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Shared Recipes by Recipe Box Members (page 4760)
GAZPACHO SALAD
1 1/2 tbsp red wine vinegar 1 1/2 tbsp olive oil 1/4 tsp salt, pepper and garlic powder 2 cups chopped seeded firm-ripe tomatoes 1 cup diced (1/4 in.) peeled, seeded cucumber 1/2 cup each
by sgre52160
added 2008-08-21
added 2008-08-21
1 1/2 tbsp red wine vinegar 1 1/2 tbsp olive oil 1/4 tsp salt, pepper and garlic powder 2 cups chopped seeded firm-ripe tomatoes 1 cup diced (1/4 in.) peeled, seeded cucumber 1/2 cup each
CORN AND TOMATO SALAD
1/2 cup chopped red onion 1 tbsp olive oil 4 cups fresh corn kernels 2 cups cherry tomatoes (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch 1/4 cup slivered fresh basil
by sgre52160
added 2008-08-21
added 2008-08-21
1/2 cup chopped red onion 1 tbsp olive oil 4 cups fresh corn kernels 2 cups cherry tomatoes (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch 1/4 cup slivered fresh basil
CHARRED-TOMATO VINAIGRETTE
4 Roma tomatoes (12 oz. total) 2 tbsp extra-virgin olive oil 1/2 tsp sugar About 1/4 tsp salt 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 1 tsp firmly packed brown sugar 4 fresh
by sgre52160
added 2008-08-21
added 2008-08-21
4 Roma tomatoes (12 oz. total) 2 tbsp extra-virgin olive oil 1/2 tsp sugar About 1/4 tsp salt 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 1 tsp firmly packed brown sugar 4 fresh
BABY TOMATO VINAIGRETTE
Rinse 1 cup tiny cherry tomatoes (about 3/4 in. wide; red, yellow, orange, or a mixture). Cut tomatoes into halves and put in a bowl. Add 1 tbsp minced mild onion, 1 tbsp minced fresh tarragon
by sgre52160
added 2008-08-21
added 2008-08-21
Rinse 1 cup tiny cherry tomatoes (about 3/4 in. wide; red, yellow, orange, or a mixture). Cut tomatoes into halves and put in a bowl. Add 1 tbsp minced mild onion, 1 tbsp minced fresh tarragon
CAPRESE MELTS
6 slices buttermilk or sourdough sandwich bread About 1 tbsp olive oil 15 fresh basil leaves, rinsed 2 firm-ripe tomatoes (about 8 o. total), sliced 1/4 inch thick 4 oz fresh mozzarella
by sgre52160
added 2008-08-21
added 2008-08-21
6 slices buttermilk or sourdough sandwich bread About 1 tbsp olive oil 15 fresh basil leaves, rinsed 2 firm-ripe tomatoes (about 8 o. total), sliced 1/4 inch thick 4 oz fresh mozzarella
BBT (BACON BASIL TOMATO) SANDWICH
Split a piece (about 3 1/2 by 5 in.) of ciabatta bread (or a crusty roll) in half lengthwise. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh
by sgre52160
added 2008-08-21
added 2008-08-21
Split a piece (about 3 1/2 by 5 in.) of ciabatta bread (or a crusty roll) in half lengthwise. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with 4 to 6 large fresh
FIESTA MASHED POTATO SALAD
2 lbs new red potatoes 1/3 cup chopped green onion 1 1/2 cups frozen peas 1 1/2 cups canned whole kernel corn, drained 1/2 cup red peppers, chopped 1 cup mayonnaise 1 1/2 tbsp white
by sgre52160
added 2008-08-21
added 2008-08-21
2 lbs new red potatoes 1/3 cup chopped green onion 1 1/2 cups frozen peas 1 1/2 cups canned whole kernel corn, drained 1/2 cup red peppers, chopped 1 cup mayonnaise 1 1/2 tbsp white
ANTIPASTO SALAD
3 tbsp red-wine vinegar 1 small garlic clove, minced 1/2 tsp sugar, kosher salt Freshly ground black pepper to taste 6 tbsp extra-virgin olive oil 8 cups of romaine lettuce, torn
by sgre52160
added 2008-08-21
added 2008-08-21
3 tbsp red-wine vinegar 1 small garlic clove, minced 1/2 tsp sugar, kosher salt Freshly ground black pepper to taste 6 tbsp extra-virgin olive oil 8 cups of romaine lettuce, torn
SHRIMP AND WILD RICE CASSEROLE
1 box wild and brown rice mix 1/3 cup wild rice 2 tbsp butter 1 1/2 lbs frozen cooked shrimp (26-31 count) 1 (10-oz) pkg Alfredo sauce 1/3 cup clam juice 1 tbsp fresh lemon juice 4
by sgre52160
added 2008-08-21
added 2008-08-21
1 box wild and brown rice mix 1/3 cup wild rice 2 tbsp butter 1 1/2 lbs frozen cooked shrimp (26-31 count) 1 (10-oz) pkg Alfredo sauce 1/3 cup clam juice 1 tbsp fresh lemon juice 4
SHELLFISH LOUIE SALAD
1/2 cup ranch dressing, refrigerated 1/2 cup cocktail sauce Fresh lemon juice, to taste Dash of Worcestershire sauce 1 head Boston lettuce 2 to 3 cups mixed baby greens or baby romaine 2
by sgre52160
added 2008-08-21
added 2008-08-21
1/2 cup ranch dressing, refrigerated 1/2 cup cocktail sauce Fresh lemon juice, to taste Dash of Worcestershire sauce 1 head Boston lettuce 2 to 3 cups mixed baby greens or baby romaine 2
GRILLED CRAB LEGS WITH GARLIC TARRAGON BUTTER
Garlic Tarragon Butter 1/2 cup butter 1 clove garlic, minced 1 tsp lemon juice 2 tsp dried tarragon Cracked pepper, to taste Grilled Crab Legs 2-4 lbs. frozen king crab legs, thawed 2
by sgre52160
added 2008-08-21
added 2008-08-21
Garlic Tarragon Butter 1/2 cup butter 1 clove garlic, minced 1 tsp lemon juice 2 tsp dried tarragon Cracked pepper, to taste Grilled Crab Legs 2-4 lbs. frozen king crab legs, thawed 2
ZESTY LEMON PASTA SAUCE
2 garlic cloves, minced 4 tbsp unsalted butter 1 cup heavy whipping cream 1 cup chicken broth 2 tbsp fresh lemon juice 1 tsp lemon zest 1 tsp grated lime zest 16 oz cooked pasta Salt and
by sgre52160
added 2008-08-21
added 2008-08-21
2 garlic cloves, minced 4 tbsp unsalted butter 1 cup heavy whipping cream 1 cup chicken broth 2 tbsp fresh lemon juice 1 tsp lemon zest 1 tsp grated lime zest 16 oz cooked pasta Salt and