Here is a recipe that you might want to save! (1,455 views)

Thank you for posting this recipe!  This is definitely one of the recipes I wanted to save but hadn't gotten around to it yet.  This also gives me a chance to try out posting on the new board!

I made this over the weekend since I had friends over.  It is one of my favs that I got off the CLBB years back.   I only make it every few years but IMO it is soooo much better than anything you can buy.


Roasted Vegetable Spread Recipe
(courtesy Alton Brown)

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 1 3/4 cups spread



1 red bell pepper, sliced into rings

1 medium onion, sliced into rings

4 cloves garlic, crushed

1 small zucchini, sliced

1 tablespoon olive oil

8 ounces cream cheese

Kosher salt

Freshly ground black pepper

Challah, foccacia, or pita bread, for serving



Preheat oven to 400 degrees F.

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.



Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.



Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

I've been going back through old CLBB threads and pulling a few of people's favorite recipes. I don't have a lot of time, but I wanted to post some of the ones I've found here for others.

I don't post a lot, but I love reading and following all of you.

Cream of Celery Soup
hAndyman
From: Muriel, Quebec, Canada

Comments: Served with a cheese sandwich and a fresh fruit salad, this soup would be part of a light, balanced meal.

Servings: 6 to 8

3 tablespoons [45 mL] butter or margarine

2 cups [500 mL] chopped celery [leaves and stalks]

1 1/2 cups [125 mL] chopped green onions

1/2 pound [227 g] potatoes, peeled and cubed

3 cups [750 mL] chicken broth

1/2 teaspoon [2.5 mL] salt

1/2 cup [125 mL] milk, or more


1/4 cup [60 mL] chopped celery leaves or green onions [to decorate]

In a casserole, melt butter over low heat. Mix in chopped celery and green onions. Cover and cook over low heat for 10 to 15 minutes, until vegetables are tender. Mix in potato cubes, chicken broth and salt. Cover and cook for 35 minutes, over low heat, until potatoes are tender. Pour in milk. Puree mixture into a food processor or by hand. For a thinner soup, add more milk to desired consistency. Serve, garnished with chopped celery leaves or green onions.

Andy's notes: If desired, cook a clove of minced garlic with the celery and onions for a little more flavour, and add an extra potato for more body. Onions can supplement/replace green onions if need be, and extra celery leaves add extra flavour.


Cream of Artichoke Soup
pilgrim
from The Spirit of Christmas Cookbook


1/2 cup chopped green onion

2 carrots, peeled and sliced

2 ribs celery, chopped

1/2 cup butter or margarine, divided

4 cups chicken broth

1 can (14 oz) artichoke hearts, drained and sliced

1 can (4 oz) sliced mushrooms, drained

1 bay leaf

1/2 tsp ground thyme

1/2 tsp ground oregano

1/8 tsp cayenne pepper

3 Tbsp all-purpose flour

1 cup whipping cream

Salt and ground black pepper

In a large saucepan over medium heat, saute onion, carrots, and celery in 1/4 cup butter. Add chicken broth, artichokes, mushrooms, bay leaf, thyme, oregano, and cayenne. Simmer 15-20 minutes.

In small skillet, melt remaining 1/4 cup butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. Cook 3-5 minutes or until slightly thickened and heated through.

Yield: 4-6 servings


White Texas Sheet Cake
by valchemist

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cake Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.

Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

NOTES : excellent. I used 2 tsp vanilla in the cake and 1 tsp in the frosting (instead of almond). But I am sure it would have been great with almond! Also, I just used a 1 pound box of powdered sugar. I baked it in a 13x9 pan.



CHOCOLATE BROWNIES
JeAnne
"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried. In fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Active time: 20 min Start to finish: 3 hr
3 sticks unsalted butter, cut into pieces
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped *(used Belgian Bittersweet chocolate)
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder, not Dutch process *(used Penzey's)
3 cups sugar
1/2 teaspoon salt
*1 cup chopped pecans or walnuts (optional)

Preheat oven to 350F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Stir in nuts. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note:  Brownies keep, layered between wax paper in an airtight container, 5 days.
Makes 20 brownies

Gourmet
February 2000
You Asked For It
The Farm of Beverly Hills, Beverly Hills, CA


Hot Brie Kisses
I'm not sure of the original poster

The smooth creamy cheese, spicy pepper jelly and puff pastry make a delicious appetizer.

2/3 pound brie cheese
2 sheets puff pastry
hot pepper jelly

Thaw puff pastry at room temperature for about 30
minutes.

Unfold pastry and roll lightly with a rolling pin to
remove creases.

Cut each sheet into fourths, then cut each fourth in
half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.

Lightly spray mini-muffin cups with vegetable oil.
Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.

Cut brie into 1/2" squares. Place a piece of cheese
into each dough-lined cup. Top with 1/4 teaspoon pepper jelly.

Bake at 400 degrees for 10-15 minutes, or until golden.

Few variations:

Brie with tart cherry jam - I thought this would be my favorite, but the cherry overwhelmed the cheese, not as good as some of the others.

Brie with peach preserves - this was very good. I'll make them again, perhaps with a few slivered almonds on each. The flavors balanced very well.

Cheddar with salsa, which was o.k., fun for something different, but IMHO not as good as the brie/jelly combinations.

