New Recipes For The Week Of August 13, 2010 - Allrecipes.com News Blog at Allrecipes.com - 190122

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New recipes for the week of August 13, 2010 
 
Aug. 13, 2010 1:04 pm 
Updated: Aug. 23, 2010 1:01 pm

Last week’s most popular new recipe was Chicken Zucchini Bake. Way to go DebbieJoe!

Just when you thought there was nothing new to do with a pound of ground beef! Simple beef meatballs in an oval shape are flavored with garlic and onion, then served with a quick sauce of fresh tomatoes and Algerian spices in Algerian Kefta (Meatballs). Serve the meatballs with Algerian Carrots, these steamed carrots are finished in a sauce of cinnamon, cumin, thyme, and lemon.

Honeydew melon is paired a few interesting ways this week. Honeydew-Grape Tomato Salad also features green bell pepper and a lemon-basil dressing. The sweet lemon dressing in the new Honeydew and Cucumber Salad make this refreshing salad a delight! Frozen honeydew, lime , and strawberries blend together in Melon Lime Cooler - a perfect drink for a hot summer.

This week’s zucchini recipe is Squash and Zucchini Burritos. Yellow summer squash, zucchini, and black beans cooked with cumin form the filling of these cheesy, baked burritos. If you’re heading to the grill this weekend, be sure to check out My Oh-Yeah Sauce. This concoction of honey, molasses, and Chinese sauces “goes great with pork or beef, and works especially well poured over spare ribs”, according to its submitter.

Algerian Carrots

Algerian Flafla (Bell Pepper Salad)

Algerian Kefta (Meatballs)

Apricot Chicken Curry

Black Olive, Mushroom, and Sausage Stuffing

Chocolate Swirl Zucchini Sheet Cake

Chocolate-Almond Tofu Pie

Curry Pasta - Pakistani Style

Erin's Year Round Party Dip

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Honeydew and Cucumber Salad

Honeydew-Grape Tomato Salad

Italian Meatloaf in Zucchini Boats

Lean Green Smoothie

Melon Lime Cooler

Melon-Blackberry Smoothie

My Oh-Yeah Sauce

Plum Dumplings

Roasted Red Pepper and Sausage Stuffing

Slow Cooker Turkey Cheeseburger Chili

Southwestern Lasagna

Squash and Zucchini Burritos

Troy's Slow Cooker Chicken

Tunisian Kaftaji

Tunisian-Style Catfish Nuggets

Warm Green Bean and Potato Salad with Goat Cheese

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Zucchini with Mushroom Ravioli in Truffle Butter Sauce

 
Comments
Ashley French 
Aug. 13, 2010 3:00 pm
I am looking for tips on how to roast potatoes. Whenever I try, they end up sticking to the baking sheet no matter how much oil I put on the sheet or on the potatoes. Then I end up with a burnt mess...does anyone have some tips for me? Thanks, Ashley :)
 
Aug. 15, 2010 4:47 am
Hi Ashley - try it without a sheet! I do mine in the roasting tray itself. I first soften the potatoes by par-boiling them, then draining the water from the pan. Then put the lid on the pana and shake the pan quite vigorously a couple of times. This roughens up the edges. I ten drop them into the oit fat (goose fat is best, duck fat is second best, high-temperature oils like peanut or groundnut are best. Do NOT use EVOO as that burns at a lower temperature than other oils. The oil you drop them into must be hot, or the potatoes will go soggy and mushy. Then cook them in a hot oven, basting occasionally.
 
Aug. 15, 2010 4:50 am
yikes! for oit fat please read hot fat! and after ground nut plase read " ... are the next best)." Sorry, must be lack of beer or something! Use a sheet if you want, but the oil covering on it must be HOT.
 
Aug. 16, 2010 12:47 pm
I am not sure where to put this question as I am a newish member. Does anyone know where I can find (free, preferably) calorie, salt, carbs glycemic index, fat, etc, on just one food at a time. I was thinking that since my Motherinlaw is sick with heart failure and Afib, that that info would be great to have if I like a recipie and just one ingrediant is a culprit making it bad, well you know what I mean, I hope. kathie
 
Aug. 23, 2010 1:01 pm
Hi Kathie! Just post your question to the Recipe Exchange and I'll bet someone will be happy to help you.
 
 
 
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