Sherried Chicken Liver Pate
From: Mahna Mahna
Dinner tonight is toasted baguette with olives and homemade sherried chicken liver pate.
Yes, I made my own pate (it's to bring over to The Angry Russian's house for NYE dinner). It was gooooooood and ridiculously easy (like, stupidly easy... like, remind-me-why-I-pay-money-for-the-premade-stuff-again easy).
All I did was saute a few strips of bacon until it was almost crispy, then added a couple of cloves of garlic and one shallot (all finely minced) and cooked until soft. To that, I added 3/4 cup of sherry and a handful of chopped fresh marjoram, and let it simmer for a bit to cook off a bit of the booze. Then I added a pound or so of chicken livers and cooked those until they were just barely pink. Poured the whole shebang into the food processor, added a little salt, pepper and a dash of balsamic. Then I gave it a whirl until it was smooth and poured into a pretty bowl before pouring over a thin layer of melted clarified butter to preserve the colour... and tah-dah! Deliciousness ensues.
Tuesday, December 29, 2009
Monday, December 28, 2009
GT's Pesto Lasagna (still experimental)
GT's Pesto Lasagna
From: gardentraveler
Based loosely on this recipe. I'm making it right now and will tweak later.
1 26-oz jar pasta sauce
1 14 1/2 oz can diced tomatoes
1 8 oz. can tomato paste
Approximately 2 cups water or broth
Additional herbs to taste (I added Italian dressing base because it was handy; you could add any of your favorite Italian herbs and maybe some garlic)
1 lb. ground beef, browned
1 15 oz tub ricotta cheese
1/2 c. grated Asiago cheese (or Parmesan or Romano)
1 10 oz package frozen spinach, thawed and squeezed dry
1/2 of a 3 oz. jar of prepared pesto
1 egg
1 c shredded mozarella cheese
About 12 lasagna noodles, uncooked
Combine tomato sauces and herbs. It's easiest to add liquid to the tomato paste slowly so that you don't get lumps of paste in your sauce.
Add some of the sauce to the browned beef.
Cover the bottom of a 9 x 13 pan with sauce. Place 4 noodles on sauce and spread a bit of additional sauce on top. Top with a layer of meat (use about 1/2 the mixture). Top with all of the ricotta mixture. Cover ricotta with an additional layer of sauce, noodles, more sauce, last 1/2 of meat, 2nd cup of shredded mozzarella and a bit more sauce. Cover this layer with 4 more noodles, then pour sauce over to make sure everything is covered with at least a bit of sauce.
Cover pan in foil and allow to sit for about 1/2 an hour.
Place in preheated oven (375 degrees) and bake for an hour. At this point you can cool and refrigerate or freeze. Or uncover, add more cheese (about 1/2 cup mozzarella and 1/2 cup of Asiago mixed, in my case) and continue to bake for about 10 minutes.
If you freeze at this point, defrost when you're ready to reheat, reheat at 350 for about 1/2 an hour-45 minutes (until bubbly), then up heat to 375, spread with additional cheese and bake for another 10 minutes or so. (Haven't done this part with this recipe, so I'll tweak as needed.)
From: gardentraveler
Based loosely on this recipe. I'm making it right now and will tweak later.
1 26-oz jar pasta sauce
1 14 1/2 oz can diced tomatoes
1 8 oz. can tomato paste
Approximately 2 cups water or broth
Additional herbs to taste (I added Italian dressing base because it was handy; you could add any of your favorite Italian herbs and maybe some garlic)
1 lb. ground beef, browned
1 15 oz tub ricotta cheese
1/2 c. grated Asiago cheese (or Parmesan or Romano)
1 10 oz package frozen spinach, thawed and squeezed dry
1/2 of a 3 oz. jar of prepared pesto
1 egg
1 c shredded mozarella cheese
About 12 lasagna noodles, uncooked
Combine tomato sauces and herbs. It's easiest to add liquid to the tomato paste slowly so that you don't get lumps of paste in your sauce.
Add some of the sauce to the browned beef.
Cover the bottom of a 9 x 13 pan with sauce. Place 4 noodles on sauce and spread a bit of additional sauce on top. Top with a layer of meat (use about 1/2 the mixture). Top with all of the ricotta mixture. Cover ricotta with an additional layer of sauce, noodles, more sauce, last 1/2 of meat, 2nd cup of shredded mozzarella and a bit more sauce. Cover this layer with 4 more noodles, then pour sauce over to make sure everything is covered with at least a bit of sauce.
Cover pan in foil and allow to sit for about 1/2 an hour.
Place in preheated oven (375 degrees) and bake for an hour. At this point you can cool and refrigerate or freeze. Or uncover, add more cheese (about 1/2 cup mozzarella and 1/2 cup of Asiago mixed, in my case) and continue to bake for about 10 minutes.
If you freeze at this point, defrost when you're ready to reheat, reheat at 350 for about 1/2 an hour-45 minutes (until bubbly), then up heat to 375, spread with additional cheese and bake for another 10 minutes or so. (Haven't done this part with this recipe, so I'll tweak as needed.)
FRIED APPLE PIES
FRIED APPLE PIES
From: swampbear
Well, really from swampy's Mom, via his sis.
swampy comments:
Ummm... after readin' all that I remember now that I decided that's too much trouble no matter how nummy the effort turns out. Have fun CutiePie and all you other adventuresome souls!
PASTRY:
2 1/2 cups all-purpose flour
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
4 to 5 tablespoons ice water
FILLING:
4 1/2 ounces dried apples (2 cups)
2 cups apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon cinnamon
FOR FRYING
Vegetable Oil
MAKE PASTRY:
Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
MAKE FILLING:
Simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
MAKE PIES:
Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal Press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
FRY PIES:
Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a heavy skillet (preferably cast-iron) over medium heat until it registers 360 to 370°F. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
From: swampbear
Well, really from swampy's Mom, via his sis.
swampy comments:
Ummm... after readin' all that I remember now that I decided that's too much trouble no matter how nummy the effort turns out. Have fun CutiePie and all you other adventuresome souls!
PASTRY:
2 1/2 cups all-purpose flour
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
4 to 5 tablespoons ice water
FILLING:
4 1/2 ounces dried apples (2 cups)
2 cups apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon cinnamon
FOR FRYING
Vegetable Oil
MAKE PASTRY:
Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
MAKE FILLING:
Simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
MAKE PIES:
Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal Press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
FRY PIES:
Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a heavy skillet (preferably cast-iron) over medium heat until it registers 360 to 370°F. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
Saturday, December 26, 2009
Arugula, Pear and Parmesan Salad
Arugula, Pear and Parmesan Salad
From: Dottygumdrop
Ingredients:
100g (3-4oz) hazelnuts, roughly chopped
500g (a generous pound) of arugula, washed
2 pears, quartered, cored and thinly sliced
200g (7-8oz) parmesan, shaved
2 Tbsp butter,
1/2 tsp chilli powder
Method:
1. Place arugula, pear and parmesan in a large salad bowl and toss to combine.
2. In a small saucepan, melt the butter then add the hazelnuts and cook over a gentle heat for 3 minutes. Add the chilli powder and cook for a minute or two, then season to taste with salt and pepper. Remove from heat and allow to cool for 5-10 minutes. To serve, drizzle hazelnut dressing over salad.
From: Dottygumdrop
Ingredients:
100g (3-4oz) hazelnuts, roughly chopped
500g (a generous pound) of arugula, washed
2 pears, quartered, cored and thinly sliced
200g (7-8oz) parmesan, shaved
2 Tbsp butter,
1/2 tsp chilli powder
Method:
1. Place arugula, pear and parmesan in a large salad bowl and toss to combine.
2. In a small saucepan, melt the butter then add the hazelnuts and cook over a gentle heat for 3 minutes. Add the chilli powder and cook for a minute or two, then season to taste with salt and pepper. Remove from heat and allow to cool for 5-10 minutes. To serve, drizzle hazelnut dressing over salad.
Asparagus with Brie & Walnut Sauce
Asparagus with Brie & Walnut Sauce
From: Dottygumdrop
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp chilli powder
125ml (4-5oz) pouring cream
100ml (3-4oz) white wine or chicken stock
150g (5oz) brie, skin removed and chopped
2 Tbsp chives, finely chopped
150g (5-6oz) walnuts, chopped
4 bunches (at least 1lb) fresh asparagus, woody ends removed
Method:
1. Heat oil in a frying pan over medium heat. Add garlic and cook briefly to soften/colour garlic, then add chilli powder, cream and wine. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add brie and cook until melted. Remove sauce from heat and add chives and walnuts. Season to taste, then keep warm.
2. Place asparagus in a large saucepan of boiling water and cook 2-3 minutes. Remove and refresh in a bowl of cold water, then drain well and place in warm serving dish. Pour sauce over asparagus just before serving.
From: Dottygumdrop
Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp chilli powder
125ml (4-5oz) pouring cream
100ml (3-4oz) white wine or chicken stock
150g (5oz) brie, skin removed and chopped
2 Tbsp chives, finely chopped
150g (5-6oz) walnuts, chopped
4 bunches (at least 1lb) fresh asparagus, woody ends removed
Method:
1. Heat oil in a frying pan over medium heat. Add garlic and cook briefly to soften/colour garlic, then add chilli powder, cream and wine. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add brie and cook until melted. Remove sauce from heat and add chives and walnuts. Season to taste, then keep warm.
2. Place asparagus in a large saucepan of boiling water and cook 2-3 minutes. Remove and refresh in a bowl of cold water, then drain well and place in warm serving dish. Pour sauce over asparagus just before serving.
Sunday, December 13, 2009
Pumpkin Cheesecake (Link)
Pumpkin Cheesecake
Shared by gardentraveler
From Paula Deen on the Food Network Web site.
My friend this made this for a brunch this weekend. It's awesome.
Shared by gardentraveler
From Paula Deen on the Food Network Web site.
My friend this made this for a brunch this weekend. It's awesome.
Saturday, December 5, 2009
Bourbon Balls (Link)
Bourbon Balls
Shared by gardentraveler
From: The Joy of Baking
Of course, because it's me, I didn't make it exactly like the recipe. The recipe calls for 2 cups of vanilla wafer crumbs, which, it turns out, isn't the whole box. So, I adjusted ingredient amounts to go with the whole box. Also, I didn't toast the walnuts because I'm lazy.
I've done everything by weight because it's much easier to make sure that I've got the right amounts. If you don't have one (and bake from scratch at all) you really need to get a scale. But, for the scale-impaired, I've added dry measures.
275 g crushed vanilla wafers (2 1/4 c)
125 g chopped walnuts (1 1/8 c)
65 g confectioner's sugar (generous 1/4 c)
17 g cocoa (2 rounded tablespoons)
1 tablespoon plus 2 teaspoons corn syrup
1/3 c bourbon (you can use rum instead for Rum Balls)
I recommend sifting both the cocoa and the sugar so that they combine more evenly (I wound up sifting the mixture retrospectively, which was a pain because I kept having to dump out the walnuts.)
In any case: you mix all the dry ingredients, add the corn syrup and bourbon and mix together. I mixed with a spatula (one of those nifty silicon ones) and then by hand. You can refrigerate for a while at this point or continue and form 1 in. balls and roll them in sifted confectioner's sugar. Age in a tin for a while to allow the flavors to blend.
Shared by gardentraveler
From: The Joy of Baking
Of course, because it's me, I didn't make it exactly like the recipe. The recipe calls for 2 cups of vanilla wafer crumbs, which, it turns out, isn't the whole box. So, I adjusted ingredient amounts to go with the whole box. Also, I didn't toast the walnuts because I'm lazy.
I've done everything by weight because it's much easier to make sure that I've got the right amounts. If you don't have one (and bake from scratch at all) you really need to get a scale. But, for the scale-impaired, I've added dry measures.
275 g crushed vanilla wafers (2 1/4 c)
125 g chopped walnuts (1 1/8 c)
65 g confectioner's sugar (generous 1/4 c)
17 g cocoa (2 rounded tablespoons)
1 tablespoon plus 2 teaspoons corn syrup
1/3 c bourbon (you can use rum instead for Rum Balls)
I recommend sifting both the cocoa and the sugar so that they combine more evenly (I wound up sifting the mixture retrospectively, which was a pain because I kept having to dump out the walnuts.)
In any case: you mix all the dry ingredients, add the corn syrup and bourbon and mix together. I mixed with a spatula (one of those nifty silicon ones) and then by hand. You can refrigerate for a while at this point or continue and form 1 in. balls and roll them in sifted confectioner's sugar. Age in a tin for a while to allow the flavors to blend.
Wednesday, December 2, 2009
The most divine Chicken Stroganoff known to man!!!
The most divine Chicken Stroganoff known to man!!!
From: Dottygumdrop
3 FROZEN skinless, boneless chicken breasts (about 1lb)
1 (10 3/4oz) can cream of mushroom soup
1 (1oz) package of onion soup mix
16oz sour cream
1 (14oz?) can mushrooms, drained and rinsed
1 (4 1/2oz) can tomato paste
Dump the FROZEN chicken breasts (yes, still frozen - I know, I know, just trust me!!!) into the crockpot. Mix the remaining ingredients together in a mixing bowl then pour on top of the chicken. Put the lid on and cook for 6 hours on medium/low. After 6 hours, remove the wonderfully moist, tender chicken and shred with forks, then return to the sauce. Stir until all mixed and delicious. Serve over fettucine, or rice, or mashed potatoes, or just spoon it straight from the pot into your gob! YUMMM!!!
From: Dottygumdrop
3 FROZEN skinless, boneless chicken breasts (about 1lb)
1 (10 3/4oz) can cream of mushroom soup
1 (1oz) package of onion soup mix
16oz sour cream
1 (14oz?) can mushrooms, drained and rinsed
1 (4 1/2oz) can tomato paste
Dump the FROZEN chicken breasts (yes, still frozen - I know, I know, just trust me!!!) into the crockpot. Mix the remaining ingredients together in a mixing bowl then pour on top of the chicken. Put the lid on and cook for 6 hours on medium/low. After 6 hours, remove the wonderfully moist, tender chicken and shred with forks, then return to the sauce. Stir until all mixed and delicious. Serve over fettucine, or rice, or mashed potatoes, or just spoon it straight from the pot into your gob! YUMMM!!!
Thursday, October 29, 2009
Sunday, October 11, 2009
Tuesday, October 6, 2009
Super Speedy Supper Soup
Super Speedy Supper Soup
From: taxi78cab
2 cans chicken broth (or 1-32 oz box)
1/2 bag (30 oz) frozen hash browns (the kind that are just shredded potatoes, no butter, oil, or other additives) or 1-16 oz bag
1 can creamed corn
1 bag frozen, mixed veggies
Kielbasa (just use as much as you want... I had maybe 3/4 lb), chopped into bite-sized pieces
salt and pepper to taste
Bring chicken broth to a boil in a large pot. Add potatoes and corn. Boil for 5-10 min or until the potatoes are soft. If you want it thicker, take a stick blender and blend up some of the potatoes so the starch thickens it. Or leave it as it is. It's tasty either way.
Add in the frozen veggies and kielbasa and bring to a boil. Taste and adjust salt and pepper as necessary. I liked it better with a lot of fresh-ground pepper, but that's just me. Serve!
Takes less than 20 min from start to finish with no prep work other than cutting up the kielbasa. And it's not too unhealthy with all those veggies. Use less sausage to make it lower in fat. And low-sodium broth so it's not too salty. Good flavor. I'm keeping this recipe around for quick weeknight dinners.
