Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Cafe Reconcile’s White Beans and Shrimp

2 pounds Camellia Brand Great Northern Beans
4 cups onion, chopped
2 cups celery, chopped
2 cups bell peppers, chopped
1/2 cup parsley, chopped
3 - 4 cloves garlic, chopped
1 tablespoon thyme
Black pepper, to taste
Dash cayenne pepper
Dash white pepper
Salt, to taste
Chicken stock or water, enough to cover beans
1 1/2 pounds shrimp, peeled and deveined
4 cups heavy cream
Steamed white rice

Yield:10 - 12 generous servings

Directions:

Soak beans, in enough water to cover, in the refrigerator overnight.

Drain beans.

In a large pot, combine beans, veggies, seasoning, and stock or water.

Simmer covered for 2 - 3 hours until beans are tender.

Add shrimp and cream and simmer until shrimp are cooked. Approximately 5 minutes.

Serve over white rice.


Café Reconcile is a nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans,which serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country.

You can learn more about Café Reconcile at their website http://cafereconcile.org/ and follow them on Facebook, Twitter and Instagram

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[Jolie Rouge]

MOUNDS CAKE heart emoticon

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive!


You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake

Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.

Also Good served refrigerated!
Enjoy~

[Jolie Rouge]

I'm telling you!! Print this or save it to your timeline!!! Or just save to your desk top!!! What a great idea while your on your diet but the kids are not. To keep from having left over desert for dinner. Just make several individual deserts. Right in your mug. WOW! Where was this when my kids where little!! No mater my diet. Left over cake I messed up with!! Cool beans!! ~cathy https://www.facebook.com/groups/TheHealthyYou

This is easy as 1-2-3


You will need two cake mixes

One must be Angel Food the other your choice

Mix the two together in an airtight container and seal it

When you want a treat, get a coffee mug, add 3 Tablespoons of the Cake Mix and 2 Tablespoons of Water. Microwave 1 minute.

So awesome - and this one I made is just 180 calories - not bad when you need something sweet without overdoing it!!!

[Jolie Rouge]

OLD FASHIONED SOUTHERN TEA CAKES

2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk


Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.

[Jolie Rouge]

Anyone who has ever tried Hummus will agree that it’s a great dish. Its main ingredient is Chickpeas, and they are great at helping you to manage your weight. They are not only an excellent source of protein, but they’re chock-full of B-vitamins too; great for getting your metabolism motoring.

Chickpeas are also an awesome source of fiber, so they help to keep you feeling fuller for longer, and as you probably know, fiber is great for cleaning out your gut and keeping you regular.

Chickpeas taste great too. They have a slightly sweet, nutty sort of flavor, and are superb when added to salads. You can also put them into soups, make Hummus with them of course, and you can even bake them in your oven until they’re crispy, to make a sin-free snack when you’re peckish.

Although Chickpeas are a member of the bean family, they have less starch than most other beans, which is just what you want in a food for helping you to manage your weight. You can buy them in cans or jars, and if you do, make you sure there is no added salt ,and that they’re not floating in oil. For the ultimate Chickpea, buy the dried variety and boil them at home.

http://complete-health-and-happiness...-hummus/?t=SOE

[Jolie Rouge]

Do you ever find yourself in those situations where you need a dish to pass but you don't have enough time to run to the store for ingredients? Well if you have onions, oil, and balsamic vinegar, then you have all the ingredients for this awesome appetizer! This video shows you that a little ingenuity goes a long way in the kitchen...

[Jolie Rouge]

Smoky-Sweet BBQ Rub
Our Test Kitchen took cues from the pros to bring pit-barbecue flavor to the backyard.
yield: Makes 1 cup

Ingredients

• 1/4 cup kosher salt
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons plus 2 tsp. smoked paprika
• 2 tablespoons granulated sugar
• 2 teaspoons garlic powder
• 2 teaspoons freshly ground pepper
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger

Preparation : Stir together all ingredients. Store in an airtight container up to 1 month.

http://www.myrecipes.com/recipe/smoky-sweet-bbq-rub

Download the BBQ Rub Gift Tag at link

[Jolie Rouge]

As the weather begins to warm up, I like to serve cold salads in numerous ways. One of my favorites is Cucumber Salad in a Creamy Dill Sauce. This week I was flipping through a cookbook given to me from my God-Daughter for a Christmas gift . . . “Barefoot Contessa Back To Basics” by Ina Garten, and found her version of this chilled salad. Ms. Garten, just like me, says that she loves cucumbers.

