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Shared Recipes by Recipe Box Members (page 941)
PEACH RELISH
•1/4 small red onion, very thinly sliced •2 medium peaches, halved and very thinly sliced •1 tablespoon brown sugar •1 tablespoon fresh lemon juice •Pinch of red pepper
by sgre52160
added 2011-10-21
added 2011-10-21
•1/4 small red onion, very thinly sliced •2 medium peaches, halved and very thinly sliced •1 tablespoon brown sugar •1 tablespoon fresh lemon juice •Pinch of red pepper
PEACH FRITTERS
For fritters •1 3/4 cup fresh whole-milk ricotta cheese •1/3 pound fresh peaches, cut into 1/8-inch pieces •3/4 cup unbleached all-purpose flour •1/4 cup peach liqueur •4 large egg
by sgre52160
added 2011-10-21
added 2011-10-21
For fritters •1 3/4 cup fresh whole-milk ricotta cheese •1/3 pound fresh peaches, cut into 1/8-inch pieces •3/4 cup unbleached all-purpose flour •1/4 cup peach liqueur •4 large egg
PEACH CUSTARD PIE
•1 cup sugar •1/4 cup flour •2 eggs •1 cup half-and-half •1/2 teaspoon vanilla extract •Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie
by sgre52160
added 2011-10-21
added 2011-10-21
•1 cup sugar •1/4 cup flour •2 eggs •1 cup half-and-half •1/2 teaspoon vanilla extract •Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie
PEACH MARGARITAS
•2 to 3 peaches, medium to large, peeled and pitted •1 to 2 cups ice •4 ounces tequila •4 ounces peach schnapps •2 ounces sweetened lime juice •2 ounces triple sec •Lime
by sgre52160
added 2011-10-21
added 2011-10-21
•2 to 3 peaches, medium to large, peeled and pitted •1 to 2 cups ice •4 ounces tequila •4 ounces peach schnapps •2 ounces sweetened lime juice •2 ounces triple sec •Lime
RATATOUILLE VEGETABLE TART
•9 1/2-inch square puff pastry fully thawed (thaw overnight in the fridge) •8 oil-packed anchovy fillets, drained and chopped •1 to 1 1/2 cups Roasted Ratatouille •1/3 cup crumbled feta
by sgre52160
added 2011-10-21
added 2011-10-21
•9 1/2-inch square puff pastry fully thawed (thaw overnight in the fridge) •8 oil-packed anchovy fillets, drained and chopped •1 to 1 1/2 cups Roasted Ratatouille •1/3 cup crumbled feta
ROASTED RATATOUILLE
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut
by sgre52160
added 2011-10-21
added 2011-10-21
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut
TEQUILA SUNRISE CHICKEN
4 boneless, skinless chicken breasts 1/4 cup lime juice 2 tbsp EACH jalapeno, chopped fresh cilantro, tequila and olive oil 2 tsp minced garlic 1/4 tsp salt and pepper Rinse and pat dry
by sgre52160
added 2011-10-21
added 2011-10-21
4 boneless, skinless chicken breasts 1/4 cup lime juice 2 tbsp EACH jalapeno, chopped fresh cilantro, tequila and olive oil 2 tsp minced garlic 1/4 tsp salt and pepper Rinse and pat dry
TEQUILA LIME CHICKEN
Mexi-Ranch Dressing (recipe follows) Marinade 1 cup water 1/3 cup teriyaki sauce 2 tbsp lime juice 2 tsp minced garlic 1 tsp mesquite liquid smoke flavoring 1/2 tsp salt 1/4 tsp ground
by sgre52160
added 2011-10-21
added 2011-10-21
Mexi-Ranch Dressing (recipe follows) Marinade 1 cup water 1/3 cup teriyaki sauce 2 tbsp lime juice 2 tsp minced garlic 1 tsp mesquite liquid smoke flavoring 1/2 tsp salt 1/4 tsp ground
ASIAN CRISPY NOODLE SALAD
1/2 medium Chinese cabbage, shredded finely 1 small can water chestnuts, sliced thinly 6 oz. snow peas, sliced thinly 1/3 cup toasted unsalted cashews, chopped coarsely 1 large red bell
by sgre52160
added 2011-10-21
added 2011-10-21
1/2 medium Chinese cabbage, shredded finely 1 small can water chestnuts, sliced thinly 6 oz. snow peas, sliced thinly 1/3 cup toasted unsalted cashews, chopped coarsely 1 large red bell
SWEET-AND-SOUR CHICKEN
2 garlic cloves, crushed 2 tbsp balsamic vinegar Juice of 1/2 lime Juice of 1/2 lemon 1/3 cup light brown sugar 2 tbsp Dijon mustard 1/3 cup honey 1 tsp salt 1/2 tsp black pepper 4
by sgre52160
added 2011-10-21
added 2011-10-21
2 garlic cloves, crushed 2 tbsp balsamic vinegar Juice of 1/2 lime Juice of 1/2 lemon 1/3 cup light brown sugar 2 tbsp Dijon mustard 1/3 cup honey 1 tsp salt 1/2 tsp black pepper 4
OVER-STUFFED PORK CHOP
4 center cut pork chops, 1-inch thick 1/2 finely chopped onion 1/3 finely chopped green bell pepper 1/3 finely chopped red bell pepper 2 Tbsp Worcestershire sauce 2 tsp salt 1 tsp ground
by sgre52160
added 2011-10-21
added 2011-10-21
4 center cut pork chops, 1-inch thick 1/2 finely chopped onion 1/3 finely chopped green bell pepper 1/3 finely chopped red bell pepper 2 Tbsp Worcestershire sauce 2 tsp salt 1 tsp ground
STUFFED CHICKEN
2 each red and yellow bell peppers, roasted, seeded and peeled 1 whole boned chicken with skin intact (approximately 41/2 lb), or 6 boneless chicken breast halves with skin intact 2 tbsp olive
by sgre52160
added 2011-10-21
added 2011-10-21
2 each red and yellow bell peppers, roasted, seeded and peeled 1 whole boned chicken with skin intact (approximately 41/2 lb), or 6 boneless chicken breast halves with skin intact 2 tbsp olive