From: taxi78cab
2 cans chicken broth (or 1-32 oz box)
1/2 bag (30 oz) frozen hash browns (the kind that are just shredded potatoes, no butter, oil, or other additives) or 1-16 oz bag
1 can creamed corn
1 bag frozen, mixed veggies
Kielbasa (just use as much as you want... I had maybe 3/4 lb), chopped into bite-sized pieces
salt and pepper to taste
Bring chicken broth to a boil in a large pot. Add potatoes and corn. Boil for 5-10 min or until the potatoes are soft. If you want it thicker, take a stick blender and blend up some of the potatoes so the starch thickens it. Or leave it as it is. It's tasty either way.
Add in the frozen veggies and kielbasa and bring to a boil. Taste and adjust salt and pepper as necessary. I liked it better with a lot of fresh-ground pepper, but that's just me. Serve!
Takes less than 20 min from start to finish with no prep work other than cutting up the kielbasa. And it's not too unhealthy with all those veggies. Use less sausage to make it lower in fat. And low-sodium broth so it's not too salty. Good flavor. I'm keeping this recipe around for quick weeknight dinners.
Sunday, September 27, 2009
APPLE-PECAN CRISP
APPLE-PECAN CRISP
From: swampbear
(Who wheedled it from a friend for Bobbio.)
4 c. tart apples (equal to about 6 apples), peeled, sliced and sprinkled with lemon juice
3/4 c. brown sugar, packed in cup
1/2 c. plain flour, sifted
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. butter, unsalted, or if preferred, butter
1/2 c. pecans, chopped
Butter 8 inch square pan, or 11 x 7 x 2 inch pan. Spread apple on bottom. Blend remaining ingredients until crumbly. Spread over apples and bake at 350 degrees for 30 to 45 minutes, or until apples are tender. Cool slightly on wire rack. Serve warm, or at room temperature. Serve with a bit of ice cream or whip cream, or, for the purists, just plain warm and wonderful.
From: swampbear
(Who wheedled it from a friend for Bobbio.)
4 c. tart apples (equal to about 6 apples), peeled, sliced and sprinkled with lemon juice
3/4 c. brown sugar, packed in cup
1/2 c. plain flour, sifted
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. butter, unsalted, or if preferred, butter
1/2 c. pecans, chopped
Butter 8 inch square pan, or 11 x 7 x 2 inch pan. Spread apple on bottom. Blend remaining ingredients until crumbly. Spread over apples and bake at 350 degrees for 30 to 45 minutes, or until apples are tender. Cool slightly on wire rack. Serve warm, or at room temperature. Serve with a bit of ice cream or whip cream, or, for the purists, just plain warm and wonderful.
Fries the Joel Robuchon Way
Fries the Joel Robuchon Way
From: Lissla Lissar
We made fries the Joel Robuchon way for dinner. You start them in cold oil, just enough to cover, and by the time they're brown they're perfect. Somehow not greasy at all, taste double-fried, and take way less oil than regular fries.
They were delicious. I heartily recommend the method.
Here's a discussion from eGullet.
From: Lissla Lissar
We made fries the Joel Robuchon way for dinner. You start them in cold oil, just enough to cover, and by the time they're brown they're perfect. Somehow not greasy at all, taste double-fried, and take way less oil than regular fries.
They were delicious. I heartily recommend the method.
Here's a discussion from eGullet.
Tuesday, September 1, 2009
Eyetalian Pot Roast
Eyetalian Pot Roast
From: VunderBob (but maybe really from swampbear)
8 oz sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2.5-3 lb.) boneless chuck roast, trimmed
8 oz (1/2 can) tomato sauce
1 tsp pepper
2 tbsp olive oil
1 package onion soup mix
1 14 oz can beef broth
3 tbsp tomato paste
1 tbsp dried Eyetalian seasoning
2 tbsp cornstarch
2 tbsp water
Hot cooked noodles
Place mushrooms and onions in bottom of slow cooker
Sprinkle pepper on chuck roast, and brown on both sides in the olive oil. When browned, place in slow cooker on top of onions and 'shrooms. Sprinkle soup mix over top of roast, then pour beef broth and tomato sauce over the top. Cover and cook on high 5 to 6 hours, until meat shreds easily with a fork.
Remove meat from cooker, and cut into chunks if it doesn't fall apart. Keep warm.
Skim any grease from juices. Add tomato paste and eyetalian seasoning. Stir together water and cornstarch until smooth, and add to sauce in cooker. Cook on high 20 minutes, or until thick. Add meat back to mixture, and serve over noodles when meat is thoroughly reheated.
From: VunderBob (but maybe really from swampbear)
8 oz sliced fresh mushrooms
1 large onion, cut in half and sliced
1 (2.5-3 lb.) boneless chuck roast, trimmed
8 oz (1/2 can) tomato sauce
1 tsp pepper
2 tbsp olive oil
1 package onion soup mix
1 14 oz can beef broth
3 tbsp tomato paste
1 tbsp dried Eyetalian seasoning
2 tbsp cornstarch
2 tbsp water
Hot cooked noodles
Place mushrooms and onions in bottom of slow cooker
Sprinkle pepper on chuck roast, and brown on both sides in the olive oil. When browned, place in slow cooker on top of onions and 'shrooms. Sprinkle soup mix over top of roast, then pour beef broth and tomato sauce over the top. Cover and cook on high 5 to 6 hours, until meat shreds easily with a fork.
Remove meat from cooker, and cut into chunks if it doesn't fall apart. Keep warm.
Skim any grease from juices. Add tomato paste and eyetalian seasoning. Stir together water and cornstarch until smooth, and add to sauce in cooker. Cook on high 20 minutes, or until thick. Add meat back to mixture, and serve over noodles when meat is thoroughly reheated.
Sunday, August 23, 2009
Raisin Bran Muffins
Raisin Bran Muffins
From: FairyChatMom
My mother-in-law got this from a friend and shared it with me:
10 oz raisin bran cereal
5 c flour
3 c sugar
5 t baking soda
4 eggs, beaten
1 c melted Crisco
1 quart buttermilk
Mix together the first 6 ingredients. Then add the buttermilk and mix well.
Fill muffin papers 2/3 full. Bake at 400°F for 15-20 minutes.
You can store the batter refrigerated in a covered container for use as desired. Just mix it up a little before filling the cups. It'll keep up to 6 weeks, they say. I've never had it hang around that long.
I've seen variations on this that included cinnamon or nuts - seems like you could go wild with experimentation. I threw in some extra raisins, just because.
From: FairyChatMom
My mother-in-law got this from a friend and shared it with me:
10 oz raisin bran cereal
5 c flour
3 c sugar
5 t baking soda
4 eggs, beaten
1 c melted Crisco
1 quart buttermilk
Mix together the first 6 ingredients. Then add the buttermilk and mix well.
Fill muffin papers 2/3 full. Bake at 400°F for 15-20 minutes.
You can store the batter refrigerated in a covered container for use as desired. Just mix it up a little before filling the cups. It'll keep up to 6 weeks, they say. I've never had it hang around that long.
I've seen variations on this that included cinnamon or nuts - seems like you could go wild with experimentation. I threw in some extra raisins, just because.
Friday, August 21, 2009
Strawberry Cheesecake Spring Rolls!
Strawberry Cheesecake Spring Rolls!
From: Dottygumdrop
Very easy actually, once you get past the fiddly spring roll/egg roll wrappers:
Ingredients
1 pack spring roll/egg roll wrappers (you will need about 15)
1 8oz. container of Philly Cheesecake flavour cream cheese
6-8 strawberries, sliced (about 1/8th inch slices)
1 egg, beaten with a little milk
Icing/powdered sugar, for dusting
Method
1. Peel off a wrapper (placed in front of you like a diamond) and brush egg mix around the edges of the wrapper.
2. Place about 2 teaspoons of cheesecake mix in the lower middle of the wrapper and top with 2-3 slices of strawberry.
3. Wrap the strawberry/cheesecake mix up like you would a spring roll / egg roll, adding extra egg mix to the seams to ensure it all holds together.
4. Once you have used up all your cheesecake and strawberries, placed the completed rolls in the fridge for 15 minutes to set the seams.
5. Heat 1-2 inches of vegetable oil in a pan and then fry your rolls for a couple of minutes until golden brown.
6. Place cooked rolls on some paper towel to drain any excess oil, then dust with icing sugar and enjoy!
From: Dottygumdrop
Very easy actually, once you get past the fiddly spring roll/egg roll wrappers:
Ingredients
1 pack spring roll/egg roll wrappers (you will need about 15)
1 8oz. container of Philly Cheesecake flavour cream cheese
6-8 strawberries, sliced (about 1/8th inch slices)
1 egg, beaten with a little milk
Icing/powdered sugar, for dusting
Method
1. Peel off a wrapper (placed in front of you like a diamond) and brush egg mix around the edges of the wrapper.
2. Place about 2 teaspoons of cheesecake mix in the lower middle of the wrapper and top with 2-3 slices of strawberry.
3. Wrap the strawberry/cheesecake mix up like you would a spring roll / egg roll, adding extra egg mix to the seams to ensure it all holds together.
4. Once you have used up all your cheesecake and strawberries, placed the completed rolls in the fridge for 15 minutes to set the seams.
5. Heat 1-2 inches of vegetable oil in a pan and then fry your rolls for a couple of minutes until golden brown.
6. Place cooked rolls on some paper towel to drain any excess oil, then dust with icing sugar and enjoy!
Wednesday, August 19, 2009
Hot Potato Salad
Hot Potato Salad
From: taxi78cab
- Some new potatoes, peeled and cubed (maybe a lb... I just use whatever looks good to make ~3-4 servings)
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 skinless, boneless chicken breast (leftovers are good for this or poach the chicken)
- 3 strips bacon, cooked and crumbled
- 1/4 cup diced celery (optional... I didn't have any last night when I made this for the 2nd time, and it was fine without it)
- 1 diced onion
- 1 clove garlic, minced (or powdered garlic works fine)
- 1/2 cup mayonnaise (also known as "some"... I don't measure it or the vinegar or the mustard or the paprika)
- 2 tablespoons cider vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon paprika
- 2 tablespoons chopped fresh parsley
- 2 fresh sage leaves, chopped (If you don't have fresh lurking in your garden, I'd leave this out. I don't think dried would be very good in this.)
Toss the potatoes with oil, salt, and pepper and roast in a 400 degree oven until they're soft and turning brown on the outside, maybe 20-30 min depending on size. (Remember that they're going into potato salad, so cut them up bite-sized first. Plus, this makes the cooking go a lot faster.)
Cook the bacon. Cook the onions in the bacon drippings. (This wasn't in the original recipe, but I don't like raw onions, and onions cooked in ~1 tbsp of the bacon fat are scrumptious.) Add the garlic for ~1 min if you're using raw garlic. Otherwise, just add the powdered stuff to the dressing below.
Cut up the cooked chicken. Combine all of the dressing ingredients and toss with the potatoes, chicken, celery, bacon and onions. Serve hot or cold, but I like it hot.
I don't know that the chicken is strictly necessary, but it makes a nice main dish if you add the chicken and works well with a cole slaw as the side dish to round out a good summery dinner.
The original recipe was from Sunny Anderson and can be found on the Food Network's website by searching for Picnic Potato and Chicken Salad Cups.
From: taxi78cab
- Some new potatoes, peeled and cubed (maybe a lb... I just use whatever looks good to make ~3-4 servings)
- 1 1/2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 skinless, boneless chicken breast (leftovers are good for this or poach the chicken)
- 3 strips bacon, cooked and crumbled
- 1/4 cup diced celery (optional... I didn't have any last night when I made this for the 2nd time, and it was fine without it)
- 1 diced onion
- 1 clove garlic, minced (or powdered garlic works fine)
- 1/2 cup mayonnaise (also known as "some"... I don't measure it or the vinegar or the mustard or the paprika)
- 2 tablespoons cider vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon paprika
- 2 tablespoons chopped fresh parsley
- 2 fresh sage leaves, chopped (If you don't have fresh lurking in your garden, I'd leave this out. I don't think dried would be very good in this.)
Toss the potatoes with oil, salt, and pepper and roast in a 400 degree oven until they're soft and turning brown on the outside, maybe 20-30 min depending on size. (Remember that they're going into potato salad, so cut them up bite-sized first. Plus, this makes the cooking go a lot faster.)
Cook the bacon. Cook the onions in the bacon drippings. (This wasn't in the original recipe, but I don't like raw onions, and onions cooked in ~1 tbsp of the bacon fat are scrumptious.) Add the garlic for ~1 min if you're using raw garlic. Otherwise, just add the powdered stuff to the dressing below.
Cut up the cooked chicken. Combine all of the dressing ingredients and toss with the potatoes, chicken, celery, bacon and onions. Serve hot or cold, but I like it hot.
I don't know that the chicken is strictly necessary, but it makes a nice main dish if you add the chicken and works well with a cole slaw as the side dish to round out a good summery dinner.
The original recipe was from Sunny Anderson and can be found on the Food Network's website by searching for Picnic Potato and Chicken Salad Cups.
Wednesday, August 12, 2009
Strawberry Streusel Cheesecake (Link)
Strawberry Streusel Cheesecake
Shared by: Dolores RebornFrom the Martha White Web site
Rebo says it's wonderful.
VunderBob's Kickass Firehouse Roasted Tomato Salsa
VunderBob's Kickass Firehouse Roasted Tomato Salsa
From: VunderBob
12 tomatos, bigger than a baseball
6 jalapeno peppers
12 large garlic cloves
1/4 cup chopped cilantro
2 medium onions
1/2 tsp cumin
2 tsp salt
1/4 cup vinegar
Core the tomatoes, cut the stems from the peppers and halve them, and peel the garlic cloves. If you don't want the salsa to be real hot, now is the time to remove the inner membrane and seed from the pepper halves. Place all on a cooking sheet, and spray everything lightly with the cooking spray. Place sheet in the oven set to broil, and let go for 10-12 minutes, until the skin on the tomatoes chars and starts to peel. Keep an eye on the garlic, because it may burn first.
Peel the tomatoes, and chop them up the way you prefer. I'm lazy so I used a food processor, and I drained the liquid out of the chopped tomatoes to leave pulp only. Chop the peppers, garlic, onion, and cilantro, and add to tomatoes. Add salt and cumin, and adjust for taste. Add the vinegar, too. If you're going to serve this fresh, stop here. Refrigerate about 2 hours before serving.
I canned mine via water bath. To do this, double the batch above, and prepare as directed, Place salsa in sterilized pint jars, add lids, and immerse completely in boiling water. Boil for 15 minutes, then remove. Let the jars cool, and the lids should indent. If the lid does not seal, refrigerate that jar immediately. The double batch yielded 6 pints.
Why is it Firehouse salsa? My batch wasn't all that hot; instead, when I was starting the canning process, I was paged for an electrical fire...
9/5/2011: Later version, without cumin, but with added lime juice is over here.
From: VunderBob
12 tomatos, bigger than a baseball
6 jalapeno peppers
12 large garlic cloves
1/4 cup chopped cilantro
2 medium onions
1/2 tsp cumin
2 tsp salt
1/4 cup vinegar
Core the tomatoes, cut the stems from the peppers and halve them, and peel the garlic cloves. If you don't want the salsa to be real hot, now is the time to remove the inner membrane and seed from the pepper halves. Place all on a cooking sheet, and spray everything lightly with the cooking spray. Place sheet in the oven set to broil, and let go for 10-12 minutes, until the skin on the tomatoes chars and starts to peel. Keep an eye on the garlic, because it may burn first.
Peel the tomatoes, and chop them up the way you prefer. I'm lazy so I used a food processor, and I drained the liquid out of the chopped tomatoes to leave pulp only. Chop the peppers, garlic, onion, and cilantro, and add to tomatoes. Add salt and cumin, and adjust for taste. Add the vinegar, too. If you're going to serve this fresh, stop here. Refrigerate about 2 hours before serving.
