Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Todays Recipies


Classic Onion Soup


8 cups sliced yellow onions (about 2 ½ lbs.)
6 tablespoons butter
4 teaspoons sugar
2 quarts reduced-sodium chicken broth (may use 49 oz. can with a 14 ½ oz. can)
1/2 cup grappa, or to taste (optional)*
Salt and medium-grind black pepper to taste
1/2 baguette French bread, sliced, toasted
Grated Pecorino or other Romano cheese

Using a large sauce pan or skillet that holds at least 4 quarts, cook onions, stirring often, in melted butter for 12 minutes or until tender and golden brown. Sprinkle sugar over and cook, stirring 1 minute. Add broth, cover and bring to boil. Simmer 12 minutes to blend flavors. Add grappa to soup and cook to minutes longer. Season with salt and pepper. To serve, float toast on soup and sprinkle lavishly with cheese. Garnish with a fresh herb on each serving, if you like.


:D

Dijonaise Lamb Chops

8 loin or rib lamb chops
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/4 cup seasoned bread crumbs

Mix mustard and Worcestershire sauce. Place chops on broiling pan and brush with sauce. Sprinkle each chop with bread crumbs and broil 4 - 5 inches from the heat source for 5 minutes. Turn chops, repeat process and broil an additional 5 minutes or until desired doneness.


:D

ROASTED VEGETABLES

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

To prepare vegetables: Cut carrots, parsnips, sweet potato and butternut squash into 1- to 1 1/4-inch cubes

To roast vegetables: Place all cut vegetables in single layer on 2 sheet pans. Drizzle with olive oil, salt and pepper. Toss well. Bake in 425-degree oven for 25 to 35 minutes, or until all vegetables are tender, turning once with metal spatula. Sprinkle with parsley. Season to taste. Serve hot.


:D

STEAMED CHICKEN BREASTS WITH SCALLION-GINGER SAUCE



4 boneless, skinless chicken breast haves

1 tablespoon minced ginger

1/2 cup oil

1/4 trimmed and chopped scallions, white and green parts combined

Salt to taste

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

Steam chicken over simmering water for 6 to 10 minutes, or until chicken is white and firm to touch. Meanwhile, in small bowl, combine ginger, oil, scallions and salt. When chicken is done, drizzle with soy sauce and sesame oil. Pass scallion-ginger sauce at table or divide it into 4 small bowls for dipping.

:D

LENTILS AND RICE

3 tablespoons olive oil

3 medium onions, thinly sliced

3 1/2 cups water

1 cup brown lentils

1 cup white rice

1 teaspoon salt

1 teaspoon ground cumin

To cook onions: In medium skillet, heat olive oil over high heat. Add onions. Sauté, stirring regularly, until wilted. Reduce heat to medium. Cook until onions are lightly browned. Remove one-third of onions. Set aside. Cook remaining onions until they are very well browned, even black here and there.

To cook lentils and rice: Meanwhile, in medium saucepan, bring water to a boil over high heat. Add lentils. Reduce heat to low. Simmer, covered, for 15 minutes. Add reserved one-third of onions, rice, salt and cumin. Stir well. Cover. Cook for 15 minutes, or until rice is tender. Remove from heat. Stir in well-browned onions. Cover. Let stand for 10 minutes. Serve hot or at room temperature.


:D

[Jolie Rouge]

Curried Cheese Spread

1 8-oz. package cream cheese, softened
2 cups sharp cheddar cheese, shredded
1 cup Major Grey's chutney
1 Tbsp. curry powder
2 garlic cloves, minced
1/2 cup sour cream
1/4 cup green onions, chopped
1 Tbsp. fresh ginger, grated
1/4 cup sliced almonds

Combine all ingredients, except almonds, in a food processor and process until smooth. Place in a serving dish and refrigerate for several hours before serving. Top with almonds just before serving and serve with crackers or small pieces of toasted bread.


_______________________________________

Watercress, Tomato, Cucumber and Fontina Salad

1 bunch watercress, washed and dried
2 firm tomatoes, chopped
1 cucumber, peeled, seeded and sliced
1/2 cup Fontina cheese, cubes
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp. dry mustard
Salt and pepper to taste

Combine watercress, tomatoes, cucumber and cheese on a serving platter or large bowl. Combine Balsamic vinegar, olive oil, dry mustard, and salt and pepper in a cruet and shake well. Pour dressing over salad, being careful not to over do it, and toss well.
Serve right away.

_______________________________________

Spinach Manicotti

1 10-oz. package frozen spinach, thawed and extra water drained and squeezed out
1 carton low fat or fat free cottage cheese
2 cups Fontina or low fat mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
2 cloves garlic, minced
1 egg
1/4 cup fresh parsley, finely chopped
1 package manicotti shells
2 jars (28-oz.) spaghetti sauce

Combine cottage cheese, spinach, 1 cup of the mozzarella or Fontina cheese, egg, parsley, 1/4 cup of Parmesan cheese and garlic together in a large bowl and mix well. In a large baking dish pour 1 jar of spaghetti sauce and spread evenly on the bottom of the dish. Stuff cheese mixture into UNCOOKED manicotti shells and place on top of the spaghetti sauce. Pour the remaining jar of spaghetti sauce on top of the manicotti and sprinkle with the remaining Parmesan and Fontina cheese. You may refrigerate this overnight before cooking. Bake at 350 degrees for 45 - 60 minutes. Allow to cool about 10 minutes before serving.

_______________________________________

Strawberry and Mascarpone Crepes

1 cup all purpose flour
2 eggs
1 cup milk
2 Tbsp. butter
1/4 tsp. salt
1 Tbsp. sugar

Filling:
2 cups strawberries, sliced
8 oz. Mascarpone cheese
8 oz. whipped cream
1 tsp. vanilla
3 Tbsp. sugar

Combine flour, eggs, milk, salt and sugar in a blender or food processor and blend until smooth. allow batter to rest for 20 - 25 minutes before cooking. Heat a crepe or 9-inch nonstick skillet to low-medium heat. Melt a small amount of butter in the pan. Pour 2 - 3 Tbsp. of batter into the pan and immediately tilt the pan to spread batter evenly on the bottom of the pan. Cook for 1 minute per side. Place crepes on wax paper after cooking. Repeat this step until all crepes are cooked. Makes 12 - 15 crepes which can be refrigerated and frozen. Combine strawberries, sugar, Mascarpone cheese, vanilla, and half of the whipped topping in a large bowl and mix well. When ready to serve, place some filling on each crepe and roll up, then top with some of the remaining whipped topping.

[Jolie Rouge]

{{{{Jolie saunters in humming the theme song from the "The Brady Bunch"}}}}


Pork Chops and Applesauce

6 pork chops
1 large can or jar applesauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Brown chops in skillet. Remove to baking dish. Mix applesauce, spices and sherry. Spoon 1/2 of this mixture on chops. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes. Good!

SERVES 6

[the fugative]

Originally posted by Jolie Rouge
{{{{Jolie saunters in humming the theme song from the "The Brady Bunch"}}}}




:D Marsha or Cindy

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE


:p

[Jolie Rouge]

I am the "caboose", so I guess I am "Cindy".


Whatcha' doin' ??

[the fugative]

Originally posted by Jolie Rouge
I am the "caboose", so I guess I am "Cindy".


Whatcha' doin' ??

NADA, Nothing just lurking the boards :p You?

[Jolie Rouge]

the same. I have a KILLER headache & I am waiting for it to subside before I go to bed. Took the kids to the mall - they had g.c. for the toy store that have been burnng a hole in their pockets ! KB had a 50% clearance on some items - so they got a good deal. Barbie "stuff" for Meg. Transformer action figure for Matt. Michael was asleep - I will get someone to take me during the week while the kids are in school & I can see what he likes.
Took them to the archade - hence the headache. The strobing lights are a b!tch.

[the fugative]

Originally posted by Jolie Rouge
the same. I have a KILLER headache & I am waiting for it to subside before I go to bed. Took the kids to the mall - they had g.c. for the toy store that have been burnng a hole in their pockets ! KB had a 50% clearance on some items - so they got a good deal. Barbie "stuff" for Meg. Transformer action figure for Matt. Michael was asleep - I will get someone to take me during the week while the kids are in school & I can see what he likes.
Took them to the archade - hence the headache. The strobing lights are a b!tch.


{{{Jolie}}}

I get them on occasions they can put me down in a big way :(

[Jolie Rouge]

What are we going to do ALL weekend without Jaybird :( :( and she is visiting with Gia, so she won't check in eigther :( and Flute went camping :( :( :( WWWWWAAAAAAHHHHHHHHHH !!! LOL I guess I will just have to harrass you :p :p :) :) :D :D


well, Michael is wake - so let me shut this down & go rock my little man. G'Nite. {{SMOOCHES}}

any mail ?

[the fugative]

Todays Recipies


Chocolate Banana Bread


1 Cup Bananas mashed
1 1/2 Eggs
3 Tablespoons Butter
1 1/2 Teaspoons Vanilla extract
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 1/2 Tablespoons Unsweetened Cocoa
3 Tablespoons Sugar
3 Cups Bread flour
2 Teaspoons Yeast
3 Tablespoons Chopped walnuts optional

Instructions:

Beat first 6 ingredients. Add dry, one at a time. Pour into greased
loaf pan. Bake at 350 degrees for 45-55 minutes

:D

Chocolate Shots


1 cup unsalted butter; softened
1 cup confectioners' sugar
2 tbsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 cup rolled oats; not instant
3 bottles chocolate sprinkles
-1.75 oz; each

Beat butter in large bowl of electric mixer at high speed until
creamy, about 1 minute. Add sugar and vanilla; beat until light and
fluffy, about 2 minutes. Grandually beat in flour and baking soda
until smooth. Stir in oats. Refrigerate dough in mixer bowl 10
minutes for easier handling.

Remove dough from refrigerator. Divide dough into 2 to 3 equal
pieces. Roll each piece into a log about 1 1/2 inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.

Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased
baking sheet until lightly browned and slightly firm to the touch,
about 20 minutes. Remove to cooling rack.


:D

Chocolate Butter


4 tbsp butter
1 oz semisweet chocolate

Melt chocolate, set aside to cool. Cream butter, beat in cooled chocolate.
Pour into 4 small ramekins and chill until firm. You may use butter molds;
refrigerate for 20 minutes, then pop out and store in plastic bag.

Serve with warm brioche or croissants. Or even better, serve with "Chocolate Banana Bread".

:D

Chocolate Caramel Hazelnut Pie


1 1/2 cups sugar
1/2 cup water
1/2 cup unsalted butter, cut into
-pieces
1 can evaporated milk (5 oz)
2 oz unsweetened chocolate,
-chopped
2 cups hazelnuts or filberts,
-skinned and; coarsely chopped

OPTIONAL DECORATION

8 whole hazelnuts, skinned
24 sliced almonds


First, prepare the pie shell. Then, in a large,
heavy-bottomed saucepan, stir together the sugar and water. Set the
saucepan over medium-high heat. Let the sugar mixture come to a boil
and continue to cook until it caramelizes. Do not stir the sugar as
it cooks. If it caramelizes unevenly, you can move it around by
swirling it in the pan. When the sugar is a rich golden brown, remove
it from heat and stir in the butter and evaporated milk gradually,
mixing well with a wooden spoon until smooth. Let cool for 5 minutes
and stir in the chocolate. Beat with a whisk until very smooth. Set
the filling aside to cool for 10-15 minutes and then stir in the
nuts. Meanwhile, preheat the oven to 475'F.

Assembly and baking: Pour the filling into the pie shell and bake for
10 minutes, until the edge is very brown and the center is bubbling.
Once the pie has cooled to room temperature, about 1 hour, decorate
it, if desired, by making small flowers with the whole hazelnuts and
sliced almonds.

:p


HiYa Jolie
HiYa Flute
HiYa Everyone else

:D

[Jolie Rouge]

Banana Pudding

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
______

1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream


Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside. Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers. Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

SERVES 10 to 12

----------------------------------------------

Went to a car show today - gah - it was sooo hot ! Hot Rods mostly and listening to men talk about engines and such (blah) at least they had a space walk for the kids with a shade tree nearby . On the brightside - I did pick out my anniversay present : 1942 Fleetwood Cadilac in burgandy & gray with a rumble seat, golf door, and wood interior.

Of course it will be for our 25th - but I can wait :)

[the fugative]

Originally posted by Jolie Rouge
Went to a car show today - gah - it was sooo hot ! Hot Rods mostly and listening to men talk about engines and such (blah) at least they had a space walk for the kids with a shade tree nearby . On the brightside - I did pick out my anniversay present : 1942 Fleetwood Cadilac in burgandy & gray with a rumble seat, golf door, and wood interior.

Of course it will be for our 25th - but I can wait :)


:D Sounds Like a Goal to me ;)

[Gumball1960]

Chocolate Banana Bread

Chocolate Shots

Chocolate Butter

Chocolate Caramel Hazelnut Pie


Yahoo! I've died and gone to chocoholic heaven!! But what a way to go... :D

Have barely been on the computer all week, been sick with a cold or something. Finally felt good enough to go out today and get some necessary shopping done. So thought I'd get on here too and see what's been going on. :)

Hi Jolie!
Hi Fugie!
Hi Flute!

[Gumball1960]

