Small Scale Recipes ~ (704 views)
leahamm
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Post by leahamm on Sept 7, 2016 12:45:09 GMT -5
Quick Zucchini Sauté - For Two 1-tablespoons olive oil 2 tablespoons thinly siiced almonds 1 medium or 2 small zucchinis, 1/8" matchsticks salt and freshly ground pepper shavings of pecorino romano or parmesan cheese Heat a large skillet over medium-high, add enough oil to coat the pan well. Heat the oil until hot but not smoking, add almonds. Cook, stirring, until the almonds are golden-brown, 1-2 minutes. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini, tossing with the oil and almonds until it just begins to glisten, about 1 minute. Season with salt and pepper, slide onto a plate, top with cheese. Source: smittenkitchen.com/2007/08/quick-zucchini-saute/ |
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applecrisp1
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Post by applecrisp1 on Sept 7, 2016 13:39:19 GMT -5
I thought I replied. I'm not sure if there is a difference between the post quick reply and reply. I guess I will find out. : )
Thx for posting. Always looking for new sides with just a few ingredients.
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cfrosty
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Post by cfrosty on Sept 7, 2016 18:55:18 GMT -5
Thank you, this looks delicious. I have zucchini in the fridge so this will be made over the weekend.
I have been transferring Small Scale Recipe to my Mastercook program all afternoon and I am only on page 14.
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Post by Catbatty on Sept 7, 2016 19:12:32 GMT -5
Thank you, this looks delicious. I have zucchini in the fridge so this will be made over the weekend. I have been transferring Small Scale Recipe to my Mastercook program all afternoon and I am only on page 14. I put the last page of her posts at CLBB...into Mastercook.  Did you grab the photos, also? I believe there is a good chance that we will lose those, even if we find that we can make that webpage tool work...so I saved each photo into a file and am going to add them. (I guess I could have used our MC online tool to grab em. I can't remember, in all the chaos...whether they were internal or external links. BUT ANYWAY, I wanted you to know that I have at least a few done up and can share them. (hehe I have your email, I have your email) Catbatty |
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cfrosty
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Post by cfrosty on Sept 7, 2016 19:22:24 GMT -5
No, I didn't even think to save pictures. I was just hitting buttons as fast as I could and trying to remember to put the contributors name into source, also. lol! Makes me sad on one hand and then I smiled when I saw recipes I had used and remembered the looks on faces when they bit into the dish. Just a treasure of recipes on CLBB. I'm glad I had emailed threads to myself cuz I am going back thru those and transferring. It's a shame we don't have more time.
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leahamm
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Post by leahamm on Sept 8, 2016 9:11:03 GMT -5
 Country Captain Chicken - For Two 2 slices bacon, diced 2 chicken breast halves, or 4 thighs, or 2 leg quarters 1/4 cup flour 1/2 teaspoon paprika 1 celery rib, diced 1/2 green bell peper, diced 1/2 onion, diced 3 garlic cloves, diced 1/2 tablespoon madras curry powder 1/2 tablespoon dried thyme 1/8 teaspoon cayenne 15 ounce can crushed tomatoes 1/2 cup chicken broth 1 tablespoon dark brown sugar 1/4 cup golden raisins 1/4 cup toasted sliced almonds, garnish sliced green onions, garnish 1 teaspoon salt and pepper Cook the bacon and until crisp, set aside. Season the chicken with salt, pepper, and paprika, dredge in flour and brown on both sides, remove and set aside. Add the celery, bell pepper, onion, and garlic, curry powder, dried thyme, cayenne and salt to the same pan. Cook 7-10 minutes, until the vegetables are soft. Add the crushed tomatoes, chicken broth and brown sugar. Bring to a simmer and return chicken to the pan, add the golden raisins. Cover, simmer 1 hour. Taste and adjust seasonings, if needed. Serve over rice. Garnish with crisp bacon, toasted almonds and sliced green onions. Source: www.bos-bowl.com/2010/03/coun...n-chicken.html |
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leahamm
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Post by leahamm on Sept 8, 2016 9:58:39 GMT -5
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leahamm
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Post by leahamm on Sept 8, 2016 10:22:13 GMT -5
"HI always use 1 teaspoon of salt (I use Morton's Kosher) when I make this recipe. In fact, I've already made 9 batches of it in the past week and a half.
Here is the recipe as I have made it for the past couple of years - I've tinkered with it slightly and have never had a butter pooling issue since.
Almond Roca (Adapted from BBCL - Anna)
3 cups sliced almonds, divided
4 sticks (1 pound or 2 cups) unsalted butter
3/4 cup water
1 teaspoon salt
scant 2 cups granulated sugar (I use 390 grams worth)
2 tablespoons Lyle's Golden Syrup or light corn syrup
1 teaspoon baking soda
12 ounces fine quality milk chocolate, chopped
Preheat oven to 350 degrees
Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven until they turn a light brown, stirring occasionally, about 6-8 minutes. Remove from the oven and allow to cool. Slightly crush almonds. Set aside remaining almonds for use later on."
Cover a 10" X 15" baking pan with foil and set aside.
Place butter, water and salt in a large heavy bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the butter has melted. Stir in sugar and Golden Syrup (or corn syrup). Attach a candy thermometer inside the pan and leave the heat on medium. Bring mixture to a boil and cook, without stirring, until the temperature reaches 240 degrees. Stir in the remaining 2 cups almonds. Keep stirring until the temperature reaches 295 to 300 degrees.