I canned mine via water bath. To do this, double the batch above, and prepare as directed, Place salsa in sterilized pint jars, add lids, and immerse completely in boiling water. Boil for 15 minutes, then remove. Let the jars cool, and the lids should indent. If the lid does not seal, refrigerate that jar immediately. The double batch yielded 6 pints.
Why is it Firehouse salsa? My batch wasn't all that hot; instead, when I was starting the canning process, I was paged for an electrical fire...
9/5/2011: Later version, without cumin, but with added lime juice is over here.
Wednesday, August 5, 2009
Grilled Okra
Grilled Okra
From: swampbear
Okra
Olive Oil
Salt and Pepper
Skewers
Grill
Brush olive oil on the okra and sprinkle with salt and pepper. Skewer okra and grill five minutes on each side.
Fight each other over the last piece.
There it be.
From: swampbear
Okra
Olive Oil
Salt and Pepper
Skewers
Grill
Brush olive oil on the okra and sprinkle with salt and pepper. Skewer okra and grill five minutes on each side.
Fight each other over the last piece.
There it be.
Monday, August 3, 2009
Pan seared scallops with white wine reduction
Pan seared scallops with white wine reduction
From: Taters
Ingredients:
6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, sliced in half crosswise to form 2 rounds
Salt and freshly ground black pepper
2 tablespoons minced shallots
1 cup dry white wine
2 tablespoons unsalted butter
I ended up using a little more bacon, a little more shallots and a little more bacon because I had more than a pound of scallops. I also used a bit more wine.
Anyway, saute' the bacon and remove to a papert owel lined plate. Drain most of the fat from the pan but leave a skim of it on the bottom. Turn the heat to medium, put the scallops in the pan, salt and pepper them and cook about a minute and a half to two minutes per side until golden brown (be sure not to overcook them, or they'll be tough and rubbery).
Remove the scallops and put them in a serving dish.
Take the shallots and saute' them until transluscent. Pour in the wine and stir up all the good brown bits from pan with a wooden spoon. Cook three minutes or so until reduced to half and add two tablespoons of unsalted butter. Stir until melted, pour over the bacon and scallops and serve.
I'd never made this dish before but it was a huge hit. I'll be making it again.
From: Taters
Ingredients:
6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, sliced in half crosswise to form 2 rounds
Salt and freshly ground black pepper
2 tablespoons minced shallots
1 cup dry white wine
2 tablespoons unsalted butter
I ended up using a little more bacon, a little more shallots and a little more bacon because I had more than a pound of scallops. I also used a bit more wine.
Anyway, saute' the bacon and remove to a papert owel lined plate. Drain most of the fat from the pan but leave a skim of it on the bottom. Turn the heat to medium, put the scallops in the pan, salt and pepper them and cook about a minute and a half to two minutes per side until golden brown (be sure not to overcook them, or they'll be tough and rubbery).
Remove the scallops and put them in a serving dish.
Take the shallots and saute' them until transluscent. Pour in the wine and stir up all the good brown bits from pan with a wooden spoon. Cook three minutes or so until reduced to half and add two tablespoons of unsalted butter. Stir until melted, pour over the bacon and scallops and serve.
I'd never made this dish before but it was a huge hit. I'll be making it again.
Monday, July 13, 2009
Neener Puddin' (reduced sugar banana pudding)
Neener Puddin' (reduced sugar banana pudding)
From: VunderBob
If you've made regular banana pudding, you're 98% of the way there already.
2 boxes Sugar-Free Jell-O Instant Banana Pudding
4 cups of milk, per pudding instructions for double batch
2 boxes sugar free vanilla wafers
4-6 bananas, sliced
In largish bowl, add pudding mix and milk, whisk until it starts to thicken per instructions.
Place a layer of vanilla wafers on bottom of serving dish or bowl. You may have to use a small amount of pudding to butter the sides if you have trouble keeping the cookies in place. The layer sequence is cookies-pudding-bananas-pudding; try to repeat twice. If you can't, make sure pudding is the last layer in any event. Take a large handful of the leftover cookies, crush them, and sprinkle over the top. Keep refrigerated.
Please note that if you are diabetic or have some other metabolic condition where carbs must be counted, this isn't entirely a freebie. You must still account for the bananas and the flour in the cookies.
(Why is it called Neener Pudding? My wife said, "I'm taking a nap, so you're making it. Neener neener neener.")
From: VunderBob
If you've made regular banana pudding, you're 98% of the way there already.
2 boxes Sugar-Free Jell-O Instant Banana Pudding
4 cups of milk, per pudding instructions for double batch
2 boxes sugar free vanilla wafers
4-6 bananas, sliced
In largish bowl, add pudding mix and milk, whisk until it starts to thicken per instructions.
Place a layer of vanilla wafers on bottom of serving dish or bowl. You may have to use a small amount of pudding to butter the sides if you have trouble keeping the cookies in place. The layer sequence is cookies-pudding-bananas-pudding; try to repeat twice. If you can't, make sure pudding is the last layer in any event. Take a large handful of the leftover cookies, crush them, and sprinkle over the top. Keep refrigerated.
Please note that if you are diabetic or have some other metabolic condition where carbs must be counted, this isn't entirely a freebie. You must still account for the bananas and the flour in the cookies.
(Why is it called Neener Pudding? My wife said, "I'm taking a nap, so you're making it. Neener neener neener.")
Saturday, July 4, 2009
Mango Lassi
Mango Lassi
From: gardentraveler
In April, I had lunch at a Nepalese restaurant. One of my friends knows the owner and he shared the recipe for mango lassi, which I then made at home, but didn't write down. I've cruised the internet and none of the recipes sounded right. So now I've recreated it and am writing it down.
1 c. mango cubes (I defrosted mangos from Trader Joe's, but I know he said you could also use canned mango pulp)
3/4 c. plain yogurt
1 T. sugar (or to taste)
pinch of ground cardamom
Blend until smooth (I used my immersion blender - best appliance ever!). This didn't quite taste right. Not quite enough mango, I think. But it was still yummy.
From: gardentraveler
In April, I had lunch at a Nepalese restaurant. One of my friends knows the owner and he shared the recipe for mango lassi, which I then made at home, but didn't write down. I've cruised the internet and none of the recipes sounded right. So now I've recreated it and am writing it down.
1 c. mango cubes (I defrosted mangos from Trader Joe's, but I know he said you could also use canned mango pulp)
3/4 c. plain yogurt
1 T. sugar (or to taste)
pinch of ground cardamom
Blend until smooth (I used my immersion blender - best appliance ever!). This didn't quite taste right. Not quite enough mango, I think. But it was still yummy.
Friday, July 3, 2009
Happy Shrimp
Happy Shrimp
From: Dolores Reborn
1/2 stick butter
2 cloves garlic, minced
1 lb medium shrimp, peeled and deveined
4 green onions, chopped
1/4 cup white wine
1/2 cup heavy cream or half and half
2 tbs fresh basil, chopped
2 roma tomatoes, or 1 medium tomato, chopped
1 pinch red pepper flakes
salt and pepper to taste
Melt the butter in a large skillet over medium high heat. Stir in shrimp, garlic, and green onions. Cook and stir until shrimp are pink and no longer translucent, about 5 minutes. Remove the shrimp, and set aside. Pour in the wine, cream, tomatoes, basil and red pepper flakes. Bring to a simmer, then reduce heat to medium-low, and simmer about 10 minutes until thickened. Return shrimp to skillet, and heat through. Season to taste with salt and pepper.
Serve over hot cooked angel hair pasta.
I served it with Zucchini Crisps, which I think are already in the blog. (Sliced zucchini and/or yellow squash, dipped in egg, then grated parmesan. Bake at 425° for 15 minutes, turning once.)
From: Dolores Reborn
1/2 stick butter
2 cloves garlic, minced
1 lb medium shrimp, peeled and deveined
4 green onions, chopped
1/4 cup white wine
1/2 cup heavy cream or half and half
2 tbs fresh basil, chopped
2 roma tomatoes, or 1 medium tomato, chopped
1 pinch red pepper flakes
salt and pepper to taste
Melt the butter in a large skillet over medium high heat. Stir in shrimp, garlic, and green onions. Cook and stir until shrimp are pink and no longer translucent, about 5 minutes. Remove the shrimp, and set aside. Pour in the wine, cream, tomatoes, basil and red pepper flakes. Bring to a simmer, then reduce heat to medium-low, and simmer about 10 minutes until thickened. Return shrimp to skillet, and heat through. Season to taste with salt and pepper.
Serve over hot cooked angel hair pasta.
I served it with Zucchini Crisps, which I think are already in the blog. (Sliced zucchini and/or yellow squash, dipped in egg, then grated parmesan. Bake at 425° for 15 minutes, turning once.)
Libyan Salad
Libyan Salad
From: gardentraveler
Libyan Salad is easy and very refreshing. You can adjust amounts to your taste. This is one dinner-sized serving, but could serve 2 or 3 as a side.
Finely chop: onion (maybe 1 tablespoon), Romaine lettuce (till you have about 3 cups pretty tightly packed), cucumber (maybe 3/4 cup), tomato (maybe 3/4 cup). Season with salt and pepper. Drizzle with olive oil and lemon juice and toss. The authentic method is to toss it with your hands.
This is from a friend's ex, who was born in Libya, but came to the U.S. as a teenager.
From: gardentraveler
Libyan Salad is easy and very refreshing. You can adjust amounts to your taste. This is one dinner-sized serving, but could serve 2 or 3 as a side.
Finely chop: onion (maybe 1 tablespoon), Romaine lettuce (till you have about 3 cups pretty tightly packed), cucumber (maybe 3/4 cup), tomato (maybe 3/4 cup). Season with salt and pepper. Drizzle with olive oil and lemon juice and toss. The authentic method is to toss it with your hands.
This is from a friend's ex, who was born in Libya, but came to the U.S. as a teenager.
Grilled Peaches Are Easy
Grilled Peaches Are Easy
From: Dolores Reborn
Speaking of ice cream, last night I grilled some peaches and served with ice cream for dessert. Y'all have try this! So easy. Brush with oil, and lay on the grill cut side down. When you have some grill marks, turn over and sprinkle with cinnamon sugar. Cooking time is only about 6 minutes. Serve with ice cream! Yum.
From: Dolores Reborn
Speaking of ice cream, last night I grilled some peaches and served with ice cream for dessert. Y'all have try this! So easy. Brush with oil, and lay on the grill cut side down. When you have some grill marks, turn over and sprinkle with cinnamon sugar. Cooking time is only about 6 minutes. Serve with ice cream! Yum.
Tuesday, June 30, 2009
Vegetable Lasagna
Vegetable Lasagna
From: swampbear (who got it from a friend)
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese
Preheat oven to 375º.
Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.
From: swampbear (who got it from a friend)
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese
Preheat oven to 375º.
Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.
Monday, June 29, 2009
Banana Bread Muffins (Link)
Banana Bread Muffins
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Sunday, June 28, 2009
Ice Cream Pie
Ice Cream Pie
From: IvoryTowerDenizen
Chocolate wafer pie crust (1.5 cup cookie crumbs mixed with 6 tbls melted buter)
Baked 350F 10-12 minutes
Cool
Freeze 20 minutes
Soften ice cream (I'm using vanilla fudge)
Fill pie pan half way with ice cream. Sprinkle with caramel topping and cookie crumbs.
Finish filling pie with ice cream
Drizzle with caramel topping.
Freeze 1 hour and top with fresh whipped cream.
From: IvoryTowerDenizen
Chocolate wafer pie crust (1.5 cup cookie crumbs mixed with 6 tbls melted buter)
Baked 350F 10-12 minutes
Cool
Freeze 20 minutes
Soften ice cream (I'm using vanilla fudge)
Fill pie pan half way with ice cream. Sprinkle with caramel topping and cookie crumbs.
Finish filling pie with ice cream
Drizzle with caramel topping.
Freeze 1 hour and top with fresh whipped cream.
Saturday, June 27, 2009
Oriental Cole Slaw III
Oriental Cole Slaw
From: FairyChatMom
1 Napa cabbage
3 to 5 scallions
2 pkgs Raman noodles, broken (discard seasoning packets)
1/2 cup sesame seeds
1/2 cup cashew halves (or almonds, or pistachios)
Chop cabbage & scallions and mix together. Refrigerate 2 hours. Saute seeds & cashews in 4Tbsp. butter. Toss with broken noodles. Drain. Mix with cabbage just before serving.
Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup sugar (I'm thinking I'd only use 1/4 cup - it was pretty sweet)
2 Tbsp soy sauce
Mix well. Dress cabbage with mixture immediately before serving.
This is VERY yum!! We had it with almonds because the person who brought it doesn't like cashews. She said she's had it with pistachios. Anyway, very yum!!
From: FairyChatMom
1 Napa cabbage
3 to 5 scallions
2 pkgs Raman noodles, broken (discard seasoning packets)
1/2 cup sesame seeds
1/2 cup cashew halves (or almonds, or pistachios)
Chop cabbage & scallions and mix together. Refrigerate 2 hours. Saute seeds & cashews in 4Tbsp. butter. Toss with broken noodles. Drain. Mix with cabbage just before serving.
Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup sugar (I'm thinking I'd only use 1/4 cup - it was pretty sweet)
2 Tbsp soy sauce
Mix well. Dress cabbage with mixture immediately before serving.
This is VERY yum!! We had it with almonds because the person who brought it doesn't like cashews. She said she's had it with pistachios. Anyway, very yum!!
Wednesday, June 17, 2009
Orange Poppy Seed Cake
Orange Poppy Seed Cake, modified from Jeanne Lemlin's Quick Vegetarian Pleasures cookbook
From: Blue-Sighted Shadow
Cake:
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt (1/2 tsp or less if using salted butter)
3 Tbs poppy seeds
1 cup butter, softened (salted is fine, just use less salt)
1 1/2 cups sugar
3 large eggs (Room temperature, not cold from the fridge.)
2 cups sour cream or plain yogurt (use 1 1/2 cups if you prefer a dryer cake)
1 Tbs orange extract
Glaze:
1 cup confectioners' sugar
1 1/2 Tbs warm water
1/2 tsp orange extract
Preheat oven to 350 F. Grease and flour a 10 cup bundt or tube cake pan. If you don't use flour, your cake will stick. Baker's Joy is fine. Mix the dry ingredients together. I usually mix everything together and then add the poppy seeds, otherwise they sink. In a separate bowl, cream the butter and sugar, until well, creamy. Beat in the eggs, then the sour cream and orange extract. Beat in the flour mixture, scraping the sides of the bowl as necessary. Scrape batter into the pan. Bake 50 - 55 minutes or until knife/toothpick/whatever comes out clean. Cool at least 15 minutes on a wire rack before turning the cake out, or it will stick and break in the pan. Cool completely before making the glaze. I usually make the cake the night before and make the glaze in the morning. If you don't wait for the cake to cool, the glaze will run and soak into the bottom of the cake. It's still delicious, just not as pretty. To make the glaze, combine the confectioners' sugar, water, and orange extract in a measuring cup with a spout and drizzle over the cake. Let the glaze harden for about 20 minutes before serving.
This cake freezes well, although it probably won't last that long. This more of a decadent breakfast treat than dessert. It goes well with coffee, hot chocolate or tea. Serves 12 - 16. Or 1. I made this cake for a friend on her birthday. She set it on the kitchen counter and when she came back in with the rest of her things, her husband had eaten the entire thing.
From: Blue-Sighted Shadow
Cake:
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt (1/2 tsp or less if using salted butter)
3 Tbs poppy seeds
1 cup butter, softened (salted is fine, just use less salt)
1 1/2 cups sugar
3 large eggs (Room temperature, not cold from the fridge.)