Chocolate Mint Brownies
~~~~~~~~~~~~~~~~~~~

1-cup flour
one-half cup margarine
one-half teaspoon salt
4 eggs
1-teaspoon vanilla extract
1-can (16-oz) chocolate flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
one-half cup margarine
1-Tablespoon water
one-half teaspoon mint extract
3 drops green food coloring

Topping:
1 pkg. (10-oz) mint chocolate chips
9-Tablespoons margarine

Mix together the first 7 ingredients; beat on medium speed for
three minutes. Pour batter into greased 9-inch x 13-inch pan.
Bake at 350-degrees for 30 minutes.

Next mix the Filling ingredients; beat until creamy. Spread
over thoroughly cooled brownies. Refrigerate 2 hours.

Last step - the topping. Melt chocolate chips and margarine
over low heat in a double boiler. Set aside for about 30 minutes
to cool and set. When still spreadable, but cool, apply a layer
over top of cooled filling. Put back in refrigerator to set
overnight.

[Queensown]

Originally posted by Jolie Rouge
{{{{Jolie saunters in humming the theme song from the "The Brady Bunch"}}}}


Pork Chops and Applesauce




LOL how cool! And I actually came in your thread today looking for a pork chop recipe... Could it be fate? :D

[Gumball1960]

Ice Cream Cake Roll

Start with a regular boxed chocolate cake; follow
directions on box except add one extra egg. Bake
your cake in a cookie sheet which has first been lined
with waxed paper (approx. 15-inch by 10-inch). Grease
and flour lined pan. Pour mixed ingredients evenly onto
prepared cookie sheet. Bake for about 15 to 18 minutes
or until a toothpick inserted comes out clean.

Now here's the secret. On a flat surface, lay out a clean
cloth approximately the size of the cookie sheet. Sift
powdered sugar over the cloth. While the cake is still
warm, turn cake out onto prepared cloth. Remove waxed
paper. Trim the edges of the cake off.

Now roll the cake with the cloth, starting with the long side.
Roll as tightly as possible, then place on a cooling rack,
seam-side down.

When cool, unroll cake, remove cloth. Spread soft ice
cream over entire cake to within one-half inch of the edges.
Re-roll cake and place seam-side down in the freezer for at
least 3-hours. Cut and serve.

Varieties:
(1) add chocolate chips to the soft ice cream;
(2) Use frozen yogurt instead of ice cream;
(3) use Cool Whip instead of ice cream - freeze it;
tastes a lot like ice cream and is lower calories;
(4) add your favorite jelly or preserves for a great Jelly Cake
Roll and
(5) use your imagination.

[the fugative]

Todays Recipies



Cheesecake Topped Brownies


23 2/3 oz package fudge brownie mix
8 oz package cream cheese, softened
2 tbsp margarine or butter softened
1 tbsp cornstarch
14 oz can Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 tsp vanilla extract
Ready-to-Spread chocolate frosting, optional

Preheat oven to 350°.
Prepare brownie mix as package directs.
Spread into well-greased 13x9-inch baking pan.
In small mixer bowl, beat cheese, margarine and cornstarch until fluffy.
Gradually beat in condensed milk then egg and vanilla until smooth.
Pour cheesecake mixture evenly over brownie batter.
Bake 45 minutes or until top is lightly browned. Cool.
Spread with frosting if desired.
Cut into bars.
Store covered in refrigerator.



:D

Chocolate Satin Pie

1 prepared 8-inch (6 ounces) graham cracker crust
1 1/2 cups (12 fluid-ounce can) Evaporated Milk
2 large egg yolks
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
Whipped cream
Chopped nuts (optional - I like walnuts with this about 1/4 cup)

WHISK together evaporated milk and egg yolks in medium saucepan.
Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
Remove from heat; stir in morsels until completely melted and mixture is smooth.
POUR into crust; refrigerate 3 hours or until firm.
Top with whipped cream before serving; sprinkle with nuts.



:D

HERSHEY'S ONE-BOWL SYRUP CAKE


½ cup butter, softened

1 cup sugar

4 eggs

1¼ cups all-purpose flour

¼ teaspoon baking soda

1½ cups Hershey's Syrup

To prepare oven, pan: Preheat oven to 350 degrees. Grease 9- by13-inch cake pan or line 2 muffin tins with papers.

To make cake: In large bowl, beat butter, sugar and eggs until thoroughly blended. Add flour and baking soda. Blend well. Add syrup. Mix thoroughly. Spread batter into prepared pan or spoon into muffin papers.

To bake cake: Bake cake for 40 to 45 minutes, or until wooden pick inserted in center comes out clean. Or bake cupcakes for 20 to 25 minutes, or until cakes spring back when touched in center. Cool before serving.

Makes 9- by 13-inch cake or 24 cupcakes


:D


Soft Chocolate Caramels


1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey


Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut.

:D


HiYa Jolie

HiYa Gummi

;)

[Jolie Rouge]

TANGERINE BEEF - KOTO OF JAPAN

Ingredients:
1 pound flank steak, trimmed
1 orange
6 dried red chili pods
2 Tbls. minced green onion, white part only
½ cup cornstarch

Marinade:
2 tsp. soy sauce
2 tsp. dry sherry wine
½ tsp. white pepper
3 Tbls. cornstarch
1 Tbls. sesame oil
1 egg yolk

Sauce:
2 Tbls. fresh orange juice
3 Tbls. soy sauce
2 Tbls. dry sherry|
4 Tbls. chicken brother
3 Tbls. sugar

Procedures:

Slice flank steak against the grain into 1 ½ x 2 ½ inches thick. Marinate with ingredients listed in order for about 30 minutes. Boil the peel of 1 orange in hot water for about 2 minutes. Remove the white membrane and shred the orange peel. Coat each piece of beef with cornstarch. Set wok over high heat for about 1 minute. Add 2 cups oil and heat to about 350 degrees. Blanch beef, stirring to separate for 1 ½ minutes. Scoop out with a strainer and wait for a few seconds. Blanch beef again for 1 minute. Remove and drain. Remove all but 2 tablespoons oil from wok, swirling pan to coat sides. Using medium heat, stir in chili pods, breaking only one in half. Stir for about 45 seconds or until browned. Add orange peel and green onion, stir for 10 seconds. Pour in sauce ingredients and cook over high heat until it boils. Add sugar and stir quickly until the sauce caramelizes. Return beef and stir to coat sauce over the meat evenly.





STRING OF PEARLS - JUBAN'S RESTAURANT

1 lb. crabmeat
4 oz. tasso, ground
1 red pepper, diced
1 bunch green onions, sliced thin
1 Tbls. chopped garlic
2 whole eggs
3 oz heavy cream
1 cup Italian bread crumbs
salt and pepper to taste
8 oz. cooked angel hair pasta

In a mixing bowl, combine crabmeat, tasso, diced red pepper, green onions, chopped garlic, eggs and cream. Mix thoroughly. Add bread crumbs to tighten mixture. Season with salt and pepper to taste. Add pasta and mix well. Roll into 1 ½ inch balls and fry in 350 degree oil until golden brown, about 2 - 3 minutes.





THAI TUNA SANDWICH - DRAKES RESTAURANT
5 oz. yellow fin tuna-grilled
Thai seasoning
2 oz. marinated cabbage
2 rings - Bermuda onion
2 slices of tomato
1 oz. Wasabe mayonnaise
honey oat sliced bread
Order: Bread, mayo, cabbage, tomato, onion, tuna, mayo, bread

Recipe for Cabbage Marinate (yields 4 cups)
4 cups green cabbage
1 Tbls. sambal
2 Tbls. sugar
1 Tbls. magic dust
1 Tbls. fresh cilantro, chopped
3 Tbls. rice wine vinegar

Thai Seasoning:
5 Tbls. majic dust
1 Tbls. Hacomat
1 Tbls. ground mustard
1 Tbls. crushed red pepper flakes
1 Tbls. ground Corriander
3 Tbls. ground ginger




CHAMPAGNE SHRIMP AND PASTA - CIPPRIANI'S

1 cup sliced mushrooms
2 Tbls. olive oil
1 lb. peeled and deveined shrimp
1 ½ cups Champagne
¼ tsp. salt
2 Tbls. minced shallots
2 diced plum tomatoes
1 cup heavy cream
3 Tbsl. Chopped parsley

Sauté mushrooms in a skillet with olive oil over medium heat until juices are cooked out. Remove the mushrooms and set aside. In the same pan, add shrimp, champagne, and salt. Cook over high heat. When liquid begins to boil, remove shrimp and set aside. Then, add shallots and plum tomatoes to liquid and boil until the liquid is ½ gone - about 9 minutes. Next, blend in 3/.4 cup heavy cream and boil until slightly thickened, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat thoroughly. Add salt and pepper according to taste. Toss hot cooked pasta with ¼ cup heavy cream and parsley. To serve, spoon shrimp with sauce over pasta.

[Jolie Rouge]

P
O
U
N
C
E
!
!
FUGIE !!

P
O
U
N
C
E
!
!
GUMMIE !!

P
O
U
N
C
E
!
!
Flute & Jaybird in absentia ;)


glad to help, Queensown - sometimes I amaze myself ! :) ;)

[the fugative]

:D


Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce
Pounce

;) :p :D

[flute]

Psst, Just wanted to let my friends know I'm home safe & sound. So is lil bit. She's a real trooper ya'll :)

[Gumball1960]

Fun American Flag Cake

Margarine
Flour
1 package (2-layer size) white cake mix (plus ingredients from boxed
mix)
1 package (4-serving size) JELL-O brand gelatin, any red flavor
1 cup boiling water
1/2-cup cold water
3 1/2 cups (8-ounce container) Cool Whip brand whipped topping,
thawed
1 pint strawberries, washed and sliced
1-cup blueberries, washed
1-cup miniature marshmallows

Grease 13 x 9 pan with margarine and dust lightly with flour.
Prepare, mix and bake cake mix according to package directions. Cool
cake for 15 minutes. With large fork, make holes in cake about every
1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and
use scraper to mix thoroughly until gelatin is completely dissolved.
Use measuring cup to pour gelatin over cake. (It will run down into
holes, making sliced cake have red stripes.) Chill cake in
refrigerator 3 to 4 hours. Cover a large baking sheet or cutting
board
(larger than the 9x13 pan) with aluminum foil. Put about one inch of
warm water in kitchen sink. Take pan out of refrigerator and dip
bottom (don't let water come up over sides) into water for about 10
seconds. Put large tray on top of cake, and invert. Frost sides and
top with whipped topping. Arrange strawberries and marshmallows in
alternating rows for stripes, leaving upper left for field of
blueberries. Chill again until time to serve.

[Gumball1960]

Meat Pies

1 lb. ground beef (browned and crumbled)
1 8 oz. can tomato sauce
1 11oz. can whole kernel corn
1 pg. taco seasoning

Crumble and brown beef, drain well. Add remaining ingredients, bring
to boil. Lower heat and simmer for about 20 min.

Tamale Pie
Pour meat sauce into 2 quart casserole dish, top with either prepared
cornbread mixture or mashed potatoes, sprinkle grated cheese on top
and bake for 30 Min. in 350 degree oven.

Taco Pie
Break tortilla chips into small pieces, add to meat sauce in 2-quart
casserole dish and bake for 30 min at 350 degrees.

Tostado Pie
Line round crock-pot with aluminum foil, leaving flaps over edge.
Layer the following:
corn tortillas, buttered with butter side up, refried beans, then
meat sauce then shredded cheese. Deep layering until crock-pot is full.
Finish with cheese layer. Cover and cook on high for 1 hour pull out
of crock-pot using the aluminum foil flaps. Cut into wedges, top
with sour cream and serve hot.

[the fugative]

Todays Recipies


Autumn Harvest Popcorn


2 quarts popcorn, unsalted (popped)
3 cups shoestring potatoes
1 cup mixed nuts
1/4 cup butter, melted
1 teaspoon dried dill weed
1 teaspoon Worcestershire Sauce
1/2 teaspoon lemon/pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 325 degrees. In large roasting pan, mix popcorn, potatoes and nuts. Combine butter and remaining five ingredients. Pour over popcorn mixture, stir until well covered. Bake in preheated oven 8 to 10 minutes, stirring once. Cool. Store in tightly covered containers.


:D


Celtic Breakfast Casserole


3 to 4 medium Red Bliss potatoes (scrubbed, skins on, and baked in microwave)
1/4 to 1 pound turkey ham cut into cubed or crumbled sausage or bacon (optional)
1/4 cup chopped scallions
1/2 cup red or green pepper, chopped
1/2 to 1 cup light sour cream
1 to 2 cups four shredded Mexican cheeses
10 to 12 eggs, beaten
Tomato wedges (optional)
Grease a large Corning pan (10-1/2 x 12-1/2 inches). Allow potatoes to cool, then slice 1/4 inch thick, discarding ends. Layer in bottom of pan to form crust. Layer on meat, then scallions and bell pepper. Drop spoonfuls of sour cream and spread out with knife. Sprinkle on shredded cheese. Pour beaten eggs over all. Bake uncovered at 350 degrees for 30 to 40 minutes until knife comes out clean. Serve garnished with parsley (and tomato wedges). Yum!

:D

Bourbon Pecan Brownies

5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup sugar
4 Tablespoons bourbon, or to taste (Bakers or Blantons works well)
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1 cup chopped pecans, toasted lightly

Frosting:
4 ounces semisweet chocolate or 3 ounces white chocolate
1 Tablespoon unsalted butter
1 cup confectioners' sugar
about 3 Tablespoons milk
2 ounces semisweet or white chocolate, melted, to drizzle over the brownies.

Make the brownies: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth; let the mixture cool completely. In a large bowl, with an electric mixer beat together the eggs and the sugar until the mixture is thick and pale. Beat in the bourbon and the vanilla. In a bowl, sift together flour, baking powder, and a pinch of salt. Add the mixture to the egg mixture and combine the mixture well.

Stir in the chocolate mixture and the pecans and combine the batter well. Pour the batter into a buttered and floured 8-inch square baking pan and bake it in the middle of a preheated 350-degree oven for 30 minutes or until the brownies pull away slightly from the sides of the pan. Let the brownies cool completely on a rack.

Make the frosting: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of the milk to make the frosting of good spreading consistency.

Spread the frosting over the brownies, cut the brownies into bars, and arrange the bars on a rack set over a large sheet of wax paper. Drizzle the melted chocolate over the brownies and let the brownies stand until the frosting has hardened slightly.



:D

Molasses Bars

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups raisins
3/4 cup chopped walnuts

Cream butter and sugar until fluffy. Beat in egg, then molasses; mix to blend well. Sift together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350 degrees for 20 to 25 minutes until center is still soft but springs back to the touch.


:D


HiYa Jolie
HiYa Gummi
HiYa Tina

Welcome Back
JayBird
Flute

Did Ya All Have Fun?

:D

[the fugative]

:D


Blueberry Maple Bread Pudding
with Lemon Whipped Cream

3/4 cup heavy cream (divided use)
1/4 teaspoon grated lemon peel
2 Tablespoons powdered sugar
1-1/2 Tablespoons fresh lemon juice, or to taste
3/4 cup half & half
1/4 cup pure maple syrup
1/2 teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen

Lemon Whipped Cream: In a medium bowl, beat 1/2 cup heavy cream at medium speed. As cream begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and whip until stiff. Refrigerate.

Bread pudding: In a medium bowl, whisk together remaining 1/4 cup cream, half & half, maple syrup, vanilla, and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes. Preheat oven to 350 degrees. Bake uncovered until set, about 30 to 40 minutes. Serve warm with lemon whipped cream on top.



:D

Bread Pudding


1 loaf of bread, cut into 2-inch pieces (use leftover muffins, rolls, Danish, etc.)
1-1/2 cups milk
1/2 cup sugar
3 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon almond extract
1 cup pecan pieces
8 eggs, beaten
2 cups diced apples
1 diced banana
Brown sugar
1/2 cup butter, cut into pieces
Caramel Sauce
One 1-pound box light brown sugar
1/2 cup water
1 cup heavy cream

Soak bread in milk thoroughly. Combine and mix sugar, cinnamon, vanilla, almond extract, pecans, eggs, apples, and banana. Put half of the bread in a 2-quart baking dish. Sprinkle with brown sugar and dot with half the butter. Add remaining bread slices and sprinkle with brown sugar and dot with remaining butter. Bake at 350 degrees for 1 to 1-1/2 hours. Serve with Caramel Sauce.

Caramel Sauce: In a heavy saucepan, melt brown sugar in water; bring to a boil. Reduce heat and add heavy cream. Stir and simmer until thickened and glossy.



:D

[Jolie Rouge]

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!

DABIRD IS BACK !!

DAFLUTE IS BACK !!





{{sigh}} order is restored....

[Jolie Rouge]

ITALIAN LAMB LOINS

2 lamb loins (6 oz. each)
salt & pepper to taste
olive oil (for frying)

SAUCE:

2 Tbls. olive oil
3 medium onions, finely chopped
3 oz. chopped tomatoes
2 teas. tomato puree
1 teas. sugar
2 teas. fresh basil, chopped
salt & freshly ground black pepper

To make sauce: Heat the oil in a pan and fry the onion until tender, but not brown. Add the tomatoes and the tomato puree and boil until reduced and thickened. Stir in sugar and chopped basil; season with salt & pepper to taste. Set aside. Season the boneless loin and sauté in a little olive oil, turning occasionally. Cook for about 10 minutes to serve pink. Slice and fan open onto serving plate. Spoon on tomato and basil sauce and garnish with sprig of fresh basil.



WILD MUSHROOM RISOTTO

1 medium onion, chopped fine
1 oz. olive oil
1 cup Italian Arborio rice
4 cups rich chicken stock
pinch of saffron

In a 2 quart stock pot, heat olive oil and sauté onion until soft. Add the rice and sauté until well coated with oil. Using a 6 ounce ladle, add stock 1 ladle at a time. After each ladle, allow the rice to absorb the liquid before adding more. Continue this procedure until all stock has been used. The rice should be creamy in texture with a nice golden tone. The cooking time is 30 minutes.

1 lg. portabella mushroom cap (1/2 inch cubes)
1/2 cup sh!take mushrooms (stemmed & sliced)
1/2 cup oyster mushrooms (stemmed & sliced)
2 Tbls. olive oil
1 Tbls. fresh thyme (chopped fine)
1 Tbls. fresh parsley (chopped fine)
1/2 cup heavy cream
3 oz. brie cheese
salt & pepper to taste

In a large skillet, sauté mushrooms in the olive oil. Add the fresh herbs and toss to coat. Add the sautéed mushrooms to the risotto along with the cream. Stir everything together to combine the flavors. Season to taste with salt and pepper, and just before serving, stir in the brie cheese.



SNAILS WITH TASSO & GARLIC

24 large snails, drained
1 1/2 Tbls. fine chopped Tasso
2 Tbls. fine chopped shallots
2 tsp. butter
1/2 cup dry white wine
1/2 cup rich meat or poultry stock
1 tsp. crumbled fresh thyme
1 Tbls. fine chopped garlic
1 Tbls. chopped fresh parsley
1 tomato stemmed, seeded & chopped
1 tsp. Herbsaint
salt & pepper
6 Tbls. unsalted butter

Heat a skillet. Cook shallots and Tasso for 5 minutes over low heat. Add and heat 2 tsp. butter. Do not brown. Add white wine and boil down to a syrup. Add stock, thyme, and garlic. Simmer for 10 minutes. Add snails and allow to heat through. Add parsley, tomato and Herbsaint. Adjust seasoning with salt and pepper. Swirl in pieces the 6 tablespoons of unsalted butter to make a smooth shiny sauce. Serve hot with croutons.




ABITA BEER BAR-B-QUE SHRIMP

1 lb. unsalted butter, divided
1/2 medium red onion, diced fine
1 Tbls. chopped garlic
12 head-on jumbo shrimp; peeled leaving head & tail on
8 oz. Abita Beer
3 oz. Worcestershire sauce
1 oz. hot sauce
1 bunch green onions, chopped very fine

In a sauté pan over medium high to high heat, melt 4 ounces of the butter. Sauté onion and garlic for about 1 minute. Add head-on shrimp and sauté for about 1 minute. Deglaze with Abita Beer. Add Worcestershire sauce and hot sauce. Remove shrimp onto a warm plate. Reduce sauce until a nape consistency (the sauce coats the back of a spoon). Add shrimp back to the sauce. Add the rest of the butter to the pan and stir until all of the butter has been incorporated. Divide shrimp onto 4 plates and pour sauce over shrimp. Garnish with green onions.

[Jolie Rouge]

ORANGE PORK CHOPS

2 cups orange juice
1 orange, sectioned
4 center-cut pork chops, 1" thick
1 cup flour
1/4 cup oil
1 Tbls. sugar
1/8 tsp. nutmeg
2 Tbls. raisins
salt and black pepper
Louisiana Gold Pepper Sauce

In a 12 inch cast iron skillet, heat oil over medium-high heat. Season flour using salt and pepper. Season pork chops using salt, pepper, and Louisiana Gold. Dredge pork chops in flour and pan fry until golden brown. In a mixing bowl, combine sugar, nutmeg, raisins and orange juice. Pour juice mixture over chops in skillet, cover and simmer 45 minutes to 1 hour. Place orange sections on top of pork chops, cover and cook an additional 10 minutes. Serve warm with rice or noodles.



SMOKED CATFISH & CRAWFISH TERRINE

4 (5-7 ounce) catfish fillets, smoked
1 cup cooked crawfish tails
1 cup mayonnaise
1/2 cup sour cream
1 Tbls. diced garlic
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 Tbls. lemon juice
1/2 oz. sherry wine
1 Tbls. Worcestershire sauce
salt & black pepper
Louisiana Gold Pepper Sauce
2 pkgs. unflavored gelatin, dissolved in 1/4 cup cold water

Coarsely chop smoked catfish and crawfish and place in a 2 quart mixing bowl. Add all remaining ingredients, blending well to incorporate seasonings into the mixture. Adjust salt and pepper, if necessary, and pour mixture into a terrine mold. Place in refrigerator, covered, overnight. When serving, remove from mold and garnish with French bread or garlic croutons.

To enhance the presentation of the terrine, you may wish to color two cups of mayonnaise, one with red food coloring and one with green. Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine. You may also wish to garnish the top of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.



RED BEANS, RICE & SAUSAGE GUMBO

2 cups cooked red kidney beans, reserve stock

2 cups cooked rice
2 cups heavy smoked sausage, sliced
1 cup diced tasso
1 cup diced andouille
1 cup vegetable oil
1 cup flour
1 cup chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
2 quarts reserved stock
1 cup chopped tomatoes
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
1/4 cup saffron
salt and black pepper
Louisiana Gold Pepper Sauce

In a 5 quart cast iron dutch oven, heat oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery, bell pepper, and garlic. Sauté 3 - 5 minutes or until vegetables are wilted. Add smoked sausage, tasso, and andouille. Pour in stock, one ladle at a time, until all is incorporated. Add beans, bring to a rolling boil and cook 30 minutes. Add tomatoes and season to taste using thyme, basil, salt, pepper and Louisiana Gold. Add rice and saffron, blending well into soup.



BLUEBERRY ZUCCHINI BREAD

2 cups blueberries
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups grated zucchini
3 1/2 cups self-rising flour
1 tsp. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease two 9" x 5" x 3" loaf pans and set aside. In a large mixing bowl, combine eggs, sugar, oil and vanilla. Using a wire whisk, blend well. Stir in zucchini until it is well blended into the egg mixture. Slowly add flour, stirring into the liquids until all is incorporated. Add cinnamon, pecans and blueberries. Gently fold into the batter and, when thoroughly mixed, spoon into the loaf pan and bake for approximately 45 minutes or until thoroughly cooked. Cool in pans for 5 minutes then remove to a wire rack. For best flavor, serve warm.

[flute]

Originally posted by the fugative
Welcome Back
JayBird
Flute

Did Ya All Have Fun? [/B]

YES! my isabel got a lil sun.. :( and it was SO hot, she took a dip into the river :) I think she enjoyed it. Mike caught a nice Drum, which we fried & ate on Sunday...ok uncle jeff cleaned it, and zada fried it lol. :)

And, I caught a bunch of small ones..bass, channel cat, perch... :)

Sis caught a keeper bass too, and we fried & ate it sunday too, along w/the channel caught on the trot line. :)

:) hmm..it was great fun, but indoor plumbing is nice too :eek:

[Jolie Rouge]

Chèvre-Filled Mushrooms

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chèvre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside. Melt butter in a medium skillet. Add minced stems and onion. Sauté over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined. Preheat over to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

YIELDS 24 MUSHROOM CAPS





{{{here birdy, birdy, birdy .....}}}

[Jolie Rouge]

hmmmm .... maybe this will lure her out ....


Tomato and Mozzarella Crostini

1 loaf French baguette sliced into 1/4 inch pieces
1/4 cup olive oil
2 fresh tomatoes, sliced to fit on baguette slices
1/2 cup shredded mozzarella cheese
Fresh basil leaves

Brush olive oil on each slice, top with tomato slice and sprinkle with cheese. Place on a baking pan and broil for couple of minutes until cheese is bubbly. Remove and top with a fresh basil leaf and serve.




Hoisin Barbequed Pork Loin and Rice Pilaf

Barbequed Pork Loin

1 cup hickory wood chips
1 8-oz. jar hoisin sauce
1/4 cup bourbon
1/4 cup rice vinegar
2 Tbsp. maple syrup
Juice of 1 lime
2 garlic cloves, minced
2 tsp. grated fresh ginger or 1 tsp. ground
1 2-pound pork loin
Salt and pepper

Soak hickory chips in water for about 30 minutes. Combine hoisin sauce, bourbon, rice vinegar, maple syrup, lime juice, garlic and ginger and mix well. Butterfly pork loin by making lengthwise cuts along loin without cutting all the way through and sprinkle with salt and pepper. Start grill and allow to reach desired temperature. Add hickory chips and place pork on grill. Baste with sauce as you are cooking, being sure to cook thoroughly about 5-10 minutes per side depending on thickness. You can also marinate the pork in the sauce for an hour or so before cooking for extra flavor.

Rice Pilaf

2 Tbsp. olive oil
2 cloves garlic, minced
1 cup Basmati rice
2 cups chicken broth
1/2 tsp. dried thyme

Heat olive oil in large skillet and brown garlic. Add rice and saute for a couple of minutes. Add chicken broth and bring to a boil. Reduce heat and cover. Cook for about 20 minutes or until all liquid is absorbed. Stir in thyme and serve.




*Raspberry* Upside Cake

2 pints fresh raspberries, washed
3 Tbsp. brown sugar
1/2 cup granulated sugar
1/2 tsp. baking soda
Pinch of salt
1/4 cup butter
1 egg
1 and 1/2 tsp. vanilla
1/2 cup buttermilk

Butter a 9-inch cake pan and line with parchment paper. Butter and lightly flour parchment paper. Place raspberries along bottom of pan and sprinkle with brown sugar. Combine granulated sugar, baking soda and salt. In a separate bowl cream together butter and sugar. Place in bowl with sugar mixture and add vanilla and buttermilk. Beat with a hand mixer for a couple of minutes until a smooth batter forms. Pour over raspberries and bake at 375 degrees for 25-30 minutes or until golden brown and toothpick comes out clean. Allow to cool and invert on a platter. Peel off parchment paper and serve with vanilla ice cream.


:eek: :eek: VERY IMPORTANT MESSAGE: For the Raspberry Upside Cake (a.k.a. Raspberry Upside Down Cake) from last time, we left out a very important ingredient. You need to add one cup of flour to the sugar, baking soda and salt before combining it with the other ingredients. I am sorry for the omission and hope y'all got this in time. :eek: :eek:

[Jolie Rouge]

here fugie; here fugie .....

Heartland Pasta

1 to 1-1/2 pounds fettuccine, cooked
3 tablespoons olive oil
6 tablespoons cooked diced bacon
1 tablespoon chopped garlic
1 large onion, chopped
1 tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

In a large sauté pan, add olive oil followed by bacon, garlic, onion and rosemary. Sauté until tender. Add spinach and continue to sauté. Remove mixture and deglaze pan with white wine. Return mixture to pan and add salt, pepper and red pepper flakes. Toss with fettuccine and serve with freshly grated Pecorino cheese.

SERVES 6

[Gumball1960]

Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and
2 cups milk. Pour over bread. Add the raisins and the rest of the
milk. Stir together gently. Bake for 50 minutes @ 350. This makes
a wonderful, moist bread pudding.

[flute]

Originally posted by Jolie Rouge
*Raspberry* Upside Cake k

WOW how interesting :eek:

[the fugative]

Todays Recipies


Strawberry Angel Loaf


• 1 bar-type angel food cake

or:

• 1/2 c. powdered sugar

• 1/2 c. cake flour

• 6 egg whites

• 1/2 tsp. cream of tartar

• 1/2 tsp. vanilla

• 1/2 tsp. almond extract

• Dash salt

• 1/2 c. granulated sugar

Plus:

• 2 c. sliced strawberries

• 2 c. heavy cream

• 1 tsp. almond extract

Buy the cake, or:

Preheat the oven to 325 degrees. Cut a piece of parchment paper to line just the bottom of an ungreased 9-by 5-inch loaf pan. Sift the powdered sugar and cake flour together three times; set aside.

Put the egg whites in the large bowl of an electric mixer and sift the cream of tartar over them. Beat at low speed to create a bubbly mass. Add the vanilla, the 1/2 teaspoon of almond extract and the salt, and beat at medium-high speed until the whites form soft peaks.

While continuing to beat, add the granulated sugar in a very slow stream, increase the mixer speed to high and beat until the whites hold stiff, glossy peaks. (Don't overbeat.)

Sift the flour mixture onto the whites about 1/4 cup at a time, folding it in just until it disappears before sifting on the next 1/4 cup. Gently transfer the mixture to the prepared pan, spread to level it and bake 35 to 40 minutes, until the cake springs back when gently pressed with a finger and a toothpick inserted in the center comes out clean.

While the cake is baking, invert two cake pans on the counter, with about 9 inches of space between them.

Take the cake from the oven and immediately invert the loaf pan, supporting its ends on the pair of inverted cake pans. Cool completely, invert, loosen the sides from the pan, cover with a plate and invert, resting the cake on what had been its top. Peel away the parchment.

Buyers of cake, welcome back: Invert the cake onto a plate.

Wash,degreen and slice the strawberries, and dry the slices on paper towels. Sort out the best-looking slices for the top layer.

Whip the cream and the 1 teaspoon of almond extract until it is stiff.

Slice the cake horizontally into three layers. Slip strips of waxed paper under the edges of the bottom layer still on the plate. Spread a layer of whipped cream on the bottom layer (using about a fifth of the cream); top with a third of the strawberries. Add the middle layer of cake, a layer of cream and a layer of strawberries. Put on the top layer of cake, another fifth of the cream and the best strawberries, in rows if you like.

Use the remaining cream to ice the sides and ends of the cake. Remove the waxed paper. Chill before serving.



:D


Sambhar Masaala

• 1/2 c. dried red Thai, cayenne or serrano chiles

• 1 tbsp. yellow split peas (chana dal) sorted

• 1 tbsp. split and hulled pigeon peas (toovar dal), sorted

• 1 tbsp. split and hulled black lentils (urad dal), sorted

• 1 tsp. coriander seed

• 1 tsp. fenugreek seed

• 1 tsp. black peppercorns

• 1 tsp. vegetable oil

• 1/2 tsp. cumin seed

• 20 fresh karhi leaves

• 1/2 tsp. ground turmeric

In a small bowl, combine dried chiles, peas and lentils, coriander, fenugreek, peppercorns, oil, cumin and karhi leaves. Toss and coat well with the oil.

Preheat a small skillet over medium-high heat. Add the spice blend and roast, shaking pan occasionally or stirring, for 3 to 4 minutes, or until the chiles slightly blacken and the lentils turn golden brown. Transfer to a bowl or plate and cool for 5 to 7 minutes.

In a spice grinder or blender, grind the cooled spice blend until the mixture has the texture of finely ground black pepper. Stir in the turmeric. The mixture will keep in an airtight jar at room temperature in a cool, dark spot for two months.

:D

Steamed Milk with Pistachio Nuts and Almonds

• 8 c. whole milk

• 1/4 c. raw pistachio nuts

• 1/4 c. blanched almonds

• 4 tsp. sugar

In a large, wide-rimmed saucepan or Dutch oven, bring the milk to a boil over medium-high heat, stirring constantly to prevent scorching. Continue cooking the milk down, for 30 to 40 minutes, stirring occasionally and scraping the sides of the pan to release the collected milk solids, until it is reduced to 4 cups.

In a food processor, pulse the pistachio nuts and almonds until they are the texture of coarsely ground black peppercorns.

Stir the nuts and sugar into the reduced milk, and serve.

:D

[Jolie Rouge]

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

FUGIE'S BACK !!

[Jolie Rouge]

Stuffed Italian Tomatoes

8 large tomatoes
3 tablespoons olive oil
1 cup onions (1 large onion), chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese, grated
2/3 cup freshly-grated Parmesan cheese
1/2 cup almonds, toasted and slivered
Salt and pepper

Preheat oven to 350 degrees. Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to drain for 30 minutes. In a sauté pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to onions and stir until heated through. Remove from heat and set aside. In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds. Season with salt and pepper. Stir in sautéed onion and spinach mixture and blend until all ingredients are well combined. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish. Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven. Bake for 20 minutes or until tops are brown.

SERVES 8 to 10

[the fugative]

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

HiYa Jolie :D

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

[Jolie Rouge]

sweets for the sweet ?




Pecan Tassies

Prep Time: 30 min Total Time: 2 hr Makes 24

1 pkg. (3 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup chopped Pecans
powdered sugar

BEAT cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Refrigerate several hours or until chilled. DIVIDE dough into 24 balls; press onto bottoms and up sides of cups in miniature muffin pans. MIX egg, brown sugar and vanilla; stir in pecans. Pour into pastry shells, filling each shell 3/4 full. BAKE at 325°F for 25 to 30 minutes or until lightly browned. Cool 5 minutes; remove from pans. Sprinkle with powdered sugar.

Take a Shortcut: :) To speed-soften 3 oz. cream cheese, microwave on HIGH for 5 to 10 seconds.



Caramel Coffee

Prep Time: 10 min Total Time: 10 min

6 Tbsp. Ground Coffee, any variety

1/2 cup caramel flavored dessert topping

4-1/2 cups cold water

Whipped Topping, thawed

Chopped chocolate-covered toffee

PLACE coffee in filter in brew basket of coffee maker. Place topping in empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until well mixed. Top each serving with thawed COOL WHIP Whipped Topping and chopped chocolate-covered toffee, if desired.

[Jolie Rouge]

okay Fugie; what *IS* "Sambhar Masaala" and how do I use it ? Provided of couse I can find split and hulled pigeon peas, split and hulled black lentils, fenugreek seed, -OR- fresh karhi leaves ....

[flute]

Originally posted by Jolie Rouge
fenugreek seed,

fenugreek is to promote healthy lactation in breastfeeding women & can be found at health food stores. :D:D

[Gumball1960]

French Bread Pudding With Clear Rum Sauce

1 c Sugar
8 tbl (1 stick) butter, softened
5 Eggs, beaten
1 pt (2 cups) heavy cream
Dash of cinnamon
1 tbl Vanilla extract
1/4 c Raisins
12 Slices, each 1 inch thick, fresh or stale French bread

Clear Rum Sauce

1 c Sugar
2 1/4 c Water
1 Cinnamon stick or
1 ts Ground cinnamon
1 tb Unsalted butter
1/2 ts Cornstarch
1 tb Light or dark rum

Originally devised as a way to use leftover stale French bread,
bread pudding has become one of the most popular classic New Orleans
desserts. Every cook has his own secret recipe. This version
is served hot from the oven with a thin rum sauce. If you have any left over,
try the recipe for bread pudding soufflé that follows.

Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter.
Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch-square
pan l 3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5
minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer.
Then the egg mixture covers push bread down so that most of it. Do not break the bread.
Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil.
Bake for 45 to 50 minutes. Uncovering pudding for the last 10 minutes to brown the top.
When done, the custard should still be soft, not firm. To make the sauce: In a medium-size
saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil.
Stir in cornstarch blended with remaining 1/4 cup water and simmer. Stirring, until sauce is clear.
Remove from heat and add rum. Sauce will be thin. To serve:
Spoon the pudding onto dessert plates and pass the sauce separately.
Note: The rum sauce is also good with fresh pineapple. Heat pineapple
"wheels" in it (do not cook. however), and then serve on a plate
lightly covered with the sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~

[the fugative]

Originally posted by Jolie Rouge
okay Fugie; what *IS* "Sambhar Masaala" and how do I use it ? Provided of couse I can find split and hulled pigeon peas, split and hulled black lentils, fenugreek seed, -OR- fresh karhi leaves ....


:D this recipe forms the backbone of south Indian cooking. I sometimes adds a teaspoon of this aromatic blend to American dishes, such as macaroni-and-cheese.

Karhi leaves are highly aromatic and are crucial in many southern Indian dishes. Buy only fresh leaves, however; the flavor of the dried version is not comparable. (available at indian markets)

Recipies


Tomato Rice Pilaf

• 1 c. uncooked basmati or long-grain rice

• 2 tbsp. vegetable oil

• 1 tsp. black mustard seed

• 1 tbsp. split and hulled black lentils (urad dal), sorted

• 1 large tomato, finely chopped

• 1 tsp. Sambhar Masaala (see recipe)

• 1 1/2 c. cold water

• 1 tsp. salt

• 15 fresh karhi leaves

In a small bowl, cover the rice with water. With your fingers, gently swish the grains until the water becomes cloudy; drain. Repeat 3 or 4 times until the water appears almost clear. Cover with cold water and soak for 20 to 30 minutes; drain.

In a 2-quart saucepan, heat the oil over medium-high heat; add the mustard seed. When it starts to pop, cover the pan until all the seed has popped. Immediately add the lentils, and stir-fry for 30 seconds or until golden brown.

Stir in the tomato and Sambhar Masaala. Cook for 2 to 3 minutes, until the tomato softens.

Stir in the rice, water, salt and karhi leaves. Bring to a boil and cook, uncovered, stirring once or twice, for 5 to 6 minutes or until most of the liquid has evaporated. Lower the heat as far as possible, and cook, covered, for 5 minutes. Turn off the burner and let the pan sit for 5 minutes. Fluff the rice with a spoon or fork to release the steam.

:D This is very good :D

Shrimp with Chiles and Peppercorns

Serve with steamed basmati rice or Tomato Rice Pilaf (see recipe).

• 1 lb. uncooked shrimp (about 16 to 20), tail on, peeled and deveined

• 3/4 tsp. salt

• 1 tbsp. yellow split peas (chana dal), sorted

• 1 to 2 dried red Thai, cayenne or serrano chiles

• 1/4 tsp. black peppercorns

• 1/2 tsp. tamarind concentrate (available at indian markets)

• 2 tbsp. water

• 1 tbsp. finely chopped fresh cilantro

• 12 to 15 fresh karhi leaves, finely chopped

• 1 to 2 fresh Thai, cayenne, or serrano chiles, finely chopped

• 2 tbsp. unrefined sesame oil or vegetable oil

• 1 tsp. black mustard seed

In a medium bowl, combine the shrimp and salt.

In a preheated 10-inch skillet over medium heat, roast the split peas, dried chiles and peppercorns, shaking the pan occasionally, for 2 to 3 minutes, or until the split peas turn reddish-brown and the chiles slightly blacken. Remove from the skillet and let cool.

In a blender or spice grinder, grind the mixture until it is the texture of finely ground black pepper. Add to shrimp.

Dissolve the tamarind in water. Add to shrimp.

Add the cilantro, karhi leaves and fresh chiles to shrimp and mix well. Refrigerate for at least 30 minutes or up to 8 hours to blend the flavors.

In the same skillet, heat the sesame oil over medium heat; add the mustard seed. When it begins to pop, cover the skillet. As soon as the seed finishes popping, arrange the shrimp in a single layer and cook for 1 to 2 minutes until the underside is salmon-pink.Turn the shrimp and cook 1 to 2 minutes. Serve immediately with rice.

[Jolie Rouge]

fenugreek seed -OR- fresh karhi leaves ....

I will need a pronunciation key - I don't want to sound like a total goof asking for this stuff over the phone ....

[the fugative]

Originally posted by Jolie Rouge


I will need a pronunciation key - I don't want to sound like a total goof asking for this stuff over the phone ....


fenugreek leaves = holba = methi leaves Pronunciation: FEHN-yoo-greek Notes: This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves

kaffir lime leaf = makroot leaf = makrut lime leaf = magrood leaf =daun jeruk purut = daun limau purut = bai makrut = Indonesian lime leaves Notes: A kaffir lime leaf look as if two glossy, dark green leaves were joined together end to end, forming a figure-eight pattern. Most Thai recipes count each double leaf as two separate leaves. Frozen kaffir lime leaves are a good substitute for fresh. Dried leaves are much less flavorful, so use twice as many as the recipe calls for if you're substituting them for fresh leaves. Substitutes: lime leaves OR kaffir lime (One tablespoon of zest from a kaffir lime is equivalent to about 6 kaffir lime leaves.) OR lime zest (One tablespoon of zest from a lime is equivalent to about 6 kaffir lime leaves.) OR lemon leaves OR lemons (One tablespoon of zest from a lemon is equivalent to about 6 kaffir lime leaves.)

pigeon pea = goongoo pea = gunga pea = gungo pea = congo pea = congo bean = no-eyed peas = gandules Shopping hints: These are usually sold dried, but fresh, frozen, and canned peas also are available. They have a strong flavor, and they're popular in the South and in the Caribbean. Substitutes: yellow-eyed peas OR black-eyed peas

urad dal = black lentil = black gram = kali dal Notes: These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins and are often used in curries. Split urad dal retain the skins and also have a strong flavor. Skinned and split urad dal are creamy white and somewhat bland. Substitutes: mung beans OR azuki beans



:p

[Jolie Rouge]

flute
--------- Originally posted by Jolie Rouge
*Raspberry* Upside Cake -------

k

WOW how interesting :eek:


VERY IMPORTANT MESSAGE: For the Raspberry Upside Cake (a.k.a. Raspberry Upside Down Cake) from last time, we left out a very important ingredient. You need to add one cup of flour to the sugar, baking soda and salt before combining it with the other ingredients. I am sorry for the omission and hope y'all got this in time. :eek: :eek: :eek:

[Jolie Rouge]

Chef John Folse's Spiced Apple and Pecan Cake in a Jar

PREP TIME: 1 1/2 Hours MAKES: 8 (1-pint) Cakes

Cooks are always looking for those perfect, homemade gifts to give during the holidays or when visiting friends and family. This jar cake is perfect for such occasions because you can make a variety of these and place in the pantry for future use.

INGREDIENTS:
2 cups grated apples or apple sauce
1/2 cup pecans, chopped
2/3 cup shortening
3 1/3 cup sugar
4 eggs
3 1/3 cup flour
1/2 tsp baking powder
2 tsps baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1 cup raisins

METHOD:
Preheat oven to 325 degrees F. Grease 8 wide-mouth pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims. In the bowl of your home-style mixer, cream shortening and sugar on medium-high speed. Beat in eggs and apples or applesauce. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, cloves and salt and blend into the creamed shortening mixture. When well blended, add raisins and pecans. I suggest using a large-mouth funnel for filling the jars. This will keep any batter from dripping along the outside of the jars. Divide the batter evenly between the pint jars. The jars will be more than half full. Place the open jars on a large, heavy-duty cookie sheet and bake about 1 hour. While cake is baking, boil the lids in water for 10-15 minutes. When cake jars are done, quickly remove one hot jar at a time and clean its sealing edge with a dry towel to remove any residue or oil. Immediately apply and firmly tighten a 2-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled cake may be stored on the pantry shelf with other canned foods or may be placed in the freezer. The cake is safe to eat as long as jars remain vacuum sealed and free of mold growth.

