Recipe Thread

[mon]

Please make Homemade Tartar sauce

1 cup mayonnaise
2 finely chopped dill pickles
1 finely chopped sweet gherkin
2 or up to 5 sweet pickled onions
1 tsp of dill weed (fresh is good) dry will do
1/4 tsp. onion pwdr.
1/8 tsp garlic pwdr.
squeeze of fesh lemon to taste

This is so excellent ya gotta taste it. I can never eat store bought Tartar sauce cuz it's very unpleasant. xoxox

[Karen]

Tried a new experiment the other day that came out so yummy, I figured I should share it! This serves one, but you can scale it up or down according to your needs, it was just such a yummy combination of flavors that worked well!

Tarragon Chicken and Asparagus
Take a chicken breast - or whatever chicken part you want, and sprinkle it with salt, pepper, and then liberally with tarragon on each side. Place in a greased dish, and bake in a 350-degree over for 20 minutes or so (depending on how thick the chicken is, I use a boneless skinless breast, so 20 minutes will do fine.

Set a pan of water to boil. I used a bow tie pasta, but any pasta that takes less than ten minutes is fine.

While the water is heating, wash your asparagus, enough stalks, your choice, I did about 7-8, I think, and snap it into about one-inch chunks. Discard the bottoms, and set the top pieces aside. When the water is boiling, add your asparagus except for the tops. Set the timer for 7 minutes, you can add your pasta at whatever point you need.

Meanwhile, in a bowl, dump about 2 tablespoons of cream, a teaspoon or more of tarragon, and about a half cup or more of shredded Parmesan - depending on how cheesy you like your pasta. Cut the cooked chicken breast into bite-sized pieces, add that to the bowl.

When the timer goes off, add the tips, and reset the timer for 3 minutes. At this point, test, and your asparagus should be done, as well as your pasta. Strain, dump into the bowl, and stir it all together.

Add more salt and pepper as desired, if desired - depends on your personal taste, and how salty that particular Parmesan is - the stuff I had was a really good one that was naturally salty, so I didn't need much more.

Then enjoy! It was a nice combination - the asparagus and chicken and tarragon all played off each other quite nicely!

[kittycats_delight]

Hey guys, If any of you are on facebook and want to join a recipe exchange page check out this one. You can request recipes or post your own. I have posted several myself.

[Randi]

Karen, that one sounds yummy, and easy. I must try it!

[cassiesmom]

There's been a conversation in Thursdays (#546) about blueberry slump. I thought it might be like a brown betty, but it's not. I found this on Taste of Home Web site.

Ingredients

•3 cups fresh or frozen blueberries
•1/2 cup sugar
•1-1/4 cups water
•1 teaspoon finely grated lemon peel
•1 tablespoon lemon juice
•1 cup all-purpose flour
•2 tablespoons sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 tablespoon butter
•1/2 cup milk
•Cream or whipped cream, optional

Directions
•In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
•Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
•Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.

[Karen]

Cool, I wonder if this is the one Lady's Human found? We expect reports back ...

[cassiesmom]

A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.