Remove pan from the heat and carefully stir in baking soda. Working quickly, pour mixture into the prepared pan, gently pushing hot candy into the corners with a heat-safe spatula if needed. This will begin to set very fast so don't mess around too much.
Wait 5 minutes, then sprinkle chopped chocolate over the top of the candy and let sit for 5 more minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for about 60 minutes. Place in the refrigerator and let sit until the chocolate has set. Break into chunks with a knife or your hands.
Makes about 3 1/2 pounds. ere is a recipe that you might want to save!
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leahamm
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Post by leahamm on Sept 9, 2016 9:38:48 GMT -5
 Roasted Chicken Provençal - For Two 2 chicken legs or 4 bone-in, skin-on chicken thighs 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/3 cup flour 1 1/2 tablespoons olive oil 1 tablespoon herbes de Provence 1 lemon, quartered 4-5 cloves garlic, peeled 2-3medium-size shallots, peeled and halved 2 1/2 tablespoons dry vermouth 2 sprigs thyme, for serving Season the chicken with salt and pepper, lightly dredge aaand shake to remove excess. Swirl the oil in a roasting pan, place the chicken in it. Season with the herbes de Provence. Tuck the lemon, garlic cloves and shallots around the chicken, add vermouth. Roast 400 degrees, 25-30 minutes, baste. Roast 25-30 minutes, until the chicken is very crisp. Garnish with the thyme Source: cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting |
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sallyt
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Post by sallyt on Sept 10, 2016 13:16:24 GMT -5
Quick Zucchini Sauté - For Two 1-tablespoons olive oil 2 tablespoons thinly siiced almonds 1 medium or 2 small zucchinis, 1/8" matchsticks salt and freshly ground pepper shavings of pecorino romano or parmesan cheese Heat a large skillet over medium-high, add enough oil to coat the pan well. Heat the oil until hot but not smoking, add almonds. Cook, stirring, until the almonds are golden-brown, 1-2 minutes. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini, tossing with the oil and almonds until it just begins to glisten, about 1 minute. Season with salt and pepper, slide onto a plate, top with cheese. Source: smittenkitchen.com/2007/08/quick-zucchini-saute/this is one of my all time favorite dishes - love it! |
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leahamm
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Post by leahamm on Sept 26, 2016 12:35:03 GMT -5
This recipe was once posted on the former Cooking Light members bulletin board, which no longer exists. The "CLBB" was permanently closed in September.  Greek Yogurt Pancakes ~ 1 cup Greek yogurt 7 tablespoons flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 teaspoon vanilla - optional Whisk the eggs, stir into the yogurt. Mix and add the flour, sugar, baking powder and salt. Stir gently, just short of being totally combined. Heat the griddle (a drop of water will "dance" when hot enough). Add 1/2 teaspoon oil. For small pancakes pour 1/4 cup batter onto the hot griddle. Cook until breaking bubbles form in the center, turn and cook until browned. Source: greek.food.com/recipe/greek-y...ancakes-427998 |
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leahamm
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Post by leahamm on Sept 28, 2016 15:28:16 GMT -5
 Avocado Cucumber Salad - For Two 2 peeled cucumbers, chunks 2 green onions, thinly sliced 1 large avocado, diced 2 tablespoons mayonnaise 2 tablespoons lime juice Sriracha, to taste cilantro, or flat-leaf parsley, chopped Whisk the mayonnaise, lime juice and Sriracha. Drizzle over the cucumber, green onion and avodado, sprinke with cilantro Source: smittenkitchen.com/2015/04/obsessively-good-avocado-cucumber-salad/ |
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leahamm
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Post by leahamm on Oct 10, 2016 11:19:57 GMT -5
 Unbelievable Chicken - 1/4 cup apple cider vinegar 3 tablespoons grainy mustard 3 garlic cloves, mashed 2 tablespoons lime juice 2 tablespoons lemon juice 1/4 cup brown sugar salt and pepper, to taste 1/4 cup olive oil 3 skinless, boneless chicken breast halves Mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil, until emulsified. Add the chicken breast halves, cover, marinate 8-24 hours. Heat an outdoor grill for high heat, oil the grill grate. Grill 6-8 minutes on each side, until juices run clear. (OR, Grill on a George Foreman grill. OR, bake 375 degrees, until a thermometer tests done. Discard marinade, or if using as a sauce, bring to a full rolling boil and boil 8-10 minutes. Serves 6. Sources: Unbelieveable Chicken - George Foreman Unbelievable Chicken - MasterCook Unbelievable Chicken Recipe - Allrecipes.com Unbelievable Chicken Recipe - Food.com Unbelievable Chicken recipe | Epicurious.com Unbelievable Chicken Recipe | SparkRecipes Unbelievable Chicken | Recipe- ION Kitchen Foreman Grill Recipes - Unbelievable Grilled Chicken Tenders Unbelievable Marinade #SundaySupper - That Skinny Chick Can B Easy Unbelievable Grilled Chicken Breast Recipe - Easy Recipe Charcoaled Marinated Chicken Breasts - "Lee Bailey's Good Parties" |
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Did you grab the photos, also? I believe there is a good chance that we will lose those, even if we find that we can make that webpage tool work...so I saved each photo into a file and am going to add them. (I guess I could have used our MC online tool to grab em. I can't remember, in all the chaos...whether they were internal or external links. BUT ANYWAY, I wanted you to know that I have at least a few done up and can share them. (hehe I have your email, I have your email)