Nathan Bransford - The Forums

I knew you guys wouldn't let me down.

You are some mighty inspiring alright.

CheekyChook,

Do you have (you SHOULD!) a food blog?

yet?

bcomet wrote:CheekyChook,

Do you have (you SHOULD!) a food blog?

yet?

It's not a food blog, but I do post recipes on my blog.

And Dangerous Chocolate Cake!

Anyone care to share their pesto recipe?

And I only have a small food chopper, not a fancy pants food processor. Will that make a difference if I decide to try making pesto?

Mmm...my mother-in-law makes the best crab salad shooters.

Joy Crab Salad (both of our middle names are Joy, so...)

1 envelope plain Knox gelatin
1/4 c water
1 can cream of celery soup
3 oz cream cheese
2/3 cup mayonnaise
8 oz crab meat (imitation or real, doesn't matter)
1/2 tsp garlic powder
Optional: add a little Ranch dressing*. It gives a bit of extra flavor for those like my husband who put Ranch on everything.

(All veggies are optional, so mix and match to taste. Just about anything works.)
1/4 c broccoli
1/4 c celery
1/4 c carrots
1/4 c radish
1/4 c yellow bell pepper
1/4 c mushroom

Dissolve gelatin into boiling water. Stir all together and chill for at least one hour. Serve with Club crackers and Tabasco.

*It's even better if you just add the spice mix instead of the actual dressing. You can get it at the stores or, if you want no salt or preservatives, I have the original Ranch recipe from Hidden Valley. I can post it if y'all want.

Made this weekend to rave reviews. Summertime is the time for...

Deep Dish Key Lime Pie

Crust:
16 whole Honey Graham Crackers (the 4-section Large Pieces)
1/3 cups Sugar
1 tsp cardamom
1/2 tsp lemon peel (dried works better for this bit)
1/2 cups Butter, Melted (adjusted as needed)

Preheat the oven to 350. Pulverize the graham crackers in your chopper with the sugar, cardamon, and lemon peel. You could beat them by hand, but the chopper gets it finer, to me. Mix in the melted butter. Press the crumbs into a 9-inch deep dish pie pan, making sure to completely cover the bottom and sides. Bake in the oven 5 minutes or until set (should toast slightly). Leave oven on.

Filling:
4 beaten egg yolks
1 cup key lime juice - fresh always better
2 heaping tablespoons fresh lime zest
2 14oz cans of sweetened condensed milk

Mix everything together. Beat on high until it has a smooth consistency and is slightly thickened. Poor into our graham cracker crust. Bake 15 minutes or until it doesn't wiggle a lot when gentle shaken, and the center is "set". Cool on the counter at least 15 minutes. Put in the fridge for at least an hour to finish setting, even better overnight.

If you like just the fresh tartness, slice and go. If you want to tame it a bit more, top with your favorite sweetened whip cream or Cool Whip. If you just can't get key limes, then go with bottled juice. If you can't find that, regular limes or lime juice will suffice.

trixie wrote:Anyone care to share their pesto recipe?

And I only have a small food chopper, not a fancy pants food processor. Will that make a difference if I decide to try making pesto?

Here's mine:


2 cups packed fresh basil (really pack the cups full, the more you cram in the better)
½ cup olive oil (any will do, but I try to use the good stuff if I have it on hand)
2 teaspoons garlic powder
½ teaspoon salt (you can add more to taste)
¼ cup parmesan cheese (any will do, but I try to use the good stuff if I have it on hand)

Put it all in a blender of some sort (food processor, use a handblender, whatever you have) and just blend until smooth. Keep it well covered because pesto turns a dark color when air hits it---if that happens a quick stir will return it to its bright perky color. Enjoy.

Thanks, Karen! I'll see about picking the ingreds up this weekend and report back!

In summer i like to eat easy made recipes...
Like Biryani, Cheeseburgers, Sushi, Pizza, Pasta...

I love grilled corn with lots of butter, also I love cold tomato soup and light salads:) Also I love strawberry banana smoothies in the summer:)


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