2 cups sour cream or plain yogurt (use 1 1/2 cups if you prefer a dryer cake)
1 Tbs orange extract
Glaze:
1 cup confectioners' sugar
1 1/2 Tbs warm water
1/2 tsp orange extract
Preheat oven to 350 F. Grease and flour a 10 cup bundt or tube cake pan. If you don't use flour, your cake will stick. Baker's Joy is fine. Mix the dry ingredients together. I usually mix everything together and then add the poppy seeds, otherwise they sink. In a separate bowl, cream the butter and sugar, until well, creamy. Beat in the eggs, then the sour cream and orange extract. Beat in the flour mixture, scraping the sides of the bowl as necessary. Scrape batter into the pan. Bake 50 - 55 minutes or until knife/toothpick/whatever comes out clean. Cool at least 15 minutes on a wire rack before turning the cake out, or it will stick and break in the pan. Cool completely before making the glaze. I usually make the cake the night before and make the glaze in the morning. If you don't wait for the cake to cool, the glaze will run and soak into the bottom of the cake. It's still delicious, just not as pretty. To make the glaze, combine the confectioners' sugar, water, and orange extract in a measuring cup with a spout and drizzle over the cake. Let the glaze harden for about 20 minutes before serving.
This cake freezes well, although it probably won't last that long. This more of a decadent breakfast treat than dessert. It goes well with coffee, hot chocolate or tea. Serves 12 - 16. Or 1. I made this cake for a friend on her birthday. She set it on the kitchen counter and when she came back in with the rest of her things, her husband had eaten the entire thing.
Thursday, June 11, 2009
Meatloaf on the Grill
Meatloaf on the Grill
From: FairyChatMom
The concensus is that meatloaf on the grill is good. If you wish to benefit from my experience, I offer this:
So there ya go!
From: FairyChatMom
The concensus is that meatloaf on the grill is good. If you wish to benefit from my experience, I offer this:
*Make the meatloaf thinner than you normally wouldI had the charcoal sitting at the lowest level and I closed the lid to make it oven-like.
*Have 2 spatulas ready
*Flip every 5 minutes or so, lest it burn
*If it's still not quite done, nuke it for 2 minutes on high
*Eat!
So there ya go!
Spanish Rice
Spanish Rice
From: Dolores Reborn
2 tsp olive oil
1/4 bell pepper, diced small
1/4 onion, diced small
1 clove garlic, minced
1 cup rice
2 cups chicken stock
1 tbs tomato paste (or tomato sauce, juice, or V8 - just use 1/4 cup and 1-3/4 cup stock)
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
pinch of saffron (optional)
Saute the veggies in a medium saucepot for a bit over medium heat. Add the rice and stir to coat with oil. Saute a bit more. Add the stock and tomato paste, add the seasonings, stir well. Raise heat and bring to a boil, then cover and reduce heat to simmer for 20 minutes.
From: Dolores Reborn
2 tsp olive oil
1/4 bell pepper, diced small
1/4 onion, diced small
1 clove garlic, minced
1 cup rice
2 cups chicken stock
1 tbs tomato paste (or tomato sauce, juice, or V8 - just use 1/4 cup and 1-3/4 cup stock)
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
pinch of saffron (optional)
Saute the veggies in a medium saucepot for a bit over medium heat. Add the rice and stir to coat with oil. Saute a bit more. Add the stock and tomato paste, add the seasonings, stir well. Raise heat and bring to a boil, then cover and reduce heat to simmer for 20 minutes.
Double chocolate, double ginger cookies
Double chocolate, double ginger cookies
From: taxi78cab, who says:
"...(I)inspired by the success of the crystalized ginger in the chocolate chip cookies last week, plus thoughts of Trader Joe's triple gingersnaps, plus Haze's lesbian chocolate gingerbread, I invented double chocolate, double ginger cookies. They were AMAZING!"
3/4 C butter (1 1/2 sticks)
1 C sugar
1 egg
1/4 C molasses
1 3/4 C flour
1/4 C cocoa powder (unsweetened)
1 Tbsp powdered ginger
1 tsp cinnamon (I used this but it's probably optional... so much going on that it really isn't noticeable.)
2 tsp baking soda
1/2 tsp salt
1 C chocolate chips
1 C small chunks of crystalized ginger
Preheat oven to 350.
Cream together butter and sugar. Beat in egg and molasses.
Mix together dry ingredients (flour, cocoa powder, spices, baking soda, and salt). Add a quarter at a time to the butter mixture and stir to combine. Repeat until all flour is incorporated.
Stir in chips and crystalized ginger. Mix to combine.
Drop by tablespoonful onto a greased baking sheet. Bake at 350 for 10-12 min.
From: taxi78cab, who says:
"...(I)inspired by the success of the crystalized ginger in the chocolate chip cookies last week, plus thoughts of Trader Joe's triple gingersnaps, plus Haze's lesbian chocolate gingerbread, I invented double chocolate, double ginger cookies. They were AMAZING!"
3/4 C butter (1 1/2 sticks)
1 C sugar
1 egg
1/4 C molasses
1 3/4 C flour
1/4 C cocoa powder (unsweetened)
1 Tbsp powdered ginger
1 tsp cinnamon (I used this but it's probably optional... so much going on that it really isn't noticeable.)
2 tsp baking soda
1/2 tsp salt
1 C chocolate chips
1 C small chunks of crystalized ginger
Preheat oven to 350.
Cream together butter and sugar. Beat in egg and molasses.
Mix together dry ingredients (flour, cocoa powder, spices, baking soda, and salt). Add a quarter at a time to the butter mixture and stir to combine. Repeat until all flour is incorporated.
Stir in chips and crystalized ginger. Mix to combine.
Drop by tablespoonful onto a greased baking sheet. Bake at 350 for 10-12 min.
Bacon-Brown Sugar Coffee Cake (Link)
Bacon-Brown Sugar Coffee Cake
Originally shared by: ???Shared again and highly recommended by: taxi78cab: "That stuff is gooooooooood! I highly recommend trying it if you're a bacon fan. It's coffee cake. That tastes like bacon. Seriously. Sounds weird, but the balance of sweetness and saltiness is great. I did add some of the rendered bacon fat into the brown sugar and oats, and I think that helped distribute the bacon-y goodness throughout the cake better. I'd try that if you make it."
She also recommends less sugar (1 cup instead of 1 1/4) and maybe less sugar in the topping.
Balushkies (Link)
Balushkies
Shared by: Dolores Reborn
From: Group Recipes, but originally mentioned on Diners, Drive-ins and Dives
Bobbio saw the episode and thought it sounded good (Bacon!, cabbage, onions and noodles). Rebo found the recipe for him. He has now made this and pronounced it good. He recommends reducing the amount of noodles.
Shared by: Dolores Reborn
From: Group Recipes, but originally mentioned on Diners, Drive-ins and Dives
Bobbio saw the episode and thought it sounded good (Bacon!, cabbage, onions and noodles). Rebo found the recipe for him. He has now made this and pronounced it good. He recommends reducing the amount of noodles.
Tuesday, May 19, 2009
Mrs. T's marinade
Mrs. T's marinade
From: taxi78cab
taxi reports: "I grilled chicken with the marinade below, broccolini, and some bake-at-home rolls. It was goooooooood."
(Mrs. T was a teacher with a really complicated last name so everyone just called her Mrs. T. No relation to Mr. T.
She gave Mom this recipe years ago, and it's been our favorite marinade ever since.)
1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp lemon juice
1/4 tsp minced/powdered garlic
1/4 tsp dried thyme
1/4 tsp dried basil or oregano
dash pepper
Combine all ingredients. Allow chicken (or beef) to marinade for at least 4 hours or all day. Grill. Yum!
From: taxi78cab
taxi reports: "I grilled chicken with the marinade below, broccolini, and some bake-at-home rolls. It was goooooooood."
(Mrs. T was a teacher with a really complicated last name so everyone just called her Mrs. T. No relation to Mr. T.
She gave Mom this recipe years ago, and it's been our favorite marinade ever since.)1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp lemon juice
1/4 tsp minced/powdered garlic
1/4 tsp dried thyme
1/4 tsp dried basil or oregano
dash pepper
Combine all ingredients. Allow chicken (or beef) to marinade for at least 4 hours or all day. Grill. Yum!
Thursday, May 14, 2009
Spring Pea and Spinach Salad
Spring Pea and Spinach Salad
From: gardentraveler
Not so much a recipe as a general idea. Made one serving for my lunch today. it was yummy. Here's what I used. Lots of possible substitutions.
For each serving:
Salad stuff:
1/2 cup frozen peas
1/2 cup loosely packed baby spinach chiffonade
1 tablespoon grated Monterey Jack Cheese
1 teaspoon chives, finely chopped
1 leaf fresh mint chiffonade
Dressing stuff:
2 teaspoons Miracle Whip (Yeah, I'm a heretic; deal with it! :p Use mayo if you must; you could probably add buttermilk, yogurt, etc.)
1 teaspoon rice vinegar
Dash Green Goddess dressing mix (Penzey's)
Dash Creamy Peppercorn dressing mix (Penzey's)
Dash Szechuan pepper mix (McCormick)
Garnish:
Crumbled bacon
Sliced almonds (sunflower seeds, toasted pine nuts, chow mein noodles, pick your crunchy item)
Zap peas and let cool. (I zapped mine the night before.) Toss with remaining salad ingredients. Combine dressing ingredients with salad. Top with garnish just before serving.
Did I mention: yum!?
From: gardentraveler
Not so much a recipe as a general idea. Made one serving for my lunch today. it was yummy. Here's what I used. Lots of possible substitutions.
For each serving:
Salad stuff:
1/2 cup frozen peas
1/2 cup loosely packed baby spinach chiffonade
1 tablespoon grated Monterey Jack Cheese
1 teaspoon chives, finely chopped
1 leaf fresh mint chiffonade
Dressing stuff:
2 teaspoons Miracle Whip (Yeah, I'm a heretic; deal with it! :p Use mayo if you must; you could probably add buttermilk, yogurt, etc.)
1 teaspoon rice vinegar
Dash Green Goddess dressing mix (Penzey's)
Dash Creamy Peppercorn dressing mix (Penzey's)
Dash Szechuan pepper mix (McCormick)
Garnish:
Crumbled bacon
Sliced almonds (sunflower seeds, toasted pine nuts, chow mein noodles, pick your crunchy item)
Zap peas and let cool. (I zapped mine the night before.) Toss with remaining salad ingredients. Combine dressing ingredients with salad. Top with garnish just before serving.
Did I mention: yum!?
Tuesday, May 12, 2009
Monday, May 11, 2009
Cajun Krab Alfredo
Cajun Krab Alfredo
From: taxi78cab
I invented something yummy on Saturday in an attempt to clean out the fridge. I had fake krab that I needed to use up and some spinach, green onions, and cilantro. So I made Cajun krab alfredo. We have Penzey's Cajun seasoning so I put that on the fake krab and broiled it. Made a white sauce with lots of garlic and some parmesan. Tossed the chopped spinach in the boiling water with the pasta for a minute. Threw in the green onions and cilantro and a splash of cream just 'cause. Added that to the spinach, pasta, and the crab. And voila! It was quite tasty. KT approved when he came home last night.
From: taxi78cab
I invented something yummy on Saturday in an attempt to clean out the fridge. I had fake krab that I needed to use up and some spinach, green onions, and cilantro. So I made Cajun krab alfredo. We have Penzey's Cajun seasoning so I put that on the fake krab and broiled it. Made a white sauce with lots of garlic and some parmesan. Tossed the chopped spinach in the boiling water with the pasta for a minute. Threw in the green onions and cilantro and a splash of cream just 'cause. Added that to the spinach, pasta, and the crab. And voila! It was quite tasty. KT approved when he came home last night.
Wednesday, April 29, 2009
Chicken and Chorizo Romesco with Spanish Potatoes and Kale (Link)
Chicken and Chorizo Romesco with Spanish Potatoes and Kale
Shared by: taxi78cab
From: The Food Network/Rachael Ray
Shared by: taxi78cab
From: The Food Network/Rachael Ray
Monday, April 27, 2009
Spazghetti Sauce
Spazghetti Sauce
From: SpazCat
0.5 - 1 lb. ground beef
1.5 chopped onion
3-5 cloves garlic
Simmer all this together until the beef is browned and the garlic is soft.
1 15-oz can tomato sauce
1 15-oz can tomato paste
1 cup water
Add to above, stir, cover, cook 15 minutes
Add spices--this is the most important part. The ones I always use are:
basil--about a pinch
sage--about half a pinch
thyme or oregano--a pinch
parsley--three pinches
black pepper--upend the shaker and go to town (I love black pepper)
ground cloves--just a touch of this
Stir again, cover again, cook another 15-30 minutes. It gets better as it ages, so definitely make enough for leftovers.
I'm serious about the cloves. That's the most important secret ingredient. It brings all the flavors together.
From: SpazCat
0.5 - 1 lb. ground beef
1.5 chopped onion
3-5 cloves garlic
Simmer all this together until the beef is browned and the garlic is soft.
1 15-oz can tomato sauce
1 15-oz can tomato paste
1 cup water
Add to above, stir, cover, cook 15 minutes
Add spices--this is the most important part. The ones I always use are:
basil--about a pinch
sage--about half a pinch
thyme or oregano--a pinch
parsley--three pinches
black pepper--upend the shaker and go to town (I love black pepper)
ground cloves--just a touch of this
Stir again, cover again, cook another 15-30 minutes. It gets better as it ages, so definitely make enough for leftovers.
I'm serious about the cloves. That's the most important secret ingredient. It brings all the flavors together.
Tuesday, April 14, 2009
Middle Eastern French Fry Sammiches
Middle Eastern French Fry Sammiches
From: Lissla Lissar
From: Lissla Lissar
Buy pita (thin pita will work best), make tahini sauce (tahini, garlic, water, cumin, salt, chopped garlic, a little sugar, blend) and use tzatziki or lemon/garlic/olive oil for sharpness.
Go to your nearest fast food joint with good fries. Take the sauces and the pita, or get takeout and bring them home. Lay pita flat, fill with fries, drizzle sauces on top, wrap it up. Eat it.
Got the idea from the newish John Thorne book, Mouth Wide Open, and the tahini sauce recipe from Eat Me.
I figure it's mildly more healthy than the traditional British chip butty, but I'm probably delusional.
Go to your nearest fast food joint with good fries. Take the sauces and the pita, or get takeout and bring them home. Lay pita flat, fill with fries, drizzle sauces on top, wrap it up. Eat it.
Got the idea from the newish John Thorne book, Mouth Wide Open, and the tahini sauce recipe from Eat Me.
I figure it's mildly more healthy than the traditional British chip butty, but I'm probably delusional.
Cannelloni
Cannelloni
From: taxi78cab
- 12 oz lasagna noodles, cooked to al dante and drained. I like the whole grain ones - they work well for this.
- 16 oz part-skim ricotta
- 1 egg
- couple handfuls shredded parmesan
- spices for filling: powdered onion, powdered garlic, dried thyme, oregano, salt, pepper, etc.
- 8 oz frozen spinach, thawed and drained
- tomato sauce, homemade or jarred is fine, probably 24-32 oz.
If you're making your own sauce, start it first so it has a chance to simmer a bit. I like to saute onions and garlic, add in a little red wine, then add crushed and/or diced tomatoes. Yesterday I used one big can and one regular can. Not sure on the sizes. Then let simmer for 45 min to an hour or until everything else is ready.
Boil the noodles to al dante. (Don't overcook 'cause they'll get baked too so you want them to start off kind of firm.) Drain and lay separately on a rack, foil, parchment, or waxed paper so they don't stick together. They can sit for a while while you prepare everything else.
