Unique Recipes? Got any to share?

After reading Sherrals thread about it being too hot to cook, I thought it would be fun to share some unique or odd ball recipes.

Here is mine. It sounds disgusting and I never would have imagined putting these ingredients together, but it is very delicious!
Pineapple & Green Pepper Dip
1 eight oz cream cheese
1 small can of Crushed Pineapple (drained)
1 Green Bell Pepper (chopped)
Mrs. Dash Seasoning salt

Combine ingredients together and mix in blender until the mixture is completely mixed. Serve on crackers and Viola!

Unique recipes, anyone?

Should I repost the Fruit/Pasta salad? I think that's pretty unique....at least, all the pasta salads and fruit salads I have ever had have never been like this one!

Sure!

This was one of my dad's signature recipes. I love it!

Sweet and Sour Stew

Cooking time: 1 hour 55 minutes

6 T. all-purpose flour
3 t. salt
3 dashes pepper
3 lbs. beef check stew meat or lean lamb stew meat cut in 1" chunks
4 -1/2 T. butter or margarine
3/4 c. ketchup
6 T. packed brown sugar
6 T. red wine vinegar
4-1/2 t. Worcestershire sauce
1-1/2 c. water
18 pearl onions, peeled
6 carrots, cut in 1" chunks

Combine flour, 1-1/2 t. salt, and pepper. Dredge meat pieces in flour mixture. Shake off excess.

In a deep 3 to 4 quart pan, melt butter over medium high heat; add meat, brown well on all sides. Drain off and discard excess fat. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, water, and remaining salt; add to meat. Add onions and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Add carrots and cook about 40 minutes longer, until meat and vegetables are fork tender. Sprinkle with parsley.

Serve with French bread or rice.

That sounds very good! I'll be printing that one out for a future reference!

Fusili and Fruit Salad From Canada!

Makes 6 cups

1 1/2 cups\tFusili (spiral pasta)\t\t375 ml
1 can\t(14 oz/398 ml) pineapple tidbits, drained\t1
1 can\t(10 oz/284 ml) mandarin orange segments, drained\t1
1 cup\thalved green or red grapes\t250 ml
1/2 cup\tdiced unpeeled red apple\t125 ml
1/2 cup\tyogurt cheese or lower fat thick yogurt\t125 ml
2 tbsp\tfrozen orange juice concentrate, thawed\t25 ml
1\tsmall banana, sliced\t1

1. In a pot of boiling water, cook pasta until tender but firm, drain. Rinse under cold water, drain. Transfer to a large bowl. Add pineapple, oranges, grapes and apples.

2. In a separate bowl, stir together yogurt cheese, and orange juice concentrate. Pour over pasta mixture; toss gently. Chill. Stir in sliced bananas just before serving.

Yogurt Cheese
To make 1 cup (250 ml) of yogurt cheese:
Use 2 cups of plain low-fat yogurt (Balkan-style, not stirred, made without gelatin). Line a sieve with a double thickness of paper towel or cheesecloth. Pour yogurt into the sieve and place over a bowl. Cover well with plastic wrap and refrigerate for at least two hours. Discard liquid and keep in an airtight container the refrigerator for up to a week.

If you want to drain overnight, use 3 cups yogurt (750 ml) to get 1 cup yogurt cheese. The longer you drain the yogurt, the more tart it becomes. Yogurt cheese can be used in a variety of other dips and dressings.

I just used plain, stirred, low-fat yogurt in place of the yogurt cheese, b/c I couldn't find any of the specified yogurt, and it worked fine. I didn't use apples, but everything else. I also put cinnamon on it when I eat it, just gives it that little something extra. I didn't halve the grapes, just left them whole, and I used 2 mandarin oranges, not the canned ones. I think it's better without the canned ones. Enjoy!!!

1 1/2 cups chopped seeded tomatoes
1/4 cup chopped fresh basil
2 teaspoons red wine vinegar


1 large eggplant, cut lengthwise into 1/2-inch-thick slices
Olive oil
6 large 1/2-inch-thick slices country-style French bread
9 ounces soft mild goat cheese (such as Montrachet)

Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.

Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

suraya_putra, that sounds delicious! Many of my favorite things - fresh basil, grilled eggplant, toasted french bread and GOAT CHEESE!!! MMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmm! I am almost drooling just thinking about it!

Great recipes! Keep em coming!
I love to try new and different recipes...I just don't like cooking them!

Pasta salad
This is so simple and nice on a hot day.
Any kind of pasta
cooked and cooled
any thing you want to add
today I added cooked chicken,
cuke.tomato.baby peas,cheese.hard boiled eggs,
I pour bottled Italian dressing on it and chill!
Try it!

1 box name-brand Angel Food Cake mix
20 oz can crushed pineapple

Combine the cake mix and the pineapple. Mix well. Bake in a 9X13 baking dish for 30 minutes in a 350 degree oven.

Note: You must use a name-brand mix or the cake will not raise. I learned the hard way.

this is easy and more importantly, YUMMY!

for those of you doing WW, it makes 12 servings at 3pts a peice. quite a bargain!

1 package boneless skinless chicken breast
1 cup ketchup
1 can diet cola

Put the chicken breast in a frying pan. Mix ketchup and diet cola and dump over chicken. Simmer until chicken is done and sauce is as thick as you would like.

yummy colby! That sounds wonderful! We dunk our grilled meats in 7-up before putting them on the grill- makes them tasty and tender. We keep them in the soda for 15 minutes.

This is for all those tomatoes you are/will be harvesting, and this is the best used cold with mayo and cold roast beef or turkey in a sandwich Worth making on a cool day for those hot eves when you don't feel like cooking.

An old fashioned recipe, it's easily cut down to the amount you wish to make.

12 large tomatoes
3 green peppers
6 onions
1 cup sugar
2 cups vinegar
salt to taste
small amount of dry mustard

Peel tomatoes (use boiling water bath/then cold water bath for ease in getting the skins off). Quarter tomatoes, chop green peppers and onions coarsely. Cook slowly until reduced to thickness you desire. Good with cold meat - if too sharp tasting, add more veggies.

I also use this mixed into my meatloaf - incredibly good!

Pat and Alix P. Curl
Plain Brown Tabby Toys and Treats
www.catniptoys.com