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~ SHARED RECIPES & REVIEWS for AUGUST 2014 ~

 
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Sat Aug 02, 2014 6:39 am    Post subject: ~ SHARED RECIPES & REVIEWS for AUGUST 2014 ~ Reply with quote


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fanmajie
Pro BakeSpacer


Joined: 22 May 2009
Posts: 5629
Location: Netherlands

PostPosted: Sun Aug 03, 2014 1:21 am    Post subject: Reply with quote

Hi everybody,

Find the recipe for Cantaloupe gazpacho in my kitchen:
http://www.bakespace.com/recipes/detail/Cantaloupe%20gazpacho/60430/#.U939riiUDSw

You can find the picture below.

I wanted to upload a picture as well, but somehow I can't get it in the recipe page. Does anyone of you know how to do it either from you desktop or from the Flickr site?
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Mon Aug 04, 2014 10:36 am    Post subject: Reply with quote

What a delicious recipe I was given after the Farmer's Market! We each had two koosa, and froze the rest. Please note that I stuffed each more than the recipe recommended... only error. Sad

~~Vicki



KOOSA (stuffed squash) - Syrian

18 small to medium squash, washed and seeded
1 cup rice
1-1/2 ground lamb (lean and fat) *
1-1/2 salt
1 Tablespoon dried mint leaves
1 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon allspice
1 - 4 ounce (small) can tomato sauce
1 #2 can diced tomatoes (2-1/2 cups)
1 teaspoon dried mint leaves
water

* ground beef may be substituted

- Mix washed rice, lamb, salt, dried mint, cinnamon, pepper, and allspice. Stuff squash with mixture. Stuff loosely. Arrange in sauce pan.
- Add tomato sauce, tomatoes, salt, pepper, and mint over squash. Add enough water to cover.
- Bring to a boil, then reduce heat to medium low heat. Cook for 25 minutes.















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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5198
Location: near Lake Erie

PostPosted: Fri Aug 08, 2014 2:59 pm    Post subject: Reply with quote

Both of your dishes look wonderful!!

This is what Jim made for us on Wednesday, was delicious!!

Chicken Rice Casserole

4 tablespoons butter, divided
4 boneless skinless chicken breasts
1 ½ cups uncooked converted rice
6 ounces Hillshire Farm Lit’l Smokies
1 can (14 ounces) cream of chicken soup
1 can (14 ounces) cream of celery soup
1 cup sliced mushrooms (didn't use)
½ cup dry sherry (used chicken broth)
Bread crumbs
Cheddar cheese (didn't use)
Slivered almonds (didn't use)

Preheat oven to 275º.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken, sauté until cooked through, about 7 minutes on each side. Remove chicken and cut into bite size pieces.

Place rice on bottom of medium casserole; add chicken, Lit’s Smokies, soups, ¾ cup water, mushrooms, sherry and remaining 2 tablespoons butter. Bake, covered, 2 ½ hours. Top casserole with bread crumbs, cheese and almonds. Broil until golden brown and cheese is melted.


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dutchmom4
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Joined: 12 Oct 2006
Posts: 3380
Location: Michigan

PostPosted: Sat Aug 09, 2014 4:47 am    Post subject: Reply with quote

Ann - Thank you for sharing your recipe.

~~Vicki
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