The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

Can this thread be stickied, please?

Edit--Do the mods even read this thread?

[Vicki]

Originally Posted by Vicki

Can this thread be stickied, please?

Edit--Do the mods even read this thread?

I'm bumping this post because I have not received a response from a mod yet.

[Vicki]

Lump Blue Crab Salad

8 ounces lump blue crabmeat
2 tablespoons mayonnaise
1/2 teaspoon fresh lemon juice
Salt and freshly ground black pepper
2 teaspoons chopped fresh tarragon leaves
1 plum tomato, seeded and chopped
1 avocado, pitted and chopped, skin reserved
1 cup mache lettuce
Chopped chives, for garnish

In medium non-reactive bowl, combine all ingredients except mache and chives, taking care not to break up the crab as it is stirred. Mound mache in 2 halves of hollowed out avocado and top with crab salad. Garnish with chopped chives and serve chilled.

Mache Lettuce Info:
Mache: America's Next Lettuce Love? : NPR

[Vicki]

Grilled New Potato Packet

1/2 lb. each: red and white baby new potatoes
2 Tbsp. water
2 tsp. oil
3 Tbsp. sun-dried Tomato Dressing
2 Tbsp. grated parmesan cheese
1 Tbsp. chopped fresh parsley

Preheat grill to medium heat. Place potatoes in center of 18-inch-long piece of heavy-duty foil. (Or, use a double layer of regular foil.) Drizzle with water and oil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Grill 18 to 20 min. or until potatoes are tender.

Cut slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle with cheese and parsley.

[MMJNoob]

Fantabulous thread.

One of these days, I'll be willing to use a heat-generating appliance and try some of these recipes out!

Vicki needs to invite me for dinner. Looks like they eat goooood at her house!

[Vicki]

Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

Ingredients:

2 tablespoons vegetable oil
4 flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
4 boneless skinless chicken breasts, cut into thin strips
1 package (1.25 oz) taco seasoning mix
1/4 cup water
4 cups mixed salad greens
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (about 1/3 cup)
1 can (15 oz) black beans, drained, rinsed
1/4 cup ranch dressing
1 cup shredded cheese (4 oz)
Thick 'n Chunky Salsa

Preparation:

1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.

2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.

3. Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.

4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.

[Researcher]

Researcher<----wondering if Vicki has a cabletv show on 'cooking with cannabis"? you've got fine ideas recipes on this thread!

[Vicki]

Originally Posted by Researcher

Researcher<----wondering if Vicki has a cabletv show on 'cooking with cannabis"? you've got fine ideas recipes on this thread!

Thank you.

Keep in mind that all the recipes I post here are NON-cannabis recipes. To add cannabis to a lot of them, would be to ruin them, IMO.

[Vicki]

Roasted Pepper and Basil Skewers

1 pkg. (16 oz.) mozzarella cheese, cut into 16 cubes
16 fresh basil leaves
2 yellow or red peppers, roasted, each cut into 8 small squares-or 1 yellow and 1 red pepper
16 small cherry tomatoes
1/3 cup Italian vinaigrette dressing

Divide cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

Let stand at room temperature 20 min. to marinate, turning occasionally.

Remove skewers from marinade just before serving; discard marinade.

[Vicki]

Garden Vegetable Salad Stacker

2 large tomatoes, each cut into 6 slices
6 oz. mozzarella cheese, cut into 6 slices
1/3 cup Italian dressing, divided
6 slices red onion (about 1 large)
12 seedless cucumber slices (about 1 medium)
6 fresh basil leaves

Place 6 of the tomato slices on platter; top each with 1 cheese slice. Drizzle with half of the dressing.

Top each with 1 onion slice, 2 cucumber slices and second tomato slice.

Drizzle with remaining dressing; top with basil.

Serve immediately.