NOTE: If this jar is kept in a dark, cool pantry it can last 6 months to a year, minimum. Just make sure the seal remains unbroken.



Chef John Folse's Banana Walnut Bread in a Jar

PREP TIME: 1 Hour MAKES: 8 (1-pint) Jars

INGREDIENTS:

2 cups mashed bananas
2/3 cup walnuts, chopped
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2/3 cup water
3 1/3 cups flour
1/2 tsp baking powder
2 tsps baking soda
1 1/2 tsps salt
1 tsp ground cinnamon
1 tsp ground cloves


METHOD:

Preheat oven to 325 F. In a large mixing bowl, cream shortening and sugar. Beat in eggs and bananas. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to banana mixture and stir in nuts and water, blend well. Pour mixture into greased wide - mouth pint jars, filling 1/2 full with batter (I suggest using a large - mouth funnel for filling the jars). Divide the batter evenly between the pint jars. Do not put lids on jars for baking. Be careful to keep the rims clean,wiping off any batter that gets on them. Place jars on a large baking sheet, place in oven and bake for approximately 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as bread is done, quickly remove one jar at a time from oven and clean its sealing edge with a dry towel to remove any residue or oil. Immediately apply and firmly tighten a 2 - piece wide - mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in the freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.





Chef John Folse's Simply Sensational Super-Moist Fruitcake

PREP TIME: 3 1/2 Hours MAKES: 6 (4-pound) cakes

I haven't located the origin of fruitcake in Louisiana, although some say its origin may be found along the Nile with the pharaohs of Egypt or a little closer to home with the English wedding cake or plum pudding. No matter, the fruitcake is commonplace and loved on the Christmas table here in Bayou Country.

INGREDIENTS:
2 pounds fruitcake mix (candied dried fruit)
3/4 cup raisins
3/4 cup golden raisins
1 pound dates
1 cup Jack Daniels whiskey
1 1/2 cups Port wine
1/2 pound butter
1/2 pound sugar
5 large eggs
2 tsps baking soda
1 tsp nutmeg
1 tsp cinnamon
2 ounces vanilla flavoring
4 (11.5-ounce jars) Brazwell's fig preserves
1 1/2 cups brewed Community Coffee
5 cups Gold Medal flour
1 pound pecans, chopped
1 (20-ounce can) pineapple in juice, chopped
1 cup red cherries in juice
30 red cherry halves (for decorating)
30 green cherry halves (for decorating)
30 pecan halves (for decorating)


METHOD:

Preheat oven to 350 F. In a large mixing bowl, combine candied dried fruit mix, raisins and dates with whiskey and port wine. Blend well and allow to marinate at room temperature for approximately 30 minutes. Grease and flour six 4 inch X 9 inch loaf pans then line bottom with parchment paper to prevent sticking. Set aside. In the bowl of an electric mixer, cream butter and sugar. Add eggs one at a time until blended. Add baking soda, nutmeg, cinnamon, vanilla and fig preserves. Continue to blend on medium speed until all in incorporated. Pour in brewed coffee, then add flour, one cup at a time until mixture is smooth and well-blended. Pour contents into large mixing bowl with the marinating fruit and add all remaining ingredients except the decorative cherries and pecans. Using a rubber spatula, blend the flour and fruit mixture until ingredients are evenly distributed. Divide the mixture into the baking pans and bake for 35 minutes. Open oven and carefully slide shelf out and decorate the top of each cake with five red and green cherries and five pecan halves in a decorative fashion. Slide cakes back into oven and reduce temperature to 250 F and bake for approxiomately 2 1/2 hours. Cakes will be done when toothpick inserted into center of cake comes out clean. When done, remove from oven and cool approximately 30 minutes. Once cakes are cool, remove from pans, cover with wax paper and wrap well in aluminum foil. These cakes freeze extremely well, but also may be stored in an air-tight tin for later use.

NOTE: You may wish to leave the cake in baking pan after it has cooled and marinate with a teaspoon of your favorite brandy or cognac each week, one month prior to use.

[Gumball1960]

Originally posted by Jolie Rouge

VERY IMPORTANT MESSAGE: For the Raspberry Upside Cake (a.k.a. Raspberry Upside Down Cake) from last time, we left out a very important ingredient. You need to add one cup of flour to the sugar, baking soda and salt before combining it with the other ingredients. I am sorry for the omission and hope y'all got this in time. :eek: :eek: :eek:

I'm glad you mentioned that. :) I thought something sounded like it was missing but wasn't sure what it was. :p

[flute]

TY For that bump gumball :eek:

[Jolie Rouge]

Blue Cheese Spread

8 oz. package cream cheese, softened
8 oz. blue cheese, crumbled
2 Tbsp. Madeira wine
2 Tbsp. shallots, finely chopped
Salt and fresh ground pepper to taste

Combine all ingredients together and mix well. Serve with crackers, bread or fresh fruit.




Baked Garlic Salmon

6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
1/4 cup olive oil
1/2 cup white wine, optional
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Combine lemon juice, garlic, olive oil, white wine, and parsley together. Place salmon steaks in a lightly greased baking dish and pour mixture over salmon. Sprinkle with salt and pepper and bake at 350 degrees for 20 - 30 minutes or until fish is flaky.



Oriental Wild Rice Pilaf

1/4 cup vegetable oil
1 onion, chopped
1 cup Chinese cabbage, shredded
1 cup wild rice
1 cup white rice
4 cloves garlic, minced
2 cups chicken broth
1/4 cup sherry
Salt and pepper to taste

Heat oil in a large saucepan and saute onion and cabbage for 5 minutes. Add rice, garlic, chicken broth, sherry and salt and pepper. Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.




Walnut Fudge

4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
1/4 cup butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped

Combine chocolate, evaporated milk, sugar, butter and salt together in a saucepan. Bring mixture to a boil and cook for 1 minute stirring constantly. Add vanilla and nuts and beat with a mixer until mixture is thickened and less shiny than before. Pour into a greased baking dish or cookie sheet and allow to cool several hours before cutting into 1-inch squares.

[the fugative]

Todays Recipies



:D

MANGO MOUSSE PIE WITH BASIL ICE CREAM


• Basil ice cream:

1 cup half-and-half

½ cup whipping cream

½ cup (packed) fresh basil leaves

2 tablespoons plus 1/3 cup sugar

3 egg yolks

• Coconut cookie crust:

1½ cups vanilla wafer cookie crumbs (about 40 to 45 cookies)

½ cup flaked unsweetened coconut

1/8 teaspoon salt

6 tablespoons melted unsalted butter

• Mango mousse:

¼ cup mango juice, nectar or other tropical juice

1 package (¼ ounce) unflavored gelatin

1½ pounds large ripe mangoes, peeled, pitted, chopped

¼ cup sugar

½ cup chilled whipping cream

2 large ripe mangoes, peeled, pitted, thinly sliced (optional garnish)

To make basil ice cream: In heavy medium saucepan, bring half-and-half and cream to a simmer. In food processor, grind basil with 2 tablespoons sugar. Scrape into cream mixture. Remove pan from heat. Cover. Let steep for 30 minutes. In large bowl, whisk together egg yolks and 1/3 cup sugar until well blended. Gradually whisk in warm cream mixture. Place bowl over pan of simmering water. (Note: Do not let bowl touch water.) Cook, stirring, for 5 minutes, or until mixture thickens enough to coat back of spoon. Strain custard into clean bowl. Set bowl over larger bowl of ice and water. Stir until custard reaches room temperature. Cover. Refrigerate for 2 hours, or overnight, until well chilled.

To freeze ice cream: Transfer custard to ice-cream maker and process according to manufacturer's instructions.

To make coconut cookie crust: Preheat oven to 350 degrees. Grease bottom and sides of 9-inch pie pan. In medium bowl, combine cookie crumbs, coconut, salt and butter. Press onto bottom and up sides of prepared pan. Bake for 10 minutes, or until crust is just set and smells fragrant. Cool to room temperature.

To make mango mousse: Pour juice into large bowl. Sprinkle with gelatin. Let stand for 10 minutes. Set bowl over saucepan of simmering water. (Note: Do not let bowl touch water.) Cook, stirring, until gelatin dissolves. Remove from over saucepan. In processor, puree chopped mangoes. (Note: If mangoes are very stringy, strain puree.) Add 1¼ cups puree to gelatin mixture. Add sugar. Whisk to blend. Beat cream to stiff peaks. Gently fold into mango mixture. Pour into crust. Refrigerate for 1 hour, or until set.

To serve: Arrange mango slices decoratively over mousse. Serve pie with basil ice cream.

:D (This is Verrrrrrrrry Good) :D

BERRY CHEESE PIE WITH BLACK PEPPER ICE CREAM


• Black-pepper ice cream:

1 cup half-and-half

½ cup whipping cream

2 tablespoons whole black peppercorns

3 large egg yolks

1/3 cup sugar

• Berry cheese pie:

1 piecrust (see recipe)

1 package (3 ounces) cream cheese, at room temperature

1/3 cup powdered sugar

¼ cup whipping cream

½ teaspoon grated orange peel

¼ teaspoon vanilla

25 to 30 small ripe straw-berries, hulled, or 35 to 40 red raspberries or black-berries

¼ cup balsamic vinegar

2 tablespoons water

2 tablespoons sugar

To make black-pepper ice cream: In heavy medium saucepan, bring half-and-half and cream to a simmer. In mortar and pestle, coarsely crush peppercorns. Add to cream mixture. Cover. Let steep for 30 minutes. In large bowl, whisk together egg yolks and sugar. Gradually whisk in cream mixture. Set bowl over saucepan of simmering water. (Note: Do not let bowl touch water.) Heat, stirring, for 5 minutes, or until mixture thickens enough to coat back of spoon. Strain mixture into clean bowl. Set bowl over larger bowl of ice and water. Stir until custard reaches room temperature. Cover. Refrigerate for 2 hours, or overnight, until well chilled.

To freeze ice cream: Transfer custa rd to ice-cream maker and process according to manufacturer's instructions.

To prepare piecrust: Preheat oven to 350 degrees. On lightly floured surface, roll out piecrust dough to 12-inch round. Fit into 9-inch pie pan. Trim overhang to ½ inch. Crimp decoratively. Put in freezer for 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake for 15 minutes, or until sides are just set. Remove foil and beans. Bake for 20 minutes, or until crust is fully cooked. Transfer to rack. Cool completely.

To make berry cheese pie: In large bowl, beat cream cheese until smooth. Add powdered sugar, whipping cream, orange peel and vanilla. Beat until blended. Spread evenly in crust. Arrange berries (cut-side down if using strawberries) over cheese mixture, covering completely.

To glaze cheese pie: In heavy small saucepan, combine vinegar, water and sugar. Cook, stirring, over medium heat until sugar dissolves. Increase heat. Boil for 5 minutes, or until mixture reaches glaze consistency. Cool slightly. Brush over berries.

To serve: Serve pie with black pepper ice cream.

:D

PLUM STREUSEL PIE WITH HONEYBUTTERMILK ICE CREAM


• Honey-buttermilk ice cream:

1 cup buttermilk (do not use low-fat or nonfat)

½ cup whipping cream

½ cup honey

3 large egg yolks

• Plum streusel pie:

1 piecrust (see recipe)

3 pounds ripe plums, pitted and cut into ½-inch-thick slices

1 cup all-purpose flour, divided

¼ cup granulated sugar

1/3 cup golden brown sugar

½ cup thinly sliced almonds

Pinch of salt

6 tablespoons unsalted butter, at room temperature

To make honey-buttermilk ice cream: In heavy medium saucepan, combine buttermilk, cream and honey. Cook, stirring, over medium heat until honey dissolves. Bring to a simmer. In large bowl, whisk egg yolks. Add ½ cup warm cream mixture to eggs. Whisk to blend. Gradually whisk in remaining cream mixture. Set bowl over saucepan of simmering water. (Note: Do not let bottom of bowl touch water.) Cook, stirring, for 5 minutes, or until mixture is thick enough to coat back of spoon. Strain custard into clean bowl. Set bowl over larger bowl of ice and water. Stir until room temperature. Cover. Refrigerate for 2 hours, or overnight, until well chilled.

To freeze ice cream: Transfer custard to ice-cream maker and process according to manufacturer's instructions.

To prepare piecrust: Position rack in bottom third of oven. Preheat oven to 350 degrees. On lightly floured surface, roll out pie dough into 12-inch round. Transfer to 9-inch pie dish. Trim overhang to ½ inch. Crimp decoratively. Freeze for 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake for 15 minutes, or until sides are set. Remove foil and beans. Bake for 10 minutes, or until crust is light golden. Transfer to rack. Cool completely. (Note: Don't turn off oven.)

To make plum streusel pie: Combine plums, ¼ cup flour and sugar. Toss to combine. Transfer to cooled crust. In medium bowl, combine ¾ cup flour, brown sugar, almonds and salt. Add butter. Using fingertips, rub together until moist clumps form. Sprinkle mixture over plums.

To bake pie: Bake for 35 to 40 minutes, until filling bubbles and steusel is golden brown.

To serve: Serve plum streusel pie with honey-buttermilk ice cream.


:D This one is also excellent :D

STAR ANISE POACHED PEACH PIE WITH GINGER ICE CREAM


• Ginger ice cream:

1 cup half-and-half

½ cup heavy cream

4-inch piece of fresh ginger, peeled, grated

1/3 cup sugar

3 large egg yolks

• Poached-peach pie:

½ cup water

1/3 cup peach juice or nectar

1/3 cup sugar

3 pieces star anise

2½ pounds fresh ripe peaches, pitted and cut into ½-inch-thick slices

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

Pastry for 2-crust pie (see recipe; double it)

Finely chopped candied ginger (optional garnish)

To make ginger ice cream: In heavy medium saucepan, bring half-and-half and cream to a simmer. Remove from heat. Stir in ginger. Cover. Steep for 15 minutes. In large bowl, whisk together sugar and egg yolks. Gradually whisk in warm cream mixture. Set bowl over saucepan of simmering water. (Note: Do not let bowl touch water.) Cook, stirring, for 5 minutes, or until mixture is thick enough to coat back of spoon. Strain custard into clean bowl. Set bowl over larger bowl of ice and water. Stir until mixture reaches room temperature. Cover. Refrigerate for 2 hours, or overnight, until well chilled.

To freeze ice cream: Transfer custard to ice-cream maker and process according to manufacturer's instructions.

To poach peaches: In heavy large saucepan, bring water, juice, sugar and star anise to a simmer. Remove from heat. Cover. Let steep for 30 minutes. Add peaches. Poach for 5 minutes. Using slotted spoon, transfer peaches to large bowl. Reserve poaching liquid.In small bowl, combine cornstarch, lemon juice and some poaching liquid. Stir until smooth. Add to remaining poaching liquid in pan. Simmer for 1 minute, or until liquid thickens. Pour over peaches. Toss to coat. Cool completely. Discard star anise.

To assemble pie: Position rack in bottom third of oven. Preheat oven to 400 degrees. On lightly floured surface, roll out half of dough into 13-inch round. Transfer to 9-inch pie dish. Fill crust with poached peaches and juices. Roll out remaining dough into 13-inch round. Cut dough into 10 (½-inch-wide) strips. Place 5 strips across pie in 1 direction. Place remaining strips across pie at right angles to first strips, forming a lattice. Press strips into edge of piecrust. Crimp decoratively.

To bake pie: Bake for about 45 minutes, or until crust is golden brown and filling bubbles thickly. Transfer to rack. Cool.

To serve: Serve warm or at room temperature with ginger ice cream. Sprinkle with candied ginger.

:D This one the ice cream is Yummy, I haven't tried the pie (Yet) :D


HiYa Jolie
HiYa JayBird
HiYa Tina
HiYa Flute
HiYa Gummi
;)

[the fugative]

:p

CATAHOULA BRISKET IN SPICY BEER AND TOMATO SAUCE


• Spice mix:

4 tablespoons kosher salt

2 tablespoons paprika

2 tablespoons chile powder

1 tablespoon toasted, ground cumin

1 tablespoon toasted, ground coriander

½ teaspoon cinnamon

1 tablespoon grated lime zest

1 tablespoon crumbled achiote

• Brisket:

1 fresh brisket (4 to 5 pounds)

1½ cups flour

4 tablespoons olive oil

3 onions, coarsely chopped

2 large carrots, quartered lengthwise, sliced ½ inch thick

1 jalapeno pepper, sliced

1 tablespoon minced garlic

6 Roma tomatoes, cut in half lengthwise

1 can (32 ounces) plum tomatoes

1 to 2 ounces canned chipotle in adobo sauce

Salt and pepper to taste

16 ounces medium-body beer

6 cups chicken stock

6 tablespoons red-wine vinegar

6 tablespoons lime juice

To make spice mix: Combine salt, paprika, chile powder, cumin, coriander, cinnamon, lime zest and achiote. Mix well. (Note: You will not need all of mix. Save remainder for other uses, such as chili, pot roast, stews, ribs and pork roast.)

To prepare brisket: Preheat oven to 350 degrees. Season brisket with 3 tablespoons spice mix. Season flour with 4 tablespoons spice mix. Dust meat with seasoned flour. In large heavy skillet, heat 2 tablespoons oil over medium-high heat. Add meat. Sear on both sides. Remove to large plate.

To prepare vegetables: Add remaining 2 tablespoons oil to pan. When hot, add onions, carrots, jalapeno and garlic. Cook, stirring occasionally, until onions are caramelized. Add Roma tomatoes. Cook until they break down. Add canned tomatoes and chipotles. Season with salt and pepper. Cook to a stewlike consistency.

To roast brisket: Add beer, stock and brisket to pot. Cover loosely with foil. Roast for 3 to 3½ hours, or until tender. (Note: To test for doneness, stick 2-tined meat fork into thickest part of brisket. Lift roast. When fork will not quite hold weight of meat, it is done to perfection. Remove brisket and reserve.)

To make sauce: Reduce sauce until it is slightly thickened. Strain solids. Transfer solids to blender. Liquefy with small amount of sauce. Mix blended solids back into sauce. Add vinegar and lime juice. Adjust seasoning. Let brisket rest for at least 10 minutes before slicing.

To serve: Slice thinly. Briefly reheat in the sauce.

:D

[Jolie Rouge]

Basil Orange Chicken

8 boneless skinless chicken breast halves
1/3 cup orange juice
3 tablespoons canola oil
3 tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil
3 tablespoons vegetable oil


Rinse the chicken and pat dry. Place in a sealable plastic food storage bag. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade. Brown the chicken on both sides in the vegetable oil in a skillet; drain. Arrange the chicken in a glass baking dish. Pour the reserved marinade over the chicken. Bake at 350 degrees for 25 minutes or until tender. Serve hot or cold.

SERVES 8



HiYa Fugie

HiYa JayBird

HiYa Tina

HiYa Flute

HiYa Gummi

[the fugative]

Top 10 things to know about corn



1. Two medium ears of fresh corn equal 1 to 1¼ cups of kernels.

2. A 10-ounce package of frozen corn equals 1¾ cups of kernels.

3. A 12-ounce can of corn equals 1½ cups of kernels.

4. Fresh corn is best the day you buy it.

5. Strip off the husks and silk and rinse off the corn just before cooking. (Don't put husks or silk in the garbage disposal.)

6. For sweeter corn, add 1 teaspoon sugar for each quart of water.

7. Depending on size and age, an ear of corn can take from 1 to 10 minutes to cook in boiling water. (Remember: Less is better.)

8. Cover the pot when cooking corn-on-the-cob so steam will cook the portions not submerged in water.

9. Remove kernels from leftover cooked corn-on-the-cob, refrigerate and use in soups, salads, muffins, etc.

10. Don't discard leftover cobs. Throw them in a pot, cover with equal amounts of milk and water, and bring to a simmer. Cover. Cook for 30 minutes. Remove cobs. (Now, discard.) Use liquid as a base for soups or sauces.

:p


Provencal Salad With Albacore


• 1/2 lb. green beans, ends trimmed

• 12 small red new potatoes

• 2 tbsp. olive oil

• 6 small plum tomatoes, halved or quartered, or 12 cherry tomatoes, halved

• 1 cucumber, peeled, halved, seeded and sliced 1/4 inch thick

• 1 bunch red or white radishes, ends trimmed

• 2 (6 1/2-oz.) cans solid-pack albacore tuna, drained

• 3 hard-cooked eggs, peeled and halved or quartered

• 1 (2-oz.) tin anchovy fillets in olive oil, drained, for garnish

• 1 red onion, thinly sliced, for garnish

• 2/3 c. Nicoise olives

• 1 head romaine lettuce (pale, young inner leaves only)

• Croutons or crisply toasted sliced baguettes (optional)

• Herb Vinaigrette (see recipe)

Bring a large pot of salted water to a boil over high heat. Add green beans and cook until barely tender (3 to 4 minutes). Drain and refresh under cold running water to stop cooking. Drain again and pat dry.

Bring large pot of salted water to a boil over high heat. Add potatoes and cook until just tender when pierced with a knife (5 to 6 minutes). Drain thoroughly and pat dry. Place in a small bowl and add olive oil. Toss to coat.

On large platter, arrange beans, potatoes, tomatoes, cucumber and radishes in neat mounds. Place tuna in center. Fill in spaces with hard-cooked eggs. Garnish with anchovies and onion slices. Scatter olives randomly. Tuck romaine leaves around outside of platter. Add croutons, if used, or serve separately. Just before serving, lightly drizzle salad with some of the Herb Vinaigrette. Pass remaining Herb Vinaigrette separately

Herb Vinaigrette

• 1/4 c. mixed fresh herbs (parsley, chives, basil, tarragon or a blend)

• 1/2 c. red wine vinegar

• Salt and freshly ground pepper, to taste

• 1 1/2 c. olive oil

In a small bowl, combine herbs, vinegar, salt and pepper. Whisk in oil and let stand 5 minutes. Whisk again, then taste and adjust seasoning.

:D


Tuna Salad Bombay


• 1 (6 1/2-oz.) can solid-packed albacore tuna, well-drained

• 1/2 c. cubed, unpeeled tart apple

• 1/3 c. diced celery

• 1 green onion, sliced

• 1/4 c. slivered almonds or coarsely chopped toasted almonds

• 2 tbsp. currants

• 1/4 c. reduced-fat mayonnaise

• 2 tsp. chutney, finely chopped

• 1 1/2 tsp. Dijon mustard

• 1/2 tsp. curry powder, or to taste

In a medium bowl, combine tuna, apple, celery, green onion, almonds and currants.

Stir in mayonnaise, chutney, mustard and curry powder.

:p

[Jolie Rouge]

P
O
U
N
C
E
!
!

[Jolie Rouge]

Deep South Lemon Pie

5 egg whites
2 tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust


Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.

SERVES 8

[Jolie Rouge]

Broccoli and Cheese Soup

1/3 cup butter
1 head fresh broccoli, washed
1 small onion, chopped
2 cloves garlic, minced
1/3 cup flour
2 cups half and half or light cream
2 cups chicken broth
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted.
Serve warm with chopped green onions for garnish if desired.



Chicken Fried Steak

2 pounds round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
1/2 cup milk
Vegetable oil

Gravy
1Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper

Cut steak into 4 pieces. Combine flour, salt, garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. This is an old Southern favorite. The steaks are tender and tasty and the gravy adds a nice touch.

Grover's Old South Greens

4 cups water
2 pounds smoked ham hocks
2 pounds fresh collard and mustard greens
Salt and fresh ground pepper
Cider vinegar and hot sauce to taste

Put ham hocks in large pot of water and bring to a boil. Cook over medium to high heat for about 1 hour. Wash greens and remove large, tough stems at the bottom of the leaf. You also want to remove any rocks or big pieces of dirt that may be left over from the farm. Add greens to the water and ham hocks and cook over medium heat for at least 2 hours. You can add more greens as they cook down. Take out ham hocks and remove meat from bone. Add meat back into the greens. Season greens with salt and fresh ground pepper. Serve with cider vinegar and hot sauce to allow your guests to prepare their own perfect greens. Stand back and wait for compliments on your authentic Southern style.


Banana Cream Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 and 3/4 cup milk
2 cups whipped topping

Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

[Gumball1960]

MOO GOO GAI PAN (Chicken with Mushrooms)

4-Boneless, skinless chicken breasts cut in 1/2 inch cubes
1/4 cup dry sherry
1/2 tsp salt
2 scallions cut in 1/2 inch pieces
1/2 cup celery cubed
1 tbs oil
12 snowpeas
1/4 lb. mushrooms sliced
6 waterchestnuts sliced.

Sauce Mix: 1/2 cup chicken broth- 1 tbs cornstarch in 2 tbs cold water- 1 tbs soy
sauce- 1/2 tsp salt. Blanced almonds for garnish.
Marinate chicken in sherry and 1/2 tsp salt for 20 minutes. Mix sauce ingredients
and set aside. Heat oil in wok stir-fry scallions and celery 1-2 minutes, remove
from wok. Stir-fry snowpeas 2 minutes ,remove. Stir-fry mushrooms and waterchestnuts
1-2 minutes, remove. Stir-fry chicken and sherry 3-5 minutes till done. Add the rest of the
vegetables back into the wok and stir. Add the sauce mixture to the wok stir on high heat
till it thickens, add almonds. Serve over rice. Make 6 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~

Moo Goo Gai Pan # 2
(This is the western version of Mah Gu Gai Pin)
Serves 4
Ingredients:
3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch

Seasonings
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
A few drops of sesame oil

Oil for cooking
Directions:
Cut chicken breasts into strips. Add seasonings and marinate chicken
for about 15 minutes.
While chicken is marinating, prepare vegetables. Rinse and slice
bamboo shoots and water chestnuts. Slice and chop ginger, and peel
and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil. Add garlic and ginger. Add chicken and
stir-fry until it changes color. Remove and set aside.
Add 1 tablespoon oil. Add the mushrooms and stir-fry for several
seconds, then add bamboo shoots, and water chestnuts. Stir-fry
briefly. Give the sauce a quick restir, then make a well in the
middle of the wok and add sauce. Cook, stirring, until the sauce is
thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit
of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth
before stir-frying.

[Gumball1960]

TOMATO CELERY CHOW-CHOW

INGREDIENTS:
1 peck half ripe tomatoes
2 cup diced celery
6 med onions
6 green sweet peppers, chopped
2 quarts vinegar
2 2/3 cup brown sugar
1/2 cup salt
1/4 teaspoon nutmeg
2 ounces mustard seed

DIRECTIONS:
Scald, peel, chop, and drain tomatoes. Add celery, onions,
and peppers. Scald and cool vinegar. Add sugar, salt,
mustard seed, and nutmeg. Combine with vegetables. Stir
all together thoroughly 3 or 4 times at intervals of 1/2
hour. Let stand 6 weeks before using.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

[Gumball1960]

SHRIMP WITH SNOW PEAS & WATER CHESTNUTS

INGREDIENTS:
1 pound shrimp, peeled and split lengthwise
Pinch salt
2 tablespoons dry sherry wine
Oil, for stir-frying
1 tablespoon minced fresh ginger
1/2 pound snow peas, stems and strings removed
1/2 cup sliced water chestnuts (preferably fresh)
1 tablespoon soy sauce
1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock

DIRECTIONS:
Toss shrimp with salt; add wine; marinate for 20 minutes to
several hours. Drain shrimp and reserve marinade. Heat wok
over high heat; add oil. Add ginger, stir-fry until fragrant,
and add shrimp. Stir-fry until shrimp are mostly opaque (2 to
4 minutes, depending on size). Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved
marinade, soy sauce, and cornstarch mixture. Bring to a boil
and cook until sauce thickens. Serve immediately with rice.

Yield: Serves 4 to 6 with other dishes.

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

[Gumball1960]

SOUR CREAM CORNBREAD

INGREDIENTS:
3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 ounce) cream style corn
1 carton (8 ounce) sour cream
1/4 cup vegetable oil

DIRECTIONS:
Heat a lightly greased 8 inch cast iron skillet
in a 400 degree oven for 5 minutes. In a bowl,
combine all ingredients, and mix until all is
moistened. Pour batter into hot pan. Bake in
oven at 400 degrees for 20 minutes or until
golden.

[Gumball1960]

CHICKEN SHISH KABOBS

Ingredients
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks

DIRECTIONS:
In a large bowl, mix the soy sauce, cider vinegar, honey,
and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in
the refrigerator at least 1 hour. Wrap the chicken chunks
with bacon, thread onto skewers. Alternate with mushroom
halves and pineapple chunks. Arrange skewers on the grill
and cook on high heat for 15 to 20 minutes, brushing
occasionally with remaining soy sauce mixture, until bacon
is crisp and chicken is no longer pink and juices run clear.

Yield: 6 Servings

[the fugative]

ARTICHOKE DIP


9 ounces canned whole artichoke hearts, drained

9 ounces cream cheese, room temperature

1½ to 2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

¾ cup (6 ounces) plain yogurt

½ cup sour cream

½ cup mayonnaise

1½ tablespoons jalapenos, seeded and finely diced

1 teaspoon garlic powder

1 teaspoon Lawry's Seasoned Salt

To make dip: Preheat oven to 325 degrees. Cut one whole artichoke heart into quarters. Set aside. Chop remaining artichoke hearts. Place in large bowl. Add cream cheese, mozzarella, parmesan, yogurt, sour cream, mayonnaise, jalapenos, garlic powder and seasoned salt. Stir to combine.

To bake dip: Place dip in 9- by 9-inch decorative baking dish. (Note: Be careful not to get dip on edges or sides of dish; it will burn in oven.) Level out mixture in dish. Place reserved artichoke quarters on top of mixture for garnish. Bake for 35 to 40 minutes, or until lightly browned on top. Serve dip warm with herbed bread or crackers.

To make dip for use in artichoke mashed potatoes: Preheat oven to 325 degrees. Chop all artichoke hearts. Add cream cheese, mozzarella, parmesan, yogurt, sour cream, mayonnaise, jalapenos, garlic powder and seasoned salt. Stir to combine.

To bake dip for use in artichoke mashed potatoes: Place 1 cup of mixture in oven-proof baking dish. Bake for 20 to 25 minutes, or until cheeses are melted. Stir into warm mashed potatoes. Store remaining dip in airtight container. Refrigerate for later use.

:D

ARTICHOKE MASHED POTATOES


2½ pounds red potatoes

1 pinch salt

1 cup prepared artichoke dip

Peel potatoes. Cut into bite-sized pieces. Place in large saucepan. Cover with water. Add pinch of salt. Bring to a boil. Reduce heat. Simmer for 20 minutes, or until potatoes are tender when pierced with fork. Remove from heat. Drain off water. Mash potatoes while still in pot. Using wooden spoon, stir in artichoke dip until blended. Serve immediately.

:p

[Jolie Rouge]

FRESH CORN PIE

Summer's bounty of fresh corn tastes great on the cob, but it's nice to have some other options, as well. Odds are you've never experienced a corn pie -- and believe me, it's worth a try. Serves 6.

Pastry for 2-crust, 9-inch pie
6 ears fresh corn (or 3-1/2 cups canned or frozen corn)
3 hard-boiled eggs, peeled and sliced
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1 tablespoon flour
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons butter
3/4 cup light cream or half-and-half

Preheat oven to 450 degrees. Line pie plate with half the pastry. Remove corn kernels from cob with a sharp knife. Arrange corn, eggs, onion, and parsley in layers in the lined pie pan.

Combine flour, sugar, salt, and pepper; sprinkle over corn mixture. Dot with butter and pour cream over all.

Roll remaining piecrust 1/8-inch thick. Place over corn mixture and seal edges firmly. Make a slit in center of crust for steam to escape. Bake 8 minutes. Reduce heat to 350 degrees and bake 50 to 60 minutes longer, until crust is browned.



HERB FLATBREAD

If you enjoy restaurant focaccia bread, but you don't have time to go through the knead-and-rise cycle, you'll love this recipe--it starts with a ready-made pizza crust. However, the savory result tastes 100 percent homemade. Serves 12.

10-ounce refrigerated pizza crust
1-1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
6 oil-packed sun-dried tomatoes, drained and chopped
1/3 cup goat cheese, softened
2 eggs, at room temperature
Dash pepper

Preheat oven to 400 degrees. Grease a 13-inch by 9-inch baking pan. Spread dough evenly over pan. With your fingers, make indentations all over the surface of the dough. Brush with 1 tablespoon olive oil. Sprinkle with tomatoes and half of herbs.

In a medium bowl, combine cheese, eggs, remaining oil, and remaining herbs. Whisk together well. Pour evenly over tomatoes. Bake 15 to 20 minutes, until edges are golden brown.



Hawaiian Chicken

Prep: 10 minutes COOK: 15 minutes Yield: 8 servings

1 pound boneless, skinless chicken breasts
16 ounce can crushed pineapple, canned in fruit juice
1/4 cup light soy sauce
1 kiwi fruit, peeled and chopped
2 green onions, sliced
1/8 teaspoon ground ginger
Dash ground red pepper

Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should have about 1/2 cup). Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer about 15 minutes or until chicken is tender and no longer pink. Meanwhile, in a small saucepan, combine drained pineapple, kiwi fruit, green onions, ginger, and pepper. Cook over medium-low heat until warm, about 3 minutes. To serve, remove chicken from soy sauce mixture, Spoon
pineapple mixture over chicken.



CARDAMOM BARS

Cardamom is a distinctive East Indian herb of the ginger family. It gives baked goods a slightly exotic flair. Makes four dozen.

1 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg, at room temperature, separated
1 teaspoon vanilla
2 cups flour
1 teaspoon ground cardamom
1/4 teaspoon salt
1/3 cup chopped nuts

Frosting:
1-1/2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
Milk

Preheat oven to 275 degrees. Cream butter and sugars; add egg yolk, vanilla, flour, cardamom, and salt. Mix well to form a soft dough. Spread in an ungreased l0-inch by l5-inch pan. Brush with beaten egg white; sprinkle with nuts. Bake 1 hour.

Frosting: Melt and slightly brown the butter. Combine with powdered sugar, vanilla, and enough milk to make a drizzling consistency. Drizzle over bars while still warm.

[Jolie Rouge]

Perhaps you have noticed all the excitement in the bean aisle of your local supermarket. Next to those tried-and-true bags of dried kidney (named for their shape and their blood red color) and white (sometimes called "Great Northern") beans, are all manner of multicolored, flavorful and delicious beans from home and abroad: black, Anasazi, fava, and mung and adzuki beans have arrived from Central American, Native American, Middle Eastern, and Far Eastern kitchens, respectively. They are all longing to be taken home for a soup adventure in your kitchen.

WHAT SPICE IS NICE?

The trouble with some of these more enticing and exotic bean offerings is, how do you prepare them?
Often these beans have been bagged domestically, and the spice advice printed on the package has not been modified from the standard stateside recipe. Two chopped carrots, two ribs celery, the obligatory yellow onion and some S & P are what they want you to throw in with your pound of pre-soaked beans.
Well, that's a good start. But some seasonings are needed to bring out the individuality of these luscious legumes:

BLACK : Give black beans a south-of-the-border zing. Chop up some fresh cilantro (if you must go with dried spices, use two teaspoons from the spice jar labeled "comino" or "cumin"). A quarter cup of fresh cilantro for a pound of beans is about right. Add after the black beans have already simmered for an hour or more.

ANASAZI : The Anasazi Indians (who inhabit the Four Corners area: Colorado, Utah, Arizona and New Mexico) cultivated the lovely Anasazi bean, which is speckled mauve and white and has a mild, pinto-like flavor. Try a spike of fresh oregano, marjoram, and/or sage (but not more than a tablespoon of each herb to 16 oz. of Anasazis or the flavor will overpower the subtle bean).

FAVA : With favas, which are big, beige and flat, try some fresh garlic and crushed chiles. Middle Eastern fava lovers call for olive oil and lots of chopped parsley: 2/3 cup parsley for 16 oz. of favas is just right.

ADZUKI/MUNG : The adzuki bean is recognized by its small brown bulbous shape and a distinctive little white stripe down the side. The army-green mung bean is similar in its small size, but it is pellet-shaped, not unlike a Tic-Tac breath mint. Both adzuki and mung are delicious when cooked with grated fresh ginger. Add soy sauce after cooking. A traditional Filipino recipe calls for the above and also for greens (like spinach or turnip tops) and a cup of coconut milk added after the beans are almost cooked.


------

BEANS, BEANS, THE MAGICAL FRUIT : Regina uses the discretion of cyberspace to ask: "I am trying to eat less meat, but beans and tofu wreak havoc on my digestion...any advice?"

Good for you, Regina! Soy and legume protein is not only free of saturated fat, but also rich in isoflavones which may help fight cancer. Meanwhile, Valentine's Day is coming and heaven help you if you are snuggling under the covers with your honeybunch when those southern winds start a-blowin'!

There are several things you can do to combat the flatulence that sometimes results from legume consumption: The first is during the soaking process.

Soak your beans before you cook as per the instructions on the package, which will usually recommend a ratio of at least 3:1 water to beans. Eliminate the sugars that can cause gas by changing the soaking water frequently, as often as it occurs to you.
Next, you can add a teaspoon of baking soda to the cooking water. Mexican chefs add a natural anti-flatulent, the fresh leafy green called Epazote, to beans just as they finish cooking. You'll recognize Epazote by its flat elongated green leaves with reddish points at the tips. Thanks to Whitney, a master herb farmer in San Diego, for this secret.
Finally, commercial enzymes made especially for this purpose, the best-known being "Beano," can be added to the first few bites of your meal.

Bean Appetit! [email protected]

[the fugative]

Originally posted by Jolie Rouge
"Beans" the Musical Dog ....


LOL :p Apparently "Beans" cuts the cheese too... (In addition to barking & growling);)

[Jolie Rouge]

Country Fruit Stand Salad

1 medium to large cantaloupe
1 medium to large honeydew melon
1 medium to large pineapple
1 quart strawberries, washed and hulled (tops removed)
3/4 cup ginger ale
1/2 cup orange juice
2 tablespoons honey

Slice the cantaloupe and honeydew in half. Remove the seeds and rind. Cut into 1 inch bite-sized pieces. Cut off the top of the pineapple, then slice it into quarters. Remove the core and rind from each quarter and cut into 1 inch bite-sized pieces. Place the cut fruit into a large bowl. Cut the strawberries into halves (or quarters, if they're large); add to the other fruit. In a small bowl, combine the ginger ale, orange juice, and honey; mix well. Add to the fruit and mix well; set aside for 15 to 20 minutes before serving, if not serving immediately, cover and chill until ready to use.




Green Salsa

Use this salsa as you would the more familiar red varieties. Tomatillos (Mexican-style green tomatoes) are available at most large supermarkets.

Makes about 2 cups

8 Tomatillos, husks removed
3 Shallots, peeled
2 cloves Garlic, peeled
1 can Mild green chiles
1/4 cup Cilantro, chopped
1 Jalapeno, seeded (optional)
Salt to taste

Place all the ingredients in a food processor bowl. Pulse until a course salsa forms. Serve immediately or cover and refrigerate.





Caribbean Ham Steak

2 - 3 pounds fully cooked ham center steak about 1 inch thick
Juice of 2 oranges
1 - 8 oz. can pineapple tidbits, drained
1 Tbsp. rum (optional)
1 Tbsp. honey
1/4 cup brown sugar
1 Tbsp. cornstarch
Pinch of ground ginger, ground cloves and cinnamon

Brown ham steak in a skillet. Meanwhile combine orange juice and cornstarch and stir until blended. Place mixture in a saucepan and add brown sugar, rum, honey and spices. Heat until mixture starts to thicken. Add pineapple and continue stirring. Spoon over ham steak and serve. Talk about home cooking...this recipe will take you back to days gone by and is sure to please. The sauce is thick and rich and sweet and is perfect with the smoky ham. Yummmm.



nite ;)

[flute]

http://www.walmartphotocenter.com/photo/album/album.asp?at=al&album=603891&index=1&sel=
DO not give this link out.....I'm posting this in recipes for a REASON!

[Tasha405]

flute it says: We're Sorry!
Your session at the Photo Center has timed out.

[flute]

I now realize that tasha...JOLIE help me! I know u use walmart!!! gahh stupid walmart......and it won't let me save the pics to my puter :( (i'm to understand there's a way to get around that but I dunno how!)

[Tasha405]

Sorry I can't help, I have never used the Wal-Mart online picture thing.

[Jolie Rouge]

JAYBIRD !


JOLIE help me! I know u use walmart!!! gahh stupid walmart......and it won't let me save the pics to my puter

I just email them to peeps - only da bird can help you now .....

[flute]

Originally posted by Jolie Rouge
JAYBIRD !



I just email them to peeps - only da bird can help you now ..... ok then what she said JAYBIRD :D:D:D

[flute]

bump for jaybird..........PLEASE help meeeee :D

[flute]

http://www.walmartphotocenter.com/photo/home/index.asp

[the fugative]

Todays Recipies



MUSTARD IN A MINUTE


1 oz. flour of mustard
3 tbs. milk or cream
1/2 tsp. salt
1/2 tsp. sugar

Mix very gradually, and rub together in a mortar, an ounce of flour of mustard, with three table-spoonfuls of milk (cream is better), half a tea-spoonful of salt, and the same of sugar; rub them well together till quite smooth.


:D


TOMATO MUSTARD


1 gallon tomatoes, stems removed but not peeled
1 pint vinegar
4 tbs. salt
1 tbs. black pepper
1 tbs. mustard (presumably whole seed or dry ground)
1/2 tbs. allspice
1/2 pint additional vinegar

Take 1 gallon unskinned tomatoes; let them simmer in 1 pint of sharp vinegar 4 hours; then strain them through a colander, and let them boil till quite thick; then put in 4 table-spoonfuls of salt, 1 of black pepper, 1 of mustard, 1/2 one of allspice. Boil all together 1/2 hour. Then to each quart of juice add 1/2 pint of vinegar, and bottle for use in bottles where a spoon can be inserted.
From The Economical Cook Book by Elizabeth Nicholson, 1865.

:p

BLACK BUTTER

1 lb. fruit: berries, currents, seeded cherries, etc.
1/2 lb. sugar

This is a very nice preserve to spread on brad for children, and much healthier in the winter than salt butter. Take any kind of berries, currants, or cherries, (the latter must be stoned); to every pound of fruit allow half a pound of sugar, and boil till it is reduced [evaporated] one fourth.
From The Good Housekeeper by Sarah Josepha Hale, 1841

:D

CREAM CHEESE


1 and 1/2 pints cream
1/2 pint milk
Rennet
Additional cream & sugar for serving

Warm three half pints of cream with one half pint of milk, or according to the same proportion, and put a little rennet to it; keep it covered in a warm place till it is curdled; have a proper mould with holes, either of China or any other; put the curds into it to drain, about an hour, or less; serve with a good plain cream, and pounded sugar over it.
From The Cook's Own Book by "A Boston Housekeeper" (Mrs. N. K. M. Lee), Boston, 1832

:p

[flute]

http://www.babie s online.com/babies/f/flute

:eek: I'm being naughty flutie..

[Tasha405]

*«»*«»*«»*«»* Cappuccino Brownies *«»*«»*«»*«»*


Cappuccino Brownies w'White Chocolate Sauce

SAUCE
2/3 c Whipping cream
1/4 c Brewed Café Godiva Special -Roast (room temperature)
5 oz Imported white chocolate, -chopped
1/8 ts Ground nutmeg

BROWNIES
1 1/2 Sticks unsalted butter
