas (about
2 large), frozen
1 cup peach nectar
1/2 cup low-fat milk

Instructions:
You can mash and freeze overripe bananas to have on hand to make this refreshing shake. The ingredients can be doubled easily to make 6 servings. Place all ingredients in blender. Cover and blend about 30 seconds or until smooth. Serve immediately over ice cubes. 3 servings.

this is one thing I've never tried and that is rhubarb!
I will have to change that, won't i ? lol
thank you for sharing these unique recipes from Minnesota.
Awesome. When I think of Minnesota, I think of ice fishing and
wild rice! lol (snow, of course!)

boredchem wrote:

Your Saturday sounds wonderfully decadent! The recipe couldn't be any easier, I happen to make it all the time! Price-wise it's pretty on-par with store bought, but it's fun to serve at parties or give as homemade gift in a mason jar.

novrain62 wrote:

mmm Saturday is Kahlua & Dessert Day, I C!! :)))
thank you for delicious (easy) to make yummies!!!
and thank you Cinder for joining us :) ♥

I'm thinking this group loves Dessert & Cocktails hahaha :) :)
Thank You ALL!!! ♥

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May 24,2011

CLICK TO COPY PASTE SPAGHETTI MONSTER #20 CHALLENGE BADGE CODE

Taco Spaghetti

Ingredients:

.5 ounces packaged dried spaghetti, linguine, or fettuccine, broken

1 pound ground beef or ground raw turkey
1 large onion, chopped (1 cup)
3/4 cup water
1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup sliced pitted ripe olives
1 cup shredded Cojack or cheddar cheese (4 ounces)
1/2 cup salsa
1 4-ounce can diced green chilies, drained
6 cups shredded lettuce
1 cup broken tortilla chips
1 medium tomato, cut into thin wedges

Dairy sour cream (optional)

Directions:

Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.

Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.

Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.

Ingredients

For the meatballs:

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.


Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.


For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.


Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Recipe here:
http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

Pesto Pasta Salad

Ingredients

2 1/2 cups dried rollini pasta
1 cup pitted kalamata olives
1 medium red capsicum, chopped
3 green onions, sliced
80g baby spinach
250g mini roma tomatoes, sliced
1 medium avocado, chopped
1/3 cup basil pesto
2 tbsp lemon juice

Method

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Refresh under cold water. Drain.
2. Place pasta, olives, capsicum, onion, spinach, tomato and avocado in an airtight container or bowl. Cover.
3. Place pesto and lemon juice in a small airtight container. Season with salt and pepper. Cover. Refrigerate salad and dressing until transporting.
4. Shake dressing in container until combined. Drizzle over salad.
5. Toss gently to combine and serve.

Notes
Taste technique: Drizzle a little lemon juice over the avocado to stop it from browning. Dressing the salad at the picnic will stop the pasta from soaking up the dressing and the salad becoming dry. You could use quartered cherry tomatoes instead of mini romas.

its not really a recipe, but when I saw the title, the first thing I thought of was the Flying Spaghetti Monster

:D

Pasta with tomato, mushroom and rocket

Ingredients (serves 4)

400g fettuccine
500g ripe Roma tomatoes, diced
150g button mushrooms, sliced
100g baby rocket leaves
3/4 cup pitted kalamata olives
1/3 cup extra-virgin olive oil
1 1/2 cups tasty Shredded Cheese

Method

1. Cook pasta in a saucepan, following packet directions, until just tender.
2. Meanwhile, combine tomato, mushroom, rocket and olives in a bowl. Drain pasta and return to pan. Stir in oil. Toss until pasta is well coated. Add tomato mixture and 1 cup Shredded Cheese. Toss to combine. Season with salt and pepper.
3. Spoon pasta into serving bowls. Sprinkle with remaining Shredded Cheese. Serve.

Time to switch it up a little and toss in a shot recipe palette!



The Rooster Tail

Recipe Ingredients
1 shot Tomato Juice
1 shot Orange Juice
1 dash Salt
1 shot Jose Cuervo Tequila

Instruction
Lick hand and put a dash of salt on hand, then lick salt and drink Cuervo first, then orange juice, then tomato juice.

PASTA CARBONARA WITH PANCETTA

INGREDIENTS:

1/2 pound piece of Pancetta
4 cloves of garlic
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/2 cup freshly grated Romano
1/2 cup freshly grated Parmigiano Reggiano
A healthy grinding of coarse black pepper
2 tablespoons chopped Italian flat leafed parsley
1 pound cooked spaghetti or buccatini, drained and hot

Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the garlic in a small saute pan with the extra virgin olive
oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until
they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes.

Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano-Reggiano,
pepper and parsley. Mix thoroughly.

Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and
serve immediately.

I want some Rooster Tail with my pasta, how bout ya'll? LoL
Yee Haw! ♥ ♥ ♥