Thaw the spinach in the microwave if necessary and drain and wring out in a towel or paper towel. Get as much excess liquid out as possible. Combine the ricotta, spinach, egg, parmesan, spices as desired (make sure to add a decent amount of salt and at least some spices here or the results will be way too bland).
When the sauce is nicely simmered (or the jarred sauce is open), spray a 13x9 pan (or two 8x8 or other small pans... I prefer to do two small pans 'cause this freezes really well so I can have it again in a couple weeks with no prep work. Plus, one little pan feeds two of us for one meal plus one person's lunch.) with Pam. Spoon about 1/2 a cup of sauce into each pan or a cup or so into the bottom of the big pan.
With your noodles laid out in front of you, spoon some of the filling into each noodle. If they're all separate and you have the room, spoon filling onto all the noodles at once so you know you have enough on each one. If you want them extra cheesy, sprinkle some grated mozzarella over each one. Then roll them each up and place them seam side down in the pan. I usually put 8-9 in each of the two pans.
Pour the remaining sauce over the top, making sure to cover each roll so they don't dry out. Sprinkle some shredded/grated mozzarella over the top.
Bake at ~350 for ~45 min to an hour or until the sauce is bubbling and the cheese is melted and turning golden. If you want to freeze one pan, do so BEFORE baking. Then take it out of the freezer, cover it with aluminum foil, and put it, frozen, into a cold oven. Turn the oven on and let it heat up as the oven heats up. From the freezer it takes about 90 minutes to thaw and heat up. Then uncover it and let the top brown up for about 15 min.
From: taxi78cab
- 12 oz lasagna noodles, cooked to al dante and drained. I like the whole grain ones - they work well for this.
- 16 oz part-skim ricotta
- 1 egg
- couple handfuls shredded parmesan
- spices for filling: powdered onion, powdered garlic, dried thyme, oregano, salt, pepper, etc.
- 8 oz frozen spinach, thawed and drained
- tomato sauce, homemade or jarred is fine, probably 24-32 oz.
If you're making your own sauce, start it first so it has a chance to simmer a bit. I like to saute onions and garlic, add in a little red wine, then add crushed and/or diced tomatoes. Yesterday I used one big can and one regular can. Not sure on the sizes. Then let simmer for 45 min to an hour or until everything else is ready.
Boil the noodles to al dante. (Don't overcook 'cause they'll get baked too so you want them to start off kind of firm.) Drain and lay separately on a rack, foil, parchment, or waxed paper so they don't stick together. They can sit for a while while you prepare everything else.
Thaw the spinach in the microwave if necessary and drain and wring out in a towel or paper towel. Get as much excess liquid out as possible. Combine the ricotta, spinach, egg, parmesan, spices as desired (make sure to add a decent amount of salt and at least some spices here or the results will be way too bland).
When the sauce is nicely simmered (or the jarred sauce is open), spray a 13x9 pan (or two 8x8 or other small pans... I prefer to do two small pans 'cause this freezes really well so I can have it again in a couple weeks with no prep work. Plus, one little pan feeds two of us for one meal plus one person's lunch.) with Pam. Spoon about 1/2 a cup of sauce into each pan or a cup or so into the bottom of the big pan.
With your noodles laid out in front of you, spoon some of the filling into each noodle. If they're all separate and you have the room, spoon filling onto all the noodles at once so you know you have enough on each one. If you want them extra cheesy, sprinkle some grated mozzarella over each one. Then roll them each up and place them seam side down in the pan. I usually put 8-9 in each of the two pans.
Pour the remaining sauce over the top, making sure to cover each roll so they don't dry out. Sprinkle some shredded/grated mozzarella over the top.
Bake at ~350 for ~45 min to an hour or until the sauce is bubbling and the cheese is melted and turning golden. If you want to freeze one pan, do so BEFORE baking. Then take it out of the freezer, cover it with aluminum foil, and put it, frozen, into a cold oven. Turn the oven on and let it heat up as the oven heats up. From the freezer it takes about 90 minutes to thaw and heat up. Then uncover it and let the top brown up for about 15 min.
Friday, April 3, 2009
Ham and N.O.T. Soup
Ham and N.O.T. Soup
From: swampbear
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel you might not. I won't judge. Well, within your hearin' anyways.)
1/3 cup celery, diced (Not necessary but if ya got some celery hangin' around use it.)
1/3 cup onion, finely chopped (The onion is necessary so get choppin'!)
1-2 cup ham, diced and cooked (or be lazy like me and buy it already cooked!)
3 1/4 cups water
2 tablespoons chicken bouillon granules (or a couple of those cube thingys)
1/2 teaspoon salt (to taste)
1 teaspoon pepper (If you're feelin' adventurous throw in a little cayenne pepper on top just for kicks)
5 tablespoons butter (Yes, butter! Put that margarine back in the fridge!)
5 tablespoons flour (Self-risin' or All-purpose, whatever ya got)
2 cups milk
2 cups cheddar cheese, shredded (Extra, extra sharp is good but if ya want it more mellow, that's your business. Ok, actually, some Swiss and Provolone together is pretty good too)
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. It gets thicker as it cools.
Alternate Method:
Dump everything except the butter, flour, milk and cheese into a slow cooker and let it go to town on low for three to four hours, then do the stuff the recipe says to with the butter, flour, milk and cheese and add to the soup. It's thelazy easy way!
From: swampbear
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel you might not. I won't judge. Well, within your hearin' anyways.)
1/3 cup celery, diced (Not necessary but if ya got some celery hangin' around use it.)
1/3 cup onion, finely chopped (The onion is necessary so get choppin'!)
1-2 cup ham, diced and cooked (or be lazy like me and buy it already cooked!)
3 1/4 cups water
2 tablespoons chicken bouillon granules (or a couple of those cube thingys)
1/2 teaspoon salt (to taste)
1 teaspoon pepper (If you're feelin' adventurous throw in a little cayenne pepper on top just for kicks)
5 tablespoons butter (Yes, butter! Put that margarine back in the fridge!)
5 tablespoons flour (Self-risin' or All-purpose, whatever ya got)
2 cups milk
2 cups cheddar cheese, shredded (Extra, extra sharp is good but if ya want it more mellow, that's your business. Ok, actually, some Swiss and Provolone together is pretty good too)
Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
Then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt, and pepper.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
Add in cheese and stir until melted.
Stir the cheese mixture into the stockpot and cook until heated through. It gets thicker as it cools.
Alternate Method:
Dump everything except the butter, flour, milk and cheese into a slow cooker and let it go to town on low for three to four hours, then do the stuff the recipe says to with the butter, flour, milk and cheese and add to the soup. It's the
Monday, March 16, 2009
Tri-Color Pepper Meatloaf Rings with Creole Sauce
Tri-Color Pepper Meatloaf Rings with Creole Sauce
From: Dolores Reborn
Stuff meatloaf mixture into 1" thick bell pepper rings (I only had two colors though) and pan fry both sides. Add creole sauce to oven-proof skillet, and finish in a 400° oven, along with some Crash Hot NOTs.
From: Dolores Reborn
Stuff meatloaf mixture into 1" thick bell pepper rings (I only had two colors though) and pan fry both sides. Add creole sauce to oven-proof skillet, and finish in a 400° oven, along with some Crash Hot NOTs.
Friday, March 6, 2009
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry
From: Dolores Reborn
1 tbs vegetable oil
1 lb round steak or sirloin steak, sliced very thin
1 tbs corn starch
2 tbs soy sauce
1 inch fresh ginger, peeled and minced
1 clove garlic, minced
1 carrot, julienned
1/4 onion, thinly sliced
1 lg pkg frozen broccoli florets, thawed (you can use fresh, but the cooking time will be different)
1/2 c beef stock
Marinade the steak in the cornstarch, soy sauce, ginger and garlic for a few minutes while you prepare the veggies and put on some rice to cook. Stir-fry meat in two batches and remove to a plate. Stir-fry carrots and onions for a minute or two, then add in broccoli. Keep stirring until broccoli is almost done to your taste, then add in the meat. Add in the stock for the sauce. The cornstarch on the meat should thicken the sauce. Add a little more stock, or a little slurry of corn starch to get the thickness of the sauce right. Serve with steamed rice. Or make fried rice!
From: Dolores Reborn
1 tbs vegetable oil
1 lb round steak or sirloin steak, sliced very thin
1 tbs corn starch
2 tbs soy sauce
1 inch fresh ginger, peeled and minced
1 clove garlic, minced
1 carrot, julienned
1/4 onion, thinly sliced
1 lg pkg frozen broccoli florets, thawed (you can use fresh, but the cooking time will be different)
1/2 c beef stock
Marinade the steak in the cornstarch, soy sauce, ginger and garlic for a few minutes while you prepare the veggies and put on some rice to cook. Stir-fry meat in two batches and remove to a plate. Stir-fry carrots and onions for a minute or two, then add in broccoli. Keep stirring until broccoli is almost done to your taste, then add in the meat. Add in the stock for the sauce. The cornstarch on the meat should thicken the sauce. Add a little more stock, or a little slurry of corn starch to get the thickness of the sauce right. Serve with steamed rice. Or make fried rice!
Pasta With Light Bleu Cheese Sauce
Pasta With Light Bleu Cheese Sauce
From: WhyNot
I "invented" (as in, I'm sure it's just a version of a dish that I don't know the name of) this last night. One of those "pantry" meals whipped up with stuff I had on hand before Grocery Day came around again. I suppose if one wanted to be authentically "Italian", they'd use Gorgonzola, but I had about 1/3 cup of leftover bleu cheese/cream cheese/sour cream mush that I stuffed into tomatoes on Oscar night, and a container of bleu cheese crumbles, and that inspired me to come up with this dish:
Serves: 6
prep time:5 minutes
cook time: 15 minutes
1 box pasta, cooked and drained as usual. I used farfalle, but shells or tubes would work - the strand pastas like spaghetti or linguine might not have enough surface area to hold the fairly thin sauce.
1 Tablespoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves minced garlic
2 cups chicken broth (I use 2 cups water and 2 tsp Better than Bouillon)
8 ounces low-fat cream cheese or neufchatel cheese. You could use regular, of course, if you have the metabolism of a jackrabbit! I don't.
3 ounces bleu cheese crumbles - amt approximate, I'm really not sure how much I used, adjust to your taste
2 teaspoons (ish) Lemon pepper seasoning
undetermined amount of dried parsley. It's only there for looks, folks!
2 Tablespoons (ish) sour cream (optional)
2 fresh tomatoes, diced. Don't bother seeding 'em.
Extra bleu cheese crumbles for serving
While the pasta's cooking, brown the chicken pieces in the olive oil over me-high heat. They will leave brown bits stuck to the bottom of the pan. This is a good thing, trust me. (The French chefs call these bits "fond".)
When the chicken is cooked, add the garlic. Cook about 20 seconds, just long enough to release the flavors of the garlic without burning it.
Add the chicken broth (watch out! It'll go WOOSH on you!) and "scrub" the browned chicken bits off the bottom of the pan with your spoon. The chicken broth will make them release, I promise. (This is called "deglazing the pan", by the way.)
Turn the heat down to med-low and add the cream cheese and bleu cheese crumbles. Stir, letting the cheese melt.
When the cheese is melted, add the lemon pepper and stir to combine. Add parsley until it looks like you've spent hours slaving over this dish. (I love dried parsley - it has almost no flavor, but it makes things look more complex than they are.)
Turn off the heat and add sour cream and tomatoes. Stir to incorporate, but you're not trying to cook the tomatoes here. The sauce will be pretty thin, that's okay.
Toss the pasta in the sauce, and serve with a little extra bleu cheese crumbles on the top.
This sauce is also all kinds of awesome on cauliflower.
The dish would also be good with shrimp or even well pressed firm tofu instead of chicken.
From: WhyNot
I "invented" (as in, I'm sure it's just a version of a dish that I don't know the name of) this last night. One of those "pantry" meals whipped up with stuff I had on hand before Grocery Day came around again. I suppose if one wanted to be authentically "Italian", they'd use Gorgonzola, but I had about 1/3 cup of leftover bleu cheese/cream cheese/sour cream mush that I stuffed into tomatoes on Oscar night, and a container of bleu cheese crumbles, and that inspired me to come up with this dish:
Serves: 6
prep time:5 minutes
cook time: 15 minutes
1 box pasta, cooked and drained as usual. I used farfalle, but shells or tubes would work - the strand pastas like spaghetti or linguine might not have enough surface area to hold the fairly thin sauce.
1 Tablespoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves minced garlic
2 cups chicken broth (I use 2 cups water and 2 tsp Better than Bouillon)
8 ounces low-fat cream cheese or neufchatel cheese. You could use regular, of course, if you have the metabolism of a jackrabbit! I don't.
3 ounces bleu cheese crumbles - amt approximate, I'm really not sure how much I used, adjust to your taste
2 teaspoons (ish) Lemon pepper seasoning
undetermined amount of dried parsley. It's only there for looks, folks!
2 Tablespoons (ish) sour cream (optional)
2 fresh tomatoes, diced. Don't bother seeding 'em.
Extra bleu cheese crumbles for serving
While the pasta's cooking, brown the chicken pieces in the olive oil over me-high heat. They will leave brown bits stuck to the bottom of the pan. This is a good thing, trust me. (The French chefs call these bits "fond".)
When the chicken is cooked, add the garlic. Cook about 20 seconds, just long enough to release the flavors of the garlic without burning it.
Add the chicken broth (watch out! It'll go WOOSH on you!) and "scrub" the browned chicken bits off the bottom of the pan with your spoon. The chicken broth will make them release, I promise. (This is called "deglazing the pan", by the way.)
Turn the heat down to med-low and add the cream cheese and bleu cheese crumbles. Stir, letting the cheese melt.
When the cheese is melted, add the lemon pepper and stir to combine. Add parsley until it looks like you've spent hours slaving over this dish. (I love dried parsley - it has almost no flavor, but it makes things look more complex than they are.)
Turn off the heat and add sour cream and tomatoes. Stir to incorporate, but you're not trying to cook the tomatoes here. The sauce will be pretty thin, that's okay.
Toss the pasta in the sauce, and serve with a little extra bleu cheese crumbles on the top.
This sauce is also all kinds of awesome on cauliflower.
The dish would also be good with shrimp or even well pressed firm tofu instead of chicken.
Tuesday, February 24, 2009
Meatless Recipes (Links)
Lenten Recipes
From: Lissla Lissar
In response to a request for recipes appropriate for Lent, LiLi shared:
Thread from Catholic Answers forum
Thread from Chowhound
From: Lissla Lissar
In response to a request for recipes appropriate for Lent, LiLi shared:
Thread from Catholic Answers forum
Thread from Chowhound
Lemon Cous Cous Cake
Lemon Cous Cous Cake
From: ScareyFaerie
4oz (113g) cous cous
2 eggs
Grated rind and juice of 1 lemon
1 level tablespoon lemon curd
½ tspn baking powder
1 pot of lemon and lime muller lite
4 tblspns sweetener
* Cover the cous cous with boiling water and leave for 10 minutes.
* Beat the eggs until pale and fluffy.
* Add all the ingredients into a microwaveable bowl and mix thoroughly.
* Microwave on high for 10 minutes
* Leave to cool and set.
Just for variety, I used two WeightWatchers yogurts instead - one was lemon and the other was lemon and lime. The Muller Lite pots are 200g and the WW ones are 120g each so I used almost a full pot of each WW variety. I've also experimented with this recipe by adding some ground ginger to the mixture and also substituting half the lemon curd with golden syrup. All good stuff!