4 1/2 oz Unsweetened chocolate, -chopped
2 tb Brewed Café Godiva Special -Roast (room temperature)
1/2 ts Ground cinnamon
1 1/2 c Sugar
3 lg Eggs
3/4 c All-purpose flour
3 oz Bittersweet (not -unsweetened) or semisweet -chocolate, coarsely chopped
1/2 c Chopped toasted hazelnuts -(skins removed)
Bitterweet chocolate curls
Confectioners sugar

Make the sauce:
Bring cream and Café Godiva Special Roast to simmer in heavy small saucepan. Add
chocolate; stir over low heat until smooth and mixture begins to thicken. Add
nutmeg. (Can be made one day ahead. Cover and chill. Before serving stir over
low heat just until melted.)

Make the brownies:
Position a rack in the lower third of the oven and preheat to 350F. Line a
9-inch square baking pan with 2-inch-high sides with foil, overlapping the
sides. Butter and flour the foil. Stir the first four ingredients in a heavy
medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups
sugar and the eggs. Stir in flour, then chopped bittersweet chocolate and nuts.
Transfer to prepared pan.
Bake until a tester inserted into the center comes out with moist crumbs
attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.) Using the
foil sides as an aid, lift the brownie from the pan. Fold down the foil sides.
Using a 3 3/4 inch round cookie cutter, cut out 4 rounds, preserving the scraps
for another use. Place one brownie on each plate. Cover with chocolate curls.
Spoon the warm sauce around the brownies. Sift sugar over each serving.

[Tasha405]

*«»*«»*«»*«»* Blondie Brownies *«»*«»*«»*«»*


Blondie Brownies

6 tb Butter
3/4 c Light brown sugar
1 Egg
1 tb Milk
1 ts Vanilla
1 c Flour
1/2 ts Soda
1/8 ts Salt
10 oz Chocolate chunks or chips
1/2 c Nuts; chopped (opt)

Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar
and vanilla. Add flour mix and beat until creamy. Add chocolate chips
and nuts if desired. Bake in 9x9" pan at 350~ for 20-25 minutes

[Gumball1960]

Beer Bread

3 cups plus 2 teaspoons self-rising flour, divided
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer
Vegetable cooking spray

Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with
2 teaspoons flour; set aside. Combine the remaining 3 cups flour and
sugar in a bowl; stir well, and make a well in the center of the
mixture. Add the melted margarine and beer, and stir just until
moistened. Pour the batter into prepared pan. Bake at 350 degrees
for 40 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 5 minutes on a wire rack; remove from pan, and let
cool completely on wire rack. Cut bread into 8 slices; cut each slice
in half. YIELD: 16 Servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~

Another Bread Pudding recipe.... ;)

Bread Pudding

5 slices day old bread
2 Tbsp. margarine
1/2-cup raisins
1/4 tsp. salt
1/2-cup sugar
3 eggs, beaten
3 cups milk, scalded
1/4 tsp. cinnamon

Toast bread and spread with all the margarine while hot. Arrange
toast in buttered baking dish or pan (10 1/2 x 6 1/2 x 1 3/4").
Sprinkle with raisins. Stir salt and all but 2 Tbsp. of the sugar
into the eggs. Add milk and stir to mix well. Pour over the toast
and let stand 10 minutes. Press toast lightly down into milk
occasionally so it soaks up most of the milk mixture. Mix cinnamon
with remaining 2 Tbsp. Sugar and sprinkle over top. Place dish
directly on oven rack. Bake in 350 degree F. oven about 25 minutes or
until knife inserted in center comes out clean and top is an
appetizing brown. Serves 5 to 6.

[Gumball1960]

Chocolate Bread Pudding (LF) -
low fat

1 nonstick spray
3/4 C. unsweetened cocoa powder
1 3/4 c sugar
3 c nonfat milk
1 lb day old bread with crusts
1 removed, torn into pieces
1 tbl vanilla
1 egg
2 egg whites
1 tsp cinnamon
1/2 tsp salt
1 tsp finely grated orange peel

Preheat oven to 375 degrees. Spray a loaf pan with nonstick spray and
dust with cocoa powder. Combine cocoa and 3/4 c sugar with milk in a
saucepan. Cook over medium low heat until dissolved. Cool. Pour over
bread and soak until bread absorbs mixture. Combine vanilla, egg and
egg whites, cinnamon, remaining sugar, salt and orange peel. Place
one
layer of bread in loaf pan. Pour a little of the egg mixture over.
Continue placing bread and egg mixture in loaf pan until pan is
filled. Pour remaining egg mixture over the top and bake for 45
minutes to 1 hour, or until crusty on top, puffy, and set in the
middle. Let cool slightly and serve warm or cold. Some liquid will
settle in bottom of pan. Per 4 oz serving: 208 calories, 2 g total
fat Yield: 7 servings

[Jolie Rouge]

Tasha405 *«»*«»*«»*«»* Cappuccino Brownies w'White Chocolate Sauce ....

MMMMMMMMMMMMMMMMMM.........



Savory String Bean Salad

1 pound green beans (or No. 2 can)
6 tablespoons salad oil
3 tablespoons vinegar
1/2 teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sautéed

Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.

SERVES 4 OR 5

[the fugative]

Todays Recipies


Double Chocolate Decadence Biscotti


2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 Tablespoons Amaretto, Kahlua, or double-strength coffee
2 cups plus 2 Tablespoons unbleached or all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate (I use mini chocolate chips)
Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.)

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears -- much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart.

Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container

:D

Triple Chocolate Biscotti


5 cups flour
1-1/2 cups cocoa powder
2 Tablespoons baking powder
1 cup butter
2 cups sugar
6 eggs
1 Tablespoon vanilla extract
2 cups chocolate chips
12 ounces tempered chocolate

Cream butter and sugar. Beat in eggs one at a time until smooth; add vanilla extract. Sift dry ingredients together and combine with egg mixture. Stir in chocolate chips. Shape dough into 6 long loafs and brush each with beaten egg yolk. Bake at 400 degrees for 25 minutes. Remove loaves and let cool completely. Cut loaves diagonally into one inch pieces. Place pieces on baking sheet cut side down. Bake at 350 degrees for 15 minutes. Turn pieces over and cook for 10 minutes or until well cooked. Remove biscotti from baking sheet and cool on a rack. Dip top of biscotti in tempered chocolate.


:D

Pistachio Nut Bread


1 package butter cake mix
One 4-ounce package instant pistachio pudding
3 drops pistachio oil
8 ounces sour cream
4 eggs
1/4 cup water
1/4 cup oil
1/2 cup chopped pecans

Topping
4 Tablespoons sugar
2 teaspoons cinnamon

Mix all ingredients together. Pour half of batter in 2 greased loaf pans. Sprinkle with half of topping. Pour in remainder of batter. Swirl batter to mix in topping. Sprinkle top with the remainder to the topping.

Bake at 350 degrees for 1 hour.



:D :D

Scarborough Fair Bread


2 teaspoons active dry yeast
3 cups warm water
4 ounces whole wheat bread flour
2 ounces whole rye flour
30 ounces (approximately) all-purpose flour
1 Tablespoon salt
2 Tablespoons olive oil
1/2 cup fresh parsley, chopped
4 leaves fresh sage, chopped
leaves stripped from a sprig of fresh rosemary, chopped
leaves stripped from a sprig of fresh thyme, chopped
1/4 cup Parmesan grated cheese
Note- Fresh Herbs Only!! Dried just won't Do

In a large mixing bowl add 1 teaspoon of yeast to 2 cups of warm water and let stand for 5 minutes. Make a sponge by adding half the flours to the yeast and water and mixing thoroughly. Cover the bowl with plastic wrap and leave the sponge to mature for two to six hours. The yeast action will make the sponge surface bubbly. Mix the remaining teaspoon of yeast with 1 cup of warm water. Let stand for five minutes. Add the yeast mixture, oil, salt, herbs and cheese into the sponge. Gradually add the remaining whole grain flours, mixing well as you go. Add enough all-purpose flour so that the mixture starts to hold together. Turn it out onto a floured board. Knead the dough for five to seven minutes until it has a smooth, silky texture, adding just enough flour during the kneading to prevent the dough sticking to the board. Let the dough rest for five minutes, and knead it again for three more minutes.

Clean and lightly oil the inside of your mixing bowl. Put the dough back in the bowl, and spray it lightly with oil. (A Misto sprayer works well). Cover the bowl with plastic wrap and leave it in a draft-free place until the dough has doubled in bulk (about two hours on most days). Punch the dough down and shape it into three loaves. Put them on a lightly oiled baking sheet and cover loosely with plastic wrap until again they have doubled in bulk (about 3/4 hour). During the last ten minutes of this time preheat the oven to 380 degrees. Put an old baking tray with sides on the bottom shelf of the oven. Spray the tops of the loaves with water (use a Misto sprayer with water). Slash the tops of the loaves in several places to allow them to continue rising while baking. As you put the loaves in the oven, throw a cup of hot water into the tray at the bottom of the oven, which will create a burst of steam. Bake the bread for 30 minutes. The loaves should be nicely browned and sound hollow when tapped. Cool on a wire rack for 15 minutes, then serve and enjoy.

:D

[Jolie Rouge]

Cafe Des Amis and Grapevine Market and Cafe
BAKED GLAZED DUCK

Marinade:
2 1/2 oz. Creole all-purpose seasoning
1/4 cup Rouge spiced pepper sauce
4 oz. green spiced pepper sauce
3/4 cup chow chow pepper relish

Mix the above ingredients in a bowl and set aside.
*NOTE:* You will not use all the mixture. Save in a jar and use for later; it has a long shelf life.

1 whole duck
1/3 cup minced garlic
1 large naval orange, cut into 6 slices
3/4 cup pineapple juice
1/3 cup orange juice
1/2 onion, vertically sliced thin
1/2 bell pepper, vertically sliced thin
sprinkles of paprika
5 1/2 oz. cane syrup
5 1/2 oz. McIlhenny's Pepper jelly


Cut duck in half. Rinse and clean. Remove any excess fat. Take a stainless steel full-size baking pan and arrange onions and bell peppers on the bottom. Place the duck on top. Gently massage enough marinade and minced garlic into the backside and front side of the duck. Place orange slices on top of duck. Pour in pineapple juice and orange juice. Cover pan with aluminum foil and bake duck for about 1 hour at 350 degrees. Uncover and baste duck with juices in the pan every 30 minutes for about another hour or until duck is tender. Duck is ready when the leg begins to come loose from the joint. Uncover and sprinkle with a little paprika for color and cook until browned. Mix cane syrup and pepper jelly in a bowl until blended. Pour a small ladle of this mixture over the duck. Bake until this mixture creates a glaze over the duck, about 5 minutes. Pour some of the cane syrup/pepper jelly mixture into a small ramekin and warm in the microwave for about 15 seconds. Serve as a dipping sauce for the duck.

[Jolie Rouge]

Satterfields of New Roads

PA JOE'S PORK TENDERLOIN

4 pork tenderloins

Marinade:
1 cup Italian Dressing
1 cup Teriyaki Sauce
1/2 onion, chopped
6 cloves garlic, crushed

Mix all ingredients in a bowl. Whisk until dressing mixes with Teriyaki Sauce. Pour over meat and refrigerate overnight.

Sauce:
1/2 onion, diced
1/2 cup sliced mushrooms
1/2 cup brown gravy
1 oz. Olive Oil
1/4 cup Burgundy wine


Cook pork on grill or in oven to 165 degrees internal temperature. In a separate skillet, saute onions in the olive oil until clear. Add mushrooms and cook for 2 minutes. Add wine; cook until reduced by half. Add brown gravy; bring to a boil and pour over meat. Salt and pepper to taste.


--------------------------

SHRIMP ARTHUR

12 large shrimp
1/4 stick butter
1 tsp. salt
1 Tbls. coarse black pepper
1/4 cup Lea & Perrin Sauce
1/4 cup white wine
1/4 onion, chopped
6 garlic cloves, crushed


In a medium pan, add onion and cook for 1 minute. Add garlic, shrimp, salt and pepper and cook for 2 minutes. Add wine; cook for 1 minute. Add Lea and Perrin Sauce. Cook for 2 minutes and serve with bread.


----------------------------

RIBEYE SHRIMP CHARDONNAY

1 10 to 12 oz. beef ribeye
1/2 oz. Olive Oil
4 oz. small shrimp
1 1/2 tsp. cracked black pepper
3 Tbls. butter
1/4 cup Chardonnay


Cook ribeye to desired temperature. Saute shrimp over medium fire. Add pepper and Lea & Perrin sauce; cook on high for 1 minute. Add wine; then cook for 2 minutes. Add butter. Swirl around in skillet until melted. Top steak and serve immediately.


--------------------------

CATFISH BOUANCHAUD

1 medium size catfish
2 cups flour
salt & pepper to taste
2 oz. Olive Oil
4 oz. jumbo lump crab meat
4 oz. sliced mushrooms
1/4 cup White Zinfandel wine
1/2 oz. lemon juice
1/2 cup heavy cream


Dredge catfish in flour. In a medium skillet over medium fire, add 1 oz. olive oil and cook fish 3 minutes on first side and 2 minutes on second side. Fish should be turned and checked to see if done. Put fish on a plate and reserve to be topped with sauce. In a separate skillet over medium fire, add olive oil and mushrooms. Cook for about 2 minutes. Add wine and reduce by half about 2 minutes. Add lemon juice and cream; reduce by half. Add the crabmeat swirl in skillet for 1 minute. Add salt and pepper to taste. Top fish and serve.




-------------------------

QUICK & EASY SHRIMP DIJON
- from the Shrimp & Petroleum Festival
1 lb. raw, peeled shrimp
1/2 cup red bell pepper, chopped
1/2 cup parsley
3 cloves garlic, chopped
2 sticks butter

Melt butter in skillet and cook vegetables for 2 to 3 minutes. Add shrimp and cook for an additional 4 to 5 minutes, or until shrimp is done.

[Jolie Rouge]

(AND SINCE I CAN'T LEAVE YA WID OUT DESERT ...)



BLACKBERRY MERINGUE TRIFLE

1 - 10" angel food cake
2 egg whites
2/3 cup sugar
1 tsp. almond flavoring

In a mixer, beat egg whites until stiff. Add sugar slowly. Fold in flavoring. Draw two 8-inch circles on a piece of parchment paper. Using a pastry bag, squeeze meringue to line the circle, filling it in with a coil-like design. Bake in a 200 degree overn for one hour or place in 350 degree oven overnight turning off the oven when the meringue is placed in it.

FILLING:
12 oz. package frozen blackberries
1/3 cup sugar
2 Tbls. cornstarch
2 Tbs. Kirsch

Cook blackberries with sugar and cornstarch until slightly thickened. Add Kirsch. Remove from heat and cool.

TOPPING:
2 cups heavy cream, whipped
2 Tbls. Kirsch

Fold Kirsch into cream. Slice angel food cake into two layers. Place one layer in a trifle bowl, top with half of blackberry filling. Place meringue on top and one cup of whipped cream. Repeat procedure. Top with fresh blackberries for garnish. Refrigerate overnight.

[Jolie Rouge]

The second day of a diet is always easier than the first. By the second day you're off it.
-- Jackie Gleason --

[Gumball1960]

Homestyle Chicken Noodle Soup

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2-teaspoon black pepper
1 1/2 cups medium egg noodles

In a Dutch oven, bring chicken and water to a boil over high heat. Add
carrots, celery, onions, parsley sprigs, bay leaves, salt, and black
pepper. Return the mixture to a boil. Reduce heat to low, cover, and
simmer 1 hour, or until the chicken is no longer pink inside and the
vegetables are tender. Remove and discard the bay leaves and parsley
sprigs. Remove the chicken from the soup. Skim the fat from the top of
the soup with a large spoon. Remove and discard the chicken skin.
Remove the meat from the bones. Cut the chicken meat into 1-inch
pieces and return to the soup. Add noodles and return the soup to a boil.
Reduce heat to medium and cook 5 minutes, or until the noodles are
tender. 4 Servings

[Gumball1960]

Peachy Bread Pudding

1 Loaf French bread, cut into 1 inch cubes
1 16-ounce can light sliced peaches, drained
1/2 c. Raisins
2 Eggs
2 Egg whites
3/4 c. Sugar
1 12-ounce can evaporated skim milk
2 c Skim milk
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Butter flavoring
1 tsp Coconut flavoring
1 tbl Vanilla

Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
Add peaches and raisins to bread, mixing gently. In a bowl, combine
eggs and egg whites with sugar and mix well. Add evaporated milk, skim
milk, spices and flavorings, and blend well. Pour egg mixture evenly
over bread, and press bread with fork so it will soak up liquid (I use
my hands). Bake for 30 to 40 minutes. Insert knife near center; if it
comes out clean, its done. Yield: 10 servings Preheat oven to 350'F.

Sauce
2 Tablespoons light margarine
2 Tablespoons flour
1 1/3 cup skim milk
1 Tablespoon rum flavoring

Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to a
boil; boil 1 minute. Remove from heat and stir in flavoring. Serve
over hot bread pudding.

[Jolie Rouge]

Gummie : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....



SHRIMP STUFFED CATFISH

4 6-8 oz. catfish filets
1 cup small/medium shrimp
1 medium onion, diced
1/2 cup celery
1/2 cup bell pepper
1/4 cup red bell pepper
1 stick butter
1 Tbls. garlic powder
1 Tbls. Tony's
1/2 cup bread crumbs
1/2 cup chicken broth, if needed
paprika


Melt butter. Add onion and celery; cook till almost tender. Add green bell pepper, garlic and Tony's. Add shrimp and cook till done. Add red bell pepper and cook 1 minute longer. Remove from heat. Add bread crumbs. Stir until moistened. If moisture is needed, stir in some of the chicken broth. Chill stuffing mixture. Slice catfish down the middle of the filet being careful not to slice opening too deep. When chilled, stuff catfish filets with mounded tops. Sprinkle with Tony's and paprika. Place on greased pan or cookie sheet. Bake at 375 degrees for about 18 minutes or until done. Catfish should be firm and stuffing hot.


ALMOND CRUSTED CHICKEN WITH ROASTED PEPPER SAUCE

4 boneless chicken breasts, pounded flat
1/2 cup milk
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup chooped or sliced almonds


Mix milk and eggs. Mix flour, salt, pepper and almonds. Coat breast in milk bath, then dredge in flour mixture. Fry breast in cooking oil till done. Place breast on spanish rice. Top with Roasted Pepper Sauce below.


Roasted Pepper Sauce:

Cut 2 red bell peppers and 2 Poblano peppers in half. Seed and place on a greased sheet pan. Place peppers in a 350 degree oven for 20 minutes or until skin blisters. Allow to cool. Peel skin from peppers. Cover bottom of medium sauce pan with oil. Place pan on low heat. Saute together the following for 8 minutes:
1/2 cup chopped red onion
2 red bell peppers
2 Poblano peppers
6 cloves chopped garlic


Add:
2 tsp. chicken base or 2 chicken boullion cubes
1 cup chicken stock
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. coriander, ground


Simmer all ingredients 10 minutes. Adjust seasoning to taste. Allow to cool 10 minutes. Pour mixture in blender. Puree till smooth. Pour into serving container and stir in 1/2 pint whipping cream.



GRILLED DRUM WITH PINEAPPLE SALSA

Seasoning Mix:

3 Tbls. sweet paprika
2 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano


Thoroughly combine the seasonings. Mix ingredients in a small bowl.


Salsa:

1 red bell pepper, seeded and diced
2 avocadoes, chopped medium
1/4 to 1/2 cup cilantro, washed and chopped
1 Habanera pepper, minced
1 lime, juiced
1 20-oz. can pineapple chunks
1 or 2 ripe Mangoes, sliced and chopped


Mix ingredients for salsa in a bowl. Refrigerate until needed.


Fish:

8 oz. drum filets, 1/2" thick
1/2 stick butter, melted


Heat a large cast iron skillet until it is almost smoking. Dip each filet in melted butter. Coat both sides well; then sprinkle seasoning evenly on both sides of fish. Place fish in the hot skillet. Cook over medium-high flame for 1 to 2 minutes, depending on filet thickness. Carefully turn with a spatula. Cook until fish is done, about 2 more minutes. Top fish filet with pineapple salsa. Serve with rice pilaf.

[Gumball1960]

Originally posted by Jolie Rouge
Gummie : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....

Which bread pudding was it? I've posted 4 or 5 of them by now. :D Even found a Peach one today.. :)

[the fugative]

Todays Recipies



Fried chicken breasts rubbed in ancho peppers


6 Ancho (or mulato) peppers
6 Cloves Garlic
1/4 tsp Oregano
1/2 tsp Sugar
1/2 tsp Salt
1/2 cup Fine corn meal
1/2 cup Coarse corn meal
1/2 cup Flour
1 tbsp Black pepper
1 tbsp Chile powder
2 Boneless skinless chicken br
White flour, (for dusting)
THE RUB
6 Ancho (or mulato) peppers
6 Clove Garlic, minced
1/4 tsp Oregano flakes
1/2 tsp Sugar
1/2 tsp Salt
SEASONED COATING
1/2 cup Fine corn meal
1/2 cup Coarse corn meal
1/2 cup Flour
1 tbsp Black pepper
1 tbsp Chile powder


Separate the tenderloins from each breast; you"ll now have 8 pieces of chicken .
Pound chicken flat to about 50% increase in size .
Score meat with sharp knife in a ½ inch criss cross pattern

rub: .
Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds .
Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour.

Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible.
Should be a thick paste.

coating: .
Mix ingredients thoroughly.

Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes.

With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat).

Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. .
Turn chicken pieces over and repeat the paste and coating process on other side of meat.

Pour 1 cup of olive oil into a hot iron skillet; add ¼ stick of butter; reduce heat to medium.

Don"t crowd the chicken in the pan (cook breasts first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes.

Remove meat, place on a warming rack in a 300 degree oven.

Continue cooking remaining meat.


:D

Ancho chile butter

2 large Dried ancho chiles -- see
Directions
1/2 cup Butter

Put chiles in a bowl and cover with boiling water.
When they are rehydrated, drain them and put them in a food processor or blender; process until finely chopped.
In a small saucepan over medium-high heat, melt butter.
With machine running, add hot butter to chiles in a fine stream.
Blend until color is homogeneous and mixture is smooth.
Let stand at room temperature until butter reaches a spoonable consistency.
Use immediately, or refrigerate or freeze for later use



:D

Chipolte peppper stuffed flank steak


3 Chipolte Chillies
1 small Sweet onion (chopped)
6 Sun dried tomatoes (chopped)
1 tbsp Chopped fresh thyme
1 cup Grated fontina cheese
1/3 cup Bread crumbs
2 lbs Flank steak.


Saute the onion in olive oil until translucent add the tomato, chilli, and thyme and saute a couple minutes more.
Mix the cheese and bread crumbs with the sauted mixture.
Lay the steak flat and place the stuffing in a line down the long axis of the steak.
Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450°F for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglase with white wine.
Slice the roll into two inch medallions and top with the strained wine sauce.


:D

Fiesta Meat Balls

1 pound lean ground beef
1 onion, minced and divided
3 garlic cloves
-- minced and divided
2 tablespoons chopped cilantro, divided
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 egg whites, slightly beaten
3/4 cup rice, uncooked
vegetable cooking spray
30 ounces tomato sauce
1 cup beef broth
2 chipotle chiles
1 tablespoon chili powder

Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-1/2-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder, and remaining garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium-high heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining cilantro. Serve hot.

:D

[Jolie Rouge]

GUMMIE:
Originally posted by Jolie Rouge : I tried to make your Bread Pudding recipe - unfortunately I had a minor emergancy which took me out of the house suddenly and I forgot to turn off the oven before I left.

Left in the oven for three and a half hours LONGER than the reccomended time - it makes a great brick ! LOL Hopefully it will come out better next time....


Which bread pudding was it? I've posted 4 or 5 of them by now. Even found a Peach one today..


Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and 22 cups milk. Pour over bread. Add the raisins and the rest of the milk. Stir together gently. Bake for 50 minutes @ 350. This makes a wonderful, moist bread pudding.

[Jolie Rouge]

Herbed Shrimp and Feta Cheese Casserole

8 oz. feta cheese, crumbled
5 1/3 oz. reduced-fat Swiss cheese, shredded
1 cup evaporated skim milk
1 cup plain nonfat yogurt
2 eggs, beaten
1/3 cup chopped fresh parsley
1 tsp. basil
1 tsp. oregano
4 garlic cloves, minced
8 oz. angel hair pasta, cooked & drained
1 16-oz. jar mild chunky salsa
1 lb. medium shrimp, peeled & deveined
8 oz. part-skim mozzarella cheese, shredded

Combine the feta cheese, Swiss cheese, evaporated skim milk, yogurt, eggs, parsley, basil, oregano, and garlic in a bowl and mix well. Line the bottom of a 9" x 13" baking dish sprayed with nonstick cooking spray with half the pasta. Spread with the salsa. Top with half the shrimp. Layer with the remaining pasta. Pour the cheese and egg mixture over the prepared layers. Sprinkle with the mozzarella cheese. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before serving. Garnish with additional chopped fresh parsley. The equivalent amount of egg substitute may be used as a substitution for the fresh eggs. Serves 12.

For more great recipes from the Serving Louisiana cookbook, visit the LSU Ag Center website at www.lsuagcenter.com.


Pave Restaurant

Louisiana Blue Crab & French Boursin Cheese Won Tons With Avocado, Mango & Cilantro Relish

For the Won Tons

3 oz. French herbed Boursin cheese
3 oz. softened cream cheese
4 oz. shell-less Blue Crab meat
1 tsp. Sriratcha hot sauce
2 Tbs. chopped green onions
4 won ton skins or egg roll wrappers
1 Tbs. cornstarch
1/2 cup peanut oil

Mix first five ingredients well. Divide between the four skins and fold to make a triangle and seal edges with cornstarch. Pan fry in peanut oil two minutes on each side.

For the Avocado Mango Relish

1 small red onion, diced
1 small red bell pepper, diced
1 garlic clove, minced
1 large avocado, diced
1 small mango, diced
1 Tbs. cilantro, chopped
juice of one lime
1 Tbs. olive oil
1 Tbs. rice wine vinegar
1 tsp. hot chili paste
salt and pepper to taste

Mix all ingredients well.

[flute]

HEY did ya'll see isabel's webpage?

[Jolie Rouge]

Flute : HEY did ya'll see isabel's webpage?


YES !

I am sorry ...

The pic of her & her Dad was adorable - but STUPID 'PUTER would not let the rest download for me :(

She sure is a cutie

[Jolie Rouge]

BLUEBERRY TART


1 cup sugar
2 Tbls. cornstarch
1/2 tsp. salt
1 tsp. cinnamon
2 boxes of tart shells
1/2 stick butter cut into small pieces
1 pint washed & dried blueberries


Preheat oven to 350 degrees. Let tart shells come to room temperature. Prick each tart several times with a fork. Pre-bake tart shells until lightly baked. Check after 5 minutes. Remove pre-bakes tarts when lightly browned. Do not overcook. Shells will continue to cook while baking blueberries. Meanwhile, mix sugar, cornstarch, salt, and cinnamon until well blended. Fill tart shells with blueberries. Pile high because they will shrink when cooked. Sprinkle a teaspoon of sugar and cornstarch mixture over each tart. Top with small pat of butter. Place on baking sheet and bake at 350 degrees for 10 to 15 minutes until juice thickens and bubbles. Top with cool whip or whipping cream.




STRAWBERRY CUPCAKES WITH CREAM CHEESE ICING

1 box of strawberry cake mix
8 oz. cream cheese, room temperature
1 stick of butter
1 tsp. vanilla
1/4 cup milk
miniature flags and red & blue sprinkles, for decorations
powdered sugar


Bake cupcakes according to recipe on box. Cool cupcakes. While cupcakes are baking, mix cream cheese and butter until blended. Add powdered sugar at 1/2 cup intervals. Mix until creamy and well blended. Add vanilla; then add milk if icing is too thick. Should be thick enough to coat cupcakes. Decorate with sprinkles and flags in July 4th patterns.



STRAWBERRY MASCARPONE or CREAM CHEESE TART

1 pkg. tart shells, thawed
1 pkg. 8-ounce mascarpone or cream cheese, room temperature
1 pint fresh strawberries, halved
1/4 cup whipping cream
1 1/3 cup sugar
1 cup water
1/4 cup strawberry gelatin
3 Tbls. cornstarch


Prick each tart a few times. Bake at 375 degrees for 8 minutes until lightly browned. Cool completely. Bring 1 cup of the sugar, water and cornstarch to a boil over medium heat; whisk and cook stirring constantly until thickened. Stir in strawberry gelatin until dissolved. Remove from heat; chill till cool.

[Gumball1960]

Originally posted by Jolie Rouge
Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and 22 cups milk. Pour over bread. Add the raisins and the rest of the milk. Stir together gently. Bake for 50 minutes @ 350. This makes a wonderful, moist bread pudding. [/B]

22 cups of milk??? It's a wonder it didn't float out of the oven! LOL :eek: (j/k) :)

Here's what it's supposed to say: (for those that don't want to backtrack 4 or 5 pages)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~

Bread Pudding

2 qt. casserole - -buttered
8 slices of bread - somewhat dried and ripped in small pieces
3/4 c. sugar
4 eggs
1/2 tsp. salt
1 tsp. vanilla
1 qt. whole or 2% milk
1 c. raisins - softened (optional)

Put bread in bottom of casserole. Mix sugar, eggs, salt, vanilla and
2 cups milk. Pour over bread. Add the raisins and the rest of the
milk. Stir together gently. Bake for 50 minutes @ 350. This makes
a wonderful, moist bread pudding.

[flute]

Ham Casserole

4-5 thick sliced potatoes (whatever will fit in ur pan, to taste)
thick sliced ham (to cover potatoes)
1 can whole kernnel corn Sp
can green beans (some liquid drained off
2 Cans stewed tomatoes
2 sliced onions, sliced into rings
1-2 cloves garlic, pressed
pepper, to taste

Grease well an electric skillet or 9x13" casserole dish. Arrange potatoes to cover bottom & sides of pan. Layer remaining ingredients in order givn. Cook, loosely covered for 1 hour at 350, or until potatoes are tender.

I did this in an oven..i did NOT cover the dish..

[Gia]

Angel Hair Pasta with Creamy Mushroom Sauce

4 Ounces Angel Hair Pasta
1 1/2 Cups Mushrooms, sliced (I use button mushrooms, but if you wanted
to
make it richer you could use a combination of different mushrooms)
1 Medium Onion, chopped
1 Teaspoon Butter
3 Ounces Low Calorie Cream Cheese, cut in 1" cubes
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/3 Cups Skim Milk
2 Tablespoons Chives, snipped

1. Cook pasta according to package directions; drain.

2. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and
onion
in the margarine or butter till vegetables are tender. Stir in cream
cheese,
salt, and pepper. Cook and stir over low heat till cheese is melted.
Gradually stir in milk and chives; heat through.

3. Pour sauce over pasta. Toss to coat. Serve immediately.

Servings 4: 6g Fat

[Gia]

Rice Lasagna

3 Cups cooked brown rice
2 egg beaters (1/2 cup)
1/4 cup fat free parmesan cheese
2 cups Healthy choice Mozzarella (or other low-fat variety)
1/2 cup nonfat cottage cheese
1 pound ground (skinless) turkey breast
1 (26 3/4 oz) can Hunts spaghetti sauce (or other no added sugar
spaghetti sauce)
8 0z. can mushrooms (optional)

Cook rice and let cool. Add egg beaters, mix, set aside. Grate
mozzarella and mix with cottage cheese and 2 Tbls. parmesan cheese. Set
aside. Brown turkey breast in non-stick skillet, crumbling until done.
(spray pan with Pam if needed). Add spaghetti sauce and mushrooms to
meat, heat slightly.

Spray 9 x 13 inch pan with Pam. Layer 1/2 rice mixture, 1/2 cheese
mixture and 1/2 meat mixture. Repeat layers. Top with remainder of
parmesan cheese. Bake for 30 to 40 minutes or until bubbly at 375
degrees.

Makes 9 servings. Per serving: 266 calories, 2.6 grams fat.

[Gia]

GRILLED CHICKEN CAESAR SALAD

4 4-ounce skinless, boneless chicken breast halves
Salt and ground black pepper
1 tablespoon grated Parmesan cheese
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 1/4 cup reduced-sodium, nonfat chicken broth, divided
6 cups romaine lettuce leaves (in 2-inch pieces), rinsed, patted dry
16 cherry tomatoes
2 teaspoons olive oil

Preheat grill, broiler or grill pan. Season both sides of chicken with
salt and pepper. Cook 5 minutes a side, or until done.

Meanwhile, puree cheese, mustard, oil, Worcestershire sauce, garlic and
1/4 cup broth in a blender until smooth. Add remaining broth (and 1/2
teaspoon anchovy paste, if desired); puree.

In a large bowl, toss romaine with dressing. Divide among four plates.
Thinly slice grilled chicken crosswise; arrange on romaine with
tomatoes.

Each serving equals to 1 chicken breast, sliced; 1 1/2 cups lettuce; 2
tablespoons dressing~ 4 cherry tomatoes

[Gia]

Chocolately Meringues


2 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Directions

1 Preheat oven to 250 degrees. Line 2 baking sheets with aluminum foil
or parchment paper, and set aside.
2 In large metal or glass bowl, (no traces of grease) beat the egg
whites on high speed with an electric mixer until soft peaks form.
Gradually add sugar while continuing to beat until they hold stiff
peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate
chips by hand. Drop small mounds of the mixture onto the prepared baking
sheets, spacing 1 inch apart. They won't raise, so make the size you
want finished.
3 Bake for 1 hour in the preheated oven. Turn off oven, and leave the
cookies in the oven for 2 more hours, or until centers are dry. (I don't
wait that long!) Remove from pan and store in an airtight container.

Servings Per Recipe: 40

[Gia]

IMITATION CRAB DIP

This is an old recipe that can be modernized easily simply by using surimi (imitation crab meat) instead of artichoke hearts. The cost will be about the same; and if you're having a party, you're going to make more than the above. You'll have to because your guests will demand it :)

1 lg (14oz) can artichoke hearts (not marinated)
1 cup mayonnaise
1 cup grated Parmesan cheese
dash garlic powder (more if desired)

Chop artichokes; mix all remaining ingredients. Combine in casserole (buttered or spray with cooking spray) and bake at 350 degrees F. for 20 minutes.

[Gia]

MEXICAN MACARONI

8 oz macaroni
1 can (14 1/2oz) Mexican-style tomatoes, undrained and chopped
1 can (10 3/4oz) cream of mushroom soup, undiluted
8 oz dairy sour cream
1 can (4 1/2oz) chopped green chilis
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese


Cook macaroni according to package directions; drain. Combine macaroni, and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-qt baking dish; top with remaining cheeses. Bake at 350° F. for 30 minutes.


EASY CHEESE SOUFFLE’

4 eggs
1 cup hot milk
1 tbs butter (or margarine)
8 oz grated sharp (or extra sharp) cheese

Preheat oven to 450 degrees. Beat eggs while milk is heating. Add butter and cheese to hot milk; fold into beaten eggs. Pour into buttered 1 qt casserole dish; bake for 20 minutes or until firm in center.

Serves 2-4.

[Gia]

CREAMY BROCCOLI & CHEESE

1 pkt (1oz) Hidden Valley Original Ranch Dressing Mix
8 oz cream cheese
1/4 cup milk
1 lb broccoli, cooked and drained
1/2 cup shredded sharp Cheddar cheese


In a blender, combine dressing mix, cream cheese, and milk. Pour over broccoli in a 9-inch baking dish; stir well. Top with cheese. Bake at 350 degrees F. for 25 minutes or until cheese is melted.

Serves 4.

CHEESE POPOVER PUFFS

1 cup all purpose flour
1/2 tsp salt
1 cup milk
2 eggs
1 tbs butter or margarine, melted
1/4 cup shredded Cheddar cheese


Combine all ingredients except cheese. Beat at medium speed of an electric blender until smooth. Stir in cheese. Heat a well greased muffin pan at 425º F. for 3 minutes or until very hot. Spoon in batter, filling 2/3 full. Bake at 425º F. for 15 minutes; reduce heat, bake at 350º F. for 25 minutes or until golden brown. Serve immediately.

Yield: 6.

ORZO SALAD

The Salad

1/2 lb shrimp, cooked and peeled, diced if large
1 tomato, diced
1 green onion, trimmed and diced
1 tbs chopped dill
1 tbs chopped parsley
2 tbs chopped, pitted Greek olives
2 cups cooked orzo pasta
2 oz Feta cheese, crumbled

The Dressing

1 1/2 tbs fresh lemon juice
1/4 tsp salt
1/4 tsp coarse ground black pepper
1 1/2 tsp Dijon mustard
2 tbs olive oil


In bowl, toss together shrimp, tomato, green onion, dill, parsley, olives and orzo. Toss well to combine. Sprinkle with cheese. To prepare dressing, stir together lemon juice and salt in cup. Stir in pepper, mustard and oil. Gently stir into salad. Serve at room temperature.

Serves 2. (Can be doubled)


ORANGE PIE

1 9inch pastry shell
1/4 cup orange juice
3 eggs
1 tbs flour
1 tsp salt
1/4 tsp orange zest
1/4 cup milk
2 cups sugar
1 tbs cornmeal
1/4 cup melted butter

Mix ingredients together and pour into pastry shell; bake at 350 degrees F. for 45 minutes or until center is firm.
Serves 6 to 8.

GRANNY SMITH'S APPLE CRUMBCAKE

1 pkg (about 18 1/2oz) yellow cake mix
1/4 cup butter or margarine
2 eggs
1 cup sour cream
1 can (21oz) apple pie filling
1/3 cup brown sugar
1 tsp Ground Cinnamon

Preheat oven to 350 degrees F. In mixing bowl, combine cake mix, butter, and 1 egg until crumbly; reserve 1/2 cup. Press remaining crumb mixture into 8-inch square pan. Blend remaining egg with sour cream; spoon over crumb mixture. Stir apple pie filling with brown sugar and cinnamon; spoon over sour cream mixture. Sprinkle with reserved 1/2 cup crumb mixture. Bake 40 minutes or until filling is bubbly and topping is lightly browned. Cool before serving.

Serves 6.

[Gia]

POTATOES WITH BEEF AND BEER

1 lb boneless lean beef
1 pkt onion soup mix
2 medium-sized potatoes, peeled and diced
1 cup baby carrots
1 12oz can beer
1 loaf French bread
Dijon mustard
grated sharp cheddar cheese

Cut beef into cubes and coat with onion soup mix. In saucepan, combine beef, potatoes, and beer and bring to boil. Simmer 1 1/2 hours. Spoon into six individual bowls. Cut 6 thick slices of bread. Spread mustard on one side of each slice and place mustard side down on top of meat mixture. Top with grated cheese and brown under broiler until cheese melts and bubbles. Serve with green vegetable or salad.

Serves 6.

[the fugative]

Todays Recipies


Baked Beans


1 (64 oz.) Can Pork and beans
1 (16 oz.) Can Kidney beans
3/4 Cup. Smoked BBQ sauce
3/4 Cup. Brown sugar, packed
2 Tbsp. Worcestershire sauce
2 Tbsp. Liquid smoke
1/4 Cup. Prepared horseradish
1/4 Cup. Yellow mustard
1 Cup. Green bell peppers, chopped
1 Cup. Onion, chopped
4 Slices Bacon, chopped
2 Tbsp. Margarine
Salt and pepper to taste



Sauté over medium heat peppers, onions, bacon, margarine, salt and pepper. Combine with bean mixture and transfer to glass baking dish. Mix in large bowl; barbecue and Worcestershire sauce, liquid smoke, horseradish and mustard. Set aside. Cover and bake for 50 minutes at 300ºF. Uncover and bake 10 more minutes.


:D

Sweet Cinnamon Chips With Fruit Salsa

• 2 large (10-in.) flour tortillas

• 3 tbsp. butter

• 2 tbsp. sugar

• 1 tsp. ground cinnamon

• 1 c. Fruit Salsa (see recipe)

Preheat oven to 375 degrees.

Stack the tortillas on top of each other, and cut into 8 portions with a pizza cutter or large knife. Place the butter in a shallow, microwave-safe dish and microwave, uncovered, on high, until melted, about 30 seconds. Meanwhile, combine the sugar and cinnamon in a small bowl, and set aside.

Drag one side of each triangle through the butter, and then over the side of the bowl to remove the excess. Place the triangles butter-side up on an ungreased 15-by 10-inch baking sheet. Sprinkle evenly with the cinnamon-sugar.

Bake for 8 minutes, or until the tortillas barely begin to crisp. Meanwhile, make the Fruit Salsa. Remove the crisps to a serving plate, and let them rest 2 minutes to cool and crisp while you finish making the salsa. Serve with fruit salsa.


Fruit Salsa


1 (8-oz.) can crushed pineapple packed in juice

• 1 small (or 1/2 large) tart red apple, such as Gala or Braeburn

• 1/2 ripe banana

• 1/2 c. seasonal berries or kiwi, see Note

Pour the pineapple, with its juice, into a small mixing bowl. Dice the apple (with its peel), and add the pieces to the bowl. Stir to coat the apple with pineapple juice.

Dice the banana, and add it to the bowl. Stir to coat the pieces with pineapple juice.

Cap and slice the berries (if necessary), and add them to the bowl. (If using a kiwi, peel and dice it.) Stir to mix well. Serve at once with Sweet Cinnamon Chips.

Note: Fruit in any combination can be substituted, but do use the crushed pineapple, because its juice keeps the other fruit from turning dark. If you're using strawberries or kiwi, note the measure is for sliced or diced fruit.

:D

Mostly Mango Salsa

• 1 large mango, peeled and finely chopped

• 1 peach, peeled and finely chopped

• 1 orange or yellow bell pepper, seeded and finely chopped

• 1 c. finely chopped yellow tomato

• 1/2 c. cilantro, chopped

• 1/2 c. finely chopped red onion

• 2 tsp. sugar

• 1/4 tsp. salt

• Juice of 1 lime

Mix together mango, peach, bell pepper, tomato, cilantro, red onion, sugar, salt and lime juice in a medium-size bowl. Add more sugar, salt and lime juice as desired.

Note this goes good with chips or chicken ;)

:D

White Bean, Tuna and Zucchini Salad

• 3 c. quartered and sliced zucchini

• 3 c. canned cannellini beans, rinsed and drained

• 1 (6-to 7-oz.) can tuna packed in olive oil, drained

• 1/2 sweet onion (such as Walla Walla or Vidalia), thinly sliced

• 1/4 c. chopped fresh parsley

• 3 tbsp. capers, divided

• 5 tbsp. extra-virgin olive oil

• 3 tbsp. red wine vinegar

• 1 clove garlic, minced

• Salt and freshly ground black pepper

• Greens

• 2 ripe tomatoes, cut in wedges

Bring a medium pot of salted water to a boil. Add the zucchini and blanch for 1 minute, until barely tender-crisp. Drain and plunge into cold water to stop the cooking; drain again and pat dry. In a large bowl, combine the zucchini, beans, tuna, onion, parsley and 2 tablespoons of the capers. Toss gently to mix.

Whisk together the oil, vinegar and garlic in a small bowl. Pour over the bean mixture and toss to coat. Season very generously with salt and pepper.

Arrange a bed of greens on a large serving platter or individual serving plates. Mound the bean salad on top. Arrange tomatoes around the beans. Garnish with the remaining 1 tablespoon of capers and serve

:D

[jaybird]

GIA POSTED A RECIPE??? :confused:

THUD!
:D

HUGS to everyone. I actually had a recipe for tonight, but I can't find the card now...

[flute]

Originally posted by Gia30
CHEESE POPOVER PUFFS

will have to try this sometime :D

[the fugative]

Originally posted by jaybird
GIA POSTED A RECIPE??? :confused:

THUD!
:D

HUGS to everyone. I actually had a recipe for tonight, but I can't find the card now...


POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

Throws some Scotch on JayBird

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

[jaybird]

Glenlivits?

[the fugative]

Originally posted by jaybird
Glenlivits?

Glenlivet? Sure maybe some Macallan, Balvenie, Glenfarclas, Aberlour,
Springbank or Longrow?? ;)

[jaybird]

HOOTMON. Speak English!

I've only had Glenlivits! What's your preferred? :D

[Jolie Rouge]

Reliable Diet Advice

Q: I've heard that cardiovascular exercise can prolong life. Is this true?
A: Your heart is only good for so many beats, and that's it. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does a cow eat? Hay. And corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable slop.

Q: Is beer or wine bad for me?
A: Look, it goes to the earlier point about fruits and vegetables. As we all know, scientists divide everything in the world into three categories: animal, mineral, and vegetable. We all know that beer and wine are not animal, and they are not on the periodic table of elements, so that only leaves one thing, right? My advice: Have a burger and a beer and enjoy your liquid vegetables.

Q: How can I calculate my body fat ratio?
A: Well, if you have a body, and you have body fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc.

Q: What are some of the advantages of participating in a regular exercise program?
