A few people on the Recipe Exchange Sent/Received thread have expressed an interest in sharing the exchange recipes with one another. We should have quite a few great recipes to post here.
I'll start of with the five personal recipes I sent out:
Mini Quiche
- These are terrific appetizers. You make one custard filling but can easily make several varieties of fillings to suit your taste. I've made these for parties both at home and to bring along to pot luck meals.
Custard Filling
4 eggs, beaten
2 C. whipping cream or half and half
3/4 t. salt
1/4 t. sugar
1/8 t. cayenne pepper
Blend all ingredients well.
Crust
3 C. flour
3/4 C. butter or margarine
1 8 oz. container sour cream
In a food processor process flour and butter until mixture resembles course crumbs. On low speed, blend in sour cream until dough just holds together. This can be made in advance and refrigerated. It handles better when cold.
Filling ideas:
1) Shredded cheddar cheese
Crisply fried bacon
2) Shredded mozzarella cheese
Chopped, cooked spinach, well drained
minced onion, sauted in butter until transparent
3) Shredded swiss cheese
Cooked ham steak, cut into 1/4" pieces
4) Shredded mozzarella cheese
Smoked turkey breast, cut into 1/4" pieces
Mushroom pieces, chopped
Preheat oven to 350 degrees F.
Coat mini muffin pans with cooking spray (if using regular metal pans). Drop approximately 1 T. of crust dough into each well and pat into well to form shell. Place filling items in the crust and then pour in custard mixture to just cover fillings. Don't overfill.
Bake at 350 degrees for approximately 10-15 minutes or until golden brown and slightly puffed.
Vegetable Barley Salad
- I got this recipe out of a magazine many years ago. It makes a colorful, tasty spring or summer salad. It's a great alternative to the usual pasta or potato salads too.
4+1/2 C water
1+2/3 C quick cooking barley
1 t. chicken boullion granules
1 large cucumber, finely chopped (~2 C)
1 medium red or green bell pepper, diced (~3/4 C)
1/4 C sliced green onions
3 T. chopped parsley
2 T. fresh mint (or 2t. dried)
1/3 C olive oil
1/2 t. shredded lemon peel
1/3 C lemon juice
1/4 t. salt
1/4 t. pepper
Boil water, then add barley and boullion. Return to a boil and then reduce heat to a simmer. Cook, covered, until barley is tender (about 10-12 minutes). Drain and rinse with cold water.
Stir together the cooked barley, cucumber, bell pepper, green onion, parsley and mint. Combine oil, lemon peel and juice, salt and pepper. Pour over barley mixture and mix well. Chill overnight.
Spinach Ricotta Pie
- I got this recipe years ago when I worked for Massachusetts General Hospital. They served this delicious pie in their cafeteria during lunch hours. During a nutrition fair they handed out the recipe and I've often made it at home. It's quick and yummy. I've also used the filling in calzones and lasagna too.
1 small onion, diced
1 T. butter or margarine
1 lb. ricotta cheese
3 eggs, beaten
1/2 lb. fresh or 1 pkg frozen, chopped spinach
1/2 C. grated sharp cheddar cheese
3 T. flour
1/2 t. salt
pinch of pepper
pinch of dried basil
pie crust of your choice
Topping:
1 C. sour cream
paprika
Saute the onion in butter until transparent. Mix together ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
Line a deep dish pie plate or an 8 X 8" square pan with the pie crust. If desired, pre-bake until light golden brown. Spread spinach-cheese mixyure into the crust. Top with sour cream and sprinkle with paprika.
Bake at 375 degrees F. for 45-55 minutes.
Neopolitan Biscotti
- This recipe came from Bon Appetit in 1995. These are rich in flavor from the honey and orange combination.
- If you don't have a very sharp knife use slivered or sliced almonds instead of the whole ones.
- Cool logs thoroughly after the first baking before trying to slice the logs.