From: ScareyFaerie
4oz (113g) cous cous
2 eggs
Grated rind and juice of 1 lemon
1 level tablespoon lemon curd
½ tspn baking powder
1 pot of lemon and lime muller lite
4 tblspns sweetener
* Cover the cous cous with boiling water and leave for 10 minutes.
* Beat the eggs until pale and fluffy.
* Add all the ingredients into a microwaveable bowl and mix thoroughly.
* Microwave on high for 10 minutes
* Leave to cool and set.
Just for variety, I used two WeightWatchers yogurts instead - one was lemon and the other was lemon and lime. The Muller Lite pots are 200g and the WW ones are 120g each so I used almost a full pot of each WW variety. I've also experimented with this recipe by adding some ground ginger to the mixture and also substituting half the lemon curd with golden syrup. All good stuff!
Monday, February 23, 2009
Eyetalian Stuffed Peppers - Not quite there yet
Eyetalian Stuffed Peppers
From: VunderBob
Another failed recipe that has promise. I'm trying to recreate Eyetalian Stuffed Peppers that I get at a little place we frequent in Franklin VA. This one failed for 2 reasons: I didn't bake long enough (and at too high of a temperature), and there was not enough marinara to suit me.
Corrective actions for next attempt will be listed afterwards.
What I did:
What I'll do different next time: double the marinara, or even mix some in the meat before dolloping. I likes 'mater sauce... Oh, I'll bake at maybe 250 for 45 minutes, 'cuz the peppers weren't soft enough and the cheese got crusty too soon. I 'like crusty cheese like that, but not crunchy peppers.
Recommendation from Rebo:
Bobbio, try parboiling the peppers after you halve and clean them. Just dunk in boiling water for a couple of minutes. They will be much more tender. I would definitely add some of the marinara in with the meat. Hunt's makes a "meatloaf" tomato sauce that's pretty good, too.
From: VunderBob
Another failed recipe that has promise. I'm trying to recreate Eyetalian Stuffed Peppers that I get at a little place we frequent in Franklin VA. This one failed for 2 reasons: I didn't bake long enough (and at too high of a temperature), and there was not enough marinara to suit me.
Corrective actions for next attempt will be listed afterwards.
What I did:
Quote:
| 4 large green peppers 1 lb hamburger 1 lb mild bulk sausage 1 cup shredded mozzarella cheese unknown amount of shredded Parmesan cheese (maybe 1/2 cup) Marinara sauce (I used about 1/4 of a jar) Fry the burger and sausage together, Chop well, so you have crumbles when you're done. Core and clean peppers, then cut in half so the hlaves will lay flat in pan or sheet. Fill with meat mixture, then put maybe a teaspoon full of Parmesan on the meat filling. Add a dollop or two of marinara over the Parmesan, and cover the sauce with as much mozzarella as you can (or like). Bake 20 minutes at 350F. |
Recommendation from Rebo:
Bobbio, try parboiling the peppers after you halve and clean them. Just dunk in boiling water for a couple of minutes. They will be much more tender. I would definitely add some of the marinara in with the meat. Hunt's makes a "meatloaf" tomato sauce that's pretty good, too.
Saturday, February 14, 2009
Turkey Sausage Florentine Sort of Thing
Turkey Sausage Florentine Sort of Thing
From: taxi78cab
I ended up making a turkey sausage Florentine sort of thing to use up the red pepper last night. I sauted the pepper in butter and olive oil, added flour to make a roux, put in a little white wine and then a bunch of milk to the right consistency. From last week, I had a mix of cooked sausage, textured veggie protein, onions and garlic in the freezer so I popped that in plus a bunch of frozen spinach. Let that cook while I boiled penne. Added a bunch of parmesan cheese and a little cream at the end and combined. It was teh yum!
From: taxi78cab
I ended up making a turkey sausage Florentine sort of thing to use up the red pepper last night. I sauted the pepper in butter and olive oil, added flour to make a roux, put in a little white wine and then a bunch of milk to the right consistency. From last week, I had a mix of cooked sausage, textured veggie protein, onions and garlic in the freezer so I popped that in plus a bunch of frozen spinach. Let that cook while I boiled penne. Added a bunch of parmesan cheese and a little cream at the end and combined. It was teh yum!
Scallops in Spicy Hoisin Sauce
Scallops in Spicy Hoisin Sauce
from: sturmhauke
I know what you were all thinking. "Man, I saw that seafood pasta V-Day advice seeking thread thingy, and I loved sturmhauke's previous scallop and linguine recipe, but I want even more awesomeness so I can make, like, 4 different scallop things on V-Day! And I really hope he posts it here first before that other thread!" Never fear, for I have read your minds and produced the following:
1 clove garlic, minced
1/2 tbsp. sesame oil
1/2 lb. scallops
1/2 tbsp. coconut or white vinegar
1/2 tsp. hoisin sauce
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 lb. cooked linguine or 2 c. cooked rice
Sautee garlic in sesame oil for 1 minute. Add the rest of the ingredients and simmer until scallops are done, 3-4 minutes. Serve over linguine or rice.
What can I say, the cooking muse keeps throwing scallops at me.
from: sturmhauke
I know what you were all thinking. "Man, I saw that seafood pasta V-Day advice seeking thread thingy, and I loved sturmhauke's previous scallop and linguine recipe, but I want even more awesomeness so I can make, like, 4 different scallop things on V-Day! And I really hope he posts it here first before that other thread!" Never fear, for I have read your minds and produced the following:
1 clove garlic, minced
1/2 tbsp. sesame oil
1/2 lb. scallops
1/2 tbsp. coconut or white vinegar
1/2 tsp. hoisin sauce
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 lb. cooked linguine or 2 c. cooked rice
Sautee garlic in sesame oil for 1 minute. Add the rest of the ingredients and simmer until scallops are done, 3-4 minutes. Serve over linguine or rice.
What can I say, the cooking muse keeps throwing scallops at me.
Thursday, February 12, 2009
Tibetan Curry Potatoes
Tibetan Curry Potatoes
From: MagicEyes
1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce
Garnish:
1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced
Boil the peeled potatoes for 15 minutes, then cut into cubes.
Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.
Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.
Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.
Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.
NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.
Makes 4 servings
From: MagicEyes
1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce
Garnish:
1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced
Boil the peeled potatoes for 15 minutes, then cut into cubes.
Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.
Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.
Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.
Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.
NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.
Makes 4 servings
Sunday, February 8, 2009
Blue Cheese Grapes
Blue Cheese Grapes
From: swampbear
1/2 cup shelled pecans
3/4 (6 ounce) package cream cheese, at room temp
4 ounces bleu cheese
12 ounces seedless grapes, stemmed, rinsed and dried.
Heat oven to 350 degrees F. Place nuts on baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool. Don’t touch ‘em til they’re cool. You’ll burn your fingers!
In a food processor, pulse nuts, until just finely chopped (don't over process). Place in bowl. Yes, I did when I read “pulse nuts”. Big surprise huh!
Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove one coated grape at a time with a spoon, then push grape gently into the bowl of chopped nuts. Shake bowl to turn grapes until coated. Place on lined baking sheet. Shake yer booty while shakin’ the bowl. Put on some music. Don’t do this in front of the window or the neighbors will talk. Shoot. Leave off the bakin’ sheet thing too. Just pile ‘em right on the plate. Throw caution to the wind! Laugh at fate! You are wild and abandoned, a free spirit! Or, maybe don’t. They do need to set up a bit.
To serve: Arrange grapes on a plate to resemble a bunch of grapes. Yeah, right. Heck, pile ‘em up on a plate. Nobody will appreciate or even notice all that work cause they’ll be too busy shovin’ grapes down their throats.
From: swampbear
1/2 cup shelled pecans
3/4 (6 ounce) package cream cheese, at room temp
4 ounces bleu cheese
12 ounces seedless grapes, stemmed, rinsed and dried.
Heat oven to 350 degrees F. Place nuts on baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool. Don’t touch ‘em til they’re cool. You’ll burn your fingers!
In a food processor, pulse nuts, until just finely chopped (don't over process). Place in bowl. Yes, I did
Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove one coated grape at a time with a spoon, then push grape gently into the bowl of chopped nuts. Shake bowl to turn grapes until coated. Place on lined baking sheet. Shake yer booty while shakin’ the bowl. Put on some music. Don’t do this in front of the window or the neighbors will talk. Shoot. Leave off the bakin’ sheet thing too. Just pile ‘em right on the plate. Throw caution to the wind! Laugh at fate! You are wild and abandoned, a free spirit! Or, maybe don’t. They do need to set up a bit.
To serve: Arrange grapes on a plate to resemble a bunch of grapes. Yeah, right. Heck, pile ‘em up on a plate. Nobody will appreciate or even notice all that work cause they’ll be too busy shovin’ grapes down their throats.
Friday, February 6, 2009
Linguine with Scallops in Spicy Garlic Sauce
Linguine with Scallops in Spicy Garlic Sauce
From: sturmhauke
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. Old Bay seasoning
1/2 lb. scallops
1/2 lb. linguine, cooked and drained
Sautee garlic in olive oil for one minute. Add vinegar and spices and heat to simmering. Add scallops, then cover and cook until done, about 2-3 minutes per side. Serve over linguine.
From: sturmhauke
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. Old Bay seasoning
1/2 lb. scallops
1/2 lb. linguine, cooked and drained
Sautee garlic in olive oil for one minute. Add vinegar and spices and heat to simmering. Add scallops, then cover and cook until done, about 2-3 minutes per side. Serve over linguine.
Thursday, February 5, 2009
Mrs. B's Molasses Crinkles
Mrs. B's Molasses Crinkles
Adapted from Molly Katzen's Still Life with Menu
From: gardentraveler
1/2 c butter
1/4 c dark molasses (original recipe calls for blackstrap)
1 c sugar
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
2 c unbleached flour
small amount additional sugar for coating cookies
Preheat oven to 350 degrees F.
Lightly grease cookie sheet.
Melt butter and place in mixing bowl. Beat in molasses and 1 c sugar. Add beaten egg.
Sift together remaining dry ingredients, then add to molasses mixture and stir until well combined.
Form 1 1/2 balls of dough, roll them in extra sugar, and place on cookie sheet.
Bake for 12-15 minutes, until firm to touch. Place on rack to cool
Adapted from Molly Katzen's Still Life with Menu
From: gardentraveler
1/2 c butter
1/4 c dark molasses (original recipe calls for blackstrap)
1 c sugar
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
2 c unbleached flour
small amount additional sugar for coating cookies
Preheat oven to 350 degrees F.
Lightly grease cookie sheet.
Melt butter and place in mixing bowl. Beat in molasses and 1 c sugar. Add beaten egg.
Sift together remaining dry ingredients, then add to molasses mixture and stir until well combined.
Form 1 1/2 balls of dough, roll them in extra sugar, and place on cookie sheet.
Bake for 12-15 minutes, until firm to touch. Place on rack to cool
Wednesday, February 4, 2009
Cajun Chicken Alfredo
Cajun Chicken Alfredo
From: Dolores Reborn
1 tbs olive oil
1 lb chickie breasts or tenders, cut into bite size pieces
Cajun seasoning, to taste
Blackening seasoning, to taste
Salt and pepper, to taste
8 oz mushrooms, sliced
2 cloves garlic, minced
2-3 sun-dried tomatoes in oil, chopped
1/4 cup white wine or chicken stock
2 cups heavy cream or half-and-half
1 tbs parsley, chopped
1/2 cup grated parmesan
2 scallions, sliced
Cooked pasta
Season chicken pieces. Over medium high heat, brown chicken in oil. Remove chicken and set aside. Saute mushrooms and garlic until mushrooms are golden. Add sun-dried tomatoes. Deglaze pan with wine or stock. Return chicken to the pan. Add cream, and simmer on low until reduced by about half. Toss in parsley and parmesan, stirring to combine. Serve over pasta, or dump the pasta in the pan. Garnish with sliced scallions. Serve with green salad and crusty bread.
From: Dolores Reborn
1 tbs olive oil
1 lb chickie breasts or tenders, cut into bite size pieces
Cajun seasoning, to taste
Blackening seasoning, to taste
Salt and pepper, to taste
8 oz mushrooms, sliced
2 cloves garlic, minced
2-3 sun-dried tomatoes in oil, chopped
1/4 cup white wine or chicken stock
2 cups heavy cream or half-and-half
1 tbs parsley, chopped
1/2 cup grated parmesan
2 scallions, sliced
Cooked pasta
Season chicken pieces. Over medium high heat, brown chicken in oil. Remove chicken and set aside. Saute mushrooms and garlic until mushrooms are golden. Add sun-dried tomatoes. Deglaze pan with wine or stock. Return chicken to the pan. Add cream, and simmer on low until reduced by about half. Toss in parsley and parmesan, stirring to combine. Serve over pasta, or dump the pasta in the pan. Garnish with sliced scallions. Serve with green salad and crusty bread.
Tuesday, February 3, 2009
Easy Trifle
EASY TRIFLE
From: swampbear
swampy reports: "I had this at brunch on Sunday. 'Tis tres nummy! I am sharing the recipe exactly as I got it in email. The person I got this from is known far and wide (ok, around church!) for her nummy, nummy cooking."
1 box Devil’s Food Cake Mix
3 boxes Devil’s Food Pudding
2 cans Dark Cherry Pie Filling
3 – 4 oz. Cherry Vodka or Liqueur
1 Container Cool Whip
Make Devil’s Food Cake mix according to directions and a 13” pan. (I add 1 Tbsp. Espresso Powder, 2 tsp. good quality vanilla and a couple dashes of good quality cinnamon powder to mine). Cool, and slice into 1” squares.
Mix the 3 packages of Devil’s Food Pudding with 5 cups of milk.
To assemble:
Put 1/3 cake in bottom of trifle bowl and pour 1/3 liquor (whatever type) over the cake. Put 1/3 pudding on top. Put 1/3 cherries on top of that. Continue layering. Top with Cool Whip.
A Few Substitution Ideas:
Lemon Cake, Lemon Pudding, Blueberries (Limoncello)
Spice Cake, Vanilla Pudding, Apples (Calvados)
Angel Food Cake, Vanilla Pudding, Strawberries and Bananas (Chambord)
You don’t have to add the liquor, but it kicks up the taste a little.
JUST USE YOUR IMAGINATION!!!!!!!
From: swampbear
swampy reports: "I had this at brunch on Sunday. 'Tis tres nummy! I am sharing the recipe exactly as I got it in email. The person I got this from is known far and wide (ok, around church!) for her nummy, nummy cooking."
1 box Devil’s Food Cake Mix
3 boxes Devil’s Food Pudding
2 cans Dark Cherry Pie Filling
3 – 4 oz. Cherry Vodka or Liqueur
1 Container Cool Whip
Make Devil’s Food Cake mix according to directions and a 13” pan. (I add 1 Tbsp. Espresso Powder, 2 tsp. good quality vanilla and a couple dashes of good quality cinnamon powder to mine). Cool, and slice into 1” squares.
Mix the 3 packages of Devil’s Food Pudding with 5 cups of milk.
To assemble:
Put 1/3 cake in bottom of trifle bowl and pour 1/3 liquor (whatever type) over the cake. Put 1/3 pudding on top. Put 1/3 cherries on top of that. Continue layering. Top with Cool Whip.
A Few Substitution Ideas:
Lemon Cake, Lemon Pudding, Blueberries (Limoncello)
Spice Cake, Vanilla Pudding, Apples (Calvados)
Angel Food Cake, Vanilla Pudding, Strawberries and Bananas (Chambord)
You don’t have to add the liquor, but it kicks up the taste a little.
JUST USE YOUR IMAGINATION!!!!!!!