A: Can't think of a single one, sorry. My philosophy is: No Pain -- Good.

Q: Aren't fried foods bad for you?
A: You're not listening. Foods are fried these days in vegetable oil. The fact is they're permeated with it. How could getting more vegetables be bad for you?

Q: What's the secret to healthy eating?
A: Thicker gravy.

Q: Will sit-ups help prevent me from getting a little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.




I hope this has cleared up any misconceptions you may have had.

[Jolie Rouge]

Chef Reece Williams of Cajun Injector, Inc.


FRONT PORCH SHRIMP

20 jumbo shrimp, head-on, shell-on
1 16-oz. jar Cajun Injector Creole Garlic recipe marinade
1 stick butter, sliced into 8 pieces
1 lemon

Place shrimp in a skillet and cover with marinade. Squeeze lemon juice over shrimp. Place butter pieces on top of shrimp. Cook over medium high heat until shrimp turn pink, shaking (not stirring) skillet to mix pepper in. Serve with crusty french or italian bread. It's a must for this dish to "sop" up every drop of juice.



----------------------------------

HONEY BACON BBQ GRILLED PORK LOIN

6 - 8 lb. pork loin
1 16-oz. jar of Cajun Injector Honey Bacon BBQ recipe marinade
Cajun Injector Cajun Shake seasoning

Pour eight ounces of Honey Bacon BBQ marinade into a measuring cup. Wrap pork loin with clear, plastic wrap and place in pan. Inject pork loin with Cajun Injector Honey Bacon BBQ Marinade, using 1 ounce per pound, in several places evenly around pork loin. Remove plastic wrap and season pork loin on both sides with Cajun Shake Seasoning. Place on a medium to medium hot grill and cook until desired temperature is reached using a meat thermometer.



--------------------------------

FRONT PORCH FIREFLIES

12 cocktail size soft shell crabs
1 16-oz. jar of Cajun Injector Cajun Hot & Spicy Butter recipe marinade
Flour

Preheat oil to 350 degrees. Inject crabs with Cajun Hot & Spicy Butter marinade, and pour remaining marinade into a bowl. Roll crabs in flour, and dip in left-over marinade. Dredge crabs in flour once again. Fry until golden brown, very crispy, approximately 3 to 5 minutes.

[the fugative]

Originally posted by jaybird
HOOTMON. Speak English!

I've only had Glenlivits! What's your preferred? :D


Springbank 21 year old (Rare about $95.00 a bottle)

Longrow 21 year old (Extremely RARE last bottle I bought cost me $250.00 & worth every $$$)

Those are 2 favorites ;)

[jaybird]

Originally posted by the fugative



Springbank 21 year old (Rare about $95.00 a bottle)

Longrow 21 year old (Extremely RARE last bottle I bought cost me $250.00 & worth every $$$)

Those are 2 favorites ;)
A little tip from your Auntie Jaybird:

Don't put 'em on your Christmas list! ;)

[Jolie Rouge]

Mad Dog 20/20 -- $1.29 a quart

[jaybird]

Good grief. Do they still make that stuff? And wasn't it $1.29 a GALLON???

[Jolie Rouge]

Recipes from Yarbro's



CRABMEAT IMPERIAL

1 lb. jumbo lump crabmeat
½ medium yellow onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ cup bechemel sauce
½ cup mayonnaise
1 tsp. dijon mustard
¼ cup sliced green onion
salt and pepper to taste

Sauté onions and peppers in 2 oz. Butter till soft. Add crabmeat and salt and pepper. Add bechemel, mayonnaise, and dijon mustard. Add green onions. Mix gently so not to break lumps of crabmeat. Place in casserole dishes. Top with fresh breadcrumbs. Bake in 400 degree oven till hot and lightly brown on top.


----------------------

MUSHROOM & ANDOUILLE SOUP

1 ½ lb. sliced fresh mushrooms
1 medium yellow onion (diced)
2 cups diced celery
2 Tbls. minced garlic
2 Tbls. fresh thyme
6 bay leaves
fresh white pepper to taste
2 qts. chicken stock and 2 qts. beef stock
1 lb. butter
1 lb. flour

Sauté onions, celery and garlic in 4 oz. Butter. Add mushrooms and andouille and cook till tender. Add bay leaves and thyme. Cook a few minutes. Add stock. Bring to a boil and reduce heat to simmer. Make blonde roux with butter and flour. Whip into soup to thicken. Adjust seasoning and serve.


-------------------------

SOUP OF FISHES

2 oz. Butter
1 diced onion
6 ribs celery, diced
1 bell pepper, diced
6 Tbls. minced garlic
3 Tbls. fresh chopped thyme
4 bay leaves
3 qts. Seafood stock
½ lb. Unsalted butter
all purpose flour
½ cup anisette
any seafood

To a one-gallon soup pot, melt the butter and add the onion, celery, bell pepper, garlic, thyme, and bay leaves. Sauté till tender. Add the seafood stock and simmer for 30 to 45 minutes. Make a blonde roux with the butter and flour. Add the hot roux to the hot soup till thickened. Add the anisette and any seafood you like. Cook till seafood is done, approximately 3 to 4 minutes. Check seafood every 30 seconds.


------------------------------

CHICKEN RIVIERRA

1 airline chicken breast
¼ cup Marsala wine
1 Tbls. finely diced shallots
1 tsp. chopped garlic
½ cup demiglas
1 Tbls. cold butter

Season chicken breast with salt and pepper (leave skin on). Lightly dust chicken in white flour. Brown chicken on both sides in ¼ cup hot oil. Put browned chicken in a 350 degree oven for ten minutes. When done, lift the skin of chicken and stuff with goat cheese. Place back in 350 degree oven until cheese is melted.

In a hot skillet, combine ¼ cup Marsala wine; add the shallots and garlic and heat until the liquid is reduced by half. Add ½ cup of demiglas and reduce by half. Add salt and pepper. Swirl cold butter into mixture, slice chicken, and pour sauce over chicken. Serve with wild rice.


1 airline chicken breast
????????
ANYBODY ??




jaybird Good grief. Do they still make that stuff? And wasn't it $1.29 a GALLON???
Not if you bought a "good week" LOL

My choice was usually Captain Morgan or Black Jack - neat.

[jaybird]

I LOVE Captain Morgan. My dot got me on that stuff. Had a nice time with him Sunday at the Jam Grass Festival...
;) :D

Captain Morgan and Southern Comfort. Neat. On ice. With water. With Coke. With Sprite. :D

[the fugative]

Originally posted by jaybird

A little tip from your Auntie Jaybird:

Don't put 'em on your Christmas list! ;)

:D AWWWWWWWWWWW LOL Hows about Black Bowmore I have a bottle and it is considered so rare that it has been auctioned sothbeys for aprox $5000.00 (Three expressions of Bowmore from the 1960s and bottled by the distillery in the mid 1990s were known as Black Bowmore. The whisky was so heavily sherried and aged for so long that it appears almost black in color. Serious devotees with deep pockets have the entire set.):p

[the fugative]

Originally posted by Jolie Rouge


CHICKEN RIVIERRA

1 airline chicken breast
¼ cup Marsala wine
1 Tbls. finely diced shallots
1 tsp. chopped garlic
½ cup demiglas
1 Tbls. cold butter

Season chicken breast with salt and pepper (leave skin on). Lightly dust chicken in white flour. Brown chicken on both sides in ¼ cup hot oil. Put browned chicken in a 350 degree oven for ten minutes. When done, lift the skin of chicken and stuff with goat cheese. Place back in 350 degree oven until cheese is melted.

In a hot skillet, combine ¼ cup Marsala wine; add the shallots and garlic and heat until the liquid is reduced by half. Add ½ cup of demiglas and reduce by half. Add salt and pepper. Swirl cold butter into mixture, slice chicken, and pour sauce over chicken. Serve with wild rice.


????????
ANYBODY ??




Not if you bought a "good week" LOL

My choice was usually Captain Morgan or Black Jack - neat. [/B]



1 airline chicken breast = rubber chicken?? ;)

[Gia]

Originally posted by jaybird
GIA POSTED A RECIPE??? :confused:

THUD!
:D

HUGS to everyone. I actually had a recipe for tonight, but I can't find the card now...

I DO know how to cook {{MamaJ}}:) ~I am actually very good at it! I have lots of recipes~Next time you come for a visit I will cook for you~:)

{{Jaybird}} {{Jolie}} {{Fugie}} {{Flutie}}

Oh yeah ~Flute the Cheese Pop overs are VERY good and easy to make~you will love'em hun~Huggs ;)

[TheOzzyFan]

ok i got a question someone may be able to help me with. my stepmom used to fix this dessert when i was little. she fixed it in a 9x9 pan. you had to cook the crust it was kinda like an unsweetened cookie with pecans in it. then you layered butterscotch pudding, whip cream, cream cheese and something else it was a cold dessert. anyone have any idea what it might be?

[Jolie Rouge]

Ozzyfan - I will look around.

Meanwhile :

Red Beans and Rice Gumbo
PREP TIME: 1 Hour SERVES: 10-12

In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, its a fall delicacy.

INGREDIENTS:
1 (16-ounce can) Blue Runner New Orleans Red Beans
1 (10-12-ounce) can red kidney beans in water
1 cup cooked long grain rice
1/4 cup vegetable oil
1/4 cup bacon fat
1/2 cup flour
1 cup onions, diced
1 cup celery, diced
1 1/2 cup bell peppers, diced
1/4 cup garlic, minced
1 quart chicken stock or water
1 pound sugar cured ham, diced
1/2 pound smoked sausage, sliced
1/2 cup green onions, sliced
1/2 cup parsley, chopped
salt and pepper to taste

In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock, blending well into the roux mixture. Add ham and smoked sausage and cook 3-5 minutes. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add cooked kidney beans, rice , green onions and parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately.



Chicken, Oyster and Andouille Gumbo
PREP TIME: 1 1/2 Hours SERVES: 12

The Cajuns of south Louisiana often included andouille and oysters in a holiday gumbo. Normally, a sack of gulf oysters would be purchased the day before the celebration where half would be open for the gumbo and the other half consumed on the spot with a dash of hot sauce. Serve this gumbo on Christmas Eve and you will be duplicating an age-old bayou tradition.

INGREDIENTS:

1 (4-5 pound) stewing hen, cut into serving pieces
4 dozen freshly shucked oysters, reserve liquid
1 pound Jacob's andouille, sliced*
1 cup vegetable oil
1 1/2 cups flour
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
1/4 cup garlic, diced
3 quarts chicken stock
2 cups green onions, sliced
1 cup parsley, chopped
salt and cracked black pepper to taste


In a two gallon stock pot, heat oil over medium-high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper and garlic and cook approximately three to five minutes or until vegetables are wilted. Add hen and andouille and blend into vegetable mixture and sauté 15 minutes. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook approximately one hour. Add oysters, liquid and cook an additional 10 minutes. Blend in green onions and parsley and continue to simmer until oysters begin to curl at the edges. Season to taste using salt and pepper and serve over cooked rice..

*You can find Jacob's Andouille at 505 W. Airline Hwy., LaPlace, LA 70068. Phone:(985) 652-9080




Crawfish and Mirliton Bisque
PREP TIME: 1 Hour SERVES: 12

Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being complete without a mirliton vine growing over an arbor. It is truly one of Louisiana’s most versatile vegetables.

INGREDIENTS:

6 mirliton
1 pound crawfish tails
1/2 pound tasso, julienned
1 cup butter
1 cup onions, diced
1 cup celery, diced
½ cup red bell peppers, diced
1/4 cup garlic, minced
½ tsp nutmeg
1 tbsp fresh tarragon
1 cup flour
2 1/2 quarts shellfish stock or water
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
salt and white pepper to taste


Split mirliton lengthwise through the center and poach in lightly salted water for approximately 45 minutes or until tender. The mirliton will be perfectly cooked when a fork can be inserted easily into the pulp. Remove and cool. Once cool, scoop the meat from the mirliton using a teaspoon, discarding the seed and shell. Drain and set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic and tasso. Sauté 3-5 minutes or until vegetables are wilted. Add nutmeg, tarragon and flour and using a wire whisk, stir until white roux is achieved. Do not brown. Add crawfish and shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Add mirliton, blending well into the mixture. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream green onions and parsley. Allow to cook an additional 5 minutes. Season to taste using salt and white pepper.




Navy Bean Soup
PREP TIME: 1 1/2 Hours SERVES: 8

Nothing is healthier or more comforting than a navy bean soup when prepared with lean ham rather than a fat ham hock or sausage. This light recipe has less sodium and is perfect for a cold January night.

INGREDIENTS:
1 pound dried navy beans
1 cup onions, diced
1/2 cup celery, diced
1 cup tomatoes, diced
1 cup potatoes, diced
1 cup cabbage, chopped
1/2 cup elbow macaroni
2 cups lean ham, diced
1/2 cup green onions, sliced
1/4 cup parsley, chopped
1/4 tsp salt
black pepper to taste
hot sauce to taste


Rinse the beans under cold running water. You may wish to soak the beans in cold water overnight to cut the cooking time by one-third. Place the beans in a large cast iron Dutch oven and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour or until beans are tender, stirring occasionally. Add onions, celery, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into the bean mixture and cook 20 - 30 minutes, stirring occasionally. You may need to add water to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce. NOTE: When stirring beans during the cooking process, mash approximately half of the beans by pressing the cooking spoon against the inside of the pot. This will give the navy bean soup a creamy consistency.

[flute]

Originally posted by TheOzzyFan
ok i got a question someone may be able to help me with. my stepmom used to fix this dessert when i was little. she fixed it in a 9x9 pan. you had to cook the crust it was kinda like an unsweetened cookie with pecans in it. then you layered butterscotch pudding, whip cream, cream cheese and something else it was a cold dessert. anyone have any idea what it might be?

That sounds similar to something my MIL makes...
she has a crust w/nuts in it. Then a layer of (I guess it's cream cheese) and something pinkish/red is on top of that..then the chocolate pudding (i supose that could be substituted) and then the whip cream w/more nuts in it..u want me to get the recipe from her?

I need a recipe my self guys! isn't there a way to make a cake w/like butterfinger or any type of candy on top ofit? help?

[Jolie Rouge]

Burgundy Beef

1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt

In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 tablespoons water with 1 to 2 tablespoons flour and whisk until smooth. Add to stew and stir.

SERVES 6




Salmon Mousse

1 envelope unflavored gelatin
16 oz. sliced smoked salmon
3 Tbsp. fresh lemon juice
3 oz. cream cheese
1/2 cup mayonnaise
2 Tbsp. fresh dill
1/2 cup celery, chopped
1 tsp. horseradish

Place 3/4 cup water in a small saucepan and add gelatin. Stir over low heat until gelatin in dissolved. Take a mold or a metal bowl and spray well with nonstick cooking spray. Place all ingredients in a food processor and blend well. Pour mixture into greased mold and chill for 3 - 4 hours. To release mousse from mold, place bowl or mold in warm water for a few seconds, then place a plate over the bowl and turn over, gently shake until mold is released. Serve with an assortment of crackers.






Balsamic Chicken with Almonds and Red Grapes

1/4 cup olive oil
6 - 8 boneless chicken breasts
Salt and pepper to taste
1 cup chicken broth
1 and 1/2 cups red seedless grapes
1/4 cup balsamic vinegar
2 Tbsp. brown sugar
1/2 cup slivered almonds

Heat oil in a large skillet. Sprinkle chicken with salt and pepper and saute on each side until brown. Remove chicken from pan and set aside. Add chicken broth, grapes, vinegar, brown sugar and almonds to pan and cook over low heat for about 10 minutes. Return chicken to skillet and cook for 5 - 10 more minutes or until chicken is fully cooked.




Caesar Salad

Romaine lettuce hearts, gently torn into bite sized pieces
1/2 cup olive oil
2 Tbsp. lemon juice
3 cloves garlic, minced
Salt and pepper to taste
Fresh Parmesan cheese, grated
Croutons
Anchovy fillets, chopped

Place lettuce in a large bowl. Combine olive oil, lemon juice, garlic and salt and pepper together in cruet. Shake well. When ready to serve, pour dressing over salad and top with Parmesan cheese, croutons and anchovies if you like.

A traditional Caesar salad would include a raw egg, beaten and added to the salad; however due to the threat of possible Salmonella poisoning, we did not include raw egg in this recipe.





Butter Pecan Bars

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

You can just tell by the ingredients that these are going to be good.

[the fugative]

Butterfinger Cake


1 Devils Food Cake Mix, prepared

1 Can Sweetened Condensed Milk

1 Jar Caramel Ice Cream Topping

3 Butterfinger Candy Bars©

1 8oz. Carton of Prepared Whipped Topping

Bakes Devils Food cake according to package instructions. When removed from oven poke holes in surface of cake with handle of wooden spoon. Mix Sweetened condensed milk and Caramel Ice Cream topping. Pour over top of cake while still warm. Spread whipped topping over top of cake. This is easier to do if topping is at room temperature. Crunch Butterfinger bars and sprinkle on top of cake.

:D

BABY RUTH LAYER CAKE

Cake Mix

8 Baby Ruth bars, 1.9oz, cutup
4 tbsp Peanut butter, chunky
6 tbsp Evaporated milk
2 cups Flour, unsifted
1 tsp Baking soda
1/2 tsp Baking powder
1/2 cup Butter, softened
1 1/4 cup Sugar
2 Eggs
1/2 tsp Vanilla
1 cup Buttermilk

Filling & Topping

6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 cup Evaporated milk
1 cup Sugar
1/2 cup Butter
1 cup Coconut, flaked
8 tbsp Peanuts, coarsely chopped

Whipped Topping

cup Heavy cream
1 Egg white, stiffly beaten
2 1/2 tbsp Powdered sugar, sifted
3/4 tsp Vanilla

Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tbsps
evaporated milk in top of a double boiler; heat and
stir until melted and blended. Cool. Combine flour,
baking soda, and baking powder in a bowl; mix well.
Cream butter and sugar thoroughly; add well beaten
eggs and beat until light and fluffy. Blend in the
cooled candy bar mix and 1/2 tsp vanilla. Add dry
ingredients alternately with the buttermilk, blending
on low speed after each addition, only until blended.
Pour into 2 buttered and floured 9" round layer pans
and bake in preheated 350~F oven for about 30 minutes.
Cool in pans on rack for 10 minutes. Turn out and
finish cooling on rack.

Baby Ruth Filling & Topping: Melt candy bars in top
of double boiler. Combine egg yolks, evaporated milk,
sugar and butter in a saucepan; cook and stir until
thickened, over medium heat, about 10 minutes. Remove
from heat and blend in melted candy bars, coconut and
peanuts. Cool, then beat vigorously with wooden spoon.
Spread cooled filling between layers and on top of cake. Spread
whipped topping on the sides of the cake. Cut carefully with a sharp knife.





:D

Heath Bar Cake


1 cup Packed light brown sugar
1/2 cup Sugar
1/2 cup Unsalted butter
1 Egg, beaten
1 cup Buttermilk
1 tsp Pure vanilla extract
2 cups Sifted all-purpose flour
1 tsp Baking soda
8 Heath Bars, frozen and
-chopped
1/2 cup Chopped pecans

Grease and flour a 10-inch cake pan. In a mixing bowl, cream the sugars
and butter. When well mixed, beat in the egg and slowly add the
buttermilk. Beat in the vanilla, flour, and baking soda. Pour into the
prepared pan. Sprinkle the candy and nuts over the top.

Bake in a preheated 350-degree oven for 45 minutes, or until a cake tester
inserted in the center comes out clean. Cool on a wire rack.


:D

MILKY WAY CAKE

4 Milky Way candy bars(2.1 oz)
1/2 lb Butter
2 cups Sugar
4 Eggs
1 cup Buttermilk
2 1/2 cups Flour, sifted
1/4 tsp Baking soda
2 tsps Vanilla extract
1 cup Pecans, coarsely chopped

Melt Milky Ways and 8 T butter in double boiler. Let
cool. Preheat oven to 350 degrees. Cream remaining
butter with sugar. Add eggs one at a time. Add
buttermilk alternately with flour and soda. Add
vanilla and Milky Way mixture and mix until smooth.
Fold in pecans. Pour into greased and floured bundt
pan. Bake 1 hour, or until cake tester comes out
clean. Cool 15 minutes in pan, then turn out on wire
cake rack. Note: The nougat texture of Milky Way makes
this cake perfect as a heavy, moist foundation for
scoops of ice cream.


:D

SNICKERS CANDY BAR CAKE


4 Eggs, separated
16 1 1/2oz Snickers Bars,
- cut up
1/4 cup Water
2 tbsp Peanut butter, smooth
2 cup Flour, unsifted
3/4 tsp Baking soda
1/4 tsp Salt
1 cup Butter
2 cup Sugar
3 tsp Vanilla
1 1/4 cup Buttermilk, divided

Combine, in the top of a double boiler, the cut-up
Snickers bars, water, and peanut butter; heat and stir
until well melted and blended. COOL. Mix together the
flour, baking soda and salt. Set aside. In a large
bowl, cream butter thoroughly; gradually add sugar and
beat until fluffy. Beat in 4 unbeaten egg yolks and
add vanilla; beat in the cooled candy bar mix, mixing
until smooth and adding 1/4 cup buttermilk. Stir in
the flour mix alternately with the remaining 1 cup
buttermilk; mix only until blended. Gently fold in 4
stiffly beaten egg whites. Divide batter evenly
between 2 greased and floured 9" SQUARE pans and bake
in preheated 350~F oven for 45 ~ 55 minutes. Cool in
pans on rack for 5 minutes, turn out, and finish
cooling on rack. Serve with sweetened whipped cream

:D

These help any Flute? ;)

[jaybird]

~holds Fugi hostage~

I have PMS, I am armed and I NEED sweets. Don't do anything stupid and no one will get hurt. Now start baking...

[flute]

Originally posted by the fugative
These help any Flute? ;)

why surely yes ty :D

[the fugative]

Pecan Nut Crust



2 1/2 cups finely ground pecans
1/4 teaspoon ground cinnamon
1/3 cup sugar
1/4 cup butter, melted

Stir together ground nuts, cinnamon and sugar. Mix in melted butter. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Chill the for about 30 to 45 minutes.
Bake in a preheated 350*F (175*C) oven for 12 to 15 minutes, or until lightly browned. Do not over bake as nut crusts burn easily. Cool completely before filling

:D

Butterscotch Deluxe Pie


1 cup quick cooking oats
1/4 cup light brown sugar
1/3 cup butter, melted
3/4 cup light brown sugar
1/3 cup sifted all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract
3/4 cup whipping cream, whipped
6 pecan halves

Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.
To Make Crust: In a medium bowl combine oats and 3/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.
To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.
Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.


:D

Mississippi Mud Pie


2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant butterscotch pudding mix
3 cups milk

Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.


:D

Offers these up to DA JayBirdy :p

[jaybird]

dabirdy hates chocolate. Don't make me have to hurt you...

Something with ice cream and lots of frosting and marshmellow creme. Hurry.

[flute]

Originally posted by jaybird
dabirdy hates chocolate. Don't make me have to hurt you...


hate & chocolate do not belong in the same sentence. I'm not comprehending what you just wrote? :confused: :D

[jaybird]

I' l l t y p e s l o w e r s o y o u c a n
u n d e r s t a n d . . .

dabirdy

strongly

dislikes

c
h
o
c
o
l
a
t
e

:D

[flute]

sorry still can't comprehend it :D

[the fugative]

:p

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe banana

1 cup Sour Cream

1/4 cup oil

PLACE cake mix, eggs, banana, sour cream and oil in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes.

POUR evenly into 2 greased and floured 8- or 9-inch round cake pans.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks. Fill and frost with Walnut Frosting


:D

White Chocolate Raspberry Cake



1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped

1/2 cup (1 stick) butter or margarine

1 pkg. (2-layer size)white cake mix

1 cup milk

3 eggs

1 tsp. vanilla

2 Tbsp. seedless raspberry jam

1 cup raspberries

White Chocolate Cream Cheese Frosting

GREASE and flour two 9-inch round cake pans; set aside.

MICROWAVE chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.

BAKE at 350°F for 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire rack.

PLACE 1 cake layer on serving plate. Spread with 2/3 cup of the frosting, then layer of jam. Place second cake layer on top. Frost top and side with remaining frosting. Top with raspberries.



:p

White Chocolate Cream Cheese Frosting

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter or margarine, softened

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly

1 tsp. vanilla

2 cups powdered sugar

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; beat until blended.

ADD sugar gradually, beating until light and fluffy after each addition

:p

Walnut Frosting


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter, melted

1 pkg. (16 oz.) powdered sugar (about 4 cups)

1/2 cup chopped toasted PLANTERS Walnuts

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in walnuts.

:p

Creamy Mallow Cheesecake

1 cup finely crushed NILLA Wafers

1/4 cup (1/2 stick) butter or margarine, melted

4 cups JET-PUFFED Miniature Marshmallows

1/3 cup milk

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. lemon juice

2 tsp. grated lemon peel

1 tsp. vanilla

1 cup whipping cream, whipped

MIX wafer crumbs and butter; reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom of 9-inch springform pan.

MELT marshmallows with milk in saucepan on low heat, stirring until smooth. Refrigerate until slightly thickened; stir until well blended.

BEAT cream cheese, juice, peel and vanilla in large bowl with electric mixture on medium speed until well blended. Add in marshmallow mixture; mix wel. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate several hours or until firm.

:p

[Jcowgirl77]

Recipe of the Day: Soft Pretzels

3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1 cup water
1 tablespoon margarine
1 tablespoon water
1 egg yolk; beaten
Coarse salt for topping

Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
and margarine to 120 to 130 degrees. Gradually add to dry ingredients;
beat 2 minutes at medium speed of mixer. Add 1/2-cup flour. Beat at
high speed 2 minutes. Stir in enough additional flour to make soft
dough. On floured board, knead 5 minutes. Set in greased bowl; turn to
grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch rope.
Shape into pretzels or other shapes. Place on greased baking sheets.
Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush
on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes
or until done. Cool on racks.

[Jcowgirl77]

: Homestyle Chicken Noodle Soup

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2-teaspoon black pepper
1 1/2 cups medium egg noodles

In a Dutch oven, bring chicken and water to a boil over high heat. Add
carrots, celery, onions, parsley sprigs, bay leaves, salt, and black
pepper. Return the mixture to a boil. Reduce heat to low, cover, and
simmer 1 hour, or until the chicken is no longer pink inside and the
vegetables are tender. Remove and discard the bay leaves and parsley
sprigs. Remove the chicken from the soup. Skim the fat from the top of
the soup with a large spoon. Remove and discard the chicken skin.
Remove the meat from the bones. Cut the chicken meat into 1-inch
pieces and return the soup. Add noodles and return the soup to a boil.
Reduce heat to medium and cook 5 minutes, or until the noodles are
tender. 4 Servings

[Jcowgirl77]

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

INGREDIENTS:
1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

DIRECTIONS:
Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages,
onion, green pepper and garlic. cook breaking up meat,
until meat is browned. Drain off fat. To the meat, add
all remaining ingredients, except egg and cheeses. Bring
meat sauce to a boil. Reduce heat. Cover and simmer 15 to
20 minutes, stirring occasionally. meanwhile, combine egg
and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese
mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked
through.

[Jcowgirl77]

:

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

DIRECTIONS:
Put the chicken in the slow cooker. Top with the spaghetti
sauce, green bell peppers, mushrooms, onion and garlic. Cook
on low for 7 to 9 hours. Serve!

Yield: 5 Servings

[Jcowgirl77]

6 green bell peppers
1 pound ground beef
1 1/2 cups cooked rice
1 can tomato soup
! small onion chopped
i egg
salt and pepper to taste



Directions
1 Preheat oven to 350 degrees F (175 degrees c).
2 Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)
3 In a large bowl, combine the ground beef ,chopped onions and salt and pepper to taste. Mix all together, fill each bell pepper with beef mixture and place in an 8x8 inch baking dish.
4 Combine the tomato soup with the water mix together add some ketchup and pour over the peppers.
5 Bake for one hour at 350 degrees F (175 degrees C), basting with sauce every 15 minutes.

[jaybird]

Originally posted by the fugative
:p

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe banana

1 cup Sour Cream

1/4 cup oil

PLACE cake mix, eggs, banana, sour cream and oil in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes.

POUR evenly into 2 greased and floured 8- or 9-inch round cake pans.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks. Fill and frost with Walnut Frosting


:D

White Chocolate Raspberry Cake



1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped

1/2 cup (1 stick) butter or margarine

1 pkg. (2-layer size)white cake mix

1 cup milk

3 eggs

1 tsp. vanilla

2 Tbsp. seedless raspberry jam

1 cup raspberries

White Chocolate Cream Cheese Frosting

GREASE and flour two 9-inch round cake pans; set aside.

MICROWAVE chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into prepared pans.

BAKE at 350°F for 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire rack.

PLACE 1 cake layer on serving plate. Spread with 2/3 cup of the frosting, then layer of jam. Place second cake layer on top. Frost top and side with remaining frosting. Top with raspberries.



:p

White Chocolate Cream Cheese Frosting

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup (1/2 stick) butter or margarine, softened

1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly

1 tsp. vanilla

2 cups powdered sugar

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; beat until blended.

ADD sugar gradually, beating until light and fluffy after each addition

:p

Walnut Frosting


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter, melted

1 pkg. (16 oz.) powdered sugar (about 4 cups)

1/2 cup chopped toasted PLANTERS Walnuts

BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in walnuts.

:p

Creamy Mallow Cheesecake

1 cup finely crushed NILLA Wafers

1/4 cup (1/2 stick) butter or margarine, melted

4 cups JET-PUFFED Miniature Marshmallows

1/3 cup milk

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. lemon juice

2 tsp. grated lemon peel

1 tsp. vanilla

1 cup whipping cream, whipped

MIX wafer crumbs and butter; reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom of 9-inch springform pan.

MELT marshmallows with milk in saucepan on low heat, stirring until smooth. Refrigerate until slightly thickened; stir until well blended.

BEAT cream cheese, juice, peel and vanilla in large bowl with electric mixture on medium speed until well blended. Add in marshmallow mixture; mix wel. Gently stir in whipped cream; pour over crust. Sprinkle with reserved crumb mixture. Refrigerate several hours or until firm.

:p

Ahhhhhh. That's more like it. Now you have 30 minutes to get it baked and down here...I'm going to shower and put the coffee on...
:D

What are you waiting for? HURRY!

[Jcowgirl77]

THIS IS MY MOTHER IN LAWS RECIPE AND EVERYONE LOVES IT SO I THOUGHT I WOULD SHARE IT WITH YOU I MAKE THIS EVERY YEAR AND IT IS REALLY REALLY SIMPLE...





Before you start take the giblets and rinse off under cold water put them in
a pot of water to which a pinch of salt has been added boil on med heat for
at least an hour so the water turns to a broth, save some of the broth for
your gravy.

Melt 1 stick of butter or margarine in large frying pan
Add 1 Medium onion chopped
2 stalks of celery chopped (Put this in first and let cook for several mins
before adding the onions)
Fry over med to low heat till tender, you can put the turkey liver in if you
want fry it first and then chop till it is real fine.
In a large bowl put the bread cubes,pour the sauted celery and onions over
bread cube mixture, add poultry seasoning and salt. Taste the stuffing till
it seems the right taste to your liking. Add some of the broth to the bread
cube mixture so that it is just moistened let cool before stuffing your
turkey this should make enough stuffing to stuff a large turkey

[Jolie Rouge]

Triple Chocolate Ecstasy

INGREDIENTS FOR THE CAKE:
4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:
4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:
2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:
Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper.
Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat.
Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:
Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk.
Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:
Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes.
Beat at high speed for 30 to 60 seconds or until stiff peaks form.
Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.



SERVES 12

[Jolie Rouge]

Brennan's Original Banana's Foster

PREP TIME: 30 Minutes SERVES: 6

New Orleans, as a major port city, has always enjoyed fresh bananas shipped in from Latin America. Chef Paul Blange was asked by Owen Brennan of Brennan’s Restaurant to create a recipe using this fruit. In 1951, Chef Paul created Bananas Foster naming it for Owen’s good friend and fellow member of the New Orleans Crime Commission, Richard Foster. Today, almost 20 tons of bananas are flamed each year at Brennan’s in the preparation of this now world-famous dessert.

4 bananas
1/4 pound butter
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
1/4 cup dark rum

Cut bananas in half lengthwise then dice into 1-inch cubes. In a heavy bottom sauté pan, melt butter over medium-high heat. Add sugar and cinnamon and whisk until bubbly and sugar is melted. Stir in banana liqueur and diced bananas and sauté until softened. Remove the pan from the flame. Add rum then return pot to heat, taking care, as rum will ignite. Stir constantly and when flames subside, remove from heat and serve as a topping over vanilla ice cream or your favorite cheesecake. (or just eat it with a spoon & a BIG glass of milk ! )

[the fugative]

Todays Recipies


GREEN BEANS WITH LEMON


Salt

1 pound green beans

1 lemon

1 to 2 tablespoons extra-virgin olive oil or butter or combination

To cook beans: Bring large pot of water to a boil. Add salt. Add beans. Cook for5 minutes, or until bright green and tender. (Note: Do not overcook.) Drain beans. Plunge into large bowl filled with ice water to stop cooking. When cool, drain again. Store, covered, in refrigerator for up to 2 days, or proceed.

To flavor beans: Zest lemon. Julienne or mince zest. Juice lemon. In large skillet, heat oil and/or butter over medium-high heat. Add beans. Cook, tossing or stirring, for 3 to 5 minutes, or until hot and glazed. Toss in serving bowl with lemon juice. Top with zest. Serve.


:D


RICE NOODLES WITH BASIL

12 ounces rice stick noodles

2 tablespoons peanut or vegetable oil

1 tablespoon minced garlic

1 teaspoon minced fresh hot chiles or crushed red-pepper flakes, or to taste

1 teaspoon sugar

Salt and freshly ground black pepper

2 tablespoons nam pla (fish sauce) or soy sauce, or to taste

1 tablespoon lime juice, or to taste

½ cup roughly chopped Thai or other basil or mint

To soften noodles: Soak rice noodles in hot water to cover for 15 to 30 minutes, or until softened. (Note: If you change water a couple of times, noodles will soften faster.) Meanwhile, bring pot of water to a boil. Drain softened noodles. Immerse noodles in boiling water for 30 seconds. Drain. Rinse in cold water.

To cook noodles: In deep, nonstick skillet, heat oil over medium-high heat. Add garlic and chiles. Cook, stirring, for 30 seconds. Increase heat to high. Add noodles and sugar. Toss to blend. Season with salt and pepper to taste. Heat until noodles are hot. Add nam pla and lime juice. Adjust seasonings. Add basil or mint.



:D

TENDER SPINACH, CRISPY SHALLOTS


1 cup neutral oil, such as grape seed, canola or corn

6 to 8 large shallots, peeled and thinly sliced

Salt and freshly ground black pepper

1 pound spinach, washed and trimmed

2 tablespoons fresh lemon juice

To fry shallots: In small to medium saucepan or narrow, deep skillet, add oil to 1 inch depth. Heat over high heat for 2 minutes. Add shallots. Adjusting heat so oil bubbles vigorously but does not explode, cook shallots, stirring, for 10 to 15 minutes, or until shallots are golden brown. (Note: Be careful; shallots can burn easily at this stage.) Using slotted spoon, immediately remove shallots. Drain on paper towels. Sprinkle with salt and pepper.

To cook spinach: Meanwhile, bring large pot of water to a boil. Add salt. Add spinach. Cook for 1 minute, or until wilted. Using strainer or slotted spoon, remove spinach. Plunge into large bowl filled with ice water to stop cooking. When cool, drain and chop.

To assemble: In skillet, heat 1 tablespoon shallot oil over medium-high heat. Add spinach. Cook, stirring frequently and breaking up clumps, for 5 minutes, or until spinach is hot. Season with salt and pepper. Add lemon juice. Garnish with crispy shallots.


:D

BOOZY FRUIT

About 2 cups fruit (berries, cherries, plums, etc.), peeled, pitted or seeded and diced, if necessary

About 6 tablespoons Simple Wine Syrup, chilled (see recipe above)

Divide fruit evenly among sundae dishes, martini glasses or ordinary bowls. Spoon a generous tablespoonful of Simple Wine Syrup over each portion of fruit. Serve immediately.

Variations:

• Berries: Infuse red-wine syrup with fresh basil or cinnamon sticks and spoon over fresh strawberries or raspberries.

• Cherries: To saucepan of red-wine syrup, add pitted cherries and star anise, crushed cardamom pods or a cinnamon stick. Reduce over medium-low heat for about 1 hour, or until cherries soften. Serve alone or spoon over ice cream. — Adapted from "The Last Course" by Claudia Fleming and Melissa Clark (Random House, 2001).

• Grapes: Toss halved red grapes in white-wine syrup. Transfer to small baking dish. Roast in 425-degree oven, shaking pan occasionally, for 15 minutes, or until softened. Transfer to serving bowls. Garnish with crumbled gorgonzola dolce. — Adapted from "Instant Gratification" by Lauren Chattman (HarperCollins, 2000).

• Muskmelon and mangoes: Toss chunks of muskmelon with white-wine syrup in-fused with mint. Squeeze lime juice over top.

• Peaches and nectarines: Spoon either white- or red-wine syrup over sliced stone fruits. Garnish with basil or mint.


BOOZY FRUIT COULIS AND FRUIT SOUP

A coulis is a puree that is much thicker than a soup but thinner than a syrup. Drizzle it over ice cream, spoon it over fresh berries or pool it on a plate and top with a slice of chocolate torte.

A sweet chilled soup can be as thick or thin. Garnish with whole berries or slices of fruit. If desired, serve with shortbread or a scoop of sorbet in the center.

Either a coulis or a soup takes particularly well to an infused simple wine syrup.

Start with chilled fruit and chilled syrup; some purees will discolor with prolonged exposure to the air, so don't make it too far ahead of time.

Yield varies.

1 cup chilled fruit of choice

1 tablespoon chilled Simple Wine Syrup

1 teaspoon plain yogurt, optional

For every 1 cup fruit in blender, add 1 tablespoon of Simple Wine Syrup. (Watery fruits, such as berries, melons, papayas, peaches and thawed frozen fruits, require less syrup than thicker fruits, such as mangoes.) Puree and taste. (Note: Consistency that appears in blender is thicker than consistency will be after straining.) Strain mixture, using back of wooden spoon to press liquid mixture through strainer. Serve immediately. If desired, swirl in dollop of plain yogurt.

Tweaking tips:

• To make mixture thinner and sweeter, add more syrup, a little at a time, and process until combined.

• To make mixture thinner but not sweeter, add more wine or a little water.

tips

• Choosing wine:Red or white? For best results, follow these suggested pairings: Red for berries, cherries, figs, grapes, plums. White for apricots, mangoes, melons, peaches, papayas, nectarines.

• Infusing: The syrup may be infused with any number of flavorings, including such herbs as mint or basil, whole spices or citrus zest. Add the flavoring to the syrup as soon as it is removed from the heat; set aside to cool completely. Strain syrup prior to using.

• Poaching: Take the wine syrup — plain or infused — add some stone fruits or apples, pears, figs or dried fruits and simmer gently over medium heat until tender. Strain syrup and spoon it around fruit. Serve warm, with scoop of ice cream.

• Pureeing: Any fruit that can be doused with syrup can be dumped into a blender with 1 to 3 tablespoons basic Simple Wine Syrup and blitzed into a gorgeous Boozy Coulis or Boozy Soup (recipes at left).

• Reducing: Simple Wine Syrup may be reduced (at a bare simmer, preferably with spices), either to a more concentrated syrup or all the way down to a glaze. Be careful when reducing red wine; if ample flavoring is not added (see Infusing), it can take on a medicinal flavor not unlike cough syrup.

• Spiking: Add a splash of Grand Marnier, Campari, kirsch or other liqueur to prepared syrup.

• Sweetening: If syrup is too sweet, add more wine before pulling it from the heat.


SIMPLE WINE SYRUP

The proportions vary depending on personal preference and how you intend to serve the syrup. If the fruit is slightly tart or on the unripe side, the syrup should err in the direction of sweetness. If the fruit is destined for the blender and a coulis or soup, the syrup should be more wine-y than sweet since you'll need to add quite a lot of syrup to the fruit to get the desired consistency. In general, though, err on the sweet side since you can always stir additional wine into the syrup before you spoon it over the fruit or add it to the blender.

Yield varies.

1 cup granulated sugar

1 to 3 cups wine (white or red)

In saucepan, heat sugar and 1 to 1½ cups wine over medium heat, stirring occasionally, until sugar dissolves. Taste. (If too sweet, add additional wine.) Increase heat to medium-high. Bring to a simmer. Cook for 1 minute. Remove from heat. Set aside to cool to room temperature. Cover. Refrigerate for up to a month.


:D

[jaybird]

~tweaks Fugi~

Boozy Fruit ala jaybird

Grab a banana. Wash down with Southern Comfort.
For variation, use Captain Morgan's.

For the more adventurous:

Grab a handful of grapes. Swig down a good chug of cabernet, toss a grape into the air and catch in mouth. Continue until grapes and the bottle wine are gone.
ONLY FOR THE EXPERIENCED:
Mix red wine and white grapes and visa versa.
:D

[the fugative]

Originally posted by jaybird
~tweaks Fugi~

Boozy Fruit ala jaybird

Grab a banana. Wash down with Southern Comfort.
For variation, use Captain Morgan's.

For the more adventurous:

Grab a handful of grapes. Swig down a good chug of cabernet, toss a grape into the air and catch in mouth. Continue until grapes and the bottle wine are gone.
ONLY FOR THE EXPERIENCED:
Mix red wine and white grapes and visa versa.
:D

:p Boink Boink Boink

Two cannibals were sitting down eating lunch.
One says to the other, "You know, I just can't stand my mother-in-law."
The other one replies, "Forget about her! Just put her to the side and eat the mashed potatoes."

;) :D :p

[the fugative]

Originally posted by jaybird
~tweaks Fugi~

Boozy Fruit ala jaybird