1 1/2 C. whole almonds
2 C. flour
3/4 C. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/3 C. honey
1/4 C. oil
1 large egg + 1 egg yolk
1 t. finely grated orange peel
Line baking sheet with foil and butter lightly. Finely grind 3/4 C. of almonds. In a large bowl combine ground nuts with the other dry ingredients. Whisk honey, oil, egg and yolk and orange peel in a small bowl. Add to the dry ingredients and stir until dough just holds together.
Place the dough on a lightly floured board. Add remaining nuts and knead in. Divide dough in 1/2 and roll each 1/2 into a 12"X2" log. Bake logs until firm to touch and dark brown, about 40 minutes. Cool logs and then cut into diagonal 1/2" thick slices. Place the slices, cut side down and bake until brown and dry, about 12 minutes. Cool and store in an airtight container.
Victoria Tart
- This recipe came from Bon Appetit Magazine back in 1990. Each time I make it people request the recipe. Best part, it's quick and easy.
Crust
1 1/4 C. flour
1 T. sugar
1/4 t. salt
1/2 C. unsalted butter, chilled and cut into small pieces
1 egg yolk
1 T. (or more) cold water
Filling
2 oz. unsweetened chocolate
1/2 C. unsalted butter
1 t. instant coffee
2 eggs
3/4 C. sugar
1/4 C. packed light brown sugar
1/4 C. flour
2 t. vanilla
pinch of salt
For Crust:
Mix flour, sugar and salt in food processor. Distribute butter evenly over flour mixture. Process until mixture looks like course crumbs. Beat egg yolk with 1 T. water in a small bowl. With machine running, pour egg mixture through feed tube and process 5 seconds. Add more water if dough is dry and crumbly. Gather dough into ball, flatten into disk. Wrap with plastic and refrigerate.
Roll dough to fit a 9-10" tart pan. Pierce with fork, refrigerate 30 minutes. Bake at 425 degrees F for12 minutes, or until golden brown. Cool.
For Filling:
Melt chocolate and butter with coffee powder. Whisk eggs, sugars, flour, vanilla and salt in a large bowl until blended. Whisk in chocolate mixture. Pour filling into prepared crust. Bake at 350 degrees F for 25 minutes or until edges are set and center is soft but not liquid. Cool.
I'll start of with the five personal recipes I sent out:
Mini Quiche
- These are terrific appetizers. You make one custard filling but can easily make several varieties of fillings to suit your taste. I've made these for parties both at home and to bring along to pot luck meals.
Custard Filling
4 eggs, beaten
2 C. whipping cream or half and half
3/4 t. salt
1/4 t. sugar
1/8 t. cayenne pepper
Blend all ingredients well.
Crust
3 C. flour
3/4 C. butter or margarine
1 8 oz. container sour cream
In a food processor process flour and butter until mixture resembles course crumbs. On low speed, blend in sour cream until dough just holds together. This can be made in advance and refrigerated. It handles better when cold.
Filling ideas:
1) Shredded cheddar cheese
Crisply fried bacon
2) Shredded mozzarella cheese
Chopped, cooked spinach, well drained
minced onion, sauted in butter until transparent
3) Shredded swiss cheese
Cooked ham steak, cut into 1/4" pieces
4) Shredded mozzarella cheese
Smoked turkey breast, cut into 1/4" pieces
Mushroom pieces, chopped
Preheat oven to 350 degrees F.
Coat mini muffin pans with cooking spray (if using regular metal pans). Drop approximately 1 T. of crust dough into each well and pat into well to form shell. Place filling items in the crust and then pour in custard mixture to just cover fillings. Don't overfill.
Bake at 350 degrees for approximately 10-15 minutes or until golden brown and slightly puffed.
Vegetable Barley Salad
- I got this recipe out of a magazine many years ago. It makes a colorful, tasty spring or summer salad. It's a great alternative to the usual pasta or potato salads too.
4+1/2 C water
1+2/3 C quick cooking barley
1 t. chicken boullion granules
1 large cucumber, finely chopped (~2 C)
1 medium red or green bell pepper, diced (~3/4 C)
1/4 C sliced green onions
3 T. chopped parsley
2 T. fresh mint (or 2t. dried)
1/3 C olive oil
1/2 t. shredded lemon peel
1/3 C lemon juice
1/4 t. salt
1/4 t. pepper
Boil water, then add barley and boullion. Return to a boil and then reduce heat to a simmer. Cook, covered, until barley is tender (about 10-12 minutes). Drain and rinse with cold water.