Her recipe is different than most traditional recipes in that she uses hothouse cucumbers and yogurt to create a “lighter and sweeter” flavor, rather than mayonnaise and/or buttermilk. There is also no sugar in this, which you might want to add if you like. One of the noticeable differences unique to her recipe that really makes a huge difference is that she drains the excess liquid from both the cucumbers and the yogurt. This produces a more silky, creamy sauce that is far less runny!

I also used some fresh dill from my garden instead of the jarred variety. Ina states that this cucumber salad is perfect to pair with grilled chicken and guess what we had for dinner? Grilled chicken! So I had to try her recipe! This recipe makes quite a lot, so I recommend cutting it in half if you don’t have many people to serve.

Creamy Cucumber Salad with Fresh Dill

What You Need:
4 – 5 hothouse cucumbers, seeds removed and thinly sliced with peel left on
1 – 2 small red onions, thinly sliced and then cut into half rounds
1-1/2 Tbsp. Kosher salt (I used sea salt)
1 cup plain whole-milk Greek yogurt (reduced from 4 cups in the original recipe)
1 cup sour cream (or 2 cups of sour cream with no yogurt)
2 Tbsp. champagne vinegar (or red wine vinegar is fine too)
1/2 cup minced fresh dill
1 tsp. sugar (optional)
1-1/2 tsp. freshly ground black pepper (I used 2 – 3 tsp.)
2 tsp. sea salt (my addition, since it’s in desperate need of it)

Instructions
◦In a LARGE bowl, mix the cucumbers, red onions, and 1-1/2 Tbsp. of salt.
◦Pour them into a large colander and suspend over another large bowl.
◦Wrap the bowl and colander with plastic wrap.
◦Place this in the refrigerator to DRAIN for at least 4 hours or overnight.
◦Discard the liquid that collects in the bowl.
◦Pour the yogurt into a sieve/fine mesh strainer that is lined with a paper towel and suspend over another medium sized bowl.
◦Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight.
◦Discard the liquid that collects in this bowl too.
◦When the cucumbers are ready, roll them up in paper towels or a clean kitchen towel.
◦Press the paper towels/kitchen towel lightly to remove most of the liquid from the cucumbers.
◦Place the cucumbers and yogurt in a large bowl.
◦Add the sour cream, vinegar, dill, 2 tsp. sea salt and the pepper.
◦Toss well.
◦Refrigerate for a few hours to allow the flavors to blend (this is a very important step not to ignore!).
◦Sprinkle again with salt and freshly ground black pepper if you prefer.
◦Garnish with snips of fresh dill for color!
◦Serve chilled.

[Jolie Rouge]

Ingredients
3 tsp butter flavoring sprinkles
1 1/2 tsp sea salt (mellow variety) - finely ground
1 tsp Lawry's seasoning salt
1 tsp garlic powder
1/2 tsp cumin
3/4 tsp paprika
1/4 tsp cayenne (optional)
1/4 tsp finely ground black pepper
2 tsp finely ground parmesan cheese
1/8 tsp celery salt
1/2 tsp ground mustard

Instructions
Combine the base which consists of butter flavoring sprinkles, sea salt, Lawry's seasoning salt, and ground parmesan cheese.
Add seasonings - garlic powder, paprike, cumin, ground mustard, black pepper, cayenne. and celery salt.
Mix well and sprinkle of your freshly popped popcorn!


Don’t worry about the parmesan being refrigerated. The salt will prevent any bacteria from being harbored.

[Jolie Rouge]

Easy (and BEST) Roast Chicken! - Seriously, keep this recipe in your back pocket when you need a quick dinner... and your front pocket smile emoticon

detailed recipe - http://myfridgefood.com/…/entree-chi...roast-chicken/


Marinade - Soy Sauce, Brown Sugar, Red Wine Vinegar, Olive Oil, Garlic, and Onions.

Separate the Chicken into pieces, toss in the marinade and roast at 425 for 30 minutes. Then take out of the oven, flip and give it another 10 minutes in the oven - The easy ones are always my favorite ones smile emoticon

[Jolie Rouge]

Loaded Chicken and Potatoes

Ingredients:
•1 lb boneless chicken breasts, cubed (1″)
•6-8 medium skin on red potatoes, cut in 1/2″ cubes
•1/3 c olive oil
•1 1/2 tsp salt
•1 tsp black pepper
•1 Tbsp paprika
•2 Tbsp garlic powder
•2 Tbsp hot sauce (more if you like it HOT)

Topping:
•2 c fiesta blend cheese
•1 c crumbled bacon
•1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!
Original Recipe From: Cook Lisa Cook