Grab a banana. Wash down with Southern Comfort.
For variation, use Captain Morgan's.

For the more adventurous:

Grab a handful of grapes. Swig down a good chug of cabernet, toss a grape into the air and catch in mouth. Continue until grapes and the bottle wine are gone.
ONLY FOR THE EXPERIENCED:
Mix red wine and white grapes and visa versa.
:D

Booze beans and dumplings


this is one of those "It tastes better the next day" meals


saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don't turn down heat!)



:D

[jaybird]

Two cannibals just finished a big meal and one belchs loudly, turns to the other while rubbing his stomach and says, "You know, I just ate my mother-in-law, and she still doesn't agree with me!"

[jaybird]

When do cannibals leave the table?
When everyone's eaten.

What do cannibals eat for dessert?
Chocolate covered aunts.

What did the cannibal get when he was late for a dinner party?
The cold shoulder.

:D Two cannibals meet one day. The first cannibal says, "You know, I just can't seem to get a tender missionary. I've baked them, I've roasted them, I've stewed them, I've barbecued them, I've tried every sort of marinade. I just can't seem to get them tender."

The second cannibal asks, "What kind of missionary do you use?"

The other replied, "You know, the ones that hang out at that place at the bend of the river. They have those brown cloaks with a rope around the waist and they're sort of bald on top with a funny ring of hair on their heads."

"Ah, ha!" the second cannibal replies. "No wonder ... those are FRIARS!"

HEY, I know, they're jokes, in the wrong thread...but if ya wanna get picky, it's food...

[the fugative]

Originally posted by jaybird
Two cannibals just finished a big meal and one belchs loudly, turns to the other while rubbing his stomach and says, "You know, I just ate my mother-in-law, and she still doesn't agree with me!"

:D Gee that sounds hard to swallow ;)


A GIFT FOR HIS MOTHER-IN-LAW
Two guys were talking at work.
"I've got a problem," said the first one.
"What is it?"
"My wife has done it to me again. I'm supposed to buy my mother-in-law a present for her birthday, from the two of us. And, I am fresh out of ideas. I mean, it's HER mother, why can't she buy it?"
"What did you buy her last year?" the other one asked.
"Last year I bought her a VERY EXPENSIVE cemetery plot."
"Hmmmm, hard to top that one," said the other.
The two guys couldn't come up with anything. So the son-in-law didn't buy his mother-in-law anything for her birthday.
When the big day arrived the next weekend, she was a bit upset. At the family gathering for her birthday, she announced out loud to everyone, "Thank you all for the wonderful gifts. Too bad my daughter and son-in-law weren't so thoughtful!"
Thinking quickly, the son-in-law responded, "Well, you haven't used the gift I gave you last year!"

:p

[the fugative]

:D

Booze Balls



2 boxes of vanilla wafers
1 Lb nuts (I use walnuts),
mix well in a big bowl.
1 cup of the best cocoa
1 cup of the booze of your choice (use capt morgans)
1 cup of light Karo syrup
4 cups of powdered sugar

Grind up 2 boxes of vanilla wafers and nuts,
mix well in a big bowl.
Add cocoa, the booze, and Karo syrup. and mix well.
Add powdered sugar and mix well (will be very hard to mix)
Put the dough in a big Zip-loc type bag and let it sit in the refrigerator for
a day or more. Then bring it out and let it come to room temperature.
Form dough into balls the size of grapes, and roll in powdered sugar.
(I usually just put the balls in another Zip-loc with a box of the powdered
sugar and keep the bag in the refrigerator until I'm going to use them. Then
I shake the bag to make sure they are coated well.)
This recipe makes about 10 dozen balls

:D

[jaybird]

:D

Night Fugi. Got an hour or so of quilting I have to get in yet tonight. I have a deadline! ;)

((I'm making that White Chocolate Raspberry Cake tomorrow. And Jolie's navy bean soup. Great combo, hey? And cornbread if I can find the page that you posted all those cornbread recipes on...

[flute]

Originally posted by the fugative
Booze Balls
heehee :D

[jaybird]

Originally posted by the fugative
:D

Booze Balls



2 boxes of vanilla wafers
1 Lb nuts (I use walnuts),
mix well in a big bowl.
1 cup of the best cocoa
1 cup of the booze of your choice (use capt morgans)
1 cup of light Karo syrup
4 cups of powdered sugar

Grind up 2 boxes of vanilla wafers and nuts,
mix well in a big bowl.
Add cocoa, the booze, and Karo syrup. and mix well.
Add powdered sugar and mix well (will be very hard to mix)
Put the dough in a big Zip-loc type bag and let it sit in the refrigerator for
a day or more. Then bring it out and let it come to room temperature.
Form dough into balls the size of grapes, and roll in powdered sugar.
(I usually just put the balls in another Zip-loc with a box of the powdered
sugar and keep the bag in the refrigerator until I'm going to use them. Then
I shake the bag to make sure they are coated well.)
This recipe makes about 10 dozen balls

:D

See anything wrong with this picture? Can I just substitute MORE Cap'n in place of the cocoa? :D :D

[jaybird]

Originally posted by the fugative
[B]:D
This recipe makes about 10 dozen balls
:D

Depending, of course, on the size of your balls.......

[jaybird]

Originally posted by flute
heehee :D

WHAT? You gotta better way to make 'em?
:eek:
:D
Bwahahahahahahahahahahahaha....

[the fugative]

Originally posted by jaybird


Depending, of course, on the size of your balls.......

:D BWAHAAAAAAAAAAAHAHAAAAAAAAAHAAAAAAAAAAAAAAAA :p ;) You Bad ;)


Tipsy Sweet Potatoes

2-1/2 cups cooked, mashed sweet potatoes
4 tablespoons butter, softened
1/2 cup firmly packed light brown sugar
Pinch of salt
1/3 cup Jack Daniel's Whiskey
Pecan halves or marshmallow for topping


Instructions
Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.

:p

[jaybird]

Originally posted by the fugative


Tipsy Sweet Potatoes

2-1/2 cups cooked, mashed sweet potatoes
4 tablespoons butter, softened
1/2 cup firmly packed light brown sugar
Pinch of salt
1/3 cup Jack Daniel's Whiskey
Pecan halves or marshmallow for topping


Instructions
Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.

:p

Oooh. I have this recipe! And I make it a lot. Only, guess what? I use SoCo or Cap'ns. And it is REALLLLLLLY good if you save the 1/3 cup of alcohol and just drink it instead of mixing it in...

[the fugative]

Originally posted by jaybird


Oooh. I have this recipe! And I make it a lot. Only, guess what? I use SoCo or Cap'ns. And it is REALLLLLLLY good if you save the 1/3 cup of alcohol and just drink it instead of mixing it in...

Sounds good to me ;)


Whiskey Pumpkin Pie


pastry to line a 10-inch pie plate
2 cups cooked, mashed pumpkin or one can pumpkin puree (do not use pie filling)
1 cup sugar
4 eggs, separated
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup whiskey
1/3 cup whipping cream
1 Tablespoon cornstarch



Preheat oven to 375 degrees F. Line a ten-inch pie plate with the pastry and put plate on a baking sheet. Beat together pumpkin, sugar, egg yolks, cinnamon in a large bowl. Stir in melted butter, whiskey and cream. Beat egg whites until stiff, then sprinkle with cornstarch. Stir one quarter of egg whites into pumpkin mixture to lighten it, then fold in remaining whites until no white streaks remain. Pour mixture into a prepared pie plate. Bake for one hour, until center is firm to the touch.


:p

[jaybird]

Ooookay. You're forcing me to dig out my Southern Comfort recipes. But tomorrow. I've got to do some quilting tonight. I have to get this done and back to Raven BEFORE October 15th...
tick
tick
tick...

[the fugative]

Originally posted by jaybird
Ooookay. You're forcing me to dig out my Southern Comfort recipes. But tomorrow. I've got to do some quilting tonight. I have to get this done and back to Raven BEFORE October 15th...
tick
tick
tick...


:p Hehehehe

tick tock tick tock

Pistachio Whiskey Cake

1 pk Vanilla cake mix
Eggs
Vegetable oil
1/2 c Water
3/4 c Whiskey
1 pk Instant pistachio pudding;
1 serving size
1 c Maraschino cherries, chopped
1 c Walnuts; chopped
2 c Chocolate chips

Prepare cake mix as directed on package, usinf
recommended amount of eggs and oil but 1/2 c water and
3/4 c whiskey for the liquid. Blend in the pudding
mix, then fold in the cherries, walnuts and chocolate
chips. Bake in greased and floured Bundt pan for 50
to 60 minutes at 350 degrees. Let cool before adding
glaze.

Glaze for Pistachio Whiskey Cake

2 c Confectioners' sugar
1 ts Vanilla
2 tb Butter; softened
3 tb To 4 tb milk or light cream
Coloured sprinkles for
-decoration (opt)

Beat together the sugar, vanilla, butter and milk to
make glaze. Pour over cake. Decorate with green amd
red sprinkles, if desired.

;) :p :D

[jaybird]

FUGI! Quit posting them and start baking and mailing them! ;)

Change of plans, going to my sil's for dinner, so I didn't make the navy bean soup and the white chocolate cake...

JOLIE>>>I want to make the navy bean soup tomorrow. Is that a cup of elbow macaroni COOKED OR UNCOOKED?

[jaybird]

GAH! Where's the cornbread recipes you posted? I've gone through 40 pages here. Gotta run, guess that'll learn me for not copying them down right away.

I'll hunt more later.

[the fugative]

Originally posted by jaybird
GAH! Where's the cornbread recipes you posted? I've gone through 40 pages here. Gotta run, guess that'll learn me for not copying them down right away.

I'll hunt more later.

PUMPKIN CORNBREAD


1 Cup Cornmeal
1/2 Cup flour
1/2 Cup Whole wheat flour
1 Teaspoon baking soda
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
2 Eggs
1 Cup of pumpkin puree
2/3 Cup Brown sugar
1 Tablespoon molasses
1/2 cup chopped pecans ( optional )

Sift cornmeal, flours, baking soda, salt and spices into
mixing bowl. Beat eggs lightly in a seperate bowl, whisk in
pumpkin, brown sugar, oil and molasses.
Make a well it the sifted dry ingrediants and add liquids.
Using quick strokes, blend just until no traces of flour remain
Add pecans and mix 1-2 more times.

Pour batter into a greased 10 inch glass pie pan or a 9 inch
square baking pan. Bake in a 400 degree oven for 30 min or
until surface is browned and springy.

:D

Cornbread



1 cup White cornmeal
1 cup White flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup finely crushed French fried onions
1 Tablespoon parmesan cheese
1 cup sour cream
Combine first five ingredients in bowl. Add egg, milk, sour cream, and oil beating until smooth. Coat a greased cast iron skillet with onion crumbs and cheese, reserving excess crumbs. Pour batter into prepared pan. Sprinkle with reserved crumbs. Cook at 400 degrees for 1 hour. Invert onto a wire rack to cool.





Cornbread

9-inch Divided Skillet, or Corn-Stick Pan

1/2 egg
9/10 cup buttermilk
2 tbsp. vegetable or olive oil
*1 scant cup self-rising cornmeal mix
1/2 tsp. salt (optional)


Big Skillet (10 inch across about 2 deep)

1 egg
1 4/5 cups buttermilk
4 tbsp. vegetable or olive oil
*2 scant cups self-rising cornmeal mix
1 tsp. salt (optional)

*If you don't have self-rising cornmeal, you can use regular cornmeal plus 1/2 tsp. baking soda and 1 tsp. baking powder (double those amounts if you're making the Big Skillet quantity).

Directions
Pre-heat the oven to 500 degrees.
Beat the egg in a medium- to large-sized bowl.
Add the buttermilk and oil. Mix.
Add salt (optional, and not at all necessary).
Gradually add the cornmeal, and stir just until blended.
Coat the inside of the skillet with about 1 tbsp. of oil. Heat it on an eye of the stove until it smokes. By now the oven should be good and hot, too.
Pour the batter into the skillet. It will give off a satisfying sizzle.
Put the skillet into the oven. (This is why you can't use one with a plastic or wooden handle.)
Check on the cornbread after about 15 minutes, and keep looking at it every minute or two. Opening the oven door lets out a lot of the heat really fast, so just look through the glass window if your oven door has one; if it's old and dingy like mine, use a flashlight.
When it's done the cornbread should be a lovely golden brown, and a knife inserted in it should come out clean. It should take 20 minutes at the most.





Cornbread


1/4 cup vegetable oil
2 cups cornmeal mix
1 1/4 cups milk
1 egg,beaten
1 1/2 teaspoons fennel seed, cracked
1 1/2 teaspoons pepper, cracked

Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron
skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or
mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and
stir until thoroughly blended. Stir the hot shortening into the batter, then
pour the batter into the hot skillet. Bake 15 to 20 minutes, until done.



Cornbread

3/4 cup whole-kernel stone ground cornmeal
1/4 cup wheat flour
1 teaspoon salt
2 teaspoons baking powder
1/4 + a tad teaspoon baking soda
2 level tablespoons sugar
1 egg
2 tablespoons melted fat (see below)
3/4 to 1 cup buttermilk (*)

In a 9'' cast iron skillet, melt 2+ tablespoons of fat (Crisco, bacon fat, etc). Pre-heat oven to 375F.

Mix dry ingredients together; mix in egg and buttermilk to make a goopy, sloppy mix, and pour into (slightly) warm skillet. Bake fifteen minutes (**). Turn out onto a warm plate and serve.

(*) If real buttermilk is not available, it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temp (or slightly more) for about an hour.

(**) When tableknife stuck in center of pan comes out clean the bread is done.






:D

[jaybird]

Yay!

You're the man Fugi.

(frantically copies the recipes down)

(((((HUGE HUGS)))))

[Jolie Rouge]

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!

POUNCE X 2 !!




jaybird : JOLIE>>>I want to make the navy bean soup tomorrow. Is that a cup of elbow macaroni COOKED OR UNCOOKED?


uncooked... :) enjoy - too hot to make that yet - was 100* today.

[jaybird]

Well, it was SUPPOSED to cool down here. Was 93 yesterday, but storms moved through and was only supposed to hit 72 today. Yea right, was 84. But I'm still making it, with cornbread. Sarah has classes from 8am-8pm tomorrow, and she would NOT eat it if her life depended on it - too close to ham & beans. So I'm giving it a go tomorrow.

She DID mention though that she LOVES black bean soup. ANY IDEAS FOLKS???

[Jolie Rouge]

Minestrone Parmesan

1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Heat oil in a large stockpot and sauté onions, garlic, cilantro and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot.

NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freeze the extra.

SERVES 10 TO 12



Chef John Folse's Veloute of Boiled Crawfish, Corn and Potatoes

PREP TIME: 1 Hour SERVES: 12


One Saturday afternoon immediately following a crawfish boil, I noticed a table still piled with boiled crawfish, corn and potatoes. With the help of a few friends, we peeled the crawfish and, using the shells, made a boiled crawfish stock. I guess the rest of the story is obvious. This wonderful soup was created!

INGREDIENTS:
2 pounds boiled crawfish tails
1 cup shoepeg corn
6-8 small potatoes, cubed
1 cup melted butter
1 cup onions, chopped
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1/4 cup garlic, chopped
1 cup flour
2 1/2 quarts crawfish stock
1 pint heavy whipping cream
1 cup green onions, sliced
1 cup parsley, chopped
salt and white pepper to taste
Louisiana Gold Pepper Sauce to taste

In a 1-gallon stock pot, place the shells of the boiled crawfish along with any remaining onions, lemons, etc. Add 3 quarts of cold water, bring to a low boil and cook for 30 minutes. This will impart a concentrated boiled crawfish flavor into the water. If you do not have boiled crawfish, simply boil the corn and potatoes in water lightly seasoned with crab boil for the same effect, or use chicken stock. Once stock is flavorful, strain and reserve 3 quarts of liquid. Once the stock pot has been cleaned, place over medium-high heat, add butter and sauté the onions, celery, bell pepper and garlic until wilted. Add the corn and continue to cook another 3-5 minutes. Sprinkle in flour and stir until well blended. Slowly pour in the crawfish stock, stirring constantly until the consistency of a creamy soup is achieved. Bring to a low boil then add 1/2 of the crawfish and all the potatoes. Cook until potatoes are tender, but not mushy. Add remaining crawfish, heavy whipping cream, green onions and parsley. Season to taste using salt and pepper. You may wish to add a bit more of the crawfish stock to retain the desired consistency of the soup.




still looking for "Black Beans" ...

[the fugative]

Todays Recipies


Veal Chops Stuffed with Gorgonzola & Walnuts


6 well-trimmed veal rib or loin chops, cut 1 inch thick
(approx. 8 ounces each)
Cheese Stuffing: 4 ounces Gorgonzola or blue cheese, crumbled
2 tablespoons butter, softened
2 tablespoons chopped walnuts, toasted
1 tablespoon snipped fresh chives

In small bowl, combine cheese and butter.
Add walnuts and chives; mix well.
Divide into 6 equal portions; set aside.

Cut 2-1/2-inch horizontal pocket through center
of large muscle in each veal chop;
insert 1 stuffing portion into each pocket.
Close pockets with small skewers or wooden picks.

Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12 to 14 minutes for medium doneness, turning once.

Tip:
To broil, place chops on rack in broiler pan so surface of meat
is 4 inches from heat. Broil 14 to 16 minutes for
medium doneness, turning once.


:D


HONEY MUSTARD CHICKEN SALAD

This makes real tasty sandwiches


cups bite-size pieces cooked chicken breast, chilled

1½ cups diced celery

2 tablespoon chopped yellow onion

¾ cup mayonnaise

6 tablespoon honey mustard

1½ teaspoons celery seed

1 teaspoon garlic powder

1 teaspoon black pepper

In mixing bowl, combine chicken, celery and onion. In small bowl, combine mayo, mustard, celery seed, garlic powder and pepper. Add to chicken. Toss lightly. Spread generous scoop of salad between layers of bread. Store remaining chicken salad in airtight container in refrigerator.

:D

BLT SOUP


1½ pounds bacon

1 large head lettuce, shredded

1 to 2 cups flour

1 gallon hot water

6 medium tomatoes, diced

Pinch cayenne pepper

Pinch nutmeg

4 cups half-and-half

Dice bacon. Brown bacon in large stockpot until crisp. Set aside some bacon bits to garnish soup. Add lettuce to pot. Saute for 2 minutes. Gradually stir in flour until bacon fat is absorbed and roux is formed. Cook, stirring constantly, for 2 minutes. Remove from heat. Gradually add water, stirring to avoid lumps. Add tomatoes, cayenne and nutmeg. Return to heat. Cook, stirring, until mixture starts to thicken. Continue cooking for 3 to 5 minutes. Stir in half-and-half. Serve hot. Garnish with reserved bacon bits.

:D

Kuglof



Dough:

• 3/4 c. milk

• 4 tbsp. ( 1/2 stick) unsalted butter

• 3 c. flour

• 3 1/2 tsp. dry yeast (not instant)

• 1/4 c. sugar

• 1 1/4 tsp. salt

• 3/4 tsp. ground cardamom

• 2 eggs

Filling:

• 1 c. raisins, soaked in enough brandy to cover for 1 hour

• 4 tbsp. ( 1/2 stick) unsalted butter, melted

• 1/2 c. cocoa (use pure cocoa, not sweetened powder)

• 1/2 c. sugar

Prepare dough: Put milk and butter in a small saucepan and warm gently until butter begins to melt and milk is quite warm but not hot.

Combine flour, yeast, sugar, salt and cardamom in a large bowl or on a flat work surface. Make a well in the center and crack in eggs. Scramble them lightly with a fork, then add milk and butter and mix well while stirring flour into the wet ingredients. Continue stirring with a rubber spatula or your fingers until you have a soft, easily workable dough, adjusting with a little more milk or flour. Knead dough on flour-dusted work surface until as smooth and soft as your earlobes. Dust heavily with flour and place dough into a plastic bag or a large covered bowl, and let rise at a very warm room temperature until double, about 1 hour. Punch down dough and knead again for a few seconds, then let rise once more until double, about 40 minutes.

Final preparation: While dough is on its second rise, combine melted butter of the filling with cocoa and sugar and mix into a uniform paste. Keep it warm for easy spreading.

Dump the dough on a floured surface, knead for a few seconds and start to roll it into a large finger-thick rectangle with a floured rolling pin. Keep the surface dusted with flour to prevent dough from sticking. Shape it into a large, neat rectangle nearly twice as wide as long.

Spread the butter-cocoa paste uniformly over the surface, leaving only a finger-thick edge without the paste along the four sides. Drain the raisins (you can drink the brandy) and sprinkle it over the butter-cocoa paste. With your floured rolling pin, gently press the raisins into the dough.

Starting on the long side, roll dough up tightly. Seal the top and two ends by moistening with water and pressing dough firmly together. Carefully shape it into a large horseshoe and lift it onto a well-oiled heavy baking sheet. Spread top with egg wash (egg and water blend), cover and let rise at a very warm room temperature for 20 minutes.

Preheat oven to 350 degrees. Prick top surface of dough all over with a fork, apply egg wash again and bake until top is brown, 20 to 25 minutes. Remove from the oven and cool on a wire rack for at least an hour before slicing.

:D

[Jolie Rouge]

Cajun Muffaletta

TIME: 1 Hour SERVES: 4 HA! Just me & Hubby !

Muffuletta is an Italian sandwich created in the late 1800's. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on a loaf of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most famous of all muffuletta sandwiches are found at Central Grocery on Decatur Street in New Orleans.

INGREDIENTS:

OLIVE SALAD:
1/4 cup black olives
1/4 cup green olives
1/4 cup pimentos
1/4 cup capers
1/4 cup cocktail onions
1/4 cup chopped celery
1 small can artichoke hearts
1 tsps celery seed
1 tsps dried oregano
1 tbsps chopped garlic
1/2 cup olive oil
2 tbsps red wine vinegar

In a food processor combine all above ingredients and chop coarsely, scrape into a bowl and set aside.



INGREDIENTS:
1 loaf round Italian bread
2 tbsps olive oil
1/4 lb ham, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 lb Mortadella (Italian Bologna), thinly sliced
3 slices mozzarella cheese
1 cup prepared olive salad ( see above)

Split the bread lengthwise and drizzle the olive oil on each side. On bottom layer spread some of the above prepared olive salad and arrange with layers of thinly sliced meats and cheeses. Cover with top layer of the bread, cut and serve.





The Peace Maker - The Ultimate Oyster Po-boy

PREP TIME: 30 Minutes Makes: 6 Servings

Deep-frying seafood is still considered the number one technique in the south. Even with the concerns that many have with deep fat frying, they still expect to eat seafood in this manner when visiting Cajun country. Personally, I feel the oyster po-boy or "peace maker" as it is called in New Orleans is the best of all deep-fried seafood recipes.[/B]

INGREDIENTS:
4 dozen fresh oysters
6 (10-inch) po-boy loaves

EGG WASH:
1 egg, beaten
1 cup milk
1 cup water
2 tbsps Creole mustard
1 tbsp yellow mustard
salt & cracked black pepper to taste

BREADING:
1 1/2 cups yellow corn meal
1 1/2 cups yellow corn flour
2 tbsps granulated garlic
Oil for deep frying

DRESSING:
3 cups remoulade slaw (see below)
18 thin slices of tomato
Spicy ketchup


Preheat oven to 375 degrees F. Using a home style deep fryer such as a Fry Daddy, heat oil according to manufacturer's directions. Slice the po-boy bread lengthwise and place on a large cookie sheet. Set aside. In a mixing bowl, combine egg, milk, water, mustards and season to taste using salt and pepper. In a separate mixing bowl, combine corn meal, yellow corn flour, garlic and season to taste using salt and pepper. Set aside. When ready to prepare the po-boys, create Remoulade sauce and slaw (see recipe) and set aside. Place the bread in the oven and turn off the heat; this will allow the bread to become crispy and warm. Dip oysters, six at a time, in the egg batter and then into the corn meal, corn flour mixture. Place in the deep fryer at 365 degrees F and cook until oysters float, approximately three minutes. Remove and drain and keep warm. Continue until all oysters are fried. While oysters are cooking, remove po-boy bread from the oven and place Remoulade slaw and tomato slices on the bottom side of the bread and the spicy ketchup on the top side . Place six oysters over the slaw and top with the other po-boy half. Secure with toothpicks and slice into two equal halves. Serve hot.




Chef John Folse's Remoulade Slaw
PREP TIME: 30 Minutes Serves: 6

[I]Remoulade sauce may be found in any restaurant in South Louisiana and in as many recipe versions. Commonly served with shrimp or other seafood, this version is a wonderful on "The Peace Maker", the Ultimate Oyster Poboy.

INGREDIENTS FOR REMOULADE SAUCE:

1 1/2 cups heavy duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot sauce
1/2 cup Heinz Hot & Spicy ketchup (if you can't get your hands on the Tabasco brand...)
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1/2 cup minced celery
2 tbsps finely minced garlic
1/4 cup minced parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste

INGREDIENTS FOR SLAW:

4 cups shredded iceberg lettuce
3/4 cup shredded red cabbage
3/4 cup Remoulade sauce


METHOD : Combine slaw ingredients at time of service.

[the fugative]

Originally posted by jaybird
Well, it was SUPPOSED to cool down here. Was 93 yesterday, but storms moved through and was only supposed to hit 72 today. Yea right, was 84. But I'm still making it, with cornbread. Sarah has classes from 8am-8pm tomorrow, and she would NOT eat it if her life depended on it - too close to ham & beans. So I'm giving it a go tomorrow.

She DID mention though that she LOVES black bean soup. ANY IDEAS FOLKS???

BLACK BEAN SOUP


2 teaspoons margarine
2 tablespoons diced onion
1 garlic clove -- chopped
1 3/4 cups water
4 ounces drained canned black beans (turtle)
1/4 cup each: carrot and celery -- chopped
1 packet instant chicken broth and seasoning mix
1/2 small bay leaf
1 tablespoon dry sherry
dash each: salt and pepper
1 egg hard cooked -- chopped

In a 1 quart saucepan heat margarine until bubbly and hot: add onion and
garlic and saute until onion is softened. Add water, beans, carrot, celery,
broth mix, and bay leaf to saucepan and bring mixture to a boil. Reduce heat,
cover, and cook until vegetables are very soft, about 45 minutes. Remove from
heat and let cool slightly; remove and discard bay leaf.
Pour mixture into blender container and process at low speed until smooth;
return soup to saucepan and stir in sherry, salt and pepper. Bring to a
simmer and let cook until thoroughly heated, about 5 minutes; pour into 2
bowls and sprinkle each portion with half of the chopped egg.

:D

Black Bean Soup


2 cans condensed chicken broth
3 cups water
4 cans (15 ounces) black beans, undrained
1 (16 ounce) jar salsa
1/2 teaspoon cumin

In a dutch oven, combine broth, water, and onion over medium heat. Cook for 5 minutes, and reduce heat to low.

In a blender, puree 2 cans of the black beans, until smooth. Add to soup pot along with remaining undrained beans.

Stir in salsa and cumin, and simmer for 10 minutes. This can be served with shredded scheese or sour cream.




:D

Black Bean Soup

1 pound dried black beans
3 cups water
2 bacon slices in 1/2" pieces
1/2 teaspoon salt
1 cup chopped onion
TOPPINGS:
1 teaspoon dried thyme
3 corn tortillas, cut into 1/4" strips
3 garlic cloves, sliced
6 tablespoons minced onion
2 bay leaves
6 tablespoons minced cilantro
5 cups chicken or vegetable stock
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.



:D

Black Bean Soup

2 C dried black beans
1 med onion, finely diced, about 1 C
3 T butter or oil
1 small carrot, peeled and finely diced, about 1/2 C
1 celery stalk, finely diced, about 1/2 C
6 C broth
1 t thyme
1/4 C lemon juice
1/4 C dry sherry
Sour cream
Chopped fresh dill

THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and cook another 5 minutes. Add the drained beans, stock, thyme. Cover, increase heat to high and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans and liquid in a food processor or blender and puree until smooth. Pour the puree back into the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.

:D

Black Bean Soup

1 pound dried black beans
4 tablespoons olive oil
3 onions, chopped
1 green pepper, finely chopped
4 cloves garlic, minced
1 ham hock
2 tablespoons tomato paste
2 teaspoons cumin
2 teaspoons dried oregano
1 bay leaf
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon vinegar or sherry

Rinse the beans, and soak overnight in 4 quarts of water. Drain and set aside.
In a large pot, heat the olive oil. Add the onion, green pepper, and garlic and saute over low heat for 10 minutes. Add beans and ham hock, and enough water to cover. Stir in tomato paste and seasoning (except for vinegar). Bring to a boil, cover, and simmer for 2 hours. Let cool slightly.

Using a blender, remove half of the cooked beans and puree smooth. Return to pot. Add vinegar or sherry and stir well. Serve soup over white rice and top with fresh minced onion and fresh cilantro.




:D

[Jolie Rouge]

Chef John Folse's Tomato Basil Pie

Prep time: 45 Minutes Serves: 6 to 8

I remember one Saturday afternoon when Patti Fullilove, owner of Fullilove Herb Farm in Shreveport, Louisiana and I spent time discussing her famous tomato and basil pie. She remarked that any Cajun addition to the pie would make it better. I never knew the origin of the dish until I found a similar version served at magnolia Plantation in Natchitoches. It's definitely Creole.

Ingredients:

4 to 5 medium size ripe tomatoes
1/2 cup torn basil leaves
1 cup grated Monterrey Jack cheese
1/2 cup olive oil
1/2 cup julienned andouille sausage
1 cup crawfish tails
1/2 cup cheddar cheese
1/2 cup Parmesan cheese
1 small bermuda onion, sliced
salt and cracked pepper to taste
1 cup seasoned Italian bread crumbs
1 - 9 inch pre-baked pie shell

Method:

Pre-heat oven to 350 degrees F. Cut tomatoes into one quarter inch slices. Drain for approximately one hour on paper towels. You must remove the excess liquid, otherwise the pie will be soggy. Generously layer Monterrey Jack into the bottom of the pre-baked crust. Place a layer of sliced tomatoes, paint with olive oil and sprinkle with basil, andouille, crawfish, cheddar and Parmesan cheese. Season with salt and pepper. Add two to three slices of bermuda onion and continue until the pie is filled. Once the top layer has been added, sprinkle generously with a mixture of bread crumbs and Parmesan cheese. Add the remaining Monterrey Jack and basil. Bake fifteen to twenty minutes or until cheese is melted and bread crumbs are well browned. Allow pie to cool slightly before serving. You may place the finished pie in the refrigerator and serve cold or freeze for later use.



Chef John Folse's Giant Mushrooms Stuffed with Crawfish & Tasso Cardinal

PREP TIME: 1 Hour SERVES: 6

Normally when you hear of stuffed mushrooms, you immediately have visions of a breaded seafood or vegetable stuffing heavily layered into a mushroom cap. This is an unappetizing thought! This stuffed mushroom is somewhat "smothered" in a rich sauce flavored with crawfish and the smoky, spiced meat of the Cajuns...tasso! This sauce may also be served over chicken, fish or pasta.

INGREDIENTS:

24 large mushroom caps, stems removed
1 pound crawfish tails, cooked
1/2 cup tasso ham, diced
1/4 cup butter, melted
1/2 cup onions, minced
1/4 cup celery, minced
1/4 cup red bell pepper, minced
1/4 cup garlic, minced
1/4 cup tomatoes, diced
5 tbsps flour
1 ounce sherry
1/4 cup tomato sauce
2 cups crawfish stock
2 cups heavy whipping cream
1/4 cup green onions, sliced
salt and black pepper to taste
Creole seasoning to taste
hot sauce to taste


METHOD:

Pre-heat oven to 375 degrees F. Brush any dirt or grit from the mushroom caps and place 4 in the center of 6 au gratin-style baking dishes. In a heavy bottom sauté pan, heat butter over medium-high heat. Add tasso, onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add 1/2 of the crawfish tails and tomatoes. Blend well into the vegetable mixture and sauté 2-3 additional minutes. Sprinkle in flour and, using a wire whisk, stir to create a white roux. Add sherry and tomato sauce. Add fish stock and cream and continue stirring until cream-type sauce is achieved. Add green onions and simmer sauce for 5-10 minutes, adding additional liquid as needed to retain consistency. Add remaining crawfish and season to taste using salt, pepper, Creole seasoning and hot sauce. Cook 3 additional minutes then distribute evenly over the mushrooms. Bake until sauce is bubbly and mushrooms are al dente, approximately 15-20 minutes.





Homefries

PREP TIME: 30 Minutes SERVES: 6


These homefries are simple to make and are guaranteed to be tender because of the poaching process. The creole seasoning gives it that magic taste of New Orleans.

INGREDIENTS:

4 Russet potatoes, peeled and diced 1/2-inch
3 tbsps vegetable oil
1/2 cup yellow onion, minced
1 tbsp garlic
1/4 cup green onions, sliced
salt and ground black pepper to taste
Creole seasoning to taste
cayenne pepper to taste

METHOD:

Pre-heat oven to 375 degrees F. Place potatoes in a medium-sized sauce pan and cover with cold water by about 2 inches. Season water lightly with salt. Bring to a rolling boil, reduce heat and simmer until tender, approximately 6 minutes. Drain, cool and set aside. In a large cast iron skillet, heat oil over medium-high heat. Add onion and garlic and sauté until vegetables are wilted, approximately 3-5 minutes. Add poached potatoes and season to taste using salt, black pepper, Creole seasoning and cayenne pepper. Add green onions and fold gently until all ingredients are thoroughly incorporated. Do not mash potatoes. Place skillet in oven and bake until tips of potatoes turn golden brown, approximately 15-20 minutes. Remove and serve warm.
I think Fugie covered the "Black Beans" .... :)

[Jolie Rouge]

Chef John Folse's Rice Pudding

PREP TIME: 2 ½ hours SERVES: 6

Rice pudding runs a close second to flan as Mexico's favorite dessert. While some special-occasion versions might add a splash of brandy to the recipe, this variation nods to the Caribbean by including raisins that have been plumped in rum.


INGREDIENTS:

1/2 cup golden raisins
1/4 cup dark rum
2 3/4 cups whole milk
1 cup long-grain white rice
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup half-and-half, plus 1/2 cup
1 tablespoon cornstarch
3 large egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract


In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding.

In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.

In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.

Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled



Rum Raisin Rice Pudding

PREP TIME: 20 minutes SERVES: 6

Rice pudding runs a close second to bread pudding in Louisiana. While some special-occasion versions might add a splash of brandy to the recipe, this variation nods to the Creole by including raisins and a bit of rum.

INGREDIENTS:

½ cup golden raisins
½ cup dark rum
6 cups whole milk
2 cups half and half
2 ½ cups long grain rice
1 tsps vanilla
¼ tsps salt
1/8 tsp cinnamon
4 egg yolks
2 ½ cups sugar


Rinse rice until water is clear. In a saucepot combine raisins and rum and bring to a boil. If rum flares up, remove from heat and allow to burn out naturally. Remove from heat and allow raisins to steep in remaining rum. In a large heavy bottom pot, place milk, 1 cup of the half & half, vanilla, salt, cinnamon, and rice. Heat to simmer, but do not boil. Cover and cook until tender, stirring occasionally. In a separate mixing bowl, blend egg yolks, sugar, and the remaining half and half and whip well. When the eggs are well blended add a small amount at a time of the hot rice mixture into the eggs while whisking, as to not scramble the eggs. When about a quarter of the rice mixture has been added to the eggs, pour the mixture back into the pot and heat gently until pudding begins to thicken, do not boil. Do not stir excessively as the custard will break and pudding will become dense. Place pudding into serving bowl and sprinkle the top with rum raisins. Cover pudding with plastic wrap pressing it directly onto the pudding surface so a skin does not form on the pudding. Serve warm or cold.





Louisiana Cooking Pears

PREP TIME: 1 hour SERVES: 2-3 pints

There are numerous pear varieties available for cooking. Here is bayou country we have the Keffer pear which is similar in texture to a raw potatoes and is harvested normally the last week of August and the first week of September. The pear is wonderful as a topping for pancakes, waffles, ice cream or even used for a flavoring in bar-b-que sauces or game dishes.

INGREDIENTS:

6 large cooking pears, peeled and cored
2 cups sugar
fruit fresh or lemon juice

Remember that pears like apples will oxidize quickly. When peeling and slicing make sure to keep the pears submerged in water with a table spoon or two of lemon juice or fruit fresh preserver that can be purchased in the grocery store.

The evening prior to cooking, place sliced pears in a large bowl and top with sugar. Cover with clear wrap and refrigerate.

The next day place the pears along with the juice created overnight in the bowl and any remaining sugar into a heavy bottomed sauce pot over medium high heat. Bring to a rolling boil, reduce to low and simmer until pears are fork tender but not falling apart. Apxroamiately 1 hour. Jar according to manufactures directions or freeze in a suitable freezer container.

[Gumball1960]

Chinese Curry Chicken

3 cups Chicken, cubed
1 cup celery, diced
1 cup onion,diced
1/4 cup olive oil
2 cups coconut milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon white pepper powder
1 Tablespoon curry powder
2 Tablespoons corn starch (mix with enough water to form paste)

Heat wok or pan on high. Add olive oil. Place chicken in oil, cooking only
80% and drain off oil. (Takes less than a minute) Set aside chicken, stir
into heated wok, celery and onion and cook 30 seconds. Return chicken
to wok, add coconut milk, all spices, dash of water and prepared corn starch.
Stir on high heat less than a minute and serve with prepared rice or noodles.
Cooking time approx. 3 minutes. Serves 4.

[Gumball1960]

Chicken Lasagna

2 cups chicken, cooked and diced
1 cup onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1/2 cup green pepper, chopped
2 cups grated Mozzarella Cheese
1 pkg. lasagna noodles

Cook and drain the lasagna noodles according to package directions.
Remove and lay flat to cool some. Combine all remaining ingredients
except Mozzarella Cheese.
In an 9"x13" baking dish, layer by alternating chicken mixture, noodles,
then cheese. The final layer should be the chicken mixture sprinkled
with cheese. Bake at 350-degrees for 45 minutes.

Note: This can be made as a casserole using egg noodles instead of lasagna noodles.

[the fugative]

Originally posted by jaybird
Well, it was SUPPOSED to cool down here. Was 93 yesterday, but storms moved through and was only supposed to hit 72 today. Yea right, was 84.



Originally posted by Jolie Rouge

too hot to make that yet - was 100* today.



Comfy here, Daytime 70's night 40's good sleeping weather tho I suppose I will have to close the windows sometime soon :D

[Gumball1960]

Black Bean Soup (Crock-Pot)

Recipe from: Southern Living, November 1998

2 (15-oz) cans black beans, drained and rinsed
2 (4.5-oz) cans chopped green chilies
1 (14-oz) can Mexican stewed tomatoes, undrained
1 (14-oz) can diced tomatoes, undrained
1 (11-oz) can whole-kernel corn, drained
4 green onions, sliced
2 to 3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in a 4-1/2 or 5-quart crock-pot.
Cover and cook on High 5-6 hours
Makes 8 cups

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Black Bean Soup

4 oz. cooked smoked turkey, cut into julienne strips
2 tablespoons olive oil
2 large onions, chopped
4 cloves fresh garlic, minced, or more to taste
4 cans black beans, undrained
4 cups low sodium good quality chicken stock
1-1/2 cups medium salsa
1 teaspoon crushed oregano leaves
4 tablespoons fresh coriander, chopped

In a large, heavy soup pot, sauté the strips of smoked turkey along with the onion and garlic in the oil for about 3 minutes. Add remaining ingredients (except cilantro), simmer gently covered for about 30 minutes.

Top individual bowls with a pinch of the coriander

Serves 8-10

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~
Black Bean Soup with Smoked Ham

1 teaspoon olive oil
1 large onion, chopped (about 1 cup)
2 cans (16 ounces each) black beans, with their juice
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper (optional)
1/2 cup (2 ounces) cubed lean smoked ham

In 1-quart microwave-safe dish with lid, pour in 1 teaspoon oil and 1 cup chopped onion. Microwave on high for 1 minute.

Stir in the 2 cans black beans, with their liquid, the 1 can tomato sauce, the 1/2 teaspoon dried oregano, and 1/8 teaspoon cayenne pepper, if using. Cover with lid and microwave on high 8 to 10 minutes, or until heated through.

Remove the dish from the microwave and stir in the 1/2 cup chopped smoked ham.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~


Any of these help? :D

[Jolie Rouge]

Comfy here, Daytime 70's night 40's good sleeping weather tho I suppose I will have to close the windows sometime soon

But when YOU have snow to the rooftops - we will have Daytime Highs in the 70's and Nighttime Lows in the 40's - wearing shorts & tank tops on Christmas Day. I *HATE* to be cold ... bbbbrrrr ;)

[the fugative]

Originally posted by Jolie Rouge


But when YOU have snow to the rooftops - we will have Daytime Highs in the 70's and Nighttime Lows in the 40's - wearing shorts & tank tops on Christmas Day. I *HATE* to be cold ... bbbbrrrr ;)

LOLOLOLOL Cold can be dealt with, Of course I grew up with it so its normal:D To me cold is -30 or lower and the snow season starts sept 19th (that is the date of the earliest recorded snow fall by the weather service for here)But I generally don't expect it until Oct or Nov :p It is also why I have lots of soup recipies (besides liking soup) it warms ya up on a cold day EH!!;)

[Tasha405]

Hot Fudge Pudding Cake

1 1/4 cup granulated sugar, divided
1 cup all-purpose flour
7 tablespoons cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1 1/4 cups hot water
Whipped topping

Heat oven to 350F. In medium bowl stir together 3/4 cup granulated sugar,
flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and
vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan.
In separate bowl, stir together remaining 1/2 cup granulated sugar, brown
sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center
is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning
sauce from bottom of pan over top. Garnish with whipped topping. About 8
servings

[Tasha405]

*********************************

Sugar Free Recipe


*********************************

Lemon Cake Pudding

(Makes 6 servings)


3 eggs, separated
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/2 cups low-fat milk
1/4 cup sifted all-purpose flour
8 packets Sweet 'N Low®
1/8 teaspoon salt

Preheat oven to 325°F. In deep bowl, beat egg whites with electric mixer at
high speed until stiff peaks form. Set aside. Add lemon peel and juice to
egg yolks. Beat at medium speed until well blended. Add milk and beat at
low speed 1 minute. Add flour, Sweet 'N Low, and salt; blend until smooth.
Fold in egg whites by hand. Pour into 6 custard cups. Place cups in baking
pan; add hot water to fill pan 1 inch. Bake 40 to 50 minutes, or until
lightly browned on top. Serve warm or chilled.



Per Serving (1/2 cup): Calories 90, Carbohydrate 9 grams, Fat 3 grams,
Protein 6 grams, Sodium 105 mg

[Tasha405]

********************************

