RSC #6, Recipes

Ladies and gentlemen, I am pleased to announce that more people played Ready, Set, Cook this week than ever before!

Thanks to everyone who sent in a recipe, even if you hated the ingredients *wink*.

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Melanie sent this:

Sauteed Italian Potatoes

2 Tbsp olive oil
baby red potatoes, cubed
1 red pepper, chopped
2 tomatoes, chopped or can of diced tomatoes, drained
envelope of Italian dressing
parmesan cheese

Heat oil in non-stick skillet til hot. Add potatoes, peppers, and Italian dressing (to taste) to skillet and sautee til potatoes are tender. Add tomatoes. Heat through. Remove from heat. Sprinkle with parmesan cheese to taste.

You may also add mushrooms. If using fresh mushrooms, add them to the skillet with the potatoes, peppers, and Italian dressing. If using canned mushrooms, add to skillet with tomatoes.

I didn't put a number to the potatoes so that you can decide how many you want to put in based on whether you want a balanced mix of the ingredients or more of a seasoned potato dish.

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This in from Kfarmer:

Hash Browns w/ Tomato Relish

Ingredients:

Baby red potatoes
Tomatoes
Red peppers

Hash Browns:

Wash and cut up potatoes into small cubes. Melt butter and olive oil over medium heat in large saute pan, then add potatoes. Add salt, pepper and Slap Ya Mama Seasoning to taste.Cook for around 20 mintues until cooked through and brown on all sides (or you could coat the taters in a bowl and put in an oven and bake till brown). Turn off heat and add parsley.

Tomatoe Relish:

Cube roma tomatoes and set aside. Cut up red pepper, onion and garlic. Add to tomatoes. In a separate bowl mix red wine vinegar, basil, olive oil, kosher salt and pepper to taste (some more SYM if you dare). Wisk together ingrediants, then pour over tomatoe mixture. Place in fridge to cool.

I would make Hash Browns w/Tomatoe Relish with a Bacon/Cheese Omlet.

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Submitted by Christina:

Red Salad

Take red potaoes and cut them into cubes
boil until tender.

Wash your red pepper and cut into slices then set aside.

Take your tomatoes and slice them into small pices as well.

Once your tots are boiled rinse and throw in a glass bowl.

Add your peppers and tomatoes and some green olives and fresh mushrooms.

For your dressing add vinegar and a dash oil and a smidge of pepper.

Chill.

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Compulsive Writer's Idea:

Stuffed Tomatoes

(I'm assuming I got some big fresh garden-grown tomatoes here--doesn't
that make you hungry for summertime?)

Marinate two breasts of chicken in a mixture of soy sauce, Sprite,
garlic and olive oil. Grill, then cut into chunks. Brush baby red
potatoes with olive oil. Grill till tender. While potatoes are
grilling, cut tops out of red peppers and scrape out seeds. Slice into
strips. Grill, then cut strips into 2" strips. Cool slightly. Core and
stem tomatoes, being careful not to cut through the bottom. Scrape out
enough of the center to leave ample room to stuff. Sprinkle inside
lightly with sea salt and freshly ground pepper.

Toss potatoes, peppers and chicken with freshly cut parsley, freshly
cut basil, a dash of paprika and a couple of tablespoons of homemade
mayonnaise. Salt and pepper to taste. Spoon into tomatoes. Serve with a
sprig of fresh parsley on top.

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Peggy joined in this week and sent this:

Stuffed Tomato Salad

6 large tomatoes
10 red potatoes (cooked in jackets)
1 onion, chopped
6 radishes, chopped
2 stalks celery chopped
1 cup chopped red pepper
1 cup mayo
2 tablespoons vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon of A-1
salt and pepper to taste

Mix all above ingredients except tomatoes well. Cut tomatoes in quarters halfway down. Pull wedges slightly apart and stuff center of tomato with potato mixture. Serve on lettuce leaf

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Last but for sure not least, Heather sent this:

Red Salad

Ingredients:

1 lb baby red potatoes
1 large red tomato
1 large red bell pepper
1 small red onion
2 T. olive oil
2 T. red wine vinegar, or raspberry vinegar
½ tsp. dried sweet basil
¼ tsp. salt
pinch cayenne pepper

Boil or steam baby potatoes until tender when pricked with a fork. Drain water and allow to cool. Once cooled, cut into quarters and place in mixing bowl. Cube tomato and red pepper, slice onion into rings and add to bowl. In separate bowl, combine oil, vinegar, basil, salt and pepper and whisk briskly. (Say that three times fast while you are doing it; "whisk briskly"). Combine dressing with vegetables and toss until coated. Refrigerate and let marinate for several hours until ready to serve, tossing frequently. Use caution not to damage the potatoes when tossing. Should serve 4.