Sunday, February 1, 2009
Steak Sammiches ala MBG
Steak Sammiches ala MBG.
From: Mr Bus Guy
There not really being any real recipe where most of my cooking is concerned, here's the basics:
Slather some French Rolls with garlic butter. Set aside.
Take some thin cut, boneless rib-eyes, marinate in a mixture generally consisting of:
Italian dressing; something citrus-y (usually limes), garlic, tabasco, and whatever else seems ok. Marinate about 3-4 hours.
Put bread under the broiler to lightly brown, grill steaks on VFH (Very Freaking Hot) grill, either stove top cast iron, or the outdoor grill. Insert cooked meat into bread. Enjoy.
From: Mr Bus Guy
There not really being any real recipe where most of my cooking is concerned, here's the basics:
Slather some French Rolls with garlic butter. Set aside.
Take some thin cut, boneless rib-eyes, marinate in a mixture generally consisting of:
Italian dressing; something citrus-y (usually limes), garlic, tabasco, and whatever else seems ok. Marinate about 3-4 hours.
Put bread under the broiler to lightly brown, grill steaks on VFH (Very Freaking Hot) grill, either stove top cast iron, or the outdoor grill. Insert cooked meat into bread. Enjoy.
Saturday, January 31, 2009
HRH's Favourite Macaroni & Cheese
HRH's Favourite Macaroni & Cheese
From: Dottygumdrop
1½ cups dried macaroni
1 tablespoon cornflour/corn starch
1 cup milk
100ml thickened cream
1 teaspoon Dijon mustard
1 teaspoon honey
1 cup grated/shredded processed cheese (eg. Velveeta)
Salt and pepper to taste
1. Cook macaroni according to taste (I prefer al dente, since it will cook a little more in the sauce) and drain (DO NOT RINSE).
2. Mix the cornflour with a couple of tablespoons of the milk.
3. In a jug, mix the rest of the milk with the cream and the mustard.
4. Pour the milk/cream mix into a saucepan and warm over medium heat until almost boiling, then add the honey.
5. Add the cheese and stir until the cheese has completely melted into the sauce.
6. Remove the saucepan from the heat and add in the cornflour mix, stirring as the sauce thickens.
7. Finally, add the drained macaroni into the sauce and stir until thoroughly coated.
8. Serve with whatever takes your fancy (or just eat it on its own, by the bowlful!).
HRH scoffed down a bowlful of it for lunch, with some flaked tuna mixed in!
From: Dottygumdrop
1½ cups dried macaroni
1 tablespoon cornflour/corn starch
1 cup milk
100ml thickened cream
1 teaspoon Dijon mustard
1 teaspoon honey
1 cup grated/shredded processed cheese (eg. Velveeta)
Salt and pepper to taste
1. Cook macaroni according to taste (I prefer al dente, since it will cook a little more in the sauce) and drain (DO NOT RINSE).
2. Mix the cornflour with a couple of tablespoons of the milk.
3. In a jug, mix the rest of the milk with the cream and the mustard.
4. Pour the milk/cream mix into a saucepan and warm over medium heat until almost boiling, then add the honey.
5. Add the cheese and stir until the cheese has completely melted into the sauce.
6. Remove the saucepan from the heat and add in the cornflour mix, stirring as the sauce thickens.
7. Finally, add the drained macaroni into the sauce and stir until thoroughly coated.
8. Serve with whatever takes your fancy (or just eat it on its own, by the bowlful!).
HRH scoffed down a bowlful of it for lunch, with some flaked tuna mixed in!
Sunday, January 25, 2009
Butternut Squash and Hazelnut Lasagne (Link)
Butternut Squash and Hazelnut Lasagne
Shared by: criminey.jicket
From: Gourmet Magazine via epicurious.com
Notes on modifications.
Shared by: criminey.jicket
From: Gourmet Magazine via epicurious.com
Notes on modifications.
Chocolate Cherry Bundt Cake
Chocolate Cherry Bundt Cake
From: SpazCat
From Betty Freezor's Carolina Recipes.
8 oz maraschino cherries, cut in half
1 box white cake mix
4 egg whites
1/2 cup butter (melted)
4-5 drops red food coloring
3/4 cup chocolate syrup
water (add to cherry juice to make 3/4 cup)
Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan. Mix cake mix, water, egg whites and butter according to package directions. Mix in cherries and color. Pour 2/3 batter in greased bundt pan; add chocolate syrup to other 1/3 and pour over batter in pan. Marble slightly with a knife.
Bake 50 to 60 minutes. Cool 10 minutes and remove from pan. Sprinkle with powdered sugar or frosting.
From: SpazCat
From Betty Freezor's Carolina Recipes.
8 oz maraschino cherries, cut in half
1 box white cake mix
4 egg whites
1/2 cup butter (melted)
4-5 drops red food coloring
3/4 cup chocolate syrup
water (add to cherry juice to make 3/4 cup)
Preheat oven to 350 degrees. Grease and flour 12 cup bundt pan. Mix cake mix, water, egg whites and butter according to package directions. Mix in cherries and color. Pour 2/3 batter in greased bundt pan; add chocolate syrup to other 1/3 and pour over batter in pan. Marble slightly with a knife.
Bake 50 to 60 minutes. Cool 10 minutes and remove from pan. Sprinkle with powdered sugar or frosting.
SOUTHWEST CHICKEN AND CORN CHOWDER
SOUTHWEST CHICKEN AND CORN CHOWDER
From: criminey.jicket
Dinner yesterday was Southwest Chicken and Corn Chowder in my effort to use up the package of 3 chicken breasts. This recipe also uses many of the same ingredients as the Madras Chicken Curry. It's not really a thick chowder; it's a thin, lightly creamy soup.
1 chicken breast, cut into cubes
3/4 red bell pepper, finely diced
1/2 carton chicken stock (carton is 1 liter)
1 cup water
1/8 to 1/4 cup half-and-half cream, as you prefer
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
2 cloves garlic, minced
1 small can niblet corn, drained but liquid reserved
1/2 cup uncooked long grain and wild rice
fresh cilantro
1/2 lime
canola oil
Add enough oil to cover bottom of hot skillet or pot (med. high temp). Toss in cubed chicken and salt. Stir a little. When the chicken starts to brown a little, add the drained corn, the bell pepper and the chili powder, oregano, cumin, and garlic--you may need to add a tiny splash of oil. Stir a couple minutes until the garlic and spices become fragrant, then add the chicken stock, the water, juice from the 1/2 lime, the reserved corn liquid and the uncooked rice. Reduce heat, cover and simmer gently for 1/2 hour or until wild rice is cooked through. Remove from heat, add cream and chopped cilantro, stir to combine and serve. (FYI: I use the liquid from the corn to get the balance of hot, sour, salty and sweet. Add a pinch of sugar if you use frozen (and thawed) corn.)
From: criminey.jicket
Dinner yesterday was Southwest Chicken and Corn Chowder in my effort to use up the package of 3 chicken breasts. This recipe also uses many of the same ingredients as the Madras Chicken Curry. It's not really a thick chowder; it's a thin, lightly creamy soup.
1 chicken breast, cut into cubes
3/4 red bell pepper, finely diced
1/2 carton chicken stock (carton is 1 liter)
1 cup water
1/8 to 1/4 cup half-and-half cream, as you prefer
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
2 cloves garlic, minced
1 small can niblet corn, drained but liquid reserved
1/2 cup uncooked long grain and wild rice
fresh cilantro
1/2 lime
canola oil
Add enough oil to cover bottom of hot skillet or pot (med. high temp). Toss in cubed chicken and salt. Stir a little. When the chicken starts to brown a little, add the drained corn, the bell pepper and the chili powder, oregano, cumin, and garlic--you may need to add a tiny splash of oil. Stir a couple minutes until the garlic and spices become fragrant, then add the chicken stock, the water, juice from the 1/2 lime, the reserved corn liquid and the uncooked rice. Reduce heat, cover and simmer gently for 1/2 hour or until wild rice is cooked through. Remove from heat, add cream and chopped cilantro, stir to combine and serve. (FYI: I use the liquid from the corn to get the balance of hot, sour, salty and sweet. Add a pinch of sugar if you use frozen (and thawed) corn.)
Saturday, January 24, 2009
BUTTERMILK PIE
BUTTERMILK PIE
From: swampbear
2 cups sugar (yep it is a bunch of sugar but this is dessert people!)
1 stick butter, room temperature (and I mean butter! none of that margarine stuff! don't even consider margarine! I mean it! put that margarine back in the fridge and get out the butter!)
4 tablespoons flour
3 eggs, slightly beaten
1 cup buttermilk (oh quit gettin' all icked out! buttemilk is ok for cookin'.)
1 1/2 teaspoons vanilla
1 unbaked 9-inch pie shell (if you are of a mind to make a pie crust knock yerself out. me, I thank Pillsbury etal daily for ready made pie crusts.)
In large bowl cream together sugar, butter and flour. (use your mixer or your hands. just wash those hands before and after ok? well, if you want drippy pie batter hands aftewards fine by me as long as those hands were washed before.)
Add eggs, buttermilk and vanilla.
Stir it all up real good. (again, use the mixer, use your hands. i won't judge.)
Pour into unbaked pie shell. (duh!)
Bake for 1 hour at 325 degrees or until a knife inserted in center comes out clean. (actually I use a toothpick, but if a knife is handy, go for it!)
Of course you should preheat your oven before mixin' everything up, but then again y'all already know to do that, right?
From: swampbear
2 cups sugar (yep it is a bunch of sugar but this is dessert people!)
1 stick butter, room temperature (and I mean butter! none of that margarine stuff! don't even consider margarine! I mean it! put that margarine back in the fridge and get out the butter!)
4 tablespoons flour
3 eggs, slightly beaten
1 cup buttermilk (oh quit gettin' all icked out! buttemilk is ok for cookin'.)
1 1/2 teaspoons vanilla
1 unbaked 9-inch pie shell (if you are of a mind to make a pie crust knock yerself out. me, I thank Pillsbury etal daily for ready made pie crusts.)
In large bowl cream together sugar, butter and flour. (use your mixer or your hands. just wash those hands before and after ok? well, if you want drippy pie batter hands aftewards fine by me as long as those hands were washed before.)
Add eggs, buttermilk and vanilla.
Stir it all up real good. (again, use the mixer, use your hands. i won't judge.)
Pour into unbaked pie shell. (duh!)
Bake for 1 hour at 325 degrees or until a knife inserted in center comes out clean. (actually I use a toothpick, but if a knife is handy, go for it!)
Of course you should preheat your oven before mixin' everything up, but then again y'all already know to do that, right?
Thursday, January 22, 2009
Madras Coconut Chicken Curry
Madras Coconut Chicken Curry
From: criminey.jicket
1 chicken breast, sliced thin
½ onion, chopped or sliced
2 celery sticks, sliced thin on an angle
12 pea pods, or ½ cup frozen peas (I nuke frozen peas first till warm-ish)
½ red bell pepper, sliced, chopped or finely diced
1-2 cloves garlic, minced
6-8 scrubs of frozen ginger across a microplane—about 1 T minced
1-2 T Patak’s Madras curry paste
fresh cilantro and/or green onions
squeeze of fresh lime
vegetable oil for stir frying
1/2 can coconut milk (the kind with the least ingredients)
NOTE: If you have the premium coconut milk, just can just use the thick stuff on top, or shake the whole can before you open it for a thick cream.
Add a good splash of canola oil into hot wok. Stir fry the chicken. Add onion, garlic, ginger, curry paste. Toss briefly. Add celery and pea pods/thawed peas. If you chopped your bell pepper into chicnks, add them now too. Toss a minute or two. Add enough coconut cream to make sufficient sauce. Squeeze lime to taste. Continue cooking just until it starts to boil, then remove it from heat. Toss in cilantro and/or green onions and stir to wilt a bit. Serve over rice.
VARIATION: You can use less coconut cream and add chicken stock for an awesome soup.
From: criminey.jicket
1 chicken breast, sliced thin
½ onion, chopped or sliced
2 celery sticks, sliced thin on an angle
12 pea pods, or ½ cup frozen peas (I nuke frozen peas first till warm-ish)
½ red bell pepper, sliced, chopped or finely diced
1-2 cloves garlic, minced
6-8 scrubs of frozen ginger across a microplane—about 1 T minced
1-2 T Patak’s Madras curry paste
fresh cilantro and/or green onions
squeeze of fresh lime
vegetable oil for stir frying
1/2 can coconut milk (the kind with the least ingredients)
NOTE: If you have the premium coconut milk, just can just use the thick stuff on top, or shake the whole can before you open it for a thick cream.
Add a good splash of canola oil into hot wok. Stir fry the chicken. Add onion, garlic, ginger, curry paste. Toss briefly. Add celery and pea pods/thawed peas. If you chopped your bell pepper into chicnks, add them now too. Toss a minute or two. Add enough coconut cream to make sufficient sauce. Squeeze lime to taste. Continue cooking just until it starts to boil, then remove it from heat. Toss in cilantro and/or green onions and stir to wilt a bit. Serve over rice.
VARIATION: You can use less coconut cream and add chicken stock for an awesome soup.
Wednesday, January 21, 2009
World's Greatest Sandwich
World's Greatest Sandwich
From: SpazCat
Take a flour tortilla (aka The World's Greatest Bread). Spread with a thinnish layer of refried beans. Add some finely chopped avocado. Top with sprouts. Top with shredded lettuce. Top with shredded cheese. Garnish with salsa. Top with second flour tortilla. Put in microwave and nuke for fifteen seconds to slightly melt the cheese. Fold up sandwich and enjoy.
From: SpazCat
Take a flour tortilla (aka The World's Greatest Bread). Spread with a thinnish layer of refried beans. Add some finely chopped avocado. Top with sprouts. Top with shredded lettuce. Top with shredded cheese. Garnish with salsa. Top with second flour tortilla. Put in microwave and nuke for fifteen seconds to slightly melt the cheese. Fold up sandwich and enjoy.
Monday, January 19, 2009
Scallop Fried Rice
Scallop Fried Rice
From: sturmhauke
2 tsp. sesame oil
1/2 lb. small scallops
1 clove garlic, minced
1 tsp. pepper
1 tsp. onion powder
1 egg
1 quart container of 2 day old leftover Chinese takeout white rice*
1/2 tbsp. soy sauce
Heat 1 tsp. of sesame oil in your wok over medium-high heat. (What, you don't have a wok? You can use a large pot instead, but it may be difficult to cook this properly.) Add scallops, garlic, pepper, and onion powder and stir-fry for about 2 minutes. Move the scallops to the side, crack the egg into the wok, and scramble it, stirring as it cooks so as to make little scrambled egg bits. Stir everything back together. Add the rice, the rest of the sesame oil, and the soy sauce. Stir rice until heated through, adding more sesame oil or soy sauce to taste. The rice should be a light tan color. Sesame oil and soy sauce are both fairly strong flavors, so don't add so much that it overpowers the scallops. Serve yourself a bowl and eat next to your pregnant wife who is still raving about the other scallop recipe you just made (or, you know, eat them both yourself).
*Note on rice: Freshly cooked rice has too much water in it, so if you try to make fried rice it will get mushy and not be as good. But when it's been sitting in your fridge it gets nicely dried out and the individual grains can cook properly. On the other hand, rice can solidify into a brick while it's drying. You can knock it apart in the wok and turn the heat down while you do it (which is what I did), but I thought of some other possible solutions:
break it up in a large bowl first
curse strenuously at it
beat it with a bar of soap wrapped in a sock
put it in a strongbox and throw it off your roof
OK, so maybe the first alternative suggestion is really the only practical one.