~~~ Candy Recipe ~~~

*********************************

Clear Toy Candy

Ingredients
2 cups granulated cane sugar (don't use beet sugar)
2/3 cup light corn syrup (preferably Karo red label)
2/3 cup water
good quality olive oil
paper towels
rubber bands
few drops of peppermint, wintergreen or cinnamon extract
few drops red or green coloring
wax paper and parchment paper
wooden sticks (optional for lollipops)
8 or 9 inch lengths plastic fishing line (optional for sugarplums)
Tools/Equipment
heavy saucepan
candy thermometer
candy molds
screwdriver
cookie sheet (optional)
Method
In a heavy saucepan, preferably one with a good pouring lip, combine the
sugar, syrup and water. Cook over medium low heat, stirring constantly,
until the sugar is completely dissolved and you can see that the mixture is
getting hot. Insert a candy thermometer, and do not stir after the candy
reaches 200 °F. Meanwhile, prepare the molds. Brush each liberally with
olive oil and turn them upside down for a few minutes on paper towels to
drain off any excess oil.
Turn them right side up and fasten together with rubber bands.
Place them in a row, closely together, so they prop each other up.
Cook the candy to 290° F if it is a clear day, and to 300° F if it is the
least bit humid. (This took nearly 40 minutes on my stove over medium low
heat.) When the candy is within 10 degrees of the desired temperature, add
the flavoring and coloring. Do not stir in; the bubbling of the mixture
will do the combining. No color is required for yellow candy. If making
molded candies, quickly pour the candy into the molds; the mixture might
foam up a bit in the molds, so be careful. Allow the candy to stand for
approximately 15 minutes. The candy should not be allowed to cool completely
in the molds or you won't be able to get it out. If you take it out too
soon, the figures will bend; keep checking them, and you will soon be able
to discern when it is time to remove the candy. Remove the rubber bands and,
with a screwdriver, pry the molds apart. With a small knife, carefully lift
out the candy. The little pieces will be quite firm, the larger pieces a tad
soft. For very large molds such as a ship or train mold, allow the candy to
set in the molds for a few minutes longer. Store unwrapped on wax paper
lined plates. To make lollipops, arrange wooden sticks (available at hobby
and food specialty stores) in rows on parchment lined or greased cookie
sheets. Pour the hot syrup in a thin stream over each stick, forming rounds
of candy as large or as small as you like. Let cool. To make sugar plums
for hanging, make loops of the fishing line on parchment covered or well
greased baking sheets, or in miniature muffin cups. Drop the candy mixture
from the tip of a teaspoon over each loop. Let cool.

Yield: 10 molded candies; 20 lollipops, or 100 sugarplums

[Tasha405]

Chocolate Chip Cookies

9 c Unbleached flour
4 ts Baking soda
2 ts Salt
3 c Firm packed dark brown Sugar
3 c Granulated sugar
4 c Butter flavor veg. Shortening
4 c Chopped pecans (fresh nuts)
4 12-oz bags semi-sweet real Chocolate chips


Combine flour, baking soda, salt and both sugars in very large bowl. Mix in the
shortening with your fingers. Stir in the chips and nuts.
Store whole mix in airtight container in a cool dry place for up to six months.
For longer storage refrigerate or freeze. **Tip: package the mix in individual
zip-lock bags.

TO BAKE THE COOKIES: Stir the mix to distribute the nuts and chips and then,
measure seven level cups (do not pack) of the mix into a large bowl. Stir to
distribute the nuts and chips. Add two large eggs that have been lightly beaten
and 2 teaspoons of vanilla extract. Blend well. This creates a heavy batter, but
don't worry it will work. Drop the batter by tablespoonfuls on buttered baking
sheets. Bake in preheated 375F oven for 10 - 12 minutes. Cool slightly on sheets
and then transfer to an airtight container.
One batch makes about 2 dozen cookies.

[jaybird]

The navy bean soup was YUMMY Jolie.

So was the cornbread Fugi!


GOOD SUPPER!

[Jolie Rouge]

Savory Breakfast Strata


5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)


Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and sauté until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

SERVES 6

[the fugative]

Todays Recipies


Potato and Green Bean Salad


• 1 lb. small red or white potatoes, scrubbed and halved

• 1 lb. fresh green, yellow or purple beans, cut in 1-in. pieces

• 1/2 c. thinly sliced green onions

• Half a bunch of cilantro, chopped

• 2 to 4 cloves garlic, finely minced

• Juice of one lime

• 1 to 2 tbsp. olive oil

• 1 to 2 tbsp. ancho chili powder or other chili powder

• 2 to 4 tbsp. Lizano salsa or Worcestershire sauce

Place potatoes in large pot, with water to cover. Bring to boil. Cook until tender (10 to 20 minutes). Remove from heat and drain, reserving water. Put potatoes in large serving bowl. Return water to pot, add beans, bring to a boil and cook 5 to 10 minutes, until tender-crisp. Drain and plunge beans into ice water. Drain and add to potatoes. Add all other ingredients and mix well. Serve at room temperature or chilled.

:D

Tomato Muffins



1 cup milk
1/4 cup olive oil
1 egg
2 cups flour
1/2 cup grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 cup finely chopped walnuts
Additional parmesan cheese for topping

Preheat oven to 400ºF. Grease 12 size muffin cups.

Beat milk, oil and egg in medium bowl. In a large bowl, combine flour, parmesan cheese, basil, garlic powder, baking powder and salt. Add wet ingredients to dry ingredients, stirring just until dry ingredients are moistened. Fold in tomatoes and nuts. Turn batter into muffin cups. Sprinkle with additional parmesan cheese.

Bake 18 to 20 minutes or until golden brown. Remove to wire rack to cool.

:p

Mocha Cupcakes


3 1-oz. squares bittersweet baking chocolate
2 Tbsp. instant coffee granules
1/2 cup butter, divided
1 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
2/3 cup milk

Preheat oven to 350 degrees. Line cupcake tins with paper or foil liners. Melt chocolate, coffee and 2 tablespoons of butter, stirring until smooth. Cream together the remaining butter and sugar. Add the eggs and vanilla and mix well. Combine flour, salt and cinnamon and to the creamed mixture alternately with the milk. Pour into the prepared cupcake tins until each is 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Serve plain; sprinkled with powdered sugar, or iced with your favorite frosting.

:D

Pear Pie


4 cups pears, peeled and sliced
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup brown sugar
1 tablespoon butter
Pastry for 2-crust pie
1 tablespoon milk

Preheat oven to 425 degrees F. Place sliced pears in a large bowl and toss with vanilla and lemon juice. In a small bowl mix together the flour, salt, cinnamon and brown sugar then toss with the pears. Turn into a 9-inch pastry lined pie pan. Dot top with butter. Cover with top crust, seal and flute edges. Make slits in crust for steam. Brush milk over top crust. Bake 15 minutes in preheated 425 degree oven then reduce heat to 350 and bake an additional 25-30 minutes

:D

[the fugative]

:D

Bacon Muffins


8 slices bacon, cooked crisp and crumbled
1 1/3 cups flour
2 tablespoons sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1 egg
3/4 cup milk
2 tablespoons butter, melted
1/2 cup grated cheddar cheese (optional)

Combine flour, sugar, salt and baking powder together. Add the crumbled bacon. In a small bowl beat the egg with the milk and melted butter. Pour liquids into the flour mixture and stir just until all ingredients are moistend. Pour batter into 12 greased muffin tins and bake at 400 degrees F. for 18 - 20 minutes.

:D

Jam Muffins



1 3/4 cups flour
1/2 cup granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
2 eggs
2/3 cup milk
1/3 cup butter, melted
1 tsp. vanilla extract
1/2 cup of your favorite jam or preserves

In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, lightly beat eggs; add milk, butter and vanilla extract. Pour wet ingredients into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add 2 teaspoons jam to each cup. Spoon remaining batter over jam. Bake at 400 degrees for 18-22 minutes or until golden. Remove to rack to cool.

:D

Raspberry Cream Cheese Muffins


2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts

Preheat oven to 350°F.

In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.

To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Spoon mixture into greased muffin cups.

Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add nuts to reserved crumb mixture and sprinkle over muffin tops.

Bake muffins 20 minutes. Makes 12 - 15 muffins

:D

Amaretto Bars


1 cup butter, softened
1 cup sugar
1/4 teaspoon salt
1 egg, separated
1 1/2 tablespoons Amaretto
1/4 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups flour
3/4 cup sliced almonds

Preheat oven to 300 degrees F. Lightly grease a 10 x 15 inch jelly roll pan. Combine butter and sugar in a mixing bowl and beat until smooth. Add the salt, egg yolk, Amaretto, vanilla extract and lemon rind, and beat until blended. Stir in the flour and blend thoroughly. Spread and pat the dough evenly over the bottom of the lightly greased pan.

Beat the egg white just until foamy, spread it evenly over the dough, then sprinkle the almonds over all. Bake for about 45 minutes or until lightly golden. Remove from oven and cut into 2 inch squares while still warm.

:D

[Gumball1960]

Honey Mousse

1/2 cup honey
3 eggs, beaten
2 cups (1 pint) heavy cream


In a small saucepan or a double boiler, combine the honey and eggs
over very low heat, whisking until the mixture is thick and bubbling.
Remove from the heat and let cool to room temperature.
In a large bowl, beat the cream until soft peaks form. Slowly beat in
the honey mixture, continuing to beat until well mixed and stiff peaks form.
Serve, or cover and chill until ready to serve.
4 to 6 servings

[Gumball1960]

Ooops! Sorry 'bout that. Didn't realize it had posted. Kept getting the message that the site was down for maintenance and to keep trying back later. :rolleyes:

[Gumball1960]

Black Forest Cake

12 to 16 servings

1 package (18-1/4 ounces) devil's food cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 can (21 ounces) cherry pie filling, drained with
1/2 cup sauce reserved
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
1 container (16 ounces) chocolate frosting


1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with
nonstick cooking spray.

2. In a medium bowl, combine the cake mix, eggs, water, oil, and the
reserved 1/2 cup cherry sauce; mix well. Divide the batter evenly between the cake pans.

3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center
comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.

4. Beat the heavy cream until stiff peaks form; beat in the confectioners' sugar.
Place a cooled cake layer upside down on a serving platter and cover the top with
half of the whipped cream; scatter the cherries over the whipped cream.

5. Place the second cake layer over the first and frost the sides with the chocolate f
rosting. Frost the top with the remaining whipped cream. Serve, or cover loosely and
chill until ready to serve.

FINISHING TOUCH: For that elegant finishing touch, top the cake with chocolate curls
and additional cherries or chocolate-covered cherries.

[Gumball1960]

Peanut Butter and Jelly Ice Cream Pie

1 box (9 ounces) Girl Scout Do-si-dos™ (peanut butter sandwich cookies)
5 tablespoons butter, melted
1 quart vanilla ice cream, softened
1/3 cup strawberry topping
1/3 cup chopped peanuts

1. Place the cookies in a resealable plastic bag and finely crush with a rolling pin. Place in a medium bowl and add the butter; mix well.

2. Reserve 1/2 cup of the crumb mixture; spread the remaining crumb mixture over the bottom and sides of a 9-inch pie plate to form a crust. Freeze until firm.

3. Spread half of the softened ice cream over the crust. Drizzle with half of the strawberry topping and sprinkle with half of the reserved crumb mixture. Repeat the layers and top with the chopped peanuts.

4. Cover and freeze for at least 4 hours, or until firm. Just before serving, remove from the freezer and soften for 10 minutes before slicing.

Serving: 6 to 8
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes (4 hours chill time)

[Jolie Rouge]

Crazy Monkey Bread

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 50 minutes or until the loaves test done. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.

NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.

SERVES 24

[Jolie Rouge]

Grillades & Gravy Spanish-Style

PREP TIME: 2 Hours SERVES: 6

Grillades, from the French word "to grill," were first created by the butchers in early Louisiana as they prepared a freshly killed pig into hams, sausages and other fresh cuts of meat. Tiny slivers of meat called "grillade" were cooked in a black iron skillet over the coals of a wood fire. This made a perfect mid-morning meal for the hungry workers, especially when served over steaming grits.

INGREDIENTS:

1 (2-pound) round steak
1/4 cup olive oil
1 cup onions, diced
1/2 cup celery, diced
1/2 cup bell peppers, diced
1/4 cup garlic, minced
2 tbsps flour
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes in juice
1/2 cup sliced black olives
3 cups beef stock
2 tbsps fresh basil, chopped
1 tsp fresh thyme, chopped
1/2 cup green onions, sliced
1/4 cup parsley, chopped
salt and black pepper to taste
hot sauce to taste


Cut round steak into 3-inch cubes and pound lightly. Season to taste using salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove and keep warm. An additional tablespoon of olive oil may be added to the skillet if necessary. Into the same oil, add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and blend well into the mixture, removing any lumps that may form in the blending process. Add tomato sauce, diced tomatoes and black olives, blending well into the vegetable mixture. Add stock and continue to blend until all is incorporated. Add basil and thyme and season lightly using salt, pepper and hot sauce. Return round steak to the skillet and bring mixture to a rolling boil. Reduce to simmer, cover and cook 1-1 1/2 hours or until meat is fork-tender. Additional stock or water may be needed during the cooking process. Once tender, add green onions and parsley and adjust seasonings if necessary. Serve over hot, buttered grits.





Chef John Folse's Pain Perdu Count Pontchartrain
PREP TIME: 30 Minutes SERVES: 6

Bienville named Lake Ponchartrain in honor of the French Count in the court of Louis XVI at the time New Orleans was established. Pain Perdu or Lost Bread was a simple breakfast dish made from day-old, stale French bread abundant in the Creole cupboard. At Lafitte’s Landing, this traditional dish is served as a wonderful dessert.

INGREDIENTS:

2 (10-inch) loaves day-old French bread
3 eggs
1/4 cup sugar
2 tbsps vanilla
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cups milk
3/4 cup melted butter
2 cups water
1/2 cup dry white wine
1/2 cup sugar
2 tbsps cornstarch
2 cups raspberries
1 cup blackberries
1 cup blueberries
1/2 cup strawberries

In a large mixing bowl, combine eggs, sugar, vanilla, cinnamon and nutmeg. Using a wire whisk, whip until well blended. Slowly blend in milk until well incorporated. Cut the French bread on a bias into 1/2-inch thick croutons and discard ends. Soak the croutons in the egg mixture for 1-2 minutes. In a cast iron skillet, heat butter, 1/4 cup at a time, over medium-high heat. Add more butter as needed during the cooking process. Once hot, sauté bread 1-2 minutes on each side or until golden brown. Remove sautéed bread and keep warm. In a separate sauté pan, combine water, wine, sugar and cornstarch. Using a wire whisk, whip to blend thoroughly. Bring the mixture to a rolling boil, stirring constantly, until reduced to 1/2 volume. This simple syrup should thicken quickly with the cornstarch. Remove from heat and add the fruit, coating well in the hot syrup. Allow fruit to sit in syrup until warmed thoroughly and sauce is colored from the natural fruit juices. Place 2 pieces of lost bread in the center of a 10-inch serving plate and top with a tablespoon of the fresh fruit and simple syrup. You may wish to garnish with whipped cream and powdered sugar.

[menanamama]

Originally posted by Jolie Rouge
Crazy Monkey Bread

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 50 minutes or until the loaves test done. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.

NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.

SERVES 24 omg...i love that stuff...i used to make it all the time...never knew anyone else knew how

[the fugative]

Todays Recipies


Kulebiake


Dough:

1/2 cup scalded milk
1/2 cup butter
1/3 cup sugar
1 tsp. salt
1 package dry yeast
1/4 cup warm water
1 egg yolk
3 eggs, beaten
3 1/4 cups sifted flour

Filling:
1 chopped onion
1/4 cup butter
1/2 lb. mushrooms, sliced
1 1/2 lb. salmon
1/2 cup dry white wine
1 Tbs. dill
4 cups cooked rice
1 egg white
Prepare the brioche dough the day before. Cream butter, then add sugar and salt. Soften yeast in warm water. Blend the milk, creamed mixture, and yeast. Add egg yolk, eggs, and flour. Beat with a wooden spoon for two minutes. Cover and let rise in warm place until more than doubled, about two hours. Stir down and beat thoroughly. Cover tightly with aluminum foil and refrigerate.
Sauté onion in butter until tender. Add mushrooms and sauté a few minutes longer. Remove all skin & bones from the salmon. Combine the salmon, vegetable sauté, dill, rice, and wine. Season with salt & pepper to taste. Stir dough down and turn out on a floured surface. Roll out into a rectangle at least 18" x 16". Pile filling into a meatloaf shape in the center of the dough, leaving at least 4 inches on all sides clear. Draw long sides together over the filling & pinch to seal. Cut off a triangle from each corner and fold ends like an envelope. Place seam side down on a lightly greased baking sheet. Add steam holes on top, then brush with egg white. Bake at 425º F for 10 minutes, then lower heat to 350º F and bake for another 20, or until dough is a golden brown.

:D

Aptel Suppe

2 lbs. apples, cored, cut in small pieces
2 qts. water
1 Tbs. lemon rind, grated
1 stick cinnamon
1/8 tsp. salt
1 1/4 cup sugar
2 Tbs. flour
1/4 cup water
2 Tbs. lemon juice
1/2 cup white wine

Cook apples with lemon rind, salt, cinnamon, & water. Simmer, covered, until very tender. Put through food mill (or processor) and add sugar. Dissolve flour in the 1/4 cup water. Add to soup slowly. Cook until slightly thickened. Stir to prevent burning. Add lemon juice and wine. Let come to a boil; remove from heat & serve.

:D

Capon in Milk & Honey


one 3-4 lb. chicken, cut in serving pieces
1/2 cup flour, mixed with 1/2 tsp. salt & 1/8 tsp. pepper
3 cups milk
3 Tbs. oil
1/2 cup honey
3 Tbs. minced fresh parsley
1/4 tsp. dried sage
1 tsp. hyssop
1/2 tsp. savory
1/4 tsp. saffron
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup pine nuts

Dredge fowl in flour mixture. Heat the oil in a large heavy pan & brown the chicken pieces. Combine milk, honey, herbs, salt & pepper in a bowl. Pour liquid over fowl in pan. Cover and simmer 20 minutes or until fowl is tender. Stir in pine nuts just before serving.

:D

Chilled Strawberry Soup

2 pints strawberries
1 cup orange juice
1 1/4 tsp. instant tapioca
1/8 tsp. allspice
1/8 tsp. cinnamon
1/2 cup sugar
1 tsp. grated lemon peel
1 Tbs. lemon juice
1 cup buttermilk
lemon slices to garnish
Wash and hull berries. Set aside 4-6 for garnish. Puree remaining berries in blender and strain into saucepan. Add orange juice. Mix tapioca with 1/4 cup of the puree mixture, add to saucepan with allspice, cinnamon, and lemon peel. Heat, stirring constantly until mixture comes to a boil. Cook about 1 minute or until thickened. Remove from heat. Add sugar, lemon juice, and buttermilk. Blend well. Cover & chill at least 8 hours.

:p

HiYa Jolie
HiYa JayBird
HiYa Gummi
HiYa Flute
HiYa Tina
HiYa Tasha
:D

[Jolie Rouge]

FAVORITE CHICKEN KIEV

4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley
toothpicks

Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks. Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk/
egg mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve.

YIELD: 4 servings



Herb Garden Green Beans
:)
4 tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.

Melt butter in a large skillet. Add onion and celery. Sauté until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.

SERVES 4 TO 6

[Jolie Rouge]

Earlier today Tinkrbell made a post : hi all! im looking for an easy great tasting fried dough recipie!if anyone could help,,i would surely appreciate it!

To which our lovely Gia made several replies that I am "reposting" here with her EXPRESS permission :

Gia30 I dont know how quick or how easy this one will be hun~but I did a search and found this for ya! Hope it helps

Ingredients:
3 lbs. all purpose flour 1 tsp. vanilla
2 cups evaporated milk, undiluted 1 cup sugar
2 tbs. baking powder soy or corn oil for frying
4 tsp. dry yeast dissolved in 1/2 cup warm water ground cinnamon
4 eggs honey
1/2 tsp. salt chopped walnuts - optional


In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar and vanilla. Stir in the yeast and water. Your mixture should be a smooth 'cake-batter' like consistency so add more water if needed. Cover the bowl with a clean cloth and set it aside to rise - about 4 hours.

Heat two inches of oil in a deep skillet or pot. Using a tablespoon, drop the mixture into the oil. Roll them around gently so they fry to a golden brown on all sides. Using a slotted spoon, remove the fried balls to paper towels to drain.

To serve the Loukoumades/fried dough, arrange the fried balls on a platter or individual serving dishes. Sprinkle them with cinnamon and pour a generous amount of honey over them. If you like, you can top it off with a sprinkling of chopped walnuts.



Gia30 Title: Fried Dough
Yield: 1 Servings

Ingredients

2 lb flour; (4-5 cups)
1 1/2 ts salt
1 tb sugar
4 tb shortening
2 c warm water
1 pk yeast

Instructions

Dissolve the yeast in warm water. Add remaining ingredients and knead a bit. Let rise about one hour. Pinch off a piece about the size of an egg and make a hole in the middle. Fry in 1-2 inches of oil. Drain on paper towels. Shake in a brown bag with granulated sugar.




Gia30 Fried Bread Dough

4 Tablespoons lard
4 cups flour
1 tsp salt
2 tsp baking powder
4 eggs, room temperature
1 cup sugar


With a fork mix together the first 4 ingredients. When crumbly, add eggs that have been mixed with sugar. Stir to combine and then add add enough milk to make a medium dough. Knead the dough a few times.

The dough should not be as firm as a typical white bread dough, but not as soft as a rich sweet bread dough. Allow the dough to rest for at least 30 minutes, covered.

Heat 6 cups of Crisco to 370°F. Roll out the dough into a rectangle a little less than 1/4 inch thick and then cut into wedges.

Fry the wedges , a few at a time, turning after they have browned on one side. Remove and drain on brown paper. Serve immediately springled with cinnamon sugar or drizzles with honey.

[Jolie Rouge]

Baked Red Snapper or Bass

1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon

Melt the butter and sauté the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.

SERVES 8 to 10

[Gumball1960]

Oriental Beef Stir-Fry

SERVES: 4

3 tbsp. light soy sauce
1 tbsp. water
1 tsp. ground ginger
1/2 lb. beef top round steak
2 tbsp. olive oil
1 large onion, sliced
2 cups broccoli flowerets
2 coarsely shredded carrots
1 red sweet pepper, cut into thin strips

Instructions
1. Combine soy sauce, water and ginger; set aside.
Thinly slice meat across the grain into bite-size strips.
2. In a wok or large skillet stir-fry meat for 3 minutes.
3. Add vegetables to wok and stir-fry for 2 minutes.
Reduce heat.
4. Add soy mixture to wok. Cook and stir until
heated through. May be served over rice.

Preparation Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~

Apple Crisp

(For best results, use a firm, tart apple suitable for baking.)

SERVES: 8

Ingredients
8 cooking apples, peeled, cored, and coarsely chopped
1/4 cup water
1 cup flour
1-1/2 cups uncooked oatmeal
3/4 cup brown sugar
1 tsp. ground cinnamon
1/2 cup margarine, softened
1 qt. low-fat frozen yogurt

Instructions
1. Place apples and water in shallow 1-1/2 quart casserole.
2. Combine flour, oatmeal, brown sugar and cinnamon.
Add margarine and blend until crumbly. Spread over apples.
3. Bake at 350°F for 45 minutes.
4. Spoon apple crisp equally into 8 dessert dishes,
and top with frozen yogurt.

To prevent peeled apples from discoloring, toss with orange
juice, apple juice or dip in a mixture of lemon juice and water.
To freeze, just peel, core, slice and coat apples with
lemon juice, and place in an airtight container.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~

[Jolie Rouge]

Creamy Tarragon Dip

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
1 tsp. fresh lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve with fresh raw vegetables, crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.



Tangy Chicken Pasta Salad

1 pound Penne pasta cooked according to package directions, drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes

Combine all ingredients in a large bowl and toss. Chill for about 1 hour before serving.



Parmesan Zucchini

4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
Salt and pepper to taste
1 Tbsp. fresh lemon juice
2/3 cup fresh grated Parmesan cheese

Saute zucchini in butter with salt, pepper and lemon juice, sprinkle with Parmesan cheese and serve.



Chocolate Cake with Raspberry Sauce

2 cups all-purpose flour
1 and 1/4 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract

Combine all ingredients in a large bowl and beat with a hand mixer for several minutes until a batter forms. Pour into a greased 13 x 9-inch baking pan and bake at 350 for about 30 minutes or until toothpick comes out clean. Allow to cool for about 1 hour before slicing and serving with raspberry sauce, recipe to follow.

Raspberry Sauce

1 10-oz. package frozen raspberries
1/4 cup sugar
1 Tbsp. orange flavored liquor or 1 tsp. orange extract
1 tsp. fresh lemon juice

Place all ingredient sin a blender and puree, pour over cake just before serving.

[the fugative]

POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
POUNCE
:D

HiYa Jolie ;)

[jaybird]

>>>dabirdy<<< isn't posting any recipes. Just got done baking. Just hanging around doing nothing. EXCEPT SHOPPING FOR A *@#($*& DIGITAL CAMERA STILL - 3 weeks now. I was all set, then BAM, the big camera shop chain here said something totally different than I'd decided on. And NOT ONE STORE sells all the brands I'm interested in. And the one that DOES have the 3 brands, doesn't have the right models.

WHO wants my money? I have been carrying around $800 for over 3 weeks. If I just send it to one of you, will ya just go out and buy me a bloody digital camera? 4megapixel, user friendly, zoom equivalent to 110 in a 35mm, great resolution. I don't want much.

~bangs head repeatedly against desk~

I NEED POUNCED!

[jaybird]

Jolie - great pics. If you tell me WHICH ones you want posted, I'll post them for you. Or I can put them all into an album at webshots and just post the link (and if you have others you want me to add to the album, just email the pics to me)

[Jolie Rouge]

WHO wants my money? I have been carrying around $800 for over 3 weeks. If I just send it to one of you, will ya just go out and buy me a bloody digital camera? 4megapixel, user friendly, zoom equivalent to 110 in a 35mm, great resolution. I don't want much.

Suuuure .... send the money ;) ;) I am the QUEEN of shopping. Went out today to get Meg a pair of shoes - 7 pairs for $15.00, two tennies that light up AND dress shoes for Sundays. Got Michael 5 pair for $10.00. Got myself 4 pair for $10.50. The sad part is the Big LSU Book Sale is this weekend and I spent *ALL* my extra cash from this paycheck on shoes. :( I need to remind myself that it is more important for my children to have shoes for the winter than for me to go looking at books - but .... WAH WAH WAH ! I look forward to the Book Sale every year :( :(






I NEED POUNCED!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

POUNCE !!

DONE !

[the fugative]

Todays Recipies

PEANUT BUTTER AND APPLE CRUMBLE


• 4 cups thinly sliced peeled apples
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1 cup sugar, divided
• 2 tablespoons plus 1/2 cup all-purpose flour, divided
• 6 tablespoons butter or margarine, divided
• 1 cup quick-cooking or regular rolled oats
• 1/2 teaspoon ground cinnamon
• Whipped cream (optional)


Heat oven to 350°F. Grease 9-inch square baking pan.

In large bowl, stir together apples, peanut butter chips, 3/4 cup sugar and 2 tablespoons flour. Spread into prepared pan; dot with 2 tablespoons butter. In medium bowl, stir together remaining 1/4 cup sugar, remaining 1/2 cup flour, oats and cinnamon; cut in remaining 4 tablespoons butter until mixture resembles coarse crumbs. Sprinkle oat mixture over apples.

Bake 40 to 45 minutes or until apples are tender and edges are bubbly. Cool slightly. Serve warm with whipped cream


:D

Couscous Salad


2 Walla Walla Sweet onions, chopped
1 tablespoon olive oil
4-1/2 cups regular-strength chicken broth
3-3/4 cups couscous
3 6-ounce jars marinated artichoke hearts, drained (reserve marinade)
4 firm, ripe tomatoes
2 cups fresh-cooked corn kernels (from 3 averag-size ears)
1/2 cup finely chopped fresh basil leaves
3 tablespoons drained and rinsed capers
3/4 teaspoon freshly ground black pepper
Red or white wine vinegar to taste, if necessary

In a large, heavy pot, over medium-high heat, saute the onion in the olive oil until the onion is lightly browned. Add broth and bring to a boil over high heat. Stir in the couscous, then cover the pan and remove it from the heat. Let the pot stand until the couscous absorbs the broth, about 5 minutes. After the couscous has absorbed the liquid, remove the lid and fluff the mixture with a fork; set it aside to cool.

Meanwhile, chop the artichoke hearts into 1/2-inch chunks. Core and dice the tomato. Stir the artichokes, tomato, corn, basil, capers and pepper into the couscous. Stir in a bit of the marinade, just to lightly moisten. If it lacks "zip" add a tablespoon or so of vinegar and toss to evenly coat the ingredients. Serve the mixture at room temperature, or chilled. May be made up to 24 hours ahead and refrigerated until ready to serve.

:D


Nesselrode Pie


1 envelope unflavored gelatin

3 tablespoons dark rum

1 tablespoon water

1 1/2 cups heavy cream

1/2 cup milk

Pinch of salt

2 tablespoons sugar

2 eggs, separated

1/4 cup sugar

1 10-ounce jar Raffetto's "Nesselro" fruits, well-drained (see note)

1 baked deep 9" pie shell

1 ounce semi-sweet chocolate, optional for decorating

Sprinkle gelatin on rum and water and let stand until softened.

Scald cream and milk together.

In a medium bowl, with a wooden spoon, mix salt and 2 tablespoons sugar into yolks. Add scalded cream slowly to yolks, stirring constantly. Pour into the top of a double boiler, over simmering water, and cook until thickened, stirring frequently. Do not boil.

Stir in gelatin and chill until almost set.

Beat egg whites until they hold peaks, then add 1/4 cup sugar, while continuing to beat until stiff.

Fold beaten whites into cream mixture along with nesselrode fruits. Chill 5 minutes. Stir and turn into pie shell. Decorate with shaved chocolate, if desired.

Note: Place nesselrode fruits in a strainer over a bowl to drain thoroughly. Syrup may be saved for another use -- for instance, to sweeten a rice pudding, to blend with rum and soda for a tall drink.
You can use a mix of candied fruit -- tutti fruiti -- if you cannot find the Raffetto product

:D

AHI POKE

8 ounces fresh ahi fillet, diced 3/4 inch
1/2 cup Maui onion or red onion, chopped
1/2 cup ogo (seaweed)
2 stalks green onion, sliced
1 tsp. Sesame oil
2 tsp. Soy sauce
3/4 tsp. Hawaiian rock salt (sea salt)

Mix all ingredients together and refrigerate overnight. Serve on a bed of greens and sprinkle with toasted sesame seeds.

:D

CHERRY CHEWS

5 egg whites, room temperature
1/4 t. salt
1 3/4 c. sugar
2 c. chopped pecans
1 c. candied cherries
10 T. butter, melted
1 1/2 t. vanilla
1 3/4 c. sifted cake flour

Preheat 350°. Line (9x13 inch) baking pan with buttered waxed paper or parchment paper. Beat egg whites with salt til foamy. Gradually add sugar and beat til whites form stiff peaks. Combine pecans, cherries, melted butter and vanilla and fold into whites alternately with the flour. Spread into pan and bake til dry (about 35-45 minutes). Let cool and cut into squares

:D

[jaybird]

Gah. You bought shoes for your kids instead of BOOKS?

~thumps you upside dacajunnoggin~

BOOKS.

SHOES.

BOOKS.

SHOES. (even shoes for me)

Give me a second here to decide..BOOKS!

Okay, so go to the booksale anyway. It's great fun to browse.

Granted. Those are some kickbutt deals. You would have LOVED the shopping Gia and I did at the thrift shops. We hit 3 (or was it 4) of them. I got $40 Mudd flare jeans for $3 or $4. In fact, got a couple pair of jeans, some slicks, umm something else. Had an armful at one shop, but they didn't have dressing rooms, and even at $3 or so, I wasn't hauling it all home and it not fit!

I'm rambling. Sorry. In a weird mood. Can't decide if I'm edgy or crabby or what. I KNOW I'm tired. Dahubby has kept me awake the last 2 nights (he has chronic back problems) - between moaning and snoring. And Sarah pulled an all-nighter last night and must have made 3 pots of coffee. I do need sleep. (couldn't go to the extra bedroom to sleep because I cleaned the closet out and it got as far as piled on the bed!)

YIKES. I'll shut up now.

[Jolie Rouge]

Okay, so go to the booksale anyway. It's great fun to browse. Noooo... If I go I will buy - I know my weaknesses. 'Specially if I get around the cookbooks :( :( WAH !
I thought there was more "cushion" but Hubby also went shoppin' that I didn't budget for ...





Jolie - great pics. If you tell me WHICH ones you want posted, I'll post them for you. Wait - I have another roll to send you first.

[jaybird]

You all know that infamous cup of gooey stuff that you have to feed and bake and feed and bake...INFINITY.

HERMAN STARTER

2 cups flour
3 tbsp. sugar
1 envelope active dry yeast
1 teas. salt
2 cups warm water (105-115 degrees)

In large bowl, mix flour, sugar, salt and yeast. Gradually stir in water. Beat or whisk until smooth. Cover with towel; set in a warm, draft-free place (80-85 degrees) Stir 3x's a day for about 3 days, or until starter is bubbly and has a yeasty aroma. Transfer to larger bowl. Cover partly (punch holes or vent lid) Refrigerate.

Makes about 1 1/2-2 cups starter, depending on thickness. Age of starter, room conditions will determine texture.

Use a cup, feed, give a cup away. INFINITY.

Care & Feeding of Herman

Starter should be used in 14 days and replenished or fed immediately after each use.

To feed stir in:
1 cup flour
1 cup milk
1/2 cup sugar
(doesn't have to be completely smooth)

Wait at least 24 hours before using again. If you do not plan to use in 14 days, cover tightly and freeze. (thaw at room temp til bubbly)

Herman Pancakes

1 cup Herman
1 cup flour
2 1/4 teas. baking powder
1/4 teas. baking soda
1/4 teas. salt
1 egg
2 tbsp. oil
1/2-3/4 cup milk

Mix well. Use scant 1/4 cup mix per pancake.
Makes 10 large pancakes.

