Recipe Exchange

"A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues." Ingredients 1 pound tri-colored spiral pasta  6 tablespoons salad seasoning mix  1 (16 ounce) bottle Italian-style salad dressing  2 cups cherry tomatoes, diced  1 green bell pepper, chopped  1 red bell pepper, diced  1/2 yellow bell pepper, chopped  1 (2.25 ounce) can black olives, chopped Directions In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Whisk together the salad spice mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

"This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado." Ingredients 6 slices bacon  3 eggs  1 head iceberg lettuce, shredded  3 cups chopped, cooked chicken meat  2 tomatoes, seeded and chopped  3/4 cup blue cheese, crumbled  1 avocado - peeled, pitted and diced  3 green onions, chopped  1 (8 ounce) bottle Ranch-style salad dressing Directions Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with your favorite dressing and en...

"I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone." Ingredients 1 (1 ounce) package taco seasoning mix  1 (16 ounce) can refried beans  1 (8 ounce) package cream cheese, softened  1 (16 ounce) container sour cream  1 (16 ounce) jar salsa  1 large tomato, chopped  1 green bell pepper, chopped  1 bunch chopped green onions  1 small head iceberg lettuce, shredded  1 (6 ounce) can sliced black olives, drained  2 cups shredded Cheddar cheese Directions In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Ingredients 1kg desiree potatoes, peeled, cut into 2cm cubes 1 cup fat-free mayonnaise 1 small lemon, juiced 1 small red onion, finely chopped olive oil cooking spray 100g beef meat 1/2 cup basil leaves, finely shredded Method Step 1 Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook potatoes, uncovered, for 3 to 4 minutes or until tender when pierced with a skewer. Drain. Transfer to a bowl. Step 2 Combine mayonnaise, 2 tablespoons lemon juice, onion and salt in a small bowl. Pour half over warm potato (potato will absorb flavour while still warm). Stir gently with a plastic spatula (this prevents potato from breaking up) to coat. Cover with plastic wrap and set aside to cool. Step 3 Heat a non-stick frying pan over medium heat. Spray with oil. Add meat and cook for 3 to 4 minutes or until golden. Set aside to cool. Add meat, basil and remaining dressing to potato. Stir gently...

"This fresh strawberry and spinach salad is tossed with a sweet poppy seed dressing." Ingredients 1 bunch   spinach, rinsed 10 large   strawberries, sliced 1/2 cup   white sugar 1 teaspoon   salt 1 cup   vegetable oil 1 tablespoon   poppy seeds Directions In a large bowl, mix the spinach and strawberries. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

"A quick, colorful, spicy, and refreshing salad that is perfect for any cookout." Iingrendiets 2 cups   cubed, seeded watermelon 1 large   yellow tomato, cut into cubes 1 large   red tomato, cut into cubes 1/4 cup   olive oil 2 tablespoons   chile-garlic sauce (such as Sriracha®) 2 teaspoons   honey 1 tablespoon   chopped fresh lemon basil, or to taste salt and ground black pepper to taste Directions Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl. Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

Prep Time:  10 minutes Cook Time:  15 minutes Yield:  Makes 4 servings (serving size: 1 1/4 cups) Nutritional Information Calories per serving: 119 Fat per serving: 1g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 2g Carbohydrates per serving: 30g Fiber per serving: 6g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 37mg Calcium per serving: 26mg Ingredients 2 tablespoons   honey or agave nectar 3/4 teaspoon   dried lavender 1/8 teaspoon   freshly ground black pepper Pinch salt 1 tablespoon   fresh lime juice 1  peach, sliced into 1/2-inch-thick wedges 1  nectarine, sliced into 1/2-inch-thick wedges 1  large plum, sliced into 1/2-inch-thick wedges 1 cup   raspberries 1 cup   blackberries 3/4 cup   blueberries 1 tablespoon   small whole mint leaves Preparation 1. Combin...

Ingredients 1 Tablespoon Olive Oil 2 cloves Garlic, Minced 2 teaspoons Smoked Paprika ½ teaspoons Cumin 1 whole Medium Red Onion, Diced 2 whole Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes 15 ounces, weight Black Beans, Rinsed If Canned 1 Tablespoon Lime Juice ¼ teaspoons Salt ¼ teaspoons Pepper 8 whole Tortillas, Flour Or Corn 4 ounces, weight Feta Cheese (up To 6 Ounces) Greens And Cilantro, To Serve Preparation Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften. Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice. Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste. Assemble the tacos: Spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.

Why pay more for store-bought tortillas when you can make fresh, delicious ones at home? Surprisingly simple to make, they turn a basic meal into something special. So grab a rolling pin and get ready to enjoy homemade tortillas warm from the pan . Ingredients: 2-3/4 cups all-purpose flour, plus a little extra for rolling the tortillas 5 tablespoons vegetable shortening 3/4 teaspoon salt 3/4 cup very warm tap water Directions: 1 Step 1 Measure out your flour into a medium bowl. Make sure to fluff up the flour before putting it in the cup measure to ensure that it is not packed down in the cup. Stir in the salt. 2 Step 2 Place the shortening into the bowl... … and use your hands to squeeze and work all of it into the flour. There should be no large pieces of shortening visible when you are done. 3 Step 3 Make 3/4 cup of very warm tap water... ... and work it into the flour with a fork until it starts to form a dough. 4 Step...

DIY watermelon grill centerpiece Ingredients and supplies : 1 round watermelon 3 celery stalks (soak in cold water in the refrigerator overnight to stiffen) Blackberries (for the "charcoal") Assorted fruits for kabobs Small cucumber or zucchini Wooden skewers Toothpicks Directions: 1 Cut holes in watermelon for grill legs Make three holes, slightly smaller than the size of your celery stalk, in the bottom of the watermelon. 2 Slice and hollow watermelon Slice the watermelon. The bottom piece should be slightly larger than the top piece. Using a melon baller, hollow out the watermelon bowls. Save the melon balls for the fruit skewers. 3 Create the grill grate Insert wooden skewers into the top edge of the larger watermelon bowl, pushing them through the other side until they're flush with the rind. 4 Add charcoal Remove one of the skewers and place blackberries in the bottom of the watermelon for the "charcoal....

Ingredients 140g white self-raising flour 1 tsp soya flour 400ml soya milk vegetable oil, for frying For the topping 2 tbsp vegetable oil 250g button mushrooms 250g cherry tomatoes, halved 2 tbsp soya cream or soya milk large handful pine nuts snipped chives, to serve Method Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combin...