Favorite Recipes

What are you favorite summer foods and recipes?

My favorite summer foods are watermelon, strawberries, lemonade, smores’, hot dogs, hamburgers, brownies and ice cream. What are your favorites? Also what are your favorite summer recipes? Thanks! [=

Shrimp Portofino Recipe
16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley
Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes (do not overcook!). Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley.
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Roasted Corn on the Cob and Red Potato Salad

1-1/2 lbs small red potatoes, halved
4 ears fresh corn, shucked & cut into thirds
2 Tbsps olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
10 fresh basil leaves, cut into strips (chiffonade)
Pepper Vinaigrette (recipe below)

Preheat oven to 450. Toss potatoes & corn with oil & spread in a single layer on a foil-lined baking sheet. Sprinkle evenly with sea salt & pepper; roast at 450 for 40 minutes, stirring occasionally, until potatoes are tender and golden brown.

Sprinkle potatoes and corn with basil, and toss with Pepper Vinaigrette in a large bowl. Season with additional salt & pepper, if desired. Serve warm or at room temperature. 6 servings.

Pepper Vinaigrette

2 T minced red or yellow bell pepper
1 T chopped fresh chives
1 T chopped fresh basil
2 tsps Dijon mustard
½ tsp sugar
½ tsp salt
1/8 tsp black pepper
2 T white wine vinegar
¼ cup olive oil

Combine all ingredients in a small bowl & whisk until well blended. Makes about 1/3 cup.

Source: Sara Foster
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Baked Corn Recipes
Tomatoes Recipes

Ingredients:
2 medium-sized ripe tomatoes
1 cup frozen kernel corn
1 tablespoon minced onion
1 tablespoon chopped green pepper
1 teaspoon vegetable oil
1/4 teaspoon thyme
1/4 teaspoon basil
freshly ground pepper to taste
1 tablespoon coarse bread crumbs
1 teaspoon margarine -- melted

Directions:

Preheat oven to 400 degrees. Cut the tops off tomatoes and scoop out seeds and pulp, leaving enough pulp to keep the tomato skin intact. Drain tomatoes upside down. Cook corn as directed on package. Saute onion and green pepper in oil until tender. Add corn, thyme and basil. Season to taste with pepper. Heat gently 1 minute. Fill tomatoes with corn mixture.

Place tomatoes in shallow baking dish and sprinkle tops with crumbs. Place 1/4 pat of margarine atop each tomato. Bake 10 to 15 minutes or until heated through.
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3-Bean Salad with Sweet Onions
rec.food.recipes/LindaTN/2002
Serving: Yields: about 6 cups or 8 accompaniment servings

1/3 cup cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon Dijon mustard with seeds
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (15 to 16 ounces) pink beans, rinsed and drained
2 medium celery stalks, thinly sliced
1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla
1/2 cup loosely packed fresh parsley leaves, chopped

In large bowl, with wire whisk, mix vinegar, oil, sugar, mustard, salt, and pepper until blended. Add kidney beans and remaining ingredients; toss well. Serve salad at room temperature, or cover and refrigerate until ready to serve.
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Leek and Bacon Quiche

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pate Brisee
1/2 pound slab bacon -- cut into 1/2 inch cubes
2 leeks -- white and light green parts, chopped (about 2 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese -- grated (about 1 1/3 cups)

Serves: 6 to 8
Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside. Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8 inch thickness. Lightly butter and flour a 9 inch pie pan and line with pastry, leaving about 1/4 inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork. Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat!
the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4 inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

source:http://www.culinarycafe.com/Eggs-Dairy/Leek_Bacon_Quiche.html
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Betty's Favorite Eggplant Parmesan Recipe

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