From: sturmhauke
2 tsp. sesame oil
1/2 lb. small scallops
1 clove garlic, minced
1 tsp. pepper
1 tsp. onion powder
1 egg
1 quart container of 2 day old leftover Chinese takeout white rice*
1/2 tbsp. soy sauce
Heat 1 tsp. of sesame oil in your wok over medium-high heat. (What, you don't have a wok? You can use a large pot instead, but it may be difficult to cook this properly.) Add scallops, garlic, pepper, and onion powder and stir-fry for about 2 minutes. Move the scallops to the side, crack the egg into the wok, and scramble it, stirring as it cooks so as to make little scrambled egg bits. Stir everything back together. Add the rice, the rest of the sesame oil, and the soy sauce. Stir rice until heated through, adding more sesame oil or soy sauce to taste. The rice should be a light tan color. Sesame oil and soy sauce are both fairly strong flavors, so don't add so much that it overpowers the scallops. Serve yourself a bowl and eat next to your pregnant wife who is still raving about the other scallop recipe you just made (or, you know, eat them both yourself).
*Note on rice: Freshly cooked rice has too much water in it, so if you try to make fried rice it will get mushy and not be as good. But when it's been sitting in your fridge it gets nicely dried out and the individual grains can cook properly. On the other hand, rice can solidify into a brick while it's drying. You can knock it apart in the wok and turn the heat down while you do it (which is what I did), but I thought of some other possible solutions:
break it up in a large bowl first
curse strenuously at it
beat it with a bar of soap wrapped in a sock
put it in a strongbox and throw it off your roof
OK, so maybe the first alternative suggestion is really the only practical one.
Sauteed Scallops
Sautéed Scallops
From: sturmhauke
a pat of butter
1/2 lb. small scallops*
1/2 tsp. salt
1/2 tsp. pepper
Melt the butter in a pan over medium heat. Add the scallops, salt and pepper. Cook until most of the liquid boils off and the scallops begin to turn more opaque, stirring gently but frequently, about 3 minutes. Remove from heat and allow pan to cool for 2 minutes. Serve on a rectangular plate with chopsticks and present them to your pregnant wife with a flourish (or eat them out of the pan, whatever).
*Note: I used small scallops partly because that's what they had at the store, and partly because I used the other 1/2 lb. for the following recipe, which requires the small ones. But for this one you can use large ones, just cook them a little longer and only flip them once.
From: sturmhauke
a pat of butter
1/2 lb. small scallops*
1/2 tsp. salt
1/2 tsp. pepper
Melt the butter in a pan over medium heat. Add the scallops, salt and pepper. Cook until most of the liquid boils off and the scallops begin to turn more opaque, stirring gently but frequently, about 3 minutes. Remove from heat and allow pan to cool for 2 minutes. Serve on a rectangular plate with chopsticks and present them to your pregnant wife with a flourish (or eat them out of the pan, whatever).
*Note: I used small scallops partly because that's what they had at the store, and partly because I used the other 1/2 lb. for the following recipe, which requires the small ones. But for this one you can use large ones, just cook them a little longer and only flip them once.
Saturday, January 17, 2009
Pesto Lasagna Rolls
Pesto Lasagna Rolls
From: gardentraveler
12 lasagna noodles
1 jar (26 ounces) pasta sauce or 3 cups homemade
2 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, sqeezed dry
1 jar (3 1/2 ounces) prepared pesto
1 egg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground pepper
1 cup shredded part-skim mozzarella cheese
Preheat oven to 350 degrees. Grease a 13" x 9" pan.
Cook and drain noodles according to directions on box.
Spread 2 cups of the pasta sauce on the bottom of the pan. In a bowl, combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste. (I used less pesto than called for here and used Asiago instead of Parmesan.)
The original recipe says to place noodles on a kitchen towel to roll. I let them cool on a cookie sheet and that seemed to work fine. Spread 1/4 cup of the ricotta mixture on the noodle. Roll and place seam-side down in pan. Repeat with remaining noodles and filling. Pour remaining sauce over noodles. Sprinkle with mozzarella.
Cover pan with foil. Bake 20 minutes. Uncover and cook until cheese is browned, 10 to 15 minutes.
I also made these with just sauce in the middle for my picky nephew. He liked them a lot.
From: gardentraveler
12 lasagna noodles
1 jar (26 ounces) pasta sauce or 3 cups homemade
2 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, sqeezed dry
1 jar (3 1/2 ounces) prepared pesto
1 egg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground pepper
1 cup shredded part-skim mozzarella cheese
Preheat oven to 350 degrees. Grease a 13" x 9" pan.
Cook and drain noodles according to directions on box.
Spread 2 cups of the pasta sauce on the bottom of the pan. In a bowl, combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste. (I used less pesto than called for here and used Asiago instead of Parmesan.)
The original recipe says to place noodles on a kitchen towel to roll. I let them cool on a cookie sheet and that seemed to work fine. Spread 1/4 cup of the ricotta mixture on the noodle. Roll and place seam-side down in pan. Repeat with remaining noodles and filling. Pour remaining sauce over noodles. Sprinkle with mozzarella.
Cover pan with foil. Bake 20 minutes. Uncover and cook until cheese is browned, 10 to 15 minutes.
I also made these with just sauce in the middle for my picky nephew. He liked them a lot.
Monday, January 12, 2009
FCM's Chocolate Cake
FCM's Chocolate Cake
From: FairyChatMom
Preheat oven to 350°F. Grease and flour pan(s). This works as a sheet cake, layers, or bundt.
1 devils food cake mix
1 package instant chocolate pudding
1 c milk
1/2 c oil
4 eggs
1 t vanilla
Mix all ingredients together at medium speed for 5 minutes (by the clock)
Dump in pan(s) Bake 30-35 minutes (45-50 for bundt cake) till toothpick comes out clean.
Cool
Frost
YUM!
You can also use yellow cake mix with vanilla or lemon pudding.
French vanilla pudding is good in chocolate cake also.
From: FairyChatMom
Preheat oven to 350°F. Grease and flour pan(s). This works as a sheet cake, layers, or bundt.
1 devils food cake mix
1 package instant chocolate pudding
1 c milk
1/2 c oil
4 eggs
1 t vanilla
Mix all ingredients together at medium speed for 5 minutes (by the clock)
Dump in pan(s) Bake 30-35 minutes (45-50 for bundt cake) till toothpick comes out clean.
Cool
Frost
YUM!
You can also use yellow cake mix with vanilla or lemon pudding.
French vanilla pudding is good in chocolate cake also.
Entirely Too Much Cheese Casserole (Mexican Edition)
ETMC Casserole (Mexican Edition)
From: SmartAleq
2.5 C short grain white rice
3 C chicken stock or bouillon
Chipotle powder (available from Penzey's) to taste--I use about a tablespoon or so.
1 large frozen chicken breast
1 T or so of olive or vegetable oil
1 medium onion, chopped
1 red bell pepper, sliced thin
Chopped fresh garlic
Four Brothers Habanero garlic pepper sauce (available here) also to taste
1 C fresh salsa
1 can black beans, drained and rinsed
8 oz or so chipotle cheddar or pepper jack cheese
Paprika
Combine rice, bouillon and chipotle powder, bring to boil and simmer until done. In a heavy skillet over medium heat saute the chicken breast in oil with onion, bell pepper and garlic scattered around the frozen meat. Sprinkle habanero sauce on the chicken, cover and cook five or ten minutes until the meat is partially thawed. Turn chicken and resprinkle with chili sauce. When you can, slice the chicken into small bite sized pieces, stirring until chicken is almost cooked through. Add salsa and beans, cook over medium high heat until the liquids are reduced to a manageable level. Combine rice mixture and meat mixture, stir well and turn out into a lightly oiled 9x13 baking dish. Top with cheese, sprinkle with paprika and bake at 350 degrees F for twenty minutes or so--until the cheese is melty and bubbly.
I figured this one out as running about 450 calories for 1/8th of the pan--it's a pretty good serving.
From: SmartAleq
2.5 C short grain white rice
3 C chicken stock or bouillon
Chipotle powder (available from Penzey's) to taste--I use about a tablespoon or so.
1 large frozen chicken breast
1 T or so of olive or vegetable oil
1 medium onion, chopped
1 red bell pepper, sliced thin
Chopped fresh garlic
Four Brothers Habanero garlic pepper sauce (available here) also to taste
1 C fresh salsa
1 can black beans, drained and rinsed
8 oz or so chipotle cheddar or pepper jack cheese
Paprika
Combine rice, bouillon and chipotle powder, bring to boil and simmer until done. In a heavy skillet over medium heat saute the chicken breast in oil with onion, bell pepper and garlic scattered around the frozen meat. Sprinkle habanero sauce on the chicken, cover and cook five or ten minutes until the meat is partially thawed. Turn chicken and resprinkle with chili sauce. When you can, slice the chicken into small bite sized pieces, stirring until chicken is almost cooked through. Add salsa and beans, cook over medium high heat until the liquids are reduced to a manageable level. Combine rice mixture and meat mixture, stir well and turn out into a lightly oiled 9x13 baking dish. Top with cheese, sprinkle with paprika and bake at 350 degrees F for twenty minutes or so--until the cheese is melty and bubbly.
I figured this one out as running about 450 calories for 1/8th of the pan--it's a pretty good serving.
Chinese Chicken Casserole
Chinese Chicken Casserole
From: swampbear
INGREDIENTS:
2 skinless, boneless chicken breasts - cooked and cubed
1 cup chicken broth (*add a little more if adding extra noodles)
1 (10.75 ounce) can condensed cream of mushroom (*or chicken or celery) soup
1 (5 ounce) can evaporated milk (*or half and half, adding a little more to compensate for the extra noodles)
1 cup sliced almonds (* or more)
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and minced
1 (5 ounce) can crispy chow mein noodles (*I use about 9 - 10 oz and put about 2/3 in the casserole and 1/3 on top)
2/3 cup shredded Cheddar cheese (*I use a cup)
1 cup diced celery (optional) (*I always use celery)
*(Add 1 c. french fried onions, 1/2 in the casserole, 1/2 on top)
*(Add 1/2 finely diced sweet onion)
*(Add a couple dashes of of soy sauce)
*(Add some chopped garlic)
*(Add some cracked pepper)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
Bake in preheated oven for 45 - 50 minutes (*Add toppings about the last 5 minutes of cooking)
By the way, you can make this ahead of time and refrigerate it. Just reminder to cover it for about the first30 min. if it has come out of the 'fridge. And don't forget add the rest of the "crunchy stuff" that goes on top until you bake it (again, during the last 5 minutes of cooking)
From: swampbear
INGREDIENTS:
2 skinless, boneless chicken breasts - cooked and cubed
1 cup chicken broth (*add a little more if adding extra noodles)
1 (10.75 ounce) can condensed cream of mushroom (*or chicken or celery) soup
1 (5 ounce) can evaporated milk (*or half and half, adding a little more to compensate for the extra noodles)
1 cup sliced almonds (* or more)
1 (4.5 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and minced
1 (5 ounce) can crispy chow mein noodles (*I use about 9 - 10 oz and put about 2/3 in the casserole and 1/3 on top)
2/3 cup shredded Cheddar cheese (*I use a cup)
1 cup diced celery (optional) (*I always use celery)
*(Add 1 c. french fried onions, 1/2 in the casserole, 1/2 on top)
*(Add 1/2 finely diced sweet onion)
*(Add a couple dashes of of soy sauce)
*(Add some chopped garlic)
*(Add some cracked pepper)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
Bake in preheated oven for 45 - 50 minutes (*Add toppings about the last 5 minutes of cooking)
By the way, you can make this ahead of time and refrigerate it. Just reminder to cover it for about the first30 min. if it has come out of the 'fridge. And don't forget add the rest of the "crunchy stuff" that goes on top until you bake it (again, during the last 5 minutes of cooking)
Wednesday, January 7, 2009
Monday, January 5, 2009
Oriental Slaw Recipe II (Includes Link)
Oriental Slaw Recipe
From: gardentraveler
One of my friends brought this to a work potluck. I had a similar salad on New Year's Day, but it wasn't quite as crunchy. I'm afraid it's the margarine/butter, which makes the noodles and almonds crunchier. The salad is awesome.
2 16 oz packages shredded cabbage
10 green onions, sliced
2 pkg Ramen noodles (do not use seasoning packets)
1 Tbsp sesame seeds
1 pkg sliced almonds (2/3 cups)
1 stick margarine or butter
Mix cabbage and onions. Chill
Crunch noodles in package. Melt margarine in skillet. Add the noodles, sesame seeds and almonds. Brown. Drain on paper towels.
Dressing:
Beat together:
¾ cup oil
¾ cup sugar
½ c vinegar
2 Tbsp soy sauce
Toss with cabbage mixture about 20 minutes before serving. Add noodles mixture just before serving.
Links:
Shared by: gardentraveler
From bigoven.com
Top Ramen Cabbage Salad
Here's another write-up of the same recipe.
I saw another version that was made with broccoli slaw.
One of the recipes I found on the net says that the salad keeps in the fridge for 2-3 weeks. I would keep the nuts, seeds and noodles separate in this case and add them as you're eating the salad. Part of the charm is the crispy noodles and nuts.
From: gardentraveler
One of my friends brought this to a work potluck. I had a similar salad on New Year's Day, but it wasn't quite as crunchy. I'm afraid it's the margarine/butter, which makes the noodles and almonds crunchier. The salad is awesome.
2 16 oz packages shredded cabbage
10 green onions, sliced
2 pkg Ramen noodles (do not use seasoning packets)
1 Tbsp sesame seeds
1 pkg sliced almonds (2/3 cups)
1 stick margarine or butter
Mix cabbage and onions. Chill
Crunch noodles in package. Melt margarine in skillet. Add the noodles, sesame seeds and almonds. Brown. Drain on paper towels.
Dressing:
Beat together:
¾ cup oil
¾ cup sugar
½ c vinegar
2 Tbsp soy sauce
Toss with cabbage mixture about 20 minutes before serving. Add noodles mixture just before serving.
Links:
Shared by: gardentraveler
From bigoven.com
Top Ramen Cabbage Salad
Here's another write-up of the same recipe.
I saw another version that was made with broccoli slaw.
One of the recipes I found on the net says that the salad keeps in the fridge for 2-3 weeks. I would keep the nuts, seeds and noodles separate in this case and add them as you're eating the salad. Part of the charm is the crispy noodles and nuts.
Secret Recipe Slaw Salad
Secret Recipe Slaw Salad
From: Tupug Anachi
Puggy's Christmas dinner included a "secret recipe slaw salad that has come down through generations of family on my Dad's side. Okay, if you must know, it's angel hair cabbage with onions and lots of salt and pepper. The salt and pepper causes the cabbage to wilt somewhat which you want it to do. The dressing is apple cider vinegar and bacon drippings heated to boiling and poured over the cabbage and onions and then tossed. Yes it sounds like a heart attack but it goes fantastic with a heavy roast meat like beef, lamb, or pork."
From: Tupug Anachi
Puggy's Christmas dinner included a "secret recipe slaw salad that has come down through generations of family on my Dad's side. Okay, if you must know, it's angel hair cabbage with onions and lots of salt and pepper. The salt and pepper causes the cabbage to wilt somewhat which you want it to do. The dressing is apple cider vinegar and bacon drippings heated to boiling and poured over the cabbage and onions and then tossed. Yes it sounds like a heart attack but it goes fantastic with a heavy roast meat like beef, lamb, or pork."
Blue-Cheese-Crusted Steaks with Red Wine Sauce (Link)
Blue-Cheese-Crusted Steaks with Red Wine Sauce
Shared by: taxi78cab
From Bon Appetit, via epicurious.com
Shared by: taxi78cab
From Bon Appetit, via epicurious.com
Saturday, January 3, 2009
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