All Cooks Needed--new recipe thread!!!!! - Page 2

I bet you cooked enough meals if you add them all up. Time to be served for you. 

 

Red Sangria
4 c. Red Wine  (I use Gallo Hearty Burgundy)
3/4 c Amaretto
1/4 c Brandy
1 1/4-1/2 c. Orange Juice
1/4 c Lemon Juice
1/4 c Lime Juice
8 oz  Orange Soda
Orange, Lemon and Lime slices

Combine all ingredients and Chill before serving.

Notes:
Do not add the soda unless your going to drink the same day.
If you like it a little sweeter you can add some fine grain sugar or increase the Amaretto.





 

Bee: Here is another something to do with your beautiful tomatoes

STACKED HEIRLOOM "TOMATO SALAD"

21/2 Pounds vine ripened tomatoes(use different colors, sizes and varieties if you have them)
2 handfuls mixed baby greens or  basil leaves
Sea salt
Black Pepper  Coarse kind or crackled

Dressing:
2 Tbls white vinegar
1 small shallot  minced
1/4 tsp salt
Big Pinch of sugar
3 Tbls mild flavored Olive Oil
3 Tbs sunflower or vegetable Oil

Directions:
Prepare dressing, first combining vinegar and shallot in  medium bowl
Let sit 15 to 30 mins. Whisk in salt, sugar and both oils.
  Slice each tomato larger than a cherry into 3 or 4 rounds.
Discard any yellowish core from top center of tomatoes
Transfer slices to individual salad plates and STACK them, from larger sizes to smaller , with some of each color in each stack.
As you build, moisten  surface of each round with a bit of Dressing, and add a few grains of salt and pepper.
Scatter greens or basil leaves in or around the bottoms, if you wish.
Cherry -size tomatoes can be halved and tiny tomatoes left whole, to be tucked around edges of plates
Scatter coarse salt and pepper over each plate and serve at room temperature.
You can add some BACON crisps you fry up earlier and cooled if desired

I have a picture but it will not load   something about too large

Bee   I will pm you and see if pick will load on pm inbox   I just sent pics off this folder to Dessert dog and someone else  ...
Yeah I played with the folder and went to Photo manager and resized it and managed to save it to the folder.....WoW   LEARNED SOMETHING NEW TODAY..





YR

 

Hey YR! Do you like Sangria? When I lived in Puerto Rico, I drank about a gallon every day. Next month, when you come out, how about we try out clc29's recipe? After I get Burt to have a few glasses, we will see if he will talk a little Sports!

Sure we will try it out....   and then we will eat till we are Plump like Bees tomatoes.
I love Amaretta  sours.....my very favorite....since I never drink, one is all I can handle....Burt on the other hand is on his own.,..lol 

I will bring the AMARETTA,  AS BURT HAS A BOTTLE IN HIS CABINET

yr

CL29:  I will just increase the Amaretta....lol  !!!

Sounds good..I like only a sweet drink or fruit sweet drinks..

DEM COWBOYS LOST ....MAYBE I WILL SEND   JERRY JONES SOME  APPLESEEDS IN SANGRIA..

yr

http://www.skinnytaste.com/2013/04/mediterranean-quinoa-salad.html Very tasty and has LOTS of protein!  Good to eat before you go to Schutzhund training.(especially if your a decoy!) ***Make sure you use 2 cups of water*** If you fill the pot half way it will be too soggy!

best thread ever - i wish i could cook.

Good grief. I think I went overboard with making so many stuffed tomatoes! I gave one whole casserole dish away to my son's GF, her mother was quite happy. My husband seemed to have lost his appetite after taking out the tail light to my car and leaving me a dimple in the bumper... oh.. it was ... by accident! ... He hit it with that new thing he just bought for himself.  Couldn't get away from the dinner table fast enough!   

Any how, I promised the recipe and here it is.... 
RICE STUFFED TOMATOES
​...from Lydia's Italian-American Kithchen

Ingredients

Salt
1/2 cup extra-virgin olive oil
2 bay leaves
1/2 cup Arborio rice
6 medium ripe but firm tomatoes 
1/2 diced mozzarella, preferably fresh
1/2 cup plus 1 TBsp Parmigiano-Reggiano cheese
3 TBsp chopped fresh basil
Pepper to taste                                                          
 

In a 1 quart sauce pan, heat 1 1/2 cups salted water, 2 Tbsp oil and bay leaves to a boil. Cook and stir rice on high simmer, al dente, about 12 minutes. Most of the liquid should be absorbed and the texture should be creamy. Drain off any excess liquid and transfer rice to mixing bowl.

Meanwhile, preheat oven to 375°F. Cut 1/2 inch slice from the top of each tomato and set aside. Scoop out the pulp and seeds, drop into strainer over bowl. Press the pulp to squeeze out the liquid, as much as possible. Reserve liquid, discard pulp and seeds.

Toss rice, mozzarella,1/2 cup Parmigiano-Reggiano, and the basil together. Taste, and season with salt and pepper.

Gently stuff the tomatoes with the rice mixture, dividing it evenly. Top each with the reserved slice for a nice presentation. Brush casserole with oil, fit in the stuffed tomatoes, comfortably. Add the strained liquid and if needed enough water to come up 1/4 inch on the sides of the tomatoes. Drizzle with oil, sprinkle with more Parmigiano cheese. Cover dish loosely with aluminum foil, bake for 15 minutes. 

Uncover, bake until tomatoes are very gtender and the tops are lightly browned, about 10 minutes. Remove from oven, let rest for a few minutes. Best served warm, swirled on plate with pan juices drizzled over top.



Hope you like 'em! Oh... this recipe... use only the finest and best ingredients, its simplicity in taste is its beauty.

gonna try the stuffed tomato tomorrow...Sounds yummy

I have to BUY my tomatoes..my garden burned up again this year...

YR