goldenticket Posted May 23, 2011 Share Posted May 23, 2011 As suggested/requested, please post your recipes here for dishes brought to the 2011 DR.com Spring picnic. I used the recipe found here for the Green Goddess dip. Time didn't permit me to make the seasoned pita chips, but they look pretty easy/tasty. Link to comment Share on other sites More sharing options...
thistle Posted May 23, 2011 Share Posted May 23, 2011 The poundcake (which I think I've made a hundred times, sorry it was a bit undercooked this time) is Camille Glenn's sourcream poundcake- I brought some strawberries, but when I looked at the giant clamshell, they looked a bit manky, so I didn't put them out. The pulled pork was pork shoulder smoked for a long time (I just upgraded to a Weber Smoky Mt. smoker & I love it!), pulled & sauced with this sauce. The salad, which is a great side dish, was just black beans, corn, & grape tomatoes w/ a vinaigrette that I change everytime-this time, I had lots of leftover orange slices from a lacrosse game, so it was orange & lemon juice, olive oil, s & p, lemon thyme & basil-I asked my son Thomas to taste it & tell me what it needed- 'too minty' was his call, I told him there was no mint, so he said 'whatever the green stuff was, there's too much, & it needs salt'. It's good to have an inhouse critic... Link to comment Share on other sites More sharing options...
Rhone1998 Posted May 23, 2011 Share Posted May 23, 2011 I brought the Swiss chard. It's Mark Bittman's recipe, from How to Cook Everything. Link to comment Share on other sites More sharing options...
ktmoomau Posted May 23, 2011 Share Posted May 23, 2011 I brought the Swiss chard. It's Mark Bittman's recipe, from How to Cook Everything. Thank you for that, my friend wanted this recipe. I will let my guest and new member here now people are asking for his lasagna recipe. I made the pea dip here. I also made the gluten free fruity cobbler thing, but I am trying to tweak the recipe a little before I post it so it retains the crispness and doesn't get so soggy (which has to do with the GF part as it doesn't normally do this) I will post it on the gluten free thread in a bit. And I made the pineapple turnovers, which was just fresh pineapple mixed with sugar and a dash of cinnamon put in puff pastry. Brushed with egg wash and baked. Link to comment Share on other sites More sharing options...
Rhone1998 Posted May 23, 2011 Share Posted May 23, 2011 I also made the gluten free fruity cobbler thing, but I am trying to tweak the recipe a little before I post it so it retains the crispness and doesn't get so soggy (which has to do with the GF part as it doesn't normally do this) I will post it on the gluten free thread in a bit. Crispy or not, this was delicious. It was rhubarb, right? Link to comment Share on other sites More sharing options...
lperry Posted May 24, 2011 Share Posted May 24, 2011 Who made the yummy ginger lemonade? Was that just regular lemonade with a ginger-infused simple syrup? Link to comment Share on other sites More sharing options...
ktmoomau Posted May 24, 2011 Share Posted May 24, 2011 Crispy or not, this was delicious. It was rhubarb, right? Pineapple and blackberry, normally I do peach and blackberry, but I switch it up. You can use most any fruit that has decent texture/flavors for a cobbler. Link to comment Share on other sites More sharing options...
22209 Posted May 24, 2011 Share Posted May 24, 2011 I brought the Dan Dan Noodles. Recipe is from the February 2007 issue of Cuisine at Home: Dan Dan Noodles Cuisine at Home, issue 61 (February 2007), page 33 Β½ lb long-life noodles or dry spaghetti (I use Japanese somen noodles) ΒΌ c dry sherry ΒΌ c chicken broth 3 T chunky peanut butter 2 T soy sauce 1 T brown sugar 2 t chili garlic sauce 1 t toasted sesame oil ΒΌ c red bell pepper, minced 3 T fresh ginger, minced 2 T garlic, minced 12 oz ground turkey breast chopped fresh cilantro thinly sliced scallions Cook noodles in a large pot of boiling water until al dente. Drain; keep warm. Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce, and sesame oil together in a bowl; set aside. Stir-fry bell pepper, ginger, and garlic in peanut oil in a large skillet over medium-high heat, 30 seconds. Add turkey in large chunks and reduce heat to medium. Cook until it begins to brown, 3 minutes. Turn meat over and brown the other side. Stir in prepared peanut sauce and break up the turkey. Simmer until turkey is cooked through and sauce t hickens, 4-5 minutes. Serve meat sauce over the cooked noodles. Garnish with cilantro and scallions. Link to comment Share on other sites More sharing options...
MrGroo Posted May 24, 2011 Share Posted May 24, 2011 I'm glad everyone seemed to like the Lasagna. I can't take all the credit, it's an old Bon Appetit recipe: http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988 Cheers Link to comment Share on other sites More sharing options...
Rhone1998 Posted May 24, 2011 Share Posted May 24, 2011 It was rhubarb, right? Pineapple and blackberry, normally I do peach and blackberry, but I switch it up. You can use most any fruit that has decent texture/flavors for a cobbler. It took years to develop this finely tuned palate, you know. Link to comment Share on other sites More sharing options...
ktmoomau Posted May 25, 2011 Share Posted May 25, 2011 It took years to develop this finely tuned palate, you know. Well the blackberry gives it some tartness and the pineapple some sweetness and it did get it rather pinkish in color, so don't feel too bad Link to comment Share on other sites More sharing options...
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