You Can't Cook...OR Can You?

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Comment by Lynda Coker on October 8, 2009 at 6:13pm

Gina,
I've got to show my ignorance here, but what in the world is rapini? :)

Comment by Gina C on October 8, 2009 at 2:33pm

This is one of my favorite recipe by my sister. Used with permission.

Rapini and Asparagus Sauce
Copyright 2006 Satisfy You and Me Cookbook
By Brianna Martini (Liri Publishing)


1 bunch of rapini, cut into halves or quarters.
1 bunch of asparagus, sliced into quarters.
1 tablespoon of unsalted low fat butter
2 tablespoon of corn flakes, crushed
2 tablespoon of lemon zest, grated from 2 to 3 lemons
1 small shallot, finely chopped
3/4 cup of low fat cream or mascarpone
salt and pepper to taste
freshly grated parimigiano cheese.

Cook the pasta as instructed on the pack. Unless you're using meats or veggies follow the instruction on the recipe how to cook.

While the pasta is cooking in a large skillet, melt the butter on medium low heat. Add the shallot, cooking it slightly until its soft.
Add the sliced rapini and let them cook for 8 minutes until almost tender, add the asparagus and stir if you see that its dried add 1/2 glass of water or vegetable stock.
Stir and add the rest of the ingredients. Add the cream or mascarpone cheese and stir contstantly so it won't stick to the bottom.

The pasta should be done by now al dente, pour it into the skillet and mix.

Transfer to a serving bowl and serve hot. Sprinkle with parmigiano cheese and buon appetitio.

Comment by Pamela Reese on October 8, 2009 at 2:06pm

Where would I post vegetarian recipes? How about soups and stews, etc? LOVE to cook, and happy to share.
Pamela

Comment by Lynda Coker on September 19, 2009 at 9:01pm

Thanks Rebecca, I put this under Party Food so it will be easy to find later. Thanks for sharing.

Comment by Rebecca J Vickery on September 19, 2009 at 6:30pm

Hi Lynda and Fellow Cookers,
Thanks for the invitation to the group. I love to cook for the Holidays. But I love quick and simple recipes I can prepare ahead of time. This recipe is demanded every Christmas and is a favorite for my gift tins, too.

Sausage Balls

1 lb Sausage (uncooked) - I use 1/2 turkey sausage and half pork
1 lb Grated Sharp Cheddar - I use 1/2 lb Cheddar and 1/2 lb lowfat white cheese
2 cups Bisquick
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Dash of Paprika or for added heat a Dash of Cayenne

Preheat oven to 375 degrees. Cover baking sheets or pizza pans with aluminum foil for easy cleaning.

Mix all ingredients thoroughly. Form into small uniform bite sized balls.
Bake 8 to 10 minutes until golden brown. Drain, cool, and store in covered dishes.

Comment by Lynda Coker on September 19, 2009 at 6:17pm

Thanks Steven, I added this recipe to the Dessert Section also.

Comment by Gina C on September 19, 2009 at 4:37pm

Thanks Steven, Gina

Comment by Steven Clark Bradley on September 19, 2009 at 4:25pm

Here is my mom's super famous Cheese Cake recipe. It is the best ever and hope you love it. ENJOY!

Geneva Bradley's Cheese Cake

1st: Graham Crackers
1 1/2 Packs
1 Stick melted butter / Margarine
1 Tablespoon Powdered Sugar
Mix together - 1/2 Cracker Crumbs for pan and 1/2 for topping.
2nd: Filling Mix:
Cream Cheese
3/4 Cup Sugar
1 Teaspoon Vanilla
Mix Together
3rd: Lemon Jello with 1 Cup Boiling water
Place in Fridge to chill but do not let get solid
4th: When Jello is chilled, mix with Cream Cheese and Sugar.
5th: Whip Cold Milnot apart with mixer until thick and Fluffy.
6th: Mix in Cream Cheese, Sugar and Jello.
7th: Pour in pan over Cracker Crumbs - Put Rest of Crumbs over the
top of the cake and place in Fridge.

Comment by Gina C on August 29, 2009 at 3:47pm

Hi Diana please so share and feel free to check out more recipes in the Cooking for Charities page on Ning or XoXo Publishing cooking group also here on Ning. Gina

Comment by Gina C on August 29, 2009 at 3:46pm

Cooking for Charities is a non profit group that organizes dinners at a local celebrity house or in local restaurant, All monies or a percentage goes to a woman shelter (my last event) or a local or world wide charitable organization.
I'm opening up branches worldwide and if anyone is interested you're welcome to email me for information. Gina

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