Recipes to Share

[maddy]

Sangria, looks like I'll be staying in on Mother's Day, relaxing with some new recipes!! LOL

[2cedarschick]

Dang that Sangria! She forgot to pm me the directions to her house for Cinco de Mayo, and now I see what I have missed!!!!

[sangria]

That's OK 2CC, I'll make 'em for ya on 4th of July!

[2cedarschick]

Sangria, you're on!!!

[2cedarschick]

Green Chili Souffle


3 4 oz cans whole green chilis

8 oz each of: grated Mozzarella, Monterey Jack & Cheddar Cheeses
(I cheat and buy 2 bags Colby Jack cheese and 1 bag of Mozzarella)

2 cups milk

2 eggs

1/2 cup flour

Grease a 8 x 8 pan and place a single layer of split open green chilis, add half the cheese, then another layer of green peppers, then the rest of the cheese. Mix the milk, eggs, and flour together, mixture will be lumpy. Pour over cheese and chilis. Bake for 35 - 45 minutes or until knife inserted in center comes out clean at 350.

[summerose]

Yum! that sounds good 2CC!

[2cedarschick]

I hadn't made the souffle for awhile. It is really cheesy and tasty!

[queenbee]

Tomato Cucumber Salad

* 2 medium cucumbers, cut into 1/4-inch slices
* 1 large tomato, cut into wedges
* 1 small red onion, cut into thin strips
* 1/4 cup prepared creamy Italian, ranch or salad dressing of your choice

Directions:
In a large bowl, combine the vegetables. Add dressing; toss to coat.
I would throw it into the fridge, cause I like 'em chilled.

2nd recipe

Ingredients:

* 5 plum tomatoes, chopped
* 1 medium cucumber, coarsely chopped
* 8 ounces cubed part-skim mozzarella cheese
* 1 cup red or white wine vinaigrette

Directions:
In a large resealable plastic bag, combine the tomatoes, cucumber and cheese. Add dressing; seal bag and turn to coat. Refrigerate for at least 15 minutes. Serve with a slotted spoon.

[queenbee]

Pesto Bruschetta

Ingredients:

* 1 loaf (1 pound) French bread, cut into slices
* 1 jar (7 ounces) prepared pesto
* 2 medium tomatoes, seeded and finely chopped
* 1 package (4 ounces) crumbled feta cheese

Directions:
Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

[queenbee]

Savory Bean & Tomato Salad
Ingredients:

* 1 pound fresh green beans, trimmed
* 6 medium tomatoes (about 2 pounds), sliced
* 3 green onions, coarsely chopped
* DRESSING:
* 1/4 cup lime juice
* 2 ounces crumbled blue cheese
* 5 teaspoons olive oil
* 1/2 teaspoon minced garlic
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon pine nuts
* 2 tablespoons fresh savory leaves

Directions:
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green onions and cut green beans among six salad plates.
For dressing, in a blender, combine the lime juice, blue cheese, oil, garlic, salt and pepper until blended. Drizzle over salads. Sprinkle with pine nuts and savory

I would modify this one, but plan on making it soon.

[queenbee]

Dilly Grilled Veggies

Ingredients:

* 2 cups sliced fresh mushrooms
* 2 cups sliced fresh zucchini
* 2 cups fresh broccoli florets
* 1/2 medium sweet red pepper, cut into strips
* 2 tablespoons olive oil
* 2 tablespoons minced fresh dill or 2 teaspoons dill weed
* 1/8 teaspoon garlic salt
* 1/8 teaspoon pepper

Directions:
Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes or until vegetables are tender.

[queenbee]

Garbanzo Salad

Ingredients:

* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 4 medium tomatoes, cut into wedges
* 2 cups thinly sliced celery
* 1 small red onion, halved and thinly sliced
* 4 ounces part-skim mozzarella cheese, cubed
* DRESSING:
* 1/4 cup olive oil
* 1/3 cup red wine vinegar
* 1 tablespoon minced fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Directions:
In a large salad bowl, combine the beans, tomatoes, celery, onion and cheese.
In a small bowl, whisk dressing ingredients. Pour over bean mixture; toss to coat. Chill until serving. Serve with a slotted spoon.

[queenbee]

Fresh Vegetable Salad

Ingredients:

* 3 cups thinly sliced cucumbers
* 3/4 cup chopped red onion
* 1/2 cup each chopped green, sweet red and yellow peppers
* 1/2 cup cider vinegar
* 2 tablespoons sugar

Directions:
In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

[queenbee]

Picnic Vegetable Salad

NO OLIVES FOR ME.

Ingredients:

* 3 cups fresh broccoli florets
* 3 cups fresh cauliflowerets
* 2 cups cherry tomatoes, halved
* 2 medium cucumbers, cut into chunks
* 1 each medium green, sweet yellow and red pepper, cut into chunks
* 6 green onions, thinly sliced
* 1 can (6 ounces) pitted ripe olives, drained and halved
* 1 bottle (16 ounces) Greek vinaigrette
* 1 cup (4 ounces) crumbled feta cheese

Directions:
In a large bowl, combine the broccoli, caulifloweretes, tomatoes, cucumbers, peppers, green onions and olives. Drizzle with dressing; toss to coat. Chill until serving. Just before serving, sprinkle with cheese.

[queenbee]

Cheese-Stuffed Jalapenos

Ingredients:

* 8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
* 15 jalapeno peppers, halved lengthwise and seeded
* 1/4 cup dry bread crumbs
* 1/4 cup real bacon bits

Directions:
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.