Stir together the cooked barley, cucumber, bell pepper, green onion, parsley and mint. Combine oil, lemon peel and juice, salt and pepper. Pour over barley mixture and mix well. Chill overnight.
Spinach Ricotta Pie
- I got this recipe years ago when I worked for Massachusetts General Hospital. They served this delicious pie in their cafeteria during lunch hours. During a nutrition fair they handed out the recipe and I've often made it at home. It's quick and yummy. I've also used the filling in calzones and lasagna too.
1 small onion, diced
1 T. butter or margarine
1 lb. ricotta cheese
3 eggs, beaten
1/2 lb. fresh or 1 pkg frozen, chopped spinach
1/2 C. grated sharp cheddar cheese
3 T. flour
1/2 t. salt
pinch of pepper
pinch of dried basil
pie crust of your choice
Topping:
1 C. sour cream
paprika
Saute the onion in butter until transparent. Mix together ricotta cheese, eggs, spinach, cooked onion, cheddar cheese, flour, salt, pepper and basil.
Line a deep dish pie plate or an 8 X 8" square pan with the pie crust. If desired, pre-bake until light golden brown. Spread spinach-cheese mixyure into the crust. Top with sour cream and sprinkle with paprika.
Bake at 375 degrees F. for 45-55 minutes.
Neopolitan Biscotti
- This recipe came from Bon Appetit in 1995. These are rich in flavor from the honey and orange combination.
- If you don't have a very sharp knife use slivered or sliced almonds instead of the whole ones.
- Cool logs thoroughly after the first baking before trying to slice the logs.
1 1/2 C. whole almonds
2 C. flour
3/4 C. sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/3 C. honey
1/4 C. oil
1 large egg + 1 egg yolk
1 t. finely grated orange peel
Line baking sheet with foil and butter lightly. Finely grind 3/4 C. of almonds. In a large bowl combine ground nuts with the other dry ingredients. Whisk honey, oil, egg and yolk and orange peel in a small bowl. Add to the dry ingredients and stir until dough just holds together.
Place the dough on a lightly floured board. Add remaining nuts and knead in. Divide dough in 1/2 and roll each 1/2 into a 12"X2" log. Bake logs until firm to touch and dark brown, about 40 minutes. Cool logs and then cut into diagonal 1/2" thick slices. Place the slices, cut side down and bake until brown and dry, about 12 minutes. Cool and store in an airtight container.
Victoria Tart
- This recipe came from Bon Appetit Magazine back in 1990. Each time I make it people request the recipe. Best part, it's quick and easy.
Crust
1 1/4 C. flour
1 T. sugar
1/4 t. salt
1/2 C. unsalted butter, chilled and cut into small pieces
1 egg yolk
1 T. (or more) cold water
Filling
2 oz. unsweetened chocolate
1/2 C. unsalted butter
1 t. instant coffee
2 eggs
3/4 C. sugar
1/4 C. packed light brown sugar
1/4 C. flour
2 t. vanilla
pinch of salt
For Crust:
Mix flour, sugar and salt in food processor. Distribute butter evenly over flour mixture. Process until mixture looks like course crumbs. Beat egg yolk with 1 T. water in a small bowl. With machine running, pour egg mixture through feed tube and process 5 seconds. Add more water if dough is dry and crumbly. Gather dough into ball, flatten into disk. Wrap with plastic and refrigerate.
Roll dough to fit a 9-10" tart pan. Pierce with fork, refrigerate 30 minutes. Bake at 425 degrees F for12 minutes, or until golden brown. Cool.
For Filling:
Melt chocolate and butter with coffee powder. Whisk eggs, sugars, flour, vanilla and salt in a large bowl until blended. Whisk in chocolate mixture. Pour filling into prepared crust. Bake at 350 degrees F for 25 minutes or until edges are set and center is soft but not liquid. Cool.