Herman Coffee Cake
1 cup Herman
1 cup flour
1/2 cup sugar
1 teas. baking powder
1/4 teas. baking soda
1/4 teas. salt
1/3 cup oil
1 egg
1/2 cup raisins
1/4 cup chopped nuts
(can double recipe and bake in 13x9 pan)

Mix flour, sugar, powder, soda & salt. Add Herman, oil, nuts, raisins & egg. Stir to mix well. Spread into greased 8x8 or 9x9 pan. Sprinkle with topping. Bake @ 350 for 30-35 minutes.

Topping:
1/2 cup brown sugar
1 1/2 teas. flour
1 1/2 teas. cinnamon
1 1/2 teas. sugar
2 tbsp. oleo, softened
Crumble together and sprinkle over cake batter.

Herman Cake

This recipe is from my mil's sister and I'm typing verbatim...

Feed on 1st & 5th day:
1/2 cup sugar
1 cup flour
1 cup milk

Stir every day. Bake on 10th day. Herman makes 4 cups. Use 2 for baking, keep one cup to grow and give one cup away.

RECIPE:
2 cups Herman
2 cups flour
1/2 teas. each salt, baking powder & baking soda
1 teas. nutmeg
1 teas. ginger
1 cup sugar
2 eggs
2/3 cup oil
1 cup chopped nuts
1 cup raisins

Greased 13x9 pan. Sprinkle batter with 1 cup brown sugar, 1/4 cup softened oleo, 1 teas. flour and 1 teas. cinnamon.

Bake @ 350 for 30-40 minutes.

Glaze:
1 cup brown sugar
1/2 cup milk
Pour over hot cake.

[Gumball1960]

You all know that infamous cup of gooey stuff that you have to feed and bake and feed and bake...INFINITY.

HERMAN STARTER

I've heard of this stuff for years but this is the first time I've seen recipes to use it in. :)

[flute]

Pineapple upside down cake
7 TB butter
3/4 cup packed dark brown sugar
1/4 cup unsweetened pineapple juice

Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.

Do a betty crocker cake mix. Pour over pan. :D cook according to directions on box :D

will let u know how it tastes in a half an hour :D


It's good...the cake's real moist...and I used a TON more butter than I should've... :eek: but it's good still :D

[Jolie Rouge]

Chèvre Zucchini Gratin

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 tablespoons unsalted butter
1 large onion, halved and thinly sliced
salt
freshly ground pepper
8 ounces chèvre, at room temperature
1/2 cup heavy whipping cream
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs


Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry. Melt butter in a skillet. Add onion and sauté until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top. Crumble chèvre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.

NOTE: Chèvre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

SERVES 6

[Jcowgirl77]

10 of 14
If your eight-year-old eats, sleeps and breathes baseball, this cake is for him or her. Invite a group of baseball fans to play a few innings. Then serve up some ballpark dogs and popcorn, and cap off the party with this hat cake.

WHAT YOU NEED
1 baked 8-inch round cake
1 dome cake (baked in a 1 1/2-quart bowl or 6-inch sphere)
3 cups frosting (blue and red)
Red shoestring licorice
1 red gumdrop
Red M&M's

WHAT YOU DO
Cut the 8-inch cake so that it is shaped like a brim and arrange it next to the bowl cake. Frost the hat blue and the brim red. Add shoestring licorice to the crown with a gumdrop button. Outline your child's initial in M&M's.

[Jcowgirl77]

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*

RECIPE: ULTIMATE CARAMEL APPLES

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*~*



INGREDIENTS:

1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts

DIRECTIONS:

In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.

YIELD: 6 Servings
Categories: Apples, Desserts, Treats

[Gumball1960]

Sweet & Sour Pork
Ingredients

1 1/2 lb. Boneless Pork Loin, cut into 1-inch cubes

1 (20-oz.) can unsweetened pineapple chunks, undrained

1 small onion, cut into wedges

1/2 cup chicken broth

1/4 cup cider vinegar

3 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1 medium green bell pepper, cut into 1-inch cubes

1/2 cup water

1/4 cup cornstarch


Preparation
Brown pork cubes in large skillet.
Mix together pork, pineapple, onion, chicken broth, vinegar, sherry, soy sauce, brown sugar, ginger and garlic in slow cooker. Cover and cook on Low for 7 to 9 hours (High: 4 to 6 hours).
Turn slow cooker to High. Mix together cornstarch and water; add to slow cooker along with bell peppers. Cover and cook 30 minutes. Serve over hot cooked rice.


Serves 8
Ready In 9 hours

[Jolie Rouge]

sounds yummy

g'nite Gummie !

[Gumball1960]

Ham with Orange-Pineapple Sauce

Ingredients

1 Farmland® Tradition Whole Ham (4-6 pounds)

2/3 cup orange juice

1 can (8 ounces) pineapple tidbits in juice, drained (reserve juice)

1/4 cup sugar

1 tablespoon cornstarch

1 can (11 ounces) mandarin oranges, drained

1/4 cup maraschino cherries, quartered


Preparation
Heat oven to 325°F. Place ham on a rack in a shallow pan. Roast until internal temperature reaches 140°F.
In small saucepan, whisk together orange juice, reserved pineapple juice, sugar and cornstarch. Cook and stir over medium heat until thick and bubbly. Stir in pineapple tidbits, mandarin oranges and cherries; heat thoroughly. Serve sauce with ham.


Serves 9
Ready In 75 minutes

[Gumball1960]

Pineapple Strawberry Salsa

Ingredients

1 fresh pineapple, peeled, cored and diced

2 cups sliced fresh strawberries

1 tablespoon brown sugar

1 to 2 tablespoons finely chopped crystallized ginger

1/2 teaspoon ground coriander seed


Preparation
Combine all ingredients in medium bowl; mix well.
Cover and refrigerate at least 1 hour before serving. To serve, spoon over sliced ham.


Serves 12
Ready In 1 hour 10 minutes

[the fugative]

Todays Recipies


Salmon Le Broshe


2 lbs of fresh skinless salmon filet
1 cup sour cream
1 cup mayonnaise
1 lemon
1/3 cup chopped fresh dill
8-10 medium tomatoes
2-3 bunches of fresh asparagus
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
3 tablespoons olive oil
salt, white pepper

Mix sour cream, mayonnaise & dill

Mix mozzarella & Swiss cheese

Mix salt & pepper, add lemon juice & season salmon all around

Cut tomatoes in half, take seeds out stuff with mixed cheese

Season asparagus with olive oil, salt & pepper

Cover salmon with sauce, place in pan & cook in oven for about 10 min on 350F

Take salmon out, put stuffed tomatoes & asparagus around & bake another 10 min

Serve in same pan salmon has been cooked

Decorate with fresh lemon & dill

:D

Spinach & Lentil Soup

1 lb Spinach, washed & drained
2 ea Garlic cloves, chopped
1 c Lentils
1/2 ts Cumin powder
A few bay leaves
1/2 ts Salt
3 tb Olive oil
1 pn Black pepper
1 bn Green onions, sliced
Water/stock as required

Chop the washed spinach. Boil lentils in 4 cups water with bay leaves
until they are soft. Heat oil in a pot & gently fry the green onions
for 2 minutes. Add garlic & seasonings. Add spinach. Mix well &
put in cooked lentils. Add another pint of water or stock & cook for
a further 15 minutes.


:D

Tomato Tart Nicoise


3 CORNMEAL PASTRY dough
3 tb Chopped fresh oregano divided
1 Egg white, lightly beaten
2 Medium-size tomatoes
1/8 ts Ground balck pepper
2 Eggs
1 Jar marinated artichokes (6-ounces), drained
and Halved lengthwise
1 c Part-skim milk ricotta cheese
1 c Shredded mozzarella cheese
8 Nicoise or Gaeta olives, -pitted
6 tb Grated Parmesan cheese,
-divided
Preheat oven to 400 F. On lightly floured surface, roll dough to a
14-inch round. Transfer to an 11-inch tart pan with removable bottom.
Trim edges; prick botttom with tines of fork. Lane pastry shell with
aluminum foil; fill with pastry weights, dried beans, or raw rice.
Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer
or just until pastry starts to turn golden. Brush with egg white;
bake 1 minute longer. Cool completely on wire rack. Reduce oven
temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of
pastry shell; set aside. In a medium bowl, beat eggs; blend in
ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons
of the fresh oregano (or 2 teaspoons of the dried). Spread over
tomato slices. Cut remaining tomato into 12 wedges. Arrange on top
of cheese layer with artichoke halves and olives. Sprinkle with
remaining oregano and Parmesan. Bake 40 minutes or until cheese layer
is set. Cool on wire rack 10 minutes before removing outer ring.
Serve warm.

:D

[flute]

Plantains in Coconut Milk

(Try with curries or fish)
Serves 4-6
Ingredients:
3-4 plantains, sliced in rounds
1/4 tsp. salt
1 tsp. curry powder
1/2 tsp. cinnamon
1/8 tsp. cloves
1-2 cups coconut milk (see directions below)
Combine all ingredients except coconut milk in a heavy saucepan. Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed. Add more coconut milk if necessary. Serve hot.

[Jolie Rouge]

Marinated Cocktail Ribs

3 cups dry red wine
1 and 1/2 cups soy sauce
1/2 cup fresh mint leaves
4 cloves garlic, minced
1 sweet onion, chopped
1/2 cup plum sauce
3 pounds lean pork ribs, cut into 2 inch pieces
Salt and pepper to taste
Cornstarch

Combine first six ingredients in a large pan and heat to just boiling, stirring frequently. Cover, reduce heat and simmer for 15 minutes. Make this sauce in advance to allow it to cool before using it as marinade. Marinate the ribs in the sauce overnight. Place ribs on foil lined cookie sheet and sprinkle with salt and pepper and cornstarch. Bake ribs in 400 degree oven for about 25 minutes or until fully cooked. Serve with sweet and sour sauce for dipping.




Shrimp Scampi

1/3 cup olive oil
4 cloves minced garlic
2/3 cup butter
2 pounds peeled and deveined large shrimp
1/2 tsp. crushed red pepper
1/3 cup dry white wine
Fresh parsley for garnish
1 pound cooked angel hair pasta
1/4 cup fresh grated Parmesan cheese

Saute garlic in olive oil. Add butter and stir until melted. Add shrimp and cook until they start to turn pink. Add red pepper and wine and simmer for a couple of minutes. Serve over hot angel hair pasta and sprinkle with parsley and Parmesan cheese



Sweet Onion Pie

1 frozen deep dish pie shell, thawed
1 Tbsp olive oil
2 large sweet onions, thinly sliced
1 cup fresh sliced mushrooms
1 cup whipping cream
3 large eggs
1 Tbsp. fresh thyme, chopped
Salt and pepper to taste
Pinch of ground nutmeg

Heat oil in a large skillet and saute onions and mushrooms until tender. Meanwhile stir together whipping cream, eggs, fresh thyme, salt and pepper and nutmeg. Pour onion mixture into egg mixture and stir well. Pour mixture into deep dish pie shell and bake at 350 degrees for about 45 minutes.




Bing Cherries in Red Wine Sauce

2 cups dry red wine
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 Tbsp. grated lemon zest
2 pounds Bing cherries

Combine wine, sugar, cinnamon, cloves and lemon zest in a saucepan and simmer until sugar melts. Place cherries in a baking dish and pour wine sauce over the cherries. Bake for 25 - 30 minutes. Serve over vanilla ice cream, or frozen yogurt.

You may use canned cherries if you cannot find fresh. If using canned cherries then just lessen the cooking time by about 10 minutes.

[Jolie Rouge]

Pork Tenderloin with Lime Cilantro Pesto


1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish

FOR MARINADE:

1/2 cup white wine
2 cloves garlic, minced
1 tablespoon olive oil

FOR PESTO:
4 cloves garlic, minced
3 tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 tablespoons minced cilantro
1 tablespoon minced jalapeno pepper
6 tablespoons fresh lime juice
6 tablespoons olive oil



For marinade: Combine all marinade ingredients and set aside. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish. Top with marinade, cover and refrigerate overnight.

For pesto: In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree. Slowly add olive oil until mixture thickens.

Remove from marinade and spread half of pesto mixture over tenderloin. Sprinkle grated cheese over pesto. Reform tenderloin and tie with kitchen twine to secure. Spread remaining pesto over tenderloin and chill for several hours.

Preheat oven to 400 degrees. Place tenderloin on a rack and bake until firm (about 25 minutes). Remove from oven and cover to keep warm. Reserve all juices. Remove string and cut tenderloin into slices. Fan slices on a platter. Top with warm juices and sprinkle with toasted pine nuts.

SERVES 4 TO 6

[the fugative]

Todays Recipies


RICOTTA PIE



• Crust:

1 tablespoon unsalted butter, at room temperature

¼ cup fine graham cracker crumbs (about 3 crackers)

• Filling:

½ cup sugar

2 tablespoons cornstarch

1 container (15 ounces) ricotta cheese

2 large eggs

½ cup heavy (whipping) cream

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

• Topping:

1 can (20 ounces) crushed pineapple in syrup

¼ cup sugar

1 tablespoon cornstarch

2 teaspoons freshly squeezed lemon juice

To prepare oven, crust: Preheat oven to 350 degrees. Spread butter over bottom and sides of 9-inch springform pan or pie pan. Add crumbs, turning pan to coat the bottom and sides. Set aside.

To make pie: In large bowl, stir together sugar and cornstarch. Add ricotta, eggs, cream, zest and vanilla. Beat until smooth. Scrape mixture into prepared pan. Bake for 50 minutes, or until pie is set around edges but still slightly soft in center. Transfer to wire rack. Cool to room temperature.

To make topping: Drain pine-apple well, reserving½ cup syrup. Set aside. In medium saucepan, stir together sugar and cornstarch. Stir in reserved½ cup pineapple syrup and lemon juice. Cook over medium heat, stirring constantly, for 1 minute, or just until thickened. Add reserved drained pine-apple. Stir to combine. Remove from heat. Cool slightly.

To chill: Spread pineapple mixture over pie. Cover. Refrigerate for at least 1 hour before serving.

:D

DEEP-DISH APPLE CRISP


• Filling:

3 pounds combination of Golden Delicious and Granny Smith apples, peeled, cored, sliced

1 tablespoon cornstarch

½ cup sugar

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

• Topping:

1 cup all-purpose flour

½ cup firmly packed brown sugar

Pinch of salt

6 tablespoons butter, cut into pieces and softened

1 cup sliced almonds

To make filling: Preheat oven to 400 degrees. Place apple slices in large bowl. Set aside. In small bowl, combine cornstarch, sugar, cinnamon and nutmeg. Sprinkle over apples, tossing gently to coat. Spread apple mixture evenly in 1½-quart baking dish.

To make topping: In separate bowl, mix flour, brown sugar, salt and butter until crumbly. Add almonds. Mix well. Spoon mixture over apples, pressing down slightly as you go and completely covering apples.

To bake crisp: Bake for 45 minutes, or until apples are tender. Remove from oven. Cool on wire rack to desired temperature for serving. Or, after cooling, refrigerate until ready to eat and serve cold.

:D


APPLE PRALINE PIE



Pastry for double-crust pie

1 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

8 cups thinly sliced and peeled cooking apples

3 tablespoons butter

½ cup packed brown sugar

2 tablespoons half-and-half

½ cup chopped pecans

To prepare oven, pan: Preheat oven to 350 degrees. Line bottom of 10-inch pie plate with pastry. Set aside.

To make pie: In large bowl, stir together sugar, flour and cinnamon. Add apple slices. Toss gently to coat. Transfer apple mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Roll remaining dough into 12-inch circle. Cut slits to allow steam to escape. Place over filling. Trim ½-inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp or flute edge.

To bake pie: Cover edge of pie with foil (to prevent overbrowning). Bake for 35 minutes. Remove foil. Bake for 35 minutes.

To make sauce: Meanwhile, in small saucepan, stir together butter, brown sugar and half-and-half. Bring to a boil. Remove from heat. Stir in the pecans. Remove pie from oven. Pour brown-sugar mixture over hot pie. Bake for 5 minutes. Remove from oven. Cool on a wire rack.

:D

APPLE BUNDT CAKE


2 cups sugar

¼ cup oil

3 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

5 baking apples, pared and thinly sliced

1 cup chopped nuts

Preheat oven to 375 degrees. Grease and flour bundt pan. Cream together sugar, oil, eggs and vanilla. Add flour, baking powder, baking soda and cinnamon. Blend well. Fold in apples and nuts. Pour into prepared pan. Bake for 1 hour, or until cake begins to come away from sides of pan, is brown on top and springy to touch.
glazed with apple jelly (try Mint Apple Jelly or Cinnamon Candy Apple Jelly) and dust with confectioner's sugar

:D

[the fugative]

Todays Recipies


Cider-Baked Apples with Cranberries and Nuts


• 4 cored tart apples

• 1/2 c. brown sugar or to taste, divided

• 3 tbsp. butter, divided

• 1/3 c. dried cranberries

• 1/3 c. finely ground walnuts

• 1 tsp. cinnamon

• 1/2 tsp. allspice

• 1/3 c. apple cider

• 1/3 c. water

• Cream or whipped cream

Remove a strip around each apple and place apples in an 8-or 9-inch baking dish. Fill each hole with brown sugar and press down to pack. Add 1 teaspoon of butter; press down. Add cranberries and walnuts. Add more brown sugar to cover opening and sprinkle with cinnamon and allspice. Add to dish 1/4 cup brown sugar and remaining butter. Pour in cider and water.

Bake at 375 degrees 1 hour or until apples are soft when pierced with toothpick. Baste every 15 minutes. Serve apples warm in footed dishes with some of the sauce. Pass cream pitcher or whipped cream as desired.

:D

White Bean, Tuna and Zucchini Salad


• 3 c. quartered and sliced zucchini

• 3 c. canned cannellini beans, rinsed and drained

• 1 (6-to 7-oz.) can tuna packed in olive oil, drained

• 1/2 sweet onion (such as Walla Walla or Vidalia), thinly sliced

• 1/4 c. chopped fresh parsley

• 3 tbsp. capers, divided

• 5 tbsp. extra-virgin olive oil

• 3 tbsp. red wine vinegar

• 1 clove garlic, minced

• Salt and freshly ground black pepper

• Greens

• 2 ripe tomatoes, cut in wedges

Bring a medium pot of salted water to a boil. Add the zucchini and blanch for 1 minute, until barely tender-crisp. Drain and plunge into cold water to stop the cooking; drain again and pat dry. In a large bowl, combine the zucchini, beans, tuna, onion, parsley and 2 tablespoons of the capers. Toss gently to mix.

Whisk together the oil, vinegar and garlic in a small bowl. Pour over the bean mixture and toss to coat. Season very generously with salt and pepper.

Arrange a bed of greens on a large serving platter or individual serving plates. Mound the bean salad on top. Arrange tomatoes around the beans. Garnish with the remaining 1 tablespoon of capers and serve.

:D

Orange Zucchini Bread


• 3 c. flour

• 3/4 c. sugar

• 4 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/4 tsp. ground cinnamon

• 1/4 c. vegetable oil

• 1 c. shredded zucchini, squeezed dry

• 1 c. nonfat milk

• 2 eggs or 4 egg whites

• 2 tbsp. grated orange zest

• 1 c. chopped nuts (optional)

• 2 tbsp. vanilla sugar

Preheat oven to 350 degrees. Grease two 8-by 4-inch loaf pans.

In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts, if using.

Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with a toothpick. Remove from oven, cool slightly and remove from pans. Cool on a wire rack until slightly warm; wrap tightly to store.

:D

Beef Stew



• 1 c. long-grain rice

• 1 tsp. vegetable oil

• 1 large onion (about 1 c. chopped)

• 1 lb. extra-lean ground beef

• 1 large, green bell pepper (about 1 1/2 c. chopped)

• 1 tsp. bottled minced garlic

• 1 (14 1/2-oz.) can Mexican-style stewed tomatoes

• 1/4 c. salsa verde or more to taste

• 1 c. frozen mixed vegetables

• 2 bay leaves

• 1/2 tsp. dried oregano leaves

• 1/8 tsp. ground cloves

Bring 2 cups of unsalted water to a boil in a medium saucepan. Add the rice and cook until tender, about 17 minutes.

Meanwhile, heat the oil over medium-high heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef. Cook and stir to break up the beef.

While the beef cooks, rinse and seed the bell pepper. Coarsely chop the pepper, adding it to the skillet as you chop. Add the garlic. Continue to cook and stir until the beef is completely brown, about 5 minutes.

Add the tomatoes with their juice, the salsa verde, frozen vegetables, bay leaves, oregano and cloves. Let the mixture boil until thick and the rice is done. Remove the bay leaves and serve at once over hot rice.

:D

[Jolie Rouge]

Kahlua Bars


INGREDIENTS FOR THE BROWNIES:
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:
2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:
1 ounce semi-sweet chocolate
1 tablespoon butter


TO PREPARE THE BROWNIES:

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt. Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.

24 TO 32 BARS





fugie - the apple praline pie sounds wonderful !

[the fugative]

fugie - the apple praline pie sounds wonderful !


;) I like it, but then again I like most food LOLOLOL :p
The Beef stew is quite good too

[the fugative]

Total Posts: 2,494

User Posts

the fugative 695
Jolie Rouge 646
jaybird 636
flute 283
GUmball1960 124
unicorn9149 14
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Tasha405 8
Jcowgirl77 8
janelle 3
chort1313 3
magicman19 3
teenap 3
kimp67 2
Kai 2
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Queensown 2
h2223m 2
magnif 1
TheOzzyFan 1
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:D

[Jolie Rouge]

Posts: 2,494

User Posts

the fugative 695
Jolie Rouge 646
jaybird 636



AHA ! I caught up with Jaybird and closing on Fugie !

[Jolie Rouge]

Kitchen Wall Placques

Take your pick!!!!!!!




KITCHEN CLOSED
( this chick has had it! )






Martha Stewart doesn't live here!!






I'm creative
you can't expect me to be neat too!






So this isn't Home Sweet Home
ADJUST!






Ring Bell for Maid Service
If no answer
*Do It Yourself! *






I clean house every other day
Today is the other day!






If you write in the dust..
PLEASE don't date it!






I would cook dinner
------ but -----
I can't find the can opener!






My house was clean last week
( too bad you missed it! )






A clean kitchen is
...the sign of a wasted life.






COOK CAN'T TAKE IT ANYMORE!






I came
I saw
I decided to order take out.






If you don't like my standards of cooking
...lower your standards.






You may touch the dust in this house
but please don't write in it!






APOLOGY
Although you'll find our house a mess
Come in
Sit down
Converse
It doesn't always look like this
Some days it's even worse.






A messy kitchen is a happy kitchen
..and this kitchen is delirious.






If we are what we eat,
then I'm easy, fast, & cheap






A balanced diet is a cookie in each hand.






Thou shalt not weigh more than thy refrigerator






Blessed are they who can laugh at themselves
for they shall never cease to be amused.






A clean house is a sign of a mis-spent life.






Help keep the kitchen clean
EAT OUT!!






Countless number of people have eaten in this kitchen
and gone on to lead normal lives.






My next house will have no kitchen
just vending machines.






Gardening forever
. . . . . . . . .
Housework, never!






Dull women have immaculate houses.






I'd live life in the fast lane
but I am married to a speed bump.








HOME RULES
If you sleep on it ... make it up.
If you wear it ... hang it up.
If you drop it ... pick it up.
If you eat out of it ... put it in the sink.
If you step in it ... wipe it off.
If you open it ... close it.
If you empty it ... fill it up.
If it rings ... answer it.
If it howls ... feed it.
If it cries ... love it!












Hope you enjoyed this!


*T*Y* GOO !

[Jolie Rouge]

The French eat more fat than the Americans do but have less heart disease.

The Japanese eat less fat than the Americans do but have less heart disease.

The moral of the story?

Eat what you want, it's speaking English that kills you.

[the fugative]

Todays Recipies


STUFFED PEPPER SOUP


2 pounds ground beef

2 cans (14-ounces) tomato sauce

2 cans (14-ounces) diced tomatoes, drained

2 cups cooked long-grain white rice

2 cups green peppers, seeded and chopped

2 beef bouillon cubes

¼ cup packed brown sugar

2 teaspoons salt

1 teaspoon black pepper

In large saucepan or Dutch oven, brown beef. Drain off excess fat. Add tomato sauce, tomatoes, cooked rice, green peppers, bouillon cubes, brown sugar, salt and pepper. Bring to a boil. Reduce heat. Cover. Simmer for 30 to 40 minutes, or until peppers are tender. Serve.

:D


CHICKEN SALAD


2 cups cooked, chopped chicken

1 cup mayonnaise

½ cup sunflower seeds

1 tablespoon dillweed

¼ teaspoon black pepper

In medium bowl, combine chicken, mayonnaise, sunflower seeds, dillweed and pepper. Toss until chicken is coated. Use generous scoop of salad to make sandwich. Refrigerate any remaining chicken salad for up to 1 week.

BASIC MAYONNAISE

You need a total of 2 tablespoons of liquid for the emulsion to work in this recipe. If you don't have lemon juice, which is the perfect liquid, use half vinegar and half water; if you use all vinegar, its flavor will dominate

1 egg or egg yolk

Dash cayenne

½ teaspoon dry mustard

Salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

1 cup extra-virgin olive oil, or canola oil or other neutral oil, or a combination, or more if needed

In container of blender or food processor, combine egg, cayenne, mustard, salt, pepper, lemon juice and ¼ cup oil. Turn on machine. With machine running, add oil in thin steady stream. (Note: After you've added about ½ cup oil, mixture will thicken; you can then begin adding oil a bit faster.) You can add up to 1½ cups oil and still have a pleasant, yellow (or pale yellow if you included the egg white) mayo. If mixture is too thick, add a little warm water, with machine still running, or stir in a little cream or sour cream by hand. Check seasoning. Serve. Or store in refrigerator for up to 1 week

:D



Dried Cherry & Apple Pie


1 cup dried cherries
4 cups sliced apples, peeled and cored
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter
Two-crust pie pastry

Preheat oven to 425 degrees F. In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust; cut slits for steam to escape, seal and flute edges.

Bake in a preheated 425 degree F. oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

:D

Pumpkin Pancakes



2 cups flour
3 Tbs granulated sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1 1/2 cups milk
1 cup canned pumpkin puree
4 eggs, separated
1/4 cup butter, melted

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter until no whites remain. Pour onto hot, greased griddle or skillet. Cook until tops bubble then turn and brown the other side.

Serve with warm syrup or honey

:D

[jaybird]

Hi you guys and I'm going to bed. I've run non-stop since 7 am Friday. (insert really big yawn here)

Huggiehuggie
kissiekissie
noogienoogie

And a bork bork bork!

Da mailman cometh.

[Jolie Rouge]

hope you had a good time !


CRAWFISH SAUCE

Chef Ron Sonnier and Michelle Cassano of the Culinary Institute

6 oz. Louisiana crawfish tails
8 oz. of Chef Parola's demi-glace
1/2 cup of sliced mushrooms
1 tsp. lemon juice
fresh cracked black pepper to taste
fresh green onions to taste

Combine in a sauce pan the demi-glace, mushrooms, green onions, and black pepper. Cook down slowly for 3 minutes. Add crawfish tails. Then, add lemon juice, and cook down for 2 minutes on medium heat.

[Jolie Rouge]

APPLE & PECAN-STUFFED PORK TENDERLOIN WITH A PRALINE-CREOLE MUSTARD GLAZE
Terry McDonner ~ Executive Chef at Juban's Restaurant

1/4 cup raisins
1/3 cup bourbon
2 (3/4 to 1 pound) pork tenderloins
1 medium cooking apple, thinly sliced
1 medium onion, thinly sliced
1/2 cup pecans, chopped
2-3 cloves garlic, halved
1 Tbls. fresh chopped rosemary
1/4 cup praline liqueur, reduced by half
2 Tbls. dark brown sugar
2 Tbls. Creole mustard

Combine raisins and bourbon in a bowl. Let stand for 1 hour. Cut tenderloins lengthwise down the center, cutting to but not through the bottom. Alternate apple and onion slices down center of each tenderloin. Top slices evenly with raisins, pecans, garlic, and rosemary. Close tenderloins over filling, and tie at 1 inch intervals. Place on sheets of heavy-duty aluminum foil. Stir together praline liqueur, brown sugar, and mustard. Brush half of mixture over tenderloins. Close foil, and fold to seal. Place in a pan and bake at 325 degrees for 25 minutes. Open foil, and brush with remaining liqueur mixture. Close foil, and bake 20-25 more minutes or until a meat thermometer inserted into thickest part of meat reaches 160 degrees.



SMOKE DUCK DUMPLINGS set in a CURRY SWEET POTATO BUTTER

Chef William Wells ~ Drakes The Restaurant

Dumplings:
4 oz. smoked duck
1 tsp. chopped ginger
1/4 tsp. magic dust
4 won ton wrap

Eggwash won tons. Place 1 oz. of duck stuffing in each. Steam for 10 minutes.

Curry Sweet Potato Butter:

1/4 cup chopped steamed sweet potato
1/2 cup duck stock
1/8 tsp. curry
1/4 cup cream
1/2 lb. butter

In a 2 quart stock pot, put all ingredients except butter. Reduce by 1/2. Add butter.



ROASTED CHICKEN & SPINACH SALAD WITH HONEY MUSTARD DRESSING

Chef Celeste Gill ~ The Retirement Center

4 boneless chicken breasts
16 oz. fresh spinach, washed
8 cherry tomatoes
5 boiled eggs, sliced
1/4 tsp. oregano
1/4 tsp. paprika
salt to taste
pepper to taste
1 Tbls. olive oil (1 tsp. reserved)
3 Tbls. vinegar
1 Tbls. dijon mustard
6 Tbls. honey

Marinate chicken in seasonings and olive oil overnight. Saute, then remove. Cut into strips and place into preheated 350 degree oven for 10 minutes. Wilt spinach in saute pan with 1 teaspoon olive oil. Mix vinegar, mustard and honey. Place spinach on plate. Top with chicken. Add eggs and tomatoes. Sprinkle with Parmesan cheese if desired.




Enjoy !

[the fugative]

:p



POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2
POUNCEx2

:p


Herb Muffins


2 cups flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sage leaves, crumbled
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1/4 cup butter, melted
1 1/4 cups buttermilk
1 egg

Heat oven to 400 degrees F. Grease 12 muffin-pan cups . In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add buttermilk, butter and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot.


;) :p :D

[Jolie Rouge]

so Fugie - are you using any *exotic KFC-type* "herbs" ????

[the fugative]

Originally posted by Jolie Rouge
so Fugie - are you using any *exotic KFC-type* "herbs" ????

:eek: BWAHAHAHAHAHAHAHAHAHAHAHA


Nope Not fer DECADES :p

[Jolie Rouge]

The University Club's Fried Strawberries Romanoff

1 pint fresh strawberries
1 1/2 cups yellow cake mix
1/2 cup Sprite
2 packages frozen strawberries
2 ounces Grand Marnier
2 T sugar
1 T lemon juice
Whipped cream

Wash the fresh strawberries and cut off the stems. Let the strawberries dry completely before using. Whip the cake mix and Sprite together until a smooth batter is formed. Batter the dry strawberries with the cake batter. Deep-fry the strawberries in peanut oil or vegetable oil, heated to 350 degrees, until they float to the surface and are golden brown. Remove from oil when done and let drain on paper towels. In a skillet, saute the thawed strawberries and syrup with the sugar and lemon juice. Add Grand Marnier and flame the skillet to burn off the alcohol. Let cool slightly before using. Pour the sauce into the center of the individual serving plates. Top with three or four fried strawberries and finish with a spoonful of whipped cream. If desired, you may top the strawberries with softened ice cream, powdered sugar or drizzle melted chocolate on top.

*O*M*G* GOOD !





Juban's Watermelon Gazpacho

1 (4lb) piece of watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
Pepper to taste
1/4 cup extra-virgin olive oil

Seed 1-cup watermelon chunks and cut into small dices. See remaining watermelon and puree in a blender (in batches if necessary). Pour puree through a sieve into a bowl, pressing on solids. Return juice to blender and blend together with ice,almonds, and garlic (in batches if necessary) until smooth. Add vinegar, salt, and pepper to taste, and blend, adding oil in a slow stream, until smooth. Top with diced watermelon. Serves 4.

[Jolie Rouge]

The Back Porch Squash Blossoms

Ingredients for stuffing

1 med. onion, diced
1 med. bell pepper (diced)
5 stalks celery, diced
1 stick butter
4 oz heavy cream
2 cups French bread, diced
1 lb. crawfish
8 oz cream cheese
12 squash blossoms
salt, pepper, and cayenne

Ingredients for Mornay sauce

2 cups heavy cream
6 oz pepper jack cheese

Ingredients for batter

2 cups all purpose flour
1 cup milk
2 eggs

Preparation:

Preheat vegetable oil on high heat to temperature of 350 degrees
Sauté bell peppers, celery, onions, and butter in a large sauce pan until translucent. Add cream cheese, cream, French bread, and crawfish. Season to taste with salt and pepper. Cook until smooth (approximately 5 minutes) and refrigerate mixture. In a large skillet add remaining cream and pepper jack cheese, stirring continuously until smooth. Keep warm on a low flame. In a large mixing bowl add milk and eggs. Set batter mixture aside. In a large pan add salt, pepper, and cayenne to flour. Pipe chilled crawfish mixture into squash blossoms. Dredge blossoms in seasoned flour, then in egg wash, then in seasoned flour again.

To cook:

Drop stuffed, batter blossoms into heated oil and fry until golden brown. Remove from oil and place on warm plate. Top with pepper jack Mornay, garnish with diced tomatoes and enjoy!


----------------



Boutin's LOUISIANA PURCHASE


1 cup butter
1cup diced onions
1 cup diced red bell pepper
1 cup diced celery
1 cup flour
1 cup water (chicken stock)
1 qt. half & half
8 oz Velvetta cheese
4 oz Pepper-Jack cheese
1 cup artichoke hearts
1/4 cup vermouth
1/8 cup diced Jalepeno peppers
1/2 tbs basil
2 tsp oregeno
2 tsp black pepper
1 tsp Tony's seasoning
1 tbs garlic

Sautee veggies over medium high heat for 2-3 minutes. Add flour and cook an additional 2 minutes. Add water or stock, vermouth, half & half and cook10 minutes. Add seasonings and cook until slightly thickened. Finish with Velvetta and Pepper-Jack cheeses. Cook for another 10-15 minutes. Serve over pasta and top with grill chicken breast.



----------


Mansur's Warm Duck Salad

4 -5oz duck breasts (seasoned & roasted)
12 oz raspberry-rosemary vinaigrette (recipe below)
1 lb fresh spinach leaves (washed & picked of all stems)
4 oz blue cheese (crumbled)
4 oz sun dried cherries

Raspberry-Rosemary Vinaigrette

6 oz raspberry jam
1 oz honey
4 oz red wine vinegar
1 oz balsamic vinegar
leaves from 1 sprig fresh rosemary
1 clove garlic (minced)
1 cup cottonseed oil
salt & cracked black pepper to taste


Start by seasoning duck breasts with salt and pepper. Heat 1 oz of cottonseed oil in a large saute pan. Brown the duck breasts on 1 side for approx. 3 minutes, then turn over. Place the saute pan in a preheated 350 degree oven. Roast for another 10 minutes. Slice duck breasts into medallions.

Add all ingredients for vinaigrette into saute pan and bring to a boil. Add duck medallions to the vinaigrette and heat through.

Divide fresh spinach equally into 4 serving bowls. Spoon duck and vinaigrette over spinach. Garnish with blue cheese, pecans and dried cherries.

Serves 4

[flute]

Is there an acceptable substitution for curry powder? & Yes I did look through EVERYTHING that the fugi had typed..nothing about curry powder? :confused:

Not to be bossy but I must know by wednesday at about 2pm! ty ! :)`

[the fugative]

Originally posted by flute
Is there an acceptable substitution for curry powder? & Yes I did look through EVERYTHING that the fugi had typed..nothing about curry powder? :confused:

Not to be bossy but I must know by wednesday at about 2pm! ty ! :)`


:D


curry powder To make your own: Combine equal parts ground coriander, ground cumin, ground pepper, turmeric, and ground ginger OR 4 parts ground coriander + 2 parts ground cumin + 2 parts ground tumeric + 1 part ground ginger

:D

[flute]

Originally posted by the fugative
curry powder To make your own: Combine equal parts ground coriander, ground cumin, ground pepper, turmeric, and ground ginger OR 4 parts ground coriander + 2 parts ground cumin + 2 parts ground tumeric + 1 part ground ginger [/I]

:D [/B]

uhmm, ok yea see i don't wanna go out & buy anything... :(

[flute]

OK I found curry powder for .87 for .8oz & I bought it :D

[the fugative]

Originally posted by flute


uhmm, ok yea see i don't wanna go out & buy anything... :(

:( Sorry Flute I do not have any substitutes only some recipies. Curry powder is a blend of spices and the one I posted is the simplest of the bunch

[flute]

Originally posted by the fugative


:( Sorry Flute I do not have any substitutes only some recipies. Curry powder is a blend of spices and the one I posted is the simplest of the bunch

I dunno if u saw my post but I bought it ;) I just didn't know it'd be so cheap :) TY for your help tho :)

[Jolie Rouge]

flute : OK I found curry powder for .87 for .8oz & I bought it

LOL ~~
I picked up several cans at Big Lots so I was about to offer to mail you some !

[flute]

Jolie that woulnd't have worked anyway, it's due at 5pm on wednesday :) but ty :)