Favorite Recipes? (1 Viewer)

[Max Knight]

I'm wondering what some of the HTF's favorite recipes are.

During the summer I love Brie Pasta:

Chop three fresh tomatoes into a bowl. Add about a half pound of chopped Brie cheese, 2 tablespoons of olive oil, and salt and pepper to taste. Dump in one pound of "short" pasta (I like Farfalle), and stir (to clarify, this should be COOKED pasta! The heat from the pasta will melt the cheese). Once the cheese has melted a bit add a chiffonaded handful of basil and enjoy.

Anyone else have a great recipe they want to share?

[edited for clarity!]

 

[Zen Butler]

mmmmmmmmm...this is a Vegetarian recipe? I know it's not Vegan, sounds simple and yummy, but you didn't tell us how the cheese melts, bake?

 

[Max Knight]

It's vegetarian, no meat there!

The cheese melts from the residual heat in the pasta. Brie is pretty soft, so it doesn't need a lot of help. Very quick and easy!

 

[Bruce Hedtke]

Lithuanian Strawberry Torte
1 3/4 c Sugar
1 c Butter or margarine
6 Egg yolks
2 c Sifted cake flour
1/2 ts Baking powder
6 Egg wites
3 c Whipping cream
1 ts Vanilla
1/2 c Currant jelly
1 c Coarsely chopped pecans
1/2 c Strawberry preserves
In large mixing bowl cream together 1 1/4 cups of the sugar and the butter
till very light and fluffy. Add egg yolks, one at a time, beating well
after each; continue beating till very fluffy, about 5 minutes. Sift
together flour, baking powder, and 1/2 teaspoon salt; stir into creamed
mixture. Beat egg whites till soft peaks form; gradually add remaining 1/2
cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3
lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350
till done, about 20 minutes. Cool 10 minutes; remove from pans. Cool on
rack. Whip cream and vanilla just to soft peaks. Place a cake layer on
serving plate. Spread with currant jelly and then with 1 cup of the whipped
cream. Sprinkle with 2 tablespoons pecans. Spread second layer with 1/3 cup
of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle
with 2 tablespoons pecans. Gently place atop first layer. Carefully top
with third layer. Frost top and sides with remaining whipped cream; coat
sides with remaining pecans. Using tip of a small spoon, dot top with
remaining strawberry preserves.
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Absolutely delightful...but also fattening, so treat yourself sparingly. When I make it, I like to skip on the pecans as a matter of taste but either way, it's fabulous.
Bruce