Freezing Tips(original poster): When I froze mine, I left them in the muffin tin, sprayed the pan, froze them, then took them out and popped them in the oven. IMO, the puff pastry will stick to the muffin tin if you don't use spray, but maybe when it's frozen, it would pop right out, I've never tried it. I would spray before putting them back in the muffin tin to bake for sure.


Lindrusso's SPINACH BALLS

Recipe By : lindrusso from cooking light board
Serving Size : 0 Preparation Time :0:00
Categories : Hot Appetizer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen chopped spinach -- (10-ounce), thawed and squeezed dry
2 cups crushed herb stuffing mix -- (Peppridge Farms seasoned bread crumbs)
1 cup firmly packed grated Parmesan cheese
1/2 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350� or until lightly browned. Serve with your favorite mustard for dipping.


Thai Chicken Barley Risotto
JeAnne CLBB
4 servings

1 tablespoon sesame oil, divided
1 1/2 cups chopped green onions, divided
2 tablespoons minced garlic, divided
1/2 cup uncooked pearl barley
2 cups vegetable or chicken broth
1 jalapeno chili, minced seeded
1/2 cup packed chopped fresh cilantro, divided
1/2 tsp sea salt
1/8 tsp pepper
1 jalapeno chili, minced seeded
1 chopped lemongrass stalk, fibrous shell removed
1 tsp minced ginger
1 large red pepper, cut into thin strips
1 packed cup sugar snap peas
1 lb shredded chicken
1 cup canned light unsweetened coconut milk
1/2 teaspoon Thai red curry paste (DH has delicate taste buds!)
1/4 cup fresh lime juice
1 tablespoon chicken broth
1 tablespoon light brown sugar
1 tsp reduced sodium soy sauce
1 1/2 tsp rice vinegar
chopped peanuts (optional)

1. Heat 1/2 TBSP sesame oil in a heavy saucepan. Add 1/2 cup of green onions and 1 TBSP minced garlic and saute until onions are softened and garlic browned. Add jalapeno, 1/4 cup chopped cilantro, and 1/4 cup of broth. Add barley with salt and pepper. As the barley absorbs broth, add more broth 1/2 cup at a time until barley is cooked and creamy with a little broth left to absorb.


2. While barley is cooking, heat 1/2 TBSP sesame oil in a large skillet. Add remaining onions, garlic, lemongrass and ginger and saute til soft. Combine paste through vinegar in a small bowl. Add chicken and veggies to skillet and saute for a few minutes. Reduce heat and add coconut milk and bowl ingredients to skillet. Add barley and cook until sauce is thickened and absorbed by barley (approx 10 minutes). Add remainder cilantro and stir to combine. Serve warm with chopped peanuts if desired.

6pt per 1 1/2 cup serving

I'm thinking of making this old CL recipe that was very popular at one time. I haven't made it in awhile but that almost finished jar of orzo, well, just needs to be finished. And, WF has a sale on shrimp. 

Basil Shrimp with Feta and Orzo www.myrecipes.com/recipe/basil-shrimp-with-feta-orzo (I've never used the foil oven bag mentioned in the instructions, I just tightly cover the baking pan with foil).

This is my favorite recipe that I got from the CL board. It was posted by Linda in MO. My whole family makes this recipe now, and everyone always wants the recipe when I bring these anywhere.


Three-Bean Baked Beans

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Side Dish



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 lb. thick-sliced bacon -- diced

1 medium onion -- diced

1 medium red bell pepper -- diced (optional)

1 can Bush's Original Baked Beans -- (32 oz.) undrained

1 can baby butter beans -- (16 oz.) rinsed and drained

1 can great northern beans -- (16 oz.) rinsed and drained

3/4 cup packed brown sugar

1/3 cup cider vinegar

1/3 cup BBQ sauce

1/4 cup ketchup

2 T. maple syrup or molasses

2 T. dijon mustard

1/2 t. ground chipotle powder or chili powder -- (1/2 to 3/4)

fresh ground pepper -- to taste



In a large skillet, cook bacon until crisp over med-low heat. Scoop out with a slotted spoon and drain on paper towels.



Drain off some of the bacon grease, leaving 1 or 2 T. Cook the onion and red pepper over med. heat in the bacon grease until done.



Combine everything together and pour into a greased deep casserole dish.
 Bake, uncovered, at 350 degrees for 1 hour or until beans reach desired thickness.

Psycho Chicken ~
Recipe by CLBB member Gremi

"This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version." 

www.food.com/recipe/original-psycho-chicken-105446

It's not the ORIGINAL recipe, y'know... I didn't figure the folks on that site would necessarily cotton to the weird remarks contained in the original recipe, so I gave them a boring version. (Boring but technically accurate.)

Regarding the Hot Brie Kisses, I found the following in my files:

Hot Brie Kisses
Chefbecky
Original Source: Akron Beacon Journal's food section.
Chefbecky: I tend to make a fairly major sub -- I use apricot preserves instead of the hot pepper jelly. I just love fruit flavors with brie, and I thought the pepper jelly would be too intense, though usually I love spicy foods. Everyone loves them -- people were actually waiting by the oven for them to come out at last year's holiday open house. I usually cut out all the pastry and line the muffin tins, and then I just plop the cheese pieces and a dollop of the preserves in at the last minute. Either way, you won't be disappointed!